How to pickle fresh-frozen herring at home. Salted herring at home, recipe with photo

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

Each cook has his own favorite way of salting herring, but before we share them, I want to share a few tricks that make the fish especially tasty.

Which herring to choose for salting

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

A few secrets of salting herring

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

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

Salted herring in brine

You will need:

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

Cooking method

My fish. We remove the gills. If desired, you can gut and cut off the head. We put the fish in a glass jar or plastic container.
Dissolve salt and sugar in water. Bring to a boil.
Add vegetable oil to the cooled brine.
Fill the fish with brine. We seal the lid. We put it in the refrigerator.
After 3 days you can try! Before serving, do not forget to sprinkle the herring with onion rings, you can also sprinkle the fish with lemon juice or table vinegar.

Spicy salted herring recipe

You will need:

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

Cooking method

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

Another way to salt

You will need:

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

Cooking method

We remove the gills from the herring. Wash it well.
In an enameled saucepan, mix all the spices and pour in the water. Bring to a boil.
Pour vinegar into the chilled brine.
We put the fish in the marinade and leave it for 5 hours at room temperature. After the specified time, we send the herring, without removing it from the marinade, to the refrigerator for another 7 hours. After that, you can try, having previously gutted the fish, cut it into pieces and sprinkled with onion rings.

How to quickly pickle herring

You will need:

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

Cooking method

My herring carcasses. We won't gut.
Bring the water to a boil. Gradually pour salt into boiling water until it begins to settle to the bottom of the pan.
If desired, add your favorite spices to the cooked brine. We are waiting for it to cool down.
Fill the fish with brine.
We leave the herring for 1 hour at room temperature, and then send it to the refrigerator for 36 hours.
Rinse the finished fish before serving with running water to get rid of excess salt, cut into pieces, sprinkle with pickled onion rings and pour over with a small amount of vegetable oil.

Express salting of herring

If guests were promised to come to you in the evening, then you can pamper them with pickled herring in the morning. (The recipe is only suitable for salting Atlantic herring.)

You will need:

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

Cooking method

We gut the fish, remove the gills and head. We wash. Immerse in cold water for an hour.
We mix the listed spices.
We take the fish out of the water. Dry with paper towels. Rub with spice mixture.
Wrap the herring in cling film and leave at room temperature. After 2 hours the fish is ready to eat.
We cut the finished fish and season with a mixture of table vinegar and vegetable oil. Let's try!

Another proven way to pickle herring

You will need:

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

Cooking method

In an enameled saucepan, mix the prepared spices. We add water. Put on fire and bring to a boil.
We gut the herring, remove the head and gills. We divide into small pieces. Place in a glass or plastic container.
Pour the cooled brine over the fish. We clean for 2 days in the refrigerator.
After the specified time, the fish is ready to eat. We spread it on a suitable plate, sprinkle with vegetable oil and decorate with pickled onion rings. Enjoy your meal!

A classic appetizer on the table - spicy salted mackerel! How to salt mackerel at home quickly and easily - find out from our selection of the best recipes.

When buying frozen mackerel, you should pay attention to the ice glaze. The ice must be transparent and uniform, without yellowness, dark spots, cracks and sagging. After defrosting, high-quality fish remains elastic, the bones should remain in place during butchering and keep up with the meat.

Sea fish in shops and the market most often comes in a fresh-frozen form. Fish and seafood are best preserved after shock freezing. Mackerel should be thawed slowly - in cold water or in the refrigerator, then useful substances, taste and smell of sea fish remain in it.

It is not recommended to defrost mackerel at elevated temperatures or in warm water. Together with such defrosting, the cooking process begins - the protein in the fish coagulates, and the quality of the product is noticeably reduced.

How to pickle fresh-frozen mackerel at home:

Defrost fish properly.

Remove fins, head and tail.

Cut open the belly.

Clean out the insides.

Rinse the carcass in cold water.

Remove any remaining water on the surface of the fish with a paper towel.

You can pickle mackerel in pieces or whole.

