To get a good result, you need to know how to pickle herring. Herring in banks against commodity herring more than 2 dm but less than 9

Sloated herring is a traditional dish. Initially, people were worried about how to pickle herring so that she was kept for a long time and did not spoil, and for some time they generally considered her food of the poor. The fact is that in the classical methods of cooking this fish, bitterness is felt if it does not remove the gills. Later, when fishermen learned how to cut down and salt herring, they did not neglect the notable personnel. Today, everyone has the opportunity to learn how deliciously picking herring at home and serve it to the table.

How to choose a mustache herring?

In stores you can choose the finished product that remains only to get out of the package and lay out on the dish. However, each hostess is worried about the quality of fish and its taste, and the best way to be confident in the product is to cook it with your own hands. Freshness of fish and the composition of the brine remain in question, if you do not participate in all stages of cooking dishes.

Before picking a herring at home, you need to choose the right fish:

Fresh herring in the market or in the store should not elapse an unpleasant smell. The beam choose one-piece carcasses with heads - about freshness of fish can be judged by the state of her eye and gills.
Frozen fish should be taken in stores indicating the dates of frost and the shelf life of the product. Her skin should be clean, without damage and yellow shade.
High-quality herring in any form has a silver shine, pure unlaced eyes, tightly adjacent to the body of fins and gills.
If there is a choice, it is better to take a herring caught in the ocean. Sea water is more saturated with toxins, heavy metals and harmful products processing from various substances.
Herring caught in winter has a denser fat stupor.

Fresh herring is the best option, especially if you can buy it not far from the place of Calov. If there is no such possibility, there is a salting of fresh-frozen herring at home. In any case, it is better to choose a large fish with round sides and thick back - it will be the most tasty meat.

Preparation for salting

The first rule refers to frozen herring - it needs to be unforged so that it does not lose their taste. For this, fish leave all night in the refrigerator. This temperature will be enough, so that the ice melted, but it will keep the structure and taste of herring. It is not recommended to defrost it at high temperatures.

Before sprinkling the herring, the gills are sure to remove it. It is they who give the unwanted bitterness of the finished product, because of which it could not be tasty for a long time. This procedure can be made with hands, knife or scissors.

If the herring does not bother before writing, salt and spices will be evenly distributed across the adhesive. Of course, you can also remove the insides, so that it remains easy to cut the fish. If they plant fish with inlets, caviar and milk leave and also placed in brine.

There is a separate preparation technique before boarding the herring quickly. It is cleaned from the gills and indoors, remove their heads, intestines and films, and then placed in the brine. The meat quickly absorbs salt and spices and is ready to use in 3-4 hours. This is an express option when you need to quickly cook fish to a festive table. Such salt herring can not be stored for a long time, and its taste qualities may be less bright than with a long salt.

Recipes for home cooking

It must be said that recipes differ from the type and size of the fish. Before sprinkling the Don Herring, the brine is preparing, which is bad for ocean fish. The concentration of ingredients can be changed to the taste.

Classic recipe

Herring of classic salting, without additional spices, can be used in any dishes. It is added to Salads "Olivier" and "Herring under a fur coat", as well as separately with the side dish. This is a way to salmon herring at home fully, that is, before use it will need to pay and clean it. For this recipe, you will need 2 large fish, 1-2 spoons of salt and sugar and 700 ml of water.

Soldering Herring lasts from several days to a week, it depends on the personal taste preferences of the hostess. For 2-3 days, the fish will become a low-headed, and in a week will behave in a large amount of salt.

Spicy salted herring

The next pickup salmon recipe is a spicy herring, which is obtained with a bright taste and a characteristic odor. With spices can be experimenting, but the traditional method of the blank of spicy fish requires:

2 large fish;
1 l of water;
salt (3 spoons) and sugar (1 or 2 spoons);
10 pepper peppers;
4 large laurel sheets;
several dry uncpeated colors of carnations.

Next, the process is not different from the previous method. Fish bins are poured, leave for an hour in heat, then placed in the refrigerator. Soldering time - from 2 to 7 days.

Hergel with mustard

For this recipe, you can sleep the herring at home entirely. In addition to two rise, it will take 1 l of water, 5 tbsp. l. Salt, 3 tbsp. l. Sugar, 1 spoon of black pepper, and the greenery to taste.

The fishes are defrosting, remove the gills, but will not walked. They are completely lubricated with mustard sauce until the remaining ingredients boil and get cold. Herring is poured with brine and ship into the refrigerator.
The herring is clean, remove the insides, gills and head. In the pan mix all the components, except for mustard powder (it is added after a boiling). Russe cool and pour her herring.

Properly cooked brine for salting salts is the main goal. You can add any combined ingredients. The main thing is that they do not spoil and have not changed the consistency of the brine. Therefore, only mustard powder can be added to the liquid - it is completely dissolved and evenly absorbed into the meat. If you use a mustard in the form of a sauce, it is better to distribute it to the carcasses manually.

