How to make a heavily salted herring lightly salted. Marathon "Diversify your menu with healthy products - HERRING! Soaking in replaceable water

If a purchased or homemade herring tastes too salty, this is not a reason to refuse a delicious snack. There are many options on how to return the fish to a pleasant taste, turning it from strong-salted to medium- and light-salted in a few hours.

How to soak salted herring

Before processing the fish, it must be washed. If the herring is not gutted, remove the scales, head and entrails. Too large fish can be cut into pieces.

It is believed that herring should be soaked for exactly as many hours as it has been salted for days. However, it is rather difficult to determine the salting period for store-bought herring, so it should be soaked for 12 to 20 hours.

The packaging of herring of industrial production indicates: 14% salt - strongly salted fish, 9–14% - medium salting, below 9% - lightly salted

Soaking in water

You will need:

• vinegar 70%
• salted herring

Fish are immersed only in cold water. If it is hot outside, it is advisable to keep a container of water in the refrigerator. The liquid that has absorbed the salt should be changed every 2-3 hours. If in summer there is no opportunity to put fish in water in a cold place, then try to change the water every 1.5–2 hours, or even more often, otherwise the herring will quickly deteriorate.

To speed up the soaking process, add 70% table vinegar to the water in a ratio of 10 parts water to 1 part vinegar.

If a salted fish has surfaced, then it has lost enough salt. Her taste has become much more pleasant and tender. With prolonged exposure to water, the pulp absorbs liquid, increasing the mass of the product by 5–20%.

Alternatively, slightly salted herring can be put in a colander and put under running tap water. This will prevent her from absorbing too much water. Rinse it for about an hour, turning occasionally.

Soaking in tea or milk

You will need:

• strong tea
• sugar
• milk
• salted herring

In the old days, herring was salted very strongly so that it could be stored longer, and soaked before eating in strong sweet tea or fresh unboiled milk. This significantly affects the final quality of the product and adds a sweetish or milky taste to the herring. So, cut the fish along the back into two parts. The skin does not need to be removed. Immerse it completely in cooled tea with sugar or milk. Tea, thanks to tannins, will not allow the pulp to become sour and blurry, and milk, on the contrary, will give the herring tenderness and airiness.

Herring is very popular because of its incredible taste and affordable price. This healthy fish should be included in the daily diet of a person due to the large amount of micronutrients. The most important thing is not to overdo it with salt while cooking fish at home. At the same time, you can buy ready-made salted herring, which negatively affects its taste. Next, we will take a closer look at how to soak salted herring to get rid of excess salt.

Frozen herring can be salted at home. There is nothing difficult in this. So, we follow the following recommendations:

- Herring must first be thawed at room temperature, cut off the head and cleaned of the insides.

- To prepare the marinade, you need to heat one liter of water. Salt should be no more than 100 g. Two large spoons of salt are suitable for salted fish. It is then that the herring will get a moderately salty taste.

- Dissolve the salt in heated water, and also add bay leaf, peppercorns. The resulting marinade must be cooled and pour prepared herring carcasses over it. We put in the refrigerator. You can eat fish in a day.

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Soaking in water

The easiest and most affordable way. For this we use only cold water. It is recommended to completely clean the fish from the insides and bones, leaving only the fillet. We put the prepared herring in water and in the refrigerator. It is recommended to change the water periodically, for example every hour. If the fish floats to the surface, it has lost enough salt. You need to soak for several hours until you get the desired taste. For the best effect, you can add a small amount of vinegar to the water. So, we gave an answer to the question of how to soak herring if it is salty with water. However, there are other methods that can be used at home for salted fish.

Soaking in hot water

If the herring is too salty, then you can use the following method:

- First, the cleaned fillet should be dipped in hot water for two minutes, but not boiled.

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- After that, we lower the fish immediately into cold water for several minutes. This will reduce the amount of salt in it.

