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Lightly salted herring at home for the winter. How to pickle herring at home. How to salt trail - the most delicious recipes

Not a single table set for the holiday is complete without salted herring. Our Russian people really love this snack. So how can you not love her? Cleaned of bones and skin, cut into pieces, seasoned with butter and fresh thinly sliced onions - it’s so delicious that you can’t even describe it in words.

What about the festive table?! And on weekdays, salted herring is good. Boil the potatoes, season them with butter, and serve them on the table along with our favorite fish - it’s unlikely that anyone will refuse such a dinner.

And our favorite New Year’s salad “Herring under a fur coat” is completely unthinkable without this wonderful fish. Just like the fact that this wonderful snack is always on the New Year's table. And there is probably no point in talking about the merits of herring; even without any advertising, it is loved by both adults and children.

Nowadays, stores sell very tasty herring, but many people prefer to salt it themselves. Yes, this is understandable; it is still believed that everything prepared at home is both tastier and healthier. That's probably true! And that is why today there are many homemade ways to salt this fish. Let's look at some of them.

You can salt herring in brine or brine, and there is dry salting, which is the simplest. Herring can be salted either whole or in pieces. They salt it with butter, mustard, lemon, vinegar, onions and even add carrots.

Lightly salted herring is considered to be salted for 24-36 hours. If the fish is salted for a longer time, then it will become more and more salty every day, and it is no longer considered lightly salted.

In order for the herring to turn out tasty, you need to be able to choose it correctly. How our favorite dish turns out depends on the freshness of the fish and knowledge of certain features.

It is best to choose a large and fatty herring. Someone thinks that it would be nice if it turns out to be a “boy” with milk. “Girls,” although usually well-fed, give all their fat to caviar. At least that's what it seems. But here, as they say, “the taste, the color...” Personally, I like the “girl” herring more, I think it’s more tasty and tender.
The fish must be whole, without torn skin, cuts or damage, with intact fins. Also make sure that it is not wrinkled or crushed.

The freshness of fish is determined by the eyes and gills. Fresh herring have red gills and eyes that are light, shiny and protruding. Sometimes, to hide the freshness of the fish, its head is cut off. Try not to take such fish.
If the fish is frozen, and then thawed and frozen again, its flesh will be soft. It is better to refuse to buy such fish. If you salt it, the flesh will fall apart and all the bones will be exposed. The fish will lose its appearance. And it definitely won’t be tasty. In addition, eating such fish can be dangerous. After all, we don’t know how long it lay defrosted.
If you want to salt frozen fish, you must first defrost it. Do not use warm or hot water for this, and do not use a microwave. The fish should be given the opportunity to defrost gradually and in natural conditions. It is best to defrost it in the refrigerator. Well, or at least at room temperature.

Very tasty herring, salted in brine

In my opinion, most people salt their fish in brine. And there are quite a lot of salting methods. Every now and then at work you can hear - “Oh, I found such an interesting new way of pickling herring, it’s simply delicious!” And they bring the fish for their colleagues to try. And we are happy to try and praise.

Let's figure out what methods exist.

Spicy salting of whole fish according to the classic recipe

We will need:

herring - 2 pcs.
water - 1 liter
salt - 2 tbsp. spoons
sugar - 2 tbsp. spoons
peppercorns - 10 pcs
allspice - 4-5 pcs
cloves - 4-5 pcs.
bay leaf - 2-3 pcs

Preparation:

1. Remove the insides of the herring and rinse thoroughly. It is better to leave the head, but the gills must be removed, they will give a bitter taste to the brine. If the fish contains caviar, carefully clean it; later it can be salted along with the herring.

Sometimes they add salt and milk, some people like it. If you want, you can wash and leave them too.

2. Prepare the brine (brine). To do this, put the water on a boil; as soon as it boils, add salt, sugar and spices. Let it boil for 3-4 minutes. Turn off the heat and let the brine cool completely.

3. Prepare a container the size of the fish, place the herring in it, and fill it with brine. Also add caviar, and whoever left it - milk. Let the fish sit in the brine at room temperature for 3-4 hours. Then put it in the refrigerator.

4. Milk and caviar will be ready in 24 hours, and fish in 48 hours. It’s better to get the caviar out within a day and eat it, because after 48 hours it will become too salty, and the same goes for milk.

How to salt herring in brine with oil

We will need:

herring - 2 pcs.
salt - 2 tbsp. spoons
sugar - 1 tbsp. spoon
vegetable oil - 1 tbsp. spoon

Preparation:

1. Clean the herring, remove the entrails and gills. If you want, you can leave the caviar and milk. Rinse the herring and caviar.

You can cut the fish into pieces, or you can leave the whole carcass, do it as you wish. I cut it into pieces. I like each piece to be lightly coated with butter.

2. Put water on fire. As soon as the water boils, add salt and sugar. Stir until completely dissolved. Turn off the heat and cool the water.

3. Add oil to the water. Place the fish in a glass or plastic container and fill it with brine. Close the lid.

4. Leave for 3-4 hours at room temperature, then refrigerate for 3 days.

Spiced herring in brine with mustard

We will need:

herring - 2 pcs.
water - 1 l
salt - 5 tbsp. spoons
sugar - 3 tbsp. spoons
coriander grains - 1 tbsp. spoon
dill (can be dried) - 1 tbsp. spoon
bay leaf - 8 pcs
black peppercorns - 15 pcs
allspice - 4 pcs
mustard - 2 tbsp. spoons

Preparation:

1. Remove the insides of the herring. If you leave the head, be sure to remove the gills. They will give a bitter taste to the brine and the herring itself.

