Herring that has been salted according to a proven home recipe is much tastier and healthier than a store. Do-it-yourself food is an excellent choice both for everyday meals and for the festive table, because there can be no doubt about the quality and freshness of the product.
Pick your recipe
It is not easy to find such a herring in stores that would be tasty, fresh and not contain any harmful preservatives, so housewives who care about their health and the health of their loved ones prefer to cook this product on their own. Using different recipes for salting fish, each time you can surprise household members with the different taste of the dish, thereby somewhat varying their nutrition.
Since there are a lot of methods for salting herring, and each individual recipe gives a different taste to fish, it is better to use one carcass for the first time when salting the product. Only after taking the sample can you further use the recipe for salting a large batch of fish or completely abandon it if the taste of the dish does not like it.
Which herring is suitable for salting: product selection
To make the salted herring tasty, it is important to choose fatty fresh fish for canning. Some housewives believe that oily is a fish with a large abdomen, but this is not so. The fattest are specimens with wide backs.
Also, when choosing herring, you should pay attention to the appearance of the carcasses: small fish with a brilliant color, rounded dull eyes and fins tightly attached to the body are the most suitable for purchase, since all of the above signs suggest that the fish is fresh.
It is better to refuse to buy herring with defects (for example, with cuts or stripped parts, with no eyes) and uneven color.
Homemade Ambassador Herring: Canning Rules
There are rules to follow when salting fish. If you do not neglect the recommendations below, then the dish will evenly salt and be tasty, and the shelf life of the treat will increase. So, you should remember:
- for salting fish whole, small or medium carcasses should be used, while the size of the fish of one salting should match;
- gutting fish is an optional procedure before salting, but the stress of the gills is a necessity;
- the use of iodized salt for preserving the product is not allowed;
- any plastic containers marked PE (PE) - polyethylene, PETF (PET) or PET (PET) - polyethylene terephthalate, PP (PP) - polypropylene, as well as any glass and enameled containers with a lid, are suitable for salting fish.
- Store the finished product must be in a cool place.
Pickled Herring
This recipe is very simple, so if you first decided to salt the fish, use this method. If you do not depart from the technology of preparation, then the dish will turn out to taste interesting with a light sweetness.
Ingredients:
- two medium-sized herrings;
- litere of water;
- four tablespoons of ordinary salt;
- two tablespoons of sugar (the proportions of salt and sugar must be observed);
- a tablespoon of vegetable oil.
Step by step recipe:
Rinse the fish well and be sure to remove the gills. If desired, gut the carcasses and remove the heads. Place the fish in a special container, enamel pan or jar.
Boil a liter of water, add sugar and salt, stir. Once the brine has cooled, pour vegetable oil into it. Pour the fish with the resulting composition, tightly close the lid and put in the refrigerator.
Three days later, herring can be eaten. Before serving the fish, of course, should be cut, if desired, remove the bones. You can add a sour taste to the dish by flavoring pieces of herring with lemon juice, table vinegar.
Important: for faster salting out of fish, whole carcasses can be cut into small pieces and salted. Thus, the exposure of herring in brine can be reduced to two days.
Homemade Pickled Spicy Herring
This dish will be appreciated by those people who like the rich spicy taste of dishes. If desired, you can add a little more or a little less spices, thereby regulating the final taste of the product. However, it is worth remembering that a large number of bay leaves can adversely affect the dish, namely, give it bitterness. In order to avoid such an incident, it is necessary to remember that for salting fish (any), no more than four middle laurel leaves can be added per liter of brine.
Ingredients:
- two herrings of the same size (necessary for uniform salting);
- litere of water;
- four tablespoons of salt;
- one tablespoon of sugar;
- two or three leaves of laurel;
- five peas of allspice;
- three cloves of cloves.
Step by step recipe:
Remove the gills from the fish. Rinse the carcasses well.
Pour a liter of water into the pan, add all of the above spices and bring the mixture to a boil.
Put the fish in an enamel pan and fill the carcasses with a cooled solution. Cover the dishes and leave in a cool place for four days. On the fifth day, the herring can be cut and served with a suitable side dish.
Homemade salted herring in a jar
Herring salted in a jar has a number of advantages, namely: the product is easier to store in the refrigerator (the jar easily fits on a shelf and takes up less space than a pan or various dishes), fish and brine are visible through the glass, due to which you can monitor the condition dishes. Yes, and the fish is stored in the bank a little longer - up to 25 days, provided that the herring is completely in the brine.
Ingredients:
- five to six carcasses of herring;
- two liters of water;
- six tablespoons of salt;
- three laurel litas;
- 10-15 peas of black pepper.
Step by step recipe:
Rinse the fish and remove the gills (if this is not done, the dish will be ruined). Place the herring in a three-liter jar.
Dissolve six tablespoons of salt in two liters of cold boiled water. Add spices to the jar of fish and pour the herring with the previously prepared brine to the very neck of the jar (do not pour the remaining brine, as it will come in handy later). Close the jar with a lid and put the container in a cool place.
The sample can be removed after two days (48 hours). After removing the first fish from the can, add the brine to the neck of the container (this is where the previously left composition is useful). To prepare one of the main dishes of any festive table - herring under a fur coat, it is better to use fish that has stood in brine for a week or a little longer.
Trick: if after eight to ten days the herring was not used, it is better to remove it from the brine, place it in a special bag or container and freeze it. Frozen fish can be stored for more than a month without losing the taste of the product.