How to salt herring fish at home. How to salt herring at home. Salted herring in brine with a whole carcass

Salted herring is a great appetizer for the holiday, as well as a great addition to dinner or lunch with potatoes. It is not always possible to treat yourself to a delicious herring from a store or market, because sometimes it is too salty, and there is not always confidence in its freshness. That's why we collected the best selection of recipes for salting herring in different ways.

The main thing in the article

How to prepare a herring for salting?

To cook a delicious herring at home, you first need to buy it. In the market (in the supermarket) you can find fresh-frozen fish. She is what we need. The carcass must be intact, not dented, without external defects and damage to the skin.

After purchase, the carcass must be thawed. It is not necessary to resort to shock defrosting. Leave the fish in the refrigerator on the bottom shelf for a day . If the herring has not yet thawed, then move it to the table in the kitchen for a few more hours.

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

• Whole;
• fillets;
• 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 quick recipe for herring in just a day. At the same time, you use a minimum of ingredients, and as a result you get a very tasty salted herring.

How to pickle herring like in a store?

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

• 15 tbsp salt.
• 5 tbsp granulated sugar.
• 25 peas of allspice.
• 15 bay leaves.
• On the tip of a knife 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 the days of waiting. So, for 2 kg of fresh herring necessary 4 liters of brine which is made from:

• 4 liters of water.
• 12 tbsp salt.
• 10 tbsp granulated sugar.
• 5-8 bay leaves.
• 10-15 pieces of allspice peas of pepper.

Now for 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 is pre-thawed, washed and placed 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 pickle herring in a dry way

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

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

Such fish turns out to be moderately salty. If you want 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, suneli hops, etc.).

How to salt the Caspian herring with a photo

The Caspian herring is distinguished by its large size and excellent taste. Do you know how to pickle such a beauty? Not? Then we will share the classic recipe for pickling 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 tbsp granulated sugar.
• 1 tbsp allspice.
• 2 cloves.
• 1 tbsp mustard seeds
• 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 pickle herring with salt?

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

• two large carcasses;
• regular kitchen salt.

1. Wash the herring, gut and cut lengthwise. If desired, you can remove the central bone.
2. In the sudok, where the fish will be, pour a layer of salt on the bottom.
3. Lay the fish in one layer.
4. Sprinkle salt on top too. If all the fish does not lay out in one layer, then make two tiers, pouring salt between them well.
5. On top of the fish is also abundantly covered with a salt "blanket".
6. Close the container with the fish lid and refrigerate for 10-12 hours.
7. After this time, get the fish, wash off the salt under running water and you can help yourself.

How to pickle a whole herring

You can call the method of salting a whole herring 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 method of salting.

For 1 kg of herring you need:

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

Loose mix with each other and generously sprinkle them with carcasses. Put in a container and leave for a day at room temperature. After - shift the herring to the refrigerator and wait another 2-3 days. Herring can be cleaned and eaten, or you can leave it for later, since with such salting it can be stored for a long time.

How to pickle herring in pieces 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:

• Frozen herring - 3 pcs.

For brine:

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

How to pickle herring with vinegar?

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

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

1. Pour peppers, salt, bay leaf 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 is cooling, take care of the fish. Clean it, gut it, wash it.
4. Cut the fish into portions, and the onion into half rings.
5. In a container (sudok, jar), lay fish and onions in layers.
6. Pour everything with cooled brine, cork and send in the cold for two days.
7. After this time, the herring with vinegar is ready. You can eat.

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

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

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

How to salt spicy herring?

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


It will take for 1 kg of herring:

• 1 tbsp water.
• 3 tbsp salt.
• 1 tbsp granulated sugar.
• 2 tbsp dry dill.
• 7-10 black peppercorns
• 5 bay leaves.
• 3 cloves.
• 1 tbsp white mustard seeds.
• 0.5 tbsp coriander beans.
• 2 tbsp vinegar.

1. Preparing the brine: All spices, except dill, put in water and boil. Pour in the vinegar.
2. Wash the herring, peel and divide into fillets, removing the central bone.
3. Fold the herring fillets into a container, sprinkling each layer with dry dill.
4. Pour the herring with cooled brine and stand for a day in a cold place.
5. The herring turns out surprisingly tasty and looks great on the festive table.

