Menu
Is free
Registration
home  /  cucumbers/ Herring fillet in oil recipe. Cooking step by step

Herring fillet in oil recipe. Cooking step by step

Today in the room, waiting for you best selection salted herring recipes. Like many of you, I prefer homemade salting methods, because I think it delicious snack not only for the holidays, but also in everyday life.

Moreover, herring is rich in nutrients and vitamins, and doctors recommend including it in the diet. Most often, it is consumed in salt form. And even, such a simple dish as a herring with potatoes is liked not only by a Russian person, but also by people from other countries.

Moreover, it can be used to prepare various salads, for example, "Herring under a fur coat", which we will definitely write about in one of the following articles.

Today, in stores you can find a large number of salted herring, but if you cook it yourself, it will be even tastier. It has been prepared since ancient times, so many recipes have accumulated, the best of which we will consider in our article. But before you start salting, it is important to know how to properly clean it from bones and skins.

So. Let's start our masterpiece...

How to cut and quickly clean a herring from bones and skins. Watch video:

To prepare tasty dish from salted herring, you need to know how to properly cut it and clean it from bones and skin. Every hostess has her own secret. If you still don’t know how to properly carve a herring, then watch the video instruction below:

Salted herring. Very tasty recipe for lightly salted herring

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

Ingredients:

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

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

While the brine is cooling, prepare the herring. She needs to cut off her head, remove all internal organs, wash thoroughly under running water, and then dry with napkins. Milk and caviar can also be salted.

Cut the herring into several pieces. The smaller the pieces, the faster the fish will marinate. But to cook salted herring, you should cut it into large pieces or in half. Place the pieces in a jar, add spices. For one fish, it is enough to prepare a jar with a volume of 700 ml.

At the next stage, pour the marinade over the fish, close the container and store in the refrigerator. A day later, various dishes can be prepared from herring.

Before eating, the fish must be cleaned of skin and bones, and then cut into several small pieces.

Most often, slightly salted herring is served with potatoes, baked or boiled. Also add chopped onion. spice up vegetable oil.

Enjoy your meal!

Already, at the very saliva flowed.

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

Even inexperienced cooks can cope with this recipe.

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

To marinate fish, you will need the following ingredients:

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

Step by step preparation:

While the brine is being prepared, the herring needs to be thawed. Pour into an enamel container required amount water, add salt, sugar and vinegar.

Put the pot on fire. The main thing is that the liquid does not have time to boil. As soon as the salt and sugar dissolve in water, the container must be removed from the stove.

When the fish is completely thawed, it must be cut, bones removed, and then cut into small pieces.

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

AT glass jar you need to lay out several layers, in the following order: fish, chopped onion, coriander, pepper.

You need to store a jar of herring in a dark place, with room temperature. To add new flavor notes, a small amount of vegetable oil can be added to the brine.

Instant herring in 2 hours. Pieces in a hurry (Salting time is only 5-30 minutes)

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

Ingredients:

  • 4 pieces of chopped herring.
  • 1 tbsp sugar.
  • 1 tsp salt.
  • 300 ml filtered water.
  • 2 laurels.
  • 2 cloves of garlic.
  • 1 tsp table vinegar.

Cooking process

Rinse the fish thoroughly under running water, and cut into small pieces, 1.5 cm in size. Put them in a container, add broken lava sheets, sprinkle with salt, sugar, add chopped garlic.

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

After about 2 hours, pieces of pickled fish can be served at the table with vegetables.

Enjoy your meal!

How to salt herring at home in brine? Delicious recipe quick and easy

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

Ingredients:

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

Cooking process

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

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

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

Herring is recommended to be consumed immediately, since such salting is not stored for a long time.

Spicy salted herring. How to pickle tasty?

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

Ingredients:

  • 2-3 carcasses of fresh-frozen herring.
  • 2 tablespoons of granulated sugar.
  • 200 gr of edible salt.
  • 1 liter of filtered water.
  • A few peas of allspice.
  • A pinch of black pepper.
  • 2-3 pieces of cardamom.
  • 2-3 bay leaves.
  • A small amount of cloves.
  • Lemon acid.

Step by step cooking process:

There is nothing complicated in cooking spicy fish. It is necessary to defrost the herring, rinse it thoroughly under running water, dry it, cut off the head.

The next step is to prepare the marinade. To do this, add all the spices to the water. Put the pot on the stove and bring the water to a boil. Then add a small amount citric acid. The marinade must be chilled.

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

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

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

Recipe for a whole herring in brine. How to salt a whole herring in brine?

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

Ingredients:

  • 3 pieces of fresh-frozen herring.
  • 1 tbsp salt.
  • 1 tsp granulated sugar.
  • 900 ml of water.
  • 4 pieces of bay leaf.
  • 5 black peppercorns.

Cooking process:

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

The next step is to start preparing the herring. It needs to be thawed slowly. Rinse thoroughly in water, adding 1 tbsp of vinegar. Then cut off the tail and fins. Cut off the head from below to remove the gills. If there is a game and milk, they must be washed and placed in the belly of the carcass.

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

Ready salted herring can be served at the table.

It is important to note that the fish home cooking can be stored no longer than 1 week, otherwise, the taste changes greatly for the worse.

How to pickle fresh herring at home in a quick way (in just 2 hours)

You can cook fish very quickly. This will take no more than two hours. A great recipe for when you're expecting guests to make an appetizer. Or they themselves decided to eat fresh homemade salted fish.

Take into account this method, the time for which is only 2 hours:

Ingredients:

  • 4 pieces of herring.
  • 1 tsp sugar.
  • 4 tsp salt.
  • 4 pieces of bay leaf.
  • 5 cloves.
  • 6 peas of allspice.
  • 1 bulb.
  • 50 ml vegetable oil.
  • 1 liter of water.

