|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||55%|
|Saturated Fat 15g||74%|
|Total Carbohydrate 68g||25%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you are lucky enough to get fresh herring, try this recipe for smoked herring. This is an Indigenous heirloom recipe, and it will take 2 weeks, so plan accordingly. Your patience and time will be rewarded with the final result. Other small, oily fish (rich in Omega-3 fatty acids) may be substituted for the herring.
Do you know what herring are? "The New Food Lover's Companion" (Barron's Educational Series, 2013) says, herring are saltwater fish with more than 100 varieties that can be found in the cold waters of the Atlantic and Pacific oceans. Most herring are silvery and small (running around 1/4 to 1 pound in weight). Young herring are frequently labeled and sold as sardines.
Fresh herring are available during the spring on the Atlantic and Pacific coasts. This high-fat fish has a fine, soft-textured flesh that firms when cured by either pickling, salting, smoking or a combination of those techniques.
- 1 pound coarse salt
- 1 tablespoon pepper
- 1 tablespoon whole cloves, crushed
- 2 tablespoons onions, minced
- 2 cups brown sugar
- 2 tablespoons garlic, minced
- 1 tablespoon bay leaves, crushed
- 2 pounds fresh herring
Make a paste of 1 pound coarse salt, 1 tablespoon pepper, 1 tablespoon crushed whole cloves, 2 tablespoons minced onions, 2 cups brown sugar, 2 tablespoons minced garlic, and 1 tablespoon crushed bay leaves.
Clean and gut 2 pounds fresh herring. Coat herring with paste and cure for seven days in the refrigerator. Reapply mixture as needed so fish remains coated.
After seven days, rinse and hang to dry thoroughly. Cold smoke over fire. For home smokers, smoke at 70 to 85 degrees F. for 7 days. Because the fish will shrink in the smoking process, your 2 pounds of fresh herring will reduce to 1 pound of succulent smoked herring.
Recipe Source: "Native Indian Wild Game, Fish & Wild Foods Cookbook : Recipes from North American Native Cook, edited by David Hunt (Castle Books, 1992). Reprinted with permission.
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