How delicious to salt herring with spicy salting. How to pickle a herring to get a good result? We will prepare such products

14.08.2021

The most beloved 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 can you quickly and tasty salt 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, who was in the Vietnamese markets, met him.

The main source of all troubles is the gills of the fish, which must be removed during salting. Then everything will be all right with taste.

I myself do not remember when the last time I bought herring in the store, I mean, salted. How many times did I come across it dry, then salted, then some kind of all collapsed that I learned to salt it myself, at home it is quite simple, quick and much tastier than buying it in a store.

The majority of the Russian people associate herring with a feast, at least with vodka. After all, this is the most rewarding snack. Remember the famous professorship: - “Excuse me, how do you dislike a herring? And what do you like to eat vodka with? "

In fact, a good housewife not only knows several methods of salting, in brine and without, with fillet pieces and a whole carcass, in Dutch, and somehow, but she will also make many dishes with such an appetizer. Of course, mudflow under a fur coat in different variations, just a 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 with this.

Choosing the right herring for pickling

For salting, you need to choose not only the "correct" carcass, but also fish, depending on the habitat, because not all types of herring are equally tasty when salted. Which ones do you know?

Atlantic
Pacific
Black Sea
Icelandic
Norwegian
Dutch
Belomorskaya
Danube
Kerch
Baltic
Hall or royal herring (Chernospinka)

Most suitable for salting are Atlantic and Pacific herring. When buying, ask which shores the fish was caught.

What else do you need to know when choosing? Freshness, of course. The best option would be salting freshly caught, but, unfortunately, in our large country, this option is not suitable for everyone. Therefore, when buying, we carefully look fish in the eyes. Yes, it is the eyes that give out the degree of freshness, they should not be dragged 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 a lot of harmful impurities accumulate in it, due to the concentration of these very substances in a small space.

The taste of a salted herring also depends on the time of its catch. Winter fish with fat is always more tender and juicier than caught in summer. Consider this 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, convex eyes and tightly pressed fins. I pick it without caviar whenever possible, because with caviar the fish is always drier and saltier.

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

Lightly salted from 7 to 10% salt
Medium salting from 10 to 14%
Strong salting, more than 14%

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

Herring is salted in different ways and in different containers, in barrels, in bags, in containers, at home in brine, jars are used. But, before proceeding with salting, let's prepare the carcass correctly.

Preparing a herring carcass for salting

First of all, if you could not catch a fresh fish, but be content with frozen, you need to properly defrost it. Do not dip the fish in hot water or put it in the microwave. With such a defrost, 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 lower shelf, where the temperature is about +5 degrees. Yes, it will take longer to defrost, but the meat will be firm and tasty.

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

How to pickle herring deliciously and quickly - simple recipes

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

Whole carcass salting of herring in brine

We will prepare:

Kilo of fresh or fresh frozen fish
One and a half liters of raw water
Five tablespoons without tops of table salt
Four teaspoons of sugar
Ten sweet peas
Three medium-sized lavrushkas

How tasty to pickle herring in brine:

We defrost the fish in the refrigerator and gut it, cut off the head, take out the entrails, 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 into the water together with salt and bring to a boil, let it cool completely and fill in the fish carcasses so that they are completely in the liquid. We leave it for five hours at normal room temperature, then we keep it in the refrigerator for twelve hours. If you need a saltier herring, then increase the exposure time. But I usually do lightly salted and it is ready pretty quickly. After removing it from the brine, you can rinse and cut.

Salt salted herring in 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 9% vinegar
Six peas of allspice and black pepper
Two large onion heads

Cooking process:

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

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

Salted herring in a jar with 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
A tablespoon of mustard powder
Five black peppercorns

Cooking process:

We will defrost the fish, wash it, not gut it, just remove the gills. We put it loosely in a three-liter jar, 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 take it out if you do not like too salty.

Salt a delicious spicy salted herring, lick your fingers

We will need to take:

Kilo of fresh fish
Litere of water
Three spoonfuls with a good slide of table salt
Three carnation buds
Two lavrushka
A pinch of coriander seeds
Six black peppercorns
A teaspoon of mustard powder

Cooking process:

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

Salted herring in pieces in oil

We will need to take the following ingredients:

Kilo of herring carcasses
Three-quarters cup refined sunflower oil
Half a kilo of lettuce onions
Five tablespoons of fine salt
Three lavrushka
Five allspice and black peppercorns

Cooking process:

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. Cut the onion into half rings, break the lavrushka into pieces.

We put the fish in a bowl, shifting with onions and spices. Pour oil on top to completely hide all the pieces. We keep it in the refrigerator for a day and a half.

Salting herring in brine in the classical way

We take

Herring carcasses
Per liter of water
Two tablespoons of fine table salt
Three leaves of lavrushka
Ten black peppercorns
Five Allspice Peas
A tablespoon of sugar
Five carnation buds

Cooking process:

The fish is gutted, 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 preparing brine, pour all the spices into the water and boil until dissolved. Pour the fish with a completely cooled brine. We immediately remove the fish in the cold and salt at a temperature of + 5-6 degrees for two days.