Cooking method:

Clean the carcasses, cut off the head and remove the insides. After that, rinse the fish thoroughly under running water, then cut into small pieces, which are laid out in a container.

The next step is to prepare the brine. To do this, pour boiling water into a glass jar, add all the necessary spices, as well as sugar and salt. Infuse the marinade for 5 minutes so that the salt and sugar are completely dissolved in water. Then add cold water.

Pour the pieces of herring with the prepared brine. The pieces should marinate for about 2 hours.

NOTE! The photo below, at home, shows the pieces are quite large. But still, it is recommended to make them small, as in store jars, where herring goes under mayonnaise or in vinegar brine. A photo of the store version is shown below ... This recommendation is so that you can be sure that all the herring will have time to completely soak in the brine. Because if you make the pieces very large, then it may not have time to pickle in a short time. And in fact, it may take from 5 hours to a day for each piece to be salted.

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

Salt herring in brine with butter

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

  • 2 pieces of fresh-frozen herring.
  • 0.5 tablespoons of granulated sugar.
  • 2.5 tablespoons of table salt.
  • 1.5 tbsp vegetable oil
  • 1l of water

Cooking process:

  1. Rinse fish carcasses under running water, remove all internal organs, cut off fins and tail.
  2. Divide the herring into pieces, after which it is laid out in a glass jar.
  3. To prepare the brine, you need to bring water to a boil, add sugar and salt, they must completely dissolve. Then bring everything back to a boil.
  4. The prepared brine must be cooled, then add a small amount of vegetable oil to it.
  5. The solution is filled with a jar of fish.
  6. Place the container in the refrigerator for about 3 days.
  7. Before serving, it is recommended to sprinkle the pieces with a little vinegar and add fresh onions.

Thanks to this method of cooking, the fish turns out to be very tasty and healthy, as it has absorbed the necessary substances.

Salting method with mustard

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

Ingredients:

  • 2 pieces of fresh-frozen herring.
  • 1 liter of water.
  • 2 tbsp mustard.
  • 3 tablespoons of granulated sugar.
  • 5 tablespoons of table salt.
  • 1 glass of vegetable oil.
  • 1 head of onion.
  • Peppercorns and bay leaf.

Cooking method:

Slowly defrost carcasses, cut, rinse thoroughly under running water.

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

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

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

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

Cut onion into half rings.

Put the onion in a glass jar first, then the herring, then the onion again until the container is full. Add a small amount of vegetable oil, close the jar tightly and store in the refrigerator.

Dry salted herring at home. The easiest recipe

If you cook herring in this way, then it turns out to be more fragrant and oily. Some compare it to dried fish. At the same time, the fish turns out to be quite dense and the pieces do not lose their shape when cut, as, for example, in the proposed methods above.

Ingredients:

  • 1 piece of herring.
  • 1 tsp sugar.
  • 1 tbsp salt.
  • 2 pieces of bay leaf.
  • 1 tsp of a mixture of allspice and black pepper, dried dill, fennel, coriander.

Cooking process:

Defrost the carcass slowly, then rinse well and dry with paper towels. It is recommended to use whole fish, without gutting. But the head must be cut off.

Put the fish in the bag, add all the spices, sugar and salt. Wipe the herring thoroughly. Wrap the carcass in a bag, and refrigerate for 3 days. Periodically, it is recommended to turn the herring.

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

Salted herring at home in a package. It turns out a spicy ambassador

Fish can be cooked not only in a container, but also in a bag. It turns out an ambassador with a pleasant aroma.

Ingredients:

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

Cooking process

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

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

Salt that remains, dissolve in a jar of filtered water.

Make an incision in the belly.

Remove all internal organs and films.

For salting, you need to prepare a plastic container with an enclosed plastic bag that will fit two fish.

Place the herring in a bag.

Grate the carcasses thoroughly with the prepared mixture.

At the next stage, the herring must be filled with saline. Then seal the bag tightly and place it in the refrigerator.

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

A quick way of salting in 5-12 hours

Thanks to next recipe, the salting time takes no more than 10 minutes. And after 12 hours, herring can be consumed with vegetables.

Ingredients:

  • 2 pieces of herring.
  • 2/3 cup salt.
  • 5 pieces of laurel.
  • 10 black peppercorns.
  • 1 tbsp coriander.
  • 3 star cloves.
  • 5 groschen allspice.
  • 4 tablespoons table vinegar.
If you do not tolerate some components, then it is not necessary to use all the ingredients.

Cooking process

Carcasses must be thawed naturally, otherwise they will become loose. Therefore, it is not recommended to use a microwave or water.

Then the herring must be thoroughly washed, cut off the head, tails and fins. Gently release the abdomen and remove all the insides. Then rinse the carcasses again.

Prepare a plastic or enamel container. If necessary, the herring can be cut in half.

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

Dry salting on onion and oil

Another recipe for salting herring in a dry way.

Ingredients:

  • 1 piece of fresh-frozen herring.
  • 1 head of onion.
  • Vegetable oil.
  • 1 tbsp sugar.
  • 2 tablespoons of table salt.

Cooking process

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

Lightly salted herring with lemon and onion

This recipe is also popular among housewives.

Ingredients:

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

How to cook

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

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

AT plastic container mix sugar and salt.

Put several layers of fish, lemon, carrots, onions, parsley, pepper into a glass jar. There should be enough layers so that the container is completely filled.

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

Salted Dutch

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

Ingredients:

  • 2 pieces of fresh-frozen herring.
  • 1 head of onion.
  • 1 piece of carrot.
  • ½ lemon.
  • 2 tbsp sugar.
  • 2 tsp salt.
  • 2 leaves of lavrushka.
  • 4 allspice peas.
  • 6 black peppercorns.

Cooking process

Defrost the carcass of the fish, cut off the head. Also prepare the ingredients for making the brine.

