Herring Brine...

@Rawkfish/@Spot

Can't seem to find the herring brine recipe from last year's Springer Clinic. Can you give me a pointer?

Pickling/canning/kosher/sea salt and bottled water. Keep it simple.

From the springer how-to article on the front page:

The basic brine recipe is simply a cup of non-iodized salt to a quart of water.  If you have the time, add the salt to hot tap water and allow it to cool overnight in an open container. (I do this outside on a cold night or in the fridge once the temperature has dropped a bit)  The warm water helps the salt to dissolve completely and the sit time allows some of the chlorine to evaporate.  Once your brine is cold, simply place the whole herring in your brine for 8 to 12 hours in the refrigerator.

 

Some added scents you might try:
Anise
Crushed Garlic Cloves
Puree'd sandshrimp
Anything that you think fish might like

As for color; I use standard food color with good success.  I prefer blue but you can use any of them.  If you use green, add a tsp of baking soda to enhance uptake.

-Mark-

I use The salmon university method.
http://salmonuniversity.com/archives/313

Thanks!

From the springer how-to article on the front page:

DOH! (Translation...Dave's an idiot!)