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I think that almost everyone loves salted herring, and if you pour butter over it with onion and potatoes, you won’t come off at all. I often salt herring according to this simple recipe and immediately in large volumes, then I freeze it and take it out when needed. How I do it I will show in the video. And so we get started.
INGREDIENTS
Herring - 1kg.
Salt -100g.
Sugar -1st.l.
Black peppercorns-10pcs.
Allspice - 5 pcs.
Carnation -5pcs.
A mixture of peppers -10 pcs.
Coriander -10pcs.
Bay leaf -2-3 pcs.
COOKING METHOD
We take freshly frozen herring, defrost it in advance, I have 3 herring weighing 1 kg. It is not necessary to gut the herring.
Let's prepare the spices, you can according to your taste, I put black peppercorns 10 pcs, cloves 5 pcs, a mixture of peppers 10 pcs, allspice peas 5 pcs, coriander 10 pcs and grind into a blender, you can use a coffee grinder or put seasonings in a bag and knead with a rolling pin.
For 1 kg of fish, we need 100 grams of coarse salt. Add 1 tbsp. sugar, spices and mix. If you do not like spicy salted herring, you can not add spices, but leave only salt and sugar, it will also turn out very tasty.
We put the herring on the plank, first we pour a little salt into the gills and salt the fish, turn it over, pour the salt into the gills and sprinkle the fish.
Now we put the fish in a suitable dish, I have a microwave pan. You can take enamelware. Be sure to put the fish belly up. I put a bay leaf.
Close the lid and leave at room temperature for 10-12 hours, during which time a liquid forms at the bottom and put it in the refrigerator for 10-12 hours.
Now the herring is ready to try. Thus, you can store it for 3 days in the refrigerator, but the longer it lies, the more it salts. I love lightly salted, so I take it out on the second day, wash it and cut the whole fillet at once. I remove the insides, cut off the head, make an incision along the back, remove the skin and remove the bones. I cut the fillet into portions.
If there is an extra, I put it in a container, pour it with vegetable oil and put it in the freezer, when I need it, I take it out about 20-30 minutes before serving.
You can see the details and cooking details in my short video below. Bon appetit!