Herring is loved by many people as a fish dish, and as an appetizer, and as a component of sandwiches. However, not everyone is satisfied with the quality of factory salting, or you want a different taste. Such picks have come up with many ways to alternatively pickle your favorite fish. And each herring marinade will give it a new, often unexpected taste. In this article, we will consider some very interesting recipes that will interest any herring fan.
Apple notes
To begin with, we will offer a more or less traditional marinade for herring - with vinegar. However, additional components have greatly ennobled the familiar standard. Half a cup of vinegar is taken, two tablespoons of sugar are poured into it, several peas of pepper (you can take both fragrant and black), a bay leaf (smash), half a finely chopped red onion, half a sour green apple (chopped or grated too), one chopped gherkin and a tablespoon of capers. The tray consists of layers of marinade and chopped fillet of fresh herring, the dish is poured with cold water, closes tightly and hides in the refrigerator for a couple of days. Especially good is such a fish with onion rings, mustard and sour cream.
"Sherry"
Herring marinade is very interesting, the recipe of which includes wine. In particular, it is proposed to use sherry. A spoonful of sugar is dissolved in a glass of wine, three tablespoons of wine (in the original - sherry, but verified: wine is suitable) vinegar are added there, and the marinade is flavored with a pinch of white pepper. Once again, fillets are cut (sliced and already salted) and a large red onion (half rings). Herring is folded into a container, interbedded with onions, poured with marinade and aged for at least 24 hours. It can be stored without compromising quality for up to two weeks.
Ginger marinade "Matthias"
Not everyone knows that baked herring in itself is a delicacy. However, the fish must be pickled before cooking. The ideal marinade for herring, which is supposed to be sent to the oven, is done this way: a little less than half a liter of water, the juice of half a lemon, two tablespoons of liquid honey, the same amount of sesame oil and half a glass of soy sauce are mixed in one container. Two tablespoons of freshly grated ginger, a teaspoon of pepper and two crushed cloves of garlic are added to the liquid. The sauce is mixed, it is poured half a kilogram fillet of fresh Norwegian herring, which is left for half an hour for pickling.
"Swedish glazier herring"
Such a mysterious name is the marinade for salty herring, which I want to give a new taste in sound. A third of a kilogram of weak salted fish fillet is soaked in water for three to four hours, after which it is dried and cut into narrow slices. Carrots are cut into strips, two onions (red again) with transparent half rings, and half a lemon with very thin circles. Half a glass of water boils, 2 tablespoons of sugar dissolve in it, a third of a glass of white wine vinegar is poured into the same, and the fire is immediately extinguished. Carrot is immersed in the still hot marinade and spices are poured: one and a half teaspoons of mustard seeds, half an tablespoon of allspice and black peppercorns, and two leaves of lavrushka. A layer of fish is laid out in a glass jar, then a lemon, followed by onion, and all this is poured with marinade. In the cold, the herring should stand for three days, after which it is swept away by enthusiastic eaters from the table.
Norwegian village Aunt Gerda
Such a herring marinade allows you to get the finished product very quickly - literally in three to four hours. Combine half a glass of tomato puree with a quarter of the same juice, three tablespoons of olive oil, ground allspice and black pepper (to taste), salt and half a tablespoon of sugar. All this is whipped, gradually a half-glass of cream is poured into the mixture. Pieces of herring fillet are placed in a jar, interspersed with half rings of red onion and layers of marinade - it turns out quite thick. Believe me, you don’t even suspect how delicious this fish can be!
Danish Honey Herring
This is another salted herring marinade - this time of Danish origin. Mix half a glass of sour cream, two tablespoons of strong mustard, one spoonful of brandy (can be replaced with cognac or vodka) and wine vinegar and five tablespoons of light honey like acacia or lime. Salt and ground pepper are added to taste. The herring is shifted by onion rings and garlic slices, poured with marinade and stands there for about a day.
Icelandic herring
The coastal countries invented their fillings for such a popular fish. Icelandic homemade herring marinade consists of one and a half glasses of water, three tablespoons of sugar, one teaspoon of salt and cinnamon, half a spoon of white ground pepper, 10 ground cloves and a large spoon of chopped ginger. All this is boiled, filtered, after which a third glass of sunflower oil, two tablespoons of wine red and apple vinegar are poured into the mixture. This mixture is filled with fillet cut into pieces for a day (keep in the cold). Such a herring will be most delicious in a sandwich with apples on black bread.
Instead of vinegar - vodka
Many people believe that you cannot marinate anything without vinegar. Exceptions are made only for shish kebab meat - there the choice of base is quite large. However, there is marinade for herring, the recipe of which successfully dispenses with this acidic component. A small extremely hot pepper is finely chopped and ground with a teaspoon of lemon juice and two slices of chopped garlic. A little dill, a third of a small spoonful of sugar, half a glass of vegetable oil and a dessert spoon of vodka are added. With this composition, the chopped fillet is poured and left in the refrigerator for several hours.
Note that no matter what herring marinade you choose, the main thing is the quality of the fish. And pay attention - all recipes are designed for already cut fish, and also portionwise cut. You can, of course, pickle the whole carcass, but then you have to wait much longer.