Salting is one of the most popular ways of harvesting fish. It is especially relevant in the warm season, when there are difficulties with storing fish, and if in the future it is planned to dry, dry or smoke it.

Only coarse salt is used in the process; it provides deep salting. Small envelops and quickly salts only the top layer of fish meat, located directly under the skin, without penetrating inside and without dehydrating to a sufficient extent, so the onset of rotting is inevitable.

The use of an iodized salt variety is also unacceptable; at the time of salting, iodine burns the skin of the fish, increases its temperature and leads to rapid decay.

You can salt almost all types of edible fish, and do this in several ways. The calorie content of the finished product depends on the variety and on the selected method of salting. Having averaged, the caloric content of 100 g of salted fish is 190 kcal.

Salted fish is used as an independent dish, and as an ingredient in many salads and appetizers, served on canapes and sandwiches, good as a filling when stuffing.

The chemical composition of salted fish, which contains such useful elements as fluorine, molybdenum, sulfur, is useful for the human body, but you should not abuse such a delicacy. It contains large amounts of salt.

How to salt fish at home - a step by step recipe with photos

In this recipe, I will tell you how to salt fish at home using the char example. Loach is a fish that belongs to the Salmonidae family. Loaches have tasty and tender pink or red meat.

As a rule, the size of the fish is small and it is quite possible to salt it at home. It is not difficult to salt the char in the brine; in this case, the fish is tastier and more tender than salted with the usual dry salting.

Time for preparing:  1 hour 0 minutes

Quantity: 4 servings

Ingredients

• Fish: 2-3 pcs.
• Salt: 2 tbsp. l
• Water: 0.5 L
• Sugar: 1 tsp
• Spices for salting:1 tsp

Cooking instruction

How to quickly and tasty pickle red fish ?

The meat of red fish is considered to be delicious, elite and quite expensive. All this is due not only to its taste characteristics, but also to its beneficial properties. The unique biochemical composition of all varieties of red fish has a positive effect on the body, helps in rejuvenation.

Recently, red fish prices have risen almost to heaven, so more and more housewives prefer to pickle on their own. This is not at all difficult to do.

Try the method:

1. Pre-wash the fish, dry with a paper towel.
2. Cut off the fins, tail and head. If you wish, you can save fish from very oily underbelly, not everyone is ready to eat such a delicacy.
3. With a sharp knife, cut the fish lengthwise into two halves, try to remove the spine and ribs.
4. Prepare a mixture for salting. To do this, take salt and granulated sugar in a ratio of 1: 1, pepper and other spices are added to taste. Stir the resulting mass thoroughly, it will sprinkle fish for salting. Salt should be taken at the rate of 3-4 tbsp. l per 1 kg of fish raw materials.
5. At the bottom of a large dish, pour a little mixture prepared in the last paragraph. Put half of the red fish skin down. Pour it with lemon juice and fill it with salting mixture, lay out a bay leaf.
6. Pour the salting mixture onto the pulp of the second half and lay it with the skin up in the same bowl. Sprinkle the salt mixture onto the skin.
7. Closing the container with a lid, rearrange it in a cool place. If there are frosts on the street, then the balcony will not work.

Regardless of the size, the fish will be ready in a couple of days, after which remove the fish from the brine, using a napkin, relieve it of the remnants of the salt mixture. You can store fish cooked in this way for a week.

Video how to salt red fish quickly and easily.

How to salt river fish at home?

A simple and interesting recipe for spicy salted fish, which will be a great appetizer for any dish.

To start, we will prepare everything you need:

• Dishes for salting. If the weight of the fish does not exceed 1 kg, then a saucepan, deep bowl or plastic container of suitable displacement is suitable for you.
• Spices: coriander, bay leaf, hot peas and salt.
• Fish. It must be washed thoroughly. Fish weighing less than 1 kg do not need gutting.

Procedure:

1. In the selected container, lay the fish in layers so that the heads go to the tails. On the bottom layer - the largest.
2. Sprinkle each of the layers with a mixture of salt and coriander, put a few peas of pepper and a couple of leaves of laurel on top.
3. The container is closed with a lid of a slightly smaller size, oppression is placed on top, the role of which can be played by a large stone or a bank filled with water.
4. Then we rearrange the dishes in a cool place. Be prepared for the fact that after 10 hours the juice will stand out from the fish, you should not drain it until the very end of the salting process.
5. After 4 days, we bend it off, drain the brine, and wash the fish. Then again we put it in a container, fill it with cold water and soak for about an hour.
6. We cover with newspapers, and towels with a floor, a table or any flat surface on top, spread river fish on top so that individual fish do not touch each other. Let it dry, turn it over after a couple of hours. If necessary, change newspapers and towels to dry.

