Home Forums Hunting & Shooting Hunter's Campfire Pickled Herring

Never tried it. If I ever see any, I’ll pick up a jar.

Hard pass, I don't eat bait !!!

I’m very fond of the Vita classic wild herring in wine sauce, always have a 32 oz. jar in the refrigerator.
Also, really enjoy ‘Blind Robins’ the smoked, salted herring filets that were once common bar snacks. Only find them at the local Christmas Holiday fish stands now.

If I remember correctly, herring in sour cream appetizers are called "rollmops" when the fillets are rolled up, secured with a toothpick and served on or with saltine crackers.

I prefer the white wine packed ones, straight from the jar, chilled. Go great with saltines, and also with a sprinkle of minced fresh dill.

Sad sorry stuff being sold as pickled herring these days. The pickled herring of my youth was primarily salt brine and vinegar and spices with onion sometimes, but most often the onion slices were fresh...Knekebrod (hard crisp rye flatbread), a pickled filet, a slice of onion and maybe a dab of mild mustard or sour cream. The herring tasted like...fish...what a concept. Only enough sugar was added to the brine to just barely take the edge off the vinegar. The crap sold today is loaded with sugar, the onion is soft and mushy sweet and the filets are best described as sugar flavored rubbery boot soles. I don't know when sugar became the main ingredient.
Poulsbo Washington had a store down by the marina that sold the real deal back in the 70's.
But, maybe it's me, I hate store bought jerky that is made with sugar or corn syrup.

As pickled fish goes its not very good.

Herring is better smoked.

Olsen's in wine sauce on a regular Ritz cracker and you're good to go. The onions that are mixed in there aren't bad either.

Never had pickled herring but I do like sardines and crackers.

I don't think I've ever even seen a jar of pickled herring.

This. Mom used to get it in small wooden drums and would take out some at times and clean the brine off and soak in a jar of vinegar/water for a few days before we got it.

You tough guys need to try some stink flipper. I'll stick with pickled or smoked whitefish on pilot bread. Whitefish roe is pretty good too.

If I can find old fashioned hard tack, I eat it with my herring.

I haven't had any for quite a while. I like it on a ritz cracker. Used to be a fish supplier that would stop in at our lunchroom once in a while with frozen fish and pickled herring. I would buy a container and have it for a snack.

Jerry

Having picked herring on NYE was my introduction to the stuff. I love it and maintain the tradition.

Now wait a minute. How did you get that pic in focus?

Is this a Q deal?

My grandmother immigrated from Sweden in 1908 and made pickled herring, called "sill" in Swedish.
She died in 1961, but had taught my father how to make it. He went to the Seattle public market every Christmas and bought salted herring.
He died in 2011, but had taught my wife how to make it. She goes to the Seattle public market every Christmas and buys salted herring.


Fillet fish and cut to bite sized.
Put in a 5 gallon crock with salt brine, white vinegar, sugar, onions chopped, peppercorns, bay leaves, and cloves.
Put crock in unheated space.
Wait for a few days.

I thought it was bait, but so is shrimp and crawdads. I like them.

Actual pickled fish is awesome.

The jarred crap with all the "sauces" is bad.

I can take it or leave it but a few of my friends would trample old women to get at a jar of it. Wine packed of course, not the sour cream kind.