Alternatives to pickled herring?

amblight
amblight Posts: 350 Member
in Recipes
Many Nordic people probably know this dish - basically, raw herring is cured with salt to dehydrate it a bit, before pickleing it with vinegar, sugar and spices. And I freaking love the curry-sauce version, where they are transferred to a creamy, sweet/sour curry sauce.

I know how to make low calorie curry sauces, and I can also get sugar free pickled herring, but I was wondering if anyone had any experience with pickleing other, leaner, fish? Like cod or flatfish? Or could I even do the same procedure to something like shrimp, and get the same delicious sweet and sour, curry seafood experience?

I know it's not the same, but Christmas is coming up, so I know I will be craving this all day, every day, and it could be nice to supplement the standard version with a lower calorie version :b

Replies

  • kommodevaran
    kommodevaran Posts: 17,890 Member
    I eat a lot of that stuff - sursild... yum! Pickling is a form of food preservation that just happens to improve taste and texture of some items, including herring. I have never imagined cod or shrimp in that setting... cod is usually air dried. I can't say anything else except that you should feel free to experiment, maybe you're on to something delicious.
  • brewinggirl_butskinnier
    brewinggirl_butskinnier Posts: 108 Member
    I don't have any experience with making pickled fish per se but have made ceviche (which is raw fish "cooked" with acid) with multiple types of fish and shrimp and it works...of course each kind of fish is going to give its own distinct texture and flavor. Here, cod is typically not dried but I'd say you should look for thicker cuts (as the herring would be).

    Now I want picked herring. Yum.
  • kommodevaran
    kommodevaran Posts: 17,890 Member
    All I meant was that drying is the traditional way of preserve cod - nowadays we usually get it fresh or frozen. Even here in Norway :smile:
  • amblight
    amblight Posts: 350 Member
    kommodevaran wrote: »
    I eat a lot of that stuff - sursild... yum! Pickling is a form of food preservation that just happens to improve taste and texture of some items, including herring. I have never imagined cod or shrimp in that setting... cod is usually air dried. I can't say anything else except that you should feel free to experiment, maybe you're on to something delicious.

    I just googled around a bit, and found a recipe for sour marinade for cod, so I think it could work! I'm going off the shrimp idea, though, raw shrimp probably isn't something I want to experiment with, and I deffinitely want to use raw seafood.

    If it works out well, I'll be so happy :b

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