Herring is a very interesting product, because it, like chocolate, contains the hormone of joy. A pickled herring – not just uplifting, but also gives a wonderful taste in the days of holidays and weekdays.
Tips for choosing fish
Before proceeding with marinating, you should make sure that the herring used for this is really high quality and fresh:
- it is preferable if the herring purchased belongs to Pacific and Atlantic varieties;
- despite the freezing on the fish should not be ice shell;
- meat in suitable specimens elastic,
- damage can only be on the scaly cover, and on the skin of herring they should not be (as well as “rusty” traces, indicating that the fat in the fish has oxidized);
- eyes should be bright, whole, bulging;
- gill and fins should not be observed;
- in the correct fish, the gills are colored dark red, have an elastic structure, do not fall apart (they also should not emanate bitter or putrid odors);
- Males of herring are considered more tasty, which can be distinguished by their elongated and narrow mouth (in females it is round);
- the best taste is given by large specimens with a thick back and rounded sides.
It is better to abandon the purchase of headless herring (there is no way to assess the condition of the eyes and gill), or if there is no choice, then with even greater care check it on all other points..
In order to cook salted herring, it is best to choose a fish that has eyes with a red iris (it has a higher fat content and is best suited for preparing a “fur coat”). Salted marinades are best used on lean fish with slightly muddy pupils (among other things, this is evidence that it has caviar).
|water –||1 l|
|table salt –||75g|
|sugar –||0.1 kg|
|bell pepper –||8 pieces|
|laurel leaf –||3 pieces|
|carnation –||3 pieces|
|Time for preparing: 60 minutes||Calories per 100 grams: 37 Kcal|
It will take only about a day for the fish to marinate on such a brine, although you can leave it there for a longer period if desired. A couple of days later, the taste and aroma will only become richer..
- Pour water into a suitable saucepan and add sugar and salt;
- Add pepper, cloves and bay leaf;
- Place the saucepan on the stove, turn on the gas, wait until the brine boils;
- Put out the fire, let the liquid cool completely (this is important, since the marinade with a temperature even slightly above the room makes the herring meat porridge);
- When the pickle is cold, and the herring is cleaned, washed, cut into pieces (smaller pieces of salted faster) and put into jars, you can start marinating;
- Pour the brine into the jar with fish pieces (it is desirable that bay leaf, pepper and cloves also get there);
- Close the jar with a removable lid and put on the shelf of the refrigerator;
- 24 hours later you can enjoy the taste of pickled herring.
Herring at home
This option of marinating will require only 12 hours of exposure, and after the product is already quite ready for use. True, the fish will be slightly salted, but perhaps this is exactly what you need.
- Herring fillet – 800 g;
- water – 2 l;
- shallot – 75 g;
- vinegar – 0.2 l;
- salt – 50 g;
- sugar – 150 g;
- mustard (seeds) – ½ tsp;
- pepper (peas) – 7 pieces;
- coriander (seeds) – ½ tsp;
- thyme – 5 g;
- chili pepper – 1 pod.
Preparation time: 0.5 hours (without taking into account 30 minutes for cooling the brine and 12 hours for insisting).
Calories: 36 kcal.
- Mix sugar, salt and vinegar in a saucepan, add water;
- Put the pot on the fire, wait for the brine to boil, extinguish the flame and throw peppercorns, mustard seeds, thyme and hot pepper into the saucepan;
- Wait until the marinade has cooled completely;
- While the brine is cooled, wash the fish fillets, cut into small slices;
- Remove the top layer from the bow;
- Cut the onion into rings;
- Place the fillets and onion rings in glass jars for blanks, pour the cooled marinade;
- Close the jars with lids, put in the fridge for 12 hours (for a pronounced taste it will take two or three days).
Marinade for salted herring with vinegar
To make salted herring even more tasty, you can just lightly marinate it with onions and apple cider vinegar..
- light-salted herring – 0.6 kg;
- onion – 1 piece;
- Apple vinegar – 1 tablespoon;
- vegetable oil – 2 tablespoons;
- sugar – 2 teaspoons;
- black pepper peas – 1 teaspoon;
- seasoning (universal) – to taste;
- boiling water (cooled) – 50 ml.
Cooking time: 20 minutes (excluding 2-3 hours for pickling).
Caloric content: 202 kcal.
- First of all, you need to prepare the herring, dividing it into pieces and pulling the bones;
- Cut the fillet into small pieces;
- Peel and chop the onion into rings;
- Put in a jar in layers of onions and herring, periodically sprinkling a pinch of seasoning;
- When all the fillet will be in the bank, put the pepper on top of peas;
- Pour all vinegar, vegetable oil and boiled water;
- Squeeze the fillet with a spoon, sprinkle with sugar and then squeeze again;
- Give the fish to marinate for 2-3 hours.
