I think I won't be exaggerating if I say that 99% of our population adores herring!
We eat it in almost any form! And not only on holidays!
Well, here is not a large selection, 10 recipes for how to make lightly salted herring at home, marinate with spices and without them, with vinegar or just with salt, and maybe even with sugar ....

In general, different options for pickling and pickling herring and other fish! For every taste!

1. Herring (an unmatched way of salting)

According to this recipe, we have salted herring many times - many times and the result has always pleased us!
Take 1 kg of good quality fresh frozen herring.
Gut, remove skin and cut into slices.
Place the fish in an enamel saucepan.

Prepare the filling in advance:
Cut 3 onions into rings,
10-12 st. l. water,
1 tsp Sahara,
1-2 tablespoons salt (no slide)
0.5 tsp ground black pepper,
1 dec. l. vinegar (essence),
2st. l. ketchup,
1 / 2st. vegetable oil.
Boil everything together with the onion, cool and pour over the fish. Put in the refrigerator.
A delicious herring will be ready in a day !!!
Well, very tasty !!
I used table vinegar

2. Herring "GENTLE"
I cooked this recipe for the first time and the result exceeded all expectations.

The herring turned out to be tender, juicy, deliciously delicious. Take note of everything, it's quick, simple, and really delicious.

So:
1 kg fresh frozen herring
0.5 kg of onions,
vegetable oil
salt

The herring must be very fresh, choose carefully using all known methods: smell, touch, torture sellers.
Clean herring from skin and bones,
cut fillets into thick slices, you can get larger, like in my picture, you can do it like in a “store” interpretation (in plastic flat jars they sell “microscopic”, 1 cm thick, pieces of herring in oil, the cost of which for 200 g is equal to the cost of a kilogram of fresh herring)
cut the onion into rings (half rings).
Rub the pieces of herring with salt.
Place a layer of herring and a layer of onion in a liter jar.
Lay tight.
Pour vegetable oil on top to the edges of the jar.
For 5 hours put the herring in the refrigerator.

Next time you should try experimenting with seasonings. I think if you add paprika or coriander, for example, it will be even tastier.

Enjoy your meal! Do not swallow your tongue!

3. Herring marinated by Oikumene
You will need:
salted herring (preferably slightly salted) 2 pcs.
red and white onions 2 pcs.
wooden skewers

For the marinade

Water 1 l
salt 2 tsp
sugar 4 tsp
vinegar 30% 1-1.5 tbsp
Bay leaf
black peppercorns

Preparation

Chop the onion as you like. Put onion in the boiled marinade, bring to a boil, remove from the stove. Cool completely. And you can try, add salt or sugar, vinegar, in general, as you like.

Peel the herring, divide into fillets. Cut each fillet lengthwise into 3 pieces. Roll up, chop with skewers

4 homemade lightly salted herring

Composition of the recipe Herring Salt Sugar Ground pepper Bay leaf Pepper peas

Method of preparation Salted herring, salted herring, if you don't pronounce this phrase, everything turns out delicious. As soon as you think about it, you will immediately want to eat a few pieces, and maybe not even pieces, but the whole fish. Homemade herring is no worse than store-bought herring, believe me, it's even tastier. There are a lot of culinary recipes confirming this great variety. Here, for example: we take a herring, clean it from entrails and bones, in short we prepare fillets. Cut into small pieces, salt in a cup, pepper, pour with vegetable oil. The main thing here is to resist and not gobble up all this food earlier than 2 hours later. Although I can't always stand it, I start eating almost immediately after cooking, only I have time to wash my hands. This is, so to speak, "dry" salting. Here is the recipe for "wet" pickling. Peel and cut the fish into slices. Sprinkle with pepper and chopped onions. Add a dash of vinegar and vegetable oil. Prepare a saline solution: add salt to boiling water. Usually I take 2 tablespoons for 1 liter, but this is all prepared according to your taste and depends on the size of the fish. Once the salt has dissolved, remove from heat and cool for 5 minutes. Pour in the fish and you can eat in half an hour.

