Herring prep

…As for herring prep, I prefer a simple approach, one treble hook near the dorsal and a second just behind the head, salt to taste.

I agree, although hook placement has some room for discussion

I confess, it's a new philosophy. Big ones have a habit of getting the hook too deep when there's a treble right in the nose. Then you end up with hero shots of bleeding fish:

think Lake Nipissing has a good population of herring. As for cooking bake in the oven with nothing more than salt, pepper, and some parsley. Hard to believe went from pail fulls as a kid to only 2 day now.