Herrings with Bacon

Preparation info

  • Serves


    • Difficulty


Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

  • About

As a child I loved to eat a hot herring baked in vinegar, cloves and onions for supper on Saturday night, or a crisply fried herring for breakfast with doorsteps of warm, crusty bread and butter. But now they are rare and quite a treat.


  • 8 × 150g/5oz fresh herrings
  • juice of 2


Dehead, slit, clean, scale, wash and dry the herrings. Then, with forefinger and thumb inside the fish under the centre spine, take out as many bones as you can without ripping the flesh.

Fold the herrings out flat. Brush the insides with lemon juice and sprinkle with salt. Next, spread a little mustard on each fish, close and wrap each in 2