Herring is a fish rich in easily digestible protein, polyunsaturated fatty acids, vitamins D, E, group B, phosphorus, iodine, calcium, cobalt, copper, potassium, and iron. From this fish you can cook many delicious and healthy dishes.
Pick your recipe
Salted herring
One of the most popular ways to cook herring is salting. To do this, you can take fish in fresh or frozen form, for 3-4 carcasses you will need:
- 2 tablespoons of salt;
- 6 peas of black pepper;
- 0.5 teaspoon coriander;
- 2 bay leaves.
Grate the grated fish with coarse salt and place it tightly in an enameled cup, adding bay leaves, and pouring whole grains of coriander and peppercorns into black pepper.
Cover the cup with the fish lid, put oppression on top and place in the refrigerator. Herring will be ready in 3-4 days.
Gut the prepared herring, rinse under cold running water and wipe with napkins. Remove the fish’s head, ridge with bones and tail. Divide each carcass into 5-6 parts and put the herring on a flat dish. Sprinkle the fish with chopped thin onions, garnish with sprigs of parsley, lemon slices, pour with vegetable oil and serve. Salted herring goes well with boiled potatoes and mashed potatoes.
To remove excess salt from the herring, it must be soaked in cold water for 20-30 minutes.
Mustard marinade herring
To prepare the pickled herring, take the following foods:
- 30 grams of mustard powder;
- 1 large onion;
- 2 tablespoons of granulated sugar;
- 1 tablespoon of salt;
- 5 peas of black pepper;
- 0.5 cups of wine vinegar;
- 2 bay leaves.
Clean from scales, gut and rinse greasy herring under running water. Dry the processed carcass with paper towels and cut it into portions.
Salty herring will be more elastic and dense if you add a tablespoon of strong brewed tea to the brine.
Combine vinegar, salt and sugar in a small saucepan. Bring the mixture to a boil and add bay leaves, mustard, black pepper. Cook the marinade for 5 minutes, then remove from heat and cool.
Put the chopped herring in a glass jar, pouring it with onion rings. Pour fish in a container with mustard marinade, cover and put in the refrigerator. Herring will be ready for use in 3 days. Before serving, remove the fish and onions from the marinade, place on a flat dish, decorate with sprigs of parsley or dill.