I might be suffering from the effects of rhenish wine, but I think this pickled herring needs something to make it a little more palatable. Pass the mustard!
The hot taste should help to cover up the strong or even rancid pickled herring, and may go some way to helping with the effects of all that alcohol (anyone else feel like something died in their mouth?). It has been suggested that in the past mustard seeds were chewed during meals to cover the taste of questionable food. The seeds themselves are not flavourful until crushed when myronate and myrasin are released, which creates the hot taste. Does anyone in this drunken company fancy trying it? My bet is on Marlowe.