Clean fish and remove back bones.
Gut off heads, and if the herrings are large, cut them into neat fillets.
Put salt into the pint of water, and soak fish in this brine for about 3 hours.
Take them from the brine and immerse them in vinegar for about the same time.
Remove, and roll each fish or fillet round the chopped shallot.
Pack into jars with bay leaves and gherkins and pour over cold spiced vinegar.
This is made by boiling a tablespoon of pickling spices with a pint of vinegar for 10 minutes.
Strain before covering the fish.
Rollmops look attractive served with sliced red and green peppers, or lettuce, of course.