Delicious herring of spicy ambassading pieces. Salt herring: Delicious herring recipes at home

05.11.2019

Soldering a whole, not cleaned carcass with a head has a number of advantages. Firstly, such a fish turns out much more tastier and an aroma, and secondly, a salty fish after cleansing and removing the skin further is more aesthetically, and is suitable for serving a festive table.

Cooking recipe is simple. First boil brine. For this, 3 complete tablespoons of salt, 1.5 teaspoons of sugar add in 1 liter of water. From spices necessarily put a bay leaf (a couple of pieces) and several branches of black pepper. If desired, a couple of clove buds also add.

Brines bring to a boil on a big fire, and then cool to room temperature. In the saline solution laid carcasses herring. From above, the oppression (stone or a jar filled with water). In this form, fish are left for a preliminary ambassador for a day.

After 24 hours, the herring is shifted into a can or plastic container of the desired size, and poured brine. A bowl with herring is closed with a lid and remove another day in the refrigerator.

A causing fish can be stored in this form up to 7 days.

Tip: If the herring has steadbed, being a long time in the brine, it can be soaked in cold milk or clean cold water For half an hour.

With its own way to salting the herring, the channel "DistillirUm" is divided

Herring spicy ambulance in the bank

A liter of water is boiled in a small saucepan. After boiling into the water, 2 laurel leaves are lowered (it is possible to 1, if you do not like the taste of this spice). Also put 2.5 tablespoons of salt, 1.5 tablespoons of sugar. Required spices: black pepper (4-5 peas), coriander grain - 1/3 teaspoon and cumin no more than ¼ small spoon. You can also use a special spicy mixture for salting fish. Spice manufacturers offer a wide selection of spicy sets, including for herring.

The fire is immediately disconnected. The brine give time to cooling.

Meanwhile, clean the fish (2 pieces). From a carcass, they cut off her head and carefully cleaned the guts. The herring was washed and allowed to drain the water, placing the treated carcasses on the grille. Then each fish is cut into large pieces. To do this, it is enough to cut a carcass into 3 parts.

In pure liter or one and a half lithuanian bank Put the pieces of herring, and poured it with a cooled spicy solution. The jar is closed with a lid. Sloqueous fish is cleaned into the refrigerator for 2 days.

Before serving on the table, the fish is cut into several parts, decorated with rings onions and parsley greenery.

The channel "delicious simply and useful" will tell about the saline of a carved carcass

Dry fashion

The herring (2 pieces) is deflated, cleaned the insides and cut off their heads. Each carcass is thoroughly washed and cut by pieces of 3-4 centimeters.

Fish is shifted into a plate with high sides and fall asleep with salt (1.5 tablespoons) and sugar (1.5 teaspox). From the spices, a bay leaf is added, which is pre-crushed in hands, and black fragrant peas (5 pieces). Cutting is thoroughly mixed so that the satellites are evenly covered with a mixture of salt, sugar and spices.

In a wide enamelled bowl or plastic container lay out herring in one layer, trying to place pieces as close as possible to each other. The container is closed with a lid and sent to the refrigerator. Fish will be ready after 8-10 hours!

A simple recipe for salting fish is described in ours.

Express method

Two carcond carcies are not completely discharged, but only so that the cutting is comfortable to clean. From the carcas, the heads are cut and fins cut out. Next, herring fully flies. Fish layers are cut by pieces whose width should not exceed 2.5-3 centimeters.

The next stage is made of a highly concentrated saline solution: 5 tablespoons of salt dissolve in the cold water liter. Constantly stirring, achieve complete dissolution of crystals.

The prepared fish fillets neatly lay out into the cold solution and leave it for 40 minutes. Then the pieces are neatly caught with a fork and shifted on a flat plate shined with a paper towel.

A slightly sleddy herring is shifted into a high-side container. Pieces are located in several layers. From above, cutting flooded with vegetable refined oil. The oil must completely cover the slices of herring.

After 2 hours, the fish can be served to the table. It turns out a peculiar preserver homemade cooking.

In a bank with vinegar and onions

Fish preparation comes down to defrosting, cleaning and felting. There will be enough two large rise. The layers are cut into small pieces (perfect width 2-3 centimeters).

To prepare a brine in 250 milliliters of water, 1 teaspoon of salt with a slide and half of the teaspoon of sugar are added. A bowl with a solution put on fire and bring to a boil. After that, the gas is turned off, and a vinegar is added to the brine - 5 tablespoons.

One large bulb (can be brushed and cut by semirings.

Slices of herring are laying into a liter pure bank, shifting them onions and speckling with spices. Coriander grains are used for spices and a mixture of peas peppers.

After the fish is tamped, the bank is filled with marinade. From above can be added 2-3 spoons vegetable oil (refined option).

Natalia Parkomenko shares with you his way of cutting herring on fillet

How to store a weakly salted herring

After zero, the fish is stored in the refrigerator not more than 7 days. To extend the shelf life of the product, the herring can be obtained from a saline solution, cut into pieces if it was saline, and pour vegetable oil. Fish in this form can be stored in the refrigerator to two weeks.