The permissible width of the pieces is from 2 to 3 cm, this size allows the meat to be salted quickly and well. For salting whole, you should choose medium-sized fish, it quickly salts out, it is convenient to work with it in the kitchen.

How to pickle mackerel? The brine can be spicy, for this, spices, sugar and spices are added during the cooking process - peppercorns, cloves, bay leaves and others according to personal taste and desire. Spicy salting is a delicious and original recipe for salting mackerel. This dish will decorate the festive table and diversify the daily menu. You can pickle mackerel according to the classic recipe - in salt brine.

How to pickle mackerel in brine:

Brine. To prepare the brine, you need to dissolve the salt in cold water, add sugar and spices, then boil the liquid for 2-3 minutes. The finished brine is cooled and filtered.

Salting fish. Fish carcasses or pieces are placed close to each other in a glass container. Prepared fish is poured with chilled brine.

Time for preparing. Pieces of mackerel are well salted in a day, then they should be transferred to a dry container - a plastic container or a glass jar. For whole fish, the cooking time should be increased to 3-4 days, depending on their quantity and the desired strength of the salting.

Storage. The finished salty product is stored in the refrigerator, eating is acceptable for a week. Over a longer period of storage, mackerel may deteriorate.

Recipe 2: how to salt mackerel deliciously and simply in brine

The most delicious and easy recipe for homemade pickled mackerel!

Mackerel fish - 5 pcs.
Salt - 8 tbsp. spoons
Sugar - 4 tbsp. spoons
Onion peel - 3 handfuls
Black tea (no additives) - 3 teaspoons
Bay leaf - 7 pcs.
Allspice peas - 10 pcs.
Water - 2 l

First you need to clean and rinse mackerel without a head. Wash the onion skins.

To prepare the brine, add 8 tablespoons to 2 liters of water. salt, 4 tbsp. sugar, washed onion peel, 3 tsp. black tea (no additives), 7 pcs. bay leaf and 1 tsp. allspice peas. Send to the fire until boiling. Let it boil for 5 minutes.

After boiling the brine, it is necessary to strain it and leave to cool completely.

After the brine has completely cooled down, fill them with mackerel.

After 4 days, salted mackerel is ready to eat.

Recipe 3, step by step: how to salt mackerel at home

mackerel, freshly frozen - 400 grams;
water - 700 grams;
dried laurel leaf - 3 pcs.;
black pepper in the form of peas - 5-7 pcs;
dried coriander seeds - 5-7 grains;
dried cloves - 2-3 buds;
granulated sugar - 1.5 tables. l.;
table salt, coarse - 2.5 tables. l.

In advance, 40 minutes before marinating the fish, I cook the marinade. I boil water, pour salt and sugar into it. I stir with a spoon to dissolve them.

I add all the spices: lavrushka, black peppercorns, coriander seeds and cloves. I turn off the fire. I leave the marinade to cool in the room. The aromas are already dizzying. One can only imagine how tasty mackerel will be with such a marinade later.

I clean the fish after it has completely melted. I rinse with water, cut off the head and remove all the insides, intestines. I wash the abdomen with water from the inside. When everything is clean, I proceed to the next step.

I put the peeled mackerel in a container in which I will marinate it. I used an enamel container. Glass molds and even plastic ones (made of food-grade plastic) are also perfect.

I fill the prepared fish with a completely cooled spicy marinade. And I put it in the fridge for 2-3 days.

Then I take out the fish, cut it into pieces.

I serve delicious mackerel to the table.

Recipe 4: how to salt whole mackerel in brine with spices

Lightly salted mackerel is the easiest way to cook this healthy fish, preserving the maximum of nutrients in it. Mackerel belongs to the fatty varieties of fish, which means that it contains fatty acids, which are so important for our body. In addition, the fish is rich in a number of minerals and vitamins.

Cooking salted mackerel is not at all difficult. You just need to salt it in a saline solution, add some spices. Marinating time - 24 hours. As a result, we get fragrant soft fish with all its useful ingredients.

