How to Ferment Pickled Herring

Mastering Traditional Techniques

Pickled herring is a traditional food item in Sweden and other parts of Europe, where it's both a delicacy and a staple. The pickling process preserves the herring and imparts a unique flavor through fermentation, a method that has been used for centuries to extend the shelf life of foods before the advent of refrigeration. This savory dish is typically prepared by initially brining the herring in a solution of water and salt, which sets the stage for fermentation and the development of its distinctive sour taste.

In Sweden, the variant known as surströmming takes this process a step further by allowing the herring to ferment in a controlled environment before it is canned, resulting in a robust flavor profile and aroma that is highly regarded in the region. Through fermentation, lactic acid bacteria play a crucial role, turning sugars into lactic acid, which acts as a natural preservative. Despite its intensity, fermented herring remains a beloved feature of Swedish cuisine, often accompanied by potatoes, crispbread, and other traditional sides.

While the thought of fermented fish may raise eyebrows among the uninitiated, pickled herring is an exemplary showcase of the rich cultural heritage embedded in Europe's food traditions. The precise preparation of this dish exemplifies a broader respect for preservation techniques that once were, and still are, essential to culinary arts worldwide. It is within this context that one can truly appreciate the sophistication and necessity that gave birth to such a time-honored food as pickled herring.

History of Pickled Herring

Pickled herring has a deeprooted history in Europe, with notable cultural and economic impacts, especially in Scandinavia. Traditional methods for pickling herring have evolved over the centuries but have always been pivotal to preservation techniques.

Cultural Significance

The practice of pickling herring holds significant cultural value in Europe. In Scandinavia, herring has been a staple since at least the 12th century, shaping both cuisine and economy. Specifically, in Sweden, which has coastal access to the Baltic Sea, herring was abundant and became a traded commodity among the Hanseatic League, influencing regional diets and cultural practices.

During important festivities and holidays, such as Midsummer, Christmas, and Easter, herring plays a central role on the Scandinavian table, often accompanied by potatoes, sour cream, and crispbread. Its prominence in celebratory feasts underscores its integral role in traditions and a shared cultural identity.

Historical Methods

Historically, preserving herring through pickling was essential for survival, particularly in ancient times when refrigeration was non-existent. Europeans mastered this technique to ensure a food supply that could withstand long winters and periods of scarcity.

1. Initial curing: Herring was first cured with salt to draw out moisture, a step crucial for the longevity of the product.

2. Brining: The salted herring was then placed in a brine mixture consisting of vinegar, salt, and sugar, often with additional flavorings like peppercorn and bay leaves. This brine served not just as a preservative but also imparted a distinct flavor.

Although the ancient Greeks and Romans are known for their own methods of fish fermentation and preservation, the pickling techniques specific to herring have become a hallmark of Scandinavian cuisine throughout history.

Understanding the Process

When fermenting pickled herring, it's crucial to grasp the essentials of fermentation and the elements that make up the brine.

Fermentation Basics

Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol in an anaerobic environment. For pickling herring, lactic acid fermentation is important as it helps preserve the fish and gives it a distinct, tangy flavor. Lactic acid bacteria play a vital role here, producing lactic acid as they digest the sugars present in the environment. This process not only improves the food's safety and longevity but also enhances its nutritional value.

Brine Composition

Brine is a solution of salt (NaCl) in water, and it serves as the pickling medium for herring. A correct salt concentration is critical for lactic acid fermentation to proceed effectively, as it creates a selective environment that encourages the growth of lactic acid bacteria while inhibiting spoilage organisms. For Baltic herring, the brine typically has:

• Water: Pure, non-chlorinated.

• Salt: Non-iodized, as it doesn't impede the function of the lactic acid enzyme.

• Ingredient: Salt (NaCl)

  • Purpose: Preservation & Flavor

  • Notes: Critical for fermentation; precise amounts needed.

• Ingredient: Water

  • Purpose: Medium for Brine

  • Notes: Should be pure and free of contaminants.

• Ingredient: Lactic Acid Bacteria

  • Purpose: Fermentation Agent

  • Notes: Convert sugars into lactic acid.

Balancing these components is key to creating a successful fermentation environment for the herring.

Selecting Ingredients

The right ingredients are crucial for creating a delicious batch of fermented pickled herring. Each component plays a specific role in both the fermentation and flavor profile of the final product.

Choosing Herring

When selecting herring fillets, freshness is imperative. One should seek out herring that has a firm texture, a clean smell, and a bright, clear appearance. If fresh herring is unavailable, high-quality, pre-filleted options can be used, but it is essential that they have been properly stored and preserved.

Essential Spices and Herbs

A classic spice mix is central to the flavor of pickled herring. The quintessential spices include:

• Allspice: Imparts a warm, aromatic flavor.

