Any fish is very beneficial for the body. But herring is one of the fattest fish, which means it will contain more healthy fish oil. It is not for nothing that this type of fish was included in the diet in kindergartens back in Soviet times. But many people don’t like herring because it has a lot of bones. But the way out of this situation is simple: you need to prepare preserves from herring. In this form, the fish can be eaten without fear of bumping into a bone. And today’s recipe will show you how to quickly separate herring from the bones, and how to prepare preserves from herring in lemon juice.
To prepare you will need:
- - 1 lemon;
- - onion
- - 1 tablespoon of vegetable oil;
- - large herring.
Preparing preserved herring in lemon marinade
Peel the onion, cut into half rings or feathers.
Cut the lemon into quarters.
Once these ingredients are prepared, you can move on to the fish.
The herring must be decapitated and gutted.
Then make an incision along the back and remove the skin, removing the dorsal fin at the same time.
Now all that remains is to remove the bones from the herring. This is easier to do than it seems.There is already a cut on the back of the fish after removing the skin, which means you just need to pull down half of the fish carcass from this cut.
And then do the same with your other half.
The result is two fish fillets and a separate backbone with bones.
Cut the fish fillet into pieces.
The size of the pieces can be arbitrary, whichever you like best. In this recipe, the pieces of herring are large enough to be easily pricked onto a fork as a fish snack.
When the fish, lemon and onion are prepared, you can proceed directly to preparing preserves.
To do this, you need to take any container with a lid. This could be a food container, a glass jar, or a regular mayonnaise bucket.
The first layer of herring is laid out at the bottom of the container.
Then the herring is generously sprinkled with lemon juice squeezed from each lemon quarter. And the lemon slices themselves are placed on top in the next layer.
Next comes a layer of onion.
The layers are then repeated until all the ingredients are gone.
It is important that each piece of fish is sprinkled with lemon juice. This will be the same lemon marinade.
Finally, you need to add a spoonful of vegetable oil to the container.
Close the lid tightly. And then turn the container upside down several times. This is necessary so that the lemon juice is mixed with vegetable oil, and each piece of fish is soaked in this mixture.
Then the container with fish must be put in the refrigerator for several hours, or better yet overnight, although after 3-4 hours the preserves will be ready.
Bon appetit!
