How to salt herring at home? Salted herring recipes. How to salt herring at home: the best recipes

Nowadays, any festive feast is indispensable without salted herring. Absolutely everyone loves this snack. it's impossible not to love. There are a lot of recipes for preparing salted herring that you can’t tell everything at once.

In my opinion, it is not necessary to wait for a holiday to pickle a herring.
In my family, this fish is eaten very often. We especially love potatoes.
Any potato can be, but I like herring under fried potatoes.
No one can resist such a tempting dish.

Everyone's favorite salad New Year"" simply cannot be without herring. On any festive feast, salted herring is always there.
Definitely, salted herring will be loved by everyone.

It is sold almost everywhere in our supermarkets delicious herring, but in Lately people salt the herring themselves. It is clear that always cooked at home is tasty and healthy. And this is a fact.
Therefore, at the moment we will consider several options for salting herring.

Salted herring different options. Some people like herring in brine, others like dry salting, the latter, by the way, is the simplest recipe. The fish is salted, both cut into pieces and whole. They use mustard, oil, onion, lemon, vinegar, sometimes salted with carrots.

If you want your herring to be lightly salted, do not keep it in brine for more than a day. How longer fish is in brine, the more salty it will be. Usually, herring is salted for up to a day, and some even eat herring after two or three hours.

If you want the herring to be salted tasty, you also need to choose it when buying. Your fish will taste better if you take the best option fish.

How to choose the right herring for pickling

I always choose herring for bigger and fatter ones. Sometimes it even comes with caviar, as an added bonus. When choosing, make sure that the herring is whole, not torn skin, not damaged, the fins must be intact. good fish should be whole, even, not yellow. The taste of the herring depends on your choice.
To determine the freshness of the fish, you can look at the eyes and gills.

Fresh herring is identified by red gills and light, bulging and shiny eyes. There are cases when the fish is not the first freshness. Her head is separated so that it is not noticeable that the fish is spoiled. Be careful when choosing and buying such a herring.
Refuse to buy herring that has been frozen and thawed several times.
Such fish is not suitable for salting. These fish are dangerous to eat.
Never salt frozen herring, be sure to defrost it naturally without using water or other means. Most The best way defrosting is considered the bottom of the refrigerator.

Salted herring in brine at home is very tasty

I believe that people like the recipe for salting herring in brine more.
Although there are other options, how to pickle herring is very a large number of.
Sometimes you hear how some colleagues at work brag about a new recipe.
Treat friends delicious herring copying each other's recipes.

Right now we will analyze some recipes for salting herring.

The classic way of salting Herring - spicy salting, whole salting

Ingredients:

• Two Herrings
• Water one/liter
• Two table / l salt
• Two table / l sugar
• Ten little peppers/peas
• Five things allspice / pepper
• Five things (carnations)
• Three things laurel/leaf

How to pickle herring

1) We clean the herring, take out the insides, rinse well with water. We remove the gills, they will be bitter in the brine, but we leave the head. It happens that fish comes across with caviar and that's good. We wash the caviar and salt with herring.

If you come across milk, they can also be salted. Although this is already an amateur.

2) It's time to prepare the brine (brine).
Pour water into a saucepan and put on fire so that the water boils.
When the water boils, add salt, sugar, and other spices.
We are waiting for three to four minutes to boil.
After that, remove from the stove and leave the brine to cool.

3) We are preparing dishes for pickling herring. The size must match the fish.
We spread the herring in this dish and pour the cooled brine.
Put caviar with milk there (if you left them)
We leave the fish in brine for three to four hours.
The temperature should be room temperature. Then we put it in the refrigerator.

4) After two days, the herring can be eaten. Caviar and milk are ready in a day. Keeping milk and caviar for more than a day is not recommended, they will be salted.

How to salt Herring in brine with butter

Ingredients:

• Two pieces/herring
• Two table / l salt
• Two table / l sugar
• One table / l vegetable oil

How to cook:

1) We clean the herring, cut the bellies and remove everything inside, along with the gills.
We also leave milk with caviar, we will also pickle them. Rinse the fish with caviar.

If desired, you can cut the herring into pieces, or leave the fish whole.
It all depends on your personal desire. I like it when it's cut into pieces.
In this embodiment, all pieces are completely saturated with oil.

2) Pour water into a pot and put it on the stove.
When the water starts to boil, add sugar and salt.
Mix everything thoroughly. Remove the pan from the stove and leave to cool.

3) When the water has cooled, add the oil.
We spread our fish in a plastic or glass container, pour the brine.
Close the lid.

4) We make an exposure for three to four hours (the temperature should be room temperature). Then we put it in the refrigerator for three days.

Spicy salted herring in brine with mustard

Ingredients:

• Two pieces/herring
• One l/water
• Five tbsp salt
• Three tbsp sugar
• One tbsp coriander beans
• 1 tbsp dill (you can add dried)
• 8 pieces/bay leaves
• Fifteen pieces / black pepper (peas)
• Four pieces / allspice
• Two tbsp mustard

How to pickle Spicy salted herring in brine with mustard

1) Cut the belly of the herring, pull out everything inside, rinse.
You can leave the head, but then you need to remove the gills.
They will be bitter in brine and fish.

According to your desire, you can make sirloin parts and cut.
Believe me, pieces of herring are very tasty.
All the pieces will be mixed with mustard, and this is insanely delicious.

2) Now boil water, add sugar, salt and other spices (do not put mustard). We wait three to four minutes until it boils. Turn off the stove, remove the pan with brine, cool.

3) Completely brush the fish with mustard.
Place in prepared dish, close tight lid.

Mustard will give the herring a special unforgettable taste.

4) When the brine has cooled down, fill in our herring.
Leave for two to three hours, and then put in the refrigerator for two days.

