Brine for salting herring at home. How to pickle herring to get a good result? Salted herring at home is very tasty in brine

Herring is loved by both adults and children. But not always in the market or in the store you can buy a quality snack. And then the question arises: how to pickle a freshly frozen carcass at home so that it turns out safe and tasty. In this article, I have collected 6 recipes (you can cook mackerel in this way). These methods are designed for a different amount of cooking time, the fish is salted both in brine and in a dry way.

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 a quality frozen product. 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 seafood lies “glued” to each other with ice, it means that it was not thawed in the store. The skin 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. You can store the finished salty snack for 7 days in the refrigerator. And you can even put it in the freezer, where it will be stored for 2 weeks.

How to pickle tasty and fast mackerel -.

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

This herring is salted in brine, which is made with spices. Such a fish will have a pleasant aroma and a new note of taste. This is a very tasty salting recipe, the appetizer turns out to be lightly salted. By the way, mackerel can also be salted in this way.

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 is more evenly saturated with spices. Accordingly, salt, water, and also time to full readiness need more than when cooking fillets. The carcass must first be thawed 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 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 option. In cold water, they will not be of any use.

To measure the required amount of water, put the herring in a container in which you will salt it. Fill with water to cover the fish. Drain the water and cook 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 carcasses with cooled brine so that they are 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 blank 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 appetizer 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 marinade with tea - smack of smoking without chemicals

This is an original recipe for salting herring, which will give the fish a golden color and a light smoked taste. In this case, you do not need to use liquid smoke, which is very harmful. The hero of the day here is black tea in bags. The cooking 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 decoction from the leaves. Pour boiling water over the tea.

2. Add spices to hot tea: salt, sugar, allspice, bay leaf. Stir to dissolve crystals.

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

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

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

6. Pour the cooled tea brine over the fish. Lay it 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 appetizer 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. The finished appetizer according to this recipe is 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 carcass will fold like a book. Rinse the workpiece 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 the same amount of marinade on each fish and spread it over the entire surface with a spoon. According to this recipe, the appetizer 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 deeper layers.

4. Close the fish, the marinade will remain inside. Wrap each carcass tightly separately in cling film. Wrap in several layers. The product will release juice during salting, and the cling film will prevent it from flowing out. All the juice will remain inside, the dish will be juicy and spicy.

5. Put the workpiece 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 carcass with it, wrap it and put it in the refrigerator. The fish obtained according to this recipe 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 seafood with the resulting mixture, both inside and out, in an even layer.

4. Wrap the fish in paper and put in two plastic bags, 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, which does not require additional equipment and brine.

How to pickle herring in 3 hours: a quick recipe

This is a recipe for a very tasty herring that cooks very quickly. The salting method is dry, then the fish is infused in oil with onions. The finished appetizer is tender, 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.

2. Put the fillet on a plate and sprinkle it with salt on both sides. All fish should be covered with salt. Cover with clingfilm or a lid and leave for 1 hour at room temperature. If it sits longer, it will be 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 carcass or 1 liter jar for two). Put some chopped onion in the bottom of the jar. Place the seafood pieces on top. Then again the onion, then the fish. Continue to layer the main product with onions. The last layer should be onion.

7. Fill the fish with oil so that it completely covers the last layer of the onion. 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 for a longer time, then it will be even tastier.

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 a high-quality and safe product, use this express method. The appetizer is well salted in 2 hours, due to the presence of apple juice in the marinade, the acid of which softens the fibers.

The taste of such an appetizer 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 carcass, remove the entrails and spine. 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 quick salted appetizer will be ready! It is in this way, using apple juice, that herring is prepared in Amsterdam, where this product is a frequent guest on the table.

Serve a salty snack with onions, herbs, potatoes, black bread. This is one of 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 a quality product. If in doubt, pickle the herring at home, especially since you already have the recipes.

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Good afternoon friends!

Salted herring - the queen of the Russian feast. In order to always have a truly tasty, tender and mouth-watering snack on your table, you need to cook it yourself.

At home, it is convenient to salt the whole fish directly in a jar and store it in brine in the refrigerator. And if you need to quickly cook the fish, then you need to clean it on the fillet, cut into pieces and pickle. She will be ready in a day. Simple dry salting is very popular - without brine.

Salted herring is used in various salads, and as a component and, and in popularity goes in tandem with.

And I have my own, the most delicious, cherished recipes for gentle salting of fish, verified over the years and loved by my household. With some of them I will share with you, and you choose.

