What to cook from spicy salted herring. What and how to cook

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

And our beloved New Year's salad“Herring under a fur coat” is completely unthinkable without this wonderful fish. Just like what is on New Year's table This wonderful snack is always worth it. 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.

Now in stores they sell very delicious 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, do not use the microwave either. The fish should be given the opportunity to defrost gradually, and natural conditions. It is best to defrost it in the refrigerator. Well, or as a last resort when 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, so interesting new way I found pickled herring, it’s just 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 24 hours 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 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 pcs
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 time years, it gains more fat, so after salting it will be more tender and tasty. For salting, you need to choose large silvery carcasses with a uniform color, then the appetizer will always turn out just right!
Do not defrost frozen fish warm water and 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 for 30-60 minutes in cold water. 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 just 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, it is not at all difficult to do this. 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 serving is to cut the herring into beautiful uniform pieces, sprinkle it with onions, cut into rings or half rings and season 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 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.

Very widely used lightly salted herring when preparing 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.

Made from herring and delicious herring oil or more complex appetizer, which is called forshmak.

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

Bon appetit!

Today in the room, waiting for you best selection salted herring recipes. Like many of you, I give preference to homemade pickling methods, because I think it delicious snack not only for holidays, but also on everyday days.

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

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

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

So. Let's begin our masterpiece...

How to cut and quickly peel herring from bones and skin. Watch the video:

To cook delicious dish made from salted herring, you need to know how to properly cut it and clean it from bones and skin. Each housewife uses her own secret. If you don’t yet know how to properly cut a herring, then watch the video instructions below:

Lightly salted herring. A very tasty recipe for lightly salted herring

If you don’t have time to pickle herring, you can cook lightly salted fish, which requires no more than a day to marinate. But if you leave it in brine for a couple of days, it will become more flavorful.

Ingredients:

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

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

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

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

At the next stage, pour marinade over the fish, close the container and store in the refrigerator. After a day, you can prepare various dishes from herring.

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

Most often, weakly salted herring served with potatoes, baked or boiled. Also add onion, cut into rings. Season with vegetable oil.

Bon appetit!

My mouth was already watering.

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

Even inexperienced cooks can handle this recipe.

To get rid of fishy smell kitchen utensils, it is recommended to use lemon.

To marinate fish you will need the following ingredients:

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

Step-by-step preparation:

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

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

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

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

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

The jar of herring should be stored in a dark place at room temperature. To add new flavor notes, you can add a small amount of vegetable oil to the brine.

Instant herring in 2 hours. In quick pieces (Salting time is only 5-30 minutes)

There is a simple recipe for pickling herring, which can be consumed within a couple of hours. The marinating time only takes a few minutes.

Ingredients:

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

Cooking process

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

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

After about 2 hours, pieces of marinated fish can be served with vegetables.

Bon appetit!

How to salt herring at home in brine? Delicious recipe quickly and easily

If you don’t have time to cook fish, you can quickly make lightly salted herring.

Ingredients:

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

Cooking process

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

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

Place the fish in a glass jar and compact the pieces well. Then add onion half rings. Add the cooled brine and pour vegetable oil on top. Close the jar tightly and leave for a day in a dark place. After this, it is recommended to place the fish in the refrigerator for another day.

It is recommended to consume herring immediately, since this pickling does not last long.

Spicy salted herring. How to pickle deliciously?

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

Ingredients:

2-3 carcasses of fresh frozen herring.
2 tbsp granulated sugar.
200 grams of table salt.
1 liter of filtered water.
A few peas of allspice.
A pinch of black pepper.
2-3 pieces of cardamom.
2-3 bay leaf.
A small amount of cloves.
Citric acid.

Step-by-step cooking process:

Nothing difficult to prepare spicy fish No. It is necessary to defrost the herring, rinse it thoroughly under running water, dry it, and cut off the head.

The next step is to prepare the marinade. To do this, you need to add all the spices to the water. Place the pan on the stove and bring the water to a boil. Then add a small amount citric acid. The marinade must be cooled.

