What to do with over-salted herring. Methods for soaking over-salted herring

Pickled sprat - a delicious homemade recipe

Lightly salted pickled sprat is so tasty that it’s impossible to stop until it’s gone.

Required:

• Fish - a kilogram of peeled sprat.
• Water - liter.
• Salt – 2.5-3 tablespoons.
• Sugar - a teaspoon.
• Vinegar 6% - 1.5 large spoons.
• Peppercorns – 6-7 pcs.
• Ground coriander – ½ teaspoon.
• Bay leaf – 3 pcs.
• Sunflower oil – 2 tablespoons.

How to marinate:

1. Place the cleaned fish in a bowl.
2. To prepare the marinade, pour water into a saucepan and turn on gas. Add all the spices from the recipe list and stir until dissolved. Pour vinegar and oil into the hot brine. Let it boil and remove from the stove.
3. Cool the marinade and pour over the fish. Be patient for 3-4 hours. After a specified time, take a sample.

Uses of Epsom salts

Most often, Epsom salts are used to prepare healing baths. Such baths relieve fatigue, calm the nervous system, relieve muscle tension, reduce arthritic pain, remove toxins and perfectly exfoliate the skin. The healing bath is prepared in the following way: 0.5-1 kg of Epsom salt is added to the filled bath. After this, the water must be thoroughly mixed until the salt is completely dissolved. It is best to take such a bath before bed for 15-20 minutes. It is recommended to drink a glass of water before taking an Epsom salt bath. In addition, baths with Epsom salts are an excellent method for losing unnecessary weight. Salt removes waste and toxins from the body, thereby cleansing it. However, remember that a large amount of liquid is eliminated with toxins, so do not forget to drink plenty of water (from 1.5 to 2 liters of clean water per day). You can also prepare special mixtures based on Epsom salts for healing baths. Pour salt into a glass container, add various herbs (lavender, mint, chamomile) or essential oils (7-10 drops of oil for 1 glass of salt). Mix the resulting mixture and pour it into a bag made of natural fabric (linen, cotton) as needed. To prepare a healing bath, such a bag must be hung on a tap so that water flows through it. Belly wraps with Epsom salts are very suitable. This procedure reduces fat deposits and makes the skin smooth and elastic. For wrapping, you need to prepare the following mixture: for? a glass of water, add 1 tablespoon of salt and 7-10 drops of mint or menthol oil. Soak a cotton cloth in the resulting solution, wring it lightly and wrap it around your stomach. Wrap the bandage on top with film (food film or special film for wrapping) and hold for 15-20 minutes. The duration of the course is 7-10 days. In addition to healing baths, Epsom salt is used in medicine, in agriculture (as a fertilizer), in the food industry, in particular in conservation. You can buy Epsom salts in pharmacies or specialized stores.

Note! To speed up the soaking and softening of rough herring, you can use hot water, pour it over the herring fillet for a couple of minutes, then continue soaking it in cold water until the desired taste. Pickled herring is not soaked so that the taste and smell of the spices do not evaporate.

Helpful advice: Clean and fillet huge, highly salted herring, say Caspian, before soaking. It is better to soak such a herring with the addition of milk. You can soak the herring in running water by placing a bowl with it under the tap and turning on the water so that it flows in a thin stream into the bowl, without easily falling on the herring. In this case, the soaking time can be reduced to 4 hours.

In creamy sauce

And we continue to look for options on what to do if the fish is over-salted. For the option when the excess salt is not too significant, this method is suitable. All pieces need to be placed in a saucepan. Now fill them with milk, cream or sour cream. Simmer a little. The sauce will remove excess salt, and the fish will be in a creamy sauce. What to do if the fish is significantly over-salted? The sauce can also save the day. To do this, you just need to add a little more dairy product. Then you will end up with a lot of liquid sauce, which can easily be corrected with a spoonful of flour. Flour also tends to absorb salt, so the fish will quickly taste normal. The main thing is not to simmer for a long time so that it doesn’t taste boiled.

Cold water (the cheapest method)

But we will start with the simplest and most accessible method for those who are puzzled by the question of how to quickly soak salted fish. Water is what will help make the very salty fish more enjoyable and healthy. There is an opinion that you need to soak fish for exactly the same amount of time as it was salted. But, probably, rarely does anyone know the exact number of hours or days during which the fish remained in salt before coming to us for processing. Therefore, we use classical technology.

