Salting herring
Description
Perfect for the table and with drinks. Salted herring is the ideal appetizer to go with a shot of vodka, paired with boiled or fried potatoes. Serve it with onion, lightly drizzled with vegetable oil—but not vinegar! Both the milt and the roe are very tasty, so don't remove them; rinse them and arrange on a plate with sliced lightly salted fish. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the specified ingredients. Carefully clean the herring of scales, taking care not to damage the gall bladder inside. Rinse thoroughly in water, but do not slit open the fish.
- 2
Step 2
Pour coarse salt into a deep container, but not iodized salt! Do not add other spices or seasonings, as the herring will turn out spiced-salted.
- 3
Step 3
Pour in the water and stir all the salt thoroughly until it dissolves in the water.
- 4
Step 4
Cut off the top of a 2 L bottle and place the herring carcass inside. You can also salt the fish in a container or jar, but it is easier to do it in a cut-off bottle. If the herring’s tail will not fit, cut it off.
- 5
Step 5
Pour the brine into a bottle and place the container in the refrigerator for 3 days. During this time, turn the fish over for even salting.
- 6
Step 6
After the specified time, the herring will be salted. Remove the fish from the brine and place it on a plate; leave it for 5-10 minutes so the brine drains from the fish. Then gut the fish, cut off the head and fins, and rinse the inside thoroughly. Do not remove the milt or roe; rinse them.
- 7
Step 7
Cut the salted herring into serving-size pieces and arrange on a plate. Slice the peeled onion into rings, add to the fish, and drizzle with vegetable oil. Serve.