Delicious salted herring at home, a simple recipe for quick pickling. Spicy salted herring - a recipe for cooking at home with a photo

Today in the room, waiting for you best selection salted herring recipes. Like many of you, I prefer home-made salting methods, because I think this is a delicious snack not only for the 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 in salt form. And even, such a simple dish as a herring with potatoes is liked not only by a Russian person, but also by people from other countries.

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

Today, in stores you can find a large number of 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 from bones and skins.

So. Let's start our masterpiece...

To prepare tasty dish from salted herring, you need to know how to properly cut it and clean it from bones and skin. Every hostess has her own secret. If you still don’t know how to properly carve a herring, then watch the video instruction below:

Salted herring. Very tasty recipe for lightly salted herring

If there is no time for salting herring, then you can cook salted fish, for pickling which requires no more than a day. But if you leave it in brine for a couple of days, it will become more fragrant.

Ingredients:

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

Cooking 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 fire and cool.

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

Cut the herring into several pieces. The smaller the pieces, the faster fish marinated. But for cooking salted herring, should be cut 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 the marinade over the fish, close the container and store in the refrigerator. A day later, various dishes can be prepared from herring.

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

Most often weak salted herring served with potatoes, baked or boiled. Also add chopped onion. Seasoned with vegetable oil.

Enjoy your meal!

Already, at the very saliva flowed.

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

Even inexperienced cooks can cope with this recipe.

To get rid of the smell of fish kitchen utensils, it is recommended to use a lemon.

To marinate fish, you will need the following ingredients:

2-3 pieces of fresh-frozen herring.
2 pcs onions.
1 glass of water.
1 tsp of table salt.
5 tablespoons of 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 amount water, add salt, sugar and vinegar.

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

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

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

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

You need to store a jar of herring in a dark place, at room temperature. To add new flavor notes, a small amount of vegetable oil can be added to the brine.

Instant herring in 2 hours. Pieces in a hurry (Salting time is only 5-30 minutes)

There is a simple recipe for salting herring, which can be consumed in a couple of hours. Marinating takes only a few minutes.

Ingredients:

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

Cooking process

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

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

After about 2 hours, pieces of pickled fish can be served at the table with vegetables.

Enjoy your meal!

How to salt herring at home in brine? Delicious recipe quick and easy

If there is no time to cook fish, then you can quickly make salted herring.

Ingredients:

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

Cooking process

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

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

Put the fish in a glass jar, tamp the pieces well. Then add onions in half rings. Add cooled brine, and top with vegetable oil. Close the jar tightly and leave for a day in a dark place. After that, it is recommended to place the fish in the refrigerator for another day.

Spicy salted herring. How to pickle tasty?

Not all people prefer to buy herring in packages. Therefore, you can cook it yourself. As a result, the fish will have a pleasant aroma. And most importantly, it will be exactly what you want - not oversalted, as is usually the case when buying, or even worse - strongly spicy or sour. When buying, you rarely find exactly delicious herring spicy salting. And below is exactly the recipe that deserves attention.

Ingredients:

2-3 carcasses of fresh-frozen herring.
2 tablespoons of granulated sugar.
200 gr of edible salt.
1 liter of filtered water.
A few peas of allspice.
A pinch of black pepper.
2-3 pieces of cardamom.
2-3 bay leaves.
A small amount of cloves.
Lemon 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, cut off the head.

The next step is to prepare the marinade. To do this, add all the spices to the water. Put the pot on the stove and bring the water to a boil. Then add a small amount citric acid. The marinade must be chilled.

Pour the prepared herring with the cooled marinade. 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 understood that you need to keep it in brine for 48 hours. But all the secret of easy and delicious spices it will be precisely in the fact that it turns out to be lightly salted (lightly salted, as many say ...), and at the same time give off spices from allspice, cloves and bay leaves.

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

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

In this suggested 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 of water.
4 pieces of bay leaf.
5 black peppercorns.

Cooking process:

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

The next step is to start preparing the herring. It needs to be thawed slowly. Rinse thoroughly in water, adding 1 tbsp of vinegar. Then cut off the tail and fins. Cut off the head from below to remove the gills. If there is a game and milk, they must be washed and placed in the belly of the carcass.

Rinse the herring again in running water, then dry it with paper napkins. Then pour 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 at the table.

It is important to note that the fish home cooking can be stored no longer than 1 week, otherwise, the taste changes 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 they themselves decided to eat fresh homemade salted fish.

Take into account this method, the time for which is only 2 hours:

Ingredients:

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

Cooking method:

Clean the carcasses, cut off the head and remove the insides. After that, 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 so that the salt and sugar are completely dissolved in water. Then add cold water.

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

NOTE! The photo below, at home, shows the pieces are quite large. But still, it is recommended to make them small, as in store jars, where herring goes under mayonnaise or in vinegar brine. A photo of the store version is shown below ... This recommendation is so that you can be sure that all the herring will have time to completely soak in the brine. Because if you make the pieces very large, then it may not be in time for a short time pickle. And in fact, it may take from 5 hours to a day for each piece to be salted.

