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Pickling lightly salted herring. Recipes for home cooking

I think everyone wants to try something tasty and salty. I want to offer you unusual recipes for salting herring. Every person knows that if you pickle it correctly, you won’t be able to tear it away by the ears until you eat it. And what a good appetizer it is, on a holiday table, even people who are accustomed to gourmet dishes sometimes really want to eat this wonderful dish.

As they say, fish is good for a holiday, but even better on weekdays. Boil the potatoes, add butter, onions and put them on the table along with the herring; this will surely create the most delicious dinner for the whole family.

I would not recommend defrosting fish in the microwave or under hot water, because it will immediately lose its structure and become lethargic, and in the future this will affect the salting and our dish will not be tasty. Therefore, we defrost it only in the refrigerator or at room temperature.

For this recipe we will need:

Herring – 2 pcs.
Salt – 2 tbsp. spoons.
Sugar – 1 tbsp. spoon.
Ground black pepper – 0.5 teaspoon.
Dill - a couple of sprigs.
Onion – 1 pc.
Vegetable oil –60 gr.

1. First, we take the fish and cut it, remove the insides, separate the head and tail. We cut the herring along the spine in order to remove the skin along with the scales. Piece mode.

By the way, if the fish is fresh, the skin comes off quite easily, without meat. The carcass itself separates perfectly from the bones.

2. Mix salt, sugar, pepper and coat our cut pieces with this mixture. Place them in the pan one by one.

3. Leave this pan at room temperature for about 2 hours, and then put it in the refrigerator for a day.

4. We take the fish out of the pan, clean it of any salt that has not dissolved, put it in a jar, set the onion in half rings, and add the oil and dill. We do all this between each layer of fish. Then close the jar and put it in the refrigerator for 12 hours.

Bon appetit!

Quick dry salting of herring at home

This recipe, unlike the others, is considered the fastest, because it is done in just 2 - 3 hours. But there is one rule: the fish must be fresh, one might even say that it was recently caught.

Ingredients:

Herring – 2 pcs.
Salt – 2.5 g.
Ground black pepper – 7 gr.
Bay leaf – 3 pcs.
Sugar – 25 gr.

1. First, we need to cut the herring, pull out the intestines, remove the gills and put in cold water for 1.5 hours

2. Mix sugar, salt, pepper, and chopped bay leaves.

3. We take the herring out of the water and coat it with our spices.

4. Place in a bag and leave to salt for 3 hours at room temperature.

5. The fish can be cut into small pieces and eaten. Bon appetit!

Salted herring in brine according to a simple recipe

Salted herring is the most favorite snack among Russian people. It is put in many salads. The most festive and delicious salad is considered, and fish will certainly be a good option for any side dishes.

I want to show you how to quickly salt fish without cutting it. Of course, it will differ in taste from cut fish. No, don’t think it’s a bad thing, on the contrary, the herring turns out tender and tasty.

The most important thing when salting whole is to remove the gills, otherwise they will give a bitter taste.

We will need:

Salted herring – 2 pcs.
Water – about.5 liters.
Salt – 2.5 tablespoons.
Bay leaf – 4 pcs.
Seasoning for fish dishes – 1 teaspoon.
Peppercorns – 10 pcs.

1. Add salt, bay leaf and 1 teaspoon fish seasoning to a plate or small saucepan.

2. Add fish to this seasoning.

3. Add it to warm water (not boiled to dissolve the salt), stir well and pour the brine into our fish. Cover with a lid and place in the refrigerator for 24 hours.

After time has passed, take out the herring, clean it well, cut into pieces and eat.

Homemade herring recipe. How to salt whole fish?

I would like to suggest another method that is not much different from the previous one, but there are still some changes. I think it's worth a try.

We will need:

Herring – 2 pcs.
Bay leaf – 4 pcs.
Coriander – 1 small spoon.
Salt – 2.5 – 3 tbsp. spoons
Black peppercorns – 8 pcs.
Allspice – 8 pcs.
Sugar – 1 – 1.5 tbsp. spoons.

1. First, you need to pour water into a saucepan and add all the spices, salt, sugar, bay leaf, coriander and pepper. We boil everything we got for about 4 minutes. Let it cool well.

2. We remove the gills from the fish and clean the scales; there is no need to remove the skin, and we also do not remove the intestines.

