S alting herring at home quickly and tasty

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sea fish is a valuable source of useful and necessary vitamins and minerals. But someone who lives far from the coast cannot afford to eat constantly fresh seafood. For them, the way out is to purchase frozen or pickled fish.

Herring enjoys great value and popularity in our area. It is sold with us not only ready-to-eat, but simply frozen. Any housewife can cope with s alting herring at home, so as not to overpay for the finished product and make a dish that all family members will definitely like. To do this, you just need to choose the most optimal recipe. We will introduce you to a few of them in the article below. So from now on, delicious s alting of herring at home will no longer be a problem for you.

Product selection features

Before you master the recipes for s alting herring at home, you need to figure out which raw materials are best suited for these purposes.

Of course, the best option would be to use chilled fish. She is the mostfresh and of the highest quality. You can determine its condition by the characteristic smell, natural luster and light color of the gills. In addition, the fish must be oily. This is determined by the thickness of the back: the fatter it is, the fatter the meat.

If you can't find a fresh product, you can buy frozen herring. It is also suitable for s alting at home. It is worth paying attention to the fact that the carcasses are whole, not broken or beaten. If the fish is sold in ice glaze, then it should be smooth, not cracked. The carcass should be covered evenly.

You need to defrost the fish gradually. For this, the best option would be a refrigerator. If you use a more intense method in water or microwave, the structure of the fillet will become loose, and the taste of the herring will deteriorate a little.

Preparation for further processing

What to do next with the fish depends on which homemade herring s alting recipe you have chosen. You can leave the carcasses whole. It is not necessary to gut them, but it is still better to remove the gills.

There are s alting options in the form of fillets or steaks. In this case, the fish must be cut, remove all the insides and rinse thoroughly. It is advisable to remove all the bones from the fillet so that later they do not create a danger to those who will eat the finished dish.

It is better not to remove the skin from the fillet. Just under it is a large amount of useful substances for which we love this fish so much.

Before considering specific recipes, a few words are neededto say about the dishes in which they will be sold. It must be plastic or enameled so that dangerous compounds are not formed in the brine and on the fish, which causes the oxidation of the metal with s alt and other ingredients included in the marinade. Also make sure that tight lids are matched to these dishes.

Easiest recipe

It's pretty easy to pickle herring in brine at home. In this recipe, we will not indicate the specific amount of ingredients, since the process of its implementation is not difficult and is suitable for any volume of herring.

First you need to prepare the fish. It is desirable that her skin is not damaged, otherwise the fillet may turn out to be too s alty. Only the gills should be removed from the herring, washed, dried and put in a bowl for further cooking.

The brine is prepared like this: you need to boil such an amount of water that it completely covers all the fish. For example, for 2-3 carcasses you need about 1.5 liters. When the water begins to boil actively, remove it from the heat and begin to dissolve ordinary table s alt. It needs as much as it can dissolve in hot liquid. When crystals remain at the bottom of the pan, then the brine is ready. Now it needs to be cooled.

You can immediately fill them with fish, or you can add your favorite spices: bay leaf, a mixture of peppercorns, garlic cloves. All this for cooking must be left in the refrigerator for three days. After that, the fish can be safely eaten. She will take in exactly the amount of s alt she needs to become a delicious dish.

Another pickle

S alting fish (herring) at home is possible in other ways. Here is a brine recipe that will also allow you to cook fish in three days. But it does not contain spices, which will appeal to lovers of pure fish taste without extraneous seasonings.

For two carcasses of herring, prepare 2 tablespoons of s alt, one each of sugar and vegetable oil, and 1 liter of water.

Prepare the fish as in the previous recipe. Boil water, dissolve s alt and sugar in it, let cool. After that, fill them with fish and add vegetable oil there. Everything, it remains only to wait for the herring to reach readiness.

To make this option also spicy, while boiling the brine, add two bay leaves, a few peas of black and allspice, and two or three cloves.

S alted Atlantic herring fillet

We have considered several options for how whole herring is s alted at home. But we remember that you can do this with fish taken apart.

Here's the fastest way to cook a delicious and fragrant herring fillet in a couple of hours. To do this, you need to prepare the fish: clean it from the insides and bones, rinse and lower for an hour in cold water. After that, it is dried with paper towels.

In a separate bowl, prepare the pickling mixture, which consists of an equal amount of s alt and sugar, crushed black pepper and bay leaf. Spices need to be taken three timesless than s alt.

The fish fillet is tightly rubbed with the prepared composition, wrapped in cling film and left to marinate at room temperature for two to three hours. After that, it can be processed further for serving, sprinkled with onion rings, sprinkled with vegetable oil and table vinegar (lemon juice). It is in this way that quick s alting of herring occurs at home. This is a lifesaver if you only have a few hours left before guests arrive.

