Herring: benefits and harms to the body

In our country, feasts in the kitchen or holidays are rarely dispensed with herring. We are accustomed to perceive it as salty, and little is known about what other healthy and tasty dishes are made of it. It can be fried, boiled, baked, pickled, etc. They make carpaccio and even sushi. In the article, we will consider the beneficial properties of fish, learn how to cut and salt it, get acquainted with some recipes for preparing mouth-watering dishes.

What does herring look like and where is it found?

Fish has its own family under the same name, which includes up to 60 species of various representatives. Herring is a valuable commercial raw material caught on a large scale.

The body of the herring is flattened laterally and covered with medium-sized scales. On the back there is a single fin. A distinctive feature of herring is a notch on the caudal fin. Along the abdomen of silver, casting blue, a keel of sharp scales is placed. There are representatives with an olive tint. The size of the fish is small, on average, its length reaches 35 cm. But there are exceptions related to species that lead a passing lifestyle. The length of such representatives is 75 cm.

Herring's head is small, with deep-set eyes. There are practically no teeth, or they are not sufficiently developed. The lower jaw slightly extends beyond the upper. The mouth is small.

It can be found both in fresh and in salt water. Of the rivers in which you can catch herring, it is worth noting the Volga, Dnieper, Danube. Impressive flocks of herring live in the oceans, such as the Arctic, Pacific, Atlantic. It is here that it is found in huge quantities. Some species are found in the seas, such as the White, Caspian, Northern, Azov, Norwegian and others.

A moderate, non-hot climate is acceptable for her, so there is no chance of finding her in tropical or very cold waters.

Lifestyle

Herring freshwater fish belong to migratory fish. Living in the seas, she spawns into rivers and rarely gets back to her usual habitat. A weakened individual usually dies on the way home.

Marine representatives live far from the coast. They do not go to the depths, but swim in the middle or close to the surface. It is acceptable for herring to keep in numerous flocks. She feeds on small fish, crustaceans, etc.

Herring spawning year-round. Large representatives spawn at a depth, while smaller ones prefer to spawn closer to the shore. During this period, a flock of huge scale is going to. Moreover, the throwing in fish occurs simultaneously. The water quickly becomes turbid, and the smell released during the spawning process quickly spreads around.

Freshwater herring throwing begins in May and ends in June. Usually caviar is laid out at night and floats freely on the surface of the water. During the summer and autumn period, young individuals gain strength and begin independent movement along the course. By the beginning of winter, they move to the depths of the sea.

Kinds

The name of the species depends on the area of ​​reproduction and habitat.Representatives of the herring family differ from each other. Each of the species has its own distinctive features, useful properties and qualities.

The most prominent representatives of the genus are the Atlantic and Pacific. Many people are still debating which of them is tastier and healthier. Each has its own admirers and fans. The taste of herring depends on the time of fishing.

Worth to know! During spawning, the fish loses its fat. Fatty herring can be caught only in the pre-spawning period or after it. Then she will have time to “walk up” the fat and will be especially tasty.

Let's consider some types in more detail.

Atlantic
It is found in Russia and Norway, found in Denmark and Iceland. The most common type of herring family. Virtually no different in appearance from the equally common Pacific species. You can distinguish them by keel scales: in Atlantic individuals they are most pronounced.

The shops sell Baltic herring, which is a representative of the Atlantic herring. It has a pronounced herring taste and small size: the fish barely reaches 20 cm in length. It contains a small amount of fat, but despite this, it is possible to cook various dishes from it, including canned, pickled and salted ones.

Pacific
The White Sea and the entire water area to the east to the shores of America are considered the habitat of this species. Individuals are significantly larger than their previous counterparts. They have a darkish meat, which contains a sufficient amount of iodine.

