Delicious lightly salted herring. To get a good result, you need to know how to pickle herring.

03.12.2019

One of the favorites festive dishes on our table is salted herring in its various forms: herring under a fur coat, forshmak, vinaigrette with herring, just sliced salted herring with onions and aromatic sunflower oil, often served with boiled potatoes in uniform. And the taste of each of the prepared dishes will greatly depend on the herring chosen in the store. But her every purchase is a game of roulette: you never know how it will taste. Often the fish is salted so that it is likely to be stored longer, sometimes the herring is not the first freshness, otherwise the herring is simply not tasty due to the incorrect ratio of spices in the brine.

To avoid such incidents and to know for sure that only natural and healthy ingredients are used in the brine for fish, you can simply salt the herring with your own hands, then each family will have it tasty and aromatic in its own way.
After all, recipes home salting there are many, all of them are not complicated, each has its own merits - you have to choose, try, and then gladly crush the finished fish.

Buying herring

If you live near the ocean or sea, where herring is found, you're in luck - you can catch fresh fish yourself. But most of us have to choose carefully in stores and markets. It is important to choose the right herring for pickling, because the tenderness and taste of the finished dish will depend on its quality. If we talk about the types of herring, then it is best to buy the Pacific or Atlantic type, because in sea fish due to the deteriorating environment, there may be a risk of heavy metals, toxins and other substances harmful to the body.
Basically, herring is sold frozen. Pay attention that the carcasses are slightly crumpled and compressed, so that the surface of their skin is even and intact, does not cast a yellowish tint. A good herring is distinguished by a natural silvery color, convex, unclouded eyes, fins and gill covers tightly pressed to the body. It is better not to purchase headless herring - most likely, the fish is not the freshest, which is hidden by unscrupulous sellers, making it impossible to look at the main indicators of fish quality - eyes and gills.
Fish caught in winter have a higher fat content. The most delicious is salted herring from large, heavy fish with rounded sides and thick back.

Preparing for salting

The purchased fish must be properly thawed so that it does not lose its taste and useful qualities... It is naive to believe that accelerating the defrosting process will improve the properties of the product - this applies to any delicacy. Do not rush and try to unfreeze it in microwave oven setting the desired mode, or put under hot water- so you spoil the product. To do this, put the herring in the refrigerator for a day - the temperature of +5 degrees will help preserve the structure and taste properties herring.

A general rule of thumb is to always remove the gills from the herring because they impart a bitter taste to the salty finished product. After defrosting, carefully remove the gills (this can be done with your hands or with a knife or scissors), rinse the herring thoroughly in cold water, after which the fish will be ready for salting. It is best to salt the fish without gutting - this way it will take the right amount of salt and spices from the brine evenly over the entire surface of the carcass and the taste will be correct. If you gut the fish, the caviar and milk found in it are salted along with the main carcass.

A whole herring can lie in brine in a cold place for up to a week; the time depends on what kind of fish you like - highly salted or slightly salted.

If you need to quickly salt the herring, then in addition to the gills, you need to remove the head, remove all the insides and intestines, remove the outer and inner films from the carcass, rinse under cold water and put in brine - in a few hours the herring will be ready. But in this version, the preservation of the original taste is not guaranteed and the concentration of salt and spices in the meat is needed. If, on the contrary, you need to keep the salted herring for a long time, more than 4-5 days, then you need to get the finished herring out of the brine, peel, remove the bones and cut into pieces. Put them in glass jar with chopped onions, pour sunflower aromatic oil and, tightly closing the lid, put in the refrigerator.

Salting recipes

A simple method for pickling herring

We will need:
2 whole herring
600-800 ml of water
1-2 tablespoons of salt
1-2 teaspoons of sugar

You need to take two large fish, remove their gills and put in glassware... As a last resort, use an enamel or plastic container; iron or aluminum cookware will give the fish an unpleasant metallic taste.
Boil water in a saucepan, add salt and sugar to it, mix. Cool the brine to room temperature and pour it into a container with fish so that it is completely immersed in the liquid. Leave for one hour, then put it in the refrigerator or in cool weather on the balcony - a temperature from +1 to +10 degrees is best suited for proper salting. The fish can be salted from two days to a week: in two days it will be slightly salted, in a week - a stronger salting. As they say, for your taste and discretion.

