Herring

[loadmaster]

I know this along the lines of pickling northerns but I thought I would start anew. Got a hold of some herring from the Big Lake and thought I would try to pickle them. I have done Coldones northern receipe alot with excellant results now going to try the real thing. Anybody have any suggestions or ideas on what I should change or keep everything the same. My concern is that the herring are alot more oily then northerns. Thanks>>>>>later the load

[Tom Linderholm]

Load, I have done LS herring with BD110's northern recipe with excellent results. It stayed very firm and kept a great flavor. I've also done whitefish outta the big lake with the same recipe.

[SrBrits]

cheffrey,

have you ever tried making a wine sauce with the pickling brine?

[Tom Linderholm]

SrBrits, come to think of it no I haven't, but it's a heck of an idea!

[loadmaster]

OK Will thaw them out and give them a try. I was thinking of leaving them in the brine about 12hrs longer and 6hrs on the vineger. But if they still stay firm might bypass this extra time. Also on the pickled Northern thread, i noticed that someone had used some wine as part of their solution maybe this would work. I cannot figure out how they get that color and slim in store bought herring. Thanks>>>>later the load