Michigan State University Extension
Preserving Food Safely - 01600590

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

     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

     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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