Salted herring: very tasty herring recipes at home. To tastefully salt the herring, take it. Dry salting of herring whole carcass

It seems to me that there are no people in our country who are not admirers of herring. Salted, with onions and butter, this delicious fish has long been ours, national treasure and deservedly enjoys popular love. I’ve been salting fish for a long time and today I’m ready to tell you how to quickly and deliciously salt herring at home. Some people like to brine the whole carcass, while others prefer pieces in a jar. Many people recommend doing the salting in a dry way, while others prefer it in brine. I have accumulated a lot of recipes, I will share all the secrets, I will not hide anything.

But first, a little history:

Do you know, my dears, that herring was not always a gastronomic delight worthy royal table. Until the 14th century, it stank disgustingly and was disgustingly bitter, and was the food of monks, prisoners and beggars. The fish changed its image after one old and experienced fisherman named Willem Jacob Bekkels began salting the fish directly into the sea, after gutting it.

Previously, it was also salted, of course, but not right away, and the word “refrigerator” was not yet known. Can you imagine what kind of fish it was? Willem's herring fell into the barrels directly from the nets; he put the fish in the barrel and filled it with brine. Thus, the herring did not spoil at all and went ashore in full combat readiness - straight to the table!

How to deliciously salt herring at home

Friends, you can salt herring in several ways. A distinction is made between dry salting and salting in brine, that is, in brine. Dry salting is considered the simplest. They salt the herring whole, in pieces, sometimes salted right in the jar. You can also marinate the fish, I talked about all the recipes, and you can do it with them.

Note, lightly salted herring It will be in a day or two. The longer the fish sits, the saltier it will become.

The best seasonings for pickling herring: allspice or black pepper, coriander, Bay leaf, cloves and mustard.

It is better not to use other seasonings; if you wish, you can add it later to the already salted herring when you make it with oil or vinegar.

Dry salting of herring in film

This recipe is suitable when you need to quickly salt fish, in the shortest possible time.

Gut the herring and place the carcasses in water for about an hour. Then stir 2 parts salt and 1 part sugar, rub the carcasses with this mixture.
Wrap the fish in cling film and leave it on the table for a couple of hours.
Rinse it off extra salt and start trying.

Dry salt the whole herring

The lightest and simple pickling herrings at home.

For 1 kg. herring will need 1 tbsp. a spoonful of sugar and 2 tablespoons of salt.
Sprinkle the fish with spices and leave it in the room for a day. Then put it in the refrigerator.

Dry method of salting herring in pieces in a bag

With this method, you can salt the whole fish, or, at your discretion and speed up the salting process, gut the fish and cut it into pieces.

For 1 kg. fish take tbsp. a spoonful of sugar with 2 tablespoons of salt, black peppercorns - 8 pcs. (it’s better to chop it, then it will become more fragrant), and a couple of bay leaves.
Place the herring in a bag, add all the seasonings there and wrap tightly. In the refrigerator the herring will be ready after a couple of days, in the room – after another day you can try it.

How to pickle herring in oil

I don’t even know whether it’s dry salting or not, but regardless of the name, the fish turns out delicious.

We will need:

Herring – 1 kg. (2 – 3 pcs.).
Salt – 4 – 5 tbsp. spoons
Vegetable oil – 5 – 7 tbsp. spoons
Onions – 2 pcs.

Cut the fish, fillet it, rub it with salt, and put it in a jar, alternating each layer of herring with a layer of onion cut into rings.
Pour vegetable oil into the jar and leave it in the refrigerator for a day or two.

Agree that any product prepared with my own hands, much tastier than store-bought. It takes very little time to pickle herring, but it’s a lot of fun!

How to quickly salt herring in brine

This is the second home salting method that you can choose for your favorite fish. Fold in three - liter jar herring (heads down) and fill with brine.

For one liter of water we need:

Salt – 5 – 6 tbsp. spoons of salt.
Black pepper – 5 peas.
Sugar – 1 spoon.
Bay leaf – 2 pcs.

Pour boiled brine with all additives and cooled over the carcasses. Directly into the jar, pour 1 tbsp on top. spoon of dry mustard. The fish will be ready after 2-3 days.

The classic version of salting in brine

We will need:

Herring.
Water - per liter:
Bay leaf – 3 pcs.
Black pepper – 10 pcs.
Salt – 2 tbsp. spoons.
Cloves – 5 pcs.
Allspice – 5 pcs.
Sugar – 1 tbsp. spoon.

Salting according to this recipe:

Cut the fish, set aside the milk and caviar, we will salt it along with the fish.
Make the brine: add all the spices to boiling water, let it boil, wait until the salt and sugar are completely dissolved, and turn off the heat.
When the brine has cooled, pour it over the herring for 3 - 4 hours on the table, then transfer it to the refrigerator. Remove the caviar and milk after 24 hours, otherwise they will be over-salted, and the herring itself will be ready after two days.