In this recipe, we will pickle whole mackerel in brine with spices.

large mackerel 1 pc.;
bay leaf 2 pcs.;
allspice 5-6 pcs.;
cloves 7-8 pcs.;
salt 1-1.5 tbsp. spoons;
boiled water 0.5 l.

Boil water and cool it down. Pour 0.5 liters of water at room temperature into a deep container. Add to the water 1-1.5 tbsp. tablespoons of table salt and stir it well until completely dissolved. Russell is ready.

Add cloves, bay leaf and allspice peas to salt water.

Defrost a large mackerel. We wash it, gut it and put it in a container with brine. The fish is completely immersed in water. We remove the container in the refrigerator. We keep the fish in brine for 24 hours, or longer.

After the specified time, remove the fish from the brine and cut into small pieces. You can add a few rings of fresh onion. Drizzle the fish with vegetable oil and, if desired, vinegar.

Lightly salted mackerel, salted whole in brine, is ready! Soaked with cloves and allspice, it will be very fragrant.

Recipe 5: how to quickly and tasty salt mackerel slices in brine

If you like salted fish: herring, mackerel, etc., then you will definitely like this recipe. Why buy fish in the market if you can perfectly pickle it with your own hands, at home, while making it taste the way you like best.

Today we’ll talk about how to make spicy salted mackerel. This fish tastes similar to the one they sell in preserves in the store.

For 0.5 l. water:

Peppercorns - 2-3 pcs.
Salt - 1 tbsp.
Sugar - 2 tbsp.
Dry mustard - 0.5 tbsp.
Bay leaf - 3 pcs.
Carnation bud - 1-3 pcs.
Vegetable oil - 1 tbsp.
Apple cider vinegar - 1 tbsp.
Coriander seeds - 0.5 tbsp.
Fresh frozen mackerel - 3 pcs.

First, you can immediately prepare the brine for marinating the fish, as it needs to cool completely. To do this, we combine: water, salt, sugar, mustard, vegetable oil, apple cider vinegar and spices. Bring the whole mass to a boil, boil for 5 minutes and let cool completely. This is important so as not to "brew" the fish.

While the brine is being prepared, let's take care of the fish. Thoroughly wash it, remove the insides from the abdomen and rinse again. If there is a head, cut off. We will not use it in salting. We cut the mackerel carcass into portioned pieces and put it in a deep bowl or pan.

When the brine has cooled down, fill them with pieces of mackerel, cover with a plate on top so that all the fish is covered with marinade and send it to the refrigerator for 1-3 days. The fish will be ready for 1 day, but it will taste barely salty. Perhaps someone likes just such a fish.

After keeping the mackerel in brine for 2-3 days, the fish will become exactly the same as in the store, salted, tender, very tasty. We put the finished salted fish on a plate and serve it at home with boiled potatoes or just as a snack. Exactly, you can also immediately pickle the mackerel fish fillet, after separating it from the central and other bones.

Recipe 6: how to quickly salt mackerel (step by step with photo)

This method of salting fish is very fast - after 3 hours the mackerel is ready for use. In this case, only natural spices are used, and the taste is simply excellent. The fish is moderately salty, tender and fragrant.

2 large mackerels
4 tbsp. l. rock salt
1 bulb
2 tbsp. l. granulated sugar
1 tsp coriander (seeds)
6-9 peas of allspice and black pepper
3-4 bay leaves
2 tbsp. l. 9% vinegar
700 ml. water

Prepare the necessary products. Remove the mackerel from the freezer and leave to defrost at room temperature.

At this time, prepare the brine. Place salt, granulated sugar (tablespoons with a slide), peppercorns and coriander, bay leaves in a saucepan. Cut the onion into 4 parts along with the husk, after thoroughly washing it out of the sand.

Fill with cold water and put on a gas stove. Let the mixture boil for 5-7 minutes, then turn off the fire, close the lid and leave the contents of the pan to cool and infuse.

