North German Bückling (Hot-Smoked Whole Herring)
Bückling is a whole gutted herring that is hot-smoked and has a long tradition in northern Germany. Unlike kipper, Bückling is hot-smoked and ready to eat directly after smoking. The combination of salt, light spiced brine, and beech smoker produces a savory, moist fish with typically golden-brown skin.
Ingredients(for 1 kg)
Instructions
Brining in spiced brine
6-8 hoursGut and wash herring. Prepare brine from salt, sugar, bay leaves, pepper, and allspice. Fully submerge fish and cure in the refrigerator for 6-8 hours.
Drying
2 hoursRinse fish, thread onto smoking hooks, and hang for 2 hours until a tacky pellicle forms. Do not use a hair dryer or fan.
Pre-smoking (cold)
1 hourStart the smoker at 40-50°C and gently smoke the fish for 1 hour at low heat. This ensures more even cooking and better smoke uptake.
Hot smoking
2-3 hoursIncrease temperature to 75-90°C. Smoke with beech and alder for 2-3 hours until an internal temperature of 65-68°C is reached. The skin should be golden brown and slightly crispy.
Pro Tip
In northern Germany, Bückling are traditionally hung on rods in the smoker. Even spacing between the fish ensures optimal smoke circulation.
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