Herring fillet recipes. What to cook from fresh herring

WITH fresh herring is inexpensive, and dishes from it are no worse than those from red fish! We love this fish very much, it is a frequent guest both on the festive and on the everyday table.
As a rule, many people buy only salted herring, but in fact, many delicious dishes can also be prepared from fresh fish.

Fresh herring in mayonnaise sauce


The easiest thing to do with fresh herring is to bake it in the oven with sauce.

Ingredients(for 2-4 servings):
Fresh herring - 2 pcs.,

Mayonnaise classic - 150 ml,

Water - 500 ml.

Cooking:
Clean the herring from scales and entrails, remove the head, tail and fins. Rub the fish carcasses with salt and pepper, place in a deep baking sheet, on them - onion, cut into large rings or half rings. Pour everything with mayonnaise, pepper a little more. Then carefully, along the side, pour water. Put in an oven preheated to 200 degrees and bake for 35-40 minutes.
Herring can be garnished with boiled potatoes. In addition, you can sprinkle the finished fish with green onions or finely chopped parsley.

Fresh herring with vegetables


From fresh herring, you can cook a kind of stew in which all components harmoniously complement each other.

Ingredients (for 4 servings):
Fresh herring - 2 pcs.,
Bulb onion (large) - 4 pcs.,
Carrots (medium) - 4 pcs.,
Potatoes (large) - 4 pcs.,
Dill seeds - 1 teaspoon,
Salt, ground black pepper - to taste,
Vegetable oil (refined) - 4 tbsp. spoons (1+3),
Warm water - 1 glass.

Cooking:
Clean the herring from scales, fins, entrails, remove heads and tails. Cut the fish into small pieces 4 cm thick, salt and pepper. Peel the vegetables, cut the onions into half rings, cut the carrots into circles, and the potatoes into half slices of approximately 1.5 cm. Divide all prepared foods, including dill seeds, into 2 servings.
Grease a heavy bottomed saucepan with 1 tablespoon vegetable oil. Lay out the first serving of food in layers: onions, fish, dill seeds, potatoes, salt, pepper, carrots. Then in the same way - the second part of herring, vegetables and spices. Top everything with the remaining vegetable oil and pour in a glass of warm water.
Place the pot over high heat, bring the stew to a boil, reduce the heat to a minimum and simmer covered for 35-40 minutes. You don't need to mix.
Advice : if you don't like when fish bones come across while eating, then cook this dish of herring fillet. Alternatively, you can add a few lemon wedges on top of the dill seed layer for a spice.

Quick hee from fresh herring


This dish will appeal to those who love Korean cuisine. Herring is spicy, spicy and beautiful.

Ingredients:
Fresh herring - 2 pcs.,
Carrots (medium) - 2 pcs.,
Garlic - 5 cloves,
Onion (large) - 1 pc.,
Salt, ground red pepper hot - to taste,
Ground black pepper - 1 teaspoon,
Seasoning for carrots in Korean - 3-4 teaspoons,
Sugar - 3 teaspoons,
Soy sauce - 2 tbsp. spoons,
Vinegar (9%) - 2.5 tbsp. spoons,
Vegetable oil - 3 tbsp. spoons.

Cooking:
To prepare this dish, use glass or enamelware. Peel the herring from scales and entrails, remove the tail, head and all bones. Cut the fillet into pieces no thicker than 1 cm. Cut the carrots into very thin strips (or chop on a special Korean carrot grater) and mix with the fish. Pour in vinegar and stir. Leave to marinate for 45-50 minutes.

Then add onion sliced ​​in half rings, garlic, soy sauce, salt, sugar, seasoning for Korean carrots, black and red pepper, passed through a press into a container with herring. Boil the vegetable oil and pour it over the spices and only then mix everything. Cover the container with a tight lid and refrigerate overnight. When serving, you can sprinkle heh with finely chopped cilantro.

Fresh herring in cucumber-tomato sauce


Herring with tomato puree and pickles is an original and hearty dish that will pleasantly diversify your everyday table or decorate a Sunday lunch.

Ingredients(for 6 servings):
Fresh herring - 2 pcs.,
Pickled cucumbers (barrel, medium) - 6 pcs.,
Tomato puree - 100 g,
Sugar - to taste, depending on the acidity of the tomato puree,
Butter - 50 g + for greasing the pan,
Wheat flour - 2 tbsp. spoons,
Fish broth - 500 ml,
Bay leaf - 2-3 pieces,
Black peppercorns - 7-8 pcs.,
Salt, black ground pepper - to taste.

Cooking:
Peel the herring from scales, fins, entrails, remove the tail and head, remove the fish from the ridge and, if possible, pull out small bones. Cut each fillet into three pieces. From the ridges and tails, cook the broth by adding salt, black peppercorns and bay leaves to it.

