What to cook from herring spicy salting. Homemade spicy herring

As many as seven methods of salting herring at home! You simply must try all these recipes, because homemade is always much tastier and healthier than store-bought. Do you agree?

How to choose and prepare fish

To make the herring tasty and correct after salting, it is not enough to know the recipe for a good marinade / brine. In addition, it will also be good if you know how to choose good quality fresh fish.

So that you do not make a mistake in choosing, we have created for you a list of rules (or tips) by which you can choose a really good product.

1. In fresh fish, the gills must be dark red, by no means light;
2. Second important point- eyes. It is for this reason that it is recommended to take a whole carcass. Fresh herring has bulging and clear eyes. If they are flat and cloudy, then the fish is clearly not standing for the first week;
3. Try a little more pressure on the gills - nothing should flow / stand out. If blood flows, the fish was stored in bad or simply wrong conditions;
4. When you press the "meat" itself, you should feel that the fish is elastic. That is, a dent from a finger should be smoothed out in less than a second. If it takes a few seconds, the fish is clearly not fresh;
5. The thicker the back of the fish, the juicier and tastier it will be, no matter how you cook it;
6. Herring has its own specific flavor. And if you buy herrings, then she can only kick "by herself." There should be no spices or other flavors. Very often, manufacturers add a lot of spices to products in order to brighten up the fact that the deadline has already passed;
7. Try to sniff the gills. They should smell nice, without bitterness and rot. In the last two cases, the carcass, of course, cannot be bought;
8. Ask the seller for a package and take the carcass through it in your hands. If you find it difficult to do this because the fish is too slippery, then be sure that this seller did not follow the storage rules;
9. The scales of the fish must be natural color. If it is even a little yellow, it is better not to buy. It may be dangerous.

Now that you are already an expert in choosing herring, you can safely go to the store or market in order to choose main ingredient right. Good luck!

Cooking spicy salted herring at home

Salting recipe for two days

Cooking:

Salting a whole herring carcass

• 850 g herring;
• 4 inflorescences of cloves;
• 1100 ml of water;
• 2 bay leaves;
• 35 g sugar;
• 10 pcs of allspice;
• 65 g salt;
• 6 black peppercorns;
• 15 g coriander.

Time - 5 minutes + 5 hours + 3 days.

Calorie content - 187 calories.

Cooking:

1. AT Plastic container place cloves, bay leaves, sugar, allspice and black pepper, salt, coriander;
2. Pour spices and spices with water, stir until the salt and sugar crystals dissolve;
3. Put the fish in there and keep it under room temperature five hours;
4. Then put in the refrigerator for at least three days, but no more than five;
5. When half the time has passed, turn the fish over so that it is equally salted on both sides.

Salting frozen fish

• 750 g frozen herring;
• 35 g sugar;
• 3 cloves;
• 1200 ml of boiled water;
• 6 g coriander;
• 8 pcs of allspice;
• 50 g of salt;
• 2 leaves of laurel.

Time - 15 minutes + 15 hours.

Calories - 191 calories.

Cooking:

1. For such a quantity of fish, most likely, just two carcasses will go;
2. Pull them out freezer and let them defrost completely;
3. Rinse the thawed fish, if desired, you can gut it;
4. Place the carcasses in a container or container where the fish will be salted;
5. Pour water into a saucepan, sugar, cloves, coriander, allspice, salt and bay leaves there;
6. Remove the saucepan to the stove and bring the contents to a boil;
7. Then remove from heat and cool the marinade completely;
8. Pour the cooled brine over the fish so that the water completely covers it;
9. Leave at room temperature for fifteen hours;
10. Next, put the fish in the refrigerator and cool. Then you can use it for its intended purpose.

Quick salting

• 2 herrings;
• 10 g of sugar;
• 1100 ml of warm water;
• 5 pcs of allspice;
• 30 g of salt;
• 2 leaves of laurel;
• 5 carnations.

Time - 10 minutes + 12 hours.

Calorie content - 174 calories.

Cooking:

1. If your fish is frozen, then it must first be thawed;
2. Then rinse well with running water, clean from scales;
3. Rip open the belly of the carcasses, gut them and wash them again;
4. AT warm water add salt and sugar, send bay leaves, allspice and cloves there, stir until sweet and salty crystals are dissolved;
5. Put the carcasses in a container in which the fish will infuse;
6. Pour marinade over fish, cover and refrigerate for at least 12 hours.

Another way

• 50 g of salt;
• 10 pcs of black peas;
• 2 carcasses of herring;
• 5 carnations;
• 1100 ml of water;
• 8 pcs of allspice;
• 4 bay leaves;
• 10 g sugar.

Time - 30 minutes + 1 hour + 2 days.

Calorie content - 177 calories.

Cooking:

1. Defrost the fish if it is frozen and rinse with running water;
2. Place the carcasses in a container in which they will marinate;
3. Boil water in a saucepan, add salt, black and sweet peas, cloves, sugar and bay leaves;
4. Stir everything so that sugar and salt dissolve;
5. Then bring to a boil again and then cool;
6. Pour the fish and do not touch it for one hour;
7. After that, remove at least two days (no more than seven days) in the refrigerator.

