Herring is a frequent guest on festive and everyday tables, and all because this fish is tasty, healthy and affordable.
Herring is sold in different forms: fresh, smoked, pickled and salted - we will talk about the latter today, or, more precisely, about how to make overly salted fish fit for consumption.
To fix this, housewives soak the herring in milk, but, according to the expert of the online publication BelNovosti, chef Yulia Arkhipova , there are other options that give excellent results.
Mineral water
Add lemon juice to the mineral water used for soaking the herring and leave the fish in the resulting solution for one hour – after that you can enjoy the wonderful taste of the herring.
Beer
In this case, you need to pour one and a half liters of beer into a saucepan, add spices (bay leaf, black peppercorns, etc.) and bring to a boil. Then the contents of the saucepan need to be cooled, put the herring in here and leave for a day.
Red wine
Red wine is a great ingredient for making a delicious herring appetizer. Pour dry red wine into a saucepan, add sugar and spices to taste, bring to a boil and keep on the fire until the sugar is completely dissolved.
Then add a little vinegar and mix well. Cut the herring into pieces, put it in a jar together with onion rings and pour in the cooled wine. After that, put the fish in the refrigerator for a day.
Kefir
Kefir can also be used to add tenderness and a pleasant sour taste to salted herring fillets.
Pour kefir into a deep container, place the herring there and leave the fish in the fermented milk product for 24 hours.
Earlier we told you how to make a salad with eggs and nettles .
Expert: Julia Arkhipova
