About this recipe:Herrings are high in omega-3 fatty acids, which help to protect against heart, skin and circulation problems. When fresh, herrings are susceptible to spoilage, so pickling is an excellent way to preserve them.
6 fresh herrings, cleaned and filleted
250ml (9fl oz) white malt vinegar
250ml (9fl oz) white wine vinegar
150g (5½ oz) granulated sugar
2 small onions, peeled and cut into fine rings
6 allspice berries
Pinch of fennel seeds
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Method Prep:10min › Ready in:10min
Divide the filleted herrings in two lengthways and remove any bones, trimming away any small ones at the edge with small scissors.
Sprinkle a layer of salt into a deep bowl and place three fillets down in a single layer. Sprinkle again with salt, and continue with layers of salt and fish for the remaining nine fillets, ending with a sprinkling of salt. Cover tightly and refrigerate for 2 days.
Take the herrings from the dish and remove the skin. Rinse the dish and put the fillets back with 250ml (8fl oz) water. Set aside for 1-2 hours. Taste the water and replace with fresh if it seems too salty.
Mix the vinegars, sugar, onion, cloves, allspice, fennel and pepper in a jug, stirring to dissolve the sugar.
Rinse the herrings well in cold water and pat them dry with kitchen paper. Put into a clean bowl and add the vinegar mixture. Cover tightly and refrigerate for 2 days before eating. Serve with brown bread and butter, or chopped and added to a potato salad.