Herring is a universal fish at a reasonable price, which has long been registered on the table of our fellow citizens. Healthy fatty acids and good taste only add to the popularity of fish dishes. In our article, we will analyze the best ways to pickle herring at home in order to diversify the taste of your favorite fish and delight homemade delicious and original snacks.

Signs of fresh herring

Before salting, you must make sure that the raw materials are fresh.

Signs of freshness of herring:

• rounded sides, white belly, firm meat;
• even lilac-steel skin tone;
• rusty markings on the abdomen are a sign of a stale product;
• the eyes are clear and slightly sunken;
• gills are light, without sour odor and mucus.

If you do not catch the herring yourself, but buy, then be sure to take the carcasses with your head. A fish without a head is a clear sign of staleness.

Fillet cutting rules

In many cases, salting will require cutting the fish carcass to obtain a tender fillet.

Scheme of actions:

1. Cut off the head as well as the fins on the chest.
2. Open the belly with a sharp knife, take out all the giblets.
3. Inside, remove the black film from the walls of the abdomen.
4. Set aside the milk or caviar separately.
5. From head to tail, cut along the back.
6. Take out the fin on the back.
7. Peel off the skin in the direction of the head, cut off the tail.
8. Run your fingers along the spine, separating the meat from it.
9. Separate the ridge from the second fillet in the same way.
10. Pull out the remaining small bones with tweezers.

Secrets of salting herring

To properly prepare a delicious fish dish, remember a few main salting secrets.

Subtleties of the process:

1. Ocean herring is the best choice for pickling. She is larger and healthier, as she lives far from polluted coastal areas.
2. Better to buy fresh fish.
3. Carcasses caught in winter are fatter, therefore fillets will be tastier and juicier.
4. Defrost in the refrigerator, not hot water or microwave.
5. If you soak the fish in cool water during dry salting, it will be juicier.
6. The whole carcass is salted for 2 days, and then it is stored in the brine for a week.
7. To speed up the salting, clean the fish and cut it into 1.5-2 cm pieces. So the process will take from 2 hours.
8. You do not need to store the finished dish for long, it is better to eat it right away. If storage is necessary, transfer the fish to a glass jar and season with vegetable oil.
9. Rinse overly salted fish and soak in milk for a couple of hours. It will absorb excess salt.

The best recipes

Accelerated

An interesting recipe for quick and easy salting. It is suitable when there is a lack of time, but the taste does not suffer from haste.

Required:

• herring - 2 pieces more;
• granulated sugar - a little less than 1 tbsp. l .;
• sea ​​salt - 1 cl. l. no pea;
• freshly ground black pepper - a pinch;
• lavrushka - 4-5 leaves.

Fast cooking consists of the following steps:

1. Put fish fillets in water for an hour, remove and pat dry with a towel.
2. Mix salt, sugar, crushed lavrushka and pepper.
3. Rub the fish meat with the dry spice mixture on all sides. Wrap with foil and leave alone for 1.5-2 hours.
4. Remove the fillet, cut into small slices.

Place the onion rings on top of the fish and drizzle with the oil-vinegar dressing before serving.

Herring in oil brine

Delicate and aromatic fish in oil marinade will decorate any table.

Components:

• fillet - 3 small pieces;
• coarse salt - 2 tbsp. l. no pea;
• granulated sugar - 1 tbsp. l. (no more);
• clean water - 1 l;
• vegetable oil without flavorings - 1 tbsp. l.

To salt a herring, proceed as follows:

1. Boil water. Add sugar and salt to it. Wait for everything to boil again. Then remove the marinade from heat and let cool.
2. Place the fillets in a container for the brine, pour in the oil there.
3. Cover the workpiece with a lid, leave it in the kitchen for 4 hours, and then send it to the refrigerator for another 3 days.

The dish should be served with pickled onions, boiled potatoes and crispy bread.

Salting frozen fillets

It is customary to freeze caught or purchased herring for future use. At any convenient moment it can be deliciously and simply salted entirely at home.

Products:

• fish carcasses - 3 medium pieces;
• filtered water - 1 l;
• sea ​​salt - 200 g;
• sugar - 2 tbsp. l. without a slide.

You need to salt the whole fish like this:

1. Thaw the herring slowly. It is best to do this on the bottom shelf in the refrigerator rather than in the microwave or hot water.
2. While it is melting, boil water, dissolve salt and sugar in it. Cool it down.
3. Only remove the gills from the carcasses to eliminate the bitterness, leaving the giblets.
4. Place the carcasses in an enamel or glass bowl and cover with chilled marinade. Put oppression on the workpiece.
5. Let the dish remain in the kitchen for 1-2 hours, and then put it on the shelf of the refrigerator on the salting.
6. The ambassador depends on the temperature and holding time. The colder, the tastier and more tender the herring will be.