Herring of spicy salting

You will need:
2 whole herring
1 liter of water
2-3 rounded tablespoons of salt
1.5 teaspoons of sugar
10 black peppercorns
10 allspice peas
4 bay leaves
5 dried carnation flowers

Defrost the fish, rinse it outside with cold water, remove the gills, place the fish in a salting container. Boil water in a saucepan, dissolve salt, sugar and add spices in it, mix thoroughly and bring to a boil again. Cool the brine and pour over the herring. Leave for one hour, then put in the refrigerator at your discretion for 2-7 days for salting.

Spicy salted herring with mustard

You will need:
2 large whole herrings
2 tablespoons mustard
1 liter of water
5 tablespoons of salt
3 tablespoons sugar
1 tablespoon coriander seeds
1 tablespoon fresh or dry dill, chopped
1 teaspoon black peppercorns
10 bay leaves

First, defrost both fish, remove their gills and rinse in cold water. Methodically grease them with mustard and place them in a salting container. Boil water in a saucepan, add spices and salt with sugar to it, mix well and bring to a boil again. Cool the brine naturally, then pour over the herring carcasses and leave for 2 hours. Then put it in a cool place for two or three days.

Herring in brine

More complicated is the recipe for pickling herring in a strong saline solution called brine. It takes a little more patience and attention to prepare it. You also need to pay attention to the fact that the salted fish does not have any damage on the skin, otherwise there is a great risk of oversalting the fish.
Now we are preparing brine. It is necessary to boil water in a volume of about 1 liter (this is for two fish), and then add salt to it in small portions until the salt stops dissolving in the water and begins to simply settle to the bottom - this will mean a sufficient amount. Surely you can check the readiness of the brine by dropping into it a raw egg- it should not sink, but float on the brine surface. If you wish, for the preparation of spicy salted herring, before the salt dissolving procedure, you can add various spices to the water: bay leaf, coriander seeds, allspice and black pepper, cloves. The herring, as usual, needs to be thawed, washed, removing the gills, and placed in a deep bowl. Pour the cooled brine over the fish so that it is completely immersed in brine. Leave for 1 hour, then put in the refrigerator for a day or two days.

Dry salting of herring

You will need:
1 large whole herring
1.5 teaspoons of salt
1 teaspoon sugar
1.5 teaspoons ground black pepper
cling film
paper towels or napkins

The dry pickling recipe can be useful for those who do not have free space in the refrigerator or do not want to mess with the pickle.
It is necessary to defrost the herring, remove the gills from it and rinse in cold water, then thoroughly blot the carcass with paper towels or napkins. Mix salt, sugar and black pepper. Methodically and thoroughly rub the fish carcass with this mixture, not forgetting about the already empty cavities under the gill covers. After that, carefully and tightly wrap the herring in three layers of cling film and place in the refrigerator for two days, after which the fish will be ready.

Quick dry salting of herring

If suddenly guests suddenly have to come to you, and you want to show off your homemade herring, then by the evening you will have time to cook it using this "speedy" recipe.

You will need:
1 whole herring
2 teaspoons of salt
1 teaspoon sugar
cling film
napkins or paper towels

You need to defrost the herring and put it in a bowl of cold water for one hour. After that, cut off the head, tail, carefully remove the intestines and other entrails, rinse the carcass under water and blot it a little with napkins or paper towels. Now you need to mix salt and sugar and rub the carcass thoroughly with the mixture, then wrap it tightly with cling film and leave for 2-3 hours. Then take the carcass out of the film, gently rinse the spices from it and lightly blot with napkins. Then put the carcass in a container, cut into half rings there onion and pour unrefined vegetable oil... In this form, put the fish in the refrigerator for 30-40 minutes to cool. Everything - it remains to get the herring before the guests arrive, cut it, remove the films and bones, cut into pieces and serve with onions and vegetable oil. For beauty, you can sprinkle herring with fresh dill and onions.