Soaking in milk

You can also soak the herring in milk, which is more effective than water. The fillet will get a tender and pleasant taste.

- First, we clean the fish from the insides and bones, immersing it in a container with milk.

- We put the fish in the refrigerator and periodically change the milk for the best effect.

- You need to soak for several hours, you can leave it all night. At the end, rinse the fillet under running water and prepare for use.

Mostly five hours will be enough to get rid of excess salt. For heavily salted fish, it is recommended to extend the time by a few more hours. Herring in milk recipe is very simple for home use. Ordinary store-bought milk is suitable, in which we immerse the processed fish fillet. After this procedure, the meat will become tender and pleasant to the taste.

Soaking in tea

In this case, you need to brew tea in the usual way and add sugar. Cool and immerse the cleaned herring fillet. The composition of tea includes tannins, which prevent the fillet from breaking into pieces. In the end, we get an elastic fillet with a normal salt content.

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Herring, soaked in milk or tea, gets a neutral taste and is ready for further pickling.

Preparing an appetizer

- It is recommended to cut the soaked herring in water or milk into portioned pieces.

- We take a special dish for fish and lay out pieces of herring.

- Top the fillet with chopped onion rings and herbs.

— Preparing sauce for herring. To do this, add sugar and ready-made mustard to vinegar. Mix the mixture thoroughly and pour it over herring pieces. You can use lemon juice instead of vinegar. Top the fish with sunflower oil.

Leave the fish for a few minutes to marinate.

So, we looked at how to soak herring in milk, water and tea at home to get rid of excess salt.

In the section on the question of how to soak a herring given by the author Yovetlana Chueshova the best answer is 1- If you are dealing with a fatty carcass with tender pulp, then it can be soaked in freshly brewed black tea. It will give the fish density, thanks to tannins, and also remove excess salt. Prepare a strong infusion of tea, cool it and put pre-gutted herring, milk and caviar into it. Tea can be slightly sweetened, then the taste of the fish will become better.
2- Too salty herring, in addition, also with dryish pulp, soak in water, changing it every 3 hours. Depending on the amount of salt, this can take up to 2 days. If possible, put the fish under running water for several hours. To do this, put the gutted herring in a saucepan, press down with a load, put it in the sink and let the water run.
3 - Strongly salted herring, after several hours of soaking in water, hold a little in milk. It will become much softer, softer and tastier. But first, cut the fish into pieces or divide into fillets, removing the spine and head. Not too salty herring can be soaked in milk without prior soaking in water. Fill the fish with whole or diluted milk per 1 kg of herring with 250 ml of liquid. Soak for at least 3 hours. How simple

Answer from Anastasia[master]
I usually soak very salty herring or in tea infusion. or in milk.
And then I marinate it in vinegar with onions.

Answer from Mansion[guru]
in milk

Answer from stoirosovy[guru]
put in milk for 7-8 hours or 3-4 in strong tea

Answer from flush[newbie]
According to this recipe, we have already salted herring many, many times and the result has always pleased us! !
We take 1 kg of fresh-frozen herring of good quality. Gut, remove the skin and cut into pieces. Put the fish in an enameled saucepan.
Ingredients:
Prepare filling ahead of time:
3 onions cut into rings
10-12 Art. l. water,
1 hour l. Sahara,
1-2 tbsp. l. salt (no slide),
0.5 tsp black ground pepper,
1 dec. l. vinegar (essence),
2st. l. ketchup,
1/2st. vegetable oil.
Cooking:
Boil everything together with onions, cool and pour over the fish. Remove to refrigerator. In a day, a delicious herring will be ready !! !