Remove the skin from the cucumbers and cut them into thin slices. Lightly grease the frying pan with butter, lay the fish pieces skin side down, add tomato puree, sugar, ground black pepper and strained broth. Bring the mass to a boil over medium heat, reduce the heat to a minimum and simmer under the lid for 30 minutes.

Then take out the fish and cucumbers, put them in a deep bowl and cover so that they do not cool down. Strain the broth again. Sift the flour and mix with pieces of butter until an oily lump forms, add it to the boiling broth and cook the sauce until it thickens. If desired, finely chopped parsley can be added at the end of cooking.

Put the pieces of fish on plates, put slices of cucumbers on them and pour sauce over everything. You can garnish herring in cucumber-tomato sauce with boiled potatoes, rice or fresh vegetable salad.

Salted herring spicy salted

Speaking of fresh herring dishes, one cannot ignore the salting of this fish, because it is in the salted form that it best reveals its taste.

Ingredients:
Fresh herring - 2 pcs.,
Coarse salt - 60 g,
Sugar - 30 g,
Black peppercorns - 6 pcs.,
Allspice peas - 6 pcs.,
Coriander grains - 1 teaspoon,
Bay leaf - 6 pcs.,
Water - 500 ml

Cooking:
First, prepare the brine - in a saucepan, mix water, salt, sugar, black and allspice and bay leaf. Bring the mixture to a boil and simmer for 7-8 minutes. Let cool.
Rinse the herring under running water, gutting and peeling it is not necessary, but the gills must be pulled out. Put the herring in a suitable container, for example, in a large jellied bowl, sprinkle with coriander seeds, pour cold brine, put it under oppression and put it in a cool place. If it is hot at home, then it is better to keep the herring in the refrigerator on the bottom shelf. Cooking time - 1 day.

Pickled herring


The recipe for pickled herring came to us from the Netherlands, where real miracles are performed with this fish.

Ingredients:
Fresh herring - 2 pcs.,
Bulb onion (large) - 2 pcs.,
Carrot (medium) - 1 pc.,
Lemon (not very large) - 1 pc.,
Sugar - 60 g,
Bay leaf - 8-10 pieces,
Black peppercorns - 10 pcs.

Cooking:
Gut the herring, remove the scales, heads and tails, remove the fillet from the backbone, if possible, pull out all the small bones and cut the fish into small pieces. Cut the onion into rings, lemon into slices, chop the carrots on a coarse grater. Crush the black peppercorns together with sugar in a mortar (you should get a coarse grind).
In a glass jar with a screw cap, lay out in layers: 1/4 of the onion, 2 bay leaves, a quarter of carrots, pieces of herring, sugar and pepper, lemon slices. Repeat this process 3 more times. Pack all the ingredients tightly, close the lid and refrigerate for 3 days.

Serve pickled herring with fresh black bread, baked potatoes and salted green butter (combine softened butter, parsley leaves and salt in a food processor).
***
At the end : all of the above dishes can be prepared from freshly frozen herring. In this case, let it thaw on its own - either in the refrigerator or at room temperature. Do not use water and a microwave to defrost, otherwise the fish will simply fall apart later.

Today in the issue, you will find the best selection of salted herring recipes. Like many of you, I prefer home-made salting methods, because I think this is a delicious snack not only for the holidays, but also on everyday days.

Moreover, herring is rich in nutrients and vitamins, and doctors recommend including it in the diet. Most often, it is consumed in salt form. And even, such a simple dish as a herring with potatoes is liked not only by a Russian person, but also by people from other countries.

In addition, various salads can be prepared from it, for example, "Herring under a fur coat", which we will definitely write about in one of the following articles.

Today, in stores you can find a large amount of salted herring, but if you cook it yourself, it will be even tastier. It has been prepared since ancient times, so many recipes have accumulated, the best of which we will consider in our article. But before you start salting, it is important to know how to properly clean it from bones and skins.

So. Let's start our masterpiece...

How to cut and quickly clean a herring from bones and skins. Watch video:

To cook a delicious dish of salted herring, you need to know how to properly cut it and clean it from bones and skin. Every hostess has her own secret. If you still don’t know how to properly carve a herring, then watch the video instruction below:

Salted herring. Very tasty recipe for lightly salted herring

If there is no time for salting herring, then you can cook salted fish, which takes no more than a day to marinate. But if you leave it in brine for a couple of days, it will become more fragrant.

Ingredients:

• 1-2 pieces of fresh-frozen herring.
• 3 tablespoons of table salt.
• 1 liter of water.
• 8 pieces of black peppercorns.
• 4 tbsp sugar.
• 3 leaves of lavrushka.
• 3 cloves.

