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.
Facts
Origin Period, From (Year) Sources
1. Gibbing (Wikipedia)
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Herring is still very important to the Dutch who celebrate Vlaggetjesdag (Flag Day) each spring, as a tradition that dates back to the 14th century when fishermen went out to sea in their small boats to capture the annual catch, and to preserve and export their catch abroad.
Gibbing (Wikipedia)
In Group: Brining, Pickling and Salt Curing, Lead paragraphQuote, In Group: Brining, Pickling and Salt Curing, Lead paragraph
Gibbing is the process of preparing salt herring (or soused herring), in which the gills and part of the gullet are removed from the fish, eliminating any bitter taste.
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