Delicious salting recipes will certainly interest you with their simplicity and accessibility. And at least once, having prepared salted fish with your own hands, you will never again buy it in a store.

Salted herring at home is very tasty in brine

Do you want to pamper your family and friends with tender, soft, fatty and delicious salted herring? Then we go to choose fish for salting.

Choose from fresh or frozen. If there is none, we will be content with ice cream, but always of high quality. It is better to take Atlantic or Pacific herring.

We always take the fish with the head, we determine the quality and freshness by the gills and eyes. If she has light bulging eyes, and gill covers and fins are tightly pressed to the carcass, this is what we need.

We choose the “boy” herring with milk, it is larger and heavier, with rounded sides and a thick back. She will delight us with increased fat content and will be very tender and tasty.

We thaw frozen fish on the shelf of the refrigerator, leaving it for a day. So she will retain all her juiciness and tenderness. You can salt both gutted carcass and not gutted.

In this recipe, we salt the whole herring and with the head in brine.

We take uneviscerated fish, remove the gills, wash under running water and put in a container.

Cooking classic pickle (brine). Important! Maintain the correct ratio of ingredients, then we get the desired concentration of brine.

We will need:

• water - 1 l.
• salt - 150 g
• sugar - 50 g
• bay leaf - 2-3 leaves
• peppercorns: white, black, allspice - 6-8 peas each
• cloves, cinnamon - optional

Pour water into a saucepan and bring to a boil, stir in salt and sugar. Feel free to add your favorite spices as you wish.

Boil for 1 minute, remove from heat and cool to room temperature.

Fill the fish so that it is all in brine. Close the container tightly with a lid. We send it to the refrigerator and keep it for 5 days. After the expiration date, lay out and store in the refrigerator without brine.

The calorie content of salted herring is 217 kcal per 100 g

If the herring is “overexposed” and turned out to be very salty, then it must be soaked. In fresh milk (for 1 kg of fish about 1 glass of milk), or strong sweetened tea. Tea infusion contains tannins, which prevent the pulp from softening during soaking. Milk, on the contrary, softens the herring.

The fish does not cook quickly, but it turns out amazingly tasty, it looks very appetizing.

Serve herring on the table: with fresh herbs and boiled potatoes, olives, olives, cucumbers, tomatoes, lemon, sour berries, sauerkraut.

Fill with vegetable oil and eat with black Borodino bread. Bon appetit!

Salted herring slices with vinegar, onion

According to this recipe, herring is cooked quickly, in just 2 hours. It is perfectly salted, and it is not necessary to cut it when serving, which saves time. It is enough just to put it beautifully on a plate.

Ingredients:

• fresh herring - 1 pc.
• salt - 2 tbsp. l.
• sugar - 1 tsp
• dill - bunch
• bulb - 1 pc.
• black peppercorns - 4 pcs.
• bay leaf - 2 pcs.
• table vinegar - to taste
• vegetable oil - to taste
• water - 1/2 l.

Cooking:

1. Wash the fish thoroughly. We cut the abdomen, pull out the insides. We cut off the head, remove the tail and fins.
2. In boiling water, stir salt and sugar. Cool down to room temperature.
3. We cut the carcass of fish into fillets. Cut into slices, choose the thickness and size as desired. We put it in a jar, add bay leaf, chopped dill, pepper and pour it with cooled brine.
4. Leave for 2 hours, then drain the brine. We report the onion cut into thin rings on top and pour everything with vinegar and vegetable oil.
5. Vinegar will add flavor and soften the remaining bones, and thanks to the oil, the pieces of herring will be more tender.
6. We send the seasoned herring to the refrigerator so that it has time to soak.
7. After half an hour, put it on a dish and serve it to the table.

Dutch herring with lemon and carrots

According to this very popular recipe, we prepare an insanely delicious herring with an incomparable taste.

Ingredients:

• freshly frozen herring - 2 pcs.
• lemon - 1/2
• juicy carrots - 1 pc.
• bulb - 2 pcs.
• salt - 4 tbsp. l.
• sugar - 5 tbsp. l.
• bay leaf - 5-6 pcs.
• black peppercorns - 8-10 pcs.

Cooking:

1. We cut the fish carcasses into fillets. Cut into thin slices obliquely, 1 cm thick.
2. Three carrots on a coarse grater.
3. Cut the onion into thin rings, lemon into half rings.
4. We crush peppercorns in a mortar.
5. Put all the prepared ingredients in a jar in layers:
6. the first layer on the bottom of the jar - onion rings, bay leaf, some carrots, a slice of lemon, 1/2 tsp. sugar, salt and pepper. Top with pieces of herring.
7. And so in layers, until the jar is full.
8. Lightly seal, tightly close the lid and refrigerate for 2 days.