Or you can fillet the herring and cut it. It will also be very tasty. Each piece will end up covered in mustard, and it will be very tasty.

2. Boil water and add salt, sugar and all spices except mustard. Let simmer for 3-4 minutes. Then turn off the heat and cool the brine.

3. Coat the cleaned carcass with mustard. Place in a special container with a tight-fitting lid.

Thanks to mustard, the herring will not only be tasty, but also elastic and strong.

4. Pour in cooled brine. Leave for 2-3 hours at room temperature. Then put it in the refrigerator for 48 hours.

Another recipe with mustard

We will need:

herring - 2 pcs.
water - 1 liter
salt - 5 tbsp. spoons
sugar - 3 tbsp. spoons
black pepper - 10-15 pcs (can be coarsely chopped)
dry mustard - 1 teaspoon
bay leaf - 4-5 pcs

Preparation:

1. Clean the fish and, if leaving the head, remove the gills. Rinse thoroughly under running water.

2. Boil water, add salt, sugar and spices. Let it simmer for 3-4 minutes, turn off the heat. Let the brine sit to cool.

3. Place the herring in the prepared container and fill it with chilled brine. Sprinkle mustard on top and stir a little until the mustard gets wet.

4. Let stand at room temperature for 2-3 hours. Then put it in the refrigerator for 48 hours.

How to salt herring with vinegar

We will need:

herring - 2 pcs.
water - 250 -300 ml
salt - 1 tbsp. spoon
vinegar 9% - 1-1.5 tbsp. spoons
peppercorns - 10 pcs
bay leaf - 3 - 4 pcs.
coriander seeds - 1 tbsp. spoon
vegetable oil - 3 tbsp. spoons

Preparation:

1. Clean the herring, remove the head, and if you salt the head, then only the gills. Rinse in cool water. You can also salt the fish along with its entrails. But it’s still better to remove the gills.

2. Bring water to a boil. Add salt and spices, boil for 3-4 minutes and turn off the heat. Let the brine cool.

3. Add vinegar to the cooled brine.

4. Place the fish in a special bowl and fill it with brine. Let sit at room temperature for 4-5 hours. Then put it in the refrigerator for 7-8 hours.

Quick salting with vinegar and onions

We will need:

herring - 1 piece
water – 500 + 250 ml
vinegar 9% - 1 tbsp. spoon
salt - 3 tbsp. heaped spoons
peppercorns - 7-8 pcs
bay leaf -2 pcs
onion - 1 pc.
sunflower oil - 2 tbsp. spoons

Preparation:

1. If you use frozen herring, you do not need to defrost it completely. Defrost until ready. so that you can easily clean it from the insides. Remove the head.

2. Peel the skin and remove the bones. Cut the fillet into pieces.

3. Mix 500 ml of water at room temperature with salt. Pour over the chopped fish and leave to salt for 1.5 hours. Then drain the water.

4. Mix 250 ml. water with vinegar and pour the mixture over the fish. Let stand for 5 minutes, then drain the water. Leave it, we will need it later.

5. Add onion, bay leaf, coarsely chopped peppercorns. Pour in oil and the remaining water and vinegar.

6. Let stand for 30-40 minutes. Then you can eat.

How to quickly and tasty pickle whole herring in brine

And according to this recipe, the herring can be salted in just 24 hours.

We will need:

herring - 2 pcs.
water -1 l
salt - 3 tbsp. spoons
sugar - 2 tbsp. spoons
peppercorns - 10 pcs
allspice – 10 pcs
coriander seeds - 1 teaspoon
bay leaf - 3 pcs

Preparation:

1. Remove the gills from the fish and rinse it thoroughly. We don't remove the insides.

2. Boil water and add all the spices, salt and sugar. Boil for 3-4 minutes. Then cool the brine.

3. Place the herring in a special container for pickling and fill with cooled brine.

4. Place in the refrigerator for 24 hours.

After 24 hours, the herring is completely ready for consumption. Very tasty and tender.

Dry salting for salting herring at home

This is the easiest way to pickle herring.

We will need:

herring - 2 pcs.
salt - 2 tbsp. spoons
sugar - 1 tbsp. spoon

Preparation:

1. Clean the fish from the entrails, remove the head and remove the skin. Divide the herring into two halves, removing the backbone and all large bones. You should get two fillets.

2. Mix salt and sugar. Coat the fillets with the mixture. Place on a plate and leave at room temperature for 6-7 hours.

3. Transfer the fish to a container and close tightly in the refrigerator for 48 hours.

Spicy salting agent in a bag

We will need:

herring - 2 pcs
salt - 2 tbsp. spoons
sugar - 1 tbsp. spoon
coriander beans - 1 teaspoon, or ground - 1 teaspoon without a slide
black peppercorns -7-8 pieces (chopped)
bay leaf - 2 pcs (chopped)

Preparation:

1. Gut the fish, remove the head, remove the skin and remove large bones. Divide the carcass into two parts.

2. Mix all the spices. Coat the herring with them.

3. Place the fish in a bag and seal it tightly. Leave to lie at room temperature for 5-6 hours. Then refrigerate for 48 hours.

Express method of salting at home

We will need:

herring - 2 pcs.
salt - 1 tbsp. spoon
sugar - 1 tbsp. spoon
ground black pepper - 1/3 teaspoon
chopped bay leaf - 2 pcs.

To prepare fish according to this recipe, you only need to have fresh herring, since its salting time is only 2 hours.

