back to top

    Kashubian-style herring recipe

    You cannot miss the Kashubian-style herring recipe “Hylyng” in Poland. It has been passed from generation to generation for almost 100 years.

    Kashubian-style herring recipe by Dominik Orłowski&Paweł Ochman

    There are many herring dishes in world cuisine – boiled, fried, stewed or baked herrings are served. Polish cuisine includes various ways how to prepare this healthy fish.

    Herring is a rich source of protein. It contains a lot of fat and this is the biggest advantage of herrings, because as much as 70% of this fat is unsaturated fatty acids, which are beneficial for health, e.g. Omega-3 acids. It increases body system immunity, helps prevent heart disease, regulates blood pressure and lowers cholesterol. In addition, it strengthens the bones and supports the work of the eyes.

    Herring in Pomeranian Voivodeship was the cheapest food product with valuable protein. To spice up herring dishes, it was prepared with vinegar and onion.

    Fish, often boiled, roasted, smoked or dried, played an important role in Kashubian cuisine. Dishes made of fresh, smoked and salted fish, prepared in many ways, were popular in this part of Poland.

    The most specific feature of Kashubian-Pomeranian and Gdańsk cuisine is considered to be the abundance of fish dishes. Herrings served in vinegar are especially common.

    Pomeranian Voivodeship marked on the map of Poland.

    Today, we present one of the most popular herring dishes recipes with a great history – the Kashubian-style herring recipe.

    “Hylyng” is a herring marinated for 24 hours in vinegar or oil marinade and then served with onion preserve.


    • 15 herring fillets, preferably the soused herring
    • 6 onions
    • 4 tablespoons of powdered sugar
    • 5 tablespoons of tomato paste
    • a pinch of salt
    • 2 tablespoons of lemon juice
    • 1 teaspoon of cinnamon
    • 1 teaspoon of marjoram
    • ½ teaspoon of four-color peppercorn blend
    • 5 balls of allspice
    • 3 bay leaves
    • a cup of oil


    • Firstly, wash the fish and dry with a paper towel.
    • Then prepare the onion preserve. First, peel the onions and glaze them in oil. Remember to salt it to taste. Next fry the onions until soft and add cinnamon marjoram, sugar, tomato paste and lemon juice.
    • When the preserve is ready, the fun part starts. Put herring slices on a board and put a portion of cooled onion in the middle of each and roll it. You can use toothpicks.
    • And finally, put the rolls tightly in the jar. Pour the oil, throw bay leaves, allspice and peppercorn into it. Leave it for at least 24 hours.


    More in section