Clean herring by cutting off the head and gutting the fish. Rinse under cold water.
To salt the fish: sprinkle sea salt on the bottom of a flat baking dish. Lay herring side by each; cover with sea salt. If there is more fish, start a new layer on top; cover with sea salt.
To marinate: place fish side by each in a flat glass baking dish or gratin dish, with at least a 2 inch (5 cm) rim. In a bowl, mix vegetables and herbs then layer evenly over the fish. Start a second layer with fish and vegetables until all fish is used. Pour vinegar over the mix and cover. Place in refrigerator for 24-36 hours.
Herring will be ready to serve after 24 hours, or can be kept refrigerated for up to 3 weeks.
Tip: Best served with sour cream and dark bread. Cucumbers, potato salad and beets are ideal accompaniments with this dish.