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Posted by Tim Vidra / Sunday, May 2, 2010

Salt Herrings

So every spring I still look forward to Salt herring fried in a skillet and our family always had to have cantaloupe on the side. My grandfather would gut and clean the salt herring, pack large ceramic crocks, layer fish with salt and finish with a top layer of salt. This would stay in the basement until you wanted to cook some up. We might look at this now and say that is a lot of work but back then it was just a simpler way to preserve in the spring what you might have the next season!

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