Whole salted herring in brine. Salting herring quickly at home: step by step photo recipes

Few people know how to salt herring deliciously. After all, most often such a product is purchased in a store already in finished form. It should only be cut into pieces and served at the table along with any side dish. That is why in this article we decided to highlight this difficult culinary topic.

How to choose the right fish (herring) for subsequent salting?

Before you salt the herring, it should be "correctly" purchased. After all, it depends on the choice of fish how your festive lunch or dinner will go.

It should be noted that salting fish at home is not as difficult as it seems from the very beginning. Moreover, today there are many recipes for its preparation. The most important thing in this case is to remember that fish should be bought with a fatty and thick back. In addition, during the acquisition, you need to pay special attention to her abdomen. It should not be yellowish.

I also want to say that, before salting the herring, it must be thawed (if it was frozen). At the same time, some chefs argue that it is not recommended to wash such a product before salting. Although we still recommend rinsing the fish under cold water.

How to salt herring: the fastest and easiest recipe

As mentioned above, there are quite a few ways to salt fish deliciously at home. For the simplest and fastest, you should use a minimum of components, namely:

Fish pretreatment

We will talk about how to salt herring at home below. Now I want to tell you exactly how it should be processed. To do this, frozen fish must be completely thawed, and then rinsed thoroughly under cold water. Many housewives salt such a blow along with the insides. However, we strongly do not recommend doing this, since in this case the herring will be ready for use only after three days. Moreover, fish salted along with the entrails can be bitter, which, of course, will certainly affect its taste.

Thus, before salting the herring at home, it must be thoroughly washed and gutted. As for the tail, fins and head of the fish, they can be left.

salting process

How to salt herring quickly? The presented recipe for cooking may well serve as an answer to the question posed. After all, using this method, you can eat fish for food in a day. To do this, whole, but gutted fish should be carefully rubbed with fine table salt (both inside and out). After that, the product must be placed in a container with a lid, left at room temperature for exactly one day. After the specified time, the herring should be turned over to the other side, placed in the refrigerator and kept for about 12 hours. During this time, it should be completely salted.

How to serve delicious salted fish to the table?

We talked about how to salt herring at home quickly. But this is not enough to feed your family tasty and satisfying. After all, in order for them to appreciate the dish you have prepared, it should be properly presented for dinner. To do this, the salted herring must be removed from the container, and then cut into portions 2 or 3 centimeters thick. If it seemed to you that the product contains too much salt, then it is better to rinse it in cold water before cutting it.

After the fish is prepared, it must be put in a large bowl, flavored with half rings of sweet salad onions and any vegetable oil. After mixing the components with a large spoon, they should be presented to the table along with boiled or baked round potatoes.

How to salt herring at home: cooking recipes with brine

If you want to quickly and easily pickle fish, then you'd better use the above method. If you want to get a more juicy and fragrant dish, then for this you will need to prepare much more ingredients. You will need:

• fresh large herring - 1 pc.;
• boiled water - a full faceted glass;
• deodorized vegetable oil - 3 large spoons;
• peas black pepper - 3 pcs.;
• bay leaves - about 2 pieces;
• salt is not very large iodized - use at discretion.

Food preparation

Before you salt the herring in brine, you should carefully process the fish, as well as make a fragrant marinade. We talked about how to clean the main product a little higher. Now it remains for you to tell the secrets of preparing the marinade. To do this, pour drinking water into a saucepan, add black peppercorns, bay leaves, deodorized oil and salt to it, and then bring to a boil, remove from heat and cool completely.

Salt product

How to salt herring tasty at home? To do this, the cleaned fish must be put in a container, and then pour the cooled marinade. Next, the filled dishes must be tightly closed and left at room temperature for exactly one day. After the specified time, the product must be placed in the refrigerator and kept for another day.

We serve salted herring to the table

After the fish is soaked in aromatic marinade, it becomes juicy and tasty, it should be removed from the brine and thoroughly blotted with paper towels. Next, the herring must be cut into pieces and immediately presented to guests along with a side dish of boiled potatoes or other vegetables.

