For generations, herring has held a cherished place at the Jewish table — a humble fish turned culinary icon through resilience, creativity, and tradition.
Eastern European Jews, especially those from Poland, Lithuania, and Russia, embraced herring as an affordable and accessible food in often harsh economic conditions. Salted or pickled to preserve it without refrigeration, herring became a staple in Ashkenazi Jewish communities, served at everything from weekday meals to festive gatherings.
In the shtetl (small towns with large Jewish populations), herring was often eaten with black bread and onions, providing essential nutrition through cold winters. With immigration to the United States and other countries, Jews brought their love of herring with them, helping it remain a beloved delicacy.
From creamy herring in sour cream to spicy matjes and the iconic herring-and-onion pairing at kiddush tables, the fish continues to be a flavorful reminder of Jewish endurance, diaspora, and culinary ingenuity.
Today, herring is more than a food — it’s a bridge to Jewish heritage and a flavorful tribute to the resourcefulness of our ancestors.