Salted herring milk recipes. Herring milk: benefits and harm for the human body

How to dry pickle herring?

This is easy to do even for novice housewives and cooks. Dry-salted fish has a special taste - it is similar to the dried version, turning out to be somewhat dry, but acquiring a pronounced flavor. This is a way to pickle herring without brine, which is considered by many to be simpler than recipes that involve preparing a marinade.

Ingredients

The following products will be required:

Fresh frozen herring – 1 pc.;
Salt – 1 tbsp. l. (the more quantity of this ingredient you use, the saltier the product will be, so be guided by your taste);
Sugar – 1 tsp;
Mix of spices (coriander, dried dill, allspice and black pepper) – 10 g;
Bay leaf – 2 pcs.

Cooking steps

Perform the following procedure:

Thaw the whole fish, then rinse it well and then dry it with a towel. You should not gut it, or remove the head either - it will be salted whole better and tastier, it will be softer, and will not become chapped;
The product must be placed in a bag, mix spices, sugar, salt, and rub the resulting mixture onto the fish;
To pickle herring in a simple dry way, place a bay leaf in a bag, twist the first one so that it fits tightly to the herring;
Place it in the refrigerator, where it should stay for 3 days. Turn it over periodically so that it is better saturated with spices;
When the fish is salted, it should be rinsed under cold running water to remove any remaining spices;
Now it can be cut up, the head removed, cut into pieces and eaten.

If you have chosen this method of salting whole herring and want to cook several fish at once, it is advisable to use a separate bag for each of them. This way each of them will be salted evenly. By the way, this is also a good way to salt lard.

Contraindications and harm

In addition to the benefits, there are a number of contraindications to the use of this product:

Pregnant women should not get carried away with the seminal glands;
It is recommended to exclude the product from the diet if there are diseases of the liver, gall bladder and urinary system;
It is forbidden to consume both milk and herring in general for gastritis, stomach and duodenal ulcers;
Contraindications include diseases such as diabetes, atherosclerosis, migraine, and a tendency to swelling.

Important! If you accidentally oversalted the herring glands, you should not eat them - soak them in water for about 30–40 minutes and only then serve.

Beware of harm

And yet, with all the obvious advantages of herring milk, you should not abuse them, otherwise harm from them is inevitable.
Due to the same high calorie content, it is not a good idea for overweight people to rely on them. In addition, herring milk, as well as the fish itself, can cause food allergies. Therefore, this product is contraindicated for children under 3 years of age; for them, its harm and benefit are incomparable. Individual intolerance to it is also possible.

How to pickle herring with mustard?

The fish will acquire an appropriate spicy flavor. It also attracts connoisseurs of bright taste because it is not often processed in this way, which makes it more attractive to lovers of the unusual.

Ingredients

Their list is as follows:

Fresh frozen herring – 2 pcs.;
Salt – 20 g;
Mustard – 1.5 tsp;
Dijon mustard – 1.5 tsp;
Vegetable oil – 50 ml;
Sugar – 1 tsp;
Lemon juice – 0.5 tbsp. l.;
Water – 700 ml.

Cooking steps

Here's how to deliciously pickle herring with mustard:

Defrost and wash the fish;
Remove tail, head, entrails;
Mill them, removing the backbone, bones, peel;
Place the product in a glass, enamel or ceramic pan, fill with water;
Add salt to the ingredients, stir well until it dissolves. Check the water level - it should cover the herring;
It should be left in the resulting solution for a couple of hours, placing the container in the refrigerator;
Combine two types of mustard, lemon juice, butter, sugar in a separate bowl, mix all ingredients well until the mixture becomes homogeneous;
After 2 hours, remove the main component from the refrigerator, drain the brine, rinse it, and allow excess liquid to drain using a colander;
Cut the fillet into pieces, pour the resulting mustard marinade;
Place the container with the dish back into the refrigerator. It will take 6-8 hours for it to marinate well;
It is recommended to serve it cold.

All the recipes given for how to pickle herring at home are excellent ways to prepare this product, which we love very much in our country. To suit your taste, you can adjust them if desired, changing the amount of certain spices and additional ingredients.