Salting herring quickly and easily

We take products:

Two herring carcasses
Top table spoon of plain salt
Dining at the expense of a spoonful of sugar
1/3 teaspoon black pepper
Two lavrushka

Cooking process:

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

Then 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 correct ambassador of the Don herring

We take:

Fish carcasses
Liter of boiled water
One hundred grams of coarse salt

Cooking process:

Choosing fatter carcasses. We cut and gut them, be sure to remove the gills. You can pull out the spine and split each fish lengthwise into two halves. We put the herring tightly in a dish with a lid and fill 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 down on it with something on top and place it in the cold for two days. After this, the herring is lightly salted.

Salt herring in Dutch style

We use:

Two carcasses of herring
Medium carrots
Two medium-sized onion heads
Ten black peppercorns
Ten laurel leaves
Half lemon
Six large spoons of salt and sugar

Cooking process:

Gut the herring, wash and disassemble into fillets, which we cut into pieces of two centimeters wide.

Cut the lemon and onion into thin slices, carrots into half rings. Grind bay leaf and pepper in a mortar, mix with sugar and salt.

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

Dry method of pickling herring in a bag

For this we take:

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

Cooking process:

In order for the fish to get ready as soon as possible, we will cut it completely, the skin can be left, we remove everything else and wash the fillets, be sure to dry it. We put all the halves in a bag, fill in the spices, break the lavrushka into pieces, crush the pepper in a mortar. Tie the bag 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 simple to pickle freshly frozen herring at home.

Stop buying tasteless salted herring in supermarkets, today we will learn how to cook a wonderful homemade dish to our taste. This fish is suitable for self-consumption or with a side dish. It is used as a base for other dishes. Home-cooked salted herring, very aromatic , tender, juicy, tasty and healthy. Pamper your family and friends with lightly salted fish prepared with your own hands.

It is necessary to purchase fresh, intact (no visible damage), ageless herring. Review the expiration dates, packaging date. If the quality of the fish is initially poor, all further manipulations with it are useless. Then it must be properly thawed, processed, cleaned the carcass. How exactly depends on your taste preferences and the time you are willing to spend on salting. The larger the pieces, the longer it takes for them to be salted.

How to tell if herring is fresh

The quality of the fish plays a major role in the successful preparation of a dish. There are certain rules for buying herring, pay attention to the following points:

When choosing a fish, its color is very important, it should shine, not have a sticky coating, a matte color indicates that the carcass has been lying for a long time and has already been weathered.
Ask the seller to give you a sniff of the carcass, show the gills. The persistent smell of fish indicates staleness of the product, the gills should be red or pink, there should be no smell.
Press your finger on the carcass of the fish in the back and ridge, the dent should quickly straighten out. This indicates the elasticity of the meat, if the dent has not disappeared, the fish is old. Such meat breaks quickly and tastes unpleasant.
Pay attention to the eyes, they should be transparent, not sunken, but slightly convex. The depressed, dark pupils indicate the staleness of the product.
Examine the carcass for old spots, they have a characteristic rust color, and also pay attention to the presence of damage to the fish, all this indicates long-term, improper storage.

How to properly defrost herring

The ideal option is to buy fresh or chilled fish, but in the city this is unlikely, so we will talk about frozen carcasses and their proper preparation for salting. If time permits, remove the fish from the freezer in advance, leave it for self-defrosting; immersion in cool water will help a little to speed up this process. With great care, you should use lukewarm water to speed up the process even more if the fish needs to be thawed urgently.

Do not try to defrost fish using high temperatures, for example, in a microwave oven or under running hot water, the carcass will instantly cook at the edges, which is unacceptable.

How to properly cut a herring carcass for pickling

Salting fish according to a home recipe is possible in whole or in parts, peeled or not. It all depends on your preferences and the time available, the main thing is to remove the gills, even the freshest fish have gills that give a bitter taste. The less time you have for pickling, the finer the herring needs to be chopped and more thoroughly peeled.

There are two main ways of cutting the carcass, separating the fillet from the ridge, which ones, you will learn from the video:

How to properly store pickled herring at home

The duration of herring storage depends on the amount of salt and the storage method. Lightly salted herring will not spoil until three days in brine and another five days after being removed from it. Salted herring will easily lie in brine for seven days, but every day it will be more and more saturated with salt, changing its taste.

If you took the carcass out of the container with brine, cleaned it, but did not have time to finish it all, it must be stored in the refrigerator. Cut it into pieces, marinate it in any container with onions, spices or lemon juice. To prevent the fillet from weathering, add a couple of tablespoons of vegetable oil to the jar.

Classic salting recipe

In the classic homemade recipe, the whole fish is not buttered, but whole salted. Gills are removed, fins and tail are cut off. This is the simplest, shortest and most common option for home salting of herring.

We start cooking, products:

large herring;
2-5 tablespoons of salt;
a few bay leaves;
600-700 ml of water;
spices to taste.

How to deliciously salt herring at home, you will learn from a step-by-step video recipe:

Salting fish with pieces in brine: lightly salted recipe

A very original, delicious homemade recipe. The fish slices are juicy and aromatic. Adjust the amount of salt to your taste. This homemade pickle will brighten any table.