Herring in Tuzluk

Tuzluk is a strong saline solution that keeps freshness of fish for a long time. This is one of the complex salmon salting recipes at home. A liter of water is warm in a saucepan, and after boiling to it begin to add salt. The brine is considered ready when the salt is no longer dissolved, but settles on the bottom. Next, the fish finished to the salting is poured with a tuzluk and placed in the refrigerator for 2-7 days.

If you lower the egg to the tuzluk, it should be kept on the surface, and not sink.

Dry saline

There is a way to dry fish salting, without cooking brine. On one average fish it is necessary on a spoonful of salt and sugar, as well as spices to taste.

Soldering Soldering Process:

If there is no time to wait a week, there is a way to pick up herring quickly and tasty. If in the morning to defrost and clean the fish, in the evening she will be ready. The carcass are rubbed with a mixture of seasoning (2 hours l. Salts and 1 tsp. Sugar), wrapped in a film and sent to the refrigerator for several hours. Next, it gets, washed under water, seasoned onions and sunflower oil and put back to the cold. After half an hour, it can already be served to the table.

Soldering of Don Herring

Don herring is a good option for salting, because it is more oily and has a soft creamy taste. Traditionally, the Don or Black Sea herring is solid in Tuzluk and leave for winter in barrels. The way to salting the herring is at home in the brine differs slightly from the classic, since the fish is kept in a small glass container. For brine, not less than 100 g of salts per 1 liter of water, as well as spices to taste.

Salt herring is not only the ingredient of salads and sandwiches, but also an independent dish. So as not to worry about the quality of the shop fish, you can spend a small amount of time and prepare it yourself. The main thing is fresh high quality herring and a properly prepared brine. The concentration of the solution varies depending on the type and size of the herring: the recipes of the sickling of the Don herring at home are not as for other species. There are ways to quickly and dry salts, with spices and mustard, low-voltage and salted herring.

Salted herring is a great snack for the holiday, as well as a great addition to dinner or dinner under potatoes. It is not always possible to treat a delicious herring from the store or market, since sometimes it is overly salty, and not always there is confidence in its freshness. That's why we Collected the best selection of selegum salting recipes in different ways.

The main thing in the article

How to prepare a selegum for an ambulance?

To prepare a delicious herring at home, it is originally necessary to buy it. On the market (in the supermarket) you can find fresh-frozen fish. She needs it. The carcass should be a whole, do not stand, without external defects and damage to the skin.

After buying a carcass you need to defrost. It is not worth the shock defrost to resort. Leave the fish in the refrigerator on the bottom shelf for a day . If the herring does not yet know, then move it to the table in the kitchen for a few more hours.

After the fish fade - wash it and clean it. Fishing can be solicted in any form:

Fully;
Fillet;
Slices.

Well, below you will find recipes that will help you decide on salt and spices.

How to quickly pickle herring at home: the easiest way

We offer a prescription of the preparing a herring in just a day. At the same time, you use the minimum of the ingredients, and in the end you get a very tasty low-headed herring.

How to pickle herring like in the store?

Slashing as in the store provides for long-term storage of the product. Therefore, it is possible to plant large volumes of fish. So, 5 kg of herring needs brine from the following products:

15 st l salt.
5 st l sugar sand.
25 peas of fragrant pepper.
15 pieces of laurel sheets.
At the tip of the knife with the ground cinnamon.

How to pickle herring in the brine?

In the brine are usually sulwd whole carcasses. This smelting method is good because the fish remains long. Therefore, it is solid a lot, for example, by holidays. Although the process of such a salt is long enough, the result is worth waiting days. So, for 2 kg of fresh herring necessary 4 l brine, which is done from:

4 liters of water.
12 st l salt.
10 ST L Sugar Sand.
5-8 laurel sheets.
10-15 pieces of fragrant pepper peas.

Now about cooking:

Water boil, to dissolve salt and sugar, to attach the remaining spices.
Cool brine to room temperature and pour them fish, which is pre-defrosting, washing and placed in the container for the pickling.
To withstand the container with fish in warmth for 6-8 hours. After - put a herring in a cold place to arrange for 3 days.

Tip: If the carcass has a bright fish aroma, when washing, treat it with lemon juice or vinegar.

How to pickle herring with a dry way

We suggest trying to try an interesting recipe for a dry hay of herring in the package. The fish can be prepared in this way as fillets and portion pieces. Consider both options. We prepare everything you need:

2 large sled carcasses.
1.5 st l salt.
1.5 tablespoons of sugar sand.
3 laurel sheets.

Such a fish turns out to be a salty. If you want a low-headed herring, then reduce the proportion of salt and sugar. Also to obtain a spicy taste of fish, you can add spicy spices (coriander, paprika, hops-sunnels, etc.).