Herring is a favorite snack of our compatriots, because pickling herring at home can be tasty and fast. Experienced housewives share their recipes, which are firmly entrenched in the kitchen books of most families. There are many salting technologies, starting with the classic one, ending with its variations with lemon, mustard, vinegar, etc. Let's talk about everything in turn.

Salting herring at home: rules, recipes

1. For a truly delicious appetizer, choose Pacific or Atlantic herring. The fish must be chilled.

2. You should not buy an already butchered carcass, because sellers often cheat in this way, cutting off signs of spoilage. Buy a whole carcass, you need to cut it yourself.

3. If it is not possible to use fresh fish, in extreme cases, salt the frozen one. But do not defrost it in the microwave oven or hot water. Leave to thaw on the bottom shelf of the refrigerator.

4. Regardless of which recipe you prefer, you need to take coarse table salt. Iodized is not suitable and dries out herring, and with a small snack it turns out salted.

No. 1. Salted herring in brine: "classic"

Since you can pickle herring in many different ways, let's start by considering the classic recipe at home. It's delicious and fast.

Ingredients:

• granulated sugar - 50 gr.
• coarse salt - 60 gr.
• purified water - 1 l.
• herring (carcasses) - 2 pcs.
• laurel, peppercorns, cloves - to taste

1. In order not to make the brine bitter, it is necessary to prepare the fish in advance by removing the gills. The carcasses themselves do not need to be gutted, rinse them and dry them.

2. Pour water into the saucepan, put on the stove and wait for the seething. Pour 5 bay leaves, 15 peppercorns, 6 cloves, salt in the amount according to the recipe.

3. Simmer for another 4 minutes and turn off. When the marinade has cooled to a temperature equal to room temperature, start salting.

4. Put the herring in an airtight container or jar, fill with brine. If the marinade does not cover the carcass, build a press or periodically turn the fish over.

5. Time for 3 hours, then put the herring in the cold. Insist for two days, after this time you can carry out the first tasting. Salted herring at home, very tasty!

No. 2. Salted herring with lemon

• salt - 60 gr.
• granulated sugar - 25 gr.
• lemon - 1 pc.
• peppercorns - 14 pcs.
• herring - 1 pc.

If the classic recipe for pickling herring is not enough, you can pickle with lemon at home. It turns out just as tasty and fast.

1. Wash the citrus fruit with a sponge, chop into circles. Gut the herring, chop into pieces of arbitrary thickness. You can leave the cut fish whole, as you like.

2. Prepare a saucepan or basin, place lemon slices and herring in turn. Sprinkle with spices and salt. Set the oppression from a flat plate and a heavy water bottle.

3. Keep the fish in the refrigerator for about a day. After a predetermined time, mix the contents, build a press again and leave the herring for another 20-25 hours.

Number 3. Salting pieces of herring in oil

• onion - 1 pc.
• vegetable oil - 170 ml.
• herring - 1 pc.
• salt - 75 gr.

If you still don’t know how tasty salted herring is, you should definitely try this recipe. Moreover, at home everything is at hand.

1. After butchering, the carcass must be chopped into pieces about 3-4 cm in size. You will also need to chop the onion into rings.

2. Now prepare a jar or other container, lay out pieces of herring one by one, sprinkle with onion and salt.

No. 4. Salted herring with mustard

• herring - 2 pcs.
• granulated sugar - 50 gr.
• water - 1 l.
• mustard powder - 25 gr.
• salt - 80 gr.
• laurel - 5 pcs.
• peppercorns - 12 pcs.

1. Before pickling herring, it must be washed and dried with napkins. When cooking at home, the carcass is rid of the fins, head and entrails. You can leave it whole, removing the gills, it will also turn out tasty and fast.

2. Make a marinade. To this end, boil water, pour sugar with salt, laurel, pea pepper into it. Simmer for 4-5 minutes, turn off the stove and cool the brine.

3. Put the herring in a jar, sprinkling mustard powder on all sides. Fill with brine, build a press and leave the fish in the kitchen for 3 hours. After this time, transfer to the cold and wait 2 days.