Remove the scales from the herring, remove the bones and cut into small pieces.

Chop the onion, carrot and lemon into small pieces. Put onion, parsley and pepper in a glass jar in one layer. The next layer is the carrots. Then a lemon, and on top pieces of herring. Add sugar and salt.

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

Korean pickled herring

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

Ingredients:

  • 1 kg of freshly frozen herring.
  • 5 onions.
  • 0.5 cup vegetable oil.
  • 80 ml table vinegar.
  • 2 tsp red pepper.
  • 1 tsp allspice.
  • 1 tbsp tomato paste.
  • 1 tablespoon of table salt.

Cooking process

Tomato paste must be mixed with vegetable oil, put on the stove, bring to a boil, then add vinegar. It is very important to cool the mixture. After that, salt and add both types of peppers.

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

The ingredients say to prepare five onions, but if you like it, you can use more. It must be cut into rings and added to the prepared marinade. Mix everything thoroughly.

Put the pieces of herring in a container and mix with the marinade. Cover with a lid and place a load on top.

After about 3-4 hours, the fish can be consumed. And if you leave the herring overnight, it will be even tastier.

Delicious herring in a jar

There are several recipes for salting herring in a jar, consider one of them.

Ingredients:

  • 4 kg of herring.
  • 7.5 tbsp salt.
  • 3.5 tablespoons of sugar.
  • 1.5 liters of water.
  • 4 bay leaves.
  • 1 tbsp black peppercorns.
  • Coriander to your preference.

Cooking method:

While the fish is defrosting, prepare the brine. To do this, pour water into the pan, salt it, add spices and sugar, bring to a boil and do not turn off the heat for about 10 minutes. The brine must be cooled down.

In the meantime, you need to prepare a glass jar. To make it easier to fill it, the neck should be wide. The container should be thoroughly washed

By this time, the fish should be completely defrosted. Rinse the carcasses under running water, remove all the insides and cut off the head. Then rinse again and dry with paper towels.

Herring must be tightly packed in a glass jar. Pour it with the prepared marinade. To avoid the formation of air bubbles, you need to move the edges of the herring with a knife. Pour the brine up to the neck. Put the herring in the refrigerator for 3 days.

Salted herring at home, it turns out very tasty!

The fish bought in the store may not meet the requirements of the consumer. During salting on an industrial scale, too much salt can be added to it or, on the contrary, undersalted. In addition, in the summer, it is quite difficult to find fresh product. And before the holidays, when the demand for herring rises, sellers can put unsafe and low-quality products on the counter.

First you need to choose a fresh herring, and then properly cut it. With home salting, various spices can be added to enhance the taste.

The advantage of homemade herring is that you can add spicy oil to the salting, thereby achieving an aroma that will appeal to all loved ones.

Self-pickled herring has a soft structure, original aroma, and is suitable for eating with potatoes, mushrooms, sauerkraut.

In addition, the recipes for cooking herring at home are very simple. Therefore, everyone can salt the fish as they wish. Homemade fish is much tastier than store-bought fish.

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

Let's start…

How to choose fresh herring for home pickling?

To make the fish tasty and fragrant, you need to know how to choose it correctly.

It is important to understand that there cannot be fresh herring in stores. It can only be found on the ocean. Therefore, only fresh-frozen products can be purchased in the regions.

If the herring is sold in a package, then it should not contain air and liquid. When choosing, it is recommended to pay attention to the following indicators of Pacific, Atlantic or North Sea fish:

  • The carcass should be silver in color.
  • Bulging eyes should not be cloudy.
  • The gills are red.
  • The fins should be tightly pressed to the carcass.
  • If rusty tan marks appear on the fish, then such a product is not of high quality.
  • The skin must not be damaged.
  • The carcass must be elastic with a white belly.
  • Fish with caviar will turn out dry, but with milk it will be fleshy and quite oily.
It is better not to buy a headless herring, since in this case it is impossible to determine the freshness of the fish.
It is better to buy herring that was caught in winter. In this case, it will be more oily and it will turn out very tasty.

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

I tried to pick not only the most best recipes but also different variations. Therefore, everyone can choose for themselves The best way salted herring.

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

Salted herring with onion and butter - GORGEOUS appetizer.

Pieces of fatty salted herring, sprinkled with oil and sprinkled with onions, are always present on our holiday tables. However, for dinner, too, we often serve boiled potatoes and herring. And let's cook a herring so that it pleases your eyes and the eyes of your guests?
The recipe is for a 1 liter jar.

In order to pickle herring, you will need:

2 fatty herrings;

1 medium onion;

1.5 tbsp salt;

1 tbsp Sahara;

0.5 tbsp 9% vinegar;

Black ground pepper taste;

1 tbsp vegetable oil.
Recipe for salted herring with onions and butter.

1. Cut the onion into thin rings.


2. We clean the herring from the insides and large bones.


3. Pour onion with vinegar, knead with hands.

4. We put herring and onions on the bottom of the jar. Add vegetable oil, sugar, salt and pepper. Mix everything gently so as not to damage the herring. Pour some cold boiled water into the jar. Close the jar with a lid and shake lightly to evenly distribute the water.

5. We send the herring to the refrigerator. After 24 hours, the herring with onions and butter is ready!

Herring is one of the most popular types of fish among Russians. According to the Federal Agency for Fishery, at least 60% of all domestic fish processing products are herring, mackerel and capelin. Herring itself has a bitter taste, which is why it is most often salted and used in the production of various fillings. Today on store shelves you can find herring in mayonnaise, in mustard sauce, in wine filling and even in liquor filling. However, the most popular and, according to most nutritionists, the most useful is herring in oil. This type of filling preserves almost all beneficial features fish and has preservative properties. We talk about how to choose high-quality preserves from herring in oil.

What is an ordinary herring like?

