NEUCRANTZ: ON HERRING (1654)
Including a complete, illustrated translation of Paul Neucrantz' C17th treatise on the herring together with notes on his sources
OATMEAL
The classic way with fried herring, together with recipe variations and some thoughts on just why oatmeal provides the perfect coating
VENTJAGER
How they got the good new herring from somewhere off the coast of Scotland to wealthy Dutch burghers fresh from a hard day of being painted by Rembrandt