5. Lightly salted can be cooked salmon, trout, herring, herring, flounder, mackerel and other fish.
Naturally, the fish should be very fresh, in the sense that it is fresh frozen, but FRESH frozen. In this way, you can cook fish very quickly ... in a few hours it is ready, large fish is salted the next day.
So:
We cut the fish into fillets, that is, cut it along the spine, remove all fins and bones visible to the eye, there is no need to remove the skin.
Next, we prepare a mixture at the rate of 100 g of salt and 10 g of sugar per kilogram of fish.
I also add bagged fish seasoning to the mixture, or whatever seasonings I like.
All! We rub the fish thickly with this,
pour our mixture into the bottom of the bowl,
we put the fish skin down, if the second layer is obtained, then we put it on the first skin up.
Sprinkle with salt on top and in the refrigerator.
Today I tasted this herring after two hours ... with fresh potatoes. Excellent! When serving, crumble the onion into a fish and season it with butter ... I'm not saying that an irreplaceable thing with beer

6. Not only herring, but also pink salmon is salted in 5 minutes!
Here's not a great blitz recipe!

Take raw pink salmon, separate from the bones, remove the skin,
cut into thin pieces, fold into a bowl,
salt and pepper to taste, a little sugar, sprinkle with chopped onions, crush a clove of garlic, pour over with vegetable oil.
Let stand for 5 to 15 minutes.
The dish is ready to eat.

We will need:
For 1 kg of sprat or herring:
Bay leaf - 3-4 pcs
Pepper peas - 10 pieces
Carnation - 3 pcs (you can do it without it, who doesn't like it)
Salt - 4 tablespoons
Sugar - 2 tablespoons
Preparation:
Cut the herring into fillets (I also remove the skin, but not always)
Place in a deep dish.
Make brine:
Boil 1 liter of water with lavrushka, pepper, cloves, add salt and sugar. Cool down.
Pour the brine over the fish. put the plate on top (like a load).
I also add ground black pepper directly to the fish
The fish is ready in a day. Stand at room temperature.

Enjoy!

8. Herring at home

I never buy ready-made herring fillets in plastic jars. The most delicious herring is a whole one from the market. With her, of course, more trouble, but it's worth it. I offer you a recipe for herring in a classic marinade. I usually use sunflower oil both refined and unrefined. But not olive.

Products:

1 herring
- 1 onion
- 2 tbsp. lemon juice
- 2 tbsp. vegetable oil
- 0.5 tsp. mustard seeds
- 0.5 tsp. coriander
- greens

Cooking method: peel the herring, gut, remove the ridge and bones. Cut the prepared fillet into pieces and put in a bowl. Cut the onion into half rings. Add onion, vegetable oil, lemon juice, mustard, coriander, chopped herbs to the herring. Mix everything well and put in a jar. Put in the refrigerator.

9 marinated herring
Cut the fish into pieces and place in a jar mixed with onions and carrots. Add seasonings: lavrushki, 1 teaspoon of allspice peas, 2 teaspoons of mustard seeds, salt 1 tablespoon.
Pour the cooled marinade over
Marinade: Boil 300 grams of 6% vinegar with 100 grams of sugar.
Refrigerate for 2-3 days to soak in the marinade.

If you make herring from lightly salted or salted herring, everything is the same, except for salt.

10. SPICY HERRING
400 g herring fillet

0.5 tbsp. chopped dill

Marinade:

0.5 tbsp. Sahara

3 tbsp vinegar

1.5 tbsp. water

5-6 peas of fossilized pepper

2 bay leaves

5 carnation stars

0.5 tbsp mustard seed

10 black peppercorns

2 small carrots

2 red onions.
Cut carrots into strips, onions into half rings.
Bring the marinade components (except vinegar) to a boil, then remove from heat, pour in the vinegar, mix.

