Are you sure that when buying salted fish in the store, you choose a quality and fresh product? Indeed, most likely, beautiful jars of preserves are stuffed with various additives that help to increase the shelf life, but do not make food more wholesome. Therefore, we offer all lovers of salted fish to study the recipe for salting herring at home. This cooking method is very simple and quick.
The first recipe for salting herring
You will need: a few freshly frozen herring carcasses (the recipe is indicated for 5 large pieces); about a glass (without slide) of salt, Art. spoon of sugar, 5 cups (about a liter) with pure water, bay leaves, coriander grains and allspice (black, peas).
Cooking technology
The recipe for salting herring in brine must be performed as follows. To start, unfreeze the fish. Rinse a little, wipe off. Gutting and cutting fins is not necessary. Pour water into a saucepan, pour sugar, spices and salt. Bring to a boil. Leave the brine to cool. Put the herring in a jar or other container and fill with liquid. In a day you can eat fish. It will be lightly salted and spicy.
Korean herring salting recipe at home in Korean
Many like savory foods. To cook fish in this way, the following foods are needed:
- 1 large carcass of herring;
- a little vegetable (preferably sunflower) oil for frying;
- bulb;
- salt - Art. a spoon with a slide;
- acute adjika - teaspoon;
- sugar - Art. the spoon;
- black pepper, Korean salad dressing;
- half a glass of vinegar 9%.
Cooking technology
Prepare the fish fillet: remove the skin, bones, fins, entrails, cut off the head. Cut the fish into pieces. In oil, spasser the onion. Then remove it and pour salt, sugar, adjika, pepper, seasoning, vinegar into the pan. Mix everything thoroughly. Heat (not to a boil). Lay the pieces of herring in an even layer in a container. Pour them with marinade. Put in the refrigerator. In a day, the sharp fish will be ready.
Homemade herring salting recipe: vinegar dressing
Ingredients for the recipe (indicated per 1 kg of fish):
- vinegar essence - 1 teaspoon;
- vegetable (preferably odorless sunflower) oil - a glass (about 200 ml);
- boiled water at room temperature - a glass (200 ml);
- onions, garlic and salt.
Cooking technology
Gut the fish, cut the fins and head. Rinse. Slice into pieces. Chop the onion in half rings, squeeze the garlic. Put a layer of onion and garlic in an enameled container, then fish, then onion and garlic again, again a layer of fish. Finish need garlic-onion layer. When alternating the ingredients, do not forget to add them a little. In a glass of water, dilute the essence. Pour in the fish. Leave it for an hour, then pour in the sunflower oil, mix gently, cover and put in the refrigerator. After a day, the fish can be served at the table.
Recipe Recommendations
Any recipe for salting herring at home is best done from large carcasses of fish. They are more fat and tasty. If you buy a frozen product, be sure to pay attention to the abdomen. If it has inclusions of rusty color, then this indicates that the fish is stale. It may have been thawed and frozen again. Be careful, and then the finished dishes will bring you only pleasure!