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

Please note that this is not a very quick way to salt fish. Because here it is implied that you need to keep it in brine for 48 hours. But all the secret of easy And delicious spice will be precisely that it turns out lightly salted (lightly salted as many say...), and at the same time gives off the spices from allspice, cloves and bay leaf.

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

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

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

Ingredients:

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

Cooking process:

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

The next step is to start preparing the herring. It needs to be defrosted slowly. Rinse thoroughly in water and add 1 tbsp vinegar. After this, cut off the tail and fins. Trim the head from below to remove the gills. If there is game and milk, they need to be washed and placed in the belly of the carcass.

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

Ready salted herring can be served.

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

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

You can cook fish very quickly. This will take no more than two hours. Great recipe, when you are expecting guests to prepare a snack. Or you yourself decided to eat fresh, home-salted fish.

Take into account this method, which takes only 2 hours:

Ingredients:

4 pieces of herring.
1 tsp sugar.
4 tsp salt.
4 pcs bay leaves.
5 pcs cloves.
6 peas of allspice.
1 onion.
50 ml vegetable oil.
1 liter of water.

Cooking method:

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

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

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

PLEASE NOTE! The photo below, using the homemade method, shows quite large pieces. But still, it is recommended to make them small, like in store-bought jars, where the herring comes with mayonnaise or in vinegar brine. A photo of the store-bought version is shown below... This recommendation is so that you can be sure that the entire herring will have time to be completely saturated with brine. Because if you make the pieces very large, then she may not be able to keep up with short time pickle. And in fact, it may take from 5 hours to a day for each piece to be salted.

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

Salt the herring in brine with oil

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

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

Cooking process:

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

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

Salting method with mustard

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

Ingredients:

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

Cooking method:

Slowly defrost the carcasses, cut them up, and rinse thoroughly under running water.

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

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

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

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

Cut onions into half rings.

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

Dry salted herring at home. The simplest recipe

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

Ingredients:

1 piece of herring.
1 tsp sugar.
1 tbsp salt.
2 pcs bay leaves.
1 tsp mixture of allspice and black pepper, dried dill, fennel, coriander.

Cooking process:

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

Place the fish in a bag, add all the spices, sugar and salt. Wipe the herring thoroughly. Wrap the carcass in a bag and put it in the refrigerator for 3 days. It is recommended to turn the herring over periodically.

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

Herring salted at home in a bag. It turns out a spicy ambassador

Fish can be cooked not only in a container, but also in a bag. The result is a salt with a pleasant aroma.

Ingredients:

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

Cooking process

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

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

Dissolve the remaining salt in a jar of filtered water.

Make an incision on the belly.

Remove all internal organs and films.

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

Place the herring in a bag.

Rub the carcasses thoroughly with the prepared mixture.

At the next stage, the herring needs to be poured saline solution. Then seal the bag tightly and place it in the refrigerator.

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

A quick method of salting in 5-12 hours

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

Ingredients:

2 pieces of herring.
2/3 cup salt.
5 pieces of bay leaves.
10 black peppercorns.
1 tbsp coriander.
3 carnation stars.
5 pennies of allspice.
4 tbsp table vinegar.

If you are intolerant to some components, you do not have to use all the ingredients.

Cooking process

Carcasses need to be defrosted in a natural way, otherwise they will become loose. Therefore, it is not recommended to use microwave or water.

Then the herring needs to be thoroughly washed and the head, tails and fins cut off. Carefully loosen the abdomen and remove all the insides. Then rinse the carcasses again.

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

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

Dry salting on onions and oil

Another recipe for dry salting herring.

Ingredients:

1 piece of fresh frozen herring.
1 onion.
Vegetable oil.
1 tbsp sugar.
2 tbsp table salt.

Cooking process

Thaw the fish, rinse thoroughly, and then place in ice water for 1 hour.
The next step is to gut the carcass and cut off the head. Then rinse again.
Dry with paper towels.
Mix sugar and salt and rub the resulting mixture onto the fish.
Wrap the carcasses in cling film in several layers and leave it in a dark place for 2 hours.
After this time, unwrap the herring, rinse again, and dry with napkins.
Place the herring in a container.
Chop the onion into the pan.
Pour in vegetable oil for 1 hour.
After this, the fish can be served.

