On the semi-mythical C14th Dutch fisherman who may have come up with an improved method of gutting and salting herring
On the ultra smoked and salted herring, a version of red herring, produced more for its preservation qualities than for taste or nutrition
An 8,000 year history of salt and salt pickling, paying particular attention to the preservation of herrings by the German Hanse, the Dutch and the British.
C19th/C20th Scottish herring industry dominance linked to the Siege of Newcastle and suffering South Shields saltworkers
On the nature of white herring, its international markets and its historical underachievement with the Great British public