Salted river fish cooked in this way is stored in a cool room or refrigerator.

How to salt fish for drying or smoking?

Usually dried fish of medium or small size. Depending on the species, there are some features of its salting before drying:

1. Vobla. Unfinished and uncleaned is taken. Stacked in a container of suitable volume, sprinkled with salt, bay leaf and peppercorns. Above 3-4 days put oppression. After which the fish is washed thoroughly from the remnants of salt, spices and mucus, wiped dry with a towel.
2. Roach  (weight not more than 400 g). It is used unbroken and uncleaned, the insides are washed with a syringe with a sharp saline solution to accelerate salting and disinfection. The fish is placed in a container of a suitable size and filled with cold water and salt (10: 1). On top of the fish, oppression is established, the weight of which should be at least 15 kg. After 1.5 days, the fish is removed from the saline and washed well to get rid of mucus.
3. Chekhon. For three dozen unsqueezed fish, you will need 1 kg of salt. Fish raw materials are laid in layers in a container, sprinkled with salt, put under oppression and sent to a cool place. If the fish is large, the salting process lasts 2-3 days, for small - 1-2 days is enough. The liquid released during the process is drained.

After the salting process is completed, the fish is thoroughly washed and soaked for a couple of hours, hung in the shade in the wind, preferably head down. So excess moisture flows out through the mouth, and the fish itself dries evenly.

Depending on the ambient temperature, the drying process takes from 4 to 10 days. Dried fish are kept in a cool place away from direct sunlight.

Before you start smoking fish, it should also be salted. It is recommended to do this a couple of hours before smoking. If you do not intend to store the fish for a long time in the future, but plan to immediately eat it, you can simply rub it with coarse salt before laying.

How to pickle fish in a jar - step by step recipe

This method of salting is perfect for cooking herring.

For brine per 1 liter of purified water you will need:

• 100 g of coarse salt;
• 2 tbsp Sahara;
• spices and peppers: peppercorns, bay leaves, caraway seeds, cardamom, cloves, dill to taste.

Procedure:

1. We mix all the brine ingredients, boil them and cool a little.
2. We release raw herring from bones and the regimen into portioned pieces.
3. We put the fish in a jar and fill it with brine.
4. Keep in the refrigerator for a couple of days.
5. If desired, you can add vinegar, and partially replace the water with wine.

Cooking salted fish in brine at home

For salting in brine, not very oily fish, for example, pink salmon, are suitable. Raw fish must be rid of entrails and bones, rinsed well. The fillet peeled and sliced \u200b\u200bin portions is placed in a container of a suitable size, which is wide enough in diameter so that the brine can cover each fish piece.

When preparing brine, consider the following ratio - for 1 kg of fish raw materials we take:

• 1 liter of water
• 100 g of coarse salt,
• 2 tbsp discretionary sugar and spices
• a couple of laurel leaves
• 2-3 cloves,
• a pair of peas of black and allspice.

All the ingredients for the brine are combined, boiled and cooled to room temperature, after which they can be filled with fish.

The oppressed fish is put in oppression, the container is cleaned for a couple of days in the refrigerator, after which the brine is drained, the fish is wiped with napkins and laid out for storage in a clean, dry container.

Salted fish in a towel - it's worth a try! Photo recipe

Sea or river fish can appear in a completely new taste role, being salted in a towel. Pieces of fish remain quite juicy, while not being wet, as in the traditional method of salting. Home-made salted fish is an ideal dish both in independent, solo sound, as well as with potatoes and sauerkraut.

You will need:

• Fish.
• Coarse salt.
• Terry towel.

How to cook:

Fish, in this case mullet, is cleaned of scales, tail and head are cut off. In a small individual, you can not rip your back.

Then each piece on all sides is densely rubbed with salt with a margin, including doing it from the inside.

Finally, the mullet is once again salted thick enough on top and wrapped in a dry towel. It is also rolled up and placed in a mold.

If a certain amount of liquid flows into the mold, it is drained, and the towel is turned over and laid again until the end of the salting of the fish. The towel can be washed and reused.

Tasty salted red fish is always a welcome guest on our table. It is good for slicing and for sandwiches. Beautifully decorated snacks with thin, delicious pink slices will decorate any feast. You can buy salted red fish in stores, but it costs quite a bit. Therefore, if you manage to get a fresh fish, many housewives try to pickle it yourself.

