A rare Russian feast is complete without such a wonderful product as herring, known and loved by many peoples since ancient times. Delicate, fatty, lightly salted herring looks appetizing on the table both on weekdays and on holidays. But it is not always possible to buy such a delicacy, it happens that too salty fish comes across.
It is necessary
-
- herring - 1 kg;
- milk - 2 glasses;
- strongly brewed tea - 3 l;
- drinking water.
Instructions
Step 1
Pour over the heavily salted hard herring with 3 liters of cold water, the temperature of which does not exceed 12 degrees. After 3-4 hours, drain and refill with fresh water. Depending on the salinity of the herring, repeat this procedure within 2 days, at the indicated time intervals. When soaked, the herring becomes softer and loses excess salinity.
Step 2
At the end of soaking in water, pour milk or a mixture of milk and water over the herring. The liquid should cover the fish. Milk will give it softness and delicate taste. Soak not too salted herring in milk, but without preliminary keeping in water. To improve the taste, it is enough to hold such herring in milk for 3-4 hours in order to neutralize excess salt.
Step 3
If the herring is not tough, but salty, then soak it in strong brewed tea. The tannins contained in the brew will prevent the herring from becoming too soft and spreading when slicing. Keep it in the tea solution for 4 to 8 hours, depending on the degree of salinity, the tea should cover the fish. You can change the solution once every 8 hours.
Step 4
If you need to quickly prepare a dish of herring, then pour it with a little sweetened tea for half an hour for medium-salted herring. Before that, cut it into fillets, peeling off the skin with scales, viscera and spine.
