Suthseaxa
Senior Cook
I really really like pickled herrings and would love to pickle my own. However, I am slightly afraid of eating what is effectively raw fish I have prepared myself. I usually get my fish at the nearby Tesco fish counter, but I am unsure exactly how old they are when sold.
Does anyone have any experience in this, especially in the context of buying the fish from a supermarket rather than a fishmonger? (which, for the South coast of England, are surprisingly thin on the ground).
I wonder if brining and then submerging in vinegar for days on end would do well to make it edible?!
Does anyone have any experience in this, especially in the context of buying the fish from a supermarket rather than a fishmonger? (which, for the South coast of England, are surprisingly thin on the ground).
I wonder if brining and then submerging in vinegar for days on end would do well to make it edible?!