Michigan State University Extension
Preserving Food Safely - 01600590
10/13/97

### CURED HERRING OR ALEWIVES (for use in Cut Spiced Herring or Rollmops)

        1.   Cut  off  head and thin belly flesh to  the  vent.

    Clean
    thoroughly.  Wash in fresh water and drain.

        2.  Pack drained fish loosely  in a  crock.  Cover fish

    with
     a  brine  made  of  2 1/2  cups salt,   2 quarts white

    vinegar
    (5% acidity) and 2 quarts  water.  Refrigerate  fish

    in
    brine.

        3.   Leave  fish  in brine until the salt  has  "struck

    through",
     but  remove  before fish skin wrinkles  or  loses

    color.
      The  length of the cure depends on the judgment  of

    the
     pickler  and varies with temperature and  size  of  the

    fish.
      The average time is 5 days, but can vary from 3 to 7

    days.

        4.   When you judge the fish sufficiently cured,  drain

    off
    the brine.

        5.   Repack the fish more tightly,  scattering a bit of

    dry
    salt among them.   Cover with a brine made of 1 1/4 cups

    salt,
    2 quarts   vinegar and 2 quarts water.

        6.  Store the crock in refrigerator.  At this point the

    fish
    will keep 2 to 3 weeks.

        7.   To  use  fish,  freshen  in  cold  water  in   the

    refrigerator
    for  8  hours. Some cooks use the  fish at this

    stage.

        8.   Others  prefer  to soak the fish one last time  in

    vinegar
    and salt.   Use 2 quarts vinegar, 2 quarts water and

    3/4
    cup salt.  Let fish soak 48 hours; then drain and use in

    Cut
    Spiced Herring or Rollmops.

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