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Herring, salted in saturated brine (the simplest basic recipe) (page 5)

OlgaGera
And mine is hanging ...
Bridge
Everyone has beauty. At work I looked at pictures and dreamed of getting home as soon as possible and eating herrings. In the evening I took my soul away.
fedorovna1
Well, everything is hooked on the fish. I bought another three kg of herring, salted it. Now I will cut into fillets and make bugs.
Katko
Quote: Fedorovna1
Well, everything is hooked on the fish
Fine
Antonovka
Girls, someone said that mackerel is friends with coriander. Today I got the mackerel out of the brine - should I just sprinkle it with whole coriander? Without onions and oil?
eye
Lena, yes, you can crush a part with a spoon, if you like its taste, it will be richer
Antonovka
eye,
Thank you, Tanya, I'll do it now)
Scarecrow
Quote: Antonovka

Girls, someone said that mackerel is friends with coriander. Today I got the mackerel out of the brine - should I just sprinkle it with whole coriander? Without onions and oil?

I said this is my favorite combination. It is better to simply crush whole peas so that they give off the aroma, but not ground.
Antonovka
Scarecrow,
I squeezed a little in a mortar)
Masha Ivanova
Bridge, Natasha! Thank you for the salting recipe! I have salted in a million different ways, just like each of us. Most of all I loved the method of dry salting, simply sprinkling the herring with salt. But at the same time, the herring is salted longer (1-1.5 days), it is advisable to turn it over once a day, and these are dirty hands at least. Plus, if the skin is thinner or slightly damaged, then it can sort of peel off, become too salty, or perhaps this makes it more fragile, I don't know how to put it right. In short, your method is devoid of all these problems. And after 12 hours the taste of the herring is just super! Next time I'll try it in 10 hours.
Thanks again!
BlackHairedGirl
Natasha, thank you for your story about dad. Moved to tears. I will definitely test your recipe.
Katko

Salted herring in saturated brine (simplest basic recipe)
Scarecrow
Katko,

You will have salt on your pope! I'm telling you exactly!)))
Katko
Scarecrow, nope




There are only 17 herring and 2 mackerels 550 g each, such ingots, Icelandic)
Yarik
KatkoKatyusha, don't you glow in the dark yet? )))
Katko
Yarik, Yaroslavna, like there is no pack
Katko
Meet herring Dima
Salted herring in saturated brine (simplest basic recipe)




His girlfriend Lucy (she is a mackerel) swam with him in the same basin, but now she disappeared for a day
Masha Ivanova
Katko, Kate! It's so good that I saw your photos of herring! When I used to salt herring, after salting it was all the same beige color. and recently, even after salting, there are preserved red areas on it, as if they were pieces of something that had not salted! By the way, after pickling and drying in a dryer, chicken fillets also have such red areas (like spots). Tell me what is this phenomenon in your opinion?
Maybe Natasha-Bridge and someone else will tell their opinion?
Katko
Quote: Masha Ivanova
it's good that I saw your photos

And you can see where what kind of spots you have?
eye
Quote: Katko
Meet herring Dima

Quote: Katko
His girlfriend Lucy (she mackerel)
- Alice, this is pudding.
- Pudding, this is Alice ...


which does not happen in the world,
why people don't do it:
food is called tonbova,
and only then they eat it)))
and even if you are a herring
your path does not lie straight into your mouth
first tanbovskaya Katyonka
Calling you by name!
Masha Ivanova
Katko, Kate! I can't insert photos. The spots I mean are exactly like in your picture. Most of your pieces have them in the region of the ridge and you can clearly see them on the upper left piece.
Bridge
Katerina, where, I wonder, Lucy disappeared? : girl-q: I'm literally worried about her fate
Masha Ivanova, I can't say about a chicken.Perhaps oh, these are the stains that remain on the meat after defrosting?
I know about herring that there may be red spots around the ridge. Such as blood clots. And I have them. I am not a technologist, I don’t know how they are called correctly. But they are not scary, they are not blood. Apparently, their availability depends on the quality of raw materials.
Katko

