Salted herring is a dish traditional cuisine... Initially, people were worried about how to salt the herring so that it was stored for a long time and did not spoil, and for some time they generally considered it the food of the poor. The point is that for classic ways This fish tastes bitter when cooked if the gills are not removed. Later, when the fishermen learned how to properly cut and salt herring, noble people did not neglect it either. 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 put on a dish. However, every housewife worries about the quality of the fish and its taste ah ah The best way be confident in the product - 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 the preparation of the dish.

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

1. Fresh herring on the market or in the store should not give off an unpleasant odor. Beam choose whole carcasses with a head - the freshness of the fish can be judged by the state of its eyes and gills.
2. Frozen fish should be taken in stores with the date of freezing and the expiration date of the product. Her skin should be clean, free from damage and yellow tint.
3. High-quality herring in any form has a silvery sheen, clean, unclouded eyes, fins and gills tightly fitting to the body.
4. 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 processing of various substances.
5. Herring caught in winter has a denser layer of fat.

Fresh herring is the best option, especially if you can find it close to the fishing spot. If this is not possible, the salting of fresh-frozen herring remains at home. In any case, it is better to choose large fish with round sides and a thick back - it will have the most delicious meat in it.

Preparation for salting

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

Before salting the herring, the gills must be removed in it. It is they who give the undesirable bitterness to the finished product, because of 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 pickling, the salt and spices will be evenly distributed throughout the carcass. Of course, you can remove the insides, so that then you just have to cut the fish. If fish with entrails is salted, caviar and milk are left and also placed in brine.

There is a separate preparation technique before pickling the herring quickly. It is cleaned of gills and viscera, the head, intestines and films 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 cook fish for festive table... Such salted herring cannot be stored for a long time, and its taste may be less bright than with prolonged salting.

Homemade recipes

It must be said that the recipes differ from 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 the ingredients can be slightly changed to taste.

Classic recipe

Herring classic salting, without additional spices, can be used in any dish. It is added to salads "Olivier" and "herring under a fur coat", as well as separately with a side dish. This is a way of salting the 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 hostess. In 2-3 days the fish will become lightly salted, and in a week it will absorb a large amount of salt.

Spicy salted herring

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

• 2 large fish;
• 1 liter of water;
• salt (3 tablespoons) and sugar (1 or 2 tablespoons);
• 10 black peppercorns;
• 4 large bay leaves;
• several dry, unmilled carnation 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 - from 2 to 7 days.

Herring with mustard

According to this recipe, you can pickle the 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.

1. The fish are thawed, gills are removed, but not gutted. They are completely lubricated mustard sauce while the rest of the ingredients are boiling and cooling. The herring is poured with brine and sent to the refrigerator.
2. The herring is cleaned, the entrails, gills and head are removed. All components are mixed in a saucepan, except for mustard powder (added after boiling). The brine is cooled and the herring is poured over it.

A properly prepared herring pickle is the main goal. Any combination of ingredients can be added to it. The main thing is that they do not deteriorate and do not change the consistency of the brine. Therefore, only mustard powder can be added to the liquid - it will completely dissolve and evenly be absorbed into the meat. If using mustard in the form of a sauce, it is better to distribute it by hand over the carcasses.

Herring in brine

Tuzluk is a strong salt solution that keeps fish fresh for a long time. This is one of complex recipes 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 brine, it should stick to the surface and not sink.

Dry salting

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

Herring salting process:

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, by the evening it will be ready. The carcass is rubbed with a mixture of seasonings (2 tsp salt and 1 tsp sugar), wrapped in film and sent to the refrigerator for several hours. Then it is taken out, washed under water, seasoned with onion rings and sunflower oil and put back in the cold. After half an hour, you can already serve it to the table.

Salting of the Don herring

Don herring is a good option for salting, since it is more fatty and has a soft creamy taste... Traditionally, the Don or Black Sea herring is salted in brine and left in barrels for the winter. The method of home-style pickling of herring in brine is slightly different from the classic one, since the fish is kept in a small glass container. For the 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. So as not to worry about the quality of store fish, you can spend a little time and cook it yourself. The main thing is fresh high-quality herring and a properly prepared pickle. The concentration of the solution varies depending on the type and size of the herring: the recipes for salting the Don herring at home are not the same as for other species. There are methods of quick and dry salting, with spices and mustard, lightly salted and salted herring.