Bon appetit and delicious herring!

Did you know that ordinary herring contains the hormone of joy? Exactly the same as in chocolate. And if this herring is salted at home, but with your own hands, the pleasure of eating it is also mixed with this hormone of joy. After all, no purchased fish does not compare in taste with homemade, lightly salted, freshest, cooked with soul!

Lightly salted herring at home is pickled quite quickly - just one day. But you can store it in brine for longer. After a couple of days, it will only become tastier and more aromatic. The recipe is simple, the youngest novice hostess will master it. And even an inexperienced, but homely owner.

Our recipe offers exactly lightly salted herring. If you prefer saltier herring, subtract one spoonful of granulated sugar from the ingredients and add salt instead.

Ingredients for salting salted herring:

Fresh frozen herring - 1-2 fish
Water - 1 l
Table salt - 3 tablespoons
Granulated sugar - 4 tablespoons
Peppercorns - 8 pieces
Cloves - 3 pieces
Lavrushka - 3 leaves

Recipe "How to cook lightly salted herring at home"

1) Prepare the marinade. To do this, pour water into a saucepan, pour 4 tbsp into it. tablespoons of granulated sugar, 3 tbsp. tablespoons of salt. Throw in 8 peppercorns, 3 clove buds, lavrushka. We put on a hot stove and heat until the brine boils. Then remove the marinade from the stove and cool. Cool down for sure! If the fish is poured with hot or even warm brine, it will turn into an unappetizing porridge, and we need a dense tasty herring.

2) While the marinade is cooling, we fish. We cut off the head from it, take out the insides, wash in cold water. We leave it on a dry towel to drain excess water from the herring. Do not throw away caviar and milk, they can also be salted along with herring.

3) We cut the fish in half or into three or four parts. The smaller we make the pieces, the saltier the fish will turn out and the faster it will be salted. Therefore, if you want lightly salted fish, make the pieces large.

We put pieces of herring in a jar. We send bay leaves, cloves, peppers here.

For one herring, a 700-gram jar was enough for me. If you took two herrings, then use a liter jar for salting the fish.

4) Fill the herring with cooled brine. We close the jar and put the herring in the refrigerator to marinate. In a day or two we take out and eat.

5) Free the herring from the skin, from the bones, and cut it.

6) Traditionally, homemade lightly salted herring is served with boiled or baked potatoes seasoned with green or common onions and poured with vegetable oil.

Most quick way salting herring for the holiday is cold salting. You need to add all the cooked spices, onions and vegetable oil. You do not need to heat or bring to a boil - the fish will take the required amount of salt on its own. By the way, salted herring becomes already a day after being in such a marinade. If you love more salty taste fish, then leave it in it for another day, but remember that you can keep the herring in such a dressing for no more than 3 days.

To submit cold appetizer to the table, you just need to transfer it from the container to the portioned dish.

Ingredients

1 fresh herring
1 onion
1.5 tbsp. l. salt
50 ml vegetable oil
0.5 tsp ground coriander
0.5 tsp black peppercorns
0.5 tsp mustard seeds
4-5 bay leaves

How to make lightly salted herring

1. Peel the fresh herring and rinse it in water, and then gut it, removing the entrails. Then thoroughly rinse the belly of the fish and peel off the black film. If we find caviar or milk inside the herring, then we rinse them and leave them for salting. Cut off the head of the fish, and cut the carcass itself into portions and put it in a container prepared for salting.

2. Fill with salt so that it is on all the pieces of herring.

3. Peel the onion and rinse it, and then cut it in half and cut it into half rings. Place the herring on a layer.

4. Add all prepared seasonings: black peppercorns, mustard seeds, ground coriander. You can add any others to your liking!

5. Lay out a few bay leaves and fill everything with vegetable oil so that it completely covers the fish slices. We close the container with a lid and put it in the refrigerator for a day. During this time, the pieces of fish will absorb the salt and aromas of the seasonings, becoming juicy and tasty.

6. Ready lightly salted herring, the recipe for which we already know, put out of the container on a plate for serving, not forgetting to cover it with a leaf of green salad. Decorate with fresh herbs and serve. As a side dish, you can cook any potato dish.

