Homemade Bream Herring
Description
A tasty appetizer for any gathering. For salting the fish, use coarse sea salt. Adding spices depends on your taste and preferences. You can add dried dill. The main thing in this process is to follow the proportions so that the result doesn’t disappoint, but pleasantly surprises with excellent flavor. The taste of home-cured fish is incomparable to a store-bought product. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients needed for salting bream. Clean the fish of scales and entrails, rinse it, and pat it dry with a paper towel. In this recipe, the bream weighs 1280 grams.
- 2
Step 2
From the prepared fish, remove the head, fins, and tail. Cut the fish into fillets, removing the backbone. From a bream weighing 1280 grams, you get about 850 grams of clean fillet. Cut each fillet into pieces 1–1.5 cm thick. Place the prepared fish pieces in a container, sprinkling the fish with a mixture of salt and sugar as you layer them.
- 3
Step 3
Cover the container with the fish with plastic wrap and place it in the refrigerator for a couple of days so the fish cures.
- 4
Step 4
After two days, take the container with the salted fish out of the refrigerator. The fish is already fully ready to eat. If the fish tastes too salty for your liking, you can rinse it under running water before marinating. In a dry clean jar, place pieces of salted bream, sprinkling them with ground black pepper and bay leaves as you go.
- 5
Step 5
After filling the jar to the top, pour in table vinegar and vegetable oil. If you do not have table vinegar, you can make it from vinegar essence. Dilute the essence with water in a 1:7 ratio. Close the jar with a lid. Store the product in the refrigerator.
- 6
Step 6
Traditionally serve salted fish with onion sliced into thin rings, boiled potatoes, and rye bread.
- 7
Step 7
This is very delicious!