Say hello to homemade lightly salted herring.
Welcome to a culinary adventure that promises to tickle your taste buds and transport you to the coastal kitchens of Scandinavia. In this gastronomic journey, we will be exploring the art of crafting homemade lightly salted herring, a beloved delicacy that boasts not only exquisite flavor but also a touch of elegance in its presentation.
If you’re a seafood enthusiast or someone seeking to expand your culinary repertoire, you’re in for a treat. Homemade lightly salted herring is a dish that’s revered for its simplicity and depth of flavor. Whether you’re planning an intimate dinner or a gathering with friends and family, this recipe will not only satiate your palate but also impress your guests with your culinary prowess.
You can also check out our other Seafood recipes.
Homemade Lightly Salted Herring
Learn how to make Homemade Lightly Salted Herring. This step-by-step guide will take you through the process
Ingredients
- 1 large herring
- 1 ½ cups water
- 1 ½ tbsp salt to taste
- 3 pcs oregano pepper
- 5 pcs black peppercoms
- 2 pcs Cloves
- 1 bay leaf
- nutmeg, cardamom, cumin, or mustard seeds optional
Instructions
- Gather all the required ingredients. If your herring is frozen, make sure to defrost it in advance. Leave the herring whole, with the head and tail intact. Use filtered or bottled water for this recipe.
- In a saucepan, combine the salt, sugar, oregano pepper, black peppercorns, cloves, and bay leaf. You can adjust the amount of salt to your taste if you prefer a saltier herring. Feel free to experiment with other spices like nutmeg, cardamom, cumin, or mustard seeds
- Pour the clean cold water into the saucepan with the spices. Place the saucepan over medium heat and bring the water to a boil. Allow the brine to simmer for about 5 minutes, ensuring that the salt and sugar completely dissolve. Then, let the brine cool.
- Rinse and dry the defrosted herring thoroughly. Select a suitable container made of glass or food-safe plastic to marinate the fish.
- Place the whole herring in the chosen container. Pour the cooled brine over the herring, ensuring that it is fully submerged. Seal the container with a lid and place it in the refrigerator for 2 days. During this time, remember to take the container out of the refrigerator and flip the herring over in the brine both in the morning and evening to ensure even salting.
- After the two-day marinating period, remove the herring from the brine. Pat it dry and then cut off the head and tail. Open the belly and remove the insides. Finally, cut the herring into serving-sized pieces.
- Serve the lightly salted herring with onions, herbs, and fragrant olive oil.
Notes
- Lightly salted herring should be stored in a refrigerator at temperatures between 32°F (0°C) and 40°F (4°C).
- Store the herring in an airtight container or resealable plastic bag to prevent moisture loss and to contain the fishy odor.
- If your herring is not already stored in a brine solution, you can prepare a simple brine by dissolving salt in water. Submerge the herring in this brine solution before placing it in the refrigerator.
- The brine helps maintain the fish’s texture and flavor, as well as keeps it moist.
- Lightly salted herring has a limited shelf life, even when refrigerated. It’s best to consume it within a few days to a week for the best flavor and quality.
- If you have a larger quantity than you can consume in a short time, consider freezing it (see below).
- If you want to store lightly salted herring for an extended period, consider freezing it.
- Wrap individual portions or fillets tightly in plastic wrap or aluminum foil. Place them in an airtight container or freezer bag to prevent freezer burn.
- Label the container with the date to keep track of its freshness.
- Frozen herring can be stored for up to 3-4 months without a significant loss of quality
- Before consuming lightly salted herring, always check for signs of spoilage, such as off-putting odors, discolored flesh, or an unusual texture. If any of these are present, discard the herring to avoid foodborne illness
