EntranceHomemade herring recipe. How to make salted pink salmon at home: delicious recipes
Do you usually buy fish already salted or fresh in the store and then cook it yourself? I think many have been buying fresh-frozen for a long time. After all, it's much better. And why? because you know it will turn out delicious and just the way you like it. Therefore, today we will analyze with you delicious and quick recipes for salted herring.
I have already shared with you the ways of this fish at home, as well as how to cook it and. It always turns out great. The main thing is to get good and fresh fish. It should not be stale and not frozen an infinite number of times. Otherwise, how not to cook it, but it will be like porridge and absorb an incredible amount of salt. In general, your cooking masterpiece fail.
Ready-made, I also do not advise to buy. Since it lies in stores for a very long time and in fact you are buying a "pig in a poke". Therefore, we go to the market and choose a beautiful fish. When we get home, we immediately head to the kitchen and get down to business. After all, I really want to try the finished one with potatoes, mmm!
This is perhaps the easiest way. Since it is done quickly and you absolutely do not need to know exactly how much liquid to prepare. After all, we can take not one fish, but several kilograms at once. For such an amount of herring, this recipe is just right.
Ingredients:
- Herring;
- Water - 5 liters;
- Salt - 1 kg.
Cooking:
1. First, prepare the brine. This is the name of the brine in which our fish will be salted. You can boil this amount in advance and cool. But I use bottled water. It is sold immediately in the quantity that we need. We will pour out a part (about a glass), since the bottle should not be completely full.
You can use a pot or jar for this. But I do in the same bottle in which the water was bought.
2. Pour all the salt into our liquid. In this case, you can use a funnel or a sheet of paper folded into a tube. We twist the bottle and shake well. The bulk product must be completely dissolved.
3. Now let's take a look at the fish. If it is frozen, then let it thaw gradually. Then rinse it under running cold water. We will not clean it, so we immediately put it in a container where it will be salted.
4. Now fill the herring with brine so that the fish is completely covered with it. It will float, so press down on top of it with a plate. Close the container with a lid and put it in a cool place for 2 days. Then remove, rinse under the tap and store in the refrigerator or freezer without brine.
The remaining brine in the bottle can be safely stored for as long as possible. Then use as needed.
Such a delicious herring can be peeled and cut into pieces. Serve with pickled onions and herbs.
How to salt herring at home without brine?
There are many easy ways. But we need it to be fast too. I don't want to spend too much time with fish. After all, we often prepare it for some kind of holiday. The New Year holidays are ahead, which means that a herring under a fur coat is needed on the table. Just for this salad, we salt it in a dry way.
Ingredients:
- Herring;
- Salt - 2 tbsp. l.;
- Sugar - 1 tbsp. l.;
- Mustard powder - 1 tsp;
- A mixture of herbs - 1 tsp.
Cooking:
1. Defrost the fish slowly. Just leave it in the refrigerator or on the kitchen table. Then cut open the belly and take out all the insides. Also remove the tail and head. Rinse it well under cold running water.
2. In a small cup, mix salt, sugar, mustard powder and herbs. You can take the latter to your liking or do without them at all.
3. We need newsprint or plain paper, as well as a bag. We lay out the boom agu in several layers and sprinkle the fish with a dry mixture over it. It is necessary to cover completely both the top and the inside. Wrap tightly and put in a plastic bag or two for fidelity. We clean in a cool place for 2 days.
4. After these days, we take out and rinse again under the tap. After washing off all the spices, you can peel it and cut into portions, sprinkle with pickled onions and sprinkle vegetable oil.
Salted herring in a jar with onions and carrots
I would call such a fish a salad. Since it is cooked interspersed with vegetables. But this is such incredible appetizer! Honestly, she is swept off the table instantly. Then I always regret that I did very little. But even having cooked more, it is still not enough.
Ingredients:
- Herring - 2 pcs.;
- Onion - 2 pcs.;
- Carrots - 1 pc.;
- Lemon - 1/2 pc.;
- Salt - 2 tbsp. l.;
- Sugar - 2 tbsp. l.;
- Ground black pepper - to taste;
- Vegetable oil - 100 ml.
Cooking:
1. Defrost the fish and wash it under the tap with cold water. Remove the entrails, head and tail. We also remove the skin and separate the fillet from the bones. Now we cut the pulp into portioned pieces. If you like caviar and milk, then also chop.
2. We clean vegetables. We chop the onion in half rings, and three carrots on a coarse grater. You can also use a grater for Korean carrots.
3. We need only half a lemon. We also grind this part in half rings.
4. We take a clean and dry jar, with a volume of 1 liter, and put our preparations in layers in it. At the bottom of the onion, 1/3 teaspoon of salt and sugar, pepper, fish, salt, sugar, lemon, carrot, onion. And so on to the very top, until the whole herring is over. The final layer is necessarily vegetable.
5. Tamp the contents of the jar tightly and pour vegetable oil on top. Close the lid and put in the refrigerator for 2 days.