Salt in brine - recipe with mustard

We will need:

Herring.
Water – 1 liter.
Black pepper – 10 – 15 peas (it is better to chop them).
Salt – 5 tbsp. spoons without a slide.
Mustard, seeds or dry – 1 teaspoon.
Sugar – 3 tablespoons.
Bay leaf – 5 pcs.

Boil water, put all the spices in it and cool.
Pour the cooled brine over the fish and leave for a day. Mustard, by the way, is a very useful spice for herring, and not only because of the taste - thanks to it, the fish will become strong and elastic.

Spicy-salted herring fillet – Dutch style

IN different countries salt fish in their own way, salting according to this recipe will allow you to have a complete appetizer that can be immediately put on the table.

Take:

Herring carcasses – 2 pcs.
Medium sized carrot.
Bulbs – 2 pcs.
Peppercorns – 10 pcs.
Laurel – 10 pcs.
Lemon – ½ pc.
Salt and sugar - 6 large spoons each.

Disassemble the gutted herring carcasses into fillets and cut into pieces two centimeters wide, no more.
Cut the onion into half rings, and do the same with the lemon. And just cut the carrots into wheels.
Grind the pepper and bay into coarse crumbs, combine them with salt and sugar.
In a large jar (if you have one with a wide neck on the farm, then adapt it) add layers of fish fillets, sprinkle with a mixture of spices and arrange with vegetables.
The herring will be ready quite quickly, after a day, if left in room conditions. In the refrigerator, the opportunity to taste the fish will come after two.

Pieces in a jar - a very simple pickling option

Cut the gutted herring into pieces, put it in a jar and fill it with brine: dissolve a tablespoon of salt in a glass of water with a small heap.
In the refrigerator, the fish will be ready in a couple of days, when room temperature much faster - within a day.

Properly salted lightly salted herring - recipe

Let me remind you: any herring initially turns out lightly salted. The longer it sits, the more it salts out.

Herring - carcasses.
Water - liter.
Salt, coarse – 100 gr.

How to add salt:

Cut the fish into carcasses, and if desired, even into fillets.
Place tightly in a container and fill with pre-made brine. Make sure that the brine completely covers the fillet; if necessary, press down with pressure.
Cover with a lid and refrigerate for two days.

Choosing herring for pickling

Be responsible when choosing fish for salting; the quality of the final dish and its quality largely depend on this.

Try to choose large and fatty herring. The most delicious are the “boys”, that is, herring with milk. “Girls” give their fat to caviar.
Select fish without cuts or other damage; it must be absolutely intact.
When choosing fish, pay attention to its eyes, bulging in frozen fish and red in recently caught fish - a sign of freshness. The fins should fit snugly to the carcass. It is better not to buy a herring without a head, sometimes this is how sellers try to hide flaws so that you cannot understand the true age.
Defrost the herring either in the refrigerator or at room temperature; other methods are not suitable.
The most delicious herring is considered to be salted at home, with the head, whole. But, if you consider it necessary to gut the fish, then do not forget to remove the gills along with the head.

And now, my dears, the solemn moment comes when your favorite fish is ready and it’s time to start tasting. I hope that you have already figured out what you will do next? If not, then send me to my page, where I will introduce you to a variety of .

I hope, friends, that your salted herring at home will be very successful and tasty. Bon appetit, don’t forget to stop by and see me, I won’t say goodbye to you. With love... Galina Nekrasova.

Nowadays you can find literally everything in the store. But the strange thing is: the more choice, the less likely it is to actually buy quality product. Even affordable salted herring can be stuffed with preservatives for better preservation and a pleasant presentation. Well, it’s time to go to the fish store for fresh frozen fish, and we will tell you how to pickle herring so that it turns out both tasty and healthy.

When choosing a herring, inspect the carcass for integrity of the skin. If you salt in pieces, then nothing bad will happen, but for salting whole carcasses, intact skin is very important - the fish may turn out to be over-salted. Of course, it is better to take ocean herring, large, fatty ones. And defrost it correctly: on the bottom shelf of the refrigerator, without speeding up the process hot water and a microwave. Let it thaw slowly.

There are many options for salting herring, but they are all divided into two types: salting whole carcasses (slow) and salting pieces (fast and sometimes super-fast method). Let's start with the quick ones so we can try it quickly.

Dry pickling of herring

Ingredients:
2 large herrings,
1 tbsp. Sahara,
1 tbsp. rock salt,
1 tsp ground black pepper,
1-2 bay leaves.

Preparation:
Remove the head and gills from the thawed herring, remove the entrails and place the carcasses in a saucepan with cold water for an hour. Mix salt, sugar, pepper and chopped bay leaf. Remove the fish from the water, remove excess moisture with a paper towel and rub with the resulting mixture inside and out, wrap in cling film and leave at room temperature for one and a half to two hours. Clean the finished herring from excess salt, cut into pieces and mix with chopped onion and vegetable oil.