Note to the hostess

1. If you plan to cook such herring for a family celebration or holiday, you can pickle fillets rather than pieces. It is convenient to eat, and it looks aesthetically pleasing on the table. Boneless layers are cut with a sharp knife from the back after carefully peeling off the skin. First, you need to make a not too deep thin incision along the ridge.

2. Since the fish should lie in the marinade for only a day, it is allowed to put it in a plastic container. However, glass is still safer: in contact with salt, the walls of the dishes will not emit any harmful substances. A faience or enamel pot will work too.

3. Here is the proportion that will help to make the best bouquet of pepper: 3 black peas, 5 white and the same amount of green. With such a ratio, the spicy aroma will dominate, while the pungency will fade into the background.

4. Some housewives throw out raw herring heads, others arrange a feast for their cat, but some find a more practical use for them: when they boil fish soup from any fish, they immerse these seemingly inedible scraps in it for five minutes, wrapping them in gauze. Then they are taken out together with a gauze bag. Fish soup thanks to this action, it is saturated with a pleasant smell. Outwardly, the component is unsightly, but it smells good when boiled.

Both adults and children love herring. But not always in the market or in the store you can buy high-quality salted fish. And then the question arises: how to salt herring at home so that it turns out to be safe and tasty. In this article, I have collected 6 recipes for salting fish (except for herring, you can also salt mackerel in this way). These recipes are designed for a different amount of cooking time, the fish is salted both in brine and dry.

When salting, you can optionally add spices that are not in the list of ingredients. Or, conversely, do it without spices, using only salt.

To make the herring tasty in salting, it is important to choose high-quality frozen fish. Make sure that there are no bruises, rusty spots on it. It is desirable that the fish be sold in a continuous layer, and not in separate carcasses. If the fish is “glued” to each other with ice, then it has not been defrosted in the store. The skin of the fish should be intact, the bones should not stick out. If the carcass is deformed, it is likely that this is not mechanical damage, but a decomposition process.

Frozen herring good quality need to be thawed at room temperature, not heated. Store ready salted herring can be refrigerated for 7 days. And you can even put it down freezer where it will be stored for 2 weeks.

How to salt mackerel deliciously and quickly -.

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

This herring is salted in brine, which is made not just with salt, but also with spices. Such a fish will have a pleasant aroma and a new note of taste. This is very delicious recipe salting herring at home, which turns out to be lightly salted. By the way, according to this recipe, you can also salt other fish, for example, mackerel.

Ingredients:

fresh herring - 3 pcs. (1000-1200 gr.)
water - 1.5 l
salt - 4.5 tablespoons (with a slide)
sugar - 1.5 tablespoons
coriander seeds - 1 tsp
allspice peas - 5-6 pcs.
black peppercorns - 5-6 pcs.
cloves - 1 pc.
bay leaf - 2 pcs.

Preparation:

1.The herring according to this recipe is put in the brine whole, not gutted, as in the market. It is believed that in this way the fish will be salted more evenly. Accordingly, salt, water, and also the time until full readiness are needed more than when salting fillets. The fish must first be thawed in the refrigerator or at room temperature. The ice has to go away on its own. Only then should the fish be rinsed well.

2. Now prepare brine. Salting herring can only be poured with cooled brine. Therefore, it is first cooked and then cooled. It is necessary to cook brine so that the spices reveal their aromas better, this is a spicy ambassador. They will be useless in cold water.

To measure the required amount of water, put the herring in a container in which you will salt it. Fill with water to cover the fish. Drain the water and prepare the brine from it. For 1 liter of water you need 3 tablespoons. salt and 1 tbsp. Sahara.

3.Pour the brine water into a saucepan, add salt, sugar and spices. Spices can be kneaded a little in a mortar beforehand to make them more aromatic. Put brine on fire. Cook for 3 minutes after boiling water.

4. Let the brine cool. Fish cannot be poured hot.

5. Pour the cooled brine over the fish so that it is completely immersed in the brine. To prevent the fish from floating up, make a slight oppression. And close the container in which you are salting the herring with a lid or plastic wrap.

