How to cook salted herring at home. Delicious salted herring at home

I think everyone wants to try something tasty and salty. I want to offer you unusual recipes for salting herring. Everyone knows that if you pickle it correctly, then you can’t tear it off by the ears until you eat it. And what a good appetizer it is, on the festive table, even people who are used to gourmet dishes sometimes really want to eat this wonderful dish.

As they say, fish is good for the holiday, and even better on weekdays. Boil potatoes, add butter, onion and put on the table with herring, this will surely wake up the most delicious dinner for the whole family.

I would not recommend defrosting fish in the microwave or under hot water, because it will immediately lose its structure and become lethargic, and in the future this will affect salting and our dish will turn out to be not tasty. Therefore, we defrost it only in the refrigerator or at room temperature.

For this recipe we need:

Herring - 2 pcs.
Salt - 2 tbsp. spoons.
Sugar - 1 tbsp. spoon.
Ground black pepper - 0.5 tsp.
Dill - a couple of branches.
Onion - 1 pc.
Vegetable oil -60 gr.

1. First, we take the fish and cut it, remove the insides, separate the head and tail. We cut the herring along the spine in order to remove the skin along with the scales. Piece mode.

By the way, if the fish is fresh, the skin will peel off easily, without meat. The carcass itself is perfectly separated from the bones.

2. Mix salt, sugar, pepper and coat our chopped pieces with this mixture. We put it in a saucepan one by one.

3. Leave this pan at room temperature for about 2 hours, and then put it in the refrigerator for a day.

4. We take the fish out of the pan, clean it from salt that has not dissolved, put it in a jar, onion in half rings, and add oil with dill. We do all this between each layer of fish. Then we close the jar and put it in the refrigerator for 12 hours.

Bon appetit!

Quick salting of herring at home in a dry way

This recipe, unlike the others, is considered the fastest, because it is done in just 2 to 3 hours. But there is one rule, the fish must be exactly fresh, one might even say that it was recently caught.

Ingredients:

Herring - 2 pcs.
Salt - 2.5 gr.
Ground black pepper - 7 gr.
Bay leaf - 3 pcs.
Sugar - 25 gr.

1. First we need to cut the herring, pull out the intestines, remove the gills and put in cold water for 1.5 hours

2. Mix sugar, salt, pepper, and chopped bay leaves.

3. We take the herring out of the water and coat it with our spices.

4. Put in a bag and leave to salt for 3 hours at room temperature.

5. Fish can be cut into small pieces and eaten. Bon appetit!

Salted herring in brine according to a simple recipe

Salted herring is the most favorite snack for a Russian person. It is put in many salads. The most festive and delicious salad is considered, and fish on the table will certainly be a good option for any side dishes.

I want to show how to quickly pickle fish without cutting. Of course, it will differ from cut fish in taste. No, don’t think that it’s a bad thing, on the contrary, the herring turns out to be tender and tasty.

The most important thing when salting whole is to remove the gills, otherwise they will give a bitter taste.

We will need:

Salted herring -2 pcs.
Water - about 5 liters.
Salt - 2.5 tablespoons.
Bay leaf - 4 pcs.
Seasoning for fish dishes - 1 teaspoon.
Peppercorns - 10 pcs.

1. In a plate or in a small saucepan, add salt, bay leaf and seasoning for fish 1 teaspoon.

2. Put the fish in this seasoning.

3. In warm water (not boiled to dissolve the salt), add it, stir well and pour the brine into our fish. Close the lid and put in the refrigerator for 24 hours.

After the time has passed, we take out the herring, clean it well, cut it into pieces and eat.

Herring recipe at home. How to salt whole fish?

I want to offer another method that is not much different from the previous one, but still there are some changes. I think it's worth a try.

We will need:

Herring - 2 pcs.
Bay leaf - 4 pcs.
Coriander - 1 small spoon.
Salt - 2.5 - 3 tbsp. spoons
Black pepper peas - 8 pcs.
Allspice - 8 pcs.
Sugar - 1 - 1.5 tbsp. spoons.

1. First you need to pour water into the pan and add all the spices, salt, sugar, bay leaf, coriander and pepper to it. Boil everything that we got, about 4 minutes. Let it cool down well.

2. We remove the gills from the fish and clean the scales, we do not need to remove the skin, we do not remove the intestines either.

If the herring is fresh, then the scales are well washed off under cold water.

3. Then we put the herring, where it will be salted and pour cooled water with spices.

4. What we got is closed with a lid and put in the refrigerator for 2 days.

Herring is quite tender and tasty

How to pickle a whole herring in brine?

I want to offer an interesting way of pickling herring with vinegar in brine, I tried this method for the first time with a friend and immediately asked him for a recipe to write it to you.

We will need:

Herring - 2 pcs.
Vinegar 9% - 1 tbsp.
Peppercorns - 8 pcs.
Bay leaf - 4 pcs.
Coriander - 2 teaspoons.
Vegetable oil - 2 tbsp. spoons.
Salt - 1.5 tbsp. spoons.
Water - 400 gr.

1. Clean the herring, remove the insides, head and tail mode. Wash the scales under water.

2. Bring the water in a saucepan to a boil, add salt, pepper, bay leaf, coriander. Cook for 4 minutes, then let cool. When the brine has cooled, add vinegar and vegetable oil to it.

3. Put the fish in a saucepan and fill it with brine, keep it at room temperature for 5-6 hours and put it in the refrigerator for 8-9 hours.

Salt 3 whole herrings in a jar

If you want to try a fish that is tastier than store-bought and not very salty, then I ask you to try this wonderful recipe.

Of course, in a jar you can salt not 3, but 5 - 6 fish, but I somehow got used to salting 2 - 3 herrings. It's just enough for my family to eat with potatoes or add to this

We will need:

Fresh-frozen or fresh herring - 3 pcs.
Water - 2.5 liters.
Salt - 6 tbsp. spoons.
Sugar - 3 tbsp. spoons.
Peppercorns - 10 pcs.
bay leaf - 4 pcs.
Allspice 5 pcs.
Cloves - 1 pc.

