Herring fish: photo, description, useful properties and recipes

In our country, meals in the kitchen or holidays rarely do without herring. We are accustomed to perceive it salted, and little is known about the fact that other useful and tasty dishes are made of it. It can be fried, boiled, baked, pickled, etc. It is used to make carpaccio and even sushi. In this article we will consider the useful properties of fish, learn how to cut and salt it, get acquainted with some recipes for cooking appetizing dishes.

Herring: what kind of fish, what it looks like and where it lives

The fish has its own family under the same name, which includes up to 60 species of different representatives. Herring refers to a valuable commercial raw material, which is caught on a huge scale.

The body of herring is flattened on the sides and covered with medium sized scales. The back has a single fin. A distinctive feature of herring is a notch on the caudal fin. There is a keel of sharp scales along the belly, which is silver in color and has a blue color. There are representatives with an olive hue. The size of the fish is small, on average its length reaches 35 cm. But there are exceptions relating to species leading a throughlife. The length of such representatives is 75 cm.

The head of herring is small, with deeply set eyes. The teeth are practically absent or insufficiently developed. Lower jaw slightly protrudes beyond upper jaw. The mouth is small.

It can be found in both fresh and salt water. Of the rivers in which herring can be fished, the Volga, the Dnieper, and the Danube are worth mentioning. Impressive swarms of herring live in the oceans, such as the Arctic, Pacific and Atlantic. This is where it is found in huge numbers. Some species are found in seas such as the White Sea, Caspian Sea, Northern Sea, Sea of Azov, Norwegian Sea, etc.

For it is acceptable moderate, not hot climate, so find it in tropical or very cold waters have no chance.

Lifestyle

Freshwater fish of the herring genus belong to the migratory fish. Living in the seas, it goes out to spawn in rivers and rarely makes it back to its usual habitat. An exhausted individual usually dies on the way home.

Marine species live far from the shore. They do not go deep, but swim in the middle or close to the surface. It is acceptable for herring to stay in numerous flocks. It feeds on small fish, crustaceans, etc.

Herring spawn year-round. Large species spawn at depths, while smaller species prefer to spawn closer to the shore. During this period a huge flock of fish gathers. And the fish are throwing at the same time. The water quickly becomes turbid and the scent released during the spawning process spreads around quickly.

Freshwater herring spawning begins in May and ends in June. The eggs are usually laid at night and float freely on the surface of the water. During the summer and fall period, the juveniles gain strength and begin independent movement downstream. By early winter they move into the depths of the sea.

Species

The name of the species depends on the breeding range and habitat. Representatives of the herring family are different from each other. Each of the species has its own distinctive features, useful properties and qualities.

The brightest representatives of the genus are considered to be the Atlantic and Pacific. Many people are still arguing about which of them is tastier and healthier. Each has its own admirers and fans. Taste qualities of herring depend on the time of fishing.

Worth knowing! During the spawning period, the fish loses its fat. Catch a fat herring only in the pre-spawning period or after it. Then she has time to "fatten up" the fat and will be especially tasty.

Let's consider some species in more detail.

Atlantic .
Found in Russia and Norway, can be found in Denmark and Iceland. The most common species of herring family. Practically does not differ in appearance from the no less common Pacific species. They can be distinguished by keel scales: the Atlantic ones have the most pronounced ones.

The Baltic herring, which is a representative of the Atlantic herring, is sold in stores. It has a pronounced herring flavor and small size: the fish is barely 20 cm long. It contains a small amount of fat, but, despite this, it can be used to prepare various dishes, including canned, pickled and salted.

Pacific
The habitat of this species is considered to be the White Sea and the entire aquatic area eastward to the coast of America. Individuals are much larger than their previous counterparts. Have a darkish meat, which contains a sufficient amount of iodine.