For those who are too lazy to climb on Facebook:

From the book by V.V. Pokhlebkin "My kitchen and my menu":

Fish snacks
=============================
Two salted herring appetizers
From salted herring, you can prepare a wide variety of snack combinations to taste. The main condition for obtaining a delicious herring dish is its good condition - normal salting and freshness. If the herring is damaged, has too flimsy meat, and even more so is affected by rust, that is, degeneration of the subcutaneous fat layer, then no acceptable dish will come out of such a product, no matter how hard you try.
The herring should have red eyes, an elastic, full carcass, not dull, but a shiny bluish-steel color and have a characteristic strong smell of salted herring, indicating the purity and quality of the brine (brine).
The second condition for preparing a delicious sel di snack is its proper pre-treatment. It consists in soaking herring and cleaning its fillet from skin, bones and entrails.
No matter how simple these operations seem, they are always violated, as a result of which the herring turns out to be tasteless, which, however, the majority puts up with, believing that this is how it should be. First of all, you need to remove a thin surface skin from the herring. And for this, it is necessary to cut off the head and tail of the herring, take out the insides and the dorsal fin. Then, grabbing a piece of skin where the herring nape was, slowly and evenly remove it all, like a glove, from one side, and then from the other side, in the direction from head to tail. At the same time, one should not rush and not allow pieces of meat to come off along with the skin.
When both sides of the fillet are cleaned, it is necessary to separate the herring into two halves from the back, removing the spinal bone and cleaning the fillet from the ribs and from the black film lining the peritoneum.
If the herring is very fresh, fatty and unsalted, which becomes especially noticeable when properly cut, then you can not even soak or marinate it, but use the following method of preparing snacks:

HERRING IN SUGAR
1. Cut the peeled herring fillet into 1.5 cm wide slices and fill a half-liter glass jar with them, laying the herring in rows interspersed with onion rings and sprinkling each row with black ground pepper and granulated sugar.
2. To this you can also add rows of slices of fresh apples, peeled from the skin, lemon rings and bay leaves, as well as very thinly sliced ​​\u200b\u200bcarrots.
3. After filling the jar, it is necessary to fill the herring and vegetables with sunflower or other vegetable oil. The proportions in such an appetizer are arbitrary. It is good if the onion is no less in volume than the herring, and the entire vegetable-sugar "butt" quantitatively prevails over the herring part.
For 2 herrings:
2-3 bulbs
1/3-1/4 cup vegetable oil
0.5 lemon
0.5-0.25 cups of granulated sugar
8-10 black peppercorns (crushed)
1 carrot
Leave your blank overnight, tightly closed, at room temperature, and the next morning it will be quite ripe for use. But already on the second day, this snack should be stored in the refrigerator.
If the herring is salty, then after cleaning (abilization) it should be subjected to soaking.
I do not recommend soaking in water. Even with very strong salt, it is not advisable to use only water, since in this case the herring loses not only salt, but also fat, and its meat becomes very coarse. It is best to soak in milk, kefir, curdled milk, whey, or in a mixture of these dairy products with boiled water, or better, drink that tea.
A good, proper, gentle milk maceration can make good herring as tender and tasty as salmon. After milk soaking, herring can be consumed as you please - and pour it with sour cream with onions, in the Baltic style (the so-called herring under a fur coat, according to modern Russian terminology), and flavor it with sugar, in Chinese (as in the above recipe), and marinate it for further refinement in a variety of ways.
Two of the more "delicious" ways to marinate herring that I often use are listed below:
NORWEGIAN PICKLED HERRING
8 pieces of oily herring
6-8 cm horseradish root
150 ml of 6% apple (Bulgarian) vinegar
1 carrot
10 pieces. bay leaf
350 ml boiled water
2 tbsp. l. mustard seeds
200 ml granulated sugar
8 pieces (1-0.5 cm each) ginger root
6 bulbs
2 tbsp. l. black pepper grains

Preliminary preparation:
1. Peel herring (as indicated above), soak in milk or yogurt for at least 12-16 hours and rinse with running boiled water. Cut pieces of herring 2-3 cm wide.
2. Cut the onions into thin circles, carrots and horseradish - with brittle.
3. Boil sugar, water, vinegar together and cool. Cooking:
1. Place rows of herring, vegetables (onions, carrots, horseradish), spices (pepper, mustard, ginger, bay leaf) in a glass jar with a wide mouth.
2. Pour everything carefully with brine (3) so that the laying in rows is not disturbed.
3. Put a saucer on top and press it on top with a yoke so that all the laid products are immersed in the brine and do not move.
4. Leave in a cold place for 5 days, after which the snack will be ready to eat.

