How to make over-salted smoked fish normal. What to do if you oversalt your fish cutlets? Good luck to you in everything. Soaked dietary herring, recipe

How salted fish soak? Why is this necessary? You will find answers to these and other questions in the article. Many dishes are prepared from fish or seafood. Very often, fish reaches our table frozen or chilled. You can also prepare different dishes from a lightly salted product, but only if it is truly lightly salted. We will find out how to soak salted fish below.

People often ask how to soak salted fish. Many, seeing a beautiful-looking fish in a package with the inscription “SS Fish” in a store, purchase the coveted piece. And when they open it at home, they are completely disappointed: the food turns out to be so salty that it can only be eaten with water.

If the fish contains more than 14% salt, it is called strongly salted; if it contains from 9 to 14%, then it is called medium salted. Lightly salted fish contains from 5 to 9% salt.

Preparation

Few people know how to soak salted fish. If it is large, it must first be cut into pieces. It is also necessary to boil in pieces low heat in a large volume of water, constantly removing any scale that appears.

Process

How to soak salted fish correctly? It is generally accepted that this procedure should last as many hours as the number of days the fish was salted. It is usually soaked in cool water in the refrigerator. The water needs to be changed every two hours.

When the fish begins to float, it means that it has lost enough salt. In summer, it is best to soak it in the refrigerator, but if you do not have this opportunity, change the water promptly, otherwise the food will quickly deteriorate.

Nuances

Many people wonder if salted fish can be soaked. Yes, of course you can. When reducing the amount of salt using this procedure, it is necessary to remember that here there is not only a loss of this substance, but also mineral salts, proteins, as well as nitrogenous substances, which leads to a deterioration in the taste properties of the fish. The food absorbs water, and its mass can increase by about 25%.

To soak the fish faster, add vinegar to the water in a ratio of 10:1 (one part vinegar to ten parts water).

Soaking herring

Exists the old way, which significantly speeds up the procedure and improves the properties of the resulting food:

1. Cut the herring into two halves along the spine, without removing the skin.
2. Soak the fish in sweet strong tea or fresh milk.

Tea contains a huge number of tanning substances that prevent the fish flesh from softening. Milk acts the opposite: it actively softens the herring pulp, making it very delicate in taste.

Supplements

When creating salted fish dishes, experienced chefs advise using ingredients that add a juicy, rich taste to the dish: vegetable oil, various sauces, cream. This must be done because it is drier than fresh. For example, dressing herring with vegetable oil not only significantly increases the taste of the fish, but also nutritional value. Snacks of salted fish with vegetable oil are perfectly balanced in composition fatty acids.

By the way, when stored in the tissues of salted fish, irreversible transformations of food substances take place, reducing its quality. That's why her specific gravity in nutrition is small.

Soaking at the enterprise

How long does it take to soak salted fish at the factory? It is known that when this food goes into production, it contains from 6 to 17% salt. Fish intended for boiling should contain no more than 5% salt, and for frying - no more than 2%.

First, the provisions are placed in cold water for swelling, then cleaned of scales, fins and head are removed, and layered. The product can be soaked in production in running and replaceable water. In the second case, the fish is filled with water in a 1:2 ratio. Since the difference in salt concentration in water and fish at the beginning of the process is large, diffusion occurs rapidly. After an hour it ends, as saturation equilibrium sets in.

Diffusion slows down as the salt content of the fish decreases, so water can be changed less frequently (at 1, 2, 3 and 6 hours). The salt concentration is reduced to 5% usually after 12 hours.

Next, the cooks perform a test cooking and, if necessary, continue soaking, changing the water after three hours. What is the disadvantage of this method? Between individual water changes, the soaking process slows down as salt accumulates in the liquid. In addition, by the end of the procedure, due to a decrease in the density of salt in the pulp, the fish may begin to deteriorate.

If the fish is soaked in running water, then it is placed in a bath with a grate, under which pipes supplying water are placed. The liquid is removed through a pipe located in the upper zone of the bath. The process lasts 8-12 hours, after which a test brew is performed.

Why do you need to soak fish?

The fish is soaked in order to preserve its delicate and pleasant taste and its health. Lightly salted fish is present not only in many haute cuisine dishes, but also in various cold appetizers. For example, salads containing the following components are prepared on its basis:

• eggs, grapefruit and spinach;
• carrots, tomatoes and quail eggs;
• greens and vegetables (as in “Tsar’s Salad”);
• There is a recipe for Olivier based on lightly salted fish.

