Georganne Burke requested herring recipes. Here are some from the Molly Goldburg Jewish cookbook:

Soak the herring in water to cover overnight. Drain. Rinse again and cut into 1/2 inch slices. Combine the tomatoes, water, and sugar in a saucepan. Cook over low heat for 15 min. Mix well. Add the dill, parsley, scallions, olives, vinegar, and oil. Cook for 5 minutes. Pour over the herring. Chill. Serve very cold on lettuce leaves.