Pickled Baltic Herring

Clean Baltic herring (500 g): remove heads and innards, open the fish along the back, and lift the fillets off the backbone. Small bones will soften during pickling, but remove larger ones right away.

For the marinade, combine water (300 g, not added as a site ingredient), wine vinegar (80 g), table salt (15 g), allulose (15 g), black pepper (1 g), bay leaf (1 g), and sliced garlic (8 g). Bring the marinade to a boil, dissolve the salt and allulose, remove from heat, and cool completely.

Roll the herring fillets or layer them in a jar, cover with the cold marinade, close, and refrigerate for at least 12 hours. Serve cold; if the taste is too sharp, let the fish stay in the marinade a few more hours.