Herring in Orange Marinade
Herring provides protein, iodine, and beneficial fats, while orange softens the flavor without a heavy sauce. The appetizer turns bright, lightly sweet-citrusy, and especially good for chilled serving.
Clean the herring (300 g), remove the skin and bones, and cut it into serving pieces, then toss with salt (7 g). Separately combine orange juice (40 g), orange zest (2 g), garlic (4 g), mustard seeds (5 g), allulose (5 g), olive oil (30 g), and black pepper (1 g).
Pour the marinade over the fish, mix gently, and transfer everything to a glass jar or container. The marinade should coat the pieces evenly so the flavor develops without over-salting isolated spots.
Refrigerate for at least 24 hours. During this time the fish becomes a little firmer and the orange aroma moves beyond the surface into the center of the pieces.
Serve chilled after letting the fish stand at room temperature for 5 minutes. For a softer finish, pour off part of the marinade and add a little fresh oil before serving.
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