Hello HoHu blog readers. Thank you for following my story on this blog from day one. And last time, (the very first article). Time passes, the house is being built, and this month we have a holiday - 10 years of marriage from our wedding day. We will celebrate the holiday at home, at home, since our youngest daughter is 1.7 years old, and we didn’t want to leave her to celebrate somewhere in a restaurant or other place.
Here's the result:
On a note! Do you want the fastest way to pickle herring, literally 5 hours before guests arrive? It’s simple - cut fresh fish into pieces 2 times smaller than in the photo (you can have the same ones, just a little more salt). You will get pieces of 0.7 mm. And then we just take a few pinches of salt and sprinkle generously over the entire surface of the slices. The salt should be visible! Then we cut the greens and onions on top. In this case, it is advisable to spread the onion rings over the entire plate on the fish. This will make the brine softer. Some will be taken by fish, some by onions. You will get lightly salted herring. And put it in the refrigerator. 5 hours and done! To serve, you can grease with sunflower oil. The fish is already salted. And below, I’ll show you the ideal method in brine, and it turns out much tastier. I call it a combined method with dry...
And by the way, the New Year holiday is coming up, and you will also be salting herring at home... And so that you don’t have to search on the Internet, different recipes, all the best salting recipes, are waiting below...
The very first recipe will be exclusively mine, and the photo is specifically for this blog. And other recipes have also been tested, but stolen from the Internet so as not to be repeated again. Excuse me))
Well, my dears... Shall we begin?
Here they are beautiful, waiting for me to put them in a jar and fill them with the secret brine. There are 2 days left before the holiday, and for the event you will get lightly salted herring, with a hint of spice. In many ways, the taste will depend on the fish itself; in the photo below it is fresh, and even an autumn catch - that’s it! Whole salted Olyutor herring cannot be compared with any store-bought herring.
Friends and relatives have repeatedly praised this recipe and asked for exact proportions. It turns out very tasty...
And today, I reveal my secret... Get ready to find out!)
On the table there is:
- 4 herrings
- salt - 3 heaped tablespoons
- sugar - 1 tablespoon with a slide
- peppercorns - 7-10 pieces
- bay leaf - 3 medium leaves.
- mixture of peppers - any to taste (teaspoon).
- 3 carnations
Cooking time: 2 days for whole fish. Or 1 day if the fish is immediately gutted and cut into large pieces - 5-7 cm. Or 5 hours - the quick method is described at the very beginning. But that's if you're really in a hurry! I have time before the holiday, so I salt the whole fish.
First of all, rinse the fish under running water, and then...
Cooking dishes- 3 liter jar, and 3 liters of water for brine, which we pour into the pan.
You can immediately pour all the ingredients into the pan or take your time and choose the flavor note for yourself. If you make a little mistake with the salt, nothing bad will happen. Oversalting usually occurs when the fish is in an aggressive brine for a long time (for example, 5 days). We have 2 days to do everything about everything. Therefore, when you mix water with salt and sugar, you can first try the brine. It should not be lightly salted, but rather aggressive. So that the emotional sensation is as salty as it is sour from the lemon. The tongue is slightly cramped - that means it’s just right! If you don't want to try, that's okay. Stick to the proportions - everything will work out!
Great! The brine turns out just right, you can safely modify it with the rest of the ingredients. The input is cloves, pepper, and bay leaf. If you have 2-3 peas of allspice, then please throw in - it will add flavor. In my case, the brine turns out to be spicy, but not cloying, as happens in other recipes. Bay leaf and 3 cloves do their job. There is no need for fanaticism with seasonings. They only emphasize the taste of the fish.
Simply put, the classic recipe looks like it has no seasonings at all. Only salt and sugar - in proportions - 3 to 1 (3 salts and 1 sugar), this is if the fish is made in brine. And if you salt using the dry method, I recommend a ratio of 2 to 1 (2 salts and 1 sugar).
Below is a photo if you want to salt according to the classic recipe, without seasonings and spices:
Both the first and second methods are great for a holiday salad - Herring under a Fur Coat(for the New Year), and for a snack in the form of - sandwiches with black bread, a piece of herring, butter, and herbs. Or maybe a version of chopped fish dressed with butter and chopped onion rings - under round potatoes. Real jam!
