Herring Buying and Deboning Guide
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- Опубліковано 5 чер 2024
- Herring Buying and Deboning Guide
00:00 Intro
00:58 Styles of Preserved Herring
02:02 Buying Salted Herring in the US
04:18 Taste Test
05:49 Smell & Texture
06:47 Reducing the Salt
07:08 Deboning Herring
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Hi folks, I realized that Maties on my package looks like the word "Maatjes" and that's probably where they got the idea for the name of the brand, but it is indeed a brand of Santa Bremor: en.bremor.com/brands/ But thanks to everyone who told me how to pronounce it in Dutch.
Hi Helen, a dane here. If you wish to continue your quest for exceptional salted herring, the island of Bornholm in the Baltic sea is a place with old school village architecture everywhere, and a strong tradition of salted and smoked fish. The economy on the north side of the island especially has been based in fishing very recently, so the past is not very far away in Svaneke or Gudhjem. Hyg dig:)
While I do admit to being both fatty and salty, please don’t be nervous, most of us Herrings are actually nice.
👍🏻 In South Africa, we have several types of herring to choose from ..
► fresh - wonderful fried or grilled, or for use in custom recipes.
► oak-smoked - plain, peppered, or with whole mustard seeds. Great for hors d'oeuvres, or sliced onto hot buttered toast with lots of lemon juice.
► kippers - salted and then smoked. I'm not sure how to prepare them, but my late mom used to make them as a treat for breakfasts. I seem to recall that she fried them, but it was a long time ago!
► Bismarck herrings - brined fillets.
► Pickled - fillets in sweet vinegar with onions and gherkins. Sometimes rolled up.
.. but in all cases, _with_ the skin!
I can't say that the bones have ever been a problem, maybe they just get filleted behind the scenes. But my favourite style is either pickled or Bismarck herrings in the way that they sell them in the Netherlands from roadside wagons: on a fresh white roll, butter, herring fillet, onions (picked or fresh), gherkins. They call them "haaringbroodjes", and are amongst my fondest memories of my stay there.
Thank god I live in the Netherlands! So much work!
Shuba is one of my favorite dishes slavic style...my wifes family was aghast the 1st time they watched me eat a serving then ask for seconds.
thank you so much for helping with my cooking
Thanks for this herring aid!
In Scotland the majority of herring eaten here is smoked at which point it becomes kippers the best of these is an Arbroath smokie. Served jugged (popped in a jug of boiling water or grilled both are served with butter
if u like salt and smoke, kippers are a beautiful thing
Thanks for this - I never know which to buy at the market. And thanks for the lesson on how to prepare the fish. Your videos are super.
Thanks for this.
Back when I could get pickled (rollmops) herring in the supermarket, I used to use it for instant sushi, as the brine was a great pre-mixed seasoning for the rice.
Now that we lived through that,let's go eat some latkes! Chag Sameach Happy Chanukah!
Szuba is a stable in many polish homes during Winter times. Although it’s viewed a bit like a relict of a past. I love szuba and of course have my own recipe, so I look forward to hearing about yours. In Poland we have access to fillets of debone herring in brine (in Poland we call it Matjas-style) that has really good Quality. But some restaurants have access to original stuff from the Netherlands and this is pure bliss, so succulent, so soft and fatty
Matjes (in Dutch meaning virgin, small herrings) is very popular here in Sweden. You can buy it ready pickled (EUR10/kg):
INGREDIENTS: Seasoned HERRING (Clupea harengus)* in pieces (salt, sugar, spices (allspice, cinnamon, pepper, ginger, cloves, oregano)), water, sugar, wine vinegar, vinegar, preservative (E211), sandalwood, allspice extract, clove extract, dill, aromas. *Fished in the Northeast Atlantic.
... or you can do it yourself, all you need is basically the spices that we also use in our gingerbreads, (allspice, cinnamon, pepper, ginger, cloves, oregano) added to your 1:2:3 solution when you pickle them. Been there, done that, got my family's appreciation to show for it.
Nobody in Poland is making Szuba. It is not a Polish recipe for herring. Also nobody in Poland calls pickled herrings as Matias style. We have dozens of our own recipes for pickled Śledzie (herring in Polish) and it tastes different to Matias style. In Polish supermarkets or restaurants you can also find many varieties of herring marinated in oil.
OMG you have to absolutely love herring to go through this nightmarish exercise of deboning the bastard!