How to salute the seler at home tasty and fast? Let's look at nine step-by-step recipes Soldering Herring - from the classic, to the salting pieces in the mustard brine.

Sloqueous searer - welcome guest on the table of everyone, nationwide favorite dish. Simple, tasty and nutritious. The fish is served separately in the form of cut pieces with rings, used as a filling for pancakes, addition to boiled potatoes, a component of the Vinegret. The most popular Kushan from Sliced \u200b\u200bFish is a secline under a fur coat. Just sodium!

So that the searer under the fur coat is delicious, use the fish tool. This is the best way to protect yourself from saving or non-storey stores of dubious quality.

How to prepare a seler to salting?

The best way Child defrosting - Natural, without using water baths and microwave ovens. Remove the fis from the freezer and put in the fridge for the night or 5-6 hours. So that the smell does not spread through the chamber, cover the dish with herring dense lid.

When thawing the blood should have a pink or reddish tint. This is a sign of fresh herring. Dark brown liquid and unpleasant odor - evidence of product damage.

Before cooking carefully (better than several times), rinse the serel, be sure to remove the gills so as not to be prouded. Once again under the flow water and dry the fish with a kitchen towel from paper. Clean or not - to solve you. Traditionally, the selection salted whole is considered more delicious. Soldering requires a long time (up to 3 days). A waste fish with remote internship salts in a few hours.

If I caught a caviar, do not hurry to throw away. The article presents the recipe tasty salmon Seared caviar.

Classic salting recipe

Ingredients:

Herring - 5 large rise
Salt - 5 large spoons,
Sugar - 1 tablespoon,
Water - 1.5 l,
Bay leaf - 4 pieces,
Black pepper, coriander - to taste.

Cooking:

I am preparing brine. I add sugar, coriander, black pepper, laurel and salt into the water. I send a saucepan on the stove. I bring to a boil and turn off the burner.
Clean the brine from the stove. I put cool to 30-40 degrees.
Neatly laying herring into a 3-liter jar. I pour the brine cooled natural way. Cover the lid.
A small-scale product will succeed in 2 days insteading in a cool place. I plant three days.

Video recipe

Delicious and useful selence home ambulance Ready! Use in the preparation of various dishes.

Pickup Slap Recipe in Tuzluk

Tuzluk is a special solo solution. It happens artificial and natural. I use the first option with the addition of water.

Soldering requires accuracy and collens. The searer is sues entirely. Before cooking, check the herring surface for damaged areas. To salt in a strong salt solid, the skin of the fish should be integer. Otherwise, it will be unbearable a savaged product that will have to throw. Be careful.

Ingredients:

Water - 1 l,
Herring - 500 g,
Salt - 6-7 large spoons,
Egg - 1 thing.

Cooking:

I am preparing Tuzluk. I bring a liter of water to a boil. Turn off.
I add salt. Do not hurry. I put small portions to the termination of dissolution. To check whether the brine has achieved sufficient saline, lowering a raw egg. Pops up? Excellent. I give Tuzluk to cool.
Remove the gills of the frostbed fish. Shooting into a deep plate.
In the cooled brine immersed the seler. Leave for 60 minutes on the table. An hour later I remove into the fridge for 1 day. I feed on the table, catching the fish from Tuzluk.

Soldering by pieces in the brine (low-alone recipe)

Ingredients:

Herring - 2 medium-sized things,
Onion - 1 head,
Vegetable oil - 1 large spoon,
Salt - 1 large spoon,
Water is 0.5 liters.

Cooking:

I wash fish. I remove the tail, head and fins with scissors. Cut the knife to pieces. We separate the serel and remove the insides. Carefully examine every piece, carefully mine.
I lay out on a plate with napkins. Get rid of extra moisture. We dry.
I am preparing brine. In warm boiling water, launches a tablespoon of salt to dissolution.
In a liter bank, lay out part of the fish. Tamper. I clean the bow, cutting on rings. I add to the searer.
Plush the brine room temperature. Add vegetable oil from above, as in salmon salmon recipe.
I close the lid. Leave in a dark cool place for 24 hours. After a day, I send to an additional salting in the refrigerator. Cooking time - 1 day.

Helpful advice. Cooked herring is better to eat immediately. Soldering onions does not imply long storage.

Simple and fastest recipe

Ingredients:

Sellot - 2 carcass,
Sugar - 1 large spoon,
Salt - 1 tablespoon,
Ground black pepper - 5 g,
Bay leaf (crushed) - 5 g.

Cooking:

Gently let's leave the fish. I clean the insides, I'll get the gills, I remove my head.
I am typing clean water into deep dishes. I send the searer there for 60 minutes.
I am preparing a mixture of sugar, salt, pepper and crushed laurels.
I catch the fish out of the water. Get rid of extra moisture with paper towels.
Evenly rubbed the fish cooked mixture.
I lay out in a plate. Carefully wind by food film. Leave on the kitchen table for 80-120 minutes.
Finished herring cut into pieces. Filling with vegetable oil and vinegar. I submit to the table.