The herring family includes almost 190 species of fish. Most often, Atlantic and Pacific herring are found on store shelves, sometimes you can see the White Sea, Azov-Black Sea and, very rarely, the Caspian herring. Atlantic and Pacific herring have less dense meat and a less durable skeleton. When ripe, the meat of these fish softens, easily separated from the spine and costal bones; fat is more evenly distributed in the thickness of the meat, and the herring becomes tastier. That is why they are most often found on store shelves. The best ocean herring is sold labeled "fatty Atlantic" or "fatty Pacific."

Of the herring caught in the Caspian Sea, the royal herring, or zal, is considered the best. For the black back, it is also often called the blackback. The length of the Caspian herring reaches 36 cm and contains up to 36% fat. This fish has very soft meat, but it is almost never found in the sale of preserves from it.

In addition to species, herring is distinguished by the degree of salinity. The amount of salt directly affects the ripening process. Atlantic and Pacific herring are most susceptible to such exposure. Remember that the more salt in the product, the tougher the texture of the fish. Therefore, if you love gentle and juicy fillet, choose a product with a lower percentage of salt in the composition (for herring in oil - no more than 6%).

By the way: For the preparation of mincemeat, you can use strong-salted and low-fat herring, since grinding and adding to fish white bread, oils and other products softens the taste and reduces salinity.

Choose fatter!

The value of herring is due to its fat content. Oily fish contains the highest amount useful substances, and it is difficult to oversalt it. At the end of summer, herring accumulates the highest percentage of fat - it is believed that she has “worked up” it. Fish caught in the spring, during spawning, will be low-fat - the percentage of fat in it will be 2-6%. Summer herring will be oily (fat content up to 20%), and in autumn the fish becomes very oily (fat content over 20%). When choosing herring preserves in the store, pay attention to the date of manufacture, this will help you get the fattest and most valuable copy.

Where to find a real mother?

Mathieu is a delicacy known in many cuisines around the world. Such fish are caught several weeks a year, so it is considered a premium product. It is important to separate the classic Dutch materia and herring products “by the type of materia”. AT classic recipe only young herring are used, which are caught before they leave for spawning. Such herring has an increased fat content - as a rule, not less than 20%, and its maturation occurs under the action of its own enzymes. Each Mathieu herring is manually skinned, filleted and freed from the front part of the spinal bone, so that a part of the caudal fin remains, which holds both parts of the fillet together. This time-consuming work is the reason for the high cost of the product.

The requirements for the manufacture of products "in the type of matier" are less stringent. The most important is the fat content - it should be at least 12%. If a whole fish ripens in the production of real matier, then only fillets are used in the manufacture of herring "in the type of matier". Ripening accelerators are also added to the solution - dextrose, food acids as well as spices. Such a delicacy does not melt on the tongue, like the Dutch matier, but it is convenient to use it for preparing various preserves (including in oil) and salads.

  1. A good herring is clean, not wrinkled, it has an intact skin. A slight saponification (a slippery gray coating) means that the fish has not been stored properly. With excessive saponification, it begins to emit an unpleasant odor, and the taste after washing off the film will not improve.
  2. A common disadvantage of salted herring is its yellowing, similar in color to rust. "Rust" occurs under the influence of fat oxidation and not only affects the surface of the fish, but also penetrates deep into the thickness of its muscle tissue, which significantly degrades the quality of the product. That is why we advise you to look for a package in which the oil completely covers the fish.
  3. All pieces of herring should be the same height and pitted. When you press the fish with a fork, the elastic meat should quickly restore its shape. If the fish meat has already lost its elasticity or has become too soft and falling apart, then it has either gone bad or overripe.
  4. Unlike conventional canned food, preserves are not sterilized. The shelf life of preserves, as a rule, is no more than 45–60 days at a temperature of +2 ... +6 ˚С. Look at the packing date: than fresh herring, all the better. Opened packaging is recommended to be stored in the refrigerator for no more than two days.
  5. Be aware that over-spicing can be a common ploy by manufacturers to distract consumers from the taste of the product and its actual shelf life.
  6. If the herring is packaged in clear plastic, evaluate its brine. A foamed solution is a sign of a spoiled product.
  7. Before buying, turn the package of preserves upside down. Traces of oil and various smudges are a sign of a violation of the tightness of the container. The air entering it will quickly spoil even a well-preserved product.

Nevertheless, you can choose a truly high-quality product only with the help of Roskachestvo's rolling research, focusing on the Russian Quality Mark, which is worth looking for on the product label. A list of the highest quality preserves can be found

Hi Hi!! Who doesn't love a delicious salty fish?! Yes, with potatoes and fresh herbs?! I personally just adore it, and if you make it yourself, it will turn out that you just lick your fingers ... Therefore, I suggest you talk today about how to cook salted herring at home.

Most likely, you often buy such an appetizer, and so do I, but the truth is that it doesn’t always please the taste, sometimes it’s oversalted, otherwise the ambassador himself is unimportant. Therefore, it is better to cook it yourself, especially since the recipes are very simple and anyone can handle them.

The main product in our dish, as you guessed, is fish, and the taste of the finished dish will completely depend on which herring you choose. Therefore, for you, a few tips on how to choose the right herring for pickling:

  • It is necessary to choose a fresh, intact carcass with rounded sides and an even color;
  • It is best to take fresh fish without freezing;
  • If the fish is still frozen, in no case do not take the headless one;
  • It is good if the herring is caught with milk, so the carcass will be more fat and fleshy.


I don’t know why, but salted herring is considered a dish of Russian cuisine, although in fact salting fish was invented far beyond the borders of our country, everyone just liked the dish and firmly entered our diet. I offer you a simple but very tasty way salted herring.