One of the representatives is the Olutor herring, a favorite of many gourmets. It is considered a Far Eastern delicacy with unsurpassed taste qualities, which it gets thanks to the cold and environmentally clean waters of the Bering and White Seas. It gets its name from the place where it spawns and where fishermen catch it - the Olyutorsk Strait. It starts spawning in May. During the summer and fall, fish gain strength, accumulate fat and return home to the sea in November. To catch delicious fat herring, it is advisable to start catching herring from September to November. It is during this period that the Olutorskaya herring has an exquisite taste and a lot of fat.

There are representatives of the Pacific species that prefer low temperatures. Such individuals have firm and fatty meat. Fish caught in the Olyutorsk Strait makes unforgettable cutlets, it is suitable for frying, pickling, and marinating.

Another famous representative of the Pacific herring is the White Sea herring. The name speaks for itself: it lives in the waters of the White Sea. The body is large, up to 18-19 cm in length. The quality of the herring reminds herring: it has low-fat, but dense and juicy meat. It can rarely be found in stores because it is caught in small batches.

Caspian-Black Sea
The name suggests its habitat: the waters of the Caspian and Black Seas. But it is also found in the Sea of Azov. They go to spawn in rivers such as the Volga, Don, Ural, and Danube. It has its own subspecies:

• Dolginsky;
• Zalom;
• Danube.

Their catch is insignificant, as it is limited.

The most striking representative of this species is the zalom. It has other names: black-backed herring, Kessler's herring. It is famous for its impressive size and weight for its family. You can find fish more than one kilogram. It got its name because of the large size of the carcass that does not fit into a pickle barrel. Therefore, the tail had to be broken. This is how it was popularly known as zalom. The peculiarity of this representative of the herring family is the high fat content in the meat. It is for this reason it is beloved by many Russians. It is also rarely found in stores.

What is the difference between herring and Ivasi

It should be said at once that Ivasi has nothing to do with herring. This fish belongs to the sardine family and only outwardly resembles members of the herring family. The confusion was introduced during the existence of the Soviet Union. It was during that period that a new fish brand appeared in stores.

Ivasi has a small size: a five-year-old specimen reaches a length of 15 cm and weighs no more than 120 g. It may be a little bigger - up to 30 cm in length and weighing not more than 140 g. But its meat is more tender and fatty than that of herring. Fish live no longer than 8 years, while the life span of some species of herring family - 20 years.

Composition and calories

Herring can be eaten in different forms: salted, raw, pickled, boiled, smoked. Fish meat contains:

• vitamins;
• unsaturated, mono, fatty and amino acids;
• micronutrients;
• minerals.

Herring has no stable caloric value. It depends on many factors: the type of fish, habitat, age, and cooking method. While some representatives of the family in fresh form will have only 86 calories per 100 g of meat, others will have a caloric value of 250 kcal.

If we talk about the energy value, then in 100 g of herring meat is present:

• 17 g carbohydrates;
• 2 g of fats.

Worth knowing! The amount of fat can exceed the average figure of 20%. This happens when the fish is caught after spawning and has had time to fatten up and accumulate fat or before spawning.

Fish does not contain any carbohydrates at all but 20% of protein, which is an important element for human health.

If we are talking about vitamins, then A, B12 and D should be singled out. Other groups:

• Е;
• B1 and B2;
• riboflavin;
• pyridoxine;
• Thiamine and others.

Of the micronutrients and minerals, we note:

• calcium;
• phosphorus;
• potassium;
• iron;
• sodium;
• magnesium, etc.

Of the amino acids let us single out:

• asparagine;
• glutamine;
• glycine;
• tryptophan;
• lysine;
• Alanine, etc.

It is also worth noting the fatty acids present in the meat, especially omega-6 and omega-3.

Useful properties of herring

General usefulness

The richness of the chemical composition explains the usefulness and value of herring. It is worth noting and the fact that the protein of the fish contains such amino acids, which can be called irreplaceable. They are very important for a man, but independently in the body are not produced, and get inside only through food. That's why experts recommend to include fish in the diet of all people, especially the elderly and children. It is clear that the product can not be abused, everything should be in moderation.

