Pickled herrings

Herrings are a hugely populous fish, and are often landed at Channel fishing ports in winter. They usually swim in large shoals, so when caught are often caught in large numbers. They also deteriorate quickly. As a result, herrings are often preserved. Smoking - either as kippers or less commonly bloaters, salting or pickling are the common methods in the UK. Fermentation is also popular in Scandinavian countries. I love a good pickled herring, but I find the shop-bought ones a bit too sweet and vinegary. Better to do it yourself. If a good catch of herrings has come in at the fishmongers, I often pickle a whole batch of them. They keep well in the fridge, and make an excellent lunch or starter.

Pickled herrings