Home Cured Herring Recipes
CURRIED HERRING
Categories Fish Breakfast No-Cook Curry Spring Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Remove and discard skin and dark flesh from herring. Cut herring into 1/4-inch pieces. Whisk together remaining ingredients and stir in herring. Season with salt and pepper.
PICKLED HERRING
Steps:
- Put some salt in bottom of small bowl. Place fish skin down. Continue layering fish and salt finishing with a layer of salt. Put weight (dish or plate) on top and refrigerate for 4 to 5 days. Wash herring well and skin. Soak in cold water 1 hour, changing 3 to 4 times. Cut in 1-inch pieces. Drain and pat dry. Boil 3 tablespoons water with 1 teaspoon allspice. Add sugar, vinegar, bay leaves and pepper. Mix until sugar is dissolved. In a one quart jar put 2 cups pickling solution, some onions and herring pieces, laying them and topping with onions. Fill to top with solution. Keep in tightly closed jar in refrigerator 2 to 3 days until ready to serve.
SHERRY PICKLED HERRING
Make and share this Sherry Pickled Herring recipe from Food.com.
Provided by Charlotte J
Categories Swedish
Time 20m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Soak herring in cold water for 24 hours,in the refrigerator changing water at least 3 times.
- Cut herring diagonally into 1 -inch pieces.
- Arrange herring and onion slices in a jar.
- Combine the sherry, vinegar, water, sugar, and allspice; pour over herring.
- Cover jar tightly, and refrigerate at least 24 hours.
- Serve with boiled potatoes or on a smorgasbord.
Nutrition Facts : Calories 958, Fat 0.1, Sodium 36.9, Carbohydrate 131.3, Fiber 2.1, Sugar 111, Protein 1.8
PICKLED HERRING
A polish recipe. My Mom makes for Cristmas Eve. Just be sure to change the water while soaking. On New Years Eve after the toast it is Good Luck to have a bit of Herring.
Provided by Rita1652
Categories Onions
Time 15m
Yield 2 pints
Number Of Ingredients 10
Steps:
- Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours.
- Change water twice.
- To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil.
- Stir to dissolve sugar; let cool.
- Rinse the fillets with cold water and pat dry with paper towels.
- Cut fish in 1-inch pieces removing bones.
- Peel and slice onion.
- Separate slices into rings.
- Arrange herring and onion rings in alternate layers in sterilized jars.
- Cover with pickling solution and cap.
- Refrigerate at least 3 days before serving.
- The herring will keep up to 3 weeks refrigerated.
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