Herring with Guts Salted, 1 piece
Whole salted herring with guts — the deep-flavoured, traditional cured herring. One fish, sold by piece. Salt-dressed, ready to fillet.
Salted Herring with Guts (1 piece)
Whole salt-cured herring — the deep, old-school flavour.
EASTERN EUROPE · DELI CLASSIC · 1 PIECE
What it is
Whole herring salt-cured in the traditional way — guts in, skin on, sold by the fish. The "ungutted" cure produces a deeper, more savoury flavour than fillets-only versions, because the fish ripens with its own enzymes.
Fillet at home: cut behind the gills, slit along the belly, remove guts and head, peel skin from tail to head, lift the fillets off the bones. Cut into pieces, marinate briefly in oil with sliced onion, serve with boiled potatoes and a glass of something cold. The base of "herring under a fur coat" and a Baltic open sandwich.
Ingredients
Herring (Clupea harengus), salt.
Traditional 2-ingredient cure — exact salt content varies, check pack.
Nutrition (per 100 g)
| Energy | ~880 kJ / 210 kcal |
| Fat | 13 g |
| of which saturates | 3 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 19 g |
| Salt | 8 g |
Typical salted-herring values — actual on pack.
Allergens & storage
Contains: FISH.
Keep refrigerated at 0–4 °C. Consume within 2–3 days of opening. Fillet, rinse and re-store in oil with onion for longer fridge life.
Sold by piece — typical weight ~250–400 g
One whole salted herring — old methods, real flavour.
.png)
