292186 Wed Mar 12 20:57:37 -0800 2003 13 27 General Chowhounding Topics 0 1593889 I bought a herring today from a deli. At the time of purchase I thought it was pickled, but when I got home I discovered it's just a plain ol' dead fish. Yes, I need to learn to ask more questions in situations like these. Any suggestions as to how to pickle, brine, kipper, or otherwise preserve this fish? I'd rather not cook it. Thanks! Wed Mar 12 20:57:37 -0800 2003 0 DanM 1 1593902 I don't understand why a deli would be selling herring that's not pickled or cured in some way. I suggest you call or go back to the deli and ask if the fish has been preserved and if so how (i.e., cold smoked, soaked in brine, dried, etc.) While you're at it, ask the deli guy/gal how to treat it before consumption. If it really is a plain old dead herring I would discard it since you didn't purchase it from a regular fresh fish purveyor. Wed Mar 12 23:31:03 -0800 2003 1593889 0 christina z 2 1593918 Sound advice. Not sure what type of deli this is. But a good jewish deli usually does not sell fresh herring. If it is a whole herring, it would more than likely be kippered. Chopped herring would more than likely be pickled in a wine or cream sauce with onions. Thu Mar 13 09:39:59 -0800 2003 1593902 0 baruch 3 1593944 My polish deli sells matjes herrings, which are salted and preserved in oil. Perhaps this is what your fish is? I agree that fresh herring is very unlikely to be sold in a deli. Thu Mar 13 12:28:36 -0800 2003 1593918 0 jen kalb 1 1593905 I suggest that you cut down the mightiest tree in the forest with it. Thu Mar 13 01:14:34 -0800 2003 1593889 0 Spoony Bard 2 1593911 Darn I was gonna do that. Frank Thu Mar 13 07:37:04 -0800 2003 1593905 0 Zappa 1 1593908 If it's not salted treat it like a sardine or anchovy (which can be home salted) ... clean out the guts if they're still there, rinse well and pat dry. Lay on a bed of coarse salt, pack more salt over and around to completely cover. Put in the fridge up to a week (a week is the longest I've ever left my home-slated anchovies). Rinse off the salt or even soak in water before using. One use is for salted fish is Thai food: (1) soak it in water for an hour or two to get rid of some of the salt, (2) steam up some fragrant jasmine rice, (3) pull the herring off the bones and dice or shred it, (4) mix with the rice and serve with a sauce of crushed fresh chili, crushed garlic, fish sauce, and lime. Sprinkle sauce over rice/fish and eat. Or, stir-fry fish shreds with spinach, water spinach (morning glory), or collards (blanched), chiles, and garlic. Thu Mar 13 03:25:15 -0800 2003 1593889 0 foodfirst 1 1593910 You could smoke it yourself in a wok. I have tried this with a number of fish, salmon works well Line your wok with foil to protect it and place raw rice, salt pepper and tea ( earl grey works well ) Heat the wok unti the contents really begin to smoke and then place the steaming rack in there and the fish on the rack. place the lid on ( also lined with foil ) and smoke for c30 mins. Turn off the heat and leave for a further 15 mins . That's it really. I like to use the resulting fish in risotto. This also works incredibly well with duck ( using jasmine tea ) or chicken ( using green tea ) Hope this helps S Thu Mar 13 04:38:32 -0800 2003 1593889 0 Simon Majumdar 2 1593913 One presumes that the relative quantities of salt, pepper, rice, and tea are significant. Would you offer some guidance here? Sounds like a wonderful method! Thanks. Thu Mar 13 08:05:56 -0800 2003 1593910 0 Gypsy Boy 3 1593914 it is a bit of a "suck it and see" method but you can experiment with about a cup of rice, 1/2 cup tea and 1 teaspoon each of salt and pepper Do try it and try other teas as well. i have smoked small lamb ribs in this way and also chicken wings and drumsticks S Thu Mar 13 08:16:40 -0800 2003 1593913 0 Simon Majumdar 2 1593993 Cool Idea -- I've never heard of the technique -- Any particular reason to use a wok? I figure anything that's heavy and conducts heat well would work (cast iron dutch oven, any le creuset pot, etc), no? Also, does the aluminum simply make cleanup easier or does really hot, dry rice hurt the cooking vessel? Thanks, Brendan Thu Mar 13 17:46:33 -0800 2003 1593910 0 Brendan T. 3 1594016 I have never tried it with any other pot, but it could work, I am sure. The aluminium foil is just to protect the wok as you say Do give it a try, it works S Fri Mar 14 00:22:23 -0800 2003 1593993 0 Simon Majumdar 4 1594080 Nice. Thanks. I'll definately try it soon. Have you tried other things besides rice as the main smoking agent? What about other grains? Pumpkin seeds? What about putting a bunch of onions in the mix as wells? Fri Mar 14 13:43:15 -0800 2003 1594016 0 Brendan T. 1 1593917 You could leave it in the back of the bottom desk drawer of a co-worker that you don't like ;-). Thu Mar 13 09:37:19 -0800 2003 1593889 0 StriperGuy