Cut the herring fillet into slices about 1 cm thick, pour over slightly chilled marinade, cover with dill, refrigerate.
The dish will be ready in 2 days.

The classic homemade recipe for delicious herring with onions and vinegar is perfect for a festive dinner or an everyday snack. How easy it is to cook this wonderful herring with onions and vinegar, even a novice housewife will easily cope with this task.

Cooking time - 10 minutes.

The preparation time for the ingredients is 20 minutes.

After cooking, you will receive - 8 servings of 100 gr.

Nutritional value per 100 grams:

Ingredients

• Bulb onions - 200 grams.
• Potatoes - 500 grams.
• Herring - 400 grams.
• Dill - one bunch.
• Vegetable oil - 30 milliliters.
• Salt - ½ tablespoon.

Marinade

• Vinegar (70%) - 1 teaspoon.
• Boiled water - 100 milliliters.
• Sugar - 1 teaspoon.
• Salt - ½ teaspoon.

Recipe

1. We take four onions, peel them, rinse them under running cold water. Cut with a sharp knife into thin rings, look at the step by step photo.

   

2. First of all, marinate onions in water acidified with vinegar. So, take a deep plate, pour half a glass of boiling water into it, add one teaspoon of 70% vinegar, salt, sugar, mix the contents thoroughly.

   Then put the prepared vegetable into this marinade. We marinate for twenty minutes.

   

3. Rinse the potatoes, fill with water, salt with ½ tablespoon and set to cook in their uniform for 15–20 minutes (the cooking time depends on the size and type of vegetable). After the expiry of the above time, pierce with a fork and look at readiness.

   After the potatoes are boiled, drain the liquid, then put in a cold place to cool. Cut the boiled potatoes into medium rings, see the photo.

   

4. Quickly cut the whole salted herring into fillets. First we cut off the head, then the fins, cut the belly, take out the inside and wipe it off with a paper towel. Cut the fish into two halves along the backbones. We take out the remnants of small bones and remove the film.

   

5. Cut lightly salted herring into thin slices.

   

6. We wash one bunch of fresh dill, then chop finely.

   After the onions have been pickled, completely drain the spicy water, pour 10 milliliters of vegetable oil there, sprinkle with dill and mix.

   

7. Take a flat elegant dish, fold potatoes around the edges, herring, and tender pickled onions in the center and sprinkle with the remaining oil. Home-style snack is ready, now we serve it to our household.

   

Herring is deservedly loved by many for its tender meat structure, moderate fat content and a wonderful property to harmonize with any side dishes. Herring and "salted fish" are essentially synonyms. Although the fish is cooked in other ways, but we are most familiar with it in a marinade of onions and spices.

Onions act both as a source of juice for pickling and as a complete component of a ready-made snack. There is practically no difference in its variety, but medium-sized white onions are usually chosen. But the herring, of which there are actually quite a lot of species, most often comes to our table from the Atlantic. That’s her name - Atlantic, sometimes adding “Norwegian” for a particularly large and fat one.

Herring with onions - general cooking principles

For salting, you should take fresh frozen herring. It is pre-thawed, but not completely, by placing the carcasses in slightly salted cold water. The thawed fish should be slightly cold and firm enough.

After, the thawed fish is gutted. If necessary, cut off the tails and heads with a knife. Remove, very carefully, the skin and separate the fillets. According to some recipes, fillet cutting is done after salting.

Herring carcasses or fillets are cut into pieces or left whole. After that, the fish is poured with brine, marinade, or simply rubbed with a mixture of salt and sugar.

Onions can be added directly during salting, after the herring has lain in brine for some time or to ready-made, salted fish. Chopped carrots are often placed along with onions.

You can pickle herring with onions with and without vinegar, replacing the harsh preservative with a more delicate lemon juice.

The vinegar is added to the marinade. Fish and vegetables are layered with slices of lemons during the laying in the container.

Be sure to put spices and spices when salting, giving the fish a special aroma and its own specific taste.

