Salted herring at home. How to pickle herring to get a good result? How to pickle herring at home

How to salt herring at home tasty and fast? Let's look at nine step-by-step recipes for pickling herring - from classic to pickling pieces in mustard brine.

Salted herring is a welcome guest on everyone's table, popularly favorite dish. Simple, tasty and nutritious. The fish is served separately in the form of chopped pieces with onion rings, used as a filling for pancakes, an addition to boiled potatoes, a component of vinaigrette. The most popular salted fish dish is herring under a fur coat. Just a meal!

To make the herring under a fur coat delicious, use homemade salted fish. This is the best way to protect yourself from over-salted or stale store-bought products of questionable quality.

How to prepare a herring for salting

The best way defrosting herring - natural, without the use of water baths and microwave ovens. Take the fish out of the freezer and refrigerate overnight or 5-6 hours. To prevent the smell from spreading through the chamber, cover the dish with herring with a tight lid.

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.

Before cooking, thoroughly (preferably several times) rinse the herring, be sure to remove the gills so that it does not taste bitter. Place the fish under running water again and dry the fish with paper towels. To gut or not - you decide. Traditionally, whole salted herring is considered more delicious. Salting requires a long time (up to 3 days). A gutted fish with the entrails removed will be salted in a few hours.

If caviar is caught, do not rush to throw it away. The article contains a recipe delicious salting herring caviar.

Classic salting recipe

Ingredients

Servings: 10

• herring 5 pieces
• salt 5 st. l.
• sugar 1 st. l.
• water 1.5 l
• Bay leaf 4 sheets
• black pepper, coriander taste

per serving

Calories: 217 kcal

Proteins: 19.8 g

Fats: 15.4 g

Carbohydrates: 0 g

45 min. Video recipe Print

I'm making a pickle. I add sugar, coriander, black pepper, lavrushka and salt to the water. I put the pot on the stove. Bring to a boil and turn off the burner.

I remove the brine from the stove. I set it to cool down to 30-40 degrees.

I carefully place the herring in 3- liter jar. I pour the brine that has cooled naturally. I cover with a lid.

A slightly salted product will turn out after 2 days of infusion in a cool place. I'm picking up for three days.

Delicious and healthy homemade salted herring is ready! Use in the preparation of various dishes.

Recipe for pickling whole herring in brine

Brine is a special saline solution. It is artificial and natural. I use the first option with the addition of water.

Salting requires accuracy and composure. The herring is salted whole. Before cooking, check the surface of the herring for damaged areas. To salt in a strong saline solution, the skin of the fish must be intact. Otherwise, you will get an inedible salted product that will have to be thrown away. Be careful.

Ingredients:

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

How to cook:

1. I'm cooking brine. I bring a liter of water to a boil. I turn it off.
2. I add salt. I'm not in a hurry. I put in small portions until the dissolution stops. To check if the brine has reached a sufficient degree of salinity, I lower a raw egg. Pops up? Excellent. I let the brine cool down.
3. I remove the gills of thawed fish. I transfer it to a deep bowl.
4. I immerse the herring in the cooled brine. I leave it on the table for 60 minutes. After an hour, I put it in the refrigerator for 1 day. I serve it on the table, catching a fish from a brine.

Salting slices in brine (lightly salted recipe)

Ingredients:

• Herring - 2 pieces of medium size,
• Onion - 1 head,
• Vegetable oil - 1 large spoon,
• Salt - 1 large spoon,
• Water - 0.5 l.

Cooking:

1. I wash the fish. I remove the tail, head and fins with scissors. I cut into pieces with a knife. I cut the herring and remove the insides. I carefully inspect each piece, carefully washing.
2. I spread it on a plate with napkins. Get rid of excess moisture. I discuss.
3. I'm making a pickle. In warm boiled water, dilute a tablespoon of salt until dissolved.
4. I put fish pieces in a liter jar. I am ramming. I peel the onion, cut into rings. I add to the herring.
5. I pour the brine room temperature. I add vegetable oil on top, as in the salmon salting recipe.
6. I close the lid. I leave it in a dark cool place for 24 hours. After a day, I send it to the refrigerator for additional salting. Cooking time - 1 day.

Cooked herring is best eaten immediately. Salting with onions does not imply long-term storage.

The easiest and fastest recipe

Ingredients:

• Herring - 2 carcasses,
• Sugar - 1 large spoon,
• Salt - 1 tablespoon,
• Ground black pepper - 5 g,
• Bay leaf (chopped) - 5 g.

Cooking:

1. Carefully gut the fish. I remove the insides, take out the gills, remove the head.
2. I collect clean water in a deep bowl. I send a herring there for 60 minutes.
3. I prepare a mixture of sugar, salt, pepper and chopped parsley.
4. I catch fish from the water. Get rid of excess moisture with paper towels.
5. I evenly rub the fish with the prepared mixture.
6. I put it on a plate. Wrap carefully with cling film. I leave it on the kitchen table for 80-120 minutes.
7. I cut the finished herring into pieces. I refuel vegetable oil and vinegar. I bring it to the table.

