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A Healthy Helping of Herring for Football Fans

August 25, 2010

For many of us, Labor Day is bittersweet as it marks the end
of summer, but also the beginning of a promising and action-packed football season. Whether it’s a
favorite professional team or a college alma mater, there’s nothing better than sitting back and enjoying a football game with friends and family, along with a cold beer and some tasty appetizers, like Ma Baensch herring.


For some local families, it’s a household tradition to polish off a jar of Ma Baensch herring and a box of crackers while watching a football game. However, that’s not the only way to eat herring. “There are many creative ways to dress up and eat herring,” said Kim Wall, aka “Ma,” a seafood expert and president of Baensch Food Products. “Three of my favorite herring recipes are herring salsa, festive herring spread and herring salad.”


Herring, with a boatload of Omega-3 fatty acids, is a much healthier option than chips and dip. It’s also packed with protein and calcium. “Eating our way through the Wisconsin winter while watching our favorite football team is a very popular pastime that can be quite enjoyable. But it’s even better with healthy foods,” said Wall. “That is why I like to liven up my winter a little more with some unique, easy and healthy herring recipes.”


To keep it healthy, consider trying these recipes from Kim Wall’s kitchen.


Ma Baensch Herring Salsa
1 24 oz jar Baensch Herring Tidbits in Wine Sauce, drained, discard sauce, reserve onions, and
cut tidbits in ¼
1 C peeled and diced Spanish onion
1 C cleaned, seeded, cored and diced red bell pepper
1 seeded, cored and minced jalapeno chili, optional
Juice of one lemon freshly squeezed removing pulp and seeds
Reserved onion
1 C fresh cilantro, minced


Combine all ingredients in a large bowl, toss gently. Place Herring Salsa in a large resalable
container and refrigerate.


Cold Fish Tacos – serve Ma Baensch Herring Salsa in soft flour tortillas, garnished with shredded
lettuce, diced tomatoes and shredded Monterey jack cheese.


A Cold Appetizer – serve Ma Baensch Herring Salsa in a small bowl, garnished with fresh cilantro
and served with a side of sour cream and corn tortilla chips.


Served as a Salad – arrange lettuce leaves on a chilled plate, surround leaves with wedges of
tomato, slices of cucumber, spoon Ma Baensch Herring Salsa onto leaves and garnish with fresh




Festive Herring Spread
1-8oz. package cream cheese
1-12oz. jar Ma Baensch Marinated Herring in Wine Sauce
Drain, discard sauce and onions, cut pieces into quarters
3 T fresh parsley, minced
1 T fresh dill weed, minced
Dash Jalapeño Tabasco Sauce


Blend ingredients with food processor in order given. Cover and chill for 2-3 hours to allow flavors
to combine. Serve with toasted French bread, rye bread or crackers of your choice.




Ma Baensch Herring Salad
1-24oz. Ma Baensch Marinated Herring in Wine Sauce, Drain, discard sauce, reserve onions and
cut pieces into quarters
1/2 C dill pickle relish
1 medium apple*, cubed, peeled if desired
1/2 small Spanish onion, halved and sliced
1-15oz. can cooked, diced potatoes, drained
1-15oz. can cooked, diced beets, drained
Reserved Onions




1 C whipped cream
1 T white vinegar
1 t prepared mustard
1/2 t pepper
1/2 t whole dill weed, dried


Combine all dressing ingredients and set aside.
Toss all salad ingredients, including reserved onions, in a large bowl.
Serve salad with dressing on the side, allowing guests to drizzle on
dressing as desired. Garnish with fresh dill weed, if available. If
preparing ahead of time, cover and refrigerate salad and dressing


*For a tart variety try Granny Smith. For a sweeter variety try Braeburn.