Due to the presence of oleic acid in the meat, it normalizes cardiovascular activity, improves cerebral circulation. Meat activates the immune system, has a positive effect on visual function. Thanks to this, the risks of developing eye pathologies are reduced, and the body's resistance to infectious and cold-related diseases is increased.

It is proved that herring, like mackerel, salmon, sardine and cod, prevents the development of asthma. This is explained by the presence of omega-3 and omega-6 acids and magnesium in the meat. The fatty acids are known for their anti-inflammatory ability. It has been found that a lack of magnesium can contribute to asthmatic attacks. In addition, insufficient amounts of fats such as omega-3 have been associated with cancer, atherosclerosis, and arthritis.

Thanks to the rich vitamin complex contained in the fish, there is a recovery of the whole body. For example, nicotinic acid and D-vitamin have a positive effect on the nervous system and bone tissue. You can not miss the fact that herring meat contains antioxidants.

For women

The important point for the weaker sex is that herring meat has a positive effect on almost the entire body, normalizes the nervous system, relieves stress.

Thanks to a rich vitamin complex in the human body, it slows down the aging process, smoothes wrinkles on the face and rejuvenates the skin.

For men

Some people believe that regular consumption of celery meat improves the male sperm, i.e. its quality. In addition, sexual activity increases. This may be true, but only if you eat a quality product, not a fish grown in polluted or environmentally dangerous water. "Bad" herring will not only not raise male strength, but, on the contrary, will reduce potency and attraction to women.

For men, an important point will be the fact that fish meat contains a lot of proteins and fats, but almost no carbohydrates. These are the main nutrients necessary and important for the body of any man, especially for the stronger sex.

It is worth highlighting some of the positive aspects of herring for the male half:

• Reducing the risk of cardiovascular disease;
• increase efficiency;
• strengthening of bone and muscle tissue;
• improvement of cerebral circulation, etc.

When pregnant

Experts sometimes even advise pregnant women to consume herring occasionally. The fish contains acids that are necessary for humans, but are not produced independently in it. Therefore, the inclusion of herring in the diet (not more than 1 time a week) will be useful not only for the future mother, but also for the child.

When breastfeeding

There is no strict ban on eating herring and including it in the diet during lactation. But it is worth understanding that you should not abuse herring, so as not to harm the baby. It is important first of all to look at the child's reaction, and then make any decisions.

Remember that any fish can cause allergic reactions in a person, and even more so in a baby. That is why its use should be taken seriously. Always observe the measure. More than 2 times in 7 days there is no need to eat herring for nursing mothers!

For kids

Moderate consumption of herring at an early age is good for the immature body. It is worth noting that the fish is recognized as a "record-holder" for the amount of vitamin D in meat. It is known to be a necessary element for growth and strengthening bones, as well as normalization of kidney function. Especially important vitamin for children in winter, when the body lacks the sun and a weakened immune system.

Thanks to the valuable composition of meat the child will not have problems with vision, memory, brain activity, increase resistance to colds and other diseases, improve the overall condition.

Herring is an easily digestible product and an indispensable source of protein, which is very important for children's health.

When losing weight

Despite the fact that the fish itself is fatty, it can be consumed during the diet. Herring meat contains compounds called lipids, which not only reduce the size of the fat cell, but also reduce their number. It can be said that with the help of herring, you can fight extra pounds, as the product belongs to the category of dietary.

But it is worth understanding that people seeking to reduce excess weight should not eat salted fish or smoked fish from it. It will be useful to steam, boil or bake with vegetables. Such dishes will be suitable for weight loss. It's both tasty and useful!

For Diabetes Mellitus

Studies have shown that celery fat affects the size of fat cells called adipocytes. It reduces their size, so the risk of developing diabetes is reduced.