If the salads contained salted fish, not only its taste would be spoiled, but also the taste of the dish as a whole. In addition, it is harmful for a person to consume a large number of salt. To feel normal, it is enough to eat only 10 g of this substance per day. As the dose increases, the body will try to get rid of excess salt and the person will have to drink water frequently. In ancient times, the Chinese killed themselves by eating half a kilo of salt at a time. When this substance is consumed excessively, this is what happens:

• salt has a negative effect on the mucous membranes of the intestines and stomach;
• increases the sensitivity of the central nervous system and provokes problems with blood vessels and the heart;
• binds calcium and removes it from the body;
• accumulates in the joints, causing various ailments musculoskeletal system.

What do you need to have?

So, how to soak salted fish at home? To do this you will need:

• container with a lid for soaking;
• cutting board, knife and scissors (tools for processing fish);
• spices;
• soaking solution;
• salty fish.

Methods

Exist the following techniques soaking salted fish:

• in milk;
• in water;
• in tea;
• in marinades made according to special recipes;
• under running water(industrial method).

The technology depends on the weight of the fish, its type and taste, as well as on the preferences of the housewife. When soaking fish, remember that additional operations worsen its taste. So think about the process ahead of time.

Salmon family

How to soak salted red fish? Salmon are always welcome festive table. Due to the presence of nutritional substances and unsurpassed taste, they are very popular among housewives. And since this fish is expensive, intricate soaking methods are used here.

It is important not to spoil the food. Production option:

• Cut the red fish (you can fillet it) and cut into pieces.
• Make a marinade with the addition of spices, vinegar, cherry syrup, and so on. The marinade must be boiled.
• Place the fish in the hot marinade.
• Cool everything, then rinse the fish and pour the marinade again, strained through a sieve.

How long to soak red salted fish? It can be marinated in the refrigerator for a couple of days. Often red fish is also soaked in tea with the addition of cherry syrup, vodka or sugar.

In milk

No less popular is the method of soaking fish in milk. As a result, it becomes tender and pleasant to the taste. To do this you need:

1. Cool fresh milk in the refrigerator.
2. Place the fish in a container and fill it completely with cool milk.
3. Place the fish in the refrigerator for the set time.

The procedure time depends on the degree of salinity of the fish. Eg:

• A large and very salty carcass needs to be soaked for 1 to 5 days.
• Medium salted fish can be kept in the solution for a couple of hours.
• If you want to quickly rid the fish of excess salt, place it in a marinade or hot water.

Spicy salted fish

This is the name given to fish that was also salted using spices. Mackerel, herring, and pink salmon are salted using this method. This fish is soaked either in milk or water.

Soaking method:

1. Place the fish in the container so that it is completely contained.
2. Combine water and vinegar in a ratio of 10:1 and pour this solution over the fish.
3. Place the container in the refrigerator for a couple of hours.

Soaking technique in strong tea:

1. Cut the fish into pieces the right size.
2. Pour strong tea with added syrup or sugar into the container.
3. Immerse the fish in tea and refrigerate for a couple of hours.

This method has its advantages: tea contains tannin substances, so the fish does not lose its useful properties.

Dry fish

Salted dry fish is considered an excellent snack, although often, due to its impressive salinity, it simply cannot be eaten. Such seafood must first be put into water and then into milk.

The soaking time is usually determined experimentally, so many people fail to cook tasty fish the first time. Still, it’s better to spend a little time on research than to eat low-quality store-bought food of questionable aroma and taste. With over-salted fish, you can correct the situation like this:

1. Soak the seafood in cold water for 24 hours, changing the water every four hours.
2. Soak the fish in milk for 4 hours.
3. Soak the fish in water mixed with grated lemon.

Have fun in the kitchen!

The healthiest fish dish is salted fresh fish. It retains the most large quantity useful substances, so necessary for the human body. Moreover, this definition applies to both ordinary herring and mackerel, and the well-known red fish, which is an integral part of any holiday table. The presence of salted fish on the table indicates a certain skill and diligence of the housewife, which guests, as well as family and friends, cannot help but notice.

Depending on the amount of salt used in the cooking process, fish is divided:

• Strongly salted.
• Medium salted fish.
• Lightly salted.

The saltiest fish contains up to 14 percent salt, the average degree of salinity includes from 9 to 14 percent salt, and lightly salted fish is obtained if less than 9 percent salt is added to it.

