How to fix Over-salted herring?
Pour cold boiled water over the herring for 1 hour. Then change the water and soak for another 1-2 hours, depending on how salty the fish is. Of course, lightly salted fish will no longer work, but it is quite possible to eat it. There is no need to soak it for longer than two hours, otherwise the fish will no longer be as tasty and will begin to fall apart.
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What to do if the herring is too salty, what should you soak it 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 turns out to be very salty after purchase? Listen to our useful recommendations.
Before choosing a method for soaking salted herring, first rinse it under running cool water. This is necessary so that excess salt is washed off the skin of the fish. As a rule, herring is cut into separate pieces of equal sizes. If you wash it in small pieces, it will wash out much faster. But if the fish is small, you can rinse it whole before soaking.
If you bought ungutted fish, then before soaking, clean it, remove all the insides, cut off the head, cut off the fins, remove scales. Divide the fish into layers, remove the skin. To remove the skin faster, make a small cut 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. Remove the rib bones too, and in the end you will get herring fillets.
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. Follow these steps:
- Place the fish pieces in a colander and place it in the sink.
- Turn on only cool water, not warm
- The fish should remain in this state for approximately 1 hour.
Soaked herring
If, after all the methods used, you were unable to soak the herring, then you can use the express method. It is as follows:
- Place the salted herring in a pan filled with hot water
- Keep the fish in the water for 2 minutes. Do not boil the water
- Then soak the fish in cool water for about 10 minutes.
Please note that if you use one of the methods, do not keep it longer than the allotted time indicated in the recipe. For example, if you leave herring in milk or cool water for a day or more, then it may spoil. After soaking, do not store the fish for too long. Try to eat it immediately after soaking.
Remember an important point - soaking over-salted herring means 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 as you bought it in the store.
Soaking in tea or milk
- strong tea
- sugar
- milk
- salted herring
In the old days, herring was salted very heavily so that it could be stored longer, and was 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. There is no need to remove the skin. Immerse it completely in cooled tea with sugar or milk. Tea, thanks to tannins, will prevent the pulp from becoming soggy and blurry, and milk, on the contrary, will give the herring tenderness and airiness.
Instructions
Before making the fish
less
salty, you need to rinse it to remove excess salt from the skin. If it is small, like sprat, then it can be soaked whole. Cut large herring into portions so that the salt leaves the fish faster and more evenly.
Pre-prepared fish
Place in a deep bowl.
Take regular milk; if you soak the fish
in it, it will be more tender and juicy, and pour it over the flesh so that the liquid completely covers all the pieces.
If there is no milk, you can soak the fish
in black tea or plain water. Some housewives use vegetable oil to improve the taste of slightly salted fish.
Place the dish along with the fish in the refrigerator; if you leave it to soak at room temperature, it may simply go bad. The soaking time depends on the degree of salinity of the fish. If it is not too salty, then two or three hours is enough. In cases where the taste is too strong, it is advisable to leave the soaked fish
in the refrigerator overnight.
After the specified time has passed, remove the fish.
from the liquid in which it was soaked, rinse it thoroughly under running water.
The composition in which the fish was soaked will absorb excess salt, after which it will be less
salty.
note
In some cases, the degree of salinity is determined by excessive storage time, which needs to be taken into account. Health is more important than saving money on fresh fish
This is especially true for those who have problems with the kidneys or blood vessels: excess sodium is harmful even for healthy people, and with existing diseases it can worsen their health.
Helpful advice
If even after soaking the taste of the fish remains too salty, it is necessary to choose a combination with products that will absorb salt and not add it additionally to the finished dish. Boiled potatoes are ideal for this.
Salted fish is one of the most popular delicacies among Russians. Fish is generally a very valuable and healthy product, and if you salt it, it acquires a richer and spicy taste. Many housewives use salted fish both as a main dish and as an additional ingredient that can be added to salads. You can easily salt fish at home, while saving money. However, a procedure such as salting takes a lot of time; in this case, lovers of salted fish go to the store. Of course, any supermarket always has a large selection of salted fish for every taste. The most popular types of fish that are commercially available are salmon, mackerel, pink salmon, herring and sprat. Each of these fish is affordable and does not require additional processing. The only disadvantage of purchased salted fish may be that it is not always possible to guess the degree of salting of the product. There are times when a buyer purchased salted fish, but it turned out to be so salty that it is simply impossible to eat. In such cases, it is not necessary to throw away the product, because there are quite popular and simple ways to make fish less salty.
What to soak stale, spoiled salted herring in?
- Very often, each of us makes the mistake of buying spoiled salted fish in the store. Yes, the situation is unpleasant. 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 the liquid, keep it there for a while, about 5 hours.
- But you need to be extremely careful. If your fish was fresh then you need to salt it. Add granulated sugar mixed with spices into the brine. This set can give the herring a pleasant taste, and the salt will serve as a neutralizer so that the fish does not rot. But if the fish was badly spoiled, then it is better to throw it away.
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:
- Place the loaf in milk to soften.
- Separate the yolk and grind with mustard, add a little oil.
- 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.
- Spicy salted fish, fatty, Atlantic and smoked herring are not soaked.
- To save milk, it is diluted with water in the same proportion and poured into the fish.
- You can also use other dairy products, such as whey, kefir, and yogurt.
- 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.
- 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.
What are the ways to defrost fish?
Methods for defrosting fish
- An important factor in the effectiveness of defrosting is the ratio of fish and water in the defroster, which should be 1:5. ...
- Defrosting with crystallizing water. ...
- Defrosting by infrared irradiation. ...
- Defrosting by contact with a heating surface. ...
- Dielectric defrosting.
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Why is this necessary?
When purchasing factory-made herring, you can find out what degree of salting the product has:
- up to 9% - lightly salted;
- 9-14% - medium salting;
- 14% salt and above – highly salted.
In the old days, fish were deliberately over-salted so that it could be stored longer, and then soaked in water, tea or milk before consumption. This tradition has survived to this day.
In the summer, for better preservation, the product is slightly salted. The situation can only be corrected by soaking. Fish absorbs different tastes and smells well, so it can be made less salty or more aromatic, according to your taste.
In addition, it does not contain carbohydrates and is allowed during the diet. But so that the product does not retain water in the body, and weight loss progresses faster, you need to rid it of salt.
National dish of Latvia
Herring with milk is the national dish of Latvia, called silkumaizee.
Step-by-step cooking recipe:
- Peel the herring, cut the fillets into small slices and pour in the milk.
- Mash the boiled eggs with a fork and add to the mixture, mix well.
- Add a tablespoon of vegetable oil and mustard powder, chopped dill.
- Cut the rye bread into slices and place in the oven.
- Then apply a layer of butter, and put the herring mass and cut sausage on top.
- Bake until the fish is done. The time depends on the number of products taken.
Express method
An emergency option for getting rid of salt is to immerse low-fat herring in hot, but not boiling, water for 1–2 minutes. Then hold under running water for 5-10 minutes. This will soften the taste somewhat.
By reducing the salt level by soaking, you wash out proteins, essential mineral salts and nitrogenous substances from the fish. This devalues the product in terms of benefits and may negatively affect the taste.
In the post about baked potatoes (previous), they asked me to talk about herring with milk, for which these same potatoes were prepared.