It is known that herring (fish) fat significantly reduces cholesterol. On the contrary, it enriches the body with "good" cholesterol, which can prevent the development of heart failure, atherosclerotic manifestations, vascular disease.

In pancreatitis.

Doctors do not put a strict ban on the inclusion of herring in the diet of a patient with pancreatitis, but impose restrictions. It can be eaten only in those periods when there are no exacerbations of the disease. When remission is stable, it is allowed to eat up to 300 g of fish for a week. It is not necessary to resort to the salty or smoked version, it is better and more useful to boil it, bake it with vegetables or cook it on steam.

With gastritis

When the acidity in gastritis is low or even reduced, herring is allowed to eat in any form. There are no bans and for patients with high levels of acidity, but are introduced, of course, limitations and some tips:

• The fish should be well cleaned and washed;
• Soak the meat in milk or plain water to kill off any excess salt;
• now you can eat.

It should not be forgotten that herring is forbidden during the exacerbation of the disease! During this period, it is worth refusing salty products at all, so as not to cause even more serious consequences.

Lightly salted meat will not do any harm, but, on the contrary, will be useful to the patient with gastritis. But for people with hyperacidity, even such a product should be soaked. Then it will be a safe and healthy food for the body.

You can not forget about moderation in eating. Even in the period of stable remission, when you are allowed to eat almost everything, you should exercise caution when eating salted or smoked herring. If you badly want a salted fish, it is better to salt it yourself at home, without spices and spices. Then you can treat yourself.

In case of gout

But with gout, doctors advise to completely exclude herring from the diet. The fish has fatty meat, which will not benefit the patient at all, but will harm him. We should not talk about salted or smoked herring. This is not even considered. Despite the fact that the patient needs fish products, herring is not included in the list of allowed. So, it is worth to give it up and not to risk your health.

What is the usefulness of salted herring?

Despite the fact that the product is salty and fatty, herring has valuable qualities for human health. Let's consider them.

Maintaining heart function and vascular stability

Salted herring helps to keep the heart in good order and maintain its activity. This product is recommended for people with cardiovascular problems. Due to the presence of beneficial acids in the meat, the fish becomes an indispensable source of protein compounds. If you compare it to meat, herring has a lot more protein. And fish meat is easily digested by the body.

Thanks to the content of omega-3 acids in herring, the blood pressure is normalized and the amount of fats, such as triglycerides, is reduced. The acids control the proper levels, which is good for health and reduces the risk of heart attack. Herring can lower harmful cholesterol as well as relieve arrhythmias.

Anti-inflammatory properties

Scientists have proved that due to the omega-3 acids and selenium, the human body develops resistance to various infectious and cold-related diseases. If they have already developed, then thanks to the valuable elements contained in the meat of fish, the process of the disease will be much easier, without complications.

Mental health protection

Herring is known to normalize the mental state of a person and is able to remove stress. Brain activity and performance are normalized. Regular consumption of salty foods, including caviar and dairy, improves general health and overall health.

Preventing age-related diseases
As we age, bone tissue begins to deteriorate, and the muscles become flaccid. This is explained by a lack of nutrients and physical activity. Herring meat is able to slow down the aging process and reduce the rate of muscle degradation and bone destruction.

Reducing the risk of cancerous tumors

The meat contains acids not only omega-3, but also omega-6. They are the ones that can prevent the development of cancers such as breast cancer, etc. Even if already diagnosed, eating herring regularly can make life easier for the patient. With its help, you can solve problems with heart problems caused by chemotherapy. Foods like salted herring will increase the patient's body weight and strengthen the muscles.

Salted herring can be called an anti-cancer remedy, as it contains many useful and valuable substances necessary for the normalization of organs.

Is herring in oil useful?

In terms of its qualities, herring in oil is not inferior to salted herring. And in stores it can be found more often. The only drawback is the presence of spices and other additives that are not useful to humans, but will extend the shelf life of fish.