Quick Recipe

For 36 hours

• 260 g of salt;
• 2 herrings;
• 3 bay leaves;
• 900 ml of water;
• 5 black peppercorns.

Time - 20 minutes + 1 hour + 36 hours.

Calorie content - 170 calories.

Cooking:

1. Rinse the fish well under running water;
2. Boil water, add salt and other spices to it, cool;
3. Place the herring in a container in which it will be salted;
4. Pour the fish with brine and do not touch for an hour;
5. After that, send to the refrigerator for 36 hours;
6. Before serving, rinse the fish, cut and serve.

For 2 hours

• 3 carcasses of herring;
• 12 g of salt per carcass;
• 5 g of sugar per carcass.

Time - 15 minutes + 2 hours.

Calorie content - 167 calories.

Cooking:

1. First you need to defrost the fish, in case it is not freshly caught;
2. Next, rinse and cut off the head, tail;
3. After that, the belly of each herring is torn open and gutted;
4. Rinse again and rub each fish separately with salt and sugar;
5. Wrap each carcass separately in cling film and leave it for two hours at room temperature;
6. After that, open the fish, rinse from excess salt and you're done!

How and with what to serve a snack

It seems that a salted herring is already ready meal, to which nothing is added. But this opinion is more than erroneous.

At a minimum, it will be very tasty if the salted fish is cut into slices and served for lunch with the usual mashed potatoes. This is if fantasy is really bad.

But, in addition to this, fish can be added in small portions to salads, served as fish classic appetizer with onion and vegetable oil. You can also make fish fillet pate and make sandwiches for the holiday. Or wrap the fish in pita bread instead of meat, add vegetables, herbs and you're done!

Well, and of course, where without a herring under a fur coat or that famous classic, when the fish is served with onions in vegetable oil, and potatoes in their uniforms are attached to it. Fingers are not something to lick, but you can bite off!

If you have frozen fish, then you need to defrost it gradually. This means that there should be no boiling water, oven and sun. In order for the fish to melt well, it must be placed in a colander, which, in turn, is placed in a bowl. This is necessary so that the fish does not absorb all the water that has already come out of it.

Taste the fish after it has already steeped. If it is too salty, you can safely rinse it with running water or, in extreme cases, soak it in milk.

You can add absolutely any spices to your liking in the brine. The ones we added are classics. You can play with flavors and aromas however you like.

Some people make sure to remove the tail and head before salting the fish. Someone leaves these parts of the fish. Others gut the fish before salting, others leave the insides. You can remove all excess at least so that the "edible" parts of the fish get more brine. Since the tail, head and offal will still be thrown out.

Place a small weight on top so that all the fish are dipped into the marinade. For example, it could be a bottle or jar of water placed on a plate that you turned upside down.

Prepare spicy salted herring at home without fail. At least once. At least in order to understand that cooked at home is always tastier, better and simpler better than that what is for sale. Enjoy your meal!

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 for you best recipes, 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 a defrosting preserves to the full taste qualities 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 a 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 the 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 small portions into hot water salt 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.

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:

• We wash thawed carcasses without gills cold water and dry thoroughly 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 the 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 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. Grate the carrots 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!

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.

AT hot marinade add salt for taste and granulated sugar. 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 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. Enjoy your meal!

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 this is not fresh fish. The fish should be tight, without bad smell, do not creep. 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- recipe for 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 coarse salt It's 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 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 sea ​​fish, and she cannot be a carrier of opisthorchiasis, like river fish.

But still, keep in mind, the gills can add a little bitterness finished product. By and large, the insides can also not be removed, this is exactly what they do on 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 right amount 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 in spicy pickle herring and leave for 3-5 hours at room temperature, and then send for 2-3 days in the refrigerator. 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 warm brine and closes. 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 sunflower oil and stored 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 slightly 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.

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).

Only from good raw materials a delicious finished product is obtained.

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.

1. Wash thawed herring in cold water. You don't need to gut.
2. Pour salt and sugar into the water, boil, cool to room temperature.
3. At the bottom of the container in which it will be cooked slightly salted herring, put bay leaf, peppercorns and coriander.
4. Pour the brine over the fish so that it is completely covered with liquid.
5. Cover with a smaller diameter lid or plate, put a weight that is not too heavy (such that it does not crush the herring).
6. Leave overnight at room temperature.
7. 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:

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

1. Cut the chopped herring into 2 cm pieces.
2. For marinade, pour salt and sugar into vegetable oil, mix well.
3. Put spices and herbs on the bottom of the dish.
4. Dip each piece of herring in a mixture of butter, salt and sugar and place on top.
5. Cover with a saucer or plate (which is suitable in diameter), put a jar of water on top (as a load).
6. 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:

1. Put spices into boiling water, add salt and sugar. Boil on low heat for 2-3 minutes. Put to cool.
2. At this time, rinse the herring. If desired, the gills can be removed from her. You don't need to gut.
3. Pour the fish with cooled brine, it should swim in it.
4. 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:

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