Was what you had soused herring? (I think it's "Matjes" herring.)

My understanding is that soused herring is a much milder brine, and there's something a little different about the herring. It's fattier than ususual, or has the roe left in it, or somthing like that. That makes it milder than the usual pickled herring.

Are the smoked dried herring what they call blind robins? I love those. Like smoked fish jerky.....