By the 19th century, herring had become an important component of the diet of the inhabitants of Tsarist Russia. At the time of Nicholas I, by the way, in the port of St. Petersburg it was possible to choose goods of suitable price / quality in numerous barrels of herring.
Pick your recipe
You will need
- Ingredients:
- • Large herring fillet - 2 pcs.;
- • Boiled carrots - 2 pcs.;
- • Processed cheese - 2 pcs.;
- • Butter - 200 g.
- To submit:
- • White bread - 18 slices;
- • Parsley - 1 bunch;
- • Red caviar - 80 g.
- The material was prepared with the support of Wilkin - recipes and soulful atmosphere.
- If you want more variety than comparing different salted herring in certain seasons, try cooking something using this fish - not just herring under a fur coat, classic / Prussian mincemeat, pickled herring rolls or a fake caviar cold appetizer, a detailed recipe of which will make this goal is as simple as possible.
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By 1793, 246, 000 rubles were imported to Russia from abroad, where 93% was allocated to herring. The cost of imported herring for the domestic market was up to 40 kopecks per pound, with a wholesale price of about 20 kopecks per pound, which means that, according to official statistics, 1, 143, 900 pounds of foreign herring were consumed (approximately 18.3 thousand tons)
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By the 19th century, herring had become an important component of the diet of the inhabitants of Tsarist Russia. At the time of Nicholas I, by the way, in the port of St. Petersburg it was possible to choose goods of suitable price / quality in numerous barrels of herring.
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The Solovetsky herring, a respected, royal dish of the times of Ivan the Terrible, Philip Kolychev, did not become (even by the efforts of the Romanov dynasty) a frequent guest at the meals of the inhabitants of imperial Russia. This happened, first of all, due to the fact that the leadership of the Solovetsky Monastery did not recognize herring fishing as such an important craft for itself.
Instruction manual
1
We prepare for the herring spread all the necessary products - two salted herring fillets, high-quality processed cheese, a packet of butter, a couple of medium-sized boiled carrots.
2
We clean the boiled carrots.
3
We twist the herring fillet in a meat grinder with a small link of the lattice.
4
Then we send to the meat grinder a pack of butter of any fat content.
5
Next, twist the processed cheese.
6
The last ingredient to twist is carrots. It is this sequence that makes it easy to clean the inside of the meat grinder from the remaining oil and cheese.
7
Knead the herring mass thoroughly. Fake Caviar recipe ready!
8
Herring spread can be served with boiled eggs, fresh cucumbers, black bread, steamed starchy vegetables, bread rolls and toast. One of the options for serving is the preparation of sandwiches made of white bread, the spread "Fake caviar", red caviar and green parsley. Enjoy your gastronomic experience!
note
For Russia, whitefish has always been a special fish - both relatively small and rather large herring. It is divided into "Egorievskaya" (up to 22 cm in size, spawning during April) / "Ivanovo" (32-34 cm in size, spawning from May to June). "Egorievskaya" herring, in turn, happens:
- Kandalaksha;
- Onega;
- Dvinskaya.
The life cycle of the Egorievsky herring is seven to eight years, and that of the Ivanovo herring is thirteen to fourteen. The largest individuals of the "Ivanovo" herring come to the Solovetsky archipelago. They are called "Solovetsky".
Famous quote from Father Pavel Florensky about the local herring: "The famous Solovetsky herring, which is distinguished by very tender meat, is caught in the sea; I tried it once and, despite the bad salting, I was convinced that this herring is really, immeasurably better than usual."
Perhaps the holy father was not lucky with the tasting time, which is associated with the seasonal migrations of the White Cork, when the first one caught the small "Egorievskaya", which did not steal fat by the beginning of spring and therefore was only suitable for the loose (fermented) ambassador belonging to the "Pechora".
Even large "Ivanovo" herring is even leaner, approaching the coast (this happens by June-July). And the very royal herring, the “Solovetsky Ivanovo” can be tasted exclusively in October, during a period of severe storms, when only local tourists and tourists delayed due to bad weather are on Solovki.
Useful advice
The Solovetsky herring was popular in Russia solely because of its rarity, because even Novgorodian merchants of the 15th century imported herring from Holland. But even under Peter I, to whom the phrase “Russian vodka-herring” was used to this day, was not a common occurrence, and only by the second half of the 18th century, during the reign of Empress Elizaveta Petrovna, in the extensive fish menu there was even a dish with the name "herring cheeks", the process has become widespread.
Elizaveta Petrovna for the first time in Russia organized pickling herring according to exact Dutch recipes, about which in 1766 a decree “On the Solovetsky herring and people” was issued.
To translate the decree into force"
two natural Dutch herring fishermen, an uncle and a nephew, who subsequently taught the Russian people on the shores of the White Sea to clean, salt and put herrings in Dutch in barrels
The Dutch, written by the Empress, spent a whole year on the White Sea coast to train the Pomors with the finer points of the Dutch type of herring salting."
.This was a great thing for the White Sea country at the end of 1767, because at that time the mentioned foreigners from the city of Arkhangelsk went on their way back. "However, the new pickling did not take root at that time. This happened because of its high cost.
At the end of Dutch science, the State Commerce Board signed a ten-year contract with budget financing of the fishery with two merchants from Kargopol, Svyatonosov and Zvyagin, who received the exclusive right to trade such herring. Due to the contention of partners, which happened constantly, the herring business did not “burn out”.