Salted herring has long been considered the best Russian snack. Although they figured out how to salt or pickle it far beyond the borders of our country. Each recipe, and believe me there are a lot of them, entered our diet as food for a festive or everyday table.

Of course, someone will say: why waste time, because you can go and buy. But everyone who salts this fish himself knows its real taste, and not the store, where you can’t understand whether it is not salted, which most often happens, or vice versa, it is very salty. Therefore, we can conclude: it is best to salt the herring yourself at home.

Smaller fish can be salted whole, you don’t even need to cut it. If the herring is large, it is gutted and, depending on what salting, can be cut into pieces.

The main thing: if you salt the whole herring, pull out the gills so that it does not taste bitter.

To move on to the recipes I want to tell you about, first let's learn how to choose fish. Not everyone will be able to go and catch her. The easiest way is to buy freshly frozen herring in the store and stuff it with all sorts of different spices.

1. Oily fish (Atlantic or Pacific) is best suited for salting.

2. She should not be shabby, this one suggests that she is already old.

3. Herring eyes should be transparent and slightly bulging, not cloudy.

4. Don't buy it headless because you won't see if it's fresh or not.

5. The gills of the fish are red, and the fins are tightly pressed.

6. Raise the gills a little and smell them, they do not smell like fresh fish.

I think everyone imagines why they salt herring. Firstly, it goes as an appetizer for a festive or everyday table, and secondly, it is added to many salads, in particular. Well, thirdly, you can simply with potatoes and onions.

Ingredients:

• Herring - 1 pc.
• Salt - 200 gr.
• Water - 700 gr.
• Bay leaf - 2 pcs.
• Peppercorns - 6 pcs.
• Cloves - 2 pcs.

1. First you need to cut the fish. We cut off the head and rip open the belly.

2. We take out the intestines and clean it inside from the black skin. We remove the tail.

3. When the herring is cleaned, we thoroughly wash it and cut it into portioned pieces, put it in a container or an enamel bowl.

4. Cook the solution with which we will pour our pieces.

5. Bring the water to a boil and throw salt, pepper, cloves and finely chopped bay leaf into it. Boil for 5 minutes, turn off the gas and cool to room temperature.

6. Pour our fish with the resulting solution to hide it completely.

7. Close the lid and leave for 2 hours.

8. After the time has elapsed, we take out the fish and put it on the table.

By the way, if you decide to salt the caviar along with the fish, then it must be pulled out after 1 hour, otherwise it will oversalt.

Bon Appetit!

How to quickly and tasty pickle herring in 30 minutes:

Ingredients:

• Fresh frozen herring - 2 pcs.
• Salt - 1 tbsp.
• Vegetable oil - 2 tbsp. spoons.
• Onion - 1 pc.

1. First, defrost the fish, remove the head, tail and clean it from the insides.

2. We make incisions from head to tail and cover the whole herring with salt (not sparing that the entire slave was covered with it), not forgetting to fill in the places where you cut.

3. Put in the refrigerator for 30 minutes. When the time is up, take it out and wash it. Cut into pieces and add butter, chopped onion and eat.

Salt herring quickly at home in a dry way

I offer a good recipe to salt herring in the shortest possible time. Try it, I think you'll like it.

Ingredients:

• Herring - 2 pcs.
• Vegetable oil - 1 cup.
• Salt - 3 tbsp.
• Onion - 5 pcs.

1. We will cut off the head of the herring, open the belly and gut it.

2. We will do the same with the second fish.

3. Cut along the ridge, tighten the skin, separate the meat from the bone and remove the bones.

If the fish is fresh, the skin shrinks very easily and such a herring will be especially tasty.

4. Sprinkle each piece with salt on both sides.

5. Cover with cling film. Leave for 1 hour to salt.

6. Cut the onion into half rings.

7. After the right time, we take out the fish, wash it with salt and let it dry. You can blot with paper towels.

8. We cut the fish into portioned pieces and put them in a jar, and lay onions between each layer. We fill everything with vegetable oil.

After 2 hours, herring can be eaten.

A quick recipe for pickling herring in 1 day. How to pickle a whole herring?

I think everyone loves herring on the festive table, and if it is also with an onion, then it turns out to be a very good snack. I love this recipe for any occasion. Why is there a holiday, with potatoes such a herring, oh, how it goes. Don't believe me, try it yourself.

We will cook the fish in brine, this is a strong brine of salt and water with the addition of spices.

Ingredients:

• Herring - 2 pcs.
• Salt - pour with a check. Take an egg to test.
• Bay leaf - 3 - 4 pcs.
• Allspice - 7 - 8 pcs.
• Carnation - 2 - 3 pcs.
• Water - 800 gr.

