Herring – how to make it? How to soak and fry herring

Herring is a rich source of protein, vitamins and microelements. And what is very important for people on a slimming diet, although they are included in oily fish, they are not calorific at all.

Herring can be prepared in many ways, such as wasting, frying and bake, but it should be soaked beforehand to get rid of their unpleasant fish smell, as well as excess salt. Check how to prepare herring.

Herring is fish that can not be missed on the holiday table, so many people wonder how to make herring before Christmas, and you can cook in a lot of ways, including how to waste, fry and bake, but before you have to soak them properly We advise on how to prepare herring so that they will enjoy the palate with a unique taste.

Herring – how long to soak the herring?

Herring is soaked mainly to get rid of their unpleasant fish smell, as well as excess salt. In addition, previously soaked herrings are more fragile and easier to prepare.

Herring time depends, among other things, on their size. Whole herring should be soaked for 12-18 hours in cold water, changing it at least twice. Soaking time can be shortened if you first get herring, i.e. cut off crunches and take out guts After soaking the herring, remove them one by one from the water and fill them, cut them lengthwise in half, remove the bones and the main part of the ridge, then remove the skin from the head, only the herring intended for marinating does not need to be removed from the skin. they are supposed to be more delicate in taste, you can pour them into cold milk for 2 hours.


Here you can read: Salt, harmful or not?


It’s much easier to soak the ready-made herring, bought in the store. If they are quite salty, just put them in cold water for an hour .If you still feel the salt clearly (just cut a piece of herring and try it), the soaking time can be extended up to 2-3 hours, but then you have to change the water every hour.The longer your herrings are soaked, the softer they become.If you want to get a very delicate taste of herring, you can then soak in the milk for an hour. Our grandmothers also soaked herring in buttermilk. Even today, beer and wine are also soaked in carbonated mineral water with a little vinegar or lemon juice, and herrings soaked for half an hour in sour, carbonated mineral water will have a delicate, noble taste.

It is worth knowing that the shortest, even 10-15 minutes, mats are soaked.Some even say that you do not have to soak them, just enough to rinse them under running water.All because they are much less salty than traditional herring from the barrel. In addition, you do not have to peel them from the skin.

How to marinate herring? Recipe for marinated herring

For the preparation of marinated herring will be needed – 1 kg of herring slices from the barrel, 2 large onions, 1 cup of vinegar 10% 2 cups of water, 3-4 tablespoons of oil, half a teaspoon of sugar and spices a few grains of pepper, allspice and bay leaf.

Pour vinegar and water into the pot and add half of the spices, boil it to the boil, then add the cut onion to the boiling vinegar and let the pot stand out from the gas, let it cool down. Leave the herring, chopped the onion and season the spices layers (herrings, onions, spices, herrings, onions, etc.) in a twist-off jar, with onion on the top of the jar, the whole top of it cooled with vinegar, and a little bit of oil on top, and the jar tightly closed. refrigerate up to 14 days.

How to get rid of small bones from herring?

Rub the herring with fresh lemon juice and put it in the fridge overnight.The juice will soften the small bones that can not be removed by hand.

How to get rid of the smell of herring?

All cutlery, dishes and boards used in the preparation of herring should be washed in cold water and then wiped with a slice of lemon.In this way, you can get rid of the unpleasant smell.

Herring in oil – recipe

To prepare herring in oil, prepare 8-10 matias herring fillets, 2 large onions, 2 lemons, a French mustard jar, half a glass of oil (preferably a browned one, because it fits very well with herring) and spices.

Dry the previously soaked herring, then spread each piece with French mustard on one side and cut into equal pieces. Cut the onion into rings, then arrange the herring, onions and spices with layers (herring, onion, spices, herring, onion, etc.), each they are profusely sprinkling with lemon juice and pouring in oil, the onion should be on the top of the jar. Spin the jar and put in the fridge for 2-3 days.


You can read also: Smoked salomon tartare

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