Cooking delicious and fragrant fish in brine

There are many recipes for how to salt herring deliciously. However, the presented method differs markedly from others. After all, with it, your dish should turn out to be the most fragrant. For this we need:

Preparation of marinade and processing of fish

Before salting herring at home, it should be well processed. To do this, the herring must be gutted, washed thoroughly in cold water, and then cut off all the fins, tail and head. Since chopped fish marinates much faster than whole fish, it must be cut into pieces with a sharp knife.

As for the marinade, it is prepared as easily and simply as in the previous recipe. To do this, filtered water should be poured into a saucepan and brought to a boil over high heat. In the process of this, it is required to add peas, salt, parsley and not very large sugar to the liquid. After the water begins to boil strongly, the dishes must be removed from the heat and cool thoroughly.

Cooking

In order for the herring to be salted tasty and quickly, it is recommended to place it in glass 750-gram jars. Next, the containers filled with fish should be flavored with a few pinches of dry mustard and poured with fragrant marinade. At the end, all jars must be closed with lids and left indoors for 26-30 hours. After the specified time, the product must be placed in the refrigerator and kept for a few more hours.

Serving delicious herring

After the fish is well salted, it should be removed from the brine and presented to family members along with some kind of side dish. If desired, such a product can be additionally flavored with deodorized vegetable oil and bitter onion half rings.

Salt herring using spicy brine

This recipe is especially liked by those who love and appreciate spicy or spicy dishes. To implement our plans, we need:

• fresh large herring - 2 pcs.;
• filtered water - about 500 ml;
• sugar is not very large - ½ a small spoon;
• salt is not very large iodized - 2 large spoons;
• peas black pepper - 5 pcs.;
• dill and coriander seeds - ½ small spoon each;
• table vinegar - 2 large spoons.

Cooking method

To salt the fish for a delicious dinner, we recommend that you process it exactly as described a little above, that is, cut it into pieces. After that, you should start preparing the brine. To do this, boil water with sugar, salt, black pepper, coriander and dill seeds in a saucepan, then cool them completely and add table vinegar. Next, the processed and chopped herring must be placed in glass jars and topped with the prepared marinade.

After all the described actions, the filled containers should be tightly closed with plastic lids and put in the refrigerator. There, the herring is required to withstand for two days. After that, the pickled fish must be discarded in a colander and completely rid of the brine. Before serving, the finished salty product should be flavored with any deodorized oil (vegetable) and half rings of red onion. If desired, baked or boiled round potatoes can be presented with fragrant herring. Bon appetit!

Herring is a favorite snack of our compatriots, because pickling herring at home can be tasty and fast. Experienced housewives share their recipes, which are firmly entrenched in the kitchen books of most families. There are many salting technologies, starting with the classic one, ending with its variations with lemon, mustard, vinegar, etc. Let's talk about everything in turn.

Salting herring at home: rules, recipes

1. For a truly delicious appetizer, choose Pacific or Atlantic herring. The fish must be chilled.

2. You should not buy an already butchered carcass, because sellers often cheat in this way, cutting off signs of spoilage. Buy a whole carcass, you need to cut it yourself.

3. If it is not possible to use fresh fish, in extreme cases, salt the frozen one. But do not defrost it in the microwave oven or hot water. Leave to thaw on the bottom shelf of the refrigerator.

4. Regardless of which recipe you prefer, you need to take coarse table salt. Iodized is not suitable and dries out herring, and with a small snack it turns out salted.

No. 1. Salted herring in brine: "classic"

Since you can pickle herring in many different ways, let's start by considering the classic recipe at home. It's delicious and fast.

Ingredients:

• granulated sugar - 50 gr.
• coarse salt - 60 gr.
• purified water - 1 l.
• herring (carcasses) - 2 pcs.
• laurel, peppercorns, cloves - to taste

1. In order not to make the brine bitter, it is necessary to prepare the fish in advance by removing the gills. The carcasses themselves do not need to be gutted, rinse them and dry them.

2. Pour water into the saucepan, put on the stove and wait for the seething. Pour 5 bay leaves, 15 peppercorns, 6 cloves, salt in the amount according to the recipe.

3. Simmer for another 4 minutes and turn off. When the marinade has cooled to a temperature equal to room temperature, start salting.

4. Put the herring in an airtight container or jar, fill with brine. If the marinade does not cover the carcass, build a press or periodically turn the fish over.