No. 5. Dry salting of herring

• salt - 35 gr.
• large herring - 1 pc.
• sugar - 10 gr.
• ground black pepper - 1 gr.

If you do not know how to pickle herring, you can use the dry method at home. As a result, the snack turns out tasty and fast.

1. Wash the fish and, if desired, butcher it. Next, mix sugar, salt and allspice in a bowl. Grate the herring.

2. Wrap the fish tightly with cling film and place on a dish. Send in the refrigerator for 2 days.

No. 6. Salted herring with onion and vinegar

• water - 0.7 l.
• vinegar (9%) - 30 ml.
• salt - 80 gr.
• laurel - 2 pcs.
• vegetable oil - 60 ml.
• herring - 1 pc.
• peppercorns - 8 pcs.
• onion - 1 pc.

1. Using this recipe, you will learn how to salt herring deliciously. It is recommended to gut, peel and cut into thin slices at home.

3. Mix onion and spices in a separate cup, place the fish. In 200 ml. dilute the vinegar with water. Pour the solution into the herring. Mix in the oil.

4. Cover the container with a lid and send the workpiece to the cold. After a day, you can try.

No. 7. Salted herring for 2 hours

• fresh dill - 35 gr.
• sugar - 10 gr.
• water - 0.5 l.
• herring - 1 pc.
• salt - 60 gr.
• onion - 1 pc.
• laurel - 2 pcs.
• vegetable oil and vinegar - to your taste

Before pickling herring, it should be cut into fillet pieces at home. The appetizer is prepared deliciously and quickly, the procedure will take only 2 hours.

1. Dissolve sugar and salt in hot water. Wait for cooling. Place the fish in a glass container, pour in the prepared brine.

2. Add chopped dill and bay leaves for flavor. After 1.5 hours, the brine must be drained.

3. Place the onion chopped in half rings in a jar. Pour in vegetable oil with vinegar. After 25-30 minutes, the fish can be eaten.

No. 8. Salted spicy herring in a bag

• salt - 50 gr.
• grain coriander - 1 gr.
• sugar - 30 gr.
• herring - 2 pcs.
• peppercorns (grind) - 8 pcs.
• bay leaf (grind) - 2 pcs.

Before you salt the herring deliciously, purchase the necessary spices. Then follow the instructions.

1. Gut the fish and fillet it. Mix all spices. Rub the herring with spices.

2. Place the fish in the bag and seal tightly. Leave the workpiece at room temperature for 5-7 hours.

3. After the specified time, transfer the workpiece to the refrigerator for 2 days. After that you can try.

Fish can be cooked in a variety of ways, so before pickling herring, use one of these recipes. At home, the preparation is delicious and fast. Surprise your household with an unusual herring.

Stop buying tasteless salted herring in supermarkets, today we will learn how to cook a wonderful homemade dish to your taste. This fish is suitable for independent use or with a side dish. It is used as a base for other dishes. Salted herring, cooked at home, very fragrant , tender, juicy, tasty and healthy. Treat your family and friends with lightly salted fish cooked with your own hands.

It is necessary to purchase a fresh, whole (without visible damage), not an old herring. Check the expiration date, packaging date. If the quality of the fish is initially poor, all further manipulations with it are useless. Then it must be properly thawed, processed, cleaned the carcass. How exactly depends on your taste preferences and the time you are willing to spend on salting. The larger the pieces, the more time it takes to salt them.

How to understand that herring is fresh

The quality of the fish plays a major role in the success of a dish. There are certain rules for buying herring, pay attention to the following points:

1. When choosing a fish, its color is very important, it should shine, not have a sticky coating, a matte color indicates that the carcass has been lying for a long time and has already weathered.
2. Ask the seller to give you a sniff of the carcass, show the gills. The persistent smell of fish indicates the staleness of the product, the gills should be red or pink, there should be no smell.
3. Press your finger on the carcass of the fish in the back and ridge, the dent should quickly straighten out. This indicates the elasticity of the meat, if the dent has not disappeared, the fish is old. Such meat breaks quickly and tastes unpleasant.
4. Pay attention to the eyes, they should be transparent, not sunken, but slightly convex. Depressed, dark pupils indicate the staleness of the product.
5. Inspect the carcass for old spots, they have a characteristic rust color, and also pay attention to the presence of damage to the fish, all this indicates long-term, improper storage.

