Iwasi herring. Recipes for preparing spicy salting, in the oven, canned food, grilled, steamed, lightly salted, marinated

Publication in the group: Fish and seafood dishes

Ivasi “under a fur coat” - the most popular Slavic dish - still decorates holiday tables, and the herring itself remains desirable in the everyday diet of almost every Russian family. Recipes and peculiarities of preparing fish, preserved from the last century, have been supplemented with new ingredients, and today few people remember the mistake made in the USSR, because iwasi is not a herring at all, but a sardine from the herring family.

Salads with canned iwasi

• Boil potatoes and chicken eggs and cool, then cut into small cubes. Break the canned Iwashi sardine into large pieces. Peel the apple and grate on a coarse grater. Grate the cheese too.
• Chop most of the walnuts, leaving 4-5 whole for decoration. Lay the salad in layers in a special round form. First potatoes, then salt and mayonnaise. Then ivashi, grated apple and eggs. Lightly salt again and soak in mayonnaise. Top with grated cheese, chopped walnuts and whole kernels.
• Carefully remove the mold and decorate the plate with lettuce or mint leaves.

The availability of budget products allows you to prepare a salad with canned fish. Now you can buy them in most stores without any problems. The fish appetizer turns out to be very tasty and you can prepare many different dishes. The most delicious of them is the well-known Mimosa.

These salads will be like a lifesaver for very busy people. The preparation process does not take much time to take its rightful place on the table among other salads.

The content of canned fish in the proposed snacks goes well with other ingredients. For a family dinner, these are the most suitable recipes. If you can, garnish your salads with edible vegetables or fruits.

Appearance

The name "Iwashi" was given to the fish by the Japanese. In the language of the Land of the Rising Sun, “ma-iwasi” is translated as “sardine.”

Iwashi has a narrow body. The dorsal fin has from 17 to 21 soft rays. At the base of the caudal fin you can see wing-shaped scales, which are a characteristic feature of all herrings.

The back of the iwasi, the photo of which is presented here, is colored greenish-olive, the sides are silvery-white. The end of the snout, as well as the back of the caudal fin, are black. The fish has numerous dark spots on the sides of its body, and light spots underneath them. The maximum lifespan of fish is 8 years. Now you know what iwashi is.

Salad from "Ivasi"

Ingredients:

• 1 can of Ivasi canned food (in oil or own juice)
• 3 boiled potatoes in their jackets
• 3 hard-boiled eggs
• 1 apple
• 1/2 raw onion
• mayonnaise provencal
• black pepper

Preparation:

1. A very tasty and satisfying nostalgic winter fish salad made from Ivasi herring canned in its own juice.
2. Unfortunately, now it is almost impossible to reproduce it in the same composition due to the lack of Ivasi in stores, so we have to replace them with canned saury or sardine.
3. Peel the boiled eggs and potatoes, cut them into small cubes.
4. Mash the canned fish, first draining the juice (or oil).
5. Wash the apple, grate it on a coarse (“beet”) grater; you don’t have to remove the skin.
6. Chop the onion very finely
7. Place all ingredients in a salad bowl, add mayonnaise, pepper generously and mix gently.

Useful properties of herring

The Far Eastern sardine Iwashi is very beneficial for the human body due to its high content of beneficial microelements, but there is a group of people who should not overuse dishes made from this herring. These are patients with gastritis, stomach ulcers, liver and kidney diseases. There are no restrictions for others. Advantages of fish:

1. This is a fatty type of sardine. But you shouldn't take this negatively. Fish oil is very beneficial for humans; it contains many polyunsaturated acids: omega 3 and omega 6, which allow the body to function fully and prevent the development of cancer.
2. Calcium in fish strengthens bones, nails, and hair.
3. Antioxidants will help maintain youth.
4. Regular consumption of this type of sardine reduces the risk of cardiovascular diseases.
5. It is recommended to add fish to the menu for pregnant women and mothers. Fish oil promotes milk formation and reduces the risk of postpartum depression. For the unborn child, this is the key to good development of the nervous system, coordination of movements, and vision.
6. Nicotinic acid improves the functioning of the nervous system.
7. Fish oil boosts the immune system. Doctors advise drinking it during infectious diseases.