Ingredients:

  • 1 herring;
  • 2 bay leaves;
  • a few peas of allspice;
  • liter of water;
  • 80 gr. edible rock salt;
  • 20 gr. granulated sugar;
  • dill optional.

Cooking method:

1. Fresh fish must be cleaned, freed from fins and tail, cut off the head and remove all the insides. Then rinse well under running water.


Advice!! If fish with caviar or milk, then rinse them and salt together.

2. Now let's prepare the brine. To do this, boil water, pour it into a jar, add salt and sugar, mix.

3. Cut the fish into pieces.

4. Place in a container where you will salt it. Add spices, and break the bay leaf on top, add greens if desired.

5. Pour the prepared herring with cooled brine.

6. Salt the fish at room temperature for about 6 hours, and then put it in the refrigerator for another 10-12 hours.


7. The next day, our appetizer is ready, serve with chopped onions and vegetable oil.


How to cook salted herring very quickly and tasty

Now we will pickle our pickle using vinegar and onions, a recipe from my grandmother. An amazing dish, I advise everyone to try it.

Ingredients:

  • Salted herring - 1 pc.;
  • Onion - 1-2 pcs.;
  • Bay leaf - 1 pc.;
  • Allspice - 3 pcs.;
  • Sugar - 0.5 tsp;
  • Ground black pepper - a pinch;
  • Vinegar 6% - 1 tbsp. l.;
  • Vegetable oil - 2-3 tbsp. l.;
  • Water - 3 tbsp. l..

Cooking method:

1. Clean the fish from the skin, entrails and bones, removing the head, tail and fins, rinse.

2. You should have two fillets.

3. Cut the fillet into slices.

4. Pour into a small plate hot water and add black and allspice, sugar, vinegar, vegetable oil. Mix everything well.

5. Onions must be peeled and cut into half rings.

6. Put in layers in a jar: onion and pieces of fish. Break the bay leaf and add between the layers.

7. Pour everything with the resulting marinade and close the jar with a lid. Put in the refrigerator for 7-8 hours. During this time, shake the jar a couple of times and turn over.

8. After marinating, put the finished salty slices on a plate and serve. Enjoy your meal!!


Salt herring in brine

Many people like the option of whole fish in salting. Let's take a look at this cooking method.

Ingredients:

  • Herring - 2 pcs.;
  • Water - 250 -300 ml;
  • Salt - 1 tbsp. a spoon;
  • Vinegar 9% - 1-1.5 tbsp. spoons;
  • Peppercorns - 10 pcs.;
  • Bay leaf - 3 - 4 pieces;
  • Coriander seeds - 1 tbsp. a spoon;
  • Vegetable oil - 3 tbsp. spoons.

Cooking method:

1. We will salt the whole herring, but without the head. Pre-clean the fish by removing the head, entrails and rinse in cool water. You can also make a snack without removing the insides. You can remove them later, after cooking.


2. Bring the water to a boil, add salt and spices and boil for 3 minutes, then turn off the heat and let the brine cool down.


3. Add vinegar to the chilled brine. Put the fish in a special dish and fill it with brine. Let it first marinate at room temperature for 4-5 hours. And then we put it in the refrigerator for 7-8 hours.


4. Cut the finished salted herring into pieces and eat for health.


Whole jar salted fish recipe step by step

The next method is very simple, while the snack is prepared quickly and easily, stored for a long time and takes up little space in the refrigerator.

Ingredients:

  • Herring - 3 pcs.;
  • Water - 900 ml;
  • Salt - 1 tbsp. a spoon;
  • Sugar - 1 teaspoon;
  • Bay leaf - 4 pcs.;
  • Black peppercorns (or allspice)- 5 pieces..

Cooking method:

1. The first step is to prepare the brine. To do this, boil water with bay leaf and peppercorns, salt and sugar. Cool down.


2. Now let's cut the fish. Use scissors to cut off the fins and tail fin. Cut the head from below near the "cheeks" to easily remove the gills without tearing. Pry off the gills so that at the same time free the fish from the insides. Milk and caviar should be washed and put back into the abdomen.



3. Rinse the fish well.


Advice!! If you want to dull the smell of fish, then rinse it in water with 1 tbsp. l. vinegar.

4. Place the herring in a jar and fill with cooled brine. Soak the pickle first 6 hours at room temperature, then 6 hours in the refrigerator.


5. The snack is ready to eat.


How to pickle herring slices

I offer you not quite the usual ambassador of fish in mustard. It is not a shame to put such an appetizer in front of the guests.

Ingredients:

  • Herring - a couple of kg;
  • Water - 4 tbsp.;
  • Salt - 10 tsp;
  • Sugar - 6 tsp;
  • Butter - 30 gr.;
  • Mustard - 1/2 tbsp. l..

Cooking method:

It is very easy to prepare such a dish. First, take a pot and pour water into it. Add salt, sugar and mustard. Then melt the butter and pour into the marinade. Next, heat to a boil.

The fish must be cut into pieces and put in a container and pour the cooled marinade. Then refrigerate for a couple of days. Serve the finished dish with any side dish.


Cooking herring at home in 30 minutes

And this one super recipe just a lifesaver, the dish is prepared very quickly, in just 30 minutes, and you need a minimum of products for cooking.

Ingredients:

  • Herring

Cooking method:

1. The entire carcass from tail to head must be cut through and the head too. The insides need to be removed, you need to leave and you can caviar or milk. Also remove the spine and gills.


2. Now we make cuts from the tail to the head, and it is in these slots that salt must be poured, and not sparing. Sprinkle all fish with salt and refrigerate for 30 minutes.


3. Then you need to rinse the food from salt. Everything is ready, the ambassador turns out lightly salted and very tender.


Video on how to pickle herring in marinade

In fact, all salting recipes are similar, just everyone chooses a marinade to their taste. Watch the video, it explains in great detail how to cook this snack.