5. Note 3 hours, then remove the herring in the cold. Insist for two days, after this time you can carry out the first tasting. Salted herring at home, very tasty!

No. 2. Salted herring with lemon

• salt - 60 gr.
• granulated sugar - 25 gr.
• lemon - 1 pc.
• peppercorns - 14 pcs.
• herring - 1 pc.

If the classic recipe for pickling herring is not enough, you can pickle with lemon at home. It turns out just as tasty and fast.

1. Wash the citrus fruit with a sponge, chop into circles. Gut the herring, chop into pieces of arbitrary thickness. You can leave the cut fish whole, as you like.

2. Prepare a saucepan or basin, place lemon slices and herring in turn. Sprinkle with spices and salt. Set the oppression from a flat plate and a heavy water bottle.

3. Keep the fish in the refrigerator for about a day. After a predetermined time, mix the contents, build a press again and leave the herring for another 20-25 hours.

No. 3. Salting pieces of herring in oil

• onion - 1 pc.
• vegetable oil - 170 ml.
• herring - 1 pc.
• salt - 75 gr.

If you still don’t know how tasty salted herring is, you should definitely try this recipe. Moreover, at home everything is at hand.

1. After butchering, the carcass must be chopped into pieces about 3-4 cm in size. You will also need to chop the onion into rings.

2. Now prepare a jar or other container, lay out pieces of herring one by one, sprinkling with onion and salt.

No. 4. Salted herring with mustard

• herring - 2 pcs.
• granulated sugar - 50 gr.
• water - 1 l.
• mustard powder - 25 gr.
• salt - 80 gr.
• laurel - 5 pcs.
• peppercorns - 12 pcs.

1. Before salting the herring, it must be washed and dried with napkins. When cooking at home, the carcass is rid of the fins, head and entrails. You can leave it whole, removing the gills, it will also turn out tasty and fast.

2. Make a marinade. To this end, boil water, pour sugar with salt, laurel, pea pepper into it. Simmer for 4-5 minutes, turn off the stove and cool the brine.

3. Put the herring in a jar, sprinkling mustard powder on all sides. Fill with brine, build a press and leave the fish in the kitchen for 3 hours. After this time, transfer to the cold and wait 2 days.

No. 5. Dry salting of herring

• salt - 35 gr.
• large herring - 1 pc.
• sugar - 10 gr.
• ground black pepper - 1 gr.

If you do not know how to pickle herring, you can use the dry method at home. As a result, the snack turns out tasty and fast.

1. Wash the fish and, if desired, butcher it. Next, mix sugar, salt and allspice in a bowl. Grate the herring.

2. Wrap the fish tightly with cling film and place on a dish. Send in the refrigerator for 2 days.

No. 6. Salted herring with onion and vinegar

• water - 0.7 l.
• vinegar (9%) - 30 ml.
• salt - 80 gr.
• laurel - 2 pcs.
• vegetable oil - 60 ml.
• herring - 1 pc.
• peppercorns - 8 pcs.
• onion - 1 pc.

1. Using this recipe, you will learn how to salt herring deliciously. It is recommended to gut, peel and cut into thin slices at home.

3. Mix onion and spices in a separate cup, place the fish. In 200 ml. dilute the vinegar with water. Pour the solution into the herring. Mix in the oil.

4. Cover the container with a lid and send the workpiece to the cold. After a day, you can try.

No. 7. Salted herring for 2 hours

• fresh dill - 35 gr.
• sugar - 10 gr.
• water - 0.5 l.
• herring - 1 pc.
• salt - 60 gr.
• onion - 1 pc.
• laurel - 2 pcs.
• vegetable oil and vinegar - to your taste

Before pickling herring, it should be cut into fillet pieces at home. The appetizer is prepared deliciously and quickly, the procedure will take only 2 hours.

1. Dissolve sugar and salt in hot water. Wait for cooling. Place the fish in a glass container, pour in the prepared brine.

2. Add chopped dill and bay leaves for flavor. After 1.5 hours, the brine must be drained.

3. Place the onion chopped in half rings in a jar. Pour in vegetable oil with vinegar. After 25-30 minutes, the fish can be eaten.

No. 8. Salted spicy herring in a bag

• salt - 50 gr.
• grain coriander - 1 gr.
• sugar - 30 gr.
• herring - 2 pcs.
• peppercorns (grind) - 8 pcs.
• bay leaf (grind) - 2 pcs.

