Solomon Gundy

Preparation info

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Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

Here’s an old recipe that calls for salt herring. Other salt fish can also be used.


  • 2 salt herring
  • 2 large onions, sliced
  • 2 or more cups hot vinegar
  • 2 tablespoons brown sugar
  • ½ teaspoon black pepper


    Wash the salt herring. If they are whole, fillet and discard the backbone. Cut the meat into chunks and soak overnight in cool water, changing a time or two. Drain and rinse the pieces. Layer the fish in a deep bowl, alternating with a layer of onions. Cover with water, then pour the water into a measuring bowl and note the amount. Discard the water and place an equal amount of vinegar into a saucepan, then stir in the brown sugar and black pepper. Bring the vinegar to a light boil, then pour it over the fish. Cover the container, then cool it in the refrigerator for several hours. Serve cold.