An old buddie just called in & the topic of souced herrings & piper came up. He hasn't got a recipe but said he had tried the finished results & it was superb. I know nothing about it either, not even sure if I've spelt it right. Has anyone got any ideas on this?

Soused Herrings

Ingredients

4 large or 6-8 small herrings, cleaned and boned
salt and pepper
small onion, skinned and sliced into rings
6 peppercorns
1 - 2 bayleaves
few parsley stalks
150 ml (1/4 pt) malt vinegar
150 ml (1/4 pt) water

Method
1. Trim off the heads, tails and fins, remove the bones and sprinkle the fish with salt and pepper.

2. Roll up from the head end and secure with wooden cocktail sticks.

3. Pack them into a fairly shallow ovenproof dish and add the onion, peppercorns and herbs. Pour in the vinegar and enough water to almost cover the fish.

4. Cover with greaseproof paper or foil and bake in the oven at 180�C (350�F) mark 4 for about 1 hour, or until tender.

5. Leave the herrings to cool in the cooking liquid before serving as an appetiser or with salad.

thanks backlash.  I note I did get the spelling wrong! I just tried google & got plenty of references but no recipies. That wine vinegar one is a step in the right direction. Cheers, now I'll think about getting soused myself!

Tell you what - Kahawai is great in all those sorts of recipes. I bottled some once and it was bloody beaut. I'm going to do it again this year (recipe is posted elsewhere here.