How to salt herring with spicy salting at home. Headless herring is better not to buy, because in this case it is impossible to determine the freshness of the fish

Salted herring - very popular dish. Quite democratic, tasty tender fish suitable for weekdays and holidays. She's gorgeous on her own and as a component variety of salads(Among which, undoubtedly, is in the lead). It is only important that the fish itself is cooked well, then the end result will be excellent.

Purchased herring can both please and disappoint. Manufacturers do not always care about product quality. Yes, and the distribution network sometimes fails, violating the terms or conditions of storage. It is much safer to take fresh fish (fresh frozen) and cook it yourself.

How to pickle herring at home so that it is tasty will be told today by "Cozy Kitchen". We have selected the best recipes for you, from which you can easily choose the one that will become your favorite.

Choosing a herring for pickling

There are two types of fresh-frozen herring on the market: Atlantic and Pacific. Both are suitable for salting, which one to give preference to is a matter of personal taste.

• Choose large specimens with a thick back and rounded sides - such a fish will certainly be tasty in salting.
• A good herring has a silvery color without yellowness, clear, without cloudy eyes.
• The fins and gills of fresh fish are tightly pressed to the body.
• The carcass should be without damage, with a smooth skin, without signs of strong compression.

Do not buy headless fish. You lose the opportunity to assess its quality by looking at the eyes and gill covers. This technique is often used by unscrupulous sellers to sell damaged goods.

How to prepare a herring for salting

The first condition is proper defrosting . Trying to speed up the process with microwave oven or hot water is a sure way to ruin a future delicacy. Be patient and defrost fish naturally:

• Leave the carcasses in the refrigerator for a day - such defrosting retains the full taste and structure of the fish.
• Defrosting at room temperature is acceptable. This will take less time than in the refrigerator.

After defrosting, rinse the fish and proceed to cutting. traditional recipes salting herring suggests that the fish remains whole - with the head and intestines. But even in this case, it is necessary to remove the gills, otherwise the finished product will be bitter.

Quick salting, like some other methods, involves complete cutting - into pieces or fillets. Milk or caviar found in carcasses is always salted together with the main fish.

How to pickle herring - recipes

We emphasize that all the above recipes can be used not only for herring, but also for mackerel, for red fish.

You can vary the proportions and composition of spices according to your taste. If you think that Bay leaf or allspice interrupted original taste herring, you can not add them to the brine. But you should not do this right away - first, “get your hands on it”, having mastered proven recipes in practice.

The easiest way to pickle herring

Ingredients:

• 2 large herrings (or 3 medium ones);
• 0.6-0.8 l of water;
• coarse salt without iodine - 1.5-2 tbsp. spoons;
• sugar - 1-2 teaspoons.

Cooking:

• We prepare the brine by mixing and boiling water with salt and sugar dissolved in it.

While the brine is cooking, prepare pre-thawed fish.

It is best to take the whole herring, with the head and entrails. So it is salted more evenly, while maintaining the natural taste. But if speed is a priority for you, the fish can be gutted by removing the head, intestines, dark films inside the abdomen, tail. In this form, several hours are enough to get lightly salted herring, ready to eat.

• Put the prepared fish in a glass or plastic container. Enamelware is also suitable, but another metal container will give an unpleasant aftertaste.

• We cool the brine to + 20-25 ° C and pour the prepared fish. Leave for 1 hour at room temperature.
• We clean in cool place(refrigerator or balcony). Optimum temperature for salting is the range from +1 to +10 o C.

Salting time varies from two days to a week. It depends on how hard you want to pickle the herring.

Homemade spicy herring

Ingredients:

• herring - 1 kg;
• salt (without iodine) - 6 table. spoons without a slide;
• allspice - peas - 10 pcs.;
• granulated sugar - 3 table. spoons;
• bay leaf - 2-3 pieces;
• water - 1 liter.

Cooking:

First of all, we prepare the marinade.

• Bring the water to a boil.
• Pour sugar, salt, spices into boiling water.
• Cook on low heat for about 10 minutes.
• Cool down naturally.

While the marinade is cooling, prepare the pre-thawed herring.

• Fill the carcasses in a suitable container with chilled brine so as to cover them entirely.
• We put it on the bottom shelf of the refrigerator for three days. In order for the herring to be well salted, it is advisable to turn it over in brine once a day.

If you pickle the herring in this way, then it can be used for salads and sandwiches, and simply cut into pieces and served with a pickled onion.

Herring spicy "Amateur" (with cloves)

Ingredients:

• 2 large fish;
• water - 1 l;
• salt (coarse) - 2-3 tbsp. with a slide;
• 1.5 tsp granulated sugar;
• black pepper and allspice peas - 10 pieces each;
• bay leaf - 3-4 pcs.
• cloves - 5 pcs.

Cooking:

Spicy herring with mustard

Ingredients:

• 2 fish;
• 1 liter of water;
• 2 tbsp ready mustard;
• 5 tbsp salt;
• 3 tbsp Sahara;
• 1 tbsp coriander seeds;
• 1 tbsp chopped dill (fresh or dry);
• 1 tsp black peppercorns;
• 10 pieces. bay leaves.

Cooking:

• Thawed and washed fish, removing the gills, thickly spread with mustard and put in a dish intended for salting.
• Boil water, adding all other spices. Cool down naturally.
• Pour the carcasses smeared with mustard in the same bowl and leave for 2 hours.

After 2 hours, rearrange the dishes with herring in the refrigerator for 2-3 days.

How to pickle herring in brine

The complexity of this recipe is that the slightest damage to the surface of the fish can lead to the fact that in these areas it will be salted. But if you are careful and choose high-quality, ideal carcasses, it tastes great salted herring will be provided to you!

Preparation of brine for 2 large fish:

• Boil about 1 liter of water.
• Pour small portions into hot water salt until it no longer dissolves.

You can check the readiness of brine with fresh chicken egg: in a brine of the right concentration, it floats on the surface.

If you like salted herring to have piquant taste spices, before dissolving the salt, add a little lavrushka, a few grains of coriander, black peas and allspice, some cloves.

Next, pour the prepared herring in a suitable dish with the cooled brine, leave it for 1 hour in a warm place, and then put it in the refrigerator for a day or two.

How to pickle herring in a dry way

This recipe is suitable for those who, for some reason, do not want to mess with the preparation of brine. Again, this salting does not require much space in the refrigerator.