Another Mustard Recipe

Ingredients:

• Two pcs/herring
• One l/water
• Five tbsp salt
• Three tbsp sugar
• 15 pcs / black pepper (coarsely crushed if desired)
• One tsp dry mustard
• 5 pcs/bay leaves

Let's start cooking:

1) We clean the herring. If the head is left, the gills must be removed.
Rinse thoroughly clean water.

2) Boil water, put sugar with salt, other spices.
Leave to boil for three to four minutes, remove from the stove.
Leave the brine to cool down.

3) We put the fish in the prepared dishes, pour the cool brine.
Pour mustard, stir. The mustard should get wet.

4) Leave to brew for two to three hours. We put it in the refrigerator for two days.

How to salt herring with vinegar

Ingredients:

• Two pcs/herring
• 300 ml/water
• One tbsp salt
• One and a half tablespoons of vinegar 9%
• Ten pcs/pepper (peas)
• Four pcs/laurel leaves
• One tbsp coriander seeds
• Three tbsp vegetable oil

Let's start cooking:

1) We clean the fish, remove the head. If you salt with the head, remove the gills.
We wash in clean water. Of course, you can salt the herring without gutting.
Then be sure to remove the gills.

2) Boil water. When the water boils, lay the salt, spices.
We wait until it boils for three to four minutes, remove from the stove, leave the brine to cool.

3) Add to the cooled vinegar brine.

4) Put the herring in the prepared container, pour the brine.
Let stand for four to five hours.
Then we put it in the refrigerator for seven to eight hours.

Quick Ambassador Herring with Vinegar and Onion

Ingredients:

• One piece/herring
• 500 + 250 ml/water
• One tbsp vinegar 9%
• Three tbsp salt (heaped)
• Eight pcs/pepper (peas)
• Two pcs/laurel leaves
• one bulb
• 2 tbsp sunflower oil

Let's start cooking:

1) When you use frozen herring, I recommend leaving it slightly frozen, so it's easier to gut. We remove the head.

2) The skin is peeled off, the bones are removed.
Cut the fillets into pieces.

3) In Five hundred ml / water (room temperature), add salt, stir. Pour the chopped herring, put it aside, salt for an hour and a half.
After this time, drain the water.

4) Mix vinegar with two hundred and fifty ml / water, pour herring with this liquid. Let stand for five minutes and drain the water.
Set aside, we'll need it.

5) Add onion with bay leaf, crushed peppercorns into large pieces. We fill everything with liquid, which remains and oil.

6) Let's wait until it is infused for thirty - forty minutes. We serve to the table.

How to quickly and tasty pickle Herring in brine whole

You will not believe it, but according to this recipe, the herring will be salted in a day.

We need ingredients:

• Two pcs/herring
• One l/water
• Three tbsp salt
• Two tbsp sugar
• Ten pcs/pepper (peas)
• Ten pcs / pepper (allspice)
• 1 tsp seeds (coriander)
• Three pcs/laurel leaves

Let's start cooking:

1) We remove the gills from the herring, rinse everything thoroughly.
Gutting herring is not required.

2) Put a pan on the stove, boil water, add all the spices and sugar with salt. Boil for three to four minutes, remove the pan from the fire, cool the brine.

3) Put the herring in a container prepared for salting.
Pour in chilled brine.

4) Refrigerate for 1 day.

After 1 day, herring can be served and eaten.
The herring turns out to be very tasty, you will lick your fingers.

How to salt Herring at home - the easiest dry salting

Let's prepare the products:

• Two pcs/herring
• Two table / l coarse salt
• One table / l of sugar

Let's start cooking:

1) First of all, gut the fish, separate the head, remove the skin.
We divide the herring into two identical parts, select the bones and the ridge, we do not need them.
We got two loin parts.


2) Combine sugar and salt, mix.
Coat the fillet parts of the herring with this mixture.
We spread it on a dish, leave it to lie down for six to seven hours.

3) The last step is to put the fish in the prepared dishes (preferably in a container) close the lid so that it is tight. We put it in the refrigerator for 2 days.

How to salt Herring in a bag - spicy salting

For this we need:

• Two pcs/herring
• Two table / l salt
• One table / l of sugar
• One tsp of coriander (grain) can be (ground - 1 tsp)
• Eight pieces / black pepper (peas - crushed)
• Two pcs/laurel leaves

Let's start cooking:

1) The first step is to gut the herring, separate the head, remove the skin, remove the bones that are larger. We divide the herring into two identical parts.

2) We combine the spices, mix. Coat all fish.

3) We lay out the herring in packages, carefully wrapping.
Set aside to lie down for five to six hours.
After that, we put it in the refrigerator for two days.

Salt herring at home quickly - express method

Ingredients:

• Two pcs/herring
• Two table / l salt
• One table / l of sugar
• One/third/tsp black pepper
• Two pieces / bay leaves (grind)
• For salting herring this recipe, required fresh herring.
• Because in time, the herring will be salted for two hours.

How to cook:

1) The first step is to gut the fish, remove the gills.
Then pour cold water into prepared dishes.
Put the herring there for one hour.

2) Combine all the spices, mix.

3) Now we take the fish, wipe it with spices, salt and sugar.

4) We wrap it in a bag, remove the salt to the side for two to three hours.

Herring is salted in a similar way with the addition of sugar and salt.
Specials do not apply. The only request is for this recipe.
FISH FOR SALTING USE EXACTLY FRESH!

5) Remove spices from the fish, cut the herring into pieces.

Dry salted herring with onion and oil

Ingredients:

• Two pcs/herring
• Five tbsp salt
• Two bulbs
• 6 tbsp vegetable oil

How to cook:

1) The first step is to clean the herring, separate the head, remove the bones and skin.
We got a fillet.

2) In the second step, cut the onion into thin half rings.

3) The third step is to rub loin salt.
We put it in the prepared dishes, a jar is also suitable.
Lay out in layers, herring, onion.

4) In the fourth step, we fill everything with oil.
Let it brew for one hour and put it in the refrigerator for two days.

