Soaking herrings (only salty ones: matias, brine flakes) is an annual ritual that determines the final taste. . It’s not just a matter of removing excess salt from it, but the moment when it undergoes a real metamorphosis. The final effect depends solely on your preferences.
You don’t have to every year or sparkling water with lemon. If you want to surprise everyone with a unique dish, try a different one which you probably already have ready. When you use it, the fish will acquire a unique taste. This trick deserves a medal.
If you don’t want to experiment, soak the herrings in milk, but add a few spices to the marinade, which will change the appearance of the dish. Add cloves and onion slicesand they’ll be gone from the table before you even know it.
Also remember about time. Herring soaked in milk should stay in the bowl for about 2-4 hours. The longer you leave it there, the more subtle the flavor will be, so don’t overdo it.
Hardly anyone soaks herrings in pickled cucumber water, but this gives them a unique flavor and at the same time immediately “seasons” them.. So you don’t have to fiddle with accessories later. All they need to do is spend 3 to 5 hours in the bowl.
This brine gives the fish a characteristic slightly sour taste. If you are afraid that the herring will taste too intense, dilute the cloudy juice afterwards half and half with water. They will be more delicate, but the so-called the “wow effect” will still remain.
Are you afraid that the fish will be too sour? You can soak the herrings in apple cider vinegar diluted with water. Just mix 1 liter of water and 0.5 cup of apple vinegar and put the fish inside for 1-2 hours.
If you want to enhance the aroma and taste, add bay leaf and allspice to the brine. Do not extend the soaking time for the herrings, as they will become soggy and you will not be satisfied with the effect.