Salad with canned fish “Russula”

The recipe for this salad is original and is made from raw vegetables to be very healthy.

Ingredients:

• Large beets - 1 pc.
• Fresh carrots - 2 pcs.
• Onion - 1 pc.
• Canned fish in oil - 1 can
• Mayonnaise - to taste

Preparation:

1. Peel all vegetables and grate individually on a coarse grater.
2. Peel the onion and finely chop it.
3. Open the canned food to mash the fish with a fork.
4. Form the salad in layers so that each layer is coated with mayonnaise.
5. 1st layer - beets.
6. 2 - layer - carrots.
7. 3rd layer - onion.
8. 4th layer - canned fish.
9. You can repeat all layers 2 times. It all depends on the area of ​​the layers being created.
10. Complete the salad with beets and mayonnaise.

The recipe has good reviews and many people like it.

Proper storage conditions

It is important not only to properly salt, but also to properly store the finished product. Shelf life depends on the degree and method of salting, as well as temperature conditions.

It is recommended to store wet salted fish only in brine for no longer than a month at 6-8 degrees. The brine will protect the product from oxidation and chapping. But the longer the fish is in an aggressive salty environment, the worse the taste of the product will become. Without brine, fish can be stored in the refrigerator for no more than 2-3 days.

Dried salted fish – taranka – can be stored for the longest time. It is wrapped in thick paper (not newspaper) and placed in a cool, dry place.

Salad with canned fish, corn and eggs

Ingredients:

• 4 eggs;
• 1 onion;
• 1 can of canned saury in oil or other fish (240 g);
• 150–200 g canned corn;
• salt - to taste;
• black pepper - to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

1. Boil the eggs hard for 10 minutes. Cool, cut into small pieces or grate on a coarse grater. Chop the onion. Mash the canned food with a fork.
2. Place everything in a salad bowl along with the corn. Salt, pepper and season with mayonnaise.

Dry spiced herring

Using the technology described below, you get a very tasty fish that goes well with boiled potatoes. Such an appetizer can not only add variety to the daily menu, but also decorate any feast. To prepare it you will need:

• 10 kilos of fresh frozen iwasi.
• 35 grams of sugar.
• 5 g each of black and red pepper.
• 2 grams of cinnamon.
• 30 g coriander.
• 3 grams of cumin.
• 1450 g coarse salt.
• 10 grams of allspice.
• 1 g each of cloves and bay leaf.
• 8 grams of anise.
• 1 g mustard seed.

Salting iwasi is a rather troublesome task that takes quite a lot of time. First of all, you need to prepare the fish. It is defrosted, cleaned, and freed from the entrails, head and tail. Carcasses prepared in this way are rubbed with a mixture of spices, placed in a bag, pressed down with pressure and sent to the refrigerator shelf for two days.

Canned Iwashi Salad with Rice

What is so wonderful about this dish? First of all, its composition. It includes rice, egg, canned fish, as well as mayonnaise or sour cream, onions (onions and greens), parsley and even, if desired, lettuce. All these products are healthy, satisfying and, most importantly, inexpensive. Even with a small family budget, the housewife can pamper her family with a tasty and appetizing dish.

Another advantage of a salad with rice, eggs, and canned fish is the speed of its preparation. All manipulations of boiling rice and eggs, cutting food will take no more than 40 minutes. This dish will save the hostess at the moment when guests unexpectedly arrive or there is no time to prepare a full meal. In addition, all salad ingredients are available in almost every home.

Salad composition (for 5 servings)

To prepare this delicate dish you will need the following ingredients:

• jar of canned fish Iwashi:
• rice (boiled) - 1 faceted glass;
• eggs - 5 pcs.;
• green onions and parsley - to taste;
• onion - 1 small head;
• medium-sized boiled carrots - 1 pc.;
• mayonnaise or sour cream for dressing - 80-100 g;
• green peas for decoration (you can use corn).

