Spicy salted herring is a traditional dish on the table of Russian citizens. However, Beckel, the Dutch fisherman who, thanks to his discovery, became famous throughout Europe, was the first to pickle this fish in the 14th century. Salting recipe came to Russia a century later, and the delicacy not only took root in the country, but also became a traditional national dish.
After that, in Russian cities began to invent their own unique recipes and technology for salting herring. Today, Russia is one of the leaders in the export of
salted herring to other countries of the world.
Spiced salting herring: tips
You can not only buy herring in the market or in a store. This delicious and very healthy product can be prepared at home independently, following the basic rules.
For salting, you should take only fresh fish that you have recently caught. It is strongly not recommended to use frozen, damaged or hardened fish. A dish made from such raw materials will not only not be tasty, but also dangerous to health. The best species for salting are mackerel, salmon and herring, because they ripen faster than others.
Spicy salting herring is best prepared using fatty fish caught on the eve of autumn or spring spawning. At this time, the fish is most stocked with fat, and its taste and value are maximized.
For homemade salting, it is better to take coarse salt, preferably sea salt. It will allow you to keep moisture in the fish without damaging its skin.
The slightly salted herring of spicy salting is considered poorly salted and is a source of harmful microorganisms and parasites that can cause serious harm to the human body. They are resistant to vinegar and salt. Therefore, in order to prepare a safe product, you should take a saline solution of at least 11% concentration.
Spicy salted herring must be prepared in wooden barrels, enameled dishes or glass jars. Gutting small fish is not necessary, which cannot be said about large or medium-sized fish. For salting small and medium-sized individuals at home, use a syringe, which is injected with a saline concentrated solution into the abdomen . A large herring is gutted and cut into portions.
Spicy salted herring: recipe
To prepare the dish, they take fresh fish, coarse salt (100 gr.), Pure water (1 liter), caraway seeds, cloves, bay leaf, allspice, and granulated sugar (2 tablespoons).
First of all, they make a brine for which spices, water and salt are prepared. All fall asleep in a pan and bring to a boil, then cool to room temperature. The herring should be gutted well, made from it a fillet and cut into small pieces. After that, they are placed in a container, filled with brine, shaken and put in the refrigerator for two days.
The recipe for spicy herring salting also involves the use of fresh fish (1 kg). You should take coarse salt (3 tablespoons), water, vinegar (2 tablespoons) or wine (half a cup), sugar (1 tablespoons), spices and onions. The brine is prepared, as in the first case. Onion is cut into rings and sprinkled with herring, then pour brine. The dish can be served on the table after a day.