How to solit a Caspian herring with a photo

Caspian herring is distinguished by its big size and excellent taste. Do you know how to pickle such beauty? Not? Then share the classic recipe for salting Caspian herring. On the 2 sledding will need 1 l brine. And it is preparing from the following ingredients:

1 l of water.
6 st l salt
3 ST L Sugar Sand.
1 STL fragrant pepper.
2 pieces of carnations.
1 stl mustard in seeds.
4 pieces of laurel sheets.

In this way, it is possible to pick up a conventional herring, only it will be ready after 2 days.

How to pick up sledding salt?

As you know, the fish loves salt. Therefore, we suggest tryting an old recipe that fishermen used in the distant past. Such a smell method is very simple and does not require any knowledge of cooking. To prepare such a herring, you will need:

two large carcasses;
normal kitchen salt.

Wash herring, rolling down along. If you wish, you can remove the central bone.
In Sudki, where the fish will be, to pour salt layer to bottom.
Put fish into one layer.
On top, too, pour salt. If in one layer all the fish is not expanding, then do two tiers, it is well shreding between them with salt.
On top of the fish, it is also abundantly covered with a saline "blank".
Close the container with a fish with a lid and put in the refrigerator for 10-12 hours.
After this time, the fish will get the fish, wash off the salt under running water and can be treated.

How to pick up herring entirely

You can call the whole sledding method with a whole lungs, as you do not need to gut it, remove the bones, cut into pieces. It is enough to defrost a carcass, wash well and salon. Use will be a dry way to salmon.

For 1 kg of herring need:

2-3 centuries salts;
1 st l sugar.

Bulk mixed with each other and sprinkle a carcass to them. Fold in the container and leave one day at room temperature. After - shift the herring to the fridge and wait another 2-3 days. The herring can be cleaned and eat, and you can leave for later, as it can be stored for a long time.

How to pickle herring with pieces in a jar: step-by-step photoezpt

To prepare a portion selegum in a bank you need to cook the following list of products:

Fresh-frozen herring - 3 pcs.

For brine:

1 l of water.
3 st l salt.
Two laurel sheets.
Three peas of pepper.
Three umbrellas carnations.
Five pea coriander.

How to pickle herring with vinegar?

Before starting work, prepare products. For herring with vinegar, you will need:

Two sled carcasses.
One big bulb.
500 ml of water.
1 st l salt.
1 ST L Sugar Sand.
1 st l vinegar.
5 mines of black and fragrant peppers.
3-5 pieces of laurel sheets.

Peppers, salt, leaf Lavral and sugar pour into the water and boil 3-5 minutes.
In another hot pickle pour vinegar and put cool.
While the brine cools, make the fish. Clear it, rolling, wash.
Cut fish with portion pieces, and onion - half rings.
In the container (sucks, bank) fold the layers of fish and onions.
Pour all the cooled brine, clog and send to cold for two days.
After this time, the herring with vinegar is ready. You can treat.

How to solit a low-power herring: recipe with photos

Scientists have proven that the herring contains a hormone of joy. So why not please yourself with a delicious dish, namely a low-headed herring, while staying a good mood and positive for the whole day? To get a low-headed herring, you need the following products:

Two sled carcasses.
1 l of water.
3 st l salt.
4 st l sugar sand.
8 pepper peas.
3 laurel leaves.
Carnation at will.

How to solit a spicy herring?

Spicy herring makes in brine, using many different seasonings. We present to your attention a delicious way to make a spicy fish at home.

Need for 1 kg of herring:

1 job of water.
3 st l salt.
1 ST L Sugar Sand.
2 STL dry dill.
7-10 black pepper peppers.
5 laurel sheets.
3 pieces of carnations.
1 st l white mustard beans.
0.5 st l Coriander beans.
2 ST Locus.

Preparing brine: All spices, except for dill, put in water and boil. Pour vinegar.
Wash the herring, clean and divide on fillet, removing the central bone.
Folded into the tank of the selegum fillet, speaking each layer with dry dill.
Pour the herring with a cooled brine and withstand the day in a cold place.
The herring gets amazingly tasty and looks great on the festive table.

Herring in banks against commodity

On the eve of the coming May holidays, the editors of the "Business Musus" decided to spend the trust of the preserves from Soleny herds.

In the trade chains of Matveyev Kurgan, six names of the herring from four manufacturers were purchased. All samples had a valid shelf life and at the time of sale were in appropriate storage conditions. Packaging in all samples were sealed. The assessment of the taste and smell of samples by the editorial staff took place blindly - without information about the trademark and the manufacturer.

Purchases and purchase results

1. Herring fillet "FishHouse."(1st place according to the results of the editorial tasting)

Net weight: 250 g

Fish weight: 190 g

Price: 109.0 rub.