How to cut a herring

When cutting fish yourself, you should not be afraid of getting dirty, since this procedure does not take so much time and is not as complicated as it seems at first glance. Before you get to the milk, you need to go through several more important steps, adhering to the following recommendations:

You need to cut on a board, and for greater convenience you can cover it with a special cling film, which will greatly facilitate the final cleaning.
An incision is carefully made on the abdomen, then the milk is smoothly removed and all remaining entrails are removed.
The next step is to get rid of the head, after which the resulting carcass must be thoroughly washed in warm water, removing all films and remaining entrails. It is also recommended to remove the cling film along with all excess waste.
Next, the back is cut lengthwise, simultaneously eliminating the fins.
We get rid of the skin, always starting from the head part. This is done extremely simply: it is hooked and pulled towards the tail section.
From the tail side, both halves of the carcass are pulled together in different directions.
Small bones, which can be felt quite easily with your hands, are removed from almost finished meat.

Contraindications

If used improperly, herring milk can cause significant harm to health. First of all, you should consult your doctor for individual contraindications before including the product in your daily diet.

Experts have identified several negative aspects of using the product in food.

Due to its high calorie content and high fat content, milk is not recommended for people with excess body weight or obesity. You should not include meat in the diet menu, or include it, but in very small quantities. High salt content in milk threatens to worsen the general condition of people with gout, as well as a tendency to edema. However, there is a way in which you can reduce this saltiness of the product - simply soak it in milk/strong tea. The allergenic composition is not suitable for use by women during breastfeeding, children under 3 years of age, and people with individual intolerance to specific components

Symptoms of an allergic reaction: rash, redness, itching, swelling of the throat, headache. Doctors advise patients with the following diagnoses to include herring milk with caution: gastritis, kidney disease, liver disease, atherosclerosis, hypertension.

Harm of herring milk and contraindications

Unfortunately, not everyone can enjoy a product with beneficial properties: it is important to know the list of contraindications when consuming herring milk can be harmful:

Individual intolerance with the risk of allergic reactions to the product.
Diseases of the kidneys, liver and gastritis.
Swelling problems. The product can be consumed in small quantities after pre-soaking it in milk or iced tea.
Restrictions also apply to children, nursing mothers and people on a low-fat diet.

Soup “Shirako”

Category: Broths and soups Hot soups Other soups

If you decide to search the Internet for the most terrible soups in the world, then, among others, the search engine will give you the Japanese soup Shirako (literally translated “white children”). Why was a very healthy soup called terrible? Only because it is prepared from fish milk. And the compilers of the “terrifying” ratings write that fish sperm soup is just a nightmare! Do you think so too? Then this recipe is not for you. I have a very positive attitude towards milk and did not experience any horror in front of Shirako. I scoured the internet, but I still couldn’t find a recipe for this soup. Collecting bit by bit information about this soup, I finally prepared it. Now Povarenok is the first Russian-language culinary site that contains a recipe for the Japanese Shirako soup. Well, are you ready to look at one of the most terrible soups?

Recipe for “Herring with mustard sauce in Old Russian style”:

It's so simple that step-by-step photos are not required. Fillet the herring and cut the onion into half rings. Place in a container. Place chopped milk, mustard, and vegetable oil in a blender bowl. Punch until smooth. Add vinegar and stir. This is “Mustard Sauce”.

Here is the sauce itself in all its glory. Taste for salt. As a rule, there is no need to add salt, since the milk is salty.

Immediate delivery option. Assemble the canapés. Place onion, cut into half rings, a piece of herring fillet, and a spoonful of sauce on a piece of rye bread. Sprinkle with finely chopped green onions.

Option two. Mix herring, onions and sauce. Place in the refrigerator for at least 2 hours. Place on a plate, sprinkle with green onions and serve. The sauce is an excellent dressing for vinaigrette with herring, potato salads with sprat, anchovy, etc. It is very tasty to pour it over boiled potatoes, which are served as a side dish with herring. Enjoy your meal!

This recipe is part of the “Cooking Together – Culinary Week” campaign. Discussion of cooking on the forum – https://forum.povarenok.ru/viewtopic.php?f=34&t=6579

How to pickle herring with lemon?

How to pickle herring with lemon

Citrus fruit is the main ingredient in the marinade in which the fish will be salted. It will acquire a pleasant taste and aroma that will be appreciated by even the most demanding gourmets.