Instant herring with vinegar and onions

Ingredients

Freshly frozen herring - 2 pcs.;

Two tables. tablespoons of cage salt, or just coarse grinding;

Onions - the more the better;

A teaspoon of 6% table vinegar;

Three leaves of lavrushka;

Peppercorns - 3 pcs.;

Three coriander peas;

Carnation - 3 umbrellas;

Two tablespoons of sunflower oil.

Cooking method

1. Put the fish in advance to defrost. When it is completely thawed, carefully gut the carcasses, chop off the heads with tails with a knife and rinse each under the tap in cold water.

2. Then, starting from the tail to the head, remove the skin from both fish. In the same direction, pulling a knife near the ridge, separate the fillet and cut it into pieces.

3. Dissolve coarse non-iodized salt in 400 ml of drinking water and pour the pieces of herring into a bowl with brine. Leave on the table for 2 hours.

4. Mix the vinegar with the vegetable oil, and cut the onion into small half rings.

5. Remove the herring from the brine and rinse with water.

6. Take a clean bowl, and preferably a glass jar, and put the pieces of herring in it, alternating with spices, herbs and onions. Then fill everything with vegetable oil and cover the jar with a lid.

7. You can wait another hour, but if you are "drooling", you can eat right away.

Lightly salted herring with onions "Dutch style"

Ingredients

Two carcasses of fresh herring;

Half a lemon;

Six teaspoons of granulated sugar;

Two onion heads;

Four teaspoons of coarse, "curing" salt;

One large carrot;

Lavrushka - 6 leaves;

10 peppercorns (half white can be used).

Cooking method

1. From gutted fish, remove the tails from the heads, remove the skin and rinse each fish well. Then carefully separate the fillets and cut each into portions.

2. Cut a half of a medium lemon into the thinnest possible circles, coarsely rub the carrots, and cut the onion into half rings.

3. At the bottom of a half-liter or liter jar, put a few half-rings of onion, a leaf of laurel, a slice of lemon and a small pinch of carrots.

4. Sprinkle the vegetable layer with half a teaspoon of sugar, sprinkle with a pinch of coarsely ground peppercorns and lightly salt (about a pinch of salt).

5. Then put the pieces of herring on top and again a layer of vegetables seasoned with salt, spices and sugar, then put the fish again. Alternate layers until you fill the containers to the very top.

6. Cover the filled jars tightly with nylon lids and put them in the refrigerator for two days.

7. When serving, it is advisable to pour the herring prepared in this way with vegetable oil.

Recipe for herring with vinegar and onions - "Herring - Heh"

Ingredients

Three carcasses of freshly frozen herring;

Small carrots - 3 pcs.;

Two onions;

Three small cloves of garlic;

A teaspoon of coarse salt;

9% vinegar - 200 ml;

Two tables. tablespoons of quality sesame seeds;

50 ml of high quality vegetable oil;

Four tablespoons of light soy vinegar.

Cooking method

1. Thaw herring well, gut, remove the heads and cut the carcasses into medium-sized pieces.

2. Transfer the fish to a bowl and cover with vinegar for half an hour.

3. Pass through a press or grate garlic on a fine grater, carrots on a special grater designed for preparing salads of Korean cuisine. Chop the onion into half rings.

4. Drain the vinegar over the edge of the fish bowl. Add chopped vegetables, add soy sauce, oil and sprinkle with sesame seeds, salt and mix well.

5. Cover the bowl with a lid and refrigerate for three hours.

Quick herring with vinegar and onions

Ingredients

Herring carcasses - 2 pcs.;

Five tablespoons of apple cider vinegar

Two teaspoons of coarse salt;

Half a teaspoon of granulated sugar;

Black pepper (peas) - 10 pcs.;

A small pinch of coriander seeds;

Two large onions.

Cooking method

1. Pour a glass of purified drinking water into a small saucepan. Add sugar and salt, pour in vinegar and heat slightly while stirring. Do not make the marinade too hot, just warm it up so that the sugar and salt are well dissolved.

