Salting herring at home

Herring is one of the most affordable varieties of fish,especially in raw form. For some reason, it undeservedly does not use the attention of customers, and completely in vain. It can be cooked in exactly the same way as any other fish - for example, it is very tasty in fried form, its meat is juicy and aromatic, although the herring fish soup has an overly intense fishy smell, and therefore the dish turns out, to put it mildly, into lover. The absolute leader among the ways of cooking herring is its salting, but most buyers prefer to buy salted herring in stores, and, among other things, salting herring at home - it's very simple, fast and tasty. As is known, in our time a rare producer can resist the temptation to add to this product one or another ingredient that improves the taste of the product, prolongs the shelf life or simply provides an attractive appearance, and yet the effect of these substances on the body has not been fully understood. In addition, some completely safe components can react with each other to form toxic compounds - this is especially true for vacuum packs and preserves, and it is in this form that most of the salt fish are sold. This can be avoided by salting the countryside at home.

So, salting herring at home, in theFirst of all, it requires that raw materials be of high quality. Since the vast majority of fish are sold frozen, you need to choose one that would be thawed the least number of times, ideally - never. This can be determined by the appearance of the fish and by the smell. The more "new" the fish looks like, the less temperature and physical impact it has been exposed to, and it should smell like fish, and not the specific smell of the refrigerator. The color of fresh herring should be gray-silver, without any yellowing. Fatiness of herring can be determined by the thickness of the back, and the presence of caviar - on the thickness of the abdomen, though, probably guess the sex is unlikely to succeed.

Salting herring in homes is usually done inbrine. Depending on the desired result, the brine may have a greater or lesser concentration of salt. It is also possible to regulate the ambassador by the time the herring is in the brine - the longer it stays in it, the more saline it becomes. Among the spices traditionally used for pickling herring are bay leaf, black pepper, sweet pepper, sometimes cinnamon, mustard, coriander, cumin, ginger. You can pickle the countryside at home, using the prepared seasoning, dissolving it in the necessary amount of water. The classic brine for salted herring is prepared as follows: in the required amount of water, brought to a boil, salt is added until part of it settles at the bottom - the chemists call it a saturated solution, and in the food industry - a brine. When it is slightly cool, add the spices, per liter of water - about three pieces of bay leaf, three to five peas of sweet pepper, seven pieces of black. In principle, the amount of spices can be arbitrary, they may not even be at all - as someone likes. Also, for a more intense taste, the brine can be boiled with spices, but they will somewhat change its flavor. Then, enameled dishes with a wide bottom are taken, pre-thawed fish is put in it, and everything is poured with brine so that the fish is completely covered with liquid. You can put the fish under oppression, and you can do without it - so it will reap a little longer.

What is good about salting herring at home -this is because the intensity of salting can be adjusted at your own discretion. Lightly salted herring is obtained on the second day of salting, and for a more salted herring will have to wait a little longer. You can try the fish when the brine turns brown - this means that the salting process is going on properly. This recipe also allows salting herring at home in the form of fillets or pieces - then the final product is obtained in a matter of hours.

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