Salted herring is a very healthy product; it can be served on the table as a snack, simply sliced with butter and onions. And also add to various salads. Unfortunately, often the purchased herring turns out to be too salty, and therefore it must be soaked. This can be done in several ways.
It is necessary
-
- water;
- milk;
- strong tea.
Instructions
Step 1
If you are dealing with a greasy carcass with tender pulp, then it can be soaked in freshly brewed black tea. It will give the fish density, thanks to tannins, and also remove excess salt. Prepare a strong infusion of tea, cool and put in it previously gutted herring, milk and caviar. The tea can be slightly sweetened to make the fish taste better.
Step 2
Too salted herring, in addition, also with dryish pulp, soak in water, changing it every 3 hours. Depending on the amount of salt, this can take up to 2 days. If possible, place the fish under running water for several hours. To do this, put the gutted herring in a saucepan, press down with a load, put it in the sink and run the water.
Step 3
After several hours of soaking in water, keep the herring of strong salting in milk. It will become much softer, softer and tastier. But first, cut the fish into pieces or fillets, removing the spine and head. In milk, you can soak not too salty herring without prior exposure to water. Fill the fish with whole or diluted milk at the rate of 1 kg of herring with 250 ml of liquid. Soak for at least 3 hours.