Another method of dry salting, but it will make you wait longer for the results

Dry pickling of herring whole carcass

Ingredients:
1 whole herring,
1 tbsp. coarse salt,
1 tsp Sahara,
½ tsp. ground black pepper.

Preparation:
If you want to salt more herring, increase the amount of spices accordingly. Remove only the gills from thawed fish. There is no need to cut off the head and gut it. Rinse the carcass and pat dry with a paper towel. Rub the fish with the curing mixture, add salt to the places where the gills were. Wrap the carcass in several layers of cling film and place in the refrigerator for two days.

Classic recipe for pickling in brine

Ingredients:
2 fresh frozen herrings,
1 liter of clean water,
200 g rock salt,
1 tbsp. Sahara.

Preparation:
Thaw the fish in the refrigerator, remove the gills and rinse. Prepare the brine: dissolve salt and sugar in hot water, bring to a boil and cool. Important - the fish and brine must be at the same temperature. Place the fish in a glass or enamel bowl, fill with brine, cover with a plate and set pressure. Keep the dish with fish at room temperature for a couple of hours and then put it in the refrigerator. If you like lightly salted herring, soak the fish in brine for a couple of days; if you like a more pronounced taste, salt the herring for 3-4 days.

This recipe can be modified and the herring cooked in a spicy brine.

Herring spicy salting

Ingredients:
2 large herrings,
1 liter of clean water,
3 tbsp. with a pile of rock salt,
1.5-2 tsp. Sahara,
10 black peppercorns,
10 peas allspice,
4-5 bay leaves,
5 buds of cloves.

Preparation:
Thaw the fish, remove the gills and rinse. Dissolve salt and sugar in water, add all the spices and put on fire. Bring to a boil, let simmer briefly over low heat and remove from heat. Cool the brine to room temperature and pour over the fish. Set the pressure, leave it on the table for an hour, then put it in the refrigerator. After two days the fish is ready. Can be stored for no more than a week.

Salting herring in spicy brine with mustard

Ingredients:
1 kg fresh frozen herring,
1 liter of water,
4 tbsp. salt,
5 black peppercorns,
4 buds of cloves,
2 bay leaves,
1 tsp coriander seeds,
1 tsp dry mustard.

Preparation:
Place the prepared fish in a salting container. For this type of salting, the fish must be gutted. Dissolve salt in water, add all spices except mustard and boil. Let it simmer for a couple of minutes, add mustard and remove from heat. Pour the cooled brine over the fish and put it in the refrigerator for 2-3 days.

Herring in a jar

Ingredients:
2 fresh frozen herrings,
1 onion head,
1 tbsp. salt,
1 tbsp. vegetable oil,
500 ml water.

Preparation:
Thaw the fish, gut it, remove the fins and cut into pieces. Cut the onion into half rings. Place the herring pieces in a jar, topping with onions. Prepare the brine: dilute the salt in warm water and cool. Pour the fish into a jar, pour vegetable oil on top, close the lid and leave in a cool place for a day. Then put it in the refrigerator for another day.

Ingredients:
2-4 herring carcasses,
2 tbsp. coarse salt,
1 tbsp. Sahara,
4-6 pcs. bay leaf,
10-15 peas of allspice,
2 lemons.

Preparation:
Fillet the defrosted fish and remove the skin. Cut the lemons into slices. Place the fish fillets in a deep glass or plastic bowl, arranging them with lemon slices and sprinkling them with salt, sugar and spices. Cover with a small plate, set pressure and place in the refrigerator for a day. Then transfer the lower layers of fillet to the top, and place the upper ones on the bottom, put them under pressure again and keep them in the refrigerator for 2-3 days.

These are just a few options for how to pickle herring. The salted herring should be served by arranging the pieces on a platter, topped with thin onion rings (preferably red or blue), transparent lemon slices and sprinkled with herbs. Instead of lemon, you can take vinegar and lightly sprinkle the herring with it. All that remains is to boil the potatoes, cut some black bread, put a fat slice of herring on it... Mmm...

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

The desire to protect ourselves and family members from low-quality products forces us to naturalize our menu as much as possible. We will tell you the technology homemade pickling fresh or freshly frozen herring - a recipe for salting in brine and in a bag, the so-called “dry” method. The taste of such fish may well compete with factory quality famous manufacturers, and often even exceed it.

If we know how to pickle herring at home, then we will no longer dare to buy it in a store or at the market. But before salting herring at home, you need to choose the right fresh or freshly frozen fish, because the result of its salting depends on this.

How to choose herring for pickling

Finding fresh herring in our stores is not possible, unless you live on the ocean or cold sea. Only there you have the opportunity to buy fresh fish for home salting.

In other cities and villages, fresh frozen ocean herring is sold:

Atlantic
Pacific
Severomorskaya - basin of the Arctic Ocean (Baltic).

Freshly frozen herring (FRESH!) has a white belly, an elastic carcass, rounded sides, and a uniform steel-blue skin color.
Brown stripes and yellow marks, similar to rust, indicate stale goods.
Incomplete skin, dark gills and sunken eyes also indicate that the fish is not fresh.
Fresh-frozen herring has light-colored gills and slightly sunken, whitish eyes.
And never buy fresh frozen fish without a head, because the head screams loudest about staleness!