There are two ways of salting: dry and in brine. In the first case, the fish is rubbed with salt and spices, in the second case, it is poured with ready brine. Both methods have their adherents.

Two recipes for salting red fish - dry and wet - today we will consider both of these methods. But before starting the recipes, we will get acquainted with the tips and recommendations of experienced chefs:

Secrets of salting red fish

For homemade salting, it is better to use very fresh fish. It is easy to check freshness: transparent eyes without opacities, pink gills, shiny surface, absence of unpleasant odor. Thawed and then salted, it turns out watery and not so tasty.

When salting, use a mixture of salt and sugar. The latter softens the taste, and also prevents the overdrying of fish. It is also recommended to lightly grease the carcass with vegetable oil before salting. This will make the finished product softer and tastier.

In addition, when salting, you can add spices: garlic, herbs, pepper (black and allspice), lavrushka, lemon slices, etc. Experiment to your liking.

Large specimens salted for several days. A smaller fish, about a day, and cut into pieces - 8-12 hours. However, experienced cooks do not recommend eating it right away. Give her some more time to lie down and mature.

Red fish recipe at home - dry and wet

Recipe for salting red fish without brine

For this method we take: a whole red fish (any), weighing about 1 kg. Add to it 2 tablespoons (preferably coarsely ground), 1 tablespoon sugar, 2 cloves of garlic, 1 tsp black peas and allspice.

Cooking:

Gut the carcass and rinse thoroughly with running water. Dry well with napkins. Put the fish on a flap of dense cotton. Mix salt, sugar, grate fish inside and out. Sprinkle with chopped garlic and pepper. Wrap in cloth, and then in cooking paper.

Put in a suitable container, clean in the cold. After 4-5 days you can taste it. If you feel that you are not salted enough, put in the freezer and wait a few more days.

Here is another option for salting at home

We need: per 1 kg of fish: 2 tablespoons of salt, 1 tablespoon of sugar, (a pinch): basil, rosemary parsley, ground coriander, 2 cloves, 2 finely broken,.

Cooking:

Gut the fish, wash, dry with napkins. Mix in a bowl salt, sugar, herbs and other spices. Rub the carcass thoroughly with the mixture (inside too). Wrap in a cloth, put in a plastic container.

Wrap the dishes with foil, leave at normal temperature for 12 hours. Then put in the cold for a day, and then for three days in the freezer.
Then you can eat.

Recipe for salting red fish in brine

In brine, the fish cooks faster, but somewhat loses in taste. But this is my opinion. Many people like this particular salting method.

For a carcass weighing about 1 kg, take: a liter of water, 4 tbsp of salt, 2 tbsp. l, 2 bay leaves, 6 peas of allspice, 1 tsp black, also peas. You can still put 2-3 cloves.

Cooking:

Prepare the carcass, as we did in previous recipes. Just cut off the head and tail, and cut the fish itself along the ridge into two parts. Put tightly in a bulk container or enamel saucepan with a lid.

Boil water, add salt, spices, boil for a couple of minutes, allow to cool well, to normal home temperature. Pour the fish with brine, add lemon juice. Close the container tightly with a lid.

Leave it on for several hours at normal temperature, and then put it away in the cold for two days. Remove the finished fish from the brine, pat it dry with napkins. Put in a dry dish with a lid or wrap in cling film. Keep in the refrigerator.

A quick recipe at home in 2 hours

This recipe allows you to quickly cook spicy salted fish. It can be eaten in a couple of hours. Only, of course, it should be very fresh and not thawed.

For cooking you will need: a carcass weighing about 1 kg, 2 tablespoons of salt, 1 tablespoon of sugar, 2 cloves of garlic, a mixture of ground peppers, and an onion.

Cooking:

Prepare the carcass, as we did before. Cut along the ridge into two halves, remove the skin. Remove the bones with tweezers, cut the fillet into slices. Separately mix salt, sugar, pepper. Finely chop the garlic. Cut the onion into thin rings.

Pour the salt mixture into a large plate, roll the slices there, put them in a bowl, sprinkle with garlic, mix. Cover with a saucer smaller in diameter, place a load, for example, a half-liter jar of water. Leave for an hour.

Now put the slices in a jar, put onion rings on top, add vegetable oil, a little, so that only slightly covers the fish. Shake the jar, put it in the refrigerator for another hour. Then you can serve to the table.

