I propose a recipe for spicy salted herring at home in a fragrant marinade. The taste of such a fish cannot be compared with the store counterpart. Step-by-step recipe with a photo. Video recipe.
The classic spicy herring is made from fresh or frozen fish with the addition of all kinds of aromatic spices. There are many bouquets that are used for salting. For example, in addition to salt, sugar and black ground pepper, allspice, bay leaves, cloves, mint, cinnamon, paprika, coriander, anise, dill seeds, cardamom, nutmeg, sage, and cumin are added. You can make compositions of aromatic herbs yourself according to your preferences. The main thing is that all the spices are fresh, then they will fully give all the aromatic oils to the spicy herring.
The carcass can be harvested whole, uncut, half-gutted, decapitated, decapitated, cut into pieces … however, the way you like best. The slicing method only affects the cooking time. The smaller the slices are, the faster they cook.
Today we will prepare a spicy salted herring in a bag without brine. With a minimum of effort, the fish gets salty and much tastier than the store one. At the same time, you will be sure of the quality of the finished product. The fish contains only natural ingredients without preservatives and flavor enhancers. Serve with mashed potatoes or use in salads and appetizers.
See also how to prepare dry-salted herring in a bag.
- Caloric content per 100 g - 239 kcal.
- Servings - 1
- Cooking time - 1 day
Ingredients:
- Fresh herring - 1 pc.
- Allspice peas - 2 pcs.
- Ground black pepper - 0.5 tsp
- Salt - 1 tablespoon
- Bay leaf - 2 pcs.
- Coriander - 0.5 tsp
- Sugar - 1 tsp
Step-by-step preparation of spicy salted herring in a bag without brine, recipe with photo:
1. If the herring is frozen, defrost it naturally without using the microwave. It is best to do this slowly, on the bottom shelf of the refrigerator. This way, the fish will retain all the beneficial properties and qualities of meat. Then wash the herring under running water and dry well with a paper towel. I recommend removing the gills, because it is they who begin to deteriorate in the first place. Place the prepared carcass in a plastic bag. If you wish, you can gut the fish and divide it into fillets.
2. Add bay leaf to the carcass (you can break it in pieces), allspice peas and ground coriander.
3. Then pour salt, sugar and black pepper into the bag.
4. Tie a bag and shake the herring so that the spices are distributed throughout the carcass. Rub it well with your hands so that the spices are evenly distributed.
5. Send the fish to salt in the refrigerator for one day. After this time, the spicy salted herring in a bag without brine will be slightly salted. If you like it salty, then withstand one more day. If you salt the herring fillet, the cooking time will be reduced by three times.
See also a video recipe on how to cook lightly salted and delicious spicy salted herring.