1. Put salt, sugar, bay leaf, pepper, cloves in a pot of water. When it boils, cook the brine for 2 minutes, and then cool.

2. Defrost the herring at room temperature or in the refrigerator. We remove the gills well, because they give blood and the fish can die out, of course, if you want, you can cut off the head altogether. Rinse the scales under cold water.

How to cook salted herring in 30 minutes, according to a quick and tasty recipe

I propose to cook very tasty fish, which is suitable both for the festive table and on weekdays. I don't think you will be disappointed with this recipe. This dish is good because the herring will be done quickly. By the way, you can take whoever likes mackerel instead of herring, but it's up to you.

If you salt in pieces, then it will be faster for salting, although you can cook the whole.

We will need:

Fresh herring - 2 pcs.
Sugar - 3 tbsp. spoons.
Salt - 1 cup.
Black pepper (ground) - a small pinch.
Tomato sauce - 200 gr.

1. First, clean the fish. To do this, we need to cut off the head and tail, pull out the insides. Rinse the scales under cold water. Then cut the herring into pieces.

2. Now we make the marinade, pour salt, sugar into a liter jar and pour the tomato sauce. Pour the remaining place in the jar with warm water and stir until the salt and sugar dissolve.

3. We put the herring in a container where you will marinate and fill it with marinade. We close the lid.

If you salt the fish in pieces, then 30 - 40 minutes will be enough, and the whole carcass should be marinated for 1.5 - 2 hours.

When the herring is marinated, drain the brine, put the pieces on a plate, and cut the onion into half rings on top and pour over with vegetable oil.

On a note! To make salted fish delicious ...

In order to properly prepare our cool appetizer, you need to learn how to choose fish, because the better it is, the tastier and more aromatic the salting is.

How to choose:

Try to take a fresh herring, but not everyone can find it as a current herring, then you can fresh-frozen.
The fish should be taken elastic with a white belly.
If you want it to be oily, not dry, then buy with milk, not with caviar. It is very easy to determine if the mouth is extended, then a boy, and if it is round, then a girl.
Pay attention to the skin (scales), it should not be torn and yellow. Such a product is probably already old and will not be suitable for our herring to be tasty.
Her eyes should be clear, not cloudy.
If the fish has been frozen or thawed many times, then it is also not recommended to take it, but you don’t want it to fall apart and expose its bones when salted.

If you want advice, always buy fish with a head and intestines, and then you can determine whether it is fresh or not. And it is also advisable to buy it in the winter, because the winter catch is much fatter and tastier.

Everyone in my family likes how I salt herring, just knowing many ways, it always turns out very tasty. I think you will like it too.

Salted herring is a very popular dish. Quite democratic, tasty tender fish is appropriate on weekdays and holidays. It is chic in itself and as a component of a variety of salads (among which, undoubtedly, it is in the lead). It is only important that the fish itself is cooked well, then the end result will be excellent.

Purchased herring can both please and disappoint. Manufacturers do not always care about product quality. Yes, and the distribution network sometimes fails, violating the terms or conditions of storage. It is much safer to take fresh fish (fresh frozen) and cook it yourself.

How to pickle herring at home so that it is tasty will be told today by "Cozy Kitchen". We have selected the best recipes for you, from which you can easily choose the one that will become your favorite.

Choosing a herring for pickling

There are two types of fresh-frozen herring on the market: Atlantic and Pacific. Both are suitable for salting, which one to give preference to is a matter of personal taste.

Choose large specimens with a thick back and rounded sides - such a fish will certainly be tasty in salting.
A good herring has a silvery color without yellowness, clear, without cloudy eyes.
The fins and gills of fresh fish are tightly pressed to the body.
The carcass should be without damage, with a smooth skin, without signs of strong compression.

Do not buy headless fish. You lose the opportunity to assess its quality by looking at the eyes and gill covers. This technique is often used by unscrupulous sellers to sell damaged goods.

How to prepare a herring for salting

The first condition is proper defrosting. Trying to speed up the process with a microwave or hot water is a surefire way to ruin a future delicacy. Be patient and defrost fish naturally:

Leave the carcasses in the refrigerator for a day - such defrosting retains the full taste and structure of the fish.
Defrosting at room temperature is acceptable. This will take less time than in the refrigerator.

After defrosting, rinse the fish and proceed to cutting. Traditional recipes for salting herring suggest that the fish remains whole - with the head and intestines. But even in this case, it is necessary to remove the gills, otherwise the finished product will be bitter.

Quick salting, like some other methods, involves complete cutting - into pieces or fillets. Milk or caviar found in carcasses is always salted together with the main fish.

How to pickle herring - recipes

We emphasize that all the above recipes can be used not only for herring, but also for mackerel, for red fish.

You can vary the proportions and composition of spices according to your taste. If bay leaves or allspice seem to overpower the original flavor of the herring, you may not want to add them to the brine. But you should not do this right away - first, “get your hands on it”, having mastered proven recipes in practice.

The easiest way to pickle herring

Ingredients:

2 large herrings (or 3 medium ones);
0.6-0.8 l of water;
coarse salt without iodine - 1.5-2 tbsp. spoons;
sugar - 1-2 teaspoons.

Cooking:

We prepare the brine by mixing and boiling water with salt and sugar dissolved in it.

While the brine is cooking, prepare pre-thawed fish.

It is best to take the whole herring, with the head and entrails. So it is salted more evenly, while maintaining the natural taste. But if speed is a priority for you, the fish can be gutted by removing the head, intestines, dark films inside the abdomen, tail. In this form, several hours are enough to get lightly salted herring, ready to eat.

We put the prepared fish in a glass or plastic container. Enamelware is also suitable, but another metal container will give an unpleasant aftertaste.

