The famous salad "Herring under a fur coat" has its secrets. First, you need to know the order of laying out the layers.
The quality of the ingredients also matters, and not just properly cooked beets.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-class baker told how to choose herring for a popular salad.
Without mastering this trick, it is unlikely that you will be able to prepare a perfectly delicious “Shuba”.
Experienced cooks know that for this salad it is better to use whole herring rather than ready-made fillets.
Yes, cutting up fish is long and troublesome, and then you still have to pick out the bones, but it’s worth it.
And that's not all. When choosing a herring carcass, be sure to choose the so-called "boy".
You can tell a male herring by its appearance. It is usually fatter, plumper and contains milt.
In addition, the male usually has an arched back and may even have a small hump.
The male's abdomen is tucked in and soft to the touch.
Females have a straight and thinner back, and a dense and voluminous abdomen, which indicates the presence of caviar.
For reference
Herring is a genus of ray-finned fish that lives in the northern Atlantic and Pacific Oceans, as well as in the Arctic Ocean.
Expert: Julia Arkhipova