Cost per kilogram of fish: 573.0 rub.

Average estimate exposed by employees: 4.8

Employee reviews: "Cultural" such a taste "," normal "," maybe a little salt "," tasty, acetic acid is felt "

2. Fillet herring "Matthias", family pack

Manufacturer: SP "Santa Bremor", Belarus

Ingredients: Herring Fillet, Oil, Salt, Taste Amplifier, Acidity Regulator, Preservative

Net weight: 500 g

Fish weight: 400 g

Price: 229.0 rub.

Cost per kilogram of fish: 572.5 rubles.

Average estimate exposed by employees: 4.6

Employee reviews: "The taste is completely identical to the herring from another big pack" (we are talking about the brand "Fish House" from the same manufacturer), "Pleasant, audible vinegar"

3. Herring "Queen-Fish"

Manufacturer: Synthesis, Voronezh

Ingredients: herring, oil, salt, taste amplifier, acidity regulator, preservative,

Net weight: 180 g

Fish weight: not affixed

Price: 69.95 rub.

Cost per kilogram of fish: about 699.5 rubles. (based on the bank about 100 grams of fish)

Employee reviews: "Pleasant, salty taste, fatty", "Nothing so, even slightly sweet"

4. Herring with dill "Rick"

Composition: Herring, oil, taste amplifier, preservative, dill

Net weight: 180 g

Fish weight: 108 g

Price: 83.99 rub.

Average estimate exposed by employees: 3.6

Employee reviews: "Too quickly wakes up in the mouth", "taste of the moody"

5. Herring "Rick"

Manufacturer: RIK LLC, Rostov region, Aksaysky district, P. Verktymernitsky

Composition: Herring, oil, taste amplifier, preservative

Net weight: 180 g

Fish weight: 108 g

Price: 83.99 rub.

Cost per kilogram of fish: 466.6 rubles.

Average estimate exposed by employees: 3.6

Employee reviews: "Nothing", "Can be"

6. Herring "Teftida"

Manufacturer: Teftide LLC, Rostov region, Taganrog

Composition: Herring, oil, salt, sugar, preservative

Net weight: 180 g

Fish weight: 95 g

Price: 50,95 rub.

Cost per kilogram of fish: 536.2 rubles.

Average estimate exposed by employees: 3.5

Employee reviews: "Some kind of indarined", "Sweet taste, but pleasant," "gives the fish" with a shirt "," Strange taste, not very pleasant "

A little about the rash herd

To compare prices for a salty herring, the editors also acquired one herring in the store. Of course, this herring is not preserves. Yes, and set exactly its manufacturer, nor the composition, which is included in the mixture, the simple buyer is most often quite difficult, although these factors determine its taste, which every time it can be different even in the same store. For this reason, it was decided not to include a commodity herring to the vote, but to carry out its purchase "outside the competition", only in order to compare how much the simple buyer has to overpay "for the service". This is when the manufacturer removes her skin with herds, removes his head, tail and large bones, cuts fish and puts it into a portion box, poured oil. Results, to be honest, very impressive:

Net mass of one herring: 414 g

Price: 76.18 rub.

Cost per kilogram: 184 rub.

It turns out that even if you throw away from the herring, rudely, the third part of its weight is all inedible parts, - cutting into pieces of fillet, and after that they are pouring them together with vinegar not just "plant", as manufacturers indicate, and expensive olive oil, hardly Does the cost of fish be more than 250 - maximum, 300 rubles for "kilo" ...

For me personally, only one factor has become decisive. Not to mention the fact that it is not necessary to eat preservatives once again, which, as can be seen from the composition of the samples, are absolutely in all preserves, and "taste amplifiers" that are put in five cans from six.

What to check on the packaging of preserves

The fattest, tasty and useful herring - the one that did not reach sexual maturity. The word "Mathieu" says this on the label of preserves. It suggests that in front of you is a young fish that can boast the highest content of fat, protein, polyunsaturated acids and vitamins. At the same time, "Mathieu" is also a way to prepare such a fish. This Mathieu refers to expensive premium products.

If the preserves are packed in a transparent container, slightly shake it. Pickle or marinade foams? Fish is spoiled. High-quality herring is always transparent. If the brine is a proisis - it becomes muddy and dark.

If the herring is not weaving, the main requirement for its packaging is vacuum. Fresh air supplied air is categorically contraindicated, and if there are obvious traces of brine undercuts on the bank - do not buy such a product. Good hand packaging never stains.

The shelf life of herring in a tin can until 4 months, in plastic to 3 months, in vacuum package to 35 days. Regardless of the packaging, herring should be stored at a temperature not higher than 4-6 degrees, otherwise its shelf life is radically decreased. In practice, it is always better to buy a herring as close to the date of production. Otherwise, there is a chance that even suitable preserva can be spoiled in fact. At the same time, if you have the opportunity to choose, it is better to make it in favor of weak fish - it can always be not only to evaluate "on the eye", but also sniff.

