Many striper fisherman consider herring a baitfish, but for a real fish delicacy from time to time, fresh pickled or smoked herring are truly a treat !
As I always tell anyone who wants to listen, you always need to remember that the taste of your fish begins the moment it comes out of the water. Never put your fish in a bucket full of water, or even a burlap bag! You will be helping to decompose it from the minute it’s caught. Herring are no exception to this rule and herring to be eaten is not the same as herring used for bait. Herring must be handled as gently as possible and fish that are kept should be placed in a cooler with ice. A quality cooler which keeps ice for at least 24 hours is invaluable! This will only improve the quality of the taste, thus making people think you’re a much better cook!
Try my recipe below and you may begin to have second thoughts about placing that herring in the bait pail...instead, you may find yourself pickling it often for a delicious seafood "change of pace"!
by Mike "Cuzzy Boy" Melchionne
PICKLED HERRING
2 cups of spring water
4 cups of white distilled vinegar
3-4 tablespoons of vinegar
1 large sweet onion sliced, and a
1/3 to 1/2 cup of pickling spice (this will depend on your preference)
1) Scale the herring removing all scales from the skin of the fish.
2) Fillet and skin your herring just as you would any other fish for consumption.
(Some people prefer to leave the skin on).
3) Rinse the fillets in cold water.
4) Cut into pieces an inch wide and an inch and a half to two inches long.
5) Make a brine consisting of3/4 of a cup of salt, a pint of water, and a pint of white distilled vinegar.
6) Place the fish in a stone or ceramic crock, stainless, or glass container. (DO NOT use aluminum)!
7) Cover with the brine and keep in a refrigerator at 40 degrees for 5 days (make sure the brine covers all the
pieces. Weight down with a dish if necessary).
8) After five days, rinse the fish in cold water in a colander to remove any salt.
9) As listed above, your pickling solution is made with 2 cups of spring water, 4 cups of white distilled vinegar,
3-4 tablespoons of vinegar, 1 large sweet onion sliced, and a 1/3 to ½ cup of pickling spice (this will depend on
your preference).
10) Dissolve the sugar in the water and add the vinegar.
11) Clean your original container and start with a layer of onions on the bottom.
12) Sprinkle some pickling spice over the onions.
13) Add a layer of fish.
14) Repeat this process till all the ingredients are used up.
15) Cover everything with the vinegar, sugar and water mixture and put it back in the refrigerator for two more
days.
At this point you can repack fish in pint or quart jars with lids. Pack jars with a layer of fish and a layer of fresh onions. In the smaller jars add a bay leaf and a teaspoon of fresh pickling spices. In larger jars double the amounts.
Top off the jars with the water, sugar, vinegar mixture...OR for those of you who so choose, top off with sour cream.
Keep the jars cold with tight fitting lids and theses should last for a few weeks in the fridge.
ENJOY!
