Delicious herring in tomato marinade

Delicious herring in tomato marinade

Category: Fish dishes

Ingredients
fresh frozen large herring	3-4 pcs.
large onion	3-4 pcs.
ketchup or sauce	300g.
coarse salt	1 tbsp. l. small
sugar	1 tbsp. l. from the sky. mountains.
vinegar 9%	3-4 tbsp. l.
sunflower oil	100 ml
ground black pepper	1/2 tsp

Cooking method

• Defrost the herring well and separate the fillets. If the bones are difficult to separate, then for the first time the skin can be left (to preserve the integrity of the pieces).
  Cut into pieces.
  Cut the onion into thin circles and disassemble it into rings (you can also leave it in circles).

• Cooking the marinade

  Warm up by stirring the ketchup (I usually use Lagidny Torchin) with sugar, salt and pepper. When it starts gurgling, add vinegar and oil. Let the marinade cool.
• Then we put a layer of onion in a container or saucepan, a layer of herring on it, pour it with marinade and repeat this until we put all the herring. The top layer is onions.
  Leave at room temperature for 2 hours, then keep in the refrigerator for 10 hours. Herring stays for a long time, but usually it doesn't stay long. The onion turns out to be delicious and the herring becomes plump.

Note

Try it! Delicious! This recipe is a great success in my work team.

Oceanic herring (Atlantic, North Sea, Pacific) - sea schooling fish. Length 30-35 cm (less often up to 50 cm), weight 200-500 g. The body is elongated, laterally compressed, silvery in color, covered with easily falling scales, the dorsal fin is located in the middle part of the back, there is no lateral line, there is a large notch on the tail. the lower jaw protrudes forward. Valuable commercial fish. Their meat is tender, rather fatty. The fat content in herring meat varies greatly throughout the year: by the end of summer the fish "fatten" fat, which makes up 20 to 30% of body weight, and by the spring, by the time of spawning, its content drops to 4%. Most of the harvested herring is salted. Frozen herring is not in great demand due to the fact that its fat is easily oxidized and gives it an unpleasant taste; it is best to use frozen herring stewed (after boiling and roasting, the meat is dense, somewhat dry, with a characteristic herring flavor).

Atlantic herring lives in the Norwegian and Barents Seas. Meat contains about 17.7% protein, 19 L% fat, calcium, phosphorus, iodine, vitamins A, D, Bi, B2. This fish is a valuable raw material for the preparation of salted and spicy products, various preserves (in lemon, apple, tomato, wine and other sauces), as well as hot and cold smoked products.

The North Sea herring lives mainly in the North Sea. In meat protein - 16-19%, fat - 12-26% and more. Possesses high taste. Fatty herring is used for the preparation of lightly salted products in cans (1.5-3 kg each) and boxes, spicy products in small barrels, preserves in a variety of sauces (lemon, apple, wine, white, pink, etc.). Low-fat herring is used to prepare canned food, autolysates, preserves with the addition of enzymes, and smoked and dried products.

Pacific herring is found in the Northwest Pacific Ocean and the Bering Sea. In meat 15-19% protein, the fat content varies considerably: in lean herring meat it can be about 2%, and in fatty fish meat - 33%. It is mainly used for the preparation of salted barrels and cans. Preserves are made from herring fillets with filling with various sauces or butter, in a small assortment canned food is produced.
Salted herring ranks first among all salted products.They have a special specific taste that they acquire during maturation. Distinguish between Atlantic and Pacific fatty herring (meat contains 12% or more fat) and Atlantic and Pacific lean herring (less than 12% fat). According to salinity, herring is divided into 3 groups: slightly salted (salts up to 10%), medium salted (from 10 to 14%) and strong salted (more than 14%).

