Salted herring has long since become a dish of Russian cuisine, although the process of salting the fish for the first time was done far beyond the borders of our immense Motherland. Many housewives prefer the store product, because they do not know how to pickle herring entirely at home. The secrets of this process are to be revealed today.
Dish of national cuisine: culinary secrets
To pickle herring at home as a whole, you need to know some rules. First of all, the hostess needs to choose a high-quality and fresh fish carcass. When choosing herring for salting, you need to pay attention to the following aspects:
- carcass must be whole, intact, with rounded shapes and uniform color;
- only fresh chilled carcass is suitable for salting;
- in no case do not take the cut fish, because this is the first sign that the herring is not quite fresh;
- herring with milk is fatter and tastier, and with caviar is drier and harder;
- ideal for salting - Pacific or Atlantic fish;
- Baltic herring may contain impurities of heavy metal compounds;
- the eyes of fresh herring will be slightly bulged out, and the fins will be tightly pressed against the carcass.
Now you know how to choose the right fish for salting. But what is the preferred salting method? Today salted herring can be a variety of ways:
- in brine;
- dry method;
- in portions.
It is best to salt the whole fish carcass, without cutting it. The only thing you need is to thoroughly clean the gills. Untreated fish salted evenly and get juicy. Before salting, pay attention to several other aspects:
- for salting fish use enameled or plastic container;
- necessarily need a pressure for uniform salinization of herring;
- marinade bring to a boil, and then completely cooled, only after that pour them herring;
- in the marinade in the classic recipe add pepper-peas and laurel leaves;
- You can salt the fish exclusively in the refined vegetable oil;
- for salting use only coarse salt;
- using fine salt, we can over-salt or over-salt the product, and take the coarse-grained salt as much as needed;
- if you have not taken the fish out of the pickle in time, then it will turn out to be salted, in this case, you can correct the situation by soaking the herring in cold milk.
Delicious snack to your table
Now we will learn to salt herring entirely at home. This recipe is very simple and requires minimal financial costs and time. We will use sea salt, but only not flavored. But you can, in the absence of such, replace it with ordinary coarse-grained salt.
- 150 grams of coarse sea salt;
- to taste cloves;
- 1 tsp. seasonings for salting;
- pepper and peas - 8-10;
- 2-3 pieces laurel leaves;
- grain mustard - to taste;
- to taste coriander;
- 750 g of filtered water;
- 1 tsp. sugar sand;
- Herring - 2 pcs.
- We prepare all the necessary spices, the number of which can be changed in accordance with their taste preferences.
- In thick-walled, better enameled, pour the dishes filtered water and bring it to a boiling state.
- We breed salt and granulated sugar in water.
- Add to the water prepared seasonings, mix everything well.
- Cool the cooked marinade.
- We spread the herring in a plastic or enameled container and fill it with cooled marinade.
- Top put the oppression and poison herring for pickling in the refrigerator for 48 hours.
Herring in a can - simple, fast and very tasty
There is another option for salting herring at home entirely. So, many housewives salt herring in the bank. To do this, it is better to choose a glass container with a wide neck, so that you can properly tamp the fish inside the tank. Bank carefully washed and dried beforehand. You can even sterilize it.
This recipe is designed for 4 kg of chilled herring. If you pickle less fish, reduce the proportions of all the ingredients for the marinade accordingly. We pre-carcass the carcass, removing the head and insides.
- 4 kg of herring chilled;
- 1500 ml of filtered water;
- 3 ½ tbsp. l sugar sand;
- 3-4 pieces laurel leaves;
- 1 tsp. coriander;
- 1 tbsp. l peppercorns;
- 7 ½ tbsp. l coarse salt.
- Pour the filtered water into the pan, then dissolve the sugar and salt in it.
- Add all the seasonings to the water.
- We bring the marinade to a boil, boil for 3-5 minutes, then set aside from the heat and cool.
- Next, we prepare the container for salting herring. It should be crystal clear.
- We cut chilled herring, removing the head and entrails.
- We spread herring in a jar in layers, properly tamping the carcass, but without violating their integrity.
- Fill the jar to the top. If the whole herring does not fit, you can use another container or cook another dish from fish.
- We take the cooled, but slightly warm marinade and begin to slowly pour it into the jar.
- Pour in small portions so that the liquid is well leaked to the bottom of the jar and fill all the voids between the herring.
- Next, take a knife and gently insert it into the jar along the wall.
- Slightly move the herring to air out, and the marinade filled the tank.
- Fill the marinade to the top and tightly close the jar lid.
- Put the jar in the fridge or cellar and leave for three days.
- During this time, herring salted and get very tasty and fragrant.
The remaining marinade you can not pour out, and put in the refrigerator. As the cans are emptied, the marinade must be added to ensure that the herring is still completely covered with brine.
Now you know all the secrets of home herring pickling. As life practice shows, not one feast is complete without this simple, but at the same time very tasty and savory snack. Salted herring can be served on the table, seasoned with onions, greens or a sauce, such as mustard, sour cream, tomato. Enjoy your meal!