Ingredients:

• 2 large herrings;
• 3 tsp salt;
• 2 tsp Sahara;
• 3 tsp ground black pepper.

You will also need paper towels (or napkins) and cling film.

Cooking:

• We wash thawed carcasses without gills cold water and dry thoroughly with paper towels.
• Mix salt, sugar, pepper.
• We rub the fish with the resulting mixture, distributing the spices evenly, including in the cavity from which the gills were removed.
• We tightly wrap the coated herring in 3-4 layers of cling film and put it in the refrigerator for two days.

Quick dry salting

In order to salt the herring in this way, 4 hours are enough (excluding the time for defrosting). Perfect option if you have unexpected guests coming, and you decided to serve your favorite fish to the table.

Ingredients per 1 large fish:

• 2 tsp salt;
• 1 tsp Sahara.

As well as in previous recipe, you will need cling film, paper napkins or towels.

At the last stage of preparation, you will need

Cooking:

• Soak thawed herring for 1 hour in a container with cold water.
• Carefully gut the carcass, removing the tail, head, entrails along with black films.
• Dry the gutted and washed fish with paper towels.
• Mixing salt and sugar, rub the prepared herring with this mixture and wrap it in cling film, leave at room temperature for 2-2.5 hours.
• After waiting for the time required for salting, we take out the carcass from the film, carefully rinse from the curing mixture in cool water. Dry again with paper.
• in glass or plastic utensils chop the onion in half rings, pour vegetable oil. Immerse the fish in a container and send it to cool for about 30 minutes in the refrigerator.

In fact, the fish is ready. By the arrival of the guests, it remains only to get it, peel it from the skin and bones, cut into pieces and lay it beautifully. Onion rings and onion rings will help revive the still life. fresh herbs dill.

Dry salted herring in a bag

Ingredients for salting 2 fish:

• 2 tbsp salt;
• 1 tbsp Sahara;
• 1 tbsp seasoning for salting fish.

Additionally, you will need two dense plastic bags to hermetically seal the fish.

Cooking:

• Mix salt, sugar and seasoning in a bowl.
• Prepared thawed herring, holding over the opened package, sprinkle with the resulting mixture.
• We put the sprinkled fish in a bag, tie it. For reliability, we put this package in the second (so that the brine that will stand out does not leak).
• We remove the package in the refrigerator. After a day, turn over, shaking the fish. We leave it for another day.

After two days, the fish will be ready. It is wonderful that it can be stored in the same brine for up to a week - it will not become oversalted at all, retaining its original delicate taste.

Spicy salted herring in a jar

For 1-2 fish required:

• 0.5 l of water;
• 2 tbsp salt;
• 0.5 tsp Sahara;
• 2-3 peas of black and allspice;
• 2 pcs. cloves;
• 2-3 bay leaves;
• 0.5 tsp coriander and dill seeds (or dried cilantro and dill);

Cooking:

• Bring water to a boil, add all spices. Boil for 2-3 minutes, leave to cool.
• Gutted thawed herring and cut into portioned pieces.
• We put the pieces of herring in a jar, pour the cooled brine. Leave at room temperature for 4-5 days.

Herring in vinegar filling in a jar

You may have concerns: “How to pickle herring with vinegar? Will it turn out sour? This recipe will dispel your doubts! The fish turns out tender, melting in your mouth, amazingly tasty.

Ingredients for brine for 2 fish:

• 100 ml of water;
• 100 ml of vegetable oil;
• 1 tsp with a slide of salt;
• 1 tsp Sahara;
• 1-2 tsp vinegar 9%;
• 1 tsp ready mustard;
• fresh dill.

Vinegar can be added gradually: 1 tsp. immediately, the next day after sampling - another spoonful (if desired).

At your discretion, you can make the taste of fish more spicy by adding peppercorns or coriander grains to the marinade.

Cooking:

• In the cooled boiled water, add all the components of the marinade.
• Cut the thawed herring into fillets, cut into pieces.
• We put the pieces of herring in a jar, sprinkling the layers with chopped dill.
• Pour the prepared marinade, close the lid, put in the refrigerator.

Herring in vinegar filling It will be ready in a day or two. Once you try it, you will be pleasantly surprised.

Korean herring

Ingredients per 1 kg of fish:

• 100 ml of vegetable oil;
• 1 head of onion;
• 1 tbsp salt;
• 1 tbsp Sahara;
• 1 tsp acute adjika;
• 1 tsp black ground pepper;
• 1 tsp ready-made seasoning for Korean carrots;
• 100 ml vinegar 9%.

Cooking:

• We cut the thawed herring into fillets, cut into pieces of 4-5 cm.
• Chop the onion, fry until transparent in vegetable oil.
• We take out the onion from the oil with a slotted spoon, pour all the other filling ingredients into the hot oil.
• We combine herring fillet, fried onions, calcined oil with spices. We mix everything thoroughly and put it away for a day in a cool place.

There is another option to cook delicious. Onions are not fried in it, and a different set of spices is used.

Herring in oil filling

Ingredients for 2 medium fish:

• 100 ml of vegetable oil;
• half a large onion;
• 3 pcs. cloves;
• 4 peas of allspice;
• 3 small bay leaves;
• 1 tsp salt.

Cooking:

Herring in mayonnaise

Ingredients for 1 large herring:

• 200 gr. mayonnaise;
• 1 tsp salt;
• 1 tsp Sahara;
• 1 tsp black pepper (ground).

Cooking:

• Place the chopped herring (fillet) into pieces in a small jar.
• Mix mayonnaise with sugar, salt and pepper.
• Pour the herring with the resulting marinade, cover with a lid, put it in the refrigerator.

In two days will be ready soft, fabulous tender herring in mayonnaise. Not only the fish is tasty, but also the sauce.

Herring in vinegar sauce with garlic

A kind of filling with garlic will appeal to lovers of unusual, savory dishes.

Ingredients per 1 kg of fresh-frozen fish:

• 200 ml of vegetable oil;
• 200 ml boiled water room temperature;
• 1 tsp vinegar 70%;
• a head of garlic;
• medium-sized bulb;
• salt.

Cooking:

Dutch herring in a jar

The Dutch know a lot about fish and its preparation. From time immemorial, they have selected components for herring that best emphasize its taste.