Do not forget to turn the container from time to time so that all the juice is distributed evenly and the fish is all cooked.
As time goes by, we will definitely try the fish. We also eat all vegetables. I hope you liked it!
Recipe for salting herring in pieces in 2 hours
Sometimes we are in such a hurry that we can not wait a few days. We want the fish to be ready now. But we all know that this does not happen. But you can wait quite a bit. Yes, according to this method, the herring will really be ready in 1.5 - 2 hours! It only remains to prepare it.
Ingredients:
- Herring - 4 pcs.;
- Water - 1 l.;
- Salt - 4 tbsp. l.;
- Sugar - 2 tbsp. l.;
- Bay leaf - 2 pcs.;
- Black peppercorns - 1 pinch.
Cooking:
1. Let's make the brine first. Pour water into a saucepan and add salt, sugar, pepper and bay leaf. We put on fire and boil for 2 - 3 minutes. Then cool down to room temperature. It certainly takes a lot of time, about 1 - 2 hours.
2. Now we have enough time to fish. We make sure to wash it under running water. Cut off the head and tail. We remove the insides. Cut into serving pieces. Immediately put in a container in which we will salt.
3. Fill the herring with cold brine. We turn off the oppression so that the fish does not float up and set aside for 1.5 - 2 hours.
The brine must be cold! Otherwise, the fish will be cooked and not salted.
The length of time you keep your fish in brine will affect whether you like lightly salted or heavily salted. best served with onions and potatoes.
How to salt herring at home - a delicious and simple recipe
I tried a lot different recipes. They are all delicious. But for some, this may be their favorite. To understand which one you like - cook according to different ways. Then you will definitely decide. This fish can be used as an appetizer or in salads. She turns out very tasty!
Ingredients:
- Herring - 2 pcs.;
- Bay leaf - 4 pcs.;
- Black peppercorns - 1 pinch;
- Allspice - 4 pcs.;
- Coriander grains - 0.5 tsp;
- Salt - 2 tbsp. l.;
- Sugar - 1 tsp;
- Water - 1 l.
Cooking:
1. Prepare water in advance. Boil it and cool it down. Then add salt and sugar. Stir until the bulk products are completely dissolved.
2. We thoroughly defrost the fish and wash it under a tap with cold water. We put it in a container in which it will be salted.
3. Add bay leaves and all spices to the herring. Then fill the contents with brine. Close the lid and refrigerate for 2-3 days.
After a while, if you don’t eat the herring right away, be sure to remove it from the brine. Otherwise, it will just overwhelm you.
A quick recipe for pickling herring in 1 day
If we decide to cook the whole fish, then we must immediately take into account that it needs more time for salting. Pieces of course will be done much faster. And if you also clean it from the peel and bones, then in general the bill goes to the clock. In the same recipe, we will have a whole fish, only peeled.
Ingredients:
- Herring - 1 pc.;
- Bay leaf - 3 pcs.;
- Black peppercorns - 20 pcs.;
- Allspice peas - 3 pcs.;
- Salt - 4 tbsp. l.;
- Water - 1 l.
Cooking:
1. Pour water into the pan and add salt, bay leaf and allspice and black peas. Mix and put on fire. When it boils, boil for 2-3 minutes and turn off. Cool the brine to room temperature. If it is cold outside, then take the saucepan outside and the waiting time will be halved.
2. Remove the head from the herring and cut the abdomen. We remove all the insides along with the black film. now wash it well under cold water and put it in liter jar.
3. Pour our cold brine into the container along with spices and close the lid. We clean in a cool place for a day.
After a while, clean and cut the fish. Garnish with lemon and onion. Festive snack ready for vodka!
How to quickly and tasty pickle herring?
I don't know about you, but I never have the patience. If you want fish, then take it out right now! But you have to look for more and more new ways. For me, the sooner the better! Then the whole family is calm. They don't have to distract me with something else delicious. So I've recently taken a liking to this recipe. Try it too.
Ingredients:
- Herring - 2 pcs.;
- Salt - 2 tbsp. l.;
- Sugar - 1 tbsp. l. with a hill.
Cooking:
1. We remove the head and tail from the fish. Now we cut the abdomen and remove the insides. I got milk, so I’ll leave them and also pickle them. I wash it under running water very cleanly so that there is no blackness inside. Dry with paper towels or napkins.
2. In a small cup, mix salt and sugar. Nothing else is needed.
3. At the inside of the herring, cut with a knife near the ridge along the entire length, but not completely. We do not need to divide it into two parts. That is, we do not cut a little to the skin.
4. We rub it on all sides with a dry mixture and put it in some kind of container. We put it in the refrigerator for 12 hours. Then turn over to the other side and leave for the same amount.
5. After 24 hours, wash the fish under running water and cut into portions. Can be served on the table.
Video on how to quickly cut a herring from the bones
This video got me interested. First, the author has such fresh fish that immediately made me salivate. You won't find it in our stores. And secondly, he did it really quickly. If he hadn't spoken yet, he probably would have spent much less time. But after all, someone like me needs to explain everything in detail.