How to salt herring in brine

Ingredients

— 1 l + -
– 1 glass (200 g) + -
- 1 tbsp. l. + -

Preparation

Before salting fish at home, defrost them.

The slower the fish defrosts, the tastier the salting will be: defrost it on the bottom shelf of the refrigerator for at least 8-10 hours.

Pour sugar and salt into hot water, dissolve them by stirring and bring the brine to a boil. Let cool.
We carefully wash the fish under running water, remove the gills, but do not gut it. Whole salted herring is much tastier when gutted or cut into pieces.
The dishes in which we put fish should be glass or enamel.
Fill the fish completely with cold brine, cover with a plate and put pressure on it.

Salting in brine occurs at room temperature for only an hour or two, and the rest of the time in the refrigerator. To prevent the herring from being oversalted, when filling it with brine, the temperature of the carcasses and the brine should be the same, and the lower their temperature, the better the salting will be.

After a day or two we get lightly salted herring, and after 3-4 days we get a stronger salting. Herring in brine, the recipe for which we reviewed, turns out to be delicate in taste, and the degree of salting depends on the time the fish is in it.

How to salt herring fillets with spicy salting

Salt the fillet in brine like this:

We gut 2-3 fish carcasses, rinse thoroughly and remove moisture from the fish with paper towels.
Separate the fillets by cutting them along the back on both sides of the dorsal fins.
Place the pieces in a plastic container or glass jar.
Pour 1 liter of purified water into the pan and bring it to a boil.
Add 1 tbsp to boiling water. sugar and 2 tbsp. rock salt. Stir until they are completely dissolved, and then add spices to the saline solution: a couple of bay leaves, allspice (5-6 pcs.) and black peas (8-10 peas), whole coriander grains, cloves (3-4 pcs.).
Boil the brine for 20 minutes to create a spicy infusion. Cool to a temperature of 20 degrees.
Fill the herring fillet 2-3 cm above the topmost pieces, cover the salting container with a lid and place in the refrigerator.

After a day, you can already serve pickles with delicious potatoes!

Delicious salted herring fillet with lemon

According to this recipe, the herring turns out lightly salted and extremely tasty: with natural taste and aroma.

Ingredients for 2 kg of fish (2-4 herrings):

2 tbsp. rock salt;
1 tbsp. Sahara;
5-6 laurel leaves;
12-15 peas of allspice;
2 lemons.

How to salt fillet

We gut the fish carcasses, remove the skin and separate the fillets.
Wash the lemons and cut into thin rings.
It is more convenient to carry out salting in a deep round plastic container. Lay out in layers fish fillets and lemon rings, sprinkling everything with a mixture of salt and sugar, as well as spices.
Cover the fish with a plate of smaller diameter, put it under pressure and put everything in the refrigerator.
After about a day, we change the layers: those that were at the bottom are moved to the top, and the top layers are placed at the bottom of the container. We put it under pressure again and return it to the refrigerator for another 2-3 days.

We transfer the finished lightly salted herring into a spacious bowl and store it in the refrigerator without pressure.

How to deliciously salt herring with dry salting

The recipe is quick

Before quick salting fish, soak it in ice water for about an hour. Next, we gut it, clean out the insides and cut off the head. Rinse the carcass thoroughly under running water cold water, and then use a towel to remove all moisture.

Prepare the dry salting mixture:

mix 2 tbsp. rock salt and 1 tbsp. Sahara.

Rub the herring inside and out with it, wrap tightly in cling film in 2-3 layers and leave at room temperature for 2 hours.

After 2 hours, unwrap the fish and rinse it again under running water, remove the moisture with a towel and place it in a deep bowl for further marinating. To do this, cut a large onion into half rings, cover the salted herring and pour in vegetable oil for 30-40 minutes.

Before serving, cut the fish in portioned pieces, cover with onion rings and sprinkle lemon juice.

The recipe is reliable

We wash the fish carcass, remove the gills, but do not gut it!

We blot the water on the fish with a kitchen towel and rub it with the following mixture:

1 tbsp. rock salt,
1 tsp Sahara,
half tsp ground black pepper.

We pour the salting mixture into the places where the gills were. Place the fish on cling film and wrap it in several layers. Keep in the refrigerator for two days.

All the presented recipes for pickling herring will not let you down if you approach the process creatively. Just getting started home ambassador fish, you will find your own proportions of all components of the recipe, and your herring will be talked about only in superlatives among friends and relatives!

