How to s alt Norwegian herring at home: a step by step recipe

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

Norwegian herring is a fish loved by the people. In cold, clear waters, it grows softer and fatter. These properties significantly affect the taste. There is no full-fledged table on a holiday when you cannot find Norwegian herring on this table, cooked with love and according to a time-tested recipe. To make our table always happy with the presence of such a great, albeit simple snack, we urgently select the best way to s alt fish.

Where can I get it?

Before testing the instructions for s alting Norwegian herring, we will select the best specimens. It is unlikely that you will easily be able to get (catch) a fish if you do not live in the immediate vicinity of its location - in Norway. And this means that it's time to go to a store that has proven itself well. Buy frozen Norwegian herring here.

Herring Contest

Herecriteria for selecting raw materials for a future snack:

1. If you see a fish that has a uniform color, going to the gamut of steel, with a dense, but not swollen, light belly, most likely, you have a Norwegian herring of good quality.
2. Pay attention to the eyes and gills. The eyes are whitish. The gills of the carcass are light in color.
3. The skin should be free of damage and yellowish stripes. Their presence indicates a long storage of fish in improper conditions. There is also a good chance that she has been frozen more than once.

An important condition when buying any fish - do not take the one that went on sale without a head. There is a high probability of throwing money away.

Proper defrosting

Before s alting Norwegian herring at home, it must be thawed. And even if you want to start testing the s alting recipe as soon as possible, you should be patient. For this reason, we immediately dismiss the idea of using a microwave oven for the procedure. Hot and even slightly warm water is also prohibited. It remains a slow defrosting in the refrigerator. This method is the most gentle not only for the appearance of the fish: the taste with the benefits of the final product will significantly benefit from competent defrosting.

So, put the dishes with the fish in the refrigerator for 8-15 hours. After the fish has defrosted, let's start pickling.

Norwegian herring pickling recipe

Products are given based on a half-kilogram carcass of fish. Before starting the practice, you should weigh your thawed herring and calculate the exact number of components:

• herring - 500 grams;
• coarse s alt, no iodine added - 5 tablespoons;
• sugar - 2 tablespoons;
• water - 1.5 liters;
• allspice black (peas) - 5-8 pieces;
• lavrushka leaves - 2-4.

Step by step cooking guide

You just need to pickle the herring using the instructions below.

1. Rinse the defrosted carcass in cold water.
2. Cut out the gills, but do not touch the belly and giblets. This will keep more juice in the product.
3. Pour water into a saucepan and put it on the stove. Add s alt, sugar and bay leaf with pepper to it. Boil over low heat for no more than a minute. At the same time, make sure that the crystals of sugar and s alt are completely dissolved in the future brine. Cool the resulting liquid.
4. In a suitable container, put the herring on the barrel. Now fill the fish with cold marinade. If, for some reason, you managed to pick up a container so that in the end the fish disappeared completely in the brine, it's okay. In the process (for some time) turn the herring from one side to the other. The procedure contributes to uniform s alting of the carcass. But in no case do not dilute the resulting solution: a decrease in its concentration will cause the fish to become musty.
5. Full s alting process - three days. However, on the second day after immersion in brine, you cantry herring. If the taste already suits you, feel free to take it out and eat to your he alth.

Light-s alted Norwegian herring

S alted fish is liked not only by adults, but also children (in reasonable quantities) can be treated to it. Component List:

• two large fish;
• sugar - 3 tablespoons;
• s alt - 2 tablespoons;
• water - 1\2 liters;
• vinegar 9% - 20 milliliters;
• spices to taste (these include peppercorns and bay leaf).

Instructions

Pour water into an enameled container and bring to a boil on the stove. When the liquid begins to release small bubbles, add s alt and sugar. Throw the pepper with bay leaf into the brine and boil them moderately for two minutes. At the end of boiling, pour out the entire rate of vinegar indicated in the recipe. Russell is ready. Let it cool completely.

To get a delicious snack, as in the photo, we wash the Norwegian herring in cold water, but do not clean it from the insides. Place in a suitable dish. You can even use a glass jar. Fill the herring with brine and, having covered it, put it in a cold place for a day.

Dry s alting

The method of such pickling is recognized as the most labor-intensive. Let's test it to see for ourselves. Product Range:

• Norwegian herring - 2 pieces;
• 2 tablespoons coarse s alt;
• sugar - 1tablespoon;
• ground pepper and other spices suitable for fish are allowed to taste.

Wash defrosted herring carcasses. Let's cut off the head. Let's gut the insides. Then we remove the skin from each herring carcass. Take out the bones and spine.

Mix s alt, spices and sugar in one container.

Put the resulting fillets in a bowl and evenly sprinkle with a dry pickling mixture. Now leave to ripen for 7-8 hours at room temperature. After this time, we put the fish fillet in the refrigerator, and it needs to stay there for another forty-eight hours.

Dry s alting with pepper and bay leaf

Use a strong plastic bag for s alting. What you need from the products:

• 1 medium herring;
• sugar - teaspoon;
• s alt - heaping tablespoon;
• laurel leaf;
• pepper mix - to taste;
• optional - dry dill, coriander.

How will we cook

Rinse the defrosted fish in cold water and remove its excess from the surface of the carcass. Then cut off the head of the herring. Leave the insides intact.

Put the fish carcass in a clean bag. Sprinkle with sugar and s alt. We also pour other spices into the bag, which we decided to use in pickling Norwegian herring.

Shake the bag to evenly distribute the mixture of s alt, sugar and spices. We tie not very tightly. We place the fish packed in this way in any flat container with sides. We put in the refrigerator to continue the process. Periodicallyyou will need to move the herring: turn it over for better s alting. After three days, we remove the finished herring from the refrigerator. We clean the insides from the carcass. We cut, as usual, and taste the finished snack.

You can keep the finished s alted herring for no longer than seven days in the refrigerator. Fish can be frozen if needed. In this case, the shelf life increases to a month. Frozen s alted herring should be thawed in the refrigerator before use.