Well, you liked the video. Surely you are going to the store for a herring. Be sure to buy more. To immediately try out all the recipes that you are interested in today. And of course invite guests. You will taste together. And now I say goodbye to you, see you soon!
Hearty salted herring has long been considered traditional dish Russian cuisine. 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 or dinner party is complete without a plate full of pieces of salted herring. Salted herring is good with boiled potatoes, and with mashed potatoes, and with a slice of fragrant Borodino bread, and with sauerkraut, and for vodka and as an ingredient for canapes and the famous "Herring under a fur coat." Due to the fact that not every woman knows how to salt herring at home, many prefer to buy this product in the shop. In fact, everything is not so difficult, and you can easily cook this delicious and healthy dish on one's own.
Properly cooked salted herring 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 maintains a feeling of satiety for a long time. In addition, herring is a real storehouse of vitamins, macro- and microelements vital for our body. But most importantly, herring contains a large number of valuable fatty acids Omega-3s, which are known for their anti-inflammatory, antioxidant and neuroprotective properties.
The quality of the fish chosen 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 resilient without any cuts, cracks and plaque and have a uniform color. Fish with milk is considered more fatty and meaty, while fish with caviar can be a little dry due to the fact that all the fat reserves of the fish were spent on the production of caviar. Freshly caught fish that has not had time to freeze is ideal option for salting. But since fresh fish is not always available, freshly frozen can be used. It’s better to avoid buying frozen headless fish, since there is a high risk that this fish is not the first freshness - it’s not for nothing that they say that the fish rots from the head, remember? You need to defrost herring only when room temperature- microwave and hot water are not suitable for this.
Salting a herring at home is within the power of even a novice hostess - this is a simple and uncomplicated matter. There are many recipes for self-salting herring, but all of them can be divided into two types - dry salting and salting in a marinade with salt, sugar and spices. Someone likes to salt the whole fish as a whole, others prefer to pre-cut the fillet into pieces - this is absolutely not important. Before salting, the herring should be thoroughly washed and gutted, if necessary. If you decide to keep the head, be sure to remove the gills, otherwise it may spoil the taste. ready meal. Remember that herring will pickle much faster if it is gutted and the head removed.
For salting herring, it is also important to choose suitable containers. It is best if it is enameled, glass or plastic tableware. Do not salt fish in a metal bowl, especially an aluminum one, as this can cause chemical reactions that adversely 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, and 7-11 days for large fish. Ready fish should be stored in the refrigerator and in no case be frozen. Dry-salted herring can be stored in the refrigerator for about 2 days. Herring cooked in brine can be stored for a week. If during this time you do not have the opportunity to eat it, you need to divide the fillet into pieces, put it in a separate bowl and pour over vegetable oil - this will avoid excessive salting of the fish. In oil, herring can be stored for two weeks.
Ingredients:
for 1 herring:
3 tablespoons of salt
1 tablespoon sugar
a few peas of allspice,
2 bay leaves,
3 cloves,
1/2 teaspoon ground black pepper.
Cooking:
Mash the bay leaf in your hand. Place the fish with salt and all spices in a plastic or plastic bag. Seal or tie up the bag and shake well to evenly coat the fish with salt. Put the package for 1-2 days on the top shelf of the refrigerator.
Knowing how to salt herring in a dry way, you can experiment with recipes - for example, change the amount and variety of spices. So, to get spicy herring, you should use coriander or cumin seeds. If you don’t have any spices on hand at all, just rub the herring with 2-3 tablespoons of salt and put it in the refrigerator. Delicious salted herring home cooking obtained according to the following recipe.
Ingredients:
1 kg herring,
4 tablespoons of salt
2 tablespoons of sugar
10 peas of allspice,
10 bay leaves,
4 lemons.
Cooking:
Gut the fish, remove the skin and cut into fillets. Lemons cut into thin slices, mix salt and sugar, chop bay leaves. Put a layer of herring fillet 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 a load on top and refrigerate for 1 day. Then turn the fish over and put it in the refrigerator for another 2-3 days.
Salted herring is a very tasty and healthy cold appetizer, but only when proper cooking. 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, lightly salted herring fully meets these requirements.
Ingredients:
3 herrings,
1.5 teaspoons of salt
0.5 teaspoon of sugar
3 bay leaves,
1 tablespoon vegetable oil
juice of 1/4 lemon,
1 large red onion (for serving)
Cooking:
Mix salt, sugar and chopped bay leaf. Grate the herring with the resulting mixture both on both sides and inside. Place the herring in a glass container, close and refrigerate for 2 days. Flip the fish over to the other side after one day. Before serving, cut the herring into slices about 2.5-3 cm thick, pour over lemon juice and sprinkle with chopped onions. Serve the herring cold or at room temperature.