Cooking process: First of all, you need to prepare the brine. Pour water into an enamel bowl, add salt, sugar, pepper, bay leaf and cloves. Heat on the stove until boiling. Then remove from fire and cool.

While the brine is cooling, prepare the herring. She needs to cut off her head, remove all internal organs, wash thoroughly under running water, and then dry with napkins. Milk and caviar can also be salted.

Cut the herring into several pieces. The smaller the pieces, the faster the fish will marinate. But to prepare salted herring, you should cut it into large pieces or in half. Place the pieces in a jar, add spices. For one fish, it is enough to prepare a jar with a volume of 700 ml.

At the next stage, pour the marinade over the fish, close the container and store in the refrigerator. A day later, various dishes can be prepared from herring.

Before eating, the fish must be cleaned of skin and bones, and then cut into several small pieces.

Most often, slightly salted herring is served with potatoes, baked or boiled. Also add chopped onion. Seasoned with vegetable oil.

Enjoy your meal!

Already, at the very saliva flowed.

Herring with vinegar and onion in oil. Salt the fish in pieces

Even inexperienced cooks can cope with this recipe.

To get rid of the smell of fish in kitchen utensils, it is recommended to use lemon.

To marinate fish, you will need the following ingredients:

• 2-3 pieces of fresh-frozen herring.
• 2 pcs onions.
• 1 glass of water.
• 1 tsp of table salt.
• 5 tablespoons of vinegar.
• ½ tsp sugar.
• Coriander and peppercorns.

Step by step preparation:

While the brine is being prepared, the herring needs to be thawed. Pour the required amount of water into an enameled container, add salt, sugar and vinegar.

Put the pot on fire. The main thing is that the liquid does not have time to boil. As soon as the salt and sugar dissolve in water, the container must be removed from the stove.

When the fish is completely thawed, it must be cut, bones removed, and then cut into small pieces.

The last ingredient for marinade preparation is onion. It must be cut into small half rings.

Put several layers in a glass jar, in the following order: fish, chopped onion, coriander, pepper.

You need to store a jar of herring in a dark place, at room temperature. To add new flavor notes, a small amount of vegetable oil can be added to the brine.

Instant herring in 2 hours. Pieces in a hurry (Salting time is only 5-30 minutes)

There is a simple recipe for salting herring, which can be consumed in a couple of hours. Marinating takes only a few minutes.

Ingredients:

• 4 pieces of chopped herring.
• 1 tbsp sugar.
• 1 tsp salt.
• 300 ml filtered water.
• 2 laurels.
• 2 cloves of garlic.
• 1 tsp table vinegar.

Cooking process

Rinse the fish thoroughly under running water, and cut into small pieces, 1.5 cm in size. Put them in a container, add broken lava sheets, sprinkle with salt, sugar, add chopped garlic.

Put a container of water on the stove and bring to a boil. Then cool it and add vinegar with fish. Put the pot in a warm place.

After about 2 hours, pieces of pickled fish can be served at the table with vegetables.

Bon appetit!

How to salt herring at home in brine? Delicious recipe quick and easy

If there is no time to cook fish, then you can quickly make salted herring.

Ingredients:

• 2 pieces of herring.
• 1 piece of onion.
• 1 tbsp vegetable oil.
• 1 tbsp salt.
• 0.5 l of water.

Cooking process

Rinse carcasses thoroughly under running water. Remove fins, tail and head with scissors. Then cut it into pieces and remove all internal organs. Rinse the pieces and pat dry with paper towels.

To prepare the brine, you need to bring water to a boil, then add salt to it so that it completely dissolves.

Put the fish in a glass jar, tamp the pieces well. Then add onions in half rings. Add cooled brine, and top with vegetable oil. Close the jar tightly and leave for a day in a dark place. After that, it is recommended to place the fish in the refrigerator for another day.

Herring is recommended to be consumed immediately, since such salting is not stored for a long time.

Spicy salted herring. How to pickle tasty?

Not all people prefer to buy herring in packages. Therefore, you can cook it yourself. As a result, the fish will have a pleasant aroma. And most importantly, it will be the way you want it - not oversalted, as is usually the case when buying, or even worse - strongly spicy or sour. When buying, it is rare when you find exactly delicious spicy salted herring. And below is exactly the recipe that deserves attention.

Ingredients:

• 2-3 carcasses of fresh-frozen herring.
• 2 tablespoons of granulated sugar.
• 200 gr of edible salt.
• 1 liter of filtered water.
• A few peas of allspice.
• A pinch of black pepper.
• 2-3 pieces of cardamom.
• 2-3 bay leaves.
• A small amount of cloves.
• Lemon acid.

Step by step cooking process:

There is nothing complicated in cooking spicy fish. It is necessary to defrost the herring, rinse it thoroughly under running water, dry it, cut off the head.