In a dispute between salted herring and mackerel, the latter often wins. And, to tell the truth, not without reason. Mackerel is a fat, tender fish, and there are fewer bones in it. And so salty mackerel is to our liking and taste, that even for the sacred - a herring salad under a fur coat! - some of them swing and cut mackerel finely instead of herring.

Salted mackerel at home, it is very tasty and not difficult. It's time to go for fresh-frozen mackerel!

It is important to make a useful acquaintance in the fish rows at the local market. There, as a friend, they will sell you really fresh, fatty, not beaten, not thawed-frozen fish. Some vendors sort the fish, discounting smaller samples. But selected mackerel weighs half a kilo of their carcass, or even more! In chain supermarkets, the quality of mackerel is traditionally lower; for some reason, the fish there is always thin. The fattest mackerel is in winter.

Having bought the best mackerel, do not rush to defrost it in the microwave or in hot water. Be patient and put the frozen mackerel on the bottom shelf of the refrigerator. In the meantime, the fish is defrosting, pay attention to our recipes and choose the most suitable one!

Mackerel can be salted in three ways: a whole whole carcass (as in a store), half-gutted (without entrails) or pieces. According to true connoisseurs, the most delicious salted mackerel at home is obtained when you salt it whole. It is very tender and never oversalted - the skin does not let in excess salt. If you salt half-gutted mackerel or slices, it is important to strictly observe the proportions and exposure time.

One last tip: if you are not decapitating the mackerel carcass, be sure to remove the gills as they are bitter. For salting whole mackerel, make sure that the skin is not damaged, otherwise you risk salting the fish.

So, let's begin. The first recipes are for whole carcasses. This is the easiest way to learn how to salt mackerel, almost a win-win.

Whole salted mackerel at home

Ingredients for one carcass:
3-5 tbsp coarse salt,
1 tbsp Sahara,
1 tsp ground black pepper,
spices (mustard in grains, dried dill, bay leaf, etc.).

Cooking:
Rub the defrosted fish with the curing mixture and place in a bag. Put in the refrigerator for three days. During this time, open the bag several times and distribute the salt over the fish carcasses. Before use, rinse the salt from the carcasses, blot with paper towels.

Mackerel in brine
This method is only suitable for whole carcasses, you don’t even need to remove the gills from them so that the fish does not oversalt. The brine is prepared as follows: in water (an amount that is sufficient to cover the whole carcasses), salt is added with spoons at a constant boil until it ceases to dissolve. Remove the solution from heat, add a spoonful of sugar, a couple of cloves, 5-6 peas of allspice, 2-3 bay leaves, a teaspoon of mustard seeds. Cool the solution and pour over the fish. Refrigerate, covered, for two days. Make sure that the skin is not damaged, otherwise the fish will turn out salty. You can store ready-made fish for 5-6 days, no more.

Salted mackerel at home "Like smoked"

Ingredients:
3 mackerels,
6 stack water,
3-4 tbsp salt,
2-3 tbsp dry brewing black tea (without flavorings),
1.5 tbsp Sahara,
3-4 handfuls of onion peel,
spices - to taste and desire.

Cooking:
Rinse the onion peel under running water, put in a saucepan, add salt, sugar and tea leaves, cover with water and put on fire. Once the brine boils, remove it from heat and let cool to room temperature. Thawed fish, removing the gills, place in a container and fill with filtered brine. Leave for an hour on the table, then put away for three days in the cold. Turn the fish occasionally to evenly salt and color. Remove the finished mackerel from the brine, wipe it dry with paper towels, tie a twine on the tails and hang it over the sink for 6-8 hours. The fish will dry out a little and will be indistinguishable from the purchased smoked one.

Dry salted mackerel

Ingredients:
2 mackerel carcasses,
2-3 tbsp salt,
1 tbsp Sahara,
3 bay leaves,
5-6 peas of allspice,
ground black pepper.