First of all, let's rinse our fish in cold water. Then put it in a suitable container and fill it with cold water. During the process, it is better if the dishes with the fish are in the refrigerator. It is necessary to change the water to fresh water every two hours. Do not neglect this small rule, then the fish will have a more pleasant taste. Salted fish is very heavy, which is why it will initially sit at the bottom of the bowl with cold liquid. After some time, when salt begins to come out of it, the fish will feel better and will rush to the surface. When the soaked fish floats to the surface, it means the process was successful.

However, there are times when you need to soak a lot of fish. In this case, a large tank and cold water from a well or pump will do (if the process takes place in conditions close to natural). The container must be installed in a cool place so that the sun's rays never find your fish stock. For five kilograms of salted fish, use ten liters of water. Change the water every two hours. And to lower its temperature, pour ice into the bowl with the fish.

What does milk give?

Why is fish soaked for dietary purposes? Herring, like other types of fish, is often used in various diets. Herring is rich in polyunsaturated fatty acids and amino acids, which are not produced by the body. Vitamin D is necessary for the skeletal system, and vitamin A is necessary for vision. But salt harms the kidneys and organs of the cardiovascular system. Soaking herring allows people with problems with the kidneys, heart and gastrointestinal tract to consume the product.

Milk adds a sweet taste and makes the meat tender and airy. The product loses less beneficial properties and remains greasy. Milk removes salt, but adds microorganisms to the fish, which reduce shelf life. Therefore, it is necessary to soak the product immediately before eating.

Method two (ignoble)

If you have over-salted red fish in your house, use this recipe to rid it of excess harmful salt.

So, how to soak very salty fish?

Place the fish fillets or pieces in a container. Pour cold kefir over the fish. Please note that kefir should be taken as fresh as possible. Place the fish in kefir in the refrigerator overnight (8 hours). In the morning, it will be enough to rinse it and you can use it for its intended purpose.

Sometimes, instead of kefir, it is recommended to fill red fish with whey. Housewives believe that kefir and whey remove salt from this fish more effectively. And there’s less fuss - you put it in, pour it in, take it out, rinse it and enjoy!

Salty fish

These rescue methods are suitable for both store-bought fish and over-salted home-salted fish:

• Using water
  . Place the fish in cold water and soak for 24 hours. In this case, the water must be changed to fresh and cold every four hours. But this is not without its drawbacks. Due to prolonged exposure to water, the fish may become watery. Salmon fish varieties are more susceptible to environmental influences. Therefore, using this method for this variety is still not recommended.
• Using black tea
  . Over-salted fish should be placed in completely cooled, strong black tea for a couple of hours. Despite the fact that this method is suitable for any fish, it also has costs. The disadvantage of this method is the specific aroma and taste that the tea will impart.
• Using herbal decoction
  . This method of use is completely similar to soaking salted fish in black tea. But the flavor will depend on the herb chosen. For this method, the most popular and more suitable are lemon balm, mint, sage and other herbs.
• Using lemon juice
  . This method will add sourness to the now over-salted fish. To do this, you need to place the fish for 3 hours in a marinade of warm water with lemon juice in a ratio of 1:3.
• Using milk
  . Place salted fish in cow's milk for 4 hours. Thanks to this soaking, the fish becomes much more tender and, in addition, the specific fishy taste is reduced.

Well, if you over-salted the herring, you can make a salad. You just don’t need to salt the vegetables, or just a little bit.

Read also: What to give your mother for her 55th birthday

Soaking highly salted fish in tea

Even in ancient times, in the process of salting fish

housewives used a large amount of salt, because this allowed the product to be stored much longer.
And this is not fiction, it has long been proven that the more salt was used when processing fish, the longer it remains fresh in the refrigerator. That is why in the old days a method was invented that allows you to quickly and effectively make fish less salty
immediately before consumption.

All you need is regular black tea. You may ask why this particular drink? The fact is that the infusion of strong black tea contains a large amount of tannins, which help soften the cloying taste of salt. In addition, if you soak such fish

like herring in cold water, its meat becomes watery and loses some of its taste, while black tea prevents its flesh from softening.

For soaking fish

you need to prepare fresh black tea, with added sugar, and leave the infusion until it cools.
If the fish was not very salty, but you still thought there was too much salt, cut the fish in half along the spine and leave it to soak for about an hour. If clearly a lot of salt was used to process the fish
, and the taste of the product is too cloying, then it is better to prepare an infusion of black tea with the addition of a few tablespoons of vodka and cherry syrup;

in this case
the fish be soaked
for at least two hours.

