Lightly salted herring. Recipe for cooking at home

Lightly salted herring, the recipe of which is described in this article, is the favorite dish of most people of our country. Each housewife knows how difficult it is to find a good fish in the store - then it is not served, then, on the contrary, too many spices will be put. After reading our recipes, you can prepare this wonderful dish yourself, without spending too much effort on it.

Lightly salted herring

Modern doctors and nutritionists often argue about the useful and harmful properties of this type of canning. On the one hand, the fish prepared in this way contains enough fat - 20-30%. However, basically, these are all the useful fatty acids that a person should receive every day. Lightly salted herring will not do much harm to your figure, unless you mix it with other fats and fast carbohydrates. So, the beloved "coat" does not have to decorate your table every day, otherwise the extra pounds will very soon come true. Do not forget that the salt contained in such a fish detains water in the body. And this means that, having risen on the scales in the morning, you can see a significant increase in weight. But this should not be frightened, since the water will naturally go away in a natural way, along with figures scarying every woman.

Salting herring in brine

Many people refuse to buy a finished product in supermarkets, as they have heard many stories about unscrupulous producers and sellers. As you know, the smell of rotten fish is most easily concealed if it is kept for several days in a marinade or smoked. Nowadays, such cases do not occur very often, but it is still safer to cook the fish yourself.

So, a salted herring, a recipe:

• Pour in a container of one liter of pure water and bring it to a boil. Then add three tablespoons of sugar, six spoons of salt (without top), three or four laurel leaves, cook our marinade for a few minutes.

• Defrost the unfrozen fish (one kilogram) under running water and put in any container. It can be a three-liter can, but it is most convenient to use an oblong plastic container.

• Brine cool and fill them with fish. After that, the container should be sent to a cold place for three days.

Ready herring can be used for salads, snacks and pastes. If inside your fish is caviar, then you can also cook delicious sandwiches from it.

Dry pickling

Herring salted home is good because it does not contain artificial preservatives, sweeteners or flavor enhancers. Confidence that you are feeding a natural product on the table will save fears for the health of your family members. And very tasty such a salted herring is obtained.

Recipe:

• Defrosted or fresh fish (one kilogram) cut on the back, and then separate the fillets from the bones.

• Mix two tablespoons of salt and one teaspoon (with a slide) of sugar. If you like spicy taste, then you can add black pepper, chopped dill or juniper berries. Rub the resulting mixture of fillets, wrap in a package or food film and put the product in the refrigerator. After 12 hours it can be turned over, and in two more days the delicious snack will be ready.

Herring for a snack

If visitors are going to come to you, and you are not ready to receive them, then you will get a recipe "Fresh-salted herring of instant cooking". What should be done:

• Mix three teaspoons of salt, two teaspoons of sugar, four teaspoons of tomato paste, four teaspoons of spicy carrots in Korean, six large spoons of vegetable oil, one teaspoon of vinegar (70%). Pour everything cold with boiled water (250 ml).

• Rasproshite three large herrings, separate from the bones fillets and cut it into slices.

• Put the fish in a deep bowl, pour the marinade and cover.

After three or four hours you can treat your friends with a delicious and original snack.

Salting in acetic filling

Fish, cooked in this way, has a special taste. This lightly salted herring, the recipe of which is presented below, is good with boiled potatoes, and in salads (even in the same olive, instead of sausage).

Preparation:

• Take one kilogram of fresh or unfrozen fish in the refrigerator. Remove the viscera, fins and head, and then cut the carcass into small pieces.

• Grind the onion (semicircles), garlic and put them on the bottom of the enamelware. Top the fish, then garlic and onion again. Repeat several times and do not forget to salt each layer.

• For marinade mix one glass of cold clean water and one teaspoon of acetic essence. We fill the fish.

• After an hour, add the cooking oil mill to the pan, gently mix it and put it back in the refrigerator.

You can try the ready fish in a day.

If you have never tried salt herring at home, then you can start experimenting right now. We are sure that you will like fresh and juicy fish of your own preparation.