Whole herring salted at home. How to salt herring at home: the best recipes

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

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

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

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

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

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

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

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

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

Recipe 2: spicy salted herring, whole in brine

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

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

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

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

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

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

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

Cover with a plate and press down with a weight. Ours is not a very large stone, weighing ~ 1.5 kg. Cover with a lid and place in the refrigerator.

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

We take the herring out of the brine. It holds its shape and does not fall apart.

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

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

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

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

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

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

Using a fingernail or a knife, whichever is more convenient for you, pry up the thin skin from the edge. And carefully pull it together. We remove this skin from both sides.

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

then from the second.

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

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

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

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

Recipe 4, step by step: herring in spicy marinade

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

• Herring – 3 pcs. (1.1 kg)

For the marinade:

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

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

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

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

The marinade must cool completely.

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

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

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

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

Recipe 5: Scandinavian-style herring slices with sugar

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

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

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

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

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

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

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

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

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

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

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

Boil 1 liter of water in a saucepan, add 160 g of sea salt, 3 - 4 bay leaves, 20 allspice peas, 1 tsp. coriander seeds and 2 tbsp. l. Sahara. Boil the brine for 3-4 minutes, then cool. When the brine has cooled completely, add 2 tbsp. l. vinegar.

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

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

Pour brine over the herring until it is completely covered.

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

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

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

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

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

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

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

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

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

Homemade spicy salted herring is ready.

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

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

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

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

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

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

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

Recipe 9: home-salted herring (with photo)

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

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

Cool the brine completely. While the brine is cooling, prepare the herring for pickling. Remove the heads, open the abdomen and remove the entrails. If the herring contains caviar or colostrum, do not throw them away, but clean them of films; they are also tasty when salted.

Place the herring tightly in any container with high sides.

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

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

Salted herring - recipes and methods for salting at home

At first glance, it may seem that salted herring is a very simple dish; what delicacies and subtleties could there be in it? All you need to do is pour brine over the herring and wait until the fish is salted. And there are boiled potatoes, onions, fragrant butter and fresh black bread - and a nice lunch or dinner is ready. And yet, despite the apparent simplicity, each housewife has her own secrets and her own way of salting herring. Some salt it in brine with added spices, while others prefer dry salting; they season the herring with vinegar and oil, add herbs and spices, and are proud of the finished appetizer and are happy to share recipes.

Salted herring - the easiest way to pickle

To begin with, you can try cooking herring according to the simplest recipe.

Thaw two large herrings and rinse. Remove the gills and place the fish in a deep saucepan or glass bowl. Boil 600 ml in a separate pan. water, add 1 tbsp. l. salt (possibly with a small slide) and 1 tsp. Sahara. Stir until the salt and sugar are completely dissolved. Then let the brine cool to room temperature and pour over the herring. It should be completely covered with brine. Cover the dishes and place them in a cool place (best temperature is +1 to +10 degrees). After a day or two, you can take a sample. If you like lightly salted herring, then remove the fish from the brine, cut it up and put it in a clean jar, adding vegetable oil. If you like your herring more strongly salted, then wait another three to four days.

Spiced herring

Preparing aromatic, spicy-salted herring is no more difficult.

The fish must be thawed, the gills removed and placed in a container for salting. In a separate bowl, boil a liter of water, add one and a half teaspoons of sugar, 100 gr. salt, 10 peas each of black and allspice, two bay leaves. In principle, the set of spices can be anything you like. You can add coriander seeds, cumin and so on. After the bouquet of spices has been added, bring the water to a boil again and cool. Pour the prepared brine over the herring. Leave in a cool place for a day - two or more - depending on the desired degree of salting.

Herring in brine

Brine is a very strong saline solution.

