Pickled herring may be an acquired taste and may be one you have an inkling to acquire. I just spoke with a producer who gets it salty, raw and wild from Canada and tosses it into a wine sauce marinade with crunchy, thin-sliced onions; no is heat applied. The photo shows it with radishes which is an excellent way to add more color. Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium.
Herring are one of those fish that swim along with their mouths open (that is kind of how I feel some days), filtering the plankton from the water as it passes through their gills. Per Wikipedia: “Herring has been a known staple food source since 3000 B.C…Herring are very high in healthy long-chain Omega-3 fatty acids, EPA and DHA. They are a source of vitamin D. They are also very low in the toxins PCBs, dioxins, and mercury. [Pickled herring is famous in Jewish cuisine] and can also be found in the cuisine of Hokkaidō in Japan, where families traditionally preserved large quantities for winter.” And for a link to more than you ever wanted to know about herring see clupea.net.