Kashubian Pickled Herring
The Kashubians are a true ethnic minority, distinct from the Poles in both language and culture. Kashubs are a Slavic people living on the shores of the Baltic Sea. Studies have shown that Kashubs are the remnant of the Medieval Pomeranian people which arrived in Pomerania prior to the arrival of the Poles. Kashubs have their own language (dialect) and traditions. The traditional occupations of Kashubians have been agriculture and fishing.
The most famous Kashub is President of the European Council - Donald Tusk.
Kashubian: Kaszëbi; Polish: Kaszubi; German: Kaschuben; also spelled as Kaszubians, Kassubians, Cassubians, Cashubes or Kashubs, and formerly known as Kashubes.
- matjes herring fillets - 250g
- olive oil - 2 tablespoons
- cold water - 1 cup
- cider vinegar - ½ cup
- red onion - ½ (cut into slices)
- red pepper - ½ (cut into strips)
- bay leaves - 2
- allspice berries - 4
- rainbow peppercorn - ½ teaspoon
- tomato purée - 1 tablespon
- caster sugar - ½ teaspoon
- Soak the fish in plenty of water for half an hour. Pat dry and set aside.
- Meanwhile in a pan over medium heat, sauté onion in olive oil until translucent. Add water, vinegar, sugar, tomato purée, bay leaves, peppercorn, pepper, allspices and bring to a boil. Simmer 5 minutes, then turn off the heat and let the marinate until cool.
- Cut the herring fillets into 2cm slices and layer them in a glass jar or bowl.
- Pour over the cooled pickling liquid with all ingredients and seal the jars.
- Wait at least a day before eating. Store in the fridge for up to 2-4 weeks.