By learning 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 excellent in itself. hearty snack which will help diversify the diet.
Ingredients:
4 herrings,
1 liter of water
4 tablespoons of salt
1.5 tablespoons of sugar
80 ml of vinegar,
1 teaspoon coriander seeds,
10 juniper berries (optional)
5 cloves,
10 peas of allspice,
1/2 teaspoon black peppercorns
10 bay leaves.
Cooking:
Combine all brine ingredients and water in a small saucepan. Bring to a boil and stir until salt and sugar are completely dissolved. Remove from heat and let cool completely. Gut the herring, cut off the head and rinse well. Put in a container, pour over the brine and leave for 48 hours in the refrigerator, turning the fish 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 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.
Cooking:
Gut and rinse the fish thoroughly. Mix water with salt, sugar and other spices, 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 buying ready-made herring in stores, which you only need to chop, add onions, drizzle with oil and serve. But often the taste finished product does not meet our expectations - the fish may be under-salted or, conversely, over-salted. In addition, the freshness of the 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 tasty and appetizing to the delight of your loved ones and guests.
Greetings our dear readers. Most people love herring, there are always herring dishes on the festive table. Today we will talk about how to salt herring at home.
Today you can buy a delicious herring in the store, but still many people salt it at home. At home it is fashionable to make everything very tasty and exactly as it should be. There are a great many recipes. Both in brine and without. There are very quick ways salt the herring, we hope that you will be able to choose a method according to your taste.
By the way, one of the most popular herring salads is a salad under a fur coat. The taste largely depends on the quality of the salted herring. We recommend using home-salted herring for this salad.
Among other things, before salting, it is necessary to choose the right fish itself. Let's look into this.
Let's choose the right herring for pickling.
To get started, you need to buy it. If you do not live on the ocean or the White Sea, you will have to buy fresh-frozen herring. Note:
Never buy fresh-frozen fish without a head, because the head screams the loudest about staleness!
Well, now we will figure out how to salt herring at home. There are a lot of ways, now we will consider the simplest way.
How to salt herring in brine whole at home.
This is the easiest way, nowhere easier.
We will need:
- Water - 1 liter (preferably filtered);
- Salt - 200 gr;
- Sugar - 1-2 tablespoons.
Step 1.
Defrost the fish slowly. The slower the tastier it will turn out, it is better to defrost in the refrigerator on the bottom shelf.
When thawed, the blood should be pink or reddish in color. This is a sign of fresh herring. A dark brown liquid and an unpleasant odor are evidence of product spoilage.
While the fish is defrosting, pour salt and sugar into hot water. Stir to dissolve everything. Bring to a boil and then cool the brine.
Step 2
We thoroughly wash the fish and remove only the gills. You don't need to gut. Whole salted herring is much tastier than pieces. The gills are removed so that there is no bitterness.
Step 3
The dishes are either glass or enameled. We put the fish there and fill it with cold brine. We put oppression.
Step 4
Now we leave the herring at room temperature for an hour or two, and then send it to the refrigerator. There she will salt.
The degree of salting will depend on the salting time and temperature. The lower it is, the better, so we put it in the refrigerator. So the taste of herring will be tender.
After one or two days, the herring will be lightly salted. And after three to four days, strong salting of the fish.
Here is another recipe:
Salting slices in brine at home (lightly salted).
Pieces of herring marinate a little faster than whole. We use this recipe when it is necessary to quickly pickle and use the fish itself in snacks or salads.
cooked according to this recipe fish is best eaten almost immediately. Salting with onions does not imply long-term storage. Let's figure out how to salt herring at home with pieces in brine.
And so we need:
- Herring - 2 pieces (medium size);
- Onion - 1 pc;
- Water - 0.5 l;
- Salt - 1 tablespoon;
- Vegetable oil - 1 tablespoon.
Step 1.
Wash the fish thoroughly. Remove the head, tail and fins. We gut, thoroughly wash the abdomen. Cut into pieces. It is advisable to carefully examine everything so that there is no dark film or anything else left. If necessary, rinse the pieces under running water.
By the way, we do not throw away the caviar, it can be salted with fish, or separately. See recipes below.
Then dry with paper towels. Extra moisture is not needed.
Step 2
Now brine. Dissolve a teaspoon of salt in warm boiled water. It is important that the salt is completely dissolved.
Step 3
We put pieces of fish in a liter jar, tamp.
Step 4
We clean the onion, cut into rings and add to the jar to the fish.
Step 5
Now add the brine. it should be at room temperature. Pour a spoonful of vegetable oil on top and close the lid tightly.
It is necessary that the fish stand at room temperature for 24 hours, then we put it in the refrigerator for another 24 hours. After that, you can use it for cooking or eat yourself hunting with potatoes. Oh drooling...
Spicy salting of whole fish is a classic recipe.
We looked at how to salt herring at home in a simple saline solution. But sometimes I want to cook salted herring with various spices, just delicious. Here is a simple classic recipe.