Lightly salted spicy herring with lemon

Ingredients:

• Two pcs/herring
• Two tbsp salt
• One tbsp sugar
• two lemons
• 5 pcs/bay leaves
• Ten pcs / black pepper (peas)
• Five pcs/allspice

How to cook:

1) The first step is to gut the fish, separate the head, skin, bones.
Rinse thoroughly with water.

2) In the second step, combine sugar with salt, mix.
Cut lemon into circles.

3) In the third step, put the herring and lemon in layers in the dishes, sprinkling everything ready mix from sugar with salt and spices.

4) In the fourth step, we put the dish, and put the load for the press on top.
We put it in the refrigerator for two days.

5) In the fifth step, after a certain time, we take out the dishes with the fish, mix everything and put it in the refrigerator again for one or two days.

Please note that salted herring is liked not only in our country.
The Dutch also salt herring very tasty and love it very much.

Herring in Dutch spicy salting

We need products:

• Two pcs/herring
• 6 tsp sugar
• Two pcs/bulbs
• Half / lemon
• One piece/carrot
• ten pcs/laurel leaves
• Ten pcs/pepper (peas)

How to cook herring in Dutch spicy salting

1) The first step is to defrost, gut the herring.
The head, skin and bones are separated.

2) Cut the fillet into pieces, two centimeters wide.

3) The lemon is cut into thin circles, coarsely rub the carrot through a grater

4) B glass jar lay layers of ingredients from onions, bay leaves, slightly grated carrots, lemon, sugar (a pinch), a little pepper.
Then lay out a layer of fish.

5) In this way, lay everything in layers in order of priority for all our products.

6) Close the jar with a lid, put it in the refrigerator for three days.

7) Serve to the table, drizzle with oil, salt to taste.

Herring prepared according to this recipe turns out to be very tasty!

Rollmops in German

Ingredients:

• Two slightly salted herring(four sirloins)
• Five pcs/pickled gherkin
• One red pepper (bulgarian)
• one bulb
• Two tbsp mustard
• One hundred ml / wine vinegar (white)
• Two tsp mustard seeds
• Four pcs/cloves
• One tsp salt
• One tsp sugar
• Half tsp ground pepper (black)

How to cook German rollmops

1) The first step is to make the marinade.
Boil water in a saucepan, add the following ingredients from cloves, pepper, salt and sugar. Boil for about two to three minutes. Cool down (a little)

2) The second step is to add mustard with wine vinegar.
Stir, leave until completely cooled.

3) In the third step, we will cut the onion into thin strips, bell pepper and gherkins.

4) Slowly beat off the fillet parts, coat them in mustard.
If the fish is larger, carefully cut the loin into two identical halves.

5) On a layer of herring (across), lay out the onion, pepper, gherkins.

6) Roll up and secure with a toothpick.

7) We put it in a special dish, pour the brine.
We leave to salt for one day, no less.
It is advisable to make an exposure for two to three days in the refrigerator.

Secrets of cooking delicious salted herring at home

It is believed that the most the best herring for salting is considered oceanic. Other types of herring live in more polluted water bodies and are less valued. Herring can be both chilled and frozen.

You need to pay attention to what, so that the fish is young.
A good, fresh herring looks with a silvery tint, bulging eyes of a light color. The fins and gills are pressed tightly against the body.

If you are buying herring, it is better to buy it with the head. Always choose big fish, not damaged. Large ones are mostly "boys". If you compare the gender of the herring in terms of taste, choose "girls". The meat of herring "girls" is more tender, tastier, lighter. Herring caught in winter is fatter.

The surest way to defrost is at room temperature, or at the bottom of the refrigerator. The herring should defrost naturally.
The process of salting herring can be different. You can salt a whole fish without removing the insides. But then the head of the fish is not separated, we remove only the gills. The gills release bitterness when salted.

When the fish has been cleaned, it is recommended to thoroughly rinse the herring clean, cold water.There are a lot of options for salting herring, you can salt it, both whole and in pieces. It is possible to cook with the skin and bones, or, on the contrary, clean everything. Usually whole, cleaned fish is aged from 30 minutes to one hour, placed in cold water.
From this, the herring acquires juiciness.
Salting herring with iodized salt is not recommended.

When you use dry salting, apply food bags and film.

Don't keep fish for long periods of time. room temperature.
Its storage should be in the refrigerator.

The most delicious herring is considered to be salted whole, not gutted. Such herring should be salted for 3 days.
Storage of such a herring is possible in this brine for about a week.

For those who don't want to wait long time salting, can clean the fish into fillets, cut into pieces and salt. Similar options, salting in pieces will be ready in two to three hours.

When you have uneaten herring left, we recommend that you take it out of the brine, cut it into pieces, put it in a container and pour it with oil.

At the moment when you have shifted a lot of salt, as an option, it is recommended to soak the fish with cold milk, placing the fish in the milk for two hours. Milk will take away extra salt and the fish will taste good again.

How and with what to serve slightly salted herring on the table

When serving herring on the table, of course it needs to be cleaned.

You yourself understand how a bony, unprocessed herring will look ugly. I am sure that your guests will not like it, they will appreciate what kind of hostess you are.

Processing herring is not difficult if you know the basic methods.
We make an incision on the back of the fish, take the skin by the corner and pull it together.
Thus, the skin from the herring is simply peeled off.
Bones with a ridge are also easy to remove. I think you can easily handle this.

Salted herring has long been associated with people with a dish of national Russian cuisine. Although they came up with salting fish far beyond the borders of our country, the recipe has firmly entered the diet of our compatriots, and no holiday or hearty dinner can not do without a plate of herring. Due to the fact that not every housewife knows how to salt herring at home, many prefer a store-bought product. But thanks to delicious and quick recipes pickling herring, you can cook delicious and healthy dish Houses.