If the herring is fresh, then the scales are washed off well under cold water.

3. Then put the herring where it will be salted and fill it with cooled water with spices.

4. Cover what we got with a lid and put it in the refrigerator for 2 days.

The herring turns out quite tender and tasty

How to properly pickle a whole herring in brine?

I would like to suggest an interesting way of salting herring with vinegar in brine; I tried this method for the first time from a friend and immediately asked him for the recipe so that I could write it to you.

We will need:

Herring – 2 pcs.
Vinegar 9% – 1 tbsp.
Peppercorns – 8 pcs.
Bay leaf – 4 pcs.
Coriander – 2 teaspoons.
Vegetable oil – 2 tbsp. spoons.
Salt – 1.5 tbsp. spoons.
Water – 400 gr.

1. Clean the herring, remove the insides, head and tail. Let's wash off the scales under water.

2. Bring water in a saucepan to a boil, add salt, pepper, bay leaf, coriander. Cook for 4 minutes, then let cool. When the brine has cooled, add vinegar and vegetable oil.

3. Put the fish in a pan and fill it with brine, keep it at room temperature for 5 - 6 hours and put it in the refrigerator for 8 - 9 hours.

Salt 3 whole herrings in a jar

If you want to try fish that is tastier than store-bought and not too salty, then please try this wonderful recipe.

Of course, you can salt not 3, but 5-6 fish in a jar, but I’m somehow used to salting 2-3 herrings. It’s just enough for my family to eat with potatoes or add to this

We will need:

Frozen or fresh herring – 3 pcs.
Water – 2.5 liters.
Salt – 6 tbsp. spoons
Sugar – 3 tbsp. spoons.
Peppercorns – 10 pcs.
bay leaf – 4 pcs.
Allspice 5 pcs.
Cloves – 1 pc.

1. Place salt, sugar, bay leaf, pepper, and cloves in a saucepan with water. When it boils, cook the brine for 2 minutes and then cool.

2. Defrost the herring at room temperature or in the refrigerator. We remove the gills well, because they give blood and the fish can die out, of course, if you want, you can cut off the head altogether. Wash off the scales under cold water.

How to cook salted herring in 30 minutes, according to a quick and tasty recipe

I propose to cook very tasty fish, which is suitable both for the festive table and on weekdays. I think you won't be disappointed with this recipe. The good thing about this dish is that the herring will be done quickly. By the way, you can take mackerel instead of herring if you like, but this is at your discretion.

If you salt it in pieces, it will salt faster, although you can cook it whole.

We will need:

Fresh herring – 2 pcs.
Sugar – 3 tbsp. spoons.
Salt – 1 glass.
Black pepper (ground) - a small pinch.
Tomato sauce – 200 gr.

1. First, let's clean the fish. To do this we need to cut off the head and tail and take out the insides. Rinse the scales under cold water. Then cut the herring into pieces.

2. Now we make the marinade, pour salt, sugar into a liter jar and pour tomato sauce. Fill the remaining space in the jar with warm water and stir until the salt and sugar dissolve.

3. Place the herring in a container where you will marinate it and fill it with marinade. Close the lid.

If you salt the fish in pieces, then 30 - 40 minutes will be sufficient, but the whole carcass should be marinated for 1.5 - 2 hours.

When the herring is marinated, drain the brine, place the pieces on a plate, and on top cut the onion into half rings and pour in vegetable oil.

On a note! To make salted fish tasty...

In order to properly prepare our cool appetizer, you need to learn how to choose fish, because the better quality it is, the tastier and more aromatic the salting is.

How to choose:

Try to take fresh herring, but not everyone can find a current herring, then you can use fresh frozen herring.
The fish should be firm and have a white belly.
If you want it to be fatty and not dry, then buy it with milk, not caviar. It is very easy to determine if the mouth is elongated, it means a boy, and if it is round, it means a girl.
Pay attention to the skin (scales), it should not be torn or yellow. Such a product is probably already old and is not suitable for making our herring tasty.
Her eyes should be clear, not cloudy.
If the fish has been frozen or thawed many times, then it is also not recommended to take it, you don’t want it to fall apart during salting and expose its bones.

If you want some advice, always buy fish with the head and intestines and then you can determine whether it is fresh or not. And it is also advisable to buy it in winter, because the winter catch is much fattier and tastier.