Whole salted homemade herring in a 3-liter jar

We will need:

• herring - 3 pcs.
• salt - 6 tbsp. l.
• sugar - 2 tbsp. l.
• bay leaf - 3 leaves
• peppercorns - 8 peas
• water - 2 l

Lightly salted herring quickly, without brine

Today, almost no celebration and dinner party is complete without a plate full of pieces of salted herring. Seasoned with a marinade of oil and vinegar with juicy onion rings, she is, oh, how good! And with boiled potatoes, and with a slice of fragrant Borodino bread, and with sauerkraut, and with vodka.

Bon appetit and stay healthy!

Lightly salted herring is present on absolutely all holiday tables. No party is complete without this simple but delicious product. At the same time, slightly salted herring can serve as the basis for various, no less tasty dishes.

Oceanic herring is most suitable for these purposes. As for sea fish, it can contain toxins or heavy metals, which is quite harmful. As a rule, they buy fresh-frozen herring.

Despite this, you should definitely pay attention to the condition of the fish carcasses. These should be not rumpled or damaged specimens, having a silver tint, light bulging eyes, and fins pressed to the body.

If fish is sold without heads, it is difficult to determine how fresh the product is. The fattest and most delicious fish is fish caught in the winter, and if you use large, rounded carcasses with a uniform color of the dorsal part for salting, you will be able to get the most delicious lightly salted herring.

Preparation of products and containers

As a rule, glass or enamelware is taken, although other containers can also be used. Recently, it has become possible to use containers made of food-grade plastic. Plastic buckets are perfect for storing herring of various salting. Such utensils, at present, are at least a dime a dozen.

The fish is defrosted before cooking. The optimal mode is + 5 ° С. In this case, you can use the refrigerator by placing the herring in it for a day. When salting, the gills are removed, as they can give the fish an unpleasant taste. After that, the fish is washed in clean cool water.

What and how to cook

To get a subtle, pleasant taste, you will need:

• two large carcasses of herring;
• 1 st. tablespoons of salt and 1 tsp of sugar;
• 2.5 cups of water.

After preparing the herring, it is placed in a container. Salt and sugar are poured into boiling water, after which the marinade cools to room temperature. After that, the herring is completely filled with this solution, covered and moved to a cold place (refrigerator) for a couple of days.

Quick salting recipes at home

This simple recipe does not contain exclusive ingredients, especially since it does not take much time to prepare. The herring is defrosted, but not completely. The carcass gets rid of offal, skin and bones. The herring fillet is cut into several pieces and laid out in a prepared container.

Brine preparation:

• 3 full, with a slide, spoons of salt are taken;
• half a liter of cool water;
• pieces of herring are filled with brine completely. After an hour and a half, the brine is drained.

Further actions:

• you need to take 250 ml of cold water;
• 1 st. a spoonful of 9% vinegar;
• pieces of herring are poured for five minutes, after which the liquid is drained again.

The following ingredients are added to the herring:

• onion;
• Bay leaf;
• black pepper, peas;
• sunflower oil;
• pieces of herring are poured for half an hour.

Whole herring in brine

For salting 1 carcass, you need the following:

• 1 liter of water;
• 3 art. spoons and 1.5 tsp sugar;
• 5 black peas and the same amount of allspice;
• 2 bay leaves;
• 3 cloves.

All ingredients are placed in a bowl and brought to a boil. The solution must be cooled. After that, the herring carcass is placed in a container and poured with a cooled marinade. The container is selected such that it is possible to fill the whole herring. After that, the product is placed in the refrigerator for two days.

Salting without water in oil, pieces

Based on the calculation, for 1 kg of herring, the following amount of products is taken:

• onion - 0.5 kg;
• salt - 3 tbsp. spoons;
• refined sunflower oil - 5 tbsp. spoons.

The herring carcass is cut and cut into pieces. Each piece is rubbed with salt and placed in a container. The onion is cut into rings and placed on top into pieces. Each layer of herring is formed in a similar way. In conclusion, fillet pieces are poured with vegetable oil. The product is covered with a lid and put in the refrigerator for a couple of days.

Don herring, salting features

This type of herring is considered the fattest and most delicious fish. As a rule, it is salted for the winter in large quantities.