The next step is to prepare the marinade. To do this, add all the spices to the water. Put the pot on the stove and bring the water to a boil. Then add a small amount of citric acid. The marinade must be chilled.

Pour the prepared herring with the cooled marinade. Cover the container with a lid and leave for a couple of days in a dark place at room temperature.

Please note that this is not a very quick way to salt fish. Because here it is understood that you need to keep it in brine for 48 hours. But the whole secret of a light and tasty spice will be precisely in the fact that it turns out to be lightly salted (lightly salted, as many say ...), and at the same time give off spices from allspice, cloves and bay leaves.

This is exactly the recipe when the herring turns out fragrant and spicy. Recommended!

Recipe for a whole herring in brine. How to salt a whole herring in brine?

In this suggested recipe method, the whole carcass can be salted. Let's consider one of these options.

Ingredients:

• 3 pieces of fresh-frozen herring.
• 1 tbsp salt.
• 1 tsp granulated sugar.
• 900 ml of water.
• 4 pieces of bay leaf.
• 5 black peppercorns.

Cooking process:

First of all, you need to choose high-quality fish. Then start preparing the brine. To do this, bring water to a boil in a saucepan, add spices, after which it must be cooled, otherwise the fish will turn out not salty, but boiled.

The next step is to start preparing the herring. It needs to be thawed slowly. Rinse thoroughly in water, adding 1 tbsp of vinegar. Then cut off the tail and fins. Cut off the head from below to remove the gills. If there is a game and milk, they must be washed and placed in the belly of the carcass.

Rinse the herring again in running water, then dry it with paper napkins. Then pour cold brine, and keep at room temperature for 6 hours, then place in the refrigerator for the same time.

Ready salted herring can be served at the table.

It is important to note that homemade fish can be stored for no longer than 1 week, otherwise, the taste changes greatly for the worse.

How to pickle fresh herring at home in a quick way (in just 2 hours)

You can cook fish very quickly. This will take no more than two hours. A great recipe for when you're expecting guests to make an appetizer. Or they themselves decided to eat fresh homemade salted fish.

Take into account this method, the time for which is only 2 hours:

Ingredients:

• 4 pieces of herring.
• 1 tsp sugar.
• 4 tsp salt.
• 4 pieces of bay leaf.
• 5 cloves.
• 6 peas of allspice.
• 1 bulb.
• 50 ml vegetable oil.
• 1 liter of water.

Cooking method:

Clean the carcasses, cut off the head and remove the insides. After that, rinse the fish thoroughly under running water, then cut into small pieces, which are laid out in a container.

The next step is to prepare the brine. To do this, pour boiling water into a glass jar, add all the necessary spices, as well as sugar and salt. Infuse the marinade for 5 minutes so that the salt and sugar are completely dissolved in water. Then add cold water.

Pour the pieces of herring with the prepared brine. The pieces should marinate for about 2 hours.

NOTE! The photo below, at home, shows the pieces are quite large. But still, it is recommended to make them small, as in store jars, where herring goes under mayonnaise or in vinegar brine. A photo of the store version is shown below ... This recommendation is so that you can be sure that all the herring will have time to completely soak in the brine. Because if you make the pieces very large, then it may not have time to pickle in a short time. And in fact, it may take from 5 hours to a day for each piece to be salted.

After that, drain the brine, add onion rings and a little vegetable oil. The fish can be consumed immediately or after a few hours so that it is completely soaked.

Salt herring in brine with butter

Another delicious salted herring recipe. To prepare it, you will need the following products:

• 2 pieces of fresh-frozen herring.
• 0.5 tablespoons of granulated sugar.
• 2.5 tablespoons of table salt.
• 1.5 tbsp vegetable oil
• 1l of water

Cooking process:

1. Rinse fish carcasses under running water, remove all internal organs, cut off fins and tail.
2. Divide the herring into pieces, after which it is laid out in a glass jar.
3. To prepare the brine, you need to bring water to a boil, add sugar and salt, they must completely dissolve. Then bring everything back to a boil.
4. The prepared brine must be cooled, then add a small amount of vegetable oil to it.
5. The solution is filled with a jar of fish.
6. Place the container in the refrigerator for about 3 days.
7. Before serving, it is recommended to sprinkle the pieces with a little vinegar and add fresh onions.

Thanks to this method of cooking, the fish turns out to be very tasty and healthy, as it has absorbed the necessary substances.

Salting method with mustard

One of the options for preparing brine for herring is the use of mustard. This allows you to achieve a spicy taste.

Ingredients:

• 2 pieces of fresh-frozen herring.
• 1 liter of water.
• 2 tbsp mustard.
• 3 tablespoons of granulated sugar.
• 5 tablespoons of table salt.
• 1 glass of vegetable oil.
• 1 head of onion.
• Peppercorns and bay leaf.