One of the representatives is Olyutor's herring, beloved by many gourmets. It is considered a Far Eastern delicacy with unsurpassed taste that it receives thanks to the cold and environmentally friendly waters of the Bering and White Seas. It got its name from the place where eggs spawn and where fishermen catch it - the Olyutor Strait. Spawning begins in May. Over the summer and autumn, the fish gains strength, accumulates fat and returns home - to the sea in November. To catch a delicious fatty herring, it is advisable to start fishing from September to November. It was during this period that the Olyutorsk herring has a refined taste and a lot of fat.

There are representatives of the Pacific species who prefer low temperatures. Such individuals have elastic and fatty meat. From fish caught in the Olyutor Strait, unforgettable meatballs are obtained, it is suitable for frying, salting, pickling.

Another famous representative of the Pacific herring is the White Sea. The name speaks for itself: it lives in the waters of the White Sea. The carcass is large, the length reaches 18–19 cm. By quality, it resembles a herring: lean, but dense and juicy meat. It is rarely seen in stores, as it is caught in small batches.

Caspian-Black Sea
By name, you can guess the place of its habitat: the waters of the Caspian and Black Seas. But it is also found in the Sea of ​​Azov. For spawning they go to rivers such as the Volga, Don, Ural, Danube. Has its subspecies:

• Dolginsky;
• the hall;
• Danube.

Their catch is negligible, as it is limited.

The brightest representative of this species is the hall. It has other names: chernosinka, Kessler herring. It is famous for its impressive size and weight for its family. You can meet a fish more than one kilogram. It got its name for the reason that because of the large dimensions of the carcass it does not fit in a barrel for pickling. Therefore, the tail had to be broken. So the people called her - the hall. Features of this representative of the herring family: high fat content in meat. It is for this reason that she is loved by many Russians. It is also rarely seen in stores.

What is different from ivashi

I must say right away that Iwashi has nothing to do with herring. This fish belongs to the sardines and only looks similar to representatives of the herring family. Confusion was introduced during the existence of the Soviet Union. It was during that period that a new fish brand appeared in stores.

Iwashi is small: a five-year-old individual reaches a length of 15 cm and weighs no more than 120 g. It can be slightly larger: maximum - up to 30 cm in length and weighing no more than 140 g. But her meat is softer and fatter than herring. Fish live no longer than 8 years, while life expectancy in some species of the herring family is 20 years.

Composition and calorie content

You can eat herring in different forms: salted, cheese, pickled, boiled, smoked. In fish meat there are:

• vitamins;
• unsaturated, mono, fatty and amino acids;
• trace elements;
• minerals.

Herring does not have a stable caloric value. It depends on many factors: the type of fish, habitat, age, method of preparation. If some members of the family have just 86 fresh calories per 100 g of meat, then others will have calories of 250 kcal.

If we talk about energy value, then in 100 g of herring meat is present:

• 17 g of carbohydrates;
• 2 g of fat.

Worth to know! The amount of fat may exceed an average of 20%. This happens when a fish is caught after spawning and has managed to fatten and accumulate fat or before spawning.

There are no carbohydrates in the fish, but 20% is protein, an important element for human health.

If we are talking about vitamins, then A, B12 and D should be distinguished from them. They are the most in meat. Other groups:

• E;
• B1 and B2;
• riboflavin;
• pyridoxine;
• thiamine and others.

Of trace elements and minerals, we note:

• calcium;
• phosphorus;
• potassium;
• iron;
• sodium;
• magnesium etc.

From amino acids, we isolate:

• aspartic;
• glutamine;
• glycine;
• tryptophan;
• lysine;
• Alanine and others.

It is worth noting the fatty acids present in meat, especially omega-6 and omega-3.

Useful properties of herring

General benefit

The rich chemical composition explains the usefulness and value of herring. It is worth noting the fact that the protein of fish contains such amino acids that can be called indispensable. They are very important for humans, but they are not produced independently in the body, but enter inside exclusively through food. Therefore, experts recommend including fish meat in the diet for all people, especially the elderly and children. It is clear that the product cannot be abused, everything should be in moderation.