HERRING PICKLED BY PRINCE EUGENE
The Swedish king Oscar II had four sons. The first, Gustav V, came to the throne in 1907 only at the age of 50 and reigned until 1950, living to the age of 92. The fourth and youngest, Prince Eugene, Duke of Närk, born in 1865, showed a penchant for drawing from childhood and eventually became a professional artist, and not just an ordinary one, but one of the most famous both in Sweden and and throughout Europe. His style was unlike anyone else, and not a single reproduction is able to convey the originality of the color of his paintings, his amazing landscapes.
Prince Eugene was a tireless and disinterested craftsman. He frescoed the foyer of the Royal Opera and the Drama Theater in Stockholm, assembly halls and ceilings in a number of schools and universities in Sweden, but his main and most remarkable creations are easel paintings presented both in the National Museum of Sweden and in many foreign museums, but mostly stored in a special gallery - the Collection of Paintings of Prince Eugene. The artist died at a respectable age in 1947, but still did not outlive his older brother, King Gustav V.
Along with his passion for painting, Prince Eugene was distinguished by his hospitality, he loved to gather and invite artists, musicians, artists and other prominent cultural figures - and not only Swedish and Scandinavian, but from all over Europe. In Stockholm, he visited and visited such celebrities as Claude Monet, Auguste Renoir, Pablo Picasso, Paul Gauguin and other prominent French artists.
It is quite natural that at the table of Prince Eugene the food is not only tasty, but also exquisite, unusual. Moreover, the prince himself sometimes invented not only picturesque, but also culinary compositions. One of them was an appetizer - herring marinated according to the prince's method, or as the guests called it - "Prince Eugen's herring"
I managed to get this recipe, and I often use it, especially when it rains outside the window and the sky is covered with gray clouds for a long time. It is then that you want to shake things up, do something not quite ordinary and clarify, excite the mood. Prince Eugene's herring is very conducive to this.

Fillet of two herrings soaked in milk
1-2 tbsp. l. ground almonds
1-2 tbsp. l. mayonnaise, whipped cream and kefir (equal parts)
2-3 juicy apples, Antonov's are best
2 tsp. ketchup
Preliminary preparation:
1. Rinse the fillet after soaking in cold boiled water and cut into slices 2 cm wide. Put them on the bottom of a deep cup in one row.
1. Peel the apples, rub and mix with grated min-dal.
3. Mix mayonnaise, kefir, whipped cream together, add ket-chup, mix.
Cooking:
1. Pour the herring with apple-almond puree.
2. Top with mayonnaise-kefir mixture.
3. Let stand for about 10-15 minutes and eat.

How to soak salted herring in milk?

Yes, it happens that the herring is very salty and you need to soak it and you can do it in water, or you can in milk. And it is in milk that it will taste more tender and less salty, but will be slightly lightly salted.

And for first we must cut the herring into boneless fillets, for this we should cut off the tail and head, open the abdomen and clean it, then remove the skin from the herring and for this cut it along the ridge.

Then he pulls out the bone and separate the fillet, and cut it into medium pieces. We spread the herring in a container, fill it with cold milk and leave it in the refrigerator for four or five hours, the milk will need to be changed after a couple of hours.

I soak heavily salted herring in milk as follows:

1) I clean, take out the insides and separate the fillet from the bones. The fillet gives off excess salt much faster than a whole herring.

2) I pour cool milk into a small container and immerse the whole herring fillet in it.




I put it in the fridge so the fish doesn't spoil.