Cooking:
Gut the mackerel defrosted in accordance with all the rules, remove the black film from the abdomen, cut off the head and rinse well. Can be dried with paper towels inside and out. Mix salt and sugar, add peppercorns and broken bay leaf, pour some of the mixture into the bottom of the container. Rub the fish inside and out with the mixture, place in a container, sprinkle with the remaining salt on top and close the lid or tighten with cling film. Place in refrigerator for 2-3 days. Remove salt from fish before eating.

Mackerel spicy salted in a jar

Ingredients:
1-2 mackerels,
1 onion
500 ml of water
2-3 tbsp salt,
1 tbsp Sahara,
5-6 peas of allspice,
1 tbsp mustard seeds,
2-3 bay leaves.

Cooking:
Gut the thawed fish, remove the head and cut into pieces. Pour salt and sugar into the water, add pepper, bay leaf and bring to a boil. Cool down. Cut the onion into rings. Place the food in a jar, alternating pieces of fish and onions, sprinkling with mustard seeds. Fill with brine and put the jar in the refrigerator for 10-12 hours. Store cooked fish for no more than five days in the refrigerator.

Instant mackerel fillet

Ingredients:
2 mackerel carcasses,
2 tbsp salt,
1 tbsp Sahara,
1 tsp ground black pepper,
1 tsp allspice pepper.

Cooking:
Defrost mackerel, gut, cut off the head and cut into fillets. Remove skin. Cut the fillet crosswise into slices. Lay the fish in a wide glass container in layers, sprinkling with curing mixture. Cover with a plate and set oppression. Leave in the refrigerator for 7-8 hours.

Salted mackerel at home in any way, when serving, can be shifted with onion rings and sprinkled with table vinegar or lemon juice. This is great, friends!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Hi all! Today we will salt herring. Moreover, we have several options at work. This is a quick salting of fish in 30 minutes, when a salted herring is obtained, and salting from 2 hours to a day.

However, as you noticed, these are quite fast ways that you don’t need to spend a lot of time on. But in spite of this, we will get tasty and sufficiently salted fish.

It will not be a shame to eat such a fish not only by yourself, but also to treat guests with it. And as for the festive feast, it will come in handy.

So, let's begin. Next in line we have a quick salting in 30 minutes. This recipe is well suited when you really want a salty fish, or unexpected guests will come to you.

Ingredients:

Herring - 2 pcs.
Water - 0.5 l.
Salt - 2 tbsp.
Sugar - 1 tbsp
Onion

I must say that the herring is prepared according to this recipe, as quickly as its description. Most of the time will be spent on cutting the fish: cleaning the insides, cutting off the tail and head, as well as cleaning the fillet from the bones.

Having cleaned the fish as much as possible from the bones, cut it into pieces and put it in a bowl. Sprinkle with pepper on top, you can pour soy sauce. Put onion rings on top and add a little vinegar.

We take hot boiled water and dissolve salt and sugar in it. Pour this brine over the fish. After 30 minutes, the herring will be ready and it can be served on the table.

How to salt herring at home in 2 hours

Ingredients:

1 herring;
1 onion;
500 ml of water;
2 tablespoons of salt;
1 teaspoon of sugar;
2 bay leaves;
a bunch of dill;
table vinegar and vegetable oil - to taste.

Cooking herring: clean it, remove all unnecessary. Next we make the marinade. Dissolve sugar and salt in hot water. We put the fish in a jar and fill it with chilled brine. Add bay leaf and dill.

After an hour and a half, it will be necessary to drain the brine and add chopped onion rings. Pour the herring with vinegar and vegetable oil. So she should stand for another half an hour. After that, the finished herring can be served at the table.

Herring with lemon

In this recipe, we will salt herring with lemon. For this we need:

1 herring;
1 lemon;
2 tablespoons of salt;
1 tablespoon of sugar;
5 bay leaves;
allspice peas.

We cook herring as usual, removing everything unnecessary. Lemon cut into thin slices. We put the chopped herring in a jar, on top of a lemon, and so on in several layers. Sprinkle each layer with salt and spices. We cover the top with a plate, put a weight on it - a jar of water and put it in the refrigerator. You can try again in a couple of hours.

