First came the (pickled) herring, the tasty bounty of chilly ocean waters, also the delight of Scandinavia. Then came the (boneless) bananas, the fragrant fruit of tropical plantations, also the pride of Ecuador. When they met, there was the inevitable slide into fishy fruit, into a strange amalgam of sweet and savory; a quickie, and ill-advised, union of south and north, hot climes and cold climes, New World and Old:
(#1) From a 1963 German cookbook: bananas wrapped in pickled herring (from the Historic Photographs site on Facebook, passed along on FB on 12/15 by Michael Palmer, under the slogan: Everything’s better with pickled herring on it!)
The pimento and parsley garnishes make bananas in pickled herring a red and green Christmas surprise.Well, I’d certainly be surprised. On the other hand, we once had a cat that adored herring, even pickled in wine sauce, and savaged bananas ravenously (as well as loaves of bread and corn on the cob), so it would have found #1 to be the very apotheosis of fine feline dining (with the useless pimento and parsley batted off onto the floor, of course).





