A favourite fish course, delicious served with brown bread and butter. Salting was the traditional way of preserving herrings when they were plentiful. Be sure to start these at least 11 days ahead.
Cut the herrings in half, taking out the back fin as you go. Soak the fish in cold water for at least 36 hours.
Chop the herrings into
Boil the vinegar and sugar in a pan until the sugar has dissolved completely. Place the herring mixture into sterilised pickling jars and pour over the sweetened vinegar. Leave for 4 days, turning each jar upside down once daily to ensure that the vinegar penetrates all the fish. The herrings can be eaten after 4 days, but improve in flavour if left for longer.
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