Preparation:

1. Gut the herring, remove the gills and put it in cold water for 1 hour.

2. Mix spices.

3. Remove the fish from the water and wipe on all sides with a mixture of spices, salt and sugar.

4. Wrap in film and leave to salt at room temperature for 2-3 hours.

In the same way, you can salt herring without using spices, only with salt and sugar. But an indispensable condition for salting fish in this way is that the FISH MUST BE FRESH!

5. Peel the spices with a knife and cut the fish into pieces.

Dry salting using onions and oil

We will need:

herring - 2 pcs
salt - 4-5 tbsp. spoons
onion - 2 pcs
oil - 5-6 tbsp. spoons

Preparation:

1. Clean the fish, remove the head, remove bones and skin. You should end up with boneless fillet.

2. Cut the onion into thin half rings.

3. Rub the fillet with salt. Place in a prepared container, or in a jar. Alternate each layer with onions.

4. Fill with oil. Let stand at room temperature for 1 hour. Then put it in the refrigerator for 48 hours.

Lightly salted spicy herring with lemon

We will need:

herring - 2 pcs
salt - 2 tbsp. spoons
sugar - 1 tbsp. spoon
lemon - 2 pcs
bay leaf - 4-5 pcs
black peppercorns - 10 pcs
allspice - 5 pcs

Preparation:

1. Clean the herring from entrails, skin, bones and head. Rinse it thoroughly.

2. Mix salt and sugar. Cut the lemon into slices.

3. Place herring and lemon slices in a small saucepan in layers, sprinkling with a mixture of salt and sugar and spices.

4. Place a saucer and place a jar of water on it as a press. Place in the refrigerator for 24 hours.

5. After the allotted time, take out the pan, mix the layers and keep in the refrigerator for another 24-48 hours.

By the way, it’s not only here that people like to eat herring. In Holland, for example, they also love it very much and know how to cook it deliciously.

Dutch-spiced herring

We will need:

herring - 2 pcs
sugar - 6 teaspoons
onion - 2 pcs
lemon - 0.5 pcs
carrots - 1 pc.
bay leaf - 10 pcs
peppercorns - 8-10 pcs

Preparation:

1. Thaw and gut the fish. Remove the head, remove the skin and discard the bones.

2. Cut the finished fillet into pieces 2 cm wide.

3. Cut the lemon into thin slices, grate the carrots on a coarse grater. Cut the onion into rings or half rings.

4. Prepare a jar and lay everything out in layers in this order - onion, bay leaf, a little grated carrot, lemon, a whisper of sugar and a little pepper. Then a layer of chopped herring

5. Then the next layer in the same sequence and so on until the ingredients run out, or until we reach the end of the jar.

6. Close the jar tightly with a lid and place in the refrigerator for 3 days.

7. When serving, place the fish in a herring bowl and pour oil over it. If you need to add salt, you can salt it directly in the herring jar.

The fish turns out simply delicious! Very tender, juicy, aromatic and incredibly tasty!

Rollmops in German

We will need:

lightly salted herring - 2 pcs (fillet - 4 pcs)
pickled gherkins - 5 pcs
bell pepper (red) -1 piece
onion - 1 pc.
mustard - 2 tbsp. spoons
white wine vinegar - 100 ml.
mustard seeds - 2 teaspoons
cloves - 3-4 buds
sugar, salt - 1 teaspoon each
ground black pepper - 0.5 teaspoon

Preparation:

1. Prepare the marinade. To do this, boil water. Add salt, sugar, pepper and cloves. Boil everything together for 2-3 minutes. Cool the broth a little.

2. Add mustard and wine vinegar. Stir and let cool completely.

3. Cut the onion, bell pepper and gherkins into long thin strips.

4. Lightly beat each layer of fillet and brush with mustard. If the herring is very large, then the fillet can be carefully cut into two equal halves.

5. Place onions, peppers and gherkins across the layer of herring.

6. Roll into a roll and secure with a toothpick.

7. Place roller pies in a bowl and fill with brine. Leave to salt for at least a day. But it is best to keep them in the refrigerator for 2-3 days.

Secrets of making delicious salted herring at home

It is better to choose ocean herring for salting; coastal seas are often polluted with waste and harmful toxins.
The herring should be either chilled or frozen, but you should make sure that it is not old. Fresh fish has a natural silver color, bulging light-colored eyes, fins and gills tightly pressed to the body. Therefore, to determine the freshness of fish, do not buy it without the head.
You should choose large carcasses that do not have mechanical damage, preferably “boys”. Although it should be noted that this issue is highly controversial. “Girls” have more tender and lighter meat.
It is also believed that herring caught in winter gains more fat, so after salting it will be more tender and tasty. For salting, you need to choose large silver carcasses with a uniform color, then the appetizer will always turn out just right!
Frozen fish should not be defrosted in warm water or in the microwave, but only at room temperature. Or even better in the refrigerator, at a temperature of +4 degrees. So that the defrosting process occurs naturally.
You can salt both a gutted carcass and a non-gutted one. If you salt the whole fish, it is better to leave the head, you just need to remove the gills. They give a bitter taste when pickled. After cleaning, the herring should be thoroughly washed in plenty of running water.
Herring is salted both whole and in pieces. With or without skin and bones.
Often whole cleaned carcasses are kept in cold water for 30-60 minutes. In this case, the herring becomes even juicier.
When salting, do not use iodized salt.
You can salt fish in glass, plastic or enamel containers. It is advisable that the container has a well-closing lid. Otherwise, the refrigerator will smell like fish.
When dry salting, use a plastic bag or cling film.
After keeping the fish at room temperature for several hours, it should be stored in the refrigerator.
The most delicious herring is salted whole together with its entrails. This herring needs to be salted for at least three days and can be stored in a salty solution for a week.
If you don’t want to wait that long, you can fillet the fish, cut it into pieces and salt it. This fish will be ready in a few hours.
If the herring has not been eaten during this time, then it must be removed from the brine, cut into pieces, put into a jar and poured with oil.
If for some reason you have over-salted the herring, or it has been in the brine for too long, then you can soak it in cold milk for two hours. Excess salt will be released into the milk, and the herring will be tasty again.