Due to the presence of oleic acid in meat, cardiovascular activity is normalized, and cerebral circulation improves. Meat activates the immune system, positively affects visual function. Due to this, the risks of developing eye pathologies are reduced, the body's resistance to infectious and colds is increased.

It has been proven that herring, like mackerel, salmon, sardine and cod, prevents the development of asthma. This is explained by the presence in the meat of omega-3 and omega-6 acids, as well as magnesium. Fatty acids are known for their anti-inflammatory ability. Found that a lack of magnesium can contribute to asthmatic attacks. In addition, an insufficient amount of body fat, such as omega-3, is associated with cancer, atherosclerosis, and arthritis.

Thanks to the rich vitamin complex contained in fish, the whole body is healed. For example, nicotinic acid and D-vitamin have a positive effect on the nervous system and bone tissue. We must not miss the fact that herring meat contains antioxidants.

For women

An important point for the weaker sex will be that herring meat has a positive effect on almost the entire body, normalizes the nervous system, and relieves stress.

Thanks to the rich vitamin complex in the human body, the aging process slows down, wrinkles on the face are smoothed out, and the skin is rejuvenated.

For men

Some people believe that regular consumption of herring meat improves male sperm, i.e. her quality. In addition, increased sexual activity.Perhaps this is so, but only if a quality product enters the food, and not fish grown in polluted or environmentally hazardous water. A “bad” herring will not only not increase male strength, but, on the contrary, will reduce potency and attraction to women.

An important point for men will be the fact that fish meat contains a lot of proteins and fats, but practically no carbohydrates. These are the basic nutrients necessary and important for the body of any person, especially for the stronger sex.

It is worth highlighting some positive aspects of herring for the male half:

• reduced risk of cardiovascular disease;
• increased performance;
• strengthening bone and muscle tissue;
• improvement of cerebral circulation, etc.

During pregnancy

Specialists sometimes even advise pregnant women occasionally consume herring. In fish, there are acids that are necessary for humans, but are not independently produced in it. Therefore, the inclusion of herring in the diet (not more than 1 time per week) will be useful not only for the future mother, but also for the child.

When breastfeeding

There is no strict ban on the intake of herring in food and its inclusion in the diet during lactation. But you should understand that you can not abuse herring so as not to harm the baby. It is important first of all to look at the reaction of the child, and only then make some decisions.

Remember that any fish can cause an allergic reaction in a person, and even more so in a baby. That is why its use must be taken seriously. Always observe the measure. More than 2 times in 7 days, herring is not worth nursing mothers!

For kids

Moderate consumption of herring in childhood is good for a fragile organism. It is worth noting that the fish is recognized as a "record holder" in the amount of vitamin D in meat. This, as you know, is a necessary element for the growth and strengthening of bones, as well as the normalization of renal activity. Vitamin is especially important for children in winter, when the body does not have enough sun and immunity is weakened.

Thanks to the valuable composition of meat, the child will not have problems with vision, memory, brain activity, resistance to colds and other diseases will increase, and his general condition will improve.

Herring is an easily digestible product and an indispensable source of protein, which is very important for children's health.

When losing weight

Despite the fact that the fish itself is oily, it can be consumed during the diet. Herring meat contains compounds called lipid, which not only reduce the size of the fat cell, but also reduce their number. We can say that with the help of herring you can fight with extra pounds, since the product belongs to the category of dietary.

But it is worthwhile to understand that people who are trying to reduce excess weight should not eat salted fish or smoked meats from it. It will be useful to steam, boil or bake with vegetables. Such dishes are just right for weight loss. Both tasty and healthy!

With diabetes

Studies have shown that herring fat affects the size of fat cells called adipocytes. It reduces their size, so the risk of developing diabetes is reduced.

It is known that herring (fish) oil significantly reduces the amount of cholesterol. On the contrary, it enriches the body with “good” cholesterol, which can prevent the development of heart failure, atherosclerotic manifestations, and vascular diseases.

