Main Meal Recipes > Soused Herrings

How to make soused herrings:
Herrings are an extremely oily and bony fish. The bones are very fine and in this recipe they tend to become macerated by the vinegar and therefore less of a problem. The vinegar also helps to cut through the oiliness of the fish.


1/4 pint malt vinegar
1/4 pint water
2 cloves
1 bay leaf
6 peppercorns
2-3 herrings
(see measure conversions for more information)


- Wash, clean and bone the Herrings.
- Remove the heads and innards.
- Put all the other ingredients into a pan and simmer with the herrings in it for 15 minutes.
- Alternatively put the Herrings and the liquor into an oven proof dish and cook in a moderate oven for 20 minutes.
- Allow to cool and serve with a little of the liquor strained over the fish.