Perhaps, without a plate with fragrant slices of the incomparable taste of herring, no festive feast can do. Today, we decided to open several secrets of how you can at home, it's tasty and very simple to salt your favorite herring.
How quickly to salt the whole herring at home?
Ingredients:
- freshly frozen carob steels - 2 pcs .;
- cooking salt - 3 tbsp. spoons;
- granulated sugar - 1,5 tbsp. spoons;
- vegetable oil - 2 tbsp. spoons.
Preparation
The carcasses of the herring are very slightly thawed, and then we gut from them the entrails, we take out the gills and cut off the large fins. Under a stream of running water, we wash both fish and in all available places we grease them with vegetable oil. Sugar sand is poured into a small bowl, we pour out the kitchen salt to it and mix it together with a teaspoon. Now we put this mixture on all the places that were oiled before.
Then for one carcass we take two turns of the usual printed newspaper, add them together and put one fish on one corner edge. We bend under it a corner, close it inside the edge of the newspaper, and after wrapping the herring like a roll in paper until the edge until it ends. In the same way, we wrap the second fish and put them both in the refrigerator compartment. You can eat this herring in 36 hours.
How to salt herring with slices at home - recipe
Ingredients:
- herring (freshly frozen) - 3 pcs .;
- fine sugar - 1 tbsp. a spoon;
- a large salt - 3 tbsp. spoons;
- black ground pepper - 1 teaspoon;
- fragrant ground pepper - 1/3 tsp.
- sunflower oil - 50 ml.
Preparation
All the carcasses of the thawed herring are gutted in the usual way, we cut off their heads to the upper fins, the fins themselves and, of course, the tail. Each of the prepared fish is cut with a sharp knife into pieces, not more than three centimeters wide.
In the bowl, we pour salt in a large grind, but take the sugar on the contrary fine, pour black and ground sweet-smelling pepper to them. All these friable good mix and begin to dip in this mixture, each of the pieces of prepared fish. Take a small saucepan or bowl, and starting from the edges of the walls we lay in a circle all the pieces of our herring. So we fill the bottom first, and then we lay out the remaining rows for the same sample. Cover the container with a lid or a plate and send it to the refrigerator for 30 hours. Then wash each piece under a stream of cold, running water, and place them in a clean tin or jar. Over the whole fish pour fragrant oil and put the herring in the refrigerator or just start its active eating.
How correctly to salt herring in brine at home?
Ingredients:
- large herring carcasses - 3 pcs .;
- water - 1,2 l;
- kitchen salt - 4,5 st. spoons;
- sugar - 2 tbsp. spoons;
- black pepper - 7 peas;
- sweet pepper - 5 peas;
- laurel leaf - 4 pcs.
Preparation
Pour water into a saucepan or an iron bowl, salt in it, then we pour sugar, put laurel sheets, peas of black and fragrant fragrant pepper, and then put everything on the hotplate of the plate.
When this fragrant pickle boils, we will time it and give it a good time to boil for 6 minutes. Now we take him to the coolest place, so that he soon freezes.
Taking the fish out of the freezer, letting her lie down at room temperature for literally 30-40 minutes, and begin to cut it: pulling the insides, cutting off the heads and large fins we do not need in this recipe. Slightly rinse the carcasses with clean water and lay them in arcs in a clean bowl. We pour all the already prepared brine cooled by this time, put a plate in this bowl so that it enters the bowl with fish, place a jar of water on the plate and place this structure in the refrigerator. Solim fish in this wonderful brine for about 22-24 hours, and afterwards we are already enjoying its spicy aroma and wonderful taste.