With pancreatitis

Doctors do not put a strict ban on the inclusion of herring in the diet of a patient with pancreatitis, but impose restrictions. It can be eaten only in those periods when there are no exacerbations of the disease. When the remission is stable, it is allowed to eat up to 300 g of fish per week. Do not resort to the salty or smoked version, it will be better and more beneficial to boil it, bake it with vegetables or cook for a couple.

With gastritis

When the acidity in gastritis is low or even low, then herring is allowed in any form.There are no bans for patients with high levels of acidity, but, of course, restrictions are introduced and some tips are given:

• clean and rinse the fish well;
• soak the meat in milk or plain water to destroy excess salt;
• now you can eat.

We must not forget that with an exacerbation of the disease herring is prohibited! During this period, it is worth abandoning salty foods altogether, so as not to cause even more serious consequences.

Lightly salted meat will not bring harm, but, on the contrary, will be useful for a patient with gastritis. But for people with high acidity, even such a product must be soaked. Then it will be safe and healthy food for the body.

We must not forget about moderation in food. Even in the period of stable remission, when it is allowed to eat almost everything, care must be taken when taking salted or smoked herring. If you really want salty fish, then it is better to salt it yourself at home, without spices and spices. Then you can treat yourself.

With gout

But with gout, doctors advise to completely eliminate herring from the diet. The fish has fatty meat, which does not bring any benefit to the patient, but will harm him. Do not talk about salted or smoked herring. This is not even considered. Despite the fact that the patient needs fish products, herring is not included in the list of allowed. So, it is worth abandoning it and not risking your health.

What is salted herring useful for?

Despite the fact that the product is salty and fatty, herring has qualities that are valuable to human health. Consider them.

Maintaining heart function and vascular stability

Salted herring helps to keep the heart in good order and support its activities. This product is recommended for people with cardiovascular problems. Due to the presence of beneficial acids in meat, fish becomes an indispensable source of protein compounds. If compared with meat, then in herring protein will be an order of magnitude higher. Yes, and fish meat is easily absorbed by the body.

Due to the content of omega-3 acids in the herring, the pressure normalizes, the amount of fats, such as triglycerides, in the blood decreases. Acids control the set level, which favorably affects health and reduces the risk of heart attack. Herring is able to lower the level of bad cholesterol, as well as relieve arrhythmia.

Anti-inflammatory properties

Scientists have proved that thanks to omega-3 acids and selenium, the human body develops a stable resistance to various infectious and colds. If they have already developed, then thanks to the valuable elements contained in fish meat, the course of the disease will be much easier, without complications.

Mental health

It is known that herring normalizes a person’s mental state and is able to remove it from stress. Brain activity and working capacity are normalized. Regular consumption of a salty product, including caviar and milk, improves overall health and overall health.

Prevention of age-related diseases
With age, bone tissue begins to break down, and the muscles become lethargic. This is explained by a lack of nutrients and physical activity. Herring meat can slow down the aging process and reduce the rate of muscle degradation and bone destruction.

Reduce the risk of cancer

In meat, there are not only omega-3 acids, but also omega-6 acids. They are capable of preventing the development of cancer, such as breast cancer, etc. Even if the diagnosis has already been made, regular consumption of herring in food can make life easier for the patient. With it, you can solve problems with cardiac activity caused by chemotherapy. Products like salted herring will increase the patient’s body weight and strengthen muscles.

Salty herring can be called an anticancer agent, since it contains many useful and valuable substances necessary for normalizing the functioning of organs.

Is herring useful in oil

The quality of herring in oil is not inferior to salted.Yes, and in stores you can meet her more often. The only drawback is the presence of spices and other additives that will not be useful to humans at all, but they will extend the shelf life of the fish.

If you cook fish in oil at home, then all the important and valuable micro and macro elements, as well as vitamins, acids and minerals will be preserved. For many people, this kind of herring is preferable to salted.

