Sledz w Oleju (Polish Herrings)

1. Soak herring in cold water for at least 1 hour. If very salty, repeat, changing the water each time.
   1 hour
2. Drain thoroughly and slice herring into bite-size pieces.
3. Place in a jar large enough to accommodate the pieces and cover with oil, allspice, peppercorns, and bay leaf. Close the jar.
4. Refrigerate for 2 to 3 days before eating. This will keep refrigerated up to 2 weeks.
5. Serve with finely chopped onion or onion slices, lemon, and parsley or dill.

Cooking notes

Scaling works best when you weigh ingredients rather than measure by volume — small differences in packing can compound at higher multipliers.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.