Pickled Herring

For generations, people across the globe have used pickling as a delicious method for preparing and preserving herring, and we can see why!

While the thought of filleting a whole fish (even something as small as herring) may seem daunting to some, we assure you that it’s simpler than it sounds. With the help of a sharp knife, the spine and rib cage can easily be removed, and we find that any small remaining bones soften and become unnoticeable once brined. The flavours of fresh dill, red onion and spices slowly infuse with the herring as it pickles, leaving the flesh tender but tart.

Servings: 12

Prep Time: 30 minutes (+1-2 days)

Ingredients

• 2 bags flash-frozen whole herring, thawed
• ¼ cup salt
• 4 cups water

Brine

• 3 cups distilled or white wine vinegar
• 1 ½ cup water
• 5 tbsp sugar
• 2 bay leaves
• 1 tsp mustard seed
• 2 tsp black peppercorns
• ½ tbsp whole allspice
• ½ red onion, sliced
• 1 small carrot, sliced
• 1 lemon, thinly sliced
• Small handful of fresh dill, roughly chopped

Directions

1. Begin by filleting your herring. Under cool running water, quickly rinse the fish. Then, using a sharp knife, make an incision behind the front fin and gills at a slight angle. Gently cut until you feel the knife hit the backbone, then turn the knife and slide along the length of the backbone until you reach the tail. Turn the fish over and remove the other fillet from the backbone, then use the knife to trim the edge of your fillet when you feel excess bones (helpful video found here). Cut your fillets into smaller, bite-sized pieces.
2. Next, brine your herring in a salt solution. In a large container, add salt and the 4 cups of water. Once the salt has dissolved, leave the solution to cool at room temperature before submerging your fillets. Refrigerate overnight, or up to 24 hours. 
3. While waiting for the herring to finish in the salt solution, begin preparing your brine and spices. In a small pot, bring the vinegar, water, sugar, and spices to a boil. Reduce to a simmer for around 5 minutes, before removing from the heat and leaving to cool completely.
4. When the herring have brined, layer them in one or two clean glass jars with the sliced red onion, carrot, lemon, fresh dill and the bay leaves. Pour the cooled brining liquid over the top and seal the jars, taking care to split any spices evenly across your jars (if using more than one). Transfer to the fridge. 
5. Wait at least a day before eating, then serve and enjoy!

Notes

• We find our pickled herring tastes best when enjoyed within the first few days of brining. The longer the herring pickles in the brine, the more tart it will be!
• Eager to make a batch of pickled herring but want ideas on what to do with the finished product? We love adding the soft, vinegary pieces of pickled herring to a crispy smashed potato salad.

Serving Suggestion - Herring On Rye

This recipe is inspired by the many traditional open sandwiches found throughout Europe.

Ingredients

• Lightly toasted dark rye bread
• Salted butter
• Sliced red onion
• Sliced cucumber
• Dill fronds
• Additional toppings - capers, boiled egg, sour cream, mustard, or pickles

Directions

1. Simply assemble your ingredients on toast and enjoy!

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