Ingredients:
- Herring - 2 pcs;
- Water - 1 l;
- Salt - 2 tablespoons;
- Sugar - 2 tablespoons;
- Peppercorns - 10 pcs;
- Allspice - 4-5 pcs;
- Bay leaf - 2-3 pieces;
- Carnation - 4-5 pcs.
Step 1.
We wash the fish and clean from the insides. We leave the head, but so that there is no bitterness, we remove the gills. If there is caviar or milk, then it does not need to be thrown away, it can be salted with fish.
Step 2
Prepare the brine (brine). Pour water into the pan, as soon as it boils, add salt, sugar and spices. Let it simmer for 3-4 minutes. Turn off, set aside and let cool to room temperature.
Step 3
Now we select the dishes so that the fish can fit there. Better glass or enameled. Fill with brine. There we add caviar or milk, who left it. We cover with a lid. Let the fish stand at room temperature for 3-4 hours. Then we put it in the refrigerator.
Step 4
The fish will be ready in 48 hours. But caviar or milk after 24 hours. It's better to take it out and eat it. If caviar or milk is overexposed, then you can oversalt it.
How to salt herring in brine with butter.
This recipe is not much different from those described above, someone just loves fish in brine with oil. The recipe is just as simple and the fish is very tasty. We continue to learn how to salt herring at home, now with oil.
According to this recipe, you can cut the fish into pieces. Someone here tastes better.
Ingredients:
Step 1.
We wash the fish. We clean inside, remove the gills and fins. Caviar and milk can also be left. Rinse well again.
Step 2
Put water on fire and boil it. As soon as it boils, add salt and sugar, stir so that everything dissolves, let the brine cool.
Step 3
Now we put the fish in a container, add oil to the water and pour the water over the fish. Cover with a lid and leave on the table for 3-4 hours. Then we send it to the refrigerator for 3 days.
By the way, if the fish is cut into pieces, you can pickle the fish in a jar.
A very quick recipe for salting herring.
I somehow thought about how to salt herring at home quickly, but something just as tasty. Found a recipe and tried it. Found many more and tried. In general, you can salt quickly when there is no time for it. We use this recipe sometimes. But still, when you salt quickly, it turns out a little different.
Find out how to salt herring at home quickly and tasty.
We will need:
- Herring - 2 pcs;
- Sugar - 1 tablespoon (even a little less);
- Salt - 1 tablespoon;
- Black ground pepper- 5 gr;
- Bay leaf - 5 gr.
Step 1.
We wash the fish, gut and clean. We cut off the head and fins with a tail too. Rinse well again.
Then we collect clean water, at room temperature, in a deep bowl and put the herring there for 1 hour.
Step 2
We make a mixture of sugar, salt, pepper and chopped bay leaf.
Step 3
We take the fish out of the water, dry it with a paper towel.
Step 4
Now we rub the fish well with the finished mixture, inside too. Wrap with cling film and leave on the table for 80 - 120 minutes.
Step 5
After this time, we take out the fish, you can cut it into pieces, season with vegetable oil and vinegar. Can be served on the table.
Here is another way to pickle fish:
Spicy pickling of herring with mustard.
Now let's answer the question, they say, how to salt herring at home with mustard. The recipe is quite simple, and the fish turns out just amazingly tasty. I advise everyone.
We will need:
- Herring - 1 kg;
- Mustard powder - 1 teaspoon;
- Water - 1 l;
- Black peppercorns - 5 pcs;
- Salt - 4 tablespoons;
- Bay leaf - 2 pcs;
- Carnation - 4 pcs;
- Coriander beans - 5 gr.
Step 1.
Herring is also washed, cleaned, gutted. We put it in a container. You can also use a plastic container.
Step 2
We set the water to warm up, as it boils, add salt, pepper, bay leaf, cloves and coriander grains. Boil for 2 minutes and set aside the pan. Add mustard, mix well and leave to cool.
Step 3
Pour the marinade over the fish. We cover with a lid. After 3-4 hours, put in the refrigerator for 2 days. That's all.
Awesome salted herring fillet with lemon.
This recipe is my favorite, although a little more red tape. The taste is very delicate and aromatic. Learn quickly how to salt herring at home with lemon.
Ingredients:
- Herring - 2 kg (2-4 pieces);
- Sugar - 1 tablespoon;
- Bay leaf - 5-6 pieces;
- Allspice peas - 12-15 pcs;
- Lemon - 2 pcs.
Step 1.
We clean the fish and separate the fillet. I try to pull out the bones as much as possible, but you can not do this.
Step 2
Wash the lemon and cut into thin rings.
Step 3
It is convenient to do salting in a round plastic container so that the plate goes into it, for oppression.
Now lay out the herring and lemon fillets in layers, sprinkle with a mixture of salt and sugar, adding spices. We cover everything with a plate, put it under oppression and in the refrigerator.
