Here on the frontier, There are falling leaves, Although my neighbors are all barbarions…And you? You are a thousand miles away. There are always two cups on my table.

Jerusalem Israel

This is what your unprepared brine soaked mackerel will look like.

Clean and discard guts of fish,remove fins and tail and head

With a sharp knife make a deep cut along the spine of your fish

This is how the deep cut along the spine should look

Starting at the head end,peel the skin back to remove it.

Peel off the skin

Pinch the meat away from the spine and ribs

Pick out any bones that remain behind and rinse the filets.

Slice herring filet into 1 inch pieces.

Long ago,
and far away,
when hubby and I were first married
we lived in Telzstone,
In an apt above a Danish couple.
The Shalimsicks.
Holocausts survivors both,
like my husband’s parents.
Nice people,
if somewhat reserved.
The wife never, ever
left her apt. without a hat and pumps on.

One evening hubby and I had our first argument,
overheard by the Shalimsicks,
next morning she coincidentally
bumps into me
on the steps and says,
“My husband and I say 2 Psalms together everyday.”

And besides that bit of life wisdom and generally being
a good neighbor,
she shared with me this recipe for,

Pickled Danish Herring

6 herring (Mackerel soaking in brine that you buy at a Jewish deli)

1 scant cup oil

1 scant cup white vinegar

1 cup sugar

1 cup tomato sauce

1 medium onion cut into rings

1 medium apple cut into small pieces

1 teaspoon pepper

1 teaspoon mustard powder

Cut up your herring as the photos describe.
First cleaning it then removing the skin.
Make a deep cut along the spine.
Pinch your fingers down to the bones and separate the flesh from the skeleton sliding the filet off the ribs as shown.

You will be left with 2 filets.
Pick out any stray bones that remain with your fingers or a tweezers.
Cut filets into 1 inch pieces.
Rinse in cold water.

Now these herring are already salted so at this point you may want to soak your fish for 6 hours in water to remove the saltiness.
However, if your palate is accustomed to herring you can skip this step.
The American palate generally finds herring to be an “acquired ” taste and very strong all around. But those used to it find the soaked version bland and uninteresting.

Put all ingredients into a clean container and place it into the fridge.

Leave it for at least 48 hours.

Enjoy it with buttered rye toast points.

A little goes a long way!

Take care,

Comments on: "Holocaust Survivor’s Pickled Danish Herring" (3)

  1. Thank you for your comment on my watermelon-lime bars! I hope you’ll blog about them and send me the link. ๐Ÿ˜‰

  2. What an interesting way to share this recipe, and the–I’m presuming to be true story–of how you came to learn of it. I’m not much of a fish eater, except for salmon, but I really enjoyed the intro poem to the recipe! By chance, do you either live in Israel, or recently visited the country? I’m Jewish and just went on my Birthright trip there about two years ago: Jan. 2009.

    By the way, I never got a chance to thank you for stopping by my blog and reading my post, “My Jewish Cat and the Art of Guilt.” I really appreciate the time you took to write a comment and read my nonsense. ๐Ÿ˜‰ I do hope maybe you’ll stop by again sometime soon; I just finished a new blog, “Bananagrams: The New Age of American Consumerism.”

    Stay in touch,
    Shari Lopatin

    • I really enjoyed your Jewish cat blog and shared it with my best friend who owns 2 cats. She loved it too.

      Cats are definitely Jewish.

      Yes this story is true.

      My husband and I lived in Israel for several years when first married and only left when they were a terriorists strike against Telzstone from neighboring Abu Goush an Arab community.
      Lost all my nerve to stay after that.
      But truth is I was mugged right in front of my house here in Baltimore.
      Thanks for visiting and I will revisit your blog!

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