You can put 1 tablespoon in the cooled brine. vinegar, the fish will be even tastier.

6. Put the fish in a cool place for 3 days (in the refrigerator or on the balcony, if the temperature is around 4-5 degrees).

7. Already in two days the fish will be lightly salted and you can eat it. On the 4th day the fish will be already medium salted, and on the 5th day - strong. You can control when you eat your fish. According to this recipe, the herring turns out to be very tasty, you just need to be patient and wait for it to be salted.

Salted herring marinated with tea - smoked flavor without chemistry

it original recipe pickling herring, which will give the fish a golden color and light taste smoking. In this case, you do not need to use liquid smoke, which is very harmful. The hero of the day in this recipe is black tea bags. The very process of salting is very similar to the classic one with brine.

Ingredients:

frozen herring - 1 kg
black tea - 3 bags
water - 1 l
salt - 3 tablespoons
sugar - 2 tablespoons
zest of one orange
allspice peas - 0.5 tsp
bay leaf - 2 pcs.

Preparation:

1. Prepare a brine (called brine). To do this, brew strong black tea. It is more convenient to use tea in bags, so you don't have to filter the brine from the leaves. Pour boiling water over the tea.

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

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

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

5. Rub the zest from one orange onto the fish. This ingredient will give an extra pleasant scent ready meal... Rub the zest on a fine grater, removing only the top layer. There is no need to rub the white part, otherwise there will be bitterness.

6. Pour the cooled tea brine over the fish. Lay the fish so that the brine covers it as much as possible.

7. Cover your container with a lid or foil and refrigerate for one day. This time is enough for the fish to be well salted, and harmful microorganisms die.

8.After 12 hours, flip the fish to the other side so that the salting is even.

9. Cut the fish into portions and serve. It will have a very pleasant smell and color.

How to dry pickle herring with mustard?

To prepare such a herring, you do not need to prepare a brine. Salting occurs in a dry way, that is, fish prepared in a certain way is lubricated with a dry mixture of spices. The ready-made herring according to this recipe turns out to be quite spicy, because it will be with mustard grains. Spicy lovers will like this option.

Ingredients:

fresh frozen herring - 1 kg
salt - 2 tablespoons
sugar - 1 tablespoon
allspice peas - 0.5 tsp
mustard beans - 0.5 tsp
bay leaf - 2 pcs.
garlic - 2 cloves

Preparation:

1.First, the herring needs to be cleaned of the entrails and cut off the head. Be sure to clean the inside of the black film well, it will give bitterness. Remove the backbone and ribs by trimming the fish in the middle. You do not need to cut it in two, the fish will fold like a book. Rinse the carcass thoroughly and pat dry with a paper towel.

Peel the herring and remove the ridge

2. Make a dry marinade. Put in a bowl salt, sugar, allspice peas, mustard beans. Break the bay leaf into small pieces. Chop the garlic finely. Mix all these spices until smooth.

3. Place the herring carcasses on a cutting board, skin side down, unfolded. Place the same amount of marinade on each fish and spread it over the entire surface with a spoon. According to this recipe, the fish is lubricated only on one side - the inside. Don't worry, the fish will be completely salted, right down to the skin. The marinade will seep into the deep layers of the herring.

4.Cover the fish, the marinade will remain inside. Wrap each carcass tightly separately in plastic wrap. Wrap in several layers. During salting, the fish will let the juice flow, and the cling film will prevent it from flowing out. All the juice will remain inside, the fish will be juicy and spicy.

5. Put the fish on salting in the refrigerator for 24 hours. Rinse the fish before use and serve with mustard, onion, herbs, oil (your choice).

Dry salted spicy herring - another recipe

To dry pickle herring, you do not need to cook brine. Prepare only the curing mixture, grease the herring with it, wrap and put in the refrigerator for salting. The herring obtained according to this recipe is quite salty, not lightly salted, but tasty.