Well, we have a lot of time, and 2 days before the holiday, we have time to salt the whole aromatic fish in a jar.
We urgently need brine! To make the brine saturated and uniform, and also to kill all sorts of microorganisms, bring the brine to a boil, and boil for about 5-7 minutes.
Do not pour hot brine over the fish. The brine should cool to room temperature... The weather outside my window is already almost minus, and I put it on the porch, and in 1 hour it cooled down. In between, I drank some tea and put the fish in a jar.
Here they are beauties, ponytails on top. But they don't bother us at all. After all, the fish was initially selected to match the height of the jar by eye. If 4 pieces were large, then the head or tail would have to be removed.
An hour passed and the brine cooled. Fill it into the jar to the brim, and carefully hide the tails in the brine...
One fish even blinked, saying that The brine is ok!)) It’s a pity that I didn’t have time to take a photo in time, and the photo came out with my eye open:
In fact, this is a quick way of salting, because we don’t clean the fish, but immediately place it in a jar, and most of the time is spent cooling the brine. Literally 1 hour and you're done!
The fish itself will be ready in 2 days. But believe me, this is a good time to cook fish quickly if you cook it whole. There are several more ways to quickly salt herring. But all of them require mandatory cutting of fish, and cutting into pieces or fillets. In simple words, the smaller the piece, the faster it salts out when surrounded by salt. But more on that later... Below I'll show you a few other recipes you can use!
Please note that the brine in the jar turned out to be a rich brown color. Close the jar and put it in the refrigerator. If it's cool outside, you can go there!
All that remains is to show a photo of the finished dish and how we put it on plates. Wow, the holiday is coming! Hurry up...
24 hours passed, and I decided to cut it right away, and if the pieces were not salty enough, I could add some salt on top and put them in the refrigerator. Looking ahead, I will say that I did just that. And in fact, you can always do this. Just don’t have to serve it on plates, but you can cut the herring with onions and butter in a 1-liter jar. And of course add salt. It will turn out even tastier and more aromatic! I had to have time to prepare everything for the festive table, and the second option definitely wouldn’t have worked, because they planned to simply lay out the herring on plates.
Let's see the process...
We took out a jar of salted fish. She stood in a cool place (a must!). And then, let’s start cutting the herring in one motion:
How to quickly and correctly cut herring from the bones?
First of all, prepare a board (I have separate plastic cutting boards for fish, they are cheap, I recommend similar ones). And a bag where we will put away the excess... All sorts of crap))
I called my beloved to cut the bones of the herring to make fillets. She does it better... But I described the whole process below:
We did this - we opened the abdomen and took out the caviar. It is recommended to rinse the caviar under running water.
By the way! You didn't notice, but this is exactly the fish that blinked. She ended up with caviar. Female! Logical)
The rest of the males... We cut off the head, tail and fins of all of them. After which, we wash the fish to remove all the blackness from the belly (otherwise it may give a bitter taste, and of course this is not aesthetically pleasing).
By the way. In the video on the Internet, you can find a quick way to cut herring. But I think it’s not so relevant for the home, because it can stain the walls and more. Its essence is that the tail is not removed, but is cut, and a cut is made along the back... Then, holding the fish by the tail, we scroll it along the axis. In general, I probably won’t explain this in words, but it’s better to show it separately. Simply put, we decided to cut the herring according to a simple tradition, as most people do.
Here's how it's done:
After cutting along the back, we get left and right skin. It is not difficult to guess that it can be easily removed with a simple movement of the hands. You can cut it slightly with a knife, so we have it at hand...
Depending on how carefully the skin is removed, you will get an even fillet. And this will affect the quality of the cutting. Also, if suddenly the herring is too salty, or is old and large in size, it may turn out that the filleting will not be accurate. We have the perfect fresh option!
It’s still good that I didn’t entrust this matter to myself. It definitely wouldn’t work out neatly on a fillet. I prefer to cut the herring for potatoes, in large pieces right with the bones. Everything is simple there))
Great! Now, using the previously made cut, we get to the ridge, and carefully separate it with the bones from the left side of the fillet (or right). As the photo below shows:
I know I know. This process is a little tedious, but bear with it. Everything will be fine! You will also succeed...