Excerpt for 1-2 days - lightly salted taste; 3-4 days - salty, strong.

In an oil-vinegar marinade

Delicious and simple salting option. The herring will come out soft and juicy.

Take:

• fish plates - 3 pcs;
• purple onion - 1 head;
• dried dill - a small bunch;
• coarse crystalline salt - 4 tbsp. l. without a slide;
• sugar - 2 tbsp. l .;
• 9% vinegar - 1 tsp;
• odorless vegetable oil - 1 tbsp. l .;
• clean water - 1/3 cup.

1. It will take 20 minutes to cook the herring, and then it will stand idle for a day.
2. Chop the onions into thin rings, sprinkle with vinegar and shake your hands a little.
3. Place the lavrushka on the bottom of the jar, after which - fillet and pickled onions.
4. Pour oil mixed with herbs and spices on top.
5. Fill the jar with water, cover and shake until the brine is completely distributed over the fish.
6. Wait 24 hours by placing the jar in the refrigerator.

Fresh aromatic bread, mashed peas and juicy vegetables are served with the finished dish.

Mustard Poured Recipe

Another easy way to salt the whole herring.

• herring - 2 large carcasses;
• French mustard - 2 tbsp l. with a slide;
• sea ​​salt - 5 tbsp l .;
• granulated sugar - 2-3 tablespoons;
• ground coriander and dried dill - 1 tbsp each l .;
• filtered water - 1 liter.

Cooking a delicious snack is simple:

1. Make the pickle first. Combine spices and dry ingredients. Put them in boiling water, stir a little. Remove from heat and cool.
2. Spread mustard on all sides without gills and heads.
3. Dip the carcasses in brine and leave in the liquid for 2 days.

The dish is ready!

Dry ambassador

If you don't have time or desire to cook the pickle, we offer a dry pickling recipe.

Required:

• fish fillets - 3 small;
• salt without impurities - 2 tbsp. l. without a slide;
• sugar - 1 tbsp. l .;
• clean cool water - 2 liters;
• allspice, lavrushka, Provencal herbs and any spices at will.

You need to properly salt the fish without marinade like this:

1. Prepare a dry salt and sugar mixture. Enter spices and your favorite herbs. Rub the herring slices on all sides with the resulting composition.
2. Wrap the fish in several layers with cling film and place in the cold for 4 hours.
3. At the end of this time, rinse the fish to remove excess salt and blot the meat with a paper towel.

Pickled onions, vinegar and fragrant vegetable oil are served with lightly salted fish. Leave the herring in the pot for an hour and the tender meat can be served.

Dutch way

This method will be appreciated by lovers of delicious fish dishes.

Required:

• plastic plates - 2 pcs;
• onion heads - 2 pcs;
• thin-crust lemon - 1⁄2 pcs;
• juicy carrot - 1 pc;
• sugar - 2 tbsp. l. no pea;
• sea ​​salt - 3 tbsp l .;
• bay leaf - 3-4 pcs.

Prepare a savory delicacy following the following scheme:

1. Cut: fillets - into 2 cm slices, onions - into rings, thin-crust lemon - into thin semicircles. The carrot is rubbed on a coarse grater.
2. Prepare a glass jar, as it is better to add salt to the herring with lemon in layers.
3. Layers: onion rings, bay leaf, a handful of grated carrots, a few lemon rings, a pinch of salt and sugar, put an even layer of herring on top of the "pillow".
4. Alternate layers until there are enough fillets. Tamp the layers lightly in the jar each time.
5. Place the workpiece in the cold for 64 hours.

The Dutch herring prepared by this method has a delicate and dense texture with a spicy taste with light sweetish notes.

Korean salting

Fashionable Korean-style pickling methods allow you to enjoy the most unusual flavor combinations.

Required:

• medium fish plates - 2 medium pieces;
• sweet (purple) onion - 2 pcs;
• hot pepper "light" finely chopped - 1 tsp;
• salt without additives - 2 tbsp. l. no pea;
• freshly ground coriander - a pinch;
• refined oil - 150 ml;
• tomato sauce - 2 tbsp. l .;
• allspice peas - 7 pcs;
• sweet paprika - 1 tsp;
• granulated sugar - at the end of the knife;
• 9% vinegar - 100 ml.

Spicy salted herring in Korean is prepared as follows:

1. For the marinade, combine oil, spices, light pepper, tomato sauce. With medium heat on, simmer the marinade for a minute. Remove from stove and add vinegar.
2. Divide the fillets into oblong sticks 1 cm wide.
3. Layer the herring and onion rings.
4. Pour the marinade over the fish and onions and refrigerate for 1 day.

This delicacy is ideal as an independent snack.