Video Slabs

Spicy Sery Troops with mustard

Ingredients:

Sellot - 1 kg,
Mustard powder - 1 teaspoon,
Water - 1 l,
Black pepper - 5 peas,
Salt - 4 big spoons,
Bay sheet - 2 pieces,
Carnation - 4 pieces,
Coriander (grain) - 5 g

Cooking:

Pre-peeled and waste searers lay in a large plastic container.
I cook marinade. In a saucepan with water, add salt, the remaining spices (except mustard powder). Boil two minutes. Cleaning from the stove. Add mustard powder. Stirring. I put cool.
I overflow the cooled marinade to fish. I clean in the fridge for 2 days.

How to salt the seler in the bank in a special

I propose exquisite recipein which you can sleep the searer by adding lemon juice, garlic and carrots. Cooking is slightly complicated by the usual, but the taste is ignorant. Be sure to try!

Ingredients:

Fresh-frozen searer - 1 big fish,
Onions - 1 piece,
Lemon - halm,
Carrot - 1 thing,
Garlic - 2 small teeth,
Bay leaf - 3 pieces,
Pepper fragrant - 3 skids,
Sugar - 1 teaspoon,
Salt - 3 small spoons,
Mustard powder - 1 teaspoon.

Cooking:

I exhibit the dearer to defrostly.
Onions and carrots clean and cut on thin pieces (semiring and rings).
Half lemon hide a boiling water. I cut on thin slices, removing the bone.
Chip garlic and cut very thin. Two teeth recommend taking fans fisher in farthetern.
Remove fins and tail, cut off your head. I turn to the insides. Gently get out, cut the selel to the smooth parts. I wash under running water.
TO mustard powder I add black pepper and salt. For piquancy put a small spoonful of sugar sand.
Take glass jar. I spread the ingredients in the following order: part of the onion with carrots, lemon particles, garlic slice, one bay leaf, a mixture of spices, 4 pieces of herring. I repeat several times.
I clean the jar in the fridge for 2 days.
Ready dish I post from the bank. Having sick with vegetable oil. For this recipe you can escape the mackerel.

Helpful advice. So that the juice from the products has distributed evenly, shake the jar. During cooking enough 2-3 times.

Video recipe

Bon Appetit!

Express Embatriot Seared in 60 minutes

Guests are in a hurry to treat, and I want to serve saline searer on the table? Without panic. Take advantage of the specified recipe if you cook in conditions of limited time. Fish will be low-alone, but tasty.

Ingredients:

Purified pieces of herring - 300 g,
Salt - 2 big spoons,
Water - 500 ml,
Dill - 1 bundle,
Sugar - 1 small spoon,
Bay leaf - 1 thing,
Onions - 1 medium sized head,
Vinegar, vegetable oil - to taste.

Cooking:

In boiled water (40-50 degrees), stirring sugar and salt.
Fully peeled and ready for the preparation of fish particle shifting into glass dishes. Bulk light brine.
I throw dill and bay leaf.
After 60 minutes I will catch pieces of fish. Add vinegar with vegetable oil. Next to lay the onion, sliced \u200b\u200bby half rings.

That's all. The cooking process is simple and freaky.

How to escape the searer caviar

Delicious and simple caviar salts recipe for sandwiches. Preparation does not require much time and additional effort.

Ingredients:

Icra Seared - 300 g,
Water - 300 ml,
Vegetable oil - 1 large spoon,
Bay leaf - 1 thing,
Salt - 1 large spoon.

Cooking:

I defrust the caviar.
Mixing water with salt. Add sunflower oil. Stir again.
I spread the caviar to the bottom of the pan. I pour the finished brine, add a laurel. I close a saucepan with a lid and send to the fridge for the night. To obtain a pronounced salty taste Leave for 1-2 days.
In the morning I get the dishes from the refrigerator. We take out the product from the brine and use the cooking sandwiches.

Low-salted herring is present absolutely at all festive tables. No walk passes without this simple, but delicious product. Wherein, low-salt selenk It can serve as a basis for various, no less delicious dishes.

Most of all for these purposes is suitable for ocean herring. Concerning sea fish, it can accommodate toxins or heavy metals, which is quite harmful. As a rule, they buy a fresh-frozen herring.

Despite this, you should certainly pay attention to the state of the fish carcasses. It must be not remembered and not damaged specimens having a silver shade, light convex eyes, as well as pressed to the body of fins.

If a fish is sold without heads, it is difficult to determine how fresh is the product. The most fat and tasty fish, this is a fish caught in the winter, and if it is for salting to use large, rounded carcasses with a uniform painting spinal part, then it will be possible to get the most delicious low-salt herring.

Preparation of products and containers

As a rule, glass or enameled dishes are taken, although it is possible to use other tanks. Recently, it is possible to use the containers made of food plastic. Plastic buckets are perfectly suitable, where the herring is stored for various ambassadors. Such dishes, at present, at least "PRUD PRUD".

Before cooking, the fish is deflated. The optimal mode is + 5 ° C. In this case, you can use the refrigerator, placing her herring to him for a day. When salting, the gills are removed, as they can give fish not a pleasant taste. After that, the fish is washed in pure cool water.