How to choose the most delicious rosy fish

Zhabra - the quality indicator of any fish. High-quality is always dark red, without a single light. If when you press the gills, a blood cell is formed or an unpleasant smell is heard from them: notes of bitterness or rot - the fish has already spoiled. Herring should not contain any third-party odors, except for its own and spices that were used at ambel.

Scaled. Be sure to be without "rust". Rust on the surface of the herring occurs due to oxidation of fat. And this is not a superficial defect: if the rust is on the skirt, be sure - the muscle tissue is also injured.

Carcass. The "right" herring will be elastic and solid, without damage, abrasion and cracks. Otherwise, this means that the fish not only overtook in salt, but also stored at a temperature significantly exceeding the necessary. You should not take a fish, if you see on her skin white plaque - low-grade salt used for the pickling! Pay attention to the "Figure" - herring with a thick, wide back is always the order of magnitude tastier than its "slim" relative.

Brine. If the brine is muddy, and also smells somehow suspiciously - go to another store, since the shelf life of this herring has long expired. But if you see that brine is transparent - good!

Eyes. The criterion helps in choosing from the point of view of taste addictions. If you give preference to a weakly salting herring, choose fish with red eyes. First, it is perfect for "fur coats", and secondly, its fatness will be significantly higher than the average. The sign of medium-and strong herds will be muddy eyes, which, by the way, testify to the presence of caviar in fish. Such a fish will be low-fat, since in the period of spawning, all of its life is the strength to produce eggs.

Floor. It is believed that the males are much more tastier and fatty females, so you can easily ask you to pack the "male individual". It is quite realistic to distinguish them: the females have a round mouth, and the males are elongated and narrow. The fat tummy of the fish also speaks about the content of caviar or milk. If you want to choose something specific - put on the abdomen: at the bottom of the abdomen, caviar or milk will appear closer to the tailfold from the hole.

Elena Mothoseva

Potato tartlets with herring on a minimalist fur coat

"The herring under a fur coat" is one of the most popular Soleny herring dishes. Since in the yard of spring - the traditional time of picnics in nature - we offer a slightly change the traditional recipe, turning it from salad into an original snack.

Ingredients for 12 servings:

For 12 tartlets: Dough for tartlets: 3 medium potato tuber (approx. 400 g), salt to taste, 15 g of butter, 1 egg, 1 tbsp. flour

For minimalist coats: 1 Middle boiled beets, 1 garlic teeth, 50 g of cottage cheese (I have with greens), 1 boiled boiled egg, 1 tbsp. mayonnaise, 1 tsp. Mustard, freshly ground pepper, 1 whole herring or 2 herring fillets, 1 bulbs and several green onion feathers for serving

Cooking:

For tartlets, potatoes clean and boil in salted water until ready and drain water from it. Then I will pull out in the puree with the addition of a small amount of butter, then drive the raw egg and make a puree well. If the puree succeeds in a liquid, then add a tablespoon of flour and mix thoroughly thoroughly. Leave mashed potatoes.

For the fur coat, one welded boiled egg will need, and accordingly it is necessary to cook it.

While the puree cools can be cooked minimalistic fur coat. Beets, boiled egg and garlic teeth grate on a shallow grater. Mix grained products with cottage cheese, mayonnaise, mustard and a pinch of freshly ground pepper.

From the cooled puree to make tartlets. For this, molds for muffins will be needed if the molds are not silicone, then they are pre-lubricated with vegetable oil.

Small portions of potato mashed potatoes are placed in the molds and moistened in water with hands gently spread the potatoes inside the form throughout the area. Try to lay the puree layer is not too thin, but also to not be thick. Put in the oven (180 ° C). Bake to shut down (about 15 minutes).

Finished tartlets remove out of the oven, carefully remove from the molds and leave to cool until completely cooling on the grille.

While the tartlets cools out to clean herring and free it from the bones, the fillets obtained to cut the macock into small pieces.

The cooled tartlets fill in the beet-egg-curd mass, and on top of laying on a piece of herring, lay onion rings on top and sprinkle with green onions.

Snack is ready, you can serve to the table. Bon Appetit!

Herring is a unique fish that lives mainly in the northern regions of the quiet and atlantic oceans. It is also found in the Atlantic Ocean and most of the weakly salted seas.

No Russian feast takes place without a herring: a weakly fat, in salads ... This delicious fish is considered to be "affordable delicacy", which you like almost all of our compatriots. But what do we know about herring?

The composition and calorie of the seryl

Few people know that herring is considered one of the fattest fish, and the protein in it is so much that 250 grams of the searer cover the daily need of a person. Carbohydrates, on the contrary, there is practically no carring.