Lightly salted herring with lemon and onion

This recipe is also popular among housewives.

Ingredients:

2 pieces of herring.
1 head of onion.
1 piece of lemon.
4 tsp sugar.
4 tsp sea salt.
10 peppercorns.
10 bay leaves.
1 piece of carrot.

How to cook

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

Cut the prepared fillet into desired pieces. Cut the onion into half rings and grate the carrots. Do not peel the lemon and cut into slices.

Mix sugar and salt in a plastic container.

Place several layers of fish, lemon, carrots, onions, bay leaves, and pepper in a glass jar. There should be enough layers so that the container is completely filled.

Close the container tightly with a lid and put it in the refrigerator for a couple of days.

Salty in Dutch style

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

Ingredients:

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

Cooking process

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

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

Cut the onion, carrots and lemon into small slices. Place onion, bay leaf and pepper in a single layer in a glass jar. The next layer is carrots. Then lemon, and pieces of herring on top. Add sugar and salt.

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

Korean pickled herring

This rare recipe salting herring, but you should know it.

Ingredients:

1 kg of fresh frozen herring.
5 pieces of onion.
0.5 cups vegetable oil.
80 ml table vinegar.
2 tsp red pepper.
1 tsp allspice.
1 tbsp tomato paste.
1 tbsp table salt.

Cooking process

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

Thaw the herring fillets, gut them, cut off the tails and fins. Do not remove the skin.

The ingredients call for five onions, but you can use more if you like them. It needs to be cut into rings and added to the prepared marinade. Mix everything thoroughly.

Place the herring pieces in a container and mix with the marinade. Cover with a lid and place a weight on top.

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

Delicious herring in a jar

There are several recipes for salting herring in a jar, let's look at one of them.

Ingredients:

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

Cooking method:

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

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

By this time the fish should be completely defrosted. The carcasses need to be washed under running water, all the entrails removed and the head cut off. After this, rinse again and dry with paper towels.

The herring should be placed tightly in a glass jar. Pour the prepared marinade over it. To avoid the formation of air bubbles, you need to push the edges of the herring away with a knife. Add brine up to the neck. Place the herring in the refrigerator for 3 days.

Salted herring at home, it turns out very tasty!

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

First you need to select fresh herring, and then properly cut it. At home pickling You can add various spices to enhance the taste.

The advantage of preparing herring at home is that you can add spice oil, thereby achieving a scent that everyone close to you will like.

Herring is self-salted, has a soft structure, original scent, and is suitable for use with potatoes, mushrooms, and sauerkraut.

In addition, recipes for cooking herring at home are very simple. Therefore, everyone can salt fish according to their wishes. Home-cooked fish turns out much tastier compared to store-bought products.

I think that after reading this article, many users will want to use one of the proposed recipes for preparing aromatic salted herring to pamper themselves and their loved ones.

Let's get started...

How to choose fresh herring for home pickling?

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

It is important to understand that stores cannot have fresh herring. It can only be found on the ocean shore. Therefore, in the regions you can only purchase fresh frozen products.

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

The carcass should have a silver color.
Protruding eyes should not be cloudy.
The gills are red.
The fins should be pressed tightly against the carcass.
If rusty marks appear on the fish, then such a product is not of high quality.
The skin should not be damaged.
The carcass must be firm with a white belly.
Fish with caviar will turn out dry, but with milk it will be meaty and quite fatty.

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

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

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

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

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

As you know, herring is very healthy and incredibly tasty. It can be eaten either salted or fried. I prefer more salty. There are a lot of pickling methods. Every housewife has her own cooking recipe. After all, homemade options are much tastier than store-bought ones. The fish will not be over-salted, since the time spent in brine will be under your strict control. The set of spices is also at your discretion. Whichever spice you prefer, you can add more, and if some are not very good, you can not add it at all. Spicy-salted herring is very popular in salads and other dishes.

