Soaked herring dietary, recipe. How to make salted smoked fish normal

27.09.2019

Various fish are found in the seas, rivers and oceans, but all of them are especially popular among the population. Such a product is a source of easily digestible protein and many useful substances: vitamins, minerals and fats. It is nutritious and delicious! The herring is especially loved among our fellow citizens. On its basis, the most different dishes, and consumed as food by itself. However, in some cases, regular commercial fish can be harmful to health, for example, if you need to adhere to a diet with less salt. Soaked dietary herring is shown to such people, consider the recipe for such a product on www ..

About how soaked herring is prepared, a recipe for cooking in different ways

In the event that you are shown diet food, then before consuming herring, it must be soaked. Before such processing of fish, you should gut it: remove the scales, as well as the head with entrails. Rinse the carcass, chop it in portions if necessary.
Herring must be soaked for a long time - from twelve to twenty hours.

You can use plain water to soak the fish. Just immerse the herring carcass in it and send the container to a cold place, for example, in the refrigerator. Every two to three hours, it is necessary to pour out the liquid that has absorbed the salt. In the event that the fish has surfaced, it means that it has lost the required amount of salt. The taste of such a dish will be more pleasant and delicate, but it will absorb quite a lot of liquid.

You can also soak herring using tea or milk. The cleaned fish must be cut into two parts along the back without removing the skin. Dip the carcass in cooled strong tea with sugar or milk. Tea will prevent the herring from sagging and spreading, and milk will add lightness and tenderness to it. It takes only four to six hours to soak such a product in tea.

It is worth remembering that soaking leads to some leaching of proteins, minerals, salts and nitrogenous elements from the fish. Store such a prepared product only in the refrigerator and no longer than twenty-four hours.

Diet soaked herring. Beneficial features

It is considered that the maximum amount useful properties rich in fat herring. Such a product is a source of mass polyunsaturated fatty acids, extremely beneficial to the body. So oleic acid in its composition perfectly optimizes the activity of the heart and blood vessels and has a positive effect on cerebral circulation.

Herring proteins saturate the body with the lion's share of essential amino acids. Such substances are not produced in our body, which is why we must get them with food.

They are also rich in vitamin D, which is essential for maintaining healthy bones and teeth, as well as for enhancing the body's defenses. It contains a lot of vitamin A, which prevents the appearance of vision problems.

Herring is also a source of potassium, calcium, cobalt, phosphorus, iron, manganese, copper and iodine.

Consuming such fish helps to improve brain function. It helps to eliminate excess cholesterol from the body, preventing atherosclerosis. It contains a number of antioxidants that can prevent aging processes and the development of cancer. There is evidence that such a food product helps to reduce the likelihood of developing type 2 diabetes mellitus by an order of magnitude. Herring has a positive effect on the condition of the skin and even helps to eliminate many dermatological ailments, including psoriasis, etc.

When should you soak herring?

Soaking herring is necessary for people who suffer from hypertension, ailments of the kidneys, heart, as well as the digestive tract and some other pathological conditions. Such patients need to eat unsalted fish and only in small quantities.

Before including this product in the diet for the diseases described, it is imperative to consult with your doctor or dietitian.

How to pickle herring yourself?

To prepare a pickling marinade, you need to combine one liter of boiling water with three tablespoons of salt (no top), a couple of bay leaves, three to four peas of allspice and three to four cloves. Stir the brine well and cool.

The herring can be salted whole, but you can also cut off its head and remove the entrails. After such a manipulation, it is worth rinsing the fish in running water.

Place the herring in a suitable container (in a plastic container or in a saucepan), fill it with cooled marinade, cover with a lid and send it to the refrigerator for a day or even longer.

Herring prepared according to this recipe can be used to create dietary meals- soak it as described above.

How to choose a herring?

If you are going to salt the fish yourself, give preference to fresh-frozen carcasses, which are free of kinks, bends, dents and abrasions. The fish should be thick on the back, there should be no stains (rusty or yellow-brown) on its skin, it should be painted in a uniform dark gray color.

If you buy salted fish, pay attention to the gills: they should be dark red with no splashes. The skin should be free of stains and rust. Of course, the herring should not have any third-party odor.

Soaked herring is an excellent product that must be included in the diet for many pathological conditions.

Ekaterina, www.site

P.S. The text uses some forms characteristic of oral speech.

Salted fish is one of the most popular delicacies among Russians. Fish is generally very valuable and useful product, and if it is salted, then it acquires a richer and more 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, such a procedure as salting takes a lot of time, in this case, lovers of salted fish go to the store.

Of course, in any supermarket there is always a large selection of salted fish for every taste. The most popular fish species 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 drawback of purchased salted fish may be that it is not always possible to guess the degree of salinity of the product.

