Soused Herring Recipe

Soused Herring Recipe:

History and Fun Facts:
Soused herring is a traditional dish that originated in Northern Europe, particularly in countries such as Sweden, the Netherlands, and Germany. It has been a popular dish for centuries, and its preparation and flavors have evolved over time.

Traditionally, herring was a vital part of the diet in coastal regions, and preserving fish through salting or pickling was a common practice to ensure a year-round supply of food. Soused herring was often enjoyed as a snack or as a flavorful addition to various dishes.

In many cultures, including the Netherlands, soused herring is a cultural icon. In fact, it is often served at special events and festivals, such as the Dutch herring festivals, which celebrate the arrival of the new herring season.


- 3 herrings, split and halved
- 1 cup of vinegar
- Whole peppers
- Salt, to taste
- Cloves, to taste
- 2 bay leaves


1. Preheat your oven to a slow temperature, around 300°F (150°C).

2. Split and halve the herrings carefully. Remove any excess bones and roll them up. Tie each herring to maintain its shape.

3. Place the rolled herrings in a pie plate or a baking dish, ensuring they fit snugly.

4. In a separate bowl, combine the vinegar, whole peppers, salt, cloves, and bay leaves. Mix well to ensure the flavors are evenly distributed.

5. Pour the vinegar mixture over the herrings, making sure they are fully submerged. The marinade will infuse the herrings with its tangy and spiced flavors.

6. Cover the pie plate or baking dish with aluminum foil or a lid to trap the flavors inside.

7. Bake the herrings in the preheated oven for approximately 20 minutes or until they become soft and tender.

8. Once they are cooked, remove the herrings from the oven and let them cool down. This will allow the flavors to further develop.

9. Once cooled, you can serve the soused herrings as an appetizer or as part of a larger meal. They are delicious when accompanied by pickled onions, bread, or as a topping on freshly baked bread or crackers.

Similar Recipe Dishes:

Pickled Herring:
A variation of soused herring is pickled herring. The process involves curing the herring fillets in a pickling solution, which usually includes vinegar, sugar, salt, and various aromatic herbs and spices. The pickling gives the herring a sweet and tangy taste, making it a popular choice in Scandinavia and other Northern European countries.

Matjes Herring:
Matjes herring is another delicious herring dish. It is made using young, immature herrings caught between May and June when they are at their best. The herrings are cleaned and filleted, then marinated in a brine solution containing salt, sugar, vinegar, and various spices. This delicacy has a mild flavor and buttery texture, making it a favorite throughout Northern Europe.

In conclusion, soused herring is a traditional dish with a rich history and unique flavors. Whether enjoyed as a snack, appetizer, or part of a larger meal, this tangy and spiced herring recipe allows you to experience the culinary heritage of Northern Europe.



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