A quick recipe for salted herring at home in a day

The next cooking method is in brine, that is, in a strong and saturated solution of water, salt and spices. Such fish turns out to be spicy in taste and is cooked in a day.

Ingredients:

  • Herring - 2 pcs.;
  • Water - 1 liter;
  • Salt;
  • Egg (to check the strength of the brine);
  • Bay leaf, coriander, allspice and cloves - to taste.

Cooking method:

  1. Pour water into the pan and start pouring salt in portions. Salt must be thoroughly mixed and poured until it dissolves. As soon as she begins to fall to the bottom, then take a raw egg and dip it into the brine. If the egg floats, then the brine is correct, and if it sinks, then it is not yet saturated enough.
  2. Then pour all the spices and put to boil on fire. Then we cool it down.
  3. At this time, rinse the fish and cut off the gills, the head can also be removed. Put it in a cooled brine so that the fish is completely hidden. Leave it like this for 60 minutes, and then put it in a cool place for 24 hours.


Lightly salted herring - dry salting recipe

Another option for salting fish is without removing the intestines and gills. Herring will turn out with a smell and a completely different taste. And thanks to dry salting, it will not thicken, as when salting with brine.

Ingredients:

  • Herring - 1 kg;
  • Salt - 100 gr.;
  • Sugar - 1 tbsp. l.;
  • Black pepper - 10 pcs.;
  • Allspice - 10 pcs.;
  • Coriander (in grains) - 10 pcs.;
  • Carnation - 10 pcs.;
  • Bay leaf - 3 pcs.

Cooking method:

1. Buy a herring in a store or catch it yourself)) Do not remove the gills.

2. In a coffee grinder, it is necessary to grind the spices so that small pieces are obtained from them. Add salt and sugar, mix everything.

3. We take one fish and first pour 20 grams of salt into its gills, and then rub it all with a mixture of spices.

4. Place the finished fish in a glass deep plate with the belly to the top. Spread the whole smeared herring in this way. You have to put it in a circle. Then close the lid for 10 hours, leave at room temperature.

5. After the time has elapsed, put the dish in the refrigerator for another 10 hours.

6. Cut the finished appetizer into fillets and cut into pieces, season with vegetable oil. Well, then start eating!

Today in the issue, you will find the best selection of salted herring recipes. Like many of you, I prefer home-made salting methods, because I think this is a delicious snack not only for the holidays, but also on everyday days.

Moreover, herring is rich in nutrients and vitamins, and doctors recommend including it in the diet. Most often, it is consumed in salt form. And even, such a simple dish as a herring with potatoes is liked not only by a Russian person, but also by people from other countries.

In addition, various salads can be prepared from it, for example, "Herring under a fur coat", which we will definitely write about in one of the following articles.

Today, in stores you can find a large amount of salted herring, but if you cook it yourself, it will be even tastier. It has been prepared since ancient times, so many recipes have accumulated, the best of which we will consider in our article. But before you start salting, it is important to know how to properly clean it from bones and skins.

So. Let's start our masterpiece...

To cook a delicious dish of salted herring, you need to know how to properly cut it and clean it from bones and skin. Every hostess has her own secret. If you still don’t know how to properly carve a herring, then watch the video instruction below:

Salted herring. Very tasty recipe for lightly salted herring

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

Ingredients:

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

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


While the brine is cooling, prepare the herring. She needs to cut off her head, remove all internal organs, wash thoroughly under running water, and then dry with napkins. Milk and caviar can also be salted.


Cut the herring into several pieces. The smaller the pieces, the faster the fish will marinate. But to prepare salted herring, you should cut it into large pieces or in half. Place the pieces in a jar, add spices. For one fish, it is enough to prepare a jar with a volume of 700 ml.


At the next stage, pour the marinade over the fish, close the container and store in the refrigerator. A day later, various dishes can be prepared from herring.


Before eating, the fish must be cleaned of skin and bones, and then cut into several small pieces.


Most often, slightly salted herring is served with potatoes, baked or boiled. Also add chopped onion. Seasoned with vegetable oil.


Enjoy your meal!

Already, at the very saliva flowed.

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

Even inexperienced cooks can cope with this recipe.

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

To marinate fish, you will need the following ingredients:

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


Step by step preparation:

While the brine is being prepared, the herring needs to be thawed. Pour the required amount of water into an enameled container, add salt, sugar and vinegar.


Put the pot on fire. The main thing is that the liquid does not have time to boil. As soon as the salt and sugar dissolve in water, the container must be removed from the stove.


When the fish is completely thawed, it must be cut, bones removed, and then cut into small pieces.


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

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


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


Instant herring in 2 hours. Pieces in a hurry (Salting time is only 5-30 minutes)

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

Ingredients:

  • 4 pieces of chopped herring.
  • 1 tbsp sugar.
  • 1 tsp salt.
  • 300 ml filtered water.
  • 2 laurels.
  • 2 cloves of garlic.
  • 1 tsp table vinegar.

Cooking process

Rinse the fish thoroughly under running water, and cut into small pieces, 1.5 cm in size. Put them in a container, add broken lava sheets, sprinkle with salt, sugar, add chopped garlic.

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


After about 2 hours, pieces of pickled fish can be served at the table with vegetables.

Enjoy your meal!

How to salt herring at home in brine? Delicious recipe quick and easy

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

Ingredients:

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

Cooking process

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

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

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

Spicy salted herring. How to pickle tasty?

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

Ingredients:

  • 2-3 carcasses of fresh-frozen herring.
  • 2 tablespoons of granulated sugar.
  • 200 gr of edible salt.
  • 1 liter of filtered water.
  • A few peas of allspice.
  • A pinch of black pepper.
  • 2-3 pieces of cardamom.
  • 2-3 bay leaves.
  • A small amount of cloves.
  • Lemon acid.