What and how to cook

To obtain a thin, pleasant taste, you will need:

two large sled carcasses;
1 tbsp. Salt spoons and 1h l sugar;
2.5 glasses of water.

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

Rapid recipes at home

This simple recipe does not contain exclusive ingredients, especially for cooking not much time. The herring is deflated, but not completely. The carcass is getting rid of bits, skin and bones. The herring fillet is cut into several parts and is laid out in the prepared capacity.

Preparation of brine:

it takes 3, with a slide, salt spoons;
half-liter cool water;
pieces of herring poured with brine completely. After a half hours, the brine merges.

Next steps:

you need to take 250 ml of cold water;
1 tbsp. spoon 9% vinegar;
herring pieces are flooded for five minutes, after which the fluid merges again.

Ingredients are added to herring:

onion;
bay leaf;
black pepper, polka dot;
sunflower oil;
slices of herring poured half an hour.

Geddle in brine

For salting 1 carcass, you need the following:

1 l of water;
3 tbsp. spoons and 1.5 hours of sugar;
5 mines of black and as many fragrant peppers;
2 pieces of laurel sheets;
3 booton cloves.

All components are placed in the Council and bring to a boil. The solution must be cooled. After that, the village of herring is placed in the container and poured cooled marinade. The capacitance is selected to be able to pour the herring entirely. After that, the product is placed in the refrigerator, for two days.

Solving without water in oil, pieces

At the rate of 1 kg of herring, such a number of products are taken:

onion of the branch - 0.5 kg;
salt - 3 tbsp. spoons;
refined sunflower oil - 5 tbsp. spoons.

Searel carcass are separated and cut into pieces. Each piece is rubbed and stacked in the container. The onions are cut with rings and laid on top to pieces. Similarly, each layer of herring is formed. In conclusion, pieces of fillet are flooded with vegetable oil. The product is covered with a lid and removes the refrigerator for a couple of days.

Don Herring, Features

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

For the preparation of brine, 100 g of salts are taken on 1 liter of water. The herring is laid out in separate capacity and poured with a solution. From above, the fish is pressed with a special blowing. It is necessary so that the fish is constantly in the brine. After that, the herring is placed in a cold place, somewhere on 5 days. During the pickling, it is not recommended to add different spices, because they are able to kill the taste of the fish itself. Many argue that if you take water from the Don River, the herring is particularly tasty.

Lightweight herring in a bank

The recipe is designed to prepare two large carcasses of fresh-frozen herring:

0.5 liters of water should be taken;
3 tbsp. spoons and 2 tbsp. spoons of salt and sugar, respectively;
spices (bay leaf and fragrant pepper).

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

Spicy herring with mustard

The following products will be required to two large fishing:

water - 1 l;
salt and sugar, 5 and 3 tbsp. spoons, respectively;
1 tbsp. a spoon of greenery of dill and coriander;
bay leaf - 10 pcs;
black peas pepper - 1 hour spoon;
all products are placed in boiling water and brought to a boil.

While the marinade cools, carrying carcasses of herring and are cooked with 2 tablespoons of mustard. After that, the carcasses are stacked in the container and poured brine. After two hours, the product is placed in a refrigerator for a couple of acres.

Fillet herring spicy ambulance

On 1 large herring takes:

100 g salts;
1 l of water;
2 packs of sugar;
fragrant pepper, several pieces;
bay leaf;
carnation;
caraway.

All components are placed in the container and bring to a boil. While the hot marinade cools, you can cook carcass. The carcass is cleaned and cuts on not large pieces, after which it is placed in the prepared capacity. In conclusion, pieces of fish are poured with a spicy solution prepared and placed in a refrigerator for two days.

Recipe for cooking herring fillets with lemon

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

2 pt spoons of salt and 1 pt spoon sugar;
5 pieces of laurel leaves;
12 pieces of fragrant peppers;
2 lemon.

Herring is cleaned and seed into separate fragments. Slices of herring are laid out by layers, in a specially prepared capacity. Each layer is diluted with lemon, salt, sugar and spices. After that, the fish prepared in this way is attached to a plate with a cargo and goes into the fridge to three days, no more.

Dry Ambassador Herring: very tasty

Carcass Herring is kept in cold water for about an hour. After that, the fish is seeded. The head is cut off from the carcass, and the guts are cleaned, after which the fish is additionally washed and thoroughly wipes with a paper towel.

2 tablespoons of salts and 1 tablespoon of sugar are taken and mixed. Fish is rubbed on all sides and worst into three layers of the food film. After that, the herring is left in this state for 2 hours. After this time, the fish unfolds, washed with water and dried by a towel. In conclusion, the herring is placed in the Council and refuel from above onionsand also poured sunflower oil. After half an hour, the herring can eat.

So that herring turned out to be delicious and did not lose its structure, it should be understood as naturally, but not in the oven or microwave.

If the herring is preparing entirely, at once with the insides, it always turns out tastier. It can be kept in brine for 7 days. After that, the herring can be separated and put into another container, then add vegetable oil. Then it can be stored for a longer period.

