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| Pickled smoked haring |
Bought a few packs of smoked raw haring as stock,
unlike smoked mackerel which I like to bake to refresh, smoked haring has a
denser meat and is far saltier to eat as such. Hence pickling is a good way to
enjoy it, reduce the saltiness and convenient to keep as a quick bit.
1. Bring to boil and simmer 1/2 vinegar and
1/2 water, season with brown sugar, ginger, garlic, star anise, chili, peppercorns, for
15 minutes.
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| raw smoked haring |
2. Rinse smoked haring with a little
liqueur, place a filet at a time into simmering pickling liquid for a few
seconds, rest on a plate.
3. Re-boil pickling liquid and let it cool
down.
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| Pickled smoked haring |
4. Cut haring into bite size pieces, pour
cooled pickling liquid, marinate for at least a day. Cooling the liquid first will not over
cook the fish and the meat will retain more moisture. Keep in the fridge.
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