To prepare the brine, take 100 g of salt per 1 liter of water. The herring is laid out in a separate container and filled with a solution. From above, the fish is pressed with a special oppression. This is necessary so that the fish is constantly in brine. After that, the herring is placed in a cold place for about 5 days. When salting, it is not recommended to add various spices, as they are able to kill the taste of the fish itself. Many argue that if you take water from the Don River, then the herring turns out to be especially tasty.

Salted herring in a jar

The recipe is designed for the preparation of two large carcasses of fresh-frozen herring:

• you should take 0.5 liters of water;
• 3 art. spoons and 2 tbsp. spoons of salt and sugar, respectively;
• spices (bay leaf and allspice).

All products are poured with water and boiled for two minutes. After that, 20 ml of a 9% vinegar solution is added. The carcasses are folded into a liter jar, after which the cooled marinade is poured into the jar. In conclusion, the jar is moved to the refrigerator for a day.

Spicy herring with mustard

For two large fish you will need the following products:

• water - 1 l;
• salt and sugar, 5 and 3 tbsp. spoons, respectively;
• 1 st. a spoonful of dill and coriander;
• bay leaf - 10 pcs;
• black peppercorns - 1 teaspoon;
• all products are placed in boiling water and brought to a boil.

While the marinade is cooling, herring carcasses are taken and smeared with 2 tablespoons of mustard. After that, the carcasses are placed in a container and filled with brine. After two hours, the product is placed in the refrigerator for a couple of acres.

Herring fillet spicy salted

For 1 large herring you will need:

• 100 g of salt;
• 1 liter of water;
• 2 tablespoons of sugar;
• allspice, a few pieces;
• Bay leaf;
• carnation;
• caraway.

All components are placed in a container and brought to a boil. While the hot marinade is cooling, you can start cooking the carcass. The carcass is cleaned and cut into small pieces, after which it is placed in a prepared container. In conclusion, fish pieces are poured with the prepared spicy solution and placed in the refrigerator for two days.

Recipe for herring fillet with lemon

Two large herring fish are taken with the addition of the following ingredients:

• 2 tablespoons of salt and 1 tablespoon of sugar;
• 5 pieces of bay leaves;
• 12 pcs of allspice;
• 2 lemons.

Herring is cleaned and cut into separate fragments. Pieces of herring are laid out in layers, in a specially prepared container. Each layer is diluted with lemon, salt, sugar and spices. After that, the fish prepared in this way is pressed down with a plate with a load and sent to the refrigerator for three days, no more.

Dry salted herring: very tasty

The herring carcass is kept in cold water for about an hour. After that, the fish is cut. The head is cut off from the carcass, and the giblets are removed, after which the fish is additionally washed and thoroughly wiped with a paper towel.

Take 2 tablespoons of salt and 1 tablespoon of sugar and mix. The fish is rubbed on all sides and wrapped in three layers of cling film. After that, the herring is left in this state for 2 hours. After this time, the fish unfolds, washed with water and dried with a towel. In conclusion, the herring is placed in a bowl and seasoned with onions and sunflower oil. After half an hour, the herring can be eaten.

In order for the herring to turn out tasty and not lose its structure, it must be thawed naturally, but not in the oven or microwave.

If you cook the herring whole, at once with the insides, then it always turns out tastier. It can be kept in brine for 7 days. After that, the herring can be cut and placed in another container, and then add vegetable oil. Then it can be stored for a longer period.

For quick cooking of herring, it is better to clean and cut into pieces. In this state, it will quickly soak into the marinade and after a while you can eat it. If the fish was left in a salt solution and turned out to be salty, then the problem can be corrected if the fish is soaked in water or fresh cold milk. After she stays in the solution for 2 hours, the herring will be tasty and fragrant.

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

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

In addition, various salads can be prepared from it, for example, Herring Under a Fur Coat, which we will definitely write about in one of the following articles.

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

So. Let's start our masterpiece...

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

Salted herring. Very tasty recipe for lightly salted herring

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

Ingredients:

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

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

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

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

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

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

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

Enjoy your meal!

Already, at the very saliva flowed.

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

Even inexperienced cooks can cope with this recipe.

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

To marinate fish, you will need the following ingredients:

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

Step by step preparation:

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

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

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

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

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

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

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

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

Ingredients:

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

Cooking process

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

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

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

Bon appetit!

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

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

Ingredients:

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

Cooking process

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

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

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

Spicy salted herring. How to pickle tasty?

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

Ingredients:

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

Step by step cooking process:

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

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

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

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

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

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

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

Ingredients:

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

Cooking process:

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

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

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

Ready salted herring can be served at the table.

