Smoked Herring(Modern)
Smoked herring offers a rich, smoky flavor with a salty and sweet cure, perfect for seafood lovers seeking a traditional, robust delicacy.
Ingredients
Instructions
- Clean and cut the herring, leaving the head on.
- Mix dry ingredients: salt, brown sugar, saltpeter, garlic powder, crushed cloves, crushed bay leaves, and onion powder.
- Rub the mixture onto the herring thoroughly.
- Let the herring cure in the mixture for 7 days at 35°C, reapplying the mixture as needed to keep the fish coated.
- After curing, rinse the herring with fresh water and hang until dry.
- Smoke the herring in a home smoker at 70° to 80°F for 7 days.
Tips & Substitutions
For best results, ensure the herring is completely coated in the curing mixture. If you can't find saltpeter, you can omit it, but the color and flavor might be slightly different. If you're looking for variations, consider using different spices like paprika or dill. Make sure the smoker is well-ventilated to avoid bitterness in the final product.
Serving Suggestions
Smoked herring is delicious on its own or can be served with cream cheese on crackers for a delightful appetizer. Pair it with pickled vegetables or serve alongside a fresh salad for a light meal. It also complements dishes like Thai Spiced Baked Fish, adding a rich, smoky flavor.
Storage & Reheating
Once smoked, store the herring in an airtight container in the refrigerator for up to two weeks. If you want to extend its shelf life, consider vacuum sealing it. To reheat, gently warm it in a low oven or enjoy it cold as a tasty addition to salads or seafood recipes.
Nutrition & Diet Analysis (per serving)
Each serving of Smoked Herring(Modern) contains roughly 520 calories, with 3g protein, 132g carbohydrates, and 1g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1801mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fish for smoking?
Yes, you can substitute herring with other oily fish like mackerel or salmon, but adjust the curing time accordingly as different fish have varying fat content.
What should I do if the herring is too salty after curing?
If your herring turns out too salty, you can soak it in fresh water for a few hours before smoking to draw out some of the saltiness. This will help balance the flavors.
Is it necessary to hang the herring to dry after rinsing?
Hanging the herring to dry is recommended as it allows the skin to form a pellicle, which helps the smoke adhere better during the smoking process, enhancing the overall flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).