Salt Iwasi

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

   How to salt iwasi at home? Prepare all products. Thaw frozen iwashi first. The skin of the fish is very thin and delicate; when purchasing, try to choose a fish without damage, but if there are some slightly torn spots, it’s okay. Use coarse table salt; extra and iodized salt will not work. I took only a mixture of peppers and a bay leaf; for a more spicy fish, you can add coriander (grains), cloves, and allspice.

2. STEP 2

   

   Wash the iwasi thoroughly under cool water. There is no need to gut or remove the head or gills, but you should rinse the gills and mouth well. By the way, the willow has no teeth; it feeds on plankton, so don’t get hurt. If desired, the carcasses, of course, can be gutted, but this is a small fish, weighing 65 - 100 grams, and it will be perfectly salted and will still be very tasty.

3. STEP 3

   

   Dry the washed fish with paper towels.

4. STEP 4

   

   Prepare the curing mixture. In a bowl, mix salt, sugar, crushed pepper, finely broken bay leaf. Sprinkle each fish and gently rub with this mixture, be sure to sprinkle a little into the gills. You can use spices according to your taste and preference, or just use salt and sugar.

5. STEP 5

   

   Pour a little salting mixture into the bottom of a food-grade plastic container or into a glass container, place the fish in one row, belly up, and sprinkle the rest of the mixture on top. Close the container with a lid and leave at room temperature for 10 hours, then put it in the refrigerator for another 1 day.

6. STEP 6

   

   Brine will appear at the bottom after 10 hours. Carefully turn the fish over once to ensure even salting.

7. STEP 7

   

   After two days, the fish can be cut as usual and a sample taken. It will be lightly salted. If you salted more and did not eat it right away, then cut the fish, peel it from skin and bones, put it in a jar in layers with onion rings and fill it with refined oil. Store iwashi herring at home in the refrigerator. Bon appetit!

Comments on the recipe

gartsun

14.11.2023

4.7

Here's my favorite way to salt herring with spices.

Christmas tree

14.11.2023

4.6

I decided to pickle Pacific herring, and chose a recipe for how to salt iwasi at home. I liked the recipe for its simplicity. Ungutted herring carcass, salt, sugar and ground black pepper. I didn't add bay leaf. I made everything according to the author’s recipe, the herring is ready to eat within a day. Only 2 pieces made it to the photo, and one was for tasting. The fish turned out lightly salted, plump, tasty!

Pirko Rita

14.11.2023

4.6

Looks very tasty!!! I also looked for this fish, but could not find it (((

BLUE-EYED

14.11.2023

4.5

Ira, not everything is so sad! / Due to the peculiarities of its migration cycle, changes in the direction of sea currents and other factors, the Iwasi population off the Russian coast either increases or decreases, and very strongly. The cycle is more than 30 years. The last time the population peaked was in the 70–80s of the 20th century. The next peak in numbers is expected after 2020/ - This is information from Wikipedia. If they started importing it to Siberia, then it will probably appear in other regions soon..