Make from river herring. Cooking roach herring. Homemade bait for fish in cold and warm water

The word “herring” in the post-Soviet space in everyday life means not so much oceanic herring, but simply a fish salted in a certain way. Moreover, it can be river. For many, this option is even preferable, since making herring from roach is much cheaper in most regions than from silver carp or mackerel. Roach is used for such canned food entirely, of course, pre-cleaned, rid of the head and internal organs, washed. In order not to worry about small bones, lemon juice can be added to the brine in which the roach herring will be "infused". You can eat these canned food with boiled or baked potatoes, rice. It is delicious to add them to different salads, ranging from the traditional "herring under a fur coat" and ending with more original ones.

Basic recipes for roach herring

Option one

It is better to choose small roach carcasses for such salting. It is imperative to make sure that they are quite fat at the same time, do not have any damage. After cleaning the fish as described above, you need to arrange them in glass jars. Then you can start preparing the hot brine. Boil water, add (per 1 liter) 2 tablespoons of sugar, 10 peas of black hot pepper, 5 - allspice, 5 dried cloves, 1-2 leaves of bay leaves and 2-5 tablespoons of salt, depending on how salty a roach herring will suit you. Let the mixture boil for about a minute, then put out the fire, pour in 70% acetic acid in a ratio of 1 teaspoon per liter of liquid. Cool, fill the roach with this salted marinade and place in the refrigerator for 3 days. Then drain the liquid, transfer the fish to clean jars, cut the onion into thin rings and splash with fragrant sunflower oil. You can also pepper it additionally.

Second option

There is another option for making roach herring, a little more time consuming. To begin with, the cleaned and prepared fish should be folded into a jar or small saucepan in layers, generously sprinkling them with salt. Keep in the cold for a day. Pour with a cooled solution of vinegar (prepared as follows: 2 teaspoons per liter of warm boiled water), store it in the refrigerator for another 5 days without touching it. After that, you can decompose the ready-to-eat dish into jars, fill it with oil and add onions and spices. Seasonings such as oregano, various types of pepper, cumin seeds, cumin, cloves, marjoram are suitable.

Carp belongs to the river bony fish, but you can cook many fragrant and healthy dishes from it, in which it will no longer be noticeable whether it is sea or freshwater. In addition to the banal baking, cooking, frying and fish soup, herring from carp can be prepared. This does not take a lot of effort, and a minimum of ingredients is required.

You can make herring from carp

Carp meat is considered dietary, and it is also advised to use it for many diseases.

Everyone knows that river fish contains a fairly large number of small bones, but due to this cooking technique, they dissolve and become insensitive. Is it possible to compare homemade herring from a purchased one? Of course not, because a person knows from what products it was prepared and how fresh they were.

According to this recipe, you can cook herring from any fish; carp is perfect for this. It should be large, about two kilograms, in which case the dish will come out amazing.

Ingredients:

• 400 grams of carp fillet;
• 150 milliliters of 9% vinegar;
• 300 ml of purified water;
• oil (preferably sunflower oil);
• 1 medium onion;
• 2-3 tablespoons of Extra Salt;
• one and a half st. l. Sahara.

Herring is prepared from carp sirloin

We will rid the fish of the scales, clean it, remove the black film from the abdomen, and disassemble it into fillets (leave the skin). We will get two fleshy halves, which we cut in portions, rinse well several times, or even better soak in cold water, dry with paper towels and put in a clean dish. For this, an enamel or plastic pan is suitable, but in no case aluminum. Separately mix the sugar and salt and rub all the pieces thoroughly, fill the future herring with the remaining mixture. Set aside in the refrigerator overnight.

After the time has elapsed, we rinse to wash off the excess salt, and fill with marinade from water and vinegar - we stand for another night. Then we drain the liquid and put it in a jar in layers: carp, onion cut into half rings, and lightly cover with oil. After a couple of hours, the dish is ready to eat.

Carp herring with aromatic herbs

Nutritionists recommend eating fish, whether sea or river, 2-3 times a week, since it contains many useful vitamins and minerals that are so important for our body. Moreover, you can eat it in any form and the abundance of recipes allows you to do this. More often it is simply fried, but sometimes the fish is also marinated. Sauces are different, in this case it will be with a spicy note.

Herbs are used to make the marinade.

Ingredient List:

• one and a half kilogram carp;
• salt in the amount of 5 tablespoons;
• vinegar 3 tbsp. l .;
• a spoonful of sugar;
• 3 tbsp. l. sunflower oil;
• one liter of water;
• coriander;
• bay leaves;
• pepper for an amateur.

Let's remove the scales from the fish and remove the giblets from it, rinse it under running water and dry it with paper towels. Cut off the head, fins and tail with a sharp knife (they are useful for making fish soup). Let's cut the carcass along the ridge.

Before cooking, the fish is cut into pieces.

You can chop it with a kitchen ax to make it easier to cut the fish into fillets.

Prepare the marinade in a separate clean container: to make it, put all the spices and vinegar in hot water - mix and let it brew until the broth cools down to a warm state.

Put the fish in a saucepan, put pepper, laurel and oil there. Fill with cooked marinade. When the liquid has completely cooled down, place it in the cold under a press for 24 hours. Pasta or porridge and vegetable salad are suitable for a side dish.

Fish in a jar without liquid

This recipe for making herring from carp is distinguished by its tenderness, juiciness and refined spicy taste. For this we need:

• large fish, about 2 kilograms;
• 3-4 onions;
• water;
• salt;
• bay leaves;
• peppers: ground and peas;
• vinegar;
• vegetable oil.

