Marinade for herrings: how to make fish even tastier

Herring is loved by many people and as a fish dish, both as an appetizer and as a component of sandwiches. However, not all are satisfied with the quality of the factory salting, or you want a different taste. Such ghosts have come up with many ways to alternate salting your favorite fish. And each pickle for herring will give her a new, often unexpected taste. In this article we will look at some very interesting recipes that will interest any fan of herring.

Apple notes

To begin with, we will offer a more or less traditional marinade for herring - with vinegar. However, additional components have ennobled the usual standard. Take half a glass of vinegar, it pours two spoons of sugar, a few peppercorns (you can take both fragrant and black), a laurel leaf (break), half a finely chopped red onion, half a sour green apple (also chopped or grated), one chopped gherkin And a tablespoon of capers. In the tray, layers of marinade and freshly sliced fillets are added, the dish is filled with cold water, closes more tightly and hides in the refrigerator for a couple of days. Especially good is a fish with onion rings, mustard and sour cream.

"Sherry"

Very interesting is a marinade for herring, the recipe of which includes wine. In particular, it is proposed to use sherry. A spoonful of sugar dissolves in a glass of wine, there are added three spoons of wine (in the original - sherry, but checked: wine is suitable) of vinegar, and the marinade is savored by a pinch of white pepper. Again, fillets are cut (pieces and taken already salted) and a large red onion (semicircles). Herring is folded into a container, sandwiching onions, poured with marinade and aged for at least a day. Keep up to two weeks without compromising quality.

Ginger marinade "Matias"

Not everyone knows that baked herring itself is a delicacy. However, before cooking, the fish must be marinated. The ideal marinade for the herring to be sent to the oven is done in this way: a little less than half a liter of water, half a lemon juice, two tablespoons of liquid honey, the same amount of sesame oil and half a cup of soy sauce are mixed in one container. Two spoons of freshly ginger, a teaspoon of pepper and two pressed garlic cloves are added to the liquid. The sauce is mixed, half a kilogram fillet of fresh Norwegian herring is poured into it, which is left for half an hour for marinating.

"Swedish glazier herring"

Such a mysterious name is a pickle for salted herring, which I want to give a new flavoring sound. A third of a kilogram of fish fillets weak salting for three to four hours soaked in water, after which it is dried and cut into narrow slices. Carrots are cut with straw, two onions (again red) - transparent half-rope, and half-lemon - very thin circles. Half a glass of water is boiled, 2 spoons of sugar are dissolved in it, a third of a glass of wine white vinegar is poured into it, and the fire is immediately quenched. In a hot still marinade, carrots are plunged and spices are poured: one and a half teaspoons of mustard in beans, half a spoonful of sweet and black peppers, and two leaves of laurushka. A layer of fish is laid out in a glass jar, then a lemon, followed by a bow, and all this is poured with marinade. In the cold, herring should stand for three days, after which it is swept off the table by enthusiastic eaters.

Norwegian village herd of Gerda

This marinade for herring allows you to get the finished product very quickly - literally in three to four hours. Connect half a cup of tomato puree with a quarter of the same juice, three tablespoons of olive oil, ground with fragrant and black pepper (to taste), salt and a half tablespoon of sugar. All this is whipped, gradually half a cup of cream is poured into the mixture. Pieces of herring fillets are placed in a jar, alternating with half rings of red onions and layers of marinade - it turns quite thick. Believe me, you do not even suspect how delicious this fish can be!

Honey herring in Danish

This is another marinade for the salted herring - this time of Danish origin. Mix half a glass of sour cream, two tablespoons of strong mustard, one spoonful of brandy (you can substitute cognac or vodka) and wine vinegar and five spoonfuls of light honey, like acacia or lime. Salt and ground pepper are added to taste. Herring is shifted with onion rings and garlic plates, poured with marinade and stays in it for about a day.

Herring in Icelandic

Seaside countries have invented their fillings for such a popular fish. Icelandic marinade for homemade herring consists of half a glass of water, three tablespoons of sugar, one teaspoon of salt and cinnamon, half a spoonful of white ground pepper, 10 ground cloves and a large spoon of chopped ginger. All this is boiled, filtered, after which a third of a glass of sunflower oil is poured into the mixture, two spoons of red wine and apple cider vinegar. This mixture is filled with sliced fillets for a day (keep in the cold). The most delicious such herring will be in a multi-layer sandwich with apples on black bread.

Instead of vinegar - vodka

Many people believe that it is impossible to marinate anything without vinegar. Exceptions are made only for shish kebab meat - there the choice of the basis is quite large. However, there is a marinade for herring, the recipe of which is successfully dispensed with without this sour ingredient. A small extremely sharp pepper finely chopped and rubbed with a teaspoon of lemon juice and two slices of chopped garlic. Add a little dill, a third of a small spoonful of sugar, half a cup of lean oil and a dessert spoonful of vodka. With such a composition, the cut fillets are poured and stand in the refrigerator for several hours.

Note that, whatever marinade for a herring you choose, the main thing is the quality of the fish. And pay attention - all the recipes are designed for the already cut fish, and also portioned cut. You can, of course, marinate and whole carcass, but then you'll have to wait much longer.