Pennog Picl

Welsh soused or pickled herrings

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

This recipe for Soused Herrings was in use in the west of Wales in the not very distant past, and will be worth reviving when herrings are again to be had.


  • fresh herrings, 4
  • chopped chives, 1 tbs
  • chopped parsley, 1


Clean the herrings, make each into a double fillet, wash and dry them. Lay them on a board, skin side down, and sprinkle the chopped chives and parsley over them, also salt and pepper to taste. Then roll the fillets up and bind or skewer each one firmly. (Or, if this suits either you or your pie-dish better, you can leave them flat.)

Put the fillets in a pie-dish, sprinkle the mixed spi