If you cook fish in oil at home, then all the important and valuable micro- and macronutrients, as well as vitamins, acids and minerals will be preserved. For many people, this version of herring is preferable to salted herring.

It is especially useful for a person who suffers from:

• deficiency of saturated fatty acids in the body;
• underweight;
• avitaminosis;
• hypovitaminosis, etc.

Nutritionists advise such people to eat fish in oil. It has an increased content of fat and protein, which will be indispensable and valuable for the above-mentioned problems. Such herring will saturate the body with useful substances and missing acids, help normalize the work of the heart and blood vessels, increase immunity.

Is it possible to eat herring jelly?

They not only can, but also should be eaten. The milk is a valuable product. This is a seminal secretion of males, enclosed in a thin film. The product is low-calorie and nutritious: 100 calories per 100 grams. Useful for people who lead an active life, after surgery or illness to restore the body.

How is it useful?

They contain almost no carbohydrates, but a sufficient amount of fats and proteins. They contain many useful micro- and macronutrients, minerals, vitamins, useful acids. For example, glycine contained in milk improves brain function and stimulates brain cells. This is an excellent immunomodulator, so if you include it in the diet at the initial stage of the cold, the disease will not develop further or will proceed without complications.

Moloki, like herring meat, is fried, baked, salted, pickled, added to soups.

They are used to prepare biologically active preparations that can:

• improve memory;
• increase brain efficiency;
• Relieve stress, improve nervous system function;
• help patients with stomach ulcers;
• Slow the aging process.

The benefits of herring caviar

Herring caviar contains so-called "healthy" cholesterol, vitamins, micro- and macro-elements and minerals. Because of this composition of the Japanese prefer herring caviar. For them, it is especially valuable, nutritious and useful.

Let us distinguish the main useful qualities:

• increases hemoglobin;
• regulates blood pressure;
• Has a beneficial effect on the heart;
• Has regenerative powers, etc.

A must-know! The Japanese know about the effective effect of caviar on the skin, so they have a popular celery caviar mask. It smoothes wrinkles, rejuvenates the skin, slows the aging process, and quickly restores damaged areas on the body.

Harm and contraindications

It is not necessary to reject herring completely. But it is important to understand that with all the positive points, the fish can harm the body. It should be treated with caution by patients with gastritis and completely excluded from the diet in case of exacerbation of the disease. The excessive use of the product can have a negative impact on blood pressure and increase it. For patients with liver and kidneys, as well as those suffering from edema due to unstable heart function, it is necessary to introduce restrictions on the intake of herring.

For the above patients and for people suffering from ulcers and enterocolitis, it is better to eat boiled or steamed meat. If you do not have the strength to fight yourself, but really want to try a salted herring, you must first soak the carcass in strong tea or milk.

How to choose and store

It is necessary to understand that not every herring has all the useful qualities and properties. Therefore, the choice here is important and plays an important role. To make it is not so easy. But knowing some secrets of selection, the task will become much easier. Especially when you can feel the carcass with your hands.

The main thing in this case is to remember four rules:

1. The gills are firm and have a dark red color. They should not "smell bad" of rot.
2. The eyes of fresh fish are clean and red. If you found a representative of the herring family with cloudy eyes, it means there is caviar in the fish. It is important to understand that the meat will not be fatty and saturated, since all the nutrition and useful qualities of fish are used up to continue spawning.
3. Quality meat is always firm. You can check this with your finger by pressing on the body. If the dent immediately disappears and the body takes on its original appearance, the herring can be taken.
4. Take care that there are no cuts, plaques, scratches or other damage on the body. Pay attention to the color. If there are traces of "rust," it means the fish carcass was stored improperly.

Try to buy herring in trusted stores and outlets that have proper storage conditions.

Fish is usually stored in its own juice or brine. If you buy a herring, you must immediately strip it, gut it, and put it in a separate bowl as a whole or cut the body into pieces. Pour cold brine on it so that the liquid covers the whole body or pieces. In this condition it can be used for five days.

