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Old 07-08-2016, 11:00 AM   #11
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Originally Posted by Dawgluver View Post
I made graavlax from salmon I had caught on Lake Huron. I froze it first in order to deal with any possible parasites. I don't know if you need to do that with herring.

I will be interested to hear how your herring turns out.
In the unlikely event that there were any the vinegar and salt ould see them off.
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Old 07-08-2016, 11:13 AM   #12
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I think allspice has a different name in the USA (if I'm wrong blame the PW) but I can't remember what it's called. According to Wikipaedia, other names are Jamaica pepper, pepper, myrtle pepper, pimenta,Turkish Yenibahar, or newspice and it's latin name is "Pimenta dioica".
We call it the same thing.
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Old 07-08-2016, 11:21 AM   #13
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In the unlikely event that there were any the vinegar and salt ould see them off.
I'm not so sure about that. The vinegar will prevent bacteria from growing, but it appears that freezing is required to kill parasites.

http://farpoint.fcs.uga.edu/articles...php?nl_key=545
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Old 07-08-2016, 11:39 AM   #14
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Charlie, if you Google "Delia Smith "Soused Herrings"" it's there. Here's the link

Soused Herrings | Recipes | Delia Online

It gives amounts for 6 herrings which is enough for me but I've no doubt you could make more. Not sure if the ingredients are kosher but I expect you can sort that out.

I think allspice has a different name in the USA (if I'm wrong blame the PW) but I can't remember what it's called. According to Wikipaedia, other names are Jamaica pepper, pepper, myrtle pepper, pimenta,Turkish Yenibahar, or newspice and it's latin name is "Pimenta dioica".

You've got me in the mood now. I'll be calling on the fishmonger tomorrow!

Yep. Your allspice is our allspice. I think it's called pimiento on some islands in the Caribbean.
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Old 07-09-2016, 10:25 AM   #15
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In the unlikely event that there were any the vinegar and salt ould see them off.
Yes, I'm wrong. Cf info from the Marine Laboratory of the Department of Agriculture and Fisheries for Scotland and the Torry Research Station of the Ministry of Agriculture, Fisheries and Food.
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Old 07-09-2016, 11:32 AM   #16
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Yep. Your allspice is our allspice. I think it's called pimiento on some islands in the Caribbean.
According to Kenji, allspice berries come from the pimento tree. That is why his jerk chicken recipe calls for their use along with bay leaves in place of the harder to find pimento wood that is used in real jerk pits in Jamaica for properly smoking the chicken as it cooks.

I plan on giving his recipe a go sometime next week, so we'll see how it comes out.

Now, back on topic:

Salt and vinegar have been used for centuries to preserve fish and meat. Seems to me like it would work for herring - but don't take my word as fact. I've never seen a herring, much less eaten one. We don't see them much on the waters in Colorado.
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Old 07-10-2016, 04:02 PM   #17
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My neighbour's son works at the fishmonger actually. Apparently, the whole herrings are not frozen. Not sure I want to risk it, in that case :( I was looking forward to pickling!
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Old 07-10-2016, 05:58 PM   #18
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Charlie, if you Google "Delia Smith "Soused Herrings"" it's there. Here's the link

Soused Herrings | Recipes | Delia Online

It gives amounts for 6 herrings which is enough for me but I've no doubt you could make more. Not sure if the ingredients are kosher but I expect you can sort that out.

I think allspice has a different name in the USA (if I'm wrong blame the PW) but I can't remember what it's called. According to Wikipaedia, other names are Jamaica pepper, pepper, myrtle pepper, pimenta,Turkish Yenibahar, or newspice and it's latin name is "Pimenta dioica".

You've got me in the mood now. I'll be calling on the fishmonger tomorrow!

Thank you


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