7/10- I don't think I will try the wine sauce type after this. Its not bad at all, very pickled flavor but texture wise its a bit bad for me personally as I have thing with raw fish texture ( I don't eat raw sushi) this has that precise floppy raw fish texture and although I will finish the jar its going to be struggle. It was better texture on a cracker for sure.
Picture 2- My "gift" my husband and daughter got for me in the grocery store. 😂 Now I got to figured what to do with that can. Anyone ever partake in pork brains?
by HelicopterExtreme798
15 Comments
I’ve had those pork brains. I liked them. I just scrambled them with eggs since that’s all I saw online. Honestly they remind me of cod liver a lot.
puree the herring and make a dip to get rid of the texture. use it as filling in fish pie or dumplings. spread the mixture on toast. mix it into scrambled eggs, oatmeal, or rice porridge.
Please post the pork brain picture when you open it!
Every time I walk by that can of brains in milk in the store, I shudder. More power to you OP
You’ve gotta break the fish up a bit to get a better spread on a cracker — the chunks of fish throw the ratio of sour cream and fish out of whack.
I usually get a good chunk of the fish with the sour cream and press with a fork a little before topping a saltine or ritz.
I live for this post. Thank you
Growing up, we always had creamed herring around Christmas. Ad an adult, I’ve always gotten a jar of either creamed or pickeled herring – it’s just tradition… a very tasty tradition.
You can hang onto the pork brains. Those are all for you.
I’ve had pork brains many times. A local diner used to have them. You could get them fried as a sandwich. Loved them. They couldn’t get them when covid started and never got them back. I’ve never had them canned like that. I’m looking forward to hearing what you think of them. I’ve heard they’re good with scrambled eggs.
I love pickled herring in a vinegar brine (often comes with dill and sugar). Have never had the wine or sour cream varieties. I definitely understand the texture thing; it’s different (I happen to like it).
A preview
https://www.instagram.com/reel/DMoCerry-TE/?igsh=NTc4MTIwNjQ2YQ==
I eat the Vita herring in wine sauce almost every evening with olives and blue cheese. Yummy! I’ve never bought this variation but I’m sure I will some day.
I love that herring on rye toasts or rye crackers. Try it with different sorts of crackers because the vessel does make a difference.
Fish & brains don’t phase me. I am disgusted by both of these because I’m freaked out by dairy. Yuck!
I got a can years ago and just put it on the shelf, never opened it :((
It’s a bit bulgy now so I def won’t be eating it… I probably need to release the pressure, tho
at first I thought what’s a jar of Fluff doing on a canned fish sub reddit, then I looked again