Cooking Right
Processing of salted herring
In salted herring, the thin edge of the abdomen is cut off, the skin is cut along the back in full length and the skin is removed, starting from the head. Then take out the entrails, cut off the head, the tail, and remove the vertebral and rib bones, and heads gills. After that, the herring is washed.
If the herring is very salty and dry, then it should be put in cold boiled water or in an infusion of black tea (about 2 liters of water per 1 kg of herring). When soaked in tea, the herring becomes less salty and does not become flabby, since the tea contains tannins.
Soaking can last from 5 to 24 hours, depending on the amount of excess salt in the fish. During soaking, change the water (tea, milk) at least 2-3 times.
In order to give the herring juiciness, it is soaked in milk. The herring pulp is put in a bowl and filled with milk so that the milk completely covers the fish.
The cut herring flesh can be used whole or cut crosswise into pieces.
