Dutch Herring (Haring)

Ingredients

• 4 whole fresh whole herring, cleaned and gutted
• 3 tablespoons kosher salt
• 1 tablespoon granulated sugar
• 1 cup white vinegar
• 1 cup water
• 1 teaspoon whole black peppercorns
• 2 whole bay leaves
• 4 sprigs fresh dill sprigs
• 1 large yellow onion, thinly sliced
• 8 slices rye bread or pumpernickel, thinly sliced

Instructions

1. 1

   Pat each of the 4 cleaned herring completely dry with paper towels. Place them on a clean cutting board. Using a sharp fillet knife, make a shallow cut behind the gills and down the backbone of each fish. Carefully peel away the backbone and ribcage in one smooth motion — the raw herring flesh should stay intact. Discard the bone. You should now have 4 herring fillets, skin-side down.

2. 2

   In a small bowl, combine 3 tablespoons of kosher salt and 1 tablespoon of granulated sugar. Lay the herring fillets skin-side down on a clean plate or shallow dish. Evenly coat both sides of each fillet with the salt-sugar mixture — this draws out moisture and begins the curing process. Cover the plate with plastic wrap and refrigerate for at least 12 hours, ideally overnight. The fillets will firm up and develop a silky texture.

3. 3

   After the herring has cured overnight, rinse each fillet under cold running water to remove excess salt. Pat them dry with paper towels.

4. 4

   In a small saucepan over medium heat, combine 1 cup of white vinegar, 1 cup of water, 1 teaspoon of whole black peppercorns, 2 bay leaves, and 4 fresh dill sprigs. Bring the mixture to a gentle simmer — you should see small bubbles rising steadily from the bottom. Simmer for 2 minutes to infuse the flavors, then remove from heat and let cool to room temperature, about 15 minutes. You want the brine to be cool, not warm, when it meets the fish.

5. 5

   Layer the cured herring fillets in a clean glass jar or shallow ceramic dish. Thinly slice 1 large yellow onion into rings and scatter them between and over the fillets — the vinegar will soften them slightly and add sharp flavor. Pour the cooled brine over the fish, ensuring all fillets are submerged. Cover and refrigerate for at least 24 hours before serving — the vinegar penetrates the flesh and transforms the texture into something silky and tender.

6. 6

   To serve haring the traditional Dutch way, remove one cured herring fillet from the brine using a fork. Lay it on a rye or pumpernickel bread slice, add a few onion rings from the brine, and optionally top with another bread slice to make an open-faced sandwich. Alternatively, serve the herring on a small plate with crusty bread on the side as an appetizer. The brine keeps the herring fresh in the refrigerator for up to 2 weeks — the flavor actually deepens over time.

Tools you’ll need

• paper towels
• cutting board
• sharp fillet knife
• small bowl
• shallow dish or plate
• plastic wrap
• small saucepan
• thermometer (optional, to verify room temperature brine)
• clean glass jar or ceramic dish
• fork

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