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How to prepare & cook fried herring. Sustainable sea fish U.K. Healthy fresh fish omega 3 oil
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- Опубліковано 23 жов 2023
- Well after going fishing Sunday, for the first herring of the year, I decided to keep 3 for tea. They are in their prime at the moment, full of roe and oil. The towns of Great Yarmouth and Lowestoft were only properly established due to the herring industry. Herring were once a vital part of feeding people, from fresh herring, kippers, bloaters (invented in Great Yarmouth) and salted herring. The smoked kippers were sent all over the country, and the herring salted in barrels were sent all over the world. My great grandfather was a cooper (made the barrels in which the salted herring were stored) and many other peoples main work in the towns revolved around the herring industry. Unfortunately, due to over fishing, the herring stocks declined, and there was a herring ban on for several years. All the skilled work forces had to find new careers, and the processing industry ceased. Herring now are in abundance, but have fell out of favour with the public. The days of enjoying a fried herring have gone, and most peoples tastes have now gone to boneless whitefish in crumb or batter. There has never been so many herring in the north sea, but they are mainly caught for bait or animal feed, which is such a shame, because they are a cheap, nutritious, very healthy food.
Thanks champion
No probs mate
I went to the White Swan today and bought a couple of kilos. They look fantastic. Being an old Norfolk git I remember the fifties herring season. It is good to see they are still around Great Yarmouth.
There has never been so many! There isn’t much call for them, and only a few boats go after them now. It’s mainly all we catch here for 9 months of the year.
Roe,on toast,,,,YES PLEASE, GREAT STUFF, thanks for posting regards Mike. Norfolk
No probs, I love roe on toast. Get sick of them when I do kippers, but they are lovely. Got to be crispy on the outside, with loads of vinegar
My mouth is watering they look so good, haven't had any in years. Have to take a trip down your way and see if I can buy some.
They are lovely, the first ones of the year always seem to be the best, same with crabs
Got to love the humble herring , I love turning mine into kippers, cold smoking them over oak and beech , a bit of a palaver but worth it in the end . Better than those fluorescent orange things from supermarket. 👍
Yes, I love a good kipper. I haven’t used my smokehouse in a year or so, but it’s the only way to get a good one now. They are fantastic
I came across a channel on here dedicated to food smoking and charcuterie, although he uses mainly modular shed type smokers he showed a method with just a cardboard box! I copied it and its great, I've smoked upto 12 kippers at a time and also smoked several sides of salmon in it .
@@davetaylor526 yes, it doesnt take much, just a container to hold the smoke. I bet they were cracking
Absolutely gorgeous fish, can't get enough of them. Probably one of the most nutritious fish you can eat.😊
They are nice to eat, it’s such a shame people don’t eat them anymore
They look tasty 😊😊
They are cracking. Full of oil, nice and crispy
They look lovely, modern chefs like to under cook everything traditional as you were brought up is best. Cracking meal!!
Yes, they wouldnt cook them like this.
fillet and cover in oat meal and fry.easy and simple lunch.
Lovely, nice crunchy texture
By golly Beany you've made my mouth water, I can almost taste the vinegar on them lovely herring, I wish I was nearer you but I can't drive too far these days, I'd buy a stone, supermarket fish don't look as good. Oh well, back to cornflakes for my breakfast, take care, Norfolk Ray
I couldn’t wait until they were cooked. The smell of the vinegar when it hits the hot fish and wafts around the room. Supermarket fish is crap. I only eat what I catch, I would rather go without than have old fish
Kool! I try sprinkling the vinegar over it.
Yes, the acid cuts through the fat Brilliantly
Thanks for the video they looked smashing how do you go about with the bones do you just eat them with bread or do you pick the bones out I think I would like to try to cook a couple like I said thanks for the video it cheers me up
No I don’t eat the bones. There’s a knack to eating them so you don’t really get any.
I like the flavour of herring BUT I don't eat them because of the bones. Is there a way this can be done quickly and effectively because those things are vicious and dangerous and it only needs one to cause serious problems as Queen Mum found out.
There is a knack to eating them not to get the bones. I rarely get a bone, and cook them like this. I will have to do a video next time I cook some.
@@beanysfishing2555 Many thanks. Look forward to it.
Do you recommend a tescos bag or will any supermarket bag do for the de -scaling
Hahahaha trust you Warren. The Tesco bags for life don’t have any holes, so they are idea for this, also suffocating p@ss taking old work colleagues
Looking forward to the demo of eating them but missing the bones .
Videos up to watch now!
Is there a way to catch them without a boat in South Suffolk? I am thinking with the coloured water using Sabiki feathers won't work? Would they go up a lagoon system close to the sea? Is it legal to net across this even though no boats enter.
Ive tried catching them on sabikis, but caught nothing due to the coloured water, while catching a dollop in the nets next to me. Herring like coloured water, but bury in the sand when its clear. The legalities of 'beach netting' has changed a lot over the last few years, you would have to contact someone like IFCA to find the rules.