For fast cooking Herring, it is better to clean it and cut into pieces. In such a state, it is quickly soaked by marinade and after some time it can be eaten. If the fish climbed into a salty solution and turned out to be salted, then the problem can be fixed if the fish is soak in water or fresh cold milk. After it comes in a solution for 2 hours, herring will be delicious and fragrant.

Today we will salt herring in a bottle.
And so first of all, we pour 1,5 liters of cold water into a saucepan.
And put on the stove to boil.
Prepare spices.
We take three tablespoons of salt (Salt Beru Stone).
Two tablespoons of sugar.
Bay leaf 3 pcs.
Coriander in grains Paul teaspoon.
Pepper fragrant five peas.
Hop SU knubled tea spoon.
We send our workpiece into water and wait for boiling.
When Marinade Zakipel, let's let down and turn off three minutes.
Led with a lid and give completely cool.
The brine has cooled. Iber 1.5 liters plastic bottle and approximately 7 cm from the top cut off.
It is smaller. The delicate is so that the herring climbs into the bottle.
From the marinade, catch a bay leaf with pepper. And put on the bottle.
Now we lie to our herring in a bottle and flood with marinade.
Remove into a cool place for three days.
Three days later, our herring is ready!
Bon Appetit!

How to cook marinade for herring at home:

On 2 pcs. Herring
Water 1 liter
Sugar 1 tbsp. The spoon
Salt 3 Art. Spoons
Bow 1 pc.
Carnation 5 pcs.
Bay sheet 5 pcs.
1/2 teaspoon ground coriander
Black pepper peas 30 pcs.
Mix sugar, salt, carnation, coriander, pepper and bay leaf with 1 liter. Water.
Boil this solution and cool down.
All, our marinade for filling herring is ready!

How to pickle herring in brine:

Today we will tell you how to pickle herring.
To do this, we will need a herring directly (Zabra I immediately delete)
Immediately prepare some kind of container to lay the herring there.
We will need four tbsp. Salt spoons.
Five hundred ml. Boiled, chilled water.
One, two laurels.
One h. Peas pepper spoon.
And so mix these ingredients with water.
And fill our herring with this solution.
The herring will not take a lot of salt, it will take as much as she needs.
Therefore, do not worry about salt.
Fish must salt four days. It's time, the herring sometimes turn over one side to another to another in brine.
Before removing the herring in the refrigerator, it should stand on the table three, four hours.
Use the recipe. Spring appetite!

Today we will salt herring with a freshly frozen dry way.
It is not difficult to do this, but it turns out very tasty.
The herring is asked and takes salt as much as she needs.
Take two herring to be processed.
We remove your head and inside. We will look at water.
Now make a salting mixture.
For this we take a bowl.
Add one st. Spoonful sugar.
Also add three tbsp. Spoons (without a slide) salt (not small)
Add one art. Spoon of olive herbs.
Add one part. Spoon of mustard powder.
All mix well.
Estate the newspaper and over the newspaper, we take mixed ingredients and turn away our herring and on top and inside. I will not take extra salt, so they will not get enough good. For you we take this newspaper, over which the fish sprung and wrap our herring. And now wrapped in the herring Lent in the cellophane package. Bind the package and put it in the refrigerator on one day. After two days, we pull out the fish, reveal the package. Cold water is cleared with it.
Our solemk is ready. We have a pleasant appetite!

Today we will salt the fresh-frozen herring, which we previously understood at room temperature.
I prepare the marinade in advance while the herring is defamed.
For three liters of water, I boiled seven tablespoons of salt.
Also put pepper peas, bay leaf and cloves.
On this recipe, a very tasty herring is obtained.
We take three liter pure bank and lay out our herring there, which once frowns naturally. The price of a pre-prepared marinade.
Detailed preparation of marinade.
How to cook marinade for herring: You will find the bottom of the selegum salts recipes.
And so we poured the marinade our herring. For three days in a cool place.
Three days have passed, our herring is ready. She has been very tasty.
Malosol, not saved. Well, that's all.
Make this simple prescription Herring and you will not regret.
Bon Appetit.

This herring swears from the table in the first place.
Therefore, I recommend to cook it all.
We need:
Two freshly frozen herring.
Lemon.
Onion.
Carrot.
Bay leaf.
Salt.
Sugar.
And at the request of the seasoning to fish.
And so proceed.
First of all, we need to divide the herring on the fillet.
And so divided. The onion and carrots.
Lucky cut by half rings.
Carrots can be lost on a large grater, or on the grater for Korean carrots.
Next, cut down thin plates lemon.
Ingredients are ready. Now we need to cut herring to pieces.
I usually cut in small pieces.
Fish is also prepared. And we begin to lay out the fish and ingredients.
We take 0.5 liters of the jar and the first layer, lay onions.
Next chopping salt, pinch of sugar, one layout of the laurel sheet, layers of herring,
on top of a bit of salt, lay three lemon plates, carrot layer, and the following layers in the same sequence. We are looking up to the stop, ending with styling vegetable ingredientsSo that the herring is closed.
And so our herring is lined with layers, close our jar tightly cover.
We remove into the refrigerator. For two to three days the herd is ready.
Stay on the plate, decorate onion rings, fill with vegetable oil.
Bon Appetit!