Cooking method:

Slowly defrost carcasses, cut, rinse thoroughly under running water.

At the next stage, the prepared fish carcasses must be coated with mustard, and then placed in an enameled container.

After that, you need to prepare the marinade. To do this, bring water to a boil in a saucepan, then add the necessary spices, sugar and salt. Remove from stove and cool the brine.

Pour the fish with mustard with a cold marinade, and put it in a dark place for a couple of hours, after which place the container in the refrigerator for 2 days.

After two days, you need to get the pickled herring, clean it, cut off the fins, tail, head, remove the bones. Cut the carcass into pieces.

Cut onion into half rings.

Put the onion in a glass jar first, then the herring, then the onion again until the container is full. Add a small amount of vegetable oil, close the jar tightly and store in the refrigerator.

Dry salted herring at home. The easiest recipe

If you cook herring in this way, then it turns out to be more fragrant and oily. Some compare it to dried fish. At the same time, the fish turns out to be quite dense and the pieces do not lose their shape when cut, as, for example, in the proposed methods above.

Ingredients:

• 1 piece of herring.
• 1 tsp sugar.
• 1 tbsp salt.
• 2 pieces of bay leaf.
• 1 tsp of a mixture of allspice and black pepper, dried dill, fennel, coriander.

Cooking process:

Defrost the carcass slowly, then rinse well and dry with paper towels. It is recommended to use whole fish, without gutting. But the head must be cut off.

Put the fish in the bag, add all the spices, sugar and salt. Wipe the herring thoroughly. Wrap the carcass in a bag, and refrigerate for 3 days. Periodically, it is recommended to turn the herring.

After three days, the herring should be cleaned, washed, and cut into pieces of the desired size, and can be served at the table.

Salted herring at home in a package. It turns out a spicy ambassador

Fish can be cooked not only in a container, but also in a bag. It turns out an ambassador with a pleasant aroma.

Ingredients:

• 700 gr freshly frozen herring.
• 1 liter of water.
• 0.15 gr of lavrushka.
• 1.05 gr coriander.
• 0.2 g of nutmeg.
• 90 gr salt.
• 20 grams of sugar.
• 0.6 g of peppercorns.
• 0.6 gr cinnamon.
• 0.75 g of cloves.
• 0.15 gr mint.
• 0.25 gr dry chili.
• 1.9 g of allspice.

Cooking process

Defrost two carcasses without external damage and rinse under running water.

Weigh the required amount of all spices, grind if necessary and add 1 tsp of sugar and salt.

Salt that remains, dissolve in a jar of filtered water.

Make an incision in the belly.

Remove all internal organs and films.

For salting, you need to prepare a plastic container with an enclosed plastic bag that will fit two fish.

Place the herring in a bag.

Grate the carcasses thoroughly with the prepared mixture.

At the next stage, the herring must be filled with saline. Then seal the bag tightly and place it in the refrigerator.

After three days, the fish will be completely ready. It remains to cut it into small pieces and serve with boiled potatoes.

A quick way of salting in 5-12 hours

Thanks to the following recipe, the salting time takes no more than 10 minutes. And after 12 hours, herring can be consumed with vegetables.

Ingredients:

• 2 pieces of herring.
• 2/3 cup salt.
• 5 pieces of laurel.
• 10 black peppercorns.
• 1 tbsp coriander.
• 3 star cloves.
• 5 groschen allspice.
• 4 tablespoons table vinegar.

If you do not tolerate some components, then it is not necessary to use all the ingredients.

Cooking process

Carcasses must be thawed naturally, otherwise they will become loose. Therefore, it is not recommended to use a microwave or water.

Then the herring must be thoroughly washed, cut off the head, tails and fins. Gently release the abdomen and remove all the insides. Then rinse the carcasses again.

Prepare a plastic or enamel container. If necessary, the herring can be cut in half.

Put the fish in a prepared container, put bay leaf, pepper, coriander and salt inside. Fill the container with water so that it covers the herring, then add salt and other spices. Pour in vinegar. After that, the container must be closed and sent to the refrigerator for 12 hours.

Dry salting on onion and oil

Another recipe for salting herring in a dry way.

Ingredients:

• 1 piece of fresh-frozen herring.
• 1 head of onion.
• Vegetable oil.
• 1 tbsp sugar.
• 2 tablespoons of table salt.

Cooking process

1. Defrost the fish, rinse thoroughly, then place in ice water for 1 hour.
2. At the next stage, gut the carcass and cut off the head. Then rinse again.
3. Dry with paper towels.
4. Mix sugar with salt and rub the fish with the resulting mixture.
5. Wrap the carcasses in cling film in several layers, and leave it in a dark place for 2 hours.
6. After this time, unfold the herring, rinse again, dry with napkins.
7. Place the herring in a container.
8. Chop the onion into a saucepan.
9. Pour vegetable oil for 1 hour.
10. After that, the fish can be served at the table.

