pob Posted October 12, 2012 Report Share Posted October 12, 2012 I was watching Valentine Warner pickling his own herring on TV and really fancy having a go. I googled the season for herring and got conflicting information. I got an inkling that they are fished off East Anglia in November/December. Does anyone know where and when I can go to fish for my own herring? I am in East London. I do not own a boat or a mist net, which could be an issue. I did catch one once in August on mackerel feathers in Loch Fyne. I always assumed it was a miraculous foul-hook through the lip. Perhaps they can be fished on smaller feathers and lures? Any advice appreciated gents. Quote Link to comment Share on other sites More sharing options...
Blackpowder Posted October 12, 2012 Report Share Posted October 12, 2012 As plankton feeders herring are rarely caught on hookis or lures, unless you are over a very dense shoal when large numbers could be foul hooked. Years ago I bought a fishing vessel from West Mersea whose owner used her for among other things a winter herring drift net fisherey from the Blackwater up to Lowestoft. If that still holds true the time of year is coming on for herring landings not to distant from you where a scource of supply might be available by contacting fishermen direct. Blackpowder Quote Link to comment Share on other sites More sharing options...
Jonty Posted October 13, 2012 Report Share Posted October 13, 2012 Pob, did I read you have a cold smoker and a vac packer? If so, when you get your hands on some herring you should make a few into kippers - very easy to do, just split them down the back, a very quick brine and then a night in smoke. Quote Link to comment Share on other sites More sharing options...
pob Posted October 13, 2012 Author Report Share Posted October 13, 2012 I have made smoked mackerel before; brined, cold smoked then hot-smoked. Used it in a kedgiree with organic duck eggs. But my own vac-sealed frozen kippers....that's a cracking idea. if anyone knows of any suppliers in Essex that would be ideal. I go wildfowling that way. Even better would be a chance to get out on the boat. Quote Link to comment Share on other sites More sharing options...
Jonty Posted October 17, 2012 Report Share Posted October 17, 2012 Pob, I dredged these photo's out if they're any help - as I sain in the PM, I just cold smoked them for a good long while and then popped them in a warm oven with the door open (about 30 degrees C) for 30 mins, they weere really good. Apologies for the heath robinson hangers to keep the fish splayed, not pretty but they worked. When I was reading up on them, I found out that proper kipper smoke houses hang them from tenter hooks, hence the saying. Take whole herring and cut it along the length of the spine rather than the belly so that you can open it out flat Guts out and quick rinse Into a strong brine (70%) for 20 minutes or so Cobble together some way of keeping them splayed and hang to dry for half an hour Into the cold smoker After a fairly heavy smoke, I put them in the warm oven just until they started to look a bit glossy They were really good. Very easy to do also. Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted October 17, 2012 Report Share Posted October 17, 2012 I did kippers in my smoker in the garden - The fence still smells of them!! They were lovely though Quote Link to comment Share on other sites More sharing options...
steve0146 Posted October 17, 2012 Report Share Posted October 17, 2012 I caught a load this year on Launce feathers. All hooked in mouth. I was always told you could not catch them on hook and line but clearly you can. Quote Link to comment Share on other sites More sharing options...
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