Hearty salted herring has long been considered traditional dish Russian cuisine. Although the recipe for pickling herring was invented far beyond the borders of our vast country - in Holland - it has firmly established itself in the menu of Russians, and today almost no celebration or dinner party is complete without a plate full of pieces of salted herring. Salted herring is also good with boiled potatoes, and with mashed potatoes, and with a slice of fragrant Borodino bread, and with sauerkraut, both with vodka and as an ingredient for canapés and the famous “Herring under a fur coat”. Due to the fact that not every woman knows how to salt herring at home, many prefer to buy this product in the shop. In fact, everything is not so complicated, and you can easily prepare this tasty and healthy dish on one's own.

Properly prepared salted herring is not only incredibly tasty, but also very healthy. This fish improves digestion, normalizes the secretory function of the stomach, and also maintains the health of the intestines and pancreas. Thanks to high content squirrel salted herring keeps you feeling full for a long time. In addition, herring is a real storehouse of vitamins, macro- and microelements vital for our body. But the most important thing is that herring contains a large number of valuable Omega-3 fatty acids, which are known for their anti-inflammatory, antioxidant and neuroprotective properties.

The quality of the fish chosen for salting will directly affect the taste of the final product, so it is best to buy fresh fish, paying careful attention to the carcass - it should be firm and elastic without any cuts, cracks or plaque and have a uniform color. Fish with milt is considered fattier and meatier, while fish with caviar can be dry due to the fact that all the fat reserves of the fish were spent on the production of caviar. Freshly caught fish that has not been frozen is ideal option for pickling. But since fresh fish may not always be available, you can use fresh frozen. It is better to avoid buying frozen headless fish, since there is a high risk that this fish is not the freshest - it’s not for nothing that they say that fish rots from the head, remember? You need to defrost the herring only at room temperature - microwave and hot water are not suitable for this.

Even a novice housewife can pickle herring at home - it’s a simple and uncomplicated task. There are many recipes for pickling herring yourself, but all of them can be divided into two types - dry pickling and pickling in a marinade with salt, sugar and spices. Some people like to salt the whole fish, others prefer to first cut the fillet into pieces - this is not at all important. Before salting, the herring must be thoroughly washed and gutted, if necessary. If you decide to leave the head, be sure to remove the gills, otherwise it may ruin the taste ready-made dish. Remember that the herring will salt much faster if you gut it and remove the head.

It is also important to choose suitable containers for pickling herring. It is best if it is enamel, glass or plastic dishes. You should not salt fish in a metal bowl, especially an aluminum one, as this may cause chemical reactions, which will negatively affect the quality of the fish. As for the salting time, for small fish 2-3 days are enough, for a medium one - about a week (5-9 days), for a large one - 7-11 days. Ready fish should be stored in the refrigerator and should never be frozen. Dry-salted herring can be stored in the refrigerator for about 2 days. Herring cooked in brine can be stored for a week. If during this time you do not have the opportunity to eat it, you need to divide the fillet into pieces, put it in a separate bowl and pour over vegetable oil - this will avoid excessive salting of the fish. Herring can be stored in oil for two weeks.

Ingredients:
for 1 herring:
3 tablespoons salt,
1 tablespoon sugar,
a few peas of allspice,
2 bay leaves,
3 buds of cloves,
1/2 teaspoon ground black pepper.

Preparation:
Mash the bay leaf in your hand. Place the fish with salt and all spices in a plastic or plastic bag. Close or tie the bag and shake thoroughly to coat the fish evenly with salt. Place the bag on the top shelf of the refrigerator for 1-2 days.

Knowing how to dry salt herring, you can experiment with recipes - for example, change the amount and variety of spices. So to get spicy herring, you should use coriander or cumin seeds. If you don’t have any spices on hand at all, just rub the herring with 2-3 tablespoons of salt and put it in the refrigerator. Very tasty salted herring homemade it turns out according to next recipe.

Ingredients:
1 kg herring,
4 tablespoons salt,
2 tablespoons sugar,
10 peas of allspice,
10 bay leaves,
4 lemons.

Preparation:
Gut the fish, remove the skin and fillet it. Cut the lemons into thin slices, mix salt and sugar, chop the bay leaves. Place a layer of herring fillets in a container, place lemon slices on top, then sprinkle with salt, sugar and spices. Repeat until the fish is gone. Cover the container with plastic wrap, place a weight on top and put it in the refrigerator for 1 day. Then turn the fish over and put it in the refrigerator for another 2-3 days.

Salted herring - very tasty and healthy cold appetizer, but only when proper preparation. Stored fish often turns out to be harmful product due to the excessive salt content, but when preparing fish at home, you can adjust the amount of salt yourself to get a tasty, healthy dish - in in this case Lightly salted herring fully meets these requirements.

Ingredients:
3 herrings,
1.5 teaspoons salt,
0.5 teaspoon sugar,
3 bay leaves,
1 tablespoon vegetable oil,
juice of 1/4 lemon,
1 large red onion (for serving)

Preparation:
Mix salt, sugar and chopped bay leaf. Rub the herring with the mixture on both sides and inside. Place the herring in a glass container, close and refrigerate for 2 days. After one day, turn the fish over to the other side. Before serving, cut the herring into slices about 2.5-3 cm thick, pour over lemon juice and sprinkle with chopped onions. Serve herring cold or at room temperature.