An example of finely chopped pieces of fish. This cut is great for quick marinades from 2 hours.

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

Salt herring in brine with butter

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

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

Cooking process:

Rinse fish carcasses under running water, remove all internal organs, cut off fins and tail.
Divide the herring into pieces, after which it is laid out 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 back to a boil.
The prepared brine must be cooled, then add a small amount of vegetable oil to it.
The solution is filled with 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 little vinegar and add fresh onions.

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

Salting method with mustard

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

Ingredients:

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

Cooking method:

Slowly defrost carcasses, cut, rinse thoroughly under running water.

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

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

Pour the fish with mustard with a cold marinade, 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, remove the bones. Cut the carcass into pieces.

Cut into half rings onion.

Put 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 easiest recipe

If you cook herring in this way, then it turns out to be more fragrant and oily. 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 cut, as, for example, in the proposed methods above.

Ingredients:

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

Cooking process:

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

Put the fish in the bag, add all the spices, sugar and salt. Wipe the herring thoroughly. Wrap the carcass in a bag, and refrigerate for 3 days. Periodically, it is recommended to turn the herring.

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

Salted herring at home in a package. It turns out a spicy ambassador

Fish can be cooked not only in a container, but also in a bag. It turns out an ambassador with a pleasant aroma.

Ingredients:

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

Cooking process

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

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

Salt that remains, dissolve in a jar of filtered water.

Make an incision in the belly.

Remove all internal organs and films.

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

Place the herring in a bag.

Grate 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. It remains to cut it into small pieces and serve with boiled potatoes.

A quick way of salting in 5-12 hours

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

Ingredients:

2 pieces of herring.
2/3 cup salt.
5 pieces of laurel.
10 black peppercorns.
1 tbsp coriander.
3 star cloves.
5 groschen allspice.
4 tablespoons table vinegar.

If you do not tolerate some components, then it is not necessary to use all the ingredients.

Cooking process

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

Then the herring must be thoroughly washed, cut off the head, tails and fins. Gently release 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.

Put the fish in a prepared container, put 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 that, the container must be closed and sent to the refrigerator for 12 hours.

Dry salting on onion and oil

Another recipe for salting herring in a dry way.

Ingredients:

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

Cooking process

Defrost the fish, rinse thoroughly, then place in ice water for 1 hour.
At the next stage, gut the carcass and cut off the head. Then rinse again.
Dry with paper towels.
Mix sugar with salt and rub the fish with the resulting mixture.
Wrap carcasses in cling film in several layers, and leave it in a dark place for 2 hours.
After this time, unfold the herring, rinse again, dry with napkins.
Place the herring in a container.
Chop the onion into a saucepan.
Pour vegetable oil for 1 hour.
After that, the fish can be served at the table.

Lightly salted herring with lemon and onion

This recipe is also popular among housewives.

Ingredients:

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

How to cook

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

Cut the prepared fillet into preferred pieces. Cut the onion into half rings, grate the carrot. Do not peel the lemon and cut into circles.

In a plastic bowl, mix sugar and salt.

Put several layers of fish, lemon, carrots, onions, parsley, pepper into a glass jar. There should be enough layers so that the container is completely filled.

Close the container tightly with a lid and refrigerate for a couple of days.

Salted Dutch

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 head of onion.
1 piece of carrot.
½ lemon.
2 tbsp sugar.
2 tsp salt.
2 leaves of lavrushka.
4 allspice peas.
6 black peppercorns.

Cooking process

Defrost the carcass of the fish, 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.

Chop the onion, carrot and lemon into small pieces. Put onion, parsley and pepper in a glass jar in one layer. The next layer is the carrots. Then a lemon, and on top pieces of herring. Add sugar and salt.

Spread in 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 consumed with your favorite vegetables.

Korean pickled herring

it rare recipe salted herring, but you must know it.

Ingredients:

1 kg of freshly frozen herring.
5 onions.
0.5 cup vegetable oil.
80 ml table vinegar.
2 tsp red pepper.
1 tsp allspice.
1 tbsp tomato paste.
1 tablespoon of table salt.

Cooking process

Tomato paste must 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 that, salt and add both types of peppers.

Defrost the herring fillet, gut, cut off the tails and fins. Do not remove skin.

The ingredients say to prepare five onions, but if you like it, you can use more. It must be cut into rings and added to the prepared marinade. Mix everything thoroughly.

Put the pieces of herring 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 consumed. And if you leave the herring overnight, it will be even tastier.

Delicious herring in a jar

There are several recipes for salting herring in a jar, consider one of them.

Ingredients:

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

Cooking method:

While the fish is defrosting, prepare the brine. To do this, 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 down.
In the meantime, you need to prepare a glass jar. To make it easier to fill it, the neck should be wide. The container should be thoroughly washed

By this time, the fish should be completely defrosted. Rinse the carcasses under running water, remove all the insides and cut off the head. Then rinse again and dry with paper towels.

