Categories: Pickles, Fish/sea 
      Yield: 10 servings 
  
      6    Fillets salt herring                2 tb Sugar 
      4 lg Onions, thinly sliced               1 tb Pickling spice 
      1 c  White vinegar                       4    Bay leaves 
    1/2 c  Water                           
  
  Wash the herring fillets well under running cold water. 
   
  In a glass or crockery bowl, place the fillets.  Cover the fillets with 
  cold water and refrigerate overnight (about 10 to 12 hours). 
   
  Rinse the fillets again and place them in a glass or enameled casserole or 
  baking pan.  Cover the herring with the sliced onions, making layers in 
  necessary. 
   
  Now make the marinade.  In a saucepan, combine the vinegar, water, sugar, 
  pickling spice, and bay leaves.  Bring to a boil and reduce to a simmer. 
  Cook for 3 to 5 minutes until the sugar is dissolved.  Cool slightly and 
  pour over the herring fillets.  Cover and place in a cool spot or 
  refrigerate and marinate for 2 to 3 days before serving. 
   
  Remove the herring fillets from the marinade and slice into bite-size 
  pieces.  Place the pieces in a serving bowl.  Remove the bay leaves from 
  the marinade. Mix the marinade and onions with the herring pieces, and 
  serve.  Makes 10 to 12 servings. 
   
  ADVICE FROM MAMA:  While ny father used an old-fashioned enameled pan in 
  which to soak and marinate the herring, I prefer to use those nice plastic 
  containers that come in different shapes and sizes, each with its own lid. 
  They're manufactured by Rubbermaid and sold in grocery stores and hardward 
  stores.  Sometimes progress is great. 
   
  Recipe:  Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty 
  Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer 
  with Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan 
  Publishing Company.