There are times when a buyer bought a salted fish, but it turned out to be so salty that it is simply impossible to eat it. In such cases, it is not necessary to throw out the product, because there are quite popular and simple ways, how to make fish less salty.

Cold water rinsing

Before choosing a method that will help make fish less salty, you must first rinse it under running cold water. This is so that the excess salt is washed off the surface of her skin. Typically, large fish such as herring are cut into individual pieces of approximately the same size. This way the salt rinses off faster and more efficiently. However, if you bought a sprat that is too salty, you can rinse it whole.

If you have a fish that has not been gutted, then before washing it, you need to clean it, remove the insides, cut off the head along with the gills, cut off the fins and remove the scales. Then the fish must be cut into a layer and the skin removed. To do this faster and easier, you need to make an incision in the head-dorsal part of the carcass, between the corner of the skin and the meat. You need to remove the skin along the fat layer in one direction, holding the meat with the other hand. The rib bones should also be removed so that you end up with only one fish fillet.

After you have cleaned the fish, you need to cut its fillet into equal pieces no more than 1 cm thick.Only after that, the ready-made slices can be well rinse in cold clean water... To do this, put the pieces of fish in a colander, and in turn place it in the sink under the tap. You need to turn on extremely cold water, not cool and even less warm. Leave the rinsing process for about an hour.

Soaking salted fish in water

If, after rinsing under running cold water, salt still seems to be a lot, you will have to soak the fish in water. For this you need a small bowl, 70% table vinegar, cold water and refrigerator. This method is especially effective if you come across strong-salted herring... To get rid of excess salt , the fish should be put in a small container, any plastic or enamel bowl will do. Pour very cold water into it so that it covers the fish completely. If it is a warm season outside, especially heat, then in order to keep the water warm, it is better to put a bowl of herring in the refrigerator.

To speed up the soaking process, take 70% table vinegar and add it to a bowl of water at a 1:10 ratio. It should be noted that the water must be changed every 2-3 hours, this will allow more efficient get rid of excess salt... The average time for soaking salted fish in water is within 12 hours. If you find that the fish has come to the surface, this indicates that it has already lost enough salt, and the fish may increase in size by 5-20%.

Soaking salted fish in tea

Even in ancient times, in the process of salting fish, the hostesses 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 is used in the processing of fish, the longer it stays fresh in the refrigerator. That is why in the old days a method was invented that allows you to quickly and efficiently make fish less salty just before use.

All you need is regular black tea. You ask - why this particular drink? The fact is that the infusion of strong black tea contains a large amount of tannins, which help to soften the sugary taste of salt. In addition, steeping fish such as herring in cold water makes the meat watery and loses some of its flavor, while black tea prevents the 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 slightly salty, but you still thought it was too much salt, cut the fish in half along the spine and leave it to soak for about an hour. If, however, 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 which case the fish will have to be soaked for at least two hours.

Soaking salted fish in milk

This method is considered the most popular, because the use of milk to soak salted fish helps to soften its pulp, milk gives the fish meat more delicate taste and airiness. So, in order to make fish less salty, you just need to buy fresh unboiled cow's milk and pour it into a small bowl. There is no need to heat milk; it is better to keep it as cold as possible.

Place herring or any other salted fish in a bowl of milk. Pay attention that the pieces of fish fillets do not float out, the milk must completely cover them. The soaking time depends on how salty the product was, as well as on the weight of the product itself. For example, if you have a large herring that has a pungent taste due to the large amount of salt used, then it is advisable to leave the fish in milk overnight. To do this, place a bowl of milk in the refrigerator. For fish with a low degree of salinity, 2-3 hours of soaking is quite enough.

If you have tried all of the above soaking methods, but the taste of salt still does not make it possible to eat fish normally, you can use the express method. It consists in the fact that too salty product must be placed in a saucepan with hot water for a couple of minutes, while you do not need to boil the water. After that, the fish is soaked in cold water for 10 minutes.

It is also worth noting that when using any method of soaking salted fish, it is not recommended to stand for more time than indicated above. For example, if you leave herring in cold water or milk for more than a day, the fish will certainly go bad. Also, do not store the fish for some time, try to consume the product immediately after the soaking procedure.

It is also worth considering that soaking salted fish entails the loss of not only excess salt, but also other useful substances, such as protein, trace elements and nitrogenous substances. That's why the nutritional value the product is significantly reduced. If not necessary make fish less salty, it is better to use it as it is.

The following types of fish are delivered to catering establishments in salted form: cod, haddock, flounder, herring, perch and other fish. They contain salt from 10 to 20%. Fish intended for frying should contain no more than 3% salt, and for cooking - no more than 5%, so the fish is soaked before cooking.

Before soaking, the fish is prepared: pour cold water for swelling, clean the scales, remove the head, fins, can be cut along the back on the fillet. At the same time, the soaking time decreases, but the taste deteriorates and nutritional value... Pike perch, perch, herring, carp fish are soaked without peeling, as a whole.

