Recipe for pickled herring with mustard. Lightly salted herring at home

Now you can find literally everything in the store. But a strange thing: the greater the choice, the less likely it is to buy a really high-quality product. Even democratic salted herring - and that can be stuffed with preservatives for better preservation and a pleasant presentation. Well, it's time to go to the fish shop for fresh-frozen fish, and we will tell you how to pickle the herring so that it turns out to be both tasty and healthy.

When choosing a herring, inspect the carcass for the integrity of the skin. If you salt in pieces, then there will be nothing to worry about, but for salting carcasses, a completely intact skin is very important - the fish may turn out to be salted. Of course, it is better to take ocean herring, large, fatty. And defrost it correctly: on the bottom shelf of the refrigerator, without accelerating the process with hot water and a microwave. Let it thaw slowly.

There are many options for how to pickle herring, but they are all divided into two types: salting whole carcasses (slow) and salting in pieces (quick, and sometimes super-fast). Let's start with the fast ones so that we can quickly try.

Dry salted herring

Ingredients:
2 large herrings
1 tbsp Sahara,
1 tbsp rock salt,
1 tsp ground black pepper,
1-2 bay leaves.

Cooking:
Remove the head and gills from the defrosted herring, remove the insides and put the carcasses in a saucepan with cold water for an hour. Mix salt, sugar, pepper and chopped bay leaf. Remove the fish from the water, remove excess moisture with a paper towel and rub the resulting mixture inside and out, wrap in cling film and leave at room temperature for one and a half to two hours. Peel the finished herring from excess salt, cut into pieces and mix with chopped onion rings and vegetable oil.

Another way of dry salting, but it will make you wait longer for the result

Dry salted herring whole carcass

Ingredients:
1 whole herring
1 tbsp coarse salt,
1 tsp Sahara,
½ tsp ground black pepper.

Cooking:
If you want to add more salt to the herring, increase the amount of spices accordingly. For thawed fish, remove only the gills. No need to cut off the head and gut. Rinse the carcass and pat dry with a paper towel. Rub the fish with a curing mixture, add salt to the places where the gills were. Wrap the carcass in several layers of cling film and put in the refrigerator for two days.

The classic salting recipe in brine

Ingredients:
2 freshly frozen herring,
1 liter of pure water,
200 g rock salt
1 tbsp Sahara.

Cooking:
Defrost the fish in the refrigerator, remove the gills and rinse. Prepare the brine: dissolve salt and sugar in hot water, bring to a boil and cool. Important - fish and brine must be the same temperature. Place the fish in a glass or enameled bowl, fill with brine, cover with a plate and set oppression. Let the fish dish sit at room temperature for a couple of hours and then refrigerate. If you like slightly salted herring, soak the fish in brine for a couple of days, if you like a more pronounced taste, salt the herring for 3-4 days.

This recipe can be modified to cook herring in spicy brine.

Spicy salted herring

Ingredients:
2 large herrings
1 liter of pure water,
3 tbsp with a hill of rock salt,
1.5-2 tsp Sahara,
10 black peppercorns,
10 peas of allspice,
4-5 bay leaves,
5 cloves.

Cooking:
Defrost the fish, remove the gills and rinse. Dissolve salt and sugar in water, add all the spices and put on fire. Boil, let simmer a little and remove from heat. Cool the brine to room temperature and pour over the fish. Set oppression, leave on the table for an hour, then put in the refrigerator. After two days the fish is ready. You can store no more than a week.

Salted herring in spicy brine with mustard

Ingredients:
1 kg of freshly frozen herring,
1 liter of water
4 tbsp salt,
5 black peppercorns,
4 cloves,
2 bay leaves,
1 tsp coriander seeds,
1 tsp dry mustard.

Cooking:
Put the prepared fish in a container for salting. For this type of salting, the fish must be gutted. Dissolve salt in water, add all spices except mustard and boil. Let it boil for a couple of minutes, add mustard and remove from heat. Pour the cooled brine over the fish and refrigerate for 2-3 days.

