Home-salted herring

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Fet fisk, s. 99 (falt i det fri)

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1
Layer
Sprinkle a layer of fine salt in the bottom of a wooden keg (butt). Stand a litre bottle in the middle of the keg. Cut the heads off the herring and lay them in a circle around the bottle. Sprinkle a mixture of 2 parts salt and 1 part sugar on each layer of herring.
2
Fill and close
When the keg is full, pull up the bottle and fill the hole it leaves with coarse salt. Put the lid on the keg.
3
Use
The herring is excellent even after a couple of days, whether fried, smoked or boiled and served with chive sauce. If it is left for a long time, it must be soaked. The book assumes first-class raw ingredients.