Ma Baensch Herring
Healthy treat for the holidays and beyond
Some of the processes involved in production have been updated, but they still hand-pack wild-caught Nova Scotia herring and use the same secret Baensch family recipes. While many think of herring as a holiday treat, this tasty fish is full of omega-3 and calcium, so there are benefits to eating it all year round.
For those who don’t care to eat herring straight out of the jar, Wall offers another way to enjoy the fish:
Ma Baensch Herring Salsa
· 1 24-ounce jar Ma Baensch Herring in Wine Sauce: drain, discard sauce, reserve onions and cut tidbits into quarters
· 1 cup peeled and diced Spanish onion
· 1 seeded, cored and minced jalapeno chili, optional
· Juice of one lemon freshly squeezed, removing pulp and seeds
· Reserved onion
· 1 cup cleaned, seeded, cored and diced red bell pepper
· 1 cup fresh cilantro, minced
Combine all ingredients in a large bowl, toss gently. Place Herring Salsa in a large re-sealable container and refrigerate.
Wall suggests putting the salsa in a flour tortilla and topping it with taco fixings for a new take on fish tacos, or serving as traditional salsa with tortilla chips.
More recipes are available at mabaensch.com.