Directions:
- Soak herring in cold water overnight, drain and remove entrails (reserve the milt).
- Cut off the heads; run knife down center of backs and remove skin, working toward the tale.
- Scrape fillets from backbones without breaking, remove all bones.
- In a crock, place alternating layers of herring fillets, onion, lemon, pieces of bay leaf, mustard seed and peppercorns.
- Boil water, vinegar and sugar together until sugar is dissolved; cool.
- Mash milt and add enough vinegar mixture to thin; strain, add remaining vinegar mixture and pour over herring in crock.
- Cover crock and set in refrigerator for 4 to 6 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.37 Kcal (705 kJ) | ||
| Calories from fat | 47.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.26g | 8% | |
|---|---|---|---|
| Cholesterol | 3.28mg | 1% | |
| Sodium | 84.68mg | 4% | |
| Potassium | 298.94mg | 6% | |
| Total Carbs | 23.6g | 8% | |
| Sugars | 13.1g | 52% | |
| Dietary Fiber | 4.37g | 17% | |
| Protein | 2.71g | 5% | |
| Vitamin C | 26.4mg | 44% | |
| Iron | 0.8mg | 4% | |
| Calcium | 68.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 45.07 Kcal (189 kJ) | ||
| Calories from fat | 12.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.41g | 8% | |
|---|---|---|---|
| Cholesterol | 0.88mg | 1% | |
| Sodium | 22.67mg | 4% | |
| Potassium | 80.03mg | 6% | |
| Total Carbs | 6.32g | 8% | |
| Sugars | 3.51g | 52% | |
| Dietary Fiber | 1.17g | 17% | |
| Protein | 0.73g | 5% | |
| Vitamin C | 7.1mg | 44% | |
| Iron | 0.2mg | 4% | |
| Calcium | 18.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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