Swedish Böckling (Hot-Smoked Herring)

Name: Böckling schwedisch
Total time: 10 h
Ingredients: 100 g Speisesalz; 1000 ml Wasser (für Lake); 8 g Wacholderbeeren; 3 Stück Lorbeerblätter; 5 g Schwarze Pfefferkörner; 20 g Zucker

BrineFishCold SmokingMedium10-14 hrs62-65 °C70-85 °CAlder + Juniper berries

Böckling is a traditionally hot-smoked herring that has been prepared in Sweden for centuries. The fish is first brined in a salt solution and then hot-smoked at a moderate temperature. The result is moist, aromatic flesh with golden-brown skin.

Ingredients(for 1 kg)

Table salt100 g

Water (for brine)1000 ml

Juniper berries8 g

Bay leaves3 Stück

Black peppercorns5 g

Sugar20 g

Instructions

Brining

6-8 hours

Gut and wash herring. Prepare brine by dissolving salt, sugar, juniper berries, bay leaves and pepper in water. Fully submerge fish in brine and refrigerate.

Drying

1-2 hours

Remove fish from brine, rinse briefly, and hang on smoking hooks. Dry in a cool, airy place until the surface becomes slightly tacky (pellicle).

Smoking

2-4 hours

Preheat smoker to 70-85°C. Use alder wood and a few crushed juniper berries as smoking chips. Hang fish and smoke until an internal temperature of 62-65°C is reached and the skin shines golden brown.

Pro Tip

Pellicle formation is crucial for even smoke absorption. Never place wet fish in the smoker – the result would be a bitter, patchy smoke flavor.

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