The better the herring taste, the better the conditions of its habitat. Thus, Atlantic herring, which is very good in its taste, spawns off the coast of Norway, Holland and Iceland - here the most favorable conditions for its feeding, the cause of which is the direction of ocean currents. Among the people, these varieties of herring received the corresponding names "Norwegian", "Dutch" and "Icelandic". They have a pleasant taste, tender, well salted meat and a characteristic herring aroma.
Of the herring found on the territory of Russia, the most valuable species is the "royal herring" or hall. It can be easily recognized by its black back, which is why it is also sometimes called "black back". It is found in the Caspian Sea, reaches a length of 36 cm and contains up to 20% fat. Unlike other Caspian herrings (of little value in taste), it has very tender meat, salting well. Of the herrings caught in the southern seas of Russia, the Azov-Black Sea herring is also distinguished by good taste, and especially its two varieties - Danube and Kerch. However, due to its low fat content, only slightly salted herring goes on sale. Pacific (Far Eastern herring) is also prized. She (the only one of all the above subspecies of herring) can gain a record amount of fat - up to 33%, but during the break between feedings it can be the "thinnest" one - contain up to 2% fat (ie, be low-fat). However, due to the high quality of the meat, this fish is a very valuable product.
According to the salt content, herring of weak salt is distinguished - the salt content is from 7 to 10%, medium salt - from 10 to 14% and strong salt - over 14%. The fish in the process of salting enters into a complex reaction with salt, and gradually, under the influence of enzymes, its proteins, fats and carbohydrates are processed to a fundamentally different qualitative state. Thanks to this, salted fish acquires a unique taste and aroma. This process is called maturation. The Atlantic and Pacific herring respond best to this effect.
The quality of herring (depending on the freshness and the type of meat) can correspond to 1 or 2 grade. Herring of the 1st grade has juicy dense meat, does not have any damage on the skin. Herring of the second grade may acquire a slightly sour smell due to fat oxidation, have a tarnished skin surface, be slightly yellowish; her meat consistency can be tough and dry (but not flabby!), her skin may have some damage (without strong tears).
It should be borne in mind that the herring of the second grade, if it is lightly salted, may contain pathogens, because their development is suppressed only at a salt concentration of 10 to 15%. If such herring was stored in a salty-sour solution, then this also will not save the situation, because moldy fungi and yeasts are resistant to vinegar. Therefore, it is best not to take such fish.
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For reference:
IN herring caviar lecithin, vitamins A, E, D and group B, phosphorus, iron and other minerals and organic compounds are present, which are necessary for the normal development of the body, for the formation of new skin cells, regulation of blood pressure and even an increase in hemoglobin in the blood. The fat of caviar contains "good" cholesterol in large quantities: from 1.5 to 14%, lecithin - from 1.0 to 43% and vitamins A, B, D and C. It contains potassium, sulfur, sodium, calcium, magnesium, as well as selenium, zinc, iron, iodine and other minerals.
The taste of the herring directly depends on its habitat. Oceanic and riverine are very similar in composition, however, oceanic contains more iodine.The best, of course, is the Atlantic (coast of Norway, Holland, Iceland). Herring is also found in our country. The "royal" variety has a black back, reaches a length of 36 centimeters and contains up to 20% fat. It is considered one of the most delicious among the Caspian herrings, has surprisingly tender meat and is well salted.
The varieties that live in our southern seas cannot boast of such fat content, which is why they go on sale exclusively slightly salted. Far Eastern herring is the record holder for fat content: the figure can reach 33%, although it drops, depending on the season, up to 2%.
It is believed that the fatter the herring, the tastier and healthier it is. The fattest herring is the one that has not reached puberty. The word "mother" on the label will tell you that the preserves are made from young fish, which boasts a high content of fat, protein, polyunsaturated acids and vitamins. At the same time, mathieu is also a cooking method invented by the Dutch. The classic mother belongs to the expensive premium products.
According to the salt content, light-salted herring (from 4 to 6%), slightly salted (7-10%), medium-salted (10-14%) and strong-salted (over 14%) are distinguished.
Herring is a fish known for the most part in a cooked, nutritionally complete form - in salted and smoked (less often). Herring tastes good, but different varieties of herring taste different.
It is used mainly in the kitchen of a cold table, although there are some hot dishes prepared from soaked salted herring and rarely from fresh, due to its fat content, it is completely unsuitable for storage.