We cool the brine to + 20-25 ° C and pour the prepared fish. Leave for 1 hour at room temperature.
We clean in a cool place (refrigerator or balcony). The optimal temperature for salting is the range from +1 to +10 o C.

Salting time varies from two days to a week. It depends on how hard you want to pickle the herring.

Homemade spicy herring

Ingredients:

herring - 1 kg;
salt (without iodine) - 6 table. spoons without a slide;
allspice - peas - 10 pcs.;
granulated sugar - 3 table. spoons;
bay leaf - 2-3 pieces;
water - 1 liter.

Cooking:

First of all, we prepare the marinade.

Bring the water to a boil.
Pour sugar, salt, spices into boiling water.
Cook on low heat for about 10 minutes.
Cool down naturally.

While the marinade is cooling, prepare the pre-thawed herring.

Fill the carcasses in a suitable container with chilled brine so as to cover them entirely.
We put it on the bottom shelf of the refrigerator for three days. In order for the herring to be well salted, it is advisable to turn it over in brine once a day.

If you pickle the herring in this way, then it can be used for salads and sandwiches, and simply cut into pieces and served with a pickled onion.

Herring spicy "Amateur" (with cloves)

Ingredients:

2 large fish;
water - 1 l;
salt (coarse) - 2-3 tbsp. with a slide;
1.5 tsp granulated sugar;
black pepper and allspice peas - 10 pieces each;
bay leaf - 3-4 pcs.
cloves - 5 pcs.

Cooking:

Spicy herring with mustard

Ingredients:

2 fish;
1 liter of water;
2 tbsp ready mustard;
5 tbsp salt;
3 tbsp Sahara;
1 tbsp coriander seeds;
1 tbsp chopped dill (fresh or dry);
1 tsp black peppercorns;
10 pieces. bay leaves.

Cooking:

Thawed and washed fish, removing the gills, thickly spread with mustard and put in a dish intended for salting.
Boil water, adding all other spices. Cool down naturally.
Pour the carcasses smeared with mustard in the same bowl and leave for 2 hours.

After 2 hours, rearrange the dishes with herring in the refrigerator for 2-3 days.

How to pickle herring in brine

The complexity of this recipe is that the slightest damage to the surface of the fish can lead to the fact that in these areas it will be salted. But if you are careful and choose high-quality, ideal carcasses, you will be provided with a great-tasting salted herring!

Preparation of brine for 2 large fish:

Boil about 1 liter of water.
Pour salt into hot water in small portions until it no longer dissolves.

You can check the readiness of brine with a fresh chicken egg: in the brine of the desired concentration, it floats on the surface.

If you like salted herring to have a piquant flavor of spices, before dissolving the salt, add a little parsley, a few coriander grains, black and allspice peas, and a little cloves to boiling water.

Next, pour the prepared herring in a suitable dish with the cooled brine, leave it for 1 hour in a warm place, and then put it in the refrigerator for a day or two.

How to pickle herring in a dry way

This recipe is suitable for those who, for some reason, do not want to mess with the preparation of brine. Again, this salting does not require much space in the refrigerator.

Ingredients:

2 large herrings;
3 tsp salt;
2 tsp Sahara;
3 tsp ground black pepper.

You will also need paper towels (or napkins) and cling film.

Cooking:

Rinse thawed carcasses without gills with cold water and dry thoroughly, blotting with paper towels.
Mix salt, sugar, pepper.
We rub the fish with the resulting mixture, distributing the spices evenly, including in the cavity from which the gills were removed.
We tightly wrap the coated herring in 3-4 layers of cling film and put it in the refrigerator for two days.

Quick dry salting

In order to salt the herring in this way, 4 hours are enough (excluding the time for defrosting). An ideal option if you are planning unexpected guests, and you decided to serve your favorite fish to the table.

Ingredients per 1 large fish:

2 tsp salt;
1 tsp Sahara.

Just like in the previous recipe, you will need cling film, paper napkins or towels.

At the last stage of preparation, you will need

Cooking:

Soak thawed herring for 1 hour in a container with cold water.
Carefully gut the carcass, removing the tail, head, entrails along with black films.
Dry the gutted and washed fish with paper towels.
After mixing salt and sugar, rub the prepared herring with this mixture and, wrapping it in cling film, leave it at room temperature for 2-2.5 hours.
After waiting for the time required for salting, we take out the carcass from the film, carefully rinse from the curing mixture in cool water. Dry again with paper.
In a glass or plastic bowl, chop onion in half rings, pour vegetable oil. Immerse the fish in a container and send it to cool for about 30 minutes in the refrigerator.

In fact, the fish is ready. By the arrival of the guests, it remains only to get it, peel it from the skin and bones, cut into pieces and lay it beautifully. Onion rings and fresh dill will help revive the still life.

Dry salted herring in a bag

Ingredients for salting 2 fish:

2 tbsp salt;
1 tbsp Sahara;
1 tbsp ready-made seasoning for salting fish.

Additionally, you will need two thick plastic bags to seal the fish tightly.

Cooking:

Mix salt, sugar and seasoning in a bowl.
Prepared thawed herring, holding over the opened package, sprinkle with the resulting mixture.
We put the sprinkled fish in a bag, tie it. For reliability, we put this package in the second (so that the brine that will stand out does not leak).
We remove the package in the refrigerator. After a day, turn over, shaking the fish. We leave it for another day.

After two days, the fish will be ready. It is wonderful that it can be stored in the same brine for up to a week - it will not become oversalted at all, retaining its original delicate taste.

Spicy salted herring in a jar

For 1-2 fish required:

0.5 l of water;
2 tbsp salt;
0.5 tsp Sahara;
2-3 peas of black and allspice;
2 pcs. cloves;
2-3 bay leaves;
0.5 tsp coriander and dill seeds (or dried cilantro and dill);

Cooking:

Bring water to a boil, add all spices. Boil for 2-3 minutes, leave to cool.
Gutted thawed herring and cut into portioned pieces.
We put the pieces of herring in a jar, pour the cooled brine. Leave at room temperature for 4-5 days.

