Can herring be pickled if it has an earthy smell, and how to remove the fishy herring

Herring has an earthy smell that can be pickled, and if you hate the taste, you can make a treatment. Here's how to do it.

1.When processing herring, you can put some seasonings, such as cooking wine, vinegar, etc., which can remove the fishy smell well and the taste will be better.

2.To wash it, it is very important to remove some of its blood or internal organs. When handling, don't break its gall, or it will be very bitter, and then clean some of the scales on its surface, so that it will not smell so fishy.

Its stomach should also be removed, and it should be washed several times before doing it, and it will be fine if there is no red blood, so that it will not smell so fishy. Finally, add some salt to marinate, or stuff ginger into the belly of the fish, which can also be very fishy.

How to marinate herring.

100 grams of rice wine, 300 grams of white sugar, 500 grams of rice wine, 130 grams of salt, dried herring.

How to make it: 1. Place the herring flat on the desk, do not remove the fish scales, use a knife along the back to the head from the tail, split the head, cut the two sides of the fish abdomen, dig out the internal organs and gills, cut off the teeth, scrape the black membrane in the abdomen, and wipe the abdominal cavity with a dry cloth.

2. Mix 4 grams of salt and nitrate, rub all over the whole body of the fish, and rub the back bone several times.

3. Tie a few holes with bamboo skewers in the thick part of the back meat to stuff the salt and nitrate into it to prevent mildew.

4. Put it in the tank again, the scales are facing down, and the top is pressed with a large stone, and take it out after 7 days.

5. Wash with water, dry in the sun for about 10 days, then hang in a cool and ventilated place and dry for about a month.

6. Cut the dried fish into small pieces 10 cm long and 35 cm wide, and put them in a small tile jar.

7. Mix the wine, sugar, rice wine, and lees shochu into juice, and pour it into the tile jar to submerge the fish pieces.

8. Press the dried fish with two pieces of moso bamboo, then seal the mouth of the jar with clay and place it in a cool place to marinate for 4 months.

9. Put the dried fish into a bowl before eating, add the original marinade, sugar, and rice wine until the fish is submerged, and cover.

10. Steam the fish for about 1 hour until the fish is bright red.

11. Change the knife and put it on the plate before serving, and pour the original juice when steaming.

Herring is a very fishy fish, suitable for braised fish to eat, pickled can also be, marinated to eat the spines are crispy and very delicious, the brows of herring are very few, the meat quality is also good.

Method steps.

Wash the fresh herring, remove the visceral gills of the herring, and then clean the herring inside and out (be sure to clean it, otherwise it will rot during the salting process).

Dry the excess water on the cleaned herring slightly, and then use salt to smear the inside and outside of the herring, and the surface should be smeared, and the amount of salt should be paid attention to, so as not to stink too little or too much salty. After coating and marinating, put it in an airtight container and leave it in the dark for a few days.

After a few days, take out the herring and start to dry, dry it for a few more days (about ten days), and after ten days, the herring can be eaten.

Herring. The main methods of fishy smell are as follows.

1.When making herring, you can put some seasonings, such as cooking wine.

vinegar, etc., which can remove the fishy smell and taste better.

2.Before cooking, it is important to wash it well, removing some of its blood or internal organs.

3.When handling, don't break its gall, or it will be very bitter, and then clean some of the scales on its surface, so that it will not be so fishy.

4.Its stomach should also be removed, and it should be washed several times before doing it, and it will be fine if there is no red blood, so that it will not be so fishy.

5.Salting with some salt or stuffing ginger into the belly of the fish can also be very fishy.

If you want to eat a little lighter, you can use oil, but put less seasoning, the taste is particularly delicious.

Like.

Herring likes fishy smell, umami, grain flavor and other flavors. In winter and spring, when the temperature is low, herring likes to eat fishier and fresh foods, such as snails, shrimp, clams, clams, etc.; When the temperature rises, they like to eat fresher and grainy foods, such as tender corn, fresh vegetables, etc.

Snail flavor: snail flavor has a strong attraction to herring, the so-called snail flavor refers to the smell of snails, mussels and other mollusks, herring is also because of the love of snail meat and is called snail green, fishing herring commonly used snail bait is snail and so on.

Characteristics of herring.

1. The body of the herring is long, slightly cylindrical, the tail is flattened, the abdomen is round, and there is no ventral ridge. The head is slightly flattened, the tail is flattened laterally, and the mouth is curved. The upper jaw is slightly longer than the lower jaw and has no beard.

The hypopharyngeal teeth are lined and molar-shaped, with a smooth chewing surface and no grooves. The dorsal and anal fins are devoid of hard spines, and the dorsal fin is opposite the pelvic fin. The dorsal and upper parts of the body are blue-black, the abdomen is grayish-white, and the fins are grayish-black.

2. Herring takes snail meat and mussel meat in the water as the main food, and also eats pasta, rice, wheat, corn, cake flour, potatoes and beans. It grows fast and is large, can grow to more than 100 kilograms, and especially likes to swim in groups. The struggle is strong.

They mostly live in wide bodies of water, such as reservoirs and lakes. It has a large appetite and is especially good in summer and autumn, and it is also the easiest time to catch fish.

1. First of all, wash the herring. This step is crucial. The herring is soaked in the water to thaw, and the pants are not completely melted when the herring is not completely dissolved, it is very convenient to deal with the herring, and the fish mouth is cut with scissors, and the internal organs and gills can be taken out directly, and the fish gallbladder will not be broken.