Today we examined two methods for salting fish - dry and wet. Despite which one you choose, the fish will turn out to be much tastier than the store one. Keep it in the refrigerator for no more than 5 days. If you need longer storage, it is better to put it in the freezer.

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In order to get a delicious dried fish, you need to be able to properly saline it. An important role in this process is played by brine (salt solution). If a fish for raw-salted use is prepared in artificial brine, dissolving a certain amount of salt in water, then natural brine is used for salting fish with subsequent drying, when the salt interlayed by salt releases moisture from it by pressing and salt directly "in its own juice."

Soaking fish

1. Sort the fish by size before starting this activity. So it will be more convenient for you to soak it.
   
2. Soak large fish (bream, pike, ide) for 1.5 days, changing the water three times, the calculation of which is 5 liters per 2 kg of fish. Water should be cold, and soaking should take place in a cool, dark place. In this case, the pan or bucket should not be kept tightly closed. Soak small fish (crucian carp, dace, chebak, perch) soak for 1 day, changing the water 2 times.
   
3. At the end of the soaking, drain the water and let the fish flow well. Now you can do the drying.
   

Drying or drying fish
For proper drying, you will need a closed, well-ventilated warm room, eliminating the presence of insects. Otherwise, your delicacy will be dragged by cats or birds, or - even worse - it will be hopelessly spoiled by flies. If you don’t have such an opportunity for drying, you can dry the fish outdoors, having prepared for these purposes special frames in the form of folding suitcases and covered with gauze. This will allow you to avoid both contact of dried fish with flies, and its possible extinction.

1. Pull a tight rope. Prepare hooks for hanging. They can also be made independently from hard wire.
   
2. Hang the fish on a rope, passing the tips of the hooks through the eye or upper lip.
   
3. If drying occurs outdoors, close the fish in gauze frames.
   
4. In case of rain, take timely measures, covering the frames with a plastic cloth and removing it immediately after rainfall so that the fish does not block.
   
5. The drying time depends on the addictions of the host. On average, 1-2 sunny days are enough for small fish; whereas for larger specimens it may take 3-4 days.
   

Advice for those who plan to salt a large number of fish for subsequent drying: do not soak all the salting at once for drying. Fish dried in large quantities will dry up sooner or later and lose both their pleasant taste and appetizing appearance. Dry as much as you plan to consume within 1-2 weeks. The rest of the salting will retain all its excellent qualities, continuing to be stored under oppression in your reliable cellar!

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How do we salt red fish at home

First, cooking, so you can immediately appreciate the simplicity and clarity of the recipe. And after the instructions with the photo, we will tell you how to choose a good red fish, and explain the secrets of success.

We need:

• Pink salmon (salmon, chum) - 500-600 grams
• Salt (large) - 1 tbsp. a spoon
• Sugar - 1 tbsp. a spoon
• Patience to wait for the process of salting - from 1 to 3 days

How do we cook.

We wash the fresh carcass of pink salmon without scales in cold water under a tap. We dry with napkins and arm ourselves with a convenient knife.

When cleaning, our task is to get the fillet on a skin without bones.
  We cut along the back from the head (!) Along the ridge - so that one part of the fish remains with the spine. We cut off the head with gills and proceed to the selection of bones. Often, the fillet is quite soft - we release it from the bones, picking up each rib with our fingers. If it fails, tweezers come to the rescue.

We turn the part with the spine with the skin up and separate the fillet from the spine, starting to cut from the tail (!). Where to start the movement is an important nuance, it is shown large in the photo below. We move smoothly so that the knife does not slip, does not cut the pulp across, does not pierce the skin.

As a result of simple manipulations at home, we get an excellent filet on the skin - no worse than store packaging.

  Salting is even easier than cleaning! Our choice is the dry method (without marinade), where only sugar and salt are needed in equal proportions. In this recipe - 1 tbsp. spoon for 0.5-0.6 kg of fish. So we get a juicy and beautiful fish flesh - without loss of color and nutrients.

Salting Algorithm:

• Filet in a glass bowl - Mix salt + sugar - Evenly and plentifully distribute the mixture into fish pieces (sprinkle and smooth with fingers on both sides of the filet) - Cover and put in the refrigerator.

Important! After standing for a while, the fish will give juice, drain it from the container so that the fillet retains elasticity.

Pickle from 1 to 3 days - for the love of salty.

If you have distrust, and suddenly do not spill quickly, calm down doubts by putting a little oppression on the product (a saucer in size and something heavy on top).