Lightly salted herring with lemon and onion

This recipe is also popular among housewives.

Ingredients:

• 2 pieces of herring.
• 1 head of onion.
• 1 lemon.
• 4 tsp sugar.
• 4 tsp sea salt.
• 10 peppercorns.
• 10 sheets of lavrushka.
• 1 piece of carrot.

How to cook

First of all, you need to naturally defrost the carcasses of the fish, and butcher them.

Cut the prepared fillet into preferred pieces. Cut the onion into half rings, grate the carrot. Do not peel the lemon and cut into circles.

In a plastic bowl, mix sugar and salt.

Put several layers of fish, lemon, carrots, onions, parsley, pepper into a glass jar. There should be enough layers so that the container is completely filled.

Close the container tightly with a lid and refrigerate for a couple of days.

Salted Dutch

The fish will be salted in a jar, as this container is ideal for a small amount of herring.

Ingredients:

• 2 pieces of fresh-frozen herring.
• 1 head of onion.
• 1 piece of carrot.
• ½ lemon.
• 2 tbsp sugar.
• 2 tsp salt.
• 2 leaves of lavrushka.
• 4 allspice peas.
• 6 black peppercorns.

Cooking process

Defrost the carcass of the fish, cut off the head. Also prepare the ingredients for making the brine.

Remove the scales from the herring, remove the bones and cut into small pieces.

Chop the onion, carrot and lemon into small pieces. Put onion, parsley and pepper in a glass jar in one layer. The next layer is the carrots. Then a lemon, and on top pieces of herring. Add sugar and salt.

Spread in dense layers until the jar is full. Then close it with a lid and put it in the refrigerator for 3 days. It is recommended to shake the container periodically. After three days, the herring can be consumed with your favorite vegetables.

Korean pickled herring

This is a rare herring pickling recipe, but you should know it.

Ingredients:

• 1 kg of freshly frozen herring.
• 5 onions.
• 0.5 cup vegetable oil.
• 80 ml table vinegar.
• 2 tsp red pepper.
• 1 tsp allspice.
• 1 tbsp tomato paste.
• 1 tablespoon of table salt.

Cooking process

Tomato paste must be mixed with vegetable oil, put on the stove, bring to a boil, then add vinegar. It is very important to cool the mixture. After that, salt and add both types of peppers.

Defrost the herring fillet, gut, cut off the tails and fins. Do not remove skin.

The ingredients say to prepare five onions, but if you like it, you can use more. It must be cut into rings and added to the prepared marinade. Mix everything thoroughly.

Put the pieces of herring in a container and mix with the marinade. Cover with a lid and place a load on top.

After about 3-4 hours, the fish can be consumed. And if you leave the herring overnight, it will be even tastier.

Delicious herring in a jar

There are several recipes for salting herring in a jar, consider one of them.

Ingredients:

• 4 kg of herring.
• 7.5 tbsp salt.
• 3.5 tablespoons of sugar.
• 1.5 liters of water.
• 4 bay leaves.
• 1 tbsp black peppercorns.
• Coriander to your preference.

Cooking method:

While the fish is defrosting, prepare the brine. To do this, pour water into the pan, salt it, add spices and sugar, bring to a boil and do not turn off the heat for about 10 minutes. The brine must be cooled down.

In the meantime, you need to prepare a glass jar. To make it easier to fill it, the neck should be wide. The container should be thoroughly washed

By this time, the fish should be completely defrosted. Rinse the carcasses under running water, remove all the insides and cut off the head. Then rinse again and dry with paper towels.

Herring must be tightly packed in a glass jar. Pour it with the prepared marinade. To avoid the formation of air bubbles, you need to move the edges of the herring with a knife. Pour the brine up to the neck. Put the herring in the refrigerator for 3 days.

Salted herring at home, it turns out very tasty!

The fish bought in the store may not meet the requirements of the consumer. During salting on an industrial scale, too much salt can be added to it or, on the contrary, undersalted. In addition, in the summer, it is quite difficult to find a fresh product. And before the holidays, when the demand for herring rises, sellers can put unsafe and low-quality products on the counter.

First you need to choose a fresh herring, and then properly cut it. With home salting, various spices can be added to enhance the taste.

The advantage of homemade herring is that you can add spicy oil to the salting, thereby achieving an aroma that will appeal to all loved ones.

Self-pickled herring has a soft structure, original aroma, and is suitable for eating with potatoes, mushrooms, sauerkraut.

In addition, the recipes for cooking herring at home are very simple. Therefore, everyone can salt the fish as they wish. Homemade fish is much tastier than store-bought fish.