• Bay leaves: Adds a subtle depth with its earthy notes.

• Dill: Brings a fresh and slightly anise-like flavor.

• Peppercorns: Contribute a piquant and hot taste.

These spices are commonly combined with:

• Salt: Necessary for fermentation and flavor.

• Sugar: Balances the acidity and helps with preservation.

Additional Flavorings

While the fundamental spices are essential, additional flavorings add complexity. Commonly used items include:

• Onion: For sweetness and astringency.

• Vinegar: Acts as a preservative and provides a tangy flavor.

It is worth experimenting with a variety of flavors to find a personalized blend that complements the herring.

By carefully selecting each ingredient, one sets the stage for a successful fermentation process, culminating in a flavorful and traditional pickled herring.

Preparation Techniques

The preparation of pickled herring is an intricate process that transforms the raw fish into a flavorful delicacy. It encompasses cleaning and filleting the herring, marinating to introduce flavors, and layering for the curing process.

Cleaning and Filleting

One begins by thoroughly cleaning the herring to remove any impurities. The fish is then expertly filleted, resulting in boneless pieces ready for brining. Care must be taken to ensure that all bones are removed to improve the texture and eating experience of the pickled herring.

Marinating

After filleting, the herring fillets are immersed in a marinade. The marinade typically consists of vinegar, sugar, and a blend of aromatic spices. This liquid mixture is brought to a boil and simmered for a brief period, allowing the flavors to meld together. The herring is then soaked in the cooled down marinade to absorb the flavors.

• Marinade recipe:

  • Vinegar

  • Water

  • Sugar

  • Aromatic spices: peppercorns, cloves, bay leaves

The fillets should remain in the marinade for a substantial time, often overnight, to ensure the flavor infuses throughout the fish.

Layering

Once the herring is marinated, one proceeds with the layering. The herring fillets and marinade are placed in a sealable glass jar or container in alternate layers to ensure even distribution of the spices and marinade. It is crucial that the herring are fully submerged in the marinade to cure properly during refrigeration.

The layering technique serves a dual purpose; it ensures each fillet is adequately exposed to the marinade, and it aids in the curing process. The container is then sealed and the herring is refrigerated for at least 2-3 days. During this time, the marinade acts as a curing agent, further enhancing the herring's flavor and texture.

The herring can be kept refrigerated like this, with the flavors continuing to develop over time.

Pickling and Canning

When preserving herring through pickling and canning, the preparation of the pickling liquid and ensuring sterilization and sealing are critical steps. These processes not only give the herring its characteristic flavor but also ensure its longevity and safety for consumption.

Creating the Pickling Liquid

The pickling liquid is the flavor carrier for herring. It commonly involves heating a combination of white vinegar, water, salt, and sugar until the latter two dissolve. The choice of vinegar—be it white vinegar or white wine vinegar—alters the flavor profile, giving the cook control over the taste. After achieving a homogenous mixture, one adds aromatic spices such as peppercorns, cloves, and bay leaves. This mixture is then allowed to cool before being used to submerge the herring fillets. For a sweet touch, one might adjust the sugar levels according to preference.

• Ingredient: White vinegar

  • Measurement: Variable

  • Function: Acidity provider

• Ingredient: Water

  • Measurement: Variable

  • Function: Base for liquid

• Ingredient: Salt

  • Measurement: To taste

  • Function: Flavor enhancer, preserver

• Ingredient: Sugar

  • Measurement: To taste

  • Function: Sweetness provider

• Ingredient: Spices

  • Measurement: As desired

  • Function: Aromatic flavor infuser

Sterilization and Sealing

Canning is crucial for extending the shelf-life of pickled herring. The process begins with sterilization of glass jars and lids, which can be done by boiling them in water for 10 minutes. The sterile jars are then packed with the herring and the pickling liquid, leaving about 1/2 inch of headspace. It is important to ensure that the fish is fully submerged. The jars are then sealed with a snap lid, which must be checked for proper fitting to avoid spoilage. The filled jars are processed in a boiling water canner—10 minutes for pint jars and 15 minutes for quart jars—to eliminate any remaining bacteria and create an airtight seal. This helps to preserve the herring and maintain its quality over time.

Correctly executed, these canning methods can keep pickled herring edible and flavorful for several months when stored in a cool, dark place.

Serving Suggestions

When serving pickled herring, one has numerous options that range from traditional Scandinavian accompaniments to modern, inventive pairings. The key is to balance the dish's rich and piquant flavors with sides that complement its taste and texture.

Traditional Pairings

• Crispbread and Tunnbröd: These offer a delightful crunch and are perfect for spreading with toppings.

• Potatoes: Boiled or almond potatoes are a staple, providing a mild, starchy component.