As you can see, the process fit in a few lines. Now only patience is to wait for the fillet spilling. Of course, you can add ground spices and chopped garlic to the pickling mixture, or shift the fish in lemon slices. But even in ours - the simplest! - A recipe with a photo is inevitable an excellent result.

How long to salt red fish? We love salted: its salting takes 1-1.5 days. If you like the average ambassador - 2 days, strong - 3 days (in the store we often encounter strong). For more than 3 days, salting fish is pointless, it will become ultra salty on the verge of bitterness.

It is very lucky for those who know how to salt red fish at home, because we ourselves can vary the degree of salting. Join in a profitable culinary freedom!

Secrets of Success

Is it so important that salted glassware is glass?

Yes, only glass. Putting fish in a metal dish, it is easy to get an iron flavor.

A few words about the nuances of storing salty red fish:

• As soon as we decided to stop pickling, drain the juice, thoroughly blot the filet with napkins and separate it from the skin. Cut into pieces, put in a bowl with a tight fitting lid and put in the refrigerator.

How to separate the meat from the skin?

We arm ourselves with a knife with a wide blade, put the fillet with the skin down and make long movements with the knife - with gentle pressure forward, separating the flesh from the skin, guiding the knife at a slight angle.

I advise you to take note of the best and most proven recipes for salting fish at home. Anyone close will try, everyone will beg for a recipe. Every housewife must have this proven recipe in her culinary piggy bank. Help yourself!

In such a marinade, mackerel tastes better than red fish! Delicate pickled mackerel just melts in your mouth ... You can cook wonderful salted mackerel at home. There are many recipes, some of which we will consider.

Ingredients: Mackerel - 1 kilogram.

To prepare the marinade per 1 liter of water:

Salt - 5 soup spoons;
  Sugar - 3 soup spoons;
  Dry mustard - 1 soup spoon;
  Bay leaf - 6 pieces;
  Clove - 2 pieces;
  Vegetable oil - 2 soup spoons.
  Preparation: The fish must be cleaned, remove the entrails and head, cut off the tail and fins. In a separate pan from the proposed ingredients, boil the marinade, which must be cooled. After the marinade cools down, put the fish in it, put a plate on top of the mackerel and bend it in the cold, after two or three days the fish will be ready. Periodically, the fish can be turned over.

Ingredients:

Mackerel - 3 pieces.
  For marinade per 1 liter of water:

Tea infusion - 4 soup spoons;
  Salt - 4 soup spoons;
  Sugar - 2 soup spoons;
  Liquid smoke - 4 soup spoons.

Preparation: First, unfreeze frozen mackerel, then cut off the tail, head, clean from the insides, rinse well and put it in a two-liter jar, the tails should be at the top. Separately cook the marinade. To do this, pour tea leaves, granulated sugar, salt into the water and bring everything to a boil. After which it is necessary to strain, let cool and then add liquid smoke to the marinade. Pour the fish with this marinade, close it with a plastic cover and put it in the cold for about three days. Periodically, the jar of mackerel should be shaken. After time, fish can be eaten by cutting into pieces.

Ingredients:

Mackerel - 500 grams;
  Salt - 3 soup spoons;
  Sugar - 3 soup spoons;
  Black pepper.
Preparation: Defrost freshly frozen fish, then clean it by removing the head, tail and entrails. After that, rinse it well and cut into portions. Then each piece of fish should be salted, pepper and sugar, put in a jar or some other container for salting the fish. Between each row, the fish is also salted, sprinkled with granulated sugar and pepper. Put the mackerel in the cold and after about a day - two fish will be ready.

How to cook mackerel homemade salting?

This recipe is dedicated to lovers of delicious salted mackerel. It is simple, even an avid bachelor who does not have special culinary skills can salt a mackerel on it.

Ingredients:

Mackerel;
  tea;
  salt;
  sugar.
  Preparation: So, we take two large frozen mackerels, defrost under running water, wash mine, cut off our heads, and remove the insides directly into the bin. We wash the fish outside and inside, remove the moisture with paper towels and proceed to cooking the brine. How to cook a brine, it is also a marinade: four tablespoons of tea should be poured with a liter of boiling water. It turns out such a strong tea, in which our thawed mackerel will swim. In tea (cooled down), add four tablespoons of table salt and add the same amount of sugar, stir. In this salt-sweet tea pickle, we put the mackerel and store it in the refrigerator for four days. Then we take it out of the marinade, hang it in the kitchen over the washbasin for the night, remove it and hide it in the refrigerator, wrapping the fish in a paper bag first. All. The fish is ready! Cut and try. Bon Appetit!

