How to make sure pickled herring is safe to eat?

I am currently brining some herring in a water/salt/sugar solution overnight. My plan was to make a pickling solution tomorrow like this:

https://honest-food.net/swedish-pickled-herring/

It uses sugar and vinegar and spices, and I plan to pickle the herring in this solution.

How can I make sure the herring is safe to eat bacteria and parasite wise?

Thanks!

University extension services are an authoritative source of information about preserving food.  Here are links to a couple of extension service publications on pickling fish:

https://nifa.usda.gov/sites/default/files/resource/Pickling-Fish-and-other-aquatic-foods-for-home-use.pdf

https://eatwisconsinfish.org/wp-content/uploads/2016/03/preservation_HomePicklingFish.pdf

"America's Favorite Fish Recipes," by Peggy L. Mamette and Dick Sternberg, contains a good collection of fish pickling recipes.  Here's pictures of kokanee pickled using a couple of those recipes.

I’ve used that recipe several times and I’m not dead, follow it and enjoy!  I guess the place you could go wrong is if you use a lower acid vinegar. Make sure it’s 5%.

Hear them swedes like them herrings like hot dogs on a stick 

I've gone through every stage of worry over eating raw fish and have never gotten sick. I've followed this exact recipe and it's fine.
FYI, you can freeze herring and then pickle it. I've done that, too.

Enjoy it!

I've gone through every stage of worry over eating raw fish and have never gotten sick. I've followed this exact recipe and it's fine.
FYI, you can freeze herring and then pickle it. I've done that, too.

Enjoy it!

True, I am not worried about that since we eat a lot of sushi, gravlax, etc. However, sushi we eat at restaurants has all been deep frozen beforehand to kill worms etc.

Reason I ask is because I've read that the herring can have worms and parasites. Just to make sure is this what you've done?

Caught fresh herring, then brine in salt/water solution overnight. Then, make the pickling solution from that link, and let it sit for a day or 2 before consuming. It's that simple?

Thanks!

Yep! Just like you described. I wouldn’t worry. And freezing fish for sushi is something restaurants do, probably because the FDA requires it. I’ve eaten unfrozen raw salmon, halibut, rockfish, and tuna countless times with no problems.

Yep! Just like you described. I wouldn’t worry. And freezing fish for sushi is something restaurants do, probably because the FDA requires it. I’ve eaten unfrozen raw salmon, halibut, rockfish, and tuna countless times with no problems.

I’d only venture to eat tuna this way.  I’ve seen way too many worms and flukes in the other fish to ever consider it myself.

Yep! Just like you described. I wouldn’t worry. And freezing fish for sushi is something restaurants do, probably because the FDA requires it. I’ve eaten unfrozen raw salmon, halibut, rockfish, and tuna countless times with no problems.

I’d only venture to eat tuna this way.  I’ve seen way too many worms and flukes in the other fish to ever consider it myself.

Good point. If a fish is wormy (which happens often with halibut and rockfish), I'll probably freeze it.

One of our guys gave me a recipe for curing pork belly  for bacon that uses Sodium Nitrite( prague/pink salt)
Wonder if same salt can be added to brine herring?
I have some.

One of our guys gave me a recipe for curing pork belly  for bacon that uses Sodium Nitrite( prague/pink salt)
Wonder if same salt can be added to brine herring?
I have some.

Be very careful with Prague powder.  Exact measurements are important, as is the type of powder.  It’s toxic stuff.

One of our guys gave me a recipe for curing pork belly  for bacon that uses Sodium Nitrite( prague/pink salt)
Wonder if same salt can be added to brine herring?
I have some.

Be very careful with Prague powder.  Exact measurements are important, as is the type of powder.  It’s toxic stuff.

Toxic stuff that is terrible for you and is known to cause cancer. I try to not buy anything with sodium nitrate.

Dang:  good thing I only made 2 batch of bacon slabs 4-5 years ago. Haven’t used it since😔

One of our guys gave me a recipe for curing pork belly  for bacon that uses Sodium Nitrite( prague/pink salt)
Wonder if same salt can be added to brine herring?
I have some.

Be very careful with Prague powder.  Exact measurements are important, as is the type of powder.  It’s toxic stuff.

This.  This is also why you see a lot of "uncured" bacon on the market now.  It's still cured, just without sodium nitrates or nitrites.

Toxic stuff that is terrible for you and is known to cause cancer. I try to not buy anything with sodium nitrate.