To properly salt herring at home, it is not required a large number ingredients or some special skills. It's very simple, the main thing is patience.

Surely many of you at least once regretted that you bought salted herring in the store? It turned out to be not entirely fresh, or not completely salty, or even not tasty at all ... In this case, only one thing will help you: salting fresh herring on your own. This process is quite time consuming, but you will be sure that the herring is fresh and tasty. In addition, you can give it absolutely any flavor by adding certain spices. The herring comes out much tastier than the one sold in the store, and anyone can pickle it.

How to salt herring correctly?

After you have decided on the choice of fish, it remains to salt it correctly. This is not difficult, but requires a lot of patience. You can see the details in the video, which is also presented in this article.

Nowadays on the Internet there are a lot of ways to pickle fresh herring at home, let's look at the most popular of them?

Dry fast method in 2 hours

If time is running out, and you want to taste a delicious salted herring as quickly as possible, then this recipe quick salting herring in 2 hours is perfect for you! In order to deliciously salt fish with your own hands in this way, you will need the following list of ingredients:

• fresh herring.

First you need to clean the fish and, if you have time, remove most of the bones from it. Then you need to prepare a mixture for salting: for this, mix salt and sugar in a ratio of one to two. We prepare a container in which we will salt the fish, after which we pour the mixture into the bottom in a thick layer. We put the fish on it, sprinkle the mixture on top again and put the next fish. And so on until the fish runs out. The top layer should end with a salting mixture.

You need to put a press on top: it can be a bottle of water, a kettlebell, a heavy saucepan, or any other heavy object. We leave the fish under oppression for 2 hours at room temperature, after which it will need to be cleaned of salt, rinsed with water, lubricated lemon juice, and then you can serve it to the table. If you like salted herring, then press it for a little longer. The more time the fish is salted, the saltier it will turn out.

Sliced ​​herring

The herring, salted in pieces according to this recipe, turns out to be very tasty and aromatic! Before serving, it will not need to be chopped, and it will also be better saturated with salt, which will make its taste more contrast. So, to salt herring at home in pieces, you need the following list of products:

• onion: 1 pc .;

  vegetable oil: 1 tbsp. l .;

  salt: 2-3 pinches, depending on taste;

  boiled water: 0.5 l.

First, you need to thoroughly rinse the fish, rid it of the entrails, cut off the head and tail, and cut out the fins. After that, the fish must be rinsed again, and then cut into slices, which should be put in a pre-prepared and washed jar. Cut the onions into rings and put them in the jar too. Now boil the water, after boiling, add salt to taste and let the brine cool.

When the liquid has cooled, pour it over the fish in the jars, and add vegetable oil on top. We close the banks and send them to the refrigerator for a day. After that, the delicious homemade herring will be ready to eat.

If you want to salt the herring in pieces in a spicy brine at home, then add sugar, a few peas of black pepper and a couple of bay leaves to the boiling water together with salt.

Whole salting in brine

Salting the whole herring in brine will help to preserve most of the taste and make the fish incredibly tasty and appetizing in appearance. To do this, you need the following ingredients:

• black pepper;

  Bay leaf;

  dried cloves;

First of all, we start preparing the brine: put the pan on the fire, mix all the ingredients, not counting the herring, and bring the water to a boil. When the brine boils, remove it from the heat and let it cool.

At this time, we wash and clean the fish. It is not necessary to remove the giblets; this can be done later. We put the herring in the cooled brine, after which the pan must be covered with a lid and allowed to infuse at room temperature. Salting time is determined by your taste preferences: if you like only lightly salted herring, then in this case it will be enough for 12 hours. The longer the fish stays in the brine, the saltier it will be.

After the fish is salted, you can take it out of the brine and serve it to the table.

Classic recipe

To salt herring in this way at home, you need the following ingredients: salt, sugar, whole herring, water.
We take our herring and remove the gills, then put the whole fish in any non-metallic dish. After that, we proceed to the preparation of the brine: for this it is necessary to collect about 700 ml of water in a saucepan and put on strong fire. After bringing the water to a boil, add the salt and sugar to the saucepan, stir the brine and let it cool to room temperature. Pour the cooled liquid into the fish. It is necessary to pour in so that the herring is completely in the brine. After that, you can put the herring in the refrigerator and wait until it is salted to the extent that you need.

