Soused herring

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Fet fisk, s. 95 (falt i det fri)

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1
Clean the herring
Soak the herring, clean and wash it well. Cut the fillets from the bone and remove all the small bones.
2
Cut
Cut the fillets into diagonal pieces.
3
Pour over the brine
Pour the vinegar and water mixture with all the spices over. Note: Salted herring tastes best if you first put it uncleaned in water for half the soaking time, then clean it and put it in half milk and half water for the rest of the time.

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