Advice:

• Carrots, eggs and rice can be boiled in advance.
• To prepare 1 tbsp. Boiled rice will require a little less than half a glass of raw cereal. You can not boil the carrots, but fry them in vegetable oil, after grating them on a coarse grater.
• For this salad, you can use any canned fish in oil, starting with sardinella or horse mackerel and ending with tuna, salmon or trout. In any case, the dish will be tender and the taste will be wonderful. If desired, each housewife can add her own twist to such a salad - add an apple, olives or small salty croutons. In this matter, imagination is limitless.

Canned fish salad with rice recipe:

There are two options for preparing this dish.

In the first option, all the ingredients included in the salad: rice, eggs, canned fish and other products are carefully placed in layers in the following sequence:

• 1st layer - canned fish, mashed with a fork until smooth;
• 2nd layer - finely chopped or chopped onion in a blender;
• 3rd layer - crumbly boiled rice, washed in several waters;
• 4th layer - carrots, pre-boiled or fried in vegetable oil;
• 5th layer - finely chopped or grated eggs;
• The top layer is chopped herbs and green peas as decoration;

Each layer must be coated with mayonnaise. A salad with rice, eggs, canned fish must stand for some time in a cold place and soak

The second option for preparing this salad is as follows: all prepared ingredients are simply mixed with each other and laid out on a dish. Excellent taste is guaranteed regardless of the cooking option chosen. You can use the salad prepared according to the second option for sandwiches based on croutons. Fish mixture with egg and rice is spread on toasted bread. A tasty, quick and satisfying salad that will become a regular dish on the table!

Salad with canned fish, potatoes, carrots and pickles

Ingredients:

• 3 eggs;
• 2-3 potatoes;
• 1 carrot;
• 2 pickled cucumbers;
• 1 onion;
• 1 can of sprat or other canned fish in oil (200–250 g);
• mayonnaise - to taste.

Preparation

1. Boil hard-boiled eggs for 10 minutes, potatoes and carrots until tender. Grate the whites, boiled vegetables and cucumbers on a coarse grater, and grate the yolks on a fine grater. Cut the onion into small pieces. Mash the fish with a fork.
2. Place potatoes, fish and onions, cucumbers, squirrels, and carrots in a salad bowl in layers. Lubricate each layer with mayonnaise or make a mesh out of it. Sprinkle grated yolks on top.

Canned ivashi salad with potatoes and pickles and eggs

I assure you, this salad with canned food and pickles will not leave anyone indifferent. Really very tasty. Perfect for weekends, holidays, and even weekdays. Elementary products can always be quickly found and you will get such a miracle salad. Mayonnaise, sour cream, or yogurt are suitable as a dressing. Try it!

Ingredients:

• 1 can of any canned fish (natural or in oil)
• 3 potatoes
• 1 carrot
• 1 red onion
• 3-4 eggs
• 2-3 pickled or pickled cucumbers
• 100 g hard cheese
• Mayonnaise, yogurt, sour cream
• Salt and pepper to taste
• Greens for decoration

How to prepare a salad with canned food and pickles:

1. Boil potatoes, carrots, eggs and grate everything separately on a coarse grater.
2. Mash the fish with a fork, remove the bones (if any)
3. Chop the onion very finely, and also finely chop or grate the cucumbers.
4. We lay out the salad in layers in the following order (coating them with mayonnaise...):

• Potato
• Fish
• Onion
• cucumbers
• Carrot
• Eggs
• Cheese (optional, by the way)

Decorate with greens. As for salt and pepper, it's at your discretion. Let the salad soak a little.

Salad with canned food and pickles is ready! Bon appetit everyone!

How to cook fresh herring

If you suddenly decide to buy fresh... You can, firstly, salt it. You can make spicy salted herring, put cloves, pepper, and various spices in it. Soviet recipes have been preserved - there is no difficulty in this.

They also fry herring. The Japanese and all Asians in general love to fry herring and sardines. But keep in mind that when frying, herring gives off a specific smell that not everyone likes. In general, this is typical for many types of fish; for example, when frying flounder, this smell also appears.

