Kashubian Style Herring

Śledź po Kaszubsku

Pomerania is a region of Poland where you can eat the freshest Polish Baltic fish. Herring is undoubtedly the most popular fish in Poland. Each time when I visit Polish Baltic Sea coast I eat Kashubian Style Herring, this time after I come back, I found a recipe and made it myself. It was delicious- tender and flavorful.

I invite you to check it, Kashubian Style Herring is great to serve on Christmas Eve too! For more Polish Christmas recipes, check here: Wigilia and Boże Narodzenie.

Śledź po Kaszubsku - Cashubian Style Herring served
  • 4 pickled herring fillets
  • 1 cup milk
  • 2 medium onions
  • 5 tablespoons tomato concentrate
  • 5 allspice seeds
  • 3 bay leaves
  • 1 tablespoon sugar
  • half cup water
  • half cup of oil
  • 1 teaspoon vinegar
  • pepper, salt

If you have salted herring – you need to put them into milk to soak out of salt for 2 hours. Otherwise skip this step.

After two hours rinse herring and dry herring fillets with paper towel. Cut them into smaller pieces, as in a picture below.

Dice onions and saute them in a sauce pan with an oil. Once onion got soft add tomato concentrate, water, vinegar allspice seeds, bay leaves and sugar. Mix all together till all combines well and cook for 15 minutes, stirring from time to time. Cool tomato sauce a bit.

Assemble herring pieces in a bowl or a deep plate and cover herring with a tomato sauce. I mixed all together in a bowl, this is another way to serve.

Once it’s completely cool, transfer dish into a fridge. Kashubian Style Herring is the best on the next day, once all the flavors mix together.

Smacznego! Enjoy!

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