At the same time, the nutritional value as the calorie content of herring depend on its variety. The average indicators are as follows:

The benefits and harm harm

Useful properties of the village

It is hard to find another fish that could boast such a huge amount of useful properties like a herd. In Sweden, there is even a saying: "The herring - on the table, a doctor - aside." And indeed it is.

Numerous studies have proven that herring, due to the high content of omega-3 fatty acids, is very useful for the heart and blood vessels. In addition, it significantly increases the number of "" blood (high density lipoproteins). Lipoproteins in turn significantly reduce the risk of atherosclerosis and other no less dangerous cardiovascular diseases.

It has been proven that the useful herring fat significantly reduces the size of adipocytes (fat cells), which reduces the chance of a disease of hazardous illnesses, including the diabetes of the second type. It is worth saying that the composition of this fish contains active antioxidants.

Herring is a "record holder" among fish and in the content of vitamin D (100 grams of the searer contained three vitamin daily norms), which is simply necessary for the growth of bones and the proper functioning of the kidneys. This vitamin is extremely important for children, especially in winter, when the body suffers from a shortage of direct sunlight.

Among other things, it has a positive effect on the work of the brain, and also improves eyesight. The fact is that herring is easily absorbed by the human body and is an ideal source of protein for it.

Potential harm and contraindications to the use of herring

Despite all the beneficial properties of the herring, it is necessary to understand that most of us consumes it with salt (salty or wedens). Therefore, it is necessary to eat it very carefully, because it is known that only 1 grams of salt can bind up to 100 milliliters of the liquid. In this connection, doctors advise not to get carried away by herring hypertensive, people with patients with kidneys and those who suffer from the eats of various nature.

In order not to be unfounded, we give a few digits ... In 100 grams of a weak-salt sledding, there are approximately 6.3 grams of salt, and 14.8 grams in Pacific salty. The absence of a salt of the body causes a fluid delay, so the heart has to work with an increased load only to remove excess water and salt.

Now about the benefits and harm of the searer you know almost everything. Only small, but interesting details ...

How to choose a good deck?

First you need to remember a simple rule: "Not the whole herring is equally useful." Choose a good herring that will be safe and even useful for your body is not so simple. But if you are known three main selection criteria, the task becomes much easier. Especially if the fish is not frozen, and you have the opportunity to felt it. So…

Rule first: "Zhabra". The first thing to pay for your attention when choosing herring is the gills. They must be elastic, dark red and do not smell the gnitza.

Rule Second: "Eyes". Fat and salted herring should have pure red eyes. To choose a herring with caviar, you need to look for fish with cloth eyes. However, it is worth understanding that fish with caviar will not be fat, because she spent all his strength and alkalon to continue the kind.

Rule Third: "Elasticity". High-quality searer has an elastic caller without plaque, cuts and cracks. You can even check it on the elasticity even with your finger. Look also at the fact that the herring does not have "rust" brown, because its presence speaks of incorrect storage conditions.

In addition to these three basic rules for choosing a good herring, remember another simple truth: the fish must be purchased only in authoritative outlets, which can provide the right conditions for its storage.

And more ... If you bought the fish of dubious quality, it is better to throw it into a trash-bin without tasting, because it is not even a little disappointing for your own money - it is especially wrong and even a little offensive.

How to keep a seler?

Fish should be stored in his own brine. After buying it, it is desirable to shock into a spacious glass container and completely pour the brine. He must cover all fish taurus. If the "native" brine is too little to fully pour the herring, you can use homemade marinade. Do not be lazy, especially since it is not so difficult to do it, and the fish will be stored much longer. The shelf life of the fish in this case may increase to 5 days.

If you want to keep herring for a longer period - freeze it. To do this, it must be cleaned, cut into small pieces, put into a sealed container and send to the freezer. So the shelf life will increase to 6 months.

Never store a sealer in ordinary packaging. After depressurization, it can oxidize, so it must be shifted to another dishes.

Is it possible to a nursing mother, a pregnant woman and children?

Doctors do not put tough prohibitions for the use of this fish with nursing mothers and pregnant women. However, with breastfeeding, it is necessary to carefully follow the reaction of the baby to the milk after the use of herring.

No need to forget that the herring is a fish. And any fish is a rather strong allergen, so it should be treated carefully. Especially during pregnancy or breastfeeding. In reasonable quantities and in the absence of personal contraindications, the seler can and need to eat absolutely everyone, including young children (older than the year). Doctors recommend adding this fish to their diet no more than 1-2 times a week.

Why do you want herring?

If you want herring, it means that there are not enough so-called "right fats" in your body. It can also mean the fact that your body lacks "heavy" food with a large content of fats and proteins. Do not try to cut the caloric content of your diet due to useful products like herring.

Herring Milks: Benefits and Harm

The question of whether there is a herring milk, it still takes the minds of thousands of people. Although the answer here is obvious: you can eat milk if you like them.