In my family, everyone likes the way I salt herring, just knowing many ways, it always turns out very tasty. I think you will like it too.

Salted herring - recipes and methods for salting at home

At first glance, it may seem that salted herring is a very simple dish; what delicacies and subtleties could there be in it? All you need to do is pour brine over the herring and wait until the fish is salted. And there are boiled potatoes, onions, fragrant butter and fresh black bread - and a nice lunch or dinner is ready. And yet, despite the apparent simplicity, each housewife has her own secrets and her own way of salting herring. Some salt it in brine with added spices, while others prefer dry salting; they season the herring with vinegar and oil, add herbs and spices, and are proud of the finished appetizer and are happy to share recipes.

Salted herring - the easiest way to pickle

To begin with, you can try cooking herring according to the simplest recipe.

Thaw two large herrings and rinse. Remove the gills and place the fish in a deep saucepan or glass bowl. Boil 600 ml in a separate pan. water, add 1 tbsp. l. salt (possibly with a small slide) and 1 tsp. Sahara. Stir until the salt and sugar are completely dissolved. Then let the brine cool to room temperature and pour over the herring. It should be completely covered with brine. Cover the dishes and place them in a cool place (best temperature is +1 to +10 degrees). After a day or two, you can take a sample. If you like lightly salted herring, then remove the fish from the brine, cut it up and put it in a clean jar, adding vegetable oil. If you like your herring more strongly salted, then wait another three to four days.

Spiced herring

Preparing aromatic, spicy-salted herring is no more difficult.

The fish must be thawed, the gills removed and placed in a container for salting. In a separate bowl, boil a liter of water, add one and a half teaspoons of sugar, 100 gr. salt, 10 peas each of black and allspice, two bay leaves. In principle, the set of spices can be anything you like. You can add coriander seeds, cumin and so on. After the bouquet of spices has been added, bring the water to a boil again and cool. Pour the prepared brine over the herring. Leave in a cool place for a day - two or more - depending on the desired degree of salting.

Herring in brine

Brine is a very strong saline solution.

In order to obtain the correct concentration of the solution, salt is added to hot water in small portions and immediately stirred. Salt is added until a new portion of salt simply sinks to the bottom without dissolving in the solution. At home, the strength of brine is usually checked using a raw chicken egg. It is dipped into a concentrated solution, and if it floats to the surface and rises at least half above it, the brine is ready. If you want to make spicy herring in brine, then before dissolving the salt, add all the spices and bay leaf. The herring is kept warm in the brine for one hour, then put away for a day or two in a cool place.

Very important! With this method of salting, you need to select fish especially carefully. The herring should not have any damage to its skin, otherwise it will inevitably be over-salted.

Dry pickled herring

If there is not enough free space in the refrigerator, but you really want salted herring, try preparing it by dry pickling. To do this, defrost one large fish, carefully remove the gills and rinse the carcass thoroughly. Dry with paper towels. Mix 1 tsp. sugar, 1.5 tsp. salt and 0.5 tsp. ground black pepper and grate the herring with this mixture. Don't forget to rub the cavities where the gills were. Wrap the herring in 2-3 layers of polyethylene and put it in the refrigerator for two days.

Recipe for quick-salted herring

If guests are coming in the evening, and you definitely want to treat them to salted herring, an express recipe for quick pickling will help out. The herring needs to be thawed and placed in cold water for an hour. Then remove the head and tail, gut the carcass and rinse the fish thoroughly. Mix 2 tbsp. l. salt and 1 tsp. sugar, rub the fish with this mixture and wrap in cling film. Leave at room temperature for a couple of hours. Then rinse off the salt, dry the carcass with a towel and transfer to a deep bowl, adding onion rings and vegetable oil.

Spicy herring with mustard

If you add mustard to the spicy brine, your herring will acquire a piquant, refined taste. Rinse the defrosted fish (don't forget to remove the gills!), brush with two tablespoons of prepared mustard and place in a bowl for salting. In a separate bowl, boil a liter of water, add 5 tbsp. l. salt, 3 tbsp. l. sugar, 1 tbsp. l. dill and the same amount of coriander grains. You will also need 10 bay leaves and 1 tsp. black peppercorns. Bring the brine to a boil, let it cool and pour over the herring. Leave in a warm place for 2 hours, then put in the cold for 2-3 days.