In order to obtain the correct concentration of the solution, salt is added to hot water in small portions and immediately stirred. Salt is added until a new portion of salt simply sinks to the bottom without dissolving in the solution. At home, the strength of brine is usually checked using a raw chicken egg. It is dipped into a concentrated solution, and if it floats to the surface and rises at least half above it, the brine is ready. If you want to make spicy herring in brine, then before dissolving the salt, add all the spices and bay leaf. The herring is kept warm in the brine for one hour, then put away for a day or two in a cool place.

Very important! With this method of salting, you need to select fish especially carefully. The herring should not have any damage to its skin, otherwise it will inevitably be over-salted.

Dry pickled herring

If you don’t have enough free space in the refrigerator, but you really want salted herring, try preparing it by dry pickling. To do this, defrost one large fish, carefully remove the gills and thoroughly rinse the carcass. Dry with paper towels. Mix 1 tsp. sugar, 1.5 tsp. salt and 0.5 tsp. ground black pepper and grate the herring with this mixture. Don't forget to rub the cavities where the gills were. Wrap the herring in 2-3 layers of polyethylene and put it in the refrigerator for two days.

Recipe for quick-salted herring

If guests are coming in the evening, and you definitely want to treat them to salted herring, an express recipe for quick pickling will help out. The herring needs to be thawed and placed in cold water for an hour. Then remove the head and tail, gut the carcass and rinse the fish thoroughly. Mix 2 tbsp. l. salt and 1 tsp. sugar, rub the fish with this mixture and wrap in cling film. Leave at room temperature for a couple of hours. Then rinse off the salt, dry the carcass with a towel and transfer to a deep bowl, adding onion rings and vegetable oil.

Spicy herring with mustard

If you add mustard to the spicy brine, your herring will acquire a piquant, refined taste. Rinse the defrosted fish (don't forget to remove the gills!), brush with two tablespoons of prepared mustard and place in a bowl for salting. In a separate bowl, boil a liter of water, add 5 tbsp. l. salt, 3 tbsp. l. sugar, 1 tbsp. l. dill and the same amount of coriander grains. You will also need 10 bay leaves and 1 tsp. black peppercorns. Bring the brine to a boil, let it cool and pour over the herring. Leave in a warm place for 2 hours, then put in the cold for 2-3 days.

Do you have your own signature recipe for salted herring? Do you know what delicious snacks you can make from home-pickled herring? Share with us!

With potatoes - real Russian food. You can buy fish in the store, but it is best to cook it at home. Today we will talk about how to deliciously pickle herring.

General information

Salted herring is one of the favorite Russian snacks. It is eaten not only on holidays, but also on weekdays. The fish is served on the table along with boiled potatoes. And if you complement the dish with pickled cucumbers and sauerkraut, you will get a real feast.

Many residents of our country are confident that salted herring is a Russian invention. Unfortunately, this is not the case. Holland is considered the birthplace of this snack. It was here in the 15th century that an ordinary fisherman, Willem Beukelzoon, came up with a way to process herring. The fact is that the fish had a bitter taste, which is why it was not popular with local residents. Salting herring in brine helped get rid of this problem. First, the gills were removed, and then the marinade was prepared.

Nowadays, salted herring can be purchased at almost every step. But Russians are not always satisfied with their purchase. It is very difficult to determine the freshness and degree of salinity of a product by appearance and smell. Therefore, you have to rely on Russian maybe.

Having bought over-salted, dry or tasteless fish once, a person loses all desire to buy it in the store. In this regard, people decide to salt fish at home. At first glance, this process seems simple and understandable: I simply cleaned the herring, sprinkled it with salt and dill, waited a few hours and served it with boiled potatoes. The main thing is to prepare a good brine for the herring. Each housewife has her own recipe. Some people generously season the fish with oil and vinegar, while others use a large amount of spices and herbs. We will talk about how to do this in brine in various ways later.

Benefits for the body

Many of us love to eat salted herring. But not everyone knows about the benefits it brings to our body. But this is very important.

The main component of salted herring is protein. It participates in metabolic processes occurring in the body. Without it, tissue growth and restoration is impossible.

