SCOTTISH OAT-CRUSTED FRIED HERRING
This dish can be done with sardines or other small fish, or you can use this breading for any other fish if you are willing to stray from the original recipe. I bet it also would be good with sand dabs, mackerel, bluefish, spot or croakers, alewives, Great Lakes whitefish... you get the point.
Provided by Hank Shaw
Categories Main Course
Time 23m
Number Of Ingredients 6
Steps:
- Wash the herring fillets and salt them well. Mix the mustard and cream in bowl and submerge the herring in the mixture. Let this stand for at least 10 minutes, and as long as an hour.
- Put the oats in a food processor or blender and buzz until mostly broken up. You want some of the oats to be flour, and some to be still recognizable as oats. Put the oats in a large bowl.
- Heat the oil or butter in a large frying pan over medium-high heat. Set out some paper towels nearby to allow the finished fish to drain. Dredge the herring in the oat mixture and fry until golden, about 2 to 3 minutes per side. Drain on the paper towels.
- Serve with beer and mashed potatoes, champ, colcannon or just simple boiled potatoes.
Nutrition Facts : Calories 488 kcal, Carbohydrate 47 g, Protein 33 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 74 mg, Sodium 838 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving
PICKLED HERRING
Steps:
- Soak the herring in the milk for at least 12 hours or up to 24 to draw out a lot of the excess salt. Drain the herring, rinse, and pat dry. Cut off the fins and fillet the herring, leaving the skin on. Cut the fillets crosswise into 2-inch strips.
- In a saucepan, combine the water, sugar, vinegar, allspice, mustard seeds, caraway seeds, and peppercorns. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from the heat and cool the pickling mixture completely.
- Arrange the herring fillets, onion, carrots, dill, bay leaves, and horseradish in a glass dish or funky Mason jar. Pour the cooled pickling mixture into the jar so that all the ingredients are completely covered with the liquid. Cover and refrigerate overnight or up to 2 days before serving.
PICKLED HERRING
A polish recipe. My Mom makes for Cristmas Eve. Just be sure to change the water while soaking. On New Years Eve after the toast it is Good Luck to have a bit of Herring.
Provided by Rita1652
Categories Onions
Time 15m
Yield 2 pints
Number Of Ingredients 10
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.
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.
PICKLED FRESH HERRING
Make and share this Pickled Fresh Herring recipe from Food.com.
Provided by CJAY8248
Categories Very Low Carbs
Time 30m
Yield 1 gallon, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare brine by boiling together the vinegar, water, and sugar. Stir and cool. Clean, skin, bone and cut herring into slices. Place one layer sliced herring in wide mouth gallon jar. Sprinkle 1/2 teaspoons pickling spices, 1 teaspoons peppercorns, and onion slices over herring. Repeat layers of herring, onion slices, and spices, using all the herring. Cover with cooled brine. Refrigerate 3 days before using.
Nutrition Facts : Calories 203.8, Fat 10, SaturatedFat 2.2, Cholesterol 66.2, Sodium 102, Carbohydrate 5.4, Sugar 5.2, Protein 19.8
PICKLING YOUR OWN HERRING
Provided by Joan Nathan
Categories Fish Side Rosh Hashanah/Yom Kippur Vinegar Fall Kosher Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Yield: about 6 cups (P)
Number Of Ingredients 8
Steps:
- 1. Remove the heads from the herring and scale the fish. Wash well, open them, and remove the milt (roe of male fish). Clean the fish well, drain. Lay the herring and milt in water to cover in the refrigerator overnight.
- 2. The next day rub the milt glands through a sieve or mash them well, and mix with 1 tablespoon of the sugar and a few tablespoons of the vinegar.
- 3. Place in a 1 1/2-quart jar in layers the herring, onion, lemon slices, cloves, peppercorns, and bay leaves.
- 4. Add the milt gland mixture, the remaining vinegar, and as much of the remaining sugar as your taste dictates.
- 5. Cover the jar and keep in the refrigerator for at least 4 days.
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- Soak the herring fillets in milk for 12 to 24 hours to draw out excess salt. Drain, rinse with cold tap water, and pat dry with paper toweling or a kitchen towel. Cut the fillets crosswise into 2-inch strips.
- In a saucepan, combine water, sugar, vinegar, allspice, mustard seeds, caraway seeds, and peppercorns. Bring mixture to a boil, stirring to dissolve the sugar. Remove from heat and cool completely.
- Arrange herring fillets, onion, dill, bay leaves, and horseradish in a glass dish or glass canning jar. Pour the cooled pickling mixture into the jar so that all the ingredients are completely covered with the liquid. Cover and refrigerate overnight or up to 2 days before serving.
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- Heat 4 cups of water enough to dissolve salt. Let this brine cool to room temperature. When it does, submerge the herring fillets in the brine and refrigerate overnight, or up to 24 hours. Meanwhile, bring the sugar, vinegar, the remaining cup of water and all the spices to a boil. Simmer 5 minutes, then turn off the heat and let this steep until cool.
- When the herring have brined, layer them in a glass jar with the sliced lemon and red onion. Divide the spices between your containers if you are using more than one. Pour over the cooled pickling liquid and seal the jars. Wait at least a day before eating. Store in the fridge for up to 1 month.
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- Cover the bowl with cling film and let the herring soak overnight in the fridge. If by any chance you tend to wake up in the middle of the night, it’s a good idea to swap the water for a fresh one.
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- iGourmet. iGourmet was founded in 1997 with the goal of sharing their specialty and gourmet food finds with the world. Their passion for gourmet food goes back to when their grandfather would import his favorite European cheeses below the waterline on passenger boats.
- Wholey. Wholey is passionate about its fresh seafood as well as its premium meats. Fish and meat are what they focus on, and they’re extremely good at it.
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9 HEALTH BENEFITS OF HERRING (WITH ... - NUTRITION ADVANCE
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- Herring Is Very High In Omega-3 Fatty Acids. Omega-3 fatty acids have anti-inflammatory properties, and oily fish consumption has been shown to (1, 2, 3);
- Herring Contains Various Antioxidants. Most people think of things like green tea and red wine when they hear the word “antioxidants.” However, two of the most potent antioxidants are essential nutrients, namely vitamin E and selenium.
- Herring Provides a Substantial Amount of Vitamin D. It is common knowledge that (safe) sun exposure is the best source of vitamin D. However, there are also some excellent food sources of vitamin D3, and herring is among the very best.
- Rich In Protein. Herring is protein-rich, and a regular 184-gram fillet offers 33 grams of high-quality protein (9). As a complete source of protein, herring provides all the essential amino acids in sufficient amounts.
- Herring Has Low Levels of Mercury. Although seafood as a food group is very nutritious, some popular species (such as swordfish) contain large amounts of mercury.
- May Increase Nitric Oxide Production (Which Lowers Blood Pressure) One recent study suggests that herring has the effect of increasing nitric oxide production (15).
- Incredibly Rich In Vitamin B12. Herring contains large concentrations of vitamin B12. Per 184-gram fillet, herring provides 419% of the RDI for the vitamin (9).
- Herring Is Very Nutrient-Dense. Herring contains large concentrations of nutrients for very few calories, which makes it a very nutrient-dense food. For example, herring supplies every essential nutrient (in varying proportions).
- Herring Is Affordable, and It Tastes Great. Lastly, while not technically a “health benefit,” herring also offers excellent value-for-money. It is very cheap and easily affordable, and you can buy it in numerous different varieties whether fresh, pickled, smoked, or canned.
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