Herring is deservedly loved by many for its delicate meat structure, moderate fat content and a wonderful property to harmonize with any side dishes. Herring and "salted fish" are essentially synonyms. Although the fish is prepared in other ways, but most of all we present it in a marinade of onions and spices.
Onions act as a source of juice for pickling and as a full-fledged component of the finished snack. There is practically no particular difference in its variety, but usually choose medium-sized white onions. But herring, which in fact there are quite a lot of species, often comes to us on the table from the Atlantic. So her name is Atlantic, for especially large and oily, sometimes adding "Norwegian".
Herring with onions - general principles of preparation
• For salting, take freshly frozen herring. It is first thawed, but not completely, laying the carcasses in slightly salted cold water. Thawed fish should be slightly cold and fairly dense.
• After, the thawed fish is gutted. If necessary, chop off the tails and heads with a knife. Remove, very carefully, the skin and separate the fillet. According to some recipes, fillet is cut after salting.
• Herring or fillet carcasses are cut into pieces or left whole. After that, the fish is poured with brine, marinade or simply rubbed with a mixture of salt and sugar.
• Onions can be added directly during salting, after the herring has lain for some time in brine or already in ready-made, salted fish. Together with onions, often chopped carrots are laid.
• You can infuse herring with onions with and without vinegar, replacing the harsh preservative with more delicate lemon juice.
• Vinegar is added to the marinade. Slices of lemons overlay fish and vegetables during the laying in the tank.
• Be sure to add spices and spices when salting, giving the fish a special aroma and its own specific taste.
Instant herring with vinegar and onions
Ingredients
• freshly frozen herring - 2 pcs.;
• two tables. tablespoons of salt, or just coarse grinding;
• onions - the more the better;
• a teaspoon of 6% table vinegar;
• three leaves of lavrushka;
• peppercorns - 3 pcs.;
• three peas of coriander;
• cloves - 3 umbrellas;
• two tablespoons of sunflower oil.
Cooking method
1. Fish in advance lay out to defrost. When it is completely thawed, gently gut the carcasses, chop off the heads with tails with a knife and rinse each one under the tap in cold water.
2. Then, starting from tail to head, peel off both fishes. In the same direction, holding a knife near the ridge, separate the fillet and cut it into pieces.
3. Dilute coarse non-iodized salt in 400 ml of drinking water and pour the pieces of herring folded in a bowl with brine. Leave on the table for 2 hours.
4. Vinegar mix with vegetable oil, and cut the onion into small half rings.
5. Remove the herring from the brine and rinse with water.
6. Take a clean bowl, and best of all, a glass jar and put pieces of herring in it, alternating them with spices, spices and onions. Then fill everything with lean oil and cover the jar with a lid.
7. You can wait another hour or so, but if you are "drooling," you can eat right away.
Dutch salted herring with onion
Ingredients
• two carcasses of fresh herring;
• half a lemon;
• six teaspoons of granulated sugar;
• two onion heads;
• four teaspoons of large, "curing", salt;
• one large carrot;
• Lavrushka - 6 leaves;
• 10 peas of pepper (half white is possible).
Cooking method
1. For gutted fish, remove the tails with their heads, skin them and rinse each fish well. Then gently separate the fillet and cut each into portions.
2. Cut the half of the middle lemon into the thinnest circles as possible, rub the carrots coarsely, and cut the onion in half rings.
3. At the bottom of a half-liter or liter jar, put a few half rings of onion, a leaf of a parsley, a piece of lemon and a small pinch of carrot.
4. Sprinkle the vegetable layer with half a teaspoon of sugar, sprinkle with a pinch of coarsely ground pepper, and lightly add salt (about a pinch of salt).
5. Then lay the pieces of herring on top and again a layer of vegetables seasoned with salt, spices and sugar, then put the fish again. Alternate the layers until you fill the containers to the very top.
6. Fill the filled cans tightly with capron lids and put in the refrigerator for two days.
7. When serving, the herring thus prepared is preferably poured with vegetable oil.
Herring Recipe with Vinegar and Onion - "Herring - Heh"
Ingredients
• three carcasses of freshly frozen herring;
• medium-sized carrots - 3 pcs.;
• two onions;
• three small cloves of garlic;
• a teaspoon of coarse salt;
• 9% vinegar - 200 ml;
• two tables. spoons of quality sesame seed;
• 50 ml of high quality vegetable oil;
• four tablespoons of light soy vinegar.
Cooking method
1. Thaw herring well, gut it, remove the heads and cut the carcasses into small pieces.
2. Transfer the fish to a bowl and fill with table vinegar for half an hour.
3. Pass through a press or grate garlic on a fine grater, carrots - on a special grater intended for the preparation of Korean cuisine salads. Chop the onions in half rings.
4. From the bowl of fish over the edge, drain the vinegar. Add chopped vegetables, pour in soy sauce, oil and sprinkle with sesame seeds, salt and mix well.
5. Cover the bowl and place in the refrigerator for three hours.
Fast herring with vinegar and onions
Ingredients
• carcasses of herring - 2 pcs.;
• five tablespoons of apple cider vinegar;
• two teaspoons of coarse salt;
• half a teaspoon of sugar;
• black pepper (peas) - 10 pcs.;
• a small pinch of coriander grains;
• two large onions.
Cooking method
1. Pour a glass of purified drinking water into a small saucepan. Add sugar and salt, pour in the vinegar and lightly heat constantly stirring. Do not make the marinade too hot, just warm it so that the sugar and salt dissolve well.
