flipMarinated Herring with Juniper Berries and Bay Leaf
Marinated Herring with Juniper Berries and Bay Leaf
Why this dish? Herring preservation made the fortune of the Hanse, to which Toruń and the cities of Warmia belonged. A prudent canon kept his supply of marinated fish to get through the long fast days of the Baltic winter.
Desalted herring marinated in vinegar with onion, juniper berries, bay leaf and peppercorns. Tangy, aromatic, it keeps for several weeks in a cool place.
Foresight, you see, is as valuable in cooking as in astronomy: one must know what is coming. Before winter closes the lagoon, I have the herring potted in vinegar, with onion, bay, and those little juniper berries that our forests give in abundance. The fish softens, takes a most agreeable sour edge, and lasts until Lent without spoiling. Thus the wise man fills his cellar as the heavens fill their spheres: with measure and constancy.
- •Desalted salted herring — several (base)
- •Vinegar — enough (acidic preservative)
- •Onion — in slices (aromatic)
- •Juniper berries — a handful (resinous flavor)
- •Bay leaves — a few (aromatic)
- •Peppercorns — a little (spice)
- •Honey — a spoonful (to soften acidity)
Marinated Herring with Juniper Berries and Bay Leaf
Desalted herring marinated in vinegar with onion, juniper berries, bay leaf and peppercorns. Tangy, aromatic, it keeps for several weeks in a cool place.
Why this dish? Herring preservation made the fortune of the Hanse, to which Toruń and the cities of Warmia belonged. A prudent canon kept his supply of marinated fish to get through the long fast days of the Baltic winter.
Foresight, you see, is as valuable in cooking as in astronomy: one must know what is coming. Before winter closes the lagoon, I have the herring potted in vinegar, with onion, bay, and those little juniper berries that our forests give in abundance. The fish softens, takes a most agreeable sour edge, and lasts until Lent without spoiling. Thus the wise man fills his cellar as the heavens fill their spheres: with measure and constancy.
Ingredients (period version)
- Desalted salted herring — several (base)
- Vinegar — enough (acidic preservative)
- Onion — in slices (aromatic)
- Juniper berries — a handful (resinous flavor)
- Bay leaves — a few (aromatic)
- Peppercorns — a little (spice)
- Honey — a spoonful (to soften acidity)
Ingredients
- Salted herring fillets — 6 fillets (base)
- Cider or white wine vinegar — 250 ml (acidic marinade)
- Water — 150 ml (to dilute marinade)
- Onion — 1, thinly sliced (aromatic)
- Juniper berries — 1 tsp (flavor)
- Bay leaves — 2 (aromatic)
- Black peppercorns — 1 tsp (spice)
- Honey — 1 tbsp (balance)
Method
- Desalt the herring fillets in cold water for 1-2 hours, drain.
- Bring the vinegar, water, honey, juniper, bay leaf and pepper to a simmer, then let cool until warm.
- Layer the fillets and onion slices in a clean jar.
- Pour the warm marinade over, seal, and refrigerate for at least 48 hours before serving; keeps 2-3 weeks in the fridge.
How it was made : Brine-curing and then vinegar pickling were key techniques of the Hanseatic herring trade, which allowed Baltic fish to be transported far inland. Juniper, abundant in the north, served both as a flavoring and as a reputed antiseptic agent.
The contemporary twist : Present the jar as an observation instrument: handwritten label with quill, date of potting, like an astronomer's notes recording his readings.
Nicolas Copernicus · Charactorium