With lime

This method is suitable for salting whole fillets and cut into strips. The fish will turn out to be very fragrant and tender.

Products:

• fillet of the 1st herring;
• lime - 1 large;
• pure salt - 2 tbsp. l. without a mountain;
• sugar - 1 tbsp. l .;
• bay leaves 5 pcs;
• allspice peas - 15 pcs.

Preparation:

1. Cut the lime into thin slices.
2. Place the fillets in a plastic or glass container, transferring them with lime slices. Season each fish layer with spices and salt.
3. Place a smaller flat plate on top of the last layer and press down.
4. Hide in the refrigerator for a day, then mix the layers and remove for another 24 hours.

After that, the aromatic herring with light citrus notes of taste can be served on the table.

Two-hour salting

This recipe will save if the guests are almost on the doorstep, and there is nothing to treat them with. Everything about everything will take only 2 hours, and an appetizing fish dish is ready.

Ingredients:

• herring - fillet of 1 small fish;
• red onion head - 1 pc;
• purified water - 500 ml;
• salt without additives - 2 tbsp. l. with a hill;
• sugar - 1⁄2 tbsp. l .;
• lavrushka - 2 leaves;
• black peppercorns - 10 pcs;
• a small bunch of green dill;
• table vinegar and fragrant homemade oil - optional.

Cooking steps:

1. Dissolve sugar and salt in heated water and let cool.
2. Place the fish in a mold and pour over the marinade.
3. Send black pepper and other spices there.
4. After 1.5 hours, remove the brine, and season the herring with chopped onions and vinegar-oily dressing.

After another 30 minutes, boldly send the finished dish to the table, decorating with a lemon wedge and a sprig of dill.

Salt in brine

A long-standing recipe that has survived to this day from northern fishermen. The difficulty lies in the fact that damage to the meat can lead to excessive salting of certain areas of the fish.

Tuzluk for 2 large herrings:

1. Boil 1 liter of clean water.
2. Pour salt into the water in small portions until it stops dissolving.
3. Check the readiness of the brine with a fresh chicken egg. Optimal concentration - the egg does not sink, remaining on the surface.
4. Fans of spicy flavors can add a couple of laurel leaves, coriander seeds, peppercorns and a few cloves to the brine.
5. Dip the herring into the prepared brine, leave it warm for 1 hour, then hide it in the refrigerator for 2 days.

Serve the finished herring with boiled potatoes, vegetables and pickled onions.

Mayonnaise Pouring Recipe

The herring meat will turn out to be soft, juicy and extremely tender.

For 1 large fish you need:

• a pack of 200 g of classic mayonnaise;
• refined salt - 1 tsp;
• sugar - 1 tsp;
• black (freshly ground) pepper - 1 tsp.

Cooking the dish:

1. Defrost the freshly frozen herring in the refrigerator and cut it into thin pieces.
2. Place the pieces in a suitable jar.
3. Combine mayonnaise with salt, granulated sugar and pepper.
4. Pour herring pieces with marinade, cover hermetically with a lid and hide on the shelf of the refrigerator.

2 days, and a soft, tender fish with a delicious sauce is ready.

With garlic and vinegar dressing

A dish for lovers of savory food, as it contains garlic.

Ingredients for 1 kg herring fillet:

• vegetable oil without additives - 200 ml;
• clean water - 200 ml;
• 70% vinegar essence - 1 tsp;
• young garlic - 1 head;
• red onion - 1 medium head.

Cooking method:

1. Chop the onion head into rings, chop the garlic with a knife or squeeze out with a press.
2. Place in an enamel container in layers, alternating onion rings, garlic and herring. Salt every layer.
3. The final top layer must be onion and garlic.
4. Boil water and cool. Pour the vinegar into it.
5. Pour the herring slices with marinade.
6. Leave for an hour, then add vegetable oil to the workpiece and mix gently so as not to damage the fish fibers.
7. Cover the container with a lid and store in the cold for 24 hours.

Dry the finished dish, carefully cut the meat, garnish with herbs and serve.

Herring marinated with white wine

A savory dish for special occasions. Marinade from white wine will give fish meat an amazing aroma and delicate taste.

• herring fillet - 2 small carcasses;
• onions - 2 heads;
• juicy carrots - 2 pcs;
• ginger root - 2 cm;
• lavrushka - 3 leaves;
• carnation buds - 5 pcs;
• black peppercorns - 7-8 pcs;
• mustard seeds - 2 pinches.

• dry white wine - 300 ml;
• wine 6% vinegar - 20 ml;
• soy sauce - 1 tbsp l .;
• sugar 3 tbsp. l.