3) I keep the herring in milk for 4-8 hours, depending on how much salt it was. Every 2-3 hours I change the milk to fresh. And you can leave the herring to soak overnight, but then pour more milk.

4) I take out the finished herring and wipe it with a paper towel.

Herring is very tasty, tender and soft. From it you can cook any dish. But, for my taste, it’s enough just to cut it into pieces, sprinkle with vinegar, pour over with vegetable oil, sprinkle with onions, herbs and eat with young boiled potatoes.

Bon appetit everyone!

Soaking salted herring in milk is one of the best, herring least of all loses its useful and taste qualities. It turns out tender, soft. First you need to prepare the herring: remove the head, entrails, tail. Rinse in cold water, dry well with a towel or paper towel.

It can be cut into two halves along the back or cut into pieces, put in a container and pour cold milk and refrigerate. Soak for 8-12 hours, but change the milk 2-3 times. Or dilute the milk with cold water in a ratio of 1: 1 and soak the salted herring in this mixture.

We clean the herring, remove the head, offal. Cut into pieces, and put in a glass or ceramic dish. Pour milk so that the pieces are completely immersed in it and put it in a cool place, in the refrigerator. Usually five to six hours is enough. Depending on the degree of saltiness, it may be necessary to change the milk, and leave the herring for another four hours. After that, the herring is taken out and dried.




It is better to soak each new portion of salted herring in milk immediately before use. Milk draws out salt, but saturates fish meat with bacteria that reduce its shelf life.

You have a party and you decide to cook different dishes. You bought a herring in the hope that you sprinkled it with lemon and put it on the festive table, and then you realize that the herring you bought turned out to be too salty and you need to do something about it and as soon as possible.
Here is a step by step guide on how to soak salted herring.

For this process, you need to prepare the following components:
Herring itself, strong black tea, or cow's milk. Half a glass of vinegar, one teaspoon of sugar. Two to three teaspoons of mustard, cooked, not powdered. Sunflower oil and one head of onion.

1. So we move on to the process: how to soak a salted herring.
We clean the fish from the internal organs, pulling them out of the belly.

2. Cut off the heads with the tail and fins on the back. Remove the skin carefully.
Cut the meat itself, clearing the ridge with bones. Remove the black film on the belly.

3. Place the herring meat in a container.
Determine if your herring has a high fat content and friability, then pour strong, freshly brewed black tea into the container. Tea will restore its density and remove excess salinity.

4. In the case when the herring has a narrow but dense structure, fill it with milk. From milk, her meat will become more tender and less salty.

5. Pour in such a way that all the meat is immersed in liquid.

6. Soak the herring from four to six hours. If it was very salty, then soak for up to eight hours.

1. If the herring is too salty, while its meat is dry, then there is the following way.
Such a herring is soaked in water, placing it under a tap, if possible, so that it is under running water for three hours, crushed by a load. And in the water you may have to keep up to two days, after three hours changing the water all the time.

2. So we learned about some ways to soak salted herring.
Now you can prepare an original side dish for your herring. Although you can refer to the classics.

3. Few people will not appreciate the potato side dish and tender herring meat. Herring can be poured with vinegar with mustard sauce.
To do this, remove the container for herring and lay out thin pieces. Prepare a filling of table vinegar, sugar, mustard and oil.

What to do if the herring is very salty, what to soak in?

Not a single feast in our country is complete without salted herring. After all, each of us loves low-fat, appetizing herring for its incredible, memorable taste. But what to do if the herring turned out to be very salty after the purchase? Check out our helpful tips.

Before you choose the method of soaking salted herring, first rinse it under cool running water. This is necessary so that excess salt is washed off the skin of the fish. As a rule, the herring is cut into separate pieces of equal size. If it is washed in small pieces, it will be washed much faster. But if the fish is small, it can be washed entirely before soaking.

