Herring was alternatively known as the King of the Seas and Silver Darlings
During the summer months of the fishing season, July to September, Herring is a cheap, healthy, flavourful and widely available fish. It is an oily fish containing a high number of bodybuilding calories as well as the vitamins A and D, makes a tasty dish at anytime of the day.
F Watson.
Baked, Stuffed Herring
To clean and bone your herrings;
Cut the head off but leave the tail on, and remove the insides.
(Your fishmonger will do this for you if you ask him)
To scale, hold the fish by the tail and using the back of a knife scrape firmly from tail to head, rinse well in cold water.
Cut off the tail and then split the fish down the belly from head to tail using a sharp knife or scissors. Loosen the small bones at each side of the backbone with the scissors, using you thumb and forefinger prise up the bone from the head end and pull it steadily away from the flesh
Rinse in cold water and place on a sloping board to drain.
Ingredients
4 herrings
Stuffing
2oz of breadcrumbs or stale bread soaked in water and squeezed.
½ oz melted dripping or fat
2 tablespoons of chopped parsley
1 piece of lemon rind
½ a teaspoon of thyme
1 egg
Salt and pepper
Method
Chop the lemon rind
Mix together the bread, parsley, lemon rind, thyme and season with salt and pepper. Add the melted fat and bind with a beaten egg
Season the inside of the fish, spread with stuffing and fold fish back into place
Grease an oven dish; lay the fish in the dish, cover with greaseproof paper and bake in a preheated moderate oven 350F, 180C, Gas mark 5 for 10 minutes, then remove the paper and cook for a further 5 minute to allow the fish to brown