Cooking rules:

1. Cut the herring fillets into 1/2-inch slices.
2. Pour all the components of the marinade into a container, mix and boil for a minute. Cool it down.
3. Chop the ginger, carrots and onions into rings.
4. Put vegetables in a saucepan, send fish pieces there.
5. Season everything with spices, pour with marinade.
6. Close hermetically with a lid and hide on the shelf of the refrigerator for 2 days.

The result is a spicy and firm herring meat that is served with potatoes and is also used as a topping for bruschetta and simple sandwiches.

Ketchup recipe

A delicious and easy way to achieve a spicy and unusual herring flavor.

For 1 kg of fish, cut into 2 cm pieces:

• clean water - 1 glass;
• chopped onion heads - 3 pcs;
• sugar - 1 tsp;
• pure extra grind salt - 2 tbsp. l. no pea;
• freshly ground black pepper - a pinch;
• 70% vinegar essence - 2 tsp;
• chili ketchup - 2 tbsp l. with a mountain;
• vegetable oil without flavoring - 1⁄2 cup.

1. Put all components into water.
2. Boil the onion marinade, cool and pour over the herring.
3. Put in the refrigerator for a day.

Delicate and spicy fish will delight both people who are unpretentious in food, and lovers of original dishes.

The herring salted at home will be an excellent independent dish or will decorate any fish sandwich. A variety of recipes will allow you to reveal the fishy taste from the most unexpected sides.

Video

From the video you will learn all the intricacies of salting delicious, tender and aromatic herring.

Salting a whole, uncleaned carcass with head has a number of advantages. Firstly, such a fish turns out to be much tastier and more aromatic, and secondly, salted fish after cleansing and removing the skin looks more aesthetically pleasing, and is suitable for setting a festive table.

The recipe is simple. First, the brine is boiled. To do this, add 3 tablespoons of salt, 1.5 teaspoons of sugar to 1 liter of water. Of the spices, be sure to put a bay leaf (a couple of pieces) and a few grains of black pepper. A couple of clove buds are also added if desired.

The brine is brought to a boil over high heat and then cooled to room temperature. Herring carcasses are placed in a saline solution. On top, oppression is installed (a stone or a jar filled with water). In this form, the fish is left for a preliminary ambassador for a day.

After 24 hours, the herring is transferred to a jar or plastic container of the desired size, and poured with brine. The bowl with the herring is closed with a lid and put in the refrigerator for another day.

Salted fish can be stored in this form for up to 7 days.

Advice: If the herring is too salty after being in the brine for a long time, it can be soaked in cold milk or clean cold water for half an hour.

The channel "Distilliruem" shares its entire way of salting herring.

Spicy salted herring in a jar

A liter of water is boiled in a small saucepan. After boiling, 2 bay leaves are dipped into the water (you can also 1, if you don't like the taste of this spice). Also put 2.5 tablespoons of salt, 1.5 tablespoons of sugar. Necessary spices: black pepper (4-5 peas), grain coriander - 1/3 teaspoon and caraway seeds no more than ¼ of a small spoon. You can also use a special spicy fish salting mixture. Spice manufacturers offer a wide variety of spice kits, including for herring.

The fire is immediately turned off. The brine is allowed to cool down.

Meanwhile, fish are being cleaned (2 pieces). The head is cut off from the carcass and the intestines are thoroughly cleaned. The herring is washed and allowed to drain by placing the processed carcasses on the wire rack. Then each fish is cut into large pieces. To do this, it is enough to cut the carcass into 3 parts.

Pieces of herring are placed in a clean liter or one and a half liter jar, and poured over it with a cooled spicy solution. The jar is closed with a lid. Salted fish is placed in the refrigerator for 2 days.

Before serving, each fish slice is cut into several pieces, decorated with onion rings and parsley.

Channel "Vkusno Prosto i Polezno" will tell you about salting a gutted herring carcass

Dry method

The herring (2 pieces) is thawed, the insides are cleaned and the head is cut off. Each carcass is thoroughly washed and cut into 3-4 cm pieces.

The fish is transferred to a plate with high sides and covered with salt (1.5 tablespoons) and sugar (1.5 teaspoons). Of the spices, bay leaves are added, which is pre-crushed in the hands, and black allspice peas (5 pieces). The slices are thoroughly mixed so that the pieces of herring are evenly covered with a mixture of salt, sugar and spices.

Put the herring in one layer in a wide enamel bowl or plastic container, trying to arrange the pieces as tightly as possible to each other. The container is closed with a lid and sent to the refrigerator. The fish will be ready in 8-10 hours!

A simple recipe for salting fish is described in ours.

Express method

Two herring carcasses are not completely thawed, but only so that it is convenient to clean the cutting. The head is cut off from the carcass and the fins are cut out. Further, the herring is completely spayed. The layers of fish are cut into pieces, the width of which should not exceed 2.5-3 centimeters.

