Pickled herrings

Preparation info

    • Difficulty


Appears in

Katie Stewart’s Cookbook

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

  • About


  • 6–8 fresh herrings
  • coarse salt
  • 1 medium-sized onion
  • ½ pint


Clean the herrings and remove the heads and tails. Place on a work surface and spread them out flat, skin side up. Press along the back to loosen the bone, then turn each herring over and gently pull away the bone. Cut each fish in half down the centre to make 2 fillets. In an earthenware or china dish, arrange fillets in layers, sprinkling each layer with salt to cover and finishing with a spr