Salted herring also contains:

• Omega-3 fatty acids (needed for the normal functioning of the entire cardiovascular system);
• selenium (minimizes the number of oxidation products in

We will need the following ingredients:

• 1 tsp. Sahara;
• bay leaf - 4 leaves;
• 900 ml water;
• fresh frozen herring - 4 pieces;
• 5 black peppercorns;
• 1 tbsp. l. salt.

We offer you instructions on how to pickle whole herring:

1. Defrost the fish. In the morning we transfer it to the middle or top shelf of the refrigerator. And in the evening you can start processing the herring. We take scissors in our hands and carefully cut off the upper fins and one caudal fin. We remove the gills. We take out the insides. We don’t throw away the caviar and milk, but wash it and put it back in the belly. What's next? Wash each fish with tap water. We wait until the liquid has completely drained. Rinse the herring with water and vinegar (1 tbsp per liter of water).

2. Prepare the brine using sugar, bay leaf, salt and peppercorns. All this for 900 ml of water. Transfer the fish to a pan and fill with cooled brine. In this form, the herring should stand for 6 hours and then the same amount in the refrigerator. You can try the fish in a day.

Salting herring in brine in a jar

We will need the following grocery set:

• a pack of table salt;
• 3 kg of fresh herring;
• seasonings and spices.

  

  Let's find out how to make brine for jars):

  1. Let's start with processing the fish. You can salt it whole, but in this case it is best to gut it. We cut off the tail and fins, remove the entrails.

  2. We wash each fish with water and place it in a deep bowl for further salting. A wide bowl or an ordinary enamel basin is perfect for this purpose. We place the carcasses not too closely so that there is brine for the herring between them. The recipe calls for the use of 3 kg of fish. Therefore, you need to decide in advance on suitable utensils.

  3. Make the brine. We take 170 g of salt per liter of water. Pour the resulting solution over the fish. Place the dishes and contents in a cool place for 24 hours. No pressure is required.

  4. Remove the herring from the solution and rinse it with tap water. Now we make a softer and more flavorful brine. For 1 liter of water, take 100 g of salt. Add spices (for example, coriander, a few black peppercorns, etc.). Drain off the old solution. The dishes need to be rinsed. Place the fish in the same jar and fill it with new brine. Place the weight on top. We send the container to a cool place. Salting herring in brine is not a quick process. But the result is worth it. In a week you will be able to treat your household to delicious and aromatic fish.

  

  Spicy-salted herring

  Consider the list of necessary products:

  • 1 tbsp. l. mustard seeds and coriander;
  • two buds of cloves;
  • herring - 3-4 pieces (about 1 kg);
  • 4 tbsp. salt;
  • 5-7 sprigs of thyme;
  • 1 tbsp. l. mixtures of black, allspice and white pepper;
  • bay leaf - 2 leaves;
  • 150 ml sugar.

  For the marinade we will need:

  • 100 ml table vinegar;
  • 2 tbsp. l. salt;
  • 300 ml water.

  So, we suggest finding out how to deliciously pickle herring:

  Step #1. Mix water with vinegar. Place on the fire and wait until it boils. When the solution has cooled, you need to pour it over the pre-cleaned fish. Place a weight on top and place the container in the refrigerator for 12 hours.

  Step #2. Grind the peppercorns and mix with other spices. These include: thyme, cloves, coriander, mustard, bay leaf, a mixture of peppers. Pour half of the mixture into the bottom of a plastic container. Place the herring in the same bowl. Sprinkle it with the rest of the spices. Cover with a lid or wrap with cling film. We put a small load and put it in the refrigerator for a week. Before serving, cut the herring into pieces, sprinkle with onion rings and chopped dill.

  How to choose herring for pickling

  Following the recipe is only half the success. To make a delicious snack, you need to use the highest quality products. The ideal option for salting is freshly caught fish. But it is not available to everyone. Russians living in regions without access to seas and oceans have to be content with freshly frozen herring. It is also suitable for pickling.