A set of required products:

frozen herring - 1 kg;
three small or two large onions;
300-600 ml of water;
salt, pepper, sugar to taste;
vinegar or citric acid;
ketchup or tomato paste;
Bay leaf;
vegetable oil;
cloves, coriander to taste.

And how tasty to salt slightly salted herring (you can use any other fish or Iwashi), you will learn from the step-by-step homemade video recipe:

How to salt herring in a jar in a special way

The peculiarity of this homemade recipe for delicious salted herring in a jar is the smoked taste, the corresponding color and aroma of the dish. Your household will be pleasantly surprised. Serve herring with potatoes, garnished with herbs or with mayonnaise, lick your fingers.

Ingredient List:

herring;
Black tea;
salt;
sugar;
orange peel;
Bay leaf;
allspice black pepper.

Cooking steps:

We defrost the fish correctly, clean, remove the head, rinse well under running water, dry, cut into pieces.
Boil water, brew black tea in it, add all the spices, mix, boil for a couple of minutes.
Let the marinade cool completely.
Grate the orange zest, mix the fish pieces with it, carefully rubbing the zest into the fillet.
Tamp the fish tightly into a container, pour over with cold marinade.
Close the jar with a lid, send it to the refrigerator for a day. The dish is ready, bon appetit.

Whole salted homemade herring in a 3 liter jar

A very quick, uncomplicated homemade recipe, the fish does not need to be peeled or cut. Salting the whole herring in brine is a pleasure, in fact, you only need to cook the brine, you will spend a maximum of 10 minutes on this.

Detailed step-by-step cooking is presented in the video:

Instant herring in 2 hours: in pieces

For quick preparation of delicious homemade salting, chop the fish as finely as possible, clean it thoroughly from the skin and bones. The peculiarity of the preparation is the use of apple juice, the acid of which significantly speeds up the preparation of the fish.

The composition of the dish:

a couple of herrings;
Apple juice;
vegetable oil;
black pepper;
salt, sugar, bay leaf.

How to quickly and tasty salt herring at home, you will learn from a step-by-step video recipe:

Salt fish in brine with oil

This is an original spicy homemade recipe. A delicious dinner is guaranteed with little effort and time-consuming preparation.

Preparing salted fish in a day is very simple, at home, a very tasty spicy recipe, step by step instructions here:

Korean salted herring

A delicious homemade recipe for lovers of spicy herring. Adjust the pungency to taste.

A set of products:

frozen herring - a couple of pieces;
a pair of onions;
1 tablespoon salt
black, red pepper;
60 ml 9% vinegar;
about 100 ml of vegetable oil;
tomato paste, ketchup or tomato;
Bay leaf.

How to deliciously salt frozen herring in Korean is described in the home video recipe:

Recipe for making herring fillet with lemon

This homemade recipe is called Dutch herring. It tastes like high-quality, expensive store-bought salted herring preserves. Lemon will give your fish an unforgettable taste and aroma.

Homemade products:

two herrings;
carrot;
half a lemon;
salt, sugar;
Bay leaf;
black pepper.

Steps for preparing herring fillets in the video recipe:

Dry salted - very tasty

The easiest, quickest homemade recipe, but no less delicious. The minimum set of products is herring and salt, but the fish is dryish, closer to dried. Words cannot convey, you need to try! Then you can decorate the fish with onions, herbs or lemon and the homemade masterpiece is ready, bon appetit!

Homemade video recipe for cooking:

All homemade recipes are perfect as a separate dish, and the fish can also be used to prepare various salads and other salted herring dishes. If you have your own proven, delicious recipe, share it with us in the comments, describe what came out of our recipes.

Share the complete recipe collection with your friends on social media. Bookmark the article so it will be within easy reach. All the best and see you on the blog pages.

Today in the issue, you will find the best selection of salted herring recipes. Like many of you, I prefer home-made methods of salting, 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 a salty form. And even such a simple dish as herring with potatoes is liked not only by the Russian people, but also by people from other countries.

In addition, you can make various salads 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 for a long time, 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 peel a herring from bones and skins. Watching the video:

To prepare a delicious dish of salted herring, you need to know how to properly cut and peel it. Each housewife uses her own secret. If you still do not know how to properly cut a herring, then watch the video instruction below:

Lightly salted herring. Delicious light-salted herring recipe

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

Ingredients:

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

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

While the brine is cooling, the herring should be prepared. 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 cook lightly 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. In a day, various dishes can be prepared from the 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. The onion, cut into rings, is also added. Season with vegetable oil.

Enjoy your meal!

Already, salivation began to flow.

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

Even inexperienced cooks can handle this recipe.

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

To marinate the fish, you will need the following ingredients:

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

Step by step cooking:

While the brine is preparing, the herring must be thawed. Pour the required amount of water into an enamel container, add salt, sugar and vinegar.

Put the pan 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, then it must be cut, bones removed, and then cut into small pieces.

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

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

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

Instant herring in 2 hours. In haste pieces (Time for salting is only 5-30 minutes)

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

Ingredients:

4 pieces of chopped herring.
1 tablespoon sugar.
1 tsp salt.
300 ml of filtered water.
2 lavrushkas.
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 leaves, sprinkle with salt, sugar, add chopped garlic.

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

After about 2 hours, the pieces of marinated fish can be served with vegetables.