Videos salting

Spicy salted herring with mustard

Ingredients:

• Herring - 1 kg,
• Mustard Powder - 1 teaspoon
• Water - 1 l,
• Black pepper - 5 peas,
• Salt - 4 large spoons,
• Bay leaf - 2 pieces,
• Cloves - 4 things,
• Coriander (grains) - 5 g.

Cooking:

1. I put the pre-cleaned and gutted herrings in a large plastic container.
2. I'm making a marinade. I add salt and other spices (except mustard powder) to a pot of water. I boil for two minutes. I take it off the stove. I add mustard powder. I mix. I let it cool down.
3. I pour the cooled marinade to the fish. I put it in the fridge for 2 days.

How to salt herring in a jar in a special way

I offer exquisite recipe, in which you can pickle herring by adding lemon juice, garlic and carrots. Cooking is a little more complicated than usual, but the taste is excellent. Definitely try it!

Ingredients:

• Freshly frozen herring - 1 large fish,
• Onion - 1 piece,
• Lemon - half
• Carrots - 1 piece,
• Garlic - 2 small cloves,
• Bay leaf - 3 pieces,
• Allspice - 3 peas,
• Sugar - 1 teaspoon,
• Salt - 3 small spoons,
• Mustard powder - 1 teaspoon.

Cooking:

1. I expose the herring to defrost.
2. Onions and carrots are peeled and cut into thin pieces (half rings and rings).
3. Pour boiling water over half a lemon. I cut into thin slices, remove the bones.
4. I peel the garlic and cut it very thinly. I recommend taking two cloves to lovers of fish sharper.
5. I remove the fins and tail, cut off the head. Let's move on to the insides. I carefully take it out, cut the herring into even parts. I rinse under running water.
6. To mustard powder I add black pepper and salt. For spice, I put a small spoonful of granulated sugar.
7. I take glass jar. I spread the ingredients in the following order: part of the onion with carrots, lemon particles, garlic cloves, one bay leaf, a mixture of spices, 4 pieces of herring. I repeat several times.
8. I put the jar in the fridge for 2 days.
9. Ready meal I withdraw from the bank. I flavor with vegetable oil. According to this recipe, you can salt mackerel.

To distribute the juice from the products more evenly, shake the jar. During cooking, 2-3 times is enough.

Video recipe

Enjoy your meal!

Express salting of herring in 60 minutes

The guests are in a hurry for a treat, and you want to serve pickled herring on the table? No panic. Use this recipe if you are cooking in a limited time. The fish will turn out lightly salted, but tasty.

Ingredients:

• Peeled pieces of herring - 300 g,
• Salt - 2 large spoons,
• Water - 500 ml,
• Dill - 1 bunch,
• Sugar - 1 small spoon
• Bay leaf - 1 piece,
• Onion - 1 medium sized head
• Vinegar, vegetable oil - to taste.

Cooking:

1. In boiled water (40-50 degrees) I stir sugar and salt.
2. I transfer the completely cleaned and ready-to-cook fish particles to a glass dish. I fill it with light brine.
3. I throw in dill and bay leaf.
4. After 60 minutes, I catch pieces of fish. I add vinegar with vegetable oil. Next I put an onion, cut into half rings.

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

How to salt herring caviar

A delicious and simple recipe for pickling caviar for sandwiches. Cooking does not require much time and additional effort.

Ingredients:

• Herring caviar - 300 g,
• Water - 300 ml,
• Vegetable oil - 1 large spoon,
• Bay leaf - 1 piece,
• Salt - 1 large spoon.

Cooking:

1. I defrost caviar.
2. I mix salt and water. I add sunflower oil. I mix again.
3. I spread the caviar on the bottom of the pan. I pour the finished brine, add lavrushka. I close the pan with a lid and send it to the refrigerator overnight. To get a pronounced salty taste, leave for 1-2 days.
4. In the morning I take the dishes out of the refrigerator. I take the product out of the brine and use it in the preparation of sandwiches.

Recipe for salting caviar without vegetable oil

Ingredients:

• Caviar - 500 g,
• Water - 500 ml,
• Salt - 2 large spoons,
• Lemon - half a fruit
• Bay leaf - 1 piece.

Cooking:

1. AT warm water I add salt. I stir.
2. I shift the herring caviar to the bottom of the container. I add lavrushka and chopped slices of fresh lemon. Topped with salted brine. I close the lid.
3. I put the container in the fridge. Cooking time - day.

The benefits of herring and caviar

Herring in brine is a rich source of easily digestible protein, a storehouse of useful omega-3 acids. Eating fish in reasonable amounts is a good prevention for cardiovascular diseases. Pieces of herring are rich in various vitamins (A, D, several representatives of the B-group). Herring caviar contains many useful substances including selenium, iodine, sodium, magnesium.

A contraindication for the use of salted foods (caviar and fish) is the presence of diseases associated with the kidneys and liver. A high salt content is the reason for the increase in the volume of water drunk, so highly salted foods are best avoided by people suffering from edema.

Salt the herring correctly, eat in moderation and be healthy!

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

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

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

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

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

1. Weak salted herring- dry salting recipe

We will need:
1 fresh frozen herring
60 g salt

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

Now lightly salted herring is ready. The longer the herring lies in salt, the saltier it will turn out. Now it needs to be washed from salt, peeled from the skin and bones, cut and served.