Yes, you are right salted Herring is not the most common in Denmark. But you might have asked for the wrong thing. In Denmark the salted herring is often called "Bide Sild" (To bide Herring) which is the salted Herring with bones and this is the absolute best herring you can get in Denmark. The problem is it only goes down with a good Snaps :)
Røget sild (smoked herring) from Bornholm is pretty danged good too. Danish smoked herring is not the same thing as kippers, though there is some similarity.
@@taxdragon In Sweden we call it böckling. I buy it whenever I'm near one of the shops here in Bohuslän that sell them still warm straight from the smoker. Smoked mackerel isn't bad either. 🙂
@@bfelten1 I love smoked fish. Herring is wonderful hot smoked and yes, still warm from the smoker is the best. I can't imagine that mackerel wouldn't be good. I'm weird. I hate cooked salmon and trout, but I love both of them when they are cold smoked, but not hot smoked, which cooks them.
Me watching this video after returning from Amsterdam having tried and loved harring for the first time. Bought some from a supermarket to take home (filleted, no preservatives) but it was in bad shape one day before the expiry date on the package. There are some nice videos on Netherlands harring on yutube.
Looking forward to next week!
Being German, I'm familiar with pickled Hering (which is also often sold swimming in tangy cream sauce) and I like it a lot, personally. Not something I eat all the time, but sometimes it really scratches an itch.
Never bought a whole fish, though, and now I don't think I will 😆.
I love pickled, brined and smoked herring!!!
More than welcome in the Netherlands!
One of the foods from the Netherlands I miss the most now that I live in the US. I wish it was available fresh.
Here in the Netherlands we eat “Hollandse Maatjes “ it is a very young herring mostly caught in June , that is right time to have right size en right fat amount for the beste “nieuwe maatjes” The herring is processed straight away cut out by its Jaws known as kaken. Then it needs to be brined and frozen. So the herring is not dangerous to eat , there is a parasite which can make you very sick.
The first day that the herring comes ashore in the Netherlands is known as Vlaggetjes dag. The first barrel is auctioned for a charity.
And all over the country are Haring parties. Nowadays we can eat our herring all year round. Either with or without raw onions.
We leave the tail lift it high above our head tilt our head upwards and bite. in Amsterdam they use a little fork and have some pickles with them.
For Germany they catch the herring a little later so they are bigger and more meaty. These older herrings could be smoked
I’m sadly relieved that you have as much of a challenge finding good salted herring as I do in Chicago of all places. I’m in the suburbs which doesn’t help. We do have the “deboned” fillets like you mentioned and that is my preference since deboning whole ones is a lot of work. Growing up my parents just cut the whole herring into steaks and ate the fish right off the backbone. Most all the smaller bones stayed in place too. Thanks for covering this subject so thoroughly.
I got herring once. Fixed it saved the rest for whenever I need seafood broth made. UCK!
Look for “Bos Holland Matjes herring” , they usually have it at Dutch stores. This is the best version of herring I had in Canada. On more expensive side though
Here in Sweden we are big on pickled herring (and fermented herring). But we also fry herring in a few different ways. So they sell salted herring in all the grocery stores. Usually the herring is salted and then they water it down (to reduce salinity) in the packaging used for sale. So I'm not sure it's possible to actually buy salted herring that is actually salty though.
Back when I was a kid in the 80s, there used to be a large plastic barrel filled with salted herring in the grocery store. And that you were supposed to take out as many fish as you wanted to buy. I think the fish in that barrel was really salty and needed to soak in fresh water for a couple of hours before eating. I've never heard of eating raw herring here in Sweden though.
The varieties of preserved herring is an adventure all by itself. I grew up with multiple different types of pickled herring, most notably herring pickled in chicken fat, purple onions and a touch of chili heat. With some good whiskey and toast you have some real fine peasant dining.
Those herings were the size of macrel.
In Denmark: my parents used to buy a small barrel (plastic) of salted herrings every year in late November. 2/3 of it was used for christmas the last 1/3 for easter as they were salted the last 1/3 was just kept in the garage as that’s cold enough here.
The guts had allready been removed from the fish, then we remove the head and tail, and cut it open to the tailfinn.
Then place on “bellyside” press on both the sides of the backbone to loosen from the flesh, cut down along backfinn to remove it + the tiny bones.
Turn and remove loosend backbone, then remove the tiny but irritating “hair ribs”.
Turn again and remove skin, cut lengthwise into 2 filets.
Place in refrigerator and covered in water and milk 2 times during a period of 8 - 10 days.
