Schmaltz (fat) herring

A flavorful fish usually containing at least 18 percent fat, but top quality should be between 20 and 24 percent. Sometimes used for pickling, frying or baking, though it is classically eaten taken from the brine and soaked in water for one to three hours, then filleted and served with sliced or chopped onions, boiled potatoes and perhaps black bread. Schmaltz herring is generally soft‐cured in salt and sugar.