How and with what to serve lightly salted herring

Of course, before serving, especially if you are preparing to welcome guests, the herring must be cleaned.

Serving herring with bones and skin is very ugly! This is disrespect for guests, and discredits you as the hostess of the house!

Moreover, this is not difficult to do. An incision should be made along the back and the tip of the skin should be pulled. As a rule, the skin peels easily and quickly. The backbone and bones are also easy and simple to remove. But it is better to see once than to hear a hundred times.

The most famous and delicious way of serving is to cut the herring into beautiful uniform pieces, sprinkle it with onions, cut into rings or half rings and season with vegetable oil. For those who like it spicy, you can sprinkle freshly ground pepper on top.

Often, herring is seasoned not only with oil, but also with freshly squeezed lemon juice. You can also decorate a dish with herring with lemon. And then, if desired, everyone can season the fish with lemon juice.

The dish is also decorated with fresh herbs, green onions, cranberries, olives or black olives. It always looks beautiful and only adds to your appetite.

On holidays such as New Year or Birthday, you can serve herring on prefabricated fish plates. In addition to the above ingredients, you can also decorate with fresh or pickled cucumbers, tomatoes and even canned mushrooms. These plates look very beautiful and are always especially popular among appetizers.

The herring is served with potatoes, which are pre-boiled either in their jackets, or peeled and boiled whole or in pieces. You can serve this fish with fried, baked potatoes and even mashed potatoes.

Lightly salted herring is widely used in the preparation of various appetizers and salads. Sandwiches and canapés are prepared using it. There are a huge number of options, and if desired, they can be easily found on the Internet.

Delicious herring butter or a more complex appetizer called forshmak is made from herring.

And no matter how you serve herring, it is always a wonderful appetizer and an indispensable dish on the holiday table. And of course, the most delicious one always seems to be the one you prepare yourself.

Bon appetit!

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

Pickled herring is a welcome guest on everyone’s table, a popular 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, and a component of vinaigrette. The most popular dish made from salted fish is herring under a fur coat. Simply delicious!

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

How to prepare herring for pickling?

The best way to defrost herring is natural, without using water baths or microwaves. Remove the fish from the freezer and place it in the refrigerator overnight or for 5-6 hours. To prevent the smell from spreading throughout 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. Dark brown liquid and an unpleasant odor are evidence of product spoilage.

Before cooking, rinse the herring thoroughly (preferably several times), be sure to remove the gills to prevent it from becoming bitter. Place it under running water again and dry the fish using paper kitchen towels. To gut it or not is up to you. Traditionally, whole herring is considered tastier. Salting requires a long time (up to 3 days). Gutted fish with the insides removed will be salted in a few hours.

If you get caviar, don’t rush to throw it away. The article presents a recipe for delicious pickling of herring caviar.

Classic pickling recipe

Ingredients:

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

Preparation:

I'm preparing the brine. I add sugar, coriander, black pepper, bay leaf and salt to the water. I put the pan on the stove. I bring it to a boil and turn off the burner.
I remove the brine from the stove. I set it to cool to 30-40 degrees.
I carefully place the herring in a 3-liter jar. I pour in the naturally cooled brine. I cover it with a lid.
A lightly salted product will be obtained after 2 days of infusion in a cool place. I pickle it for three days.

Video recipe

Delicious and healthy home-salted herring is ready! Use in preparing various dishes.

Recipe for salting whole herring in brine

Tuzluk is a special salt solution. It can be artificial and natural. I use the first option with adding 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 salt solution, the skin of the fish must be intact. Otherwise, you will end up with an inedible, over-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.

Preparation:

I'm preparing brine. I bring a liter of water to a boil. I turn it off.
I add salt. I'm in no hurry. I add in small portions until the dissolution stops. To check whether the brine has reached a sufficient degree of salinity, I lower the raw egg. Does it pop up? Great. I let the brine cool.
I remove the gills of thawed fish. I transfer it to a deep plate.
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 to the table, having caught the fish from the brine.

Salting pieces in brine (lightly salted recipe)

Ingredients:

Herring – 2 medium-sized pieces,
Onion – 1 head,
Vegetable oil – 1 large spoon,
Salt - 1 large spoon,
Water – 0.5 l.

Preparation:

I wash the fish. I remove the tail, head and fins using scissors. I cut it into pieces with a knife. I cut up the herring and remove the insides. I carefully examine each piece and wash it thoroughly.
I put it on a plate with napkins. Getting rid of excess moisture. I dry it.
I'm preparing the brine. I dilute a tablespoon of salt in warm boiled water until dissolved.
I put fish pieces in a liter jar. I compact it. I peel the onion and cut it into rings. I add it to the herring.
I pour the brine at room temperature. I add vegetable oil on top, as in the salmon pickling recipe.
I close the lid. I leave it in a cool, dark place for 24 hours. A day later, I put it in the refrigerator for additional salting. Preparation time – 1 day.

Helpful advice. It is better to eat cooked herring right away. Pickling with onions does not require long-term storage.