The most important thing is to check the milk (as well as caviar) for purity. For in the fish, which is incorrectly stored, sometimes all living creatures start. And the most favorite place of this literality are milk and caviar.

Sellot Day

On October 2, the annual day of herring is celebrated in Snow Finland. In Helsinki, there is even a huge exhibition-fair, where lovers of this delicacy come from around the world to enjoy the variety of delicacy from the village.

Herring Salt benefit and harm to the body

Useful properties of herring

Let's look at what the herring is useful for the human body. Here are 5 scientifically confirmed beneficial properties of the herring:

1. Supports Health Cardiovascular System

Salt herring consumption can actually help you save a healthy heart. The main cause of the death of adult men in developed countries is currently coronary heart disease, which is usually associated with poor nutrition and is treated with hazardous drugs that cause pronounced side effects.

Fortunately, the salty solemaker is one of the products that can help reduce the risk of developing cardiovascular diseases. Due to the presence in Herring, this fish is a preferred source of protein compared to red meat, for example, beef for people with increased risk of developing heart disease and vessels ().

Herring use protects the heart due to the presence of large quantities in it, which reduce the level of triglycerides. - This is the type of fat in the blood, which should remain at a certain level to protect heart health. Omega-3 fatty acids in large doses can also help reduce high blood pressure in addition to reducing the risk of heart attacks and arrhythmias (). Herring even helps.

A large amount of vitamin D and in salted herring also contribute to the protection of your heart. Touching up to 90% of people in developed countries, and it is very closely associated with the occurrence of cardiovascular diseases. Low selenium levels are also associated with heart diseases ().

2. acts as an anti-inflammatory agent

Inflammation is a huge problem in modern society, because so many people are accustomed to there are products that contribute to chronic inflammation underlying most diseases. It is also responsible for pain in several diseases, including nonspecific pain in the neck and / or back.

In one study, the researchers found that people suffering from back pain and neck obtained similar results in the treatment of inflammatory pain ipprofen or omega-3 (). Eating anti-inflammatory products, such as a low-headed herring, can help reduce pain inflammation due to the presence of omega-3 fatty acids in its composition, as well as a large amount of selenium - another anti-inflammatory nutrient. As can be seen, the use of herring also lies in its anti-inflammatory properties.

3. Protects mental health

Omega-3 is also very positive effect on your mental health. There are many scientific evidence testifying to the relationship of consumption of a significant amount of omega-3 (with the proper relations of omega-3 to Omega-6) with a decrease in depression. One of the reasons why this treatment method is studied recently is the high prevalence of health problems associated with psychotropic drugs, including a high level of smoking, obesity and heart problems as side effects (,).

Although Omega-3 was not adopted as the main treatment of ADHD or other related neuro-cultural diseases, fatty acids, similar to those contained in salted herring, are considered as an additional treatment for these disorders. Reception Omega-3 has a significant impact on the decrease in the symptoms of these disorders without the side effects of drugs. Some studies even testify to improving children's academic performance, whose nutritional rations were well complemented by Omega-3 ().

Vitamin D also plays a role in the prevention and treatment of brain dysfunction. Although the method is unclear, it seems that the high level of vitamin D and Omega-3 increase the selection of serotonin, reducing the severity of several diseases, including ADHD, schizophrenia and impulsive behavior ().

Perhaps due to the same function, Vitamin D also showed that it regulates the mood, improves concentration, improves memory and learning ability.

Interestingly, one of the types of drugs used to treat depression, called monoaminoxidase inhibitors (IMAO), does not respond poorly to salted herring ().

4. Helps prevent the disease associated with age

In the process of aging, people often forget about one important element - skeletal muscle health. Over time, the quality of skeletal muscles can deteriorate due to improper nutrition and the absence of physical exertion. Muscle degradation is associated with age-related diseases, but studies show that the use of fish, such as or herring, with a high content of omega-3, can actually reverse the loss of skeletal muscle tissue and slow down the aging process ().

Omega-3 fatty acids can also remove the development of Alzheimer's disease or slow down its beginning. This, apparently, is associated with the ability of Omega-3 to reduce overall inflammation ().

The high level of vitamin D, discovered in a weakly salted herring, also helps slow the aging. Vitamin D is an important element to maintain bone health, as it helps prevent the development of osteoporosis and other bone tissue diseases.

Selenium, as believed, also contributes to longevity. Despite the fact that it is a trace mineral that is not required so much, the body regularly loses it, requiring constant replenishment.

5. Can help reduce the risk of cancer

A well-known risk factor for the development of breast cancer is the predominance of omega-3 fatty acids, and their incorrect ratio in the diet. Both acids are important in many organism systems, but the omega-3 ratio to Omega-6 should be about 2: 1. Most of the modern people get too much omega-6 from the diet, but not enough Omega-3.