• Sour Cream Accompaniments: A dollop of sour cream, crème fraîche, or gräddfil can be used to add a creamy texture and a subtle tanginess to offset the pickled herring's sharpness.

• Onions: Freshly chopped onion or thinly sliced red onion gives a zesty bite.

• Herbs: Dill and chives are classic herbs that enhance the flavors with their fresh, aromatic qualities.

Modern Twists

• Rye Bread Sandwich: A rich, dark rye bread serves as an excellent base for a pickled herring sandwich, combining traditional and modern tastes.

• Tomato: Fresh slices or a light tomato salad add a sweet and acidic note that pairs well with the herring.

• Sweet Elements: Introducing a sweet component, like a honey mustard dressing, can balance the pickled flavor.

• Roasted Almonds: For an unconventional pairing, one might try adding roasted almonds to create a surprising texture and nutty taste that complements the pickled herring.

Storage and Preservation

When preserving fermented herring, proper storage is critical to maintain both flavor and safety. After fermentation, one should transfer the herring into airtight containers for storage. Glass jars with sealable lids are typically used for this purpose.

Refrigeration plays a pivotal role in preservation. The cool environment of a fridge (usually set at 4°C/39°F or lower) significantly slows down any further fermentation, which helps to keep the fermented herring in a state of suspended animation. It is important to note that a fridge doesn't stop the fermentation process entirely, but it does ensure that the herring remains edible for a longer period.

To begin with, place the fermented herring in a lager (storage area), where the temperature should be steady and cool before refrigeration. This initial step helps in stabilizing the fermentation process.

Below is a brief guide on how to store fermented herring:

• Salt Herring: Make sure the salt herring is fully submerged in its brine, then seal in containers.

• Lager: Keep the herring in a cool, dark place to rest before refrigeration.

• Refrigeration: Store the sealed jars in a fridge to extend their shelf life.

In general, one can expect fermented products, including herring, to last for several months in the refrigerator. Always make sure to leave some space at the top of the jar when packing, approximately 1/2 inch headspace, to allow for any potential expansion.

The key to successful long-term preservation of fermented herring is a combination of proper salting, airtight sealing, cool temperatures, and cleanliness throughout the entire process.

Health Benefits and Considerations

When it comes to fermented pickled herring, consumers should be aware of both its health benefits and dietary considerations. Fermented foods, including pickled herring, introduce beneficial lactic acid bacteria into the diet, which can aid in digestive health.

Pickled herring is particularly rich in omega-3 fatty acids, which are crucial for maintaining cardiovascular health and reducing inflammation. This fish is often associated with the Baltic region, known for its traditional methods of herring fermentation.

However, individuals need to consider the salt content in pickled herring, as it can be quite high due to the pickling process. A high salt diet is associated with increased risks of hypertension and cardiovascular disease. Consumers should balance their intake of pickled herring with other low-sodium foods.

Nutritional Highlights of Pickled Herring:

• Omega-3 fatty acids: Supports heart health.

• Vitamin B12: Essential for nerve function and blood formation.

• Protein: Provides a source of lean protein.

• Lactic Acid: Promotes healthy gut flora.

In moderation, pickled herring can be a healthy addition to the diet, especially when one opts for versions with reduced sodium content.

Dietary Considerations:

• Salt Content: High levels may lead to health issues.

• Calories: Monitor intake as part of a balanced diet.

• Saturated Fat: Contains low levels of unhealthy saturated fats.

Individuals who are concerned about sodium intake or those who have dietary restrictions should consult with a healthcare provider before incorporating high-salt foods like pickled herring into their diet.

Culinary Variations

Pickled herring is a traditional dish with numerous culinary variations that reflect its widespread popularity, particularly in Northern European cultures. The methods for pickling herring have evolved over centuries, incorporating regional flavors and adapting to local tastes.

Regional Differences

In Sweden and across Scandinavia, pickled herring plays a crucial role in festive celebrations such as Midsummer, Christmas, and Easter. The Swedish version, often found on the smorgasbord, typically includes a variety of seasonings such as mustard, dill, and onions. A unique Swedish specialty related to pickled herring is surströmming, a fermented herring with a strong aroma, preserved in just enough salt to prevent it from rotting while allowing fermentation.

Moving across Northern Europe and the Baltic region, each country presents its twist on the dish. Norwegian pickled herring might be found in a more sugary brine, while the Baltics often favor a spicier pickle with hues of clove and juniper.

International Influences

Whilst not traditionally associated with pickled herring, Japan has its own version of fermented seafood known as shiokara. Although not the same, the Japanese palate for fermented fish encourages a different kind of appreciation for such flavors that could potentially influence pickling techniques and the consumption of herring in the future.