Bon Appetit!

How to salt herring at home in brine? Delicious recipe quickly and easily

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

Ingredients:

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

Cooking process

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

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

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

It is recommended to consume herring immediately, since such salting is not stored for a long time.

Spicy salted herring. How to salt deliciously?

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

Ingredients:

2-3 carcasses of fresh frozen herring.
2 tablespoons granulated sugar.
200 grams of table salt.
1 liter of filtered water.
Several 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 difficult 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. Place the pot on the stove and bring the water to a boil. Then add a small amount of citric acid. The marinade must be cooled.

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

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

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

The recipe for a whole herring in brine. How to salt whole herring in brine?

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

Ingredients:

3 pcs of frozen herring.
1 tablespoon salt.
1 tsp granulated sugar.
900 ml of water.
4 pieces of bay leaves.
5 black peppercorns.

Cooking process:

First of all, you need to choose quality fish. Then start preparing the brine. To do this, bring the water to a boil in a saucepan, add spices, and then be sure to cool it, otherwise the fish will turn out to be not salted, but boiled.

The next step is to start preparing the herring. It must be thawed slowly. Rinse thoroughly in water, adding 1 tablespoon vinegar. After that, cut off the tail and fins. Trim the head from below to remove the gills. If there is game and milk, they must be rinsed and placed in the belly of the carcass.

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

Ready salted herring can be served.

It is important to note that home-made fish can be stored for no longer than 1 week, otherwise, the taste will greatly change 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. Great recipe when you are waiting for guests to prepare a snack. Or they themselves decided to eat fresh home-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 leaves.
5 pcs of cloves.
6 peas of allspice.
1 onion.
50 ml of 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, and 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. For 5 minutes, insist the marinade so that the salt and sugar are completely dissolved in the water. Then add cold water.

Pour the cooked brine over the pieces of herring. The pieces should be marinated for about 2 hours.

NOTE! In the photo below, in a homemade way, pieces are shown that are large enough. But still, it is recommended to make them small, like in store jars, where herring goes under mayonnaise or in vinegar brine. A photo of the store version, shown below ... This recommendation is for you to be sure that the whole herring will be completely saturated with brine. Because, if you make the pieces very large, then it may not have time to be salted in a short time. In fact, it can take from 5 hours to a day for each bite to be salted.

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

Salt the herring in brine with oil

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

2 pcs of frozen herring.
0.5 tbsp granulated sugar.
2.5 tablespoons of table salt.
1.5 tbsp vegetable oil
1 liter of water

Cooking process:

Rinse fish carcasses thoroughly under running water, remove all internal organs, cut off the fins and tail.
Divide the herring into pieces, and then put it in a glass jar.
To prepare the brine, you need to bring water to a boil, add sugar and salt, they should completely dissolve. Then bring everything to a boil again.
The prepared brine must be cooled, then add a small amount of vegetable oil to it.
The solution is poured into a can of fish.
Put the container in the refrigerator for about 3 days.
Before serving, it is recommended to sprinkle the pieces with a little vinegar and add fresh onions.

Thanks to this method of preparation, the fish is very tasty and healthy, since it has absorbed the necessary substances.

Salting method with mustard

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

Ingredients:

2 pcs of frozen herring.
1 liter of water.
2 tablespoons mustard
3 tablespoons granulated sugar.
5 tablespoons table salt.
1 cup vegetable oil.
1 onion.
Peppers and bay leaves.

Cooking method:

Thaw carcasses slowly, cut, rinse thoroughly under running water.

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

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

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

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

Cut onions into half rings.

First put the onion in a glass jar, 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 fatty. Some people 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 cutting, as, for example, in the methods proposed above.

Ingredients:

1 piece of herring.
1 tsp sugar.
1 tablespoon salt.
2 pieces of bay leaves.
1 tsp 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 should 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. It is recommended to turn the herring periodically.

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

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

Cooking process

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

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

Dissolve the remaining salt 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 in which two fish will fit.

Put the herring in a bag.

Grate the carcasses thoroughly with the prepared mixture.

In the next step, fill the herring with saline. After that, tie the bag hermetically and place it in the refrigerator.

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

Fast salting method 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 along with vegetables.

Ingredients:

2 pieces of herring.
2/3 cup salt
5 pieces of lavrushka.
10 black peppercorns.
1 tbsp coriander
3 carnation stars.
5 cents of allspice.
4 tablespoons table vinegar.

If you are intolerant of some of the ingredients, 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, the head, tails and fins must be cut off. Gently open the abdomen and remove all the insides. Then rinse the carcasses again.

Prepare a plastic or enamel container. The herring can be cut in half if necessary.

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

Dry salted onion and oil

Another recipe for dry pickling of herring.

Ingredients:

1 pc of fresh frozen herring.
1 onion.
Vegetable oil.
1 tablespoon sugar
2 tablespoons table salt.

Cooking process

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

Lightly salted herring with lemon and onion

This recipe is also popular with housewives.

Ingredients:

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

How to cook

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

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

Mix sugar and salt in a plastic container.

Put several layers of fish, lemon, carrot, onion, lavrushka, pepper in a glass jar. There should be so many layers so that the container is completely filled.