Herring in a jar

Ingredients:
2 freshly frozen herrings,
1 head of onion
1 tbsp salt,
1 tbsp vegetable oil,
500 ml of water.

Cooking:
Defrost the fish, gut, remove the fins and cut into pieces. Onion cut into half rings. Put the pieces of herring in a jar, shifting with onions. Prepare the brine: dilute the salt in warm water and cool. Pour the fish in a jar, pour vegetable oil on top, close the lid and leave in a cool place for a day. Then refrigerate for another day.

Ingredients:
2-4 carcasses of herring,
2 tbsp coarse salt,
1 tbsp Sahara,
4-6 pcs. bay leaf,
10-15 peas of allspice,
2 lemons.

Cooking:
Fillet the defrosted fish and remove the skin. Cut the lemons into slices. Place the fish fillet in a deep glass or plastic dish, shifting with lemon slices and sprinkling with salt, sugar and spices. Cover with a small plate, set oppression and refrigerate for a day. Then put the lower layers of the fillet on top, and lay the upper layers on the bottom, again put under oppression and keep in the refrigerator for 2-3 days.

These are just a few options for how to pickle a herring. Salted herring should be served by spreading the pieces on a dish, shifting with the thinnest onion rings (preferably red or blue), transparent slices of lemon and sprinkling with herbs. Instead of lemon, you can take vinegar and lightly sprinkle herring with it. It remains to boil the potatoes, cut the black bread, put a fat slice of herring on it ... Mmm ...

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Salted herring is a very popular dish. Quite democratic, tasty tender fish is appropriate on weekdays and holidays. It is chic in itself and as a component of a variety of salads (among which, undoubtedly, it is in the lead). It is only important that the fish itself is cooked well, then the end result will be excellent.

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

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

Choosing a herring for pickling

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

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

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

How to prepare a herring for salting

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

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

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

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

How to pickle herring - recipes

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

You can vary the proportions and composition of spices according to your taste. If you feel like bay leaves or allspice overpower the original flavor of the herring, you may not want to add them to the brine. But you should not do this right away - first, “get your hands on it”, having mastered proven recipes in practice.

The easiest way to pickle herring

Ingredients:

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

Cooking:

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

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

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

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

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

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

Homemade spicy herring

Ingredients:

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

Cooking:

First of all, we prepare the marinade.

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

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

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

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

Herring spicy "Amateur" (with cloves)

Ingredients:

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

Cooking:

Spicy herring with mustard

Ingredients:

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

Cooking:

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

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

How to pickle herring in brine

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

Preparation of brine for 2 large fish:

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

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

If you like salted herring to have a piquant flavor of spices, before dissolving the salt, add a little parsley, a few coriander grains, black and allspice peas, and a little cloves to boiling water.

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

How to pickle herring in a dry way

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

Ingredients:

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

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

Cooking:

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

Quick dry salting

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

Ingredients per 1 large fish:

• 2 tsp salt;
• 1 tsp Sahara.

Just like in the previous recipe, you will need cling film, paper napkins or towels.

At the last stage of preparation, you will need

Cooking:

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

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

Dry salted herring in a bag

Ingredients for salting 2 fish:

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

Additionally, you will need two thick plastic bags to seal the fish tightly.

Cooking:

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

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

Spicy salted herring in a jar

For 1-2 fish required:

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

Cooking:

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

Herring in vinegar filling in a jar

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

Ingredients for brine for 2 fish:

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

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

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

Cooking:

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

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

Korean herring

Ingredients per 1 kg of fish:

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

Cooking:

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

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

Herring in oil filling

Ingredients for 2 medium fish:

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

Cooking:

Herring in mayonnaise

Ingredients for 1 large herring:

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

Cooking:

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

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

Herring in vinegar sauce with garlic

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

Ingredients per 1 kg of fresh-frozen fish:

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

Cooking:

Dutch herring in a jar

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

Ingredients:

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

Cooking:

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

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

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

Bon appetit!