Ingredients

The products you will need are:

Fresh frozen herring – 1 pc.;
Salt (it is recommended to use sea salt, but regular salt will do) – 20 g;
Lemon – 1 pc.;
Allspice peas – 3-4 pcs.;
Sugar – 1 tsp;
Water – 500 ml;
Bay leaf – 3-4 pcs.;
Vinegar (optional) – 1 tbsp. l.

Cooking steps

Follow these simple steps:

Thaw the fish, rinse it;
It is better not to cook it entirely according to this recipe. It is advisable to fillet it, remove the bones and peel, but the fillet does not have to be cut into pieces - it is at your discretion;
To prepare the brine, pour water into a saucepan, place bay leaf, pepper, sugar, salt in it;
When the water boils, mix the marinade ingredients so that the salt is completely dissolved and the water absorbs the taste and smell of the spices;
Pour boiling water over the lemon, cut it in half;
Mash one half of the citrus fruit. This will allow you to squeeze out the maximum amount of juice from it. Add the resulting liquid to the marinade;
Cut the second half of the lemon into slices (rings or bars), add them to the brine;
If desired, add a little vinegar to the marinade - to make the herring tasty, the recipe allows you to pickle it with the addition of this component;
Place the herring in it or move all the components into another container (for example, into a jar);
After half an hour or an hour (when the marinade has cooled), place the container with the dish in the refrigerator;
After a day, the dish is ready for you to enjoy. If you like lightly salted herring, you can eat it after 10-12 hours.

How to pickle?

The best recipes for herring under a fur coat
Fresh pink salmon milk belongs to the category of products that cannot be stored for long periods of time.

To increase shelf life, milk can be salted or pickled.

For people with gastrointestinal diseases, it is better to use a pickling recipe. To prepare the marinade, vinegar and hot spices are used - these ingredients irritate the stomach and are strictly contraindicated for gastritis, ulcers or malignant neoplasms.

The recipe for pickling pink salmon milk is very simple. The necessary products are available in every home.

Ingredients:

milt of a male pink salmon – 850 grams;
desalted water – one liter;
low-fat milk - half a glass;
kitchen salt – 40 grams;
sugar - twenty grams;
cloves, allspice, bay leaf and white root, cilantro and basil, horseradish root - to taste.

Preparing the brine:

pour water into a saucepan and bring to a boil;
dissolve salt, sugar;
add cloves, pepper, bay leaf, and other spices;
cool the brine with spices to a temperature of 40°C;
Grind the horseradish root on a fine grater or in a blender and put it in the brine;
pour the prepared brine into a saucepan or small wooden oak barrel;
Blanch the milk in boiling salted water for one minute, cool in air and place in brine.

For lovers of dried fish as a separate dish or snack, it is suggested to salt the milt of male pink salmon according to the following recipe:

We clean the pink salmon milk from any remaining mucus, then blanch it for one minute in salted boiling water;
cooled, cut into separate pieces about ten centimeters in size and sprinkle with fine salt;
put in a saucepan or small clay pot and place in a cool place.

Do not cover a pot or pan with a lid - this may cause an unpleasant odor.

Pink salmon milk prepared according to this recipe resembles pieces of dried fish, they have an excellent taste and aroma.

How to use it correctly?

Most housewives throw away the milk when cutting herring, because they don’t even suspect that delicious dishes can be prepared from this part. They can, for example, be fried in batter, added to salads, or used as a filling in pies and fish burgers. Scandinavian cuisine even replaces fresh herring fillets with milk. They make delicious aromatic soups, especially Finnish soup.

In principle, milk is considered an excellent cold snack. They are also used to prepare pates and sauces. It is enough to mix them with carrots, eggs, butter, spices, and beat it all in a blender. This nutritious mass is infused in the refrigerator and then spread on hot or cold sandwiches.

Composition and beneficial properties

The fish itself, like herring milk, the benefits and harms of which are presented below, are quite easily absorbed by the human body. In addition, fish meat is practically the main source of protein, phosphorus, iodine, zinc, fluorine and other elements necessary for the body. It is worth considering that 100 grams of fish contains more than half of the daily protein requirement.

With regular consumption of herring in the body, the content of so-called good cholesterol, that is, high-density lipoproteins, will significantly increase. This will reduce the likelihood of the occurrence and development of diseases associated with the cardiovascular system, as well as atherosclerosis.

Composition and calorie content of herring milk

This fish organ contains a large amount of calories (143 kcal per 100 g).

