How delicious to salt herring with spicy salting. Quick salting with vinegar and onions

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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 it out on paper napkins 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 this 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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This recipe is dedicated to lovers of delicious salted mackerel. 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, paper towels We remove the moisture and proceed to the cooking of 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 points.
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, a 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 cool place.

You can eat tomorrow.

If you add cloves, there will be a spicy salted herring. But we don’t 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.

Greetings our dear readers. Most people love herring, there are always herring dishes on the festive table. Today we’ll talk about how to salt herring at home.

Today you can buy delicious herring and in the store, but still many salt it at home. At home it is fashionable to make everything very tasty and exactly as it should be. There are a great many recipes. Both in brine and without. There are very quick ways salt the herring, we hope that you will be able to choose a method according to your taste.

By the way, one of the most popular salads of herring is lettuce under a fur coat. The taste largely depends on the quality of the salted herring. We recommend using home-salted herring for this salad.

Among other things, before salting, it is necessary to choose the right fish itself. Let's look into this.

Let's choose the right herring for pickling.

To get started, you need to buy it. If you do not live on the ocean or the White Sea, you will have to buy fresh-frozen herring. Note:

Never buy fresh frozen fish without a head, for the head screams the loudest about staleness!

Well, now we will figure out how to salt herring at home. There are a lot of ways, now we will consider the simplest way.

How to salt herring in brine whole at home.

This is the easiest way, nowhere easier.

We will need:

1. Water - 1 liter (preferably filtered);
2. Salt - 200 gr;
3. Sugar - 1-2 tablespoons.

Step 1.

Defrost the fish slowly. The slower the tastier it will turn out, it is better to defrost in the refrigerator on the bottom shelf.

When thawed, the blood should have pink color or reddish tint. This is a sign of fresh herring. dark brown liquid and Not nice smell- evidence of damage to the product.

While the fish is defrosting, hot water add salt and sugar. Stir to dissolve everything. Bring to a boil and then cool the brine.

Step 2

We thoroughly wash the fish and remove only the gills. You don't need to gut. Whole salted herring is much tastier than pieces. The gills are removed so that there is no bitterness.

Step 3

The dishes are either glass or enameled. We put the fish there and fill it with cold brine. We put oppression.

Step 4

Now we leave the herring at room temperature for an hour or two, and then send it to the refrigerator. There she will salt.

The degree of salting will depend on the salting time and temperature. The lower it is, the better, so we put it in the refrigerator. So the taste of herring will be tender.

After one or two days, the herring will be lightly salted. And after three to four days, strong salting of the fish.

Here is another recipe:

Salting slices in brine at home (lightly salted).

Pieces of herring marinate a little faster than whole. We use this recipe when it is necessary to quickly pickle and use the fish itself in snacks or salads.

cooked according to this recipe fish is best eaten almost immediately. Salting with onions does not mean long storage. Let's figure out how to salt herring at home with pieces in brine.

And so we need:

1. Herring - 2 pieces (medium size);
2. Onion - 1 pc;
3. Water - 0.5 l;
4. Salt - 1 tablespoon;
5. Vegetable oil - 1 tablespoon.

Step 1.

Wash the fish thoroughly. Remove the head, tail and fins. We gut, thoroughly wash the abdomen. Cut into pieces. It is advisable to carefully examine everything so that there is no dark film or anything else left. If necessary, rinse the pieces under running water.

By the way, we do not throw away the caviar, it can be salted with fish, or separately. See recipes below.

Then dry with paper towels. Extra moisture is not needed.

Step 2

Now brine. Dissolve a teaspoon of salt in warm boiled water. It is important that the salt is completely dissolved.

Step 3

We put pieces of fish in a liter jar, tamp.

Step 4

We clean the onion, cut into rings and add to the jar to the fish.

Step 5

Now add the brine. he should be room temperature. Pour a spoonful of vegetable oil on top and close the lid tightly.

It is necessary that the fish stand at room temperature for 24 hours, then we put it in the refrigerator for another 24 hours. After that, you can use it for cooking or eat yourself hunting with potatoes. Oh drooling...

Spicy salting of whole fish is a classic recipe.

We looked at how to salt herring at home in a simple way. brine. But sometimes I want to cook salted herring with various spices, just overeating. Here is a simple classic recipe.

Ingredients:

1. Herring - 2 pcs;
2. Water - 1 l;
3. Salt - 2 tablespoons;
4. Sugar - 2 tablespoons;
5. Peppercorns - 10 pcs;
6. Allspice - 4-5 pcs;
7. Bay leaf - 2-3 pieces;
8. Carnation - 4-5 pcs.