Spicy Ambassador

To salt fish in a fragrant brine, you will need: herring, water, salt, sugar, black and allspice (peas), bay leaf, dry cloves.

If you like salted herring with a spicy flavor, then this recipe is for you. First, wash the fish, remove the gills and send it to a deep bowl. Then we boil water in a saucepan, it will take about one liter of water. When it boils, add sugar and salt in a 1: 2 ratio. Also, throw the spices you have into the boiling water: 10 peas of one and the other pepper, four bay leaves and five carnation flowers. Let the brine simmer for a few minutes, then cool and pour over the herring. Then you can send the fish to the refrigerator, where it will be salted as much as you need.

Brine

To pickle herring in brine, you only need fish, salt and water.

This salting method is only suitable for whole and undamaged fish, as the slightest damage will ensure that you will oversalt the herring.

Put the pot of water on high heat and boil. After that, take a teaspoon and start pouring salt into the pan until it stops dissolving, just settling to the bottom.
Now we prepare the herring, remove the gills, wash it, put it in a deep container and fill it with saline so that it completely covers the fish. When salting herring in this way, it should be remembered that with a saline solution it will be salted much faster and stronger. It is not recommended to keep the fish in brine for more than two days, as it will turn out to be very salty.

Salting herring without brine

If you decide to dry pickle herring at home, then you will need the following list of ingredients: herring, salt, sugar, ground black pepper, food film, paper napkins.

As usual, you first need to prepare the fish for salting. To do this, you need to thoroughly rinse it and remove the gills. Then take paper napkins and dry the herring as much as possible. Mix 1.5 teaspoons of salt and ground pepper, add a teaspoon of sugar, and then begin to rub the herring with the resulting mixture, not missing a centimeter and not forgetting about the area where the gills were. After rubbing the fish with the mixture, wrap it in plastic wrap and send it to the refrigerator. Salting takes no more than two days.

Salted herring is a favorite Russian snack, and often the main ingredient in salads. Unfortunately, in stores it is not always possible to find fish that will be truly tasty. What to do? Salt it yourself! It is to this topic that we decided to devote today's conversation.

Each chef has his own favorite way of salting herring, but before we share them, I would like to tell you a few tricks that will make the fish especially tasty.

Which herring to choose for pickling

Naturally, the taste of the finished snack depends a lot on the quality and freshness of the ingredients. For salting, we recommend buying chilled fatty fish, you can identify this by the thick back. The fact that the fish recently appeared on the counter and is excellent for salting can be understood by its silver color, bulging dull eyes, fins and gill covers tightly pressed to the body. But if there are tears or some defects on the skin of the herring, then this indicates the staleness of the carcass, and it is better to refuse the purchase.

A few secrets of pickling herring

• Salt preferably medium-sized carcasses;
• If it was not possible to find chilled fish and you took frozen fish, then before cooking it should be thawed, but not in water or in microwave oven and in the refrigerator.
• Before salting, it is not at all necessary to gut the fish, but it is necessary to remove the gills.
• Iodized salt is not recommended for pickling.
• The herring should be salted in a plastic or enamel bowl with a tightly sealed lid.
• We recommend storing the finished product only in the refrigerator.

After you have chosen the right herring and prepared everything you need for salting, you can proceed to the main stage.

Salting herring in brine

You will need:

• herring - 2 carcasses,
• salt - 2 tbsp. l.,
• sugar - 1 tbsp. l.,
• vegetable oil - 1 tbsp. l.,
• water - 1 l.

Cooking method

• My fish. We remove the gills. If desired, you can gut and cut off the head. We put the fish in glass jar or a plastic container.
• Dissolve salt and sugar in water. Bring to a boil.
• Add vegetable oil to the cooled brine.
• Fill the fish with brine. We close the lid. We put it in the refrigerator.
• After 3 days you can try it! Don’t forget to sprinkle rings on the herring before serving. onions You can also drizzle the fish with lemon juice or vinegar.