Before you salt the herring deliciously, purchase the necessary spices. Then follow the instructions.

1. Gut the fish and fillet it. Mix all spices. Rub the herring with spices.

2. Place the fish in the bag and seal tightly. Leave the workpiece at room temperature for 5-7 hours.

3. After the specified time, transfer the workpiece to the refrigerator for 2 days. After that you can try.

Fish can be cooked in a variety of ways, so before pickling herring, use one of these recipes. At home, the preparation is delicious and fast. Surprise your household with an unusual herring.

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 bay leaves or allspice seem to 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 (large) - 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!

The most favorite folk snack, invented by a Dutch fisherman five centuries ago, is on our table almost every day. In oil, in pieces, in brine, in a whole carcass, how quickly and tasty to salt a herring at home? Namely, about her, beloved, will be discussed today.

This fish seems to have been created by nature only for salting, because few people like it fried or boiled. Herring has an unpleasant bitter taste and a very peculiar smell, whoever was in the Vietnamese markets met him.

The main source of all the troubles are the gills of the fish, which, when salted, must be removed. Then the taste will be all right.

I myself don’t remember the last time I bought a herring in a store, I mean salty. How many times I came across either dry, then salted, then some kind of all collapsed, that I learned to salt it myself, at home it is quite simple, fast and much tastier than buying in a store.

Most of the Russian people associate herring with a feast, at least vodka. After all, this is the most rewarding snack. Remember the famous professorial one: “Excuse me, how do you not like herring? And what do you want to eat vodka with?”

In fact, a good housewife not only knows several ways of salting, in brine and without, with fillet pieces and a whole carcass, in Dutch style, and somehow, but will also make many dishes with such an appetizer. Of course, sel under a fur coat in different variations, just salted fillet, sprinkled with vinegar and sprinkled with green onions, and with potatoes, boiled, baked, fried,

So, salted herring is a practically universal product and it is desirable for every housewife to be able to make it well and tasty. Well, I can help you with that.

Choosing the right herring for pickling

For salting, you need to choose not only the “right” carcass, but also fish, depending on the habitat, because not all types of herring are equally tasty in salting. Which of them do you know?

• Atlantic
• Pacific
• Black Sea
• Icelandic
• Norwegian
• Dutch
• Belomorskaya
• Danube
• Kerch
• Baltic
• Zalom or royal herring (Blackback)

Atlantic and Pacific herring are most suitable for salting. When buying, take an interest in which coast the fish was caught.

What else do you need to know when choosing? Certainly freshness. The best option would be freshly caught salting, but, unfortunately, in our large country this option is not suitable for everyone. Therefore, when buying, carefully look the fish in the eye. Yes, yes, it is the eyes that give out the degree of freshness, they should not be languishing or absent altogether.

You can also determine the freshness by the gills, they should not have plaque and rusty spots. In general, the carcass should be whole, and, of course, with the head.

Sea herring can also be salted, but it will be somewhat drier, and many harmful impurities accumulate in it, due to the concentration of these very substances in a small space.

The taste of salted herring also depends on the time it was caught. Winter fish with fat is always more tender and juicier than caught in summer. Keep this in mind when buying too.

I'll tell you what kind of fish I always choose. I take the largest carcass, with shiny sides, a wide and even back, bulging eyes and tightly pressed fins. I choose, if possible, without caviar, because with caviar the fish is always drier and saltier.

A few more words about the degree of salting, there are three of them:

1. Slightly salted from 7 to 10% salt
2. Medium salting from 10 to 14%
3. Strong salting, more than 14%

You can easily adjust the degree to your liking. In addition, when salting, spices are used, various aromatic herbs, which are already specially selected.

Salted herring in different ways and in different containers, in barrels, in bags, in containers, at home, jars are used in brine. But, before proceeding with salting, let's properly prepare the carcass.

Preparing a herring carcass for salting

First of all, if it was not possible to catch a fresh fish, but be content with a frozen one, it is necessary to defrost it correctly. Do not put the fish in hot water or put it in the microwave. With such defrosting, your carcass will quickly fall apart and lose all its beautiful presentation.

