Lightly salted herring in the coming month will become one of the most popular products, because you cannot leave guests without a traditional dish with it. However, both a stale carcass and an abundance of bones in the fillet can spoil your favorite salad. We offer you to figure out how to choose a good herring, and also show you how to peel it easily.
Of course, the best fish is the one that you caught and salted yourself. Catching herring personally is unlikely to succeed, but salting is easy. To do this, you need to choose a freshly frozen carcass and spend time pickling. However, without prior experience on the eve of a festive feast, it is not recommended to do this - you risk ruining the festive dish. Although you can practice today!
Experts say it's easy. You need to buy frozen herring, defrost it in the refrigerator, then add salt, add pepper (the main thing is to remove the gills first - they will add bitterness), herbs to taste and serve very soon by choosing a suitable recipe.
For the most popular among Russians New Year's salad “Herring under a fur coat”, slightly salted herring is needed. Someone chooses a spicy ambassador, but this is a matter of taste, most still prefer the familiar slightly salted version. Such herring in carcasses is sold either directly from the barrel, or packaged individually or 2 pieces per vacuum.
If you prefer just such a herring, and not take a ready-made fillet, the main thing is to know the main signs of its freshness. Choose a smooth, beautiful herring without any cuts or damage - this will protect you from parasites. When the herring is vacuum packed, pay attention to the brine, there should be no bubbles in it, it should remain transparent (first shake the fish a little).
Experts recommend putting pressure on the carcass, fresh fish will quickly recover from a finger dent. Look the herring in the eye - they should be clear and shiny. But the white bloom on the skin of the fish speaks of low-quality salt. It is better to refuse such a purchase.
It's worth looking at the expiration dates, of course. The closer the date is to the expiration date, the more salty the herring can be and the less tasty the snack will be. The fattest fish come from cold waters, so pay attention to where you fish. And don't forget to check out the ingredients of the product!
Well, the video will help you quickly and easily gut the correctly selected herring. Everything is very simple, the main thing is to watch it carefully to the end.
1. Cut off the head
2. Then we remove all the insides, the black film, and the belly of the herring for this.
3. We cut the herring along the back, along the ridge - from head to tail and remove the skin.
4. Then we take the herring by the tail, which consists, as it were, of two feathers, and pull these feathers in different directions, as if tearing the herring in half. In this case, the herring diverges along the middle line.
5. Now we have two parts of the herring: one part consists of a back and a ridge with ribs, and the other consists of half a tail and two pieces of a belly.
6. The belly meat is ready. It remains to separate the back meat from the ridge and select the bones. It is better to choose bones with tweezers.