Norwegian recipe

Standard versions of s alted herring can be bought in the store. So try this unusual recipe. It has its own characteristics that will give the fish an unusual taste.

Gut the fish, cut off the heads and wash. In equal parts, mix water and milk and fill the carcass with this solution for 12 hours. After that, disassemble the fish into fillets, remove the skin and divide into portions.

Prepare the brine. For it you will need:

• 1 teaspoon sugar;
• the same amount of chopped dill;
• a few black peppercorns;
• one chopped carrot;
• half a teaspoon of chopped horseradish.

Put all ingredients in a container, add 2 cups of water and boil. When the brine has cooled down a bit, add a glass of table vinegar and bay leaf to it, mix.

While the mixture is cooling, take one medium onion, cut it into half rings and put it in layers together with the fish in a bowl for further s alting. Fill it all with brine, close tightlycover and refrigerate for 3-4 days. After that, the fish will be ready to eat. Such a recipe for delicious s alted herring at home will definitely please your household and pleasantly surprise guests, especially if you serve pieces of fish on canapes decorated with fresh herbs.

Dutch version

This is a relatively quick recipe. S alting herring at home according to it occurs without the use of brine. The fish is marinated in its own juices and in the juices that the vegetables will release.

To begin with, let's disassemble two carcasses into portioned pieces, removing all the bones from them. For this amount of fish, you need to grate one medium carrot, cut two onions into half rings, cut half a lemon.

For s alting it is better to use a glass container, for example, a jar. It will be easier to layer all the ingredients in it, and you can close it tightly with a lid.

Layer order

So let's start cooking. The first layer is onion, then add a bay leaf, put a little carrot and a slice of lemon on it, half a teaspoon of sugar and s alt, a little black pepper. We put fish on all this. We repeat the vegetables with the next layer, we also lay the herring on them. Continue until we reach the very top of the jar, remembering to press all the ingredients a little so that they lie quite tightly.

The process of cooking herring will take only two to three days. But the fish from this will turn out simply incomparable, which will be proved by your guests at the next feast, who will eat thissnack first.

Ivasi like in Soviet times

Ivasi fish is not exactly a herring. But in Soviet times, it was ranked as this type of fish, since it was on the shelves always and everywhere. After the collapse of the Soviet Union, she disappeared somewhere completely. It turns out that due to the active catch, the fishing of this fish was prohibited for 25 years, so as not to completely destroy it. Now it is back on store shelves. Therefore, we have a chance to remember the very taste of childhood.

So that s alting herring (Iwashi) at home does not disappoint you, we recommend using the following brine recipe, which is maximally adapted to Soviet GOST. The fish for this cooking method must be whole.

Preparing pickle

For 1 kg of raw materials take:

• one liter of boiled water;
• half a glass of non-iodized table s alt;
• 2-3 tablespoons of sugar;
• spice: a teaspoon each of black and allspice peas, a few cloves, a little ground nutmeg, coriander to taste.

All ingredients, except water, must be mixed in a separate container. Then they are poured with boiling water and everything is thoroughly mixed. When the s alt and sugar are dissolved, the spices are infused, and the brine itself has cooled to room temperature, the wasashi is poured with this composition, covered tightly with a lid and sent to the refrigerator for several days.

In the same brine, fish can be stored for about a week in the refrigerator, so you can safely cook more than onekilogram of fish, but several at once. You can be sure that it will not deteriorate. After all, household members quickly eat it.

How to serve cooked herring

What to do when s alting herring at home is over. The finished product needs to be served beautifully, because guests will not eat whole fish.

Now we will not consider recipes for popular salads in which this type of fish is present. We will only make a reservation that herring cooked according to the listed recipes and using "dry" methods is poorly suited for these purposes, since vegetables quickly draw s alt out of it and it becomes fresh.

Our grandmothers and mothers used to serve this fish to the table in portions on a dish decorated with onion rings. At the same time, they sprinkled herring with vegetable oil, vinegar or lemon juice. But you can do something more interesting.

Make small baguette croutons in a dry frying pan, put portioned pieces on them and decorate them with herbs or vegetables. Such small canapes as an appetizer will not stay on the table for a long time.

Or cut the table beets into thin slices. Place a ring of onion on the beets and a slice of fish garnished with mayonnaise in the middle.

Also treat your loved ones to a delicious, hearty and he althy breakfast by making a herring, lettuce and pickled onion sandwich. Or for lunch, cook new potatoes with dill as a side dish for spicy s alted fish.

CV

As you already understood,s alting herring at home is a fairly simple process. You shouldn't be afraid of him. After all, if you follow the technological processes and storage conditions of this delicate product, spoiling such a fish is not so easy. Do not be afraid, experiment, add something of your own to the recipes to get a delicious and unique food product.