Added to store-bought salted fish standard set spices And no one will tell you the truth how long the fish lay in the brine. Therefore, after weighing all the pros and cons, I decided to salt myself. Of course it takes time, but it's worth it. Domestic fish It turns out much tastier and more aromatic. I think your loved ones will appreciate this!

How everything in the USSR was prepared according to GOST. There was no need to worry about the quality of any product. They produced everything for the people, for the benefit of the people. And now it’s easy to buy low-quality goods in a store. So let's try to cook our fish the way it was done in the USSR.

Ingredients

Herring - 1.2 kg.
For 1 liter of brine:
Salt - 100 gr
Sugar - 40 gr
Black pepper - 5 g
Allspice – 10 g
Red chili powder - 5 g
Cinnamon – 2 g
Cloves - 1 g
Coriander – 30 g
Bay leaf - 1 g
Ground cumin - 3 g

The main rule delicious herring- this is to choose a good one in the store, healthy fish. You must buy something that is flat and not twisted; this confirms that the fish has not been defrosted multiple times. The gills should be light, scarlet, and the eyes should not be cloudy. The skin should not be damaged and should be elastic when pressed, unless it is frozen.

We bought the herring, now we need to prepare it for pickling. Remove the gills and entrails. We leave the caviar and milk, we also salt them, if of course you eat them. There are many ways to gut fish, but that's for another topic. I will salt with all my might.

We'll start the brine. I indicated the proportions for 1 liter in the ingredients. So you will also need a kitchen scale to weigh the spices. If you start it at 2 liters, you need to double it. Well, what am I going to teach you, you already guessed))).

Add all the spices to the water, bring to a boil and mix well, we need the salt and sugar to completely dissolve. So don’t be lazy and stir until completely dissolved. Then leave to cool to room temperature!!!

Fill the herring with brine, close the lid and wait 3 days. Be patient. Needs to be removed in cool place, a refrigerator is what you need for this.

Three days have passed and our spicy-salted herring is ready. This is not from the store, it’s prepared with your own hands, and according to GOST, and you yourself know what it is. So eat and don’t swallow your tongue))).

Spicy salted herring - a quick recipe at home

Ingredients

Herring
Bay leaf
Allspice
Black peppercorns
Sugar

There are a number of advantages of salting herring at home. The undeniable advantage is monetary savings. Fresh frozen herring is much cheaper than salted herring, and if you buy in large quantities, then this difference is significant. If you prefer this dish and are ready to eat it every day, then think about such savings. But this is suitable for those who have a large freezer to save the fish.

Another option is to make a purchase in winter period, but then you need to have time to eat before spring))), but on New Year holidays it is quickly eaten with vodka.

Before salting, wash the fish in running water and remove the gills.

The proportions of the brine are as follows: for 1 liter of water 3 tbsp. l. salt and 1.5 tbsp. l. Sahara.

I take 2 liters of water, respectively, 2 times more salt and sugar. How much did you calculate, no need for a calculator?)))

We also put 5 pieces here. bay leaf, a pinch of allspice and the same amount of black peas.

Put it on the fire and wait until it boils.

It is better to take glass dishes for salting fish; if you don’t have a suitable one, a food container will also work.

Leave in a cool place for 1.5-2 days and lightly salted herring you are guaranteed.

How to make spicy salted herring at home

Ingredients

Herring - 2 pcs.
Mustard
Allspice - 10 pcs.
Peppercorns - 10 pcs.
Coriander - 1 tsp.
Bay leaf - 4-5 pcs.
Cloves - 3 pcs.
Salt - 5 tbsp. l.
Sugar - 1 tbsp. l.

Agree, well, a holiday table cannot be without herring. Personally, I have never seen anything like this. Any holiday, be it anniversaries or New Year, it doesn’t matter, they can’t do without tasty, aromatic herring. It may be present on sandwiches or in salads, but it must be present.