Herring must be tightly packed in a glass jar. Pour it with the prepared marinade. To avoid the formation of air bubbles, you need to move the edges of the herring with a knife. Pour the brine up to the neck. Put the herring in the refrigerator for 3 days.

Salted herring at home, it turns out very tasty!

The fish bought in the store may not meet the requirements of the consumer. During salting on an industrial scale, too much salt can be added to it or, on the contrary, undersalted. Besides, in summer time, quite difficult to find fresh product. And before the holidays, when the demand for herring rises, sellers can put unsafe and low-quality products on the counter.

First you need to choose a fresh herring, and then properly cut it. At home salted you can add various spices to enhance the taste.

The advantage of homemade herring is that you can add spicy oil, thereby achieving a flavor that will appeal to all loved ones.

Self-salted herring, has a soft structure, original fragrance, and is suitable for use with potatoes, mushrooms, sauerkraut.

In addition, the recipes for cooking herring at home are very simple. Therefore, everyone can salt the fish as they wish. Homemade fish is much tastier than store-bought fish.

I think that after reading this article, many users will want to use one of the suggested recipes for making fragrant salted herring to treat themselves and their loved ones.

Let's start…

How to choose fresh herring for home pickling?

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

It is important to understand that there cannot be fresh herring in stores. It can only be found on the ocean. Therefore, only fresh-frozen products can be purchased in the regions.

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

The carcass should be silver in color.
Bulging eyes should not be cloudy.
The gills are red.
The fins should be tightly pressed to the carcass.
If rusty tan marks appear on the fish, then such a product is not of high quality.
The skin must not be damaged.
The carcass must be elastic with a white belly.
Fish with caviar will turn out dry, but with milk it will be fleshy and quite oily.

It is better not to buy a 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 more oily and it will turn out very tasty.

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

I tried to pick up not only the best recipes, but also different variations. Therefore, everyone can choose for themselves The best way salted herring.

And 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!

To make the finished snack tasty, you need to choose the right fresh-frozen herring. Quality product looks like that:

Color - silvery, without yellowness;
The fins are pressed to the body, the tail is whole, neat;
Skin without damage;
The carcass is even, without dents, bends and fractures;
There is no frost (this indicates that the fish has not been re-frozen).

Delicious is obtained only from good raw materials finished product.

Before cooking, the fish must be thawed in the refrigerator. The defrosting process at a temperature of +5°C lasts about a day.

You will need the following products:

Fresh-frozen herring - 1 kg;
Boiled water - ½ l;
Salt - 3 tablespoons;
Sugar - 1 tablespoon;
Peppercorns - 10 - 15 pcs.;
Coriander (optional) - ½ teaspoon;
Bay leaf - 3 pcs.

Wash thawed herring in cold water. You don't need to gut.
Pour salt and sugar into the water, boil, cool to room temperature.
At the bottom of the container in which it will be cooked slightly salted herring, put bay leaf, peppercorns and coriander.
Pour the brine over the fish so that it is completely covered with liquid.
Cover with a smaller diameter lid or plate, put a weight that is not too heavy (such that it does not crush the herring).
Leave overnight at room temperature.
To ripen, place in the refrigerator for 2 days.

Lightly salted herring cooked at home will be ready in 3 days. According to this recipe, it turns out to be very tender, and due to the fact that it has not been gutted, it is appetizingly fatty. It goes well with boiled potatoes.

Whole salted herring at home with mustard seeds and coriander

Such a fish will not be ashamed to put on festive table. For its salting, you will need the following products:

Fresh-frozen herring - 1 kg;
Water - 700 ml;
Salt - half a glass;
Sugar - 1 tsp;
Bay leaf - 2 - 3 pcs.;
Carnation - 5 pcs.;
Peppercorns - 3 pieces each (black, allspice);
Mustard grains (dry) - 1 tsp;
Coriander - 1 tsp

Sequencing:

Defrost the carcasses in the refrigerator, gut, cut off the heads, rinse.
Pour cold water and leave for at least 1 hour. This is necessary so that the meat of the finished herring is light and clean.
To prepare the brine, boil water, add salt, sugar, spices to it.
Boil for no more than 3 minutes, set aside to cool.
Pour the soaked herring with brine, it should completely cover the fish.
Cover with a plate, put oppression.
Place in refrigerator for 2 days.

The most popular snack is ready! Now the herring can be peeled and served on the table, sprinkled with onion half rings. Salting whole herring at home is a quick way to make a delicious dish without preservatives and artificial additives.

How to salt herring slices

Chopped herring will cook faster. If you salt the fish according to this recipe, it will be completely ready to serve. It will not be necessary to cut it, just remove it from the pan. For salting, we need a minimum of products:

Herring - 1 pc.;
Salt - 2 tablespoons;
Sugar - 1 tablespoon;
Refined vegetable oil - 4 tablespoons;
Spices and spices to taste.

How to cook:

Cut the chopped herring into 2 cm pieces.
For the marinade vegetable oil add salt and sugar, mix well.
Put spices and herbs on the bottom of the dishes.
Dip each piece of herring in a mixture of butter, salt and sugar and place on top.
Cover with a saucer or plate (which is suitable in diameter), put a jar of water on top (as a load).
After 12 hours, you can taste delicious, juicy herring.