Step 4
After a day, we take out the fish and change the layers in places: the lower ones up, the upper ones in them. We also put it under oppression and in the refrigerator for 2-3 days.
We simply transfer the finished fish to the dishes and store it in the refrigerator without oppression.
Here is another good recipe:
How to salt herring with a dry ambassador, another quick recipe.
With the question of how to salt herring at home with dry salting, I approached a familiar fisherman. He loves fishing and knows everything about fish. He shared this recipe and right on the shore they tried to salt the catfish he caught in this way.
He usually sits for a long time on the shore and takes many ingredients with him, which surprised me a lot. Although there was no lemon with me, the fish turned out just superb. Of course, in this way we also salt herring, you can also try it.
We will need:
- Rock salt - 2 tablespoons;
- Sugar - 1 tablespoon;
- Onion - 1-2 pcs;
- Lemon - 1 pc;
- Vegetable oil.
Step 1.
We clean the fish. Gut and remove the gills, leaving the head. Now we collect water in a container and leave the fish there for 1 hour. After we take it out and remove excess moisture with a paper towel.
Step 2
Now rub the carcass with a mixture of salt and sugar inside and out. We wrap in cling film for 2-3 layers. We leave it on the table for 2 hours.
Step 3
After we open the fish, wash it in running water, dry it with a towel and put it in a deep bowl. We clean the onion rings or half rings. We cover the salted herring and fill it with vegetable oil for 30-40 minutes.
Step 4
After we take it out, cut it into pieces, put the onion on a plate and sprinkle with lemon juice.
How to salt herring with vinegar.
We have already considered quite a lot of ways to salt herring at home, and now we will consider recipes using vinegar.
We will need:
- Herring - 2 pcs;
- Water - 250-300 ml;
- Salt - 1 tablespoon;
- Vinegar 9% - 1-1.5 tablespoons;
- Peppercorns - 10 pcs;
- Bay leaf - 3-4 pieces;
- Coriander seeds - 1 tablespoon;
- Vegetable oil - 3 tablespoons.
Step 1.
We wash the fish, remove the gills. You can remove the head and clean the insides, but I salt it entirely.
Step 2
Bring water to a boil, add salt and spices. Boil for 2-3 minutes and remove from heat. Let the brine cool down.
Step 3
Add vinegar to the cooled brine. We put the fish in a deep container and fill it with brine. We cover with a lid. Let it stand for 3-4 hours, we send it to the refrigerator for 7-8 hours.
Then you can take it out and eat.
Dutch-style spicy salted herring.
Not a bad recipe, it looks very nice, we usually cook such a fish for the festive table. Let's figure out how to salt herring at home in Dutch style.
Ingredients:
- Herring - 2 pcs;
- Sugar - 6 teaspoons;
- Onion - 2 pcs;
- Carrots - 1 pc;
- Lemon - 1/2 pcs;
- Bay leaf - 10 pcs;
- Peppercorns - 8-10 pcs.
Step 1.
We wash the fish, remove everything, leave only the fillet. We remove the bones if possible.
Step 2
Cut the finished fillet into pieces, about 2 cm wide.
Step 3
We rub the carrots on a coarse grater. Cut the lemon into thin circles. And cut the onion into rings or half rings, to whom it tastes better.
Step 4
Let's prepare a jar and lay it out in layers: Onion - bay leaf - slightly grated carrots - lemon - a pinch of sugar - a little pepper - chopped herring. So repeat until the jar is over or the ingredients.
Step 5
Close the jar tightly with a lid and refrigerate for 3 days.
Step 6
After we take it out, put it in a salad bowl or a deep plate along with the contents of the jar. Drizzle with vegetable oil, salt and serve.
Here's another video:
Little secrets of how to salt herring at home.
- Herring for salting is better to choose oceanic. It is healthier, in that coastal areas are often polluted with waste.
- Only fresh or frozen fish is suitable for salting.
- It is believed that herring caught in the winter is fatter. Respectively salty fish will be more oily, which is better for salting.
- The defrosting process should take place as naturally as possible. Cannot be applied water bath, microwave or something like that. It is better to defrost in the refrigerator on the bottom shelf.
- With dry salting, it is imperative to soak the fish in water at room temperature. So it will be juicier.
- Also, with dry salting, you can use not only cling film, but also a plastic bag.
- It is best to salt the whole herring, removing only the gills. So it is salted for at least 2 days and can be stored in brine for a week.
- For quick salting The fish needs to be cleaned and better cut into pieces. So it will pickle in a few hours. But storing such a herring for a long time is not worth it. Better to eat right away. And if it doesn’t work out, then put it in a jar and pour vegetable oil.
- If suddenly salted herring, then it can be washed and soaked in milk for a couple of hours. The milk will take away the excess salt.
Watch the video on how to properly cut herring:
That's all for me today, leave comments, share a post on social networks, eat delicious herring, Everyone Bon appetit and see you in new articles.