This dish is extremely popular and always finds a response both among gourmets and among adherents of traditional, folk cuisine. After all, the classic recipe can be beaten in different ways each time: with a fragrant sauce or a fragrant marinade, because it is herring in mustard sauce. We will tell you how to cook this spicy salty snack quickly and in several ways, one of which you will definitely like.

Salting herring was invented by the Dutchman Bekel at the end of the 14th century, and it came to Russia in the 17th and since then has not given palms among snacks. On any table - from the most democratic and budgetary, to bursting with dishes and delicacies, a salted herring will be appropriate and good.

And for good reason, because it is one of the easiest and most affordable sources of polyunsaturated fatty acids and antioxidants, and with regular use, it reduces weight and helps to avoid the development of cardiovascular diseases.

There are countless dishes from this fish, but today we will cook herring in mustard sauce, as well as its varieties - herring in mustard marinade and herring in mustard dressing.

Herring in mustard sauce

Ingredients

• - 1 fish (large) + -
• - 1 PC. + -
• - 1 tbsp. l. + -
• - 1 tbsp. l. + -
• - 1 tsp + -
• - 3 tbsp. l. + -
• - 1/2 tsp + -
• - 50 ml + -

Cooking

This is the fastest way to enjoy mustard-flavoured herring. No need to wait, no need to pour or marinate, everything about everything will take us no more than an hour!

• We clean and butcher our fish - we remove the insides, head, fins and bones. Cut into pieces. Beautifully laid out on a dish - yes, it turns out a product already ready for use!
• We clean the onion and cut it into half rings, decorate the laid out herring with it. We leave.
• We start preparing the sauce: we put mustard in a shallow dish and begin to gradually dilute it with water and vinegar. Then add oil to the mixture, mix well and add sugar and salt. Mix again, make sure that there are no grains and lumps left.
• Pour the fish on a dish with sauce and, literally in 20-30 minutes, the herring in mustard sauce is ready!

To prepare this dish, we need familiar, easily accessible products - nothing supernatural.

Ingredients

• Lightly salted herring - 2 fish (with a total weight of about 500 - 600 g)
• Onion (medium size) - 3 pcs.
• Apple cider vinegar 9% - 100 ml
• Table mustard - 2 tbsp
• Sugar - 1 tbsp
• Salt - 1 tsp
• Coriander beans - 1 tbsp.
• Vegetable oil (sunflower refined or extra virgin olive oil) - 100 g

Cooking

If the herring seemed too salty, it is worth soaking it in cold water for a day, otherwise the salt will not distinguish the flavor bouquet. If the fish is already good, proceed:

1. We cut the herring, remove the insides, fins, head, skin and rinse thoroughly. Cut into fillets, trying to remove as many bones as possible. We put the pieces on a plate, set aside.
2. We take onions: clean, cut into half rings (0.3 - 0.5 cm), also set aside.
3. Pour the coriander seeds into a mortar and grind.
4. We take a deep bowl, in which we will prepare the marinade, pour coriander into it, add mustard, sugar, salt and oil in small portions, stirring constantly.
5. Having received a thick mustard paste, we begin to slowly dilute it with vinegar. Pour it in, stirring, also a little bit. The marinade should lighten noticeably.
6. We take a jar and fill it alternately with layers of herring, onions, marinade to the very top. Pour the remaining mustard mixture with the last layer, tamp it down properly so that there is no air left and, having closed it with a plastic lid, hide it in the refrigerator for 2-3 days. For all the time, our herring can be shaken several times without opening it so that it is better saturated.

Herring in mustard sauce

In terms of time, this is an intermediate recipe between completely hastily preparing the sauce and almost 3 days of marinating. In this recipe, the herring needs to stand for 12 hours. If you do everything in the morning, then by the evening you will already meet your loved ones with a delicious snack!

Ingredients

• Lightly salted herring - 2 fish (about 300 g each);
• Large onions - 2 pcs.;
• Weak black tea (without flavorings) - ¾ cup;
• Table mustard - 1 tbsp;
• Vinegar 9% - 1.5 tablespoons;
• Sugar sand - 1 tsp;
• Vegetable oil - 100 g.