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

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

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

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

Ingredients:

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

Cooking method:

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

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

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

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

An example of finely chopped pieces of fish. This cut is great for quick marinades from 2 hours.

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

Salt herring in brine with butter

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

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

Cooking process:

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

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

Salting method with mustard

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

Ingredients:

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

Cooking method:

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

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

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

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

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

Cut onion into half rings.

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

Dry salted herring at home. The easiest recipe

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

Ingredients:

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

Cooking process:

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

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

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

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

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

Ingredients:

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

Cooking process

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

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

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

Make an incision in the belly.

Remove all internal organs and films.

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

Place the herring in a bag.

Grate the carcasses thoroughly with the prepared mixture.

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

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

A quick way of salting in 5-12 hours

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

Ingredients:

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

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

Cooking process

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

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

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

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

Dry salting on onion and oil

Another recipe for salting herring in a dry way.

Ingredients:

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

Cooking process

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

Lightly salted herring with lemon and onion

This recipe is also popular among housewives.

Ingredients:

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

How to cook

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

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

In a plastic bowl, mix sugar and salt.

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

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

Salted Dutch

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

Ingredients:

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

Cooking process

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

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

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

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

Korean pickled herring

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

Ingredients:

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

Cooking process

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

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

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

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

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

Delicious herring in a jar

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

Ingredients:

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

Cooking method:

While the fish is defrosting, prepare the brine. To do this, pour water into the pan, salt it, add spices and sugar, bring to a boil and do not turn off the heat for about 10 minutes. The brine must be cooled down.
In the meantime, you need to prepare a glass jar. To make it easier to fill it, the neck should be wide. The container should be thoroughly washed

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

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

Salted herring at home, it turns out very tasty!

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

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

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

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

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

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

Let's start…

How to choose fresh herring for home pickling?

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

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

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

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

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

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

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

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

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

Hearty salted herring has long been considered a traditional dish of Russian cuisine. Although the recipe for salting herring was invented far beyond the borders of our vast country - in Holland - it is firmly entrenched in the menu of Russians, and today almost no celebration or dinner party is complete without a plate full of pieces of salted herring. Salted herring is good with boiled potatoes, and with mashed potatoes, and with a slice of fragrant Borodino bread, and with sauerkraut, and with vodka, and as an ingredient for canapés and the famous "Herring under a fur coat." Due to the fact that not every woman knows how to salt herring at home, many prefer to buy this product in the store. In fact, everything is not so difficult, and you can easily cook this tasty and healthy dish yourself.

Properly cooked salted herring is not only incredibly tasty, but also very healthy. Such fish improves digestion, normalizes the secretory function of the stomach, and also maintains the health of the intestines and pancreas. Due to the high protein content, salted herring retains a feeling of satiety for a long time. In addition, herring is a real storehouse of vitamins, macro- and microelements vital to our body. But most importantly, herring contains a large amount of valuable omega-3 fatty acids, which are known for their anti-inflammatory, antioxidant and neuroprotective properties.

The quality of the fish chosen for salting will directly affect the taste of the final product, so it is best to buy fresh fish, paying careful attention to the carcass - it should be firm and resilient without any cuts, cracks and plaque and have a uniform color. Fish with milk is considered more fatty and meaty, while fish with caviar can be a bit dry due to the fact that all the fat reserves of the fish were spent on the production of caviar. Freshly caught fish that has not had time to freeze is ideal for salting. But since fresh fish is not always available, freshly frozen can be used. It’s better to avoid buying frozen headless fish, since there is a high risk that this fish is not the first freshness - it’s not for nothing that they say that the fish rots from the head, remember? You need to defrost herring only at room temperature - a microwave and hot water are not suitable for this.

Salting a herring at home is within the power of even a novice hostess - this is a simple and uncomplicated matter. There are many recipes for self-salting herring, but all of them can be divided into two types - dry salting and salting in a marinade with salt, sugar and spices. Someone likes to salt the whole fish, others prefer to pre-cut the fillet into pieces - this is absolutely not important. Before salting, the herring should be thoroughly washed and gutted, if necessary. If you decide to keep the head, be sure to remove the gills, otherwise it may spoil the taste of the finished dish. Remember that herring will pickle much faster if it is gutted and the head removed.

