500g Salt Herring

Salted in barrels by Blydoit, fresh from Shetland’s pelagic fishing boats, we think this is the finest salt herring. 

The herring needs to be soaked prior to cooking – for a nice, salty treat, try 18-24 hours, for a milder taste, try 36-48 hours.

We recommend that these are prepared and eaten traditionally. After soaking, replace the water and boil gently for around 20 minutes. Serve with potatoes, boiled in their skins. Cutlery: one table knife and fingers. Peel potatoes, clean fish and eat with plenty of butter on the side.

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