Ingredients:

• freshly frozen herring - 2 pcs.;
• onion - 2 heads;
• half a lemon;
• 5-6 tsp Sahara;
• 4 tsp salt;
• 1 large carrot;
• 8-10 bay leaves;
• 8-10 black peppercorns.

Cooking:

• Lemon cut into thin slices. Grate the carrots coarse grater. Onions - rings or half rings.
• Gutted herring, cut into pieces.
• In a jar we put onion rings, lavrushka, a little carrot, lemon plastic, about half a teaspoon of sugar, a pinch of pepper and salt, then herring.
• We alternate layers, tightly ramming, until all the components run out. top layer should be vegetables and spices.
• We tightly close the jar with a lid and put it in a cool place for 2-3 days.

Agree, such a variety of recipes inspires. It remains only to buy fresh-frozen fish and decide how to pickle the herring. At home, it turns out much tastier than store-bought, and besides, it is more economical.

And if you want to always be able to please yourself and loved ones with a delicious salted fish, cook it. This unusual blank help out at any time!

Bon appetit!

And a stack strong alcohol. Of course, you can buy ready-made herring in the store, since the choice of herring cooked according to various recipes, now on sale huge. But the taste of such herring does not always meet our expectations. Therefore, I recommend pickling the herring with your own hands at home, as in the photo. In this case, it is guaranteed to turn out lightly salted, dense and very, very tasty.

I almost forgot, for those who are watching their weight, I will tell you how many calories a fully prepared salted herring.

As a rule, its calorie content is not high, no more than 150 - 200 kcal per 100 grams of the finished product.

The exact numbers depend on the fat content of the initial ingredient. In any case, you can safely eat this snack without the risk of gaining weight. For the body, this is only a benefit.

We will cook this appetizer from frozen fish. Please note in order for the finished herring to be flawless, you need to choose the right frozen fish. It should be tight, with intact skin, without yellow or rusty spots. it is desirable to choose larger fish.

How to cook

How to make pickle

Now let's prepare saline solution with spices, with which we will fill the prepared fish. To do this, boil one liter of water, add 5 tablespoons of salt, 3 tablespoons of sugar, 6 allspice peas, 4 bay leaves, 1 teaspoon of chopped dry dill, 1 teaspoon of coriander seeds, 1 teaspoon of mustard seeds, . Remove the brine from the fire, cool it down and pour the herring with this brine. Leave it for 3 hours to salt at room temperature, and then put it in the refrigerator for 2 to 3 days, depending on the size of the fish.

The salting time will be much less if, before pouring the brine, cut the fish into fillets and remove the backbone and all large bones from it.

Such a herring, unlike the uncut one, will be ready in one day. They write that only uncut herring turns out juicy, and all the juice from the fillet goes into the water. I don’t know what kind of juice we are talking about, but it is the herring fillet that our family loves more than the whole fish salted according to the same recipe. The fillet is just as tasty as whole herring, but it looks much more aesthetic, and you won’t need to cut it for food. It will be enough just to cut into portioned pieces.

So, if you salted a whole fish, then we will remove the skin from it, remove the bones, cut it into pieces, pour sunflower oil, sprinkle with marinated onions and serve to the table with. Bon appetit!

Ingredients

• Frozen herring - 2 pieces;
• Water - 1 liter;
• Salt - 5 tablespoons;
• Sugar - 3 tablespoons;
• Allspice 6 peas;
• Bay leaf - 4 sheets;
• Dry dill - 1 teaspoon;
• Coriander seeds - 1 teaspoon;
• Mustard seeds - 1 teaspoon.
  

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Salted mackerel according to the recipe of the "Old Sailor"
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Ingredients and preparation:

As soon as the fish thawed a little, I washed it, cut off the head, tail, fins, removed the skin, carefully gutted it, cut it into 2 fillets along the spine, removing the spine and all the bones.
Sprinkled with salt (about 1 tablespoon), put in a saucepan. Caviar caught in the fish - and it's there too!
Saucepan - in the refrigerator. until morning.
In the morning (12 hours passed), I washed the fish lightly under running water and laid out on paper towels to dry. In the meantime, finely chopped garlic (1 m clove per 1 fillet), chopped dill.
I peppered the inside of the fillet halves with freshly ground black pepper, sprinkled with garlic, dill, spread out pieces of bay leaf. You can stop at this, but you can lightly grease the fish to give additional flavors. spicy mustard, mayonnaise, butter. Caviar mashed with a fork and also evenly laid out on the fillet.
Next, we press the two halves of the fillet tightly against each other and wrap each "couple" separately in a bag. We put it in the freezer until the evening.
In the evening we take the fish out of the freezer. Salted mackerel ready! Easy to cut, thick. Stored in the freezer. But not for long, as it is eaten quickly.

Bon appetit!

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Mackerel marinated at home!
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You have no idea how delicious it turned out!

It will take
2 fish.

Cut off the head and gut .... (I asked my son to do this, I myself could not, my hand did not rise. I even ran away from the kitchen so as not to look ...).
Wash well.

Cut into pieces, 1.5 cm thick.

Pour a large glass (I have about 300 ml) of water into a bowl, put 2 tablespoons of salt.

Mix well until the salt dissolves.

Put our pieces of fish there, I also put a couple of bay leaves.

Cover with a plate and put some weight on top. Let's leave the fish to be salted. I left for the night. In the evening I put it in, in the morning, at 10 o'clock, I already got it. 12 hours salted ...

In the morning there was such a picture.
Drain all liquid...

Put the fish back in the same bowl. Then, in the same bowl, put:

Vinegar (if 9%, then 3 tablespoons, if 5%, like mine, then 4-5 tablespoons);
black pepper, hot paprika- taste;
onion, cut into half rings - 1 large onion;
2 garlic cloves (squeeze through a garlic press)
rast. oil - 1 glass.

We mix everything well.
Again we cover with the same plate (the whole fish should be in the marinade), press down and put the load on top. Then refrigerate until evening to marinate well. You can stir it occasionally.
And in the evening you can already eat!

Mackerel turned out so delicious that it is beyond words! It seems to me that it is even tastier than herring ... fatter, or something .. With boiled potatoes, and with pickled onions ... In general, my saliva is already flowing again ...

Bon appetit!

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How to pickle mackerel - cooking recipes!
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In such a marinade, mackerel is tastier than red fish!
Tender pickled mackerel will melt in your mouth...

wonderful salted mackerel can be cooked at home. There are many recipes for cooking, some of which we will consider.