Of course, now you can go to any store and buy ready-made, salted fish. And where will there be guarantees that it will be, for example, not over-salted or without a flavor? Personally, I've come across these many times. It’s different when you cook it yourself, add your favorite spices yourself, add it yourself required quantity salt, a completely different taste. But keep in mind that if you are preparing herring before some holiday event, then you need to do this in advance, several days in advance!!!

Any herring must be prepared before salting. Even if you salt the whole thing, the gills still need to be removed, otherwise they will give bitterness to the brine, and we absolutely cannot allow this to happen. After all, we want to get a delicious herring that our guests will definitely appreciate.

We will salt two herrings in a spicy marinade. From one we will remove the head and tail, and from the second the tail and gills.

Now coat each fish with mustard and leave it alone while the marinade is prepared.

We will prepare the spicy marinade in 1 liter of water. Pour water into the pan where we will boil the brine, pour in the aromatic spices that I indicated in the ingredients (see above), salt and sugar.

Now put it on the fire, salt and sugar should completely dissolve, bring to a boil and turn off the gas.

Before pouring the marinade over the herring, the brine must be cooled to room temperature!!!

When the brine has cooled, pour it over the fish. The herring needs to be pressed down with something so that it does not float to the surface, otherwise it will not be salted in these places.

Cover the top of the dish with a lid and put it in the refrigerator for 72 hours, that’s three days). After this you can eat.

Now you can add it to salads, or you can add herbs, onions, vegetable oil and decorate the holiday table with it.

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 tbsp. l. coarse table salt;
2 tbsp. l. granulated sugar;
1.5 liters of plain water;
3-4 bay leaves;
5-7 peas of allspice, black pepper.

I boil the usual water that is needed for the marinade, add spices: black peppercorns, allspice, bay leaves for flavor.

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

Now I'm working on chilled fish. I bought it fresh frozen, so I waited until the fish was completely melted. I use Norwegian fish because it is the fattest and tastiest. I washed it under cold water. Now, without removing the insides from the abdomen, I only remove the gills.

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

I place the prepared fish in a suitable glass or metal enamel bowl.

I pour the fish completely cooled spicy marinade. The herring should completely float in the marinade. If you don’t have enough marinade to completely fill the herring, then simply 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 and 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 herrings – 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);
allspice peas – 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, prepared at home, is ready. Bon appetit!

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

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 herrings. We salt 7 pieces, so we increased their number proportionally. We take water, add all the spices into it and cook the brine. Bring to a boil, let simmer for 5 minutes, turn off and leave to cool.

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

When the brine has cooled, pour it over the herring.

Cover with a plate and press down with a weight. Ours is not a very large stone, weighing ~ 1.5 kg. Cover with a lid and place 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 the herring out of the brine. It holds its shape and does not fall apart.

This, by the way, is one of the signs of fresh fish. When buying fish in a store, press it with your finger. If it has not returned to its shape, is soft to the touch, or you have damaged its integrity with a little pressure, then most likely it is not fresh fish. The fish should be firm, without unpleasant odor, do not spread out. This also applies to fish fillets.

The fish always begins to be cleaned from the head. It's more convenient. Cut off the herring's head.

Using a sharp knife, make a cut from head to tail.

We take out all the insides and use the edge of a knife to clean the black film. If it is not removed, it will give bitterness and aftertaste. Clean to pink fillet. In some places, the rib bones will begin to protrude. If you have a “girl” herring, then you are in luck! You immediately got salted caviar.

Cut off the herring's tail. Take a small and very sharp knife. From the fin, on one side of the ridge, we make a longitudinal cut along the entire length.

And on the other side. We still have a ridge in the middle.

Using a fingernail or a knife, whichever is more convenient for you, pry up the thin skin from the edge. And carefully pull it together. 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 any bones remain, remove them with your hands or using tweezers. When the fillet is already boneless, cut it into pieces.

Place the chopped fillet in a jar. We add caviar along with the fillet. Do not compact the fillet pieces too much.

When the jar is filled, pour in sunflower oil so that all the pieces are completely covered with oil on all sides. If you have any air left 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 turns out so tender and tasty that it is eaten much earlier!