Do you have your own signature recipe for salted herring? Do you know what delicious snacks you can make from home-pickled herring? Share with us!

The most beloved folk snack, invented by a Dutch fisherman five centuries ago, is on our table almost every day. In oil, in pieces, in brine, in a whole carcass, how can you quickly and tasty salt herring at home? And it is about her, my beloved, that we will be talking about today.

This fish seems to have been created by nature only for salting, because few people like it fried or boiled. Herring has an unpleasant bitter taste and a very peculiar smell; anyone who has been to Vietnamese markets has become familiar with it.

The main source of all troubles are the gills of the fish, which must be removed when salting. Then everything will be fine with taste.

I myself don’t remember the last time I bought herring in a store, I mean, salted herring. So many times I came across something that was either dry, or over-salted, or something completely falling apart, that I learned to salt it myself; doing it at home is very simple, quick and much tastier than buying it in a store.

The majority of Russian people associate herring with a feast, at least with vodka. After all, this is the most rewarding snack. Remember the famous professor’s: “Excuse me, how come you don’t like herring? How would you like to snack on vodka?”

In fact, a good housewife not only knows several methods of salting, in brine and without, with pieces of fillet and a whole carcass, in Dutch, and some other way, but will also make many dishes with such an appetizer. Of course, sel under a fur coat in different variations, just salted fillet, sprinkled with vinegar and sprinkled with green onions, and with potatoes, boiled, baked, fried,

So, salted herring is an almost universal product and it is advisable for every housewife to be able to make it well and tasty. Well, I can help with this.

Choosing the right herring for pickling

For salting, you need to choose not only the “right” carcass, but also fish, depending on the habitat, because not all types of herring are equally tasty when salted. Which ones do you know?

Atlantic
Pacific
Black Sea
Icelandic
Norwegian
Dutch
Belomorskaya
Danube
Kerch
Baltic
Zalom or royal herring (Blackback)

Atlantic and Pacific herring are most suitable for salting. When purchasing, ask which shores the fish were caught from.

What else do you need to know when choosing? Freshness of course. The best option would be freshly caught salting, but, unfortunately, in our large country this option is not suitable for everyone. Therefore, when buying, we carefully look into the eyes of the fish. Yes, yes, it is the eyes that indicate the degree of freshness; they should not be tarnished or completely absent.

Freshness can also be determined by the gills; there should be no plaque or rusty spots on them. In general, the carcass should be whole, and, of course, with the head.

Sea herring can also be salted, but it will be somewhat drier, and a lot of harmful impurities accumulate in it, due to the concentration of these same substances in a small space.

The taste of salted herring also depends on the time it was caught. Winter fish with fat always turns out more tender and juicier than those caught in summer. Take this into account when purchasing too.

I'll tell you what kind of fish I always choose. I take the largest carcass, with shiny sides, a wide and even back, bulging eyes and tightly pressed fins. If possible, I choose without caviar, because with caviar the fish always turns out drier and saltier.

A few more words about the degree of salting, there are three of them:

Lightly salted from 7 to 10% salt
Average salting from 10 to 14%
Strong salting, more than 14%

You can easily adjust the degree to your liking. In addition, when salting, they use spices and various aromatic herbs, which can be specially selected.

Herring is salted in different ways and in different containers, in barrels, in bags, in containers; at home, jars are used in brine. But, before we start salting, let's properly prepare the carcass.

Preparing herring carcasses for salting

First of all, if you were unable to catch a fresh fish and are content with a frozen one, you need to defrost it properly. Do not put fish in hot water or put it in the microwave. With such defrosting, your carcass will quickly fall apart and lose all its beautiful presentation.

We leave the frozen herring brought from the store in the refrigerator, on the bottom shelf, where the temperature is about +5 degrees. Yes, it will take longer to defrost, but the meat will be elastic and tasty.

After defrosting, the fish must be washed. Ideally, it is salted whole, not gutted and with the head, only the gills are removed. But, if you need to quickly salt it, then we gut it and cut off the head. Such fish can be ready for the table in a few hours.

How to pickle herring tasty and quickly - simple recipes

The recipes that I will present to you today are personally tested by me, I make them to my taste, so you adjust the level of salt and spices in your own way. But the pickling always turns out delicious, everyone likes it.

