Smoked herring

Herring or folk herring is considered one of the most popular and favorite fish for most of our latitudes. This is primarily due to the distinctive taste and consumer characteristics of fish. In addition, the affordable price of herring fish and the general availability of food play an important role. We think that on the shelves of the vast majority of domestic grocery stores you can easily buy herring and other products from this type of fish.

Herring or Clupea are in the Herring family and are found generally in the waters of the Atlantic and Pacific Oceans. This fish is of important commercial importance. There are a sufficient number of herring species, but only a few of them are harvested in a variety of ways and eaten. It is noteworthy that fish herring can cause fatal harm to the human body. The meat of some herring species that live mainly in tropical waters, such as Clupea thrissa or Clupea venenosa, contains poisonous toxins.

Herring has found widespread use in cooking. As a rule, fish are salted, preserved, marinated or smoked. This time we would like to pay close attention to the tasty, and most importantly healthy food smoked herring. Hot or cold smoking herring is found on sale. Often, in the process of making smoked herring, modern food manufacturers use various food additives, including preservatives and dyes, which often cause tangible harm to the human body.

In addition, smoked herring purchased in the store will not be able to compare either in taste, aroma, or consumer characteristics with a product that was prepared at home. Therefore, we offer you a recipe for cold smoking herring. So, in order to make smoked herring at home, you will need the following ingredients: fresh fish, table salt, sugar, water, onion husks and liquid smoke. Onion husks will give smoked herring a distinctive color, and liquid smoke - aroma.

The fact is that without special smoking equipment at home it is impossible to cook smoked herring, so a set of ingredients for a fish dish is not entirely common and familiar. To begin with, we make a marinade for smoked herring from onion husks, water, salt, sugar and liquid smoke. Then soak the fish carcasses in brine and put them in the refrigerator for several days.

In about three days, your domestic smoking herring will be ready. Smoked herring can be served at the table as a light snack. In addition, smoked herring is a frequent ingredient in salads, as well as some fish dishes. Often smoked herring is used as a filling for homemade baking. Real connoisseurs claim that smoked herring works great with fresh vegetable kebabs.