2. Dry salted herring - quick results

Would need:
1 herring
1 teaspoon sugar
2 teaspoons salt

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

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

3. Dry salted herring in a bag

There is one more interesting option dry salting of herring.

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

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

4. Lightly salted herring - recipe with brine

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

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

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

Lightly salted herring is ready. You can check the readiness of the herring by making an incision on the back. After that, you can get the herring from the brine, peel it from the skin and bones and cut into pieces. If you plan to store the herring longer and don't want it to become too salty, dilute the brine in which it was salted with water in a ratio of 50:50.

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

5. Pickled herring spicy salting

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

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

We split the herring. We cut off the tail, head, remove the insides, rinse the herring under cold water, remove the inner black film. Cut the herring into not very thick pieces.

We put the herring in a jar and pour the prepared brine. In four or five days you will be ready delicious herring spicy salting.

6. Herring marinated with vinegar

Herring marinated with vinegar is not only fast, but also fabulous delicious recipe salting fish. Herring turns out to be the most tender, lightly salted, not sour, just like butter, it melts in your mouth. Very tasty recipe.

Would need:
Fresh frozen herring - 2 pieces
fresh dill
For marinade:
Water - 0.5 cups
Vegetable oil - 100 ml.
Salt - 1 heaping teaspoon
Sugar - 1 teaspoon
Vinegar 9% - 1-2 tsp
Ready mustard - 1 teaspoon
You can add a few more peas of black allspice and a few coriander seeds to the marinade.

Mix boiled cold water with all the ingredients.

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

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

7. Korean herring

Would need:
1 kg herring
0.5 cup sunflower oil
1 bulb
1 tbsp salt
1 tbsp sugar
1 teaspoon adjika
1 teaspoon ground black pepper
1 teaspoon Korean salad dressing
0.5 cup 9% vinegar

For salting herring in Korean, fillet is used, that is, the bones and skin must be removed. The resulting fillet is cut into pieces 4-5 cm long. Finely chopped onion should be fried in sunflower oil. Then remove the onion from the oil and add all the other ingredients to it. Mix everything and pour the herring fillet with the resulting marinade. We remove the container for salting in the refrigerator for a day.

8. Pickled herring in oil

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

Gutted herring, wash and cut the fillet. We cut the fillet into pieces about 1 cm wide. We put it in a half-liter glass jar. You can use any sealed container with a lid, but on the condition that the pieces of herring are completely covered with oil.

We proceed to the preparation of the marinade. In vegetable oil, add onion, lavrushka, allspice and salt. We heat the oil on fire until a blue haze appears. Turn off and let the marinade cool to room temperature. Then fill the herring with marinade and leave for three days in the refrigerator. After that, the herring can be eaten.

9. Pickled herring in mayonnaise

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

We defrost the herring, gut it, wash it, remove the backbone. The resulting herring fillet is cut into pieces and placed in a jar.

Add mayonnaise, salt, sugar, pepper. We mix. Pour the marinade from mayonnaise, cover with a lid. Let's leave it in the fridge for two days. Everything, now you can eat ...

10. Herring in vinegar

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

We gut the herring, wash it, cut off the head and fins. We cut into pieces. Cut the onion into half rings, finely chop the garlic. Laying in layers enamelware a layer of garlic and onions, then a layer of fish, again garlic and onions, and so on. Each layer needs a little salt. The top layer should be garlic and onion. Now add vinegar to cold boiled water. Fill the herring with the resulting filling and leave to marinate for 1 hour. After that, pour vegetable oil and mix, trying not to damage the fish. Cover with a lid and send to the refrigerator for a day. After that, the herring can be eaten.

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

Enjoy your meal,
Natalia

Salting herring at home is as easy as shelling pears if you use our selection of recipes!

• 500 grams of fresh-frozen Norwegian herring;
• 5 st. l. coarse table salt;
• 2 tbsp. l. granulated sugar;
• 1.5 liters of ordinary water;
• 3-4 bay leaves;
• 5-7 peas of fragrant, black pepper.

I boil the usual water that is needed for the marinade, put spices there: peas of black, allspice, bay leaves for aroma.

AT hot marinade add salt for taste and granulated sugar. I stir the spices from the bottom with a wooden spoon.

Now I'm doing chilled fish. I bought it fresh-frozen, so I waited until the fish completely melted. I use Norwegian fish, as it is the most fatty and tasty. I washed it under cold water. Now, without removing the insides from the abdomen, I remove only the gills.

The fish must be left without them in order to continue salting.

I put the prepared fish in a suitable glass or metal enamel dish.

I fill the fish with a completely cooled spicy marinade. The herring should float completely in the marinade. If you don’t have enough marinade to completely fill the herring, then just turn the fish over during the marinating process so that it is salted on all sides.

After 2-3 days, the herring will be salted and you can eat it. I just take it out of the marinade, clean it in the usual way, remove the head and entrails from the abdomen and cut into small pieces.