The proteins included in the product contain amino acids essential for the human body.

Fish testes contain so many Omega-3 fatty acids that they can only be compared with fish oil. Omega-3 brings invaluable benefits to the heart and blood vessels, which is why milk is excellent for inclusion in the diet of athletes.

Milk is also a source of vitamins:

A;
E;
C;
D;
PP;
Group B.

Casserole Fisherman's casserole

Category:Hot dishes Fish and seafood dishes Hot dishes made from fish by-products

Summer is still a long way off, and so is fishing. And how I love fishing!.. Well, I love all kinds of fish, like a true Cossack woman. Therefore, while we don’t have ours, we head to the market for fresh ones. Or rather, my husband stomped - we divide the responsibilities in half ... "And the old man caught a fish" ... That is, he bought carp, but not ordinary carp, but with milk (but I thought it was with caviar :)) I fried the fish, but I wanted it with milk, in relation to homemade kitchen, prepare a “casserole,” as my husband puts it. This is when you cook baked potatoes in a campfire in nature, and then in a smoked frying pan you make a delicious roast from it, milk, and whatever you didn’t forget at home. Intrigue... Come with me, let's cook this joy at home, in the kitchen. PS Those who don't like milk can replace them with fresh fish caviar or fillet.

Interesting Facts

7 ways to quickly and tasty pickle pink salmon at home

Milk has been consumed as food for about 1000 years. It is interesting that when a bear catches a fish, it first consumes the eggs and milk—the most nutritious parts of the fish. The habits of predators led man to understand the value of the product. This hypothesis was confirmed by the medieval healer Amirdovlat Amasiatsi. He argued that some of the healing properties of drugs were discovered by animals. The ability of animals to be healed using herbs, roots and berries was noted... There is a high probability that the bear’s addiction is an indicator of the benefits and quality of the milk.

Scientists have proven the positive effect of high-quality nucleotides found in chum salmon milk on age-related skin changes.

Having studied all the characteristics of the product, the United States joined the connoisseurs of milk. They took the issue seriously and use them in cosmetology and healthy nutrition, and use them as a complete nutritional supplement. The effectiveness and popularity of milk is covered in all foreign media.

Consumer Opinions

Each person has his own opinion about what herring milk is and why it is needed. The benefits and harms from them, according to consumers, for the human body are not proportional.

Some people claim that regular consumption of milk can cause worms, lice and other unpleasant diseases. Although, if the quality of the fish is high, then its milk can be used as a food product.

Others talk only about the benefits and recommend soaking the milk in milk or eating it together with green onions, which will further saturate the body with essential vitamins.

Eating

There are some nuances in consuming herring milt that you need to know in order to avoid troubles with your health.

Milk should not be eaten raw. This can cause severe poisoning from microorganisms in the product. Read more in section 9.1 Worms in herring milk.

The answer is clear - you can. You just need to take a few points into account.

Firstly, the herring must be very well salted.
Secondly, the manufacturer of the product must be well-known and have a good reputation.
Thirdly, there is no need to buy herring from private owners, since you cannot guarantee that the technological process is followed.
Fourthly, if you prepare salted herring at home, then it is better to gut the carcasses and salt the milk separately.

In order to diversify the dog's diet, once a week you can give them herring milk as a treat. A condition must be observed - the milk must first be scalded or boiled (in no case should it be given raw, or fried, smoked or salted).

The chemical composition of milk promotes good digestion and improves the condition of the skin and coat of pets.

Restrictions may apply to those dog breeds that are prone to allergic reactions. You can find out if your dog can eat testes from your veterinarian.

How to pickle herring with vinegar and onions?

How to pickle herring with vinegar and onions

Often these products are added to the fish after salting - when serving. But, if you add them right away, the seafood will be saturated with their smell and will receive a spicy, but very interesting, pronounced taste. Prepared according to this recipe, herring can be used as a delicious addition to a side dish or as an ingredient in other dishes. Another advantage of this cooking method is that when serving it, you don’t have to do any additional steps - the dish will be immediately ready to eat. Maximum - decorate it with greenery if desired.

Ingredients

The products you will need can probably be found in your kitchen:

Fresh frozen herring – 2 pcs.;
Vinegar (6%) – 1-2 tbsp. l.;
Medium size onion – 1 pc.;
Salt – 2 tbsp. l.;
Vegetable oil – 50 ml;
Allspice peas;
Bay leaf – 5 pcs.;
Sugar – 1 tbsp. l.