Herring in vinegar filling in a jar

You may have concerns: “How to pickle herring with vinegar? Will it turn out sour? This recipe will dispel your doubts! The fish turns out tender, melting in your mouth, amazingly tasty.

Ingredients for brine for 2 fish:

100 ml of water;
100 ml of vegetable oil;
1 tsp with a slide of salt;
1 tsp Sahara;
1-2 tsp vinegar 9%;
1 tsp ready mustard;
fresh dill.

Vinegar can be added gradually: 1 tsp. immediately, the next day after sampling - another spoonful (if desired).

At your discretion, you can make the taste of fish more spicy by adding peppercorns or coriander grains to the marinade.

Cooking:

In the cooled boiled water, add all the components of the marinade.
Cut the thawed herring into fillets, cut into pieces.
We put the pieces of herring in a jar, sprinkling the layers with chopped dill.
Pour the prepared marinade, close the lid, put in the refrigerator.

Herring in vinegar filling will be ready in a day or two. Once you try it, you will be pleasantly surprised.

Korean herring

Ingredients per 1 kg of fish:

100 ml of vegetable oil;
1 head of onion;
1 tbsp salt;
1 tbsp Sahara;
1 tsp acute adjika;
1 tsp black ground pepper;
1 tsp ready-made seasoning for Korean carrots;
100 ml vinegar 9%.

Cooking:

We cut the thawed herring into fillets, cut into pieces of 4-5 cm.
Chop the onion, fry until transparent in vegetable oil.
We take out the onion from the oil with a slotted spoon, pour all the other filling ingredients into the hot oil.
We combine herring fillet, fried onions, calcined oil with spices. We mix everything thoroughly and put it away for a day in a cool place.

There is another option to cook delicious. Onions are not fried in it, and a different set of spices is used.

Herring in oil filling

Ingredients for 2 medium fish:

100 ml of vegetable oil;
half a large onion;
3 pcs. cloves;
4 peas of allspice;
3 small bay leaves;
1 tsp salt.

Cooking:

Herring in mayonnaise

Ingredients for 1 large herring:

200 gr. mayonnaise;
1 tsp salt;
1 tsp Sahara;
1 tsp black pepper (ground).

Cooking:

Place the chopped herring (fillet) into pieces in a small jar.
Mix mayonnaise with sugar, salt and pepper.
Pour the herring with the resulting marinade, cover with a lid, put it in the refrigerator.

In two days, soft, fabulously tender herring in mayonnaise filling will be ready. Not only the fish is tasty, but also the sauce.

Herring in vinegar sauce with garlic

A kind of filling with garlic will appeal to lovers of unusual, savory dishes.

Ingredients per 1 kg of fresh-frozen fish:

200 ml of vegetable oil;
200 ml of boiled water at room temperature;
1 tsp vinegar 70%;
a head of garlic;
medium-sized bulb;
salt.

Cooking:

Dutch herring in a jar

The Dutch know a lot about fish and its preparation. From time immemorial, they have selected components for herring that best emphasize its taste.

Ingredients:

freshly frozen herring - 2 pcs.;
onion - 2 heads;
half a lemon;
5-6 tsp Sahara;
4 tsp salt;
1 large carrot;
8-10 bay leaves;
8-10 black peppercorns.

Cooking:

Cut the lemon into thin slices. We rub the carrots on a coarse grater. Onions - rings or half rings.
Gutted herring, cut into pieces.
In a jar we put onion rings, lavrushka, a little carrot, lemon plastic, about half a teaspoon of sugar, a pinch of pepper and salt, then herring.
We alternate layers, tightly ramming, until all the components run out. The top layer should be vegetables and spices.
We tightly close the jar with a lid and put it in a cool place for 2-3 days.

Agree, such a variety of recipes inspires. It remains only to buy fresh-frozen fish and decide how to pickle the herring. At home, it turns out much tastier than store-bought, and besides, it is more economical.

And if you want to always be able to please yourself and loved ones with a delicious salted fish, cook it. This unusual preparation will help out at any moment!

Bon appetit!

Salt herring quickly and tasty in pieces in a jar, for sure, every hostess will be able to. The main thing is to choose a good recipe that will delight you with a delicious result. So that you do not flip through the pages of culinary sites for a long time in search of the desired recipe, I offer a proven option that you and your family will definitely like. There are a lot of recipes for salting herring and each has its own zest. You may have already found your way of cooking salted herring. And for those who want to try or experiment, I share a delicious snack for all occasions.

Taste Info From fish and seafood

Ingredients

fresh-frozen herring - 1 pc. (350-400 g);
onion - 1 pc.;
water - 700 ml;
salt - 3 tbsp. l.;
sunflower oil - 2 tbsp. l.;
table vinegar - 1-2 tbsp. l.;
bay leaf - 1-2 pieces;
black peppercorns - 5 pcs.;
carnation - 3 pcs.

How to cook and salt herring pieces in a jar at home

So, start your preparations by buying fresh or freshly frozen herring. The main thing is that frozen fish does not defrost during storage. If possible, buy only chilled Atlantic or Pacific herring. Choose a fish with a head and fins, with transparent and shiny eyes, with a uniform silvery color, elastic carcass, with scarlet and tight-fitting gills to the carcass. To begin with, rinse it with running cold water, and to make it comfortable to work, dry it with a paper towel. Open the belly from tail to head. Clean all the insides with a knife. Rinse so that the fish is clean inside and dry again. Remove the head, fins. On the top side, make a shallow incision and separate the fillet on both sides from the large bone. Small bones can be removed with tweezers. Cut the fillet into random pieces.

Transfer the prepared herring to a deep bowl or jar. Dissolve the indicated amount of salt in 500 ml of boiled water at room temperature. Pour the saline over the fish pieces. Leave in a cool place for 1.5-2 hours.