Read more about how to fry flounder and remove the specific smell here >>

But I think that iwasi will be in demand as canned food, preserves, and in salted form. Still, fried herring is very unusual for us.

Salad with canned fish, mushrooms and cheese

Ingredients:

• 2 eggs;
• 60–70 g hard cheese;
• 100 g canned tuna in oil or other fish;
• 100 g champignons;
• 1 small onion;
• 1 small carrot;
• 2–3 tablespoons of vegetable oil;
• salt - to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

1. Boil the eggs hard for 10 minutes. Cool and cut into small pieces. Grate the cheese on a fine grater. Mash the fish with a fork. Cut mushrooms and onions into small pieces. Grate the carrots on a fine or medium grater.
2. Heat half the oil in a frying pan over medium heat. Fry the champignons for 7-10 minutes, add a little salt and place on a plate. Add the remaining oil and brown the carrots and onions for 4-5 minutes and lightly salt. Cool.
3. Place mushrooms, fish, carrots and onions and eggs in a salad bowl. Lubricate each layer with mayonnaise. Sprinkle cheese on top.

Canned Iwasi Salad with Potatoes

The recipe for a classic version of fish and potato salad is very simple and affordable. It is one of the quick dishes, so it is often prepared in situations where you need to quickly and, most importantly, deliciously feed your family or guests. Any canned fish in its own juice or oil will do.

Required ingredients:

• boiled potatoes,
• canned fish,
• canned green peas,
• onion,
• vegetable oil,
• mayonnaise, herbs to taste.

Recipe:

1. Half a kilo of boiled potatoes and a head of onion are cut into medium and small cubes.
2. Drain the liquid from the jar of peas and add it to the potatoes and onions.
3. Canned fish are opened, bones are removed, and kneaded without draining the oil or juice. Fish is added to the rest of the ingredients.
4. The salad is seasoned with vegetable oil, mayonnaise or herbs to taste. The classic canned fish salad with potatoes is ready.

Fishing

According to the head of the Federal Fisheries Agency of Russia, Ilya Shestakov, the departmental research vessel conducted special scientific research. The results obtained make it possible to provide fishermen with information about the industrial accumulation of willow and mackerel.

Herring fishing was previously prohibited due to the depletion of the population, but the situation has now improved. According to Rosrybolovstvo, large shoals of Iwasi are observed everywhere, including in the Kuril Islands area.

Iwasi salad canned mimosa

Mimosa salad is the most famous canned fish salad. Due to its pleasant taste and lightness, this dish has many fans; it is even included in the menu by lovers of proper nutrition. We have selected 10 different options for this magnificent salad.

This salad got its name for its beautiful appearance, reminiscent of a spring mimosa. The salad is not only bright, but very tasty and satisfying.

Cooking time: 50 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Canned fish 1 can
• Table milk mayonnaise 200 ml.
• Chicken egg 4 pcs.
• Potatoes 3 pcs.
• Onion 1 pc.
• Carrots 2 pcs.
• Salt to taste

Classic recipe for Mimosa salad with canned fish:

1. Wash the potatoes and carrots, place them in a saucepan, cover with water and cook until tender.
2. Cool the vegetables and peel them.
3. Grate the vegetables on a coarse grater.
4. Remove the skins from the onions and finely chop.
5. Hard-boil the eggs and remove the shells. Separate the whites from the yolks. Grate the whites on a fine grater.
6. Mash the yolks with a fork.
7. Mash the canned fish directly in the jar with a fork until a homogeneous paste forms.
8. The salad is laid out in layers. First a layer of fish. Next are the whites, grated carrots, onions, then potatoes. Coat each layer with mayonnaise. Sprinkle chopped yolk on top of the salad. Mimosa salad turns out incredibly tasty.

Bon appetit!

Recipe for delicious lightly salted whole herring in brine

As a rule, homemade salting always turns out tastier than store-bought ones, since you can choose the composition and amount of spices yourself. This is a recipe for pickling in spicy brine and I recommend trying to make it on the eve of the holiday 2-3 days in advance so that it has time to salt and turns out delicious.