Recipe 2: spicy salted herring, whole in brine

• 2 medium herring - 700 g;
• water - 1 l;
• salt - 8 tbsp. (90 g);
• sugar - 2 tbsp. (20 g);
• coriander - 1 tsp (1.05 g);
• bay leaf - 2 pcs. (0.15 g);
• ground nutmeg or anise - 2 pinches (0.2 g);
• sweet pea pepper - 5-8 pcs. (1.9 g);
• cloves - 5 pcs. (0.75 g);
• ground cinnamon - 0.5 tsp (0.6 g);
• dry mint - 3 pinches (0.15 g);
• chili pepper - 0.5 tsp (0.6 g).

Herring in brine, cooked at home, is ready. Enjoy your meal!

Recipe 3: how to deliciously pickle herring and cut it quickly

• Fresh-frozen or fresh herring - 3 pcs.
• Salt - 3 tbsp.
• Cloves (whole) - 2-3 pcs.
• Coriander (whole) - 4-5 pcs.
• Bay leaf - 1-2 pcs.
• Black pepper, peas - 3-4 pcs.
• Water - 1 l

The ingredients indicate the amount of spices per 1 liter of water and 3 herring. We pickle 7 pieces, so we proportionally increased their number. We take water, pour all the spices into it and cook the brine. Bring to a boil, let simmer for 5 minutes, turn off and set to cool.

We defrost the herring and, without disassembling it, put it in a saucepan, with the backs up.

When the brine has cooled down, fill it with herring.

Cover with a plate and press down with a load. We have a not very large stone, weighing ~ 1.5 kg. Close the lid and put in the refrigerator.

After 5 days, the herring is completely salted and we can start cutting it. The brine has turned brown - this is a sign that the herring is ready.

We take out the herring from the brine. It keeps its shape and does not spread.

By the way, this is one of the signs of fresh fish. When buying fish in the store, press on it with your finger. If it has not returned its shape, it is soft to the touch, you have damaged its integrity with a slight pressure, then most likely it is not fresh fish. The fish should be dense, without an unpleasant smell, not spread. This also applies to fish fillets.

Fish are always cleaned from the head. It is more comfortable. We cut off the head of the herring.

With a sharp knife, make an incision from head to tail.

We take out all the insides and clean the black film with the edge of a knife. If it is not removed, it will give bitterness and taste. We clean to a pink fillet. In some places, the costal bones will begin to climb out. If you have a “girl” herring, then you are in luck! You immediately received also salted caviar.

Cut off the tail of the herring. We take a small and very sharp knife. From the fin, on one side of the ridge, we make a longitudinal incision along the entire length.

And from the other side. We have a spine in the middle.

From the edge we hook with a fingernail or a knife, as you prefer, a thin skin. And carefully tighten it. We remove this skin from both sides.

Then, starting from the ridge, remove the fillet from the bones, first on one side ...

then from the second.

If bones remain, remove them with your hands or with tweezers. When the fillet is already boneless, cut it into pieces.

Put the chopped fillet in a jar. Together with the fillet we throw in caviar. Do not compact the fillets too tightly.

When the jar is filled, pour sunflower oil so that all the pieces are completely covered with oil on all sides. If you still have air somewhere, shake the jar a little, but the air must come out completely, otherwise the fish will spoil.

From seven herrings, we got 2 cans of finished fillet, which can be stored in the refrigerator for more than a month. But, believe me, the fillet is so tender and tasty that it is eaten much earlier!

Recipe 4, step by step: herring in a spicy marinade

Spicy salting is when salt, sugar and spices are used for salting herring.

• Herring - 3 pcs. (1.1 kg)

For marinade:

• Water - 750 ml
• Non-iodized salt (sea, rock) - 150 g
• Sugar - 1 teaspoon
• A set of spices for salting (ready) - 1 dessert spoon
• or we prepare such a set of spices ourselves, from the following spices:
• Peppercorns (various)
• Carnation
• Bay leaf (several pieces)
• Mustard beans
• Coriander beans
• Fragrant herbs in a set

Defrost the fish. Cut off the head and tail. Cut open the belly and take out the insides. Separate milk or caviar. Wash the fish well and place in a bowl.

Soak in cold water for 1 hour. Water will "pull out" the remaining blood.

Heat water to a boil, dissolve salt and sugar in it, then add the spices and let them boil a little (1-2 minutes).

The marinade must be completely cool.

Put the herring in a suitable dish. A plastic container came up.

Pour over cooled marinade. It should completely cover the herring.

I put the second plastic container filled with water on top instead of oppression. All this structure should be placed in a cool place for 1.5-2 days.

By lunchtime on the second day, the herring was already the way it should be. It remains to cut it into pieces, sprinkle with vinegar and vegetable oil, decorate with onions.

Recipe 5: Scandinavian style herring pieces with sugar

• herring 3 pcs.
• onion 2 pcs.
• mustard seeds 2 tsp
• salt 2 tbsp
• powdered sugar 100 g
• wine vinegar 100 g
• cold boiled water 50 g
• olive oil 15 g
• bay leaf 1 pc.
• fresh ginger 1 pc.
• chili pepper 1 pc.

Choose a herring for pickling. The fish should be without "rust", intact, with clear eyes. Fresh herrings are the key to success! In my recipe, 3 unpeeled herring weighed about 1 kg.

