A bit of food science: Because cream is naturally acidic, it breaks down the proteins in the herring, resulting in a softer, more tender bite.
A bit of food science: Because cream is naturally acidic, it breaks down the proteins in the herring, resulting in a softer, more tender bite.
A bit of food science: Because cream is naturally acidic, it breaks down the proteins in the herring, resulting in a softer, more tender bite.