If you wish, add lemon (2 pieces) to the list of ingredients, but this is not necessary, since vinegar will provide enough acid. But if you decide not to add lemon, then its quantity can be increased to 2-3 tbsp. l.

Cooking steps

Follow this algorithm:

Thaw, rinse, gut the fish, remove the head and tail. It needs to be milled, cleared of the backbone, small bones, and peel;
Cut it into pieces, place them in a glass or ceramic bowl, laying them in an even layer;
Mix salt and sugar, pour this mixture over the seafood to pickle the herring, making sure that each piece is coated with it;
Let the ingredients sit for 4-5 hours and then rinse to remove any remaining sugar and salt;
Place the fish in a colander to drain excess liquid;
Place the herring in a jar, having previously placed a bay leaf and allspice on its bottom;
Sprinkle the ingredients with vinegar. If you also use lemon, then immediately sprinkle with lemon juice;
Pour the contents of the jar with oil, cover it with pre-cut onion rings;
Close the container with a lid and place it in the refrigerator;
After a day, the dish is ready to eat. You can continue to store it in the refrigerator for several days.

This is also a recipe for salting silver carp similar to herring, which is similar in taste and texture. Not everyone loves this variety, because it can have a specific smell and it contains a lot of bones. Thanks to vinegar and onions, these nuances are neutralized, and the dish from it will turn out tasty and aromatic. If you want to salt silver carp this way, use lemon - the pronounced smell of citrus and its sour taste will be beneficial.

What to cook from herring milk

There are many recipes for preparing dishes from this healthy product: from simple to sophisticated. Below are popular recipes for preparing the delicacy at home.

Milk in the oven

During heat treatment, all the beneficial properties of milk are preserved. If the dish is cooked in the oven, its benefits will be satiety and low calorie content.

Preparation steps:

Rinse the offal thoroughly and then leave it to soak in water for half an hour.
Remove the film from the milk, and then add salt and pepper to each piece.
Cut the onions into rings, tomatoes into cubes, and finely chop the greens. Grind the lemon zest.
Grease the mold with oil, and then lay it out in layers: first milk, then onions, tomatoes, and greens on top. Pour in grape vinegar and sprinkle with bread crumbs.
Preheat the oven to 200 oC and bake for 10 minutes.

The delicacy is served as a cold appetizer or used to make sandwiches.

Pate

A savory pate is prepared from the testes of the fish, which can be eaten for breakfast, spread on bread or croutons.

Ingredients:

0.5 kg milk;
2 carrots;
1 onion;
2 eggs;
1 tbsp. l. vinegar;
1 bunch of greens (parsley, dill or leek).
spices - to taste.

Cooking steps:

Prepare the marinade: to do this, add sugar, salt, and vinegar to 1 liter of water. Pre-clean the milk from film and veins, then pour in the marinade and keep in the refrigerator for a day.
Boil the eggs and carrots and then cut into cubes. Chop the onion and leave in vinegar for half an hour.
Add all ingredients to a blender and mix until a thick, homogeneous mass is formed. At the very end, season with spices to taste.

Important! To avoid spoilage, the pate should not be stored in the refrigerator for more than 3 days.

How to pickle herring milk at home

A simple way to pickle herring milk at home.

Before cooking you need to have:

special container;
scales;
paper towels.

Ingredients you will need:

fish milk – 150 g;
salt – 4 g;
sugar – 8 g.

Preparation:

Weigh the milk and prepare the spices according to the specified proportions.
Add salt and sugar to the container.
Rinse the glands of the fish thoroughly and wipe them with a paper towel.
Carefully cut each fish into small slices.
Place the pieces in a container, then roll them in spices.
Leave the container in the refrigerator for a day, and in the morning you can taste the dish to see if it is ready.

Serve with black bread. In this combination, the beneficial properties and taste of salted herring milk can hardly be overestimated!

How to pickle herring pieces?

How to pickle herring in pieces

This recipe will allow you to prepare fish as an appetizer or an ingredient for preparing other dishes. Are you looking for how to pickle herring overnight? You found it. It will turn out lightly salted, very delicate in taste, melting in your mouth. Having mastered this cooking method, you will refuse to purchase store-bought fish, because you yourself will be able to salt it quickly and easily at any time.