The problem is that it is almost impossible to buy fish prepared in this way in the store. Since fish can be stored in the store for quite a long time, it contains a lot of salt and often it is impossible to eat such fish.

If you soak it, you can achieve a delicate and pleasant taste. But there is also one “but” here. It is unknown how long the fish was stored in the store. It is quite possible that there is practically no nutrients. Therefore, housewives salt fresh or frozen fish at home, after which they obtain a delicious and healthy final product by soaking the fish.

The soaking process is dictated by two factors: firstly, to preserve a pleasant and delicate taste, and secondly, for reasons of maintaining health. Fish, with small percentage salt is much tastier, which is why it is present in many haute cuisine dishes, and is also the basis of most cold appetizers. For example, many salads are prepared on the basis of lightly salted, mainly red fish, along with the following ingredients:

• Tomatoes, carrots and quail eggs.
• Grapefruit, eggs and spinach.
• There is a recipe for Olivier based on lightly salted fish.
• With vegetables and herbs, as in the “Tsar’s” salad.

There are many other options for using lightly salted fish, and not necessarily red fish. If salads included salted fish, then not only the taste of the fish would be spoiled, but also the taste of the salad as a whole.

In addition, consuming a lot of salt is very harmful to human health. It is enough for a person to eat about 10 grams of salt per day to feel normal. With an increase in the dose of salt in the human body, the body tries to get rid of its excess, and at the same time, it requires frequent consumption of water. In ancient times, the Chinese killed themselves by eating about half a kilo of salt at a time.

With excessive salt intake, it is possible:

• Due to the fact that salt is not absorbed and digested by the body, it does not contain vitamins and minerals, it negatively affects internal organs.
• Salt increases central sensitivity nervous system and provokes problems with the cardiovascular system.
• Salt negatively affects the mucous membranes of the stomach and intestines.
• Salt binds calcium and removes it from the body.
• Salt can accumulate in joints, causing various diseases musculoskeletal system.

What you need to have for soaking fish

This will require tools and utensils. For example:

• Tools for processing fish in the kitchen, such as a knife, scissors and a cutting board.
• Soaking solution.
• Soaking container with lid.
• Salted fish, of course.
• Spices.

There are several techniques for soaking fish. The technology depends on the quantity of fish, the type of fish and the taste, as well as the taste preferences of the housewife.

You can soak fish as follows:

1. The simplest and affordable way- This is soaking in ordinary water.
2. In milk.
3. In tea.
4. In marinades prepared according to special recipes.
5. Industrially, when the fish is soaked under running water.

When soaking fish, you should always remember that additional operations worsen the taste of the product. Therefore, the process must be deliberate and moderate.

Salmon are the types of fish that are desired on the holiday table. Due to their unmatched taste and nutritional content, they are very popular among housewives. And since this fish is not cheap, the soaking methods are not simple. the main task is to not spoil the dish.

A variant of this preparation:

1. Red fish is cut, sometimes into fillets, and cut into pieces.
2. A marinade is prepared with the addition of spices, cherry syrup, vinegar, etc. The marinade needs to be boiled.
3. The fish is placed in the hot marinade.
4. After everything has cooled, the fish is washed and again filled with marinade, strained through a sieve.
5. Fish can remain in the marinade for up to several days. At the same time, it should be in a cool place (in the refrigerator).

There are recipes in which fish is soaked in tea, sometimes with sugar, with the addition of vodka and cherry syrup.

No less common is the method of soaking fish in milk. As a result, the fish meat becomes tender and pleasant to the taste. To do this you need:

• Buy fresh milk at the store.
• Place it in the refrigerator for a while.
• Place the fish in a container.
• Pour cold milk completely over the fish.
• Place the fish in the refrigerator for certain time.

The fish is soaked for a certain time, depending on the degree of salinity. For example:

• A large carcass, which was cooked in a high concentration of salt, can be soaked from one to five days.
• It is enough to keep medium-salted fish in the solution for several hours.
• If you need to quickly rid the fish of excess salt, it is better to place it in hot water or marinade.

Spiced salted fish is fish when spices are also used during the salting process. Using this technology, ordinary herring, mackerel, and pink salmon are salted. Such fish is soaked either in water or in milk.