1. Slowly adding salt to the water, stir well so that it dissolves completely. We throw a raw egg into the brine and as soon as it has surfaced, then the brine has become normal. We fall asleep spices and put on fire, then cool it.

2. We remove the gills from the fish, you can cut off the head completely. Fill the herring with brine so that it is completely covered. Leave for 1 hour at room temperature. We put it in the refrigerator for 24 hours.

Another quick recipe for pickling herring in 5 hours in pieces in the refrigerator

Another quick and tasty option, the name of which speaks for itself.

Ingredients:

• Herring - 1 pc.
• Salt - 1 tbsp. a spoon
• Water - 200 gr.
• Black pepper - 11 - 13 pcs.
• Bay leaf - 3-4 pcs.
• Cumin - a little bit on the tip of a knife.

1. First, wash the fish. Then we cut off the head, tail, clean the inside. We cut the herring into pieces, about 1 cm in length.

2. Put in a jar, between the layer, put the pepper and bay leaf, cumin. Dissolve the salt in a glass of warm water and pour over our herring. We put it in the refrigerator for 5 hours. After the allotted time, we take out salted fish and do it at our discretion. You can fill with onions with vegetable oil and serve.

1. For salting at home, chilled Atlantic or Pacific herring is best suited.
2. We have a separate one on how to choose fish. Study it carefully and in no case do not buy a herring without a head and fins. Often they are cut to hide the spoilage of the product. It is better to take a whole fish and, if necessary, cut it yourself.
3. Frozen fish should not be thawed in the microwave or placed in warm water. Defrosting should be natural: put the herring on a plate and keep in the refrigerator until it thaws.
4. Do not use iodized or too fine salt for salting herring. The first distorts the taste, and the second is easy to overdo.

This is the classic way. Ideal for pickling whole herring.

Ingredients

• 2 herring;
• 1 liter of water;
• 2 tablespoons of salt;
• 1 tablespoon of sugar;
• 3-4 bay leaves;
• black peppercorns, allspice and cloves - to taste.

Cooking

Remove the gills from the fish: they can add bitterness to the marinade. It is not necessary to gut and clean the herring. You can simply rinse and dry with paper towels.

Boil water. Add salt, sugar and spices. Let it simmer for 3-4 minutes. Remove from heat and let cool.

Take a plastic container or an enamel pot with a lid. Put the herring there and fill it with cooled brine. If the brine does not completely cover the fish, use oppression. Otherwise, you will have to turn the herring over from time to time.

Let stand 3 hours at room temperature, then refrigerate. You can try after 48 hours.

Another way to salt the whole herring, but without water.

Ingredients

• 1 herring;
• 1 tablespoon of salt;
• 1 teaspoon of sugar;
• ½ teaspoon ground black pepper.

Cooking

The fish needs to be washed. If desired, cut off the head and remove the innards.

Mix salt, sugar and pepper. Rub the fish with the mixture and wrap it in cling film or seal it in a plastic bag. Put on a plate and store in the refrigerator for two days.

Another way to salt a whole herring. Mustard gives the fish not only a special taste, but also makes it firm and elastic.

Ingredients

• 2 herring;
• 1 liter of water;
• 3 tablespoons of salt;
• 2 tablespoons of sugar;
• 1 tablespoon dry mustard;
• 5 bay leaves;
• 10 black peppercorns.

Cooking

Rinse the fish. Sometimes herring is kept for 30–40 minutes in cold water to make it juicier. If you leave the head of the fish, be sure to remove the gills.

Prepare the brine: put salt, sugar, bay leaf and black peppercorns into boiling water. Remove from heat after 3 minutes and set aside.

Pour the herring with the cooled brine. Sprinkle with mustard, put under pressure and hold for 2-3 hours at room temperature. Then refrigerate for another two days.

For this method, herring is needed in pieces 2-3 centimeters thick.

Ingredients

• 1 herring;
• 1 large onion;
• 6 tablespoons of vegetable oil;
• 3 tablespoons of salt.

Cooking

Cut the peeled herring into pieces, and the onion into half rings. Layer the fish and onions in a glass jar or clear plastic container. Sprinkle each layer with salt.

At the end, fill everything with odorless vegetable oil. Close the jar with a lid. Keep herring in the refrigerator for 1.5-2 days.

According to this recipe, herring is obtained as preserves. Therefore, it is better to immediately get rid of the giblets and fins and cut the fish into thin pieces.

Ingredients

• 1 herring;
• 1 onion;
• 700 ml of water;
• 3 tablespoons of salt;
• 2 tablespoons of vegetable oil;
• 1 tablespoon of 9% vinegar;
• 2 bay leaves;
• 8 black peppercorns.