Salted herring at home, very tasty spicy salting

To make the herring spicy salted, you need to make delicious pickle with spices. To do this, it must be boiled. It will infuse until it cools down.

List of ingredients:

Herring - 0.5 kg;
Salt - 5 tbsp. (without slide);
Sugar - 2 tbsp. (without slide);
Water - one and a half liters;
Bay leaf - 3 pcs.;
Allspice and black peppercorns - 5 peas each;
Carnation - 5 buds.

We salt the herring like this:

Put spices into boiling water, add salt and sugar. Boil on low heat for 2-3 minutes. Put to cool.
At this time, rinse the herring. If desired, the gills can be removed from her. You don't need to gut.
Pour the fish with cooled brine, it should swim in it.
Cover the dish with a lid. Put in refrigerator.

After 3 days, the spicy salted herring is ready, at home it turns out very tasty. Due to the fact that we removed the gills, there will be no bitterness in it.

Recipe without brine

You can quickly cook herring without brine. To do this, you need a plastic bag and the following ingredients:

Thawed herring, not gutted - 1 pc.;
Rock salt - 1 ½ tablespoons;
Dried basil, ginger (powder), sage - 1 tsp each;
White ground pepper - ½ tsp

Cooking:

Wash the fish, set aside on a paper towel so that a little glass of water.
Meanwhile, mix salt and spices. To do this, dried herbs must be crushed (just mash with your fingers).
Grate the herring with the resulting flavored salt.
Put in a plastic bag, pour the rest of the salt there.
Send to be salted in the refrigerator.

If you pickle herring in the morning, it can be served in the evening for dinner. The next day, it will move from the lightly salted stage to the “salty” category. Specifically, this recipe is good because you don’t have to dirty the dishes - everything is cooked in a bag.

If the kitchen is too hot, do not leave the product for a long time at room temperature, it is better to put the dishes with fish in the refrigerator on the shelf with the most high temperature, and then move it to where it is coldest.

Forshmak or salad “under a fur coat” is prepared from self-cooked herring. A pickled snack is made from it, thereby extending its shelf life and adding piquancy. As you can see, to salt herring at home, you do not need special culinary talents. It is enough just to follow the chosen recipe. Following the technology, do not be afraid to experiment with the composition of spices. Take the ones you love.

Greetings our dear readers. Most people love herring, there are always herring dishes on the festive table. Today we will talk about how to salt herring at home.

Today you can buy a delicious herring in the store, but still many people salt it at home. At home it is fashionable to make everything very tasty and exactly as it should be. There are a great many recipes. Both in brine and without. There are very quick ways salt the herring, we hope that you will be able to choose a method according to your taste.

By the way, one of the most popular salads of herring is lettuce under a fur coat. The taste largely depends on the quality of the salted herring. We recommend using home-salted herring for this salad.

Among other things, before salting, it is necessary to choose the right fish itself. Let's look into this.

Let's choose the right herring for pickling.

To get started, you need to buy it. If you do not live on the ocean or the White Sea, you will have to buy fresh-frozen herring. Note:

Never buy fresh-frozen fish without a head, because the head screams the loudest about staleness!

Well, now we will figure out how to salt herring at home. There are a lot of ways, now we will consider the simplest way.

How to salt herring in brine whole at home.

This is the easiest way, nowhere easier.

We will need:

Water - 1 liter (preferably filtered);
Salt - 200 gr;
Sugar - 1-2 tablespoons.

Step 1.

Defrost the fish slowly. The slower the tastier it will turn out, it is better to defrost in the refrigerator on the bottom shelf.

When thawed, the blood should have pink color or reddish tint. This is a sign of fresh herring. dark brown liquid and bad smell- evidence of damage to the product.

While the fish is defrosting, hot water add salt and sugar. Stir to dissolve everything. Bring to a boil and then cool the brine.

Step 2

We thoroughly wash the fish and remove only the gills. You don't need to gut. Whole salted herring is much tastier than pieces. The gills are removed so that there is no bitterness.

Step 3

The dishes are either glass or enameled. We put the fish there and fill it with cold brine. We put oppression.

Step 4

Now we leave the herring at room temperature for an hour or two, and then send it to the refrigerator. There she will salt.

The degree of salting will depend on the salting time and temperature. The lower it is, the better, so we put it in the refrigerator. So the taste of herring will be tender.

After one or two days, the herring will be lightly salted. And after three to four days, strong salting of the fish.

Here is another recipe:

Salting slices in brine at home (lightly salted).

Pieces of herring marinate a little faster than whole. We use this recipe when it is necessary to quickly pickle and use the fish itself in snacks or salads.

cooked according to this recipe fish is best eaten almost immediately. Salting with onions does not mean long storage. Let's figure out how to salt herring at home with pieces in brine.

And so we need:

Herring - 2 pieces (medium size);
Onion - 1 pc;
Water - 0.5 l;
Salt - 1 tablespoon;
Vegetable oil - 1 tablespoon.

