Which of us does not like salt track. Of course, the easiest way is to buy ready-made salted fish in the store, but it is extremely rare to find a good slightly salted fish: either it will be salted, then, on the contrary, it will not be salted. Therefore, salting herring at home is becoming commonplace for many.
In order for the resulting dish to be successful, it is extremely important to choose the right fresh-frozen good herring. Here the selection rules are pretty simple, and simple to follow. For example, it is better to take the herring even, without creases and bends that may appear during transportation of the herring. The skin should always be whole, not injured. The herring carcass should be uniformly solid throughout the body, well frozen, and without rusty yellow-brown spots. And be sure to pay attention to the back of the fish: if it is round, thick and equally dark gray - you can buy such a track.
It is better to choose a fresh fat herring.
If you are planning salting of herring at home, then you will need:
- 1 kg of herring, 6 tablespoons of salt, 3 tablespoons of sugar, 4 bay leaves, 10 peas of allspice, liter of water.
- Water should be poured into a saucepan and brought to a boil.
- Put sugar, pepper, salt, bay leaf in boiling water. Marinade is required to cook on low heat for 10 minutes.
- Fresh or thawed fish should be washed, and completely, together with the head and with all the insides, put in any oblong container (tray, plastic container, etc.).
- Then it is necessary to fill the fish with chilled brine and put in the refrigerator for 3 days on the lower shelf.
- After this time, the herring should be removed from the brine, cut, separated from the bones, cut into pieces, mix with pickled onions, and various salads can also be prepared from the herring.
Often, when salting of a herring occurs at home, inside there is caviar during its cutting, it can also be used for making sandwiches, as it is excellently salted with fish.
This salting of herring is also great for salting red fish, and mackerel.
However, if you are interested in something more original, then we can offer you the following Korean recipe for salting herring.
Salting herring at home in Korean implies the use of fillets. The skin and bones must be removed. The resulting fillet should be cut into pieces 4 to 5 cm long. We make a marinade. For this, in 100 gr. sunflower oil should be fried finely chopped onion. Then remove the onion from the oil and put a tablespoon of sugar, the same amount of salt, a teaspoon of adjika, ground black pepper, seasoning for Korean salads, 100 gr. table vinegar. Mix everything well and pour the herring fillet with the resulting marinade. We put the fish tank for a day in the fridge for salting. And then you can eat.
However, not only herring can be salted at home. Salting of capelin is also easy and simple at home.
Capelin ambassador is made in a pan or in a deep plate. A kilogram of freshly frozen capelin should be thawed at a temperature not exceeding 18 ° C, until it becomes possible to divide the fish without violating its surface. The divided capelin should be washed with cold water and allowed to drain. Prepare half a liter of brine (concentrated brine): for this, half a liter of water should be poured into a larger container and dissolve 140 g of salt in water. Then take 2 tablespoons of allspice (pre-ground), a teaspoon of nutmeg, a pinch of clove and a teaspoon of sugar. All spices should be thoroughly mixed with sugar. Put the fish in a container, pouring each row with a mixture of spices. On the last row you need to put a plate, without oppression. Pour brine on a plate so that the capelin is covered by 1 centimeter from the top. Capelin prepared in this way should be put in the refrigerator on the lower shelf and kept for at least four days. Capelin is considered finished when it turns out to have a juicy consistency, less dense than fresh fish, taste good and smell. Then it can be served at the table.