Ingredients:

herring - 2 pcs. large
salt - 3 tablespoons without a slide
sugar - 1 tablespoon
provencal herbs - 1 tbsp
mustard powder - 1 tsp without a slide

Preparation:

1.Gut the fish and remove the head (first defrost it at room temperature). Rinse the carcass well, pay special attention to the cleanliness of the abdomen, on which there should not be a black film.

2. In a small bowl, combine all the ingredients for the curing mixture: salt, sugar, herbs and mustard powder.

3. Take parchment or newsprint, put the fish on it. Sprinkle the resulting salty mixture on both outside and inside in an even layer.

4.Wrap the fish in paper and put in two plastic bags, tie them tightly.

5. The herring will be salted in the refrigerator for 2 days. Then take it out, be sure to rinse it with cold water and you can cut it into portions. Here is such a simple way of salting herring, for which you do not need additional equipment and brine.

How to pickle herring in 3 hours: a quick recipe

This recipe is very delicious salty herring, which cooks very quickly. The method of salting is dry, then the fish is infused in oil with onions. The finished herring turns out to be tender, amazing.

Ingredients:

herring - 1 pc. (300 gr.)
salt - 50 gr. for one medium salted fish
onions - 1 piece large
sunflower oil

Preparation:

1.Frozen herring must be taken apart into fillets. To do this, carefully remove the skin from the fish (make an incision near the head, pick up a thin skin and remove). Cut off the head, gut, remove the ridge and bones. There will be two files.

Watch a video on how to quickly cut a herring into fillets to clearly see the whole process:

2.Place the herring fillets on a plate and sprinkle with salt on both sides. The whole fish should be covered with salt. Cover the fish with plastic wrap or a lid and let sit for 1 hour at room temperature. If the fish is left to stand longer, it will be saltier.

3. Peel the onion and cut into thin quarter rings.

4.After an hour, remove the film from the plate in which the herring is salted. Rinse the fish well under running water. And be sure to blot each fillet on both sides with paper towels to keep it dry.

5. Cut the fillets into thin (1.5 cm) pieces.

6. Take a half liter jar (for 1 fish or 1 liter jar for two fish). Place some chopped onions in the bottom of the jar. Place the pieces of fish on top. Then again onion, then fish. Continue to lay out the fish and onions. The last layer should be onion.

7.Pour the oil over the fish so that it completely covers the last layer of the onion. Close the jar with a lid and refrigerate for 3 hours. After this time, you can already serve such herring to the table. But you can leave it for a longer time, then it will be even tastier.

Express salting of herring in 2 hours. Fast and delicious recipe

When there is no time to wait, when your favorite fish will be salted. When you want to eat salted herring today and still get a high-quality and safe product, use this express salting method. The fish is salted well in 2 hours, due to the presence of the marinade in the composition apple juice whose acid softens the fibers.

The taste of such a herring will be unusual, with a slight sweet note.

Ingredients:

frozen herring - 1 kg
allspice peas - 4 pcs.
salt - 3 tablespoons
sugar - 2 tablespoons
apple juice - 0.5 tbsp. (125 ml)
vegetable oil - 2 tablespoons

Preparation:

1.In order for the fish to be quickly salted, it must be cut into small pieces. And for this you need to be patient and do a little work with your hands. Cut off the fish's head, remove the entrails and ridge. Remove the skin and take out the small bones. You can use tweezers to reach the most small bones... Wash the fillets and cut them into small strips, about 1.5 cm wide.

2. Make the marinade. Pour warmed apple juice into a bowl (reheat so the sugar and salt dissolve easily). Put the necessary spices in it: salt, sugar, allspice. Stir to dissolve the crystals. Vegetable oil is added last.

3.Pour the marinade over the fish pieces, cover with plastic wrap and refrigerate for 2 hours. After this time, the fish quick salting will be ready! It is in this way, using apple juice, that herring is prepared in Amsterdam, where this fish is a frequent guest on the table.

Serve salted herring with onions, herbs, potatoes, black bread. This is one of the most best snacks, which is always appropriate on the festive table.

How to choose the right fish in the store (in the market)

If you decide to buy salted herring, so as not to waste your time preparing it, it is very important to know the quality signs. Remember that low-quality fish can be severely poisoned.