The simplest and fastest recipe

Ingredients:

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

Preparation:

I carefully gut the fish. I remove the entrails, take out the gills, and remove the head.
I collect clean water in a deep bowl. I send the herring there for 60 minutes.
I prepare a mixture of sugar, salt, pepper and chopped bay leaf.
I catch a fish out of water. I get rid of excess moisture with paper towels.
Rub the fish evenly with the prepared mixture.
I put it on a plate. I carefully wrap it in cling film. I leave it on the kitchen counter for 80-120 minutes.
I cut the finished herring into pieces. I season with vegetable oil and vinegar. I serve it to the table.

Video of pickling

Spicy pickling of 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 pieces,
Coriander (grains) – 5 g.

Preparation:

I place pre-cleaned and gutted herrings in a large plastic container.
I'm preparing the marinade. Add salt and other spices (except mustard powder) to a saucepan with water. I boil for two minutes. I remove it from the stove. I add mustard powder. I stir. I leave it to cool.
I pour the cooled marinade into the fish. I put it in the refrigerator for 2 days.

How to salt herring in a jar in a special way

I offer an exquisite culinary recipe in which you can pickle herring by adding lemon juice, garlic and carrots. The preparation is a little more complicated than usual, but the taste is excellent. Be sure to try it!

Ingredients:

Fresh frozen herring - 1 large fish,
Onions – 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.

Preparation:

I set the herring out to defrost.
I peel the onions and carrots and cut them into thin pieces (half rings and rings).
I pour boiling water over half a lemon. I cut into thin slices and remove the seeds.
I peel the garlic and cut it very thin. I recommend taking two cloves for those who like spicy fish.
I remove the fins and tail and cut off the head. Let's move on to the insides. I carefully take it out and cut the herring into even pieces. I rinse under running water.
Add black pepper and salt to the mustard powder. For piquancy, I add a small spoon of granulated sugar.
I take a glass jar. I lay out the ingredients in the following order: part of the onion with carrots, pieces of lemon, cloves of garlic, one bay leaf, a mixture of spices, 4 pieces of herring. I repeat several times.
I put the jar in the refrigerator for 2 days.
I put the finished dish out of the jar. I flavor it with vegetable oil. According to this recipe, you can salt mackerel.

Helpful advice. To ensure that the juice from the food is distributed more evenly, shake the jar. During cooking, 2-3 times are enough.

Video recipe

Bon appetit!

Express salting of herring in 60 minutes

Guests are in a hurry for a treat, and you want to serve pickled herring? Don't panic. Use this recipe if you are cooking under 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.

Preparation:

Stir sugar and salt in boiled water (40-50 degrees).
I transfer the fish pieces, completely cleaned and ready for cooking, into a glass container. I fill it with light brine.
I add dill and bay leaf.
After 60 minutes I catch pieces of fish. I add vinegar with vegetable oil. Next to it I put an onion, cut into half rings.

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

How to salt herring caviar

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

Ingredients:

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

Preparation:

I defrost the caviar.
I mix water with salt. I add sunflower oil. I stir again.
I place the caviar on the bottom of the pan. I pour in the prepared brine and add bay leaves. I cover the pan with a lid and put it in the refrigerator overnight. To get a pronounced salty taste, I leave it for 1-2 days.
In the morning I take the dishes out of the refrigerator. I remove the product from the brine and use it in making sandwiches.

The most beloved folk snack, invented by a Dutch fisherman five centuries ago, is on our table almost every day. In oil, in pieces, in brine, in a whole carcass, how can you quickly and tasty salt herring at home? And it is about her, my beloved, that we will be talking about today.

This fish seems to have been created by nature only for salting, because few people like it fried or boiled. Herring has an unpleasant bitter taste and a very peculiar smell; anyone who has been to Vietnamese markets has become familiar with it.

The main source of all troubles are the gills of the fish, which must be removed when salting. Then everything will be fine with taste.

I myself don’t remember the last time I bought herring in a store, I mean, salted herring. So many times I came across something that was either dry, or over-salted, or something completely falling apart, that I learned to salt it myself; doing it at home is very simple, quick and much tastier than buying it in a store.

The majority of Russian people associate herring with a feast, at least with vodka. After all, this is the most rewarding snack. Remember the famous professor’s: “Excuse me, how come you don’t like herring? How would you like to snack on vodka?”

In fact, a good housewife not only knows several methods of salting, in brine and without, with pieces of fillet and a whole carcass, in Dutch, and some other way, but will also make many dishes with such an appetizer. Of course, sel under a fur coat in different variations, just salted fillet, sprinkled with vinegar and sprinkled with green onions, and with potatoes, boiled, baked, fried,

So, salted herring is an almost universal product and it is advisable for every housewife to be able to make it well and tasty. Well, I can help with this.

Choosing the right herring for pickling

For salting, you need to choose not only the “right” carcass, but also fish, depending on the habitat, because not all types of herring are equally tasty when salted. Which ones do you know?

Atlantic
Pacific
Black Sea
Icelandic
Norwegian
Dutch
Belomorskaya
Danube
Kerch
Baltic
Zalom or royal herring (Blackback)

Atlantic and Pacific herring are most suitable for salting. When purchasing, ask which shores the fish were caught from.

What else do you need to know when choosing? Freshness of course. The best option would be freshly caught salting, but, unfortunately, in our large country this option is not suitable for everyone. Therefore, when buying, we carefully look into the eyes of the fish. Yes, yes, it is the eyes that indicate the degree of freshness; they should not be tarnished or completely absent.

Freshness can also be determined by the gills; there should be no plaque or rusty spots on them. In general, the carcass should be whole, and, of course, with the head.

Sea herring can also be salted, but it will be somewhat drier, and a lot of harmful impurities accumulate in it, due to the concentration of these same substances in a small space.

The taste of salted herring also depends on the time it was caught. Winter fish with fat always turns out more tender and juicier than those caught in summer. Take this into account when purchasing too.

