Gibbing is the process of preparing salt herring, also called soused herring, by removing the gills and part of the gullet from the fish to eliminate any bitter taste, while leaving the liver and pancreas in place because they release flavor during salt curing. The technique, a Dutch invention, is followed by curing the fish in barrels using a specific ratio of salt to fish.
Reader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.