Recipe #1

Ingredients:

Mackerel - 1 kilogram.

To prepare the marinade for 1 liter of water:

Salt - 5 soup spoons;
Granulated sugar - 3 soup spoons;
Dry mustard - 1 soup spoon;
Bay leaf - 6 pieces;
Carnation - 2 pieces;
Vegetable oil - 2 soup spoons.

Cooking:

The fish must be cleaned, the insides and head removed, the tail and fins cut off.
IN separate saucepan from the proposed ingredients, cook the marinade, which must be cooled.

After the marinade has cooled, put the fish in it, put a plate on top of the mackerel and oppress it and put it in the cold, in two or three days the fish will be ready. Periodically, the fish can be turned over.

Recipe #2

Ingredients:

Mackerel - 3 pieces.

For marinade per 1 liter of water:

Tea leaves - 4 soup spoons;
Salt - 4 soup spoons;
Granulated sugar - 2 soup spoons;
Liquid smoke - 4 soup spoons.

Cooking:

First, defrost the frozen mackerel, then cut off the tail, head, clean the insides, rinse well and put it in a two-liter jar, the tails should be at the top.

Prepare the marinade separately.

To do this, pour tea leaves, granulated sugar, salt into the water and bring everything to a boil. Then it is necessary to strain, let cool and then add to the marinade liquid smoke. Pour the fish with this marinade, close with a plastic lid and put it in the cold for about three days. Periodically, a jar of mackerel should be shaken. After the time has passed, the fish can be eaten by cutting into pieces.

Recipe #3

Ingredients:

Mackerel - 500 grams;
Salt - 3 soup spoons;
Sugar - 3 soup spoons;
Black pepper.

Cooking:

Defrost freshly frozen fish, then clean, removing the head, tail and entrails. After that, rinse it well and cut into portioned pieces.

Then each piece of fish must be salted, peppered and sugared, put in a jar or some other container for salting fish. Salt the fish between each row, sprinkle with granulated sugar and pepper. It is necessary to put the mackerel in the cold and in about a day - two fish will be ready.

Recipe #4

Ingredients:

Mackerel - 3 kilograms.

Marinade:

Water - 1 liter;
Granulated sugar - 3 soup spoons;
Salt - 6 soup spoons;
Bay leaf - 3 pieces;
Black peppercorns - 9;
Allspice - 3 peas;
Coriander - half a teaspoon.

Cooking:

It is necessary to defrost and clean the mackerel, that is, to get rid of the insides, remove the head, fins and tail. After that, rinse the fish well and put it in a pan with a “jack”.

Separately prepare the marinade from the proposed ingredients. Let it cool and pour mackerel on top, if there is not enough water, you can add boiled salted and chilled water. Put a plate and weight on top of the fish. Put for 5 days in a cold place.

Bon appetit!

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How to cook mackerel homemade salting?
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lovers delicious salty mackerel is dedicated to this recipe. It is simple, even an avid bachelor who does not have special culinary skills can pickle mackerel on it.

Ingredients:

Mackerel;
tea;
salt;
sugar.

Cooking:

So, we take two large frozen mackerel, defrost it under running water, wash it, cut off the head, and also remove the insides straight into the trash can. We wash the fish inside and out, remove moisture with paper towels and proceed to cooking the brine.

How to cook brine, aka marinade: four tablespoons of tea should be poured with a liter of boiling water. It turns out like this strong tea, in which our thawed mackerel will swim. In tea (cooled down), add four tablespoons of table salt and the same amount of sugar, stir. Into this salty sweet tea brine We place the mackerel and store it in the refrigerator for four whole days. Then we take it out of the marinade, hang it in the kitchen over the washbasin for the night, remove it in the morning and hide it in the refrigerator, wrapping the fish in a paper bag beforehand. All. The fish is ready! Cut and try.

Bon appetit!

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Marinating mackerel! Real jam!
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Ingredients and preparation:

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

Bon appetit!

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Home-cured herring + marinades and pickles!
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Ingredients:

Fish should be bought with a thick back (oily). If it is frozen, then it should be completely thawed before salting. And don't wash it.

And now some recipes:

Marinade 1:

Boiled water (1 glass);
vegetable oil - 3 tablespoons;
black peppercorns;
bay leaf or a few;
salt to taste.

Boil it all, cool and add a little vinegar. Put the herring, cover tightly with a lid and keep in the room for 4-5 hours, then in the refrigerator for another 5 hours, and it is better to leave it overnight.

Marinade 2:

For 1 liter of water - 1.5 tbsp. spoons of salt;
1 st. a spoonful of sugar;
Bay leaf;
black peppercorns;
cardamom;
garlic;
1-2 flowers (dried) cloves.

Bring all this to a boil and cool. Pour the herring so that it is all covered with marinade. Immediately put the container in the refrigerator (in winter - you can go to the balcony). You can eat after two days.

Pickle 3:

4 tbsp. spoons of salt;
2 tbsp. spoons of sugar per 1 liter. water (this is about 2-3 herring).

Put the fish in the cooled brine for 1 day. Basically, no hassle.
In this way, you can salt not only herring, but also mackerel.

Pickle 4:

2 tbsp. spoons of salt;
1 st. dissolve a spoonful of sugar in 0.5 liters of hot boiled water;
add bay leaf;
allspice peas;
coriander (butterflies).

Sue everything. Cut the herring into medium pieces, put in a bowl on the barrel, pour over the chilled marinade. Close with a plate, put a jar of water on top like a press. Leave in a cool place for 1 day.

Second recipe:

6 table. spoons of salt;
1 table. a spoonful of sugar;
seasonings are the same for 1 liter of water.

The rest is done the same way.
Divide the ungutted fish into three liter jar and pour brine: for 1 liter of boiled chilled water you need 5 tablespoons of salt, 1 tablespoon of sugar, 2-3 bay leaves, 1 teaspoon of allspice peas. When the brine is already poured into the jar, put 1 tablespoon of dry mustard on top.

Bon appetit!

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Herring own ambassador!
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Ingredients:

Fresh-frozen herring - (3-4 pieces per 3 liter jar);
salt - 3 tbsp. spoons;
sugar - 5 tbsp. spoons;
lavrushka - 2 pcs.