You'll get something like this. We take out the remaining bones with tweezers. The most important thing is that our fillet pieces turned out neat. This is exactly the option that is perfect for slicing at the holiday table. And if you are planning to cook herring for the New Year, this is it! And in case the fillet is not beautiful, you can cut it into cubes for salad - herring under a fur coat.
In theory, the cutting process is complete!
Let's start cutting:
Carefully place on plates. In my case, they are flat in the shape of a fish and petals. The caviar was placed in the middle, and the pieces along the edges. Here's what happened:
Please note that I do not chop the onions or herbs right away. Because the fish still has 24 hours to stand. First I just taste it and, as planned, add a little salt on top, literally a pinch of salt. If you keep the fish in a jar for 2 days, then you won’t have to salt anything. It's a matter of taste here. It was salted within a day, but I wanted more of a salty taste...
The first photo turned out like this:
The next day, literally 5 hours before the guests arrive, I cut the lemon, onion and herbs.
By the way! Do you want the fastest way to salt fish, literally in 5 hours? It is simple - cut fresh fish into pieces 2 times smaller than in the photo. You will get pieces of 0.7 mm. And then just take a teaspoon of salt and sprinkle generously over the entire surface of the slices. The salt should be visible! Then we cut the greens and onions on top. In this case, it is advisable to spread the onion rings over the entire plate on the fish. This will make the brine softer. Some will be taken by fish, some by onions. You will get lightly salted herring. And put it in the refrigerator. 5 hours and done!
In my case, the fish is salted more evenly in the brine, and the result is simply ideal. By the way, as you understand, I combine it with quick salting. Isn't it lovely...
Please come to the table, my dears!
If you liked my little life story from our family, how we salted herring, write a comment below. And of course, keep watching. Now I’ll tell you something interesting...
And you know, I thought that you are capable of pickling not only according to my recipe, but also others. And so, on occasion, I selected several proven recipes that I picked up from my students’ blogs.
Salting herring in pieces is not only tasty, but also quick!
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 the required amount of water into an enamel container, 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.
The fish 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.
How to quickly and tasty pickle whole herring in brine
And according to this recipe, the herring can also be salted 24 hours in advance.
We will need:
- herring - 2 pcs
- water -1 l
- salt - 3 tbsp. spoons
- sugar - 2 tbsp. spoons
- peppercorns - 10 pcs
- allspice - 10 pcs
- coriander seeds - 1 teaspoon
- bay leaf - 3 pcs
Preparation:
1. Remove the gills from the fish and rinse it thoroughly. We don't remove the insides.
2. Boil water and add all the spices, salt and sugar. Boil for 3-4 minutes. Then cool the brine.
3. Place the herring in a special container for pickling and fill with cooled brine.
4. Place in the refrigerator for 24 hours.
After 24 hours, the herring is completely ready for consumption. Very tasty and tender.
How to pickle herring at home quickly and tasty. Step by step recipe:
We will need:
- herring - 2 pcs
- water - 1 liter
- salt - 2 tbsp. spoons
- sugar - 2 tbsp. spoons
- peppercorns - 10 pcs
- allspice - 4-5 pcs
- cloves - 4-5 pcs.
- bay leaf - 2-3 pcs
Preparation:
1. Remove the insides of the herring and rinse thoroughly. It is better to leave the head, but the gills must be removed, they will give a bitter taste to the brine. If the fish contains caviar, carefully clean it; later it can be salted along with the herring.
Sometimes they add salt and milk, some people like it. If you want, you can wash and leave them too.
2. Prepare the brine (brine). To do this, put the water on a boil; as soon as it boils, add salt, sugar and spices. Let it boil for 3-4 minutes. Turn off the heat and let the brine cool completely.
3. Prepare a container the size of the fish, place the herring in it, and fill it with brine. Also add caviar, and whoever left it - milk. Let the fish sit in the brine at room temperature for 3-4 hours. Then put it in the refrigerator.
4. Milk and caviar will be ready in 24 hours, and fish in 48 hours. It’s better to get the caviar out within a day and eat it, because after 48 hours it will become too salty, and the same goes for milk.
How we salt herring at home is tasty and simple
There are several recipes for salting herring in a jar, and now I’ll show you my favorite in a simplified version (briefly, so as not to save your time):
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 48 hours.
How to salt herring in 30 minutes - quickly and tasty
Ingredients:
- Herring – 2 pcs.
- Water - 0.5 l.
