Herring is the most common and earliest fish eaten by human beings in northern Europe and Baltic countries. As early as the "Lufthansa Alliance" era in the Middle Ages, herring became an important food source for people living in northern Europe in protein.

This kind of fish is not big, but its nutritional value is very high. Rich in trace elements such as protein, fatty acids, omega, etc., herring is extremely delicate and plump to eat. After tourists from the three Baltic countries tasted herring for the first time, their taste buds magically opened, and many people couldn't eat Baltic herring.

There are many ways to cook herring in the three Baltic countries. Whether fried, smoked, pickled or baked in the oven, it can show the delicacy of herring. I think The Simple Road is the best way to deal with fresh ingredients! After necessary treatment (cutting head, belly, eviscerating, fishbone), simply sprinkling Baltic sea salt, apple vinegar and onion for simple pickling has become a traditional process for cooking herring in Baltic coastal areas, which has a history of hundreds of years. Natural sea salt and apple vinegar can stimulate the unique flavor of herring: fresh, delicate and spineless fish, bringing the unique taste of the Baltic Sea to the mouth.

Travel to the three Baltic countries and recommend eating herring in Riga, Latvia. Riga has the largest seafood market in the three Baltic countries, as well as food stalls made by Ming chefs on the spot. While tasting delicious food, you can also get close to the lives of ordinary people in Riga.

Travel to Poland, Baltic countries (Lithuania, Latvia, Estonia) and Belarus, and search Baltic amber time on WeChat (WeChat ID: boris2029) or email :baltic.tour@icloud.com.