TanyaOka wrote poems for me
Masha Ivanova
Bridge, Natasha, thank you!
Katko
Elena, Natasha explained everything like this, it's not unsalted
What else is the beauty of this method: a natural fermentation process takes place in whole fish, there is no contact with oxygen, therefore everything does not become beige and the salting process goes evenly and not aggressively, without drawing fat and moisture from the fish meat
Masha Ivanova
Katko, Kate! I am very grateful to you and Natasha for your answers, but I have a slightly different opinion. As you probably guess, I've salted herring a thousand times in my life, I've seen many different herring, fresh and salted (just like chickens), and I've never seen such a phenomenon on meat or fish before.
I think that these are all traces of different "stuffing" or some other processing of meat, fish, etc. by current manufacturers and sellers. Or they are feeding fish and various animals with some kind of chemistry that causes them to have similar "hemorrhages" during their lifetime.
Drew attention to this for the last six months. Before, I repeat, I have not seen this.
Katko
Elena, well, chickens, okay, they feed and squirt, and the herring is a wild fish
They put an anti-caking agent in salt




Oh, I wanted to share my joy with you: I finally found rock salt, mined by the mine method, and not table salt, I was looking for it for a year
Masha Ivanova
Katko, Kate! That is why I am surprised that these spots in meat and in fish can be, which from time immemorial did not exist. Only my assumptions are that this is from syringes and from chem. drugs, but what it really is, I do not know. That's why I asked everyone a question. But what they are is a fact. And your photo is proof of that.
But I'm also interested in rock salt. And how did they find out that it was by the mine method is also interesting.
Scarecrow
Quote: Katko

Elena, well, chickens, okay, they feed and squirt, and the herring is a wild fish
They put an anti-caking agent in salt




Oh, I wanted to share my joy with you: I finally found rock salt, mined by the mine method, and not table salt, I was looking for it for a year

Rock salt is also called table salt, because it is used for cooking. So everywhere on the packs it is written: table salt. You probably meant something like the evaporation process - something like that is the name of the evaporation process when salt is obtained by this method.
What have you found? I have been using Posolskaya for a long time. It is mined in Siberia by the mine method.
Katko
So here
Salted herring in saturated brine (simplest basic recipe)




Well, yes, not evaporated
Scarecrow
Katko,

We are buying the same manufacturer. Ambassadorial salt is also a Tyretsky salt mine and producer.

Salted herring in saturated brine (simplest basic recipe)
Katko
Nata, they don't take the ambassadorial office to us, at least this one was brought and that's good
Mostly Iletskaya has been sold recently
Scarecrow
Katko,

What's the difference, it's still from the same mine. But mine. Both that and that. I take packs of 3 kilos (or 2.5 ??).
kirch
Nata, The first time I see such salt, I didn't even know what happens. Maybe she didn't pay attention. Gotta take a closer look
Katko
Ludmila, we have here in such a package
Salted herring in saturated brine (simplest basic recipe)
kirch
Katerina, yeah, thanks, I'll watch
eye
Ludmila, I take in Pyaterochka
kirch
Tatyana, Thank you. I looked in several stores, but not in the Five. I will see
Katko
Quote: ok

Ludmila, I take in Pyaterochka
And we, too, first appeared in 5k, and then in Auchan
Katko

Salted herring in saturated brine (simplest basic recipe)
Katko
Saturated taxis
Salted herring in saturated brine (simplest basic recipe)
Katko

Salted herring in saturated brine (simplest basic recipe)
Salted herring in saturated brine (simplest basic recipe)
Katko
That sour case when instead of ten herrings in kusman it turned out 13
Salted herring in saturated brine (simplest basic recipe)
Salted herring in saturated brine (simplest basic recipe)




Bridge, Nataliya,
OlgaGera
Quote: Katko
instead of ten herrings in kusman it turned out 13
What have you already eaten?
Katko
OlgaGera, Lelka, fchira current bought, right now floating on the log
Bridge
Katko, and I also have the last one, really. But this makes it even tastier
Katko
FSE cut it immediately, now always ready in the freezer
Salted herring in saturated brine (simplest basic recipe)
Hvesya
Lucky you, but we don’t carry a normal herring, and we don’t want to buy salted one. And so we suffer ... Occasionally we manage to grab a decent one.
Katko
Hvesya, Irina, I sympathize ... without herring, life is not kaneshna, sadness
Katko
I lay for an hour at room temperature, chop with a sharp knife, and while the potatoes in uniforms are being steamed, we wait
quietly eating ciabatu with olive oil
Salted herring in saturated brine (simplest basic recipe)

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