Perhaps not in Russian cuisine fish, the more common and popular than herring. Well what a festive meal be without a fragrant martocci, dressed with fragrant oil and sprinkled with onion? This snack so no wonder often used the epithet “peace”. Yes, and on weekdays it is good, because to call herring dear fish, not even in the difficult times of crisis. But that doesn't make it any less festive! Many families generally are very confident that the New year won't be the traditional "coats". And in this "coat" important? Of course, fish the herring!
Such a reverent attitude to feel that fish not only admirers of Russian culinary traditions. Not less like herring, the Norwegians and Finns, Swedes and Germans, and other cuisines there are many wonderful dishes with this fish.
An Experienced mistress and you can ruin the fish difficult, but still possible. So refer to the General principles and rules of cooking various dishes of herring.
Many people know that herring is a saltwater fish. A lot of her in the Black, Caspian, Baltic and other seas. She tolerates temperatures. Herring catch even the coast of Greenland.
Some types of herring thrive in fresh water. This is rich in valuable fish species, for example, the Danube and the don.
For many countries, with access to the sea, commercial fishing of herring is a priority direction of the economy. In the natural habitat of this fish is more commonly seen Russian and Norwegian trawl vessels.
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The Family of Herrings, is quite extensive. All members possess similar structure of the body – an elongated and flattened laterally. Mouthparts Herring, has an extended lower jaw. The fins are usually a darker color than the silver body. Typical representative of this family is the we are all familiar herring.
The Types of fish that are included in this collection, estimated number of 188. In addition, there are also subspecies. From the available on our shelves subspecies of herring the most common are:
The first Two subspecies are so similar that not every experienced fisherman will distinguish them against each other. Pacific usually very slightly larger. Baltic herring is smaller, lighter, it has very little bones. The Danube even smaller, in the 5-7 kg is fish, but it is fatter and richness. There is also don, but it is mainly sold and consumed directly in the place of catch as the black sea. Marine breed is always smaller than the ocean.
Fish the herring is used for the preparation of cold appetizers, salads, pates. Prepared the fillings for vol-AU-vents, crepes, profiteroles. Herring fillet, cut in pieces, allowed to serve as a standalone snack to strong alcohol, though usually the fish is served with white wines.
This fish is Suitable for cooking various snacks of Asian cuisine, for example, salad "Heh". Not less valuable eggs and milk this fish. The caloric content of herring averages 217 kcal per 100 g
Herring is one of the few fishes that are at a relatively low cost of derivatize menu of Haute cuisine. The ability to cook delicious herring is considered important and revealing for cooks of any level.
This is Probably the most popular recipe. Fish salted – the perfect complement to the potato side dishes. You can salt like a whole fish and cut into fillets or simply cut into convenient pieces together with the spine and ribs. The only condition-the removal of the Gill arches. They can make the pickle bitter.
For pickling kilos of fish will take 2.5 tbsp of salt. It is not recommended to use salt grind «extra» nor herring, nor for the other fish. But the big sea is ideal. Can be used as a brine or dry Ambassador.
If you love spice, add the pickle juice 5 peppercorns, a few medium Bay leaves, 3 cloves.
Rinse the herring, put in a bowl, sprinkle with salt on all sides. Leave for a day if you want to get salted. If you plan to use the brine, add 600 ml of water and another half tsp of salt. Some recommend to add 1 teaspoon of sugar, but this is optional. Sugar will make the meat softer, but the sweet taste should not be afraid, it will not.
The following recipe is suitable for many varieties of fish: herring, Pacific saury, mackerel, herring. Boil a liter of water, add 2 tbsp of vinegar, a pinch of cardamom 0,5 tsp black pepper, 4 cloves, 3 Bay leaves, 2 tsp sugar and 1 tbsp salt. When the marinade has cooled, pour over the fish, cover and let stand 8-12 hours.
Fish, herring is served in heat-treated form is much rarer. And about the fried herring go jokes. Actually, to fry this fish, but only fresh, not salty. It should be noted that the special taste this product has. Another thing is – herring, cooked on the fire. This is a great alternative to the more expensive Bonito. Disembowel fish, sprinkle with mixture of salt and pepper outside and inside cavity, and sprinkle with lemon juice and leave for a couple of hours. Cook the herring on the grill or on the grill, preventing the flaring of the flames. The lack of the red flowing juice and the Golden hue of the skin – a sure signal of readiness.
Fish herring good and steamed. And the fragrant gravy will be a great addition to mashed potatoes, crisp rice, buckwheat porridge or pasta.
Cut the herring into pieces of 2 cm thick, fold in the mixed with onions. Pour a mixture of sunflower refined oil and strong tea. Add the spices, salt. Simmer for about 40 minutes. You can send the cauldron in the oven – the cooking time will be half an hour. If you're using herring, you can cook this recipe in its entirety.
The proportions of the products of the following:
The Salted herring, of course, is delicious and versatile dish, but sometimes you can get tired from even the most favourite treats. If you know how to pickle herring, not difficult to cook this fish and in the dried version. You can use the same recipe you use for pickling. In a day remove the fish, rinse with water, blot. Satellite carcass or just make a puncture through the eye to make a loop. Hang the hood over the stove are included. The fire should be medium. Turn on the extractor fan and leave the fish for an hour. After a time repeat the procedure until the fish will not be the same as you want. Remember that herring is a fatty fish, it is advisable not to hang it above the ring, and between them, setting under the fish tank flowing fluid.
It is Possible to dry a little bit more and get a wonderful snack for beer. And you can just slightly zavyalit, giving the meat an unusual elastic texture. Residents of private houses, having the ability to jerk herring in the smoke of a fire, will receive a delicious product with a much more pronounced flavor.
Perhaps you will be a real discovery following the recipe? Fish herring on the house, not inferior to purchase delicacies from the smoker. Don't worry, you don't have to harvest wood and fooling with bringing the smoke pipe. All you need, surely you have at hand.
Wash and dry two herring, cut the fillets along the ridges. The sunflower, pepper and set aside until aside.
A Piece of foil about the size of 30x30 cm spread in front of him and pour on the center of canteen spoon of dry tea infuser: green, black or even black with a fruity-floral additive. Wrap envelope, put on one side by the needle and place at the bottom of a dry pan with a large volume. Cover and begin to heat. When will fragrant steam supply directly into the envelope with the tea a plate on which lay a haddock fillet. Cover and simmer about 20 minutes.
These products are also used widely as a pulp. Milk and eggs can be fried, smoked, dry-cured, but many believe that there is nothing better than to pickle them, chop finely and spread on a sandwich with butter. If you marinate or salt herring, eggs and milk can send the same brine (marinade), and carcasses.
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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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