Cooking:

Boil 1 liter. water.
In boiling water, add 3 tbsp. spoons of salt and 5 tablespoons of sugar.
Place the resulting brine on a window or balcony until it cools completely.
Completely defrost and rinse the herring.
Place the herring in a 2 or 3 liter jar, pour over the brine. Add 2 bay leaves.
Put in the refrigerator for 2 days. After 2 days, the herring is ready for use.

P.S. Personally I use Norwegian herring, in my opinion it is tastier than the Atlantic. At all this ambassador turns out not worse and even better than that sl / s herring, which is sold in the store.

Bon appetit!

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Herring matchless way salting!
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According to this recipe, we have already salted herring many, many times and the result has always pleased us !!
We take 1 kg. fresh-frozen herring good quality. Gut, remove the skin and cut into pieces. Put the fish in an enameled saucepan.

Ingredients:

Prepare filling ahead of time:

3 onions cut into rings;
10-12 tablespoons water;
1 tsp Sahara;
1-2 tbsp salt (no slide);
0.5 tsp black ground pepper;
1 dec. l. vinegar (essence);
2 tbsp. l. ketchup;
1/2 st. vegetable oil.

Cooking:

Boil everything together with onions, cool and pour over the fish. Remove to refrigerator. In a day delicious herring will be ready!
Well, very tasty!!
I used table vinegar.

Bon appetit!

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Delicious and quick herring in the marinade!
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Ingredients:

● herring - 2 pcs.,

●onions - 1-2 large,
● apple cider vinegar - 5 tablespoons,
● salt - 2 tsp,
● sugar - 0.5 tsp,
● water - 1 glass,
●peppercorns - 10 pcs.,
● a pinch of coriander seeds.

Cooking:

First, prepare the marinade - add sugar, salt to the water, Apple vinegar and heat a little (do not boil) until the ingredients are dissolved in it. While the marinade is cooling, clean the herring and cut into pieces, also cut the onion into rings. We take a jar and put the herring in it, adding onion, peppercorns and coriander interspersed as it is laid. Pour it with the already cooled marinade, cover with a lid and put it somewhere far away for a day. In a day, a delicious pickled herring will be ready.

Bon appetit!

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Gentle salted herring!
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Ingredients:

5 freshly frozen herring

Brine:
For 1 liter of water we take
5 tablespoons (without a slide) salt
3 tablespoons (without a slide) sugar
12-15 black peppercorns

1 teaspoon of dry mustard seeds (you can use 1 teaspoon of dry mustard) - mustard gives firmness, or rather elasticity to the herring, it will not be soft, as sometimes we come across in the store.

6 bay leaves

2 tablespoons of vegetable oil.

Five pieces of herring fit into a 3-liter jar, it’s not scary that the tails stick out for now, we will crush them.

It took 2 liters of water, so we do a double calculation.

Pour water into a saucepan, boil together with salt and sugar.

Let cool.

We put all the spices in the pan and pour the cooled brine. We press the tails under the water and close the lid. We put in a cool place.

You can eat tomorrow.

If you add cloves, there will be herring spicy salting.But we do not like this. We need a gentle salting.

Bon appetit!

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Sprat of spicy dry salting!
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Ingredients:

Sprat (fresh) - 1 kg.;
Coriander (grains) - 0.25 tsp;
Salt (with a small slide; shallow spoon) - 3 tablespoons;
Black pepper (peas) - 1 tsp;
Allspice (peas) - 4-5 pcs.;
Bay leaf - 3-4 pieces;
Ginger (ground; pinch);
Carnation (buds) - 4-5 pcs.

Cooking:

Rinse the sprat thoroughly under running water.
Prepare the pickling mixture:
Crush the spices in a mortar, but not very finely, then mix with salt. Remember that iodized or fine salt not used for salting fish.
Sprinkle sprat with pickling mixture, mix.

It is better to do this in a wide bowl, such as an enameled bowl. Do not use jars and other narrow dishes, in which the sprat is salted unevenly and quickly deteriorates.

Cover the fish with a plate and place a small weight on top.

Remove to a cool place.

After 12 hours delicious fish will be ready!

Bon appetit!

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Capelin slightly salted!
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Ingredients for brine (per 1 liter of water):

3 tbsp salt;
2 tbsp Sahara;
5 laurels;
1 tsp allspice peas, cloves and coriander.

Cooking:

Rinse the capelin and put it in a jar.
Bring the brine to a boil and boil for 10 minutes.
Then cool and pour the fish in jars.
You can add 1 tsp. vinegar essence for a 1-liter jar of fish. Then the ambassador will be spicy.
But you can not add.
Better a couple of tbsp. sunflower oil.
And overnight in the refrigerator.

Salting herring at home is as easy as shelling pears if you use our selection of recipes!

• 500 grams of fresh-frozen Norwegian herring;
• 5 st. l. coarse table salt;
• 2 tbsp. l. granulated sugar;
• 1.5 liters of ordinary water;
• 3-4 bay leaves;
• 5-7 peas of fragrant, black pepper.

I boil the usual water that is needed for the marinade, put spices there: peas of black, allspice, bay leaves for aroma.

IN hot marinade add salt for taste and granulated sugar. I stir the spices from the bottom with a wooden spoon.

Now I'm into chilled fish. I bought it fresh-frozen, so I waited until the fish completely melted. I use Norwegian fish, as it is the most fatty and tasty. I washed it under cold water. Now, without removing the insides from the abdomen, I remove only the gills.

The fish must be left without them in order to continue salting.

In a suitable glass or metal enamelware put the prepared fish.

I fill the fish completely cooled spicy marinade. The herring should float completely in the marinade. If you don’t have enough marinade to completely fill the herring, then just turn the fish over during the pickling process so that it is salted on all sides.

After 2-3 days, the herring will be salted and you can eat it. I just take it out of the marinade, clean it in the usual way, remove the head and entrails from the abdomen and cut into small pieces.

Recipe 2: spicy salted herring, whole in brine

• 2 medium herring - 700 g;
• water - 1 l;
• salt - 8 tbsp. (90 g);
• sugar - 2 tbsp. (20 g);
• coriander - 1 tsp (1.05 g);
• bay leaf - 2 pcs. (0.15 g);
• ground nutmeg or anise - 2 pinches (0.2 g);
• sweet pea pepper - 5-8 pcs. (1.9 g);
• cloves - 5 pcs. (0.75 g);
• ground cinnamon - 0.5 tsp (0.6 g);
• dry mint - 3 pinches (0.15 g);
• chili pepper - 0.5 tsp (0.6 g).

