Ambassador of dry herring at home: recipe and cooking time

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-07 22:37

Fragrant, appetizing and spicy herring is great not only for a family dinner. It is almost always served at any festive feast. To make the appetizer truly tasty and he althy, many people prefer to s alt the fish themselves. But how? There are many different cooking options, today we will look at dry s alted herring.

Benefits

There are two ways to s alt fish. The first is in brine, when the herring is left in the prepared marinade. The second is dry s alting, when the fish is rubbed with s alt and spices. Such a herring is more oily, dry and spicy. It slightly resembles a dried fish. Although with any of the methods of s alting at home, it comes out much more aromatic and tastier than purchased. In addition, this is a significant savings for the family budget. Also, the indisputable advantage of s alting herring in a dry way is the ease of preparation, the use of availableproducts, minimum time spent. Interested?

How to choose the right fish for s alting

It is very important to approach the choice of the fish itself responsibly, as this is the key to a delicious dish:

1. You should pay attention not only to the beautiful appearance, but also to freshness.
2. For a delicious appetizer, opt for chilled Atlantic or Pacific herring.
3. Choose big fish. It's fatter and tastier.
4. It is important that the herring is not flattened or crushed. Pay attention to details: there should be no cuts in the skin, skin damage and dark eyes. It is imperative to check the integrity of the fins!
5. The freshness of any fish is determined by the head and gills. Herring usually have red gills and bulging white eyes. Do not buy fish without a head, as sellers often want to hide the unsuitability of the goods in this way.
6. If the herring is soft, most likely, it was often thawed and frozen. It is better not to take such fish, because when s alted, it will fall apart or peel off from its own skeleton. The fish will lose its beautiful appearance, its taste will deteriorate. In addition, eating stale fish can lead to indigestion.

Do not defrost herring in the microwave or in a warm bath. Just put the fish in a deep bowl and leave for a couple of hours until the carcass is a couple of degrees colder than room temperature.

Notit is recommended to use fine or iodized s alt for s alting. This can greatly affect the taste of the snack.

Today there are many recipes to s alt herring at home delicious. You can use different products, such as carrots, onions, lemon, mustard and others. Lightly s alted fish is considered to be that which has been s alted for 2-3 days. Every day the concentration of s alt in herring increases. Adjust the degree of exposure yourself.

Dry s alted herring at home

This is one of the most popular ways to cook fish without water. Herring is very tasty and fragrant. It takes less than half an hour to cook.

For dry s alting herring you will need:

• half art. spoons of sugar;
• 2 herring;
• half teaspoon ground black pepper;
• 1, 5 tbsp. l. s alt.

Cooking method

S alt the herring in a dry way at home. The cooking process is detailed below.

After buying a suitable fish, it must be washed and wiped with a napkin. You can also cut off the head and take out the offal to prevent future inconvenience while eating. Pour s alt, sugar and pepper into a deep container. Mix ingredients until smooth. Grate each fish separately with the mixture prepared in advance. Put it on a dish, cut off a square of cling film and wrap each fish inher. If there is no film at home, you can also try putting it in a plastic bag, packing it tightly. Put all wrapped fish on a small plate and refrigerate for two to three days. Every 10 hours it is important to turn the product from one side to the other.

This way of dry-curing herring in a bag balances the s alt level in the product. Therefore, fish can be lightly s alted or, if you add more s alt and s alt longer, s alty.

Second recipe

Dry s alted herring cooking time is 24-36 hours.

You will need:

• 2 herrings;
• 4 bay leaves;
• 1 tsp sugar;
• 4-5 pcs allspice peas;
• 0, 25 tsp ground black pepper;
• 2 tbsp. l. s alt.

Step cooking

Consider how to cook dry s alted herring. Separate bags will be needed for each fish so that it is better s alted. Frozen carcasses should be thawed beforehand. Fresh fish must be washed. To reduce the s alting time, carcasses can be cut or filleted.

The prepared herring must be placed in a clean bag. Then s alt, add sugar, put bay leaf, ground black pepper and allspice peas. If you wish, you can add any spices and spices, such as onion, mustard, vinegar, lemon juice and more.

After that, the package must be tied up and shaken wellherring in the hands so that s alt is evenly distributed throughout the carcass. Send the fish for 1-2 days in the refrigerator. Then they tear off the fin and taste the finished fish. If everything suits, it is removed from the bag, washed under running water. Dry s alted herring is ready for use. If the fish is not ready, you can continue s alting for another 5-6 hours.