Continuing globalization has paved the way for cross-cultural exchange in culinary practices. Consequently, pickled herring has seen variations that include not just local European spices, but also ingredients from various parts of the world, adjusting this traditional preparation to suit a wider range of tastes.

Events and Traditions

In Sweden, fermented herring is central to certain festivities, featuring distinctive events and customs. Celebrations like surströmmingsskiva and Christmas display the importance of pickled herring in Swedish culture.

Surströmmingsskiva

Surströmmingsskiva refers to a party held in August that is dedicated to eating surströmming, a traditional Swedish food. This event coincides with the release of new surströmming, as Swedish law stipulates that the earliest date for selling this fermented fish is the third Thursday in August. Surströmmingsskiva often brings friends and family together for what is known as a tasting party. Along with the pungent delicacy, attendees typically enjoy accompaniments such as:

• Flatbreads (crisp and soft varieties)

• Almond potatoes (a type of Swedish potato)

• Chopped onions

• Additionally, they often partake in snaps (a small shot of alcohol), which is a customary drink that complements the strong flavors of the fish.

Christmas Celebrations

During Christmas, another surge in the consumption of pickled herring is observed in Sweden, reflecting the item's integral role in holiday cuisine. In contrast to the stronger surströmming, Christmas typically features more gently pickled herring served in a variety of sauces and marinades. Gothenburg is known for its anchovy-seasoned herring, which is a staple on many Christmas tables across the country. The festive spread includes these classic preparations:

• Herring in mustard sauce

• Herring in creamy dill sauce

• Matjes herring

Swedish Christmas celebrations often focus on conviviality and traditional gastronomy, with pickled herring - a genuine emblem of Swedish cuisine - occupying a place of honor amongst the smörgåsbord items. Herring during Christmas is more than food; it's a celebration of heritage and togetherness.

Pairing with Drinks

Selecting the right drink to accompany pickled herring is key to enhancing the dining experience. The drink should complement the strong flavors of the herring without overpowering it.

Traditional Beverages

Snaps: A traditional choice in many European countries is a shot of snaps, a potent spirit often flavored with herbs and spices. It is typically served chilled and sipped in small amounts. In Sweden, for example, pickled herring and snaps are a classic pairing during Midsummer celebrations.

Beer: Another longstanding companion to pickled herring is a cold beer. The carbonation and range of flavors from lagers to ales can cut through the oiliness of the fish, providing a refreshing counterbalance.

Contemporary Choices

White Wine: Modern pairings include a range of white wines. Riesling, with its high acidity and stone fruit notes, is particularly adept at complementing the sharpness of pickled herring. A dry Riesling from the Eden Valley or a similar wine region can elevate the dish.

Sparkling options: For those seeking a bit of effervescence with their pickled herring, sparkling wines offer a lively accompaniment. The bubbles can act as a palate cleanser, preparing the diner for the next flavorful bite.

• Drink: Snaps

  • Type: Spirit

  • Characteristics: Herbal, strong

• Drink: Beer

  • Type: Lager/Ale

  • Characteristics: Carbonated, versatile

• Drink: White Wine

  • Type: Riesling

  • Characteristics: Acidic, stone fruit

• Drink: Sparkling Wine

  • Type: Sparkling

  • Characteristics: Effervescent, cleansing

Amid these choices, beverages like milk, which may dull the palate when paired with such a vinegary dish, and Worcestershire sauce, which is a condiment rather than a drink, are not conventional pairings and are not recommended.

Frequently Asked Questions

In the process of fermenting pickled herring, safety and technique are crucial to ensure a flavorful outcome while avoiding common pitfalls.

Safety Concerns

When fermenting pickled herring, a safety-first approach is essential. One must be aware that fermentation involves cultivating good bacteria which produce pungent smelling acids that are normal and desired for flavor development. However, it's critical to distinguish these odors from putrid food smells, which indicate spoilage. The individual must ensure that:

• The herring stays submerged in brine to prevent the growth of harmful bacteria.

• They use a clean and sanitized environment to avoid contamination.

• They recognize signs of spoilage, such as discolored fillets or a rancid smell.

Employing proper curing methods with the right balance of salt and acidic components typically ensures safety and a flavorful result, while preventing the herring from becoming unpalatably spoiled.

Common Mistakes

Fermenting pickled herring is relatively easy with the right knowledge, yet common mistakes can affect the final product. Here are some errors to avoid:

• Incorrect Temperature: The fermentation process requires a cool, stable temperature. Too warm an environment can speed up fermentation uncontrollably, while too cold can halt the process.

• Improper Ingredient Ratios: An imbalance in salt, sugar, or vinegar can lead to either an overly harsh or insufficiently cured herring.

By ensuring accurate measurements and consistent temperatures, one can minimize mistakes and produce a safe, deliciously flavorful herring.