We leave the frozen herring brought from the store in the refrigerator, on the bottom shelf, where the temperature is about +5 degrees. Yes, it will take longer to defrost, but the meat will be elastic and tasty.

After defrosting, the fish must be washed. Ideally, it is salted whole, not gutted and with the head, only the gills are removed. But, if you need to quickly pickle, then gut and cut off the head. Such a fish may already be ready for the table in a few hours.

How to pickle herring tasty and fast - simple recipes

The recipes that I will present to you today are personally tested by me, I make them to my taste, so you adjust the level of salt and spices in your own way. But salting always turns out delicious, everyone likes it.

Salted herring in brine with a whole carcass

We will prepare:

• Kilo of fresh or frozen fish
• One and a half liters of raw water
• Five tablespoons without top of table salt
• Four teaspoons of sugar
• ten sweet peas
• Three medium-sized lavrushki

How delicious to pickle herring in brine:

We defrost the fish in the refrigerator and gut, cut off the head, take out the insides, separate the milk or caviar. We wash them and the fish in cold running water and put them in a convenient container with a lid. Caviar with milk must be returned back inside the fish.

We prepare the brine, throw all the spices together with salt into the water and bring to a boil, let it cool completely and pour the fish carcasses so that they are completely in the liquid. Leave for five hours at normal room temperature, then keep in the refrigerator for twelve hours. If you need a saltier herring, then increase the exposure time. But I usually make lightly salted and it is ready pretty quickly. After we take it out of the brine, you can rinse and cut it.

Salt salted herring pieces in a jar

We will need:

• Whole herring carcasses with heads
• per liter of water
• Five tablespoons of salt
• Two tablespoons of sugar
• Two tablespoons of 9% vinegar
• Six peas of allspice and black pepper
• Two large heads of onion

Cooking process:

We defrost the herring carcasses, gut and wash, cut into fillets, remove the spine and bones and cut into pieces two centimeters wide. We cut the onion into half rings and put pieces of fish and onion alternately in a jar.

Add all the spices to the water, do not touch the vinegar yet. Boil the brine and pour the fish in a cooled form, pour vinegar on top. After two days spent at a temperature of 6-8 degrees, the herring is ready.

Salted herring in a jar whole carcasses

We will prepare the following products:

• Whole fish carcasses
• per liter of water
• Six tablespoons of table salt
• Canteen without a slide spoon of sugar
• Two leaves of lavrushka
• Tablespoon of mustard powder
• Five peas of black pepper

Cooking process:

We will defrost the fish, wash it, do not gut it, just remove the gills. We lay loosely in a three-liter jar with the tails up.

We cook the brine with spices, let it cool completely so that it is cool and pour it into a jar, pour mustard powder on top and put the fish in a cold place with a temperature of +6 degrees for two days. After two days, you need to pull it out if you do not like too salty.

We salt delicious spicy salted herring, you will lick your fingers

We will need to take:

• Kilo of fresh fish
• Liter of water
• Three spoons with a good slide of table salt
• Three cloves
• Two laurels
• A pinch of coriander in grains
• Six peas of black pepper
• teaspoon mustard powder

Cooking process:

We will gut the fish, remove the fins, tail and head, if desired, the spine. We put the carcasses in a convenient dish. We cook the brine with all the spices, add the mustard powder after we remove it from the heat. Let cool and pour over the fish. So we leave it in the cold to salt for two days.

Salted herring pieces in oil

We will need to take the following ingredients:

• Kilo carcasses of herring
• Three quarters of a glass of refined sunflower oil
• Half a kilo of salad onions
• Five tablespoons of fine salt
• Three laurels
• Five fragrant and black peppercorns each

Cooking process:

We slowly defrost the herring, gut it, remove the heads, tails and fins, rinse well and separate the fillets. The skin can be removed or left as desired. Cut each fillet into three parts, rub with salt. We cut the onion into half rings, break the parsley into pieces.

We spread the fish in a bowl, shifting with onions and spices. Pour oil on top to completely hide all the pieces. We keep one and a half days in the refrigerator.