How to defrost a herring

The ideal option is to buy fresh or chilled fish, but this is unlikely in the city, so we will talk about frozen carcasses and their proper preparation for salting. If time permits, remove the fish from the freezer in advance, leave it to defrost on its own, immersion in cool water will help speed up this process a little. With great care, you should use barely warm water to further speed up the process if the fish needs to be thawed urgently.

Do not try to defrost the fish using high temperatures, such as in a microwave oven or under hot water, the carcass will instantly cook around the edges, which is unacceptable.

How to cut a herring carcass for pickling

Salting fish according to a homemade recipe is possible in whole or in parts, cleaned or not. It all depends on your preferences and available time, the main thing is to remove the gills, even in the freshest fish, the gills give a bitter taste. The less time you have for pickling, the finer the herring should be cut and the more thoroughly cleaned.

There are two main ways of cutting a carcass, separating the fillet from the ridge, which ones you will learn from the video:

How to store pickled herring at home

The duration of storage of herring depends on the amount of salt, storage method. Lightly salted herring will not spoil for up to three days in brine and another five days after being removed from it. Salted herring will easily lie in brine for seven days, but every day it will become more and more saturated with salt, changing its taste.

If you took the carcass out of the container with brine, cleaned it, but did not have time to eat it all, it must be stored in the refrigerator. Cut it into pieces, marinate in any container with onions, spices or lemon juice. To prevent the fillet from becoming weathered, add a couple of tablespoons of vegetable oil to the jar.

Classic salting recipe

In the classic homemade recipe, the whole fish is not cut, but salted whole. The gills are removed, the fins and tail are cut off. This is the simplest, shortest and most familiar version of homemade herring salting.

Let's start cooking, products:

• big herring;
• 2-5 tablespoons of salt;
• a few bay leaves;
• 600-700 ml of water;
• spices to taste.

How to deliciously salt herring at home, you will learn from a step-by-step video recipe:

Salting fish in brine: lightly salted recipe

Very original, delicious homemade recipe. Fish slices are juicy, fragrant. Adjust the amount of salt to your taste. This homemade salting will decorate any table.

A set of necessary products:

• frozen herring - 1 kg;
• three small or two large onions;
• 300-600 ml of water;
• salt, pepper, sugar to taste;
• vinegar or citric acid;
• ketchup or tomato paste;
• Bay leaf;
• vegetable oil;
• cloves, coriander to taste.

And how tasty it is to salt lightly salted herring (you can use any other fish or iwashi), you will learn from a step-by-step home video recipe:

How to salt herring in a jar in a special way

The peculiarity of this homemade recipe for a very tasty salted herring in a jar is the smoked taste, the corresponding color and aroma of the dish. Your family members will be pleasantly surprised. Serve herring with potatoes, decorated with herbs or with mayonnaise, you will lick your fingers.

List of ingredients:

• herring;
• Black tea;
• salt;
• sugar;
• orange peel;
• Bay leaf;
• fragrant black pepper.

Cooking steps:

1. Correctly defrost the fish, clean, remove the head, rinse well under running water, dry, cut into pieces.
2. Boil water, brew black tea in it, add all the spices, mix, boil for a couple of minutes.
3. Let the marinade cool completely.
4. Grate the orange zest, mix the pieces of fish with it, carefully rubbing the zest into the fillet.
5. Tamp the fish tightly into a container, pour cold marinade over it.
6. Close the jar with a lid, put in the refrigerator for a day. The dish is ready, bon appetit.

Whole salted homemade herring in a 3-liter jar

Very quick, easy homemade recipe, the fish does not need to be cleaned or cut. It is a pleasure to salt whole herring in brine, in fact, you only need to cook brine, you will spend a maximum of 10 minutes on this.

Detailed step-by-step preparation is presented in the video:

Instant herring in 2 hours: slices

For quick preparation of delicious homemade salting, chop the fish as finely as possible, thoroughly clean it from skin and bones. The peculiarity of the preparation is the use of apple juice, the acid of which significantly speeds up the preparation of fish.

Ingredients of the dish:

• a couple of herrings;
• Apple juice;
• vegetable oil;
• black pepper;
• salt, sugar, bay leaf.