Pickle mackerel! Real jam!

Ingredients and preparation: Take 3 pieces of frozen mackerel, wash, clean and cut into pieces. The main thing in this matter is not to let the fish DEFROST, we carry out all manipulations with frozen mackerel !! We clean and chop 3 onions and 3 cloves of garlic. Put the mackerel, onion and garlic in a bowl, add 1 teaspoon of sugar, 1 tablespoon of salt (with a slide), 3 tablespoons of vinegar, 2 tablespoons of oil, ground bitter pepper, allspice, bay leaf. Mix gently. Fold tightly in a jar, cover and refrigerate for a day. And in a day we get our fish and eat.

Homemade salted herring + pickles and pickles!

Ingredients: Herring Fish should be bought with a thick back (oily). If it is frozen, then it should be completely thawed before salting. And it’s better not to wash. And now a few recipes:

Marinade 1:

Boiled water (1 cup);
  vegetable oil - 3 tbsp;
black peppercorns;
  bay leaf or several;
  salt to taste.
  Boil it all, cool and add a little vinegar. Put herring, cover tightly with a lid and let stand in the room for 4-5 hours, then in the refrigerator for another 5 hours, and it is better to leave it overnight.

Marinade 2:

For 1 liter of water - 1.5 tbsp. tablespoons of salt;

1 tbsp. a spoonful of sugar;
  Bay leaf;
  black pepper;
  cardamom;
  garlic;
  1-2 flowers of (dried) cloves.
  Bring all this to a boil and cool. Pour the herring so that it is all covered with marinade. Place the container immediately in the refrigerator (in winter - it is possible on the balcony). After two days you can eat.

4 tbsp. tablespoons of salt;
  2 tbsp. tablespoons of sugar per 1 liter. water (this is about 2-3 herring).
  Put the fish in the cooled brine for 1 day. In principle, no hassle. In this way, you can salt not only herring, but also mackerel.

Herring of your own ambassador!

Ingredients:

Fresh-frozen herring - (3-4 pcs. Per 3 liter jar);
  salt - 3 tbsp. spoons;
  sugar - 5 tbsp. spoons;
  Lavrushka - 2 pcs.
  Preparation: Boil 1 liter. water. In boiling water add 3 tbsp. tablespoons of salt and 5 tablespoons of sugar. Put the resulting brine on a window or balcony until it cools completely. Thaw and rinse herring completely. Place the herring in a 2 or 3 liter jar, pour brine. Add 2 bay leaves. Put in the refrigerator for 2 days. After 2 days, the herring is ready for use. P.S. Personally, I use Norwegian herring, in my opinion it is tastier than the Atlantic. In general, this ambassador is no worse and even better than the sl / s herring that is sold in the store.

Tasty and fast herring in the marinade!

Ingredients:

herring - 2 pcs.,
  onions - 1-2 large sizes,
  apple vinegar - 5 tablespoons,
  salt - 2 tsp,
  sugar - 0.5 tsp,
  water - 1 glass,
  peppercorns - 10 pcs.,
  a pinch of coriander seeds.
  Preparation: First, prepare the marinade - add sugar, salt, apple cider vinegar to the water and heat a little (do not boil) until the ingredients are dissolved in it. While the marinade is cooling, we clean the herring and cut into pieces, we also cut the onion rings. We take the jar and put the herring in it, adding alternately as laying the onion, peppercorns and coriander. Fill it with the already cooled marinade, cover with a lid and put it somewhere far away for a day. In a day, a delicious pickled herring will be ready. Bon Appetit!

Herring tender salting!

Ingredients: 5 pieces of freshly frozen herring. Brine: For 1 liter of water we take 5 tablespoons (without a hill) of salt 3 tablespoons (without a hill) of sugar 12-15 grains of black pepper with peas 1 teaspoon of dry mustard seeds (1 teaspoon dry mustard) - mustard gives hardness, or rather elasticity to the herring, it will not be soft, as sometimes we come across in the store. 6 bay leaves 2 tablespoons of vegetable oil. Five pieces of herring got into a 3-liter jar, it’s not scary that the tails are sticking out, we will pin them down. It took 2 liters of water, so we do a double calculation. Pour water into a saucepan, boil with salt and sugar. Allow to cool. We put all the spices in the pan and pour the cooled brine. Press the tails under the water and close the lid. We put in a cool place. You can eat tomorrow. If you add cloves, there will be a herring of spicy salting. But we don’t like this. We need a gentle ambassador. Bon Appetit!