Rigby’s Encyclopaedia of the Herring

A work in progress with no end in sight

Tagged Oatmeal ...


On the golden coloured, more lightly smoked version of red herring, once sold extensively in the Mediterranean, together with recipes


The classic way with fried herring, together with recipe variations and some thoughts on just why oatmeal provides the perfect coating


The story of a herring port, built with what seemed the best of intentions, but without consideration for the fish's noted unreliability