Having learned how to salt herring at home, you can delight your loved ones with various original dishes that include this ingredient. In addition, salted herring is excellent in itself. hearty snack which will help diversify your diet.

Ingredients:
4 herrings,
1 liter of water,
4 tablespoons salt,
1.5 tablespoons of sugar,
80 ml vinegar,
1 teaspoon coriander seeds,
10 juniper berries (optional)
5 buds of cloves,
10 peas of allspice,
1/2 teaspoon black peppercorns,
10 bay leaves.

Preparation:
Combine all brine ingredients and water in a small saucepan. Bring to a boil and stir until the salt and sugar are completely dissolved. Remove from heat and let cool completely. Gut the herring, cut off the head and rinse well. Place in a container, add brine and leave in the refrigerator for 48 hours, turning the fish over from time to time. After two days, the herring is ready. Store herring in brine in the refrigerator for no more than a week, without brine - about two weeks.

Salted herring in mustard marinade

Ingredients:
1 kg fresh herring,
0.5 l of water,
3 tablespoons salt,
1.5 tablespoons of sugar,
3 bay leaves,
1 teaspoon dry mustard,
cloves and allspice to taste.

Preparation:
Gut and wash the fish thoroughly. Mix water with salt, sugar and other spices and bring to a boil. Cool the prepared marinade, pour it over the fish placed in a container and refrigerate for 3-5 days.

Many of us are accustomed to purchasing ready-made herring in stores, which you only need to cut, add onions, pour over oil and serve. But often the taste finished product does not meet our expectations - the fish may be under-salted or, conversely, over-salted. In addition, the freshness of the product can be very difficult to determine. Using our tips and recipes, you will know how to salt herring at home so that it turns out tasty and appetizing to the delight of your loved ones and guests.

Today in the room, waiting for you best selection salted herring recipes. Like many of you, I give preference to homemade pickling methods, because I think it delicious snack not only for holidays, but also on everyday days.

Moreover - herring is rich nutrients and vitamins, and doctors recommend including it in the diet. Most often, it is consumed salted. And even such a simple dish as herring with potatoes is liked not only by Russian people, but also by people from other countries.

In addition, it can be used to prepare various salads, for example, “Herring under a fur coat,” which we will definitely write about in one of the following articles.

Today, you can find a large amount of salted herring in stores, but if you prepare 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 of bones and skin.

So. Let's begin our masterpiece...

How to cut and quickly peel herring from bones and skin. Watch the video:

To prepare tasty dish made from salted herring, you need to know how to properly cut it and clean it from bones and skin. Each housewife uses her own secret. If you don’t yet know how to properly cut a herring, then watch the video instructions below:

Lightly salted herring. A very tasty recipe for lightly salted herring

If you don’t have time to pickle herring, you can cook lightly salted fish, which requires no more than a day to marinate. But if you leave it in brine for a couple of days, it will become more flavorful.

Ingredients:

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

Preparation process: First of all, you need to prepare the brine. Pour water into enamel dishes, add salt, sugar, pepper, bay leaf and cloves. Heat on the stove until boiling. Then remove from heat and cool.

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

Cut the herring into several pieces. The smaller the pieces, the faster fish will marinate. But for cooking lightly 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. After a day, you can prepare various dishes from herring.

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

More often, lightly salted herring served with potatoes, baked or boiled. Also add onion, cut into rings. Season with vegetable oil.

Enjoy your meal!

My mouth was already watering.

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

Even inexperienced cooks can handle this recipe.

To get rid of fish smell 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 pieces of onions.
1 glass of water.
1 tsp table salt.
5 tbsp vinegar.
½ tsp sugar.
Coriander and peppercorns.

Step-by-step preparation:

While the brine is being prepared, the herring needs to be thawed. Pour into an enamel container required amount water, add salt, sugar and vinegar.

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

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

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

Place several layers in a glass jar, in the following order: fish, chopped onion, coriander, pepper.

The jar of herring should be stored in a dark place at room temperature. To add new flavor notes, you can add a small amount of vegetable oil to the brine.

Instant herring in 2 hours. In quick pieces (Salting time is only 5-30 minutes)

There is a simple recipe for pickling herring, which can be consumed within a couple of hours. The marinating time only takes a few minutes.

Ingredients:

4 pieces of chopped herring.
1 tbsp sugar.
1 tsp salt.
300 ml filtered water.
2 lavrushki.
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. Place them in a container, add broken lava leaves, sprinkle with salt, sugar, add chopped garlic.

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

After about 2 hours, pieces of marinated fish can be served with vegetables.

Bon appetit!

How to salt herring at home in brine? Delicious recipe quickly and easily

If you don’t have time to cook fish, you can quickly make lightly salted herring.

Ingredients:

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

Cooking process

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

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

Place the fish in a glass jar and compact the pieces well. Then add onion half rings. Add the cooled brine and pour vegetable oil on top. Close the jar tightly and leave it in a dark place for a day. After this, it is recommended to place the fish in the refrigerator for another day.