Spicy salted herring recipe

You will need:

• herring - 2 carcasses,
• salt - 2 tbsp. l.,
• sugar - 1 tbsp. l.,
• bay leaf - 2 pcs.,
• black pepper - 5 peas,
• cloves - 3 buds,
• water - 1 l.

Video recipe for the occasion:

Cooking method

• My fish. Do not forget to remove the gills, otherwise the taste of the finished product will be spoiled.
• Pour water into an enamel pot. We add all the listed spices. Bring the brine to a boil.
• We put the fish in a dish suitable for salting.
• Fill with cooled brine. Cork tightly. We remove the fish for 3-4 days in the refrigerator.
• After the specified amount of time, gut the fish. Cut into pieces. Put it on a plate and serve!

Another way of salting

You will need:

• herring - 2 carcasses,
• vegetable oil - 3 tbsp. l.,
• vinegar essence - 1 tbsp. l.,
• salt - 1/2 tbsp. l.,
• black pepper - 11 peas,
• bay leaf - 3 pcs.,
• water - 250 ml.

Cooking method

• Remove the gills from the herring. Wash her well.
• In an enamel saucepan, mix all the spices and pour in the water. Bring to a boil.
• Pour vinegar into the cooled brine.
• Put the fish in the marinade and leave for 5 hours at room temperature. After the specified time, we send the herring, without removing it from the marinade, to the refrigerator for another 7 hours. Then you can try, after gutting the fish, cutting into pieces and sprinkling with onion rings.

How to quickly pickle a herring

You will need:

• herring - 2 carcasses,
• water - 1 l,
• salt - from 200 to 300 g,
• spices (bay leaf, black pepper) - to taste.

Cooking method

• My herring carcasses. Not gutted.
• Bring the water to a boil. Gradually add salt to the boiling water until it settles to the bottom of the pan.
• Add your favorite spices to the prepared brine, if desired. We are waiting for it to cool down.
• Fill the fish with brine.
• We leave the herring for 1 hour at room temperature, and then send it to the refrigerator for 36 hours.
• Before serving, rinse the finished fish with running water to get rid of excess salt, cut into pieces, sprinkle with pickled onion rings and pour with a small amount of vegetable oil.

Express salting of herring

If guests were promised to come to you in the evening, then you can pamper them with a herring salted in the morning. (Recipe suitable for salting only Atlantic herring.)

You will need:

• herring - 2 carcasses,
• salt - 1 tbsp. l.,
• sugar - 1 tbsp. l.,
• ground black pepper - 1/3 tsp,
• crushed bay leaf.

Cooking method

• Gut the fish, remove the gills and head. We rinse. For an hour we put it in cold water.
• We mix the listed spices.
• We take the fish out of the water. Dry with paper towels. Rub with a spicy mixture.
• We wrap the herring in cling film and leave at room temperature. After 2 hours the fish is ready to eat.
• We cut the finished fish and season with a mixture of table vinegar and vegetable oil. Let's try!

Another proven way to pickle herring

You will need:

• herring - 2 carcasses,
• black pepper - 8 peas,
• cloves - 3 buds,
• bay leaf - 2 pcs.,
• salt - 2 tsp,
• coriander seeds - 1/2 tsp.
• water - 200 ml.

Cooking method

• In an enamel saucepan, mix the prepared spices. We pour in water. We put on fire and bring to a boil.
• Gut the herring, remove the head and gills. Divide into small pieces. We put it in a glass or plastic container.
• Fill the fish with cooled brine. We put it in the refrigerator for 2 days.
• After the indicated time, the fish is ready for consumption. We put it on a suitable plate, sprinkle vegetable oil and decorate with pickled onion rings. Bon Appetit!

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

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

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

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

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

1. Lightly salted herring - dry salted recipe

We will need:
1 fresh frozen herring
60 g salt

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

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

2. Dry salted herring - quick results

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

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

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

3. Dry salted herring in a bag

There is one more interesting option dry salting of herring.

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

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

4. Lightly salted herring - recipe with brine

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

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

Put the whole fish together with the head and entrails into a clean oblong container (plastic container, tray, etc.), which will not oxidize, and fill it with chilled brine. Cover the herring and leave in the refrigerator on the 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 out of the brine, peel and bone and cut into pieces. If you plan to keep the herring longer and do not want it to become too salty, dilute the brine in which it was salted with water in a 50:50 ratio.

