This recipe is a huge national classic. I’m not sure that’s well known, so I just thought I’d say it. It is very heavy on the fish taste (nothing subdued about it) with all the cheeses wrapped around the countering list of fish(es) and you might want to keep it in mind; sort of for the anchovy and herring lover, not necessarily for the ordinary fish lover. Otherwise, excellent choice! (You eat it with your favorite crusty breads, herbed or oiled chipped bread flat, caviar (also maybe) or high-class crackers (like Triscuits). It’s a pre-dinner table snack.