Russian cuisine is unthinkable without herring and dishes made from it, and meanwhile, herring has appeared on the tables of our ancestors not so long ago. The monks of the Solovetsky Monastery were the first to salt it. Once the fish they cooked ended up on the table of Empress Elizabeth Petrovna, so this product gained popularity. But it is not enough just to buy a herring, you need to know how to choose a herring.
Instructions
Step 1
Barrel salted herring is considered the most delicious and high quality. Usually it is sold by weight, giving the buyer the opportunity to choose the copy he likes. Look at the fish, choose the one that appeals to you more than others, arrange for a closer inspection. A high-quality herring should be well-nourished, have transparent eyes, reddish gills and a shiny surface, and have a characteristic pleasant smell.
Step 2
If you are a lover of herring caviar, choose fish with a thick belly and a narrower back. It may well happen that in the abdomen, instead of eggs, there will be milk - the seed glands of male herring. However, there are also amateurs on them, who consider milk to be a great delicacy.
Step 3
Refuse to buy if you don't like fish externally. Even the slightest unpleasant odor can be a warning sign that the herring has already begun to deteriorate. The situation becomes even worse if in fish you find dull reddish eyes, mold on the gills, ribs protruding from the body, and torn skin. Such a herring will not be saved by soaking in vinegar or any other type of processing. Do not succumb to possible exhortations from the seller, without a doubt, pass by such a herring.
Step 4
If the fish has passed the external inspection with flying colors, ask the seller about the degree of salinity. Undoubtedly, the most delicious will be lightly salted herring with a salt content of 7 to 10%. But such fish is stored for a very short time and deteriorates much faster. Therefore, if you want to reduce the risk of buying a low-quality product, choose a medium (10-14%) or strong (above 14%) ambassador. In a saline solution of a concentration of 12% and higher, pathogenic organisms die completely.