I'll tell you what kind of fish I always choose. I take the largest carcass, with shiny sides, a wide and even back, bulging eyes and tightly pressed fins. If possible, I choose without caviar, because with caviar the fish always turns out drier and saltier.

A few more words about the degree of salting, there are three of them:

Lightly salted from 7 to 10% salt
Average salting from 10 to 14%
Strong salting, more than 14%

You can easily adjust the degree to your liking. In addition, when salting, they use spices and various aromatic herbs, which can be specially selected.

Herring is salted in different ways and in different containers, in barrels, in bags, in containers; at home, jars are used in brine. But, before we start salting, let's properly prepare the carcass.

Preparing herring carcasses for salting

First of all, if you were unable to catch a fresh fish and are content with a frozen one, you need to defrost it properly. Do not put fish in hot water or put it in the microwave. With such defrosting, your carcass will quickly fall apart and lose all its beautiful presentation.

We leave the frozen herring brought from the store in the refrigerator, on the bottom shelf, where the temperature is about +5 degrees. Yes, it will take longer to defrost, but the meat will be elastic and tasty.

After defrosting, the fish must be washed. Ideally, it is salted whole, not gutted and with the head, only the gills are removed. But, if you need to quickly salt it, then we gut it and cut off the head. Such fish can be ready for the table in a few hours.

How to pickle herring tasty and quickly - simple recipes

The recipes that I will present to you today are personally tested by me, I make them to my taste, so you adjust the level of salt and spices in your own way. But the pickling always turns out delicious, everyone likes it.

Salting whole herring in brine

We will prepare:

A kilo of fresh or frozen fish
One and a half liters of raw water
Five level tablespoons of table salt
Four teaspoons of sugar
Ten sweet peas
Three medium sized bay leaves

How to deliciously pickle herring in brine:

We defrost the fish in the refrigerator and gut it, cut off the head, take out the entrails, and separate the milt or caviar. We wash them and the fish in cold running water and place them in a convenient container with a lid. The eggs and milk must be returned back inside the fish.

Prepare the brine, throw all the spices into the water along with salt and bring to a boil, let it cool completely and pour in the fish carcasses so that they are completely immersed in the liquid. Leave for five hours at normal room temperature, then keep in the refrigerator for twelve hours. If you need saltier herring, then increase the holding time. But I usually make lightly salted and it’s ready pretty quickly. After removing it from the brine, you can rinse and cut it.

Salt lightly salted herring in pieces in a jar

We will need:

Whole herring carcasses with heads
Per liter of water
Five tablespoons of salt
Two tablespoons of sugar
Two tablespoons of 9% vinegar
Six peas each of allspice and black pepper
Two large onions

Cooking process:

We defrost the herring carcasses, gut them and wash them, fillet them, remove the spine and bones and cut them into pieces two centimeters wide. Cut the onion into half rings and place alternate pieces of fish and onion in a jar.

Add all the spices to the water, leaving the vinegar aside for now. Boil the brine and, when cooled, pour in the fish, pour vinegar on top. After two days spent at a temperature of 6-8 degrees, the herring is ready.

Whole salted herring in a jar

We will prepare the following products:

Whole fish carcasses
Per liter of water
Six tablespoons of table salt
Table spoon of sugar
Two laurel leaves
Tablespoon mustard powder
Five black peppercorns

Cooking process:

We defrost the fish, wash it, do not gut it, just remove the gills. Place them loosely in a three-liter jar, tails up.

Cook the brine with spices, let it cool completely so that it is cool and pour it into a jar, pour mustard powder on top and put the fish in a cold place with a temperature of +6 degrees for two days. After two days you need to take it out if you don’t like it too salty.

We salt the delicious spicy herring, you'll lick your fingers

We will need to take:

A kilo of fresh fish
Liter of water
Three heaped spoons of table salt
Three clove buds
Two laurel trees
A pinch of coriander beans
Six black peppercorns
Teaspoon mustard powder

Cooking process:

We gut the fish, remove the fins, tail and head, and optionally the spine. Place the carcasses in a convenient container. Cook the brine with all the spices, add the mustard powder after removing from the heat. Let it cool and pour in the fish. So we leave it in the cold to salt for two days.

Salted herring pieces in oil

We will need to take the following ingredients:

A kilo of herring carcasses
Three quarters of a glass of refined sunflower oil
Half a kilo of salad onions
Five tablespoons of fine salt
Three laurel trees
Five allspice and five black peppercorns

Cooking process:

Slowly defrost the herring, gut it, remove the heads, tails and fins, rinse well and separate the fillets. The skin can be removed or left as desired. Cut each fillet into three parts and rub with salt. Cut the onion into half rings, break the bay leaf into pieces.

Place the fish in a bowl, topping with onions and spices. Pour oil on top to completely cover all the pieces. Keep for a day and a half in the refrigerator.

Salting herring in brine in the classic way

We take

Herring carcasses
Per liter of water
Two tablespoons fine table salt
Three laurel leaves
Ten black peppercorns
Five allspice peas
Tablespoon sugar
Five clove buds

Cooking process:

We gut the fish, you can leave the heads and tails, just don’t forget to remove the gills. We place the prepared carcasses in a convenient container and begin to prepare the brine, pour all the spices into the water and boil until dissolved. Fill the fish with completely cooled brine. Immediately put the fish in the cold and salt it for two days at a temperature of +5-6 degrees.

Salting herring quickly and easily

We take products:

Two herring carcasses
Tablespoon topped with regular salt
Dining room at the expense of a spoonful of sugar
A third of a teaspoon of black pepper
Two laurel trees

Cooking process:

We gut the fish completely, remove all fins, and optionally the head and tail. Place it in a deep saucepan and fill it with clean, filtered water for an hour.