Salting whole herring in brine

We will prepare:

A kilo of fresh or frozen fish
One and a half liters of raw water
Five level tablespoons of table salt
Four teaspoons of sugar
Ten sweet peas
Three medium sized bay leaves

How to deliciously pickle herring in brine:

We defrost the fish in the refrigerator and gut it, cut off the head, take out the entrails, and separate the milt or caviar. We wash them and the fish in cold running water and place them in a convenient container with a lid. The eggs and milk must be returned back inside the fish.

Prepare the brine, throw all the spices into the water along with salt and bring to a boil, let it cool completely and pour in the fish carcasses so that they are completely immersed in the liquid. Leave for five hours at normal room temperature, then keep in the refrigerator for twelve hours. If you need saltier herring, then increase the holding time. But I usually make lightly salted and it’s ready pretty quickly. After removing it from the brine, you can rinse and cut it.

Salt lightly salted herring in pieces in a jar

We will need:

Whole herring carcasses with heads
Per liter of water
Five tablespoons of salt
Two tablespoons of sugar
Two tablespoons of 9% vinegar
Six peas each of allspice and black pepper
Two large onions

Cooking process:

We defrost the herring carcasses, gut them and wash them, fillet them, remove the spine and bones and cut them into pieces two centimeters wide. Cut the onion into half rings and place alternate pieces of fish and onion in a jar.

Add all the spices to the water, leaving the vinegar aside for now. Boil the brine and, when cooled, pour in the fish, pour vinegar on top. After two days spent at a temperature of 6-8 degrees, the herring is ready.

Whole salted herring in a jar

We will prepare the following products:

Whole fish carcasses
Per liter of water
Six tablespoons of table salt
Table spoon of sugar
Two laurel leaves
Tablespoon mustard powder
Five black peppercorns

Cooking process:

We defrost the fish, wash it, do not gut it, just remove the gills. Place them loosely in a three-liter jar, tails up.

Cook the brine with spices, let it cool completely so that it is cool and pour it into a jar, pour mustard powder on top and put the fish in a cold place with a temperature of +6 degrees for two days. After two days you need to take it out if you don’t like it too salty.

We salt the delicious spicy herring, you'll lick your fingers

We will need to take:

A kilo of fresh fish
Liter of water
Three heaped spoons of table salt
Three clove buds
Two laurel trees
A pinch of coriander beans
Six black peppercorns
Teaspoon mustard powder

Cooking process:

We gut the fish, remove the fins, tail and head, and optionally the spine. Place the carcasses in a convenient container. Cook the brine with all the spices, add the mustard powder after removing from the heat. Let it cool and pour in the fish. So we leave it in the cold to salt for two days.

Salted herring pieces in oil

We will need to take the following ingredients:

A kilo of herring carcasses
Three quarters of a glass of refined sunflower oil
Half a kilo of salad onions
Five tablespoons of fine salt
Three laurel trees
Five allspice and five black peppercorns

Cooking process:

Slowly defrost the herring, gut it, remove the heads, tails and fins, rinse well and separate the fillets. The skin can be removed or left as desired. Cut each fillet into three parts and rub with salt. Cut the onion into half rings, break the bay leaf into pieces.

Place the fish in a bowl, topping with onions and spices. Pour oil on top to completely cover all the pieces. Keep for a day and a half in the refrigerator.

Salting herring in brine in the classic way

We take

Herring carcasses
Per liter of water
Two tablespoons fine table salt
Three laurel leaves
Ten black peppercorns
Five allspice peas
Tablespoon sugar
Five clove buds

Cooking process:

We gut the fish, you can leave the heads and tails, just don’t forget to remove the gills. We place the prepared carcasses in a convenient container and begin to prepare the brine, pour all the spices into the water and boil until dissolved. Fill the fish with completely cooled brine. Immediately put the fish in the cold and salt it for two days at a temperature of +5-6 degrees.

Salting herring quickly and easily

We take products:

Two herring carcasses
Tablespoon topped with regular salt
Dining room at the expense of a spoonful of sugar
A third of a teaspoon of black pepper
Two laurel trees

Cooking process:

We gut the fish completely, remove all fins, and optionally the head and tail. Place it in a deep saucepan and fill it with clean, filtered water for an hour.

Afterwards you need to wipe the carcasses with paper towels. We make a mixture of all the spices, break the bay leaves into crumbs. Rub the resulting mixture onto the fish and wrap it in cling film, leave it in the cold for two hours, then wash off the salt, season the fish with oil and eat.

