Salting herring at home is quite simple. The whole process takes from 1 to 3 days, depending on what kind of fish you like: lightly salted or highly salted. The main advantage of home-salted herring is that it is much tastier than store-bought herring.
It is necessary
-
- large fresh or frozen herring;
- salt (how much water will "take");
- 6-7 peas of black allspice;
- 2-3 bay leaves;
- 2 carnation flowers;
- cumin and coriander to taste.
Instructions
Step 1
Purchase fresh or frozen herring. Please note: frozen fish should be large, even and evenly firm along the entire length, without any spots, dark gray in color. Defrost freshly frozen herring before salting at room temperature and wash under cold water.
Step 2
Put a two-liter pot of water on the fire, bring to a boil and turn off the gas. Add 1 to 2 tablespoons of salt to the water and stir. Tuzluk is ready if the salt stops stirring and begins to settle at the bottom of the pan. If you prefer spiced herring, add 2-3 bay leaves, 6-7 peas of black allspice, a couple of cloves, cumin and coriander to taste to the brine. Pre-wash the spices under cold water, after adding to the water, boil for 4-5 minutes.
Step 3
After the herring is completely thawed and soft, put it in a saucepan or in a rectangular tray, fill it with brine. The herring should lie flat or slightly curved and completely covered with brine. In order for the fish to be well salted, put oppression on it. Keep the container with fish at room temperature for about 30 minutes, then put it in the refrigerator.
Step 4
Check the readiness of the herring in 1-2 days. Cut it on the back and try a piece (if the brine turns brownish and smells like herring, the salting is going right). Lightly salted herring is usually ready for consumption in a day, and highly salted herring in 2-3 days. Cut the finished fish into pieces, sprinkle with chopped dill and onion half rings, serve with boiled hot potatoes. Herring salted in brine does not release juice into the brine, so it is salted evenly. And the fish tastes always tender and resilient.