Now I will tell you about a great and delicious herring recipe for Norwegian.
How many times do, everyone likes.
For cooking we need:
Selenka Two pieces (fresh-frozen) (defrost at room temperature).
Onions on 3 pieces (medium).
Two carrots (medium).
Lemon (half).
Six b.l.soli
Six Ch.L.Sahara
Ten pcslavl sheet
10 - 12 pcs black peas
Prepare ingredients:
Cut with thin plates onions.
Cut thin lemon plates.
Carrot rod through a large grater.
Selenka clean from the peel and stones. Focus and cut into small pieces.
The ingredients are prepared, the ducks are sliced, the lemmonchik is also sliced \u200b\u200bthinly, the carrot of the rubbing through a large gravo. The car is cut. Our herring came across caviar and milk. We also put them with caviar. Do you also put them with two centimeter pieces.
Pickpit by peas, count 10 - 12 pieces and suppress a knife.
Next, all the ingredients are folded into jars.
All this set is designed for two sex liter jars.
The sequence of bookmark is as follows.
On the bottom of the banks lie down a couple, the top of the onion rings, one layer of the laurel sheet, pinching of carrots, one lemon plate, pinch pepper, pinch of salt (about half a teaspoon), and pinch of sugar. Deals with a layer of herring and caviar ). The next layer is false in the same sequence.
Tightly put up to the top, we close the lid and remove into the refrigerator for two, three days. We will lead you that after the opening of the can, there will be nothing left.
You all be boring. Spring appetite!

Low-salted herring - Dry Silver Recipe:

This recipe I like that it is very simple in preparation.
And the taste of fish, which is always low-alone, juicy, oily.
Well, just not convey words. It is necessary to do and try.
In the recipe, all the proportions of the ingredients are designed for one kilogram of fish.
We will need:
Six tablespoons of salt
One teaspoon of black hammer pepper
Two tablespoons of sugar
And the herring (cutting only the tail in order not to interfere)
It is not necessary to get inside the insides.
Because of this, it will be very tasty.
We fall asleep prepared ingredients, salt, sugar and black ground pepper in a bowl and mix. I usually pour out a blank sheet of paper (you can on the newspaper) for more convenient to envelop the herring.
And begin to thoroughly envelop the herring, in this salted mixture.
By the way, the salt in the gills is not necessary here.
We put the herring in several packages.
The remaining salt is also pouring into the packages. Demand will take salt how much she needs.
We pack and lie down the garden in the fridge for three days.
3 days later, we take a herring from the refrigerator.
We wash it under cold water.
We take out the insides and wash again.
It can be seen that the fish agreed in the abdominal cavity.
And on the ridge. The meat structure became gentle and appetizing.
Now we cut the herring to pieces.
And lay out these appetizing pieces on a plate.
You can cut onion rings and decorate our herring.
Bon Appetit everyone!

Now we are with you to leave the herring the simplest and fast way.
Simply, I think you will no longer think up.
To do this, we need:
Sol. And good, fatty atlantic herring.
I buy herring in packaging.
Pre-defrost the herring at room temperature.
We rinse with a herring with cold water.
We also wash the package in which the herring was.
The washed herring with a lie back to our already washed package, in which the herd was bought. We will be hurt so.
Relieve a large or medium salt (the main thing is not small)
And we get enough of our herring, without sorry salt.
You can not be afraid, the fish will take salt as much as she needs.
Many are added sugar. But if the herring is fat and good, why do we need sugar.
We are for a healthy lifestyle and nutrition.
And so the herring is well waking up salt, catch it, so that it is all in salt. It turns out to be a dry ambassador. But since the fish gets shed in the package, then it will not get sick with us. That's all, we will send a herring to the refrigerator.
Two days will be enough in order for the herring to be spilled.
Then we rinse under cold water from salt, and here you, please, the wives of your own cooking. Everyone is simple, enjoy.
Bon Appetit!

Low-salted herring - a recipe with brine:

For this we need 1 kg of herring
Black pepper
Salt
Sugar and bay leaf
And so we take a fresh-frozen herring and let it fully utter at room temperature.
While our herring will disappear, we will prepare brine.
For the brine we will need:
0.5 liters of water
2 tablespoons of salt
1 tablespoon sugar
Black pepper and bay leaf
And so we are preparing brine.
We take a saucepan and pour 0.5 liters of water, bring to a boil.
Low 2 tablespoons of salts and 1 tablespoon of sugar.
Everyone is thoroughly mixed. We give water to boil.
As soon as the water boiled, spread to the taste of black pepper and one bay leaf. All bring to a boil and leave cool to room temperature. And so our brine cooled. Decorations put into the container (I have a 3 liter bank). Sent out Must be fully in the brine (with the top of the herring).
We close the lid and put in the refrigerator for 2 to 7 days.
If you like a low-power herring, then somewhere in 2 days you can eat.
If you like the stralee, keep the herring for 7 days.
That's all. Excellent appetite!

Today we will prepare the herring of a spicy ambassador at home.

