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Sunday, June 28, 2015
3602. BROILED HERRING with BACON
8 whole herring, gutted, cleaned, and patted dry (see below)
4 slices of bacon
salt & pepper
How to process your whole herring: First you have to scale it. Using a teaspoon, hold the
fish by the tail, and scrape opposite the scales. Be firm, but you don’t
have to go too hard, since herring scales are light. Turn the fish around, you may want to hold
it by the head sometimes, and just scrape until you’ve got most of the
Sharpen your paring knife. Place
your scaled fish on the cutting board and slice into the fish’s “vent” and up to the “neck.” Use your hands and a teaspoon to
scrape out the innards. You will either discover two white or orange
pouches. That will tell you if it’s male (white = fish sperm) or
orange (female = eggs).
Rinse your scaled, gutted fish, and get ready to cook it!
up your broiler (I used my toaster oven, this also would be great on a
grill in a basket) and salt and pepper your fish. Depending on the size
of your bacon, you should be able to wrap half a piece of bacon around
your smelt. Put them on a grill on a tray so the bacon can drain and
leave the fish crispy, and pop them into the oven. Turn at least once
about 6 minutes in, cook for around 15 minutes total, until crispy.