Not the most pleasant procedure for cleaning herring. Cut off the heads, cut off the fins, clean the scales and wash well.

Separate the herring fillet from the bones. Use tweezers to get small bones from the ridge that remained in the fillet.

Salt the herring. The calculation of salt is as follows - for one medium-sized herring 10-12 g of coarse salt, this is a little less than a tablespoon. Put in the refrigerator for 3 hours.

Prepare marinade. Mix in a jar in which the herring will be marinated powdered sugar, vinegar, water, olive oil, mustard seeds. Peel the ginger root, finely chop. Onion cut into rings.

Remove the herring fillet from the refrigerator and remove excess salt with a damp hand. Cut into 2 cm pieces.

Place herring pieces tightly in a jar, alternating them with onion rings and ginger pieces. If the herring displaces the excess marinade from the jar, then it's okay.

Close the jar with a lid and refrigerate for 2 days. You can adjust and adjust the salting process. Try a piece of herring the next day. If it seems that there is too much of any ingredient, then you can drain the brine and pour boiled, salted water. A day later, the herring is ready.

Recipe 6: how to salt herring in brine (step by step)

• herring - 3 pcs
• drinking water - 1 l
• sea ​​salt - 160 g
• allspice - 20 pcs.
• bay leaf - 3-4 pcs.
• coriander seeds - 1 tsp
• sugar - 2 tbsp. l.
• table vinegar 6% - 2 tbsp. l.

Boil 1 liter of water in a saucepan, add 160 g sea ​​salt, 3 - 4 bay leaves, 20 allspice peas, 1 tsp. coriander seeds and 2 tbsp. l. Sahara. Boil the brine for 3-4 minutes, then cool. When the brine has cooled completely, add 2 tbsp. l. vinegar.

Rinse the herring, open the abdomen and remove the insides. The head of the herring may not be cut off and the gills may not be removed, since the herring is sea ​​fish, and she cannot be a carrier of opisthorchiasis, like river fish.

But still, keep in mind, the gills can add a little bitterness finished product. By and large, the insides also can not be removed, this is exactly what they do at canneries. But at home it is better to salt gutted fish, you do not salt a ton of herring. Put the herring in a wide dish with high sides.

Fill the herring with brine so that it is completely covered with it.

Press the herring down with a flat plate and press down with any weight, such as a pot of water.

Leave the fish at room temperature overnight. It will be ready in 24 hours.

Recipe 7, simple with a photo: how to make herring tasty

• Herring - 2 pieces (700-800 g)
• Water - 1 l
• Salt - 3-4 tbsp.
• Sugar - 1 tbsp
• Coriander - 1 tbsp grains
• Allspice - 8-10 peas
• Black pepper - 5-6 peas
• Carnation - 3-5 inflorescences
• Laurel - 2 sheets
• Cumin, anise or fennel - to taste

For salting, choose a herring that is fatter and ... beautiful in appearance, with an intact surface, an unbent head, etc.

Rinse the herring. Choose a container in which you will salt. Best of all glass, but it is also possible in a suitable plastic. Measure out right amount salt, sugar and all spices (peppers, spices, etc.).

Mix salt, sugar and spices with cold or room temperature water. Sometimes the brine is cooked hot and then cooled, but this step can be omitted.

Place the herring in the spicy brine and leave for 3-5 hours at room temperature, and then send it to the refrigerator for 2-3 days. It is undesirable to keep the fish in brine longer, it can oversalt.

To prevent the fish from floating out of the brine, you can press it down with something or turn it over on the other side during the salting process.

Homemade spicy salted herring is ready.

Cut it for serving: cut off the head, gut and cut into pieces.

Recipe 8: how to pickle Volga herring (step by step photos)

• 2 pieces of fatty herring;
• Salt - 50 grams;
• 1 tsp Sahara;
• A couple of pieces of bay leaf;
• A pack of black peppercorns;
• 500 ml of water.

Two large and fatty herrings are thoroughly washed and placed in a salting dish.

Pour water into a saucepan and heat to a boil over low heat. Salt, granulated sugar, lavrushka leaves and a pack of peas should be poured into boiling water. Stir well until completely dissolved and turn off the heat. Leave for a while for the resulting brine to cool.

After that, the herring is poured with warm brine and closed. A cup with herring and brine should be put in the cold. After about a couple of days, the herring will be lightly salted. If you want the herring to turn out a little saltier, then you should still wait a couple of days.

Ready salted herring is cut into small pieces, folded into a special dish, poured with sunflower oil and put away for storage in the refrigerator.

Recipe 9: home-cured herring (with photo)

• herring - 4 pcs
• drinking water - 1 l,
• coarse salt - 1 tbsp.,
• sugar - 1 tbsp. l,
• coriander (seeds) - 1 tsp,
• bay leaf - 5 pcs.,
• allspice - 1 tsp. l.,
• a mixture of different peppers - 1 tsp,
• table vinegar 6% - 2 tbsp. l.

Boil water. Add a glass of salt to boiling water (or half, if you want to get lightly salted herring), 1 tbsp. l. sugar, 1 tsp. coriander, allspice and a mixture of hot peppers, 5 bay leaves.