In order to cook it, we naturally need a herring. In this case we will take 2 pieces.

The herring we wrapped, cut off your head, remove the black film and rinse with water.

Now we need marinade:
To do this, we need boiled water (warm) 250 ml.
Two laurel sheets
1.5 - 2 teaspoons of salt

Half teaspoon sugar
Six black pepper peas
Half a teaspoon coriander
And three pieces of carnations

And so begin cooking.
The herring is already cleaned, now we cut it on the portion pieces of 1.5 cm
And prepare marinade.
You can make fillets, but I always do pieces. In our family they love so much.
Now we take on the chopped slices of herring and put into the plastic container.
Fish was laid, prepare marinade.
In a clean deep plate or any other dish, pour the prepared water. And there they also lay down all the prepared ingredients.
Well stir the salt and sugar.
Now we fill with this marinade our herring.
Be sure after the fill, shake the herring with a flooded marinade.
I do this so that our fish is completely in marinade.
If you do not have a container for pouring herring with marinade, you can use the usual glass jar.
All send to the refrigerator for 48 hours.
And still a small advice. In the time, as remember, look into the refrigerator and shake our fish so that it is even better, everywhere I soaked marinade. Well, all, 48 hours have passed, get our fish from the refrigerator, lay out on a plate and decorate the sliced Rings are low. We pay to the pre-boiled potatoes.
Bon Appetit!

We will need the following products for 8 servings.
Herring 2 pcs.
We make marinade:
One liter of water
One hundred ml
Two tablespoons of salt
Make Sauce:
Two hundred Maionza
Two hundred G.Smetana
Two tablespoons of mustard
One tablespoon sugar
One teaspoon vinegar
Salt 1 tsp
Paul teaspoon black ground pepper
One hundred fifty urban oil
Dill 1 beam
Cooking:
We remove the skin with the herds and remove all the bones starting from the ridge.
We beat all the ingredients intended for marinade to homogeneous mass.
Fill the selenches fillet Marinadom and put in the refrigerator from 10 to 12 hours
We begin to prepare sauce. Break prepared peppers, salt, vinegar, sugar, mustard and mayonnaise and mix everything thoroughly.
Now we take vegetable oil and very slowly, approximately on a teaspoon add and constantly stir.
Also add sour cream and chopped dill.
All mix very well.
Remove for 24 hours in the refrigerator.
By the way mustard sauce Can be replaced by garlic.
To do this, instead of mustard add to the sauce of 3 cloves of garlic.
Serve herring on the table better with boiled potatoes Or bread, smeared butter.
Bon Appetit!

The village of Korean - a recipe for cooking in home conditions - with tomato paste:

Today we will prepare the herring in Korean!

For this we need:
Fresh-frozen herring 2 pieces.
You can take a train, a scumbers, or any other fresh-frozen fish that you like.
Vegetable oil
Vinegar
Tomato Pasta
Sugar
Salt
And seasoning to Korean carrots
To begin with, clean the herring and paid.
Let's make fillets from it and cut into portion pieces.
Next, make marinade.
For marinada we will need:
100 g of vegetable oil
1 tablespoon salt
1 tablespoon sugar
1 tablespoon of vinegar 9%
1 tablespoon with a slide tomato paste

And a bowl of tea spoon seasoning for Korean carrots
All this we mix in a small saucepan.
We put on fire, bring to a boil, but do not boil.
We take the container in which our fish will be pickled.
It can be either a deep salad bowl or a liter bank.
Next, lay the layer of our herring.
And we water from above the marinade, distributing it along the herring.
Marinade should be hot.
And so fit the layers and water in order to the end, until I put the whole fish.
At the end, we will fill our herring to the remaining marinade.
We leave it until the complete cooling on the table.
Then put in the refrigerator.

A day later, our Herring in Korean is ready.
You can eat. Spring appetite!

In order to prepare a pickled herring in oil, we will need two villages.
We have already prepared in advance, separated many bones.
But still, all the bones are almost never pulled out.
And so, if you have little patience and you do not like to mess around with the bones, then buy ready-made fillets.
There are almost no bones and it will be easier.
But natural will be much more expensive.
I always take a conventional herring and cut it myself from all seats.
Next, we need one bulb.
70% vinegar and a lot of vegetable oil, which would be then pouring all this.
Before separating the herring, we will start with onions.
Onions we will need to pickle.
Now we cut onions in small, thin rings.
Take a small bowl and lay onions there (split rings).
So faster onions wakes up.
And while we will enter the herring, onions during this time will be ready.
In a bowl with a bow, pour water.
Water should be cold.
We add the floor of a teaspoon of vinegar and remove to the side. Let grive.
And we go to the herring.
We take a herring and cut it about 1 cm thick.
Some cut 3 cm.
In general, it is convenient for you and cut.
I love both in the storestay, so I always do about 1 cm.
By the way, why I always take a whole fish, not fillet.
Because periodically comes across milk, caviar.
Now we take a glass jar of 0.5 liters and put there with layers.
Fish, onion, fish, onions.
Periodically, approach the herring with the bow to be more.
And fill it all this with vegetable oil.
Oil add so much so that the whole herring with onions is filled completely and the air should not be left anywhere.
We close the lid and send to the refrigerator for a day.
That's all, after a day, our herds is ready.
Bon Appetit!