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

Salted in Dutch

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

Ingredients:

2 pcs of frozen herring.
1 onion.
1 pc of carrots.
½ lemon.
2 tablespoons sugar.
2 tsp salt.
2 leaves of lavrushka.
4 allspice peas.
6 peas of black pepper.

Cooking process

Defrost the fish carcass, 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 wedges. Put onion, lavrushka and pepper in a glass jar in one layer. The next layer is laid out with carrots. Then a lemon, and on top of a piece of herring. Add sugar and salt.

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

Korean salted herring

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

Ingredients:

1 kg of fresh frozen herring.
5 pieces of onions.
0.5 cups vegetable oil.
80 ml of table vinegar.
2 tsp red pepper.
1 tsp allspice.
1 tablespoon tomato paste.
1 tablespoon table salt.

Cooking process

Mix the tomato paste with vegetable oil, bring it to a boil on the stove, and then add the vinegar. It is very important to cool the mixture. Then season with salt and add both types of peppers.

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

The ingredients tell you to prepare five onions, but if you like more, you can use more. It needs to 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 put the load on top.

After about 3-4 hours the fish can be consumed. And if you leave the herring overnight, then 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 tablespoons salt.
3.5 tablespoons sugar.
1.5 liters of water.
4 bay leaves.
1 tbsp black peppercorns.
Coriander according to preference.

Cooking method:

While the fish is thawing, the brine should be prepared. To do this, pour water into a saucepan, salt it, add spices and sugar, bring to a boil and keep the heat on for about 10 minutes. The brine must be cooled.

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 washed thoroughly

By this time, the fish should be completely defrosted. Carcasses need to be rinsed under running water, remove all entrails and cut off the head. After that, rinse again and dry with paper towels.

Place the herring tightly in a glass jar. Pour the prepared marinade over it. To avoid the formation of air bubbles, you need to push the edges of the herring with a knife. Add brine to the very neck. Put the herring in the refrigerator for 3 days.

Salted herring at home, it turns out very tasty!

The fish purchased in the store may not meet the consumer's requirements. During salting on an industrial scale, too much salt can be added to it or, on the contrary, undersalted. In addition, in the summertime, 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 fresh herring, and then cut it up correctly. When homemade pickling, you can add a variety of herbs to enhance the flavor.

The advantage of home-made herring is that you can add spicy oil to the salting, thereby achieving a flavor that everyone close to you will like.

Herring of independent salting, has a soft structure, original aroma, and is suitable for consumption with potatoes, mushrooms, sauerkraut.

In addition, the recipes for making herring at home are very simple. Therefore, everyone can salt the fish at will. Home-made fish turns out to be much tastier than purchased products.

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

Let's start…

How to choose fresh herring for home pickling?

To make the fish tasty and aromatic, 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 by the ocean. Therefore, in the regions you can only buy frozen products.

If the herring is sold in a package, then it should be free of air and liquid. At the time of selection, it is recommended to pay attention to the following indicators of Pacific, Atlantic or North Sea fish:

The carcass should have a silvery color.
Bulging eyes should not be cloudy.
The gills are red.
The fins should be tightly pressed against the carcass.
If there are rusty markings on the fish, then such a product is not of high quality.
The skin should not be damaged.
The carcass must be firm with a white belly.
Fish with caviar will turn out to be dry, but with milk, meaty and quite fatty.

It is better not to purchase decapitated herring, since in this case it is impossible to determine the freshness of the fish.

Better to buy herring caught in winter. In this case, it will be more greasy and will turn out to be very tasty.

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

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

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

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

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

The quality of the fish selected for salting will directly affect the taste of the final product, so it is best to buy fresh fish, paying careful attention to the carcass - it should be firm and elastic without any cuts, cracks or plaque and have a uniform color. Fish with milk is considered more fatty and fleshy, while fish with caviar can be dryish due to the fact that all the fat reserves of the fish were spent on the production of caviar. Freshly caught fish that have not been frozen in time is ideal for salting. But since fresh fish is not always available, you can use fresh frozen. It is better to be out of the purchase of frozen headless fish, since there is a high risk that this fish is not the first freshness - it is not for nothing that they say that the fish rots from the head, remember? You need to defrost herring only at room temperature - a microwave oven and hot water are not suitable for this.

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

It is also important to select suitable containers for salting herring. Best of all, if it is enamel, glass or plastic dishes. Do not salt fish in a metal bowl, especially an aluminum one, as this can cause chemical reactions that will negatively affect the quality of the fish. As for the salting time, 2-3 days are enough for small fish, about a week (5-9 days) for medium fish, 7-11 days for large fish. Finished fish should be kept in the refrigerator and never frozen. Dry-salted herring can be stored in the refrigerator for about 2 days. Herring cooked in brine can be stored for up to a week. If during this time you do not have the opportunity to eat it, you need to divide the fillet into pieces, put in a separate bowl and pour over with vegetable oil - this will avoid excessive salting of the fish. Herring can be stored in oil for up to two weeks.

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

Preparation:
Mash bay leaves in hand. Place the fish with salt and all the spices in a plastic or plastic bag. Close or tie the bag and shake thoroughly to evenly coat the fish with salt. Put the bag on the top shelf of the refrigerator for 1-2 days.