For a spicy marinade per 1 liter of water you will need:

• Salt – 3 tbsp. l.,
• Sugar – 1 tbsp. l.,
• Coriander beans - half a teaspoon,
• Laurel lith – 1 pc.,
• Black peppercorns 4-5 pcs.,
• Allspice peas – 4-5 pcs.,
• Cloves – 1 pc.

Delicious recipe! Eggplant with beef recipe with photos step by step

How to do

Defrost freshly frozen fish gradually at room temperature or on the bottom shelf of the refrigerator. Afterwards, we rinse and place the whole thing, without gutting, into a spacious container or container.

Prepare the brine. But first we determine the amount of brine needed. To do this, fill the fish in the container with water so that it completely covers the carcasses. And then we drain it and use this water to prepare the brine. Add salt, sugar and chopped spices to the water.

Pour the brine into a saucepan, put it on the stove, bring to a boil and boil for 3 minutes from the moment it boils. Then cool the brine and only pour the well-cooled brine into the herring in the container.

To prevent the fish from floating to the top, we press it down with a cutting board (pressure), and then close it with a lid. Leave the container in a cool place for 3 days. After just 2 days you can try the herring; it will turn out lightly salted.

Canned Iwasi Salad with Egg

Ingredients:

• 3 eggs;
• 100 g rice;
• 2–3 onions;
• 1 tablespoon vegetable oil;
• 1 can of canned pink salmon in oil or other fish (240 g);
• salt - to taste;
• black pepper - to taste;
• mayonnaise - to taste.

Salad with canned fish, rice, egg and onion:

1. Boil hard-boiled eggs for 10 minutes, and boil rice until cooked.
2. Grate the eggs on a coarse or medium grater or chop with a knife. Cut the onion into small pieces. Fry for 3-5 minutes in a frying pan with oil over medium heat. Cool afterwards. Mash the fish with a fork.
3. Place everything in a bowl. Salt, pepper and season with mayonnaise.

Canned Iwasi Salad with Corn

Canned fish and corn make a real holiday salad. It’s not a shame to treat guests like this, and even eat it yourself.

We use the following products:

• 2 cans of canned pink salmon
• Can of canned corn
• 5 pre-boiled eggs
• 2/3 cup mayonnaise
• Medium onion
• 1 clove of garlic
• Bunch of greenery

Canned fish salad with corn:

Shake the pink salmon out of the jar and mash it with a fork along with the liquid. Add finely chopped eggs, diced onion and corn. We make a dressing from mayonnaise, crushed garlic and chopped herbs. Dress the salad and decorate with sprigs of parsley and dill on top

Canned iwasi salad with rice and cucumbers

Fresh cucumber has been added to the usual list of ingredients for a salad with canned fish, and the dressing is also unusual and piquant. The taste of the salad “sounds” new.

Ingredients:

• 1 jar of canned saury or herring, sardines
• 1 medium cucumber
• 1 cup boiled rice (half a cup raw)
• 3-4 hard-boiled eggs
• 1 medium red onion (white)
• dill, parsley (or cilantro)

Refueling:

• 4-5 tbsp. spoons of sour cream
• 1 tbsp. spoons of lemon juice
• 1 tbsp. spoon of soy sauce
• 1 tbsp. spoon of olive oil (sunflower)
• salt pepper

Cooking method

Having set the eggs and rice to cook, let's make the dressing. Chop the onion into medium cubes, add lemon juice, soy sauce, vegetable oil, and mix.

Place the finished rice, washed with cold water, in a bowl, add saury mashed with a fork, coarsely grated eggs and cucumber, as well as pickled onions and chopped herbs, pepper and salt.

Stir, season with sour cream to taste.

We can place the salad on a flat plate with green lettuce leaves; the original way is to serve it in portions in iceberg lettuce leaves, or even in a regular salad bowl, garnishing it with, for example, cucumber slices and herbs.