After salting, put the fish in a colander and drain the salt solution. Prepare the onion. Cut it into thin half rings or arbitrarily. Choose the right size jar. Put pieces of salted herring in a container, alternating with onions and the indicated spices. If someone doesn't like cloves, replace them with mustard seeds - they can be used whole or crushed in a mortar.

To 200 ml of boiled water at room temperature, pour table vinegar. Taste the mixture. If one tablespoon is not enough for you, add a little more and mix. Add vegetable oil to water. Pour the herring with the prepared marinade. Cover and refrigerate for about a day.

Now you also know how to salt herring slices at home.

Here we have such a delicious herring in a jar.

Salted herring pieces with vinegar and onion

Everyone can quickly salt herring in pieces! Here is a simple recipe and the most affordable products for it. We used ordinary table vinegar 6%, but you can take another one. Fragrant apple or wine will do.

Ingredients:

Pacific herring - 1 pc.;
onion - 1 pc.;
table vinegar 6% - 2 tbsp. l.;
bay leaf - 1-2 pcs.;
coarse salt - 3 tbsp. l.;
young green onions - a bunch;
vegetable oil - 1 tsp

First, prepare your fish. Rinse it in cold water, put it on a cutting board and gut it. Carefully remove all the insides and the dark film on the inside of the rib. Cut off the head and fins with the tail. It is convenient to do all this with kitchen scissors for fish. Then rinse the carcass again and wipe it with a napkin. Cut the fillet from the spine, remove the costal bones and pull out the smaller ones with tweezers. Cut the fillet into slices.
Peel the onion and rinse. Cut into thin rings - so it will be better to get its juice.
Dissolve the salt in a glass of boiled chilled water, pour in the vinegar. Add bay leaf.
Put the pieces of fish in a glass bowl or jar, pour over the marinade and add the onion. Stir the mass and leave on the table for an hour. Then close the bag or lid and refrigerate for another day. Before laying the finished pieces on a plate, drain the brine. Drizzle with vegetable oil and garnish with sliced fresh green onions.

Salted herring with mustard

For salting herring, mustard in seeds, Dijon, ordinary table or even powder is equally suitable. In the latter case, for one large carcass weighing about 0.6 kg, take one teaspoon of powder without a slide. So the taste of the finished pieces will not be too spicy and very pleasant.

Ingredients:

carcass of fresh herring - 1 pc.;
coarse salt - 2-3 tbsp. l.;
mustard seeds - 1 tsp;
apple cider vinegar - 3 tbsp. l.;
mayonnaise - 1 tbsp. l.;
onion - 1 pc.;
dill greens - for serving.

The first step in cooking is cutting the fish. For the recipe, you need a clean fillet without bones and skin. First, remove the innards, head and skin. Rinse the carcass and wipe with paper. Cut the fillets and remove the bones. Cut the fillets into small pieces. To make salted fish, it is better to cut it into small pieces - pickling will go faster.
Peel the onion and rinse in cold water. Then cut thinly.
Combine salt, mustard seeds, apple cider vinegar and mayonnaise in one container. Stir.
Place the fillet pieces and onions into the marinade mixture. Stir and leave in the refrigerator under the lid for 10-12 hours. Then put the pieces on a plate and decorate with chopped dill.

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Salted herring with onions and carrots

Vegetables in recipes are needed not only for salting fish, but also for decorating it on a plate. Slicing onions and carrots after salting becomes a spicy addition to pieces of herring. All this is very tasty and quickly flies away at the table, even with simple black or rye bread.

Ingredients:

fresh herring - 1 pc.;
carrot - 1 pc.;
onion - 0.5 pcs.;
coarse salt - 2 tbsp. l. (with a slide);
ground pepper - a couple of pinches;
lemon - 0.5 pcs.;
vegetable oil - 2-3 tbsp. l.;
fresh herbs - for serving.

Peel fresh herring, gut and rinse. Then dry and cut into thin steaks.

Clean and wash vegetables. Grate the carrots, and cut the onion into rings.
Cut the lemon into slices or squeeze out the juice.
Mix salt, pepper, oil, lemon in a plastic container or in a glass jar. Add vegetables and fish pieces. Mix well by hand so that each piece of herring is in the marinade.
Leave covered in the refrigerator for a day. And then put the steaks on a plate and appetizingly decorate with fresh onions, parsley and pickled carrots.

Salted herring with tea

Salted herring in pieces in a jar turns out to be incredibly soft and velvety if strong tea leaves are used for cooking. And you can take both black tea and green to taste. This will not only prevent the fish from absorbing too much salt, but will add useful vitamins and minerals to it!

Ingredients:

fresh Atlantic herring - 1 pc.;
salt grade "Extra" - 3 tbsp. l.;
dry black tea - 2 tbsp. l.;
ground pepper - 0.5 tsp;
lemon - 0.5 pcs.;
green onions - 15-20 g.

Make a brew from dry black tea. Fill it with a glass of boiling water and leave it to cool to room temperature under the lid.
In the meantime, cut the Atlantic fresh herring into clean fillets without bones and skin.
Scald the lemon with boiling water. So the zest will be cleared of wax, which is applied to it for long-term storage of the fruit, and will give the best flavor. Cut fruit into thin slices.
Place half of the lemon slices in a single layer in a wide glass jar or cup.
Rub the fish fillet with a mixture of salt and black pepper. Lay on the lemons and top with the remaining slices.
Pour the strong brew of tea filtered through a sieve and close the lid. Leave for a day in the refrigerator. Before eating the fish, cut the fillet into pieces and garnish with fresh green onions.

Salted herring with lemon

This recipe does not use any additional spices or seasonings - only salt, vegetables and lemon. From this, pickled herring in a jar becomes a little less spicy, but very soft and delicate in taste.

Ingredients:

chilled herring - 1 pc.;
salt "Extra" - 2 tbsp. l.;
onions - 1 pc.;
carrots - 1 pc.;
lemon - 1 pc.;
olives - for serving;
fresh herbs - for serving.

