Dish of Pickled Herring
(click to enlarge)

Pickled Herring


Russia   -   Selyodka Marinovannaya
Serves:
Effort:
Sched:
DoAhead:  		 6 app
***
5 days
Must		 A Russian table just isn't complete without herring. In Los Angeles we can chose from dozens of imported versions, but home made is still best - if you can find the herrings.

2-1/2
------
2
1
1/3
------
5
1-1/2
5
4
------
1-1/2
1
24
------
#
---
c
c
c
---
oz
oz


---
t
t

---
Herrings (1)
-- Marinade
Vinegar (2)
Water
Sugar (3)
-- Flavorings
Onion
Carrot
Dried Chili (4)
Bay Leaf
-- Spices
Mustard Seed
Coriander Seed  
Peppercorns
-------
Make   -   (5 days - 1-1/2 hr work)
  1. Clean and fillet HERRINGS as described on our Atlantic Herring page. Soak fillets in plenty of water overnight in the refrigerator.
  2. Cut Fillets diagonally into pieces about 1 inch long.
  3. Put Marinade items in a saucepan and bring to a simmer until the sugar has dissolved. Set aside.
  4. Cut Onions in half lengthwise and slice crosswise fairly thin. Cut Carrot into narrow strips about 1-1/2 inches long. Mix both with Chilis and Bay Leaves.
  5. Mix together all Spices.
  6. In multiple layers pack Herring and Onion Mix, fairly tightly in your sterile pickling container, sprinkling some of the Spices over each layer. Pour Marinade over (see Note-5). Cover tightly and age in the refrigerator for 4 to 5 days before serving.
  7. Serve cold with some of the Onions and marinade.
NOTES:

  1. Herring:

      These are brine pickled herring - about 3 of them. Find these in markets serving a Russian, Polish or Baltic community. Fresh herring could be used, skipping the soak, but that's not available here in California. For details see our Atlantic Herring page.

  2. Vinegar:

      The pattern recipe calls for Cider Vinegar. For the photo I used my favorite vinegar, a natural cane vinegar from the Philippines, which is why it is fairly dark.

  3. Sugar:

      The pattern recipe called for 2/3 cup sugar, but I like my herring a lot less sweet. Use your own best judgement here.

  4. Dried Chilis:

      I use dried Thai chilis which are very hot. For less heat use Japones, or cut down the quantity. For details see our Chili Page.

  5. Method:

      This herring becomes very tender when pickled. If you use a jar that has a smaller opening than body it can get badly broken up getting it out of the jar. This happened to me on my first try and I ended up chopping some of the onion and a little of the carrot and mashing it together with the herring to make a spread. Now I pickle it in heat sealed polyethylene bags that I can just cut open.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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