Salting herring at home

Who among us does not like the salt footprint. Of course, the easiest way to buy a ready-made salted fish is in the store, but you will rarely find a good salted fish: it's overshadowed, then, on the contrary, it's not enough. Therefore, salting herring at home is becoming commonplace for many.

In order for the resulting dish to be successful, it is extremely important to choose the right freshly frozen good herring. Here the selection rules are fairly simple, and it is easy to observe them. For example, it is better to take a herring smooth, without creases and bends, which can appear when transporting herring. The skin must be absolutely unbroken, not injured. The herring carcass should be evenly firm throughout the body, well-frozen, and without rusty yellow-brown spots. And be sure to pay attention to the back of the fish: if it is round, thick and equally dark gray - such a trail can be bought.

It is better to choose a fresh fat herring.

If you plan to pickle herrings at home, then you will need:

• 1 kg of herring, 6 tablespoons of salt, 3 tablespoons of sugar, 4 laurel leaves, 10 pairs of sweet pepper, a liter of water.
• Water should be poured into a saucepan and bring it to a boil.
• In the boiling water put sugar, pepper, salt, bay leaf. Marinade is required to cook on low heat for 10 minutes.
• Fresh or defrosted fish should be washed, and entirely, together with the head and with all the entrails to put in any elongated container (tray, plastic container, etc.).
• Then it is necessary to pour a cooled brine fish and put for 3 days in the refrigerator on the lower shelf.
• After this time, the herring should be removed from the brine, cut, separated from bones, cut into pieces, mixed with pickled onions, and you can also prepare various salads from herring.

Often, when salting occurs in the home, inside during the cutting it is caviar, it can also be used for making sandwiches, as it is remarkably salted with the fish.

This salting herring is also great for salting red fish, and mackerel.

However, if you are interested in something more original, then we can offer you the following recipe for salted herring in Korean.

Salting herring at home in Korean means using fillets. Peel and bones are required to be removed. The fillets should be cut into pieces 4 to 5 cm long. We do marinade. To do this, 100 gr. Sunflower oil must be fried finely chopped onion. Then remove the onions from the oil and put a tablespoon of sugar, as much salt, along the teaspoon of Adzhika, black pepper, seasoning for Korean salads, 100 gr. Table vinegar. Mix well and pour the fillet of the herring with the marinade obtained. The capacity with the fish is put for a day in the refrigerator for pickling. And then you can eat.

However, at home you can salt not only herring. It is also easy and simple to pickle capelin at home.

The capelin ambassador is made in a saucepan or a deep plate. A kilogram of freshly frozen capelin should be thawed at a temperature of no more than 18 ° C, until it becomes possible to divide the fish without disturbing its surface. Separate capelin must be rinsed with cold water and allowed to drain. Prepare half a liter of brine (concentrated brine): for this, half a liter of water should be poured into a larger container and dissolved in water 140g of salt. Then take 2 tablespoons of sweet pepper (pre-crushed), a teaspoon of nutmeg, a pinch of cloves and a teaspoon of sugar. All spices should be mixed thoroughly with sugar. Put the fish in a container, each row with a mixture of spices. The last row should be put a plate, without oppression. On the plate to pour out the brine so much that capelin was covered from above by 1 centimeter. Prepared in this way capelin must be cleaned in the refrigerator on the lower shelf and withstand no less than four days. Capelin is considered ready when it produces a juicy consistency, less dense than fresh fish, pleasant taste and smell. Then it can be served to the table.