Herring dishes: Battling saltiness and bitterness with ease

Herrings are an excellent source of nutrients. They include iodine, which is necessary for proper thyroid function, and phosphorus, which supports brain function and plays a role in forming nucleic acids. Vitamin D is also very important as it protects against osteoporosis and cancer. They also contain omega-3 fatty acids, which support the circulatory system and brain function.

Preparing herring dishes is simple and quick. The only issue may be their saltiness. This is because we increasingly buy filleted herrings preserved by soaking in brine. This process adds aroma, flavor, and softness to the fish. However, it can also make the herrings too salty. That's why soaking them is helpful.

We often use milk for soaking because it effectively removes excess salt. However, you can also try buttermilk, which adds a delicate touch. Just cover the fillets with milk or buttermilk, changing it even twice for best results. Herrings prepared this way are perfect for various dishes, including salads and sauces.

Sometimes, herrings prepared with onions have a bitter taste. However, this is due to the vegetable, not the fish. To avoid this, it's worth lightly salting the onion, letting it sit for a while, and then rinsing it with cold water. Another method is freezing the onion before slicing; this makes it sweeter and milder in taste. Another well-known method? Blanching the onion with hot water to remove bitterness.