The right ambassador for Don herring

We take:

Fish carcasses
Liter of boiled water
One hundred grams of coarse salt

Cooking process:

We choose fatter carcasses. We cut and gut them, be sure to remove the gills. You can pull out the spine and split each fish lengthwise into two halves. Place the herring tightly in a bowl with a lid and fill it with the prepared brine; the water should be cool.

In order for the fish to be completely in the water, it needs to be pressed down with something on top and placed in the cold for two days. After this, the herring turns out lightly salted.

Salting herring in Dutch style

We use:

Two herring carcasses
Medium sized carrots
Two small onions
Ten black peppercorns
Ten laurel leaves
Half a lemon
Six large spoons of salt and sugar

Cooking process:

We gut the herring, wash it and separate it into fillets, which we cut into pieces two centimeters wide.

Cut the lemon and onion into thin slices, carrots into half rings. Grind the bay leaf and pepper in a mortar and mix with sugar and salt.

Place pieces of fish and vegetables in layers in jars alternately, sprinkling with spices. We close the jars and leave them at a temperature of +6 degrees for a couple of days.

Dry method of salting herring in a bag

For this we take:

A kilo of thawed or fresh herring carcasses
Two large spoons of coarse salt
spoon of sugar
Eight peppercorns
Two bay leaves

Cooking process:

In order for the fish to cook as quickly as possible, we cut it completely, you can leave the skin, remove everything else, wash the fillets, and be sure to dry them. We put all the halves in a bag, add spices, break the bay leaves into pieces, crush the pepper in a mortar. We tie the bag and shake it several times. At a temperature of +5-6 degrees it will be ready in a day.

I also suggest watching a video about how tasty and easy it is to pickle fresh frozen herring at home.

Good afternoon. Today again I want to talk about a delicious snack - salted herring at home. Previously, we examined in detail the most popular and delicious recipes. But I want to devote this article to the topic of marinating in brine, since most people love this option.

I would like to note that fish prepared according to the recipes described below turns out lightly salted, so it can be safely used as an independent dish, or added when preparing salads, for example, to everyone’s favorite “.

I really love cooking this way, even though it uses vinegar. Because I know that many people don’t like to add it, but I, on the contrary, like this snack.

Ingredients:

Herring - 2 pcs.;
Water - 250 -300 ml;
Salt - 1 tbsp. spoon;
Vinegar 9% - 1-1.5 tbsp. spoons;
Peppercorns - 10 pcs.;
Bay leaf - 3-4 pcs.;
Coriander seeds - 1 tbsp. spoon;
Vegetable oil - 3 tbsp. spoons.

Cooking method:

1. Carcasses need to be cleaned, removing the head and rinsed well in cold water.

2. Bring water to a boil and add spices and salt, turn off the heat. Wait for the brine to cool.

3. Now add vinegar to the liquid. Place the carcasses in a container and fill them with marinade, close them and put them in the refrigerator for 12 hours.

4. Clean the lightly salted fish from the bones and serve.

Whole salting in brine

This is the easiest and fastest way to pickle. By the way, you can salt any fish using this method. The taste is impeccable, and the set of products is minimal.

Ingredients:

Water – 1 liter;
Fresh herring – 2 pcs.;
Salt – 5-6 tbsp. spoon;
Black pepper – 5 peas;
Sugar – 1 tbsp. spoon;
Bay leaf – 2 pcs.

Cooking method:

Take fresh fish, not frozen. It must be cleaned and gutted after salting. Boil water and add all the spices, let it simmer for a few minutes, then cool. Place the whole herring in a jar and fill the carcasses with cooled brine, pouring 1 tablespoon of dry mustard on top. Close the jar and put it in the refrigerator. The appetizer will be ready in 2 days.

And remember, the longer the fish sits in brine, the saltier it will be; the less, the less salted. So choose the salting time yourself.

How to cook herring according to GOST standards

And this recipe is from distant Soviet times. We will prepare food according to GOST. We make the salting spicy, and take the proportions from the fishing industry of those years.

Ingredients:

Fresh, not gutted herring – 2 pcs.;
Water – 1 l;
Salt – 90 gr. (8 tbsp);
Sugar – 20 gr. (2 tbsp);
Coriander – 1 tsp;
Bay leaf – 2-3 pcs.;
Nutmeg – 2-3 pinches;
Allspice – 7-8 pcs.;
Cloves – 6 pcs.;
Cinnamon – 0.5 tsp;
Dried mint – 3 pinches;
Ground chili – 0.5 teaspoon.