To pickle herring, prepare small jars - half a liter can be. Wash and dry them.
Clean, gut and rinse fresh fish. For the recipe, you only need fillet without skin and bones. Place a couple of layers of paper towel under the cutting board to keep it from slipping while processing the fish.
Cut the fillet into pieces and place in a bowl. Add salt and mix thoroughly.
Prepare vegetables - peel onions and carrots and rinse in water. Then grind. Onions with a knife, and carrots with a grater.
Scald the lemon with boiling water, cool and cut into thin slices.
Arrange fish in jars, alternating layers with carrots, onions and lemons. Pour boiled chilled water to the top of the jar. Close the lid and leave in the refrigerator for a day. And when serving on a plate, take fresh herbs and olives to make the dish look richer.

Salted herring with citric acid, oil and red onion

This snack is not only tasty, but also healthy. It contains omega-3 fatty acids, selenium and vitamin D. All of which support your heart and protect your immune system. Of course, one should not get too carried away with herring, but one piece a day will only lead to benefits!

Ingredients:

large herring carcass - 1 pc.;
coarse salt - 2-3 tbsp. l.;
citric acid - 0.5 tsp;
red onion - 1 pc.;
sugar - 0.5 tsp;
vegetable oil - 100 ml.

Gut a fresh herring carcass, remove the head, tail, all fins and wash well. Dry and remove the fillets from the bones. Cut the costal bones with a sharp knife, and pull out the longitudinal ones along the fillet with tongs or tweezers.
Red onion after cleaning and washing, cut into thin rings or halves of the rings.
Place onions and fish fillets in half-liter jars. Pack the food tightly, but do not tamp it down hard so that there is room for the brine. If, when cutting a herring carcass, you find caviar or milk, also use them for salting. Herring in a jar, as well as its caviar, will be an excellent help for a hearty lunch, dinner or as a snack on the festive table.
Boil and cool 200-250 ml of water. Add citric acid, sugar, salt and oil. Stir until the brine is uniform. Fill them with food in the bank.
Close the lid and leave in the refrigerator for 10-12 hours. Salted herring with butter and onions in a jar is almost ready. And when serving, use not only slices of fish, but also pickled onions. It will turn out very tasty. Bon appetit!

Cooking Tips

To pickle herring at home, take the following spices as desired - coriander seeds, all kinds of pepper, mustard, cumin, bay leaf, dry herbs, cloves. Take one kind or a mixture of them. For 1 kg of fish, about 2-3 tbsp. l. spices depending on whether you want a strong or lightly spiced fish.
A sweet note will help to make the taste of such an appetizer more pleasant - a bit of sugar, honey or dried fruit puree.

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

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

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

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

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

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

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

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

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

Recipe 2: spicy salted herring, whole in brine

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

Herring in brine, cooked at home, is ready. Bon appetit!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

then from the second.

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

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

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

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

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

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

Herring - 3 pcs. (1.1 kg)

For marinade:

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

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

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

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

The marinade must be completely cool.

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

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

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

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

Recipe 5: Scandinavian style herring pieces with sugar

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

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

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

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

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

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

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

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

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

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

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

Boil 1 liter of water in a saucepan, add 160 g 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.

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

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

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

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

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

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

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

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

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

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

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

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

Homemade spicy salted herring is ready.

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

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

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

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

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

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

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

Recipe 9: home-cured herring (with photo)

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

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

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

Place the herring tightly in any container with high sides.

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

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

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

Hi all! Today I suggest you learn how to properly, quickly and tasty pickle fresh-frozen herring at home in different ways. This can be done in different ways, for example with spices, mustard, vinegar and other ingredients.

After all, you must admit that you cannot set a festive table without salted herring, especially if you do, because this is its main component. After all, you can even just lay such a fish very beautifully on a serving plate, and then eat it.

I think that many of you probably buy herring in a supermarket or store, of course this can be done in a couple of minutes. But it is better to buy fresh frozen fish and salt it yourself so as not to run into trouble.

Do you think it's difficult to do this? Absolutely not, the main thing is to choose a suitable pretty fish. How to do it right, I suggest you watch the video from the YouTube channel.

To salt fish, you need only a few ingredients, these are large-cooked salt, bay leaf and your favorite spices. You can salt fish using salt alone.

There is another little secret that I often use, it is best to salt the herring with sea salt, as the fish will turn out more tender, because ordinary salt is coarser, and the taste is more salty, and with sea salt it is softer, I would say lightly salted .

Fish is prepared according to this recipe very quickly, after all the actions it can be consumed in a day, i.e. 24 hours.

We will need:

water - 1 l
sea salt - 150 g
allspice - 1 pc. peas
bay leaf - 2-3 pcs.
coriander seeds - to taste 1 tsp
granulated sugar - 1 tbsp
table vinegar 6% - 2 tbsp
fresh-frozen herring - 3 pcs.

Cooking method:

1. First of all, you need to prepare the brine, for this, pour water into a saucepan or saucepan, add salt, allspice, coriander and sugar to it. Bring this mixture to a boil. After it starts to boil and 3 minutes have passed, throw in the bay leaves, add the vinegar, stir and boil for another minute.

2. Prepare the herring, take it out of the refrigerator so that it thaws. Wash, cut off all the fins, remove the intestines. After that, put it in another saucepan or bowl.

3. Fill the fish with the resulting fragrant mixture. Then be sure to put some kind of press, for example, you can put a plate, and put a jar of water on the plate.

4. In this form, our sea friends should rest for one day.

Important! Herring should be marinated at home at room temperature, not in the cold.

5. Well, then drain the brine, cut into pieces and decorate temptingly and beautifully. In addition to everything, you can add chopped lemon for brightness, and put a sprig of parsley or dill.

Interesting! In this way, you can not only salt herring, but also mackerel, capelin and even herring.

