Soused Herrings

When making the Scottish soused herring you can use malt vinegar and water in equal parts, which is authentic but tends to make the dish very forceful, or substitute a mixture of dry white wine and white wine vinegar.

Alternatively you can use equal parts dry cider and cider vinegar. This is not classically Scottish, but makes an excellent marinade just the same. Unless you feel up to the task, have your fishmonger fillet the herrings for you