"I am not one who was born in the custody of wisdom. I am one who is fond of olden times and intense in quest of the sacred knowing of the ancients." Gustave Courbet

25 January 2026

Magic.


Saveur on the magic of herring ...
I try a dozen varieties at Ulriksdals Wardshus, a white manor house set on acres of woodlands near Stockholm, where chef Karl-Heinz Krucken presides over one of Scandinavia's renowned smorgasbords (literally, ''bread-and-butter tables''). The buffet includes smoked eel, reindeer, Swedish meatballs, and two kinds of gravlax, but the centerpiece is the herring: bathed in tomato or curry sauce, panfried, mixed with anchovies and apples—17 preparations in all. Despite the collection of first-growth bordeaux in the wine cellar, Krucken insists the herring be eaten with a traditional shot of aquavit and a mug of beer. It's an idyllic Scandinavian scene, but Krucken worries about the future. ''Someday you'll tell your grandchildren, 'I was in Sweden and they still had herring,''' he says. ''A fairy tale!''

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