Soaking technique:

1. It is necessary to take a container in which the fish fits completely.
2. Water is poured into the container with vinegar added in a ratio of 10:1. The solution should not be very sharp and not fresh.
3. The fish is placed in a container.
4. After this, it is placed in the refrigerator for several hours.

You can soak fish in strong tea:

• The fish is cut into pieces of the desired size.
• A container of the required size is prepared.
• Strong tea is poured into it, with the addition of sugar or syrup.
• The fish is placed in tea and placed in the refrigerator for several hours.

The method of soaking in tea has its advantages. Due to the presence of tannins in it, the fish does not lose its beneficial qualities.

Dry salted fish is considered an excellent cold appetizer, although sometimes, due to its saltiness, it simply cannot be eaten. Such fish should be placed in water and then soaked in milk.

When soaking fish, you should always remember that in this form it can no longer be stored as long as original product. The soaking time is determined, as a rule, experimentally, therefore, it is unlikely that it will be possible to prepare fish that would satisfy all taste criteria the first time. In this regard, it should be noted that it is better to spend some time experimenting than to give preference to low-quality store-bought products of questionable taste and aroma.

If a fish product contains up to 14% salt, then it is a strong salting; for weak salting, 5 to 9% salt is typical. If the fish is heavily salted, then it becomes necessary to soak it. Before soaking begins, the fish must be cut into neat pieces. Even lightly salted fish boil already cut into equal pieces. The fire used should be small, and the released scale should be removed periodically.

How long to soak

• Soaking salted fish should be done for exactly the same number of hours as the number of days the fish product was in a strong salt solution.
• It is advisable to soak salted fish in ice water, or in the refrigerator.
• During soaking, do not forget to change the water regularly, every 2 hours.
• The rise of salted fish to the surface means that it has already lost enough accumulated salt to have time to acquire a delicate taste.
• During the hot period the best place The place where soaking can be done successfully is in the refrigerator.
• Don’t forget about changing the liquid in a timely manner so that the soaked fish does not quickly deteriorate.
  It should be borne in mind that reducing the amount of salt during soaking is not the only effect; along with the loss of salt, the fish product loses a certain amount of mineral salts, healthy proteins, and essential nitrogenous substances. All this leads to a significant reduction in the taste of the fish itself.
• By absorbing water, the specific gravity of the fish product increases by 25%.
• There is one drawback to soaking - the product after such treatment is stored for only a day.
• It is advisable to eat soaked fish directly or cook it using additional food processing.
  To speed up soaking, add a little to the water. regular vinegar in a ratio of 10:1 (ten parts water and one part vinegar).
• Different varieties of fish have their own nuances when soaking. For example, over-salted herring is soaked using its own technology.

Traditional recipe for soaking herring

This method significantly speeds up the process of soaking salted fish, improving the final quality of the soaked product. First, the herring must be carefully cut in half along the line of the vertebral ridge, leaving the thin skin. Strongly brewed sweet tea or fresh milk are excellent as the necessary soaking liquid. Tea contains important tannins that do not soften the fish flesh, maintaining its original density. The effect of fresh milk is exactly the opposite: it softens the pulp well, giving its taste a little tenderness. In addition to this recipe, there are traditional ways soaking fish.

Classic recipe for soaking fish

• To begin with, uncut fish is placed in ice water for further swelling.
• After this, they carefully clean off excess scales, cut them up, remove the head and unnecessary fins, and carefully layer them. The necessary soaking is carried out in clean running water.
• Strongly salted fish is carefully poured with water in a ratio of 1:2. Due to the difference in the maximum salt concentration in cut fish and water, the diffusion process proceeds quite rapidly and ends an hour later when the concentration equilibrium of the salts occurs. When the specific content of accumulated salt in the product decreases, the rate of internal diffusion begins to slow down, and then the water needs to be changed much less frequently.
• You need to change the water at intervals of 1, 2, 3, 6 hours. After a full 12 hours of continuous soaking, the salt concentration should drop to the normal 5%.

To verify this with your own hands, cook for testing; if necessary, soaking should be extended or the fish product should be removed. The disadvantage of this method of soaking is that as the fish releases accumulated salt to the water, the soaking process slows down significantly.

It is also worth considering that with a sharp decrease in the salt concentration in a fish product, its spoilage can quickly begin.

In the method, soaking salted fish in a running aquatic environment The fish are placed in a special bath with a thick grated flooring; underneath there are built-in pipes for an uninterrupted water supply. The flow of water will evenly wash the salted fish, flowing into the water drain.

