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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