How to quickly and tasty salt herring at home, you will learn from a step-by-step video recipe:

Salt the fish in brine with oil

This is the original spicy homemade recipe. Without much effort and long preparation, you are provided with a delicious dinner.

Preparing salted fish in a day is very simple, at home, a very tasty spicy recipe, step by step instructions here:

Korean salted herring

Delicious homemade recipe for lovers of spicy herring. Adjust spiciness to taste.

Product set:

• frozen herring - a couple of pieces;
• a pair of bulbs;
• 1 tablespoon of salt;
• black, red pepper;
• 60 ml 9% vinegar;
• about 100 ml of vegetable oil;
• tomato paste, ketchup or tomato;
• Bay leaf.

How to deliciously salt frozen herring in Korean is described in a homemade video recipe:

Recipe for herring fillet with lemon

This homemade recipe is called Dutch herring. It tastes like high-quality, expensive store-bought salted herring preserves. Lemon will give the fish an unforgettable taste and aroma.

Homemade products:

• two herrings;
• carrot;
• half a lemon;
• salt, sugar;
• Bay leaf;
• black pepper.

Steps for cooking herring fillet in a video recipe:

Dry salting - very tasty

The easiest, quick homemade recipe, but no less delicious. The minimum set of products is herring and salt, but the fish turns out to be rather dry, closer to dried. Words can't describe, you have to try! Then you can decorate the fish with onions, herbs or lemon and the homemade masterpiece is ready, bon appetit!

Home cooking video recipe:

All homemade recipes are great as a separate dish, and the fish can also be used to prepare various salads and other dishes from salted herring. If you have your own proven, delicious recipe, share it with us in the comments, describe what happened from our recipes.

Share the complete collection of recipes with your friends on social networks. Bookmark the article so it will be at hand. All the best and see you on the blog pages.

- salt herring at home from frozen or fresh fish. Moreover, the herring, salted at home, turns out to be unusually tender and tasty.

To do this, you will need a little time, salt, sugar and spices, which you probably always have at hand.

If you haven’t caught a herring yourself, try to give preference to whole carcasses with entrails and a head. Only by looking into its eyes (and gills) will you be able to know for sure if the fish is fresh or not.

Just before salting the frozen herring, give it time to thaw well on the bottom shelf of the refrigerator.

There are many recipes for salting fish, but I offer you 11 proven recipes on how to salt herring at home and get a delicious result.

1. Lightly salted herring - dry salting recipe

We will need:
1 fresh frozen herring
60 g salt

The herring must be thawed, thoroughly washed and cut, the insides removed.
Rub the fish thoroughly with salt inside and out. Then wrap the herring in gauze, put in a bowl and place in the refrigerator for 3 days.

Now lightly salted herring is ready. The longer the herring lies in salt, the saltier it will turn out. Now it needs to be washed from salt, peeled from the skin and bones, cut and served.

2. Dry salted herring - quick results

Would need:
1 herring
1 teaspoon sugar
2 teaspoons salt

Take a fish, remove the head and giblets. Let's put it for an hour or two in cool water.
We take the herring out of the water, dry it, rub it with salt and sugar (you can add a little ground pepper if you wish). Wrap the fish in a couple of layers of cling film and leave for two to three hours at room temperature.

After 2-3 hours, unfold the carcass, wash off the remnants of the mixture, cut into portions and serve. Lightly salted herring goes well with black bread and onions, boiled potatoes and sunflower oil.

3. Dry salted herring in a bag

There is another interesting option for salting herring in a dry way.

Would need:
2 medium sized fish
2 tbsp salt
1 tbsp sugar
1 tbsp seasoning for salting fish (sold ready-made in the store)

Mix in a cup 2 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of seasoning. Prepare two strong plastic bags in advance and immediately above the bag we begin to sprinkle the herring with a curing mixture, do not forget about the gills, you also need to fall asleep in them. After that, the fish is placed in bags, one inside the other, for strength. We tie and put in the refrigerator for two days. It is advisable to turn the package over after 24 hours. So that the fish lies on both sides in the resulting brine. After that, the herring will be ready, even if the fish remains in brine for a longer time, it will not be salted.

