We all sometimes buy salty herring on the table — some less often, some more often. The choice of this product is huge today: by weight, and can, and preserves.
However, among all this great diversity, there is no such herring that could taste to compete with the herring of the home ambassador.
After all, what do we observe by opening a jar of herring with spicy salting, in addition to the fish itself? Of course, pickle. And what's in it? Just a few peas of black pepper, at best - two lavrushki.
Of course, there is a really tasty, well-salted, fatty, spicy herring, but one still needs to be found experimentally.
Therefore, today we will talk about how salting of herring occurs at home.
This recipe is very short, it does not take long to prepare - after a couple of hours, the fish can be put on the table.
The most difficult thing is to peel the herring, remove the head, tail and bones.
First, before starting salting herring at home, it needs to be thawed. Let's take three fish - specifically for this amount of fish our marinade for herring is designed.
Cut the fillet of herring into small pieces. Pieces of herring are placed in a suitable container, shifting it with onions, which are sliced in half rings, pour the marinade together for 3 hours.
To prepare the marinade we will need:
9 tbsp. tablespoons of boiled cold water, a dessert spoon of table salt, a teaspoon of black pepper, a teaspoon of vinegar 70%, half a teaspoon of red pepper, 60 g of vegetable oil.
All this mixture is thoroughly mixed. It is the basis for the preparation of marinade. And then you can choose one of three options.
First: 1 tablespoon of mayonnaise and tomato sauce.
Second: just 2 tablespoons of mayonnaise.
Third: 1 tbsp. a spoonful of ready mustard and 2 tablespoons of mayonnaise.
The herring is quite sharp, in connection with this, you can add a little less pepper than indicated in the recipe. Anyone who is a fan of spicy foods can add more pepper. That is why salting herring at home is good, because you can choose the sharpness to your taste.
Thus, in three hours we prepared a very tasty herring, and at the same time we saved a little money, since fresh-frozen herring is somewhat cheaper than ready-made salted one.
The following recipe is very simple, it involves the use of not only herring, but also salting trout at home.
For 1 kilogram of fish you will need 2 tablespoons of sugar and 4 tablespoons of salt (find spices to your taste, for the first time it is better to do without spices at all). Gut the fish, cut off the heads, pour it with the prepared mixture and put it in a suitable pan under oppression weighing about one and a half kilograms (as a load you can use a liter jar that needs to be filled with water). Refrigerate for 36 hours. The fish is ready.
Salting herring at home can be done according to this rather original recipe.
You will need: half a kilogram of herring; 1-2 pickles, 2 tablespoons of sunflower oil; parsley, 1 carrot; bulb; bay leaf; 4 tablespoons of vinegar, a glass of water, 3 peas of pepper; salt, sugar.
Before you start salting herring at home, you need to gut the herring and soak it in cold water, in a separate bowl, soak the milk. Make a marinade: bring the water to a boil, add sugar, vinegar, sliced parsley, onions, carrots, and spices into it. Ready marinade to cool.
Then remove the skin from the herring, cut it into fillets, carefully removing all the small bones. In the center of each piece, put a few small slices of pickled cucumber, peeled from skin and carrot from marinade. Then you need to roll the fillet with a tight roller and chop it with a clean wooden pin. Put in a glass jar.
Remove the film from the milk and rub it thoroughly with a spoon, you can also rub it through a sieve, then add vegetable oil and mix with marinade. Pour the herring with the prepared mixture, cover the jar with parchment, tie. Soak for a week in a cool place.