Ivasi herring is associated for many with memories of childhood, about good Soviet times. At that time, the counters of the stores did not break away from abundance, as now, but there was a fat and very gentle taste to the Water Herring (although, in fact, it is not a herring, as we used to call it, but a variety of Sardin). Fish is not very large, its weight is about 150 g, and the length is about 30 cm.
For a long time she was not on sale and here, after a quarter of a century, in the seas of the Far East, the legendary fish was resumed. Buy Ivasi is a factory ambulance, but sometimes it is too salty, so it is better to buy it in a frozen form and salting at home. So it will work out and tastier, and more useful.
Soldering Ivasi at home
So that the taste of the fish is preserved, it needs to be defosed correctly. It must be left for some time in the refrigerator for defrosting at a temperature of about 5 degrees. In no case cannot be defrosting with hot water or microwave ovens. Ultimate Ivasi neatly rinse under the jet of cold water, not three, since the meat is very gentle. It is not necessary to gut. Preparing marinade.
Ingredients:
For the preparation of herring Ivasi homely (2-3 fish), the following ingredients will be required:
- Salt stone - 4 tbsp. spoons.
- Sugar - 2 tbsp. spoons.
- Bay leaf - 2 pieces.
- Fascinating pepper - 5 peas.
- Carnation - 2 Kusty.
- Black pepper - 1 h. Spoon
- Other spices (carnation, coriander, etc.) - 1 tbsp. spoon.
- Water - 1 l.
Preparation steps:
- We connect all the ingredients, fall asleep into the water and bring to a boil on a small fire. We leave until complete cooling.
- . Prepared Ivasi lay out in Marinade and leave for three days in a cold place. It is not necessary to use the oppression, since the fish is very gentle and the weight may worsen its appearance. After some time, the brine will darken and acquire a characteristic spicy smell.
- Three days later, the salted fish is ready. After cooking, the herring can be left in the brine for about a week, but if during this time they did not eat it, it is best to get it, clean from the internships, head and skin, cut and put it into a container or in a glass jar, pour refined oil. Ivasi prepared in this way will be stored for several weeks. If more fish is sleeping, you can get from the brine and put in the freezer.
It is only one of the many ways to sing Ivasi with their own hands, at home. Salted Ivasi and in itself good, and in various snacks, and in salads. Bon Appetit!
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