Herring with the head and hearing fillet are receivable refrigerated. Firstly herring is defrosted according to technological process. That means that herring is defrosted till the temperature of 0-1 degrees Celsius. Then herring is ripened. In order to produce salty herring it is salted in brine and soused herring is marinated in pickle. The period of maturation varies from 3 to 5 days. If herring fillet without skin is being produced the skin is peeled and then proceeding takes place in accordance to technological instruction with other ingredients together with filling of various sauces, marinates or vegetable oils. Traditional spices – sweet peppers, laurel leaves, coriander and various mixtures of spices are used for herring preparation.