Soucing recipe

Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=5709
Printed Date: 31 May 2026 at 5:53pm

Topic: Soucing recipe

Posted By: Uncle
Subject: Soucing recipe
Date Posted: 11 Aug 2004 at 12:12pm

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?

Replies:

Posted By: backlash
Date Posted: 11 Aug 2004 at 12:23pm

souse

verb {T}

to put something into a liquid, or to make something completely wet

soused

adjective

1 (of fish) preserved in salty water or vinegar:

- soused herring/mackerel

2 OLD-FASHIONED INFORMAL

drunk

also

Souse
To cover food, particularly fish, in wine vinegar and spices and cook slowly: the food is cooled in the same liquid. Sousing gives food a pickled flavour.

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"My Biggest worry is that when I'm dead and gone, my wife will sell my fishing gear for what I said I paid for it."

Posted By: backlash
Date Posted: 11 Aug 2004 at 12:24pm

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.

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"My Biggest worry is that when I'm dead and gone, my wife will sell my fishing gear for what I said I paid for it."

Posted By: backlash
Date Posted: 11 Aug 2004 at 12:26pm

Isn't google.com wonderful!

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"My Biggest worry is that when I'm dead and gone, my wife will sell my fishing gear for what I said I paid for it."

Posted By: Uncle
Date Posted: 11 Aug 2004 at 12:29pm

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!

Posted By: Uncle
Date Posted: 11 Aug 2004 at 12:31pm

Ah, all that came through while I was doing my 1 finger typing.

Looks good, will try it on piper.

Posted By: Bender
Date Posted: 11 Aug 2004 at 12:32pm

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.

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Nobody has ever come up with a great idea after a second bottle of water.

Posted By: Jo.
Date Posted: 11 Aug 2004 at 12:52pm

the one in the edmonds is good for sousing oily fish. Best eaten fresh though.

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