Here is my recipe for marinated herrings. To preserve them in jars, it will be more complicated (because of the somewhat technical equipment: sealing machine, etc.)
The marinating happens in two stages: cold salting overnight, then oven cooking with white wine and vinegar. Budget 24 hours total before serving. It keeps well and tastes even better over the following days.
Marinated herrings for 6 people:
THE EVENING BEFORE
Clean the small herrings or fillets then sprinkle with fine salt, cover with plastic wrap and refrigerate
THE NEXT MORNING
1 Preheat the oven to 220° (th7)
2 In a high oven-safe dish, lay a layer of herrings, some pepper and clove, some carrots and onions, some herbs (chopped) if possible (flat parsley, chervil, …), some thyme, then cover with a little white wine and a little vinegar then build up layers by repeating the same operation. Finish with the white wine and the bay leaf, bring to a boil then put in the oven for 15 minutes
3 Remove the dish and let the herrings cool in their cooking liquid. Then refrigerate covered and serve gradually starting from the next day
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