Herring salted: cooking recipes

Селедка соленая – самая простая и недорогая cold appetizer. It can be found on any table and in any corner of our country. However, this was not always the case. This fish appeared in Russia only in the 15th century, when, in fact, it was learned to salt it. Before that, it served as food for the poor and beggars exclusively in boiled and fried form. It is interesting that the name of its fish was, most likely, from the word "salt", but through the Little Russian dialect - the word "sil" gradually turned into "sildi". So even the name suggests that the herring should be salty!

The most important stage in the preparation of thisdishes like salted herring are the right choice of the source product. We will not bore you with unnecessary details - it is unlikely that the average buyer will be able to distinguish Baltic fish from the Pacific one by eye. It is necessary to know the following: the herring for pickling should be large (greasy), without visible damage, with a head, with tightly pressed fins, with a natural color without signs of yellowness.

Второй важный шаг – правильная разморозка рыбы.You can not defrost the herring under hot and cold water and in a microwave, even in a special "defrosting" mode. The best option is to allow the fish to thaw in the refrigerator at a temperature of no higher than + 5 ° C.

The best and simplest recipes

1. Herring salted spicy salting

This is the simplest recipe for pickling.Clean and wash the fish, remove the gills (otherwise the finished product will be bitter) and put it in suitable utensils. Brine: one liter of water, two large spoons of salt, one (without a slide) a spoonful of sugar, black and sweet pepper and a couple of bay leaves. Bring the brine to a boil, cool and pour the fish. You can eat in a day.

2. Traditional herring salted herring

For this, the dish must be cooked correctlya saturated salt solution - the salt should be added to hot water until it ceases to dissolve. Then the liquid is brought to a boil, if desired, add spices - mustard seeds, coriander, bell pepper and bay leaf. Then, pre-prepared fish are poured into the cooled brine, which is laid back up. The capacity should be left for about an hour at normal temperature, and then put into the refrigerator for one or two days. Important: if the skin is damaged by the fish, it will turn out to be salted.

3. Herring salted with dry salting

The fish must be cleaned and rinsed, removedgills, and then carefully dry the carcass with paper towels. Then mix 1.5 tsp. salt, 1 tsp. sugar and 0.5 tsp. black pepper and rub this herring mixture inside and out. After these manipulations, the fish should be wrapped in several layers of food film, put in a convenient container and put into the refrigerator for two days.

Sometimes housewives transplant spicy brine oruse an unsuitable fish. The result is a very salted herring. What to do in this case? You can use the old and well-proven method: soak the herring in milk. It will become very delicate and unusually tasty. Another, equally effective method is to fill the fish with cold water and change the liquid every 3-4 hours. In a day all the extra salt will be washed, though, and the herring will become more fresh. In order to give it a piquancy, we recommend to shift the fish with pickled onion and add a little unrefined sunflower oil. Another excess of salt can be removed if you soak the fish in tea.

All of these methods are good, but there are quitea legitimate question: "What if the herring is salty in the extreme, but you want to eat it right now?" To do this you need to mix the fish with some product that absorbs salt well. Of course, for this, you will have to cut the herring into fillets and make it a sandwich mass or minced meat. Avocados, boiled potatoes and egg whites are perfect as a supplement. Cooked product should be spread on white or black (slightly dried) bread. Very simple and incredibly tasty!