  If there is a wide range, it is advisable to choose Pacific or Atlantic herring. How to determine the quality of a product? The eyes of the fish should be light, without any spots or streaks. If the gills fit tightly to the carcass, then this is a fresh herring. Experts do not recommend buying fish with the head removed. This is how many sellers try to sell old goods.

  

  An appetizer made from fish caught in the winter season is especially tender and tasty. And all because it contains more fat. Do you want to cook excellent fish? Then choose heavy carcasses with rounded sides.

  Storage rules

  Herring, like other fish, contains fat. When exposed to oxygen, it quickly oxidizes. As a result, the fish acquires an unpleasant odor and rancid taste. To avoid this, you need to properly store salted herring.

  Pieces of fish can be put in the refrigerator, but for no more than 2 days. It's good if you eat them the next day. As for uncut fish, salted whole, here you need to proceed as follows. Pour beer into a small saucepan. Add two bay leaves and a few black peppercorns. Bring to a boil and then cool completely. Place the whole herring in a jar and fill it with the prepared brine. Pour a little vegetable oil on top. Close the lid. To prevent the fish from spoiling, the brine must completely cover it.

  In conclusion

  We talked about how brine for herring is made. You can choose the recipe yourself depending on your taste preferences. Salted fish can act as a dish on its own, or as an ingredient in salads (for example, herring under a fur coat).

Our family really loves salted herring. But if you buy it in a store, you may end up with not very tasty fish. Therefore, recently I salt the fish myself. Now I can be sure of the quality of my favorite snack. You just need to choose the right frozen herring. Cooking at home will not require much time and effort. But you can proudly feed delicious fish to both your guests and your family. There are so many recipes that it’s impossible to try them all. You can add your favorite spices or just salt. Fish can be salted in brine or dry.

Herring is rich in nutrients. Doctors advise including it in your diet. More often it is cooked in brine, but dry salting is no worse. The main thing is not to oversalt. To make the fish salt faster, you can cut it into pieces. Sugar is added for spicy salting. At the same time, the snack acquires a unique aroma and taste.

Who doesn’t love salted herring, with onions, and potatoes, sprinkled with butter. There are probably no such people. I would like to offer you one of the simple recipes. I cook with it very often. Try it too. I think you will not be indifferent to salted herring this way.

It’s probably not easier to salt fish. The fish tastes as if it were handled by a professional in production, and not at home. In addition to the herring, we also need:

• Salt - 2 tsp.
• Sugar - 1 tsp.
• Ground pepper - 1 tsp.

Well, what could be simpler with these ingredients. We purchase high-quality fish from a trusted place, it is important that it is free of foreign odors. To do this, you need to smell the gills, because as you know, fish spoils from the head. If everything is in order, then let's get started.

If you buy frozen herring, defrost at room temperature. It’s better to take whole peppercorns and crush them in a mortar; there will be much more flavor. Well, these are little tips for you, maybe even you were familiar with them.

The herring must be gutted, the fins and head removed and rinsed under cold water. Be sure to leave the milk or caviar, they are very tasty when salted. Wipe the fish dry, inside and out, with paper towels.

This is how beautiful I got. This time the herring I had was a girl))), the caviar would turn out to be simply top notch.

In a container, mix our spices in the quantities I indicated.

You can simply coat the herring and place it in a container. But we will do even better. Take cling film, place the fish on it and coat it with a mixture of salt, sugar and pepper on all sides and inside too. We also coat the caviar and place it inside the fish.

Wrap tightly with cling film.

We put it in a cool place for two days. After one day, the fish can be eaten as lightly salted fish.

Before eating fish, it must be freed from salt and sugar crystals. This can be done with a regular knife, scraping it or, which is easier, rinse it under cold water.