If you bought a non-gutted fish, then clean it before soaking, remove all the insides, cut off the head, cut off the fins, and clean it from the scales. Divide the fish into layers, remove the skin. To make the skin come off faster, make a small incision in the head area, between the skin and the cape. Remove the skin along the fat layer in one direction, while holding the meat with your hand. Also remove the bones of the ribs, as a result you will get a herring fillet.

As soon as you clean the herring, cut it into equal pieces so that their thickness is no more than 1 cm. Only then rinse the prepared pieces thoroughly in cool water. Do the following:

• Put the fish pieces in a colander and put it in the sink
• Turn on only cool water, not warm
• In this state, the fish should remain for about 1 hour.

If, after all the methods used, you could not soak the herring, then you can use the express method. It is as follows:

• Place the salted herring in a saucepan filled with hot water
• Soak fish in water for 2 minutes. Don't boil the water
• Then soak the fish in cool water for about 10 minutes.

Note that, using one of the methods, do not keep it longer than the allotted time, which is indicated in the recipe. For example, if you leave herring in milk or cool water for a day or more, then it may go bad. After soaking, do not store the fish for too long. Try to eat it immediately after soaking.

Remember an important point - soaking salted herring leads to the fact that it will lose a lot of salt, and with it useful substances, for example, protein. Consequently, the nutritional quality of the product will be greatly reduced. If you do not need to make the herring less salty, then eat it the way you bought it in the store.

How to soak herring from salt in milk and how long to soak: recipe

Yes, it often happens when the track is very salty, therefore, it must be soaked. You can do this in ordinary water, or you can in milk. It is milk that allows the fish to become more tender and not so salty. First, remove the bones from the fish, cut off the tail, head, cut the belly, remove the insides. Remove the skin by dividing the fish along the spine.

After removing the bones and removing the insides, cut the fish into small pieces. Put the herring in a bowl, pour cool milk, refrigerate for 4-5 hours. During this period of time, change the milk a couple of times.

There is another similar method. You will have to do the following:

• Clean the fish, remove the bones, chop it. After all, sliced ​​\u200b\u200bherring will give salt faster than in its entirety.
• Pour cold milk into a small bowl, immerse the pieces of herring fillet. Put it in the refrigerator so that the herring is not lost
• Soak the fish in milk for 4 to 8 hours. It all depends on its salinity. Change fluid every couple of hours. You can soak the herring all night, then you need to add more milk
• Take out the finished herring, wipe it with paper napkins

Herring soaked in this way is tasty, tender, soft. Prepare from it any snack of your choice.

The third soaking method is as follows:

• Clean, rinse the herring under running water. It must be cold
• Dry with paper towel
• Cut it along the ridge, cut it into slices
• Put in a bowl with cool milk, place in the refrigerator
• Soak for 8-12 hours. Change milk every 3 hours

As a rule, salted herring is soaked for 5 hours. Here you have to consider how salty the fish is. If 5 hours is not enough, hold it for another 4 hours. Then take it out and dry it.

How to soak herring from salt in water: a recipe

To remove excess salt from the fish, immerse it in a liquid for a certain time. In this option, there will be ordinary water. This method is considered the simplest and most convenient. When a salted herring is immersed in water, from the very beginning there is a diffusion of salt, which passes from the fish body into the liquid. You can speed up this process by using the following methods:

• If possible, increase the surface of the liquid that the herring will come into contact with.
• Soak the fish in this way - the difference in concentration between the herring and water should be increased

What do these two methods mean? Let's try to figure it out:

• To fulfill the first requirement, clean the herring before soaking, gut
• To comply with the second requirement, change the water with herring as often as possible

The fish is soaked in both running and changing water.

Soak in running water:

• To soak in running water, gut the herring, put it on a wire rack, and immerse it in a container filled with water. Make sure there is space between the bottom of the dish and the rack. Water must flow into this space through a tube.
• Over time, the water will begin to rise upward, washing the herring and flowing out of the container. Therefore, place the container with the fish in the sink. Soaking this method will take you about 6 hours.

