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4 Serves
62 Mins
Place the herring in a large bowl filled with cold water to soak for at least one hour, changing the water periodically if the fish is excessively salty.
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ChineseVitamin K
62 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
143 µg / 400 µgCalcium
199 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
172 mg / 420 mgPhosphorus
106 mg / 1,250 mgPotassium
819 mg / 4,700 mgSodium
271 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Drain the herring thoroughly, pat dry, and slice into uniform bite-size pieces using a sharp knife.
Transfer the herring pieces into a clean, large glass jar and add the allspice, peppercorns, and bay leaf, then pour in enough oil to completely submerge the fish.
Seal the jar tightly and refrigerate for 2 to 3 days to allow the flavors to meld before serving.
Serve the pickled herring garnished with fresh onion slices, lemon wedges, and a sprinkle of fresh parsley or dill.
7
g38
g38
g
Tunisian
Polish