Pickled Herring Recipe & How to Fillet a Fish
Lightly salted herring is a very popular traditional dish not only in Russia, but also in Holland, Sweden, Germany, Denmark and some other northern countries. In Russia traditional lightly salted seledka was always made whole in large quantities in wooden barrels, then cleaned, cut and served under sliced onions as a classical snack (“zakuska”) with vodka. Here’s how to pickle fresh herring.This fish pickles in just 12- 24 hours and has a mellow flavor. Part of the trick of preparing herring is filleting the fish. If you buy it fresh at the supermarket, they’ll probably clean for you. Herrings are high in omega-3 fatty acids, which help to protect against heart, skin and circulation problems. When fresh, herrings are susceptible to spoilage, so pickling is an excellent way to preserve them.
- 500-600 ml warm water
- 1 tbsp sugar and 1 tbsp of salt
- Few peppercorns
- Few bayleaf
- Few cloves
- 2-3 fresh Herring
- Get your herring cleaned and ready.
- Mix your salt and sugar with water until it dissolves.
- In a deep dish, add your herring with water, bayleaf, peppercorns and cloves.
- Leave it overnight from 12-24 hours.
- Clean the fish and fillet the herring.
- Take off the skin and try and get rid of all the bones.
- Herring is ready to eat. Enjoy!