How to salt herring at home is tasty and easy - 10 delicious recipes. updated: December 20, 2017 by: Subbotin Pavel
As a product for human nutrition, herring is always included in the diet, for some more often, for others less often. The question of how to pickle a herring in order to eat it quickly often arises even from one glance at it. You will find the answer in this article detailed description many ways delicious cooking"Queens" holiday table from historical times around the world.
Home conditions allow you to pickle herring simply and quickly. Today we will salt the whole fish, but you will learn how to do it in the next article.
How to pickle a whole herring in brine
The recipe is very simple and straightforward, the result is a very tasty herring.
Wash the fish, cut off the tail and put in an enamel container.
We will prudently remove the gills. We need: 4 tbsp. tablespoons of salt, 500 ml of boiled and chilled water, bay leaves and 1 teaspoon of black peppercorns.
Dissolve salt in a saucepan. Put bay leaves and black peppercorns in a container. Pour water with salt to the herring.
A saturated salt solution should not be surprised - the fish will take as much salt as it needs.
Periodically, the fish must be turned over. So it should lie for 3 - 4 hours, then put it in the refrigerator for 4 days. On day 5, you can eat it.
A simple recipe for whole salted fish (herring) in spicy brine
There are different situations in people's lives, and if possible, then people buy their favorite frozen herring in packages (layers), put it in the freezer and spend it as needed. How to pickle herring correctly and differently, unlike the first recipe, you will learn right now.
We select frozen 3 fish for salting. It can be seen that the fish is fresh and oily.
We sing each fish from scales and debris under running water.
Pour water into the pan and put spices per 1 liter of water: put 3 tbsp. spoons of salt, 2 tbsp. a spoonful of sugar, allspice 5 pcs., black peppercorns - 1 teaspoon, bay leaf - 4 pcs.
In our case, we pour 2 liters of water, so we double everything.
We put black pepper on the eye, without a teaspoon - this is at home.
We mix everything and put on fire, bring to a boil and boil for 5 minutes. Then cool to room temperature.
We put the fish in a container and fill it with chilled spicy brine.
The herring should be completely covered with brine. Close the lid and put in a cool place for 2 days. Herring in 2 days will be lightly salted and tasty. If you need a more salty taste, leave it for 3 days. Salting the herring was quite simple.
We clean the herring from the skin, cut off the head, remove the insides and cut into pieces.
We put it on a plate, the fish oil glistens, we salivate, we try and say: Delicious!
How to pickle a whole herring in a glass jar
Home salting in a jar is similar to making real barrel salting. The recipe is suitable for salads and others.
Ingredients:
My herring and put it in a 3-liter jar.
In this example, 6 fish entered the jar.
We take chilled boiled water, add salt and stir well so that the salt dissolves.
Put bay leaf and pepper in a jar of fish, pour brine to the top.
Close the lid and put it in the refrigerator.
On the second day, it will already be possible to try, the tender herring will be ready.
If you need more salted fish Leave for 1-2 more days.
The herring is ready to use. As you can see, pickling a herring is very simple.
Peel it from the skin and use it in the menu for cooking delicious dishes.
Video recipe for salting herring in a plastic bottle
Salting herring in a dry way - a simple and tasty recipe
Learn to dry-salt herring with mustard. Delicious recipe with a guarantee of taste.
We will need: Herring - 2 pcs., Rock salt - 3 tbsp. spoons, sugar - 1 tbsp. a spoon, Provencal herbs- 1 tbsp. spoon, dry mustard - 1 teaspoon.
We cut off the head and tail of the herring and remove the insides.
Put in a bowl: rock salt - 3 tbsp. spoons, sugar - 1 tbsp. spoon, Provence herbs - 1 tbsp. spoon, dry mustard - 1 teaspoon. We mix everything well. The pickling mixture is ready.
We put the sprinkled fish on paper and we will wrap it.
We wrap it as you see in the photo.
Then we put paper packaging with fish in 2 plastic bags and put in the refrigerator for 2 days.
After 2 days, we take out, unfold and the herring is ready for use.
Now it needs to be washed with cold water, cut into pieces, sprinkled with onions and served with potatoes.
Did you find out classic ways how to pickle herring at home. It remains to wish readers to preserve folk traditions, cook themselves and teach children culinary skills.
Salted herring is a favorite Russian snack, and often the main ingredient in salads. Unfortunately, in stores it is not always possible to find a fish that will be truly tasty. What to do? Salt it yourself! It is to this topic that we have decided to devote today's conversation.
Each cook has his own favorite way of pickling herring, but before we share them, I want to share a few tricks that make the fish especially tasty.
Which herring to choose for salting
Naturally, the taste of the finished snack largely depends on the quality and freshness of the ingredients. For salting, we recommend buying chilled fatty fish, you can identify this by a thick back. The fact that the fish has recently appeared on the counter and is excellent for salting can be understood by its silver color, bulging dull eyes, fins and gill covers tightly pressed to the body. But if there are rips or some defects on the skin of the herring, then this indicates the staleness of the carcass, and it is better to refuse the purchase.