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

5. Pickled herring of spicy salting

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

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

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

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

6. Herring marinated with vinegar

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

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

Mix boiled cold water with all the ingredients.

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

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

7. Korean herring

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

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

8. Pickled herring in oil

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

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

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

9. Pickled herring in mayonnaise

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

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

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

10. Herring in vinegar filling

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

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

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

Bon Appetit,
Natalia

2016-12-13

Hello my dear readers! Here's what to do if you want a delicious salted fish? Moreover, doctors strongly recommend eating a fat herring at least once a week, and there is no herring at all in the Verke Canal washing the banks of our town? Buy ready-made? So when you run into what. I recommend looking for good frozen fish in a reputable supermarket. And I will tell you how tasty it is to salt herring at home.

I think that it will be very difficult for us to find fresh herring (unless you live in the marvelous city of Amsterdam). Therefore, we will choose ice cream. I would also like to clarify that “herring” is the name of a fish.
"Herring" is what you get if you salt herring at home or "industrial" conditions, as well as cook it in any other way (fry, bake on the grill). But in colloquial speech, such distinctions are usually not made. I will now tell you how to choose a herring for a herring.

How to choose frozen herring for pickling

• The fish's eyes should not be cloudy or sunken. They must be available (sometimes they are picked out - this is a bad sign).
• Do not buy a small, less than 300 grams individual - it will be skinny and tasteless.
• The tasty herring has a wide back. Connoisseurs claim that broad-backs gain more fat.
• Skin without damage or yellow spots suggests that the fat underneath is tasty and not rancid.
• Dents on the body of the fish are a sign that the fish has been frozen in the sea and has not been thawed anymore. Dents are formed from the fact that freshly caught fish press against each other.
• Do not buy heavily glazed - there will be too much water during thawing, and the quality is not very good.
• Before salting the fillet, the herring should thaw a little. In this form, it is easy to clean it, and it will be "salted" more evenly.

How to deliciously salt herring at home - simple recipes

Most often, herring is salted in the following ways - in brine (simple, spicy) and dry salting. Salt the whole fish (with the head and not gutted, gutted without the head), in pieces, you can also salt the herring fillet. How to salt a herring to make it tasty, we will consider in this article.

How to tasty and properly salt herring at home with dry salting

Whole salting recipe

Ingredients

• One full-weight fat herring weighing 400-450 grams.
• 25 g salt (about 1 tablespoon)
• 10-12 g sugar (about 0.5 tablespoons)
• 3 pieces of black peppercorns.
• 1 decent bay leaf.

How to salt

Fillet salting recipe

Salting a whole herring at home is easy. Let's figure out how to easily and quickly salt herring fillets with dry salting. I will tell and show how to properly cut a herring in a separate article, but now I will describe only the salting process itself.

Salt "Felushki" with "Extra" salt. How much salt? This is similar to how you salt meat before frying. Place in layers tightly in a suitable dish with milk (caviar). It is convenient to do this in disposable plastic cake packaging containers.

For salting salting, spread the layers with vodka (50 ml for 2 herring individuals), rub with a salting mixture (40-50 g of salt and 20-25 g of sugar). Wrap tightly in several layers of film, let it stand at a temperature of 21-22 ° C for 8-9 hours. After the required time has passed, send it to the cold (2-6 ° C) for a day.

How to tasty and quickly salt herring at home in brine

A simple recipe for pickling whole herring and pieces

Ingredients

• 2 full-bodied herring individuals.
• 80 g of salt.
• 40 g sugar.
• One decent size "Lavrushka".
• 4-5 pieces of black peppercorns.
• 1 liter of water.

How to salt

1. Prepare the fish for salting in any way you want: salt it whole, without gutting, with the gills cut out, or pull out the intestines and cut off the head and tail.
2. Put salt, sugar, spices in the water, bring to a boil, boil for 1-2 minutes, cool the brine completely.
3. Place the washed or well-wiped herring in a jar or tray, and fill with brine so that it completely covers the fish. The ambassador runs in the cold for about 24 hours (for lightly salted herring and eaters who want to get a delicacy quickly). More "mature" and delicious herring becomes in three or four days.

My remarks

I look forward to your herring masterpieces! Share, don't be greedy.