Often we buy ready-made herring in stores.
It remains only to cut, add onion and serve to the table.
But the taste of the finished product does not always meet our expectations.
Fish can be under-salted or, on the contrary, over-salted. And the freshness of this product is very difficult to determine.
Today we will tell how to cook a tasty herring at home.
Tasty herring at home - the basic principles of cooking
First you need to choose the "right" herring. The taste of the future dish depends on its quality and freshness. For salting, choose a chilled, fat herring with a thick back. Pay attention to the belly of the fish. The yellowish tint indicates that the herring is stale.
There are lots of ways to cook a tasty herring at home.
For the easiest way, you only need fish and salt.
Before salting, herring must be properly processed. If you use frozen fish, it must be completely thawed. Then rinse the herring under the tap and gut. To remove the head, tail and fins or not, decide for yourself. Grate the fish carefully with finely ground salt inside and out. Place the product in a container and tightly close the lid. Soak the fish for a day, then turn the herring over and put it in the fridge. Salt another 12 hours.
Before serving, remove the herring from the container, cut it into pieces two centimeters thick. Put the fish in a plate, flavor it with onion rings and pour over vegetable oil.
Recipe 1. Tasty herring at home in brine
Ingredients
two herring carcasses;
liter of filtered water;
50 g of finely ground salt;
30 ml of vegetable oil;
25 grams of sugar.
Method of preparation 1. Wash herring under the tap. Break the belly and gut the fish. Head and tail cut off. Cut off all the fins from the carcass. Put herring in a container or jar.
2. Add sugar and salt to water. Stir until complete dissolution of the crystals. Put the dishes with the solution on the fire and boil. Remove from heat and cool.
3. Pour into the cooled brine vegetable oil and mix.
4. The resulting brine pour herring and tightly close the lid. Send the tank of fish to the fridge. After three days, the herring is ready! Take it out of the brine, cut into small pieces and spread on a plate. Sprinkle with chopped onion and sprinkle with lemon juice.
Recipe 2. Delicious herring at home with coriander and onion
Ingredients
two large herrings;
300 ml of drinking water;
80 ml of apple cider vinegar;
two pinches of peppercorns mixture;
pinch of sugar;
50 g of fine salt;
two pinches of coriander seeds;
two large onions.
Method of preparation
1. We wash the herring under the tap, remove the tail, fins and head. Cut the carcass into pieces.
2. Bulbs are cleaned, rinsed and cut into rings of medium thickness.
3. In a skillet mix sugar and salt. Add vinegar to this mixture, pour water and put the saucepan on the fire. Heat, stirring constantly, until the sugar and salt are completely dissolved. Do not boil! Remove from heat and cool brine.
4. Pieces of herring are laid in a container, perelyvaya fish onion rings and evenly distributing allspice and coriander. Fill the herring with the cooled brine, tightly close the container and send in the cold for two days. Served with boiled potatoes and black bread.
Recipe 3. Tasty herring at home spicy salted
Ingredients
liter of filtered water;
two large herring carcasses;
50 g of salt;
25 grams of sugar;
3 buds cloves;
2 bay leaves; 5 black peppercorns.
Method of preparation
1. Rinse the herring well under the tap. Break the belly of the fish and remove the entrails. Cut the gills and rinse the herring again.
2. Pour filtered water into enamel bowl. Add sugar, salt and all spices to it. Put the dishes on the fire and boil.
3. Fold the herring into a suitable container and fill it with cooled brine. Tightly close the dish with the fish and put it in the fridge for three days. Cut the finished herring into pieces, put on a plate, sprinkle with onion rings and pour over the sunflower oil.
Recipe 4. Delicious herring at home using the dry method
Ingredients
dried sweet paprika;
two large herrings;
2 bay leaves;
5 g sugar;
50 g of coarse sea salt;
spices for fish;
a pinch of ground pepper mix.