Knowing how to dry salt herring can help you experiment with recipes - for example, changing the amount and variety of spices. So, to get a spicy herring, you should use coriander or caraway seeds. If you don't have any spices on hand, just rub the herring with 2-3 tablespoons of salt and refrigerate. Very tasty homemade salted herring is obtained according to the following recipe.

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

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

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

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

Preparation:
Combine salt, sugar and chopped bay leaves. Grate the herring with the resulting mixture on both sides and inside. Place the herring in a glass container, cover and refrigerate for 2 days. After one day, turn the fish over to the other side. Before serving, cut the herring into slices about 2.5-3 cm thick, pour over with lemon juice and sprinkle with chopped onions. Serve cold or room temperature herring.

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

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

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

Salted herring in mustard marinade

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

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

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

Herring is a universal fish at a reasonable price, which has long been registered on the table of our fellow citizens. Healthy fatty acids and good taste only add to the popularity of fish dishes. In our article, we will analyze the best ways to pickle herring at home in order to diversify the taste of your favorite fish and delight homemade delicious and original snacks.

Signs of fresh herring

Before salting, you must make sure that the raw materials are fresh.

Signs of freshness of herring:

rounded sides, white belly, firm meat;
even lilac-steel skin tone;
rusty markings on the abdomen are a sign of a stale product;
the eyes are clear and slightly sunken;
gills are light, without sour odor and mucus.

If you do not catch the herring yourself, but buy, then be sure to take the carcasses with your head. A fish without a head is a clear sign of staleness.

Fillet cutting rules

In many cases, salting will require cutting the fish carcass to obtain a tender fillet.

Scheme of actions:

Cut off the head as well as the fins on the chest.
Open the belly with a sharp knife, take out all the giblets.
Inside, remove the black film from the walls of the abdomen.
Set aside the milk or caviar separately.
From head to tail, cut along the back.
Take out the fin on the back.
Peel off the skin in the direction of the head, cut off the tail.
Run your fingers along the spine, separating the meat from it.
Separate the ridge from the second fillet in the same way.
Pull out the remaining small bones with tweezers.

Secrets of salting herring

To properly prepare a delicious fish dish, remember a few main salting secrets.

Subtleties of the process:

Ocean herring is the best choice for pickling. She is larger and healthier, as she lives far from polluted coastal areas.
Better to buy fresh fish.
Carcasses caught in winter are fatter, therefore fillets will be tastier and juicier.
Defrost in the refrigerator, not hot water or microwave.
If you soak the fish in cool water during dry salting, it will be juicier.
The whole carcass is salted for 2 days, and then it is stored in the brine for a week.
To speed up the salting, clean the fish and cut it into 1.5-2 cm pieces. So the process will take from 2 hours.
You do not need to store the finished dish for long, it is better to eat it right away. If storage is necessary, transfer the fish to a glass jar and season with vegetable oil.
Rinse overly salted fish and soak in milk for a couple of hours. It will absorb excess salt.

The best recipes

Accelerated

An interesting recipe for quick and easy salting. It is suitable when there is a lack of time, but the taste does not suffer from haste.

Required:

herring - 2 pieces more;
granulated sugar - a little less than 1 tbsp. l .;
sea salt - 1 cl. l. no pea;
freshly ground black pepper - a pinch;
lavrushka - 4-5 leaves.

Fast cooking consists of the following steps:

Put fish fillets in water for an hour, remove and pat dry with a towel.
Mix salt, sugar, crushed lavrushka and pepper.
Rub the fish meat with the dry spice mixture on all sides. Wrap with foil and leave alone for 1.5-2 hours.
Remove the fillet, cut into small slices.

Place the onion rings on top of the fish and drizzle with the oil-vinegar dressing before serving.

Herring in oil brine

Delicate and aromatic fish in oil marinade will decorate any table.

Components:

fillet - 3 small pieces;
coarse salt - 2 tbsp. l. no pea;
granulated sugar - 1 tbsp. l. (no more);
clean water - 1 l;
vegetable oil without flavorings - 1 tbsp. l.

To salt a herring, proceed as follows:

Boil water. Add sugar and salt to it. Wait for everything to boil again. Then remove the marinade from heat and let cool.
Place the fillets in a container for the brine, pour in the oil there.
Cover the workpiece with a lid, leave it in the kitchen for 4 hours, and then send it to the refrigerator for another 3 days.

The dish should be served with pickled onions, boiled potatoes and crispy bread.

Salting frozen fillets

It is customary to freeze caught or purchased herring for future use. At any convenient moment it can be deliciously and simply salted entirely at home.

Products:

fish carcasses - 3 medium pieces;
filtered water - 1 l;
sea salt - 200 g;
sugar - 2 tbsp. l. without a slide.

You need to salt the whole fish like this:

Thaw the herring slowly. It is best to do this on the bottom shelf in the refrigerator rather than in the microwave or hot water.
While it is melting, boil water, dissolve salt and sugar in it. Cool it down.
Only remove the gills from the carcasses to eliminate the bitterness, leaving the giblets.
Place the carcasses in an enamel or glass bowl and cover with chilled marinade. Put oppression on the workpiece.
Let the dish remain in the kitchen for 1-2 hours, and then put it on the shelf of the refrigerator on the salting.
The ambassador depends on the temperature and holding time. The colder, the tastier and more tender the herring will be.

