Russian, Ukrainian and Polish recipes

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Polish herring

Posted in Polish recipes

Baltic herring is different from Atlantic herring.  Herring is like the national fish in Poland.  It is a central part of traditional Polish cooking.

Why Polish or Baltic herrings is different from Atlantic or other Herring?

Because the Baltic sea is less salty.  It is a mix between a large lake and a sea. The Baltic is feed by such an enormous supply of fresh water from melting glaciers in Finland and Sweden as well as rivers in Poland that it creates a unique micro environment. I  love Polish herring. It takes different from the herring in the USA.  Maybe its  the same and just my imagination but maybe not.

How herring is served in Poland

Poles prepare herring with vinegar or cream.  I go back and forth which one I like better, but now I think I like cream.  Of course there are many things that can go into herring recipes,  such as onions, red pepper, pineapples or anything you can image. If you go into  any shop in Poland you will see multiple types of Polish herring.  I do not know if  there is anything analogous in the USA.  Maybe like the USA has different types  of breakfast cereals, Poland has different types of śledż (that is the fish I have been writing about).

  1 responses to Polish herring

  • Many years ago a Pole gave me what he called ‘Pigions’ and I was looking for the recipes and I came acrossed your Herring Recipe.
    I am a WELSHMAN and we cook Herring in a lot of diffrent ways but the one I enjoy the most is:
    ‘Split the herring and clearn, removie the bones and cu off the head and tail.
    Fill the open boidy with chopped onions and mixed pickles and spices and a few bay leaves.
    Place in an oven proof dish.

    fill to near cover the herring with malt vigiar (that the brown not white) and a few lumps of butter on top.
    cover with foil and cook for about an hour (slowy)at 350c then take the foil off about 1/4 hour before the end of cooking so the the skin of the herrings brown and crips-up a lettle.’
    any juices still left (hope you have)then plate-out with the herrings
    I make 4 of these at a time you can eat them hot or cold with some crust bread and butter
    We call these ‘SOUSED HERRINGS’
    Hope you will enjoy them – Please let me know how you get along?
    Regards
    Arnold

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