Can I freeze salted herring

If you want to keep herring for more than five days, for example, for a holiday that will come in 20 or 30 days, then you have to use the freezer. The fish is thoroughly prepared: the innards are removed, thoroughly washed and dried. Paper towels or napkins can be used for drying. Then cut it into pieces of medium size, put them in a container or a plastic bag and put in the freezer. One can use food film in which herring is wrapped up prepared for long-term storage. The shelf life of the product in a frozen state will be six months.

Worth knowing! Do not store bought fish in the store packaging, as it will oxidize and will be unfit for food. Do not be lazy and put it in another practical container to please your household with a delicious and healthy meal after some time.

How to cut a herring properly

Let's talk about the classic way to cut the fish. To do this, we go through several steps:

1. Cut off the head, get rid of the tail. Using kitchen scissors, cut off the fins.
2. Cut herring belly lengthwise with a sharp knife or kitchen scissors.
3. Get rid of the guts. The exception is when there is caviar or milk in the fish.
4. Make a longitudinal cut with a sharp knife along the backbone of the herring.
5. Carefully peel off the skin of the fish.
6. Slowly separate the backbone from the meat, not all at once one tug, but in stages, going from one sirloin to another.
7. In the final step, remove small bones and skin from the meat. The fillet is ready for further use.

How to cook herring: recipes

In the oven

We will cook herring in foil. We will need fresh fish. The following products are needed for cooking:

• herring carcass - 2 pcs;
• peppers;
• dill - 1 bunch;
• Onion - 1 bulb;
• salt - at the discretion of the hostess;
• lemon - half.

Preparation:

1. We begin the process by defrosting in the refrigerator or indoors. No gas pedals such as microwave or hot water can be used. Otherwise herring will lose part of its useful and delicious qualities.
2. After defrosting, wash the herring and begin to cut it: cut fins, head, peel skin and cut off the tail.
3. Cut open the belly and remove the viscera.
4. Carefully separate the backbone, take out of the meat large bones.
5. Turn the fish on its back so that the inside is completely flattened on the table.
6. Wash the herring again and dry it. Paper towels or napkins will do for drying. Spread out again on the back.
7. Lemon is washed, grate the zest on a grater with small cloves, separately squeeze the juice from the lemon half.
8. Peel the onion, cut it into small pieces and chop it. It should be a mashed onion. It is difficult to do this by hand, so you can use a meat grinder, blender or food processor.
9. Prepared herring meat rub with salt, pour lemon juice on top and put the grated zest.
10. In this state we leave the fish to marinate for about 20 minutes.
11. Then sprinkle the meat with peppers and lay the onion puree, distributing it evenly over the entire inner surface of the herring.
12. Dill is washed, dried and finely chopped. Sprinkle it on the fish on top of the onion mixture.
13. Let's proceed to the preparation of rolls. To do this, roll the herring into a tight roll and fix it with a toothpick.
14. You can sprinkle the remaining lemon juice on top.
15. Take out a baking tin, grease it with oil.
16. Put the rolls into the form and cover with foil.
17. Preheat the oven to 200°C and put the herring rolls there. Baking time is half an hour.

Fish covered with foil is always a successful cooking option. The meat stays juicy, looks delicious and turns out very tasty.

In the multicooker

Quite a simple recipe that does not require any special skills and knowledge from the hostess. Here you will not need any additional tools such as a combine, blender, etc. Simple and affordable products:

• herring carcass - 1 pc;
• water, preferably filtered - 150 ml;
• onion - 1 bulb;
• carrot - 1 pc;
• peppers - 3 pcs;
• spices: ground pepper, salt, etc. - at the discretion of the hostess;
• bay-leaf - 1 leaf;
• vegetable oil - 1 tbsp;
• paprika - 3 pcs.