Cool the brine completely. While the brine is cooling, prepare the herring for salting. Remove the heads, open the abdomen and take out the insides. If there is caviar or colostrum in the herring, do not throw them away, but peel them from the films, they are also tasty in salty form.

Place the herring tightly in any container with high sides.

In the cooled brine, add 2 tbsp. l. vinegar. Fill the herring with brine.

Press on top with a flat plate and place a small weight on it. No need to press the herring too hard. The load is installed only so that the herring does not float, but is completely in the brine.

Leave home-salted herring in the kitchen at normal temperature for a day. In a day it will be ready to be eaten.

Salting a whole, uncleaned carcass with a head has a number of advantages. Firstly, such a fish turns out to be much tastier and more aromatic, and secondly, salted fish after cleansing and removing the skin, it will look more aesthetically pleasing, and is suitable for serving a festive table.

The recipe is simple. First, the brine is boiled. To do this, add 3 full tablespoons of salt, 1.5 teaspoons of sugar to 1 liter of water. Of the spices, they must put a bay leaf (a couple of pieces) and a few grains of black pepper. If desired, a couple of clove buds are also added.

The brine is brought to a boil over high heat, and then cooled to room temperature. Carcasses of herring are laid in saline solution. From above, oppression is installed (a stone or a jar filled with water). In this form, the fish is left for preliminary salting for a day.

After 24 hours, the herring is transferred to a jar or plastic container of the desired size, and poured with brine. The bowl with herring is closed with a lid and cleaned for another day in the refrigerator.

Salted fish can be stored in this form for up to 7 days.

Advice: If the herring is oversalted, being in brine for a long time, it can be soaked in cold milk or clean cold water within half an hour.

The “Distilliruem” channel shares its own way of salting herring

Spicy salted herring in a jar

Boil a liter of water in a small saucepan. After boiling, 2 bay leaves are lowered into the water (you can also 1 if you don’t like the taste of this spice). Also put 2.5 tablespoons of salt, 1.5 tablespoons of sugar. Necessary spices: black pepper (4-5 peas), coriander grain - 1/3 teaspoon and cumin no more than ¼ small spoon. You can also use a special spicy mixture for salting fish. Spice manufacturers offer a wide range of spicy sets, including those for herring.

The fire is immediately turned off. The brine is given time to cool.

Meanwhile, clean the fish (2 pieces). The head is cut off the carcass and the intestines are carefully cleaned. The herring is washed and allowed to drain, placing the processed carcasses on a wire rack. Then each fish is cut into large pieces. To do this, it is enough to cut the carcass into 3 parts.

Pieces of herring are placed in a clean liter or one and a half liter jar, and pour it with a cooled spicy solution. The jar is closed with a lid. Salted fish is cleaned in the refrigerator for 2 days.

Before serving, each slice of fish is cut into several pieces, garnished with onion rings and parsley.

The channel "Delicious Simple and Healthy" will talk about salting a gutted herring carcass

Dry way

Herring (2 pieces) is defrosted, the insides are cleaned and the head is cut off. Each carcass is thoroughly washed and cut into pieces of 3-4 centimeters.

The fish is transferred to a plate with high sides and covered with salt (1.5 tablespoons) and sugar (1.5 teaspoons). From spices, bay leaves are added, which are pre-crushed in the hands, and black allspice peas (5 pieces). The slices are thoroughly mixed so that the pieces of herring are evenly covered with a mixture of salt, sugar and spices.

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

A simple recipe for salting fish is described in ours.

Express Method

Two herring carcasses are not completely defrosted, but only so that it is convenient to clean the felling. The head is cut off the carcass and the fins are cut out. Next, the herring is completely filleted. Layers of fish are cut into pieces, the width of which should not exceed 2.5-3 centimeters.

The next step is to make a highly concentrated saline solution: 5 tablespoons of salt are dissolved in a liter of cold water. Stirring constantly, complete dissolution of the crystals is achieved.

The prepared fish fillet is carefully laid out in a cold solution and left in it for 40 minutes. Then the pieces are carefully caught with a fork and transferred to a flat plate covered with a paper towel.

Slightly dried herring is transferred to a container with high sides. Pieces are arranged in several layers. From above, the slices are poured with refined vegetable oil. The oil should completely cover the pieces of herring.

After 2 hours, the fish can be served at the table. It turns out a kind of homemade preserve.

In a jar of vinegar and onions

Preparation of fish comes down to defrosting, cleaning and felting. Two large fish will be enough. The layers are cut into small pieces (ideal width 2-3 centimeters).

To prepare the brine, add 1 heaping teaspoon of salt and half a teaspoon of sugar to 250 milliliters of water. Put the bowl with the solution on the fire and bring to a boil. After that, the gas is turned off, and vinegar 9% - 5 tablespoons is added to the brine.

One large onion (can be red) is peeled and cut into half rings.

Pieces of herring are placed in a liter clean jar, shifting them with onions and sprinkling with spices. For spices, coriander seeds and a mixture of peppercorns are used.

After the fish is rammed, the jar is poured with marinade. From above, you can add 2-3 tablespoons of vegetable oil (refined version).