2. Separate the fillet from the herring and cut it into one and a half centimeter pieces.

3. Then take a clean jar and place the fish in it, alternating layers of herring with layers of onions, peas and coriander seeds.

4. Pour the well-chilled marinade into the jar and leave, covered, for a day.

Salted homemade herring with onions

Ingredients

Two frozen herring carcasses;

One and a half tablespoons of salt;

Half a teaspoon of white granulated sugar;

Three small bay leaves;

Five peas of allspice;

Two carnation buds;

1/2 teaspoon of coriander (seeds);

Dill (seeds) - 1/2 tsp.

For filing:

Lean aromatic oil;

Lemon juice;

Salt;

Granulated sugar;

Onions.

Cooking method

1. Bring half a liter of filtered drinking water to a boil. Season with salt, granulated sugar, omit all spices and seasonings and continue to simmer the marinade at a low boil for about five minutes.

2. Pour some cold running water into a small bowl or bowl, add a little salt and stir. Dip frozen fish into water and thaw it, but not completely. Herring should be slightly cold, slightly firm and elastic.

3. Cut off the heads, gut and rinse the fish carcasses under running water, removing the black film from the abdomen.

4. Slice each fish across into 2 cm pieces and place in a jar.

5. Then pour the pieces of herring with warm (not hot) marinade and leave on the table, until completely cooled, covered with a lid.

6. After that, put the jar of fish in the refrigerator and leave it there for four days.

7. Remove the skin from the salted pieces of fish, remove the ridge and well select all the bones.

8. Place in a bowl and drizzle with fragrant vegetable oil.

9. Cut the onion into thin half rings and pour over with boiling water. Then quickly chill the onion rings under cold water and drain off the remaining liquid well. Season with salt, add sugar and lemon juice to taste. Stir and place on the herring.

"Long-lasting" lightly salted herring with onions

Ingredients

Fresh frozen herring - 2 carcasses;

Two onion heads;

One large lemon;

A large spoonful (with a slide) of coarse salt;

100 ml of vegetable oil.

Cooking method

1. Gut the slightly thawed fish (do not chop off the heads), rinse and rub each fish well with salt on all sides. Do not forget to grease the inside of each fish with salt.

2. Then place on a large sheet of foil and wrap well. Wrap your hands tightly around the foil, trying to press it as tightly as possible to the fish carcasses. Put the "packaging" in a bag and put it in the refrigerator for two days.

3. Remove the salted fish from the foil, skin and remove the fillets from the bones. Remove all small bones with tweezers and cut into pieces.

4. Cut the onion into thin rings, remove the zest from the lemon and cut it into small pieces.

5. Place a layer of fish on the bottom of a clean glass jar. Put onion on it in a thin layer, spread lemon slices over it and sprinkle everything with vegetable oil, then fish again.

6. In this sequence, fill the entire jar, the last layer must be "lemon".

7. Seal the jar with a nylon cap and refrigerate for three hours.

Herring with onions, carrots and lemon

Ingredients

Two fresh frozen herrings;

A tablespoon of coarse table salt;

One and a half tablespoons of sugar;

Lemon - 1, large;

Bow - three heads;

Carrot - 1, small;

Coriander, hot red pepper - to taste;

Large leaf of lavrushka;

Sunflower oil, fresh green onions and dill for serving.

Cooking method

1. Grate the carrots on a "Korean" grater, cut the onion and lemon separately into rings or half rings, at your discretion. Mix carrots and onions.

2. For gutted herring, separate the fillet from the bones and the ridge and cut it, slightly obliquely, into small pieces.

3. Put vegetables in a liter jar first, then fish pieces. Spread lemon on it in a thin layer, then again vegetables, fish, etc., put the vegetable layer last. When filling the container, lightly sprinkle each layer with sugar mixed with salt.

