Best Home Cured Herring Recipes

BAKED HERRING IN VINEGAR AND PICKLING SPICES

Baked Herring in Vinegar and Pickling Spices image

If you love lightly pickled fish recipes then this baked herring recipe with vinegar and pickling spices is definitely a dish to try! It's easy, healthy and a great way to eat more oily fish.

Provided by Corina Blum

Time 25m

Number Of Ingredients 13

Ingredients

2 small herrings
1/4 tsp nigella seeds
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp fennel seeds
1/4 tsp caraway seeds
1 tbsp oil (groundnut, vegetable or light olive oil)
2 tbsp white wine vinegar
pinch salt
1/2 green pepper (sliced)
1 green chilli pepper ((optional))
1/2 stick of celery (sliced)
1/2 onion (sliced)

Steps:

Put all the spices in a pestle and mortar and grind to a powder.
Make a few slashes in the skin of the fish. Put them in the middle of a large square of aluminium foil. Sprinkle the spices over the top and season with salt and pepper. If using also add the sliced chilli pepper.
Put the vegetables on top of the fish and pull the edges of the foil up to make a parcel. Drizzle with oil and a good slug of vinegar.
Bake in the oven for about 15 minutes.

Nutrition Facts : Calories 489 kcal, Carbohydrate 6 g, Protein 45 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 150 mg, Sodium 311 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

HOME CURED HERRING

Home Cured Herring image

Provided by Food Network

Time P3DT45m

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 cups dry white wine
1 cup white vinegar
1 cup water
1/2 cup fine sea salt
1/2 cup light brown sugar
3 tablespoons pickling spice
2 to 3 dry hot peppers
1 large onion, peeled and thinly sliced
1 tablespoon black peppercorns
2 pounds scaled and gutted fresh herring

Steps:

In a non-corrosive pot, combine all ingredients except fish. Bring to the boil, reduce, and simmer for 30 minutes. Add fish to simmering brine and poach 12 minutes before removing from the heat.
Let stand to cool 1 hour before placing in a non-corrosive container large enough to hold all the liquid. Cover container and refrigerate fish totally submerged in brine for 3 days.
Serve with black bread, sour cream, and onions.