The fish is soaked in two ways: in replaceable water and in running water.

For soaking in exchangeable water the fish is placed in a bath and poured with cold water at a temperature of 10–12 ° C. Water is taken twice as much as fish (for 1 kg of fish 2 liters of water). As the salt accumulates in the water, its further release becomes difficult, so the water is periodically changed after 1, 2, 3 and 6 hours. Ice can be put into the water to maintain the required water temperature.

For soaking in running water the fish is placed on a grid in a special bath, into the lower part of which cold water flows, constantly washing the fish and pouring out through a pipe in the upper part of the bath.

The time of soaking salted fish is from 8 to 12 hours. The soaked fish is used for cooking, frying, making cutlet mass and stewing.

Requirements for the quality of semi-finished products:

As a raw material for semi-finished products, fish are used live, frozen or chilled, not lower than 1st grade, which meets the requirements of current standards and specifications.

The following semi-finished products are produced from fish: carcasses, fillets, links.

Carcasses - fish, cut into the abdomen and gutted: the head, humerus and black film from the abdominal cavity have been removed; the abdominal cavity is cleaned of blood clots. The ventral, pectoral, dorsal and anal fins were cut off at the level of the skin, the caudal fin was removed by a straight cut 1-2 cm above the end of the skin.

In fish (except for flounder, goby), having a cut weight of 200 g or less, the head can be left with the carcass, the gills are removed along with the entrails.

In flounder fish, caviar and milk can be partially left in the abdominal cavity. The surface of the carcasses is clean, without scales, natural color. In scaly fish, the surface is thoroughly cleaned of mucus.

Reddening of the surface is allowed (as a result of hemorrhages) in horse mackerel, bream, asp, carp, pike perch, kutum, ide, catfish, and in flounder - spots of various colors. Have sea bass it is allowed to change the color of the surface to a pale pink or partial blanching of the surface.

The consistency of the fish is dense, inherent in this type of fish. The rib bones are not exposed.

The color and smell characteristic of this type of fish, without "sunburn" and other defamatory signs.

Fillet - produced from large fish. The fish is thoroughly cleaned of scales; head. The humerus and vertebral bones, as well as the black abdominal film and bruises were removed. Depending on the type of cutting, fillets can be with or without rib bones, as well as with or without skin.

The consistency of the meat is dense, inherent in this type of fish. For cod and halibut fillets, longitudinal stratification of the meat is allowed.

The color and smell are typical for this type of fish, the smell of oxidized fat and other defamatory signs are absent.

Links - produced from sturgeon fish, from raw materials not lower than 1st grade. The fish is spread out into links strictly along the spine, the fatty layer of the back is evenly distributed between the two links. The surface of the links is carefully cleaned from dorsal and costal cartilage, bone plates, scales, and bruises.

The pelvic and anal fins are cut off at the level of the skin. Caudal fin removed by vertical cut at the level of the anal fin tip. The consistency is dense, the smell inherent in this fish, without oxidized fat, sunburn, and other defamatory signs.

Basic requirements for fish- this is freshness, it is determined by its appearance, color, elasticity, smell.

The fish should have dense shiny scales, elastic flesh, red gills, tightly pressed, without mucus, protruding eyes.

The inner surface of semi-finished products must be carefully cleaned from viscera, blood clots, and dark film. The pulp should hold tightly to the bone, darkening of its inner part, exposure of the rib bones are unacceptable. The skin of the processed fish should be intact, free of fins and remnants of scales. The bony parts of the fins that penetrate the flesh of the fish must be removed.

Fish semi-finished products intended for final preparation at public catering establishments and sale through culinary stores are cooled for 2-3 hours at a temperature of 0 to -2 ° C. Whole cut fish or large pieces keep 48 hours, portions and minced fish- 24 hours, the cutlet mass is placed on a baking sheet with a layer of no more than 5 cm and stored for 2-3 hours, and semi-finished products from the cutlet mass - up to 12 hours.

The total period for the sale of semi-finished products, provided they are stored in refrigerators, should be no more than 24 hours from the end of their preparation, including the time of storage and transportation. If uncooled transport is used, then the duration of transportation should be no more than 2 hours.

Questions for self-examination by section: Fish processing and preparation of semi-finished products:

1. What nutrients are in fish?

2. Depending on the fat content, is the fish divided by (indicate the% ratio)?

3. How to thaw frozen fish?

4. How is salted fish soaked?

5. To reduce the loss of minerals, what should be added to the water? And how much to take for 1 liter of water?

6. What quality requirements apply to semi-finished products (carcasses, fillets, links)?

Almost no dish is complete without the addition of salt. Salt is the most popular and indispensable condiment. However, this seasoning is considered the most insidious, as folk wisdom says “ undersalted - on the table, oversalted - on the head».

