Quick Homemade Herring Salting
Description
A tasty appetizer for any gathering. This quick herring curing recipe has two stages. First, the gutted herring is salted whole; only then, after cutting it into small pieces, is it covered with another batch of marinade. Using the marinade again to cover the already prepared herring helps keep it longer. In the refrigerator it is stored ready to eat: open the lid and take the piece you want from the container. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. First, prepare the marinade. When the water comes to a boil, add the salt, granulated sugar, and various spices. Boil for no more than 3 minutes. Remove from the heat. Let cool.
- 2
Step 2
2. Prepare the herring for salting. Cut open the belly. Gut it thoroughly. Remove the membrane from the belly walls. Place the fish in the cooled marinade. Do not remove the spices from the marinade. Keep in the refrigerator for three days.
- 3
Step 3
3. Then remove the herring carcass from the marinade. Trim off the tail and fins, and remove the skin.
- 4
Step 4
4. Fillet the fish. To do this, separate the flesh from the ribs and backbone. Cut into small pieces. Place in a glass jar.
- 5
Step 5
5. Slice the onion into rings or half-rings. Sprinkle the fish pieces with onion.
- 6
Step 6
6. Prepare the second marinade. To do this, add sugar – 1 tbsp; vinegar – 2-3 tbsp to boiling water; add spices. Pour the chilled marinade over the fish. Place in the refrigerator for 24 hours. Then you can try it.