A Hoppy Twist: Herring Marinated in Beer

Read the herring series here and here, and learn how to make chopped herring here.

Herring marinated in beer
Herring marinated in beer – take note of the dill and bay leaves! (Photo mine, July 2016)

An unusual and short recipe today – in the course of my research, I learned that herring is, in parts of Germany and Denmark, marinated in beer (link in Danish). This type of recipe yields a dark and yeasty – yet not too fishy – herring, and variants have since spread – even canned – to France, the United Kingdom, and North America. It’s unusual, but it works pretty well – and I have to say my variant, based on a French-language recipe, turned out quite delicious! The saltiness and fishiness of the herring is cut well by the beer, which blends well with the dill and bay leaves to add a wonderfully savory taste.

In recent years, beer has become quite popular as an oneg Shabbat (Sabbath treat) in many American and Canadian Jewish communities – and, not to mention, that Ashkenazi Jews have a long and ancient tradition of brewing and drinking beer. This recipe combines this pleasure with the classic oneg Shabbat of pickled herring.

Herring Marinated in Beer

Based partly on a recipe in Herring: A Love Story

6-8 salted or brined herring filets, chopped into bite-size pieces

2 bay leaves

1 tsp dill

1 white onion, chopped

1 bottle lager

  1. If you are using salted herring, soak the pieces overnight in water to remove the salt and drain. If you are using brined herring, rinse the bite-size pieces quickly in water.
  2. In a non-reactive bowl, layer the herring and onion, interspersed with sprinklings of dill and the two bay leaves.
  3. Pour beer over the mixture
  4. Cover and let marinate in the refrigerator for two to three days.

Thanks to Andrew Dubrov and Li-Or Zaltzman for participating in this recipe’s User Acceptance Testing.

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3 thoughts on “A Hoppy Twist: Herring Marinated in Beer

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