Wherein industrial method You must remember to stir the soaked fish every half hour. This simple method allows you to soak fish in a few hours.

Use after soaking salted fish

It is advisable to serve the soaked fish product with various healthy vegetables Whether fresh or pickled, it is served as a delicious salty snack. It can also be used for cooking and preparing a homogeneous cutlet mass.
Before serving, even moderately salted herring is thoroughly processed:

• carefully separate the skin,
• remove the head and gills,
• remove all unnecessary entrails,
• The dense vertebral and rib bones are removed.
• After these steps, the fish is thoroughly washed.

If the herring is sufficiently salty and dry, then it is settled in a cooled boiled water or in a tea solution. When soaked in tea, fish loses a certain amount of salt without acquiring flabbyness in return, as happens in a regular aqueous solution.

To give the herring a slight juiciness and noticeable tenderness to the taste, it is settled in milk. The herring is placed in a container, poured with fresh milk so that it lightly covers the laid fish.

Before you start using the resulting fish product, you need to know some of the subtleties of preparing such a product.

Nuances of preparation original dishes from salted fish product
Choosing the main ingredient soaked salty product from fish, you need to remember that its meat is drier in texture than the fresh version. Therefore, it is customary to add components to dishes with this type of fish that will help give it a little juiciness:

• regular vegetable oil
• homogeneous tomato puree,
• fresh medium fat cream,
• various sauces.
• But the main preference for salted fish product is still given to vegetable oil.
• Herring fat has a good content of unsaturated fatty acids, useful to people. Among them, linoleic and arachidonic acids are considered the most biologically valuable. Ordinary vegetable oil does not contain arachidonic acid, but there is a sufficient amount of linoleic acid. When salted herring is combined with ordinary vegetable oil, the value of the prepared dishes increases significantly.
• Various tasty snacks using herring, salted sprat, tender herring with the addition of vegetable oil become independent dishes, balanced in terms of the content of important fatty acids.

Side dishes

The following are used as side dishes for dishes made from this fish product:

• aromatic boiled potatoes,
• fresh tomatoes and cucumbers,
• chopped parsley,
• boiled beets,
• pickled mushrooms,
• grated sweet apples and hard-boiled eggs.

Soaked herring is served in beautiful herring bowls along with potatoes, and a garnish of lightly salted cucumbers and boiled carrots is placed on the sides. To complete the dish, greens are used along with thin onion rings.

There are different types of fish in the seas, rivers and oceans, but all of them are especially popular among the population. This product is a source of easily digestible protein and many useful substances: vitamins, minerals and fats. It's nutritious and delicious! Herring enjoys special love among our fellow citizens. A variety of dishes are prepared on its basis and consumed on its own. However, in some cases, ordinary store-bought fish can be harmful to health, for example, if you need to adhere to a diet with less salt. Soaked dietary herring is recommended for such people; consider the recipe for preparing such a product on www..

How to prepare soaked herring, a recipe for preparing it in different ways

In the event that you are shown dietary food, then before consuming herring it must be soaked. Before such processing of fish, it should be gutted: remove the scales, as well as the head and entrails. Rinse the carcass and chop it into portions if necessary.
The herring must be soaked for quite a long time - from twelve to twenty hours.

You can use ordinary water to soak fish. Just immerse the herring carcass in it and send the container to a cold place, for example, in the refrigerator. Every two to three hours it is necessary to pour out the liquid that has absorbed the salt. If the fish surfaces, it means that it has lost the required amount of salt. The taste of such a dish will be more pleasant and delicate, but it will absorb quite a lot of liquid.

You can also soak herring using tea or milk. The cleaned fish must be cut into two parts along the back without removing the skin. Dip the carcass into cooled strong tea with sugar or milk. Tea will prevent the herring from becoming soggy and spreading, and milk will add airiness and tenderness to it. To soak such a product in tea, you only need four to six hours.

It is worth remembering that soaking leads to some leaching of proteins from the fish, minerals, salts and nitrogenous elements. This prepared product should only be stored in the refrigerator and no longer than twenty-four hours.

Soaked dietary herring. Beneficial features

It is believed that maximum number Fatty herring is rich in beneficial properties. This product is a source of a lot of polyunsaturated fatty acids, which are extremely beneficial for the body. Thus, oleic acid in its composition perfectly optimizes the activity of the heart and blood vessels and has a positive effect on cerebral circulation.

