Salting Herring at Home
Description
A tasty appetizer for any gathering. You can use any spices to your taste; at minimum, the main ones are: salt, ground black pepper, and bay leaves. It is acceptable to add black peppercorns, ground coriander, and a little allspice to the brine, but not cloves! Do not add vinegar, or you will end up with pickled fish. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. Scale the herring, rinse it, but do not gut the fish — it is salted whole.
- 2
Step 2
Pour the sugar, salt (you can use Himalayan salt, salt with ground spices or seasonings), and bay leaves into a saucepan or pot.
- 3
Step 3
Pour in warm water and thoroughly dissolve all the spices in the water. If desired, you can bring the brine to a boil, but there is no need to do so.
- 4
Step 4
Place the herring in a deep bowl or container, pour the prepared brine over it, and put it somewhere cold. Leave for 2–3 days, or longer if you like. Turn the fish over to the other side every day so it cures evenly.
- 5
Step 5
After the specified time, remove the herring from the brine, cut off the head, slit the belly and remove the innards, leaving the milt or roe. Rinse the fish thoroughly inside and out and scrape off the black membrane inside—it is very bitter. Cut the fish into serving pieces and arrange on a plate. Serve chilled, drizzled with vegetable oil.