Soused Herring

Method

1. Because the herring is never cooked, freeze the 2 fillets at -20C for at least 24 hours, then thaw overnight in the fridge. Run a fingertip down the centre line and pull out any pin bones with tweezers, rinse the fillets under cold water and pat them thoroughly dry.
2. Lay the fillets skin-side down on a plate and scatter 1 tbsp of fine sea salt evenly over both sides. Leave at cool room temperature for 30 minutes: the flesh will firm and turn slightly opaque at the edges. Rinse the salt away completely under cold water and pat dry again.
3. Meanwhile make the souse. Put 100 ml of cider vinegar, 100 ml of water and 2 tsp of caster sugar in a small non-reactive pan with 1 bay leaf, 6 black peppercorns, 3 allspice berries and 2 cloves. Bring to the boil over medium heat, stirring until the sugar dissolves, simmer for 2 minutes, then take off the heat and cool completely to room temperature — pouring it warm over the fish would cook it.