Post by JustJohn or JJ on Jun 21, 2017 7:18:44 GMT -7
Found this recipe that sounds very much what my mother used to prepare.
Polish Herrings in Oil (Sledz w Oleju)
Prep: 60 mins Cook: 0 mins Yield: 6 servings Herring in Oil
This recipe for Polish herrings in oil, sledz w oleju (SHLEDGE vef oh-LAY-yoo), is from chef Marek (Mark) Widomski, founder and director of the Culinary Institute in Cracow, Poland.
Herring is one of Poland's favorite appetizers. Salt herring, required for this recipe, are generally available from the barrel at Polish, Jewish, and other ethnic delis. Raw herring are heavily salted to prevent spoilage, so you will need to soak them to get rid of the saltiness.
What You'll Need
8 salt herring fillets 1 sliced onion 1/2 cup olive or sunflower oil, or more to cover the fish 3 allspice seeds 3 peppercorns 1 bay leaf How to Make It
Soak herring in cold water for at least an hour. If very salty, repeat, changing the water each time. Slice drained herring into bite-size pieces. Place in a jar and cover with oil and spices. Close the jar. Refrigerate for 2 to 3 days before eating. This will keep refrigerated up to two weeks. Serve with finely chopped onion or onion slices, lemon, and parsley or dill.
I no longer listen to what people say, I just watch what they do. Behavior never lies.
Post by JustJohn or JJ on Jun 21, 2017 10:10:20 GMT -7
Schmaltz herring and Matjes Herring by Claudia Roden
In Eastern Europe herring was the cheapest fish. It arrived presalted in barrels from Norway, Holland, England and Scotland. Jews were prominent in the herring trade, importing and transporting the fish by rail to Germany, Poland and Russia and selling it in stores and from pushcarts. This poor man's food — turned rich man's delicacy — was an all-important part of the diet of the Jews. In the 1920's the Polish-French gastronome Edouard de Pomiane wrote that the Jews of Poland ate a herring a day. According to the British columnist Chaim Bermant, in England it was much the same story. He reminisced in one of his articles, "On Sunday one had a pickled herring, on Monday soused herring, on Wednesday baked herring, on Thursday herring fried in oatmeal and Friday herring in sour cream."
Herring remains one of the great Jewish favorites. Fishmongers, delis and supermarkets in many areas of London offer a variety of pickled and marinated herrings and the salt-cured fish, which needs to be soaked and desalted before it can be prepared.
Schmaltz herring is cured by being covered with coarse salt and left with a weight on top for up to four days. Before it can be used, it needs to be soaked for as long as one or two days in a few changes of water to remove the salt. Matjes herring is preserved in brine and is relatively fresh, so it usually needs no more than one hour's soaking. My fishmonger gets matjes from Holland and skins and fillets it for me. They are my favorite, and particularly delicious when they have been soaked in milk instead of water.
Once filleted, skinned and soaked, herrings can be eaten as they are, raw, simply dressed with oil and a squeeze of lemon or smothered in sour cream or crème fraiche with a little lemon or a touch of sugar, accompanied by bread or a hot boiled potato. Salt herrings are usually eaten with onion rings. The onion's strong flavor can be muted by sprinkling with plenty of salt and letting the juices drain for one hour, or by pouring boiling water over them and adding a little lemon juice or vinegar. I can understand that you might easily become addicted to herring. You can keep desalted herring in a jar covered with olive oil. Cut them diagonally into two-inch (five-centimeter) pieces or leave them whole. MARINATED HERRING serves 6-8
When you buy salt herring, find out from the merchant how much soaking it needs. Matjes need only 1 hour.
4 salt herrings, filleted and soaked as required 1 large onion, sliced 1 ½ cups white-wine or cider vinegar 8 black peppercorns 3 cloves (optional) 2 tablespoon of sugar 2 bay leaves.
Soak the herrings as necessary in cold water or milk and drain on a few layers of paper towels. Cut them diagonally into two-inch (five-cm) pieces and arrange in a ceramic dish or glass jar, alternating with a layer of onion. Boil the vinegar with the peppercorns, cloves, sugar and bay leaves for 5 minutes. Let it cool and pour over the herring. Refrigerate for two days before eating. It keeps for two weeks.
For a sweet-and-sour Polish version, add 8 oz. (250 gr.) sugar to the vinegar. You may also add 8 juniper berries or a few thin slices of ginger.
For a Lithuanian sour-cream dressing, add 1 cup (250 ml) sour cream to the cooled vinegar.
I no longer listen to what people say, I just watch what they do. Behavior never lies.