And it is also believed that a salted dish indicates that a person has fallen in love. Fish is most often served salted, and if you have salted it, then you should not despair, you can still save it.

Salty fish

These rescue methods are suitable for both purchased fish, and for home-salted salted fish:

Using water... You need to put 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 there are some drawbacks. Long-term exposure to water can cause fish to become watery. Salmon fish species are more susceptible to environmental influences. Therefore, it is still not recommended to use this method for this variety.
Using black tea... 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 comes with a cost. The disadvantage of this method is the specific aroma and taste that the tea will give.
Using herbal decoction... This method of application is completely analogous to soaking salted fish in black tea. But the flavor will depend on the herb you choose. 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 salted fish. To do this, you need to place the fish for 3 hours in a marinade from warm water with lemon juice in a ratio of 1: 3.
Using milk... Salted fish should be placed in cow's milk for 4 hours. Thanks to this soaking, the fish becomes much softer and, moreover, the specific fishy taste is reduced.

Well, if you salted the herring, you can make a salad. Only you no longer need to salt vegetables, or you can just a little.

Braised, fried or boiled fish

One option is to serve fish with an unsalted garnish. Not salted puree, vegetables, rice are perfect;
If there is a ready-made, but at the same time, salted fish, then you can make another dish, for example, delicious, fish pie... You can also add rice to it. In this case, you do not need to salt the dough and rice;
Stewed in flour, sour cream, sour sauce fish will also help get rid of salty;
You can also stew fish with unsalted ready-to-eat mashed potatoes or plain potatoes;
Rice has an excellent ability to absorb salt. Therefore, a small amount of rice can be boiled with salted fish for 30 minutes. This method is also suitable for salted soup, rice (tied in cheesecloth) must be boiled in the finished soup or even added as an ingredient.

Before deciding how to soak salted fish at home, you need to decide for what purpose it is needed. Salted fish is soaked for frying, cooking and flavoring.

Salted fish contains up to 12% salt. For cooking fish dishes use a product containing 3%, maximum 5% salt. This is why you need to soak the fish.

You can soak fish in water, milk, tea, kvass and beer. Soaking in water aims to reduce the salt content of the product. Soaked in milk to improve taste. Tea has tanning properties and prevents salted fish from falling apart during frying. Soaking in kvass and beer, in addition to changing the taste characteristics, allows you to soften the muscle fibers of the fish.

During soaking, the salt content in the fish tissues decreases, but at the same time the process of destruction of muscle fibers begins to occur, which creates favorable conditions for the development of harmful organisms and bacterial infections. That's why it is important not to miss the moment when the salt content has dropped to acceptable limits, and the destruction processes have not become irreversible. You can stop the development of harmful microorganisms heat treatment or an acidic environment.

There are a few simple rules for steeping fish:

the larger the volume of the liquid, the better;
the thinner the layer of carcasses, the faster the salt goes into the liquid;
the carcass must be completely covered with liquid.

Soaking in water

You can soak in water from 12 to 36 hours, with the exception of some herring dishes, where the soaking time reaches 3 days. It is better to change the water every three hours. After changing the water, it is better to keep the container in the refrigerator or in a cool place. To remove excess salt faster, before soaking, it is necessary to clean the scales and gut the carcasses. It is more convenient to clean under water so that the scales do not fly apart. We cut large individuals along the back and remove the spinal bone. We remove the gills immediately, small fish easier to remove them with your head.

Fast soaking

You can soak salted fish in a different, faster way. Soak for 3 hours in water, then another two hours in cold raw or boiled milk, or in tea.

Soaking in milk

For soaking in milk, you do not need to gut immediately. Pour the whole carcass with milk and send it to the refrigerator. You can soak for up to 24 hours and gut immediately before cooking.

Soaking in tea

The technology of soaking in tea does not differ from soaking in milk. It should be noted that the stronger the tea, the more elastic the fish will turn out to be during further preparation. A very strong tea can impart a characteristic bitterness to certain types of fish.

In beer or kvass

Too salted fish and even dried fish are best soaked in beer or kvass. Besides the fact that these drinks are excellent at absorbing salt, they will also add softness to the product.

Before cooking, the skin must be removed from the soaked carcass. To prepare the fish broth, a 12-hour soak is sufficient. Received fish broth practically does not require salting.

Before frying, the soaked fish should be wiped off with a clean, dry cloth or tissue. If it is stuffed, instead of a napkin, you can use bread or a roll, which can be added to the minced meat.

Many people have a question about whether it is possible not to soak the fish. Lightly salted, greasy, large and unspoiled can not be soaked. Salted fish can be rinsed, dried with a napkin, gutted, peeled, flattened, bones removed. Properly served and served salted fish is already an independent product, ready to eat.