Afterwards you need to wipe the carcasses with paper towels. We make a mixture of all the spices, break the bay leaves into crumbs. Rub the resulting mixture onto the fish and wrap it in cling film, leave it in the cold for two hours, then wash off the salt, season the fish with oil and eat.

The right ambassador for Don herring

We take:

Fish carcasses
Liter of boiled water
One hundred grams of coarse salt

Cooking process:

We choose fatter carcasses. We cut and gut them, be sure to remove the gills. You can pull out the spine and split each fish lengthwise into two halves. Place the herring tightly in a bowl with a lid and fill it with the prepared brine; the water should be cool.

In order for the fish to be completely in the water, it needs to be pressed down with something on top and placed in the cold for two days. After this, the herring turns out lightly salted.

Salting herring in Dutch style

We use:

Two herring carcasses
Medium sized carrots
Two small onions
Ten black peppercorns
Ten laurel leaves
Half a lemon
Six large spoons of salt and sugar

Cooking process:

We gut the herring, wash it and separate it into fillets, which we cut into pieces two centimeters wide.

Cut the lemon and onion into thin slices, carrots into half rings. Grind the bay leaf and pepper in a mortar and mix with sugar and salt.

Place pieces of fish and vegetables in layers in jars alternately, sprinkling with spices. We close the jars and leave them at a temperature of +6 degrees for a couple of days.

Dry method of salting herring in a bag

For this we take:

A kilo of thawed or fresh herring carcasses
Two large spoons of coarse salt
spoon of sugar
Eight peppercorns
Two bay leaves

Cooking process:

In order for the fish to cook as quickly as possible, we cut it completely, you can leave the skin, remove everything else, wash the fillets, and be sure to dry them. We put all the halves in a bag, add spices, break the bay leaves into pieces, crush the pepper in a mortar. We tie the bag and shake it several times. At a temperature of +5-6 degrees it will be ready in a day.

I also suggest watching a video about how tasty and easy it is to pickle fresh frozen herring at home.

Pickled herring is a traditional dish. Initially, people were worried about how to salt herring so that it would be stored for a long time and would not spoil, and for some time they generally considered it the food of the poor. The fact is that with classical methods of preparing this fish, bitterness is felt if the gills are not removed. Later, when fishermen learned to properly cut and salt herring, noble people did not neglect it. Today everyone has the opportunity to learn how to deliciously pickle herring at home and serve it to the table.

How to choose herring for pickling?

In stores you can choose a ready-made product, which you just have to take out of the package and place on a dish. However, every housewife is concerned about the quality of the fish and its taste, and the best way to be confident in the product is to cook it yourself. The freshness of the fish and the composition of the brine remain in question if you do not participate in all stages of preparing the dish.

Before you pickle herring at home, you need to choose the right fish:

Fresh herring at the market or in a store should not emit an unpleasant odor. It is better to choose whole carcasses with the head on - the freshness of the fish can be judged by the condition of its eyes and gills.
Frozen fish should be purchased from stores, indicating the date of freezing and the expiration date of the product. Her skin should be clean, without damage or a yellow tint.
High-quality herring in any form has a silvery sheen, clear, unclouded eyes, fins and gills that fit tightly to the body.
If you have a choice, it is better to take herring caught in the ocean. Sea water is more saturated with toxins, heavy metals and harmful products of the processing of various substances.
Herring caught in winter has a denser fat layer.

Fresh herring is the best option, especially if you can buy it close to where it was caught. If this is not possible, the only option is to pickle fresh-frozen herring at home. In any case, it is better to choose large fish with round sides and a thick back - it will have the most tasty meat.

Preparing for pickling

The first rule applies to frozen herring - it must be thawed so that it does not lose its taste. To do this, the fish is left in the refrigerator overnight. This temperature will be enough for the ice to melt, but it will preserve the structure and taste of the herring. It is not recommended to defrost it at high temperatures.

Before salting a herring, the gills must be removed. They are the ones who impart unwanted bitterness to the finished product, due to which it could not be cooked tasty for a long time. This procedure can be done with your hands, a knife or scissors.

If the herring is not gutted before salting, the salt and spices will be evenly distributed throughout the carcass. Of course, you can remove the insides so that you can simply cut the fish. If fish with entrails is salted, the caviar and milt are left and also placed in the brine.

There is a separate preparation method before quickly salting herring. It is cleaned of gills and entrails, the head, intestines and membranes are removed, and then placed in brine. The meat quickly absorbs salt and spices and is ready to eat in 3-4 hours. This is an express option when you need to quickly prepare fish for the holiday table. Such salted herring cannot be stored for a long time, and its taste may be less vibrant than if salted for a long time.

Recipes for home cooking

It must be said that recipes differ depending on the type and size of fish. Before salting the Don herring, a brine is prepared, which is not suitable for ocean fish. The concentration of ingredients can be changed slightly to taste.

Classic recipe

Classically salted herring, without additional spices, can be used in any dish. It is added to “Olivier” and “herring under a fur coat” salads, as well as separately with a side dish. This is a method of salting whole herring at home, that is, it will need to be gutted and cleaned before use. For this recipe you will need 2 large fish, 1-2 tablespoons of salt and sugar and 700 ml of water.

Salting herring lasts from several days to a week, it depends on the personal taste preferences of the housewife. In 2-3 days the fish will become lightly salted, and within a week it will absorb a large amount of salt.

