Barrie Davidson’s Sweet Pickled Herring

Preparation info

    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

This is a distinctive way of pickling herring, the results of which are enjoyed by guests at the Kilchoan Hotel, Ardnamurchan. My fellow clansman, whose hotel it is, declares it to be soundly based on a Highland tradition and so popular that he has to make it frequently in the quantities here indicated.


  • fresh herrings, kg (7 lb), cleaned weight
  • clear malt vinegar,


Combine all the ingredients except the herrings and boil them for 15 minutes. Then add the herrings, filleted, boned and cut into squares of 3 cm (1 inch). Let them simmer for 10 to 15 minutes, when they w