Unsalted fish (with blood) and spoiled with "rusty" spots.

Be attentive to your health, choose only a high-quality product. If in doubt, pickle herring at home, especially since you already have recipes.

In contact with

- salt herring at home from frozen or fresh fish. Moreover, the herring, salted at home, turns out to be unusually tender and tasty.

To do this, you will need a little time, salt, sugar and spices, which you will probably always have at your fingertips.

If you have not caught the herring yourself, try to give preference to whole carcasses with entrails and heads. Only by looking into her eyes (and gills) can you know for sure fresh fish or not.

Just before the frozen herring is salted, give it time to thaw well on the bottom shelf of the refrigerator.

There are many recipes for salting fish, but I offer you 11 proven recipes on how to salt herring at home and get a delicious result.

1. Lightly salted herring- dry salting recipe

We will need:
1 fresh frozen herring
60 g salt

The herring must be thawed, thoroughly rinsed and cut, and the insides removed.
Rub the fish thoroughly inside and outside with salt. Then wrap the herring in cheesecloth, put in a bowl and place in the refrigerator for 3 days.

Now the slightly salted herring is ready. The longer the herring lies in the salt, the saltier it will be. Now it needs to be washed of salt, peeled and boneless, cut and served.

2. Dry salted herring - quick results

Would need:
1 herring
1 teaspoon sugar
2 teaspoons of salt

Take the fish, remove the head and offal. Put it in cool water for an hour or two.
Take the herring out of the water, dry it, rub it with salt and sugar (if you wish, you can add a little ground pepper). Wrap the fish in a couple of layers cling film and leave for two to three hours at room temperature.

After 2-3 hours, unfold the carcass, wash off the rest of the mixture, cut into portions and serve it to the table. Lightly salted herring goes well with black bread and onions, boiled potatoes and sunflower oil.

3. Dry salted herring in a bag

There is one more interesting option dry salting of herring.

Would need:
2 medium sized fish
2 tablespoons of salt
1 tablespoon sugar
1 tablespoon of seasoning for salting fish (sold ready-made in the store)

Mix in a cup 2 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of seasoning. Prepare two strong plastic bags in advance and immediately above the bag we begin to sprinkle the herring with a curing mixture, do not forget about the gills, you also need to fill them in. After that, we put the fish in bags, one in the other, for strength. We tie it and put it in the refrigerator for two days. It is advisable to turn the bag over after 24 hours. So that the fish lies on both sides in the resulting brine. After that, the herring will be ready, even if the fish remains in the brine for a longer time, it will not be salted.

4. Lightly salted herring - recipe with brine

You will need:
1 kg frozen herring
2 tablespoons of coarse salt
1 tablespoon g sugar
3 bay leaves
10 allspice peas
10 black peppercorns
1 liter of water

Defrost the herring, rinse it thoroughly, clean the scales from it. Pour salt, sugar, spices into boiling water, simmer for 7-10 minutes and cool.

Put the whole fish together with the head and entrails into a clean oblong container (plastic container, tray, etc.), which will not oxidize, and fill it with chilled brine. Cover the herring and leave in the refrigerator on the lower shelf for 3 days.

Lightly salted herring is ready. You can check the readiness of the herring by making an incision on the back. After that, you can take the herring out of the brine, peel it off and cut it into pieces. If you plan to keep the herring longer and do not want it to become too salty, dilute the brine in which it was salted with water in a 50:50 ratio.

This recipe for salting herring is also well suited for salting mackerel, red fish at home.

5. Pickled herring of spicy salting

Would need:
Herring - 1-2 pieces
For a spicy marinade:
Water - 0.5 liters
Salt - 2 tablespoons
Sugar - 0.5 teaspoon
4-6 peas of black and allspice
2 cloves
3 bay leaves
0.5 teaspoon coriander seeds (cilantro)
0.5 teaspoon dill seeds (dried herbs can be used)

Pour water into a saucepan, bring to a boil, add all the spices and simmer for five minutes. Then we leave to cool.

We butcher the herring. Cut off the tail, head, remove the insides, wash the herring under cold water, remove the inner black film. Cut the herring into not very thick slices.