Step 1.

We wash the fish and clean from the insides. We leave the head, but so that there is no bitterness, we remove the gills. If there is caviar or milk, then it does not need to be thrown away, it can be salted with fish.

Step 2

Prepare the brine (brine). Pour water into the pan, as soon as it boils, add salt, sugar and spices. Let it simmer for 3-4 minutes. Turn off, set aside and let cool to room temperature.

Step 3

Now we select the dishes so that the fish can fit there. Better glass or enameled. Fill with brine. There we add caviar or milk, who left it. We cover with a lid. Let the fish stand at room temperature for 3-4 hours. Then we put it in the refrigerator.

Step 4

The fish will be ready in 48 hours. But caviar or milk after 24 hours. It's better to take it out and eat it. If caviar or milk is overexposed, then you can oversalt it.

How to salt herring in brine with butter.

This recipe is not much different from those described above, someone just loves fish in brine with oil. The recipe is just as simple and the fish is very tasty. We continue to learn how to salt herring at home, now with oil.

According to this recipe, you can cut the fish into pieces. Someone here tastes better.

Ingredients:

Step 1.

We wash the fish. We clean inside, remove the gills and fins. Caviar and milk can also be left. Rinse well again.

Step 2

Put water on fire and boil it. As soon as it boils, add salt and sugar, stir so that everything dissolves, let the brine cool.

Step 3

Now we put the fish in a container, add oil to the water and pour the water over the fish. Cover with a lid and leave on the table for 3-4 hours. Then we send it to the refrigerator for 3 days.

By the way, if the fish is cut into pieces, you can pickle the fish in a jar.

A very quick recipe for salting herring.

I somehow thought about how to salt herring at home quickly, but something just as tasty. Found a recipe and tried it. Found many more and tried. In general, you can salt quickly when there is no time for it. We use this recipe sometimes. But still, when you salt quickly, it turns out a little different.

Find out how to salt herring at home quickly and tasty.

We will need:

1. Herring - 2 pcs;
2. Sugar - 1 tablespoon (even a little less);
3. Salt - 1 tablespoon;
4. Black ground pepper- 5 gr;
5. Bay leaf - 5 gr.

Step 1.

We wash the fish, gut and clean. We cut off the head and fins with a tail too. Rinse well again.

Then in a deep bowl we collect clean water, room temperature and put the herring there for 1 hour.

Step 2

We make a mixture of sugar, salt, pepper and chopped bay leaf.

Step 3

We take the fish out of the water, dry it with a paper towel.

Step 4

Now ready mix we rub the fish well, inside too. Wrap with cling film and leave on the table for 80 - 120 minutes.

Step 5

After this time, we take out the fish, you can cut it into pieces, season vegetable oil and vinegar. Can be served on the table.

Here is another way to pickle fish:

Spicy pickling of herring with mustard.

Now let's answer the question, they say, how to salt herring at home with mustard. The recipe is quite simple, and the fish turns out just amazingly tasty. I advise everyone.

We will need:

1. Herring - 1 kg;
2. Mustard powder - 1 teaspoon;
3. Water - 1 l;
4. Black peppercorns - 5 pcs;
5. Salt - 4 tablespoons;
6. Bay leaf - 2 pcs;
7. Carnation - 4 pcs;
8. Coriander beans - 5 gr.

Step 1.

Herring is also washed, cleaned, gutted. We put it in a container. You can also use a plastic container.

Step 2

We set the water to warm up, as it boils, add salt, pepper, bay leaf, cloves and coriander grains. Boil for 2 minutes and set aside the pan. Add mustard, mix well and leave to cool.

Step 3

Pour the marinade over the fish. We cover with a lid. After 3-4 hours, put in the refrigerator for 2 days. That's all.

Awesome salted herring fillet with lemon.

This recipe is my favorite, although a little more red tape. The taste is very delicate and aromatic. Learn quickly how to salt herring at home with lemon.

Ingredients:

1. Herring - 2 kg (2-4 pieces);
2. Sugar - 1 tablespoon;
3. Bay leaf - 5-6 pieces;
4. Allspice peas - 12-15 pcs;
5. Lemon - 2 pcs.

Step 1.

We clean the fish and separate the fillet. I try to pull out the bones as much as possible, but you can not do this.

Step 2

Wash the lemon and cut into thin rings.

Step 3

It is convenient to do salting in a round plastic container so that the plate enters it, for oppression.

