Stockfishneeds to be soaked in cold water before boiling to remove the taste of lye. The fish is placed on a coarse clean towel which is then tied at its corners. It is immerced in a ammount of boiling salted water. It is then allowed to simmer at a low heat for 10 to 15 minutes. The stockfish bundle is lifted directly on to a serving dish.
Excess water is drained and the towel removed.
The skin and bones are removed. Then you may eat it. The herring is cut with its skin and bones into pieces which are placed in a low beautiful jar in layers with onion slices, allspice, whitepepper, fine carrot slices and a few bay leaves. Boiled cooled vinegar-sugar solution, for ins tance 1dl vinegar, 2dl water and 1dl sugar, is poured over. The glasscutters herring is always served directly from the jar.