My father salts hering
Here is what he does:
First only hering cought at autumn is used, due to the high fat level of the fish.
The head and guts are removed, and then a layer of salt is put in a bucket, then a layer of fish, then salt etc. No water is added. 3 months later (around christmas) the fish is ready, it will be watered out for 6-12 hours before eating.
Another easy salting method is what we call "gravad" take for example a piece of fresh salmon. sprinkle with salt and a little sugar. Then add a fresh herb called "dill" pack it in aluminum foil. and let is sit in the frige for 3-6 hours. Delicious : )
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Shark hunter
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