Pickled or Soused Herrings Recipe

Clean the fish and remove the heads and tails. It is not necessary to fillet them. Lay them in an oven-proof dish, after rubbing a little salt into the skins. Add the bay leaves, pickling spice, thinly sliced onion and pepper and barely cover the fish with a mixture of half vinegar and half water. Cover with a piece of foil or a lid and bake in a moderate oven for 30-40 minutes. Leave to get cold in the liquid. They are served cold, with a little of the tangy liquid poured over.