Ingredients

Prepare the following components:

Fresh frozen herring – 1 pc.;
Salt – 1-2 tbsp. l.;
Allspice – 3 pcs.;
Water – 500 ml;
Bay leaf – 2 pcs.;
Sugar – 0.5 tbsp. l.;
Peppercorns – 5 pcs.

You can add cloves (several stars), dry herbs, etc. to the list of spices to taste.

Instead of water for brine, many people use green or black tea. The tea leaves should be made not from tea bags, but from the leaves of the plant. It should turn out strong, and the tea leaves will give the finished dish a mild taste, prevent it from absorbing excessive amounts of salt, and increase the usefulness of the herring.

Cooking steps

The main ingredient is herring, which you are going to pickle, so it is important to choose it correctly. It is advisable to take a large, fatty fish so that as a result of processing it turns out even more tender and softer

Here is a step-by-step recipe on how to properly salt the product into pieces:

Remove the head, entrails (if the fish is caviar or with milk, the caviar and milk can also be salted), tail;
Rinse the product, cut it into pieces several cm wide;
Pour all the spices and sugar into boiling water, stir them, let them boil for a few seconds. If you use tea, then dissolve the ingredients in it, also first bringing the tea leaves to a boil;
Let the prepared brine cool;
To pickle herring in one day, put it in a jar;
Pour the cooled brine over the pieces of fish, close the container tightly with a lid;
Place the container in the refrigerator, where it should remain for a day.

Using this recipe, you can quickly and easily salt salmon, other types of red fish, and mackerel.

When dividing the product into pieces, it is permissible to cut it without removing the backbone and bones. But, if you want the result of salting to be a dish that you can simply put on the table and enjoy without additional manipulations - separation from bones and skin - do them right away. In this case, the process of how to pickle herring into pieces will begin with filleting and cleaning the fish:

After removing the entrails, tail, head and washing the herring, place it belly down on a cutting board;
Using your hand to press on the back, flatten the fish so that the bones separate from the meat;
Turning her over on her back, remove the bones and spine using a knife. If small bones remain, they are removed manually or using special tweezers (by the way, you can use ordinary cosmetic tweezers - very convenient);
Cut the herring in half along the spine;
Remove the skin from each fillet, cut them into pieces and continue the salting process according to the recipe.

Method number 1 - milk in vinegar

salmon milk - 600 g;
onions - 2 pieces;
vinegar - 8 tbsp. spoon;
peppercorns - 10 pieces;
salt - to taste.

First, the milk is defrosted in a warm place;
Then they are washed well with plenty of cold water and placed in a prepared container. You cannot use metal utensils, as they can lead to oxidation of milk, which can cause poisoning;
Peel, wash and cut the onion into thin rings;
Add chopped onion, vinegar, spices and salt to the container;
Pour 100 ml of water and stir;
Place the milk in a cool place for half a day and stir periodically to ensure even salting.

Technique for salting herring in brine

For preparation you need to take the following products:

Table salt – glass
Filtered water
Sugar - tablespoon

Cooking steps:

First you need to purchase fresh frozen fish, based on tips and recommendations. Then place the fish in the refrigerator on the lowest shelf and defrost naturally.
In order to get a good result, you need to leave the fish in this position for about 8 hours.
To prepare the brine, take hot water, add salt and sugar to it. Stir this solution and put on the fire; as soon as the brine begins to boil, remove from the heat and leave to brew at room temperature.
It's time to start processing the herring; to do this, you need to thoroughly wash the fish, then get rid of the gills. There is no need to remove the giblets, because whole fish cooked in brine tastes better.
Take an enamel container if you don’t have a glass one. Place the processed herring in a container, pour out the brine, cover with a suitable sized plate and place the press on the plate.
In this state, that is, at room temperature, the fish should remain for a couple of hours. After the herring has been in the brine, place the container with the fish in the refrigerator. In order for the fish to be tasty and not too salty, the carcasses and the brine must be the same in temperature.
If you do not like highly salted fish, then you can try this fish a couple of days after cooking. The longer the fish is in the brine, the stronger the brine will be.

Method No. 4 - pickled milk in a jar

salmon milk - 1 kg;
water - 1 l;
sugar - 80 gr.;
salt - 150 gr.;
spices.

