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Red Herrings

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Red Herrings

Ingredients

Directions

  1. Remove the gills and gut from the red herrings.

  2. Salt the fish with pounded coarse sea salt.

  3. Let them sit in salt for about four to five days.

  4. Smoke the fish dry, similar to how you would smoke salmon.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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