4. Lightly salted herring - recipe with brine

You will need:
1 kg freshly frozen herring
2 tbsp coarse salt
1 tbsp. sugar
3 bay leaves
10 allspice peas
10 black peppercorns
1 liter of water

Defrost the herring, rinse thoroughly, clean the scales from it. Pour salt, sugar, spices into boiling water, boil over low heat for 7-10 minutes and cool.

We put the whole fish, together with the head and entrails, in a clean oblong container (plastic container, tray, etc.), which will not oxidize, and fill it with chilled brine. We cover the herring and leave it in the refrigerator on the bottom shelf for 3 days.

Lightly salted herring is ready. You can check the readiness of the herring by making an incision on the back. After that, you can get the herring from the brine, peel it from the skin and bones and cut into pieces. If you plan to store the herring longer and don't want it to become too salty, dilute the brine it was salted in with water at a ratio of 50:50.

This recipe for salting herring is also well suited for salting mackerel, red fish at home.

5. Pickled herring with spicy salting

Would need:
Herring - 1-2 pieces
For the spicy marinade:
Water - 0.5 liters
Salt - 2 tablespoons
Sugar - 0.5 teaspoon
4-6 black and allspice peas
2 cloves
3 bay leaves
0.5 teaspoon coriander seeds (cilantro)
0.5 teaspoon dill seeds (you can use dried herbs)

Pour water into the pan, bring to a boil, add all the spices and boil for five minutes. Then leave to cool.

We split the herring. We cut off the tail, head, remove the insides, rinse the herring under cold water, remove the inner black film. Cut the herring into not very thick pieces.

We put the herring in a jar and pour the prepared brine. In four or five days you will have a delicious spicy salted herring ready.

6. Herring marinated with vinegar

Herring marinated with vinegar is not only a quick, but also a fabulously delicious recipe for salting fish. Herring turns out to be the most tender, lightly salted, not sour, just like butter, it melts in your mouth. Very tasty recipe.

Would need:
Fresh frozen herring - 2 pieces
fresh dill
For marinade:
Water - 0.5 cups
Vegetable oil - 100 ml.
Salt - 1 heaping teaspoon
Sugar - 1 teaspoon
Vinegar 9% - 1-2 tsp
Ready mustard - 1 teaspoon
You can add a few more peas of black allspice and a few coriander seeds to the marinade.

Mix boiled cold water with all the ingredients.

Defrost the herring, but not until soft. We cut off the head and tail, remove the insides. Carefully scrape off the black film on the abdomen with a knife. We remove the skin from the fish. Cut along the ridge, divide into halves. We remove the ridge, as well as, if possible, all internal bones. Cut the herring into pieces. We put it in a jar, sprinkling with chopped dill.

Pour the herring with the prepared marinade and close the jar with a lid. We put the jar in the refrigerator. In a day or two, the herring will be ready for use.

7. Korean herring

Would need:
1 kg herring
0.5 cup sunflower oil
1 bulb
1 tbsp salt
1 tbsp sugar
1 teaspoon adjika
1 teaspoon ground black pepper
1 teaspoon Korean salad dressing
0.5 cup 9% vinegar

For salting herring in Korean, fillet is used, that is, the bones and skin must be removed. The resulting fillet is cut into pieces 4-5 cm long. Finely chopped onion should be fried in sunflower oil. Then remove the onion from the oil and add all the other ingredients to it. Mix everything and pour the herring fillet with the resulting marinade. We remove the container for salting in the refrigerator for a day.

8. Pickled herring in oil

You will need:
1 large herring (or 2 medium ones)
0.5 cup refined vegetable oil
0.5 bulbs
3 cloves
4 allspice peas
3 bay leaves
1 teaspoon salt

Gutted herring, wash and cut the fillet. We cut the fillet into pieces about 1 cm wide. We put it in a half-liter glass jar. You can use any sealed container with a lid, but on the condition that the pieces of herring are completely covered with oil.

We proceed to the preparation of the marinade. Add onion, parsley, allspice and salt to vegetable oil. We heat the oil on fire until a blue haze appears. Turn off and let the marinade cool to room temperature. Then fill the herring with marinade and leave for three days in the refrigerator. After that, the herring can be eaten.

