Herring is a favorite cold snack in Russia. It is especially good with hot boiled potatoes. And at any feast, this fish will always come in handy. They love it both weak and strong salt, in a spicy marinade, in barrel and in canned food. How to store herring so that it does not spoil?
It is necessary
- - salt;
- - beer;
- - Bay leaf;
- - black peppercorns;
- - vegetable oil.
Instructions
Step 1
Herring, which is stored in a home refrigerator just on a saucer or in a container, quickly “rusts” and has an unpleasant metallic taste. This is due to the fact that fat is oxidized from interaction with air. To prevent this from happening, it is better to store the herring in a saline solution. Prepare the saline solution in this way: put 200 grams of ordinary table salt in a liter of water, pour this solution over the fish, close tightly and put in a cold, dark place. This can be a subfloor or a refrigerator.
Step 2
In an ordinary household refrigerator, herring in brine can be stored for about twenty days, in the cellar - no more than ten.
Step 3
You can also make another pickle. Boil the beer, then add bay leaves and allspice black peppercorns. Wait for the solution to cool, then pour it over the herring, pour vegetable oil on top, close the lid tightly so that there is no air in the container, and put it in a dark and cool place.
Step 4
If you bought a herring in a tin can and did not use it all at once, then you need to transfer it to another container. Do not store herring in a tin can. Do not put it in metal containers or plastic containers. Best of all - ceramic, glass or enamel dishes with a tight-fitting lid.
Step 5
To keep the herring longer, it is better to cut it. Cut off the head (the fish spoils from the head), remove the entrails, gut it well, remove the skin. It is also good to remove the bones. Make a neat, thin cut along the back, then slide your finger while pressing down on the cut to separate the ridge. After that, turn over and separate the ridge - it will fall behind easily. To make it easier to eat later, peel the fillets from small side bones, cut off the fins. Next, fill with brine or oil or whole fillet plates, or cut into portions.
Step 6
Remember that fish (even smoked and salted) is one of the most perishable foods and does not last long at home. So it's better not to risk it and store the herring for no longer than a week, even if all conditions are met. Better not buy more herring than your family can eat in two days.