Step by step cooking process:

There is nothing complicated in cooking spicy fish. It is necessary to defrost the herring, rinse it thoroughly under running water, dry it, cut off the head.


The next step is to prepare the marinade. To do this, add all the spices to the water. Put the pot on the stove and bring the water to a boil. Then add a small amount of citric acid. The marinade must be chilled.


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


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

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

Recipe for a whole herring in brine. How to salt a whole herring in brine?

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

Ingredients:

  • 3 pieces of fresh-frozen herring.
  • 1 tbsp salt.
  • 1 tsp granulated sugar.
  • 900 ml of water.
  • 4 pieces of bay leaf.
  • 5 black peppercorns.

Cooking process:

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


The next step is to start preparing the herring. It needs to be thawed slowly. Rinse thoroughly in water, adding 1 tbsp of vinegar. Then cut off the tail and fins. Cut off the head from below to remove the gills. If there is a game and milk, they must be washed and placed in the belly of the carcass.


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

Ready salted herring can be served at the table.


It is important to note that homemade fish can be stored for no longer than 1 week, otherwise, the taste changes greatly for the worse.

How to pickle fresh herring at home in a quick way (in just 2 hours)

You can cook fish very quickly. This will take no more than two hours. A great recipe for when you're expecting guests to make an appetizer. Or they themselves decided to eat fresh homemade salted fish.

Take into account this method, the time for which is only 2 hours:

Ingredients:

  • 4 pieces of herring.
  • 1 tsp sugar.
  • 4 tsp salt.
  • 4 pieces of bay leaf.
  • 5 cloves.
  • 6 peas of allspice.
  • 1 bulb.
  • 50 ml vegetable oil.
  • 1 liter of water.

Cooking method:

Clean the carcasses, cut off the head and remove the insides. After that, rinse the fish thoroughly under running water, then cut into small pieces, which are laid out in a container.

The next step is to prepare the brine. To do this, pour boiling water into a glass jar, add all the necessary spices, as well as sugar and salt. Infuse the marinade for 5 minutes so that the salt and sugar are completely dissolved in water. Then add cold water.

Pour the pieces of herring with the prepared brine. The pieces should marinate for about 2 hours.

NOTE! The photo below, at home, shows the pieces are quite large. But still, it is recommended to make them small, as in store jars, where herring goes under mayonnaise or in vinegar brine. A photo of the store version is shown below ... This recommendation is so that you can be sure that all the herring will have time to completely soak in the brine. Because if you make the pieces very large, then it may not have time to pickle in a short time. And in fact, it may take from 5 hours to a day for each piece to be salted.


An example of finely chopped pieces of fish. This cut is great for quick marinades from 2 hours.

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

Salt herring in brine with butter

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

  • 2 pieces of fresh-frozen herring.
  • 0.5 tablespoons of granulated sugar.
  • 2.5 tablespoons of table salt.
  • 1.5 tbsp vegetable oil
  • 1l of water


Cooking process:

  1. Rinse fish carcasses under running water, remove all internal organs, cut off fins and tail.
  2. Divide the herring into pieces, after which it is laid out in a glass jar.
  3. To prepare the brine, you need to bring water to a boil, add sugar and salt, they must completely dissolve. Then bring everything back to a boil.
  4. The prepared brine must be cooled, then add a small amount of vegetable oil to it.
  5. The solution is filled with a jar of fish.
  6. Place the container in the refrigerator for about 3 days.
  7. Before serving, it is recommended to sprinkle the pieces with a little vinegar and add fresh onions.


Thanks to this method of cooking, the fish turns out to be very tasty and healthy, as it has absorbed the necessary substances.

Salting method with mustard

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

Ingredients:

  • 2 pieces of fresh-frozen herring.
  • 1 liter of water.
  • 2 tbsp mustard.
  • 3 tablespoons of granulated sugar.
  • 5 tablespoons of table salt.
  • 1 glass of vegetable oil.
  • 1 head of onion.
  • Peppercorns and bay leaf.

Cooking method:

Slowly defrost carcasses, cut, rinse thoroughly under running water.


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


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


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

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

Cut onion into half rings.


Put the onion in a glass jar first, then the herring, then the onion again until the container is full. Add a small amount of vegetable oil, close the jar tightly and store in the refrigerator.

Dry salted herring at home. The easiest recipe

If you cook herring in this way, then it turns out to be more fragrant and oily. Some compare it to dried fish. At the same time, the fish turns out to be quite dense and the pieces do not lose their shape when cut, as, for example, in the proposed methods above.

Ingredients:

  • 1 piece of herring.
  • 1 tsp sugar.
  • 1 tbsp salt.
  • 2 pieces of bay leaf.
  • 1 tsp of a mixture of allspice and black pepper, dried dill, fennel, coriander.

Cooking process:

Defrost the carcass slowly, then rinse well and dry with paper towels. It is recommended to use whole fish, without gutting. But the head must be cut off.


Put the fish in the bag, add all the spices, sugar and salt. Wipe the herring thoroughly. Wrap the carcass in a bag, and refrigerate for 3 days. Periodically, it is recommended to turn the herring.


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


Salted herring at home in a package. It turns out a spicy ambassador

Fish can be cooked not only in a container, but also in a bag. It turns out an ambassador with a pleasant aroma.

Ingredients:

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

Cooking process

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


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


Salt that remains, dissolve in a jar of filtered water.


Make an incision in the belly.

Remove all internal organs and films.


For salting, you need to prepare a plastic container with an enclosed plastic bag that will fit two fish.

Place the herring in a bag.

Grate the carcasses thoroughly with the prepared mixture.

At the next stage, the herring must be filled with saline. Then seal the bag tightly and place it in the refrigerator.

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

A quick way of salting in 5-12 hours

Thanks to the following recipe, the salting time takes no more than 10 minutes. And after 12 hours, herring can be consumed with vegetables.

