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Sgadan Hallt (Salted HerringSalted Herring)
Sgadan Hallt (Salted Herring) is a traditional Cymric (Welsh) recipe for a classic sauce of cooking salt herring by desalting and toasting. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Salted Herring (Sgadan Hallt).
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Additional Time:
(+over-night dsalting)
Serves:
4
Rating: 
Tags : British RecipesCymric/Welsh Recipes
Original Recipe
Yn y gorffennol roedd y penwaig, ar ôl dihalwyno, yn cael ei sgiweru ar fforch dostio a'i goginio dros dân agored. Y dull cyfoes agosaf fyddai coginio ar farbeciw lle mae'r ysmygu a'r golosgi yn rhoi blas gwirioneddol wych i'r pysgod.
Cynhwysion:
8 penwaig hallt
Dull:
Tynnwch yr ysgaden/penwaig o'r celwrn halltu cyn golchi'r halen ychwanegol oddi arnynt. Rhwoch mewn powlem mawr o ddŵr cyn eu gadael dros nos i dynnu'r halen ormodol.
Rhostio sgadan hallt a wneid yn gyffredin yn siroedd de Cymru ac fe’u bwyteid gyda bara ‘menyn i de neu swper.
Defnyddio fforc hir i’w dal o flaen y tân a’u rhostio yno, bob yn un, a wneid gan amlaf, ond ceir hanes am eu rhostio ar yr ‘alch’ mewn rhai ardaloedd yn ne sir Aberteifi. Math o ffram haearn, agored i’w hongian uwchben y tân oedd yr offeryn hwn, a rhoid dau neu dri o sgadan i orffwys arno i’w rhostio’n araf.
Byddid yn golchi’r sgadan hallt a’u sychu cyn eu rhostio mewn rhai ardaloedd. Ar ôl rhoi rhyw ddwsin ohonynt i sefyll mewn dŵr oer am rai diwrnodau gyrrid gwialen fain drwy dyllau ‘u llygaid. Rhoid y sgadan i hongian ar y wialen hon wrth ddwy hoelen ar wal gefn y tŷ a chaent sychu yng ngwres yr haul yno. Bryd arall byddid yn eu hongian, yn yr un modd, yn y simdde fawr.
English Translation
In the past the herring, after desalting, were skewered on a toasting fork and cooked in an open fire. The modern equivalent would be cooking on a barbecue where the smoking and charring lends a really excellent flavour to the fish.
Method:
Remove the herring from its salt bath and wash off any excess salt. Place in a large bowl with plenty of water and set aside to de-salt over night.
Roasting salted herrings was the most acceptable method of cooking them in the counties of south Wales. The general method was to roast them individually in front of an open fire by means of a long toasting fork, but in some districts in Cardiganshire and Carmarthenshire they were placed on a special grilling frame known as 'alch'. This iron frame was suspended over an open fire and the herrings, placed across the horizontal bars, were allowed to cook slowly by direct heat. Roasted herrings were served with bread and butter for tea or supper.
In some districts, salted herrings were soaked in cold water for a few days and then hung out to dry before they were ready for cooking. A narrow rod, driven through the eye-sockets of a dozen or so, would be suspended from two nails at a convenient place outside the house so that they dried in the heat from the sun. Alternatively, they were hung inside the house in a large, open chimney.
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