Cooking quickly and tasty herring slices

Now another way, but not easy, in terms of cooking it is simple, just the fish will not be marinated in its entirety, but already cut into pieces. The main thing is to do all the work first, and then you can already make various dishes from it, or just eat with any, for example, with mashed potatoes or

We will need:

Herring - 2 pcs.
Water - about 1 liter
Salt - 2 tbsp
Sugar - 1 tsp
Black pepper - 5 peas
Allspice peas - 5 pcs.
Bay leaf - 4 pcs.

Cooking method:

2. Now make a fragrant marinade or you can say pickle. To do this, take a clean pan and pour 1 liter of water into it. Bring the liquid to a boil, and then put everything in turn according to the list (allspice and black peas, salt, sugar, parsley), mix and leave to boil for another couple of minutes.

After all the manipulations, the marinade will have to be cooled, just leave it for an hour, stand and brew at room temperature. Only after that throw in the pieces of the cleaned fish. Cover the pot with a lid and refrigerate for 24 hours.

Notice! That in this way the fish is prepared without vinegar essence, which is very important for many.

3. The next step is that you will have to place it from the pan into a glass jar for easy storage. Do this after the end of the day. Another day will pass and the herring will be completely ready for use.

Interesting! It can be stored in this way for about ten days, can you imagine, but will it live up to this time, usually it is eaten in 1-2 days.

You can cook differently, a little faster in time, read about such a masterpiece a little lower in this post.

Herring in a jar with butter and onions

A less interesting and rather spicy recipe would be herring with onions, many still add carrots. Yes, and undoubtedly someone directly mixes the onion with herring and marinates, and someone marinates it separately, and then serves it with herring. How do you usually do?

In this post, I will show two different options, so if you don't like this option, read on.

We will need:

herring - 3 pcs.
onion - 3 pcs.
vinegar essence 9% - 3 tbsp
vegetable oil - 2 tbsp
ground black pepper to taste

Cooking method:

1. Choose three small onions, peel them. Then cut with a sharp knife into half rings, you can also into rings, as you like.

Important! Chop the onion as thinly as possible, it will look more elegant and attractive.

2. Pour the chopped onion with cold water, then mix with your hands and drain all the water. So you save yourself from unnecessary tears.

3. Wash the fish, then remove the head, fins and unnecessary parts inside the abdomen. The main thing is not to damage the gallbladder, otherwise the fish will be bitter, if this happens, then rinse thoroughly with water.

4. Cut the fish into pieces, try to make them the same size.

6. Here's what it looks like, as shown in this photo. Now soak the fish fillet in water (1 liter), add salt, all spices and vinegar 2 tbsp, pour vegetable oil. Let stand in the refrigerator for 6-8 hours.

Important! Taste the marinade, it should not be very sour, slightly acidified.

Pour boiling water over the onion and add 1 tablespoon of vinegar essence, drain the water after 10 minutes and season with vegetable oil.

7. After the required amount of time has passed, you can mix the herring with onions.

8. In this form, store in the refrigerator, and use as any snack on any table. Bon appetit!

Video on how to pickle herring in marinade

When I was preparing for this article, I did not even suspect that such marinades exist without water, it turns out that you can flavor the fish very well with vegetable oil and it will marinate perfectly. Do not believe it, see for yourself, I have already tried it, it's just yummy, am-am, I already wanted to cook again:

And I also found a recipe for Dutch herring, I also really liked this option, the fish melts in my mouth. This type of salting really hooked me, because the herring turned out to be juicy, breathtakingly tasty, moderately sweet and a little salty.

We will need:

Cooking method:

1. Cut the fish, you will need to remove all the intestines from it, cut off the fins and tail with the head. And then from the ridge you will need to remove the bones and cut into pieces, approximately the same size.

2. Grate fresh juicy carrots, you can use a Korean carrot grater for this. Onions will need to be cut into half rings. Cut half a lemon into slices. Lay the pieces in layers, namely, first pour salt and sugar into a separate cup, mix, you get a dry mixture for salting.

At the bottom of the jar, it is advisable to take a liter, first put chopped onion, salt it with salt and sugar, throw a bay leaf. Fish fillet layer. Salt again with the dry mixture. Put a slice of lemon and a little grated carrot and onion on the fish. Again, add the dry mixture, pieces of fish, peppercorns, and a circle of lemon and a leaf of parsley, salt and so on until all the products are gone.

3. After that, add a little sunflower vegetable oil and refrigerate for 2-3 days, close with a regular lid.

Important! The last layer should be vegetable from onions, carrots, peppers, lemon and parsley, remember this.

Recipe for salting freshly frozen herring at home

We will need:

herring - 4 pcs.
salt - to taste
black or red pepper - to taste
vinegar 70% - 1 tbsp
vegetable oil - 2 tbsp
onion - 2 pcs.

Cooking method:

1. Clean the herring, remove the head, tail, fins, everything unnecessary. Cut into pieces. Caviar, milk can also be used, also cut into plastics. Onion cut into half rings.

2. Take a large bowl and put the herring pieces of carcass with onions into it. Fluff the onion first, gut it and add everything else on the list.

3. Now mix this mixture thoroughly with your hands, onion juice will come out. It turns out fabulously aromatic. Take the bowl deeper to make it easier to stir.

4. Now pour a little cold water so that it is just a little on the surface. Stir. When pressing with your hands on the fish, the water should cover quite a bit of the fingertips, as it should be, no more need to be added. When you click, you should see water, and then it should disappear.

After that, cover the container with a plastic lid, bowl and place in the refrigerator and eat after 2 hours. Those who wish, who have the time, can do this, use this method, prepare this preparation in the evening, and use it the next day.

A simple recipe for salted herring

By the way, you can also add spices to this option (a mixture of peppers or special compositions is well suited for this purpose, you will see them in the seasoning departments) and you get an instant spicy salted herring. Very, very tasty, incomparable taste, just like in the store. You can eat everything and even losing weight, dieting.

