Fresh herring contains a natural oil which turns rancid when exposed to the air. One method of preserving the fish is to store it in barrels in a brine solution, such as the one given under SALTING. Only the freshest fish should be salted.
To salt herrings, allow 3 pints of brine solution to 6 herrings and leave them for up to 2 weeks in the solution. Before using, remove the fish from the brine and soak them overnight in cold water to remove any excess salt. Drain the fish and remove the heads and tails. Cut the fish and skin them if required. Use in any recipe, such as ROLLMOPS, which requires salt herrings.