First, prepare the brine. In a saucepan, combine salt, black pepper, allspice and Bay leaf. Fill it with a liter of hot water. Stir well to dissolve the salt, and leave to cool to room temperature. While the brine cools, prepare the herring. Cut off the head and carefully clean off all the entrails and films. Place the prepared herring in a jar and fill with brine. Cover and refrigerate for 24 hours. The finished herring is beautifully cut and served to the table.