Pickled herring Gutted herring, dry salted in barrels to cure in the pickle that is formed; for a mild cure the pickle is maintained at 90 deg. brine strength; for hard cure, maintained at 100 deg.

• 腌制的鲱鱼去内脏的鲱鱼，在桶中乾盐腌，再浸渍加工；对于轻度的加工，腌汁被维持在90度盐水浓度，对于重度的加工则被维持在100度。