For salting herring, it is also important to choose suitable containers. It is best if it is enameled, glass or plastic dishes. Do not salt fish in a metal bowl, especially an aluminum one, as this can cause chemical reactions that adversely affect the quality of the fish. As for the salting time, 2-3 days are enough for small fish, about a week (5-9 days) for medium fish, and 7-11 days for large fish. Ready fish should be stored in the refrigerator and in no case be frozen. Dry-salted herring can be stored in the refrigerator for about 2 days. Herring cooked in brine can be stored for a week. If during this time you do not have the opportunity to eat it, you need to divide the fillet into pieces, put it in a separate bowl and pour over vegetable oil - this will avoid excessive salting of the fish. In oil, herring can be stored for two weeks.

Ingredients:
for 1 herring:
3 tablespoons of salt
1 tablespoon sugar
a few peas of allspice,
2 bay leaves,
3 cloves,
1/2 teaspoon ground black pepper.

Cooking:
Mash the bay leaf in your hand. Place the fish with salt and all spices in a plastic or plastic bag. Seal or tie up the bag and shake well to evenly coat the fish with salt. Put the package for 1-2 days on the top shelf of the refrigerator.

Knowing how to salt herring in a dry way, you can experiment with recipes - for example, change the amount and variety of spices. So, to get spicy herring, you should use coriander or cumin seeds. If you don’t have any spices on hand at all, just rub the herring with 2-3 tablespoons of salt and put it in the refrigerator. Very tasty homemade salted herring is obtained according to the following recipe.

Ingredients:
1 kg herring,
4 tablespoons of salt
2 tablespoons of sugar
10 peas of allspice,
10 bay leaves,
4 lemons.

Cooking:
Gut the fish, remove the skin and cut into fillets. Lemons cut into thin slices, mix salt and sugar, chop bay leaves. Put a layer of herring fillet in a container, put lemon slices on top, then sprinkle with salt, sugar and spices. Repeat until you run out of fish. Cover the container with plastic wrap, place a load on top and refrigerate for 1 day. Then turn the fish over and put it in the refrigerator for another 2-3 days.

Salted herring is a very tasty and healthy cold appetizer, but only with the right preparation. Purchased fish often turns out to be a harmful product due to its excessive salt content, but when cooking fish at home, you yourself can adjust the amount of salt to get a tasty healthy dish - in this case, salted herring fully meets these requirements.

Ingredients:
3 herrings,
1.5 teaspoons of salt
0.5 teaspoon of sugar
3 bay leaves,
1 tablespoon vegetable oil
juice of 1/4 lemon,
1 large red onion (for serving)

Cooking:
Mix salt, sugar and chopped bay leaf. Grate the herring with the resulting mixture both on both sides and inside. Place the herring in a glass container, close and refrigerate for 2 days. Flip the fish over to the other side after one day. Before serving, cut the herring into slices about 2.5-3 cm thick, sprinkle with lemon juice and sprinkle with chopped onion. Serve the herring cold or at room temperature.

By learning how to salt herring at home, you can delight your loved ones with various original dishes that include this ingredient. In addition, salted herring itself is an excellent hearty snack that will help diversify the diet.

Ingredients:
4 herrings,
1 liter of water
4 tablespoons of salt
1.5 tablespoons of sugar
80 ml of vinegar,
1 teaspoon coriander seeds,
10 juniper berries (optional)
5 cloves,
10 peas of allspice,
1/2 teaspoon black peppercorns
10 bay leaves.

Cooking:
Combine all brine ingredients and water in a small saucepan. Bring to a boil and stir until salt and sugar are completely dissolved. Remove from heat and let cool completely. Gut the herring, cut off the head and rinse well. Put in a container, pour over the brine and leave for 48 hours in the refrigerator, turning the fish from time to time. After two days, the herring is ready. Store herring in brine in the refrigerator for no more than a week, without brine - about two weeks.

Salted herring in mustard marinade

Ingredients:
1 kg fresh herring,
0.5 l of water,
3 tablespoons of salt
1.5 tablespoons of sugar
3 bay leaves,
1 teaspoon dry mustard
cloves and allspice to taste.

Cooking:
Gut and rinse the fish thoroughly. Mix water with salt, sugar and other spices, bring to a boil. Cool the prepared marinade, pour it over the fish laid out in a container, and refrigerate for 3-5 days.

Many of us are used to buying ready-made herring in stores, which you only need to chop, add onions, drizzle with oil and serve. But often the taste of the finished product does not meet our expectations - the fish can be undersalted or, conversely, oversalted. In addition, the freshness of the product can be very difficult to determine. Using our tips and recipes, you will know how to salt herring at home so that it turns out tasty and appetizing to the delight of your loved ones and guests.