Delicious dry-salted herring in a bag

Today I am expecting guests for dinner. Of all the delicacies that I’m preparing today, there will also be salted herring. I prepared it, of course, in advance. I think my guests will be pleased with the fish.

Ingredients

• Herring
• Sugar

Personally, I really love salted herring. I like to eat it with round potatoes and pickled onions. I really like it when it is topped with fragrant vegetable oil. It is ideal as a snack, with cold, steamy vodka and is irreplaceable on any holiday table. So let's prepare just like this today.

We prepare the herring for dry salting in any way convenient for you. That is, you need to defrost it and rinse it under running water. Then wipe dry with paper towels.

For 1 fish you need 2 tbsp. l. salt and 1 tsp. Sahara. Nothing more is needed.

We take a regular bag and put 2 whole herrings in it, without gutting. Rub with salt and sugar on all sides. And don't be afraid to over-salt the fish. Herring, like lard, will take as much salt as needed.

We tie the bag and put it in the refrigerator. In just a day you will have a delicious, lightly salted herring. But if you think it’s not salty enough, keep it in the bag for another day.

Before use, remove excess salt and cut it in any way convenient for you. If I'm cutting it up for a regular meal rather than a holiday table, I simply remove the intestines, cut it into portions and eat it with my hands. But if this is a festive table, you need to serve it beautifully on a platter, then of course, then we remove the skin and bones, for convenience. So that our beloved guests can eat with a fork.

Dry salting of herring at home

Ingredients

• Herring
• Sugar

I would like to demonstrate what is probably the easiest way to dry-salt herring. There is definitely no easier recipe than this one. Within a day, the herring can be eaten.

For 1 kg. fish you need to take 2 tbsp. l. salt and 1 tbsp. l. Sahara. Use coarse or medium salt.

The herring must be washed and gutted. Remove head and fins. Rinse under water and wipe dry with paper towels. We also salt caviar or milk in this way.

We make an incision inside the fish, along the ridge. Rub thoroughly with salt and sugar inside and outside the carcass.

Don't forget about caviar or milk either.

Place the fish in a deep cup. After 12 hours, the fish must be turned over on the other side, and after another 12, it will be ready.

I told you that there is nothing complicated. And the time for salting is minimal. Be sure to try it.

How to pickle herring using the dry, spicy method at home

Salted herring is one of the favorite Russian snacks, but sometimes the main ingredient of some dishes. And if you cut it into thin pieces with pickled onions, and put it all beautifully on a plate! The fish slice will be the first to fly off the table.

I want to offer you this recipe, I’m sure you will be satisfied!

Ingredients

• Herring
• Salt - 2 tbsp. l.
• Sugar - 1 tbsp. l.
• Grainy mustard - 2 tsp.
• Ground allspice - 0.5 tsp.
• Ground black pepper - 0.5 tsp.
• Coriander - 0.5 tsp.
• Bay leaf - 3 pcs.
• Garlic - 2 cloves

Defrost the herring and clean it completely. Completely means to all the bones, leaving only the flesh of the fish.

Mix all the spices together in the quantities I indicated. The bay leaf must be finely broken and the garlic cut into slices.

It is better to take pepper and coriander in peas and grind them in a mortar, so it will give more flavor to the fish.

Rub our fish with this mixture and wrap it in cling film.

If you wish, rub the mixture on the outside as well, but this is not really necessary. Try this first, and be sure to write in the comments how it worked out for you.

Place in the refrigerator for two days.

The combination of mustard, bay leaf and pepper does the trick. The herring tastes spicy and is dry salted. If you haven't tried it yet, it's a waste of time, be sure to try it.

I hope you liked my selection of dry herring pickling and you will find a suitable recipe for yourself. I would be glad if you leave a comment on this matter.

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

After all, you must admit that you can’t set a festive table without salted herring, especially if you make it, because this is its main component. You can even simply place such a fish very beautifully on a serving plate, and then eat it.