Recipe 4, step by step: herring in spicy marinade

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

Herring – 3 pcs. (1.1 kg)

For the marinade:

Water – 750 ml
Non-iodized salt (sea, rock) – 150 g
Sugar – 1 teaspoon
Set of spices for pickling (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
Aromatic herbs in a set

Defrost the fish. Cut off the head and tail. Cut open the belly and remove the entrails. Separate milk or caviar. Rinse the fish well and place in a bowl.

Pour cold water for 1 hour. The water will “draw out” the remaining blood.

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

The marinade must cool completely.

Place the herring in a suitable container. A plastic container arrived.

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

I place a second plastic container filled with water on top instead of oppression. This entire structure must be placed in a cool place for 1.5-2 days.

At lunch on the second day the herring was already as it should be. All that remains is to cut it into pieces, sprinkle with vinegar and vegetable oil, and garnish with onions.

Recipe 5: Scandinavian-style herring slices with sugar

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

Select herring for pickling. The fish should be free of rust, undamaged, with clear eyes. Fresh herrings– the key to success! In my recipe, 3 unpeeled herrings weighed about 1 kg.

The procedure for cleaning herring is not the most pleasant. Cut off the heads, cut off the fins, peel the scales and wash thoroughly.

Separate the herring fillet from the bones. Using tweezers, remove the small bones from the ridge that remain in the fillet.

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

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

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

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

Close the jar with a lid and refrigerate for 2 days. You can regulate 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 add 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 of 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.

Wash the herring, open the belly and remove the entrails. The head of the herring does not need to be cut off and the gills do not need to be removed, since the herring is sea fish, and it cannot be a carrier of opisthorchiasis, like river fish.

But still, keep in mind that the gills can add a slight bitterness finished product. By and large, the insides also don’t need to be removed, that’s exactly what they do on canneries. But at home, it’s better to salt gutted fish; you’re not salting a ton of herring. Place the herring in a wide bowl with high sides.

Pour brine over the herring until it is completely covered.

Press the herring with a flat plate and weigh it down with any weight, for example, a pan of water.

Leave the fish at room temperature for a day. In 24 hours it will be ready.

Recipe 7, simple with photo: how to make delicious herring

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 leaves
Cumin, anise or fennel - to taste

For pickling, choose herring that is fattier and... beautiful to look at, with an intact surface, a straight head, etc.

Rinse the herring. Choose a container in which you will salt. Glass is best, but suitable plastic is also possible. Measure out the required amount of salt, sugar and all spices (peppers, herbs, etc.).

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

Place the herring in the spicy brine and leave for 3-5 hours at room temperature, and then put it in the refrigerator for 2-3 days. It is not advisable to keep fish in brine for longer; it may become oversalted.

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

Homemade spicy salted herring is ready.

Cut it up to serve: cut off the head, gut it and cut it into pieces.

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

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

Two large and fatty herrings are thoroughly washed and placed in a bowl for pickling.

Pour water into a saucepan and heat to a boil over low heat. Add salt, granulated sugar, bay leaves and a pack of peas to boiling water. Stir well until completely dissolved and turn off the heat. Leave for a while to allow the resulting brine to cool.

After this, the herring is poured warm brine and closes. The cup with herring and brine should be placed in the cold. After about a couple of days, the herring will be lightly salted. If you need the herring to be a little saltier, then you should wait a couple more days.

The finished salted herring is cut into small pieces, placed in a special container, and poured sunflower oil and stored in the refrigerator.

Recipe 9: home-salted 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.,
mixture of different peppers - 1 tsp,
table vinegar 6% - 2 tbsp. l.

Boil the water. Add a glass of salt to boiling water (or half if you want 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 pickling. Remove the heads, open the abdomen and remove the entrails. If the herring contains caviar or colostrum, do not throw them away, but clean them from films, they are also tasty when salted.

Place the herring tightly in any container with high sides.

Add 2 tbsp to the cooled brine. l. vinegar. Pour brine over the herring.

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

Leave the herring home salting in the kitchen at normal temperature for a day. In a day it will be ready to eat.