How to choose the right herring for pickling

The taste of the finished dish will depend on which fish you choose for salting. Only a fresh, undamaged carcass with rounded sides and uniform coloration is considered suitable option for further processing. When choosing fish, be guided by some tips and tricks:

• Freshly caught fish that has not been frozen is ideal for salting.
• Do not buy a frozen headless carcass. There is a risk that it was frozen at the stage of not the first freshness.
• Give preference to fresh-frozen Pacific or Atlantic herring, and it is better to refuse the Baltic species due to the possible content of heavy metals and toxins in such fish.
• High-quality fresh-frozen herring will have bulging eyes, fins and wings at the gills are pressed to the base of the carcass, a natural uniform color can be traced.
• Beware of specimens that break, have a wrinkled structure or damaged scales.
• Fish with milk will be more fatty and fleshy, while the carcass with caviar comes out dry and not so tasty.

Delicious and simple recipes for salting herring at home

Salting pieces without water in oil

You will need:

• kilogram of herring;
• onion(white, purple or red) - 0.5 kg;
• salt - 3-5 tbsp. l.;
• sunflower oil with a neutral taste without a pungent odor - 5-7 tbsp. l.

1. Thoroughly clean the carcasses from the skin, entrails and fins. Separate the fillet, which is cut into several large pieces.
2. Onion cut into thin half rings.
3. Rub the prepared fillets with salt.
4. IN liter jar place the salted fillet, alternating with layers of onions.
5. Pour the fillet with onions vegetable oil so that it completely covers the ingredients.
6. It is recommended to salt the herring in this way in the refrigerator for one to two days.

How to salt the Don herring

You will need:

• liter of chilled boiled water;
• 100 g coarse salt.

Cooking sequence:

1. Don herring is especially fat and tender. creamy taste. Fish going to spawn gain an additional 20% fat, so they are ideal for salting. The herring is cleaned of scales, fins, gills are removed and washed thoroughly.
2. Traditionally, river or Black Sea herring is salted for the winter in a tuluzka - strong saline solution. To do this, dissolve 100 g of salt in a liter of cold water.
3. Fish carcasses are tightly folded into a container, and poured with a prepared solution. A small load is placed on top of the fish so that all the herring is in the water and does not float to the surface.
4. The container is tightly closed with a lid and placed in the refrigerator. It is necessary to salt the herring at home for two days, so much time will the fish need to become lightly salted.

Salted herring in a jar

You will need:

• herring - 2 pcs.;
• 30 g of salt and sugar;
• black and allspice- 2-3 peas;
• 1 PC. bay leaf;
• 500 ml of water;
• table vinegar -1 tbsp. l.;
• large head of onion.

Cooking sequence:

1. Immerse all the ingredients for the brine except for the vinegar into the water. Boil water with spices over moderate heat under a closed lid for 2-3 minutes. After cooking, add vinegar and cool the brine to room temperature.
2. We clean and gut the fish, wash it. Then dry thoroughly with a paper towel and cut into portions.
3. We put the herring in a jar of a suitable size, shifting it with layers of onions, chopped thin pieces.
4. Pour in chilled brine.
5. It is recommended to salt the fish in a cold place for two days.

Spicy salted herring with mustard

You will need:

• herring - kilogram;
• dry mustard powder - 1 tsp;
• liter of water;
• 5-6 black peppercorns;
• coarse salt - 4 tbsp. l.;
• a couple of bay leaves;
• 4 things. cloves;
• half a teaspoon of coriander seeds.

Cooking sequence:

1. We put the cleaned and gutted fish in a container for salting.
2. Fill it with chilled marinade, which is prepared as follows. Dissolve salt in water, add all other spices except mustard powder. Boil for two to three minutes, then remove from heat, add mustard and cool.
3. According to this method, the dish should be salted for about two days.

Dry salting of fish

You will need:

• one large herring carcass;
• 1.5 tsp coarse salt;
• a teaspoon of sugar;
• any herbs or spices to taste.

Cooking sequence:

1. The fish is prepared for salting: cleaned, gutted, washed and dried. If desired, cut into several pieces, or salted whole.
2. Salt is mixed with sugar, other spices are added to taste.
3. The carcass or individual pieces are rubbed with this mixture, after which they are tightly packed in a sealed bag and kept on the middle shelf of the refrigerator for two to three days.

Pickled herring in Dutch style in a marinade

You will need:

• two medium-sized herrings;
• half a lemon;
• 10 black peppercorns;
• two heads of onions;
• medium-sized carrots - 1 pc.;
• bay leaf - 10 pcs.;;
• granulated sugar- 6 tbsp. l.

Cooking sequence:

1. To start salting the herring using the Dutch method, it is necessary to separate the fillet from it, which is cut into 2 cm slices.
2. Sliced ​​lemon and onion thin plates, grate carrots on a coarse grater. Grind peppercorns with bay leaf in a mortar.
3. Mix vegetables, lemon and all spices.
4. Put the herring in a jar, shifting each layer with a spicy mixture of vegetables, lemon and spices. Place a small weight on top.
5. Salt the fish for about two days. serve, watering a small amount vegetable oil.

Video: how to pickle fresh-frozen herring yourself

Thanks to our step by step recipes with a photo, each housewife will be able to salt the herring on their own. A dish prepared at home will significantly differ in taste from a store-bought version. Herring, salted at home, comes out juicy, tender, with a spicy taste. From it you can use old, proven recipes or new versions of this salad. The video below demonstrates the technology and the entire sequence of the do-it-yourself fish salting process. Experiment with recipes, add your favorite herbs, spices and spices, so every time you get a herring with a new, unique taste.

Salted herring is considered to be national dish. It is served at the table as self snacks or garnish. Often, herring is added to salads, giving the final product an exquisite salty taste. Store products are crammed with emulsifiers and stabilizers, which increase the shelf life, taste, color, texture, etc. Not everyone knows, but you can pickle the herring yourself, the main thing is to observe important features. Consider the most delicious recipes in order.