It is recommended to consume herring immediately, since this pickling does not last long.

Spicy salted herring. How to pickle deliciously?

Not all people prefer to buy herring in packages. Therefore, you can prepare it yourself. As a result, the fish will have pleasant aroma. And most importantly, it will be the way you want it - not over-salted, as is usually the case when buying, or, even worse, very spicy or sour. When purchasing, it’s rare to find delicious, spicy-salted herring. And below is exactly the recipe that deserves attention.

Ingredients:

2-3 carcasses of fresh frozen herring.
2 tbsp granulated sugar.
200 grams of table salt.
1 liter of filtered water.
A few peas of allspice.
A pinch of black pepper.
2-3 pieces of cardamom.
2-3 bay leaves.
A small amount of cloves.
Lemon acid.

Step-by-step cooking process:

Nothing difficult to prepare spicy fish No. It is necessary to defrost the herring, rinse it thoroughly under running water, dry it, and cut off the head.

The next step is to prepare the marinade. To do this, you need to add all the spices to the water. Place the pan on the stove and bring the water to a boil. Then add a small amount citric acid. The marinade must be cooled.

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 implied that you need to keep it in brine for 48 hours. But all the secret of easy And delicious spice It will be precisely that it turns out lightly salted (lightly salted, as many say...), and at the same time gives off spices from allspice, cloves and bay leaves.

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

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

In this proposed 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 water.
4 pcs bay leaves.
5 black peppercorns.

Cooking process:

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

The next step is to start preparing the herring. It needs to be defrosted slowly. Rinse thoroughly in water and add 1 tbsp vinegar. After this, cut off the tail and fins. Trim the head from below to remove the gills. If there is game and milk, they need to be washed and placed in the belly of the carcass.

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

It is important to note that home-cooked fish can be stored for no longer than 1 week, otherwise the taste will change greatly for the worse.

How to pickle fresh herring at home in a quick way (in just 2 hours)

You can cook fish very quickly. This will take no more than two hours. Great recipe, when you are expecting guests to prepare a snack. Or you yourself decided to eat fresh, home-salted fish.

Take into account this method, which takes only 2 hours:

Ingredients:

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

Cooking method:

Clean the carcasses, cut off the head and remove the entrails. After this, 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 until the salt and sugar are completely dissolved in the water. Then add cold water.

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

NOTE! The photo below, using the homemade method, shows quite large pieces. But still, it is recommended to make them small, like in store-bought jars, where the herring comes with mayonnaise or in vinegar brine. A photo of the store-bought version is shown below... This recommendation is so that you can be sure that the entire herring will have time to be completely saturated with brine. Because if you make the pieces very large, then she may not be able to keep up with a short time pickle. And in fact, it may take from 5 hours to a day for each piece to be salted.

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

Salt the herring in brine with oil

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

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

Cooking process:

Rinse the fish carcasses thoroughly under running water, remove all internal organs, cut off the fins and tail.
Divide the herring into pieces and then place it 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 to a boil again.
The prepared brine must be cooled, then add a small amount of vegetable oil to it.
The solution is poured into 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 small amount of vinegar and add fresh onions.

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

Salting method with mustard

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

Ingredients:

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

Cooking method:

Slowly defrost the carcasses, cut them up, and rinse thoroughly under running water.

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

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

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

Cut onions into half rings.

Place 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 simplest recipe

If you cook herring in this way, it turns out more aromatic and fatty. 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 cutting, as for example in the methods proposed above.

Ingredients:

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

Cooking process:

Defrost the carcass in a slow way, then rinse well and dry with paper napkins. It is recommended to use whole fish, without gutting. But the head must be cut off.

Place the fish in a bag, add all the spices, sugar and salt. Wipe the herring thoroughly. Wrap the carcass in a bag and put it in the refrigerator for 3 days. It is recommended to turn the herring over periodically.

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

Herring salted at home in a bag. It turns out a spicy ambassador

Fish can be cooked not only in a container, but also in a bag. The result is a salt with a pleasant aroma.

Ingredients:

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

Cooking process

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

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

Dissolve the remaining salt in a jar of filtered water.

Make an incision on the belly.

Remove all internal organs and films.

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

Place the herring in a bag.

Rub the carcasses thoroughly with the prepared mixture.

At the next stage, the herring needs to be poured saline solution. Then seal the bag tightly and place it in the refrigerator.

After three days, the fish will be completely ready. All that remains is to cut it into small pieces and serve with boiled potatoes.

A quick method of salting in 5-12 hours

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

Ingredients:

2 pieces of herring.
2/3 cup salt.
5 pieces of bay leaves.
10 black peppercorns.
1 tbsp coriander.
3 carnation stars.
5 pennies of allspice.
4 tbsp table vinegar.

If you are intolerant to some components, you do not have to use all the ingredients.