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

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

To salt fish you only need a few ingredients: coarse salt, bay leaf and your favorite spices. You can salt fish using just salt.

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

The fish is prepared according to this recipe very quickly, after all the steps it can be consumed within a day, i.e. 24 hours.

We will need:

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

Cooking method:

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

2. Prepare the herring by removing it from the refrigerator to defrost. Wash, trim all fins, remove intestines. After that, put it in another saucepan or bowl.

3. Pour the resulting aromatic mixture over the fish. Then be sure to place some kind of press, for example, you can put a plate and put a jar of water on the plate.

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

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

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

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

Cooking quick and tasty herring pieces

Now there is another method, but not an easy one, in terms of preparation it is not complicated, it’s just that the fish will not be marinated whole, but already cut into pieces. The main thing is to do all the work first, and then you can make various dishes from it, or just eat it with anything, for example, mashed potatoes or

We will need:

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

Cooking method:

2. Now make a fragrant marinade or you can say brine. To do this, take a clean saucepan and pour 1 liter of water into it. Bring the liquid to a boil, and then add everything according to the list one by one (allspice and black peas, salt, sugar, bay leaf), stir and leave to simmer for another couple of minutes.

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

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

3. The next step is that you will have to place it from the pan into a glass jar for convenient storage. Do this after 24 hours. Another day will pass and the herring will be completely ready for consumption.

Interesting! You can store it this way for about ten days, just imagine whether it will survive until then, usually it is eaten in 1-2 days.

You can prepare it differently, a little faster in time; read about such a masterpiece a little lower in this article.

Herring in a jar with butter and onions

A less interesting and rather piquant recipe would be herring with onions; many also add carrots. Yes, and undoubtedly someone directly mixes the onion with the herring and pickles it, and someone pickles it separately and then serves it with the herring. What do you do as usual?

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

We will need:

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

Cooking method:

1. Select three small onions and peel them. Then cut with a sharp knife into half rings, or into rings, as you prefer.

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

2. Pour cold water over the chopped onions, then stir with your hands and drain all the water. This way you will save yourself from unnecessary tears.

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

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

6. This is what you will get approximately, as shown in this photo. Now soak the fish fillet in water (1 liter), add salt, all the spices and 2 tbsp vinegar, pour out the vegetable oil. Let stand in the refrigerator for 6-8 hours.

Important! Taste the marinade; it should not be too sour, but slightly acidified.

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

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

8. Store in this form in the refrigerator and use as any appetizer on any table. Bon appetit!

Video on how to pickle herring in marinade

When I was preparing for this article, I didn’t even suspect that there were such marinades without water; it turns out that you can flavor the fish very well with vegetable oil and it will marinate perfectly. If you don’t believe me, see for yourself, I’ve already tried it, it’s just delicious, am-am, I really want to cook it again:

I also found a recipe for herring in Dutch style, I also really liked this option, the fish just melts in your mouth. I was really hooked on this type of pickling, because the herring turned out juicy, breathtakingly tasty, moderately sweet and a little salty.

We will need:

Cooking method:

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

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

At the bottom of the jar, it is advisable to take a liter one, first put chopped onions, salt it with salt and sugar, throw in a bay leaf. Layer of fish fillet. Salt again with the dry mixture. Place a slice of lemon and a little grated carrot and onion on the fish. Again add the dry mixture, pieces of fish, peppercorns, a slice of lemon and a bay leaf, add salt and so on until all the ingredients are gone.

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

Important! The last layer should be a vegetable layer of onions, carrots, peppers, lemon and bay leaves, remember this.

Recipe for pickling fresh frozen herring at home

We will need:

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

Cooking method:

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

2. Take a large bowl and place the herring pieces with onions in it. First fluff the onion, gut it and add everything else according to the list.

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

4. Now pour a little cold water so that it is just a little on the surface. Stir. When you press the fish with your hands, the water should cover just a little of your fingertips, this is how it should be, there is no need to add more. When you press, you should see water, and then it should disappear.