2. Separate the fillet from the herring and cut it into one and a half centimeter pieces.
3. Then take a clean jar and put the fish into it, alternating layers of herring with layers of onion with peas and coriander seeds.
4. Pour the well-chilled marinade into the jar and leave, covered with a lid, for a day.
Salty homemade herring with onions
Ingredients
• two fresh-frozen carcasses of herring;
• one and a half tablespoons of salt;
• half a teaspoon of white granulated sugar;
• three small bay leaves;
• five peas of allspice;
• two buds of cloves;
• half a teaspoon of coriander (seeds);
• dill (seeds) - 1/2 tsp.
To submit:
• lean aromatic oil;
• lemon juice;
• salt;
• granulated sugar;
• onion salad.
Cooking method
1. Bring to a boil half a liter of filtered drinking water. Salt, add granulated sugar, lower all the spices and spices and continue to cook the marinade with a slight boil for about five minutes.
2. Pour a little running cold water into a small bowl or bowl, add a little salt and stir. Dip the frozen fish into the water and thaw it, but not completely. Herring should be slightly cold, slightly hard and resilient.
3. Cut off the heads, gut and rinse the carcasses of the fish under running water, removing the black film from the abdomen.
4. Cut each small fish across two-centimeter pieces and put in a jar.
5. Then pour the pieces of herring with a warm (not hot) marinade and leave it on the table, until completely cooled, covering it with a lid.
6. After that, put the jar of fish in the refrigerator and leave it there for four days.
7. Remove skin from salted pieces of fish, remove the ridge, and select all bones well.
8. Fold in a bowl and pour aromatic vegetable oil.
9. Cut the onion into thin half rings and pour over steep boiling water. Then quickly cool the onion rings under cold water and drain the remaining liquid well. Lightly salt, add sugar and lemon juice to taste. Stir and put on a herring.
"Long-playing" salted herring with onions
Ingredients
• fresh-frozen herring - 2 carcasses;
• two onion heads;
• one large lemon;
• a large spoon (with a slide) of salt of the largest grinding;
• 100 ml of vegetable oil.
Cooking method
1. Gut the thawed fish (do not chop off the heads), rinse and grate each fish well with salt from all sides. Do not forget to grease the salt and abdomen of each fish from the inside.
2. Then lay on a large sheet of foil and wrap it well. Hands tightly knead the foil, trying to press it as tightly as possible to the carcasses of the fish. Take away the “packaging” in the bag and put in the refrigerator for two days.
3. Remove the salted fish from the foil, remove the skin and separate the fillet from the bones. Use a pair of tweezers to remove all small bones and cut into pieces.
4. Onion, cut into thin rings, remove the zest from the lemon and cut it into small pieces.
5. Lay a layer of fish on the bottom of a clean glass jar. Put a thin layer of onion on it, lay on it slices of lemon and sprinkle everything with vegetable oil, then fish again.
6. In this sequence, fill the entire jar, the last layer must be "lemon".
7. Close the can with a nylon cover and refrigerate for three hours.
Herring with onions, carrots and lemon
Ingredients
• two freshly frozen herring;
• a tablespoon of large table salt;
• one and a half tablespoons of sugar;
• lemon - 1, large;
• onion - three heads;
• carrot - 1, small;
• coriander, hot red pepper - to taste;
• a large leaf of parsley;
• sunflower oil, fresh chives and dill for serving.
Cooking method
1. Rub carrots on a “Korean” grater, chop the onion and lemon individually in rings or half rings, at your discretion. Mix carrots and onions.
2. For gutted herring, separate the fillets from the bones and ridge and cut it, a little diagonally, into small pieces.
3. In a liter jar, first place the vegetables, then pieces of fish. Lay a lemon on it with a thin layer, then again vegetables, fish, etc., put the vegetable layer last. When filling the container, lightly sprinkle each layer with sugar mixed with salt.
4. Cover the filled jar with a lid and refrigerate. It is advisable to turn the jar twice a day so that all pieces of fish are in oil. Two days later, the herring will be ready.
Korean Herring with vinegar and onion in tomato
Ingredients
• non-aromatic vegetable oil - 150 ml;
• two carcasses of fresh-frozen herring;
• two tablespoons of thick, bright scarlet tomato;
• a teaspoon of hot hot pepper;
• 5 peas of aromatic pepper;
• three large onions;
• one teaspoon of red paprika;
• five tablespoons of 9% table vinegar;
• A small pinch of coriander and as much sugar.
Cooking method
1. Put thawed fish carcasses in water.
2. Pour vegetable oil into the thick-walled stewpan. Add the tomato puree and mix well. Sweeten, salt, lower all spices, spices and put on a small fire to boil. When the marinade boils, boil it with constant stirring for up to a minute and remove from heat. Pour in table vinegar and mix well.
3. Gently gut the herring, separate the fillet and cut it into pieces no more than 2 cm thick.
4. Put the pieces of fish in a small plastic container or glass jar, layering each row of them with onion rings. Pour in cold marinade and leave in the cold for 13-15 hours.
Herring with onions - cooking tricks and useful tips
• When removing the skin from a fish, do it only from tail to head. Otherwise, it will be removed with the meat.
• The incompletely thawed herring after salting will turn out to be more dense with elastic meat.
• Filling the cans with fish and onions, slightly press down the spread layers with your hand. Herring will salt out faster.
