Lets keep this short. A delicious combination of oily fish perfumed with spiced sweet and sour pickle, balanced with citrus and the aniseed hit of fennel. More importantly who said eating fresh fish is expensive? — two fresh UK herring cost £2.30 from Waitrose!
Herring are super easy to prepare and de-bone using the legendary Rick Stein method. Cut off the head and tail. Slit the underside belly of the fish from end to end, and open the fish on a flat surface with the back point upwards. Now firmly ‘squish’ the fish flat by applying pressure on the back with the palm of your hand, turn over the opened fish and you should be able to pull and tease out the whole back-bone gently with your fingers. Satisfyingly this will bring with it all the smaller rib bones as well. Now you can gently fry in a little olive oil, place under a super hot grill or pickle those beautifully oily ‘Silver Darlings’.