Preparation:

1. If the carcass is frozen, then defrost it naturally: in the refrigerator or in the kitchen.
2. Next, prepare the herring: get rid of the head, tail and fins. We cut open the belly and take out the guts, then peel off the foil. Wash again and cut into medium-sized pieces.
3. Peel the onion, wash, dry and cut it in half rings.
4. Peel carrots from the top layer, rinse and grate on a grater with coarse teeth.
5. Place the vegetables in the bottom of the multicooker pot, top with the herring pieces.
6. Fill everything with the prepared ingredients: salt, pepper, other spices, if you want and pour water.
7. Close the lid, set the braising mode and cook the fish for 60 minutes.

Herring under a fur coat

For cooking we will need:

• salted herring - 1 carcass;
• potatoes - 5 pcs;
• large beets - 1 pc;
• Onion - 1 onion;
• carrots - 4 pcs;
• mayonnaise for dressing;
• green onion sprigs;
• salt - at the discretion of the hostess.

You can add greens, pepper. But this is done when the family likes spicy dishes.

Preparation:

1. Boil vegetables: carrots, beets, potatoes. We cool them and peel them.
2. Grate them on a grater with coarse teeth or finely chop.
3. Peel onions, wash and finely chop them. Do the same with the feathers of green onions.
4. Separate herring fillets, get rid of bones, skin and backbone. Cut the fish meat into small cubes.
5. Take a larger dish and start laying out the layers of salad.
6. The first layer is a potato layer, then we put the herring cubes on it, then comes a layer of chopped onions together with the green ones, then we put a layer of carrots.
7. Sprinkle everything with salt, you can pepper it. Grease with mayonnaise. If the mayonnaise is not particularly welcomed by the housemates, you can lay it not entirely on the carrots, but with a net.
8. The final layer is a beet layer.
9. We decorate the top with mayonnaise netting, sprinkle with the rest of the green onions and carrot roses, in which we drop a little mayonnaise for beauty. The result is a very beautiful salad.
10. To soak all the layers, it will take at least half an hour. It would be better if you could leave it in the fridge overnight. Then surely the taste of the salad will be unique.

Forschmak

To prepare in advance buy in the store:

• A carcass of salted herring - 1 pc;
• loaf - for the preparation we will need 3 pieces. They must be stale and crustless;
• Butter - 30 gr;
• Onions - 1 onion;
• vegetable oil - 300 grams;
• vinegar - at the discretion of the hostess
• cooking soda - a pinch;
• salt - if necessary.

Preparation:

1. Peel the herring carcass, separate the sirloin part and cut it into large chunks of arbitrary size.
2. Sprinkle stale loaf with vinegar (2 tablespoons).
3. Peel the onion, wash, dry and cut into pieces so that they fit into a meat grinder.
4. Purée all the above ingredients in a meat grinder. Stir and repeat spinning.
5. Add softened butter to the resulting mass and mix thoroughly.
6. Add vegetable oil: first a little, then pour all the rest. Stir until the mixture is homogeneous.
7. Pour in the baking soda and whisk. The appetizer should become airy.

Rolmopsy

This dish is a rolls of pickled herring. We will need to prepare:

• salted herring carcass;
• apple - 1 pc;
• onions - 2 pcs;
• vegetable oil - for frying;
• Carrot - 1 pc.

The marinade will require:

• water - 200 ml;
• bay leaves - 2 leaves;
• granulated sugar - 2 tsp;
• cloves - 3 pcs.
• 9% vinegar - 2 tbsp;
• coriander - 1 tsp;
• cinnamon - 0.5 tsp;
• Ground red and black pepper (mix) - 1 tbsp.