Step 1.

Wash the fish thoroughly. Remove the head, tail and fins. We gut, thoroughly wash the abdomen. Cut into pieces. It is advisable to carefully examine everything so that there is no dark film or anything else left. If necessary, rinse the pieces under running water.

By the way, we do not throw away the caviar, it can be salted with fish, or separately. See recipes below.

Then dry with paper towels. Extra moisture is not needed.

Step 2

Now brine. Dissolve a teaspoon of salt in warm boiled water. It is important that the salt is completely dissolved.

Step 3

AT liter jar put the pieces of fish, tamp.

Step 4

We clean the onion, cut into rings and add to the jar to the fish.

Step 5

Now add the brine. it should be at room temperature. Pour a spoonful of vegetable oil on top and close the lid tightly.

It is necessary that the fish stand at room temperature for 24 hours, then we put it in the refrigerator for another 24 hours. After that, you can use it for cooking or eat yourself hunting with potatoes. Oh drooling...

Spicy salting of whole fish is a classic recipe.

We looked at how to salt herring at home in a simple saline solution. But sometimes I want to cook salted herring with various spices, just delicious. Here is a simple classic recipe.

Ingredients:

Herring - 2 pcs;
Water - 1 l;
Salt - 2 tablespoons;
Sugar - 2 tablespoons;
Peppercorns - 10 pcs;
Allspice - 4-5 pcs;
Bay leaf - 2-3 pieces;
Carnation - 4-5 pcs.

Step 1.

We wash the fish and clean from the insides. We leave the head, but so that there is no bitterness, we remove the gills. If there is caviar or milk, then it does not need to be thrown away, it can be salted with fish.

Step 2

Prepare the brine (brine). Pour water into the pan, as soon as it boils, add salt, sugar and spices. Let it simmer for 3-4 minutes. Turn off, set aside and let cool to room temperature.

Step 3

Now we select the dishes so that the fish can fit there. Better glass or enameled. Fill with brine. There we add caviar or milk, who left it. We cover with a lid. Let the fish stand at room temperature for 3-4 hours. Then we put it in the refrigerator.

Step 4

The fish will be ready in 48 hours. But caviar or milk after 24 hours. It's better to take it out and eat it. If caviar or milk is overexposed, then you can oversalt it.

How to salt herring in brine with butter.

This recipe is not much different from those described above, someone just loves fish in brine with oil. The recipe is just as simple and the fish is very tasty. We continue to learn how to salt herring at home, now with oil.

According to this recipe, you can cut the fish into pieces. Someone here tastes better.

Ingredients:

Step 1.

We wash the fish. We clean inside, remove the gills and fins. Caviar and milk can also be left. Rinse well again.

Step 2

Put water on fire and boil it. As soon as it boils, add salt and sugar, stir so that everything dissolves, let the brine cool.

Step 3

Now we put the fish in a container, add oil to the water and pour the water over the fish. Cover with a lid and leave on the table for 3-4 hours. Then we send it to the refrigerator for 3 days.

By the way, if the fish is cut into pieces, you can pickle the fish in a jar.

A very quick recipe for salting herring.

I somehow thought about how to salt herring at home quickly, but something just as tasty. Found a recipe and tried it. Found many more and tried. In general, you can salt quickly when there is no time for it. We use this recipe sometimes. But still, when you salt quickly, it turns out a little different.

Find out how to salt herring at home quickly and tasty.

We will need:

Herring - 2 pcs;
Sugar - 1 tablespoon (even a little less);
Salt - 1 tablespoon;
Black ground pepper - 5 gr;
Bay leaf - 5 gr.

Step 1.

We wash the fish, gut and clean. We cut off the head and fins with a tail too. Rinse well again.

Then in a deep bowl we collect clean water, room temperature and put the herring there for 1 hour.

Step 2

We make a mixture of sugar, salt, pepper and chopped bay leaf.

Step 3

We take the fish out of the water, dry it with a paper towel.

Step 4

Now we rub the fish well with the finished mixture, inside too. Wrap with cling film and leave on the table for 80 - 120 minutes.

Step 5

After this time, we take out the fish, you can cut it into pieces, season with vegetable oil and vinegar. Can be served on the table.

Here is another way to pickle fish:

Spicy pickling of herring with mustard.

Now let's answer the question, they say, how to salt herring at home with mustard. The recipe is quite simple, and the fish turns out just amazingly tasty. I advise everyone.

We will need:

Herring - 1 kg;
Mustard powder - 1 teaspoon;
Water - 1 l;
Black peppercorns - 5 pcs;
Salt - 4 tablespoons;
Bay leaf - 2 pcs;
Carnation - 4 pcs;
Coriander beans - 5 gr.

Step 1.

Herring is also washed, cleaned, gutted. We put it in a container. You can also use a plastic container.

Step 2

We set the water to warm up, as it boils, add salt, pepper, bay leaf, cloves and coriander grains. Boil for 2 minutes and set aside the pan. Add mustard, mix well and leave to cool.

