The local herring season in San Francisco arrives in December or January, and we fillet, salt, and pickle thousands of these tasty baitfish during their short season. We make a big bucket of fish sauce every year with the remnants of the herring that didn’t get pickled. If you choose to do so, we highly recommend that you go way out in the country away from neighbors. We cover the bones with solé and let it sit for a year at room temperature. Then we strain it and let it age for another 6 months. It can be used in just about anything; we like it in the green chili fish stew. <br /> <br />There are many variations of pickled herring, including one seasoned with curry, but this sour cream version is our favorite. We like it with dark bread and fresh dill. <br /> <br />Sardines or mackerel are good substitutes for herring. Salted herring, which is available from specialty food stores and some well-stocked supermarkets, can also be substituted for fresh herring. It has a higher salt content than the herring in this recipe, however, so soak it overnight in 4 cups/960 milliliters water or milk and go directly to making the brine, skipping the step of salting the fish overnight. <br /> <br />Excerpt taken from Bar Tartine: Techniques & Recipes (Chronicle Books, November 25, 2014) <br />

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