- Salt - 2 tbsp.
- Sugar - 1 tbsp.
- Bulb onions
I must say that the herring is prepared according to this recipe, as quickly as its description. Most of the time will be spent on cutting the fish: cleaning the insides, cutting off the tail and head, as well as cleaning the fillet from the bones.
After cleaning the fish as much as possible from the bones, cut it into pieces and put it in a bowl. Sprinkle pepper on top, you can pour soy sauce on top. Place onion rings on top and add a little vinegar.
Take hot boiled water and dissolve salt and sugar in it. Pour this brine over the fish. After 30 minutes, the herring will be ready and can be served.
Salting herring at home in 2 hours
Ingredients:
- 1 herring;
- 1 onion;
- 500 ml water;
- 2 tablespoons salt;
- 1 teaspoon sugar;
- 2 bay leaves;
- a bunch of dill;
- table vinegar and vegetable oil - to taste.
We prepare the herring: we clean it, remove everything unnecessary. Next we make the marinade. Dissolve sugar and salt in hot water. Place the fish in a jar and fill it with chilled brine. Add bay leaf and dill.
After an hour and a half, you will need to drain the brine and add the chopped onion. Pour vinegar and vegetable oil over the herring. So she should stand for another half hour. After this, the finished herring can be served.
Salted herring in pieces in the refrigerator for 5 hours
This recipe is also not complicated and does not require specific ingredients. Here we will use the same salt and sugar for brine, spices for taste, and, of course, the fish itself.
As usual, we prepare the fish by removing the head, tail, entrails, and removing the bones. Cut the fish into pieces.
Now take about half a liter of water and dissolve 3 tablespoons of salt in it. Pour this brine over the fish for an hour and a half. Then drain the brine.
Take another portion of water, add 1 tbsp. spoon of vinegar and pour it over the fish. Place in the refrigerator for five hours. After this time, the fish can be taken out.
Another quick way - how to pickle whole herring in 1 day
To prepare herring according to this recipe, take:
- Herring - 4 pcs
- Water - 1 l
- Salt - 4 tbsp. l.
- Sugar - 3 tbsp. l.
- Vinegar (9%) - 3 tbsp. l.
- Bay leaf - 5 pcs
- Allspice - 7 pcs
We take the herring out of the refrigerator and defrost it. We clean the entrails and cut off the head and tail.
Prepare the marinade. Dissolve salt and sugar in boiled water, then add vinegar.
We put the herring in a jar, where we will salt it.
Now pour the cooled marinade over the fish. Add spices: pepper and bay leaf. Place the jar in the refrigerator. After a day you can take out and enjoy delicious herring
How to pickle herring using the dry method?
This recipe is for those who like to quickly salt fish without liquid, so to speak dry.
Cooking herring. We clean and cut off the head and tail. Next, take out sugar, salt and a plastic bag.
Rub the mixture of sugar and salt over the fish carcass. We make the mixture at the rate of 2 tsp for 1 carcass. salt and 1 tsp. Sahara. Now we wrap each fish in a plastic bag.
Leave it like this for two hours. After this, take the fish out of the bag, wash off the salt, and wipe it dry with napkins. Remove the skin and bones and cut into pieces. Place everything on a plate, add onion and vegetable oil. Then we put it in the refrigerator so that everything is soaked. After about 30 minutes you can take it out and put it on the table.
Bon appetit!
Hi Hi!! Who among you doesn’t love delicious salted fish?! Yes with potatoes and fresh herbs?! I personally just love it, and if you make it yourself, it will turn out to be finger-licking... Therefore, I invite you today to talk about ways to prepare salted herring at home.
Most likely, you buy such a snack more often, and so do I, but the truth is that it doesn’t always taste good, sometimes it’s too salty, or the salt itself is unimportant. Therefore, it’s better to cook it yourself, especially since the recipes are very simple and anyone can handle them.
The main product in our dish, as you guessed, is fish, and the taste of the finished dish will completely depend on which herring you choose. Therefore, here are some tips for you on how to choose the right herring for pickling:
- You need to choose a fresh, undamaged carcass with rounded sides and even color;
- It is best to take fresh fish without freezing;
- If the fish is still frozen, under no circumstances take the headless one;
- It’s good if the herring is caught with milk, so the carcass will be fattier and meatier.
