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Herring, to Salt

Erken's basic method for salting herring: cleaned, dried herring rests 18 hours in a brine strong enough to float an egg, then is packed belly-down in a stoneware crock in layers with salt and Spanish hops, pressed down into the brine and cured cool for 1½–2 months. Freshened in half milk, half water before use.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 118 (falt i det fri)

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About the dish

The basic recipe for home-salting herring, a cornerstone of the Norwegian household before the refrigerator. "Spanish hops" (hops used as a preservative and flavoring) were bought for pennies at the country store, and the price note "for 10 øre" shows how commonplace the item was in 1914.

How to make it

  1. 1

    Clean the herring

    Gut and clean the herring, but leave the roe, milt and fat in place.

  2. 2

    Dry

    Dry the herring in a fish cloth. It should not be rinsed or washed in water.

  3. 3

    Make the brine

    Mix water and salt into a brine strong enough to float an egg (about 200 g salt per liter of water). Put the herring in the brine for 18 hours.

  4. 4

    Let the brine drain off

    Take the herring out and set it so the brine drains off well.

  5. 5

    Pack it down

    Pack the herring tightly belly-down in a stoneware crock or wooden tub, in layers with salt and a little Spanish hops.

  6. 6

    Weight and store

    Apply a weight so the herring is held down in the brine. Store cool. The herring is cured after 1½–2 months.

  7. 7

    Use

    Use as cured herring, or boiled or fried. Freshen in half milk, half water from a couple to several hours.

Changes from the original

The quantities are unspecified in the original and kept that way; "Spanish hops for 10 øre" is given as a small handful. The brine is described with the old egg test, which corresponds to roughly a 20% brine (about 200 g salt per liter of water). The steps are numbered and the wording of the instructions modernized.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 118) → 1949 (korrekturlest, s. 143)~92% av teksten endretfjernetlagt til
Sild salt spansk humle for 10 øre vand Sildene ganes vann. Silden skrapes og renses, rogn, melke eller ister uttages ikke. Tørres i fiskeklædet, men skylles eller vaskes ikke vaskes, tørres og skjæres op på skrå i vand. Saa sterk saltlake — vand 3 deler; hode og salt blandes — lages, at et egg flyter, heri ligger silden hale skjæres vekk. Fisken legges lagvis i 18 timer. Silden lægges op saaledes, at laken kan rende godt av. Lægges tæt krukke med buken op ned litt salt, hel pepper og løken, skåret i løvtynne skiver. Eddik og vann, halvdelen av hvert, blandes, helles over silden, og laurbærbladene legges øverst. Krukken settes i en stenkrukke eller trædunk, lagvis gryte med salt. Læg pres paa, saaledes at silden holdes nede i laken. Opbevares paa koldt vann, settes over varmen og koker til kjøttet løsner fra benet. Spises kold og kan opbevares lenge på et kjølig sted. Benyttes som spekesild eller kokt eller stekt. Utvandes i halvt melk, halvt vand fra et par til flere timer. — Spekes paa 1½ til 2 maaneder.

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Frequently asked questions

Should the herring be rinsed in water before salting?
No. The herring is gutted and cleaned, but the roe, milt and fat are not removed. It is dried in a fish cloth – it should not be rinsed or washed in water.
How strong should the brine be, and how long does the herring stay in it?
The brine of water and salt should be strong enough to float an egg. The herring lies in the brine for 18 hours, then is set out so the brine drains off well.
How is the herring packed down, and how long must it cure?
Pack it tightly belly-down in a stoneware crock or wooden tub, in layers with salt, and apply a weight so the herring is held down in the brine. Store cool and cure for 1½–2 months.
How is the salted herring used and freshened?
It is used as cured herring, or boiled or fried. Freshen it in half milk, half water – from a couple to several hours.

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