Description
Process of preparing salt herring
Technical
Gibbing is the process of preparing salt herring, in which the gills and part of the gullet are removed from the fish, eliminating any bitter taste. The liver and pancreas are left in the fish during the salt-curing process because they release enzymes essential for flavor. The fish is then cured in a barrel with one part salt to 20 herring. Today many variations and local preferences exist in this process.
Sensory Profile
Aroma ()
brinyfishyumami-richslightly fermentedoceanic
Wine Analogy
Similar to the autolytic character of aged Champagne
Coffee Analogy
Reminiscent of the fermented notes in Indonesian wet-hulled coffee
Perfume Analogy
Echoes the marine accords in aquatic fragrances like Davidoff Cool Water
Culinary Applications
Hollandse NieuweNetherlandsCreates the characteristic mild flavor and soft texture of young salted herring
SurströmmingSwedenModified gibbing process contributes to the intense fermentation
MatjesGermanyPartial gibbing yields a sweeter, milder cured herring
Dietary
Gluten-FreeHalalKosherfish