Herring proteins saturate the body with the lion's amount of essential amino acids. Such substances are not produced in our body, which is why we must get them with food.

This fish is also rich in significant amounts of vitamin D, which is necessary for maintaining healthy bones and teeth, as well as for activating protective forces body. It contains a lot of vitamin A, which prevents vision problems.

Herring is also a source of potassium, calcium, cobalt, phosphorus, iron, manganese, copper and iodine.

Consumption of such fish helps improve brain function. It helps remove excess cholesterol from the body, preventing atherosclerosis. It contains a number of antioxidants that can prevent the aging process and the development of cancer. There is evidence that such a food product helps to reduce the likelihood of developing diabetes mellitus second type. Herring has a positive effect on the condition of the skin and even helps eliminate many dermatological ailments, including psoriasis, etc.

When should you soak herring?

Soaking herring is necessary for people who suffer from hypertension, kidney disease, heart disease, as well as the digestive tract and some other pathological conditions. Such patients need to eat unsalted fish and only in small quantities.

Before including this product in the diet for the diseases described, it is imperative to consult with your doctor or nutritionist.

How to pickle herring yourself?

To prepare a marinade for pickling, you need to combine one liter of boiling water with three tablespoons of salt (without top), a couple of bay leaves, three to four peas allspice and three to four buds of cloves. Stir the brine thoroughly and cool it.

The herring can be salted whole, but you can also cut off its head and remove the insides. After such manipulation, you should rinse the fish in running water.

Place the herring in suitable container(in a plastic container or pan), fill it with the cooled marinade, cover with a lid and put in the refrigerator for a day, or even longer.

Herring prepared according to this recipe can be used to create dietary dishes - soak it as described above.

How to choose a herring?

If you are going to salt the fish yourself, give preference to freshly frozen carcasses that have no creases, bends, dents or abrasions. The fish should be thick on the back, there should be no spots on its skin (rusty or yellow-brown), it should be colored a uniform dark gray color.

If you buy salted fish, pay attention to the gills: they should be dark red without any inclusions. The leather should be free of stains and rust. Of course, herring should not have any foreign odor.

Soaked herring is an excellent product that must be included in the diet for many pathological conditions.

Ekaterina, www.site

P.S. The text uses some forms characteristic of oral speech.

If store-bought or homemade herring tastes too salty, this is not a reason to refuse a tasty snack. There are many options for how to restore a pleasant taste to fish, turning it from heavily salted to medium and lightly salted in a few hours.

How to soak over-salted herring

Before processing fish, it must be washed. If the herring is not gutted, remove the scales, head and entrails. Too much big fish can be cut into pieces.

It is believed that herring should be soaked for exactly the same number of hours as it was salted for days. However, it is quite difficult to determine the salting period from store-bought herring, so it should be soaked for 12 to 20 hours.

On the herring package industrial production indicated: 14% salt - strongly salted fish, 9–14% - medium salted, below 9% - lightly salted

Soaking in water

You will need:

• vinegar 70%
• salted herring

The fish is immersed only in cold water. If it is hot outside, it is advisable to keep a container of water in the refrigerator. The liquid that has absorbed salt should be changed every 2-3 hours. If in summer it is not possible to put the fish in water in a cold place, then try to change the water every 1.5–2 hours, or even more often, otherwise the herring will quickly spoil.

To speed up the soaking process, add 70% table vinegar to the water in a ratio of 10 parts water to 1 part vinegar.

If the salted fish floats up, then it has lost enough salt. Its taste has become much more pleasant and tender. When left in water for a long time, the pulp will absorb liquid, increasing the weight of the product by 5–20%.

Alternatively, slightly salted herring can be placed in a colander and placed under running tap water. This will prevent it from absorbing a lot of water. Rinse it for about an hour, turning it over periodically.

Soaking in tea or milk

You will need:

• strong tea
• sugar
• milk
• salted herring

In the old days, herring was salted very heavily to keep it longer, and it was soaked in strong sweet tea or fresh, unboiled milk before eating. This significantly affects the final quality of the product and adds a sweetish or milky taste to the herring. So, cut the fish along the back into two parts. There is no need to remove the skin. Immerse it completely in cooled tea with sugar or milk. Tea, thanks to tannins, will prevent the pulp from becoming soggy and blurry, and milk, on the contrary, will give the herring tenderness and airiness.