Tasty and healthy fish herring: caloric content and the best cooking recipes

Perhaps there is no fish in Russian cuisine, more common and popular than herring. Well, what festive feast will cost without fragrant narezochki, seasoned with fragrant oil and sprinkled with onions? For this snack, it is not in vain that the epithet "soulful" is so often used. Yes, and on weekdays it is good, because you can not call the herring expensive fish, even in difficult times of crisis. But it does not make it less festive! Many families in general are full of confidence that the New Year and does not frown without a traditional "coat". And what is the main thing in this "coat"? Of course, fish herring!

Such a thrilling attitude is experienced not only by admirers of Russian culinary traditions. No less loves herring Norwegians and Finns, Swedes and Germans, and in the kitchens of other peoples there are many wonderful dishes with this fish.

Experienced housewives claim that it is difficult to spoil this fish, but it is still possible. Therefore, let us turn to the general principles and rules for preparing a wide variety of herring dishes.

Area and industrial value

Many people know that herring is sea fish. It is abundant in the Black, Caspian, Baltic and many other seas. It also tolerates low temperatures. Herring is caught even on the Greenland coast.

Some species of herring also feel great in fresh water. They are rich in this valuable commercial fish, for example, the Danube and the Don.

For many countries with access to the sea, industrial herring catch is a priority area of the economy. In the natural habitats of this fish, it is often possible to meet Russian and Norwegian trawlers.

Features of the Family and Species

The family of herbs is quite extensive. All its members have a similar body structure - elongated and oblate from the sides. The oral apparatus of the herd has an enlarged lower jaw. Fins, as a rule, are painted in a darker color in comparison with the silvery body. A typical representative of the family is our familiar herring.

The fish species included in this family are numbered 188. In addition, there are also subspecies. Among the subspecies of herring available on our shelves, the following are the most common:

• Atlantic and Pacific herring;
• Baltic herring;
• The dune;
• The Baltic herring.

The first two subspecies are so similar that not every experienced fisherman distinguishes them from each other. The Pacific is usually not much larger. Baltic herring is smaller, lighter, it has very few bones. The Danube is even smaller, in kilograms there are 5-7 fish, but it is fatter and more fat. There is also the Don, but it is mainly sold and eaten directly near the places of catch, as well as the Black Sea. Marine rocks are always smaller than oceanic rocks.

Use in Cooking

Fish herring is used for cooking cold appetizers, salads, pates. Prepare from it and fillers for volovanov, pancakes, profiteroles. Herring fillet, sliced, it is permissible to serve as an independent snack for strong alcohol, although usually the fish is served with white wines.

This fish is suitable for making various appetizers of Asian cuisine, for example, salad "He". No less valuable is the caviar and milk of this fish. Caloric content of herring on the average is 217 kcal per 100 g.

Herring is one of the few fish that, at a relatively low cost, keeps positions in the menu of haute cuisine. The ability to cook delicious herring is considered important and indicative for a cook of any level.

Rules of salting

Perhaps this is the most common recipe. Fish salted herring - an ideal addition to the potato side dishes. You can salt as a whole fish, and cut into fillets or simply cut into convenient pieces along with the spine and ribs. The only condition is the removal of the gill arches. They can make the brine bitter.

For salting a kilogram of herring will need 2.5 tbsp. L. Salt. It is not recommended to use grinding salt "extra", not for herring, nor for other fish. But the large sea is perfect. You can use both a brine and a dry ambassador.

If you like spices, add 5 peas of pepper, a pair of medium bay leaves, 3 cloves to the brine.

Rinse the herring, put it in a bowl, sprinkle salt on all sides. Leave for a day if you want to get slightly salted. If you plan to use brine, add 600 ml of water and a half-spoonful of salt. Some recommend adding 1 tsp. Sugar, but this is not necessary. Sugar will make the meat softer, but there is no need to be afraid of sweet taste, it will not.

