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In short: for delicious herring under a fur coat, buy whole fish if possible. This way you can visually appreciate the product. The herring needs to be peeled, gutted, cut into large pieces, folded into a bowl and covered with XNUMX% milk. You don’t need to pour it in, but the milk will bring the salt level in the herring to the ideal, no more and no less. Put the herring filled with milk in the refrigerator overnight, then drain the milk, and dry the herring with a paper towel and cut into small pieces. Then use according to the selected recipe, see the collection of recipes for delicious herring under a fur coat here.
And now in detail and with advice. For this, the floor is given to the experts.
and – the most frequently found on our counters. It is from her that delicious herring is prepared. Pacific is larger in size and fat content. She has dark meat, which is high in iodine.
IMPORTANT! When buying cut herring, pay attention to the thickness of the back. If the fillet is flat, it means that the bones from it were not removed manually, but dissolved. This technology does not have the best effect on the taste characteristics of fillets and on human health. These fillets are usually found in plastic trays. In order to somewhat brighten the taste of fish, or rather, its absence, such a herring is prepared with additives and olives, bell peppers, wine, mustard and onion sauces, etc. are used.
A high-quality, tasty herring cut into fillets by hand, can be seen from afar. It has thickness and volume. Additives will only harm such fillet. It is from it that you cook delicious herring under a fur coat or just add a couple of onion rings, a little fragrant sunflower oil and fresh rye bread – this is a ready-made dish.
And, please, there is no need to determine the quality of herring by red eyes. It is a myth!
It is better not to store high-quality tasty herring without preservatives. Either immediately cook the herring under a fur coat, or eat it on the day of purchase, or freeze it (the herring tolerates one cycle of quick freezing and slow defrosting well), or cut it into fillets, add a little onion and vegetable oil and put it in glass jars and put it in the refrigerator.
How to choose a delicious herring. Elena Pavlova’s advice
There are many recipes for delicious herring under a fur coat – classic, with the addition of apples, red onions, with boiled or baked root vegetables, with purchased or homemade mayonnaise. One thing remains unchanged – the herring. Usually, recipes do not pay special attention to which herring is suitable for the dish, but in vain – after all, this is the most important ingredient.
The stores sell pickled herring, cut into pieces. Marinade is prepared from table salt, acetic acid, spices and food additives. Acetic acid has a specific effect on fish – the consistency of the fillet becomes somewhat denser, it turns white and acquires a sour taste. Such fish is an independent snack or an ingredient in sandwiches or canapes, but it is not suitable for herring under a fur coat.
Also on the shelves you can find spicy salted herring. It is processed with salt, sugar and spices, which give the product a spicy, piquant taste and pleasant specific aroma. Spicy salted fish is a delicious herring, however, for the classic recipe, herring under a fur coat is not suitable. The piquant taste and specific aroma of such fish will overshadow the soft and delicate taste of the whole dish.
For cooking herring under a fur coat, I recommend buying a delicious simple salted herring.
IMPORTANT! The standard provides for the production of herring using water and salt. For lightly salted herring, due to the low salt concentration, the use of a preservative is allowed -. In addition, the standard provides for the production of lightly salted herring only from frozen fish.
According to GOST, salty should not contain any. Please read the composition carefully so as not to make a mistake in buying delicious herring.
Fatty herring in the process of salting and storage ripens – the raw taste and smell of fish disappears, the consistency becomes tender, the fish acquires a pleasant taste and aroma. Tasty herring should have a pleasant aroma, without the smell of oxidized fat. The surface is clean, there may be a slight sediment of protein substances and an easily removable yellowish coating.
The consistency of a delicious herring is tender, juicy, dense, but not flabby pulp, there should be no dents or creases. The gills should be light pink, not brown. The scaly cover must be intact (slight chipping of the scales is allowed). Fish – no external damage and a bursting abdomen.
IMPORTANT! The interstate standard implies the production of the Azov-Black Sea and White Sea herring only in undivided form. The most delicious herring is the Azov-Black Sea – Kerch and Danube herring with tender meat with a fat content of 18-26%. This herring is ideal for herring under a fur coat.