Salting herring in brine in the classic way

We take

• Herring carcasses
• per liter of water
• Two tablespoons of fine table salt
• Three leaves of lavrushka
• Ten peas of black pepper
• Five peas of allspice
• Tablespoon of sugar
• Five buds of cloves

Cooking process:

We gut the fish, you can leave the heads and tails, just do not forget to remove the gills. We put the prepared carcasses in a convenient container and start cooking the brine, pour all the spices into the water and boil until dissolved. Fill the fish with completely cooled brine. Immediately remove the fish in the cold and at a temperature of + 5-6 degrees salt for two days.

Salting herring simply and quickly

We take products:

• Two carcasses of herring
• Heaping tablespoon of regular salt
• Canteen to the detriment of a spoonful of sugar
• One third teaspoon black pepper
• Two laurels

Cooking process:

We gut the fish completely, remove all the fins, if desired, the head and tail. We put it in a deep saucepan and fill it with clean, filtered water for an hour.

After you need to wipe the carcasses with paper towels. We make a mixture of all the spices, break the bay leaves into crumbs. We rub the fish with the resulting mixture and wrap it in cling film, leave it for two hours in the cold, then you need to wash off the salt, fill the fish with oil and eat.

The right ambassador of the Don herring

We take:

• Carcasses of fish
• Liter of boiled water
• One hundred grams of coarse salt

Cooking process:

We choose fatter carcasses. We cut and gut them, be sure to remove the gills. You can pull out the spine and divide each fish lengthwise into two halves. We put the herring tightly in a bowl with a lid and pour it with the prepared brine, the water should be cooled down.

In order for the fish to be completely in the water, you need to press it down with something on top and place it in the cold for two days. After that, the herring is lightly salted.

Salt herring in Dutch style

We use:

• Two carcasses of herring
• medium sized carrot
• Two small onion heads
• Ten peas of black pepper
• Ten laurel leaves
• half a lemon
• Six large spoons of salt and sugar

Cooking process:

We gut the herring, wash it and disassemble it into fillets, which we cut into pieces two centimeters wide.

Lemon and onion cut into thin slices, carrots into half rings. In a mortar, grind the bay leaf and pepper, mix with sugar and salt.

We put pieces of fish and vegetables in layers alternately in jars, sprinkling with spices. We close the jars and leave at a temperature of +6 degrees for a couple of days.

Dry method of salting herring in a bag

For this we take:

• A kilo of carcasses of thawed or fresh herring
• Two large spoons of coarse salt
• spoonful of sugar
• Eight peppercorns
• two bay leaves

Cooking process:

In order for the fish to cook as soon as possible, we cut it completely, you can leave the skin, remove everything else and wash the fillets, be sure to dry them. We put all the halves in a bag, add spices, break the parsley into pieces, crush the pepper in a mortar. We tie the package and shake it several times. At a temperature of + 5-6 degrees it will be ready in a day.

I also suggest watching a video on how tasty and easy it is to pickle fresh-frozen herring at home.

Salted herring is a favorite Russian snack, and often the main ingredient in salads. Unfortunately, in stores it is not always possible to find a fish that will be truly tasty. What to do? Salt it yourself! It is to this topic that we have decided to devote today's conversation.

Each cook has his own favorite way of salting herring, but before we share them, I want to share a few tricks that make the fish especially tasty.

Which herring to choose for salting

Naturally, the taste of the finished snack largely depends on the quality and freshness of the ingredients. For salting, we recommend buying chilled fatty fish, you can identify this by a thick back. The fact that the fish has recently appeared on the counter and is excellent for salting can be understood by its silvery color, bulging dull eyes, fins and gill covers tightly pressed to the body. But if there are rips or some defects on the skin of the herring, then this indicates the staleness of the carcass, and it is better to refuse the purchase.

A few secrets of salting herring

• It is desirable to salt carcasses of medium size;
• If it was not possible to find chilled fish and you took a frozen one, then before cooking it should be thawed, but not in water and not in a microwave oven, but in a refrigerator.
• Before salting, it is not at all necessary to gut the fish, but you need to remove the gills.
• Iodized salt is not recommended for salting.
• Salt herring should be in a plastic or enamel bowl with a tightly sealed lid.
• We recommend storing the finished product exclusively in the refrigerator.

After you have chosen a suitable herring and prepared everything you need for salting, you can proceed to the main stage.

