Up until the XIV century, herring was considered a fish for the poor because of its peculiar odor. The fact is that herring began to give off an odor a couple of hours after it was caught.
In addition
,
herring was not particularly tasty, which made it a bad dish for rich people. The elite chose tuna, salmon and other types of fish.
However, once herring
was
learned to be salted, the situation changed. Since salting fish is a very expensive process, only people with ships could afford it. It was on ships that fish was salted to preserve it for the duration of the wanderings.
Now salted herring is considered a delicious product. Let’s make herring pickling on our own.
Ingredients for salting herring:
- herring – 2.6 kg;
- salt – 115 g;
- sugar – 38 g.
Ingredients for the marinade:
- water – 2 liters;
- salt – 35 g;
- black pepper peas – 2 tsp;
- allspice peas – tsp;
- coriander – tsp;
- cloves – 3 pcs;
- bay leaf – 5 pcs.
Preparation of herring salting:
Rinse the fish and remove the insides by making a single cut at the bottom of the belly. Pull out the insides from the side where the gills are, so as not to cut the whole belly of the herring.
Mix salt and sugar, pour it over the fish and stir.
Put the fish in a container with its back down and leave it under the lid in the refrigerator for 2 days.
Pour salt and bay leaf into a pot with water
.
In a mortar
pour oregano and black pepper, coriander and cloves
. In the mortar slightly crush the spices, pour them into the water. Bring the marinade to a boil, boil for 5-7 minutes. Leave the marinade to cool down completely.
Remove the heads and tails from the fish, put in a large jar. Pour the fish marinade, close tightly with a lid and leave for 24 hours in the refrigerator.
This herring will be perfect for Herring under a fur coat.
The fish can also be served as an appetizer on the table.
