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Spicy pickled herring in a jar
Tender herring bites marinated in a classic Scandinavian spiced vinegar brine

Spicy pickled herring

Author: Flavelo
Recipes Starters
Pickled herring is part of Scandinavian identity, the fruit of the cold waters of the northern seas and the necessity of preservation. This dish is the perfect balance of umami (the meaty, savoury taste) and acidity. During pickling, the fish meat whitens and hardens, while the onion and spices remove the characteristic "fishy taste", leaving a fresh, spicy aroma instead. Consumed with rye bread and butter, it is a true Viking feast.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 2 days 1 hr
🍽️ Servings 4 servings
🔥 Calories 200 kcal
🌍 Cuisine Scandinavian

Ingredients

Equipment Needed

  • Sharp filleting knife: For cutting the fish.
  • Sterilised jar: For safe maturing.
  • Saucepan: For cooking the brine.

Allergen Information

⚠️ fish
⚠️ mustard seeds

Instructions

1 ✓

Prepare the fish: rinse the fillets in cold water, dry them, then cut into 2-3 cm bite-sized pieces. Slice the onion into thin rings, crush the garlic.

Tip: Drying the fish is important so the brine contacts the meat directly, not through a layer of water.
2 ✓

Layer the fish pieces, onion rings, and garlic into a clean jar.

Tip: Layering onion and garlic ensures the flavours permeate the fish everywhere.
3 ✓

Cook the brine: boil the water with the vinegar, salt, sugar, and all the spices (mustard seeds, pepper, cloves, cinnamon, bay leaves). Stir until the salt and sugar dissolve.

Tip: The sugar here not only flavours but counterbalances the sharpness of the vinegar and aids preservation. [Flavour harmony]
4 ✓

Cool the brine to room temperature (or even colder). This is a critical step!

Tip: If you pour hot liquid on the fish, it immediately cooks, falls apart, and loses its characteristic texture. In cold brine, the fish "cooks chemically" from the vinegar while staying firm. [Protein denaturation]
5 ✓

Pour the cooled liquid over the herring, seal the jar, and place in the fridge. Let mature for at least 48 hours.

Tip: The fish needs time for the acid to penetrate between the fibres and "mature" the meat. It will be best after two days.

Recipe FAQ

What fish should I use?
Fresh herring fillet is best, but if you can't get it, you can use good quality frozen (after thawing). It is important that the fish has been previously frozen for at least 24 hours to avoid parasites.
Why did the fish go soft?
You likely poured the brine over it while warm. Fish proteins are very sensitive to heat. Always cool the liquid completely!

Ingredients

  • 500 g fresh herring fillets
  • 250 ml white wine vinegar
  • 250 ml water
  • 30 g salt
  • 50 g sugar
  • 4 cloves garlic
  • 1 pc onion
  • 2 tsp mustard seeds
  • 1 tsp black pepper
  • 3 pcs cloves
  • 1 pc cinnamon
  • 2 pcs bay leaves