Salted herring, the recipe of which is described in this article, is the favorite dish of most people in our country. Every housewife knows how difficult it is to find a good fish in the store - they either won’t salt it, or, on the contrary, put too many spices. After reading our recipes, you can cook this wonderful dish yourself, without spending too much effort on it.
Salted Herring
Modern doctors and nutritionists often argue about the useful and harmful properties of this type of canning. On the one hand, fish prepared in this way contains a sufficient amount of fat - 20-30%. However, basically these are all useful fatty acids that a person should receive every day. Salted herring will not do much harm to your figure if you do not mix it with other fats and fast carbohydrates. So, the beloved “fur coat” does not have to decorate your table every day, otherwise the extra pounds will very soon reveal themselves. Do not forget that the salt contained in such a fish retains water in the body. And this means that, standing on the scales in the morning, you can see a significant increase in weight. But you should not be afraid of this, since the water will naturally go away over time, along with figures frightening every woman.
Salting herring in brine
Many people refuse to buy the finished product in supermarkets, as they have heard many stories about unscrupulous manufacturers and sellers. As you know, the smell of rotten fish is easiest to hide if you hold it for several days in a marinade or smoke. Nowadays, such cases are not very common, but it is still safer to cook the fish yourself.
So, salted herring, recipe:
- Pour one liter of clean water into a container and bring it to a boil. Then add three tablespoons of sugar, six tablespoons of salt (without top), three or four bay leaves, cook our marinade for several minutes.
- Rinse thawed fish (one kilogram) under running water and place in any container. It can be a three-liter jar, but it is most convenient to use an oblong plastic container.
- Cool the brine and fill them with fish. After this, the container should be sent to a cold place for three days.
Ready herring can be used to make salads, appetizers and pastes. If there is caviar inside your fish, then you can also make delicious sandwiches from it.
Dry salting
Salted homemade herring is good because it does not contain artificial preservatives, sweeteners or flavor enhancers. Confidence that you are serving a natural product on the table will eliminate fears for the health of your family members. And very salted herring is very tasty.
Recipe:
- Thawed or fresh fish (one kilogram) cut along the back, and then separate the fillet from the seeds.
- Mix two tablespoons of salt and one teaspoon (with a hill) of sugar. If you like the spicy taste, you can add black pepper, chopped dill or juniper berries. Grate the resulting fillet mixture, wrap it in a bag or cling film and place the product in the refrigerator. After 12 hours, it can be turned over, and after another two days a delicious snack will be ready.
Herring for a snack
If guests are about to rush in and you are not ready to receive them, then you will be helped out by the recipe “Salted instant herring”. What should be done:
- Mix three teaspoons of salt, two teaspoons of sugar, four teaspoons of tomato paste, four teaspoons of Korean carrots, six large tablespoons of vegetable oil, one teaspoon of vinegar (70%). Pour in cold boiled water (250 ml).
- Gut three large herrings, separate the fillets from the bones and cut into slices.
- Put the fish in a deep bowl, fill with marinade and cover.
After three to four hours, you can treat your friends with a delicious and original appetizer.
Vinegar Salting
Fish prepared in this way has a special taste. Such salted herring, the recipe of which is presented below, is good with boiled potatoes and in salads (even in the same olivier, instead of sausage).
Cooking:
- Take one kilogram of fresh or thawed fish in the refrigerator. Remove the entrails, fins, and head, and then cut the carcass into small pieces.
- Grind onions (half rings), garlic and lay them on the bottom of enameled dishes. Spread the fish on top, and then garlic and onions again. Repeat several times and do not forget to salt each layer.
- For the marinade, mix one glass of cold clean water and one teaspoon of vinegar essence. Fill the fish.
- After an hour, add the vegetable oil mill to the pan, mix gently and put in the refrigerator again.
You can try the finished fish in a day.
If you have never tried to salt herring at home, you can start experimenting right now. We are sure that you will enjoy fresh and juicy home-made fish.