A few secrets of salting herring
- It is desirable to salt carcasses of medium size;
- If you find chilled fish failed and you took a frozen one, then it should be thawed before cooking, but not in water and not in microwave oven and in the refrigerator.
- Before salting, it is not at all necessary to gut the fish, but you need to remove the gills.
- Iodized salt is not recommended for salting.
- Salt herring should be in plastic or enamelware with tight-fitting lid.
- We recommend storing the finished product exclusively in the refrigerator.
After you have chosen a suitable herring and prepared everything you need for salting, you can proceed to the main stage.
Salted herring in brine
You will need:
- herring - 2 carcasses,
- salt - 2 tbsp. l.,
- sugar - 1 tbsp. l.,
- vegetable oil - 1 tbsp. l.,
- water - 1 l.
Cooking method
- My fish. We remove the gills. If desired, you can gut and cut off the head. Put the fish in glass jar or plastic container.
- Dissolve salt and sugar in water. Bring to a boil.
- Add vegetable oil to the cooled brine.
- Fill the fish with brine. We seal the lid. We put it in the refrigerator.
- After 3 days you can try! Before serving, do not forget to sprinkle the herring with onion rings, you can also sprinkle the fish with lemon juice or table vinegar.
Spicy salted herring recipe
You will need:
- herring - 2 carcasses,
- salt - 2 tbsp. l.,
- sugar - 1 tbsp. l.,
- bay leaf - 2 pcs.,
- black pepper - 5 peas,
- cloves - 3 buds,
- water - 1 l.
Cooking method
- My fish. Do not forget to remove the gills, otherwise the taste of the finished product will be spoiled.
- Pour water into an enamel pot. Add all the listed spices. Bring the brine to a boil.
- We put the fish in a dish suitable for salting.
- Pour in cooled brine. We seal tightly. We remove the fish for 3-4 days in the refrigerator.
- After the specified amount of time, gut the fish. We cut into pieces. Put on a plate and serve!
Another way to salt
You will need:
- herring - 2 carcasses,
- vegetable oil - 3 tbsp. l.,
- vinegar essence - 1 tbsp. l.,
- salt - 1/2 tbsp. l.,
- black pepper - 11 peas,
- bay leaf - 3 pcs.,
- water - 250 ml.
Cooking method
- We remove the gills from the herring. Wash it well.
- AT enamel saucepan mix all the spices and pour in the water. Bring to a boil.
- Pour vinegar into the chilled brine.
- We put the fish in the marinade and leave it for 5 hours at room temperature. After the specified time, we send the herring, without removing it from the marinade, to the refrigerator for another 7 hours. After that, you can try, having previously gutted the fish, cut it into pieces and sprinkled with onion rings.
How to quickly pickle herring
You will need:
- herring - 2 carcasses,
- water - 1 l,
- salt - from 200 to 300 g,
- spices (bay leaf, black pepper) - to taste.
Cooking method
- My herring carcasses. We won't gut.
- Bring the water to a boil. Gradually pour salt into boiling water until it begins to settle to the bottom of the pan.
- If desired, add your favorite spices to the cooked brine. We are waiting for it to cool down.
- Fill the fish with brine.
- We leave the herring for 1 hour at room temperature, and then send it to the refrigerator for 36 hours.
- Rinse the finished fish before serving with running water to get rid of excess salt, cut into pieces, sprinkle with pickled onion rings and pour over a small amount of vegetable oil.
Express salting of herring
If guests were promised to come to you in the evening, then you can pamper them with pickled herring in the morning. (The recipe is only suitable for salting Atlantic herring.)
You will need:
- herring - 2 carcasses,
- salt - 1 tbsp. l.,
- sugar - 1 tbsp. l.,
- ground black pepper - 1/3 tsp,
- chopped bay leaf.
Cooking method
- We gut the fish, remove the gills and head. We wash. Immerse in cold water for an hour.
- We mix the listed spices.
- We take the fish out of the water. Dry with paper towels. Rub with spice mixture.
- Wrap the herring in cling film and leave at room temperature. After 2 hours the fish is ready to eat.
- We cut the finished fish and season with a mixture of table vinegar and vegetable oil. Let's try!
Another proven way to pickle herring
You will need:
- herring - 2 carcasses,
- black pepper - 8 peas,
- cloves - 3 buds,
- bay leaf - 2 pcs.,
- salt - 2 tsp,
- coriander seeds - 1/2 tsp,
- water - 200 ml.
Cooking method
- In an enameled saucepan, mix the prepared spices. We add water. Put on fire and bring to a boil.
- We gut the herring, remove the head and gills. We divide into small pieces. Place in a glass or plastic container.
- Pour the cooled brine over the fish. We clean for 2 days in the refrigerator.
- After the specified time, the fish is ready to eat. We spread it on a suitable plate, sprinkle with vegetable oil and decorate with pickled onion rings. Enjoy your meal!