HUNGRY GERALD

HG’s love for herring is inherited from HG’s late father, Harry Freeman. After all, HG’s beloved Dad’s first meal in the United States was schmaltz herring, half an onion, pumpernickel bread and a glass of beer. Before being anglicized, “Harry” was Hershele Zvi Freimann. Throughout his life, upon coming home from work Father poured “ah brumfen” (shot of rye whiskey) and ate a hunk of herring on pumpernickel.  As he got older, HG joined him in this pleasant ritual. When Father and son dined alone, Father made a big bowl of lettuce, tomatoes, onions and herring. Both drank beer. After decades and decades of herring fressing, HG’s favorite is raw herring from Holland. It is a seasonal treat and HG first tasted it in Amsterdam. The herring is sold by street vendors, The gutted herring is dipped in chopped onions, eaten whole and, of course, with a bottle of beer in hand. Incomparable. Fortunately, New York’s Russ and Daughters imports the herrings and thoughtful SJ always dispatched some to HG. HG is fond of herring in every guise–pickled, fried, smoked.–and in every type of sauce. HG’s present day favorite is Russ & Daughters schmaltz herring, HG’s favorite meal: Schmaltz herring, chopped onion, sour pickle, pumpernickel bread, icy Polish vodka and chilled beer chasers. When dining thus HG drinks much, much vodka. Seems like a nutritious meal, but oddly, BSK doesn’t approve.