Step 3

Pour the marinade over the fish. We cover with a lid. After 3-4 hours, put in the refrigerator for 2 days. That's all.

Awesome salted herring fillet with lemon.

This recipe is my favorite, although a little more red tape. The taste is very delicate and aromatic. Learn quickly how to salt herring at home with lemon.

Ingredients:

Herring - 2 kg (2-4 pieces);
Sugar - 1 tablespoon;
Bay leaf - 5-6 pieces;
Allspice peas - 12-15 pcs;
Lemon - 2 pcs.

Step 1.

We clean the fish and separate the fillets. I try to pull out the bones as much as possible, but you can not do this.

Step 2

Wash the lemon and cut into thin rings.

Step 3

It is convenient to do salting in a round plastic container so that the plate enters it, for oppression.

Now lay out the herring and lemon fillets in layers, sprinkle with a mixture of salt and sugar, adding spices. We cover everything with a plate, put it under oppression and in the refrigerator.

Step 4

After a day, we take out the fish and change the layers in places: the lower ones up, the upper ones in them. We also put it under oppression and in the refrigerator for 2-3 days.

We simply transfer the finished fish to the dishes and store it in the refrigerator without oppression.

Here there is not bad recipe:

How to salt herring with a dry ambassador, another quick recipe.

With the question of how to salt herring at home with dry salting, I approached a familiar fisherman. He loves fishing and knows everything about fish. He shared this recipe and right on the shore they tried to salt the catfish he caught in this way.

He usually sits for a long time on the shore and takes many ingredients with him, which surprised me a lot. Although there was no lemon with me, the fish turned out just superb. Of course, in this way we also salt herring, you can also try it.

We will need:

Rock salt - 2 tablespoons;
Sugar - 1 tablespoon;
Onion - 1-2 pcs;
Lemon - 1 pc;
Vegetable oil.

Step 1.

We clean the fish. Gut and remove the gills, leaving the head. Now we collect water in a container and leave the fish there for 1 hour. After we take it out and remove excess moisture with a paper towel.

Step 2

Now rub the carcass with a mixture of salt and sugar inside and out. Wrap in cling film for 2-3 layers. We leave it on the table for 2 hours.

Step 3

After we open the fish, wash it in running water, dry it with a towel and put it in a deep bowl. We clean the onion rings or half rings. We cover the salted herring and fill it with vegetable oil for 30-40 minutes.

Step 4

After we take it out, cut it into pieces, put the onion on a plate and sprinkle with lemon juice.

How to salt herring with vinegar.

We have already considered quite a lot of ways to salt herring at home, and now we will consider recipes using vinegar.

We will need:

Herring - 2 pcs;
Water - 250-300 ml;
Salt - 1 tablespoon;
Vinegar 9% - 1-1.5 tablespoons;
Peppercorns - 10 pcs;
Bay leaf - 3-4 pieces;
Coriander seeds - 1 tablespoon;
Vegetable oil - 3 tablespoons.

Step 1.

We wash the fish, remove the gills. You can remove the head and clean the insides, but I salt it entirely.

Step 2

Bring water to a boil, add salt and spices. Boil for 2-3 minutes and remove from heat. Let the brine cool down.

Step 3

Add vinegar to the cooled brine. We put the fish in a deep container and fill it with brine. We cover with a lid. Let it stand for 3-4 hours, we send it to the refrigerator for 7-8 hours.

Then you can take it out and eat.

Dutch-style spicy salted herring.

Not a bad recipe, it looks very nice, we usually cook such a fish for the festive table. Let's figure out how to salt herring at home in Dutch style.

Ingredients:

Herring - 2 pcs;
Sugar - 6 teaspoons;
Onion - 2 pcs;
Carrots - 1 pc;
Lemon - 1/2 pcs;
Bay leaf - 10 pcs;
Peppercorns - 8-10 pcs.

Step 1.

We wash the fish, remove everything, leave only the fillet. We remove the bones if possible.

Step 2

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

Step 3

Grate the carrots coarse grater. Cut the lemon into thin slices. And cut the onion into rings or half rings, to whom it tastes better.

Step 4

Let's prepare a jar and lay it out in layers: Onion - bay leaf - slightly grated carrots - lemon - a pinch of sugar - a little pepper - chopped herring. So repeat until the jar is over or the ingredients.

Step 5

Close the jar tightly with a lid and refrigerate for 3 days.

Step 6

After we take it out, put it in a salad bowl or a deep plate along with the contents of the jar. Drizzle with vegetable oil, salt and serve.

Here's another video:

Little secrets of how to salt herring at home.

Herring for salting is better to choose oceanic. It is healthier, in that coastal areas are often polluted with waste.
Only fresh or frozen fish is suitable for salting.
It is believed that the herring caught in winter time, more oily. Respectively salty fish will be more oily, which is better for salting.
The defrosting process should take place as naturally as possible. Cannot be applied water bath, microwave or something like that. It is better to defrost in the refrigerator on the bottom shelf.
With dry salting, it is imperative to soak the fish in water at room temperature. So it will be juicier.
Also, with dry salting, you can use not only cling film, but also a plastic bag.
It is best to salt the whole herring, removing only the gills. So it is salted for at least 2 days and can be stored in brine for a week.
For quick salting The fish needs to be cleaned and better cut into pieces. So it will pickle in a few hours. But storing such a herring for a long time is not worth it. Better to eat right away. And if it doesn’t work out, then put it in a jar and pour vegetable oil.
If suddenly salted herring, then it can be washed and soaked in milk for a couple of hours. The milk will take away the excess salt.

