Nutrients, Calories, Benefits of Herring Atlantic, Marinated

For work, we need herring (fish can be either fresh-frozen or already salted - the principle of cutting is the same), a sharp knife, a cutting board.

Cut off all fins from the herring, including the tail.

Cut off the head.

Run the knife into the abdomen and carefully cut it, starting to cut from the tail.

Remove the insides by pulling them out with a knife.

Clean the inner surface of the black film and rinse under cold water.

Use your thumb to make an indentation to the spine where we cut off the dorsal fin. With a little effort, move your finger to the front of the carcass exactly in the middle, tearing the skin. Then in the other direction - to the back to the very edges. Thus, we will divide the back into 2 neat parts.

Having picked up a part of the skin from the side of the tail, gently pull it, removing it.

Do the same on the other side.

Near the tail, separate the meat from the ridge. Gently sip the top fillet, and press the spine, along with the bottom fillet, with your other hand against the board.

Place the second fillet with the ridge up and now separate, gently sipping, the ridge from the fillet, and press the fillet itself without the ridge with your hand against the board.

Carefully select the remaining bones. Here you can use tweezers.

Herring fillet is ready to go.

For work, we need herring - 500 g, flour - 6 tbsp. l., salt - 0.5 tsp., dry dill - 1 tsp., sunflower oil - 5 tbsp. l., paper napkins, knife, cutting board, frying pan.

Clean the herring, removing the head and entrails. Rinse fish and shake off moisture.

Combine flour, salt, dry dill and other spices that you like.

Roll the carcasses on all sides in the flour mixture.

It is good to heat a frying pan with vegetable oil and fry the herring on both sides until golden brown.

Put the fried herring on paper towels to remove excess fat.

Fried herring is ready to serve.

For work, we need herring - 500 g, milk - 150 ml, flour - 100 g, 1 egg, salt - 0.5 tsp, ground black pepper - 0.2 tsp, knife, frying pan, cutting board , bowl, paper napkins.

Cut the fish into fillets, removing the head, entrails, spine.

Combine milk, flour, salt, pepper, 1 yolk.

Whisk the egg whites until fluffy and fold into the batter.

Dip each fillet into the prepared batter.

Fry the fillet on both sides until golden brown in a pan with sunflower oil. Put the fish in a well-heated pan and fry over medium heat.

Put the finished fish on a plate covered with a napkin in order to absorb excess fat.

Salaka is ready to serve.

For work, we need herring - 1 kg, salt - 85 g, sugar - 1.1 g, black peppercorns - 2.4 g, allspice - 6.8 g, white peppercorns - 1.2 g, ground cloves - 0.3 g, ground coriander - 0.5 g, ground cinnamon - 0.1 g, ground ginger - 0.3 g, ground nutmeg - 0.2 g, cardamom - 0.1 g, colander, plastic or glass container.

Rinse the herring, shake off the moisture.

Combine all spices. Peppercorns pre-grind or grind in a mortar. We do not need all of the indicated mixture for salting 1 kg of Baltic herring. It will be enough to take 12 g of pickling mixture. Pour the rest of the salting mixture into a jar and store for the next salting of herring.

Put part of the pickling mixture into the bottom of the container. Then lay the fish in layers and sprinkle with the pickling mixture.

Cover with a smaller diameter lid, put a small weight on top. Send to the refrigerator for 12 hours.

During this time, the fish will release juice and salt.

Salaka is ready to serve.