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 Spicy Salted Herring Sardine Recipe
It would be more correct to write - "sardine", since it is classified as sardines, not herring. But in my understanding, ivasi is still a herring. A classic salting recipe with a bouquet of fragrant spices.
Course Snacks Ideas, Special Food Dishes
Cuisine Estonian Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Passive Time 3-4 days
Servings
Ingredients
Course Snacks Ideas, Special Food Dishes
Cuisine Estonian Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Passive Time 3-4 days
Servings
Ingredients
Instructions
  1. Put all the spices in a saucepan, add salt, sugar, water
    Put all the spices in a saucepan, add salt, sugar, water
  2. Boil the brine and cool to room temperature
    Boil the brine and cool to room temperature
  3. Completely defrost the ivasi, rinse it under water. Gutting and cleaning the fish is not necessary
    Completely defrost the ivasi, rinse it under water. Gutting and cleaning the fish is not necessary
  4. Put the ivasi in a jar, pour cold brine and refrigerate for 3-4 days
    Put the ivasi in a jar, pour cold brine and refrigerate for 3-4 days
  5. We clean the finished fish from the entrails and bones, the skin of ivasi is soft, chewed, it can not be removed. But this is not necessary.
    We clean the finished fish from the entrails and bones, the skin of ivasi is soft, chewed, it can not be removed. But this is not necessary.
  6. The difference of ivasi herring from the usual one is primarily in size. The Ivasi fish is miniature, each fish weighs no more than 100-120 grams. And it's very thick, soft as butter. The skin is very thin, and small bones are not noticeable at all. Very nice!
    The difference of ivasi herring from the usual one is primarily in size. The Ivasi fish is miniature, each fish weighs no more than 100-120 grams. And it's very thick, soft as butter. The skin is very thin, and small bones are not noticeable at all. Very nice!
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