You can use such a herring for the same dishes as industrial s alting. For example, clean the fish from bones and skin, cut into pieces, pour over with oil, sprinkle fresh chopped onions on top and serve with boiled potatoes. You can cook your favorite salad "Herring under a fur coat".

S alted herring with lemon

Fish can be s alted whole or sliced. This method will emphasize the tenderness and brightness of all ingredients. In addition, thanks to the lemon, the herring will be incredibly fragrant.

The fish will take approximately 15 minutes to cook, plus three days to s alt in the refrigerator.

Ingredients:

• 2 herrings;
• 2 lemons;
• 2 tbsp. l. sugar;
• 7 bay leaves;
• 3 tbsp. l. s alt;
• 10-12 black peppercorns.

S alting fish

Rinse fresh lemon under running water. Then cut it into thin circles and put in any container. Mix all the spices: s alt, sugar and black pepper in a separate deep bowl. Rinse the herring under running water and wipe it with a napkin. You can also throw away the head, take out the offal or cut into small pieces.parts. Put lemon and fish in layers in glass containers (can be in a jar if there is no container). Also add all the spices mixed in the bowl in layers. Cover with a smaller cup and put something heavy on top. Put in the refrigerator for 2 days. After that, get it, mix it and put it for another day. Serve in a platter with sliced fresh lemon.

Dutch s alted herring

Thanks to this unusual recipe, you will have a ready-made tasty snack on your table, which is loved not only here, but also in Holland.

For cooking you will need:

• 2 herrings;
• 2 medium onions;
• 2 medium carrots;
• 1 lemon;
• 6 art. l. sugar;
• 10-12 bay leaves;
• 4 tbsp. l. s alt;
• 8 black peppercorns.

Preparing dry s alted herring as follows. It is necessary to wash the lemon, cut into small circles. Also wash fresh carrots, peel. Grate on a coarse grater. Peel and wash the onion. Then cut into medium rings. Put the herring fillet with onions in turn, then carrots, bay leaves, peppercorns and lemon slices in a glass container. Sprinkle everything with the right amount of sugar and s alt. Alternate all products. Then just cover the jar and put in a cold place for three days. When serving, pour over the fragrant herring with vegetable oil. Also cut the Borodino bread into small squares and lay out the fish.

Dry s alting with onion and butter

For s alting you will need:

• 2 herrings;
• 5-6 tbsp. l. oil;
• 2 bulbs;
• 4-5 tbsp. l. s alt.

Cooking:

1. Initially, you need to clean the herring, separate the head, remove the bones, remove the skin, getting a clean fillet.
2. Then cut the onion into half rings.
3. Grate the prepared fillet with s alt. Put in a container (a regular jar will do). Alternate each layer with onions.
4. After that, pour everything with oil and let it stand for an hour at room temperature. Then refrigerate for 48 hours.

Spicy slightly s alted herring with lemon. Original recipe

For dry s alting of herring in this way we need:

• 2 tbsp. l. s alt;
• 2 herring;
• 2 lemons;
• 10 pcs black peppercorns;
• 4-5 bay leaves;
• 1 tbsp l. sugar;
• 5 pcs allspice.

Cooking fish:

1. Clean the herring from the insides, bones, skin and head. Rinse well in water.
2. Mix sugar and s alt. Cut lemon into slices.
3. Place herring, sliced lemon in layers in a small saucepan, sprinkle with a mixture of sugar, s alt and spices.
4. Put a saucer on top, put a jar of water on it andleave in the refrigerator for a day.
5. After that, take out the pan, mix the layers and refrigerate for another 5-40 hours.

What to serve with herring on the table

The most common way to serve is to clean and cut the fish into uniform beautiful pieces, sprinkle with chopped onion rings or half rings on top and pour with vegetable oil. If desired, sprinkle with ground pepper and drizzle with freshly squeezed lemon juice.

Often the dish is also decorated with green onions, fresh herbs, olives or black olives, pickled or fresh cucumbers, tomatoes.

Serve fish with boiled or fried potatoes, mashed potatoes.

Herring is widely used in the preparation of all kinds of salads and snacks. They also make canapés and sandwiches, herring oil and mincemeat with it. It all depends on your preference.

So, we looked at how to s alt herring at home is delicious. No matter how the fish is served, it is always an indispensable dish of any festive table and an excellent appetizer. Bon appetit!