Description
Wet method - it's like salting the fat, wet - brined, dry - no brine, just salt. Tried to pickle dry and herring, and mackerel, but none of the juiciness in this way. And stores we have on the market and salted always sell large tanks, where it floats in brine. Went to the fish store on 30 December, wanted to buy trout, pickle house, and standing in the queue (as in, we still queue for the fish survived for the New year!), I heard that fish no red no longer fresh, and salted herring is also gone. Wow! I such turn did not expect, and to go to a large supermarket was reluctant. Bought salad ready vacuum salmon, and then saw frozen herring, a big, fat! Decided to take 5 of these later on, saline, I think she, and how did parents without a herring under a fur coat will be in the new year, dad had just this salad recognize. Well, bought it, and decided to pickle in brine, as the store sells! Turned out awesome, Yes, and no preservatives! One of the only benefits to the body!
Ingredients
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Herring
5 piece
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Salt
160 g
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Water
4 l
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Bay leaf
2 piece
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The mixture of peppers
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Coriander
2 tsp
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Vegetable oil
0.5 cup
Cooking
I salted in a bucket with a volume of 5L. Give the frozen meat to thaw (micro not to use), I just thawed it in the sink. Carefully wash it under running water, remove excess scales near the head. Put the herring head down in a bucket, fill it with 3l of cold water. Take a liter bottle, fall asleep there 160g of salt (about 4 tbsp with large slide), put the Bay leaf, grind on the pepper mill, who as you want, and fill the whole thing with boiling water up to the neck. Stop until the salt is dissolved, allow to cool a little and pour in a bucket of herring and water. I did so in the boiling water the aroma of pepper and Lavrushka better revealed. Cut the protruding tail fins, cover with a lid and put the bucket in a cold place for 3 days. I stood on the balcony, on the street these days is minus 2.
Bay leaf and pepper I used here are.
After three days to get our herring, wash it thoroughly under cold water. This is pretty salty already happened.
Now its disemboweled, cleaned, cut into fillets. Prepare the coriander and pepper. Coriander RUB them in order.
Prepare a bowl where the herring will be impregnated with aroma of spices. Sprinkle on the bottom a bit of coriander and pepper, put a layer of fillets, then coriander and pepper the fillets again and top again pepper and coriander. And fill our fish with vegetable refined oil, the aroma of spices thoroughly impregnated her. You can eat immediately, and can hold in the refrigerator for 6 hours, for better impregnation.
Here's a delicious, aromatic, oily and juicy herring I did it! And the taste of it is not the one from the public bucket in the store, but a real, herring, natural! Try to cook it, and I'm sure you will not regret! Anyway, I'm now going to pickle herring only and nothing else!
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