I don’t know why, but salted herring is considered a dish of Russian cuisine, although in fact, salting fish was invented far beyond the borders of our country, everyone simply liked the food and became firmly established in our diet. I offer you a simple but very tasty way to pickle herring.
Ingredients:
- 1 herring;
- 2 bay leaves;
- a few peas of allspice;
- liter of water;
- 80 gr. table rock salt;
- 20 gr. granulated sugar;
- dill optional.
Cooking method:
1. Fresh fish must be cleaned, freed from fins and tail, head cut off and all entrails removed. Then rinse well under running water.
Advice!! If the fish contains caviar or milk, then rinse them and salt them together.
2. Now let's prepare the brine. To do this, boil water, pour it into a jar, add salt and sugar, mix.
3. Cut the fish into pieces.
4. Place in a container where you will salt it. Add spices, break the bay leaf on top, and add herbs if desired.
5. Pour the prepared herring with cooled brine.
6. Salt the fish at room temperature for about 6 hours, and then put it in the refrigerator for another 10-12 hours.
7. The next day our appetizer is ready, serve with chopped onion and vegetable oil.
How to cook salted herring very quickly and tasty
Now we will marinate our pickles using vinegar and onions, a recipe from my grandmother. The dish turns out amazing, I advise everyone to try it.
Ingredients:
- Salted herring - 1 pc.;
- Onions - 1-2 pcs.;
- Bay leaf - 1 pc.;
- Allspice - 3 pcs.;
- Sugar - 0.5 tsp;
- Ground black pepper - a pinch;
- Vinegar 6% - 1 tbsp. l.;
- Vegetable oil - 2-3 tbsp. l.;
- Water - 3 tbsp. l..
Cooking method:
1. Clean the fish from skin, entrails and bones, removing the head, tail and fins, and rinse.
2. You should have two pieces of fillet.
3. Cut the fillet into slices.
4. Pour hot water into a small plate and add black and allspice, sugar, vinegar, vegetable oil. Stir everything well.
5. The onion must be peeled and cut into half rings.
6. Place in layers in a jar: onions and pieces of fish. We break the bay leaf and add it between the layers.
7. Pour the resulting marinade over everything and close the jar with a lid. Place in the refrigerator for 7-8 hours. During this time, shake the jar a couple of times and turn it over.
8. After marinating, place the finished salted slices on a plate and serve. Bon appetit!!
Salt the herring in brine
Many people like the option of salted whole fish. Let's look at this method of preparation.
Ingredients:
- Herring - 2 pcs.;
- Water - 250 -300 ml;
- Salt - 1 tbsp. spoon;
- Vinegar 9% - 1-1.5 tbsp. spoons;
- Peppercorns - 10 pcs.;
- Bay leaf - 3 - 4 pcs.;
- Coriander seeds - 1 tbsp. spoon;
- Vegetable oil - 3 tbsp. spoons.
Cooking method:
1. We will salt the herring whole, but without the head. Pre-clean the fish by removing the head and entrails and rinse in cool water. You can also make a snack without removing the insides. You can remove them later, after cooking.
2. The water must be brought to a boil, add salt and spices and boil for 3 minutes, then turn off the heat and let the brine cool.
3. Add vinegar to the cooled brine. Place the fish in a special bowl and fill it with brine. Let it first marinate at room temperature for 4-5 hours. And then put it in the refrigerator for 7-8 hours.
4. Cut the finished salted herring into pieces and eat for your health.
Step-by-step recipe for whole salted fish in a jar
The next method is very simple, and the snack is prepared quickly and easily, is stored for a long time and takes up little space in the refrigerator.
Ingredients:
- Herring - 3 pcs.;
- Water - 900 ml;
- Salt - 1 tbsp. spoon;
- Sugar - 1 teaspoon;
- Bay leaf - 4 pcs.;
- Black peppercorns (or allspice)- 5 pieces..
Cooking method:
1. First of all, you need to prepare the brine. To do this, boil water with bay leaf and peppercorns, salt and sugar. Cool.
2. Now let's start cutting the fish. Use scissors to cut off the fins and tail fin. Trim the head from below near the “cheeks” to easily remove the gills without tearing. Pry up the gills so as to free the fish from its entrails. The milk and caviar must be washed and put back into the belly.
