You can cook herring at home on your own, there are no special secrets in its preparation. The most important thing in order for you to get a lightly salted tasty herring, you need to choose the right fresh fish, in this case, success is guaranteed to you. Frozen fish is also suitable for you, but it must be stored in the store in compliance with all the rules. For salting, choose a solid, silvery, whole fish with a thick back and intact fins.
It is necessary
-
- Atlantic or Black Sea herring - 1 kg,
- Spring or store drinking water - 1 liter,
- Sea or food salt of coarse grinding - 6 tablespoons without a slide,
- Granulated sugar 4 tablespoons without a slide,
- Spices - coriander
- caraway
- dill seed
- Bay leaf
- carnation
- allspice.
Instructions
Step 1
Pre-thaw frozen fish. To do this, you can leave it on the bottom shelf of the refrigerator overnight, or soak it in cold, slightly salted water for a couple of hours.
Step 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.
Step 3
Prepare brine - a brine in which the herring will be salted. To do this, boil water, pour spices into it in half a teaspoon, dissolve salt and sugar in it. You can pour a teaspoon of freshly squeezed lemon juice into the brine.
Step 4
Place the fish in rectangular vessels and fill it with cooled brine, it should completely cover it. Cover the pots with a lid or cling film, leave to stand at room temperature for a couple of hours. Then refrigerate the dishes for two days.
Step 5
Usually two days is enough for the fish to be salted. During this time, brine will acquire a brown color and a specific smell of salted herring. The degree of salting and doneness can be checked by making a small incision along the ridge near the head. If you want the herring to be saltier, then leave it in the brine for more than a day.
Step 6
If the herring, in your opinion, is salted, then take it out of the brine, cut into pieces, put in a tightly closing container, shifting with thinly chopped onion slices. So it can be stored for another week, but usually such a herring ends much earlier.