Carp can be pickled in a jar without water

We clean the carcass from the scales, remove the offal, cut off the head with tail and all the fins. Separate the fillet from the ridge and bones without touching the skin. Cut the meat with skin into portions and put in a deep bowl, mix with salt - leave for half an hour.

Meanwhile, peel and cut the onion into half rings. Boil the water, and as soon as it cools down, add vinegar in proportions 1: 1 - pour the fish and let marinate for 20 minutes.

After the time has elapsed, drain all the liquid and put it in the jars in layers: fillet, onion, pepper, laurel, and so on, until the container is full. Fill with oil so that the fish is completely covered with it.

Close the container tightly and put it in the refrigerator for three days. Shake the jar a couple of times a day so that all the pieces marinate well.

The shelf life under such conditions of detention is up to 90 days.

Serve with boiled potatoes and fresh vegetable salad.

The life of any woman is a multitude of responsibilities and interests. It so happened that the responsibilities of the hostess and the interest in cooking coincided in my case.

Isn't it interesting to salt the fish yourself at home, and not just, but with secret ingredients?

I suggest you try and appreciate homemade herring or marinated river fish.

We can say for sure: the recipes described are worthwhile, time-tested and by us personally.

You can try several recipes: a recipe with vinegar, an ambassador with a minimum amount (for those for whom it is contraindicated) and an ambassador in a sauce. Of these, you must definitely fall in love with something, otherwise, well, no way.

How to salt fish

For each recipe, I have already found "my" fish. According to one recipe, you can salt expensive fish varieties for the holiday - mackerel or fillets (and not only) of red fish, the second recipe allows you to get a river fish indistinguishable from store-bought herring or fabulous taste. In any case, we need fresh or freshly frozen fish.

Ambassador rules

• Before cooking, be sure to clean the fish carcasses of giblets, scales, black films inside and wash well.
• We cut the river fish into portioned pieces: this is necessary for quick "ripening" in vegetable oil with onions.
• You can salt not only salmon fillets, but also their trimmings, which can be bought much cheaper (bellies or ridges).
• The most convenient container is a three-liter jar: it is suitable both for portioned pieces and for whole herring. It is also convenient to use regular rectangular or oval (for whole carcasses) vessels.
• For salting, we use only coarse salt: any recipes that you find on the Internet are designed in proportions with coarse salt.

The proposed amount of brine is enough to pour three medium herring or mackerel.

If you decide to salt the whole fish (with the head and not gut), the salting time should be increased by half a day.

Decided to salt the fish without vinegar? Then this is your recipe: in our case, it is added only so that the fillet is elastic. Vinegar can be safely excluded from the recipe.

Ingredients for brine

• 1 glass of salt (faceted);
• 1 tablespoon sugar
• 1 spoonful of vinegar (you can completely exclude);
• cilantro seeds (coriander) - 8-10 peas;
• bay leaf - 3-4 pieces;
• 0.5 liters of boiled, chilled water.

We prepare the fish, place it in a suitable container and fill it with chilled brine so that it is completely covered. The finished herring can be tasted every other day.

We most often use this recipe for salting river fish (asp, bream, pike perch are especially tasty). But if you like the recipe, you can safely adapt it to any type of fish.

• We clean the catch, wash it and cut it into small portions.
• Sprinkle everything generously with salt and leave the slices in this state for exactly 4 hours.

• After the expiration of time, we rinse the pieces well in running water and let it drain.
• Again, put the washed pieces in a clean dish and pour vinegar for 20 minutes. Overexposing the fillet in vinegar is not worth it: we risk burning it (you can understand this by the pale colorless color of the fillet). It is not necessary to wash the fish cuts after bathing in vinegar.
• At this time, peel the onion and cut it into wide rings or half rings (whichever is more convenient for you).

The last stage is pickling: we put prepared fish and onions in layers in a suitable container. Fill the balls with vegetable oil and leave for a day to ripen.

For this recipe, we need 2 fresh frozen herrings (other types of fish are also suitable) and 2-3 medium onions. We do all the preparatory procedures as in the previous recipes.

Ingredients for the marinade

• 100 ml of sunflower oil;
• 3 tablespoons of tomato sauce or 1.5 tablespoons of pasta;
• 50 - 70 g of boiled water;
• 60 g vinegar;
• 1 tablespoon salt
• 0.5 teaspoon ground pepper
• 1 tablespoon sugar

To prepare the marinade, pour sunflower oil, tomato sauce, water into a deep frying pan and simmer for 3 minutes. Remove sauce from heat and cool. Add vinegar, salt, pepper, sugar and mix thoroughly.

For this recipe, we must disassemble the fish fillet into portioned pieces, cut the onion into rings. We put everything in a small tray with balls.

Pour the prepared sauce and close the lid. We put in the refrigerator for ripening for 12 - 18 hours.

And that's it! Feel free to invite guests or family members to taste an extraordinary dish! Rest assured, the secret cooking recipe will definitely be asked! Admiration and applause are guaranteed!

In addition, I offer you another way that I met on the Internet - the author of the video tells how to salt mackerel with dry ambassador. I also liked this recipe: it allows you to get homemade goodies quickly and with a minimum of time.

This cooking method is also useful for salmon, there are absolutely no differences in the salting.

Dry salted mackerel

I hope you enjoy our family recipes for pickling. After all, the point is no longer about saving money (although this nuance is also not excluded), but about the fact that we are confidently feeding the family a pure product without preservatives and other harmful additives.

I wish you always to please your household with delicious dishes and good mood!

Yours with love, Elena Skopich