Tasty and he althy herring fish: calories and the best cooking recipes

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

Perhaps there is no fish in Russian cuisine that is more common and popular than herring. Well, what festive feast will do without fragrant slices seasoned with fragrant oil and sprinkled with onions? It is not for nothing that the epithet “soulful” is so often used for this appetizer. Yes, and on weekdays it is good, because it is impossible to call herring an expensive fish even in difficult times of crisis. But that doesn't make it any less festive! Many families are generally full of confidence that the New Year will not frown at all without the traditional “fur coat”. And what is the main thing in this "fur coat"? Herring fish, of course!

Such a reverent attitude towards this fish is experienced not only by admirers of Russian culinary traditions. Norwegians and Finns, Swedes and Germans love herring no less, and in the cuisines of other nations there are many wonderful dishes with this fish.

Experienced housewives assure that it is difficult to spoil this fish, but still possible. Therefore, let us turn to the general principles and rules for preparing a wide variety of herring dishes.

Area and industrial value

Many people know that herring is a marine fish. There is a lot of it in the Black, Caspian, B altic and many other seas. She tolerates welllow temperatures. Herring is caught even off the coast of Greenland.

Some types of herring feel great in fresh waters. Rich in this valuable commercial fish, for example, the Danube and Don.

For many countries with access to the sea, commercial herring fishing is a priority for the economy. In the natural habitats of this fish, Russian and Norwegian trawl vessels can most often be found.

Features of the family and species

The Herring family is quite extensive. All its members have a similar body structure - elongated and flattened laterally. The oral apparatus of the Seldevs has an enlarged lower jaw. The fins tend to be darker than the silvery body. A characteristic representative of the family is the familiar herring.

Species of fish included in this family are calculated by the number 188. In addition, there are also subspecies. Among the subspecies of herring available on our shelves, the following are the most common:

• Atlantic and Pacific herring;
• herring;
• danube;
• B altic herring.

The first two subspecies are so similar that not every experienced fisherman can tell them apart. The Pacific is usually not much larger. The B altic herring is smaller, lighter, it has very few bones. Danube is even smaller, there are 5-7 fish in a kilogram, but it is fatter and richer. There is also Don, but it is mainly sold and eaten directly near the placescatch, like the Black Sea. Marine rocks are always smaller than oceanic ones.

Use in cooking

Herring fish is used for making cold appetizers, salads, pates. Fillers for vol-au-vents, pancakes, profiteroles are also prepared from it. Herring fillet, cut into pieces, can be served as an independent snack with strong alcohol, although fish is usually served with white wines.

This fish is suitable for preparing various appetizers of Asian cuisine, for example, Heh salad. No less valuable is the caviar and milk of this fish. The average calorie content of herring is 217 kcal per 100 g.

Herring is one of the few fish that, at a relatively low cost, hold positions on the haute cuisine menu. The ability to cook delicious herring is considered important and indicative for a cook of any level.

S alting rules

Perhaps this is the most common recipe. S alted herring fish is an ideal addition to potato side dishes. You can s alt as a whole fish, as well as cut into fillets or simply cut into convenient pieces along with the spine and ribs. The only condition is the removal of gill arches. They can make the pickle bitter.

For s alting a kilogram of herring you will need 2.5 tbsp. l. s alt. It is not recommended to use "extra" grinding s alt, neither for herring, nor for other fish. But a large sea suits perfectly. You can use both brine and dry s alting.

If you like spices, add 5 peppercorns, a couple of medium bay leaves, 3cloves.

Rinse the herring, put in a bowl, sprinkle with s alt on all sides. Leave for a day if you want to get lightly s alted. If you plan to use a brine, add 600 ml of water and another half a spoonful of s alt. Some recommend adding 1 tsp. sugar, but this is optional. Sugar will make the meat softer, but you should not be afraid of the sweet taste, it will not be.