Spicy salted herring

The next recipe for pickling herring is spicy herring, which is obtained with a bright flavor and a characteristic smell. You can experiment with spices, but the traditional method of preparing spicy fish requires:

2 large fish;
1 liter of water;
salt (3 spoons) and sugar (1 or 2 spoons);
10 black peppercorns;
4 large bay leaves;
several dry, uncrushed clove flowers.

Further, the process does not differ from the previous method. The fish are poured with brine, left warm for an hour, then placed in the refrigerator. Salting time is from 2 to 7 days.

Herring with mustard

Using this recipe, you can pickle whole herring at home. In addition to two fish, you will need 1 liter of water, 5 tbsp. l. salt, 3 tbsp. l. sugar, 1 spoon of black pepper, and herbs to taste.

The fish are thawed, the gills are removed, but not gutted. They are completely coated with mustard sauce while the rest of the ingredients simmer and cool. The herring is filled with brine and placed in the refrigerator.
The herring is cleaned, the entrails, gills and head are removed. Mix all the ingredients in a saucepan except mustard powder (add it after boiling). Cool the brine and pour it over the herring.

Properly prepared brine for pickling herring is the main goal. You can add any combination of ingredients to it. The main thing is that they do not spoil and do not change the consistency of the brine. Therefore, only mustard powder can be added to the liquid - it will completely dissolve and be evenly absorbed into the meat. If you use mustard as a sauce, it is better to distribute it over the carcasses by hand.

Herring in brine

Brine is a strong salt solution that keeps fish fresh for a long time. This is one of the complex recipes for salting herring at home. A liter of water is heated in a saucepan, and after boiling, salt is added to it. The brine is considered ready when the salt no longer dissolves but settles to the bottom. Next, the fish, ready for salting, is poured with brine and placed in the refrigerator for 2-7 days.

If you put an egg in the brine, it should float on the surface and not sink.

Dry pickling

There is also a method for dry salting fish, without preparing brine. For one medium fish you will need a spoonful of salt and sugar, as well as spices to taste.

The process of salting herring:

If you don’t have time to wait a week, there is a way to pickle herring quickly and tasty. If you defrost and clean the fish in the morning, it will be ready by evening. The carcass is rubbed with a mixture of seasonings (2 teaspoons of salt and 1 teaspoon of sugar), wrapped in film and sent to the refrigerator for several hours. Next, they take it out, wash it under water, season it with onion rings and sunflower oil and put it back in the cold. After half an hour it can already be served.

Salting Don herring

Don herring is a good option for pickling because it is fattier and has a mild, creamy flavor. Traditionally, Don or Black Sea herring are salted in brine and left in barrels for the winter. The home-style method of salting herring in brine is slightly different from the classic one, since the fish is kept in a small glass container. For brine you will need at least 100 g of salt per 1 liter of water, as well as spices to taste.

Salted herring is not only an ingredient in salads and sandwiches, but also an independent dish. In order not to worry about the quality of store-bought fish, you can spend a small amount of time and cook it yourself. The main thing is fresh, high-quality herring and properly prepared brine. The concentration of the solution varies depending on the type and size of herring: recipes for pickling Don herring at home are not the same as for other types. There are methods for quick and dry salting, with spices and mustard, lightly salted and salted herring.

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

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

The brine is brought to a boil over high heat and then cooled to room temperature. Herring carcasses are placed in the saline solution. A pressure is placed on top (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 required size and filled with brine. Cover the bowl with herring with a lid and put it in the refrigerator for another day.

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

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

The “Distilliruem” channel shares its entire method of salting herring.

Spicy salted herring in a jar

Boil a liter of water in a small saucepan. After boiling, put 2 bay leaves into the water (you can do 1 if you don’t like the taste of this spice). Also add 2.5 tablespoons of salt and 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 selection of spice sets, including 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 from the carcass and the intestines are thoroughly cleaned. The herring is washed and the water is allowed to drain, placing the processed carcasses on a wire rack. Then each fish is cut into large pieces. To do this, just cut the carcass into 3 parts.

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

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

The channel “Tasty Simple and Healthy” will talk about salting gutted herring carcasses

Dry method

The 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 the spices, add bay leaf, which is pre-crushed in your hands, and black allspice peas (5 pieces). The cuttings are thoroughly mixed so that the pieces of herring are evenly coated with a mixture of salt, sugar and spices.

Place the herring in a single layer in a wide enamel bowl or plastic container, 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 the cutting can be conveniently cleaned. The head is cut off from the carcass and the fins are cut out. Next, the herring is completely filleted. The 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: dissolve 5 tablespoons of salt in a liter of cold water. Constantly stirring until the crystals are completely dissolved.

The prepared fish fillets are carefully placed 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.

The slightly dried herring is transferred to a container with high sides. The pieces are arranged in several layers. Top the slices with refined vegetable oil. The oil should completely cover the herring pieces.

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

In a jar with vinegar and onions

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

To prepare the brine, add 1 heaped teaspoon of salt and half a teaspoon of sugar to 250 milliliters of water. Place the bowl with the solution on the fire and bring to a boil. After this, turn off the gas and add 9% vinegar - 5 tablespoons - to the brine.

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

Pieces of herring are placed in a clean liter jar, topped with onions and sprinkled with spices. For spices, coriander grains and a mixture of peppercorns are used.

After the fish is compacted, the jar is filled with marinade. You can add 2-3 tablespoons of vegetable oil (refined version) on top.

Natalya Parkomenko shares with you her method of filleting herring

How to store lightly salted herring

After salting, 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 salt solution, cut into pieces if it was salted entirely, and poured with vegetable oil. Fish in this form can be stored in the refrigerator for up to two weeks.

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