herring

Herring is a small cold-water fish that lives in huge groups. Historically, it has been a very important food fish for the Netherlands and Flanders.

a. pickling herring at home
herring in vinegar or wine sauce

This is not something I can expect to do here in the NM desert, 1000+ miles away from the closest seashore. If you can buy larger quantities of fresh herring, this is a very good way to preserve them.

INGREDIENTS

This is what you need for 6 servings:

9 fresh or salted herring, cleaned
16 lbs. coarse sea salt
3 onions, cut in rings
12 laurel leaves
thyme
120 jeneverbessenjuniper berries
3 lemons, peeled, sliced
1 qt. each of vinegar, white wine vinegar and dry white wine

Pic1: pickled herring bites

Directions

I screen-captured pictures and adapted the recipe from the video on THIS PAGE.

Pic2: dry salt
Pic3: rinse
Pic4: cut behind head

Gut and clean the herring.
pickling
- Stuff and cover the herring in dry salt. Refrigerate overnight.
- Herring can be left for a week for salted herring.
Wash to remove the salt.

Pic5-7: fillet and clean

marinating

Fillet the herring
- Cut behind the head to the spine, cut along the spine towards the tail.
- Cut away the belly flap and scrape off small fish bones.

Pic8-10: cut onions

Slice quartered onions, place on the bottom of a flat dish.

Pic11: onions, herbs
Pic12: cut lemons / limes
Pic13: add lemon slices

Add pickling spices (thyme, juniper berries, laurel, ...) and lemon slices.

Pic14: layer of herring fillets
Pic15: another layer of vegetables, then fish, again vegetables
Pic16: add marinade

Lay out the herring side by side.
Instead of fillets, this can also be done with bite-sized pieces
Repeat vegetables and herring.
Add equal amounts of vinegar, dry white wine and white wine vinegar until everything is covered.

Pic17: marinate for 3 days
Pic18: in canning jar
Pic19: served

Refrigerate for 3 days.
Transfer to sterilized canning jars.
Close the jars and keep refrigerated.
This will keep for up to 3-4 months in the refrigerator.
Serve and enjoy.

b. rolmops

Rolmops aka rollmops:
This is almost the same as above, but the herring fillets are rolled around pickled gherkins and onions and pinned with toothpicks.

INGREDIENTS

This is what you need:

see above
small cucumbers / gherkins
heavy duty toothpicks

Pic20: rolmops

Directions

pictures borrowed from the internet, mostly from THIS PAGE.

Pic21: pull the spine
Pic22: roll
Pic23: marinate

Instead of cutting each herring into 2 fillets as above, pull the entire spine (Pic21)and leave the 2 fillets connected for a wider roll.
Spread mustard on inside, Sprinkle each piece with ground black pepper.
Roll each fillet round onion and pickle.
Secure with a wooden pick.
Marinate the rolls with more onions, gherkins and optional other raw vegetables.