Pickled herring

Many varieties of fish are suitable for the following recipe: herring, saury, mackerel, herring. Boil a liter of water, add 2 tbsp. l. vinegar, a pinch of cardamom, 0.5 tsp. black pepper, 4 cloves, 3 bay leaves, 2 tsp. sugar and 1 tbsp. l. s alt. When the marinade has cooled, pour over the fish, cover and let stand 8-12 hours.

Myths and reality about fried herring

Herring fish is served thermally processed much less often. And there are jokes about fried herring. In fact, you can fry this fish, but only fresh, not s alted. It should be noted that such a product does not have special taste qualities. Another thing is herring cooked on a fire. This is a great alternative to the more expensive mackerel. Gut the fish, sprinkle the s alt and pepper mixture on the inside and outside of the cavity, drizzle with lemon juice and leave for a couple of hours. Cook herring on the grill or on the grill, avoiding flames. The absence of red juice flowing out and the golden hue of the skin are sure signals of readiness.

stewed herring

Herring fish is also good in stew. And fragrant gravy will be wonderfulaccompaniment to mashed potatoes, fluffy rice, buckwheat porridge or pasta.

Cut the herring into pieces 2 cm thick, put in a cauldron mixed with onions. Pour in a mixture of refined sunflower oil and strong tea. Add spices, s alt. Simmer over low heat for about 40 minutes. You can send the cauldron to the oven - the cooking time will be half an hour. If you are using herring, you can use this recipe as a whole herring.

Proportions of products are as follows:

• 0.5kg fish;
• 2 bulbs;
• 0, 3 tbsp. oil;
• 1 tbsp strong black tea (possible with bergamot or prunes);
• s alt - 0.5 tsp;
• pepper - to taste;
• a handful of onion skins, turmeric - optional, to add color.

Dried herring

S alted herring is, of course, a tasty and versatile dish, but sometimes you can get tired of even your favorite treats. If you know how to s alt herring, it will not be difficult to cook this fish in a dried version. You can use the same recipe that you use for s alting. After a day, take out the fish, rinse with water, pat dry. Loop the carcass or just make a puncture through the eye to build a loop. Hang on the hood, above the included stove. Fire should be medium. Turn on the hood and leave the fish for an hour. After a while, repeat the procedure until the fish is the way you want. Remember that herring is a fatty fish, it is advisable not to hang it above the burner, but between them, placing a container under the fish for draining liquid.

You can dry it harder and get a great beer snack. And you can just slightly wither, giving the meat an unusual elastic texture. Residents of private houses who have the opportunity to dry herring in the smoke of a fire will receive an unusually tasty product with a much more pronounced aroma.

Smoking at home

Perhaps the following recipe will be a real discovery for you? Herring fish, made at home, is in no way inferior to purchased delicacies from a smokehouse. Don't worry, you won't have to harvest firewood and fool around with a smoke-exhausting chimney. Everything you need is surely at your fingertips.

Wash and pat dry two herrings, fillets along the ridges. Season with s alt and pepper and set aside for now.

Spread a piece of foil about 30x30 cm in front of you and pour a spoonful of dry tea leaves on the center: green, black or even black with a fruit and flower additive. Wrap with an envelope, prick on one side with a needle and place on the bottom of a large dry frying pan. Cover with a lid and start heating. When fragrant steam appears, place a plate with herring fillets directly on the envelope with tea. Cover and simmer for about 20 minutes.

Milk and herring caviar

These products are used as widely as the pulp. Milk and caviar can be fried, smoked, dried, but many believe that there is nothing tastier than pickling them, cutting them finely and putting them on a sandwich with butter. If you pickle or s altherring, then you can send caviar and milk to the same brine (marinade) as carcasses.

What to serve with herring?

Which fish is better than this with potatoes in rustic uniforms or young potatoes with herbs or sour cream? Side dishes from this vegetable are leading in this matter.

Popular combination of s alted or pickled herring with butter and black bread. This fish harmonizes perfectly with mustard and young onions. Homemade pickles, sauerkraut and barrel mushrooms are also herring's constant allies.