The Pickled Herring Challenge has made its way to area newspapers, with media staff throughout the region holding their nose and taking a bite of the Scandinavian delicacy.
The Grand Forks Herald was the first to issue the challenge Dec. 3, downing the hors d'oeuvre and daring a handful of media outlets to do the same -- or donate to Santa Claus Girls, a Herald charity that provides Christmas presents to needy children.
Among those to pick up the glove -- and a plateful of fish -- were staff members at the Morris Sun Tribune and Hancock Record, the Worthington Daily Globe , the Alexandria Echo Press , the Brainerd Dispatch and the Bemidji Pioneer , all newspapers in Minnesota.
The salt-cured fish is usually garnished when served, with additions such as chili flakes, onions, dill, bay leaves or sour cream spicing up the dish. It’s usually served with a sauce made with whipped cream, vinegar and sugar.
Last year’s challenge was lutefisk, previously described by the Herald as “gelatinous, lye-soaked cod.” Herald reporters generally agreed pickled herring, while out of the ordinary, didn’t provoke the same level of culinary caution.
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The Herald also instigated that challenge.
There are still media outlets that have been challenged and have yet to try pickled herring. Check back to see who’s next, and find videos of newspapers taking on the challenge at www.grandforksherald.com .
