Herring is the most common fish in northern Europe and the Baltic countries and was the first fish eaten by humans.

As early as the "Hanseatic League" era in the Middle Ages, herring has become an important source of protein food for people living in northern Europe.

This kind of fish is not big, but it has very high nutritional value. It is rich in protein, fatty acids, omega and other trace elements, which makes herring taste exceptionally delicate and plump.

The taste buds of tourists who came to the three Baltic countries for the first time were magically opened after they tasted herring for the first time. Many people couldn't stop eating Baltic herring.

There are many ways to prepare herring in the three Baltic countries.

Whether it's fried, smoked, pickled or baked in the oven, herring brings out its delicious flavour.

I think "Simplicity" is the best way to handle fresh ingredients!

After the necessary processing of freshly caught herring from the Baltic Sea (cutting the head, disemboweling, removing internal organs and fish bones), simply sprinkle with Baltic sea salt, apple cider vinegar and onions for simple pickling, which has become a herring dish along the Baltic Sea coast for hundreds of years.

traditional crafts.

Natural sea salt and apple cider vinegar bring out the unique flavor of herring: the fresh, delicate and boneless flesh brings a unique Baltic taste to the mouth.

When traveling to the three Baltic countries, it is recommended to eat herring in Riga, the capital of Latvia.

Riga has the largest seafood market in the three Baltic countries, as well as gourmet food stalls made on site by Mingchu. While tasting the delicious food, you can also get closer to the life of ordinary people in the city of Riga.