I think that after reading this article, many users will want to use one of the suggested recipes for making fragrant salted herring to treat themselves and their loved ones.

Let's start…

How to choose fresh herring for home pickling?

To make the fish tasty and fragrant, you need to know how to choose it correctly.

It is important to understand that there cannot be fresh herring in stores. It can only be found on the ocean. Therefore, only fresh-frozen products can be purchased in the regions.

If the herring is sold in a package, then it should not contain air and liquid. When choosing, it is recommended to pay attention to the following indicators of Pacific, Atlantic or North Sea fish:

• The carcass should be silver in color.
• Bulging eyes should not be cloudy.
• The gills are red.
• The fins should be tightly pressed to the carcass.
• If rusty tan marks appear on the fish, then such a product is not of high quality.
• The skin must not be damaged.
• The carcass must be elastic with a white belly.
• Fish with caviar will turn out dry, but with milk it will be fleshy and quite oily.

Headless herring is better not to buy, because in this case it is impossible to determine the freshness of the fish.

It is better to buy herring that was caught in winter. In this case, it will be more oily and it will turn out very tasty.

It is important to know how the goods are stored. If it is contained in a tin can at a temperature of -4-8 degrees, then its shelf life cannot exceed 4 months. And in vacuum packing no more than 2 months.

I tried to pick up not only the best recipes, but also different variations. Therefore, everyone can choose for themselves the best way to salt herring.

And if you know another recipe that allows you to cook delicious fish, then write about it in the comments. We will be grateful to you. Thank you in advance!

Salted herring is a favorite Russian snack, and often the main ingredient in salads. Unfortunately, in stores it is not always possible to find a fish that will be truly tasty. What to do? Salt it yourself! It is to this topic that we have decided to devote today's conversation.

Each cook has his own favorite way of salting herring, but before we share them, I want to share a few tricks that make the fish especially tasty.

Which herring to choose for salting

Naturally, the taste of the finished snack largely depends on the quality and freshness of the ingredients. For salting, we recommend buying chilled fatty fish, you can identify this by a thick back. The fact that the fish has recently appeared on the counter and is excellent for salting can be understood by its silvery color, bulging dull eyes, fins and gill covers tightly pressed to the body. But if there are rips or some defects on the skin of the herring, then this indicates the staleness of the carcass, and it is better to refuse the purchase.

A few secrets of salting herring

• It is desirable to salt carcasses of medium size;
• If it was not possible to find chilled fish and you took a frozen one, then before cooking it should be thawed, but not in water and not in a microwave oven, but in a refrigerator.
• Before salting, it is not at all necessary to gut the fish, but you need to remove the gills.
• Iodized salt is not recommended for salting.
• Salt herring should be in a plastic or enamel bowl with a tightly sealed lid.
• We recommend storing the finished product exclusively in the refrigerator.

After you have chosen a suitable herring and prepared everything you need for salting, you can proceed to the main stage.

Salted herring in brine

You will need:

• herring - 2 carcasses,
• salt - 2 tbsp. l.,
• sugar - 1 tbsp. l.,
• vegetable oil - 1 tbsp. l.,
• water - 1 l.

Cooking method

• My fish. We remove the gills. If desired, you can gut and cut off the head. We put the fish in a glass jar or plastic container.
• Dissolve salt and sugar in water. Bring to a boil.
• Add vegetable oil to the cooled brine.
• Fill the fish with brine. We seal the lid. We put it in the refrigerator.
• After 3 days you can try! Before serving, do not forget to sprinkle the herring with onion rings, you can also sprinkle the fish with lemon juice or table vinegar.

Spicy salted herring recipe

You will need:

• herring - 2 carcasses,
• salt - 2 tbsp. l.,
• sugar - 1 tbsp. l.,
• bay leaf - 2 pcs.,
• black pepper - 5 peas,
• cloves - 3 buds,
• water - 1 l.

Cooking method

• My fish. Do not forget to remove the gills, otherwise the taste of the finished product will be spoiled.
• Pour water into an enamel pot. Add all the listed spices. Bring the brine to a boil.
• We put the fish in a dish suitable for salting.
• Pour in cooled brine. We seal tightly. We remove the fish for 3-4 days in the refrigerator.
• After the specified amount of time, gut the fish. We cut into pieces. Put on a plate and serve!

Another way to salt

You will need:

• herring - 2 carcasses,
• vegetable oil - 3 tbsp. l.,
• vinegar essence - 1 tbsp. l.,
• salt - 1/2 tbsp. l.,
• black pepper - 11 peas,
• bay leaf - 3 pcs.,
• water - 250 ml.