1. For homemade salting herring that has not previously been frozen is ideal. Refuse to buy a frozen carcass without a head. It could be processed several times, as a result of which the quality is in doubt.
2. Baltic herring contains toxins and heavy metals, for this reason, do not choose this type of fish for salting. Give preference to Atlantic or Pacific herring, freshly frozen carcasses are allowed (2-3 hours from freezing time).
3. To choose a quality herring, pay attention to the color, it must be uniform. Also, bulging eyes, gills and fins pressed to the carcass speak of the quality of the fish.
4. Do not buy herring, whose body is dented, broken, has unevenly distributed scales. Important attention should be paid to the structure of the carcass: specimens with caviar inside turn out to be dryish, less saturated, while herring stuffed with milk has a pronounced taste and texture.

Herring in brine: "a classic of the genre"

• fresh herring - 1.2 kg.
• fine salt - 125 gr.
• granulated sugar - 75 gr.
• bay leaf - 5 pcs.
• peppercorns - 12 pcs.
• drinking water - 2.4 liters.

1. To cook herring according to the classic recipe, you can use the Pacific freshly frozen carcass. In this case, it must be thawed at room temperature to its original state.
2. Regardless of the option of freezing or lack thereof, the fish must be washed before salting. To do this, prepare a solution of 1.5 liters. filtered water and 45 ml. table vinegar(can be replaced if desired) lemon juice). Such a move will eliminate the unpleasant fishy smell that spoils the whole impression of use.
3. After rinsing the carcass, cut off the gills, pull out the insides through the holes. Remove the fins, remove the caviar or milk, rinse, then put it back in the belly. Since the fish is salted whole, this stage cannot be skipped, just like chopping the carcass into pieces and cutting off the head.
4. After preparing, place the fish on paper towels to drain excess moisture. Start preparing the brine. Pour in enamel pan purified water, add sugar, salt and other spices. Put the container on the stove, simmer until the crystals dissolve. Next, cover the solution with a lid, let cool to room temperature.
5. Prepare a wide container in which the ambassador will be made. The main thing is that the container is tightly clogged and the entire carcass is intervened. Place the fish on the bottom of the container, fill with brine, cork, leave for 5 hours. After the time has elapsed, move the container to the cold for another 12-14 hours.
6. After the set time, the fish will become lightly salted. If you keep it in the refrigerator for another 24 hours, the herring will acquire a full-fledged (moderate) ambassador. It all depends on personal preference. Before use, you can rinse the carcass or skip this step.

• fresh-frozen herring - 1.1-1.3 kg.
• white onion - 600 gr.
• cooking fine salt- 120 gr.
• corn or sunflower oil- 185 ml.

1. Defrost herring naturally wash it under running water, remove the scales, if possible remove the skin completely. Cut off the fins, remove the intestines, scrape off the dark patches from the abdominal cavity. Pull out the backbone, you only need a fillet.
2. Rinse the pulp with an acidified solution, which can be prepared from 1.3 liters. filtered water and 55 ml. lemon juice (table vinegar with a concentration of 6%). Cut the loin into slices (about 3 cm thick).
3. Cut the white onion into rings, rub with salt portioned pieces. Prepare a container for salting, perfect option- glass tank with plastic lid. Sterilize the container, wipe and dry it.
4. Start laying the ingredients, alternating onions with pieces of herring. After the components are tightly packed, fill them with oil. It is important that it covers the herring completely.
5. The duration of salting in the refrigerator is at least 24 hours. If you want to get a richer taste, keep the fish for 2 days, periodically opening the jar and tasting the composition. Serve as an appetizer with mashed potatoes or add herring slices to salads.

Salted herring

• herring - 1.4 kg.
• sugar (preferably beetroot) - 35 gr.
• salt - 40 gr.
• ground black pepper - 5 gr.
• peppercorns - 4 pcs.
• laurel leaf - 4 pcs.
• 6% vinegar solution- 30 ml.
• drinking water - 550 ml.
• red onion - 1 pc.

1. Pour water into an enamel pan, add spices, granulated sugar, table salt. In no case do not pour in the vinegar at this stage. Put the dishes on the fire, bring to a boil under the lid, simmer the composition at low power for 5 minutes.
2. Next, remove the pan from the stove, leave for 2 hours, then pour in the vinegar solution and mix. Cool the brine completely, proceed to clean the fish.
3. Clean the carcass from scales, fins and tail. Remove the insides, dark film, cut off the head if desired. Rinse the fish first under running water, then dry with napkins.
4. Now rinse the carcass with a solution of 1.5 liters. water and 60 ml. lemon juice to remove nice smell. Cut the herring into slices about 5 cm wide.
5. Pick up a jar of a suitable size, boil it over low heat for 15 minutes (for sterilization). Dry the container, chop the onion.
6. Start tamping the herring with half rings of onions in layers. When all the components are placed in a jar, fill them with prepared brine with spices. Send in the refrigerator for 1.5 days, do not rinse before use.

• cold drinking water - 1.2 liters.
• coarse salt - 130 gr.
• Don herring - 2 pcs.

1. Not many people know, but the Don herring has creamy taste and higher fat content. For this reason, many housewives prefer to salt it this species fish.
2. To begin the procedure, scrape off the scales with a knife, remove the gills and fins, make an incision in the belly, remove the intestines and dark plaque.
3. Rinse the herring first under running water, then dry and rinse with lemon solution (1.1 liters of pure water per 50 ml of juice).
4. The traditional recipe for cooking involves the use of highly concentrated brine (tuluzka). To prepare it, dissolve in water coarse salt and stir until the crystals are completely dissolved.
5. Prepare a container for storing food or heating food in the microwave, wash and dry it. You can salt the herring whole or cut into pieces about 4 cm wide, it all depends on personal preference.
6. Lay the fish in layers, place a heavy object (yoke), cork the container, refrigerate. Since Don herring is 25% fatter than Pacific herring, it will take two days for it to become lightly salted. If desired, increase the duration of the salting.

