grisell wrote:I guess you'll just have to find salted herring if you want to be able to make the genuine stuff. Since I'm a Swedish cook, pickled herring is second nature to me.
I don't think you can salt the herring yourself, but I'll look into it and get back.
grisell wrote:I've checked it. It's very easy.
Remove and discard the heads and entrails, but leave the roe and milt (soft roe). Layer the fish with coarse salt and put a weight on top. Store cold. Ready after three weeks. For 5 kgs/11 lbs of herring use 1½ kg/3 lbs salt. Will keep for up to a year if stored cold.
Remove that you have to soak the herring before use; 6-24 hours depending on personal taste.
Good luck and please return if you want recipes! I have a load of them.
PS If you go fishing and get small catches from time to time, I don't see why you couldn't have a barrel that you constantly fill up with new fish and salt. Sounds practical to me.
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