Thread Number: 77853  /  Tag: Recipes, Cooking Accessories
Any Herring affectionados out there?
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Post# 1018877   12/22/2018 at 20:19 by MattL (Flushing, MI)        

We always have herring at Christmas.  Used the get the little kegs of salted herring. My dad would soak them overnight, scrape them, cut them into 1" pieces, and place them in a vinegar/ water mix.  Slice up some onions into the solution and we had an appetizer after it sat 10 or so hours.

 

Fast forward to today - I can only find salted herring fillets.   If I soak them overnight being so thin all the flavour is gone.  Anyone suggest a "perfect" timing for the soak? 10-12 hours?





Post# 1018878 , Reply# 1   12/22/2018 at 20:26 by luxflairguy (Wilmington NC)        

They're not too bad, but love anchovies more!  G


Post# 1018880 , Reply# 2   12/22/2018 at 20:42 by wayupnorth (On a lake between Bangor and Bar Harbor)        

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We use them as lobster bait here.

Post# 1018881 , Reply# 3   12/22/2018 at 20:44 by abcomatic (Bradford, Illinois)        

I love pickled Herring. I am of Danish extraction and we always ate that in Kenosha when I was a kid.


Post# 1018882 , Reply# 4   12/22/2018 at 21:31 by Moparwash (Pittsburgh,PA -Next Wash-In...June 2019!)        

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Back in St Olaf, the official drink is the 'Herring Wallbanger' :)

Post# 1018892 , Reply# 5   12/23/2018 at 03:49 by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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I was going to suggest to contact Rose.

Although she is a spokesperson for the Protection for Abused Herring.

That's why the St. Olaf Herring Circus is not around anymore.

My Dad just buys the Vita or some other brans. Just never liked Herring although I am a fan of Sardines on a salad.


Post# 1018901 , Reply# 6   12/23/2018 at 06:14 by polkanut (Wausau, WI )        

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My dad found a package of northern pike in the freezer this fall and made a batch of herring in wine sauce.  It was his first time making it.  It turned out great.  He got a recipe for it from a good friend of his who has been making it for many years.  


Post# 1018902 , Reply# 7   12/23/2018 at 06:26 by foraloysius (Leeuwarden, the Netherlands)        

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What your dad made was probably close to our sour herring (in Dutch: zure haring).



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Post# 1018905 , Reply# 8   12/23/2018 at 07:25 by turbokinetic (Northport, Alabama USA)        
On the subject of herring....

.... Has anybody tried this version? (picture)


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Post# 1018911 , Reply# 9   12/23/2018 at 09:56 by Gyrafoam (Roanoke, VA)        
My family

thought herring was the breakfast of champions. They would eat it any way it was, plain, pickled, cream sauce, wine sauce, etc.
That and a slice of red onion on a fresh toasted poppy-seed bagel was heaven on earth to them.

I thought it was cat food.

Pass the corn flakes, please.


Post# 1018960 , Reply# 10   12/24/2018 at 00:43 by MattL (Flushing, MI)        

I enjoy herring but not in cream, or wine sauce.  Just like it in a vinegar solution so it has some bite, no sugar please.  Or oil..


Post# 1018963 , Reply# 11   12/24/2018 at 01:52 by DaveAMKrayoGuy (Oak Park, MI)        

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Herring, whitefish, gefilte fish, salmon, that was the breakfast of champions for the late-in-laws, lived long, but no shellfish, catfish or any kind of meat for aruchat boker (other than occasional salami, breakfast steak or corned beef hash) I think laid on their death beds for nothing...

But I liked and ate good for you the way they did at breakfast time and miss those days...


-- Dave





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