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"Russ & Daughters, a bastion of tradition
on the Lower East Side since 1914, is the city's herring-to-go headquarters."
R. W. Apple, Jr.
The New York Times
A long-cherished staple of the Eastern European and Nordic diets, herring is not only delicious, it’s now considered chic. Savor the rich, buttery, and some say, aphrodisiacal taste, whether it’s the traditional herring with cream sauce and onion or the sweet and sour Swedish Matjes. We carefully cure, pickle and sauce our herring using old-world recipes passed down through the generations. Some acquavit or vodka to go with always does the trick.
Shelf Life:
Herring has been a popular fish for centuries, primarily for its shelf life. Kept refrigerated, it will maintain its quality for two weeks. Herring in cream sauce, however, is good for 5 days due to the dairy.
Serving quantities:
We have filleted the fish and cut them into bite-size pieces so you can put it right in your mouth. One fillet is usually good for one to two people.
How to serve:
Eat on its own or on a thin cracker. It’s that good.
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Pickled
Herring fillets in Cream Sauce and Pickled Onion.
Pickled Herring Fillets in Wine Sauce and Pickled Onion
Swedish Matjes Fillets
Icelandic Schmaltz Fillets
Herring Fillets in Mustard and Dill Sauce
Whole Schmaltz Herring (not filleted)
New Catch Holland Herring (seasonal)
North Sea Herring
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