Serves 12 servings
Prep Time 0 minutes
Cook Time 0 minutes

Basic Bone Softening Brine

Distilled white vinegar
1 cup

½ cup

Lemon juice
¼ cup


Tasty Smoking/Marinade Brine

Apple cider vinegar
1 cup

Pickling salt
½ cup

1 cup

Juniper berries
1 tsp

Allspice berries
1 tsp

Whole white peppercorns
½ tsp

Ice cubes
6 cups


All herring have small pin bones that are not easily removed by filleting; these bones provide additional calcium and are safe to eat. We recommend that you marinate herring in an acidic brine (such as the Basic Bone Softening Brine below) before you proceed with your recipe. Several recipes in this book call for brining or marinating and advance planning is required.

Basic Bone Softening Brine
Combine ingredients. Brine fillets for 2-3 hours, then pour off brine. (Optional) At this point, if you would like to remove the vinegar taste from the fish before moving forward with your recipe, soak the brined fillets in ice water for 30 minutes, change the water and soak for another 30 minutes.

Tasty Smoking/Marinade Brine
Add all ingredients to a pan and bring to a boil, then turn the heat off and allow to steep for 30 minutes. Add the ice cubes to chill the brine. When brine is fully cool, brine the fillets for 2-3 hours.

Can be prepared as a traditional Swedish pickled “Heringsbord” including blood orange and rhubarb, classic “ Inlagd Sill”, curry cream herring with tart apple, dill, and smoked cream with chives and citrus zest.