Salted herring in brine

You will need:

• herring - 2 carcasses,
• salt - 2 tbsp. l.,
• sugar - 1 tbsp. l.,
• vegetable oil - 1 tbsp. l.,
• water - 1 l.

Cooking method

• My fish. We remove the gills. If desired, you can gut and cut off the head. We put the fish in a glass jar or plastic container.
• Dissolve salt and sugar in water. Bring to a boil.
• Add vegetable oil to the cooled brine.
• Fill the fish with brine. We seal the lid. We put it in the refrigerator.
• After 3 days you can try! Before serving, do not forget to sprinkle the herring with onion rings, you can also sprinkle the fish with lemon juice or table vinegar.

Spicy salted herring recipe

You will need:

• herring - 2 carcasses,
• salt - 2 tbsp. l.,
• sugar - 1 tbsp. l.,
• bay leaf - 2 pcs.,
• black pepper - 5 peas,
• cloves - 3 buds,
• water - 1 l.

Cooking method

• My fish. Do not forget to remove the gills, otherwise the taste of the finished product will be spoiled.
• Pour water into an enamel pot. Add all the listed spices. Bring the brine to a boil.
• We put the fish in a dish suitable for salting.
• Pour in cooled brine. We seal tightly. We remove the fish for 3-4 days in the refrigerator.
• After the specified amount of time, gut the fish. We cut into pieces. Put on a plate and serve!

Another way to salt

You will need:

• herring - 2 carcasses,
• vegetable oil - 3 tbsp. l.,
• vinegar essence - 1 tbsp. l.,
• salt - 1/2 tbsp. l.,
• black pepper - 11 peas,
• bay leaf - 3 pcs.,
• water - 250 ml.

Cooking method

• We remove the gills from the herring. Wash it well.
• In an enameled saucepan, mix all the spices and pour in the water. Bring to a boil.
• Pour vinegar into the chilled brine.
• We put the fish in the marinade and leave it for 5 hours at room temperature. After the specified time, we send the herring, without removing it from the marinade, to the refrigerator for another 7 hours. After that, you can try, having previously gutted the fish, cut it into pieces and sprinkled with onion rings.

How to quickly pickle herring

You will need:

• herring - 2 carcasses,
• water - 1 l,
• salt - from 200 to 300 g,
• spices (bay leaf, black pepper) - to taste.

Cooking method

• My herring carcasses. We won't gut.
• Bring the water to a boil. Gradually pour salt into boiling water until it begins to settle to the bottom of the pan.
• If desired, add your favorite spices to the cooked brine. We are waiting for it to cool down.
• Fill the fish with brine.
• We leave the herring for 1 hour at room temperature, and then send it to the refrigerator for 36 hours.
• Rinse the finished fish before serving with running water to get rid of excess salt, cut into pieces, sprinkle with pickled onion rings and pour over with a small amount of vegetable oil.

Express salting of herring

If guests were promised to come to you in the evening, then you can pamper them with pickled herring in the morning. (The recipe is only suitable for salting Atlantic herring.)

You will need:

• herring - 2 carcasses,
• salt - 1 tbsp. l.,
• sugar - 1 tbsp. l.,
• ground black pepper - 1/3 tsp,
• chopped bay leaf.

Cooking method

• We gut the fish, remove the gills and head. We wash. Immerse in cold water for an hour.
• We mix the listed spices.
• We take the fish out of the water. Dry with paper towels. Rub with spice mixture.
• Wrap the herring in cling film and leave at room temperature. After 2 hours the fish is ready to eat.
• We cut the finished fish and season with a mixture of table vinegar and vegetable oil. Let's try!

Another proven way to pickle herring

You will need:

• herring - 2 carcasses,
• black pepper - 8 peas,
• cloves - 3 buds,
• bay leaf - 2 pcs.,
• salt - 2 tsp,
• coriander seeds - 1/2 tsp,
• water - 200 ml.

Cooking method

• In an enameled saucepan, mix the prepared spices. We add water. Put on fire and bring to a boil.
• We gut the herring, remove the head and gills. We divide into small pieces. Place in a glass or plastic container.
• Pour the cooled brine over the fish. We clean for 2 days in the refrigerator.
• After the specified time, the fish is ready to eat. We spread it on a suitable plate, sprinkle with vegetable oil and decorate with pickled onion rings. Bon appetit!