Pickle herring, mackerel, herring, sprat

[We marinate herring, mackerel, herring, sprat.]

And the recipe?

Yes please! It's not a pity for good people ...

We marinate herring, mackerel, herring, sprat. Council from the Countryman (in the world - Constantine):

1. Marinade.

Take a classic faceted glass with a "lip" on top. Pour at the bottom: 2 teaspoons of salt. 3 teaspoons of granulated sugar. (All spoons with a good slide). Next, squeeze out from the tube, by eye, more than a teaspoon, but less than a tablespoon of mustard, onto this filling.
Fill the whole thing with water (you can warm it) to about a third of the glass and stir thoroughly with a teaspoon until the salt and sugar are completely dissolved.
We take a matchbox as a measure, put it on the wide side. In this position we lean against the lower border of the "lip" of the glass. We add (cold) water to the glass so that it does not reach the lip by half the thickness of the box. We put the boxes aside, we no longer need it. Add 9% vinegar to the remaining free part of the glass to the lip border. Excessiveness in the latter sharply decreases the taste, therefore it is important not to overdo it. All. The marinade is ready.
Versions. Instead of the last 2/3 of the water, you can pour the juice squeezed out of the blender and squeezed through a strainer. Then you can not use mustard. Sometimes I add ground pepper to the marinade, up to half a teaspoon. But then it must be properly drowned and made sure that it does not remain there at the bottom of the glass when pouring out.

2. Preparation of the carcass

For example, herring, mackerel. Taken unfrozen fish. Along the ring, near the head and tail, as well as in a straight line along the back, to the left and right of the fins, incisions are made in the skin with a sharp knife. (Do not touch the abdomen !!!)
Then the fish is taken by the tail with one hand and placed vertically in the sink, head down. A kettle of boiling water is taken in the other hand. The fish is watered from all sides for 10-15 seconds. After watering, the skin from it (from the tail to the head and from the back to the abdomen) is simply removed with a knife simply by rags. Everything is done at a pace so that it thaws as little as possible. Further - the head and tail are cut off and thrown out, the fish is gutted (caviar and milk then also go under the pickle), the films are peeled off and the abdomen is washed with as cold water as possible. Removing fins and bones is not for everybody. I usually leave. Then - with a sharp knife, the fish is cut into nickels. In real life - pieces 10-15 mm thick. This is where it is important that by the time of cutting it remains frozen to hardness. It will be soft - when cutting it can turn out to be complete obscenity.
Further, into two such fish (350-400 g of the original in each) one onion is cut into rings, maybe the size of a chicken egg. Chopped fish pieces are stacked in layers with onions in a 0.8 liter jar.
Herring (mackerel is useless) can still be sprinkled (for the last two years I am too lazy to do it) vegetable oil at the rate of one CHL per layer. The caviar is placed on the very top. A prepared glass of marinade is just enough to pour over two fish in a jar. If it does not cover to the top, compact with a tablespoon. And in the refrigerator.
All. You can use it after four hours, but it is better to wait a day. The final taste gains in three days. This is due to the slow umarinovka onion. But usually by this time from her ..., in a word, "the remains are sweet"

3. Peculiarities of the herring-sprat processing.

I process very large herring, as well as herring. For medium and small herring, as well as sprat, I cut off only the heads and tails. I don’t cut, clean or gut. I leave these processes at the time of use.Salt medium herring not in a can, but in a cut plastic beer bottle, stuffing them vertically with their heads down. The bottle is incised from the top along the length of 20-30 mm, the plastic is compressed and covered with the cut off upper part of the bottle (with a cork).

It seems that I have not forgotten anything. Good luck!
EK.

An interesting way. Need to try.

Bookmarked!

An interesting recipe, I will definitely try.

Now, because of this damn pipe, which has been sticking out through my belly for the third month now, my little bit is limited in its mobility. I hobble more than I wear. And my character asks for a motor exit. So I practice what I usually do more in winter. That is, cooking. That candied fruit, then pies, then something else ... There is ice cream at home every day, homemade ... HP. ru will always give soil.
So I marinated my salch again. And then I remembered about the toaster that the child bought.
Very well the swine lay on the toast. And the hardness of the toast gives the sandwich the right hardness.



And there is almost no work, just pull the ridge to remove the bones ..
I have already grown fat from such exercises - I am amazed at myself. I thought this would never happen to me, just genetically. I'd rather wait for the operation ...

Did anyone use the recipe?

[Countryman!]

