Olivier Poels 5:40 p.m., March 29, 2022
Herring fishing developed with the barbarian invasions in the 3rd century.
In the Middle Ages, this small blue fish, which moves in shoals in cold waters, is present on the tables of the rich, as well as the modest.
Its abundance probably prevented famines.
From the 13th century, via the "fish route", pickled herring were transported to the capital.
The port of Boulogne-sur-Mer owes its prosperity to the abundant fishing of herring and to the way it is prepared for preservation: it is salted and smoked.
For centuries, herring was even a bargaining chip!
You could settle a debt or your barrels of wine in kegs of herring.
It will allow many port cities of the Atlantic to prosper: Boulogne, Fécamp, Dieppe.
The 20th century was unfavorable to herring: rising costs, overfishing, war, it became rarer and less interested in people who preferred white fish.
A bistro dish, apple herring in oil is also known as salad from Fécamp, Fécamp being an important herring fishing port.
The recipe for apple herring in oil
Ingredients :
8 herring fillets
400 g potato
1 onion
1 carrot
Oil
1 dash of vinegar
5 cl of dry white wine (muscadet)
peppercorns
Cut the onions and carrots into rings
In a dish, arrange the herring fillets, the vegetable slices, a few peppercorns and cover with oil with a dash of vinegar
Leave to marinate for 24 hours
Boil the potatoes, peel them and cut them into slices
Pour the white wine over them when they are still hot
Arrange the herring fillets, vegetables and drizzle with oil