Watch the video on how to properly cut herring:

That's all for me today, leave comments, share the post in social networks, eat delicious herring, everyone Bon appetit and see you in new articles.

How to salt herring at home is tasty and easy - 10 delicious recipes. updated: December 20, 2017 by: Subbotin Pavel

Salted herring - very popular dish. Quite democratic, tasty tender fish suitable for weekdays and holidays. She's gorgeous on her own and as a component variety of salads(Among which, undoubtedly, 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 microwave oven or hot water the right way spoil the 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 salting herring suggests 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 interrupt you original taste herring, you can not 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 cool place(refrigerator or balcony). Optimum 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.
On low fire cook 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 fresh chicken egg: in a brine of the right 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.

Further prepared herring in suitable utensils pour the cooled brine, leave 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). Perfect option if you have unexpected guests coming, 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.

On last step cooking will be needed

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 glass or plastic utensils chop the 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 onion rings will help revive the still life. fresh herbs dill.

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 would need:

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 herbs 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 It 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 boiled water 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 delicious salty fish, get ready. This unusual blank help out at any time!

Enjoy your meal!

To make the fish cook even faster, it can be cut into portioned pieces. For spicy salting, sugar, black pepper and bay leaf are added during cooking. At the same time, the appetizer acquires a unique aroma and taste.

If in the evening you suddenly find out that guests are coming to you the next day, you can cook lightly salted herring in a quick dry way. For the mixture, take an equal amount of salt and sugar. It is imperative to put a press on the dishes with the workpiece. Will be ready in two hours. Before serving, it is cleaned and sprinkled with lemon juice.

Tips:

Atlantic or Pacific is best suited;
It is best to take a whole fish with a head (you can also fresh-frozen). The fact is that the head can be cut off in order to hide the staleness of the product;
If the product was frozen, then it must be thawed in a natural way. Do not put in the microwave or hot water;
It is best to use coarse salt.

In oil

The recipe in oil, without adding water, involves a sequence of the following steps, such as:

Take right amount raw herring, clean it from scales and internal organs and rinse well under running water;
Cut the middle into the number of pieces you need;
Prepare a glass or metal container with the ability to close it with a lid;
Carefully rub the previously cut pieces with salt and put in a container;
Take an onion, cut it into rings, and place them on top of the pieces. If you plan to cook a large amount of herring, layer the pieces with onion rings in between;
Pour the resulting product with oil, at the rate of 5 tablespoons, per 1 kg;
Cover the container with a lid, put it in the refrigerator for 2 days, then enjoy the dish.

If you needed salted herring at home, it is one of the most simple recipes for its preparation!

in brine

Take a raw carcass, clean it of skin and offal, cut it into the pieces you need, and rinse well with water, this is easy to do at home;
Take 3 tablespoons of salt, preferably with a slide, and pour them into half a liter cold water. Stir the solution, and fill it with previously prepared pieces;
Let it brew for 30 minutes, then drain it;
Again, take 250 ml of cold water, and add 1 tablespoon of 9% vinegar there;
Place the pieces of herring mentioned above in this solution, and let them brew for 5 minutes, then drain the liquid again;
After completing this procedure, add black peppercorns, onions, bay leaves, and pour it all over sunflower oil for 30-60 minutes;
Drain the oil and enjoy the product.

Lightly salted herring prepared according to this recipe has a specific taste, and is suitable for true product lovers. But for such a recipe, only a high-quality carcass is needed, as, indeed, for other recipes!

Salted herring classic

If you need a herring classic recipe follow the next steps;

Prepare 1 liter of water;
Pour 3 tablespoons of salt into the water, and 1.5 tablespoons of sugar;
Add 5 black peas, and 5 allspice;
Add 2 bay leaves;
Add 3 cloves;
Stir the solution, put it on the stove and bring it to a boil;
Cool the resulting marinade and fill it with one carcass, previously cleaned and cut into pieces;
Place the filled fish in the refrigerator for 2 days, then enjoy the meal.

The resulting herring will be as close as possible in its palatability to store counterparts, and will surely appeal to most of your guests at home.

The ambassador is a simple matter and any, even a novice hostess, can handle it. The most delicious fish- the one that is prepared with the soul.

If you have been looking for an answer for a long time, how to make a herring - the best recipe herring at home is simple:

Spicy salted herring at home

1 herring;
500 ml of water;
1 tsp Sahara;
2 tbsp. l. salt;
Pepper sweet pea- taste;
A mixture of peppers (paprika, black, white, chili) ground;
Mustard peas - to taste;
Several bay leaves;
1 onion;
2 tbsp. l. vinegar 9%;
1 st. l. sunflower vegetable oil (can be unrefined).