Herring in instant pieces

Who still cannot decide how much salt he needs to put, then I can offer you such a GOST option, the proportions are as follows, for 1 kg of herring they put 20 g of coarse table salt and 20 g of sugar, it turns out lightly salted herring, if you like saltier, then put on 1 kg of fish - 30 g and salt and sugar. Vinegar is better to take wine 5%, it will need 2 tbsp.

We will need:

herring 2-3 pcs.
onion - 2-3 pcs.
bay leaf - 3-4 pcs.
vegetable oil - 4 tbsp
salt - 20 g
French mustard - 1 tbsp
sugar - 20 g
black peppercorns - 10 pcs.
wine vinegar 5% - 2 tbsp

Cooking method:

1. Cut a fresh fish, remove the skin, bones, cut off the fins, head, tail, intestines, chop the fish into pieces. Cut the onion very thinly into half rings so that it is easier to cut and there are no tears, first place it in the refrigerator for 1 hour.

Take a deep glass cup and put pieces of herring on the bottom. Put onion, parsley and black peppercorns on top, which is best ground in a mortar, it will be much more fragrant.

2. Then sprinkle with salt and sugar, and add mustard, which will give an indescribable taste to the dish. Well, mix the ingredients with your hands and transfer to a container with a lid, it is best to use glass, it is safe for health. And in general, the glass then will not smell like fish, but the plastic will still be odorous for a long time))).

Put the container in the refrigerator for 24 hours, during this time shake it a little 5 times so that the whole marinade evenly soaks the fish. Serve with potatoes or mashed potatoes. Bon appetit!

Delicious salted herring pieces in 30 minutes

Well, here we come to my favorite proven recipe, which I got from my grandmother. On the Internet, I also found a similar one, and as it turned out, for good reason. Because all those who tried this type of salting were satisfied, especially since everything is done in a matter of minutes, and only one salt is used, that is, the fish will be salted with dry salting. And what will happen next, read below.

Such a fish can be cooked in 30 minutes, but in order for it to be marinated and well salted, it should take much more time, after all, thirty minutes is not enough for salting herring fish.

We will need:

herring - 1 pc.
salt - 30 g for salted fish or 50 g well-salted
onion - 2 pcs.
sunflower oil
can of 0.5 l

Cooking method:

1. Cut up the herring as usual. If you don't know how to do it see

2. Put a completely cleaned fish fillet cut into two halves into a plate and sprinkle it with salt, first on one side, then on the other. Next, leave this beauty in the kitchen on the table for 1 hour, you can for 1.5 hours if you like it saltier.

Important! Don't forget to cover the fillet with plastic wrap so it doesn't dry out.

After the time has elapsed, remove the film, take dry paper towels and dry the herring with them. After all, they shouldn't be wet. Cut into slices in the usual way for you.

3. Cut the onion into half rings and cut it with your hands. Take a glass jar and start stacking, the first layer of onion, after the fish fillets. Note that no spices are added.

By the way, mackerel marinates very well in this way.

Again, onions are on top of the fish, and it is very important to simply throw prepared foods into the jar, in no case should you clot. So until all the ingredients are gone. The bow should be the last layer.

4. Now take the vegetable oil and carefully pour it into the jar. There should be a little bit of oil on top of the jar. Close the lid and keep in the refrigerator for 3 hours. Well, if she stands all night, it will be even tastier.

5. Well, then put everything on a serving dish and eat to your health. Onions also turn out to be quite tasty, pickled. Don't forget to garnish with dill when serving. To stand, such a charm can be stored for a week in the refrigerator. Bon appetit!

Recipe for dry salted whole salted herring

Do you want to quickly, and even pickle this marine product so that there is a lot of free space in the refrigerator. To do this, there is such an option, as they say for all occasions.

We will need:

herring - 1 pc.
granulated sugar - 1 tsp
dry garlic - a pinch
coarse salt - 1.5 tsp
a mixture of peppers - a pinch
ground coriander to taste - a pinch

Cooking method:

1. Prepare the fish for work, defrost, cut off what you do not need. Take out the guts, bubbles and other uselessness.

Can! It is not necessary to cut the fish, you can simply defrost it and wash it with water.

Combine salt, sugar and all other products on the list, mix them, and then rub the herring with them.

2. And now the most interesting thing, wrap it up, or rather wrap it in a plastic bag, pretty tightly.

Important! It is best to use two bags for this purpose so that the separated brine does not run over the edge.

3. In this form, the fish should lie down in the refrigerator for 2 days. Then ready for use.

Salt herring fish in a jar

Another awesome and cool option tested, really awesome. The main thing is that it is prepared without the addition of vinegar, and even so quickly. Doubly agree.

We will need:

thawed herring - 2 pcs.
onion - 2 pcs.
carrots - 1 pc.
lemon - 0.5 pcs.
bay leaf - a pinch for each layer
sugar - a pinch for each layer
salt - a pinch for each layer
coarse pepper -

Cooking method:

1. First, cut half a lemon, carrots and onions into thin rings.

2. You will have to prepare the herring in advance, peel and cut into pieces.

3. At the bottom of the jar, put carrots, a slice of lemon, parsley, onion, after herring cubes, salt on top, add a pinch of salt and a pinch of sugar and pepper, then carrots, onions, lemon, fish, you can put caviar if you like, a little salt, sugar and pepper, bay leaf. So continue until you fill the jars. The final layer should be vegetable. Tamp each jar.

Close under the nylon cover and leave to marinate for 2-3 days.

4. Every day you will need to turn the jars over, several times a day, so that everything is salted evenly.

Important! Herring at the time of salting should be in the refrigerator.

5. After the time has passed, take a tasting of the product. Wow, very tasty, lick your fingers. Super! And do not buy fish with preservatives in stores, this one is 100 percent better and deserves your attention to be eaten))).

Well, once again, bon appetit everyone! I want you to get a very tasty snack for any table, or as an addition to or dishes.

Have a nice day and good mood, write your feedback and wishes, add to the group in contact and stay up to date. Bye everyone!