Pickled Fish Shishamo Or Herring Recipes

PICKLED FISH

Steps:

• Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
• Put into refigerator for five days.
• Shake every day.
• Salt will not dissolve.
• After five days, rinse with cold water, drain and blot dry.
• Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
• Take off stove and let cool.
• Add fish and onions to clean gallon jar, then add brine.
• Shake occasionally.
• Fish will be ready to eat in 2 days.
• But the longer it sets the better it is.
• If you want to double this recipe, double everything but the spices.

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.

PICKLED HERRING

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.

PICKLED SALT HERRING

Steps:

• Clean fish. Remove heads. Soak fish in cold water for 10-12 hours, changing water a few times so fish will not be too salty. If you wish, start soaking a few hours before going to bed; change water a few times, then soak overnight. Drain fish on absorbent paper; cut crosswise into 1/2" slices without removing bones and place in a glass jar. Combine dressing ingredients and bring to boiling point. Chill. Pour over herring. Cover and let stand a few days in refrigerator before serving. Always serve this kind of herring from the jar. Taste improves the longer herring is pickled.

PICKLED HERRING (SLEDZIE POLISH)

Steps:

• Cut herring into small cubes.
• Mix herring with onion, eggs, apple and lemon juice.
• Combine sour cream, garlic, salt and pepper; add to herring mixture and mix well.
• Sprinkle with dill or parsley. Serve with rye bread.

PICKLED FRESH HERRING

Steps:

• Prepare brine by boiling together the vinegar, water, and sugar. Stir and cool. Clean, skin, bone and cut herring into slices. Place one layer sliced herring in wide mouth gallon jar. Sprinkle 1/2 teaspoons pickling spices, 1 teaspoons peppercorns, and onion slices over herring. Repeat layers of herring, onion slices, and spices, using all the herring. Cover with cooled brine. Refrigerate 3 days before using.

RUSSIAN STYLE PICKLED HERRING

Steps:

• Soak herring for 3 or 4 hours in cold water.
• Wash in cold water and cut into cubes.
• Prepare a marinade with the remaining ingredients and marinate for 1-2 days.
• Drain and serve.

PICKLING YOUR OWN HERRING

Steps:

• 1. Remove the heads from the herring and scale the fish. Wash well, open them, and remove the milt (roe of male fish). Clean the fish well, drain. Lay the herring and milt in water to cover in the refrigerator overnight.
• 2. The next day rub the milt glands through a sieve or mash them well, and mix with 1 tablespoon of the sugar and a few tablespoons of the vinegar.
• 3. Place in a 1 1/2-quart jar in layers the herring, onion, lemon slices, cloves, peppercorns, and bay leaves.
• 4. Add the milt gland mixture, the remaining vinegar, and as much of the remaining sugar as your taste dictates.
• 5. Cover the jar and keep in the refrigerator for at least 4 days.

PICKLED HERRING

Steps:

• Dissolve 3 tablespoons of the salt in 3 cups of cold water.
• Put the herring in the salt water, cover and refrigerate for 12 hours.
• Put the remaining salt, the vinegar, sugar, allspice berries, peppercorns, and bay leaves in a small saucepan with 1 cup of water.
• Stir this mixture over med/high heat until the sugar dissolves, then remove from the heat and cool.
• Remove the herring from the salt water and put in a shallow baking dish.
• Put the onions on top of the fish, then pour in the pickling mixture.
• Cover and refrigerate overnight.
• Serve right from the dish, yum!