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Jake Marmer on Muck Rack

Jake Marmer

Los Angeles, San Francisco
As seen in: Tablet Magazine, Chicago Tribune, Hyperallergic, Forward, My Jewish Learning, Electric Literature, The Brooklyn Rail, Jewish Book Council, Jewish Review of Books, RealClear Books
Poet, Performer, Educator. Rarely tweeting: see my FB/Instagram or better yet linktr.ee/jakemarmer
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Articles

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By Jake Marmer
| My Jewish Learning Verified
Among the classic Ashkenazi foods, none evokes as much love and repulsion, none is as intensely linked to the Old World, as herring — a salty fish with a distinct smell. This aroma is only exacerbated by the typical method of serving herring: pickled, with marinated onions.
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By Jake Marmer
| My Jewish Learning Verified
As Sancho Panza to Don Quixote, faithful R2-D2 to C-3PO, so is chrain (sometimes spelled hrein or chrein) to its gefilte fish. This spicy relish, traditionally made out of beets and horseradish, can be found in any kosher deli and in the kosher section of many grocery stores. Balancing the relatively bland and somewhat sweet fish cutlet with a much-needed flavorful kick, gefilte fish and chrain are a perfect combination. Yet there’s more to chrain than this. Chrain means “horseradish” in Russian.
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Forshmak: Jewish Herring Recipe

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By Jake Marmer
| My Jewish Learning Verified
Forshmak is probably the most authentically Jewish herring recipe. The word itself is Yiddish for “pre-taste” — that is, an appetizer, meant to set your taste buds going. There are many varieties of forshmak — probably as many as there were shtetls in Eastern Europe. This one originates in Haschevato, Ukraine, the small village where my father’s side of the family comes from. For other herring variations, try these recipes for the classic herring and onions and herring in an overcoat (herring pie).
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