Marinating herring

The following recipe is suitable for many varieties of fish: herring, saury, mackerel, Baltic herring. Boil a liter of water, add 2 tbsp. L. Vinegar, a pinch of cardamom, 0.5 tsp. Black pepper, 4 cloves, 3 bay leaves, 2 tsp. Sugar and 1 tbsp. L. Salt. When the marinade has cooled down, pour the fish, cover and let stand 8-12 hours.

Myths and reality about fried herring

Fish herring is served in a thermally processed form much less often. And about the fried herring go jokes. In fact, you can fry this fish, but only fresh, not salty. It should be noted that such a product does not possess special taste qualities. Another thing - herring, cooked at the stake. This is an excellent alternative to more expensive mackerel. Gut the fish, sprinkle a mixture of salt and pepper outside and inside the cavity, sprinkle with lemon juice and leave for a couple of hours. Prepare the herring on the grill or grill on the grill, avoiding flashing of the flames. The absence of red flowing juice and a golden tinge of the skin are the right signals of readiness.

Herring stew

Fish herring is good and stewed. A fragrant sauce will be a great addition to puree, crumbly rice, buckwheat porridge or pasta.

Cut the herring into pieces 2 cm thick, fold into the kazanok mixed with onions. Pour a mixture of sunflower refined oil and strong tea. Add spices, salt. Simmer on low heat for about 40 minutes. You can send the cauldron and the oven - the cooking time will be half an hour. If you use herring, you can cook it with this recipe entirely.

The proportions of the products are as follows:

• 0,5 kg of fish;
• 2 onions;
• 0.3 tbsp. Oil;
• 1 tbsp. Strong black tea (it is possible with bergamot or prunes);
• Salt - 0.5 tsp;
• Pepper - to taste;
• A handful of onion peel, turmeric - optional, to give a shade.

Dried herring

Salted herring, of course, is a delicious and versatile dish, but sometimes you can get tired of even the most favorite treats. If you know how to salt herring, it will not be difficult to cook this fish in a dried version. You can use the same recipe that you use for pickling. After 24 hours, remove the fish, rinse with water, and blot. Tear a carcass or just make a puncture through the eye to make a loop. Hang on the hood, over the included stove. Fire should be moderate. Turn on the hood and leave the fish for an hour. After a while, repeat the procedure until the fish is the way you want. Remember that herring - a fat fish, hang it preferably not over the burner, and between them, setting a fish under the tank for the flowing liquid.

You can dry it harder and get a great snack for beer. And you can just slightly wilt, giving the meat an unusual elastic consistency. Residents of private houses, having the opportunity to dry herring in the smoke of a fire, will receive an unusually tasty product with a much more pronounced flavor.

Smoking at home

Perhaps the following cooking recipe will be a real discovery for you? Fish herring made at home, not inferior to the purchased delicacies from the smokehouse. Do not worry, you do not have to prepare firewood and fool your head with a smoke-exhausting pipe. All you need is for sure at your fingertips.

Rinse and dry two herrings, cut the fillets along the ridges. Pickle, pepper and lay aside for a while.

A piece of foil approximately 30x30 cm spread out in front of you and pour a spoonful of dry tea leaves into the center: green, black or even black with a fruit and flower additive. Wrap it in an envelope, nib on one side with a needle and lay a large frying pan on the bottom. Cover and start to warm. When the fragrant steam appears, place a plate directly on the tea bag with the herring fillets on it. Cover and simmer for about 20 minutes.

Milk and herring roe

These products are used as widely as the pulp. Milk and caviar can be fried, smoked, dried, but many believe that there is nothing tastier than salting them, chop finely and put on a sandwich with butter. If you marinate or salt herring, then caviar and milk can be sent to the same pickle (marinade) as carcasses.

With what to feed herring?

Which fish is best for this potato in uniforms in a rustic or young potato with greens or sour cream? Garnishes from this vegetable are leading in this matter.

A popular combination of salted or pickled herring with butter and black bread. Perfectly harmonizes this fish with mustard and young onions. Homemade pickles, sauerkraut and barrel mushrooms are also invariable allies of herring.