Soaking in changing water:

This option is considered simpler and more affordable. To use it, do the following:

• Pour the prepared herring with cool water in the following calculation: 2 liters of water / 1 kg of salted herring. Take cool water so that its temperature is no more than 12 degrees Celsius.
• Change the water not very often. First, do this after an hour, then after 2 or 3 hours.

In extreme heat, make sure that the liquid is always cool. In order to cool it faster, you can use pieces of people.

As you noticed, soaking salted herring in water is not a very reverent task. But you can also use other methods. Choose at your discretion.

How to soak herring from salt in tea: a recipe

Previously, our ancestors used a lot of salt, because thanks to it the product could be preserved much longer. This, of course, is not fiction. Practice has shown that a lot of salt is used to process herring, the fish retains its own freshness longer in the refrigerator. Consequently, in ancient times, people came up with a method that allows you to quickly and very efficiently get a not so salty fish to cut it on the dinner table.

For this method, you will need to take the most ordinary black tea. You may have such a question - why, why exactly tea? The answer is simple - the infusion of the black drink contains a huge number of tannic components that soften the sugary taste of salt. In addition, if you soak heavily salted herring using cool water, then its flesh may become watery, losing its own taste properties. If you take strong black tea, then it does not allow the fish to become softer.

To soak herring, prepare a fresh drink, add granulated sugar to it, leave the infusion to cool. If the herring is not too salty, but you still want to soak it, then cut it into two equal parts along the ridge, leave it to soak for about 1 hour. If the fish is really very salty, and its taste is cloying, then add a couple of tablespoons spoons of vodka or syrup made from cherries. Soak the fish in such a liquid for 2 hours, even more.

We offer you one interesting recipe for herring after soaking. You can treat them to your friends at a party. To prepare you will need to stock up:

• Herring - 1 pc.
• strong tea
• Vinegar - 120 ml
• Sugar sand - 1\2 tsp
• Ready mustard - 1.5 tsp
• Bulb - 1 pc.

Soaking process:

• Clean the fish from the insides by cutting its abdomen. Remove the tail, head, fins. Remove the skin, fillet the fish
• Place the fillet in a container. Pour tea into it so that it can cover all the herring pulp. If your fish is very oily and the flesh is loose, then tea can correct the situation.
• Leave the fish for about 6 hours, heavily salted for 8. Change the tea 4 times

Appetizer preparation:

• Cut the fish into pieces, put in a herring
• Sprinkle with chopped onions
• Mix granulated sugar with vinegar, add ready-made mustard
• Add oil
• Stir the sauce, pour into the herring to the fish
• Leave it for 30 minutes to infuse

How to soak salted herring quickly?

The next soaking option will seem familiar to you, but it is slightly different from the previous options. For it, you will have to take the following products:

• Vinegar
• Salted herring

• Immerse herring only in cool water.
• If you decide to do this in the summer, then hold the dishes with poured water for a couple of hours in the refrigerator. In the event that you do not have a refrigerator at hand, then try to change the water every 2 hours, 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 such a soaking, the fish becomes much more palatable. With a long stay in such a solution, the herring will become a little larger, as it will be able to absorb water.

How to soak a stale, spoiled salted herring?

• Very often, each of us makes a mistake when buying spoiled salted fish in a store. Yes, the situation is bad. But it can be easily fixed. In this case, it all depends on the type of fish that was spoiled. If you bought salted herring, then only one option will help you - soaking the fish in milk. Put it in liquid, keep it there for a while, 5 hours.
• But at the same time, you need to be extremely careful. If your fish was fresh then you need to pickle it. In the brine, put more granulated sugar mixed with spices. Such a set will be able to give the herring a pleasant aftertaste, and the salt will serve as a neutralization so that the fish does not rot. But if the fish was badly spoiled, then it is better to throw it away.