3. Rinse the fish well.
Advice!! If you want to dull the smell of fish, then rinse it in water with 1 tbsp. l. vinegar.
4. Place the herring in a jar and fill with cooled brine. Soak the pickles first for 6 hours at room temperature, then 6 hours in the refrigerator.
5. The snack is ready to eat.
How to pickle herring in pieces
I offer you an unusual salting of fish in mustard. It’s not a shame to serve such an appetizer in front of guests.
Ingredients:
- Herring - a couple of kg;
- Water - 4 tbsp;
- Salt - 10 tsp;
- Sugar - 6 tsp;
- Butter - 30 gr.;
- Mustard - 1/2 tbsp. l..
Cooking method:
It is very easy to prepare this dish. First, take a pan and pour water into it. Add salt, sugar and mustard. Then melt the butter and pour into the marinade. Next, heat to a boil.
The fish must be cut into pieces and placed in a container and poured with the cooled marinade. After this, put it in the refrigerator for a couple of days. Serve the finished dish with any side dish.
Cooking herring at home in 30 minutes
And this super recipe is a lifesaver; the dish is prepared very quickly, in just 30 minutes, and you need a minimum of ingredients for cooking.
Ingredients:
- Herring
Cooking method:
1. The entire carcass from tail to head must be cut through, including the head. The entrails need to be removed, you need to leave them and you can use caviar or milk. Also remove the backbone and gills.
2. Now we make cuts from the tail to the head and it is into these slits that you need to pour salt, and do not spare it. All fish must be covered with salt and put in the refrigerator for 30 minutes.
3. Then you need to rinse the food from salt. Everything is ready, the salting turns out lightly salted and very tender.
Video on how to pickle herring in marinade
In fact, all pickling recipes are similar, it’s just that everyone chooses a marinade to their own taste. Watch the video, it explains in great detail how to prepare this snack.
Quick recipe for salted herring at home per day
The next method of cooking is in brine, that is, in a strong and saturated solution of water, salt and spices. This fish has a piquant taste and is prepared a day in advance.
Ingredients:
- Herring - 2 pcs.;
- Water - 1 liter;
- Salt;
- Egg (to check the strength of the brine);
- Bay leaf, coriander, allspice and cloves - to taste.
Cooking method:
- Pour water into the pan and start adding salt in portions. The salt must be thoroughly mixed and sprinkled until it dissolves. As soon as it begins to fall to the bottom, take a raw egg and lower it into the brine. If the egg floats, then the brine is correct, and if it sinks, then it is not yet saturated enough.
- Then add all the spices and set to boil on the fire. Then we cool it.
- At this time, rinse the fish and cut off the gills; the head can also be removed. Place it in a cooled brine until the fish is completely hidden. Leave it like this for 60 minutes, and then put it in a cool place for 24 hours.
Lightly salted herring - dry salting recipe
Another option for salting fish is without removing the intestines and gills. The herring will have a smell and a completely different taste. And thanks to dry salting, it will not thicken, as when salting with brine.
Ingredients:
- Herring - 1 kg;
- Salt - 100 gr.;
- Sugar - 1 tbsp. l.;
- Black pepper - 10 pcs.;
- Allspice - 10 pcs.;
- Coriander (beans) - 10 pcs.;
- Cloves - 10 pcs.;
- Bay leaf - 3 pcs.
Cooking method:
1. Buy herring in the store or catch it yourself)) Do not remove the gills.
2. In a coffee grinder, grind the spices so that they form small pieces. Add salt and sugar, mix everything.
3. Take one fish and first pour 20 grams of salt into its gills, and then rub it all with a mixture of spices.
4. Place the finished fish in a deep glass plate with the belly facing up. Arrange all the coated herring like this. It must be laid in a circle. Then close the lid for 10 hours and leave at room temperature.
5. After the time has passed, put the dish in the refrigerator for another 10 hours.
6. Fillet the finished appetizer and cut into pieces, season with vegetable oil. Well, then start eating!!
As a product for human nutrition, herring is always included in the diet, for some more often, for others less often. The question of how to pickle herring in order to quickly eat it often arises even from just one glance at it. You will find the answer in this article with a detailed description of many ways to deliciously prepare the “Queen” of the festive table from historical times around the world.
At home, you can pickle herring simply and quickly. Today we salt the whole fish, and you’ll find out how to salt it in the next article.