Now lay out the herring and lemon fillets in layers, sprinkle with a mixture of salt and sugar, adding spices. We cover everything with a plate, put it under oppression and in the refrigerator.

Step 4

After a day, we take out the fish and change the layers in places: the lower ones up, the upper ones in them. We also put it under oppression and in the refrigerator for 2-3 days.

We simply transfer the finished fish to the dishes and store it in the refrigerator without oppression.

Here there is not bad recipe:

How to salt herring with a dry ambassador, another quick recipe.

With the question of how to salt herring at home with dry salting, I approached a familiar fisherman. He loves fishing and knows everything about fish. He shared this recipe and right on the shore they tried to salt the catfish he caught in this way.

He usually sits for a long time on the shore and takes many ingredients with him, which surprised me a lot. Although there was no lemon with me, the fish turned out just superb. Of course, in this way we also salt herring, you can also try it.

We will need:

1. Rock salt - 2 tablespoons;
2. Sugar - 1 tablespoon;
3. Onion - 1-2 pcs;
4. Lemon - 1 pc;
5. Vegetable oil.

Step 1.

We clean the fish. Gut and remove the gills, leaving the head. Now we collect water in a container and leave the fish there for 1 hour. After we take it out and remove excess moisture with a paper towel.

Step 2

Now rub the carcass with a mixture of salt and sugar inside and out. Wrap in cling film for 2-3 layers. We leave it on the table for 2 hours.

Step 3

After we open the fish, rinse in running water, dry with a towel and put in a deep bowl. We clean the onion rings or half rings. We cover the salted herring and fill it with vegetable oil for 30-40 minutes.

Step 4

After we take it out, cut it into pieces, put the onion on a plate and sprinkle with lemon juice.

How to salt herring with vinegar.

We have already considered quite a lot of ways to salt herring at home, and now we will consider recipes using vinegar.

We will need:

1. Herring - 2 pcs;
2. Water - 250-300 ml;
3. Salt - 1 tablespoon;
4. Vinegar 9% - 1-1.5 tablespoons;
5. Peppercorns - 10 pcs;
6. Bay leaf - 3-4 pieces;
7. Coriander seeds - 1 tablespoon;
8. Vegetable oil - 3 tablespoons.

Step 1.

We wash the fish, remove the gills. You can remove the head and clean the insides, but I salt it entirely.

Step 2

Bring water to a boil, add salt and spices. Boil for 2-3 minutes and remove from heat. Let the brine cool down.

Step 3

Add vinegar to the cooled brine. We put the fish in a deep container and fill it with brine. We cover with a lid. Let it stand for 3-4 hours, we send it to the refrigerator for 7-8 hours.

Then you can take it out and eat.

Dutch-style spicy salted herring.

Not a bad recipe, it looks very nice, we cook such a fish on festive table usually. Let's figure out how to salt herring at home in Dutch style.

Ingredients:

1. Herring - 2 pcs;
2. Sugar - 6 teaspoons;
3. Onion - 2 pcs;
4. Carrots - 1 pc;
5. Lemon - 1/2 pcs;
6. Bay leaf - 10 pcs;
7. Peppercorns - 8-10 pcs.

Step 1.

We wash the fish, remove everything, leave only the fillet. We remove the bones if possible.

Step 2

Cut the finished fillet into pieces, about 2 cm wide.

Step 3

Grate the carrots coarse grater. Cut the lemon into thin circles. And cut the onion into rings or half rings, to whom it tastes better.

Step 4

Let's prepare a jar and lay it out in layers: Onion - bay leaf - slightly grated carrots - lemon - a pinch of sugar - a little pepper - chopped herring. So repeat until the jar is over or the ingredients.

Step 5

Close the jar tightly with a lid and refrigerate for 3 days.

Step 6

After we take it out, put it in a salad bowl or a deep plate along with the contents of the jar. Drizzle with vegetable oil, salt and serve.

Here's another video:

Little secrets of how to salt herring at home.

• Herring for salting is better to choose oceanic. It is healthier, in that coastal areas are often polluted with waste.
• Only fresh or frozen fish is suitable for salting.
• It is believed that the herring caught in winter time, more oily. Accordingly, salted fish will be more fatty, which is better for salting.
• The defrosting process should take place as naturally as possible. Cannot be applied water bath, microwave or something like that. It is better to defrost in the refrigerator on the bottom shelf.
• With dry salting, it is imperative to soak the fish in water at room temperature. So it will be juicier.
• Also, with dry salting, you can use not only cling film, but also a plastic bag.
• It is best to salt the whole herring, removing only the gills. So it is salted for at least 2 days and can be stored in brine for a week.
• For quick salting, the fish needs to be cleaned and better cut into pieces. So it will pickle in a few hours. But storing such a herring for a long time is not worth it. Better to eat right away. And if it doesn’t work out, then put it in a jar and pour vegetable oil.
• If suddenly salted herring, then it can be washed and soaked in milk for a couple of hours. The milk will take away the excess salt.

