- Dried fennel - 1/3 Teaspoons
- Danube herring - 2 Kilogram
- Basil - 1/3 Teaspoons
- Salt - 2 items. spoons
- Coriander - 1/3 Teaspoons
- Pepper - 1/2 Teaspoon
1. First of all, it is necessary to clean the herring, for this (when the herring has already been caught for more than a day), it is soaked in cold water for an hour. The scales are then easily scraped off. Gills and viscera are removed. 2. Let's improve the village recipe a little. To do this, add spices. A mixture of peppers, dried herbs and ground coriander rub the peeled herring. 3. Now salt needs to be grated, sea salt is best, if there is, then large. Well we rub the herring from the outside, and sprinkle it inside the abdomen. It is good to crush fish. 4. Further in a polyethylene food package we wrap one or two fish of herring, and on the top shelf of the refrigerator we hold a day. Then another day for three we put it in the freezer. 5. The herring will be ready in three days. Fish can be left in the freezer and when you get it, you can cut it right away. Herring thaws and becomes like a stroganina. If you get the fish from the freezer, then there will be a delicious, spicy salted salmon.
Servings: 8