Herring in brine, cooked at home, is ready. Bon appetit!

Recipe 3: how to deliciously pickle herring and cut it quickly

• Fresh-frozen or fresh herring - 3 pcs.
• Salt - 3 tbsp.
• Cloves (whole) - 2-3 pcs.
• Coriander (whole) - 4-5 pcs.
• Bay leaf - 1-2 pcs.
• Black pepper, peas - 3-4 pcs.
• Water - 1 l

The ingredients indicate the amount of spices per 1 liter of water and 3 herring. We pickle 7 pieces, so we proportionally increased their number. We take water, pour all the spices into it and cook the brine. Bring to a boil, let simmer for 5 minutes, turn off and set to cool.

We defrost the herring and, without disassembling it, put it in a saucepan, with the backs up.

When the brine has cooled down, fill it with herring.

Cover with a plate and press down with a load. We have a not very large stone, weighing ~ 1.5 kg. Close the lid and put in the refrigerator.

After 5 days, the herring is completely salted and we can start cutting it. The brine has turned brown - this is a sign that the herring is ready.

We take out the herring from the brine. It keeps its shape and does not spread.

By the way, this is one of the signs of fresh fish. When buying fish in the store, press on it with your finger. If it has not returned its shape, it is soft to the touch, you have damaged its integrity with a slight pressure, then most likely this is not fresh fish. The fish should be tight, without bad smell, do not creep. This also applies to fish fillets.

Fish are always cleaned from the head. It is more comfortable. We cut off the head of the herring.

With a sharp knife, make an incision from head to tail.

We take out all the insides and clean the black film with the edge of a knife. If it is not removed, it will give bitterness and taste. We clean up pink fillet. In some places, the costal bones will begin to climb out. If you have a “girl” herring, then you are in luck! You immediately received also salted caviar.

Cut off the tail of the herring. We take a small and very sharp knife. From the fin, on one side of the ridge, we make a longitudinal incision along the entire length.

And from the other side. We have a spine in the middle.

From the edge we hook with a fingernail or a knife, as you prefer, a thin skin. And carefully tighten it. We remove this skin from both sides.

Then, starting from the ridge, remove the fillet from the bones, first on one side ...

then from the second.

If bones remain, remove them with your hands or with tweezers. When the fillet is already boneless, cut it into pieces.

Put the chopped fillet in a jar. Together with the fillet we throw in caviar. Do not compact the fillets too tightly.

When the jar is filled, pour sunflower oil so that all the pieces are completely covered with oil on all sides. If you still have air somewhere, shake the jar a little, but the air must come out completely, otherwise the fish will spoil.

Of the seven herrings, we got 2 cans finished fillet which can be stored in the refrigerator for more than a month. But, believe me, the fillet is so tender and tasty that it is eaten much earlier!

Recipe 4, step by step: herring in a spicy marinade

Spicy salting is when salt, sugar and spices are used to salt herring.

• Herring - 3 pcs. (1.1 kg)

For marinade:

• Water - 750 ml
• Non-iodized salt (sea, rock) - 150 g
• Sugar - 1 teaspoon
• A set of spices for salting (ready) - 1 dessert spoon
• or we prepare such a set of spices ourselves, from the following spices:
• Peppercorns (various)
• Carnation
• Bay leaf (several pieces)
• Mustard beans
• Coriander beans
• Fragrant herbs in a set

Defrost the fish. Cut off the head and tail. Cut open the belly and take out the insides. Separate milk or caviar. Wash the fish well and place in a bowl.

Soak in cold water for 1 hour. Water will "pull out" the remaining blood.

Heat water to a boil, dissolve salt and sugar in it, then add the spices and let them boil a little (1-2 minutes).

The marinade must be completely cool.

Put the herring in a suitable dish. A plastic container came up.

Pour over cooled marinade. It should completely cover the herring.

I put the second plastic container filled with water on top instead of oppression. All this structure should be placed in a cool place for 1.5-2 days.

By lunchtime on the second day, the herring was already the way it should be. It remains to cut it into pieces, sprinkle with vinegar and vegetable oil, decorate with onions.

Recipe 5: Scandinavian style herring pieces with sugar

• herring 3 pcs.
• onion 2 pcs.
• mustard seeds 2 tsp
• salt 2 tbsp
• powdered sugar 100 g
• wine vinegar 100 g
• cold boiled water 50 g
• olive oil 15 g
• bay leaf 1 pc.
• fresh ginger 1 pc.
• chili pepper 1 pc.

Choose a herring for pickling. The fish should be without "rust", intact, with clear eyes. Fresh herrings- recipe for success! In my recipe, 3 unpeeled herring weighed about 1 kg.

Not the most pleasant procedure for cleaning herring. Cut off the heads, cut off the fins, clean the scales and wash well.

Separate the herring fillet from the bones. Get it with tweezers small bones from the ridge that remained in the fillet.

Salt the herring. The calculation of salt is as follows - for one medium-sized herring 10-12 g coarse salt It's a little less than a tablespoon. Put in the refrigerator for 3 hours.

Prepare marinade. Mix in a jar in which the herring will be marinated powdered sugar, vinegar, water, olive oil, mustard seeds. Peel the ginger root, finely chop. Onion cut into rings.

Take the herring fillet out of the refrigerator and wet hand remove excess salt. Cut into 2 cm pieces.

Place herring pieces tightly in a jar, alternating them with onion rings and ginger pieces. If the herring displaces the excess marinade from the jar, then it's okay.

Close the jar with a lid and refrigerate for 2 days. You can adjust and adjust the salting process. Try a piece of herring the next day. If it seems that there is too much of any ingredient, then you can drain the brine and pour boiled, salted water. A day later, the herring is ready.

Recipe 6: how to salt herring in brine (step by step)

• herring - 3 pcs
• drinking water - 1 l
• sea ​​salt - 160 g
• allspice - 20 pcs.
• bay leaf - 3-4 pcs.
• coriander seeds - 1 tsp
• sugar - 2 tbsp. l.
• table vinegar 6% - 2 tbsp. l.

Boil 1 liter of water in a saucepan, add 160 g sea ​​salt, 3 - 4 bay leaves, 20 allspice peas, 1 tsp. coriander seeds and 2 tbsp. l. Sahara. Boil the brine for 3-4 minutes, then cool. When the brine has cooled completely, add 2 tbsp. l. vinegar.

