Advice 1: How to keep herring

Salty fatty herring is the most popular appetizer at any table. If the selected herring, salted and served properly, it will bring the sea of pleasure, and it does not remain and a trace. However, not all salt herring goes directly to the table. Some Housewives salted it for future use and stored in the refrigerator.
How to keep herring
Instruction
1
The easiest way is to put salted herring in a glass jar and pour the brine in which it is solinas. Doesn't matter, sliced if you have herring or are you going to keep it in solid form, as long as the brine covers it all, leaving the top pieces on the air. Without the brine, they quickly dry up and lose its taste.
2
If the brine is not enough, prepare for herring special fill. Bringing beer to a boil, add black pepper and Bay leaf. Cool. Pour beer in a jar with a herring on top of a thin film pour vegetable oil and close the jar with parchment paper (in any case not a nylon cap). This is quite an old method of preserving herring fresh not on the same day.
3
One of my grandmother's recipes: the cleaned and gutted herring cut into pieces, lay in a glass jar. Pour vegetable oil or a special fill-a marinade of mayonnaise, herbs, onion, mustard and vinegar (in its sole discretion choose a combination of ingredients). However, the stored salted fish can be no more than 3-4 days. And the taste of herring, of course, will change significantly.
4
There is an effective way of storing salt herring for a long time, which many Housewives do not realize. Clean the fish, slice it, put it in a container and put in freezer. Surprisingly, after thawing at room temperature this herring can immediately bring to the table, lightly sprinkled with lemon juice and add vegetable oil. None of the guests can not tell the thawed fish from fresh, and most importantly – it did not lose its taste (as it is used in the fill). Store in the freezer salted herring is recommended only in a purified form and not more than 6 months.
Note
Purchased herring in a tin can after it was opened, it's forbidden to store in the same packaging. The fish is quickly oxidized, weather-beaten and may cause poisoning due to the interaction of air with the product and a tin can;

Fat herring under the action of oxygen quickly oxidizes and gives the fish a rancid taste, an unpleasant sour smell, forms a whitish or yellow "rusty" patina on the surface of the fish. If at least one of these signs you will find at my of herring, to use it for food impossible.

Advice 2: How to make herring in vinegar

Herring - a source of beneficial to our body protein rich in amino acids. In addition, this fish is high content of vitamins A, D and E, and we need macro - and micronutrients. Additionally, the herring – a source of iodine. Tender and tasty herring fillets in vinegar marinade is one of the most popular snacks. The marinade is prepared very quickly and due to the small pieces of fillet quickly impregnated with the marinade. The sharpness of the marinade will give the sugar and black pepper.
How to make herring in vinegar
You will need
    • 2 herring
    • 1 onion
    • 3 tablespoons vegetable oil
    • 1 tablespoon wine vinegar
    • a pinch of sugar
    • ground black pepper
Instruction
1
Rinse the herring under running cold water.
2
Put the fish on some paper towels.
3
Remove the tail, all fins and head.
4
Slit the belly and clean out the insides.
5
Rinse the fish again and change towels, throwing the entrails and the fins.
6
Make a cut along the spine of the fish and, starting at the top of the carcass, skin.
7
Then, from the side of the ridge with a knife, separate the fillet from the bones.
8
Chop the fish portions.
9
Onions clean and cut into thin rings.
10
Make a marinade. Cream the butter and add the vinegar, a pinch of sugar and pepper.
11
All whisk well with a whisk.
12
Place chicken and onion in marinade and carefully, but being careful not to damage the meat, stir.
13
Leave on for 20-30 minutes.
14
Serve with pickled onions.

