Salted Herring Desalting (Prep Guide)

Desalt salted herring in the refrigerator, not on the counter. Rinse the fish, cover it with cold potable water in a nonreactive container, and keep it at or below 4°C (40°F). Change the water about every four hours. Begin checking after 8 hours; thickness and cure vary, so taste a rinsed piece before deciding it is ready.

Salted herring can be intensely salty, and soaking it for a set number of hours does not guarantee a good result. A thin piece may need less time than a thick fillet, while a strongly cured fish may need longer. The dependable approach is to keep the fish cold, refresh the water, and check the flavor as you go.

In my kitchen lessons, I’ve seen cooks focus on the clock and overlook the taste test. That often leads to herring that is either still too salty or has been soaked longer than needed. Use the steps below to control the process and handle the fish safely.

What desalting does, and what it does not do

Desalting is the process of drawing some salt out of cured fish by soaking it in fresh water. The water takes up salt from the fish’s surface and flesh, and replacing it helps continue that process. Soaking changes saltiness; it does not cook the fish or make an unsafe product safe to eat.

Salted herring may be dry-salted or packed in brine, and products can differ in thickness and cure strength. Check the package for preparation and serving directions before starting. Some products are intended to be cooked, while others may be labeled ready-to-eat. Follow those directions rather than assuming all salted herring is served the same way.

If the label is missing or unclear, do not treat soaking as a safety step. Keep the fish refrigerated and use it only in a preparation appropriate for the product. If cooking, the center should reach 63°C (145°F). Desalting alone does not make raw fish safe.

Equipment, water, and cold-storage setup

A good setup keeps the fish fully submerged and cold for the whole soak. Use a covered, food-grade glass, glazed ceramic, or stainless-steel vessel, plus cold potable water and enough refrigerator space. The container is for soaking only; it does not need to be heated, and cookware heating features do not apply.

Choose a vessel large enough to hold the fish without crowding it. A starting measure is about 4 L of cold water per 1 kg of herring. Add enough water to cover every piece, even if that takes more than the starting amount. Keep the covered vessel in the refrigerator at 4°C (40°F) or below.

Avoid aluminum and damaged metal containers for prolonged contact with salty water. Concentrated salt can promote pitting in reactive or damaged metal. Do not use a container with cracks, chips, or surfaces that are hard to clean. Keep the fish covered and separate from ready-to-eat foods in the refrigerator.

Step-by-step: how to soak salted herring

This method uses cold water, regular water changes, and a taste check rather than a fixed soak time. Prepare the fish in small, even portions where possible, then refrigerate it in fresh water. Handle it promptly, keep the vessel covered, and return it to the refrigerator after each check.

1. Read the label and inspect the fish. Check the intended use, storage instructions, and use-by guidance. Do not use fish with signs of spoilage or packaging that appears damaged or compromised.
2. Keep it chilled while preparing. Remove the fish from its packaging. Rinse off surface brine under cold potable water. If the fish is thick, cut it into portions of similar thickness so the pieces desalinate more evenly.
3. Measure and cover. Place the fish in the clean vessel and add cold water, starting with about 4 L per 1 kg. Make sure every piece is submerged. Cover the vessel and refrigerate it promptly.
4. Change the water. After about four hours, drain and discard the soaking water. Add fresh cold water, cover the vessel, and return it to the refrigerator. Repeat at roughly four-hour intervals while soaking.
5. Check the salt level. After rinsing a small piece, taste it. If it is still too salty for the recipe, put the fish back in fresh cold water and continue soaking. Check again later rather than relying on the total time alone.
6. Finish the soak. When the salt level suits the intended dish, drain the herring and pat it dry with clean paper towels. Use it according to the package and recipe directions.

The 8–24-hour range is a useful starting point, not a promise that every piece will be ready in that time. Thickness, cut, and cure strength affect how quickly the fish loses salt. If you need to continue beyond that range, keep it refrigerated, use fresh cold water, and follow the package’s storage guidance.

How to judge whether the herring is ready

The best practical test is to rinse and taste a small piece. A ready-to-use piece should have a salt level that works for the dish, not necessarily taste completely unsalted. There is no single soak time that fits every herring product, so check the flavor before draining the final water.