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

A simple recipe for pickling herring

By the way, you can also add spices to this option (a mixture of peppers or special compounds are good for this purpose; you will see them in the seasoning departments) and you will get a quick-cooking spicy salted herring. Very, very tasty, incomparable taste, just like in the store. Anyone can eat it, even those who are losing weight or on a diet.

Instant herring slices

Who still can’t decide how much salt he needs to put in, then I can offer you this GOST version, the proportions are as follows: for 1 kg of herring add 20 g of coarse table salt and 20 g of sugar, you get lightly salted herring, if you like saltier, then put 30 g of salt and sugar per 1 kg of fish. It is better to take 5% wine vinegar, you will need 2 tbsp.

We will need:

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

Cooking method:

1. Cut up a fresh fish, remove the skin, bones, cut off the fins, head, tail, intestines, chop the fish into pieces. Cut the onion very thinly into half rings to make it easier to cut and avoid tears, first place it in the refrigerator for 1 hour.

Take a deep glass bowl and place pieces of herring on the bottom. Place onion, bay leaf and black peppercorns on top, which is best ground in a mortar, it will be much more fragrant.

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

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

Delicious salted herring pieces in 30 minutes

Well, here we come to my favorite proven recipe, which I got from my grandmother. I also found something similar on the Internet, and as it turned out, it was not in vain. Because all those who tried this type of salting were satisfied, especially since everything is done in a matter of minutes, and only one salt is used, i.e. the fish will be salted by dry salting. And what will happen next, read below.

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

We will need:

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

Cooking method:

1. As usual, cut the herring. If you don't know how to do this, look

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

Important! Be sure to cover the fillet with plastic wrap to prevent it from drying out.

After the time has passed, remove the film, take dry paper towels and dry the herring with them. They shouldn't be wet after all. Cut into slices in your usual way.

3. Cut the onions into half rings and separate them with your hands. Take a glass jar and start laying the first layer of onions, followed by pieces of fish fillet. Please note that no spices are added.

By the way, mackerel is marinated very well this way.

There are onions on top of the fish again, and it is very important to simply throw the prepared products into the jar; under no circumstances should they be clotted. So until all the ingredients disappear. The onion should be the last layer.

4. Now take the vegetable oil and carefully pour it into the jar. There should be a little oil on top of the jar. Cover with a lid and refrigerate for 3 hours. Well, if it sits all night, it will be even tastier.

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

Recipe for dry salting whole lightly salted herring

Do you want to quickly salt this seafood product so that there is a lot of free space in the refrigerator. For this there is such an option, as they say, for all occasions.

We will need:

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

Cooking method:

1. Prepare the fish for work, defrost, trim off what you won’t need. Take out the intestines, bubbles and other unnecessary items.

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

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

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

Important! For this purpose, it is best to use two bags so that the released brine does not run over the edge.

3. In this form, the fish should lie in the refrigerator for 2 days. Then it is ready to eat.

Salting herring fish in a jar

Another cool and cool option has been tested, really awesome. The main thing is that it is prepared without adding vinegar, and even so quickly. Agree, it’s doubly pleasant.

We will need:

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

Cooking method:

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

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

3. Place carrots, a slice of lemon, bay leaf, onion at the bottom of the jar, then cubes of herring, salt on top, add a pinch of salt and a pinch of sugar and pepper, then carrots, onions, lemon, fish, you can put caviar if you like, a little salt, sugar and pepper, bay leaf. So further do not fill the jars yet. The final layer should be vegetable. Tamp down each jar.

Close with a nylon lid and leave to marinate for 2-3 days.

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

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

5. After the time has passed, start tasting the product. Wow, very tasty, lick your fingers. Super! And don’t buy fish with preservatives in stores, this is 100 percent better and deserves your attention to be eaten))).

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

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