9. Pickled herring in mayonnaise

We will need:
1 large freshly frozen herring
200 gr mayonnaise
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground black pepper

We defrost the herring, gut it, wash it, remove the backbone. The resulting herring fillet is cut into pieces and placed in a jar.

Add mayonnaise, salt, sugar, pepper. We mix. Pour the marinade from mayonnaise, cover with a lid. Let's leave it in the fridge for two days. Everything, now you can eat ...

10. Herring in vinegar

You will need:
1 kg freshly frozen herring
1 teaspoon vinegar essence
1 glass of vegetable oil
1 glass of cold boiled water
Garlic, onion, salt

We gut the herring, wash it, cut off the head and fins. We cut into pieces. Cut the onion into half rings, finely chop the garlic. We put a layer of garlic and onion in layers in an enameled dish, then a layer of fish, garlic and onion again, etc. Each layer needs a little salt. The top layer should be garlic and onion. Now add vinegar to cold boiled water. Fill the herring with the resulting filling and leave to marinate for 1 hour. After that, pour vegetable oil and mix, trying not to damage the fish. Cover with a lid and send to the refrigerator for a day. After that, the herring can be eaten.

Buy fresh-frozen herring and pickle it yourself at home, it turns out much tastier and much more economical shop.

Enjoy your meal,
Natalia

With potatoes - real Russian food. You can buy fish in the store, but it is best to cook it at home. Today we will talk about how deliciously salted herring.

general information

Salted herring is one of the favorite Russian snacks. It is eaten not only on holidays, but also on weekdays. The fish is served on the table along with boiled potatoes. And if you complement the dish with pickled cucumbers and sauerkraut, you get a real feast.

Many residents of our country are sure that the salted herring is a Russian invention. Unfortunately, it is not. Holland is considered the birthplace of this snack. It was here that in the 15th century, an ordinary fisherman, Willem Beukelzoon, came up with a way to process herring. The fact is that the fish had a bitter taste, which is why it was not popular with local residents. Salting herring in brine helped get rid of this problem. To begin with, the gills were removed, and then the marinade was prepared.

Today, salted herring can be purchased at almost every step. But Russians are not always satisfied with their purchase. By appearance and smell, it is very difficult to determine the freshness and degree of salinity of the product. Therefore, one has to rely on the Russian maybe.

Having bought salted, dry or tasteless fish once, a person loses all desire to buy it in a store. In this regard, people decide to salt the fish at home. At first glance, this process seems simple and understandable: I just cleaned the herring, sprinkled it with salt and dill, waited a few hours and served it to the table with boiled potatoes. The main thing is to prepare a good brine for herring. Each hostess has her own recipe. Someone generously flavors the fish with oil and vinegar, while someone uses a large amount of spices and spices. About that, in brine in various ways, we will describe further.

Benefits for the body

Many of us love to eat salted herring. But not everyone knows about the benefits it brings to our body. But this is very important.

The main component of salted herring is protein. It is involved in the metabolic processes occurring in the body. Without it, tissue growth and repair is impossible.

Salted herring also contains:

• omega-3 fatty acids (needed for the normal functioning of the entire cardiovascular system);
• selenium (minimizes the number of oxidation products in

We will need the following ingredients:

• 1 tsp Sahara;
• lavrushka - 4 leaves;
• 900 ml of water;
• freshly frozen herring - 4 pieces;
• 5 black peppercorns;
• 1 st. l. salt.

We offer you instructions on how to pickle a whole herring:

1. Defrost the fish. In the morning, we shift it to the middle or top shelf of the refrigerator. And in the evening you can start processing the herring. We take scissors in our hands and carefully cut off the upper fins and one tail fin. We remove the gills. We extract the insides. We don’t throw away the caviar and milk, but wash it and put it back in the abdomen. What's next? Wash each fish with tap water. We wait until the liquid drains completely. Rinse the herring with water and vinegar (1 tablespoon per liter of water).

2. Prepare the brine using sugar, parsley, salt and peppercorns. All this for 900 ml of water. We shift the fish into a saucepan and pour the cooled brine. In this form, the herring should stand for 6 hours, and then the same amount - in the refrigerator. You can try the fish in a day.

