By Elliott Magalnick, , Denver, Colo.
I read the article, or rather parts of the article “Holiday Stuffing” (Nov. 27), treats and eats for gifts, but being Jewish, I read it backwards as I do with many magazines. I was reading about fish and the naming of some local stores’ lox, and then I saw an editorial comment on herring being disgusting. I thought, who was the pisher who made that comment? When I backed into the beginning of the article and saw your name on the byline, I was appalled.
Herring is delicious, if it is fresh and not too strongly pickled. Raw herring before it is pickled is so sweet and delicious. If the Japanese had discovered it, it would be the hottest item in the sushi bar. Disgusting? Did I raise you wrong? Not only is herring a great taste — in some cases, like you, an acquired taste, but a great taste nonetheless. Furthering its importance, you may be aware that I donate blood every month at Bonfils Blood Bank here in Denver, giving platelets. I am well past my 21-gallon pin and one of the secrets of raising my platelet count is herring.
When I come to visit, I will bring you some lox and smoked whitefish and a token jar of herring for your re-evaluation.