The next step is to make a highly concentrated saline solution: dissolve 5 tablespoons of salt in a liter of cold water. By constantly stirring, complete dissolution of the crystals is achieved.

Prepared fish fillets are carefully placed in a cold solution and left in it for 40 minutes. The pieces are then carefully fished out with a fork and transferred to a flat plate lined with paper towels.

Slightly dried herring is transferred to a container with high sides. The pieces are arranged in several layers. Top the slices are poured with refined vegetable oil. The oil should completely cover the pieces of herring.

After 2 hours, the fish can be served. It turns out a kind of homemade preserva.

In a jar of vinegar and onions

Preparation of fish comes down to defrosting, cleaning and feling. Two large fish will be enough. The layers are cut into small pieces (ideally 2-3 centimeters wide).

To prepare brine in 250 milliliters of water, add 1 heaped teaspoon of salt and half a teaspoon of sugar. Put the bowl with the solution on fire and bring to a boil. After that, the gas is turned off, and vinegar 9% - 5 tablespoons is added to the brine.

One large onion (can be red) is peeled and cut into half rings.

Pieces of herring are placed in a liter clean jar, shifting them with onions and sprinkling with spices. For spices, coriander grains and a mixture of peppers are used.

After the fish is rammed, the marinade is poured over the jar. On top, you can add 2-3 tablespoons of vegetable oil (refined version).

Natalia Parkomenko shares with you her way of filleting herring

How to store lightly salted herring

After salting, the fish is stored in the refrigerator for no more than 7 days. To extend the shelf life of the product, the herring can be removed from the saline solution, cut into pieces if it was whole salted, and covered with vegetable oil. Fish in this form can be stored in the refrigerator for up to two weeks.

Salted herring is a great party snack, as well as an excellent addition to dinner or lunch with potatoes. It is not always possible to treat yourself to a delicious herring from a store or market, since sometimes it is too salty, and there is not always confidence in its freshness. That's why we have compiled the best selection of recipes for pickling herring in different ways.

The main thing in the article

How to properly prepare herring for salting?

To cook delicious herring at home, you first need to buy it. In the market (supermarket) you can find frozen fish. We need it. The carcass must be intact, not crumpled, without external defects and damage on the skin.

After purchase, the carcass must be defrosted. You should not resort to shock defrosting. Leave the fish in the refrigerator on the bottom shelf for 24 hours ... If the herring hasn't thawed yet, move it to the kitchen table for a few more hours.

After the fish has thawed, wash and clean it. You can salt fish in any form:

• Entirely;
• Fillets;
• In pieces.

Well, below you will find recipes that will help you decide on salt and spices.

How to quickly pickle herring at home: the easiest way

We offer a recipe for instant herring in just a day. In this case, you use a minimum of ingredients, and in the end you get a very tasty lightly salted herring.

How to pickle herring like in the store?

Salting, as in a store, provides for long-term storage of the product. Therefore, large quantities of fish can be salted. So, for 5 kg of herring, you need to make a brine from the following products:

• 15 tablespoons of salt.
• 5 tablespoons of granulated sugar.
• 25 allspice peas.
• 15 pieces of bay leaves.
• On the tip of a knife of ground cinnamon.

How to pickle herring in brine?

Whole carcasses are usually salted in brine. This method of salting is good because the fish is stored for a long time. Therefore, it is salted a lot, for example, for the holidays. Although the process of such salting is quite long, the result is worth waiting days. So, for 2 kg of fresh herring necessary 4 l of brine, which is made from:

• 4 liters of water.
• 12 tablespoons of salt.
• 10 tablespoons granulated sugar.
• 5-8 bay leaves.
• 10-15 pieces of sweet peppercorns.

Now about the preparation:

1. Boil water, dissolve salt and sugar in it, add the remaining spices.
2. Cool the brine to room temperature and pour it over the fish, which you must first defrost, wash and place in a container for salting.
3. Keep the container with fish warm for 6-8 hours. After - put the herring in a cold place for salting for 3 days.

Tip: If the carcass has a pronounced fishy aroma, treat it with lemon juice or vinegar when washing.

How to dry pickle herring

We suggest trying an interesting recipe for dry pickling herring in a bag. Fish in this way can be cooked both with fillets and in portions. Let's consider both options. We prepare everything you need:

• 2 large carcasses of herring.
• 1.5 tablespoons of salt.
• 1.5 tbsp of granulated sugar.
• 3 bay leaves.

This fish is moderately salty. If you want lightly salted herring, then reduce the proportion of salt and sugar. Also, to get a spicy taste of fish, you can add spicy spices (coriander, paprika, hops-suneli, etc.).