Ingredients:

  • 2 pieces of herring.
  • 2/3 cup salt.
  • 5 pieces of laurel.
  • 10 black peppercorns.
  • 1 tbsp coriander.
  • 3 star cloves.
  • 5 groschen allspice.
  • 4 tablespoons table vinegar.

If you do not tolerate some components, then it is not necessary to use all the ingredients.

Cooking process

Carcasses must be thawed naturally, otherwise they will become loose. Therefore, it is not recommended to use a microwave or water.

Then the herring must be thoroughly washed, cut off the head, tails and fins. Gently release the abdomen and remove all the insides. Then rinse the carcasses again.


Prepare a plastic or enamel container. If necessary, the herring can be cut in half.


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


Dry salting on onion and oil

Another recipe for salting herring in a dry way.

Ingredients:

  • 1 piece of fresh-frozen herring.
  • 1 head of onion.
  • Vegetable oil.
  • 1 tbsp sugar.
  • 2 tablespoons of table salt.

Cooking process

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


Lightly salted herring with lemon and onion

This recipe is also popular among housewives.

Ingredients:

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

How to cook

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


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


In a plastic bowl, mix sugar and salt.


Put several layers of fish, lemon, carrots, onions, parsley, pepper into a glass jar. There should be enough layers so that the container is completely filled.


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


Salted Dutch

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

Ingredients:

  • 2 pieces of fresh-frozen herring.
  • 1 head of onion.
  • 1 piece of carrot.
  • ½ lemon.
  • 2 tbsp sugar.
  • 2 tsp salt.
  • 2 leaves of lavrushka.
  • 4 allspice peas.
  • 6 black peppercorns.

Cooking process

Defrost the carcass of the fish, cut off the head. Also prepare the ingredients for making the brine.

Remove the scales from the herring, remove the bones and cut into small pieces.

Chop the onion, carrot and lemon into small pieces. Put onion, parsley and pepper in a glass jar in one layer. The next layer is the carrots. Then a lemon, and on top pieces of herring. Add sugar and salt.

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

Korean pickled herring

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

Ingredients:

  • 1 kg of freshly frozen herring.
  • 5 onions.
  • 0.5 cup vegetable oil.
  • 80 ml table vinegar.
  • 2 tsp red pepper.
  • 1 tsp allspice.
  • 1 tbsp tomato paste.
  • 1 tablespoon of table salt.

Cooking process

Tomato paste must be mixed with vegetable oil, put on the stove, bring to a boil, then add vinegar. It is very important to cool the mixture. After that, salt and add both types of peppers.


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


The ingredients say to prepare five onions, but if you like it, you can use more. It must be cut into rings and added to the prepared marinade. Mix everything thoroughly.


Put the pieces of herring in a container and mix with the marinade. Cover with a lid and place a load on top.


After about 3-4 hours, the fish can be consumed. And if you leave the herring overnight, it will be even tastier.


Delicious herring in a jar

There are several recipes for salting herring in a jar, consider one of them.

Ingredients:

  • 4 kg of herring.
  • 7.5 tbsp salt.
  • 3.5 tablespoons of sugar.
  • 1.5 liters of water.
  • 4 bay leaves.
  • 1 tbsp black peppercorns.
  • Coriander to your preference.

Cooking method:

While the fish is defrosting, prepare the brine. To do this, pour water into the pan, salt it, add spices and sugar, bring to a boil and do not turn off the heat for about 10 minutes. The brine must be cooled down.
In the meantime, you need to prepare a glass jar. To make it easier to fill it, the neck should be wide. The container should be thoroughly washed


By this time, the fish should be completely defrosted. Rinse the carcasses under running water, remove all the insides and cut off the head. Then rinse again and dry with paper towels.


Herring must be tightly packed in a glass jar. Pour it with the prepared marinade. To avoid the formation of air bubbles, you need to move the edges of the herring with a knife. Pour the brine up to the neck. Put the herring in the refrigerator for 3 days.


Salted herring at home, it turns out very tasty!

The fish bought in the store may not meet the requirements of the consumer. During salting on an industrial scale, too much salt can be added to it or, on the contrary, undersalted. In addition, in the summer, it is quite difficult to find a fresh product. And before the holidays, when the demand for herring rises, sellers can put unsafe and low-quality products on the counter.

First you need to choose a fresh herring, and then properly cut it. With home salting, various spices can be added to enhance the taste.

The advantage of homemade herring is that you can add spicy oil to the salting, thereby achieving an aroma that will appeal to all loved ones.

Self-pickled herring has a soft structure, original aroma, and is suitable for eating with potatoes, mushrooms, sauerkraut.

In addition, the recipes for cooking herring at home are very simple. Therefore, everyone can salt the fish as they wish. Homemade fish is much tastier than store-bought fish.

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

Let's start…

How to choose fresh herring for home pickling?

To make the fish tasty and fragrant, you need to know how to choose it correctly.

It is important to understand that there cannot be fresh herring in stores. It can only be found on the ocean. Therefore, only fresh-frozen products can be purchased in the regions.

If the herring is sold in a package, then it should not contain air and liquid. When choosing, it is recommended to pay attention to the following indicators of Pacific, Atlantic or North Sea fish:

  • The carcass should be silver in color.
  • Bulging eyes should not be cloudy.
  • The gills are red.
  • The fins should be tightly pressed to the carcass.
  • If rusty tan marks appear on the fish, then such a product is not of high quality.
  • The skin must not be damaged.
  • The carcass must be elastic with a white belly.
  • Fish with caviar will turn out dry, but with milk it will be fleshy and quite oily.

It is better not to buy a headless herring, since in this case it is impossible to determine the freshness of the fish.

It is better to buy herring that was caught in winter. In this case, it will be more oily and it will turn out very tasty.

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

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

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