You will need
    • herring
    • salt
    • Bay leaf
    • allspice
    • carnation
Need to buy in shop of a large herring, preferably with a whole skin, and without the rusty spots. If herring frozen, pre-thaw.
Rinse the fish and give some water to drain out. Herring can be run immediately to remove the head and entrails. But it is better to salt the whole, and to clean afterwards.
To make the brine. To add salt about 1 kg of herring, you will need 1.5 liters of brine.
You need to take 1.5 liters of water and put to boil. Add 5 tablespoons with slide salt and 1 tablespoon sugar. If you wish to brine, you can add Bay leaf, peppercorns, cloves and 1 teaspoon of vinegar.

Boiled the brine should be cooled to room temperature.
Herring folded into the container. Will fit three-liter jar, enamel pot or small basin. If you use a pot or basin, then you will need weight to hold the fish. Otherwise it will float.
Pour the cooked herring brine and place in a cool place.
Herring will be ready in about 48 hours. Get salted and very tasty.