Natalya Parkomenko shares with you her way of cutting herring into fillets

How to store slightly salted herring

After salting, the fish is stored in the refrigerator for no more than 7 days. To extend the shelf life of the product, the herring can be removed from the saline solution, cut into pieces if it was salted whole, and poured with vegetable oil. Fish in this form can be stored in the refrigerator for up to two weeks.

Fresh herring can be cooked at home in all sorts of ways. It will turn out even tastier than from the store. We will tell you how to salt herring in 10 ways, and share useful tips.

The main secret of cooking herring in any way can be formulated as follows: the fish must be fresh. Otherwise, it all depends on the choice of recipe and skill. If the first experiment does not give the expected result, do not refuse further tests. Each person has his own taste, so from hundreds of recipes you can always choose the one that your family will like.

Properly cooked herring retains a dense structure and is good on its own. If desired, it can be used to prepare other dishes, for example, Herring under a fur coat. The minimum cooking time is 24 hours. In this case, we will get a lightly salted product. When aged for several days, the fish acquires a special taste, especially appreciated by gourmets. There are no insurmountable difficulties in how to salt a herring.

You should not take the first herring that comes across in the hope that the goods put up for sale are necessarily of high quality. In fact, it is easy to run into an already spoiled fish.

You can evaluate the freshness of the product and its quality yourself by the following features.

1. The larger and fatter the carcass, the better. Some people prefer males with milk, others appreciate caviar - this is a matter of taste. It is believed that females are more tender and leaner.
2. There should be no damage to the carcasses. Cuts, bruises, missing fragments - all this negatively affects the taste of meat.
3. We carefully examine the eyes and gills. If the herring is fresh, then the gills will be red, and the eyes will be shiny and bulging. It is best to refuse headless herrings, since there is only one reason for their removal - to sell stale goods.
4. The softness of the meat indicates that the herring has been frozen and thawed several times. When salting, you get a crumbling loose pulp, literally sliding off the bones. There is a risk of food poisoning.
5. You can salt frozen herring, but it is better that you have frozen it in your own freezer. Do not use the microwave to thaw. It is ideal to leave frozen fish on the table for a couple of hours, but the most correct thing is to leave them to melt on the shelf of the refrigerator overnight so that you can pickle them in the morning.

How to salt a trail - the most delicious recipes

The following 10 recipes reflect the most popular principles for how to salt herring. In each of them, if desired, you can make your own adjustments, for example, by adding your favorite seasonings.

Whole in brine

Easy recipe allows you to get delicious delicacy in just 24 hours. Cooking today, serving tomorrow.

The composition is:

• 2 fish;
• 1 liter of water;
• 3 art. l. salt;
• 2 tbsp. l. Sahara;
• 10 peas of black and allspice;
• 1 tsp coriander;
• 3 bay leaves.

For salting, the gills are always carefully cut out, and then the carcass is thoroughly washed. Gutting is not required at all. Seasonings with water boil for 4 minutes, then cool.

We take a glass container of a suitable size and place the fish with brine in it. We put it in the refrigerator for a day. Before serving, carefully cut and sprinkle with brine. This recipe shows how to salt herring at home tasty and fast.

Whole carcass in brine

This recipe is deservedly considered a classic, since the fish is cut in advance.

Total required:

• 2 herrings of medium size;
• 1 liter of water;
• 2 tbsp. l. salt and sugar;
• 10 peas of black pepper;
• 5 peas of allspice;
• 5 cloves;
• 3 bay leaves.

We gut the carcasses, leave the head without gills. If there is milk and caviar, then they are cleaned, washed to add to the fish. The time of boiling seasonings in water is 4 minutes, then it is necessary to cool.

We put the fish pieces with brine in a suitable container. In between we put caviar and milk. We leave it on the table for 4 hours. Then the container is in the refrigerator for 48 hours. After 24 hours, it is necessary to remove the salted caviar and milk. 2 days after salting, the dish is completely ready.

This recipe differs from others in a large number of spicy spices. They can be varied by adding something, removing something, until you get the same favorite taste.

So, we prepare the products:

• 1 kg of chilled herring;
• 1 liter of water;
• 3 art. l. salt;
• 2 tbsp. l. vinegar (9%);
• 1 st. l. Sahara;
• 2 tbsp. l. dried dill;
• 3 bay leaves;
• 7 peppercorns;
• 3 cloves;
• 1 st. l. white mustard in grains;
• half st. l. coriander;
• 2 bulbs.

Requires a fillet. Cutting with bones and skin is allowed, especially when a lot of fish is salted at once. We boil seasonings in water, and also add salt, sugar and vinegar. Let it boil for a couple of minutes and turn it off to cool.

We cut the onion into thin rings and shift the fillet pieces with them. Together with the brine, we put it in the refrigerator for a day. Only fish is served on the table, and everything else is thrown away.

With butter

This is one of the most popular options for the so-called "shop" salting. The fish in the jar is perfectly ready to serve with such types of garnish as mashed potatoes or buckwheat porridge.

The number of ingredients is minimal:

• 2 fish;
• 0.5 l of water;
• 2 tbsp. l. salt;
• 1 st. l. Sahara;
• 1 st. l. vegetable oil.