Cooking method:

1. Remove the gill plates from the fish.

2. Grind all spices and herbs in a mortar. Crumble the bay leaves and mint with your hands, grate the nuts on a fine grater, and use the cinnamon and pepper as they are. Mix all the spices together, adding 1 tbsp. sugar and 1 tbsp. salt.

3. Cover the herring with the prepared mixture from head to tail, on both sides. Let the fish sit like this for 30 minutes. At this time, prepare the marinade: add the remaining products on the list to the water, dissolve the salt in the liquid.

4. Place the carcasses in a pickling container and fill them with the prepared brine. Place in the refrigerator for three days, turning the carcasses over occasionally. After the time has passed, fillet the fish and cut into pieces. Bon appetit!

Salting fish at home in a jar

Another great recipe. I’m honestly just amazed how easy it is to prepare such a wonderful snack. And the main thing is that the taste will always be better than store-bought.

Ingredients:

Herring - 1-2 pcs.;
Salt - 3 tbsp;
Water - 1 l;
Black peppercorns - 8 pcs.;
Sugar - 4 tbsp;
Bay leaf - 3 leaves;
Cloves - 3 pieces.

Cooking method:

1. First, let's prepare the brine. To do this, take a deep enamel bowl, pour water and add salt, pepper, sugar, cloves and bay leaf. Place on the fire and bring to a boil, then turn off and cool.

2. Remove the head and entrails from the fish and wash it. Cut into medium pieces.

3. Gently place the slices into the jar. If you caught the herring with caviar or milk, you can also pickle them if you wish.

4. Fill everything with marinade and close the lid, put it in the refrigerator for a day.

On a note. Before serving, remove the bones from the dish, pour vegetable oil on top and garnish with chopped onions.

Incomparably delicious salted herring in brine with onions

Ingredients:

Herring - 1 kg;
Onion - 0.5 kg;
Salt - 3 tbsp. spoons;
Sunflower oil - 5 tbsp. spoons

Cooking method:

1. The fish needs to be cut, filleted and cut into large pieces.

2. Rub the fillet with salt on all sides and place in a jar. Coarsely chop the onion into half rings and sprinkle on top of the fillet.

3. Fill the contents with oil and add salt, mix everything well. Close the lid and put it in the refrigerator for two days. It turns out that the food will be marinated in its own juice. This brine is the most delicious, in my opinion.

How to cut fish from the bones in one motion

At the end of today’s publication, I would like to invite you to watch a useful video tutorial on how to quickly debone herring, I think you will find it useful.

That's all for me. I wish everyone a good mood and see you soon.

Good afternoon friends!

Salted herring is the queen of the Russian feast. To always have a truly tasty, tender and appetizing snack on your table, you need to prepare it yourself.

At home, it is convenient to salt the whole fish directly in a jar and store it in brine in the refrigerator. And if you need to quickly cook fish, then you need to fillet it, cut it into pieces and salt it. It will be ready in a day. Simple dry salting is very popular - without brine.

Salted herring is used in various salads, both as a component and, and in popularity it goes in tandem with.

And I have my own, the most delicious, treasured recipes for delicate salting of fish, verified over the years and loved by my household. I will share some of them with you, and you choose.

Delicious pickling recipes will certainly interest you due to their simplicity and accessibility. And just once, having prepared salted fish with your own hands, you will never buy it in a store again.

Salted herring at home is very tasty in brine

Do you want to pamper your family and friends with tender, soft, fatty and very tasty salted herring? Then let's go choose fish for salting.

Choose fresh or fresh frozen. If there is none, we will be content with ice cream, but always of high quality. It is better to take Atlantic or Pacific herring.

We always take the fish with its head and determine the quality and freshness by the gills and eyes. If it has light, bulging eyes, and the gill covers and fins are tightly pressed to the carcass, this is what we need.

We choose the “boy” herring with milk; it is larger and heavier, with rounded sides and a thick back. It will delight us with increased fat content and will be very tender and tasty.

Thaw the frozen fish on the refrigerator shelf, leaving it for a day. This way it will retain all its juiciness and tenderness. You can salt both a gutted carcass and an ungutted one.