How to salt herring: a step-by-step recipe at home

Greetings, dear readers! In this article I will reveal the secret of how to pickle herring at home simply and very tasty. The product is especially popular in the countries of the middle and northern regions. In Holland, salted herring is considered a national dish and is therefore sold in many street stalls. It is served as an independent snack, flavored with unrefined sunflower oil, green or onions. It is also used in the preparation of many dishes: for example, herring under a fur coat or mincemeat. Herring goes well with herbs, wine, vinegar, mustard, mayonnaise, boiled eggs and various seasonings. It goes well with potatoes, black bread, butter, green onions, beets, carrots, and canned peas.

On store shelves you can find frozen herring, highly salted, medium salted and lightly salted. In addition, marinated, smoked and spicy fish are on sale. The most common types of herring are Black Sea, Baltic, Azov, Atlantic, Ivasi, and Norwegian. Each subspecies has its own aroma, degree of fat content and external characteristics.

How to remove excess salt from dried fish?

Over-salted dried fish can be soaked. To do this, it is first washed with running water and then placed in a deep bowl, filled with milk or water. For best results, large carcasses need to be cut, small ones are well soaked whole.

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Jewish herring

Forshmak in Odessa is the simplest Jewish recipe, which has deservedly become a national dish. Russian housewives like to prepare this dish. The recipe will not take much time, and you will also need affordable ingredients. It is impossible to over-salt the dish, even if the herring is very salty. A bun soaked in milk adds juiciness and neutralizes the salt, while vinegar and butter add a piquant flavor to the finished product.

Required:

• 500 g fish fillet;
• 1/2 cup milk;
• 4 slices of loaf;
• 3 eggs;
• 2 tsp. mustard;
• 2 tsp. vinegar;
• 1 onion;
• 60 ml oil.

Step-by-step recipe with photos:

1. Place the loaf in milk to soften.
2. Separate the yolk and grind with mustard, add a little oil.
3. Grind the onion, fillet, whites and loaf, mix everything and mix with the yolk, pour in the oil and vinegar.

Of course, this is a simplified version of Jewish forshmak, but it’s easy to prepare, spread on a piece of bread and have a snack.

Adviсe

You need to pour fresh milk over the fish; there is no need to boil it.

1. Spicy salted fish, fatty, Atlantic and smoked herring are not soaked.
2. To save milk, it is diluted with water in the same proportion and poured into the fish.
3. You can also use other dairy products, such as whey, kefir, and yogurt.
4. If the fish fillet is too soft, you can add vegetable oil to the herring. Place the pieces in a container and pour in oil to cover completely. Place in the refrigerator for a couple of days.
5. Onions will help improve taste. Peel the vegetable, cut into half rings, add sugar, salt, vinegar and mash with your hands, then let stand for 10 minutes and add pieces of fish. Onions add a delicious flavor.

Lightly salted herring with lemon and onion

This recipe is also popular among housewives.

Ingredients:

• 2 pieces of herring.
• 1 head of onion.
• 1 piece of lemon.
• 4 tsp sugar.
• 4 tsp sea salt.
• 10 peppercorns.
• 10 bay leaves.
• 1 piece of carrot.

How to cook

First of all, you need to naturally defrost the fish carcasses and cut them up.

Cut the prepared fillet into desired pieces. Cut the onion into half rings and grate the carrots. Do not peel the lemon and cut into slices.

Mix sugar and salt in a plastic container.

Place several layers of fish, lemon, carrots, onions, bay leaves, and peppers in a glass jar. There should be enough layers so that the container is completely filled.

Close the container tightly with a lid and place in the refrigerator for a couple of days.

How to soak salted herring quickly?

This next soaking option will look familiar, but it's a little different from the previous options. For it you will have to take these products:

• Vinegar
• Salted herring

• Immerse herring only in cool water.
• If you decide to do this in the summer, then keep the bowl filled with water in the refrigerator for a couple of hours. If you don’t have a refrigerator at hand, then try to change the water every 2 hours, maybe even more often. Otherwise, your fish will be lost.
• In order to speed up the soaking process, pour 70% vinegar into the water. The proportion of vinegar and water is as follows: the first product should be 10 parts, the second – 1 part.
• As soon as the herring floats to the surface, it means that it has lost excess salt. After this soaking, the fish tastes much better. When left in this solution for a long time, the herring will become a little larger, as it will be able to absorb water.

How to salt herring dry

Photo:
Another way to salt the whole herring, but without water.

Ingredients

• 1 herring;
• 1 tablespoon salt;
• 1 teaspoon sugar;
• ½ teaspoon ground black pepper.

Preparation

The fish needs to be washed. If desired, cut off the head and remove the entrails.

Mix salt, sugar and pepper. Rub the mixture onto the fish and wrap it in cling film or seal it in a plastic bag. Place on a plate and store in the refrigerator for two days.

Prepare