Cooking

Dilute the salt in 500 ml of water. Put the prepared fish in the saline solution and leave for an hour and a half.

Drain the water and transfer the herring mixed with onions and spices to a bowl where the fish will marinate. Dilute the vinegar in a glass of water and pour over the herring. Then add vegetable oil.

Close the container with a lid and put it in the refrigerator. A day later, you can take a sample.

In this way, it is better to salt whole or cut into pieces of fillet. Herring is tender and very fragrant.

Ingredients

• 1 herring;
• 1 lemon;
• 2 tablespoons of salt;
• 1 tablespoon of sugar;
• 5 bay leaves;
• 15 peas of allspice.

Cooking

Wash and cut the lemon into thin slices. Cut and cut the herring.

In a glass jar or plastic container, lay out the fish and lemon in layers, pouring everything with salt and spices. Cover with a smaller plate and place something heavy on top.

Keep in the refrigerator for 24 hours. Then stir and wait another day. After that, serve.

According to this recipe, a ready-made snack is obtained. Only a piece of Borodino bread can supplement it.

Ingredients

• 2 herring;
• 2 medium onions;
• 1 small carrot;
• 1 lemon;
• 3 tablespoons of salt;
• 6 tablespoons of sugar;
• 10 bay leaves;
• 10 black peppercorns.

Cooking

Wash the lemon and cut into slices. Peel the carrots and grate on a coarse grater. Peel the onion and cut into rings.

Layer the herring fillets, onions, carrots, bay leaves, peppercorns and lemon slices in a glass jar in layers. Sprinkle everything with salt and sugar. Alternate layers until you run out of ingredients. Close the jar with a lid and refrigerate for 48 hours.

When serving, you can pour herring with vegetable oil.

Cooking

Fillet the herring. Dissolve salt and sugar in hot water. Cool down. Put the fish in a glass dish and pour over the brine. Add bay leaf and chopped dill.

After an hour and a half, drain the brine, add the onion cut into half rings and pour the herring with vinegar and vegetable oil. After another half an hour, the fish can be served at the table.

Do you know other original ways of salting herring? Share recipes in the comments.

Which can be prepared at home and served for any occasion - be it a home meal or a festive feast. This recipe is so successful that it can be used as a base for salting any fish, both herring and mackerel. And add as additional ingredients, such as coriander, oregano or tarragon.

Salted herring recipe in an hour

The salting recipe is simple, it does not require special skills from the cook. The main thing is to prepare the fish (of course, this is not a very pleasant process), and then prepare the brine (it must be strong!) And pour it over the fish. After 1-1.5 it will already be salted and it can already be served at the table.

You can simply put such a fish on a plate and sprinkle with herbs, or you can cook a lot of various snacks and salads from it. If desired, the fish can be kept in brine for up to 3-5 hours, then it will have a more salty taste.

Ingredients:

fresh-frozen fish (herring) - 1 pc.

salt, finely ground - 2 tbsp. (with top)

sugar - 1 tsp

water (filtered) - 0.5 l

dried laurel leaf - 1-2 pcs.

allspice - 1-2 pcs.

Cooking:

The most difficult process is cutting the fish. To do this, first of all, we cut off the head from the carcass, cut off the fins, the tail section. Next, be sure to rip open the tummy and remove the insides. (If you get caviar inside, then it can also be salted along with the fish).

We clean the abdomen inside from black films.

We wash and dry the processed herring carcass with a napkin.

Dilute sugar and salt in water (we use boiled chilled or filtered water). We add spices.

We put the fish in a container in one row.

Next, pour in the brine and keep the fish for about 1-1.5 hours in a warm place. If the fish is sufficiently salted during this time, then we immediately serve it to the table. That's all, salted herring at home is ready in an hour!

When serving, you can pour herring with vegetable oil and lemon juice.

Bon Appetit!

1. For salting at home, chilled Atlantic or Pacific herring is best suited.
2. We have a separate one on how to choose fish. Study it carefully and in no case do not buy a herring without a head and fins. Often they are cut to hide the spoilage of the product. It is better to take a whole fish and, if necessary, cut it yourself.
3. Frozen fish should not be thawed in the microwave or placed in warm water. Defrosting should be natural: put the herring on a plate and keep in the refrigerator until it thaws.
4. Do not use iodized or too fine salt for salting herring. The first distorts the taste, and the second is easy to overdo.

This is the classic way. Ideal for pickling whole herring.

Ingredients

• 2 herring;
• 1 liter of water;
• 2 tablespoons of salt;
• 1 tablespoon of sugar;
• 3-4 bay leaves;
• black peppercorns, allspice and cloves - to taste.

Cooking

Remove the gills from the fish: they can add bitterness to the marinade. It is not necessary to gut and clean the herring. You can simply rinse and dry with paper towels.