Dry salted herring

• Pacific herring - 800 gr.
• coarse salt (not iodized) - 30 gr.
• sugar - 20 gr.
• spices (any) - to taste

1. Gut the herring, rinse it under the tap, blot it with paper napkins. If you wish, cut the carcass into slices, after removing the backbone and skin. Many people prefer to salt the whole herring, it all depends on personal preferences.
2. Combine granulated sugar and salt, add seasonings to taste (any). Pack a whole carcass or portioned pieces in a sealed bag or wrap with plastic wrap. Place in a food storage container.
3. Keep the herring in the refrigerator for at least 2 days, then evaluate the result. If the fish is not salted enough, increase the duration of salting up to 3 days.

• fresh herring - 1.3 kg.
• granulated sugar - 40 gr.
• salt - 45 gr.
• ground pepper (black) - 7 gr.
• bay leaf - 2 pcs.
• vegetable oil - 60 ml.
• table vinegar - 35 ml.

1. Gut the herring, cut off the gills and pull out the insides through the holes. Remove the fins, wash the caviar or milk (if any), then place back.
2. Wash the fish under the tap, then pour cold water into the basin and place the carcass in the bowl for 45 minutes. When the specified period has passed, dry the fish with a napkin, rinse with a solution of vinegar and water (ratio 1:8).
3. Grind the bay leaf in a coffee grinder to a state of flour, mix it with ground pepper, sugar and salt. Rub the herring carcasses with the mixture of spices, wrap the fish in cling film.
4. Leave the product at room temperature for 3 hours. When this period expires, remove the carcass, chop into pieces. Mix vinegar with vegetable oil, pour portioned slices of herring over them and serve.

Marinated herring

• carrots - 1 pc.
• sugar - 145 gr.
• purple onion - 2 pcs.
• lemon - ½ pc.
• fresh herring - 2 pcs.
• ground black pepper - 8 gr.
• laurel leaf - 8 pcs.

1. This method of salting is called "Dutch" due to the fact that the herring is moderately salty and saturated. Clean the carcasses from scales and skin, remove the fins, gills, and the inside. Remove the backbone, you only need a fillet.
2. Wash the pulp under running water, blot with napkins or towels, chop thin slices(thickness about 3 cm). Cut half a lemon sharp knife half rings, do the same with onions.
3. Grind the bay leaf into powder, mix with black pepper. Peel the carrots, grate them on coarse grater, combine with lemon, onion and seasonings.
4. Prepare a jar, start laying out slices of herring, overlapping each row with spices. Put the fish under oppression for 2 days, serve under vegetable oil.

Ambassador of herring at home - easy process, which does not require financial and time costs. Consider cooking fish in marinade, oil, classic or dry, with spices. Pickle Don herring By fast technology, vary the proportions at your discretion, experiment.

Video: how to pickle herring at home

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

The main thing in the article

How to prepare a herring for salting?

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

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

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

• Whole;
• fillets;
• Pieces.

Well, below you will find recipes that will help you decide on salt and spices.

How to quickly pickle herring at home: the easiest way

We offer a recipe fast food herring in just a day. At the same time, you use a minimum of ingredients, and as a result you get a very tasty salted herring.

How to pickle herring like in a store?

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

• 15 tbsp salt.
• 5 tbsp granulated sugar.
• 25 peas of allspice.
• 15 bay leaves.
• On the tip of a knife ground cinnamon.

How to pickle herring in brine?

Whole carcasses are usually salted in brine. This method of salting is good because the fish is stored for a long time. Therefore, it is salted a lot, for example, for the holidays. Although the process of such salting is quite long, the result is worth the days of waiting. So, for 2 kg of fresh herring necessary 4 liters of brine which is made from:

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

Now for the preparation:

1. Boil water, dissolve salt and sugar in it, add the remaining spices.
2. Cool the brine to room temperature and pour it over the fish, which is pre-thawed, washed and placed in a container for salting.
3. Keep the container with fish warm for 6-8 hours. After - put the herring in a cold place for salting for 3 days.

Tip: If the carcass has a pronounced fishy aroma, treat it with lemon juice or vinegar when washing.

How to pickle herring in a dry way

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

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

Such fish turns out to be moderately salty. If you want to salted herring then reduce the proportion of salt and sugar. Also to get spicy taste fish can be added spicy spices(coriander, paprika, suneli hops, etc.).

How to salt the Caspian herring with a photo

The Caspian herring is distinguished by its large sizes and excellent palatability. Do you know how to pickle such a beauty? No? Then let's share classic recipe salted Caspian herring. On 2 herrings will need 1 liter of brine. And it is prepared from the following ingredients:

• 1 liter of water.
• 6 tbsp salt
• 3 tbsp granulated sugar.
• 1 tbsp allspice.
• 2 cloves.
• 1 tbsp mustard seeds
• 4 pieces of bay leaves.

In this way, you can also salt an ordinary herring, only it will be ready in 2 days.

How to pickle herring with salt?

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

• two large carcasses;
• regular kitchen salt.

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

How to pickle a whole herring

You can call the method of salting a whole herring easy, since you do not need to gut it, take out the bones, cut it into pieces. It is enough to defrost the carcasses, wash and salt well. We will use the dry method of salting.

For 1 kg of herring you need:

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

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

How to pickle herring in pieces in a jar: a step by step photo recipe

To prepare portioned herring in a jar, you need to prepare the following list of products:

• Frozen herring - 3 pcs.

For brine:

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

How to pickle herring with vinegar?

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

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

1. Pour peppers, salt, bay leaf and sugar into water and boil for 3-5 minutes.
2. In still hot pickle pour in the vinegar and leave to cool.
3. While the brine is cooling, take care of the fish. Clean it, gut it, wash it.
4. Cut the fish into portions, and the onion into half rings.
5. In a container (sudok, jar), lay fish and onions in layers.
6. Pour everything with cooled brine, cork and send in the cold for two days.
7. After this time, the herring with vinegar is ready. You can eat.