Cooking method

• We remove the gills from the herring. Wash it well.
• In an enameled saucepan, mix all the spices and pour in the water. Bring to a boil.
• Pour vinegar into the chilled brine.
• We put the fish in the marinade and leave it for 5 hours at room temperature. After the specified time, we send the herring, without removing it from the marinade, to the refrigerator for another 7 hours. After that, you can try, having previously gutted the fish, cut it into pieces and sprinkled with onion rings.

How to quickly pickle herring

You will need:

• herring - 2 carcasses,
• water - 1 l,
• salt - from 200 to 300 g,
• spices (bay leaf, black pepper) - to taste.

Cooking method

• My herring carcasses. We won't gut.
• Bring the water to a boil. Gradually pour salt into boiling water until it begins to settle to the bottom of the pan.
• If desired, add your favorite spices to the cooked brine. We are waiting for it to cool down.
• Fill the fish with brine.
• We leave the herring for 1 hour at room temperature, and then send it to the refrigerator for 36 hours.
• Rinse the finished fish before serving with running water to get rid of excess salt, cut into pieces, sprinkle with pickled onion rings and pour over with a small amount of vegetable oil.

Express salting of herring

If guests were promised to come to you in the evening, then you can pamper them with pickled herring in the morning. (The recipe is only suitable for salting Atlantic herring.)

You will need:

• herring - 2 carcasses,
• salt - 1 tbsp. l.,
• sugar - 1 tbsp. l.,
• ground black pepper - 1/3 tsp,
• chopped bay leaf.

Cooking method

• We gut the fish, remove the gills and head. We wash. Immerse in cold water for an hour.
• We mix the listed spices.
• We take the fish out of the water. Dry with paper towels. Rub with spice mixture.
• Wrap the herring in cling film and leave at room temperature. After 2 hours the fish is ready to eat.
• We cut the finished fish and season with a mixture of table vinegar and vegetable oil. Let's try!

Another proven way to pickle herring

You will need:

• herring - 2 carcasses,
• black pepper - 8 peas,
• cloves - 3 buds,
• bay leaf - 2 pcs.,
• salt - 2 tsp,
• coriander seeds - 1/2 tsp,
• water - 200 ml.

Cooking method

• In an enameled saucepan, mix the prepared spices. We add water. Put on fire and bring to a boil.
• We gut the herring, remove the head and gills. We divide into small pieces. Place in a glass or plastic container.
• Pour the cooled brine over the fish. We clean for 2 days in the refrigerator.
• After the specified time, the fish is ready to eat. We spread it on a suitable plate, sprinkle with vegetable oil and decorate with pickled onion rings. Bon appetit!

Step 1: prepare the herring.

Place the herring in a medium bowl and leave aside to come to room temperature. Immediately after that, rinse the fish under running water. Lay it out on a cutting board and pat dry with paper towels. Using a knife, carefully make a shallow incision along the abdomen towards the head. Remove the insides and protective film. Attention: You can cut off the head if you want. I usually leave it and decorate it with olives or black olives after baking.


Again, thoroughly rinse the component from all sides under running water and wipe again with towels. We put the herring back into the bowl and leave it aside for a while.

Step 2: prepare the lemon.

Rinse the lemon under running water and place on a cutting board. Using a knife, cut off the edges. Attention: in general, we need citrus in order to sprinkle fish with its juice, but for beauty, you can cut a couple of circles from the fruit. So, using a juicer, we squeeze out all the liquid from the component.

Step 3: Cooking herring baked in the oven.

We cover a baking sheet or baking dish with food foil and then grease with a small amount of vegetable oil. Now, to taste, rub the herring on all sides with salt and seasoning for fish. Attention: seasonings can not be spared, as the dish with it turns out amazingly tasty. We spread the fish on a baking sheet, decorate with lemon slices and sprinkle with freshly squeezed juice. Now turn on the oven and heat it up to the temperature 200 °С. Immediately after that, put the container with the dish on the middle level and bake for 30 minutes. During this time, the herring should brown and become so fragrant that it will be difficult to resist. Turn off the oven, and take out the baking sheet with the help of kitchen gloves and set aside.

Step 4: serve the herring baked in the oven.

Using a wooden spatula, we transfer the baked herring to a special flat plate, decorate with fresh vegetables, olives and greens if desired, and serve to the dinner table along with side dishes such as mashed potatoes or boiled rice.
Enjoy your meal!

You can also use fresh herring for cooking. In this case, be sure to pay attention to the color of the gills and the density of the skin in order to get good fresh fish. The gills should be a bright scarlet color (by no means pale), and the skin should be dense. It is also necessary to remove the scales before cooking;

In addition to the seasonings indicated in the recipe, the fish can also be grated with a ground mixture of peppers, a pinch of paprika and other spices to your taste;

Before cooking, you can put onion rings on the bottom of the baking sheet, then the fish will turn out with a piquant interesting aroma and taste.