How to salt Caspian herring with a photo

The Caspian herring is distinguished by its large size and excellent taste. Do you know how to salt such a beauty? Not? Then we will share a classic recipe for salting Caspian herring. On the 2 herrings will need 1 liter of brine... And it is prepared from the following ingredients:

• 1 liter of water.
• 6 tbsp salt
• 3 tablespoons of granulated sugar.
• 1 tablespoon allspice.
• 2 pcs of cloves.
• 1 tablespoon mustard seed.
• 4 pieces of bay leaves.

In this way, you can also salt an ordinary herring, only it will be ready in 2 days.

How to salt a herring with salt?

As you know, fish love salt. Therefore, we suggest trying an old recipe that fishermen used in the distant past. This method of salting is very simple and does not require any knowledge of cooking. To prepare such a herring you will need:

• two large carcasses;
• regular kitchen salt.

1. Wash the herring, gut and cut lengthwise. The central bone can be removed if desired.
2. Put a layer of salt on the bottom of the container where the fish will be.
3. Arrange the fish in one layer.
4. Sprinkle salt on top too. If all the fish cannot be laid out in one layer, then make two tiers, sprinkling salt well between them.
5. Cover the fish with a generous salt blanket.
6. Close the container with a lid and refrigerate for 10-12 hours.
7. After this time, take out the fish, wash off the salt under running water and you can treat yourself to it.

How to pickle a whole herring

Calling the method of salting the whole herring can be easy, since you do not need to gut it, take out the bones, cut it into pieces. It is enough to defrost the carcasses, wash and salt well. We will use the dry salting method.

For 1 kg of herring you need:

• 2-3 tablespoons of salt;
• 1 tablespoon sugar.

Mix loose mixtures and sprinkle them liberally on the carcasses. Fold into a container and leave at room temperature for a day. After - transfer the herring to the refrigerator and wait another 2-3 days. The herring can be cleaned and eaten, or you can leave it for later, since it can be stored for a long time with such salting.

How to salt herring with slices in a jar: a step-by-step photo recipe

To prepare portioned herring in a jar, you need to prepare the following list of products:

• Fresh frozen herring - 3 pcs.

For brine:

• 1 liter of water.
• 3 tablespoons of salt.
• Two bay leaves.
• Three peppercorns.
• Three carnation umbrellas.
• Five coriander peas.

How to pickle herring with vinegar?

Before starting work, we prepare food. For herring with vinegar you will need:

• Two carcasses of herring.
• One large onion.
• 500 ml of water.
• 1 tablespoon salt.
• 1 tablespoon granulated sugar.
• 1 tablespoon vinegar.
• 5 peas of black and allspice.
• 3-5 pieces of bay leaves.

1. Pour peppers, salt, bay leaves and sugar into water and boil for 3-5 minutes.
2. Pour vinegar into the still hot brine and leave to cool.
3. While the brine cools down, get some fish. Clean it, gut it, wash it.
4. Cut the fish into portions and cut the onion into half rings.
5. Put fish and onion in layers in a container (pail, jar).
6. Pour everything with cooled brine, cork and send to the cold for two days.
7. After this time, the herring with vinegar is ready. You can help yourself.

How to salt lightly salted herring correctly: a recipe with a photo

Scientists have proven that the herring contains the hormone of joy. So why not please yourself with a delicious dish, namely lightly salted herring, while recharging yourself with a good mood and positive for the whole day? To get lightly salted herring, you need the following products:

• 2 carcasses of herring.
• 1 liter of water.
• 3 tablespoons of salt.
• 4 tablespoons granulated sugar.
• 8 peppercorns.
• 3 bay leaves.
• Cloves optional.

How to salt spicy herring correctly?

Spicy herring is made in brine using many different seasonings. We present to your attention a delicious way to cook a spicy fish at home.


It will take for 1 kg of herring:

• 1 tbsp of water.
• 3 tablespoons of salt.
• 1 tablespoon granulated sugar.
• 2 tablespoons of dry dill.
• 7-10 peas of black pepper.
• 5 bay leaves.
• 3 pcs of cloves.
• 1 tbsp of white mustard beans.
• 0.5 tbsp coriander beans.
• 2 tablespoons vinegar.

1. Cooking the brine: Place all spices, except dill, in water and boil. Pour in vinegar.
2. Wash, peel and fillet the herring, removing the central bone.
3. Fold the herring fillets into a container, sprinkling each layer with dry dill.
4. Pour the cooled brine over the herring and keep in a cold place for 24 hours.
5. The herring turns out to be surprisingly tasty and looks great on the festive table.

Our family is very fond of salted herring. But buying it in the store, you can run into not very tasty fish. Therefore, recently I have been salting the fish myself. Now I can be sure as my favorite snack. You just need to choose the right frozen herring. Cooking at home doesn't take much of your time and effort. But you can proudly feed delicious fish to both your guests and your family. There are so many recipes out there that you can't even try them all. You can add your favorite spices or salt alone. The fish can be salted in brine or dry.