Watch the video on how to properly cut herring:

That's all for me today, leave comments, share the post in in social networks, eat delicious herring, everyone Bon appetit and see you in new articles.

How to salt herring at home is tasty and easy - 10 delicious recipes. updated: December 20, 2017 by: Subbotin Pavel

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.

Good quality frozen herring should be thawed at room temperature, not heated. 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, prepare 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 a spicy salting. 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 a 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. In this case, you do not 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. Break the bay leaf into 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. Fish during the salting will let the juice, and cling film won't let it run 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. After that, take it out, be sure to rinse 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 blot each fillet on both sides with paper towels 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 most small 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 quick salted fish 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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Atlantic, Pacific, Caspian or Baltic, for us there is not much difference which one to choose, because they are all magnificent. Spicy salted herring, no matter what recipe is chosen for it, has been, is and will remain the most desired type of snack at a gala banquet or everyday table. Salt, sugar and a lot of spices - that's what makes this navigator so appetizing and tasty. That's what we're going to cook today.

No matter how unfortunate it was for the Slavic people, the Dutch were the first to come up with the idea to pickle herring. A long time ago, six or seven centuries ago, namely in the 14th century, thanks to this discovery, a little-known fisherman from Holland, Willim Bekel, overnight became a superstar of the culinary Olympus, first in his homeland, and then throughout Europe. And only by the 15th century, these salted fish conquered Novgorod Rus', where later a method was invented for how to pickle spicy salted herring.

Ingredients

• - 2 pcs. + -
• — 0.8 l + -
• - 2 tbsp. l. + -
• - 1 tbsp. l. + -
• - 10 pieces. + -
• - 3 sheets + -
• Carnation - 3 pcs. + -

Cooking

This old recipe preserved to this day. From time immemorial, Caspian and Baltic herrings on Russian lands have been marinated in a wet way, using spice plants, salt and granulated sugar. So today we are happy to try out this method of salting herring that has taken root over the years. spicy salting.

1. First, let's process the fish carcasses. We clean the residual scales. After that, we open the abdomen and clean it from offal. In no case do we throw away caviar and milk, but leave it for salting, because for many it is a real delicacy.
2. Now that the fish is prepared and waiting in the wings to be soaked in brine, we will start cooking. spicy marinade. Pour boiled water into a deep and wide container, salt, add spices and sugar, then stir everything until the salt and sugar crystals dissolve.
3. When our brine has cooled to room temperature, put herring carcasses, caviar and milk into it. All products must be completely immersed in a spicy liquid, and so that the fish does not float, we put a slight oppression on it, after which we close the container with a lid and send it to the refrigerator for a day.
4. Fatty, fragrant, lightly salted herring with its appearance directly stimulates appetite and intense salivation.

Cut our spicy "beauty" into neat slices and lay out on an elongated dish with an overlap, alternating with lemon and lime slices, and spread onion rings pre-soaked in vinegar and pitted black olives around the edges. This presentation looks bright and colorful, and will not leave anyone indifferent.

Spicy salted herring with vinegar

Oh, how delicious herring with vinegar. Yes, such a marinade for spicy salted herring is simply excellent. The meat is soft and slightly cooked, with subtle acetic and notes, and the aroma of fragrant plants. Mmm, food. And under boiled potatoes, yes with butter and seasoned with fresh herbs, well, you just lick your fingers.

Ingredients

• Chilled herring - 1 kg;
• Salt - 3 tablespoons;
• Water - 1 tbsp.;
• Table vinegar 9% -2 tbsp;
• Sugar - 1 tbsp;
• Dill greens - 1 bunch, or dried - 2 tablespoons;
• Lavrushka - 2-3 leaves;
• Black peppercorns - 7 pcs.;
• Carnation - 3 pcs.;
• White mustard in grains - 1 tbsp;
• Coriander beans - ½ tbsp;
• Onion turnip - 1-2 heads;

Cooking

1. We clean the fish and cut into portioned slices of 2-3 cm thick. You can also salt the fillet, clearing the carcass of skin and bones.
2. Now let's cook the brine, for which we pour water, vinegar, salt and sugar, laurel, pepper, cloves and coriander with mustard into a saucepan and bring to a boil over medium heat. Then our marinade needs to be given time to cool.
3. At this time, we will deal with onions and herbs. We clean the “teary” vegetable from the husk and cut into rings, and chop the bunch of dill finely with a knife.
4. Put the pieces of fish in one layer in a wide, in-depth bowl, sprinkle with herbs and cover with onions, then pour everything with cooled brine and leave for a day in the refrigerator.

