Smoked Herring Recipe

Smoked Herrings desalted and then cooked in a savory, hot and spicy tomato mixture seasoned with Noubess Fish and Seafood Seasoning and Noubess Hot and Spicy Mango with Herbs. An easy and delicious seafood meal. This smoked herring recipe is perfect for those who enjoy the taste of smoked fish. The herring is first marinated in a mixture of lemon juice, garlic, and salt, then smoked over a wood fire. The result is a delicious and healthy meal that can be enjoyed year-round.

Provided by: SmallRecipe.com

Categories: Main Meal

Serves: 4 Prep Time: 20 minutes Cooking Time: 180 minutes 180 minutes

Nutrition facts: 168 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

½ pound Smoked Herrings Filets (desalted, sliced or cut in small chunks)
2 tablespoons olive oil
1 ½ tablespoon low sodium tomato paste
1 teaspoon Noubess Fish & Seafood Seasoning (no-salt only)
1 1 /2 teaspoon Noubess Hot and Spicy Sauce (Original, Mango or Pineapple)
3/4 - 1 cup water (room temperature)
1 large onion (chopped or sliced)
1 tablespoon fresh lime juice

Instructions

• To desalt smoked herrings, rinse under running water and place in a large bowl deep enough to hold about 4 - 6 quarts of water. Pour water over herrings and add 2 - 3 tablespoons of cooking white vinegar. Let soak for about 3-4 hours or overnight (if you are not cooking it right away). Remove herrings from the water and rinse again under running water. Dry with a towel paper and either slice or chop in chunks and set aside.
• In a saucepan, heat oil on medium heat. Add desalted herrings and cook in oil while stirring for about 3 - 5 minutes. Add Noubess Fish & Seafood Seasoning, no-salt, Noubess Hot and Spicy Sauce (Original, Mango, or Pineapple), tomato paste, and stir well. Add water and bring to a boil. Add onion and lime juice. Lower heat and continue to cook until herrings are cooked about 7 - 10 minutes. Add additional water if necessary. Remove and serve immediately with a side of grains, bread, boiled root vegetables, or boiled plantains

Notes

Nutrition Facts:

Calories 168 kcal, Fat 12 g, Saturated Fat 2 g, Sodium 105 mg, Carbohydrate 4 g, Protein 11 g, Cholesterol 34 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g, ServingSize 1 serving

What is the Smoked Herring Recipe

There are many smoked herring recipes out there, but this is a classic that is sure to please. This recipe calls for herring that has been smoked and then filleted. The fillets are then simmered in a mixture of water, vinegar, and spices. This creates a delicious and hearty meal that is perfect for a winter night.

Smoked herring is a traditional dish in many cultures, and this recipe is a great way to enjoy it. The smoky flavor of the fish pairs perfectly with the tangy vinegar and the spices add a nice depth of flavor. This dish can be served with potatoes or bread, and it makes a great addition to any winter meal plan.

Preparing when making Smoked Herring Recipe

A smoked herring recipe is a great way to enjoy this delicious seafood. There are a few things you need to do to ensure your herring is properly prepared.

• First, soak the herring fillets in cold water for at least 2 hours. This will help to remove any excess salt from the smoking process.
• Next, pat the fillets dry and place them on a rack in a single layer. Place the rack in a preheated smoker and smoke for about 2 hours, or until the fish is cooked through.
• Once your smoked herring is done, serve it with some fresh bread and enjoy!

Note tips for how to make Smoked Herring Recipe

To make a smoked herring, you’ll need a whole herring, some salt, and a smoking apparatus. Start by cleaning the herring – removing the head, guts, and scales. Next, salt the herring inside and out, using about ¼ cup of salt for each pound of fish. Then, let the herring sit in the refrigerator for 24 hours.

After 24 hours have passed, rinse the salt off of the herring and pat it dry. Place the herring in your smoker and smoke it at a temperature of around 200 degrees Fahrenheit until it is cooked through – this will take about 2 hours. Once it is cooked, remove the herring from the smoker and enjoy!

Storing tips

Herring is an oily fish and therefore has a short shelf life. Smoked herring, however, can last up to six months if properly stored. Herring is best smoked immediately after being caught, but if you cannot do this, store the fish in the freezer until you are ready to smoke it. When ready to smoke, thaw the fish in the refrigerator overnight. Do not leave herring out at room temperature as this will cause the fish to spoil.

To smoke herring, you will need a smoker or a grill with a smoking box attachment. Herring is traditionally smoked using oak wood chips, but any type of hardwood chips can be used. Soak the wood chips in water for at least 30 minutes before adding them to the smoker or grill. Smoke herring for two to three hours, or until the flesh is firm and opaque.

Conclusion

After trying this smoked herring recipe, it’s easy to see why this dish is popular in Scandinavia. The herring is flavorful and slightly salty, with a smoky taste that comes from the smoking process. This recipe is simple to follow and can be easily adapted to suit your own preferences. Whether you enjoy your herring with potatoes and eggs or on its own, this dish is sure to please.