Herring is rich in nutrients. Doctors advise including it in your diet. More often it is cooked in brine, but the dry salting is no worse. The main thing is not to oversalt. To make the fish salted faster, you can cut it into pieces. Sugar is added for a spicy salting. At the same time, the appetizer acquires a unique aroma and taste.

Who does not like salted herring, yes with an onion, and with potatoes watered with butter. Probably there are no such people. I want to offer you one of the simple recipes. I cook using it very often. Try it yourself. I think you will not be left indifferent by the salted herring in this way.

It's probably easier to salt the fish. The fish tastes as if a professional was engaged in it in production, and not at home. In addition to the herring, we also need:

• Salt - 2 tsp
• Sugar - 1 tsp
• Ground pepper - 1 tsp

Well, what could be easier with these ingredients. We purchase high-quality fish from a trusted place, it is important that it be free of foreign odors. To do this, you need to sniff the gills, because as you know, the fish spoils from the head. If everything is in order, then let's proceed.

If you buy frozen herring, thaw it at room temperature. And the pepper is better to take whole peas and crush in a mortar, there will be much more aroma. Well, these are little tips for you, maybe you were even familiar with them.

The herring must be gutted, fins and head removed, and rinsed under cold water. Be sure to leave milk or caviar, they are very tasty in salted form. Dry the outside and inside of the fish with paper towels.

That's what beauty I got. This time I had a herring girl))), the caviar will turn out to be just the highest.

In a container we mix our spices in the amount in which I indicated.

You can simply coat the herring and place it in a container. But we will do even better. Take a cling film, put a fish on it and brush it with a mixture of salt, sugar and pepper on all sides and inside too. We also coat the caviar and place it inside the fish.

We wrap it tightly with cling film.

We put it in a cool place for two days. After one day, the fish can be eaten as lightly salted.

Before eating fish, it must be freed from salt and sugar crystals. This can be done with an ordinary knife, scraping it, or, which is easier, rinse it under cold water.

Delicious dry salted herring in a bag

Today I am expecting some guests for dinner. Of all the sweets that I cook today, there will also be salted herring. I prepared it, of course, in advance. I think my guests will be satisfied with the fish.

Ingredients

• Herring
• Sugar

Personally, I really love salted herring. I love to eat it with round potatoes and pickled onions. I like it very much when it is watered with a smelling, vegetable oil. It is ideal as a snack, with cold, misted vodka and is not replaceable on any festive table. So let's cook just one today.

We prepare the herring for dry salting in any way convenient for you. That is, you need to defrost it and rinse it under running water. Then wipe dry with paper towels.

For 1 fish you need 2 tbsp. l. salt and 1 tsp. Sahara. More and more nothing is needed.

We take a regular bag and put 2 whole herrings in it, without gutting. Rub with salt and sugar on all sides. And don't be afraid to oversalt the fish. Herring, like lard, will take as much salt as needed.

We tie the bag and put it in the refrigerator. Within a day you will have a delicious, lightly salted herring. But if you find it not salty enough, then support one more day in the package.

Before use, remove excess salt and cut it in any way convenient for you. If I cut not for a festive table, but for a regular one, I simply remove the guts, cut into portions and eat with my hands. But if this is a festive table, you need to serve it beautifully on a platter, then of course then we remove the skin and bones, for convenience. So that our beloved guests can eat with a fork.

Dry salting of herring at home

Ingredients

• Herring
• Sugar

I want to demonstrate, perhaps the easiest way to dry salted herring. Easier than this recipe, definitely not. Within a day, you can eat herring.

For 1 kg. fish need to take 2 tbsp. l. salt and 1 tbsp. l. Sahara. Use coarse or medium salt.

The herring must be washed and gutted. Remove head and fins. Rinse under water and pat dry with paper towels. Salt caviar or milk in this way.

We make an incision inside the fish along the ridge. Rub it well with salt and sugar inside and outside the carcass.

Don't forget about caviar or milk either.

We put the fish in a deep cup. After 12 hours, the fish must be turned over to the other side, and after another 12 hours, it will be ready.

I said that there is nothing complicated. And the time for salting is the minimum. You should definitely try it.

How to salt herring in a dry spicy way at home

Salted herring is one of the favorite Russian snacks, but sometimes the main ingredient in some dishes. And if you cut it into thin pieces with pickled onions, put it all beautifully on a plate! The fish slices will be the first to "fly away" from the table.

I want to offer you this recipe, I'm sure you will be satisfied!

Ingredients

• Herring
• Salt - 2 tbsp. l.
• Sugar - 1 tbsp. l.
• Granular mustard - 2 tsp
• Ground allspice - 0.5 tsp
• Ground black pepper - 0.5 tsp
• Coriander - 0.5 tsp
• Bay leaf - 3 pcs.
• Garlic - 2 cloves

Defrost the herring and clean it completely. Fully means to all the bones, leaving only the flesh of the fish.