It is especially useful for a person suffering from:

• deficiency in the body of saturated fatty acids;
• lack of weight;
• vitamin deficiency;
• hypovitaminosis, etc.

Nutritionists advise such people to eat fish in oil. It contains a high content of fat and protein, which will be indispensable and valuable for the above problems. Such a herring will saturate the body with useful substances and missing acids, help normalize the functioning of the heart and blood vessels, and increase immunity.

Is it possible to eat herring milk

They are not only possible, but also need to eat. Milk is a valuable product. This is the seminal discharge of males, enclosed in a thin film. The product is low-calorie and nutritious: 100 Kcal per 100 g. Milk is useful for people who lead an active lifestyle, after operations or illness to restore the body.

What are useful

They are practically absent carbohydrates, but a sufficient amount of fat and protein compounds. They contain many useful micro and macro elements, minerals, vitamins, beneficial acids. For example, glycine contained in milk improves brain function and stimulates its cells. This is an excellent immunomodulator, therefore, when it is included in the diet at the initial stage of a cold, the disease will not develop further or will proceed without complications.

Milk, like herring meat, is fried, baked, salted, pickled, and added to soups.

Based on them, biologically active preparations are prepared that are capable of:

• improve memory;
• increase brain performance;
• relieve stress, establish the functions of the nervous system;
• help patients with a stomach ulcer;
• slow down the aging process.

The use of herring caviar

Herring caviar contains the so-called “healthy” cholesterol, vitamins, micro and macro elements, and minerals. Thanks to this composition, the Japanese give their preference to herring caviar. It is especially valuable, nutritious and beneficial for them.

We highlight the main useful qualities:

• increases hemoglobin;
• regulates pressure;
• beneficial effect on the work of the heart;
• has regenerative abilities, etc.

Need to know! The Japanese are aware of the effective effects of caviar on the skin, which is why herring caviar mask is popular. It smoothes wrinkles, rejuvenates the skin, slows down the aging process, quickly restores affected areas on the body.

Harm and contraindications

Refuse completely from herring should not be. But it is important to understand that with all the positive aspects, fish can harm the body. With caution, it should be treated with patients with gastritis and completely excluded from the diet in case of exacerbation of the disease. Excessive use of the product can negatively affect blood pressure and increase it. For patients with liver and kidneys, as well as people suffering from swelling due to unstable heart function, it is necessary to introduce restrictions on the intake of herring.

The listed patients, as well as people suffering from ulcers and enterocolitis, it is better to eat boiled or steamed meat. If you don’t have the strength to fight yourself, but really want to try the salty herring, you must first soak the carcass in strong tea or milk.

How to choose and store

It must be understood that not every herring has all the useful qualities and properties. Therefore, the choice here matters and plays an important role. Make it not so simple.But, knowing some secrets of selection, the task will be greatly simplified. Especially when you can touch the carcass with your hands.

The main thing in this matter is to remember 4 rules:

1. Gills are elastic, having a dark red color. They should not smell foul.
2. The eyes of a fresh fish are clean, red. If you found a representative of a herring family with muddy eyes, then this means the presence of caviar in the fish. It is important to understand that the meat will not be fatty and saturated, as all the nutritional and beneficial qualities of the fish are spent on the continuation of the offspring.
3. Quality meat is always resilient. You can check this with your finger by clicking on the body. If the dent immediately disappears and the body takes on its original form, then the herring can be taken.
4. Make sure that your body is not cut, plaque, scratched or otherwise damaged. Pay attention to the color. If there are traces of “rust”, it means that the fish carcass was stored in violation of the rules.

Try to buy herring at trusted stores and outlets where there are proper storage conditions.

Fish is usually stored in its own juice or brine. Having bought a herring, you must immediately chop it, gut it and put it in a separate bowl or cut the carcass into pieces. Pour it with cold brine so that the liquid completely covers the entire body or pieces. In this condition, it will be usable for five days.

