Dublin Potted Herrings

Preparation info

    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

As in many other countries, so in Ireland there has been a long tradition of pickling, or ‘potting’, herrings to preserve them; and this tradition has not entirely died away even now, when fish can be preserved by other means.


  • fresh herrings
  • dry mustard
  • salt
  • peppercorns
  • mace
  • coriander


Remove heads, fins and tails from the fish. Scale them. Wash them well and pat them dry. Slit them open underneath and gut them. Then place each herring on a board with its back upwards, and press down along the back bone until the fish lies flat. Turn it over and you will be able to remove the back bone easily. This done, divide each fish into two fillets.

Each herring fillet is now to