On Christmas Eve, my family’s tradition has been to feast on Jewish appetizing.  Belly lox, wild caught Western Nova, oily sable, smoked sturgeon, whole, bronzed chubs and whitefish; blini piled high with salmon roe, sour cream and raw onions; potato latke drizzled with creme fraiche and wasabi infused flying fish roe. Dutch herring, schmaltz herring, …