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

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

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

How to salt spicy herring?

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


It will take for 1 kg of herring:

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

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

Herring is loved by both adults and children. But not always in the market or in the store you can buy high-quality salted fish. And then the question arises: how to pickle herring at home so that it turns out safe and tasty. In this article, I have collected 6 recipes for salting fish (except for herring, you can also salt mackerel in this way). These recipes are for different amount cooking time, the fish is salted both in brine and dry.

When salting, you can optionally add spices that are not in the list of ingredients. Or, conversely, do without spices, using only salt.

To make the herring tasty in salting, it is important to choose quality fish frozen. See that there are no bruises, rust spots on it. It is desirable that the fish be sold in a continuous layer, and not in individual carcasses. If the fish is “glued” to each other with ice, it means that it was not thawed in the store. The skin of the fish should be intact, the bones should not stick out. If the carcass is deformed, there is a possibility that these are not mechanical damages, but the decomposition process.

Frozen herring good quality thaw at room temperature, do not heat. Store finished salted herring can be 7 days in the refrigerator. And you can even put it freezer where it will be stored for 2 weeks.

How to pickle tasty and fast mackerel -.

And already with salted herring, cook one of the most popular salads- herring under a fur coat, but with a twist. How to do this, read in.

This herring is salted in brine, which is made not only with salt, but also with spices. This fish will have pleasant aroma And new note taste. This is very delicious recipe salting herring at home, which turns out lightly salted. By the way, according to this recipe, you can pickle other fish, for example, mackerel.

Ingredients:

• fresh herring - 3 pcs. (1000-1200 gr.)
• water - 1.5 l
• salt - 4.5 tbsp. (with slide)
• sugar - 1.5 tbsp.
• coriander seeds - 1 tsp
• allspice peas - 5-6 pcs.
• black peppercorns - 5-6 pcs.
• carnation - 1 pc.
• bay leaf - 2 pcs.

Cooking:

1. According to this recipe, herring is put into the brine whole, not gutted, as in the market. It is believed that in this way the fish will salt more evenly. Accordingly, salt, water, as well as time to fully prepared you need more than when salting fillets. The fish must first be defrosted in the refrigerator or at room temperature. The ice should fall off on its own. Only then should the fish be washed well.

2. Now prepare the brine. Herring for salting can only be poured with cooled brine. Therefore, it is first boiled and then cooled. You need to cook brine so that the spices reveal their flavors better, this is spicy ambassador. IN cold water they will be of no use.

To measure required amount water, put the herring in a container in which you will salt it. Fill with water to cover the fish. Drain the water and make a brine out of it. For 1 liter of water you need 3 tbsp. salt and 1 tbsp. Sahara.

3.Pour brine water into a pot, put salt, sugar and spices into it. Spices can be pre-mashed a little in a mortar to make them more fragrant. Put the brine on the fire. Boil 3 minutes after boiling water.

4. Let the brine cool down. Fish cannot be served hot.

5. Pour the fish with cooled brine so that it is completely immersed in the brine. To prevent the fish from floating up, make a slight oppression. And close the container in which you salt the herring with a lid or film.

In the cooled brine, you can put 1 tbsp. vinegar, the fish will turn out even tastier.

6. Put the fish for 3 days in cool place(in the refrigerator or on the balcony, if the temperature there is about 4-5 degrees).

7. Already in two days the fish will be lightly salted and you can eat it. On the 4th day, the fish will be already medium salted, and on the 5th day - strong. You can control when you eat your fish. According to this recipe, the herring turns out to be very tasty, you just need to be patient and wait for it to pickle.

Salted herring in a marinade with tea - a smack of smoking without chemicals

This original recipe salted herring, which will give the fish golden color And light taste smoking. There is no need to use liquid smoke which is very harmful. The hero of the day in this recipe is black tea bags. The pickling process itself is very similar to the classic one with brine.

Ingredients:

• frozen herring - 1 kg
• black tea - 3 bags
• water - 1 l
• salt - 3 tbsp.
• sugar - 2 tbsp.
• zest of one orange
• allspice peas - 0.5 tsp
• bay leaf - 2 pcs.

Cooking:

1. Prepare a brine (it is called brine). To do this, brew strong black tea. It is more convenient to use tea bags, so you do not have to strain the brine from the leaves. Pour boiling water over the tea.

2.B hot tea add spices: salt, sugar, allspice, bay leaf. Stir to dissolve salt and sugar.

3. Let the brine cool down. Fish should not be poured with hot brine, only cold.

4. While the brine is cooling, remove the entrails and head from the fish. Rinse well, give Special attention the inside of the carcass, where you will need to remove the black film. Put the fish in a container where you will salt the herring.

5. Grate the zest from one orange on the fish. This ingredient will give an extra pleasant aroma. ready meal. Rub the zest on fine grater, removing only upper layer. The white part does not need to be rubbed, otherwise bitterness will be present.

6. Pour the cooled tea brine over the fish. Place the fish so that the brine covers it as much as possible.

7. Cover your container with a lid or film and refrigerate for one day. This time is enough for the fish to be well salted and harmful microorganisms to die.

8. After 12 hours, turn the fish over to the other side so that the salting is even.

9. Cut the fish into portions and serve. It will have a very pleasant smell and color.

How to pickle herring in a dry way with mustard?

To prepare such a herring, you do not need to prepare a brine. Salting takes place in a dry way, that is, fish prepared in a certain way is smeared with a dry mixture of spices. Ready herring according to this recipe turns out to be quite spicy, because it will be with mustard seeds. Spicy lovers will love this option.

