But I will, anyway. The photo is of the salt herring I bought just 10 years ago when we were camped out in a rental apartment after a fire that put us out of our house for 8 months. (Didn't lose much, weren't hurt, shouldn't really complain about that either.) What I was preparing to do when I shot the photo was filet the fish and put them to pickle in order to make Swedish sil according to my mother-in-law's recipe. It was a holiday tradition, and by last year even two of the three grandkids had come around to liking it.
In recent years I've had trouble finding salt herring in Montreal: for the last two years I bought a pail from a local wholesaler who this year has been been having issues with sanitary practices, so I haven't even tried to buy from them. Two weeks ago we checked out various kinds of commercial pickled herring--including a Swedish import--but even after spending a week in the pickling solution, the taste and the texture of the fish were clearly not up to standard.
So what I think I'll do is just pickle onions in the pickling solution and pretend that everything is just what it should be.
And that, on reflection, is what I guess we all will do this year.