Kashubian-style pickled herring — salt herring marinated in oil, onion, tomato paste, and warm spices (allspice, bay leaf). A Pomeranian specialty from Poland's Baltic coast.
Śledź po kaszubsku comes from the Kashubia region of northern Poland (around Gdańsk). Kashubians are a distinct ethnic group with their own language. The Baltic coast has always been herring country — the fish is abundant, cheap, and preserves well in salt. The Kashubian preparation adds tomato paste and allspice, distinguishing it from the simpler onion-herring preparations of other regions.
Cold herring pieces in a reddish-orange marinade of oil, onion, and tomato. The fish is firm and silky; the marinade is tangy, slightly sweet from tomato, warm from allspice. A slice of rye bread with butter is the only accompaniment needed.
The salt herring must be soaked (desalinated) for 12-24 hours before marinating. The oil-based marinade preserves the fish (oil excludes oxygen, slowing spoilage) while infusing flavor. The tomato paste adds both sweetness and umami (glutamate). Allspice's eugenol provides the warming aromatic note.
Variations
Some add sliced pickles or apple; served as a starter or with vodka.
On the Palate
Where Śledź po Kaszubsku sits in the Polish flavor cloud
Ingredients
Serves 4
How it's made
6 steps · 30 min active + 3 hours 30 min waiting
- 1720 min
Soak salt herring in cold water 12-24 hours, changing water 2-3 times.
Watch outTaste a sliver after soaking — it should read pleasantly savory, not salt-slap; if still too salty, keep soaking and change the water again.
- 25 min
Drain; cut into pieces.
- 35 min
Slice onion thinly.
- 45 min
Make marinade: oil, tomato paste, vinegar, allspice, bay leaf.
- 5720 min
Combine herring, onion, and marinade; refrigerate overnight.
Watch outGive it a full night in the marinade — the herring needs those hours submerged for the oil and spice to soak all the way through.
- 61 min
Serve cold with rye bread and butter.