We mix all the spices in one and the same quantity in which I indicated. The bay leaf must be finely broken, and the garlic must be cut into slices.

It is better to take pepper and coriander with peas and grind in a mortar, so it will give more flavor to the fish.

We rub our fish with this mixture and wrap it in cling film.

If there is a desire, rub with the mixture outside, but this is not very necessary. Try this first, and be sure to write in the comments how you did it.

We put it in the refrigerator for two days.

The combination of mustard, bay leaf and pepper does the trick. The herring is spicy in taste and dry salted. If you haven't tried it yet, then in vain, be sure to try it.

I hope you enjoyed my selection of dry pickling herring and you will find a suitable recipe for yourself. I would be glad if you leave a comment on this matter.

2016-12-13

Hello my dear readers! Here's what to do if you want a delicious salted fish? Moreover, doctors strongly recommend eating fatty herring at least once a week, and there is no herring at all in the Verke Canal washing the banks of our town? Buy ready-made? So when you run into what. I recommend looking for good frozen fish in a reputable supermarket. And I’ll tell you how tasty it is to salt herring at home.

I think that it will be very difficult for us to find fresh herring (unless you live in the marvelous city of Amsterdam). Therefore, we will choose ice cream. I would also like to clarify that “herring” is the name of a fish.
"Herring" is what you get if you salt herring at home or "industrial" conditions, as well as cook it in any other way (fry, bake on the grill). But in colloquial speech, such distinctions are usually not made. I will now tell you how to choose a herring for a herring.

How to choose frozen herring for pickling

• The fish's eyes should not be cloudy or sunken. They must be available (sometimes they are picked out - this is a bad sign).
• Do not buy a small, less than 300 grams individual - it will be skinny and tasteless.
• The tasty herring has a wide back. Connoisseurs claim that broad-backs gain more fat.
• Skin without damage or yellow spots suggests that the fat underneath is tasty and not rancid.
• Dents on the body of the fish are a sign that the fish has been frozen in the sea and has not been thawed anymore. Dents are formed from the fact that freshly caught fish press against each other.
• Do not buy heavily glazed - there will be too much water during thawing, and the quality is not very good.
• Before salting the fillet, the herring should thaw a little. In this form, it is easy to clean it, and it will be "salted" more evenly.

How to deliciously salt herring at home - simple recipes

Most often, herring is salted in the following ways - in brine (simple, spicy) and dry salting. Salt the whole fish (with the head and not gutted, gutted without the head), in pieces, you can also salt the herring fillet. How to salt a herring to make it tasty, we will consider in this article.

How to tasty and properly salt herring at home with dry salting

Whole salting recipe

Ingredients

• One full-weight fat herring weighing 400-450 grams.
• 25 g salt (about 1 tablespoon)
• 10-12 g sugar (about 0.5 tablespoons)
• 3 pieces of black peppercorns.
• 1 decent bay leaf.

How to salt

Fillet salting recipe

Salting a whole herring at home is easy. Let's figure out how to quickly and easily salt herring fillets with dry salting. I will tell and show how to properly cut a herring in a separate article, but now I will describe only the salting process itself.

Salt "Felushki" with "Extra" salt. How much salt? Similar to how you salt meat before frying. Place in layers with milk (caviar) tightly in a suitable dish. It is convenient to do this in disposable plastic cake containers.

For salted salting, spread the layers with vodka (50 ml for 2 herring individuals), rub with a salting mixture (40-50 g of salt and 20-25 g of sugar). Wrap tightly in several layers of film, let it stand at a temperature of 21-22 ° C for 8-9 hours. After the required time has passed, send it to the cold (2-6 ° C) for a day.

How to quickly and tasty salt herring at home in brine

A simple recipe for pickling whole herring and pieces

Ingredients

• 2 full-bodied herring individuals.
• 80 g of salt.
• 40 g sugar.
• One decent size "Lavrushka".
• 4-5 pieces of black peppercorns.
• 1 liter of water.

How to salt

1. Prepare the fish for salting in any way you want: salt it whole, without gutting, with the gills cut out, or pull out the intestines and cut off the head and tail.
2. Put salt, sugar, spices in the water, bring to a boil, boil for 1-2 minutes, cool the brine completely.
3. Place the washed or well-wiped herring in a jar or tray, and fill with brine so that it completely covers the fish. The ambassador runs in the cold for about 24 hours (for lightly salted herring and eaters who want to get a delicacy quickly). The herring becomes more "mature" and tasty in three to four days.

My remarks

I look forward to your herring masterpieces! Share, don't be greedy.