Pickled Herrings

Preparation info

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 12 herrings of even size
  • 1.25 litres (1 quart) water


Begin the preparation at least two days before required.

The herrings should be scaled, gutted, cleaned and filleted. For rollmops, the fish are left whole after scaling, gutting and cleaning but the head and backbone are removed.

Place the fillets in a deep container, and pour over them the brine made from the water and sea salt. Let them soak for 2 hours. During this time, pre