Herring, pickled in Korean
Attention all lovers of fish, in particular herring!!! I propose to consider time-tested recipe. Recipe from the category of "simple, but Oh-so tasty." Excellent taste of this fish conquers even those who previously avoided the herring side. My older daughter, who "does not respect" herring because of its "bone", a fish eats for both cheeks. Delicious appetizer of herring!!! By the way, if there is herring, the suit and other fish (mackerel, sardines, herring... ). Try!


  • Herring

    1 kg

  • Onion

    4 piece

  • Black pepper

    0.5 tsp

  • Peppers red hot chilli

    0.5 tsp

  • Salt

    1 Tbsp

  • Tomato paste

    1 Tbsp

  • Vinegar

    75 ml

  • Vegetable oil

    0.5 cup


I always prepared from herring, tried mackerel, but it is, to my taste, somewhat dry and also in 2 times is more expensive. So why pay more? So, prepare herring fillets with skin. Fillet cooked by yourself is always tastier than store-purchased. Let's thaw frozen fish, and if you have fresh, then even better. I usually do 2 things. My filet perfectly prepared by my husband (for which he heartfelt thanks). I apologize for the not very aesthetic photo, but maybe someone will find it useful... Cut off the head and tail, cut the abdomen with his seed and clean it, cut out all the fins. Once again, what skin we do not remove!!! Wash the fish and make fillets, take out the large bones.
Here are our pileski.
Cut the fillet slices.
Caviar or ROE cut into pieces, but put in the end, so that when mixing has not collapsed.
Clean and wash the onion. I put more than stated in the recipe, as it turns out very delicious and all eaten to the last bite.
Cut the onion into half rings.
We begin to "cast"... Into a saucepan put the fish pieces, salt, add black pepper & red (hot), tomato paste. Stir now as salt after the addition of vegetable oil will not dissolve.
Add vinegar. By the way, about vinegar says: the original recipe was 100 ml of vinegar. The first time I did, but it was very sour. Do this recipe, but add 50-75 ml of vinegar (usually on average I get 65 ml). Mix well. Add the eggs (ROE). Stir again. Pour in the vegetable oil.
Add the onions. Stir.
Put in the fridge for 3 hours. If possible, during this time, you a couple of times to mix. I usually do at night. That's all!!! Bon appetit!!!
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