Method of preparation
1. Defrost the herring, separate the head and tail. Cut the belly and take out the insides. Rinse fish thoroughly under running water. Soak herring with paper napkins.
2. Make a spicy mix for dry salting. Grind the bay leaf. Mix it with sugar and salt. Add ground sweet paprika, fish spices and pepper mixture. Mix everything again.
3. Herring carcasses rub well outside and inside. Put the fish in a plastic bag and send it in the fridge. Marinate herring throughout the day. After the allotted time, remove the fish from the bag and rinse it under the tap. Cut into slices, put on a serving dish, sprinkle with chopped onion and sprinkle with vinegar.
Recipe 5. Tasty herring at home. Express salting
Ingredients
two large herring carcasses;
bay leaf and black pepper;
liter of filtered water;
200 g of coarse sea salt.
Method of preparation
1. Wash large herring carcasses under the tap. Do not gut! 2. Pour water into a saucepan. Put it on the fire and boil it. Gradually add salt to the boiling water until it begins to settle to the bottom of the saucepan. Add spices.
3. Cool the cooked pickle. Put the herring into suitable dishes and pour it with chilled pickle. Leave the fish for an hour. Then send it to the fridge. To sustain it in brine and a half days.
4. Before serving, rinse the finished herring under the tap, cut into slices, put in a plate and sprinkle with pickled onion rings. A little water with vegetable oil.
Recipe 6. Tasty herring at home with cardamom and garlic
Ingredients
chilled herring carcass;
two cloves of garlic;
20 g of coarse salt;
a pinch of cardamom;
two bay leaves;
5 g sugar;
a pinch of peppercorns mixture;
half a liter of filtered water.
Method of preparation
1. We thaw a large herring, remove the head and tail. Make a cut on the abdomen and remove the insides. Cut off fins from the carcass. We rinse the herring, wipe it with a napkin and cut it into pieces.
2. Peel the garlic cloves and cut them into slices. Put them in a heat-resistant bowl, add crushed bay leaf, pepper, sugar, cardamom and coarse salt. Fill spices with water and set on fire. Cook the brine a couple of minutes after boiling. Remove from heat and cool completely.
3. Put the pieces of herring in a jar, pour the fish with brine and tightly close the lid. Fish sent into the refrigerator for two days. We cut the finished herring into fillets, put it on a plate, top it with pickled onions and serve with black bread.
Recipe 7. Delicious herring at home with ketchup
Ingredients
large herring;
a pinch of ground pepper mixture;
200 ml of filtered water;
30 ml of ketchup;
30 ml of table vinegar;
pinch of sugar;
30 g of coarse salt;
large onion head. Method of preparation
1. Clean the onion, wash and shred with neat rings. We spread onions in a saucepan.
2. Salt and pepper onions, add ketchup to it and pour in filtered water. Mix and set on moderate fire. Constantly stirring, bring to a boil.
3. Remove from the heat, pour vinegar into the marinade, mix and cool.
4. Defrost the herring, cut off all unnecessary from the carcass. Remove the head, make an incision on the abdomen and remove the insides. Rinse the fish under the tap and dry it with napkins. We remove the skin from the carcass and cut it into small chunks.
5. Put the pieces of herring in a suitable dish, pour the cooled brine, tightly close the lid and send in a cool place for a day. Serving herring with boiled potatoes and Borodino bread.
Tasty herring at home - tips and tricks
- If you use frozen herring, thaw it properly to keep the juiciness and tenderness of the product. Leave it in the fridge for a day. During this time, it is completely defrosted. This method will save all the nutrients.
- Before salting the herring, be sure to wash and gut it. If you leave your head, be sure to remove the gills, otherwise the taste of the dish will be spoiled.
- Cooked whole herring may stay in brine for about a week. If you did not have time to eat it during this time, disassemble the fish into fillets, put in a separate dish and cover with vegetable oil. This will avoid excessive salting. Herring in oil can be stored for two weeks.