Countryman! We eat herring according to your recipe, thanks. Delicious! For those who want to try, I measured the ingredients in grams (well, I don't like these spoon-glasses, may the author forgive me!)
Salt 40g
Sugar 30g
Mustard 15g
Water 130g
Vinegar 15g
Help yourself!
🔗

[izumka]

izumka Thank you for rating. The method is quite simple and well-known, but I picked up the recipe for the marinade (I admit that I chose for yourself, because I'm especially glad that you liked it too) for a long time.

By the way, pink salmon is excellent in the same marinade. You just need it:

1.Place immediately on the skinless fillets and then into slices.
2. Do not put onions.
3.After a day, remove the slices from the marinade and lay them in layers with thick mayonnaise. (I also have it homemade).

4. After that, let it lie down for another day.
For sandwiches - a fairy tale.

[Countryman]

Countryman, Konstantin, I came to compose a laudatory ode in your honor. Very, very tasty! Yesterday I marinated three pieces of Black Sea herring, and today I urgently sent my husband to Auchan for more. So a big human THANKS!

[Lena]

Lena, glad it came in handy. I already thought no one is looking here.

Well, not looking! Even as we look, we drag to bookmarks, salt ...

Thank you. I've already salted. WE ARE WAITING FOR BOILING potatoes.

[Konstantin]

And I really only saw this topic yesterday.
I also want to say thank you for point 2 of "advice from the Countryman." It is very easy to peel a herring like that. Everything is thought out to the smallest detail. Konstantin, you need to patent the technology.

[izumka]

So you write everything deliciously, you want to run right after the herring. And make it your way by measuring with a glass and a box for exotic, and then with gratitude izumka, in grams.

[Florichka]

Florichka, Irish, a glass and a box is cooler. And the main thing is faster.

I'm with a report. This is already the second one and a half liter jar (in 3 days)



Delicious!

All. You can use it after four hours, but it is better to wait a day. The final taste gains in three days.

As with cakes: even tastier for 3-4 days? If you can't stand it, can you eat after 4 hours?

[Albina]

Albina, I have "no patience" came even earlier. The sample was taken two hours later. The first portion was thrashed a day later. So I can't say about 3-4 days yet. I hope that the second can will live up to the moment of the "set of the final taste"
My husband is not a lover of fish, let alone herring. This is me turned on the fish. So he liked the herring TAAAAK! The third day does not stop thanking the Countryman (well, it falls to me ...).

While I was reading the Countryman's recipe, the taste of herring appeared in my mouth. On Friday, my son will come for the holidays, and I'm already thinking of all sorts of sweets to cook.I would also like to note his DR, otherwise he was in St. Petersburg and naturally, but did not. And after all, he has an anniversary: ​​his 20th anniversary.

[Konstantin]

KonstantinThank you very much for the recipe! I made vendace, herring (I bought chilled), it turned out very tasty, although I added white and black ground pepper, coriander to the marinade. Today I bought pink salmon, I want to try to cook it according to your recipe.

[Natalia]

Natalia, my vendace is usually quite tight. Such a tight tooth. What about you?

Do not put onions in pink salmon .

The vendace was small, maybe that's why it didn't seem dense. I understood about pink salmon, thanks.

I am going to salt the herring according to your recipe for the third time - very tasty! True, we do not clean it with boiling water, but the marinade itself is a win-win. Thank you very much for the recipe.

[Countryman]

Countrymanwhat a fun way!
I have a mackerel, I'll have to use it !!!

[Kokoschka]

Kokoschka, use your mackerel. The marinade is delicious! The fish is superb.

[Countryman]

Countryman,
Konstantin, thank you so much for the recipe for such a wonderful herring. Salted yesterday. I pickled three herrings in the marinade you described, where a faceted glass with a border was the main one. And the two remaining fish, marinated with a scale. Where everything was weighed, it turned out to be salty for us, but a glass is what we need! We have already thrashed almost the entire 800g jar of black homemade bread. It seems that my husband will have to go to the store again. Now I'm like Lenochka-kubanochka I will be immediately in! .5 liters. cans to do Special thanks for the way to remove the skin from the fish, it turned out to be done very quickly.

[Alexandra]

Thank you, Alexandra
I am now practicing cold smoking. Real, no fools. While on pork. The rake turned out to be somewhat not where expected. However, I got over it.
Now I plan to try it on mackerel.
As I mature, unsubscribe.
In the summer, I have other priorities. Construction. Not up to kitchen fantasies.

thanks for point 2 of "advice from the Countryman"

Good afternoon everyone. And what is this point? I tried to find it by searching - I did not find it.

Ol, this is apparently meant. - 2. Preparation of the carcass. On the first page of this recipe.

[Scops owl]

Scops owl, Laris, exactly. Thank you so much.

