The herrings are cleaned and rinsed thoroughly, heads and tails removed.

Soak the herrings in a mixture of equal parts vinegar and water for 24-27 hours.

Sugar, brown sugar, herring seasoning, and salt are mixed well to make a finished spice blend.

When the herrings have soaked, drain 2-3 dl of vinegar and water mixture, and save the rest.

Use a new or very clean plastic bucket with a tight-fitting lid, intended for food.

The bucket should be pre-rinsed with water mixed with Atamon.

The herrings are placed in layers with their bellies up, alternately head to tail, and a layer of spice mixture is sprinkled over each layer of herring, about half a centimeter.

Start with a layer on the bottom. Now place the next layer of herrings "crosswise" to the previous layer.

Add a tablespoon of Atamon to the saved vinegar and water mixture and pour it back over the herrings until they are completely covered.

Place a weight over the herrings, such as a flat plate, and close the bucket and store it in a cool place.

The herrings are ready after about 4 weeks but should still be stored cold.