We cut the fish to get a clean fillet without skin and bones, cut into equal pieces 2 cm wide. We prepare the brine, and then pour the oil into it. AT cold brine put the fillet and keep 3 days in the refrigerator.

in Dutch

One of favorite recipes, which came to us from Holland, where it is part of the traditional national cuisine. The peculiarity is that it does not require salt. If you wish, you can enter 2 tsp. salt, but this is to taste.

Necessary:

• 2 carcasses of herring;
• 6 tsp Sahara;
• 2 onions;
• half a lemon;
• 1 carrot;
• 10 bay leaves;
• 10 black peppercorns.

Cut the fillet and flatten it into strips of 2 cm wide. We place the fish in a jar after deboning in sugar, sprinkling it with grated carrots, onion rings and thin slices of lemon. At the end, lay the parsley and pepper.

We remove the container with herring in the refrigerator for 3 days, be sure to seal it tightly. Already in a plate, the fillet is poured with oil, and if desired, salted.

All vegetables are also edible, so they can be taken out and used as a side dish.

Most of the recipes involve preparing a brine, where the herring is soaked for a while. The dry method does not require the preparation of a spicy liquid.

Need:

• 2 fatty herring carcasses;
• 2 tbsp. l. salt;
• 1 st. l. Sahara.

The peeled herring is separated from the bones. The fillet cut into pieces is dipped in a mixture of salt and sugar. Leave in a bowl for 6 hours. Then put in the refrigerator for 48 hours.

with mustard

Such an ambassador is valued for a special tart taste with spiciness, as well as for the special density that the herring fillet receives.

In total you will need:

• 2 fish;
• 1 liter of water;
• 5 st. l. salt;
• 3 art. l. Sahara;
• 1 st. l. coriander;
• 1 st. l. dried dill;
• 8 bay leaves;
• 15 peppercorns;
• 2 tbsp. l. mustard.

You can prepare a fillet without skin and bones, or you can cut the carcass by removing the heads and entrails. Boil water, adding salt and sugar to it, and then cool. We coat the herring with mustard and put it in a jar. We stand the herring in brine for 3 hours, and then put it in the refrigerator for salting for 2 days.

With vinegar and onion

An amazing express recipe is one of the best for a festive feast.

The composition of the products is as follows:

• 1 herring;
• 750 ml of water;
• 1 st. l. vinegar (9%);
• 3 art. l. salt;
• 10 peppercorns;
• 2 bay leaves;
• 1 onion;
• 2 tbsp. l. vegetable oil.

Dilute salt in 0.5 l of boiled water. Pour the brine over the fish. We withstand 1.5 hours, and then drain the brine. Separately, mix 250 ml of water with vinegar and pour over the herring. After 5 minutes, pour the brine into a glass, mix the fish with bay leaf, chopped onion rings, pepper and oil.

The second time, pour water acidified with vinegar. After 40 minutes, the fish is ready to serve.

How to pickle herring in a jar

The traditional option for cooking fish in a 3-liter jar with a minimum of effort.

You will need:

• 2 herrings;
• 2 liters of water;
• 6 art. l. salt;
• 2 tbsp. l. Sahara;
• 8 peppercorns;
• 3 bay leaves.

We heat water with spices for 5 minutes. Pour the cooled marinade into a jar, where 2 peeled fish have already been folded.

Holding time until ready - 3 days in the refrigerator.

How to salt herring in a bag

It happens that there are no jars at hand or space on the shelves of the refrigerator is severely limited. Then this recipe will come in handy, for which you will need a strong plastic bag.

The composition of the ingredients is as follows:

• 2 herrings;
• 2 tbsp. l. salt;
• 1 st. l. Sahara;
• 1 tsp coriander;
• 8 peppercorns;
• 2 bay leaves.

In order for the spices to give off their aroma better, it is best to chop them before use. We cut the fish into fillets, but do not cut into pieces. We roll the layers in spices, and then put them in a bag, hermetically bandaging its top. In the refrigerator, you need to withstand the workpiece for 2 days.

1. Ocean fish are of higher quality than sea fish.
2. It is no coincidence that in winter, herring is cooked most often. At this time, the carcasses have a decent supply of fat grown over the summer.
3. A simple technique helps to give meat juiciness. Soak the fish in cold water for 1 hour before cooking.
4. Iodized marinade salt is not suitable.
5. The container for salting should be glass or enameled. The lid must be hermetically sealed.
6. Salted fish is easy to "fix" if kept for 2 hours in milk.

How to store pickled herring

The shelf life of the finished fillet in native brine without opening the lid at temperatures up to +5 ° C is 3 weeks.

You can extend the shelf life up to six months if you move the herring to the freezer. This will not affect the quality of the product, which will retain the taste and useful properties.

The brine is not needed - it can be drained. Defrost on the counter or in the refrigerator.

Conclusion

expose salted fish on the table, usually in special dishes - herring, in which the fillet looks especially appetizing. Pleasant fragrant notes bring additives such as onions, lemon juice and vegetable oil.

Herring looks beautiful surrounded by fresh or pickled cranberries, herbs, olives and olives. Side dishes can be anything, for example, potatoes - boiled, crushed, fried. White is suitable as an aperitif. dry wine and a glass of vodka.