How to pickle whole herring in brine
The recipe is very simple and straightforward, the result is a very tasty herring.
Wash the fish, cut off the tail and place in an enamel container.
We will carefully remove the gills. We will need: 4 tbsp. spoons of salt, 500 ml of boiled and cooled water, bay leaves and 1 teaspoon of black peppercorns.
Dissolve salt in a saucepan. Place bay leaves and black peppercorns in a container. Pour water and salt over the herring.
There is no need to be surprised by a saturated salt solution - the fish will take as much salt as it needs.
The fish needs to be turned over periodically. So it should lie for 3 - 4 hours, then put it in the refrigerator for 4 days. On day 5 you can eat it.
A simple recipe for salted fish (herring) whole in spicy brine
There are different situations in people's lives, and if possible, people buy their favorite frozen herring in packages (in layers), put it in the freezer and use it as needed. Find out how to pickle herring correctly and differently from the first recipe right now.
Select 3 frozen fish for salting. It is clear that the fish is fresh and fatty.
We remove scales and debris from each fish under running water.
You need to pour water into the pan and put spices at the rate of 1 liter of water: put 3 tbsp. spoons of salt, 2 tbsp. a spoonful of sugar, allspice - 5 pcs., black peppercorns - 1 teaspoon, bay leaf - 4 pcs.
In our case, we pour 2 liters of water, so we double everything.
We put black pepper on the eye, without a teaspoon - it’s homemade.
Mix everything and put on fire, bring to a boil and simmer for 5 minutes. Then cool to room temperature.
Place the fish in a container and fill it with chilled spicy brine.
The herring should be completely covered with brine. Cover with a lid and place in a cool place for 2 days. In 2 days the herring will be lightly salted and tasty. If you need a saltier taste, leave it for 3 days. Pickling the herring was quite simple.
We peel the herring, cut off the head, remove the insides and cut into pieces.
We put it on a plate, the fish oil glistens, our mouths water, we taste it and say: Delicious!
How to pickle whole herring in a glass jar
Homemade jar salting is similar to making real barrel salting. The recipe is suitable for salads and others.
Ingredients:
Wash the herring and put it in a 3-liter jar.
In this example, there are 6 fish in the jar.
Take cooled boiled water, add salt and stir well until the salt dissolves.
Place bay leaf and pepper in a jar with fish and fill with brine to the top.
Close the lid and put it in the refrigerator.
On the second day you can try it, the tender herring will be ready.
If you need saltier fish, leave it for another 1 to 2 days.
The herring is ready to eat. As you can see, pickling herring is very simple.
Peel it and use it in the menu to prepare delicious dishes.
Video recipe for pickling herring in a plastic bottle
Dry salting herring - a simple and tasty recipe
Learn how to dry salt herring with mustard. A delicious recipe with a taste guarantee.
We will need: Herring - 2 pcs., rock salt - 3 tbsp. spoons, sugar - 1 tbsp. spoon, Provencal herbs - 1 tbsp. spoon, dry mustard - 1 teaspoon.
We cut off the head and tail of the herring and remove the entrails.
Place in a bowl: rock salt - 3 tbsp. spoons, sugar - 1 tbsp. spoon, Provencal herbs - 1 tbsp. spoon, dry mustard - 1 teaspoon. Mix everything well. The pickling mixture is ready.
Place the sprinkled fish on paper and wrap it.
We wrap it as you see in the photo.
Then we put the paper packaging with the fish in 2 plastic bags and put it in the refrigerator for 2 days.
After 2 days we take it out, unwrap it and the herring is ready to eat.
Now it needs to be washed with cold water, cut into pieces, sprinkled with onions and served with potatoes.
You have learned the classic ways to pickle herring at home. It remains to wish the readers to preserve folk traditions, cook themselves and teach children culinary skills.