Such herring can be immediately laid out beautifully on a dish along with pickled onions. As a decoration, you can use vegetable carving, or simple vegetable cutting from cucumbers, bell peppers and tomatoes.

For those who don't like to mess around with cleaning fish fit this fast and easy recipe salted herring spicy salting. You don’t have to dirty the dishes either, which is important, because all the action will take place in the package. So, we need to arm ourselves with a couple of dense plastic bags, threading one into the other, for reliability, and also prepare the following ingredients:

• Herring chilled or frozen - 3 pcs.;
• Salt - 3 tablespoons;
• Sugar - 3 tsp;
• Peppercorns - 1 tsp;
• Seasoning for salting herring - 1 tsp;
• Lavrushka - 4 leaves;

Cooking

1. All we need to do is to wash the whole fish with water from the remnants of scales and mucus, after which we put them in a bag.
2. Next, pour a mixture of salt and sugar, as well as all the spices, evenly into a plastic bag. Peas black pepper should be crushed with a rolling pin or in a coffee grinder. If ready seasoning it was not possible to find it for salting, then you can make it yourself by mixing ground allspice and black pepper (in addition to the one already stated in the recipe), coriander, dried dill and fennel.
3. When all the ingredients are already placed in the bag, we tie it well and begin to shake vigorously so that everything is mixed, and the salt and sugar dissolve and evenly distribute over the herring.
4. Everything, now we put the bag in the refrigerator for three days.

The spicy salted herring prepared in this way is simply incomparable. Salted perfectly, absorbing all the subtleties of spice aromas, creating a fragrant bouquet fragrant additives. It is perfect for preparing salads and snacks, as well as self-dish coupled with fresh vegetables, rice or potatoes for garnish.

Spicy salted herring is traditional dish on the table of Russian citizens. However, the first given in the XIV century was Beckel, a Dutch fisherman who, thanks to his discovery, became famous throughout Europe. The salting recipe came to Russia a century later, and the delicacy not only took root in the country, but also became traditional

After that, Russian cities began to invent their own unique recipes and technology of salting herring. Today Russia is one of the leaders in exports to other countries of the world.

Spicy salted herring: tips

Herring can not only be bought in the market or in the store. This one is delicious and very useful product you can cook at home on your own, following the basic rules.

For salting, you should take only fresh fish that has recently been caught. It is strictly not recommended to use frozen, damaged or hardened fish. A dish made from such raw materials will not only be tasteless, but also dangerous to health. The best views for salting are mackerel, salmon and herring, because they ripen faster than the rest.

Spicy salted herring is best cooked using oily fish caught on the eve of autumn or spring spawning. At this time, the fish is most stored in fat, and its taste and value are maximized.

For homemade salting better to take coarse salt, preferably marine. It will keep the moisture in the fish without damaging its skin.

Spicy salted herring must be cooked in wooden barrels, enamelware or glass jars. small fish gutting is optional, which cannot be said about large or medium-sized fish. For salting small and medium-sized individuals at home, a syringe is used, with which saline is injected into the belly. Large herring is gutted and cut into portions.

Spicy salted herring: recipe

To prepare the dish, they take fresh salt (100 gr.), Clean water (1 liter), cumin, cloves, bay leaf, allspice, as well as granulated sugar(2 tablespoons).

First of all, a brine is made, for which spices, water and salt are prepared. All fall asleep in a saucepan and bring to a boil, then cool to room temperature. The herring should be thoroughly gutted, filleted and cut into small pieces. After that, they are placed in a container, poured with brine, shaken and put in the refrigerator for two days.

Herring salting recipe spicy taste also implies the use of fresh fish (1 kg). You should take coarse salt (3 tablespoons), water, vinegar (2 tablespoons) or wine (half a glass), sugar (1 tablespoon), spices and onions. The brine is prepared, as in the first case. Onions are cut into rings and herring is poured over them, then poured with brine. The dish can be served on the table after a day.