This recipe comes from “Don’t Forget the Parsley. . . .”—a book of recipes that for 38 years were prepared by
When alewives run up into our rivers to spawn, they are netted for the table. Both the roe and the gonads are delicious. The roe is still canned by hand on the banks of the Chowan River by
Separate the milt sacs from the herrings. Put a layer of the fish in a large nonreactive bowl or a 1-gallon glass jar or glazed crock. Alternate with layers of sliced onions and lemons. Squeeze the contents of the milt sacs into a heavy saucepan. Add the vinegar, the water, and spices. Cook, uncovered, over medium-high heat until it thickens, about 10 minutes. Pour over the fish, lemons, and onions, cover, and place in the refrigerator for 1 week before serving. Cut into small pieces to serve as finger food or serve 1 herring with fresh lemon slices to each diner as an appetizer. The herring will keep for an additional week in the refrigerator.
© 1992 All rights reserved. Published by UNC Press.