Cooking

1. We remove everything unnecessary from the herring in order to get a fillet almost without bones. We cut into pieces.
2. We clean the onion, cut into half rings.
3. We start preparing the sauce: we put mustard in a shallow container and begin to mix sugar and butter into it. Then, in small portions, add vinegar and tea. Mix well.
4. We put the herring in a jar with onions and pour the tea-mustard mixture. We put in the refrigerator for 12 hours. All! Herring in mustard filling is ready! Bon appetit!

So, friends, you are given a choice of three recipes that are different in terms of the amount of time spent, but equally tasty recipes: herring in mustard sauce, herring in mustard marinade and herring in mustard dressing. Try all three, because the winter is so long and you will want “salty” more than once!

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

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

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

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

So. Let's start our masterpiece...

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

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

Salted herring. Very tasty recipe for lightly salted herring

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

Ingredients:

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

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

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

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

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

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

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

Enjoy your meal!

Already, at the very saliva flowed.

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

Even inexperienced cooks can cope with this recipe.

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

To marinate fish, you will need the following ingredients:

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

Step by step preparation:

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

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

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

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

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

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

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

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

Ingredients:

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

Cooking process

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

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

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

Bon appetit!

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

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

Ingredients:

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

Cooking process

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

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

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

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

Spicy salted herring. How to pickle tasty?

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

Ingredients:

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

Step by step cooking process:

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

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

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

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

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

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

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

Ingredients:

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

Cooking process:

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

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

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

Ready salted herring can be served at the table.

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

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

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

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

Ingredients:

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

Cooking method:

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

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

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

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

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

Salt herring in brine with butter

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

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

Cooking process:

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

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

Salting method with mustard

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

Ingredients:

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

Cooking method:

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

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

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

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

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

Cut onion into half rings.

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

Dry salted herring at home. The easiest recipe

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

Ingredients:

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

Cooking process:

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

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

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

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

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

Ingredients:

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

Cooking process

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

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

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

Make an incision in the belly.

Remove all internal organs and films.

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

Place the herring in a bag.

Grate the carcasses thoroughly with the prepared mixture.

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

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

A quick way of salting in 5-12 hours

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

Ingredients:

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

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

Cooking process

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

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

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

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

Dry salting on onion and oil

Another recipe for salting herring in a dry way.

Ingredients:

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

Cooking process

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

Lightly salted herring with lemon and onion

This recipe is also popular among housewives.

Ingredients:

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

How to cook

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

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

In a plastic bowl, mix sugar and salt.

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

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

Salted Dutch

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

Ingredients:

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

Cooking process

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

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

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

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

Korean pickled herring

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

Ingredients:

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

Cooking process

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

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

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

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

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

Delicious herring in a jar

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

Ingredients:

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

Cooking method:

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

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

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

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

Salted herring at home, it turns out very tasty!

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

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

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

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

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

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

Let's start…

How to choose fresh herring for home pickling?

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

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

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

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

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

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

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

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

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

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

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.

How lightly salted herring is served and consumed

As a rule, lightly salted herring is served with spices, and also poured with sunflower oil. Fried or boiled potatoes, as well as mashed potatoes, go well with herring. This is a wonderful, tasty dish that can decorate a festive table. Naturally, the most delicious is the herring that is cooked with your own hands.

In addition, salted herring can serve as the basis for the preparation of various dishes, such as "Fur coat" or "Herring under a fur coat." A very tasty dish, but requiring special ingredients, the main thing is that there is a herring. This dish successfully decorates the festive table, including New Year's. It just so happened that the salad "Olivier" and "Herring under a fur coat" are the main dishes on the table for the new year. But this is only a small fraction of the delicious dishes that can be prepared using lightly salted herring.

Using similar recipes, as well as salting techniques, you can salt other types of fish that are found in our reservoirs. Silver carp prepared according to such recipes can be much tastier than herring.