Remember that other ingredients affect the final balance. Taste the herring before adding salt to sauces, vegetables, or garnishes. Unsalted ingredients can help balance a salty fish, and acidity may suit a recipe, but make those choices after checking the fish itself.

Common mistakes and safe handling

The most important mistake to avoid is leaving the fish in warm water or at room temperature to speed up desalting. This puts the cold-chain control at risk, and removing salt faster is not worth that tradeoff. Keep the fish at or below 4°C (40°F) throughout the soak.

Other avoidable problems include failing to change the water, leaving parts of the fish exposed, and treating a timer as proof that the herring is ready. Use a covered vessel, fully submerge the fish, refresh the water about every four hours, and taste a rinsed sample. Do not reuse soaking water for cooking or storage.

Wash your hands, utensils, and the soaking vessel with hot water and detergent after handling the fish. Clean food-contact surfaces, then sanitize them as appropriate. Minimize time at room temperature, refrigerate leftovers promptly, and follow the package’s storage and use-by guidance. Desalting is not preservation.

Practical kitchen scenarios

These examples show how the same method adjusts to different pieces without changing the safety rules. They are planning guides, not fixed recipes: keep every batch cold, change its water, and use a taste check to decide when to stop.

• Thin portions for a quick meal: Start checking toward the earlier part of the 8–24-hour range. A small sample can help you avoid soaking longer than needed.
• A thick piece for a larger dish: Cut it into even portions if the recipe allows. Check the thickest portion, since thinner pieces may lose salt sooner.
• Fish still too salty at the first check: Drain and discard the water, add fresh cold water, and continue soaking in the refrigerator. Taste again after more time.
• A ready-to-eat product: Follow its package directions. Soaking may alter its salt level and texture, so do not assume it needs the same treatment as fish intended for cooking.

Cooking, serving, and what to do next

Once the herring tastes right for the recipe, drain and pat it dry. For cooked preparations, follow the recipe and cook the center to 63°C (145°F). Use a food thermometer to check the thickest part. Account for the fish’s remaining salt before seasoning the rest of the dish.

For a product labeled ready-to-eat, follow the package directions and keep it refrigerated until service. Make clear whether the herring being served is cooked or a ready-to-eat cured product. Serve cooked fish promptly, or keep cold products chilled until serving.

The key routine is simple: rinse, cover with cold water, refrigerate, change the water, then taste. This gives you more control than guessing from the clock and helps keep food handling safe.

Frequently asked questions

These quick answers cover common questions about timing, water, storage, and serving. Product instructions still matter, because salted herring varies by cut and cure. When a package gives specific directions, use them alongside safe refrigeration and the taste test.

How long should I soak salted herring?
Start with 8–24 hours in the refrigerator, changing the water about every four hours. Taste a rinsed piece; the right time depends on thickness and cure.

What water-to-fish ratio should I use?
Start with about 4 L of cold potable water per 1 kg of herring. Add enough to keep the fish fully submerged.

Can I soak herring at room temperature?
No. Keep it refrigerated at or below 4°C (40°F) throughout. Warm or room-temperature soaking is not a safe way to speed up the process.

Should I rinse salted herring before soaking?
Yes. Rinse off surface brine with cold potable water, then place the fish in fresh cold water in the refrigerator.

How often should I replace the soaking water?
Change it about every four hours. Discard the used water and add fresh cold water; do not reuse it for cooking or storage.

How can I tell when the fish is desalted enough?
Rinse and taste a small piece. If it is still too salty for your dish, continue soaking in fresh cold water and check again.

Can I use a metal bowl?
Use food-grade stainless steel, glass, or glazed ceramic. Avoid aluminum and damaged metal because salty water can promote pitting.

Does desalting make herring safe to eat raw?
No. Soaking removes some salt; it is not a kill step. Follow the product’s intended-use directions, and cook fish to 63°C (145°F) when the preparation calls for cooking.

Can I soak the fish for more than 24 hours?
The 8–24-hour range is only a starting point. If the fish remains too salty, continue in fresh cold water in the refrigerator, while following the package’s storage guidance.

Should I add salt to the recipe after soaking?
Taste the herring first. It may still add salt to the dish, so season sauces and other ingredients only after checking the fish’s flavor.

(This article was written by one of our staff writers, Daniel M. Whitaker. Visit our Meet the Team page.)