Pennog Ffres (Fresh Herring) is a traditional Cymric (Welsh) recipe for a classic dish of fresh herring friedin bacon fat. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Fresh Herring (Pennog Ffres).
Dyma risét o Nefyn, Llŷn.
Yr oedd dau ardal o Gymru yn enwog am eu penwaig, Nefyn, Llŷn, ac Aber-porth, Aberteifi. ‘Ysgadedyn' yw'r enw a arferir am herring yn siroedd de Cymru a ‘pennog' yw'r enw a arferir arno yn siroedd y gogledd. Yr oedd dal y pysgod hyn a'u gwerthu yn ddiwydiant pwysig ym mhentrefi glan y môr yn ystod misoedd yr hydref. Gwerthid hwy o ddrws i ddrws, rhyw saith ohonynt am chwe cheiniog, a defnyddid ceffyl a chart i'w cario o gwmpas y ffermydd cyfagos. Weithiau fe glywid y gwerthwr yn gweiddi rhigwm arbennig, e.e.,
‘Sgadan Aber-porth: Dau fola ac un corff.'
‘Penwaig Nefyn, penwaig Nefyn
‘U cefna fel cefna hen ffarmwrs
A'u bolia fel bolia tafarnwrs – penwaig ffres!'
Rwy'n cofi'r arwyddion penwaig yn Nefyn yn y 70au. Wrth gwrs, roeddhyn dipynar ol amser y penwaig. Er hyn, roedd fy nhaid yn dal yn huffi penwaig wedi ffrio mewn saimcig moch gyda thatws wedi berwi i ginio.
Cynhwysion:
8 pennog ffres
saim cig moch
Dull:
Torri pen y pennog i ffwrdd, ei agor a'i lanhau'n drwyadl.
Ei ffrio mewn saim cig moch nes y bo'r croen wedi crimpio ar y ddwy ochr.
Bwyteid penwaig wedi'u ffrio gyda thatws wedi'u berwi yn eu crwyn i ginio.
Byddid yn ffrio ‘nionod a phenwaig ffres ar gyfer te neu swper.
Yr oedd bwdram (llymru gwan) a ‘sgadan yn bryd poblogaidd yn ne sir Aberteifi ar un adeg, e.e. Brynhoffnant, Aberteifi.
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English Translation
This is a recipe from Nefyn, Llŷn.
Sgadenyn is the Welsh equivalent of ‘herring' (literally little herring) in the counties of south Wales, but pennog (penwaig) is the equivalent used in the counties of north Wales. Catching and selling herrings was a major industry in most seaside villages during the autumn months. Fresh herrings would be sold from door to door in the villages themselves and also they would be carried by horse and cart to the adjacent rural areas. Selling them for about a penny each or seven for sixpence, the seller would announce his arrival by crying out a slogan, e.g.
Aberporth herring, two bellies in one body
Nefyn herring, Nefyn herring,
Backs like backs of old farmers
Bellies like the bellies of inn-keepers – fresh herring!
I recall the herring signs in Nefyn in the 70s. Of course, this was well after the heyday of the herring fisheries. Despite this, my grandfather still liked herring fried in bacon fat with plain boiled potatoes for his lunch.
Ingredients:
4 fresh herring
bacon fat
Method:
Clean the herring in the usual way, and fry in bacon fat until crisp on both sides.
Usually, herrings were served with potatoes, either plain boiled or boiled in their jackets, for a mid-day meal.
Fried fresh herrings and onions were served for tea or supper.
Bwdram a sgadan (thin flummery and fresh herrings) was a favourite dish in parts of south Cardiganshire, e.g. Brynhoffnant, Cardiganshire.
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