| Nutrient | Content | Reference |
|---|---|---|
| Calories | 191kCal | 191kCal |
| Proteins | 14g | 14g |
| Fats | 15g | 15g |
| Water | 69.5g | 70g |
| Ash | 1.5g | 2g |
| Vitamin A, RE | 30mcg | 30mcg |
| Retinol | 0.03mg | 0mg |
| Vitamin B1, thiamine | 0.08mg | 0mg |
| Vitamin B2, riboflavin | 0.22mg | 0mg |
| Vitamin B4, choline | 65mg | 65mg |
| Vitamin B5, pantothenic | 1mg | 1mg |
| Vitamin B6, pyridoxine | 0.45mg | 0mg |
| Vitamin B9, folate | 5mcg | 5mcg |
| Vitamin B12, cobalamin | 10mcg | 10mcg |
| Vitamin C, ascorbic | 0.5mg | 1mg |
| Vitamin D, calciferol | 30mcg | 30mcg |
| Vitamin E, alpha tocopherol, TE | 1.5mg | 2mg |
| Vitamin K, phylloquinone | 0.1mcg | 0mcg |
| Vitamin PP, NE | 6mg | 6mg |
| Niacin | 3mg | 3mg |
| Potassium, K | 335mg | 335mg |
| Calcium, Ca | 50mg | 50mg |
| Magnesium, Mg | 35mg | 35mg |
| Sodium, Na | 100mg | 100mg |
| Sera, S | 140mg | 140mg |
| Phosphorus, P | 220mg | 220mg |
| Chlorine, Cl | 165mg | 165mg |
| Iron, Fe | 1.3mg | 1mg |
| Iodine, I | 40mcg | 40mcg |
| Cobalt, Co | 40mcg | 40mcg |
| Manganese, Mn | 0.05mg | 0mg |
| Copper, Cu | 78mcg | 78mcg |
| Molybdenum, Mo. | 4mcg | 4mcg |
| Nickel, Ni | 6mcg | 6mcg |
| Selenium, Se | 36.5mcg | 37mcg |
| Fluorine, F | 430mcg | 430mcg |
| Chrome, Cr | 55mcg | 55mcg |
| Zinc, Zn | 0.7mg | 1mg |
| Cholesterol | 80mg | 80mg |
| Saturated fatty acids | 3.3g | 3g |
| Monounsaturated fatty acids | 6.73g | 7g |
| Polyunsaturated fatty acids | 2.63g | 3g |
| 18: 2 Linoleum | 0.15g | 0g |
| 18: 3 Linolenic | 0.062g | 0g |
| 18: 4 Steroid Omega-3 | 0.26g | 0g |
| 20: 4 Arachidon | 0.1g | 0g |
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 1.1g | 1g |
| Omega-3 fatty acids | 2.362g | 2g |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.17g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.77g | 1g |
| Omega-6 fatty acids | 0.25g | 0g |
Herring is a very popular fish for holidays and weekdays. This is a tasty and affordable fish, but cleaning it is a hassle. And although herring can be served as a separate dish or used to prepare other dishes, many young housewives are reluctant to use it precisely because they do not want to bother with cleaning. And even when they start cleaning, the entire cutting board is smeared with blood and entrails, the skin is poorly removed, and small bones are scattered around. And this stops them, and next time I don’t want to take on the cleaning of this fish.
They refuse to deal with her and deprive themselves and their families of many delicious dishes. But cleaning herring is actually not as difficult as it seems. If you clean the herring correctly step by step, then after a short time you will get a clean and butchered fish.
And you should also have a separate board for cleaning the fish, since it takes a long time to wash it off from the smell.
Recipes with the ingredient salted herring
Step 1
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.
Step 2
Cut off all fins from the herring, including the tail.
Step 3
Cut off the head.
Step 4
Run the knife into the abdomen and carefully cut it, starting to cut from the tail.
Step 5
Remove the insides by pulling them out with a knife.
Step 6
Clean the inner surface of the black film and rinse under cold water.
Step 7
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.
Step 8
Having picked up a part of the skin from the side of the tail, gently pull it, removing it.
Step 9
Do the same on the other side.
Step 10
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.
Step 11
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.
Step 12
Carefully select the remaining bones. Here you can use tweezers.
Step 13
Herring fillet is ready to go.
Salaka is a relative of the Atlantic herring. Not everyone has this small fish in high esteem, compared to large sea or red fish. But in vain. Salak is distinguished by an excellent set of vitamins, essential amino acids, micro and macro elements. Well, the price of herring is very pleasing.
You can fry the herring whole, without cleaning at all and without removing the insides and the head. You can make a little effort and fry the herring, having previously removed the insides and the head. And you can go even further by removing an additional spine from the fish, along with all the bones.
In any case, it will turn out very tasty and interesting. Salaka can be fried in batter, or you can simply roll in flour with spices. In each of the listed options, you will get a different taste of fried herring. Choose the option that you like.
Recipes with herring ingredient
Step 1
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.
Step 2
Clean the herring, removing the head and entrails. Rinse fish and shake off moisture.
Step 3
Combine flour, salt, dry dill and other spices that you like.
Step 4
Roll the carcasses on all sides in the flour mixture.
Step 5
It is good to heat a frying pan with vegetable oil and fry the herring on both sides until golden brown.
Step 6
Put the fried herring on paper towels to remove excess fat.
Step 7
Fried herring is ready to serve.
Step 1
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.
Step 2
Cut the fish into fillets, removing the head, entrails, spine.
Step 3
Combine milk, flour, salt, pepper, 1 yolk.
Step 4
Whisk the egg whites until fluffy and fold into the batter.
Step 5
Dip each fillet into the prepared batter.
Step 6
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.
Step 7
Put the finished fish on a plate covered with a napkin in order to absorb excess fat.
Step 8
Salaka is ready to serve.
Herring gained national recognition due to its availability and very low cost. Like any sea fish, herring contains vitamins, fats and essential amino acids, which are very beneficial for the body. It is very tasty to serve salted herring with boiled or baked potatoes, onion rings or black bread.
Salaka is very easy to pickle at home and many housewives use it. You can quickly salt herring dry or in brine. In any case, when salting herring, consider some of the nuances:
- salt for salting herring should be taken with ordinary stone. Too fine or iodized salt is not suitable, as it salts only the top layer of the fish;
- there is no need to clean the fish before salting. In its unrefined form, it salts out much better. Clean the fish from the insides after cooking;
- fresh fish is best for salting;
If you are using frozen herring, thaw it at room temperature first. Do not use accelerated defrosting of fish;
- Be sure to add a little sugar to the pickling mixture. The fish in this case will be elastic and will not burst;
- you can adjust the spices and spices in the pickling mixture to your liking, but be sure to add coriander and different types of peppers;
- remember that the longer the fish is in brine, the saltier it becomes.
Recipes with herring ingredient
Step 1
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.
Step 2
Rinse the herring, shake off the moisture.
Step 3
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.
Step 4
Put part of the pickling mixture into the bottom of the container. Then lay the fish in layers and sprinkle with the pickling mixture.
Step 5
Cover with a smaller diameter lid, put a small weight on top. Send to the refrigerator for 12 hours.
Step 6
During this time, the fish will release juice and salt.
Step 7
Salaka is ready to serve.