It is quite simple to salt a herring in house conditions. All process takes from 1 to 3 days, depending on that what fish you love: fresh-salted or silnosoleny. The main plus of herring of a house salting is that it is much more tasty than store.
It is required to you
- the large fresh or frozen herring;
- salt (how many water ""will take"");
- 6-7 small peas of black allspice;
- 2-3 bay leaves;
- 2 flowers of a carnation;
- caraway seeds and coriander to taste.
Instruction
1. Buy the fresh or frozen herring. Pay attention: the frozen fish has to be large, equal and evenly firm on all length, without any spots, dark gray color. Defreeze a freshly frozen herring before salting at the room temperature and wash a baking plate cold water.
2. Put on fire a two-liter pan with water, bring to the boil and switch off gas. Add to water salt on 1-2 tablespoons and stir. Brine is ready if salt ceases to be stirred and begins to settle on day of a pan. If you prefer a herring of a spicy grinding add to water for brine of 2-3 bay leaves, 6-7 small peas of black allspice, a couple of flowers of a carnation, caraway seeds and a coriander to taste. Previously wash out spices under cold water, after addition in water boil within 4-5 minutes.
3. After herring completely is defrozen and will become soft put it in a pan or in a rectangular tray, fill in with brine. The herring has to lie exactly or is slightly bent and to become covered completely by a brine. In order that fish was well salted, put on her oppression. About 30 minutes keep capacity with fish at the room temperature then remove in the fridge.
4. You will check readiness of a herring in 1-2 days. Make an incision it on a back and taste a slice (if brine became brownish color and smells of a herring – salting goes correctly). Fresh-salted herring is usually ready-to-serve in a day, and silnosoleny in 2-3 days. Cut ready fish on pieces, strew with the cut greens of fennel and half rings of onions, give on a table with boiled, hot potatoes. The herring salted in brine doesn't produce juice in a brine therefore it prosalivatsya evenly. And on taste the fish is always gentle and elastic.