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Herrings, Red, Choosing

Choose a fish which is plump, but not too full of roe. Large-roed fish are sure to be oily, and in all probability are not satisfactorily salted. The body should be firm, the flesh red, the roe well set, and the smell sweet. If too salt, the fish should be soaked in warm water a few hours before being cooked. It is well, however, to pull a few of the fins out of the back, and taste them, in order to ascertain whether it is too highly salted or not.