This ratio in certain types of tissues is a biomarker (biological sign) risk of risk of breast cancer. Higher levels of Omega-3 are associated with a reduced risk of developing breast cancer. This conclusion is also significant because this fabric marker is reversible by adjusting the diet ().

After the diagnosis of "breast cancer" omega-3 in Soleny herring can also help you, alleviating several problems after diagnosis, including heart problems caused by chemotherapy peripheral neuropathy and reducing cognitive abilities. It is also possible that salted herring and similar products can help increase the set of total body weight and muscle mass after chemotherapy ().

People who consume a large amount of vitamin D also reduce the risk of developing colon cancer and prostate gland, and since herring contains a lot of this vitamin, it can be safely called an anti-cancer product ().

As can be seen, the benefits of herring is that its regular use is able to prevent the development of breast cancer, colon, prostate gland and other types of cancer.

Facts about salted herring

Herring - small fish Family Family. The same family of fish belongs. As part of the "Herring" classification (lat. Clupea), you will find three main varieties: Atlantic herring (Clupea Harengus), Arakan herring (Clupea Bentincki) and Pacific Herring (Clupea Pallasii). Atlantic and Pacific herring is the most common types of herring, which are usually used in salty form.

Only 85 grams of salt herring contains almost 150% of the recommended daily rate of consumption of vitamin D, as well as more than 100% omega-3 fatty acids needed to your body every day. In addition, it contains several other nutrients that make this fish very useful for human health.

How many calories in the herd and what important nutrients does it contain? 100 grams of the Atlantic Salt herring has the following calorie content and contains approximately: ()

Calories: 262 kcal
Carbohydrates: 9.6 g
Protein: 14.2 g
Fat: 18 g
Omega-3 fatty acids: 1468 mg
Vitamin D: 680 IU (170% of the RSNP)
Selenium: 58.5 μg (84% of RSNP)
: (71% of the RSNP)
Vitamin A: 860 ME (17% of the RSNP)
Niacin: 3.3 mg (16% of the RSNP)

Toxicity and salted herring

Today, many people are fairly concerned about excessive fishing and unhealthy levels of mercury discovered in some fish species.

Herring has a very low level of mercury compared to the majority of fish, making up a total of 0.04 milligram mercury per kilogram of fish. Up to 0.3 milligrams of mercury per kilogram of fish is considered a safe amount ().

In most cases, herring is not grown, and caught in wildlife, and therefore you do not risk losing a significant amount of omega-3 fatty acids, which is a common problem when eating fish grown on fish farms (,).

The story of salted herring and interesting facts

Salt herring exists quite a long time and actually appears in various works of art over the centuries, including this picture created in 1891.

Catching and salting Herring began during the Middle Ages and still practiced in most of Europe. Herring is also available in the United States of America, but there it is much less common, and is not an ordinary part of the diet for most Americans.

Depending on the place of residence, people even eat salted herring in different ways. If you visit Holland, you can see how the Dutch, do not shy away the salty herring right on the street. If you come from Russia, Poland or Ukraine, then you know perfectly well that in these countries Salt herring takes an honorable place among fish dishes, and can be served with mayonnaise.

In Scandinavia, salted herring is more common on Rzhan Bread, and many of the Jews living in New York tend to enjoy the fattest version of this delicious fish. Because of its popularity in the Jewish community, salted herring is often found in public and religious meetings - and in the restaurant menu ().

Residents of Poland, Lithuania and Ukraine traditionally serve a salty herring in the "Christmas Eve". Scandinavians prefer to enjoy her on New Year's Eve.

Herring harm - contraindications

Salted herring is not high-caloric food, but there are cases of the reaction of histamine toxicity due to poorly stored and cooled herring. This "fish poisoning" can cause redness, swelling and spots on the skin; headache; And pain in the gastrointestinal tract ().

As mentioned earlier, fish herring should not be consumed by people receiving monoaminoxidase inhibitors (IMO) for the treatment of depression or other disorders. This is due to the fact that the Tiramine contained in it can interact with the IMO to cause adverse reactions.

Final thoughts about the benefits of salted herring

Herring - small, wild fish, common in European cuisine.
This fish belongs to the same family as Sardines.
Salt herring contains a large number of important nutrients, including omega-3 fatty acids, vitamin D and selenium.
Nutrients in a salty solesterol are important for the treatment and prevention of cardiovascular diseases, as well as some types of cancer.
Many affective disorders and mental illnesses show promising results when treating the use of a large number of omega-3 products, such as salted herring.
Salted herring helps to prevent several age problems and can slow down the aging process.
Some studies show that herring can be useful to prevent inflammation and reduce the associated pain.
Salt herring is often served in Europe, where it is considered as part of the main diet, as well as a dish submitted for certain holidays.
Salted herring is a wild caught fish with a very low level of toxicity.

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