Pickled Fish Shishamo Or Herring Food

PICKLED FISH

Steps:

• Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
• Put into refigerator for five days.
• Shake every day.
• Salt will not dissolve.
• After five days, rinse with cold water, drain and blot dry.
• Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
• Take off stove and let cool.
• Add fish and onions to clean gallon jar, then add brine.
• Shake occasionally.
• Fish will be ready to eat in 2 days.
• But the longer it sets the better it is.
• If you want to double this recipe, double everything but the spices.

GERMAN ROLLMOPS (ROLLMOPSE)

Steps:

• Place the herring fillets in a bowl and pour in enough water to cover them by about 1 inch.
• Soak them for at least 12 hours in the refrigerator, changing the water once or twice.
• Drain them well, rinse under cold running water and pat them dry with paper towels.
• Remove and discard any bones.
• For the marinade, combine the vinegar, water, BRUISED WITH A MORTAR AND PESTLE OR WRAPPED IN A TOWEL AND BRUISED WITH A ROLLING PIN the spices, juniper berries, allspice, cloves, peppercorns and bay leaf and place in a 2 to 3 quart saucepan and bring them to a boil over high heat.
• Reduce the heat to low and simmer uncovered for 5 minutes.
• Then cool to room temperature.
• Lay the herring fillets, skin side down, on a board or table.
• Spread 1 teaspoon of mustard evenly on each fillet and scatter 1/2 teaspoon of capers and several onion rings over the mustard.
• Cut the dill pickles lengthwise into quarters; if they are much longer than the width of the herring fillets, cut them crosswise into halves.
• Place a wedge of pickle at one narrow end of each of the fillets, and then roll the fillets jelly roll fashion around the pickle into small, thick cylinders.
• Skewer the rolls with 2 or 3 toothpicks to secure them.
• Pack the rolls flat on their sides in a 2-quart glass loaf dish in two layers with the remaining onion rings scattered between the layers and over the top.
• (Do not use a metal pan, for the fish may pick up a metallic flavor.) Pour the marinade over the herring, then cover the dish with foil or plastic wrap and refrigerate for 5 to 6 days before serving.
• Serve the rollmops as an hors d'oeuvre on individual plates or arrange them on a platter.
• In either case, garnish them with onion rings and parsley.
• NOTE: If salt herring fillets are not available, substitute 12 bottled Bismarck herring fillets.
• Drain them, wash them thoroughly under cold running water and pat dry with paper towels.
• Then proceed with the recipe.
• The Cooking of Germany Time Life.

PICKLED HERRING

Steps:

• Put some salt in bottom of small bowl. Place fish skin down. Continue layering fish and salt finishing with a layer of salt. Put weight (dish or plate) on top and refrigerate for 4 to 5 days. Wash herring well and skin. Soak in cold water 1 hour, changing 3 to 4 times. Cut in 1-inch pieces. Drain and pat dry. Boil 3 tablespoons water with 1 teaspoon allspice. Add sugar, vinegar, bay leaves and pepper. Mix until sugar is dissolved. In a one quart jar put 2 cups pickling solution, some onions and herring pieces, laying them and topping with onions. Fill to top with solution. Keep in tightly closed jar in refrigerator 2 to 3 days until ready to serve.

DELICIOUS PICKLED FISH

Steps:

• Cut fish in 1" long strips.
• In a large jar, alternate layers of fish, onions and carrots until loosley full.
• Combine vinegar, sugar and seasonings in a pan and boil until sugar is dissolved.
• Cool.
• Pour over fish and refrigerate 24 hours before serving.

QUICK NORWEGIAN HERRING

Steps:

• In a medium-size bowl, combine 4 T. of the reserved herring liquid, the sour cream, onion, dill, and pepper; mix until smooth. Add the herring and toss to coat evenly. Cover and chill for about an hour to blend the flavors.

SILVER OF THE SEA - ICELANDIC PICKLED HERRING AND POTATO SALAD

Steps:

• Cut the pickled herring fillets into 1 " pieces. Set aside while you prepare the potato salad.
• Boil the potatoes and then let them cool.
• While the potatoes are cooling mixed the lemon juice, olive oil and salt and pepper to taste to make a simple vinaigrette.
• Halve the cooled potatoes and mix together with watercress and dill to taste. Toss the potato salad with the vinaigrette.
• Arrange the potato salad in 4 small bowls or serving plates. Top the salad with the thinly sliced onion and crown with the pickled herring slices. Garnish each plate or bowl with a whole dill sprig.

CAPE MALAY PICKLED FISH

Steps:

• Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.
• Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.
• Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.

PICKLED HERRING

Steps:

• Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours.
• Change water twice.
• To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil.
• Stir to dissolve sugar; let cool.
• Rinse the fillets with cold water and pat dry with paper towels.
• Cut fish in 1-inch pieces removing bones.
• Peel and slice onion.
• Separate slices into rings.
• Arrange herring and onion rings in alternate layers in sterilized jars.
• Cover with pickling solution and cap.
• Refrigerate at least 3 days before serving.
• The herring will keep up to 3 weeks refrigerated.