Wash the milt of the moose fish well, cut it into pieces if desired and put it in a clean jar;
Next, mix sugar, salt, spices, add water and boil the marinade;
The marinade should boil for 4-6 minutes, then leave it to cool;
Pour the marinade over the milk placed in the jar, cover with a lid and leave in a cool place for three days.

As you can see, a lot of delicious dishes can be prepared using salmon milk. This part of the fish, which is usually not used, when properly prepared, not only looks beautiful on the table, but is also very tasty and healthy.

For a more beautiful presentation, milk can be decorated with slices of lemon, herbs or olives.

In my post about pickled herring, I promised to give you a recipe for preparing its milk. To be honest, at the time I had no idea what exactly I would write. It turned out that everything is not so simple. Most people simply throw away milk, whether out of prejudice or disgust. Somehow, I didn’t like fish sperm before, although I gobbled up the same fish eggs with all my might without any disgust, just give it to me. Okay, enough sentimentality, I’ll start about Leni. oh, a story about milk. First: there is no need to pre-process the spiced herring milk, unless you soak it too salty. But fresh herring must be thoroughly cleaned of bloody films, rinsed well, first in water, then in a vinegar solution (1 tablespoon per liter of water) for about five minutes. After which both need to be dried. I do this not with a towel, which will then smell like fish, and not with paper napkins, which stick to the product in shreds, but with previously prepared rags. I don’t throw away all my clothes in the trash, but carefully wash them and cut and tear them into rags of different sizes. I constantly need these pieces in my car, for painting and whitewashing, for any dirty repair work, and, among other things, for cooking. Blot a greasy frying pan, scrub until dry, wash a dirty sink first with rags, dry the meat and fish after thawing and washing, etc. I like it when things last even after their clinical death. Until the final, finishing.

Possible problems with milk

To avoid harm from using this product, you must buy it only from those sellers who have a quality certificate for the product. The appearance of the milk must correspond to the following quality indicators:

The color of herring milk is whitish with a pink tint, while the product from other adult fish is whitish milky.
The consistency on the surface is even and smooth. Mechanical damage is not allowed.
The consistency on the cut is soft, gelatinous, but not weakened.

If the product does not meet these indicators, you should not purchase or prepare anything from it.

Worms in herring milk

In accordance with the requirements of SanPiN, it is unacceptable to contain live parasites in herring. Therefore, fish are disinfected with cold, which causes the death of the worms. It is prohibited to sell herring that contains worms and their larvae in the pulp. But if they are located on the internal organs, in the abdominal cavity, in the gills, then such fish are allowed for sale.

Milk is often affected by helminths called anisakids. They are found in almost all fish. They are easy to detect - in appearance, helminths resemble a coiled spiral enclosed in a capsule.

The threat from these parasites to the human body is that, once they enter it, they can develop in the gastrointestinal tract, liver, throat, causing gastritis, inflammation, intestinal obstruction, cirrhosis, and pancreatitis. To prevent the development of anisakids, before salting or smoking, the fish must be thoroughly frozen, including the milk. The second condition is steep salting with a lot of salt.

Flat helminths (tapeworms) and ringed helminths may be present in the raw product. Prevention to prevent human infection is the same as for anisacidosis. They cannot exist in the body for a long time, do not reproduce and die after a while.

Herring milk has black dots

Most often, blackheads are caused by post-diplostomosis (ink disease). In places where larvae are laid, the parasites secrete a dark pigment. It is believed that a person is not in danger by consuming such milk. But, nevertheless, before use, the testes must be heat treated or salted.

Herring milk

Herring milk, which clearly contains benefits and harm to one degree or another, is the sperm of male fish, which includes proteins and fats valuable for the human body.

This food product is quite high in calories - 100 grams contain about 100 calories. For this reason, they are used specifically to restore strength after serious illnesses or tiring workouts in the gym.

Another point that is also worth noting is their Omega-3 fatty acid content. As you know, they play a huge role in improving the cardiovascular system, and also prevent heart attack, atherosclerosis and stroke. And glycine, which is necessarily included in milk, can stimulate brain cells.

Many experts claim that herring milk (benefits and harms, recipes, as well as interesting facts about them are provided below) can even be used as immunomodulators. Thus, if you eat milk in the very first days of a cold, then in the future the disease will not develop at all or will go away very quickly and easily. That's how strong the effect of this food product is.

