Not a single festive table is complete without salted fish. Salads, snacks, sandwiches or forshmak are made from it. The most common and favorite option is herring. Try to salt it yourself at home using simple and straightforward recipes.
Ocean herring is the most valuable variety of marine fish. A properly cooked herring has a spicy aroma and excellent taste. But sometimes it is not always possible to buy high-quality and tasty fish in the store. Consider easy and understandable ways of salting it at home.
Features of the selection and salting of herring at home
Fresh ocean-headed fish is recommended. The freshness of the carcass is determined by the condition of the eyes.
If the fish is frozen, then defrost it before it is necessary only in a natural way, without using hot water or a microwave oven.
When salting in a dry way, it is recommended to keep the fish in cold water for at least an hour (for the juiciness of the future product).
Whole carcasses are salted from 2 to 5 days, in pieces - from several hours to a day.
The shelf life of salted fish with a whole carcass is 14 days in brine, and in pieces - 2 days, drenched in vegetable oil.
The classic recipe for pickling herring
Products:
- purified water - 1000 ml;
- salt, sugar - 2 tbsp each spoons;
- cloves, allspice - 5 peas each;
- black peppercorns - 10 pcs.;
- bay leaf - 3 pcs.;
- fatty herring - 3 pcs.
Step-by-step cooking:
- Wash the fish, remove the entrails, black film, gills. Leave the caviar / milk.
- Pour water into a saucepan, put on high heat. When it boils, add all the spices, simmer over low heat for 5 minutes, remove from the stove.
- Move the fish, caviar / milk into a glass bowl, pour over the cooled brine, cover, leave on the table for three hours.
- Keep the workpiece in the refrigerator for two days.
Lightly salted herring at home
To prepare a spicy fish, you will need the following ingredients:
- 1 kg of herring;
- 1 lemon;
- 1 clove of garlic;
- a pinch of black, red pepper, dry mustard;
- ½ teaspoon of dry cilantro, ginger;
- 1 tbsp. a spoonful of salt;
- 1, 5 Art. tablespoons of sugar;
Step by step cooking:
- Wash fresh fish, remove heads, entrails, blot with a napkin.
- In a bowl, combine all dry spices, mix, sprinkle the carcasses well.
- Cut the lemon into thin slices, put some on the bottom of the enamel container.
- Put the fish on a layer of lemon, cover with the remaining lemon, close the container with a lid.
- Refrigerate for four days.
- Delicious and appetizing fish is ready, you can serve it to the table. Bon Appetit!
Herring in "Norwegian"
Ingredients:
- herring fillet - 5 pcs.;
- water - 200 ml;
- salt - 200 g;
- sugar - 100 g;
- vinegar 9% - 100 ml;
- Yalta onions, carrots - 1 pc.;
- black peppercorns, allspice - 8 pcs.;
- Dijon mustard - 1 tsp;
- bay leaf - 2 pcs.
Step by step:
- Pour water into a saucepan, add spices, put on fire.
- After boiling, pour in the vinegar, remove from the stove, cool the marinade a little.
- Wash vegetables, remove husks, peels, cut into medium cubes.
- Cut the fillet into equal, small pieces.
- Throw lavrushka on the bottom of pasteurized jars, lay vegetables and fillets in layers.
- Pour over the cooled marinade, close tightly, leave for a couple of hours at room temperature.
- Keep the workpiece in a cool place for 5 days.
!
Herring in cranberry sauce
Sometimes you want a delicious pickle, but you can't find it in the store. In this case, you can cook it yourself, spending a minimum of time and effort.
Products:
- herring - 1 pc.;
- cranberry / cranberry sauce - 150 g;
- salt, sugar - 40 g each;
- red pepper - a pinch.
Cooking method:
- Rinse the fish, remove the head and films, divide into two parts, remove the ridge.
- Mix dry spices, grate the halves of the carcass on both sides.
- Put prepared fillet on cling film, grease thickly with cranberry mass, wrap tightly.
- Put in the freezer for a couple of hours.
- Serve in portions (slightly thaw) with dill.
Spicy rolls
To prepare this treat you need to take:
- 6 halves of herring fillets;
- 1 pc. carrots, onions;
- 1 lemon;
- 100 ml of apple cider vinegar;
- 1 tbsp. a spoonful of seasoning for fish;
- ½ teaspoon of ginger;
- 150 ml of water.
Cooking method:
- Wash onions and carrots, peel, cut into thin cubes, mix.
- Combine all spices with water, vinegar, heat until boiling, turn off the gas.
- Put a carrot-onion blank on the edge of the fillet, roll it up, fasten it with a toothpick.
- Rearrange the rolls in an enamel container, add lemon divided into slices, pour warm brine.
- Leave at room temperature for 3-4 hours, covered. The pickled herring is ready! Bon Appetit!
Calorie content, useful properties and harm to the body
One serving of one hundred grams of the finished product contains 217 kcal. In terms of nutritional value, it contains proteins, fats, carbohydrates in the proportion of 20-15, 5-0 g.
Thanks to the incoming proteins, fatty acids, vitamins, mineral complexes, macronutrients, herring dishes help to eliminate the development of atherosclerosis. They help to strengthen the muscle fibers of the body, memory, reduce the risk of developing cardiovascular diseases, and normalize the digestive tract.
However, it is recommended to use herring with caution for people with kidney disease and prone to weight gain. Since the product is able to retain water in the body, lead to severe edema and increase appetite.