Is it possible to freeze salty herring

If you want to keep the herring for more than five days, for example, by the holiday, which will come in 20 or 30 days, then you will have to use a freezer. The purchased fish is thoroughly prepared: the entrails are removed, thoroughly washed and dried. For drying, you can use paper towels or napkins. Then cut into medium-sized pieces, put in a container or plastic bag and sent to the freezer. You can use cling film in which herring prepared for long-term storage is wrapped. The shelf life of the product in the frozen state will be six months.

Worth to know! You can not store purchased fish in store packaging, as it will oxidize and will be unfit for food. Do not be lazy and transfer it to another practical container in order to please your household with tasty and healthy food after a while.

How to properly cut herring

Let's talk about the classic way of cutting fish. To do this, go through several steps:

1. Cut off the head, get rid of the tail. With the help of kitchen scissors we cut the fins.
2. Cut the belly of the herring with a sharp knife or kitchen scissors.
3. We get rid of the insides. The exception is when caviar or milk is present in the fish.
4. We make a longitudinal incision with a sharp knife along the spine of the herring.
5. Gently peel off the skin of the fish.
6. Slowly we separate the ridge from the meat, doing this not immediately with one jerk, but in stages, gradually moving from one loin to another.
7. At the final stage, we remove the remains of small bones and films from the meat. Fillet is ready for further use.

How to cook herring: recipes

In the oven

We will prepare herring in foil. We will need fresh fish. The following products are required for cooking:

• herring carcass - 2 pcs.;
• peas of pepper;
• dill - 1 bunch;
• onion - 1 onion;
• salt - at the discretion of the hostess;
• lemon - half.

Cooking:

1. The process begins with defrosting in the refrigerator or indoors. No accelerators such as microwave or hot water should be used. Otherwise, herring will lose some of its useful and palatability.
2. After defrosting, we rinse the carcass and begin to carve: we cut off the fins, head, clean the skin and cut off the tail.
3. Cut the belly and remove the insides.
4. Carefully separate the ridge, remove large bones from the meat.
5. Turn the fish over onto the back so that the inside is completely flat on the table.
6. Again, wash and dry herring. For drying, paper towels or napkins are suitable. We lay out again on the back.
7. We wash the lemon, on a grater with small cloves we rub the zest, squeeze the juice from the lemon half separately.
8. Peel the onion from the husk, cut into small pieces and chop. It should be mashed onion. Manually doing this is difficult, so you can use a meat grinder, blender or combine.
9. Rub the prepared herring meat with salt, pour lemon juice on top and spread the grated zest.
10. In this state, leave the fish to marinate for 20 minutes.
11. Then sprinkle the meat with peas of pepper and spread onion puree, evenly distributing it over the entire inner surface of the herring.
12. Wash dill, dry and chop finely. Sprinkle it on the fish over the onion mass.
13. We start cooking rolls. To do this, we turn the herring into a tight roll and fix it with a toothpick.
14. You can sprinkle the remaining lemon juice on top.
15. We get a baking dish, grease with oil.
16. We spread the resulting rolls in a mold and cover them with foil on top.
17. We heat the oven to 200 ° C and send herring rolls there. Baking time - half an hour.

Foil-covered fish is always a good cooking option. The meat remains juicy, looks appetizing and turns out to be very tasty.

In a slow cooker

A fairly simple recipe that does not require special skills and knowledge from the hostess. Here you will not need any additional tools such as a harvester, blender, etc. Simple and affordable products:

• herring carcass - 1 pc.;
• water, preferably filtered - 150 ml;
• onion - 1 onion;
• carrots - 1 pc.;
• peas of pepper - 3 pcs.;
• spices: ground pepper, salt, etc. - at the discretion of the hostess;
• Lavrushka - 1 leaf;
• vegetable oil - 1 tbsp;
• allspice - 3 pcs.