We put the herring in a jar and fill it with the prepared brine. In four to five days you will have a delicious spicy salted herring ready.

6. Herring marinated with vinegar

Herring marinated with vinegar is not only a quick, but also a fabulously delicious recipe for salting fish. The herring turns out to be the most delicate, slightly salted, not sour, just like butter, and it melts in your mouth. Delicious recipe.

Would need:
Frozen herring - 2 pieces
Fresh dill
For the marinade:
Water - 0.5 cups
Vegetable oil - 100 ml.
Salt - 1 heaped teaspoon
Sugar - 1 teaspoon
Vinegar 9% - 1-2 teaspoons (vinegar can be added 1 teaspoon, and the next day try herring and marinade, and if necessary, add 1 teaspoon)
Prepared mustard - 1 teaspoon
You can add a few more black allspice peas and some coriander seeds to the marinade.

Boiled cold water mix with all the ingredients.

Defrost the herring, but not until soft. Cut off the head and tail, remove the insides. We carefully scrape off the black film on the abdomen with a knife. We remove the skin from the fish. We cut along the ridge, divide it into halves. The ridge is removed, as well as, if possible, all internal bones. Cut the herring into slices. We put it in a jar, sprinkling with chopped dill.

Pour the cooked marinade over the herring and close the jar with a lid. We put the jar in the refrigerator. In a day or two, the herring will be ready for use.

7. Korean herring

Would need:
1 kg herring
0.5 cups sunflower oil
1 onion
1 tablespoon salt
1 tablespoon sugar
1 teaspoon adjika
1 teaspoon ground black pepper
1 teaspoon Korean salad dressing
0.5 cups 9% vinegar

Fillet is used for salting herring in Korean, that is, the bones and skin must be removed. Cut the resulting fillet into pieces 4 - 5 cm long. sunflower oil you need to fry the finely chopped onion. Then we remove the onion from the oil and add all the other components to it. Mix everything and pour the herring fillet with the resulting marinade. We remove the salting container in the refrigerator for a day.

8. Pickled herring in oil

You will need:
1 large herring (or 2 medium)
0.5 cups refined vegetable oil
0.5 onions
3 cloves
4 allspice peas
3 bay leaves
1 teaspoon salt

Gutted herring, wash and cut off fillets. Cut the fillet into pieces about 1 cm wide. Put them in a half-liter glass jar. You can use any airtight container with a lid, provided that the pieces of herring are completely covered with oil.

Let's move on to preparing the marinade. Add onion, lavrushka, allspice and salt to vegetable oil. Heat the oil over a fire until a blue haze appears. Turn off and let cool the marinade to room temperature. Then fill the herring with marinade and leave in the refrigerator for three days. After that, the herring can be eaten.

9. Marinated herring in mayonnaise

We need:
1 large frozen herring
200 gr mayonnaise
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground black pepper

Defrost the herring, gut, wash, remove the ridge. Cut the resulting herring fillet into pieces and put in a jar.

Add salt, sugar, pepper to mayonnaise. We mix. Fill with mayonnaise marinade, cover with a lid. Leave it in the refrigerator for two days. That's it, now you can eat ...

10. Herring in vinegar filling

You will need:
1 kg of fresh frozen herring
1 teaspoon vinegar essence
1 cup vegetable oil
1 cup cold boiled water
Garlic, onion, salt

Gut the herring, wash, cut off the head and fins. Cut into pieces. Cut the onion into half rings, finely chop the garlic. We put in layers a layer of garlic and onions in an enamel dish, then a layer of fish, again garlic and onions, etc. Each layer needs to be slightly salted. The top layer should be garlic and onion. Now into the cold boiled water add vinegar. Fill the herring with the resulting filling and leave to marinate for 1 hour. After that, fill in with vegetable oil and mix, taking care not to damage the fish. We cover with a lid and send to the refrigerator for a day. After that, the herring can be eaten.

Buy fresh frozen herring and pickle it yourself at home, it turns out much tastier and much more economical shop.

Bon Appetit,
Natalia