The better the herring taste, the better the conditions of its habitat. Thus, Atlantic herring, which is very good in taste, spawns off the coast Norway, Holland and Iceland, - here the most favorable conditions for its feeding, which are caused by the direction of ocean currents. Popularly, these herring varieties have a pleasant taste, tender, well salted meat and a characteristic herring aroma.
Salted herring - this is a traditional dish on the Russian table, although the first who salted this fish was a Dutchman Beckel in 1385. He invented a method of salting fish and became famous first throughout Holland, and then throughout Europe. The best Dutch herring is named after him throughout Europe. backling and differs in taste from all subsequent types of pickles. Then, in the 17th century, Dutch herring migrated to Russia, where it became a favorite dish of the Russian people. The way of salting Dutch herring was to the taste of the Russians, so later they were reluctant to accept other varieties of herring.
Herring is eaten raw, smoked, salted and pickled. Is a source of vitamins A, D and B12as well as polyunsaturated fatty acids. According to the latest research, the consumption of herring in food reduces the risk of developing heart and vascular diseases, due to the increase in the number of high-density lipoproteins in the body. Herring fat reduces the size of adipocytes (fat cells), which may help reduce the risk of type 2 diabetes. In addition, herring contains antioxidants.
There are three ways of salting herring: using dry salt (the so-called dry salting), brine (wet ambassador) and using dry salt and brine at the same time (mixed ambassador).
How to pickle
1. Usually the fish is salted in barrels (up to 120 liters).
2. The high quality, fully salted fish has firm meat with good flavor and uniform color.
3. Large arteries and abdominal cavity contain clotted blood.
4. With spicy salting, the fish processing mixture consists of salt, sugar (1-3%) and various spices, such as pepper, bay leaves, cloves, cinnamon, ginger, nutmeg, etc., which give the finished products a special taste. and aroma.
5. Most of all salted Atlantic herring.Salting gives the herring a particularly pleasant taste and is therefore the main way of processing it.
6. Salted Atlantic herring (both fatty and leaner) can be used in different ways: as a standalone dish and as an addition to other dishes.
7. In size, salted Atlantic herring can be large, medium, small. But in terms of fat content: fatty (with a fat content of over 12% and low fat (fat less than 12%)).
According to technical regulations, fresh herring is salted in the following form:
- Not gutted - whole;
- Gutted - part of the viscera and pectoral fins, together with the adjacent part of the abdomen, have been removed; gills, caviar or milt may be retained;
- Without gills - the gills and part of the viscera are removed, the abdomen remains intact;
- Semi-sunken - the abdomen is carved from the pectoral fins, the insides can be partially removed;
- Headless - the head and entrails are removed, caviar or milk can be left behind;
- Body - head, caudal fins, lower abdomen, eggs or milk removed;
- Chunks - the fish is cut into pieces at least 5 cm long.
One of the main criteria is salinity.
In terms of salinity, the products on sale differ:
- slightly salted Atlantic herring (salt content 6-10%);
- medium salted Atlantic herring (10-14% salt);
- strong-salted Atlantic herring (over 14% salt).
By quality, salted herring are classified into I and II grade. How to tell?
Salted Atlantic herring goes on sale in waterproof drums (with a capacity of 120 liters) and in special wooden boxes. In each barrel and in each box there are herring of the same size, cut in the same way, of the same variety. Herring is placed in barrels and boxes in even dense rows. In barrels, herring should be filled with brine. They are in boxes without brine.
Lightly salted herring packed in boxes undergo the following preliminary treatment: fresh herring is placed in pools with brine and kept there until the salt content in them reaches 7-10%. Then they are placed in clean, sturdy wooden boxes lined with parchment and sent to the market (an average of 40 kg of fish per box). Such herring tastes great and is especially valuable for cooking.
Spicy salted herring made from fresh Atlantic herring of the 1st grade, chilled or frozen, as well as from slightly salted (6-9% salt) or medium-salted (9-12% salt), fatty or low-fat Atlantic herring.
Scales are removed from salted herring, placed in barrels in layers together with spices and salt. For pickling, prepared in the same way as for spicy salting, salted herring are stacked in layers in barrels, also together with spices and salt. From above they are poured with vinegar marinade. Pickled herring is softer and more juicy than regular salted herring.
