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Herring, Fresh, Preserved

Fresh herring cut in three, layered in a crock with salt, whole pepper, onion and bay, covered with equal parts vinegar and water and cooked in a water bath until the flesh loosens from the bone. Served cold and keeps a long time when cool.

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

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About the dish

This recipe belongs to the herring section of the fish chapter. Setting the crock in a water bath in a pot was a safe way to cook the herring tender in vinegar brine without it falling apart – the forerunner of today's oven-baked pickled herring.

How to make it

  1. 1

    Clean the herring

    Scrape and clean the herring, wash and dry it. Cut off the head and tail, and cut each herring on an angle into 3 pieces.

  2. 2

    Layer in the crock

    Layer the fish in a crock with a little salt, whole pepper and onion slices between the layers.

  3. 3

    Pour over the brine

    Mix vinegar and water, half of each, and pour over the herring. Lay the bay leaves on top.

  4. 4

    Cook in a water bath

    Set the crock in a pot of cold water, put it over the heat and let it cook until the flesh loosens from the bone.

  5. 5

    Cool and store

    Eaten cold. Can be kept a long time in a cool place.

Changes from the original

Measures are converted to modern units (teaspoon = tsp). Vinegar and water are given as equal parts, about 3 dl of each, as an estimate. The water bath can today be done in an oven at 150 °C (300 °F). The steps are numbered.

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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)~85% av teksten endretfjernetlagt til
8 store sild salt 1 teske ½ teskje hel pepper 1 ½ løk eddik vand vann 2 laurbærblade laurbærblade. Silden skrapes og renses, vaskes, tørres og skjæres op paa skråa skrapes, strøes med 250 gr. salt, står i 3 dele; hode og hale skjæres væk. Fisken lægges lagvis 5 timer. Hver sild strykes av med hånden. Silden legges i en krukke med litt salt, hel pepper og løken, skaaret står i løvtynde skiver. Eddik 18 timer med så meget eddik at silden dekkes. Tas op og vand, halvdelen av hvert, tørres i et klæde. De grovstøtte krydderier blandes, heldes over silden, og laurbærbladene lægges øverst. Krukken sættes silden legges i en gryte krukke lagvis med koldt vand, sættes over ilden og koker, til kjøttet løsner fra benet. Spises kold krydderiene. Press legges på, og kan opbevares længe paa et kjølig sted. silden står 3 å 4 uker inden den brukes.

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Frequently asked questions

How is the herring prepared before preserving?
The herring is scraped, cleaned, washed and dried. The head and tail are cut off, and the fish is cut into three pieces on an angle. Then it is layered in a crock with salt, whole pepper and paper-thin onion slices.
What does the brine consist of?
Equal parts vinegar and water are mixed and poured over the herring. Two bay leaves are laid on top.
How and how long is it cooked?
The crock is set in a pot of cold water and cooked (a water bath) until the flesh loosens from the bone – count on around 2.5 hours in total for the whole preparation.
How is the herring served and stored?
It is eaten cold and can be kept a long time in a cool place. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 118, and is for 8 large herring.

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