You will need
  • - salt;
  • beer;
  • - Bay leaf;
  • - black pepper;
  • - vegetable oil.
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.
In an ordinary household refrigerator herring in brine can be stored for about twenty days in the cellar – no more than ten.
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.
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.
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.
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.