Thank you for the answer. I will make polls with new options. Perhaps I can figure something out.
In one point I must disagree: The skin of the chicken and the schmalz are the best parts of the chicken. Of cause I can't eat it everyday. But one time the week it makes me very lucky. After I ate it I feel next day very strong and good. I eat it with white bread or potatoes (putting the hot schmalz on it), but with nothing more, stewed in the ofen. I don't exaggerate. I have the same feeling (but not so good) only after I ate steaks from the hip of the neat (cow).
Fish is also great. I like Sardines too. But herring, salmon and makarel is better.
I have never thought that there are so many different arts of preserving herring. I found before a week in a flat, that I had to clear because the owners moved to a home for old people, in the larder a barrel of salted herrings. On the barrel was printed, that you have to put the salted herrings for a few hours in fresh water before you consume it. Before a few hours I opened it and did it. I will eat the herrings I took tomorrow for breakfast.