Excerpt for 1-2 days - lightly salted taste; 3-4 days - salty, strong.

In an oil-vinegar marinade

Delicious and simple salting option. The herring will come out soft and juicy.

Take:

fish plates - 3 pcs;
purple onion - 1 head;
dried dill - a small bunch;
coarse crystalline salt - 4 tbsp. l. without a slide;
sugar - 2 tbsp. l .;
9% vinegar - 1 tsp;
odorless vegetable oil - 1 tbsp. l .;
clean water - 1/3 cup.

It will take 20 minutes to cook the herring, and then it will stand idle for a day.
Chop the onions into thin rings, sprinkle with vinegar and shake your hands a little.
Place the lavrushka on the bottom of the jar, after which - fillet and pickled onions.
Pour oil mixed with herbs and spices on top.
Fill the jar with water, cover and shake until the brine is completely distributed over the fish.
Wait 24 hours by placing the jar in the refrigerator.

Fresh aromatic bread, mashed peas and juicy vegetables are served with the finished dish.

Mustard Poured Recipe

Another easy way to salt the whole herring.

herring - 2 large carcasses;
French mustard - 2 tbsp l. with a slide;
sea salt - 5 tbsp l .;
granulated sugar - 2-3 tablespoons;
ground coriander and dried dill - 1 tbsp each l .;
filtered water - 1 liter.

Cooking a delicious snack is simple:

Make the pickle first. Combine spices and dry ingredients. Put them in boiling water, stir a little. Remove from heat and cool.
Spread mustard on all sides without gills and heads.
Dip the carcasses in brine and leave in the liquid for 2 days.

The dish is ready!

Dry ambassador

If you don't have time or desire to cook the pickle, we offer a dry pickling recipe.

Required:

fish fillets - 3 small;
salt without impurities - 2 tbsp. l. without a slide;
sugar - 1 tbsp. l .;
clean cool water - 2 liters;
allspice, lavrushka, Provencal herbs and any spices at will.

You need to properly salt the fish without marinade like this:

Prepare a dry salt and sugar mixture. Enter spices and your favorite herbs. Rub the herring slices on all sides with the resulting composition.
Wrap the fish in several layers with cling film and place in the cold for 4 hours.
At the end of this time, rinse the fish to remove excess salt and blot the meat with a paper towel.

Pickled onions, vinegar and fragrant vegetable oil are served with lightly salted fish. Leave the herring in the pot for an hour and the tender meat can be served.

Dutch way

This method will be appreciated by lovers of delicious fish dishes.

Required:

plastic plates - 2 pcs;
onion heads - 2 pcs;
thin-crust lemon - 1⁄2 pcs;
juicy carrot - 1 pc;
sugar - 2 tbsp. l. no pea;
sea salt - 3 tbsp l .;
bay leaf - 3-4 pcs.

Prepare a savory delicacy following the following scheme:

Cut: fillets - into 2 cm slices, onions - into rings, thin-crust lemon - into thin semicircles. The carrot is rubbed on a coarse grater.
Prepare a glass jar, as it is better to add salt to the herring with lemon in layers.
Layers: onion rings, bay leaf, a handful of grated carrots, a few lemon rings, a pinch of salt and sugar, put an even layer of herring on top of the "pillow".
Alternate layers until there are enough fillets. Tamp the layers lightly in the jar each time.
Place the workpiece in the cold for 64 hours.

The Dutch herring prepared by this method has a delicate and dense texture with a spicy taste with light sweetish notes.

Korean salting

Fashionable Korean-style pickling methods allow you to enjoy the most unusual flavor combinations.

Required:

medium fish plates - 2 medium pieces;
sweet (purple) onion - 2 pcs;
hot pepper "light" finely chopped - 1 tsp;
salt without additives - 2 tbsp. l. no pea;
freshly ground coriander - a pinch;
refined oil - 150 ml;
tomato sauce - 2 tbsp. l .;
allspice peas - 7 pcs;
sweet paprika - 1 tsp;
granulated sugar - at the end of the knife;
9% vinegar - 100 ml.

Spicy salted herring in Korean is prepared as follows:

For the marinade, combine oil, spices, light pepper, tomato sauce. With medium heat on, simmer the marinade for a minute. Remove from stove and add vinegar.
Divide the fillets into oblong sticks 1 cm wide.
Layer the herring and onion rings.
Pour the marinade over the fish and onions and refrigerate for 1 day.

This delicacy is ideal as an independent snack.

With lime

This method is suitable for salting whole fillets and cut into strips. The fish will turn out to be very fragrant and tender.

Products:

fillet of the 1st herring;
lime - 1 large;
pure salt - 2 tbsp. l. without a mountain;
sugar - 1 tbsp. l .;
bay leaves 5 pcs;
allspice peas - 15 pcs.

Preparation:

Cut the lime into thin slices.
Place the fillets in a plastic or glass container, transferring them with lime slices. Season each fish layer with spices and salt.
Place a smaller flat plate on top of the last layer and press down.
Hide in the refrigerator for a day, then mix the layers and remove for another 24 hours.