Rinse the herring, open the abdomen and remove the insides. The head of the herring may not be cut off and the gills may not be removed, since the herring is sea ​​fish, and she cannot be a carrier of opisthorchiasis, like river fish.

But still, keep in mind, the gills can add a little bitterness finished product. By and large, the insides also can not be removed, this is exactly what they do at canneries. But at home it is better to salt gutted fish, you do not salt a ton of herring. Put the herring in a wide dish with high sides.

Fill the herring with brine so that it is completely covered with it.

Press the herring down with a flat plate and press down with any weight, such as a pot of water.

Leave the fish at room temperature overnight. It will be ready in 24 hours.

Recipe 7, simple with a photo: how to make herring tasty

• Herring - 2 pieces (700-800 g)
• Water - 1 l
• Salt - 3-4 tbsp.
• Sugar - 1 tbsp
• Coriander - 1 tbsp grains
• Allspice - 8-10 peas
• Black pepper - 5-6 peas
• Carnation - 3-5 inflorescences
• Laurel - 2 sheets
• Cumin, anise or fennel - to taste

For salting, choose a herring that is fatter and ... beautiful in appearance, with an intact surface, an unbent head, etc.

Rinse the herring. Choose a container in which you will salt. Best of all glass, but it is also possible in a suitable plastic. Measure out right amount salt, sugar and all spices (peppers, spices, etc.).

Mix salt, sugar and spices with cold or room temperature water. Sometimes the brine is cooked hot and then cooled, but this step can be omitted.

Place in spicy pickle herring and leave for 3-5 hours at room temperature, and then send for 2-3 days in the refrigerator. It is undesirable to keep the fish in brine longer, it can oversalt.

To prevent the fish from floating out of the brine, you can press it down with something or turn it over on the other side during the salting process.

Homemade spicy salted herring is ready.

Cut it for serving: cut off the head, gut and cut into pieces.

Recipe 8: how to pickle Volga herring (step by step photos)

• 2 pieces of fatty herring;
• Salt - 50 grams;
• 1 tsp Sahara;
• A couple of pieces of bay leaf;
• A pack of black peppercorns;
• 500 ml of water.

Two large and fatty herrings are thoroughly washed and placed in a salting dish.

Pour water into a saucepan and heat to a boil over low heat. Salt, granulated sugar, lavrushka leaves and a pack of peas should be poured into boiling water. Stir well until completely dissolved and turn off the heat. Leave for a while for the resulting brine to cool.

After that, the herring is poured with warm brine and closed. A cup with herring and brine should be put in the cold. After about a couple of days, the herring will be lightly salted. If you want the herring to turn out a little saltier, then you should still wait a couple of days.

Ready salted herring is cut into small pieces, folded into a special dish, poured with sunflower oil and put away for storage in the refrigerator.

Recipe 9: home-cured herring (with photo)

• herring - 4 pcs
• drinking water - 1 l,
• coarse salt - 1 tbsp.,
• sugar - 1 tbsp. l,
• coriander (seeds) - 1 tsp,
• bay leaf - 5 pcs.,
• allspice - 1 tsp. l.,
• mixture different peppers- 1 tsp,
• table vinegar 6% - 2 tbsp. l.

Boil water. Add a glass of salt to boiling water (or half if you want slightly salted herring), 1 tbsp. l. sugar, 1 tsp. coriander, allspice and a mixture of hot peppers, 5 bay leaves.

Cool the brine completely. While the brine is cooling, prepare the herring for salting. Remove the heads, open the abdomen and take out the insides. If there is caviar or colostrum in the herring, do not throw them away, but peel them from the films, they are also tasty in salty form.

Place the herring tightly in any container with high sides.

In the cooled brine, add 2 tbsp. l. vinegar. Pour the herring with brine.

Press on top with a flat plate and place a small weight on it. No need to press the herring too hard. The load is installed only so that the herring does not float, but is completely in the brine.

Leave home-salted herring in the kitchen at normal temperature for a day. In a day it will be ready to be eaten.

To make the fish cook even faster, it can be cut into portioned pieces. For spicy salting, sugar, black pepper and bay leaf are added during cooking. At the same time, the snack acquires unique aroma and taste.

If in the evening you suddenly find out that guests are coming to you the next day, you can cook lightly salted herring in a quick dry way. For the mixture take equal amount salt and sugar. It is imperative to put a press on the dishes with the workpiece. Will be ready in two hours. Before serving, it is cleaned and sprinkled with lemon juice.

Adviсe:

• Atlantic or Pacific is best suited;
• It is best to take a whole fish with a head (you can also fresh-frozen). The fact is that the head can be cut off in order to hide the staleness of the product;
• If the product has been frozen, then it must be thawed natural way. Do not put in the microwave or hot water;
• It is best to use coarse salt.

In oil

The recipe in oil, without adding water, involves a sequence of the following steps, such as:

1. Take the right amount raw herring, clean it from scales and internal organs and rinse well under running water;
2. Cut the middle into the number of pieces you need;
3. Prepare a glass or metal container with the ability to close it with a lid;
4. Carefully rub the previously cut pieces with salt and put in a container;
5. Take onion, cut it into rings, and place them on top of the pieces. If you are planning to cook a large number of herring, lay the pieces in layers, making spaces between them from onion rings;
6. Pour the resulting product with oil, at the rate of 5 tablespoons, per 1 kg;
7. Cover the container with a lid, put it in the refrigerator for 2 days, then enjoy the dish.

If you need salted herring at home, this is one of the most simple recipes for its preparation!

in brine

1. Take a raw carcass, clean it of skin and offal, cut it into the pieces you need, and rinse well with water, this is easy to do at home;
2. Take 3 tablespoons of salt, preferably with a slide, and pour them into half a liter cold water. Stir the solution, and fill it with previously prepared pieces;
3. Let it brew for 30 minutes, then drain it;
4. Again, take 250 ml of cold water, and add 1 tablespoon of 9% vinegar there;
5. Place the pieces of herring mentioned above in this solution, and let them brew for 5 minutes, then drain the liquid again;
6. After completing this procedure, add black peppercorns, onions, bay leaves, and pour all this with sunflower oil for 30-60 minutes;
7. Drain the oil and enjoy the product.

Lightly salted herring cooked according to this recipe has a specific taste, and is suitable for true lovers of products. But for such a recipe, only a high-quality carcass is needed, as, indeed, for other recipes!

