Herring in marinade is a dish that came to us from the cooking of the northern and Baltic peoples. Originally, the fish was simply tried to keep fresh as long as possible. Therefore, herring was rolled up in jars or barrels, poured with marinade and stored in a dark, dry place until winter.
Herring has always been the fish of the Baltic peoples. Fish was valued in Norway. In people who lived by the sea, herring was considered an important source of protein and fats. Therefore, the preparation of herring was treated with special trepidation and respect.
Unfortunately, herring spoils rather quickly if kept
warm.
Therefore, in the Middle Ages, methods were invented for its long storage. One of the ways is pickling.
As a rule, marinate fish in a mixture of oil, mustard, honey. Let us tell you how to make pickled herring at home.
Ingredients:
- Herring – 2 pcs;
- Onion – 2 pcs;
- Apple cider vinegar (6%) – 2 tbsp;
- Sugar – 1 tsp;
- Salt – 1 tsp.
Ingredients for the marinade:
- Lemon – ½ pc;
- Mustard in grains – 2 tsp;
- Regular mustard – 2 tsp;
- Vegetable oil – 100 ml;
- Honey – 1 tbsp.
Preparation of pickled herring:
Remove the head and tail from the fish, carefully open the belly and remove the insides. Thoroughly rinse the fish, peel the film, remove the gills
. Remove the bones and backbone of herring, divide it into two fillets. In the end, remove the skin from the fish.
Cut onions in half rings, mix it with salt and sugar, pour vinegar and mix. Separately for the marinade mix classic mustard with grainy mustard, add honey.
Pour vegetable oil and lemon juice into the mixture, stir. Cut the herring into 2-2.5 cm thick slices.
If desired, you can shred more green onions.
Put in a jar in layers pickled onions, herring, green onions and marinade. The last layer in the jar should be the pickled onions.
Fill with marinade.
Leave the herring in the jar to marinate for at least a couple of hours, better for 12 hours.
You get a flavorful snack of pickled herring with onions for sandwiches with black bread.