Cooking:

1. If the carcass is frozen, then we defrost it naturally: in the refrigerator or in the kitchen.
2. Next we cook herring: we get rid of the head, tail and fins. We cut the abdomen and take out the insides from it, then we clean the film. Rinse again and cut into medium sized pieces.
3. We clean the onion from the husk, wash it, dry it and cut it in half rings.
4. We clean the carrots from the top layer, rinse and grate with large cloves.
5. We spread the vegetables to the bottom of the multicooker, on top - herring slices.
6. We fill everything with cooked ingredients: salt, pepper, other spices, if you wish, and fill it with water.
7. Close the lid, set the quenching mode and cook the fish for 60 minutes.

Herring under a fur coat

For cooking, we need:

• salted herring - 1 carcass;
• potatoes - 5 pcs.;
• large beets - 1 pc.;
• onion - 1 onion;
• carrots - 4 pcs.;
• dressing mayonnaise;
• green onion feathers;
• salt - at the discretion of the hostess.

You can add greens, pepper. But this is done when the family loves spicy dishes.

Cooking:

1. Boil vegetables: carrots, beets, potatoes. We cool them and peel them.
2. We rub them on a grater with large teeth or finely chop.
3. Peel the onion, rinse and chop finely. We do the same with the feathers of green onions.
4. Separate herring fillets, get rid of bones, skin and ridge. We cut the fish meat into small cubes.
5. Take a larger dish and begin to lay out layers of salad.
6. The first layer is potato, we spread herring cubes on it, then there is a layer of onion chopped onions together with green, then we spread a layer of carrots.
7. Sprinkle everything with salt, you can pepper. Lubricate with mayonnaise. If mayonnaise is not particularly welcomed by households, then you can put it not completely on carrots, but with a net.
8. The final layer is beetroot.
9. Decorate with a mayonnaise grid on top, sprinkle with the remains of a green onion and carrot roses, inside of which we drip a little mayonnaise for beauty. It turned out a very beautiful salad.
10. To soak all the layers, it takes at least half an hour. It is better if you can leave it in the refrigerator for the night. Then for sure the taste of the salad will be unique.

Forshmak

To prepare in advance, purchase at the store:

• salted herring carcass - 1 pc.;
• loaf - for cooking we will need 3 pieces. They should be callous and without peel;
• butter - 30 g;
• onion - 1 onion;
• vegetable oil - 300 g;
• vinegar - at the discretion of the hostess;
• baking soda - a pinch;
• salt - if necessary.

Cooking:

1. We clean the herring carcass, separate the loin portion and cut it into large pieces of arbitrary size.
2. Spray the stale loaf with vinegar (2 tablespoons).
3. Peel the onion, rinse, dry and cut into pieces so that they fit in a meat grinder.
4. We scroll through all the above ingredients in a meat grinder. Shuffle and repeat the scroll.
5. Add softened butter to the resulting mass and mix thoroughly.
6. Add vegetable oil: first a little, then pour out all the leftovers. Stir until the mixture is homogeneous.
7. Pour soda there and beat. The snack should be airy.

Rollmops

This dish is pickled herring rolls. We will need to prepare:

• carcass of salted herring;
• apple - 1 pc.;
• onion - 2 pcs.;
• vegetable oil - for frying;
• carrots - 1 pc.

The marinade will leave:

• water - 200 ml;
• Lavrushka - 2 leaves;
• granulated sugar - 2 tsp;
• cloves - 3 pcs.
• vinegar 9% - 2 tbsp;
• coriander - 1 tsp;
• cinnamon - 0.5 tsp;
• ground red and black pepper (mixture) - 1 tbsp.