The black membrane on the belly of the fish should be washed, otherwise it will be very fishy. The fins and tails on both sides of the herring should be cut off. Wash it twice until there is no blood;

2. Marinate the fish for 20 minutes in advance. It can be stewed whole, or cut into sections, cut a flower knife on the fish, sprinkle a spoonful of salt, the salt should be evenly coated, the knife edge, the fish belly, and the fish head should be coated to the mouth, and then pour some cooking wine to remove the fishy, cut the ginger into slices and put it into the fish belly to remove the fish.

After the above two steps, the herring has basically removed the fishy smell and can operate the next steps.

Ingredients: 2 herring, 100 grams of cooked soybeans, 50 grams of shredded onion, 5 grams of shredded dried red pepper, 10 grams of hoisin sauce, 15 grams of light soy sauce, 5 grams of oyster sauce, 20 grams of green onion, ginger and garlic, umami juice, Shao wine, aged vinegar, salt, monosodium glutamate, sugar, water starch, fresh soup, sesame oil, peanut oil.

Preparation method: 1 After the herring is cleaned, cut the flower knives on both sides, and then put it into the hot oil pan to fry it, and remove it for later use.

2 Put the pot on the heat, pour peanut oil to heat, add green onions, ginger and garlic, shredded onion and dried red pepper and stir-fry until fragrant, wait until the cooked soybeans, hoisin sauce, light soy sauce, oyster sauce, umami juice, Shao wine, aged vinegar, salt, monosodium glutamate, sugar and fresh soup are put into the boil, then put in the herring and simmer for 5 minutes, hook in the water starch and pour sesame oil before the pot, and finally put it on the hot iron plate.

Herring is a kind of blue fish, mainly distributed in the plain areas south of the Yangtze River in China, and is scarce in the north of the Yangtze River; It is an important fishery resource in the middle and lower reaches of the Yangtze River and lakes along the Yangtze River and the main breeding object in the lakes and ponds, and is one of the "four major fish" of freshwater aquaculture in China.

Pickling is a very effective way to preserve vegetables in the early days. Nowadays, the pickling of vegetables has changed from a simple preservation method to a processing technology for unique flavor vegetable products. The traditional food of pickled vegetables is the crystallization of the wisdom of the Chinese people for generations and a part of the precious cultural wealth of the motherland.

The main hazards of preserved foods are:

1. Cause high blood pressure, excessive burden on the kidneys, and lead to nasopharyngeal cancer;

2. Affect the mucosal system (harmful to the stomach and intestines);

3. It is easy to get ulcers and inflammation.

Pickled food is a traditional food, and many families have the habit of pickling vegetables. However, eating more pickled foods and eating them partially is not good for people's health. This is because:

After the vegetables are pickled, the vitamins contained in them are lost, and the vitamin C is almost completely lost; Pickled sauerkraut contains more oxalic acid and calcium, due to the high acidity, it is easy to be absorbed in the intestine after eating, and when it is excreted by the kidneys, calcium oxalate crystals are easily deposited in the urinary system to form stones.

Ingredients: herring, star anise, Sichuan pepper, green onion, ginger, chili, salt, white wine.

The steps for marinating the big green and big tata are as follows:

1. Put the star anise rolling, Sichuan pepper, green onion, ginger, chili pepper and other spices in a bowl, and pour 100ml of liquor.

2. After the large herring is slaughtered, cut it into large pieces and put it in a pot.

3. Spread coarse salt on the cut herring and spread evenly on each piece.

4. Sprinkle star anise, Sichuan pepper, green onion, ginger, chili pepper and other spices and massage.

5. Stand after massage, then cover it with oiled paper, turn it over and massage it in stages, marinate it for 7-10 days, hang it up and dry it to seal it and store it in a freezer.

6. Dry in the shade for a week, seal and freeze, and the marinated herring is ready.

How to make herring is not fishy and nutritious.

1. First of all, we need to wash the herring. This step is also crucial. The herring is soaked in water to thaw, when it is not completely melted, it is very easy to deal with the herring, cut to the mouth of the fish with scissors, you can directly take out the internal organs and gills, and it will not break the fish gall bladder, (the fish gall bladder will be bitter if it is broken).

The black membrane on the belly of the fish should also be washed, otherwise it will be very fishy. The fins on both sides and back of the herring, as well as the tail, should be cut off. Wash it twice until there is no blood;

How to make herring is not fishy and nutritious.

2. Marinate the fish for 20 minutes in advance. It can be stewed whole, or cut into sections, cut a flower knife on the fish, sprinkle a spoonful of salt, the salt should be evenly coated, the knife edge, the fish belly, and the fish head should be coated all in, and then pour some cooking wine to remove the fish, cut the ginger into slices and put it into the fish belly to remove the fish.

How to make herring is not fishy and nutritious.

3. Peel the potatoes and cut them into pieces, cut the green onion into oblique elephant eye pieces, slice the ginger, pat the garlic, put it in a bowl, add 1 spoon of cooking wine, 1 spoon of dark soy sauce, 1 spoon of light soy sauce, 2 spoons of aged vinegar, 1 teaspoon of sugar, a little chicken essence, 1 spoon of oyster sauce, in order to remove the fishy, add a little dried chili shreds and five-spice powder, fill with water, and the juice is ready.

4. After the fish is marinated, put the wok on the fire, wipe the pan with ginger, and then pour in the oil to prevent the pan from being pasted when frying the fish, wait until the oil is hot, put in the herring, fry the fish over slow heat, don't always turn it, the fish will be broken, you can shake the edge of the pot, so that the fish is as wet as possible with oil. Once the fish is fried, the spatula can easily turn the fish over and fry the other side.

5. Fry both sides, pour in the sauce, put in the potatoes, and add two bowls of water to let the water cover the herring. Turn up the heat, bring the pot to a boil, taste salty, and add a little salt if it is light. Reduce the heat to medium and simmer for 15 minutes to reduce the juice.