To make the herring surprise guests, follow the simple instructions at home:

Defrost herring. Remember that it is from this step that the further taste depends. The best way is to put the fish in a colander so that all excess water drained and did not stagnate.
Prepare the brine. To do this, add salt, sugar and bay leaf to the water and boil. In order to bring out the flavor of the spices, it is better to pour them out before removing the liquid from the heat.
Cool the resulting mixture. Since we have a small volume - place the dishes in a large container with cold water, so it will cool faster.
You can pickle it by cutting it into small pieces, it will take in more brine and will be tastier. good recipes it is assumed that it is already butchered, so do not forget to remove the insides and trim the fins. After that, rinse all the pieces and dry with a paper towel. Sprinkle the ground pepper mixture over the top. So particles of spice will get into the fibers and fill them with taste.
To make it very delicious herring spicy salting at home quickly, dip the fish in warm brine and do not touch for a couple of hours. The salt will have enough time to soak all the pieces, and the spices will give off their spicy flavor.
While salting, you can use a tricky trick - cook pickled onions. To do this, cut it into large half rings, put it in a bowl and add a pinch of sugar and sprinkle with salt (about half a tablespoon). Squeeze lightly with your hand, add vinegar and oil.
Before serving, we take out the pieces from the marinade, put them beautifully on a plate and sprinkle with cooked onions on top. The guests will be happy. Enjoy your meal!

We salt the herring at home as a whole

Ingredients:

Herring - 2 pcs;
Water - liter;
Sugar - 100 gr;
Salt - 100 gr;
Allspice - 5 pcs;
Peppercorns - 10 pcs;
Coriander - 1 teaspoon;
Bay leaf.

The herring is thoroughly washed, the gills are cut off. If it was frozen, then it must first be thawed at room temperature.

Many people love milk and caviar and also use them when preparing snacks. Some people think about how to salt the caviar, but there is no secret in this - they simply put it along with the fish.

Water is brought to a boil, sugar, salt, spices are added to it and allowed to boil for about five minutes. Then remove from heat and let cool completely.

Salting whole herring at home is most convenient in a container. Herring is laid out in it along with caviar and milk, poured with brine, closed with a lid and left at room temperature for 4 hours. Then the container is removed in the refrigerator. Delicious snack will be ready in a day.

Homemade herring with quick dry salting

If the guests are already on the doorstep and you are thinking about how to salt the herring, great fit recipe dry salting at home. In this case, you will need:

Herring - 2 pcs;
Rock salt - 2 tbsp. loki;
Sugar - 1 tbsp. the spoon.

Cooking sequence:

The fish must be soaked in ice water for an hour, then take out the insides, cut off the head and gills. After that, the carcass is washed again and dried with a paper towel.

Carefully rub the carcass inside and out with a mixture of sugar and salt, wrap it in cling film and leave it on the table for about two hours.

After the set time has elapsed, the herring is washed and laid out in a suitable container. For further salting, you will need a large onion, which is cut into half rings and spread on top, poured with vegetable oil and left for 40 minutes.

Before serving, cut into pieces, decorate with onion rings and sprinkle with lemon juice.

Salted herring in a bag

It is very convenient to pickle in a bag, since no other container is required. To salt a whole herring at home, two medium-sized fish will need two tablespoons of salt and one tablespoon of sugar. The ungutted fish is thoroughly washed and rubbed with the mixture. You can add coriander or allspice.

The herring is placed in a tight plastic bag, which is tightly tied and placed in the refrigerator for two days. In the process, the package must be turned over.

The fish must be with a whole skin, without damage, cuts and dents, with whole fins.
To determine the freshness of a herring, you need to pay attention to the eyes and gills. The eyes should be bright, shiny and bulging, and the gills should be red. Headless fish should be treated with caution. Sometimes this is done to hide the staleness of the product.
If the fish is soft to the touch, it has most likely been thawed and frozen several times. After salting, the pulp will simply fall apart and will be tasteless.

Salting herring at home

3 liter jar;
3-6 whole fish (or more);
2 liters of water;
1 glass of salt;
A pinch of sugar;
Spices to taste (spices with peas are best - pepper, mustard, cumin seeds, coriander, cloves);
50 ml unrefined vegetable oil.

The recipe suggests quite long term but the shelf life also increases.

Step by step preparation:

Pre-defrost the fish and remove the insides, for compactness, you can cut off the heads. It is better to separate the tail before serving - this will be the most salty part.
We put a pot of water on the stove, add salt. As you see that the liquid begins to boil - pour seasonings and sugar and remove from heat.
Wait until it cools down to room temperature. In order to pickle the herring in a jar, we lay it compactly on the bottom. Fill the fish with the resulting liquid, but leave a couple of centimeters to the brim. Gently add vegetable oil on top, close with a tight lid and put in the refrigerator. After a couple of days, the herring can be tasted.

There is no need to choose anymore - the brine can be prepared at home, quickly, and most importantly delicious.