Aringhe Marinate con Cipolle

Marinated Herring with Onions


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This is a typical fish dish of the Veneto region. The method, which involves leaving fish to marinate for at least 24 hours, is reminiscent of the kind of fish preparation carried out on board ships on long voyages. The dish is normally served cold, over hot polenta or with hot, buttered toast as an antipasto or snack. The flavour of the vinegar penetrates the whole dish, so it is essential to use one of a good quality for the best results.


  • 600 ml/1 pint/ cups full-fat/whole milk
  • 600 ml/1 pint/ cups water
  • 4 whole herrings, gutted, scaled and washed
  • 90 ml/6 tbsp olive oil
  • 2 large white onions, chopped
  • 90 ml/6 tbsp white wine vinegar
  • 60 ml/4 tbsp chopped fresh flat leaf parsley


  1. In a large frying pan, bring the milk and water to the boil, then add the herrings. Cover and remove the pan from the heat. Allow the herrings to cook through in the residual heat for 5 minutes.
  2. Remove the fish from the pan and place them on a rack over a bowl. Leave to drain and dry out for 30 minutes (alternatively, put them on a baking sheet in the oven heated to 200°C/400°F/Gas 6 to dry out for about 5 minutes).

  3. Heat 45 ml/3 tbsp oil in a pan, add the onions and fry until softened but not browned. Add the vinegar and boil for 2-3 minutes, then remove from the heat.

  4. Fillet the herrings, then arrange them, the onions and parsley in layers in a deep bowl.

  5. When all the ingredients have been layered, cover them with the remaining oil and leave to rest for at least 24 hours before serving.