Donskaya herring: cooking recipes. How to salt Don's herring at home?

Donskoy is called the Black Sea-Azov herring, which reaches 30-40 cm. At the end of March and beginning of April, fish begin spawning migration, as a result of which it enters the large rivers Don, Dnepr, Danube and others. It is during this period that active fishing begins. From the river Don and the name "Don herring" has occurred. Caught fish is fried, smoked on coals, dry. But all the same the most delicious herring is obtained with salting, especially since from ancient times there were many recipes for its preparation in this way.

Pickling Don milk herring in a dry way

Nobody knows how to salt the Don herring like fishers. They know all the secrets of cooking this delicious and fatty fish (during the spawning the fat content of herring reaches 20%). Tips for pickling from fishermen are as follows:

1. Put the fish in a container only with the belly down. This is due to the fact that the belly begins to deteriorate in the first place, in which the intestines are located, and therefore it is important that it is salted as early as possible.
2. In the process of pickling the carcass should be mixed at least 1 time per day.
3. Bending during the salting is not necessary.
4. Ready herring can be frozen. If necessary, the fish is thawed on the top shelf of the refrigerator, cut and fed to the table. It turns out very tasty salted Don herring.

The recipe for cooking fish with dry salting is as follows:

1. For salting, a whole, unbuttoned fish carcass is used. It is poured into salt of a coarse grinding, completely filled with gills and laid out in a plastic box of a refrigerator (intended for storage of vegetables) or in any other container.
2. The herring is placed in the container with the backs up in staggered order (in order to save space).
3. In this form, the herring will be salted for 7 days. However, already on the third day, when the brine begins to appear, the upper and lower carcasses should be shifted (swapped).

Ready herring is washed under running water, cleaned and served to the table. The remaining carcasses are laid out on plastic bags and frozen.

How to pickle the Don herring in the brine

Some people prefer to cook herring only in brine. In this way the fish is gradually salted, it turns tender and juicy.

How to salt Don milk herring at home we will present in step by step instructions:

1. Prepare the brine by dissolving 500 g of salt in three liters of hot water.
2. Put the fish back in a staggered manner and pour over the cooled brine.
3. In this form, the herring will be salted for 4 days in the refrigerator.
4. The next day, you will need to prepare a new brine based on three liters of hot water and 200 grams of salt.
5. Herring is extracted from the old pickle, transferred to a new one, and sent to the refrigerator for another 4 days.

Prepared herring from the brine, rinsed under running water, gutted and served to the table.

How to pickle the Don herring in soy sauce

Fans of Korean cuisine like herring, marinated in soy sauce. There are two ways to prepare it, each of which involves salting fish for 8-12 hours.

Donskaya herring in soy marinade according to the first method is prepared as follows:

1. Herring is dismantled on fillets, cleansed of the skin and folds into a small plastic container along with caviar (optional).
2. The marinade is prepared from soy sauce and boiled water (2 tablespoons), vinegar and salt (1 tablespoon), sugar (1 teaspoon) and onion rings.
3. The prepared marinade is poured into a container with fish, mixed, covered with a lid and sent to the refrigerator for a minimum of 8 hours.
4. Ready herring is served to the table directly with pickled onions.

The second way of preparing Don herring in soy sauce also involves marinating fish in a jar. It is cleaned of the internals, cut into pieces 2 cm thick, folds into a jar and is filled with soy sauce so that it completely covers the fish. After 12 hours, the herring can be served to the table.

Pickled Herring

Prepare a delicious Don herring for 48 hours you can, marinating it in salt and spicy spices. The fish is made with low-salted, very fragrant and delicious.

Marinated donna herring is prepared as follows:

1. Fresh unbetted fish put in glassware and pour brine. To make it in 1 liter of cold water, dissolve 3 tablespoons of salt. Send the herring in the brine to the refrigerator for 24 hours.
2. After 24 hours, you can get the dishes with the fish from the refrigerator. Herring is extracted from the brine, gutted, peeled and filed in a glass jar.
3. In the jar with fish add sugar (½ tsp), vinegar (1 tablespoon), sweet pepper pepper, bay leaf and onions cut into half rings. Herring is well tamped and sent to the refrigerator for another 24 hours.

Marinated herring in a day can be served to a table with mashed potatoes or other dishes.

Quick salted herring in oil

Donskoy herring according to this recipe can be salted all night and after 8 hours enjoy the taste of tender and oily fish.

The step-by-step recipe for cooking is as follows:

1. First of all, marinade from 120 ml of sunflower oil and a tablespoon of tomato paste is cooked on a small fire. Once the contents of the pan boil, it is poured into 80 ml of vinegar. After that, the marinade needs to be removed from the plate and cooled.
2. In the cooled marinade is added a tablespoon of salt, sweet-scented peppercorn (1 tsp) and red ground pepper (2 tsp).
3. Lastly, chopped onions (6-7 bulbs) are added to the cold marinade.
4. Donskaya herring (1 kg) is divided into fillets (with skin), laid out in a container layers, alternating fish and marinade.
5. For salting, the fish is sent to the refrigerator for a minimum of 4 hours, and preferably at night.

How to fry the Don herring

Donskoy herring can not only be salted, but also fry the whole carcase in a frying pan. It turns out a very tasty independent dish, which can be served with young potatoes or with another side dish.

Prepare a delicious Don herring in a pan by following the recipe:

1. Gut the herring (2-3 pcs.), Extract the insides and remove the gills. The tail and fins can be left.
2. Prepare the filling for fish, mixing a tablespoon of chopped green onions, the same amount of dill, breadcrumbs (2-3 tablespoons), ground black pepper, salt and lemon zest (½ tsp).
3. Then the fish is stuffed with the prepared mixture, rubbed with salt, crumbled in flour and fried in vegetable oil.
4. Before serving, herring is recommended to sprinkle with lemon juice.