[Countryman]

Countryman,
Konstantin, a long time ago I bookmarked your recipe and forgot. Today I defrosted mackerel, began to look for a marinade and came across your recipe)) Yes, I can’t try the cleaning method, but the marinade is definitely according to the recipe)) I’m sorry that I thawed the fish - when cutting, it began to fall apart (((I will report on the result of salting))
Konstantin, I have a question Did you still have a fish tent on the market at the station? After all, I got bored then, and now I forgot where to look for her and I'm not sure that she still remained there.

[Lena]

Lena, stayed and works.
Only now my favorite headless and half-gutted mackerel has not been on sale for a month already. I have to use herring. Now she is there ~ 100 rubles, the caliber is mediocre, the quality is normal as always, in general it is good.
Mackerel is not cut, large - 230 rubles, a little expensive. I took it to smoke twice - normal.

[Countryman]

Countryman,
Konstantin, look for this tent at the station from the direction of Ashan or Attack (I don't remember what is there) - I have never been there. I would have taken something if only not frozen ((

[Lena]

Lena, yes, go to the side of the railway where the Attack. Then go along the aisle along the railway road towards Moscow (canal). On your left, there will be disassembled trade buildings. But you are looking to the right. After 100 meters, a solid fence will begin on the right, and another 50 meters on the right, the entrance to the market will begin. Here at this entrance there is a shop-stall selling on the street through two windows. There are usually 5-10 people in line, so you won't miss.
The fish is only frozen there. But always of high quality.

[Countryman]

Countryman,
Thank you, Konstantin)) On Saturday I will try to get there))) Now I will save your description of the tent - you know sclerosis

Yesterday I tried the mackerel of your ambassador - my husband and I really liked it, I will buy fish and make more

Attention!
Finally, the miracle fish Iwashi (who can, remember the 1970s) has finally returned to the coast of the Primorsky Territory. She returned and reached the volume of industrial fishing.
In short, I bought frozen ivashi in Zelenograd at the price of herring and pickled it using this technology. I've done it three times already.
It impressed me and my family very much. Goes with a bang. Recommend.
Features. I don't cut it into pieces, marina whole. Gutting, cutting off heads and tails. I leave the skin and remove it from the pickled one just before use. The bones and spine are removed at the same time.

Thanks for the recipe! We love Iwashi too, I will do it.

[Konstantin]

Konstantin, and I thank you, just saw the recipe, we adore pickled fish, I will definitely cook it! Recently, my husband recalled how they used to marinate horse mackerel, but we have not had it for a hundred years, also with onions, the recipe is probably somewhere in notebooks

We must go to the fish tent. Maybe there is Iwashi there too.

Two mackerels)
According to the option with a glass (the matchbox was not at home, Google gave out the dimensions, the tape measure helped) it was done yesterday, while it is still infused in the refrigerator

[Katerina]

Katerina, success!
I put it on today too. Baltic herring. Headless, tailsless and gutted. I got used to making a "man's cake" with her. Spreading removed after pickling from the skin and bones with holes. carrots and herbs topped with melted cheese on wafer cakes. In three layers and in the refrigerator.
***
But another fish, it seems, sailed away from me at the price. ((

The mackerel turned out to be dead! I will try with herring, probably a little later
Thanks for the recipe

I'm like a cat, walking in circles around the recipe ... Damn, I survived: what is a glass with a lip? A man grew up with German glasses, but she is not familiar with Soviet classics ...

[Lily]

Lily, Faceted glass with rim



Lily, Googled "lip glass"

[Lily]

Lily, once weighed all the components to complete the picture. Found it in my archive.
Salt - 21 g
Sugar - 28 g
Mustard -11 g.
Vinegar 25 g
Water - 155 g

[Konstantin]

Konstantin, I did it without mustard, it's still delicious) I had a thought I just throw in the powder .. but I didn't
and one more thing: I got a container full of almost 1.5 liters from two fish and all the marinade, I started to stuff it into a jar, only one fish fit

[Katerina]

KaterinaYou probably didn't cut it? By the way, if the container is plastic, then you can directly in it.
I make the marinade according to the recipe, yes. And everything else, as they say, "looking thoughtfully in front of you" ... That is, guided by common sense and nothing more. If you still try, then from two to three times adjust yourself to your taste.

[Konstantin]

Konstantin, no, well, how could I not cut it, by no means)) I have fish just 40 cm each)

If you still try, then from two or three times adjust yourself to your taste.

Esssstesssna)) just for the first time I wanted to leave the "pure" taste of mackerel, and next time we will of course "chemise"))