We bring to your attention original snack From pickled herring in mayonnaise.
She is preparing in mayonnaise. Therefore, it turns out unmatched tender.
Such a herring is unusually good with hot boiled potatoes, or just with a piece of bread.
And also it can be served one of several snacks to choose from.
And so take herring fillet and soaked in clean, cold water or milk.
I am soaked in cold water.
The duration of pickling herring depends on the degree of salinity.
From about 30 minutes, up to 2 to 3 hours.
After a certain time, fillet cut into small pieces.
We lay out in the dish. See the top to sprinkle with black ground pepper.
And sprinkle a bit a vinegar. Three low-headed cucumbers (if you take two more).
One middle apple (sour or sour-sweet). Thin medium bulb.
On a large grater, we rub the cucumbers and an apple. You can cut into small cubes.
Finely cut on Luk.K 200 g mayonnaise, add 2 tablespoons sour cream.
Add half the teaspoon of sugar. All mix thoroughly.
Add prepared cucumbers, apple and onions here.
Add one tablespoon of finely chopped parsley.
Sauce is ready, try it and if you need to satisfy the taste.
We add our herring to the sauce. Permanent.
Marinated herring in mayonnaise can be served immediately.
But it is much more tasty if you stand in the refrigerator for several hours.
And even better a whole day. And more insists, the tastier becomes.
Bon Appetit everyone!

Which is described in this article, is the favorite dish of most people of our country. Each hostess knows how difficult it is to find a good fish in the store - it will not be cheated, then, on the contrary, put too many spices. After reading our recipes, you can prepare this wonderful dish on your own without spending too much effort.

Modern doctors and nutritionists often argue, speaking of useful and harmful properties of this type of canning. On the one hand, the fish prepared by this method contains a sufficient amount of fat - 20-30%. However, mostly all useful fatty acidthat a person must receive every day. Malossal herring will not bring much harm to your figure, if you do not mix it with other fats and fast carbohydrates. So, loved by all "fur coat" should not decorate your table every day, otherwise extra kilograms will very soon claim themselves. Do not forget that the salt contained in such a fish delays water in the body. This means that, getting in the morning on the scales, you can see a significant increase in weight. But it is not necessary to be afraid of it, as water will eventually leave naturally together with the frightening female numbers.

in brine

Many people refuse to buy a finished product in supermarkets, as they have heard many stories about unfair manufacturers and sellers. As you know, the smell of rotten fish is easiest to hide if you hold it for several days in the marinade or cry. Nowadays, such cases are found not very often, but still safer to cook fish yourself.

So, malossal herringRecipe:

Pour one liter of clean water into the container and bring it to a boil. Then add three spoons of sugar, six spoons of salt (without top), three or four laurels, cook our marinade for a few minutes.

Fruit fish (one kilogram) rinse under running water and put in any capacity. It can be a three-liter bank, but it is most convenient to use the oblong plastic container.

Brine will cool down and fill them fish. After that, the container should be sent to a cold place for three days.

A finished herring can be used to prepare salads, snacks and pate. If caviar will be inside your fish, then you can also prepare delicious sandwiches from it.

Dry saline

Herring Malossal home is good because it does not contain artificial preservatives, sweeteners, or taste amplifiers. Confidence that you are taking on the table natural product, relieve fears for the health of your family members. Yes, and very tasty it turns out such a low-headed herring.

Freedled or fresh fish (one kilogram) Cut on the back, and then separate the fillet from the bones.

Selenge for a snack

If you are going to har down guests, and you are not ready for their reception, you will help you out the recipe "Malossal Fast Food Herring". What should be done:

Mix three teaspoons of salt, two teaspoons of sugar, four teaspoons tomato paste, four teaspoons of acute carrot in Korean, six large spoons of vegetable oil, one teaspoon of vinegar (70%). Fill everything with cold boiled water (250 ml).

Wrap three large herrings, separate fillets from the bones and cut it with pieces.

Put the fish into a deep bowl, pour the marinade and cover the lid.

Three or four hours you can treat your friends with a delicious and original snack.

Slashing in acetic fill

The fish prepared in this way is characterized by a special taste. Such a low-headed herring, the recipe of which is presented below, is good and with boiled potatoes, and in salads (even in the same Olivier, instead of sausages).

Cooking:

Take one kilogram of fresh or frosthed in the fish refrigerator. Remove the insides, fins and head, and then cut the carcass into small pieces.

Grinding onions (semirings), garlic and put them on the bottom. Explore fish on top, and then again garlic with bow. Repeat several times and do not forget to shed every layer.

For marinade, we mix one cup of cold clean water and poured a fish with one teaspoon.

An hour later, we add vegetable oil to the pan, we carefully mix and again put in the refrigerator.

You can try the finished fish already in a day.

If you have never tried to salt the herring at home, you can start experimenting right now. We are confident that you will enjoy fresh and juicy fish fishing.