4. Cover the filled jar with a lid and put it in the refrigerator. It is advisable to turn the jar twice a day so that all the pieces of fish are in oil. In two days, the herring will be ready.

Herring with vinegar and onions in a tomato "Korean style"

Ingredients

Non-aromatic vegetable oil - 150 ml;

Two carcasses of freshly frozen herring;

Two tablespoons of thick, brightly scarlet tomato;

A teaspoon of hot hot pepper;

5 peas of aromatic pepper;

Three large onions;

One teaspoon of red paprika;

Five tablespoons of 9% table vinegar;

A small pinch of coriander and the same amount of sugar.

Cooking method

1. Put fish carcasses in water to thaw.

2. Pour the vegetable oil into a thick-walled saucepan. Add tomato puree and stir well. Sweeten, salt, lower all the spices and herbs and put on a small fire to boil. When the marinade boils, boil it with constant stirring for up to a minute and remove from heat. Pour in the vinegar and stir well.

3. Gut the herring well, separate the fillet and cut it into pieces no more than 2 cm thick.

4. Place the pieces of fish in a small plastic container or glass jar, layering each row with onion rings. Pour cold marinade over and leave in the cold for 13-15 hours.

Herring with onions - cooking tricks and tips

When skinning fish, do it only from tail to head. Otherwise, she will be removed with the meat.

Incompletely thawed herring after salting will turn out to be denser with elastic meat.

When filling jars with fish and onions, lightly press down on the layers laid out with your hand. The herring will be salted faster.

How to make a herring in oil with onions? What kind of food is this? You will find answers to these and other questions in the article. Herring in oil with onions is a popular classic primordially Russian appetizer of every festive feast. Are you a debut hostess and don't know how to start making this dish? Consider below some interesting recipes to help you with this.

How to choose a herring?

In order to cook an appetizing herring in oil with onions, you first need to learn how to choose it correctly. Look at the gills first. In good quality fish they will be elastic, dark red in color, but not with a rotten smell and falling apart. If the gills are brown, the fish has expired.

Also, if the herring has red eyes, this indicates that it is unsalted with a high fat content, and if it is cloudy, it is low-fat with caviar. Quality fish has no cracks, abrasions or cuts; it has firm meat. The latter quality can be revealed by clicking on the carcass with your finger.

If there is a white coating on the skin, it means that the salt was added of poor quality with harmful impurities. You also need to pay attention to the brine in which the fish is located. If it is cloudy, do not buy the herring, and if it is transparent, start recognizing the properties of the herring by the above signs.

Classic recipe

So in oil with onions? We take:

Cook herring with onions in oil and vinegar like this:

1. Peel the onion, wash and chop into half rings. Combine it with vinegar and sugar in a deep bowl.
2. Pour in some boiled water, stir and set the onion aside for 20 minutes to marinate.
3. Peel the herring. To do this, make a shallow longitudinal incision along the back from head to tail - this will allow you to easily remove the skin. Then open the stomach and remove the insides. Cut off the head, tail and fins. Divide the fish along the ridge into fillets, from which remove all visible bones. Wash the fillets and pat dry with a cloth.
4. Cut the herring into 1cm thin slices and place in a deep bowl. Remove the onion from the marinade, squeeze the water with your hands and send it to the fish. Season everything with vegetable oil.
5. Stir the food well, put it in a salad bowl, and serve.

Delicious recipe

Consider another attractive herring recipe with butter and onions. This dish is made very quickly, it turns out to be so tasty that it disappears from the table instantly. Take:

• one lemon;
• six peas of allspice;
• herring fillet - 1 kg;
• two leaves of laurel;
• four medium-sized onions;
• 500 ml of milk;
• black pepper - 8 peas.

Prepare this dish as follows:

1. Soak fillets in milk for two hours, wash, dry, cut into small pieces.
2. Cut the lemon and onion into thin slices.
3. At the bottom of a large pot or jar, place three slices of lemon, an onion, a bay leaf, two peas and three black peas. Then place the pieces of herring, cover with oil, and repeat this until the jar is full. Top with spices and onions.
4. Fill everything with oil so that the components are completely covered with it.
5. Close the container with a lid and send it to the refrigerator for a day.