Salted herring classic

If you need a herring classic recipe follow the next steps;

1. Prepare 1 liter of water;
2. Pour 3 tablespoons of salt into the water, and 1.5 tablespoons of sugar;
3. Add 5 black peas, and 5 allspice;
4. Add 2 bay leaves;
5. Add 3 cloves;
6. Stir the solution, put it on the stove and bring it to a boil;
7. Cool the resulting marinade and fill it with one carcass, previously cleaned and cut into pieces;
8. Place the filled fish in the refrigerator for 2 days, then enjoy the meal.

The resulting herring will be as close as possible in its palatability to store counterparts, and will surely appeal to most of your guests at home.

The ambassador is a simple matter and any, even a novice hostess, can handle it. The most delicious fish- the one that is prepared with the soul.

If you have been looking for an answer for a long time, how to make a herring - the best recipe herring at home is simple:

Spicy salted herring at home

• 1 herring;
• 500 ml of water;
• 1 tsp Sahara;
• 2 tbsp. l. salt;
• Allspice peas - to taste;
• A mixture of peppers (paprika, black, white, chili) ground;
• Mustard peas - to taste;
• Several bay leaves;
• 1 onion;
• 2 tbsp. l. vinegar 9%;
• 1 st. l. sunflower vegetable oil (can be unrefined).

To make the herring surprise guests, follow the simple instructions at home:

1. Defrost herring. Remember that it is from this step that the further taste depends. Most best way- put the fish in a colander so that all excess water drained and did not stagnate.
2. Prepare the brine. To do this, add salt, sugar and bay leaf to the water and boil. In order to bring out the flavor of the spices, it is better to pour them out before removing the liquid from the fire.
3. Cool the resulting mixture. Since we have a small volume - place the dishes in a large container with cold water, so it will cool faster.
4. You can pickle it by cutting into small pieces, she will take in more brine and will be tastier. good recipes it is assumed that it is already butchered, so do not forget to remove the insides and trim the fins. After that, rinse all the pieces and dry with paper towel. Sprinkle the ground pepper mixture over the top. So particles of spice will get into the fibers and fill them with taste.
5. To make it very delicious herring spicy salting at home quickly, dip the fish in warm brine and do not touch for a couple of hours. The salt will have enough time to soak all the pieces, and the spices will give off their spicy flavor.
6. While salting, you can use a tricky trick - cook pickled onions. To do this, cut it into large half rings, put it in a bowl and add a pinch of sugar and sprinkle with salt (about half a tablespoon). Squeeze lightly with your hand, add vinegar and oil.
7. Before serving, we take out the pieces from the marinade, put them beautifully on a plate and sprinkle with cooked onions on top. The guests will be happy. Bon appetit!

We salt the herring at home as a whole

Ingredients:

• Herring - 2 pcs;
• Water - liter;
• Sugar - 100 gr;
• Salt - 100 gr;
• Allspice - 5 pcs;
• Peppercorns - 10 pcs;
• Coriander - 1 teaspoon;
• Bay leaf.

The herring is thoroughly washed, the gills are cut off. If it was frozen, then it must first be thawed at room temperature.

Many people love milk and caviar and also use them when preparing snacks. Some people think about how to salt the caviar, but there is no secret in this - they simply put it along with the fish.

Water is brought to a boil, sugar, salt, spices are added to it and allowed to boil for about five minutes. Then remove from heat and let cool completely.

Salting whole herring at home is most convenient in a container. Herring is laid out in it along with caviar and milk, poured with brine, closed with a lid and left at room temperature for 4 hours. Then the container is removed in the refrigerator. Delicious snack will be ready in a day.

Homemade herring with quick dry salting

If the guests are already on the doorstep and you are thinking about how to salt the herring, great fit recipe dry salting at home. In this case, you will need:

• Herring - 2 pcs;
• Rock salt - 2 tbsp. loki;
• Sugar - 1 tbsp. spoon.

Cooking sequence:

The fish must be soaked in ice water for an hour, then the insides are removed, the head and gills are cut off. After that, the carcass is washed again and dried with a paper towel.

Carefully rub the carcass with a mixture of sugar and salt inside and out, wrap it in cling film and leave it on the table for about two hours.

After the set time has elapsed, the herring is washed and laid out in a suitable container. For further salting, you will need a large onion, which is cut into half rings and spread on top, poured with vegetable oil and left for 40 minutes.

Before serving, cut into pieces, decorate with onion rings and sprinkle with lemon juice.

Salted herring in a bag

It is very convenient to pickle in a bag, since no other container is required. To salt a whole herring at home, two medium-sized fish will need two tablespoons of salt and one tablespoon of sugar. The ungutted fish is thoroughly washed and rubbed with the mixture. You can add coriander or allspice.

The herring is placed in a dense plastic bag, which is tightly tied and put in the refrigerator for two days. In the process, the package must be turned over.

• The fish must be with a whole skin, without damage, cuts and dents, with whole fins.
• To determine the freshness of a herring, you need to pay attention to the eyes and gills. The eyes should be bright, shiny and bulging, and the gills should be red. Headless fish should be treated with caution. Sometimes this is done to hide the staleness of the product.
• If the fish is soft to the touch, it has most likely been thawed and frozen several times. After salting, the pulp will simply fall apart and will be tasteless.

Salting herring at home

• 3 liter jar;
• 3-6 whole fish (or more);
• 2 liters of water;
• 1 glass of salt;
• A pinch of sugar;
• Spices to taste (spices with peas are best - pepper, mustard, cumin seeds, coriander, cloves);
• 50 ml unrefined vegetable oil.

The recipe suggests quite long term but the shelf life also increases.

Step by step preparation:

1. Pre-defrost the fish and remove the insides, for compactness, you can cut off the heads. It is better to separate the tail before serving - this will be the most salted part.
2. We put a pot of water on the stove, add salt. As you see that the liquid begins to boil - pour seasonings and sugar and remove from heat.
3. Wait until it cools down to room temperature. In order to pickle the herring in a jar, we lay it compactly on the bottom. Fill the fish with the resulting liquid, but leave a couple of centimeters to the brim. Gently add vegetable oil on top, close tight lid and put in the refrigerator. After a couple of days, the herring can be tasted.

There is no need to choose anymore - the brine can be prepared at home, quickly, and most importantly delicious.