Cooking process

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

Then the herring needs to be thoroughly washed and the head, tails and fins cut off. Carefully loosen 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.

Place the fish in a prepared container, place 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 which the container must be closed and placed in the refrigerator for 12 hours.

Dry salting on onions and oil

Another recipe for dry salting herring.

Ingredients:

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

Cooking process

Thaw the fish, rinse thoroughly, and then place in ice water for 1 hour.
The next step is to gut the carcass and cut off the head. Then rinse again.
Dry with paper towels.
Mix sugar and salt and rub the resulting mixture onto the fish.
Wrap the carcasses in several layers of cling film and leave it in a dark place for 2 hours.
After this time, unwrap the herring, rinse again, and dry with napkins.
Place the herring in a container.
Chop the onion into the pan.
Pour in vegetable oil for 1 hour.
After this, the fish can be served.

Lightly salted herring with lemon and onion

This recipe is also popular among housewives.

Ingredients:

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

How to cook

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

Cut the prepared fillet into desired pieces. Cut the onion into half rings and grate the carrots. Do not peel the lemon and cut into slices.

IN plastic container mix sugar and salt.

Place several layers of fish, lemon, carrots, onions, bay leaves, and peppers in a glass jar. There should be enough layers so that the container is completely filled.

Close the container tightly with a lid and place in the refrigerator for a couple of days.

Salty in Dutch style

The fish will be salted in a jar, since this container is ideal for small quantity herring.

Ingredients:

2 pieces of fresh frozen herring.
1 onion.
1 piece of carrot.
½ piece lemon.
2 tbsp sugar.
2 tsp salt.
2 bay leaves.
4 allspice peas.
6 black peppercorns.

Cooking process

Thaw the fish carcass, 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.

Cut the onion, carrots and lemon into small slices. Place onion, bay leaf and pepper in a single layer in a glass jar. The next layer is carrots. Then lemon, and pieces of herring on top. Add sugar and salt.

Add 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 eaten with your favorite vegetables.

Korean pickled herring

This rare recipe salting herring, but you should know it.

Ingredients:

1 kg of fresh frozen herring.
5 pieces of onion.
0.5 cups vegetable oil.
80 ml table vinegar.
2 tsp red pepper.
1 tsp allspice.
1 tbsp tomato paste.
1 tbsp table salt.

Cooking process

Tomato paste needs to 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 this, add salt and both types of peppers.

Thaw the herring fillets, gut them, cut off the tails and fins. Do not remove the skin.

The ingredients call for five onions, but you can use more if you like them. It needs to be cut into rings and added to the prepared marinade. Mix everything thoroughly.

Place the herring pieces 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 eaten. And if you leave the herring overnight, it will taste even better.

Delicious herring in a jar

There are several recipes for salting herring in a jar, let's look at one of them.

Ingredients:

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

Cooking method:

While the fish is defrosting, you should prepare the brine. To do this, you need to 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.

In the meantime, you need to prepare a glass jar. To make it easier to fill, the neck should be wide. The container should be washed thoroughly

By this time the fish should be completely defrosted. The carcasses need to be washed under running water, all the entrails removed and the head cut off. After this, rinse again and dry with paper towels.

The herring should be placed tightly in a glass jar. Pour the prepared marinade over it. To avoid the formation of air bubbles, you need to push the edges of the herring away with a knife. Add brine up to the neck. Place the herring in the refrigerator for 3 days.

Salted herring at home, it turns out very tasty!

Store-bought fish may not meet consumer requirements. During salting in industrial scale, they may add too much salt to it or, on the contrary, undersalt it. Besides, in summer time, quite difficult to find fresh product. And before the holidays, when the demand for herring increases, sellers may put unsafe and low-quality products on the counter.

First you need to select fresh herring, and then properly cut it. When pickling at home, you can add various spices to enhance the taste.

The advantage of preparing herring at home is that you can add spice oil, thereby achieving a scent that everyone close to you will like.

Self-pickled herring has a soft structure, original aroma, and is suitable for consumption with potatoes, mushrooms, and sauerkraut.

In addition, recipes for cooking herring at home are very simple. Therefore, everyone can salt fish according to their wishes. Home-cooked fish turns out much tastier compared to store-bought products.

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

Let's start…

How to choose fresh herring for home pickling?

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

It is important to understand that stores cannot have fresh herring. It can only be found on the ocean shore. Therefore, in the regions you can only purchase fresh frozen products.

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

The carcass should have a silver color.
Protruding eyes should not be cloudy.
The gills are red.
The fins should be pressed tightly against the carcass.
If rusty marks appear on the fish, then such a product is not of high quality.
The skin should not be damaged.
The carcass must be firm with a white belly.
Fish with caviar will turn out dry, but with milk it will be meaty and quite fatty.

It is better not to purchase 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 fattier and will turn out very tasty.

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

I tried to select not only the most best recipes, but also different variations. Therefore, everyone can choose for themselves The best way pickling herring.

What 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. Thank you in advance!