Herring may be bitter because of freshness or the quality of selected patches. It happens that during transport they were not stored as they should be. For this reason, always pay attention to this when purchasing the meat was firm and not too soft. Avoid fish that have become stale dull or yellowish. There is then a greater chance that the dish will be unpalatable.
Herrings can be ready, salted or pickled in vinegar bitter due to improper storage. Although brine is a strong, natural preservative, if it has not been stored properly before, has become stalethe fish will acquire an unwanted aroma.
But herring may taste bitter even when you prepare it yourself from scratch. This will happen especially with herrings and onions. Although this is the most popular combination, it a small mistake in preparation can spoillaunch a disaster. The reason is improper onion processing.
Herring and onion will become bitter if the vegetables are not prepared in advance. By adding plain, raw onion to the dish sulfur begins to be released. As a result, they acquire a characteristic but undesirable taste.
In the case of herring with onion, we can prevent bitterness by if we prepare the vegetable properly. There are several ways to do this. The first and most popular is onion burning. Chop it into cubes, put it in a fine-mesh strainer, then pour boiling water over it or soak it for about 20-30 seconds in hot water. Then pour cold water over it and all the bitterness will be washed away.
To make the herrings not bitter, you can also add salt after chopping the onion. Sprinkle it with spices and set aside. During this time it will soften and release its juices. Squeeze the resulting liquidand pour cold water over the spicy addition.
You will also get rid of the bitterness from herring with onion, cooling the onion beforehand. Leave it for a few hours in the fridge or a few minutes in the freezer. The bitter taste will become milder, and your eyes will no longer hurt or sting when cutting.
If we want to make sure that the herrings are not bitter, we also need to take care of the fish itself. Soaking the sheets is one of the key processeswhich will determine whether the dish turns out tasty. Keeping them in water for a long enough time will allow you to get rid of excess compounds, which are responsible for the bitter taste.
Soak the herring in cold waterfiltered or boiled and cooled. The fish should spend this way from 6 to 12 hours. For a shorter period of time, not all of the salt will be washed away, but for a longer period of time, the herring may lose its flavor and begin to fall apart.
In case even herrings become bitter after soaking in water, it is worth soaking them in milk. This stage should continue up to 2 hours. Milk has a unique ability to neutralize unwanted flavors and can also help with salting the fish.
Source: Terazgotuje.pl