It is recommended to soak salted and strongly salted herring in cold water, milk or cold strong tea infusion. Before eating, the herring should be gutted, the skin removed, the vertebral and rib bones removed, and the gills removed from the head. Put the herring fillet cut into medium-sized pieces in the herring in the form of a whole fish. Herring can be served with fresh cucumbers, tomatoes, pickled mushrooms, boiled beets, potatoes, carrots and always with onions, green or onions, cut into rings. Before serving, the herring and garnish can be poured with a dressing made from 2-3 tablespoons of vinegar with salt, granulated sugar (to taste) and 1.5 tablespoons of vegetable oil. Mustard dressing is also recommended: grind the yolk with 1 teaspoon of prepared mustard, 1 teaspoon of granulated sugar and 1 tablespoon of vegetable oil. Then add 2-3 tablespoons of vinegar and salt (to taste).

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[Elenka69,]

I brought thanks to the author to Temka
I bought fresh herring for the occasion, and I remembered this recipe. We love fish in any form, and such marinated fish is gone with a bang !!! Very tasty, worth a try
Elenka69, Thanks for the recipe! Introduced into the number especially attracted

Misha, thank you for the review and such an appetizing photo! (I took a photo on a webcam in a hurry)
It's nice that my recipe came in handy. You can try it with fresh frozen mackerel, also very, very much.

I eat and can’t come off, very tasty!
although the ketchup was very thick and added 80g of water by 220g, did not increase the salt,
it turned out so slightly salty, that's what you need

vorona, you did everything right. You can have at least more ketchup, at least less, if only the proportions of fish-salt-vinegar-sugar are observed. Enjoy your meal!

vorona, you did everything right. You can have at least more ketchup, at least less, if only the proportions of fish-salt-vinegar-sugar are observed. Enjoy your meal!

Here's something that seemed to me - ketchup is too much, probably there were small herrings, we don't have large herrings on sale, well, the principle is clear, the rest is a matter of taste, and thanks for the idea anyway

Elenka69, thank you very much for the recipe, the herring turned out to be divine!

Belko, health! Try, on occasion, also cook mackerel (freshly frozen). Also VERY tasty!

Well, here's my fish! Delicious, I recommend to all fish lovers. Thanks for the recipe Elenka 69.

[Gaby]

Gaby, to your health! And your fish turned out beautiful, noble, plump back! Here it gets colder, too, I'll do it.

[Elenka69]

3-4 fresh frozen large herrings

Elenka69 how much is it about?

[Elenka69]

Elenka69 how much is it about?

Tatjanka_1, assuming that a large herring is about 300-350g, then about 1000g-1300g. But this is the weight of thawed herring.
I just choose the largest herring, sometimes I do it for 2 herring - a full norm of salt, sugar, vinegar, oil, but I don't measure ketchup strictly. It seems to create a "habitat", so it does not play much more or less role.

[Elenka69]

Elenka69 thanks for the quick reply, it remains only to buy herring.
Have you tried any other fish?

I did not find any herring, I caught the eye of a medium-sized herring, closer to small, about like a ripus or a large smelt. I wanted to check how the bones would soften, but I made them in Greek marinade (with carrots). I liked it very much. ... Recently I did the same with pink salmon (but took out the bones) - rather dry. And with cheap herring - much tastier

[Anna1957]

Anna1957
Good health!

It turned out very tasty.True, the ketchup was boggy, you can reduce it.

Take note

[Elenka]

Now this is a favorite recipe not only of mine, but also of my friends. Thank you, Elenka!

[yara]

yara, I am very pleased thank you! Samma love shares delicious and proven recipes with others. Maybe not modest, but this recipe leaves no one indifferent. I learned it from an employee, shared it with you. True, the technology was slightly altered, but this did not affect the taste. By the way, at the rally of "Zaporozhye Vasilis" this herring was christened "our girl's".

I will cook today too ...

Quite by accident I came across your recipe and decided to cook it, because I really love herring. And I fell in love with this recipe, my husband also really liked it. Now I'm going to visit my grandmother and take them a herring. Thanks for the recipe, I'm sure I will cook it more than once

Alina, good luck! As soon as the cold weather sets in, you want herring.

Yes, I want to!
Helen, very tasty herring! I liked it no longer with hot potatoes, but as a cold appetizer - for black bread - mmmmmmmm.

[Lyudochka]

Ooooh, Lyudochkawhat a beautiful sandwich!
Very appetizing!

