Main Page
Festive table
Herring in ketchup

Herring in Ketchup

Here's a fresh take on our favorite herring! Tender, flavorful fish in a zesty sauce — what better appetizer for a festive family dinner? This herring in ketchup sets for 12 hours and turns into a real delicacy. Put in a little effort and your family will sing your praises! It also makes an acceptable fish-day dish during a fast and pairs nicely with potatoes or rice. Highly recommend!

ИринаПриморочка

Recipe author

Composition / ingredients

Servings:

Herring

Onion (one large onion)

300

Apple cider vinegar

Water

150

Vegetable oil (neutral, odorless)

125

Ketchup (I use Heinz)

Sugar

Salt

Allspice

0.25

Ground red pepper (hot)

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 9 g

Fats 52 % 13 g

Carbohydrates 12 % 3 g

163 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Start with about 2 lb (1 kg) of fresh-frozen herring — that's four medium fish, or three if they're large. Gut them, fillet them, remove the skin, and rinse; cut the fillets into small pieces and put the fish in a saucepan. Peel a large onion and slice it into half-rings. Mix it with the herring and set it in a cool place.
Step 2:

Meanwhile, make the brine: 1/2 cup plus 2 tbsp (150 ml) water; 4 tbsp apple cider vinegar (6%); 1 tsp sugar; 2 tbsp salt (level — use heaping spoonfuls if you like it saltier); 1/2 tsp black-and-red ground pepper blend; 3 tbsp ketchup (I use Heinz); 1/2 cup (125 ml) vegetable oil. Combine everything in a bowl or saucepan, bring to a boil over heat while stirring, then let it cool.
Step 3:

Pour the brine over the fish and onion, cover, and leave on the counter for a few hours at room temperature. Then refrigerate overnight. This appetizer comes out best made in a container with an airtight lid.
Step 4:

In the morning, dig into the tender, delicious herring! Enjoy!