Herring Po’ Boy

Finally, a tinned fish recipe! You had to see this coming.

Listen, I may be one of a few on this island of tinned fish lovers, but if I convince even ONE of you out there to try this is some form, my job is done. Retiring. Cawlin’ eet.

jay kay.

But really, if you’ve not yet dipped your toes into the waters (ha) of tinned fish, there’s nothing to be afraid of. Come on, I’ll help you in.

Leeeeeet us peepeth. (It’s just coffee, why do you ask?)

So, this is definitely not sponsored, I’m just showing you the brand I used so you can maybe identify it in the store if you’re so inclined. And I only used one tin! Kipper only means the herring has been smoked. If all you see are herring fillets, totally fine. Grab ’em! Don’t look back!

Let’s make a little spread for our sandwich. Mayo + dijon + grated garlic + a little bit of finely chopped parsley. Little pinch of salt.

IF NOTHING ELSE, just make this little spread for all the sandwiches in your life going forward. It’s divine. Acidic, garlicky, tangy, a little hit of herb. The end.

Except not.

You’ve toasted your demi baguette. And demi just means it’s the smaller size. Honestly, use what you love. A hoagie bun, crusty sourdough slices, whole wheat sandwich bread. There are no wrong answers here. Just get the bread toasted with swiss cheese on the top halves because you love your life.

The mayo spread goes on the bottom half, followed by the flaky herring. If you’re completely wigged out by this point, just sub anything you want. Mix that spread into some tuna fish or chopped chicken and stop freaking out. But try the fish, okay?!

Next go the sliced scallions (aromatic!), sliced radishes (peppery crunch!), and sliced tomato with a pinch of salt (gardeny!). Am I making you crazy right now?

Don’t answer that.

Lastly, you’ve viciously crammed some thinly sliced romaine lettuce on top and you’re set. Some hamburger pickles are also a really, really good decision. Matter of fact, I’ll show you a photo at the end of this post. Simmer down.

It’s really good, you guys. However, since only one of you commented on the Smoked Cajun Soup yesterday, I can’t imagine a universe that anyone would give a rit rat poot-a-doodle about this.

Are you just, over food? What’s going on? Let me know. Really.

This tangy, flavorful, aromatic sandwich can be a springboard for anything you’re craving. Use leftover chicken or salmon in place of the herring if you’re completely spazzing. The fish isn’t too “fishy” – it’s got depth. Tinned fish has some amazing flavor, I really hope you give it a chance.

Don’t make me scream it.

Because I’m prepared to scream.

Herring Po’ Boy
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  • 1 demi baguette, split and lightly toasted
  • 2 Tbs. Mayonnaise
  • 2 tsp dijon mustard
  • 3 cloves garlic, grated
  • 1 Tbs. finely chopped parsley
  • 3.5 oz tin smoked kipper herring fillets
  • 2 scallions, thinly sliced
  • 3 radishes, thinly sliced
  • 2 slices Swiss cheese
  • 1 tomato, thinly sliced
  • Hamburger pickles, if you want!
  • 1 cup thinly sliced romaine leaves


  1. Okay, quick note on the baguette: when you toast it, put the cheese on the top half so it melts perfectly.
  2. In a small bowl, whisk or stir together the mayo, dijon, chopped parsley, minced garlic and a small pinch of salt.
  3. On the bottom half of the baguette, spread the mayo/garlic mix all over. Perfect. Now on top of that go the herring fillets. Just arrange them however you want. Next go the sliced scallions, sliced radishes, and sliced tomato. Sprinkle a pinch of salt over the tomatoes to wake them up. So simple. Lastly, violently cram the thinly sliced romaine on top and you’re done. Honestly, a good squeeze of fresh lemon juice on top of the romaine is a brilliant idea. That or sliced hamburger pickles. You just want the acidity level to be popping.
  4. Slice in half and serve!
  5. Makes one baguette sandwich.

Picnic season is coming!

Oh! The pickle photo:

This is half eaten, so go easy on me. And because I cannot help myself: POLL – would you like more tinned fish recipes? Because I can be all over that if so. Let me know! . . . Gently.

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12 Responses to Herring Po’ Boy

  1. The Kitten Abides February 24, 2022 at 10:28 am #
    As a New Orleanian, I'm loving the Crescent City connection with your posts the past couple of days. (BTW, the Crescent City Connection is also a name of one of our bridges over the Mississippi river, but I digress) However . . . I must quibble with the term "Po-Boy" for this particular sammich. A true po-boy is a New Orleans food tradition, made in a very specific manner, ingredients and locally-made bread. This recipe looks tootin' tasty and I am eager to try it, but forgive me if I can't call it a po-boy. Love you though - rock on, Mighty Warrior!
    • Bev Weidner February 24, 2022 at 10:44 am #
      YESSSS, the bread is very specific, so this is more Po' Boy inspired. I can't find the good Louisiana style French bread in the midwest! Call it what ya please, I don't mind! ;)
  2. Katy K February 24, 2022 at 11:17 am #
    The only tinned fish I can tolerate is tuna, but my husband loves kippers, and basically any tinned fish! I might have to make this for him. I'll just put tuna on mine... Oh, and to answer the question, yes on more tinned fish recipes, especially if they can be tuna!
    • Bev Weidner February 24, 2022 at 11:19 am #
      Excellent! You'll love a recipe coming soon that uses tuna fish. Coming in early March!
      • Katy K February 25, 2022 at 8:51 pm #
  3. Kim February 25, 2022 at 7:52 am #
    Yay for tinned fish!!
  4. Cathy February 25, 2022 at 8:41 am #
    For me, kippered herring is the only type of tinned fish, if you don't count tuna, that would go anywhere near my face hole. This recipe looks pretty good, I think, especially with all the fixins. You asked if we would like to see more tinned fish recipes... For me - anything tuna - yes. Anything herring - I'm good, thanks! p.s. Always love to see posts about your home too!
  5. Kristy February 25, 2022 at 6:29 pm #
    I've never had any kind of tinned fish, are they typically very salty? Are there bones in all of them? I have lots of questions, lol.
    • Bev Weidner February 27, 2022 at 9:39 am #
      Oh, not at all! Anchovies have a good saltiness to them, but not sardines, herrings, etc. You should try it!
      • Kristy February 27, 2022 at 10:47 pm #
        I bought a can yesterday, you've intrigued me! :) I'm glad to know they're not super salty!
  6. Lyle March 9, 2022 at 7:37 am #
    PLEEAASE more tinned fish! I am a tinned fish fanatic! Sardines, mackerel, herring, all of them, even tinned mussels and oysters! They're cheap, yummy, a great source of protein, the smaller fish are FAR more sustainable than larger fish like tuna and salmon, I could go on and on about why tinned fish is THE BEST. I would absolutely love to see more recipes that use them! The world needs more ways to eat tinned fish! :)
  7. Catherine Pasquinucci March 9, 2022 at 12:32 pm #
    I'm making this today, I love herring and I have plenty and always need recipe ideas! Definitely yes to any tinned fish recipes, I need more! Lunch, dinner, even breakfast...I'm in!

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