A quick recipe for salting herring in 5 hours in pieces in the refrigerator

This recipe is also not complicated and does not require specific ingredients. Here we will use all the same salt and sugar for brine, spices for taste, and, of course, the fish itself.

As usual, we prepare the fish by removing the head, tail, entrails, removing the bones. Cut the fish into pieces.

Now we take about half a liter of water and dissolve 3 tablespoons of salt in it. Pour the fish with this brine for an hour and a half. Then we drain the brine.

We take another portion of water, add 1 tbsp. a spoonful of vinegar and fill them with fish. We put it in the refrigerator for five hours. After this time, the fish can be taken out.

Another quick way is how to pickle a whole herring in 1 day

In order to cook herring according to this recipe, take:

Herring - 4 pcs
Water - 1 l
Salt - 4 tbsp. l.
Sugar - 3 tbsp. l.
Vinegar (9%) - 3 tbsp. l.
Bay leaf - 5 pcs
Allspice - 7 pcs

We take out the herring from the refrigerator, defrost it. We clean from the insides, cut off the head and tail.

We are preparing the marinade. Dissolve salt, sugar in boiled water, then add vinegar.
We put the herring in a jar, where we will salt it.

Now pour the cooled marinade over the fish. Add spices: pepper and bay leaf. We put the jar in the refrigerator. In a day you can get and enjoy a delicious herring

How can you quickly pickle herring at home in a dry way?

This recipe is for lovers of quick salting of fish without liquid, so to speak, dry.

Cooking herring. We clean, cut off the head and tail. Next, we take out sugar, salt and a plastic bag.

Rub the fish carcass with a mixture of sugar and salt. We make the mixture based on 1 carcass 2 tsp. salt and 1 tsp. Sahara. Now we wrap each fish in a plastic bag.

Leave it like this for two hours. After that, we take the fish out of the bag, wash off the salt, wipe it dry with napkins. Remove the skin and bones, cut into pieces. We put everything in a plate, add onion and vegetable oil. Then we put it in the refrigerator so that everything is soaked. After 30 minutes, you can get it and put it on the table.

Enjoy your meal!

Today in the issue, you will find the best selection of 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 in 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 amount 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...

How to cut and quickly clean a herring from bones and skins. Watch video:

To cook a delicious dish of 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, which takes no more than a day to marinate. 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 the fish will marinate. But to prepare salted herring, you should cut it into large pieces or in half. Place the pieces in a jar, add spices. For one fish, it is enough to prepare a jar with a volume of 700 ml.

At the next stage, pour 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, slightly salted herring is 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 in kitchen utensils, it is recommended to use lemon.

To marinate fish, you will need the following ingredients:

2-3 pieces of fresh-frozen herring.
2 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 the required amount of water into an enameled container, 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.

Put several layers in a glass jar, 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 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.

Herring is recommended to be consumed immediately, since such salting is not stored for a long time.

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 the way you want it - not oversalted, as is usually the case when buying, or even worse - strongly spicy or sour. When buying, it is rare when you find exactly delicious spicy salted herring. 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:

There is nothing complicated in cooking spicy fish. 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 of 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 the whole secret of a light and tasty spice 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 high-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 homemade fish can be stored for 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. A great recipe for when you're expecting guests to make an appetizer. 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 have time to pickle in a short time. And in fact, it may take from 5 hours to a day for each piece to be salted.

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 salted herring recipe. 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 onion into half rings.

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 must be filled with saline. 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 the following 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 must be thawed naturally, 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 the 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

This is a rare herring pickling recipe, but you should 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. In addition, in the summer, it is quite difficult to find a 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. With home salting, various spices can be added to enhance the taste.

The advantage of homemade herring is that you can add spicy oil to the salting, thereby achieving an aroma that will appeal to all loved ones.

Self-pickled herring has a soft structure, original aroma, and is suitable for eating 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 a 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 to salt 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!