Preparation:

1. First, we prepare the marinade. For this we pour water in a saucepan, add all spices listed on the list and boil it. Take off the heat and cool.
2. Onion is cut into half rings, carrots are cut in julienne.
3. Fry onion and then carrot separately. Do not mix them in a pan.
4. Peel apple, remove core and seeds, cut into julienne.
5. From fish cut off head, fins and tail, remove skin, take out backbone and bones. Leave only the sirloin part. It should be two meaty pieces of herring.
6. Cut a thicker layer along the fillet to make four pieces.
7. On the edge of the thin layer, put the onion, apple and carrot. A little by little, so that it is possible to roll up.
8. Roll up into a roll and fasten it, using any handy tools like a toothpick.
9. Do the same with the remaining sirloin slices.
10. Put in a deep bowl, pour the cooled marinade, so that the liquid completely covers the herring.
11. We send for five hours in the refrigerator, preliminarily covering the bowl with a lid.
12. At the end of the marinade we take out the rolls, cut them into "pucks" with a sharp knife and put them on a dish.

Uha

To prepare it you will need:

• herring - 3 carcasses;
• carrots - 2 pcs;
• Potatoes - 4 pcs;
• tomatoes - 4 pcs;
• onions - 2 bulbs;
• Greens - to taste (dill, parsley, etc.)
• ground pepper and salt - to taste
• bay-leaf - 2 leaves;
• peppercorns - 3 pcs.

Preparation:

1. Peel the vegetables, wash them, cut them into arbitrary sized cubes or julienne.
2. Boil water and send there sliced potatoes, carrots and onions.
3. Add peppercorns, bay leaves, salt and pepper if necessary.
4. Clean herring (remove the guts), wash and cut into small pieces. Put them in a pot with boiling water.
5. 15 minutes before cooking chop tomato and peppers, and send them to the mass.
6. We turn off the gas, sprinkle the soup with greens, cover it with a lid and let it infuse for 10 minutes more without fire.

How to salt

There are different ways to salt it, which we will tell you below. But first, the carcasses should be prepared: remove the insides and rinse thoroughly. Salt it either as a whole or cut into pieces. You can salt the fillet, previously freeing the meat from the skin.

Important! Do not soak herring in warm water, so it defrosts faster. This will spoil the taste and usefulness of the product, as the fiber structure of the meat will be broken.

Let's analyze some methods.

Wet
For salting, you need to stock up:

• herring;
• water;
• salt;
• cloves;
• bay leaf;
• peppercorns.

Preparation:

1. Prepare the carcass as above and place it in any container. You can use a container.
2. We put water on the fire, add all the above ingredients and boil for 10 minutes. It is important that the brine soaks in the spices added to the liquid.
3. Remove the pot with water from the stove and let the brine cool.
4. Pour the cooled liquid with spices on the fish, cover the pot with a lid and send it to the refrigerator. You can use a cool place in the house.

In 2 days your family will be able to enjoy the lightly salted herring. If you want a more salty product, then keep the carcass in brine for at least 5 days.

Dry
This method does not use water. But the carcass is prepared according to all the rules: it must be completely gutted so that the meat does not spoil and better salted. Then rinse and dry at once. It is important that there is no moisture either inside or outside the fish. You can use paper towels or napkins.

Preparation:

1. Mix salt with a little sugar to spice things up.
2. Rub the dry ingredients on all sides and inside of the herring. Put it in a separate bowl, put a lid on it and give it a few days to let the meat run dry. Add other spices at your discretion.
3. From the finished carcass scrape off the salt with a knife, cut it and serve.

This method is slower than the previous one, but the finished product is worth the wait! Enjoy your appetite!

Interesting Facts

1. Why are there times when you want herring so badly that you can't stand it? This means that your body requires "good" fats, which it lacks, or a rich meal containing enough protein, salts and fat.
2. Finns revere herring and even hold a holiday in honor of herring. This takes place on October 2, when a large-scale fair is held in the capital. At the exhibition and sale is a variety of delicious fish products. Herring connoisseurs and devotees from all over the country come here on this day not to miss the holiday and enjoy the delicacies.

Photo of a herring