Salted Herring
Homemade salted herring lets you control the salt level and avoids the extra sugar or heavy oil often found in ready-made jars. It is a simple way to get firm, clean-tasting fish that is easy to serve later as a chilled appetizer on its own.
Pour the water (1000 g) into a saucepan and add table salt (70 g), allulose (20 g), bay leaf (3 g), allspice (2 g), black pepper (2 g), and cloves (1 g). Bring it to a boil, simmer for 2-3 minutes, and cool the brine completely.
Clean the herring (500 g) by removing the innards, gills, and dark inner membrane. You can keep the fish whole or cut it into large pieces right away.
Transfer the fish to a glass or ceramic container and pour the cooled brine over it so the fish is fully covered. Refrigerate for 18-24 hours for a lightly salted result or for 2-3 days if you want a stronger cure.
Before serving, fillet the herring if needed and cut it into pieces. Serve it cold with onion, a little oil, or simply as a chilled fish appetizer on its own.
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