Spicy-salted herring
Once upon a time, I often salted herring myself. Then I somehow moved away from this, preferring to buy in the store. And so, when I once again came across a tasteless herring, I decided to remember my youth and turned up my old recipes. It’s easy to salt delicious herring at home. It's hard to find the right fish. In our region, far from any seas, finding good, unstayed herring is a great success. I'm lucky. The herring turned out excellent. Thick, tasty, intensely spicy and just right salty.
Adjust servings in the full version
First, prepare the brine in which we will salt the herring. Pour salt and sugar into the water. Lightly crush the spices in a mortar or the flat side of a wide knife. We also send them into the water. Place on the fire and let the water boil. Remove from heat and set aside to allow the brine to cool.
Now let's prepare the herring. I have three fish weighing about a kilogram. We wash the fish. Whether or not to remove the entrails and head is a matter of habit and taste. I'll delete it immediately.
Place the finished herring in a glass or enamel bowl. You can put the fish in a plastic container, but you must understand that later it will be almost impossible to rid it of the smell.
The brine has cooled completely. It tastes intensely salty.
Fill the fish with cold brine, press it down with a small weight so that the fish does not float, and put it in a cool place. On day 4-5 the fish is ready.
Sprinkle the finished herring with onion rings.