Spring is the season of the running of the herring. The Dutch eat it fresh, but in Sweden they like to double cure it, salting it first and then pickling it to sweeten it up. According to chef Marcus Samuelson, from Restaurant Aquavit of New York, herring is a global fish. It's available nearly everywhere in the world, and people prepare it differently. Indeed, Samuelsson and fellow chef Johan Svensson have all sorts of ideas of what you can do with pickled herring.
Here are two of their recipes: