Pickled herring of the gods

I love to browse old cookbooks at thrift shops. One of my favorite finds, from Goodwill, is a 1968 Time-Life volume called The Cooking of Scandinavia. This is the cover:

Looks delicious, right? There are many full-color photos of wonderful Scandinavian cuisine, including a recently dead whole fish with a purdy purple and yellow flower necklace. Those jaws look pretty fierce:

This two-page spread features 12 Danish sandwiches including such gems as pickled herring with onion rings, lettuce, and a sliver of tomato on rye bread, roast pork with prunes and an orange curl on rye, tiny shrimp with lettuce and lemon on white bread, liver paste with mushrooms, bacon, and lettuce on rye, curried herring and macaroni salad with egg whites and yolks on rye, and Danish Blue cheese with a raw egg yolk encircled by an onion ring on white.

Here is a lovely photo of bright red crayfish on a background of black netting:

Meat plate from the Smorgasbord (this should be your third plate after your herring plate and your fish plate--yes, herring is so vital that it warrants its own [first!] course):

And, finally, this photo shows four preparations of eel (all are blurry because the camera is focused on the bottle of aquavit--and who can blame the photographer for not wanting to focus on a slimy water snake?)