Every year you have the hype of the fresh new herring in the Netherlands. A guy from a real fishshop in my parents fishermans town Vlissingen told me that that story of 'Hollandse Nieuwe' (Dutch New Herring) is fake. Most New herring comes from Norway, Denmark and Scotland. They are prepared by Dutch companies of Dutch expats in Jutland in the Duthc way and exported to the Netherlands as 'Hollandse Nieuwe' (Dutch New Herring). At least that is what the fish sailesmen told me in the Vlissingen fishshop.
Soused herring is raw herring soaked in a mild preserving liquid. It can be raw herring in a mild vinegar pickle or Dutch brined herring. As well as vinegar, the marinade might contain cider, wine or tea, sugar, herbs (usually bay leaf), spices (usually mace), chopped onion.
The word 'soused' can also describe a marinated herring that has been cooked. The herring can be baked in the marinade or fried and then soaked in it. It is served cold.
The soused herring (maatjesharing or just maatjes in Dutch, or matjes in German and Swedish) is an especially mild salt herring, which is made from young immature herrings. The herrings are ripened for a couple of days in oak barrels in a salty solution, or brine. The pancreatic enzymes which support the ripening make this version of salt herring especially mild and soft. Raw herring pickled in vinegar are called rollmops.
As of 2015, within the EU, Dutch made Hollandse Nieuwe, Holländischer Matjes and Hollandse maatjesharing has TSG Certification and German produced Glückstädter Matjes, produced in Schleswig-Holstein have PGI certification.
Lightly brined raw herring, also known as Hollandse Nieuwe, Netherlands
This process of preparing herring (known as "gibbing") was developed in the Middle Ages by the Dutch. Herrings are caught between the end of May and the beginning of July in the North Sea near Denmark or Norway, before the breeding season starts. This is because herrings at this time are unusually rich in oils (over 15%) and their roe and milt have not started to develop.
The brine used for Dutch soused herring has a much lower salt content and is much milder in taste than the German Loggermatjes. To protect against infection by nematodes of the genus Anisakis, European Union regulations state that fish should be frozen at −20 °C for at least 24 hours. In the modern day, soused herrings can therefore be produced throughout the year.
Herring sandwich, Netherlands (I, Pieter, love this very much and often buy a Herring sandwich at the weekly market in Arnhem on the marketsquare)
Through a cut in the throat, the gills and part of the gullet are removed from the herring, eliminating any bitter taste. The liver and pancreas are left in the fish during the salt-curing process because they release enzymes essential for flavor. The herrings are then placed in the brine for approximately 5 days, traditionally in oak casks. They require no further preparation after fillet and skin removal and can be eaten as a snack with finely sliced raw onion and pickles.
As skin removal requires experience, fillets or double fillets should be attempted first. The soused herrings are silvery outside and pink inside when fresh, and should not be bought if they appear grey and oily.
Whereas salt herrings have a salt content of 20% and must be soaked in water before consumption, soused herrings do not need soaking.
Maatjesharing eaten "the Dutch way"
In the Netherlands soused herring is most often served as a snack, most frequently plain, or with cut onions. Whole herring is often eaten by lifting the herring by its tail and eat it upwards holding it over your mouth. Soused herring dishes in Northern Germany are traditionally served with potatoes boiled in their skins, French beans, finely sliced fried bacon and onions. It is also common in Germany to eat soused herring with sliced raw onions in a bread roll, in a dish called Matjesbrötchen.
In some regions (e. g. Holstein), it is served on dark bread with a cowberry and cream sauce. Soused herring can also be served with cream or yogurt sauces containing onions and gherkins, or in salads.
In Sweden matjessill is traditionally served with boiled potatoes, sour cream, chopped chives, crisp bread and snaps. Boiled eggs are popular together with this dish that is most traditionally served on Midsummer's Eve. Nowadays most Swedes eat herring which comes in cans and are sliced and with added sugar. The Swedish matjessill is most often more strongly spiced than other varieties.
The Dutch love to eat their herring with cut unions and pickles
I think in our part of the coastal part of the world with the North Sea and Baltic, our foods are very simular. For the climate dictates what we have to accomadate what we import to what we have. In this case, herring for the sea provides and we partake that what is for us to take..
My self was watching we interest Pieters presentation of a herring sandwich and the ingredients are so same as in Denmark for the most part. In Denmark, the open sandwich is a very common manner of fixing lunch, rye bread is good, but for my part, I rather enjoy the heavy dark wheat and Rye bread that is thick sliced topped with a nice herring, onion slices are nice but not too much as to create a sandwich pile to get the mouth over, other wise it is my luck to slop it on my lap..