Herring Brines

[yelp]

Herring Brines..

OK guys lets hear about your recipes..

I used rock salt, procure bluing and procure herring oil.

[Wacenturion]

It's a secret.....and it's really, really good.

[PolarBear]

I just use this one and it seems to work pretty good.  I do add a couple of things and prefer to use fresh herring instead.  I find fine kosher baking (non iodized) salt dissolves a lot easier than rock salt.
http://www.salmonuniversity.com/ol_brining_herring.html

[yelp]

It's a secret.....and it's really, really good.

A little   and a little    with a touch of  ...No thanks!

[alanger]

Super dipping sauce!

[SkookumHntr]

I like using just pro-cure bright and brine following the ratio on the sheet. That with Good herring to start out with = limits

[buckhorn2]

I use rocksalt some powdered milk and a little boxax it really makes them shine and helps toughen them up a little.

[wackmaster]

I use distiled water mrs Stewarts blueing canning salt and powders milk i let the herring unthaw a little so they come off the tray without ripping the scales off

[fishcrazy]

1 gallon water, 1 cup salt (not rock salt it can scrub sales off) 1 spoon full of powdered sunshine a couple packs of herring. Let stand in Refrigerator over night.


Kris

[PolarBear]

wackmaster, why would you re-freeze (unthaw) herring before brining? 

[bullcanyon]

I've used that salmon university brine that polarbear linked for years and proof is in my freezer.  Super simple and it works.  No need to use anything else.  Springers are about as finicky as any fish and they love it:)

[Ripper]

Yup, the Salmon University brine works great. I use it for sturgeon, salmon and whatever else I need herring, anchovies or sardines for. The anise concentrate is a little spendy but I like it better than anise oil.

[PolarBear]

I add a touch of krill to mine as well.

[ICEMAN]

I prefer the sourcreme and dill....