In this recipe, we salt the herring whole and with the head in the brine.

We take ungutted fish, remove the gills, wash them under running water and put them in a container.

Prepare classic brine (brine). Important! Maintain the correct ratio of ingredients, then we will get the desired brine concentration.

We will need:

water - 1 l.
salt - 150 g
sugar - 50 g
bay leaf - 2-3 leaves
peppercorns: white, black, allspice - 6-8 peas each
cloves, cinnamon - optional

Pour water into a saucepan and bring to a boil, stir in salt and sugar. Add your favorite spices at your own discretion.

Boil for 1 minute, remove from heat and cool to room temperature.

Fill the fish so that it is all in brine. Close the container tightly with the lid. Place in the refrigerator and keep for 5 days. After the expiration date, put it out and store it in the refrigerator without the brine.

The calorie content of salted herring is 217 kcal per 100 g

If the herring has been “overexposed” and turned out to be very salty, then it needs to be soaked. In fresh milk (about 1 glass of milk per 1 kg of fish), or strong sweetened tea. The tea infusion contains tannins, which prevent the pulp from softening when soaked. Milk, on the contrary, softens the herring.

The fish does not cook quickly, but it turns out incredibly tasty and looks very appetizing.

Serve the herring on the table: with fresh herbs and boiled potatoes, olives, olives, cucumbers, tomatoes, lemon, sour berries, sauerkraut.

Season with vegetable oil and eat with black Borodino bread. Bon appetit!

Lightly salted herring pieces with vinegar and onion

According to this recipe, herring is prepared quickly, in just 2 hours. It is perfectly salted, and there is no need to cut it when serving, which saves time. It’s enough just to put it beautifully on a plate.

Ingredients:

fresh herring - 1 pc.
salt - 2 tbsp. l.
sugar - 1 tsp.
dill - bunch
onion - 1 pc.
black peppercorns - 4 pcs.
bay leaf - 2 pcs.
table vinegar - to taste
vegetable oil - to taste
water - 1/2 l.

Preparation:

Wash the fish thoroughly. We cut open the belly and take out the insides. We cut off the head, remove the tail and fins.
In boiling water, stir salt and sugar. Cool to room temperature.
We cut the fish carcass into fillets. Cut into pieces, choose thickness and size as desired. Place in a jar, add bay leaf, chopped dill, pepper and fill with cooled brine.
Leave for 2 hours, then drain the brine. Place onion sliced into thin rings on top and pour vinegar and vegetable oil over everything.
The vinegar will add flavor and soften the remaining bones, and the oil will make the herring pieces more tender.
We put the seasoned herring in the refrigerator so that it has time to soak.
After half an hour, put it on a dish and serve.

Dutch herring with lemon and carrots

Using this very popular recipe, we prepare incredibly tasty herring with an incomparable taste.

Ingredients:

fresh frozen herring - 2 pcs.
lemon - 1/2
juicy carrots - 1 pc.
onion - 2 pcs.
salt - 4 tbsp. l.
sugar - 5 tbsp. l.
bay leaf - 5-6 pcs.
black peppercorns - 8-10 pcs.

Preparation:

We cut the fish carcasses into fillets. Cut into thin slices diagonally, 1 cm thick.
Three carrots on a coarse grater.
Cut the onion into thin rings and the lemon into half rings.
Grind the peppercorns in a mortar.
Place all prepared ingredients in a jar in layers:
the first layer on the bottom of the jar - onion rings, bay leaf, a little carrot, a slice of lemon, 1/2 tsp. sugar, add salt and pepper. Pieces of herring on top.
And so on, layer by layer, until the jar is full.
Lightly compact, close the lid tightly and place in the refrigerator for 2 days.

Whole salted homemade herring in a 3-liter jar

We will need:

herring - 3 pcs.
salt - 6 tbsp. l.
sugar - 2 tbsp. l.
bay leaf - 3 leaves
peppercorns - 8 peas
water - 2 l

Lightly salted herring quickly, without brine

Today, almost no celebration or dinner party is complete without a plate full of pieces of salted herring. Seasoned with a marinade of oil and vinegar with juicy onion rings, it’s oh so good! And with boiled potatoes, and with a slice of fragrant Borodino bread, and with sauerkraut, and with vodka.

Bon appetit and stay healthy!

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