Pickled Fish Recipe

Here we have it - the ultimate, a pickled fish recipe for the crockpot.

Soused Herrings
8 herrings
salt and pepper
1 onion, peeled and cut into rings
8 whole black peppercorns
fresh parsley
1 bayleaf
1/4 pint (150ml) vinegar
1/4 pint (150ml) water

Clean and gut the herrings, removing the heads, tails and fins.

Turn them so that the inside of the fish is facing your worktop and press down hard with the heel of your hand.

This will loosen the backbone for you to remove it prior to cooking.

Season with salt and pepper, add a slice of onion and roll up from the tail end - secure with a wooden stick and pack tightly in the bottom of the crockpot.

Put the onions and other ingredients into a saucepan and bring to the boil.

Pour the mixture over the fish and cook on LOW For 4 to 5 hours.

You can either eat them hot or leave them to cool in the liquor.

This method can be adapted for soused mackerel or pilchards and the liquid can be cider, pale ale or white vinegar substituted for the ordinary vinegar.

Experiment with the combinations to develop your own pickled fish recipe.

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