Advice 3: How to keep herring

Herring – a favorite cold snack in Russia. It is especially good with hot boiled potatoes. And at any meal, this fish will always be a way. Love her and the weak and strong salt, in a spicy marinade, pickled and canned. How to keep herring that it is not spoiled?
How to keep herring
You will need
  • - salt;
  • beer;
  • - Bay leaf;
  • - black pepper;
  • - vegetable oil.
Instruction
1
Herring, which is stored in a home refrigerator on a plate or in a container, quickly "rust", it has an unpleasant metallic taste. This comes from the fact that interaction with air is oxidized fat. To avoid this, keep the better herring in a salt solution. Prepare the saline solution thus: put 200 grams of salt in a liter of water, pour this solution fish, close tightly and let stand in a cool, dark place. It could be a cellar or refrigerator.
2
In an ordinary household refrigerator herring in brine can be stored for about twenty days in the cellar – no more than ten.
3
Can cook and the other brine. Boil the beer, then put Bay leaves and fragrant black pepper. Wait until the solution has cooled, then pour over the herring on top, pour vegetable oil, close the lid to the container was not air access, and put in a dark and cool place.
4
If you buy herring in a tin and not used all at once, then you need to shift it in a different container. Store the herring in a tin. Don't put it in a metal container or a plastic container. Best of all – a ceramic, glass or enamel cookware with tight-fitting lid.
5
To herring last longer, better to scale it. Cut the head (the fish rots from the head), remove the entrails, disembowel her, well, skin. It is also good to remove the bone. Make a delicate incision along the back, then slide your finger while pressing on the incision to separate the ridge. Then turn over and pry off the ridge – it will fall behind easily. Then it is easier to have a clean fillet from the small lateral bones, cut the fins. Then pour a brine or butter or whole plate fillet or cut into pieces a La carte.
6
Remember that the fish (even smoked and salted) is one of the most perishable products in the home are not stored long. So better play it safe and keep the herring no longer than a week, even with all the conditions. Better not to buy herring more than your family can eat in two days.

Advice 4: How to cook herring

Herring is often eaten salted or pickled. Rare are the recipes for fried herring, and it's a real delicacy with delicate and smooth taste. Fried herring taste is not inferior to the other fish, it has a number of advantages: frying is almost no fish smell, it preserves its nutrients.
Fried herring is an underrated delicacy

Fried herring with mashed potatoes



For fried herring with mashed potatoes as a side dish you will need the following products:
fresh (or frozen herring) — 5 PCs.;
- eggs — 3-4 pieces.;
- 4 tbsp. milk;
- 2 tablespoons of mustard;
- breadcrumbs (to taste);
- greens (parsley, dill, etc.);
- vegetable oil;
- salt, pepper (to taste).

To prepare mashed potatoes:
- 500 g of potatoes;
- 200 ml cream;
- 2 tablespoons of mustard;
- salt, pepper (to taste).

First, you need to fillet a herring: cut the fish's head, tail, fins, make a longitudinal incision and remove the innards. Dry the disassembled fish.

Prepare milk-mustard marinade. In a separate bowl, whisk the eggs together with the mustard, then gradually stir in the milk and continue whisking. This mixture needs salt and pepper. This marinade place the fish and leave to soak for 60 minutes.

Meanwhile, start to cook the mashed potato to the fish. Wash and peel the potatoes, cut into several pieces and boil until tender about 20 minutes. Add salt to taste. Cream bring to a boil, stir in mustard. Drain water from pan then mash the finished potatoes and add the cream, add pepper and salt. Stir puree to a smooth consistency, try to keep warm.

In a deep plate pour the breadcrumbs. Within each herring put a couple of sprigs of parsley and roll in breadcrumbs, and then fry in a pre-heated frying pan on vegetable oil. Fried herring requires about 5 minutes on each side.

Ready fried herring with warm potato puree serve. Bon appetit!

Fried herring in Vietnamese



The original dish will be fried herring in Vietnamese. You will need:
- herring — 4 PCs.;
- 2 tbsp soy sauce;
- garlic — 1-2 cloves;
- onion — 1 PC.;
- 1 tsp of grated ginger;
- chili pepper, salt (to taste);
- blender;
grill.

For this dish it is best to use a fillet of herring, which neatly with a sharp knife make small incisions. In a blender, mix the garlic cloves, ginger, onion, chilli and soy sauce and whisk until smooth. You got the spicy pasta, which should be placed in the incisions on the herring.

Then leave the fish to absorb the paste for 15-20 minutes. Fry a herring needed at the grill to a state of readiness. Fried herring in Vietnamese will have a spicy aroma and unusual taste.
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