You can cook herring at home yourself, there are no special secrets in its preparation. The most important thing is that in order for you to get a tasty, slightly salted herring, you need to choose the right fresh fish, in which case you are guaranteed success. Frozen fish is also suitable for you, but it should be stored in the store in compliance with all the rules. For salting, choose a whole fish of even silver color with a thick back and undamaged fins.
Pick your recipe
You will need
-
- Atlantic or Black Sea herring - 1 kg,
- Spring water or store drinking water - 1 liter,
- Sea or food coarse salt - 6 tablespoons without a slide,
- Sugar 4 tablespoons without a slide,
- Spices - Coriander
- caraway
- dill seed
- Bay leaf
- clove
- allspice.
Instruction manual
1
Thaw frozen fish beforehand. To do this, you can leave it overnight on the bottom shelf of the refrigerator or soak it for a couple of hours in cold, slightly salted water.
2
Rinse the fish in running cold water, carefully remove the gills from it. Lightly wipe it with your hands, remove the scales, being careful not to damage its delicate skin.
3
Prepare the brine - a pickle in which the herring will be salted. To do this, boil water, pour spices in it half a teaspoon, dissolve salt and sugar in it. You can pour a teaspoon of freshly squeezed lemon juice into the brine.
4
Put the fish in a squared vessel and fill it with cooled brine, it should completely cover it. Cover the vessels with a lid or cling film, leave to stand at room temperature for a couple of hours. Then put the vessels in the refrigerator for two days.
5
Usually two days is enough to make the fish salted. During this time, the brine will acquire a brown color and a specific smell of salted herring. The degree of spillage and readiness can be checked by making a small incision along the ridge in the area of the head. If you want the herring to be more salty, then leave it in the brine for another day.
6
If the herring, in your opinion, is salted, then remove it from the brine, cut it into pieces, put it in a tightly closed container, shifting it with thinly sliced onion slices. So it can be stored for another week, but usually such a herring ends much earlier.