After that, the aromatic herring with light citrus notes of taste can be served on the table.

Two-hour salting

This recipe will save if the guests are almost on the doorstep, and there is nothing to treat them with. Everything about everything will take only 2 hours, and an appetizing fish dish is ready.

Ingredients:

herring - fillet of 1 small fish;
red onion head - 1 pc;
purified water - 500 ml;
salt without additives - 2 tbsp. l. with a hill;
sugar - 1⁄2 tbsp. l .;
lavrushka - 2 leaves;
black peppercorns - 10 pcs;
a small bunch of green dill;
table vinegar and fragrant homemade oil - optional.

Cooking steps:

Dissolve sugar and salt in heated water and let cool.
Place the fish in a mold and pour over the marinade.
Send black pepper and other spices there.
After 1.5 hours, remove the brine, and season the herring with chopped onions and vinegar-oily dressing.

After another 30 minutes, boldly send the finished dish to the table, decorating with a lemon wedge and a sprig of dill.

Salt in brine

A long-standing recipe that has survived to this day from northern fishermen. The difficulty lies in the fact that damage to the meat can lead to excessive salting of certain areas of the fish.

Tuzluk for 2 large herrings:

Boil 1 liter of clean water.
Pour salt into the water in small portions until it stops dissolving.
Check the readiness of the brine with a fresh chicken egg. Optimal concentration - the egg does not sink, remaining on the surface.
Fans of spicy flavors can add a couple of laurel leaves, coriander seeds, peppercorns and a few cloves to the brine.
Dip the herring into the prepared brine, leave it warm for 1 hour, then hide it in the refrigerator for 2 days.

Serve the finished herring with boiled potatoes, vegetables and pickled onions.

Mayonnaise Pouring Recipe

The herring meat will turn out to be soft, juicy and extremely tender.

For 1 large fish you need:

a pack of 200 g of classic mayonnaise;
refined salt - 1 tsp;
sugar - 1 tsp;
black (freshly ground) pepper - 1 tsp.

Cooking the dish:

Defrost the freshly frozen herring in the refrigerator and cut it into thin pieces.
Place the pieces in a suitable jar.
Combine mayonnaise with salt, granulated sugar and pepper.
Pour herring pieces with marinade, cover hermetically with a lid and hide on the shelf of the refrigerator.

2 days, and a soft, tender fish with a delicious sauce is ready.

With garlic and vinegar dressing

A dish for lovers of savory food, as it contains garlic.

Ingredients for 1 kg herring fillet:

vegetable oil without additives - 200 ml;
clean water - 200 ml;
70% vinegar essence - 1 tsp;
young garlic - 1 head;
red onion - 1 medium head.

Cooking method:

Chop the onion head into rings, chop the garlic with a knife or squeeze out with a press.
Place in an enamel container in layers, alternating onion rings, garlic and herring. Salt every layer.
The final top layer must be onion and garlic.
Boil water and cool. Pour the vinegar into it.
Pour the herring slices with marinade.
Leave for an hour, then add vegetable oil to the workpiece and mix gently so as not to damage the fish fibers.
Cover the container with a lid and store in the cold for 24 hours.

Dry the finished dish, carefully cut the meat, garnish with herbs and serve.

Herring marinated with white wine

A savory dish for special occasions. Marinade from white wine will give fish meat an amazing aroma and delicate taste.

herring fillet - 2 small carcasses;
onions - 2 heads;
juicy carrots - 2 pcs;
ginger root - 2 cm;
lavrushka - 3 leaves;
carnation buds - 5 pcs;
black peppercorns - 7-8 pcs;
mustard seeds - 2 pinches.

dry white wine - 300 ml;
wine 6% vinegar - 20 ml;
soy sauce - 1 tbsp l .;
sugar 3 tbsp. l.

Cooking rules:

Cut the herring fillets into 1/2-inch slices.
Pour all the components of the marinade into a container, mix and boil for a minute. Cool it down.
Chop the ginger, carrots and onions into rings.
Put vegetables in a saucepan, send fish pieces there.
Season everything with spices, pour with marinade.
Close hermetically with a lid and hide on the shelf of the refrigerator for 2 days.

The result is a spicy and firm herring meat that is served with potatoes and is also used as a topping for bruschetta and simple sandwiches.

Ketchup recipe

A delicious and easy way to achieve a spicy and unusual herring flavor.

For 1 kg of fish, cut into 2 cm pieces:

clean water - 1 glass;
chopped onion heads - 3 pcs;
sugar - 1 tsp;
pure extra grind salt - 2 tbsp. l. no pea;
freshly ground black pepper - a pinch;
70% vinegar essence - 2 tsp;
chili ketchup - 2 tbsp l. with a mountain;
vegetable oil without flavoring - 1⁄2 cup.

Put all components into water.
Boil the onion marinade, cool and pour over the herring.
Put in the refrigerator for a day.

Delicate and spicy fish will delight both people who are unpretentious in food, and lovers of original dishes.

The herring salted at home will be an excellent independent dish or will decorate any fish sandwich. A variety of recipes will allow you to reveal the fishy taste from the most unexpected sides.

Video

From the video you will learn all the intricacies of salting delicious, tender and aromatic herring.