Herring salad: tips and recipes

Herring spicy salting is a traditional dish on the table of Russian citizens. However, the first fish was salted in the XIV century by Beckel, a Dutch fisherman who, thanks to his discovery, became famous throughout Europe. In Russia, the recipe for salting came after a century, and the delicacy not only took root in the country, but also became a traditional national dish. After that, Russian cities began to invent their own unique recipes and technologies for pickling herring. Today, Russia is one of the leaders in the export of salted herring to other countries of the world.

Herring salad: tips

Herring can not only be bought in the market or in the store. This delicious and very useful product can be cooked at home independently, observing the basic rules.

For pickling, you should take only fresh fish, which was recently caught. Categorically it is not recommended to use frozen, damaged or hardened fish. A dish made from such raw materials will be not only not tasty, but also dangerous for health. The best species for pickling are mackerel, salmon and herring, because they ripen faster than others.

Herring spicy salting is better to cook, using fatty fish caught on the eve of autumn or spring spawning. At this time, the fish is most stocked with fat, and its taste and value is maximized.

For home salting it is better to take a large salt, preferably sea salt. It will allow to keep moisture in the fish, without damaging its peel.

Slightly salted herring of spicy salting is considered poorly salted and is a source of harmful microorganisms and parasites that can cause serious harm to the human body. They are resistant to vinegar and salt. Therefore, in order to prepare a safe product, it is necessary to take a brine solution of not less than 11% concentration.

Herring spicy salting must be prepared in wooden kegs, enameled dishes or glass jars. A small fish should not be gutted, which can not be said about large or medium fish. For salting small and medium-sized individuals at home, use a syringe, which is injected into the stomach with a saline solution. A large herring is gutted and cut into portions.

Herring salad: recipe

For cooking, take fresh fish, large salt (100 grams), clean water (1 liter), cumin, cloves, bay leaf, sweet pepper, and sugar (2 tablespoons).

First of all, a brine is made, for which spices, water and salt are prepared. All fall asleep in a saucepan and bring to a boil, then cool to room temperature. Herring should be properly gutted, make a fillet of it and cut it into small pieces. After that, they are placed in a container, poured brine, shaken and put for two days in the refrigerator.

The recipe for salted herring of spicy taste also implies the use of fresh fish (1 kg). You should take a large salt (3 tablespoons), water, vinegar (2 tbsp.) Or wine (half cup), sugar (1 tbsp.), Spices and onions. Brine is prepared, as in the first case. Onion cut into rings and pour the herring over them, then pour in brine. The dish can be served on the table after 24 hours.