What are the benefits of herring milk?

Since milt is herring sperm, many people are disdainful of eating it. However, this particular product is quite useful for both the male and female body.

For men

Herring seed glands are one of the main products that men should consume, because it helps improve sperm quality.

However, the choice of fish should be approached very carefully, since if it was grown in an unfavorable ecological environment, the effect may be the opposite, and men’s health may even worsen.

For women

The enormous benefit of herring glands for the female body is that they contain a large amount of Omega-3 acids, which make the skin firm and elastic, maintaining its health and beauty.

In general, herring milk has the following positive effects on the body of both men and women:

increase immunity;
have an anti-inflammatory effect;
promote rapid healing of ulcers and wounds;
improve the functioning of the heart and hematopoietic system;
promote cell renewal, thereby slowing down the aging process of the skin;
useful for the prevention of diseases such as stroke, atherosclerosis, heart attack.

Due to the presence of a large number of macroelements, the glands help stimulate the brain, which leads to improved memory.

Did you know? In our country, most people are prejudiced against this product, but in Finland it is equated to caviar based on its nutritional value and benefits from consumption.

Beneficial features

Oddly enough, in Russia milk is considered a delicacy. In addition to taste, a properly prepared product will have a positive effect on a person’s overall well-being.

The benefits of milk are that:

the cardiovascular system is strengthened;
high content of Omega-3 fatty acids prevents heart attack, stroke, atherosclerosis, thromboembolism;
the walls of blood vessels become thicker;
the risk of formation of cholesterol plaques is reduced;
the skeletal system is strengthened, including teeth and nails;
the musculoskeletal system is improved;
in winter, vitamin D deficiency is compensated;
due to the high percentage of phosphorus, memory and concentration improve;
the functioning of the thyroid gland is regulated;
the functioning of the endocrine system is improved;
brain function is stimulated;
the functioning of brain cells is supported;

the beneficial effect on vision is due to the vitamin A present in milk;
potency and sperm quality improves;
blood composition is regulated;
sugar levels are normalized;
there is a restorative effect after illness, fatigue, heavy physical exertion;
immunity is strengthened;
protective functions are launched to combat viruses and infections;
soothing properties are noted: milk helps with depression, anxiety, stress;
mild headaches are cured;

women experience relief during menopause;
the condition of the skin and hair improves;
has an anti-inflammatory effect;
regeneration of skin tissue, cuts, wounds is accelerated;
the functioning of the hematopoietic system is improved;
normal cell renewal is ensured;
rejuvenating properties are observed.

Herring caviar - benefits and harm

Herring caviar is a product that is distinguished not only by its bright taste, but also by its beneficial effects on the body. Herring caviar is gaining popularity every year. It is not surprising, because it is available to every person. Don't be surprised by its popularity on our table.

What are the benefits of herring caviar?

skin regeneration occurs;
blood pressure normalizes;
hemoglobin and red blood cell levels increase;
aging processes slow down;
The body's protective functions increase.

The benefits of herring caviar are enormous, compared to the possible harm from its consumption. Omega-3 fatty acids included in its composition are necessary for good heart function and blood vessels. Caviar is very useful for people in a state of depression and chronic fatigue. It is recommended for consumption by people with thyroid diseases.

Pregnant women must include this product in their diet for the proper formation of the brain of their unborn child.

In cosmetology, caviar has also not been ignored. Masks made on its basis have a rejuvenating, smoothing and tightening effect.

But do not forget about the possible dangers that herring caviar poses. This product is a strong allergen.

If there are big herring lovers among us, then this recipe will definitely interest you. For example, I really love herring, so I often buy it and serve it to my family with boiled jacket potatoes or make one of the most delicious salads in the WORLD - this. The only part of herring that no one in our family has ever consumed is the milk.

I know that many people eat them with great pleasure, but it didn’t “hook” me. Therefore, this part of the herring was always thrown into waste or eaten by a cat.

But not so long ago I came across a recipe for making homemade pate using herring milk. Believe me, it turned out to be so tasty, and I realized that it was completely in vain that we ignored salted milk, always putting only herring caviar in the first row. This pate can be prepared in different ways: make it exclusively lean or prepare a pate from herring milk for use on non-fast days. Today my recipe will be specifically for those who do not fast, as well as for fasting people. Both options are good, believe me.