Make a brine, vinegar, onion, pepper, water, salt - and whatever you may prefer, boil, cool to room temp. and pour over the heerings, leave them like that in the fridge for at least 1 week.
Last ..but not least. You have to be hysterical about hygene when doing this, if anything goes wrong you ruin the fish and potentially make your guests or family sick.
Serve with Danish ryebread, and to place on top of the “marinated sild” a curry salad made from a mix of: mayonnaise, curry, sugar, lemon juice - ad a bit of diced gurkies, a bit of diced hard boiled eggs, stir add a bit of whipped cream and stir. The last touch raw onion rings on top. 😋❤
The only herring I ever had was "red herring". This looks like its labor intensive, but I'm curious to try real herring at some point. I see it all the the time at my local Market Basket (Just have to see if any of your suggestions are there) I'm in the Haverhill, MA area; so kind of Boston Area. Love your videos and presentations.
Market basket herring is a completely different thing. It's smoked or pickled. They don't have any salted herring. Promise, I've looked ;)
What a good anti-herring ad.
Hi Helen, do you know if there is a way to buy fresh herring in Boston area, frozen maybe? My grandmother used to make salted herring at home in Russia (I am from Gorky). I will always remember the firm flash and fresh taste of home-made herring. It was so good.
I don't know where to get fresh herring in Boston, but after this video, one of my students who is from Holland brought me some Dutch herring that was so amazing, I bought more: thedutchstore.com/webstore/product.aspx?code=143&list=104A143&type=ITEMCATEGORY It's not too salty and since it's so young, the little bones are not noticeable at all (and all the big ones are already removed for you). It's not the cheapest, but no work and the best quality I've ever tried.
Thank you! @@helenrennie
I love my herring. I just won't mess with de-boning though.
It's fine to eat those teensy tiny bones. One of my favorite NYC Iberian eateries had grilled salted herring on the menu. There were bones. The tiny ones. My brother and I still call them "crunchy bones" and they were deeeeeelicious. Enjoy with a good bottle of red from Spain.
May I suggest Sevan Bakery, in Watertown. Lots of Eastern Euro treats!
I have heard that the industrially processed fish is not completely deboned, the remaining bones are softened with an emulsifier so that they are no longer noticeable. However, I couldn't quickly find out what type of emulsifier it was or how often it was used.
I have to say that I've never had pickled herring that was fresh
It‘s maat-yes and it’s a style, not the brand. Try it with raw white onions on a bun. Super tasty.
In Hungarian the word "suba" has nothing to do with any fish - it's a thick and heavy long fur coat shepherds used to wear in winter, it's basically not existent nowadays.
Yikes! I love fish and I'm pretty patient, but deboning herring looks like a bit much for me. 🙂 Enjoy! And best regards from central Texas!
Try dried herring from the Philippines.
As the Danes say, fish should smell of the ocean, not the harbour.
Mat-yas
Don't forget kippers!
this woman's voice and eyebrows.....wow joy
I'm hard of herring.
Herring doesn't make me nervous...it makes me want to ...lets just say not eat it. My mother used to like pickled creamed herring and that was just about as revolting to me as...liver.
Pickled creamed? That sounds disgusting. In Bohuslän, Sweden we use a so-called 1:2:3 solution (1 part 12% vinegar spirit, 2 parts sugar and 3 parts water). If you can't find the 12% vinegar, 1:1:1 with 6% vinegar, sugar and water works almost as well (do the math, and you'll understand).
yeah, I like pickled creamed herring about as much as liver, too ... which is to say, I love them both! Herring in cream sauce with dill and lemon is a delicious meal!
@@Marcel_Audubon
(shudders)
We have that in Germany, as well. 'Hering in Sahnesauce'. It's always sold in oval plastic containers, for some reason. A couple large pieces of pickled Hering, swimming in lots of creamsauce. Only the cream is tangy, not sweet. Sometimes there's a bit of finely chopped pickled cucumber or such in there.
It's absolutely delicious on fresh, crispy bread!
Big cup of nope for me doing that deboning. Too much work and worry.
Nah. Not gonna bother with all those bones. To much work for to little reward. I think I will go with the packaged ones if I ever try one.
Herring? 🤢🤢🤮🤮
Du hast keine anung.
Maties is just another spelling of Matjes, which is the Dutch term for young preserved herring. Here in Germany I can buy them in ANY supermarket, starting at 3-4 USD/lbs