Salting herring in brine in a jar

We need the following food package:

• a pack of table salt;
• 3 kg of fresh herring;
• seasonings and spices.

  

  Let's find out how the brine is made for a jar):

  1. Let's start with the processing of fish. You can salt it whole, but in this case it is best to gut it. Cut off the tail and fins, remove the insides.

  2. We wash each fish with water and send it to a deep bowl for further salting. For this purpose, a wide bowl or an ordinary enameled bowl is perfect. We do not lay the carcasses too closely so that there is a brine for the herring between them. The recipe calls for the use of 3 kg of fish. Therefore, with suitable dishes you need to decide in advance.

  3. We make a pickle. Based on a liter of water, we take 170 g of salt. Fill the fish with the resulting solution. We remove the dishes with the contents in a cool place for 24 hours. No oppression is required.

  4. We take out the herring from the solution and rinse it with tap water. Now we make a softer and more fragrant brine. Based on 1 liter of water, we take 100 g of salt. Add spices (for example, coriander, a few black peppercorns, etc.). Drain the old solution. The dishes need to be rinsed. We put the fish in the same jar and fill it with new brine. Place the weight on top. We send the container to a cool place. Ambassador of herring in brine is not a quick process. But the result is worth it. In a week, you will be able to treat your household with delicious and fragrant fish.

  

  Spicy salted herring

  Consider the list of necessary products:

  • 1 st. l. mustard seeds and coriander;
  • two cloves;
  • herring - 3-4 pieces (about 1 kg);
  • 4 tbsp. salt;
  • 5-7 sprigs of thyme;
  • 1 st. l. mixtures of black, allspice and white pepper;
  • lavrushka - 2 sheets;
  • 150 ml sugar.

  For the marinade we need:

  • 100 ml of table vinegar;
  • 2 tbsp. l. salt;
  • 300 ml of water.

  So, we propose to find out how tasty it is to pickle herring:

  Step #1. Mix water with vinegar. We put on the fire and wait for the moment of boiling. When the solution has cooled, you need to fill it with pre-cleaned fish. We set the load on top and send the container to the refrigerator for 12 hours.

  Step #2. Grind peppercorns and mix with other spices. These include: thyme, cloves, coriander, mustard, lavrushka, a mixture of peppers. Pour half of the mixture into the bottom of a plastic container. Put the herring in the same dish. Sprinkle with the rest of the spices. Cover with a lid or wrap with cling film. We put a small load and put it in the refrigerator for a week. Before serving, cut the herring into pieces, sprinkle with onion rings and chopped dill.

  How to choose a herring for salting

  Compliance with the recipe is only half the battle. To make a delicious snack, you need to use products of the highest quality. Freshly caught fish is ideal for salting. But it is not available to everyone. Russians living in regions that do not have access to the seas and oceans have to be content with fresh-frozen herring. It is also suitable for pickling.

  If there is a wide range, it is advisable to choose Pacific or Atlantic herring. How to determine the quality of a product? The eyes of the fish should be light, without any spots and streaks. If the gills fit snugly against the carcass, then you have fresh herring in front of you. Experts do not recommend buying fish with a removed head. So many sellers try to sell stale goods.

  

  An appetizer made from fish caught in the winter season is especially tender and tasty. And all because it contains more fat. Do you want to cook excellent fish? Then choose heavy carcasses with rounded sides.

  Storage rules

  Herring, like other fish, contains fat. When exposed to oxygen, it quickly oxidizes. As a result, the fish acquires an unpleasant odor and a rancid taste. To avoid this, it is necessary to properly store salted herring.

  Pieces of fish can be removed in the refrigerator, but not more than 2 days. It's good if you eat them the next day. As for uncut fish, whole salted, here you need to do the following. Pour beer into a small saucepan. Add two bay leaves and a few black peppercorns. Bring to a boil and then cool completely. We place the whole herring in a jar and fill it with prepared brine. Pour a little vegetable oil on top. We close the lid. To prevent the fish from spoiling, the brine must completely cover it.

  Finally

  We talked about how the pickle for herring is made. You can choose the recipe yourself, depending on your taste preferences. Salted fish can act as a dish on its own, and also be an ingredient in salads (for example, herring under a fur coat).