Lightly salted tasty herring, which is so good with boiled potatoes, can be made at home. But in order to make it really tasty, you need good, fresh fish. As a last resort, fresh frozen food is also suitable for this purpose, which was stored in the store in compliance with all the rules and temperature conditions. The fish should be silvery, without brown spots, even and whole, without creases. Its back should be gray, thick, with intact, intact fins.
It is necessary
-
- Herring - 1 kg,
- Bottled water - 1 l,
- Salt - 6 tablespoons off the top,
- Granulated sugar - 4 tablespoons
- Spices: coriander
- caraway
- allspice
- Bay leaf.
Instructions
Step 1
If the herring is frozen, thaw it in the refrigerator on the bottom shelf or in cold, salted water. Then gently rinse the fish, taking care not to disturb the integrity of the skin. Remove her gills.
Step 2
To make herring, prepare a brine called brine. Boil water, add salt, granulated sugar and spices to it. Turn off the water and leave to cool and saturate with the aroma of spices. You can add a little citric acid or vinegar to the brine.
Step 3
for jellied meat. As a last resort, you can use a wide-bottomed bowl or saucepan.
Step 4
Pour the cooled brine into the fish, it should be completely covered with brine. Close the container tightly with a lid or cling film, leave at room temperature for 2-3 hours. After that, put it in the refrigerator for two days.
Step 5
Open the container with the herring, the brine should turn brown and acquire a specific herring smell. The degree of salinity of the fish can be checked by cutting a piece of the ridge in the dorsal fin region. If you like lightly salted herring, then it will be ready, for those who like saltier, the fish can be left in brine for another day.
