Salted herring is a versatile dish that is suitable as a cold appetizer, and as a component of a delicious sandwich or salad, and as a main dish with a side dish of mashed potatoes or rice. Especially tasty if it is made at home. But not all housewives know how to salt fish.
Herring is great for learning this simple business. There can be many options, you just need to choose your recipe.
How to pickle herring at home: gutted fish
The method of preparation, not least depends on what is available. For example, whole carcasses should not be salted at all like slices of fillet. First you need to make a marinade. It should cool before you salted herring. The recipe for its preparation is simple. Take a liter of water, boil, add a spoonful of sugar and a glass of salt. Stir continuously until everything is dissolved, then add pepper, coriander and bay leaf. Boil for a couple of minutes and let cool. Put the carcass in a bucket or jar and fill it with cool marinade, tightly close the container with a lid and leave for a couple of days. Before serving, clean and gut the fish. Tasty and spicy appetizer will appeal to all lovers of fish
dishes.
How to salt herring at home: gutted fish
According to this recipe, you can cook salted herring, which can be served immediately after salting. Gut the carcass and cut it into small pieces five centimeters long. Place them firmly in the pickling container. Make a marinade from a liter of water, a tablespoon of granulated sugar, two tablespoons of salt, ten peas of black and five peas of allspice, cloves and a few sheets of laurel. Boil water with all components for about twenty minutes, then cool and fill the fish so that it is covered for a couple of centimeters. Close the container tightly with a lid and put it in the refrigerator for a day. With this recipe you don’t have to think anymore,
how to salt herring at home. The result is excellent without much effort.
How to salt herring at home: Korean-style fish
For those who prefer spicy and spicy dishes, the recipe for salted fish in Korean is suitable. For it, you need to use not a carcass, but a herring filet. Peel it from the skin and bones, cut into slices four centimeters long. Set aside and cook the marinade. It depends on it the taste of the finished dish. Pour one hundred and thirty milliliters of vegetable oil into a thick-bottomed pan. Sauté the onion in it. Strain the oil, mix with a spoonful of salt, the same amount of sugar and adjika, add pepper, Korean salad dressing and coriander. Pour in one hundred and twenty grams of table vinegar. Mix everything thoroughly and pour the fillet in a salting dish with still hot oil. Remove for a day in a cold place where the fish is saturated with the aroma of spices and salted. It will turn out a very original version of the beloved homemade salt herring.