Home-Cured Herring

Often smoked, pickled, or salted, the herring is a popular food, especially in Europe. Herring may be eaten and prepared in a variety of fish recipes. In the Philippines, dried herring (or what they call tuyo is a staple food for breakfast served with salted egg, tomatoes, and fried garlic rice. Smoked herring may be boiled and mixed with seasonings before eaten. 

This fish may be enjoyed in simple yet healthy food recipes. Cured herring may be the easiest way to enjoy this fish, as not much needs to be done. To try your own home-cured herring, follow the instructions below.

Ingredients

For the herring

8 herring, scaled, gutted and filleted

200g/7¼ oz sea salt

pinch caster sugar

For the marinade

450ml/16¼fl oz white wine vinegar

300ml/10¾fl oz water

250g/8¾oz caster sugar

14 allspice berries, crushed

14 black peppercorns, crushed

3 bay leaves

2 carrots, sliced

3 red onions, sliced

2 tbsp fresh horseradish, grated

Preparation method

1. Place the herring in a rectangular casserole. Combine the salt and sugar and cover the fish with mixture. Leave to cure in the fridge for 24 hours.
2. Preheat the oven to 220C/425F/Gas 7.
3. Prepare the marinade by placing all the ingredients in a pan. Brush the salt off the herring, discarding the salt and sugar, and add the fish to the pan. Bring to the boil then return the herring and the marinade to the casserole.
4. Cook in the oven for 20 minutes, then leave to cool. Transfer the herring and marinade to a sterilized preserving jar.
5. Refrigerate for up to 10 days.
6. Serve with rye bread.