[Elenka]

Elenka, tell me, please, can I use apple cider vinegar?

[Elenka]

Elenka, tell me, please, can I use apple cider vinegar?

Svetlana, of course you can. If apple cider vinegar is 6%, then the amount of vinegar needs to be increased by 1/3. If 3 herrings require 9% vinegar 3 tbsp. l., then 6% - 4.5 tbsp. l.

[Elenka]

Elenka, Thank you! Let's try :)

There was no herring, I was making mackerel, and if at all, in the fresh air. Toka think that ketchup mix a little with water, otherwise you have to lick your fingers. Something like that.

Thank you so much for the recipe !!!!
I wanted to do it for trial, so I bought only one herring. But large, for 400 g. And I even found the same ketchup - Torchin. When I poured it into a saucepan, it turned out to be so thick, and there was so little of it ... Well, I don't know how 300 g is enough for you for 4 herrings and 4 onions.
So it took me almost the entire pack of sauce, I added 0.5 tbsp. l salt, 0.5 tbsp. l sugar, there was no ordinary vinegar, poured grape. He has 6%, so I added 4 tbsp. l.
SOOO tasty.

[irisska]

Good health, irisska, pavel1963!
I am glad that new fans of such a fish are appearing.

[Elenka]

Elenka, the recipe is great, thanks!
I often cook herring using this recipe. Really like!
Usually I salt 4 pieces whole, and 2 pieces. - pickle in tomato. Then the tomato herring helps to wait for the salting of the main batch without excessive drooling.

Instead of ketchup, I add tomato paste diluted with water - we like it better.

[A.lenka]

A.lenka, Thank you!
Tomato paste is also an option. When there was no ketchup I cooked, I liked it, but it should be delicious.
My colleague cooked fish in mayonnaise in this way. It tastes ok, but I didn't like it. So any sauce will do.

Tomato paste is also an option. When there was no ketchup I cooked, I liked it, but it should be delicious.

I only use Tomato. She's actually delicious ...

[Elenka]

Elenka, Elena, thank you very much for the recipe. The fish is amazing! True, yesterday, when I was preparing it, I decided that I would not repeat it (. For the first time in my life, I cut up NOT salted herring. She, an infection, is 100 more difficult to peel, as it seemed to me ... And today, when I tasted the ready-made, now I think ... how can I make it easier for myself cleaning herring))). I will repeat it unambiguously, very tasty and interesting. You can't buy fish in such a marinade in a store. I'll try to repeat the recipe with mackerel (it won't let me down in cleaning)))

[Elena]

Elena, good health! Yes, butchering herring is not the most pleasant thing.
I want to keep the pieces, and the fish is softer than salted fish. Therefore, I leave the skin more often. I try to do this with half-thawed fish, it is easier to cut and take out bones. The mackerel in this marinade is also delicious.
Thanks for your feedback!

[Elenka]

ElenkaElena, I wanted to ask ... You often salt the herring, and there is always either milk or caviar left. Do you cook them somehow? It's a pity to throw it away ... Share the recipes, if any, please)

[Elena]

Elena, if I marinate according to this recipe, then I throw away the milk, and put the caviar in large pieces into the marinade. The caviar is delicious, but the milk is not.
If I salt the herring in brine, then I leave both, the milk is delicious, but no one else in the family eats except me.
Dr. I don't know how to cook. More than 3-4 pcs. I don’t salt, there’s nothing to bother about in terms of caviar.

[Elenka]

Elenka, Elena, thank you.

[Elena]

ElenaElena, thank you again for the recipe. What a yummy ... Even the difficult cleaning of the herring does not stop. Only now there are more dishes))). I also put one piece of mackerel to the herring in the marinade ... Of course, it turned out to be just as tasty (who would doubt it?). By the way, I used pickle brine from pickled cucumbers in the marinade (I diluted tomato paste on it), only reduced salt and sugar at the same time. It turned out as tasty as in the original version).

[belena74]

belena74, Elena, thanks for the photo and the good experience with the marinade, I will have to try.