Another recipe

How else can you make herring in oil, vinegar and onions? You will need:

• three spicy salted Atlantic herrings;
• a bunch of green onions;
• 6 tbsp. l. lean oil;
• 1 tbsp. l. food vinegar 6%.

Manufacturing process:

1. First, cut the herring, skin it, cut off the head, tail and fins. Separate two fillets and remove pits.
2. Cut the fillets into 1–2 cm pieces and place them in a herring bowl or salad bowl.
3. Chop the green onion with a sharp knife (do not use the white part), combine with the fish and stir.
4. Add food vinegar, stir.
5. Pour the vegetable oil over the dish and stir again.

This herring can be immediately served with jacket potatoes.

How to pickle?

You need to have:

• two onions;
• two slightly salted herring;
• two bay leaves;
• table vinegar - two tbsp. l .;
• vegetable oil - 50 ml;
• cold water - 50 ml;
• a pinch of ground black pepper;
• sugar - one tsp;
• allspice - 6 peas.

Follow these steps:

1. For herring, cut off the heads, tails and fins, remove the entrails, remove the skin and rinse the carcasses thoroughly.
2. Cut the fish in the back area and separate the fillet halves from the ridges, remove the large bones.
3. Cut the pulp into 2 cm thick transverse strips.
4. Peel the onion and chop, finely break the bay leaves.
5. In one bowl, combine water with vinegar, oil, sugar and two types of pepper.
6. Lay the fish in layers in a glass jar, interspersed with onions and bay leaves.
7. Pour the vinegar marinade over the herring and refrigerate for 10 hours.

By the way, when handling fish, take care of your personal hygiene - wear gloves.

With dill

Let's find out how to make salted herring with dill and crispy aromatic onions. We take:

• one herring;
• granulated sugar;
• peppercorns;
• salt;
• one onion;
• one bay leaf;
• olive oil;
• dried dill;
• some vinegar or lemon juice.

Prepare this dish like this:

1. Peel the herring, remove the entrails, cut off the head, tail and fins, separate the fillets. Remove the large bones from the fillet, cut it into small pieces.
2. Cut the onion into half rings.
3. Take a jar, lay out a layer of onions.
4. Place a bay leaf and two allspice peas on the onion.
5. Next, lay out a layer of herring. Season with salt and sugar to taste.
6. Layer the onions again. Take everything with your hands.
7. Make a layer of herring again, sprinkle with sugar and salt. Add the peppercorns.
8. Cover the fish with a layer of onion and sprinkle with dill.
9. Cover everything with olive oil with a few drops of vinegar or lemon juice.
10. Place a load on top and set the fish aside to salt for 4 hours at home temperature.
11. Remove the load, close the container and put it in the refrigerator for a day.

Serve the finished herring with boiled potatoes. Enjoy your meal!

A rare feast is complete without herring. It is served as a stand-alone dish or used to create salads, sandwiches and snacks. You can buy ready-made fish, but it is not at all difficult to cook pickled herring in vinegar on your own, at home.
The secret of any delicious dish is very simple, it lies in the correct selection of ingredients and in strict adherence to the recipe. Therefore, before moving on to cooking methods, you should figure out how to choose the right fish for pickling.

According to many housewives, in order to cook delicious herring in vinegar, it is better to pay attention to the Pacific or Atlantic varieties. The fact is that the meat of marine life often contains harmful and toxic substances, and oceanic ones are safer.
In addition to the habitat, it is worth paying attention to other criteria. It is better to bypass counters with decapitated herring, as it can be stale, and choose a suitable specimen from whole ones. The signs of good quality and good products are:

• large size, rounded sides and thick back;
• the elasticity of the body;
• the absence of spots and damage on the skin (if the scaly cover is broken, this will not affect the quality);
• gills of a dark red hue;
• bulging, shiny eyes, without films and clouding;
• adjoining fins;
• normal odor, no bitterness or rot.