Ingredients:

• freshly frozen herring - 1 kg
• salt - 2 tbsp.
• sugar - 1 tbsp.
• allspice peas - 0.5 tsp
• mustard grains - 0.5 tsp
• bay leaf - 2 pcs.
• garlic - 2 cloves

Cooking:

1. Herring first needs to be cleaned from the insides and cut off the head. Be sure to clean the black film inside well, it will give bitterness. Remove the spine and ribs by trimming the fish from the middle. It is not necessary to cut into two parts, the fish will fold like a book. Rinse the carcass thoroughly and pat it dry with a paper towel.

Clean the herring and remove the spine

2. Prepare a dry marinade. Put salt, sugar, allspice peas, mustard grains in a bowl. Bay leaf break on small pieces. Finely chop the garlic. Mix all these spices until smooth.

3. Place the herring carcasses on a cutting board, skin side down, unfolded. Put on every fish the same number marinade and spread it over the entire surface with a spoon. According to this recipe, the fish is lubricated only on one side - the inside. Don't worry, the fish will be completely salted, right down to the skin. The marinade will seep into the deep layers of the herring.

4. Close the fish, the marinade will remain inside. Wrap each carcass tightly separately in cling film. Wrap in several layers. During the salting, the fish will release juice, and the cling film will not allow it to flow out. All the juice will remain inside, the fish will be juicy and spicy.

5. Put the fish for salting in the refrigerator for a day. Before use, rinse the fish and serve with mustard, onions, herbs, butter (optional).

Dry salted spicy herring - another recipe

To pickle herring in a dry way, you do not need to cook brine. Prepare only the curing mixture, grease the herring with it, wrap it and put it in the refrigerator for salting. According to this recipe, the herring is quite salty, not lightly salted, but tasty.

Ingredients:

• herring - 2 pcs. major
• salt - 3 tbsp. without a slide
• sugar - 1 tbsp.
• provencal herbs - 1 tbsp.
• mustard powder - 1 tsp without a slide

Cooking:

1. Gut the fish and remove the head (thaw it first at room temperature). Rinse the carcass well, pay special attention to the cleanliness of the abdomen, on which there should be no black film.

2. In a small bowl, mix all the ingredients for the curing mixture: salt, sugar, herbs and mustard powder.

3. Take parchment or newsprint, put the fish on it. Sprinkle all the fish with the resulting salt mixture, both inside and out, in an even layer.

4. Wrap the fish in paper and put in two cellophane package, tie them tightly.

5. Herring will be salted in the refrigerator for 2 days. Then take it out, be sure to rinse with cold water and can be cut into portions. Here is such a simple way of salting herring, which does not require additional equipment and brine.

How to pickle herring in 3 hours: a quick recipe

This recipe is very delicious salty herring, which cooks very quickly. The salting method is dry, then the fish is infused in oil with onions. Ready herring it's soft and amazing.

Ingredients:

• herring - 1 pc. (300 gr.)
• salt - 50 gr. for one medium-salted fish
• onion - 1 piece large
• sunflower oil

Cooking:

1. Thawed herring must be disassembled into fillets. To do this, carefully remove the skin from the fish (make an incision near the head, pick up a thin skin and remove). Cut off the head, gut, remove the spine and bones. You will get two fillets.

Watch the video on how to quickly fillet herring to visually see the whole process:

2. Put the herring fillet on a plate and sprinkle it with salt on both sides. All fish should be covered with salt. Cover the fish with cling film or a lid and leave for 1 hour at room temperature. If the fish sits longer, it will turn out saltier.

3. Peel the onion and cut into thin quarter rings.

4. After an hour, remove the film from the plate in which the herring is salted. Rinse the fish well under running water. And be sure to get wet paper towels each fillet on both sides so that it is well dried.

5. Cut the fillet into thin pieces (1.5 cm each).

6. Take a half-liter jar (for 1 fish or 1 liter jar for two fish). Put some chopped onion in the bottom of the jar. Place fish pieces on top. Then again the onion, then the fish. Continue layering fish and onions. The last layer should be onion.

7. Fill the fish with oil so that it completely covers last layer Luke. Close the jar with a lid and refrigerate for 3 hours. After this time, you can already serve such a herring to the table. But you can leave it more time then it will taste even better.

Express salting of herring in 2 hours. Quick and tasty recipe

When there is no time to wait for your favorite fish to pickle. When you want to eat salted herring today and at the same time get high-quality and safe product, use this express salting method. The fish is well salted in 2 hours, due to the presence in the marinade apple juice, whose acid softens the fibers.

The taste of such a herring will be unusual, with a slight sweet note.

Ingredients:

• frozen herring - 1 kg
• allspice peas - 4 pcs.
• salt - 3 tbsp.
• sugar - 2 tbsp.
• apple juice - 0.5 tbsp. (125 ml)
• vegetable oil - 2 tbsp.

Cooking:

1. To make the fish salted quickly, it must be cut into small pieces. And for this you need to be patient and work a little with your hands. Cut off the head of the fish, remove the entrails and backbone. Peel off the skin and take out the small bones. You can use tweezers to get the smallest bones. Rinse the fillet and cut it into small strips, about 1.5 cm wide.

2. Prepare the marinade. Pour warmed apple juice into a bowl (warm up so that sugar and salt dissolve easily). Put the necessary spices in it: salt, sugar, allspice. Stir to dissolve crystals. Lastly, vegetable oil is added.

3. Fill the fish pieces with this marinade, cover with a film and refrigerate for 2 hours. After this time the fish quick salting will be ready! It is in this way, using apple juice, that herring is prepared in Amsterdam, where this fish is a frequent guest on the table.

Serve salted herring with onions, herbs, potatoes, black bread. This is one of the most the best snacks, which is always appropriate on the festive table.

How to choose the right already salted fish in the store (in the market)

If you decide to buy salted herring in order not to waste your time preparing it, it is very important to know the signs of quality. Remember that low-quality fish can be very poisonous.

Undersalted fish (with blood) and spoiled with "rusty" spots.

Take care of your health, choose only quality product. If in doubt, pickle the herring at home, especially since you already have the recipes.

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