So yes — there are rules. Unspoken, but incredibly important.

1. Straight from the hand: obviously. Standing at the market. Head tilted back, herring held high, bite away. For a moment, you feel like a Viking devouring his hard-earned catch.
2. With onions: those finely chopped white jewels add just the right bit of sharpness to balance the briny richness.
3. With pickles: add a little gherkin and suddenly it’s a full-on flavor party — fatty, salty, sour, crunchy.
4. On a bun: okay, opinions are divided here. Some people hate it, others swear by it. But honestly — herring on a soft white roll, a dab of mustard, a spoonful of onions… how is that not pure happiness?

At Atlantic, we do not judge, as long as you do not want your Haring deep fried of grilled, we are ok with it.