Boil water. Add salt, sugar and spices. Let it simmer for 3-4 minutes. Remove from heat and let cool.

Take a plastic container or an enamel pot with a lid. Put the herring there and fill it with cooled brine. If the brine does not completely cover the fish, use oppression. Otherwise, you will have to turn the herring over from time to time.

Let stand 3 hours at room temperature, then refrigerate. You can try after 48 hours.

Another way to salt the whole herring, but without water.

Ingredients

• 1 herring;
• 1 tablespoon of salt;
• 1 teaspoon of sugar;
• ½ teaspoon ground black pepper.

Cooking

The fish needs to be washed. If desired, cut off the head and remove the innards.

Mix salt, sugar and pepper. Rub the fish with the mixture and wrap it in cling film or seal it in a plastic bag. Put on a plate and store in the refrigerator for two days.

Another way to salt a whole herring. Mustard gives the fish not only a special taste, but also makes it firm and elastic.

Ingredients

• 2 herring;
• 1 liter of water;
• 3 tablespoons of salt;
• 2 tablespoons of sugar;
• 1 tablespoon dry mustard;
• 5 bay leaves;
• 10 black peppercorns.

Cooking

Rinse the fish. Sometimes herring is kept for 30–40 minutes in cold water to make it juicier. If you leave the head of the fish, be sure to remove the gills.

Prepare the brine: put salt, sugar, bay leaf and black peppercorns into boiling water. Remove from heat after 3 minutes and set aside.

Pour the herring with the cooled brine. Sprinkle with mustard, put under pressure and hold for 2-3 hours at room temperature. Then refrigerate for another two days.

For this method, herring is needed in pieces 2-3 centimeters thick.

Ingredients

• 1 herring;
• 1 large onion;
• 6 tablespoons of vegetable oil;
• 3 tablespoons of salt.

Cooking

Cut the peeled herring into pieces, and the onion into half rings. Layer the fish and onions in a glass jar or clear plastic container. Sprinkle each layer with salt.

At the end, fill everything with odorless vegetable oil. Close the jar with a lid. Keep herring in the refrigerator for 1.5-2 days.

According to this recipe, herring is obtained as preserves. Therefore, it is better to immediately get rid of the giblets and fins and cut the fish into thin pieces.

Ingredients

• 1 herring;
• 1 onion;
• 700 ml of water;
• 3 tablespoons of salt;
• 2 tablespoons of vegetable oil;
• 1 tablespoon of 9% vinegar;
• 2 bay leaves;
• 8 black peppercorns.

Cooking

Dilute the salt in 500 ml of water. Put the prepared fish in the saline solution and leave for an hour and a half.

Drain the water and transfer the herring mixed with onions and spices to a bowl where the fish will marinate. Dilute the vinegar in a glass of water and pour over the herring. Then add vegetable oil.

Close the container with a lid and put it in the refrigerator. A day later, you can take a sample.

In this way, it is better to salt whole or cut into pieces of fillet. Herring is tender and very fragrant.

Ingredients

• 1 herring;
• 1 lemon;
• 2 tablespoons of salt;
• 1 tablespoon of sugar;
• 5 bay leaves;
• 15 peas of allspice.

Cooking

Wash and cut the lemon into thin slices. Cut and cut the herring.

In a glass jar or plastic container, lay out the fish and lemon in layers, pouring everything with salt and spices. Cover with a smaller plate and place something heavy on top.

Keep in the refrigerator for 24 hours. Then stir and wait another day. After that, serve.

According to this recipe, a ready-made snack is obtained. Only a piece of Borodino bread can supplement it.

Ingredients

• 2 herring;
• 2 medium onions;
• 1 small carrot;
• 1 lemon;
• 3 tablespoons of salt;
• 6 tablespoons of sugar;
• 10 bay leaves;
• 10 black peppercorns.

Cooking

Wash the lemon and cut into slices. Peel the carrots and grate on a coarse grater. Peel the onion and cut into rings.

Layer the herring fillets, onions, carrots, bay leaves, peppercorns and lemon slices in a glass jar in layers. Sprinkle everything with salt and sugar. Alternate layers until you run out of ingredients. Close the jar with a lid and refrigerate for 48 hours.

When serving, you can pour herring with vegetable oil.

Cooking

Fillet the herring. Dissolve salt and sugar in hot water. Cool down. Put the fish in a glass dish and pour over the brine. Add bay leaf and chopped dill.

After an hour and a half, drain the brine, add the onion cut into half rings and pour the herring with vinegar and vegetable oil. After another half an hour, the fish can be served at the table.

Do you know other original ways of salting herring? Share recipes in the comments.