You can keep such herring in the refrigerator for up to 7 days..
How to Marinate Fish in Tomato Sauce
The sauce, in which the fish is marinated, is no less tasty than the herring itself. Therefore, products need for it especially carefully..
- fresh herring (large) – 0.6 g;
- onion – 1 piece;
- water – 250 ml;
- salt – 1 tablespoon;
- sugar – 1 tablespoon;
- Table vinegar (6%) – 50 ml;
- tomato paste – 150 g;
- allspice (ground) – 1 tsp.
Cooking time: 40 minutes (excluding 12 hours for pickling).
Caloric content: 110 kcal.
- Peel the herring (remove the skin, remove the giblets, rinse), cut into rather small pieces;
- Peel the onion, cut it into half-rings (note that the volume of the onion will be smaller during pickling);
- Stir the fish with the onions;
- You can start preparing the marinade: pour water (250 ml) into the saucepan, warm slightly;
- Add salt and sugar, stir until spices dissolve;
- Add pepper and vinegar, wait until the brine has cooled and mix it with tomato paste (the density should be similar to ketchup);
- Pour the sauce to the herring, mix everything (the sauce should cover only a little fillet pieces);
- Let the fish stand in the refrigerator for half a day (stir it periodically).
Ivasi in sweet and sour apples
To add an unusual flavor to the marinade, you can add apple and mayonnaise to it. This taste will surely surprise you..
- apple (sweet and sour) – 1 piece;
- mayonnaise – 100 g;
- horseradish root – to taste;
- salted herring – 300 g.
Cooking time: 30 minutes (excluding 3 hours for pickling).
Caloric content: 230 kcal.
- Rinse the herring, get rid of the head, tail and fins, gut and wash again in running water;
- Blot excess moisture with paper napkins, incise the carcass along the ridge line, remove the fillet;
- Get rid of small bones and remove the skin;
- Cut the fillet into small pieces;
- Apple wash wipe, cut into two halves, remove the seeds;
- Horseradish rinse and clean, with an apple and grate on a small grater;
- Mix a mixture of apple and horseradish in a separate cup with mayonnaise and mix thoroughly;
- Put the fish on a dish, pour the brine, cover with food film;
- Let it brew for 3-4 hours.
Fish in mayonnaise marinade
The easiest and most “handy” recipe, usually all the ingredients necessary for it can be found in the fridge in sufficient quantity on any day.
- sugar – 5 g;
- mayonnaise – 80 g;
- salt (large) – 5 g;
- vegetable oil – 30 ml;
- vinegar (table) – 40 ml;
- onion – 1 piece;
- fresh-frozen herring – 0.5 kg.
Cooking time: 40 minutes (and 3 hours for pickling).
Caloric content: 217 kcal.
- Peel the onion and cut into rings;
- Defrost the fish, separate the fins, tails and heads, remove the ridge and small bones;
- Rinse the remaining fillet and cut into thin slices;
- Mix salt, mayonnaise, sugar, oil and vinegar (to achieve the formation of a homogeneous mass);
- Put the fish and onion in a suitable dish, pour the marinade in there, and mix gently;
- Set oppression on top of everything and let the fillet infuse for three hours (at this time, put the dish on the fridge shelf).
How to make marinade for onion to herring
You can pickle not only the herring itself, but also the onion to it. This appetizing snack will appeal to many..
- onion – 1 piece;
- sugar – ½ tsp;
- salt – ½ tsp;
- vinegar – 1 tablespoon;
- boiling water – 250 ml;
- vegetable oil – 30 ml.
Cooking time: 15-20 minutes.
Caloric content: 204 kcal.
- Peel the onion, chop it into ringlets, pour a glass of boiling water over it;
- Drain, salt and sweeten ringlets, add vinegar;
- After 10 minutes, pour the marinade with onion directly onto the sliced fish;
- Before serving food, you need to season it with vegetable oil..
A distinctive feature of this recipe is that there is no need to wait long until the herring is marinated..
Recommendations for the note
When buying whole herring for pickling, please note that:
- You will need a very well-ground knife;
- For cutting it will not be possible to use a wooden board, since it is simply impossible to wash out the fishy smell from it;
- To remove the smell of fish from plastic glass surfaces, you can wipe them with fresh lemon.
These small notes will allow you to get even more pleasure not only from the dish itself, but also from the process of its preparation..