On a note. It is believed that males are much tastier than females. You can determine the sex of an individual by paying attention to its head in the part where the mouth is located. In males, it has an elongated shape, and in females it is rounded.

After purchasing a suitable carcass, you should think about other ingredients for the marinade. Choose strong, medium-sized bulbs. It is permissible to take both an ordinary "turnip" in a golden husk, and a white or red variety.

For pickling, you need ordinary vinegar, table vinegar (not essence!), And you can also use grape vinegar. It is not recommended to take the apple variety because of its specific smell.

The classic recipe for herring in vinegar and onions

To make a classic herring in vinegar and onions at home, you need the following ingredients:

• fish carcass;
• 3-4 onions;
• bay leaf;
• peppercorns;
• table vinegar 9%.

Operating procedure:

1. Separate the head from the carcass, cut off the tail and fins.
2. Cut open the abdomen with a knife and remove the insides, and then remove the skin.
3. Carefully remove the ridge by separating the sides of the carcass.
4. Select small bones from the pulp. It is better to use tweezers for this.
5. Wash the fillets in cold water, cut into small pieces and place in a deep bowl.
6. Peel the onion turnips, chop into half rings and add to the fish.
7. Dilute the acid with water in a ratio of 1: 3 and pour over the herring so that the liquid completely covers the product.

This completes the cooking process of salted herring with vinegar and onions. Now it should be marinated for 6-8 hours, and then you can drain the liquid from it and serve.

Advice. To make the fish especially soft and tender, before marinating, you can first soak it in milk for 40-50 minutes.

Spicy herring in vinegar with onions

In order to favorably set off the taste of fish, it is not enough just to season the herring with vinegar and add onions to it. To create an original snack, you will need a variety of seasonings.

To make a snack, you need the following products:

• fish carcass;
• a pair of onions;
• acetic acid;
• 15-20 g mustard seeds;
• peppercorns;
• 80-100 g sugar;
• a mixture of herbs;
• hot pepper pod;
• suitable seasonings.

Sequencing:

1. First you need to make a marinade: add acid to a pot of water and put on fire. The liquid must be taken in such an amount that it is enough to cover the cut workpieces.
2. When the acidified water boils, add seasonings, chopped hot peppers and boil over low heat for 3-4 minutes, and then remove the container from the burner and cool the marinade.
3. While the spicy mixture is cooling, prepare the fish: cut off the head, separate the tail, remove the spine and small bones, wash and cut into pieces.
4. Peel the onions and chop into half rings, then mix with the fillets and place in a plastic container or glass jar.
5. Season the herring with the prepared composition and refrigerate.

After 10-12 hours, the fish will be ready to eat. It is necessary to drain the liquid from it, if desired, season with vegetable oil and sprinkle with a green onion.

Herring with onions in oil and vinegar

To quickly and tasty marinate herring, they use not only acetic acid, but also refined vegetable fat.

To prepare a dish in this way, you will need:

• salted herring carcass;
• several strong onions;
• acetic acid to taste;
• 30-50 g granulated sugar;
• peppercorns;
• seasonings for fish;
• 50-70 ml odorless vegetable oil.

Cooking sequence:

1. Peel the onions, wash and cut into half rings.
2. Fold the slices into a bowl, sprinkle with sugar, and then pour in the acid / water mixture so that it completely covers the contents.
3. Separate the head, tail, fins from the carcass, peel and remove the insides.
4. Remove the backbone and small bones, then rinse the pulp and cut into portions. If it is too salty, soak it in water for a quarter of an hour.
5. Mix fillet with pickled onions without draining the liquid, add vegetable oil and send to the refrigerator.

The fish prepared according to this recipe can be served after 45-50 minutes, but in order for it to be well saturated with marinade, it is better to let it stand for at least 3 hours.