It should be borne in mind that the herring of the second grade, if it is lightly salted, may contain pathogens, because their development is suppressed only at a salt concentration of 10 to 15%. If such herring was stored in a salty-sour solution, then this also will not save the situation, because moldy fungi and yeasts are resistant to vinegar. Therefore, it is best not to take such fish.
Herring varieties differ in the method and technology of salting, which are able to reveal the full aroma of this healthy and tasty fish.
Herring is a large family of fish. On the European territory of Russia, Atlantic herring is most often consumed, but we have all heard about Pacific or Caspian herring. Meanwhile, the Atlantic is far from the most interesting and tasty group. We will tell you what kind of herring is found on the shelves in our country.
Atlantic
One of the three varieties of oceanic herring (in addition to the Pacific, there is also the Araucanian herring, which is found off the coast of Chile). Herrings from Norway and Iceland belong to the Atlantic group. Also, Atlantic herring is mined by Denmark, Canada and Russia.This group is distinguished by fairly light meat, not too large (average length - 25 cm, weight 500 g).
“Atlantic herring is good not only in salting - fresh fish will make a lot of tasty and healthy dishes,” says Maxim Karpenko, founder of the Moby Dick company and consultant of the Fish Week festival. For example, they make a stew with vegetables from it, bake it in the oven under mayonnaise or mustard sauce, and stew it in tomato sauce. "
Baltic herring Is a subgroup in a large Atlantic family. And it includes several different herrings. The most famous - Baltic herring, which lives in the Baltic Sea and in its freshwater bays (Curonian, Kaliningrad). Herring reaches 20 cm in length.Another Baltic relative of herring is sprat... It is from it that the Baltic sprats are made.
Pacific
Also a large group of various herrings. Of which the Okhotsk herring is well known. And also there is a celebrity - Olyutorskaya herring. In general, the Pacific group differs from other herrings in a high iodine content. There are also physiological differences - this herring has fewer vertebrae.
Pacific herring is distinguished by its high fat content, which makes it tastier and healthier. Most often, the meat of the Pacific herring is darker than the Atlantic herring.
Olyutorskaya herring - a subspecies of Tikhookenskaya, it lives in the Olyutorsky Strait, in the western part of the Bering Sea. “This fish is larger than other common herring species, often reaching and exceeding 1 kg. - says Maksim Karpenko, - It is dense, fleshy, fatty, very healthy and, of course, tasty. Olyutorsky herring can be salted, marinated, fried, and made into cutlets. It goes well with pickled vegetables. "
Caspian-Black Sea herring
Another large group of herrings lives in the Caspian and Black Seas, and the rivers adjacent to them. Unfortunately, these herring are quite rare these days. And most often they do not get to the central regions of Russia for sale. You can try them only in the fishing areas.
Kerch herring... Lives in the Sea of Azov, is caught in the Kerch Strait in autumn and early winter. Reaches 25-30 cm in length, it has a gray-blue back, and the sides are silvery. The meat of the Kerch herring is pinkish and sweet. The extraordinarily tasty and tender Kerch herring makes 22% of the fat content.
Danube herring. It spawns in the fresh waters of the Danube. It is caught in the spring, in March-April. You need to try Danube herring in Odessa, in the spring you will see many sellers with rows of silver lightly salted Danube. The Danube herring is appreciated for its very delicate and delicate taste, fatty and juicy meat.
«Caspian herring, also known as hall - the most valuable commercial herring species, - says Maksim Karpenko. - Lives in the Caspian Sea, spawns in the Volga and Ural rivers. Fatty and very large herring, up to 52 cm in length and 2 kg in weight. It is famous for its special taste and tender meat, perfect for both salting and frying. At the same time, it is important not to oversalt the fish - overexposure for more than 3-4 days threatens to deteriorate the taste. Hall has long become a rare fish, and the population of this herring is declining, its catch is limited. "
Not herring
The respect for the herring is so great that some species of fish are undeservedly ranked in this group, calling them herrings. The most famous example is herring ivashi... In fact, this is a Far Eastern sardine. In the Soviet Union, it was caught in huge quantities, and the reserves of ivashi were depleted. Recently, after a 25-year hiatus, the Iwashi fishery was opened. Most often, preserves and canned food are made from Iwashi herring, this is a small tender fish.
There are small silvery fish on the shelves - sosvinskaya herring... But this is a tugun fish from the salmon family, which is caught in a tributary of the Ob - Sosva. Most often it is salted in a spicy brine, like a sprat.
