I love seafood, really really LOVE seafood! I love it cooked simply, or with elaborate preparation and exotic ingredients. I love it plain, or wrapped, or stuffed, grilled, baked, sauteed or pickled. It's terrific raw (sometimes), hot or cold. I just love seafood. But... Petersburg herring have challenged my love of cooking with fresh seafood.
The herring are so plentiful around the Petersburg docks that anyone can jig up a bucketful in no time… and they do. You can see youngsters barely old enough to hold a pole sharing tips and dock space with oldsters who could be their great grandfathers. It’s a local pastime, and a popular time filler for visitors with unscheduled moments or a desire for free bait.
Our freezer drawers would not hold any more bait, and the captain needed a diversion that wasn’t another boat project. After some prompting I volunteered to try pickling his next catch of large herring. Volunteered, mind you. A quick search through my various seafood cookbooks turned up a seemingly effortless recipe. Pickled shrimp is already a regular menu item, so how tough could this be? Uh huh.
One hour and ten herring later, these flat, butterflied little critters are brining in a saltwater bath in the refrigerator. They are waiting for their final resting place, rolled around an onion slice and gherkin in a spicy vinegar pickling brine and stuffed inside inside glass jars. Me, I’m thinking of how easy it will be next time - when I buy rollmops at the store.
Note 2: The following day Swedish friends thought the herring were quite tasty as appetizers and we polished off the entire batch. Pickling herring will stay an “interesting” experiment and memory. Me? I’m sticking with pickling shrimp.
I'm with you! find your favorite brand and buy it at a store.
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