Russian Style Pickled Herring: A Taste of Tradition

For many, the mere mention of herring conjures images of something acquired, a strong flavor best left to those with adventurous palates. I was once firmly in that camp, firmly believing that herring, particularly the “silodka” style so beloved in Russian cuisine, was simply not for me. However, the unwavering affection my family held for this briny delicacy, especially during festive gatherings, always piqued my curiosity. Seeing the delight on their faces as they savored each bite, I realized there was more to this fish than I initially perceived. It was a taste of their heritage, a connection to traditions passed down through generations, and that, I learned, is a powerful flavor all its own.

Recipe Overview

• Prep Time: 3-4 hours (soaking)
• Marinating Time: 1-2 days
• Total Time: 48 hours 5 minutes
• Servings: 8
• Yield: Approximately 4 servings
• Dietary Type: Pescatarian

Ingredients

Here are the components you’ll need to create this classic Russian dish:

• 4 herring fillets (these are often sold already filleted, sometimes cured)
• 2 small onions, thinly sliced
• 1 bay leaf
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1/2 to 3/4 cup vinegar (white distilled or apple cider vinegar are good choices)
• 1 cup cold water

Equipment Needed

While this recipe is remarkably straightforward, having these items on hand will make the process smooth:

• A medium-sized bowl for soaking
• A sharp knife for cutting the herring
• A clean bowl or container for marinating
• Measuring spoons and cups

Instructions

This recipe, while requiring a bit of patience for the soaking and marinating periods, is deceptively simple to assemble. The magic truly happens as the flavors meld over time.

1. Soak the Herring: Begin by placing the herring fillets in a medium-sized bowl. Cover them completely with cold water. Allow the herring to soak for 3 to 4 hours at room temperature. This crucial step helps to mellow the natural saltiness of the fish, making it more palatable for those new to its charms.
2. Rinse and Prepare: After the soaking period, rinse the herring fillets thoroughly under cold water. Gently pat them dry with paper towels.
3. Cut into Cubes: Using a sharp knife, cut the herring fillets into bite-sized cubes. Aim for pieces that are roughly 1-inch squares, making them easy to spear with a fork or small skewer.
4. Prepare the Marinade: In a separate clean bowl or container, prepare the marinade. Combine the sliced onions, bay leaf, vegetable oil, sugar, vinegar, and cold water. Stir these ingredients together until the sugar is dissolved.
5. Marinate the Herring: Add the cubed herring to the bowl with the prepared marinade. Ensure that the herring is fully submerged in the liquid. Cover the container tightly.
6. Refrigerate and Marinate: Place the covered container in the refrigerator and allow the herring to marinate for 1 to 2 days. The longer it marinates, the more the flavors will deepen and the herring will become more tender.
7. Drain and Serve: Before serving, drain off the excess marinade. The Russian style pickled herring is now ready to be enjoyed.

Expert Tips & Tricks

• Quality of Herring: The starting point for any great pickled herring is the quality of the herring itself. Look for fresh-smelling fillets. If you can find lightly cured or brined herring, it might require a shorter soaking time, so always check the packaging.
• Vinegar Choice: While white distilled vinegar provides a clean, sharp tang, apple cider vinegar will impart a slightly fruitier note to the marinade. Feel free to experiment with what you prefer.
• Onion Slicing: Slice the onions as thinly as possible. This ensures they soften nicely in the marinade and distribute their flavor evenly without being overpowering. You can even soak the sliced onions in cold water for 10-15 minutes before adding them to the marinade to further mellow their bite.
• Marinating Time: While 1-2 days is standard, if you enjoy a more pronounced vinegary flavor, you can extend the marinating time by another day. However, be mindful that the herring can become too firm if left too long.
• Presentation: Serve the pickled herring chilled, perhaps garnished with fresh dill or parsley. A drizzle of its own marinade can also add a lovely sheen and extra burst of flavor.

Serving & Storage Suggestions

Russian style pickled herring is a versatile appetizer. It’s traditionally served cold and is a star player on any zakuski (appetizer) spread. It pairs wonderfully with boiled potatoes, rye bread, sour cream, and a shot of vodka or a crisp white wine.

Leftovers should be stored in an airtight container in the refrigerator. The pickled herring will keep well for 3 to 4 days when properly stored. It does not freeze well, as the texture can become compromised.

Nutritional Information

Here’s an approximate nutritional breakdown for a serving of Russian Style Pickled Herring:

Nutrient	Amount per Serving	% Daily Value
Calories	172.5 kcal
Calories from Fat
Total Fat	10 g	15 %
Saturated Fat	2.1 g	10 %
Cholesterol	55.2 mg	18 %
Sodium	84.2 mg	3 %
Total Carbohydrate	2.3 g	0 %
Dietary Fiber	0.2 g	1 %
Sugars	1.3 g	5 %
Protein	16.7 g	33 %

(Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.)

Variations & Substitutions

While this recipe is a classic, there’s always room for a personal touch:

• Spice it Up: For a touch of heat, add a few peppercorns or a pinch of red pepper flakes to the marinade.
• Aromatic Additions: Consider adding a sliced garlic clove or a sprig of fresh dill to the marinade for an extra layer of aroma and flavor.
• Different Vinegars: As mentioned, experiment with cider vinegar or even a milder wine vinegar for subtle variations in tanginess.
• Onion Varieties: Red onions can add a lovely visual appeal and a slightly sweeter, milder flavor than yellow onions.

FAQs

Q: Why do I need to soak the herring?
A: Soaking the herring helps to reduce its inherent saltiness, making the final dish more balanced and palatable.

Q: How long can I marinate the herring?
A: You can marinate the herring for 1 to 2 days. For a stronger flavor, you can extend it slightly, but avoid marinating for too long, as it can affect the texture.

Q: Can I use fresh herring for this recipe?
A: This recipe is best prepared with pre-filleted and often lightly cured herring, commonly found in specialty stores or the fish counter. Fresh, raw herring would require a different preparation method, including potential curing or brining.

Q: What is the best way to drain the herring before serving?
A: Gently pour off the marinade from the container, ensuring you don’t lose any of the herring pieces. You can then use a slotted spoon to transfer the herring to your serving dish if desired.

Q: Can I add other vegetables to the marinade?
A: While traditionally simple, you could experiment with adding thinly sliced carrots or small pieces of bell pepper for added texture and color, though this deviates from the classic Russian style.

Final Thoughts

There’s a profound satisfaction in preparing a dish that carries with it a sense of history and tradition. Russian style pickled herring is one such dish. It’s a testament to how simple ingredients, thoughtfully prepared, can create something truly memorable. Whether you’re a lifelong admirer of herring or a curious newcomer, I encourage you to embark on this culinary journey. The patience required for the soaking and marinating is richly rewarded with a burst of complex, savory flavors that are perfect for sharing. Serve it as a delightful starter, a sophisticated addition to a brunch, or as part of a convivial gathering, and you’ll find yourself understanding the enduring appeal of this beloved Russian classic. Enjoy!