Cooking:

1. First, prepare the marinade. To do this, pour water into the pan, add all the spices listed on the list and boil. Remove from heat and cool.
2. Cut the onion into half rings, cut the carrots into strips.
3. Separately, fry the onions in oil, then carrots. Do not mix them in a pan.
4. We clean the apple, remove the core and seeds, cut into strips.
5. We cut off the head, fins and tail from the fish, remove the skin, remove the ridge and bones. Leave only the loin. You should get two meat pieces of herring.
6. Cut a thicker layer along the fillet to get four parts.
7. On the edge of a thin layer lay onions, apples and carrots. Just a little so that you can roll the roll.
8. We twist it into a roll and fix it using any improvised tools in the form of a toothpick.
9. We do the same with the remaining fillet layers.
10. We spread it in a deep bowl, pour the cooled marinade so that the liquid completely covers the herring preparations.
11. Sent for five hours in the refrigerator, after covering the bowl with a lid.
12. At the end of the pickling period, we take out the rolls, cut them into “washers” with a sharp knife and put them on a dish.

Ear

To prepare you will need:

• herring - 3 carcasses;
• carrots - 2 pcs.;
• potatoes - 4 pcs.;
• tomatoes - 4 pcs.;
• onion - 2 onions;
• greens - to taste (dill, parsley, etc.)
• ground pepper and salt - at the discretion of the hostess;
• Lavrushka - 2 leaves;
• peas of pepper - 3 pcs.

Cooking:

1. We clean the vegetables, we wash, cut into any size cubes or straws.
2. We boil water and send there chopped potatoes, carrots and onions.
3. Add peas of pepper, leaves of parsley, salt everything and, if necessary, pepper.
4. We clean the herring (we extract the insides), rinse and cut into small pieces. Put them in a pot of boiling water.
5. 15 minutes before cooking, chop the tomato and pepper pod, and send them to the total mass.
6. Turn off the gas, sprinkle the ear with herbs, cover with a lid and let it brew for another 10 minutes without fire.

How to pickle

There are different ways of salting, which we will discuss later.But for starters, the carcass must be prepared: remove the entrails from it and rinse thoroughly. Salt either whole or cut into pieces. You can salt the fillet, previously freeing the meat from the skin.

Important! Herring should not be soaked in warm water so that it unfrosts faster. This will spoil the taste and usefulness of the product, as the structure of the meat fibers will be disrupted.

Let's look at some ways.

Wet
For salting, you need to stock up:

• herring;
• water
• salt;
• cloves;
• bay leaf;
• peppercorns.

Cooking:

1. We prepare the carcass, as described above, and place it in any dish. You can use a container.
2. We put water on the fire, add all the ingredients listed above and boil for about 10 minutes. It is important that the brine is saturated with spices added to the liquid.
3. Remove the pan of water from the stove and let the brine cool.
4. Fill the fish with chilled liquid with spices, cover the dishes with a lid and send to the refrigerator. You can use a cool room in the house.

Within 2 days, your household will be able to enjoy salted herring. If there is a desire to get a more salty product, then you need to keep the carcass in brine for at least 5 days.

Dry
With this method, water is not used. But the carcass is prepared in accordance with all the rules: it must be completely gutted so that the meat does not deteriorate and is better salted. Then rinse and dry immediately. It is important that moisture is neither inside the fish nor outside. You can use paper towels or napkins.

Cooking:

1. Mix salt with a little sugar to spice it up.
2. We rub herring with dry ingredients on all sides and inside. We spread it in a separate bowl, cover with a lid and give it a few days so that the meat starts up the juice. Add other spices as you wish.
3. From the finished carcass, we scrape off the salt with a knife, cut it and serve.

This method is slower than the previous one, but the finished product is worth the wait! Enjoy your meal!

Interesting Facts

1. Why are there times when you really want a herring that you don’t have the strength to endure? And this means that your body requires "good" fats, which it lacks, or saturated foods with enough protein, salt and fat.
2. The Finns revere herring and even celebrate it. This happens on October 2, when a large-scale fair is held in the capital. The exhibition-sale presents a lot of goodies from fish. On this day, connoisseurs of herring and her admirers come from all over the country so as not to miss the holiday and enjoy delicacies.

Photo of herring