One of the favorite Russian snacks, a real decoration of the national table, salted herring, came to us from Holland. It was there, in the 15th century, that a simple fisherman, Willem Beukelzoon, first figured out what needed to be done to turn the eternally bitter and therefore inedible fish into a delicious, beloved snack. The secret turned out to be extremely simple - it was only necessary to remove the gills from the herring, because it was in them that all the bitterness was concentrated. A lot of time has passed since then. The Dutch fisherman was awarded a monument in his homeland, and the salted herring, having rapidly conquered countries and continents, received worldwide fame and love. Today, salted herring can be bought in any store, but the problem is that it is very difficult to guess what degree of saltiness and freshness the product is offered to us by the seller. Remember how many times you bought over-salted, dry, and simply tasteless herring? But it’s very easy to avoid this kind of trouble; just remember firmly that you can prepare the most delicious dishes only with your own hands. Let’s figure it out today and remember how to salt herring so that we always have a truly tasty, tender and delicious appetizer on our table.
At first glance, it may seem that salted herring is a very simple, proletarian, understandable and without frills dish. It’s much simpler - I cleaned the herring, sprinkled it with onions, served it with boiled potatoes and didn’t forget a glass of ice-cold vodka, that’s all. But our grandmothers also remembered and were able to distinguish between dozens of types of salted herring. Herring is Norwegian and Icelandic, Pacific and Atlantic, Black Sea, White Sea, Baltic, Kerch, Danube, you can’t list them all. The Sosva herring and the Caspian hall, which are completely forgotten today, were also famous. And the methods of home pickling numbered in the hundreds. Each housewife had her own treasured piece of paper, where the recipe for the most delicious, tender, most favorite pickled herring was carefully written down, not like in the store, but her own, verified over the years and loved by all household members. They salted it in brine and dried it, flavored it with vinegar and oil, added herbs, herbs and spices, and they showed off the finished snack, were proud of it, and enjoyed receiving admiring glances and praise with pleasure.
But don’t be scared, preparing delicious salted herring at home is not at all difficult; even a novice housewife can cope with this task; you just need to learn and remember small tricks that will help you choose and salt your fish correctly.
Today “Culinary Eden” has prepared for you a selection of the most important tips and recipes that will definitely tell you how to pickle herring at home.
1. It is very important to choose the right herring for pickling. After all, the taste and tenderness of the finished snack largely depends on how fresh and good the fish you buy is. Of course, the best herring for pickling will be fresh, just caught fish, but for most of us it is completely out of reach. This means that you will have to be content with frozen herring. Try to turn your attention to ocean species of herring, such as Atlantic or Pacific herring. But buy sea herring, for example Baltic herring, with extreme caution, because, given the realities of the modern world, sea herring may contain a high content of heavy metals, toxins and other substances harmful to our body. Inspect the fish carefully before purchasing. The surface of a good-quality frozen herring should have a natural color, bulging light eyes, gill covers and fins tightly pressed to the carcass. You should not buy heavily wrinkled fish, fish that have lost a large amount of scales, or yellowed fish. Be very careful with headless frozen herring; there is a very high probability that the fish that was frozen was not fresh, because the head, or rather the gills and eyes, are the main indicator of the quality and freshness of the fish.
2. The most delicious is salted herring made from fish caught during the cold winter period. This herring has a high fat content, which means it will be very tender, soft and tasty. When choosing a herring for salting, try to pay attention to large, heavy fish with rounded sides and a thick, evenly colored back. This is the kind of herring that will be able to fully please you with its taste. Many people love herring with caviar, but do not forget that such a fish has already spent the bulk of its fat reserves on the production and gestation of eggs, which means that the herring carcass itself may turn out to be dry and not very tasty. However, you are unlikely to be able to distinguish herring with caviar from herring with milk if you buy frozen fish.
3. Frozen herring purchased and brought home must be thawed so that it fully retains all its juiciness and tenderness. Everything will be fine if you follow simple tips. Under no circumstances should you defrost fish in hot water, much less in a microwave oven, even in defrost mode. It is best to defrost herring at a temperature no higher than +5⁰. Just leave your fish in the refrigerator for a day, during which time the herring will defrost most carefully and fully retain all its advantages.
4. Before salting, rinse the herring thoroughly and carefully remove the gills using a sharp knife. The most delicious, tender and lightly salted herring is obtained when salted entirely, without gutting. However, if you need to prepare an appetizer in a short time, then simply gut your fish and remove the head. Herring prepared in this way can be ready in just a few hours. Whole salted herring can remain in brine for up to six to seven days, depending on your preferences. If for some reason you were unable to eat the fish during this time, then in order to avoid excessive salting, remove the herring from the brine, peel, cut, place in clean glass jars and fill with vegetable oil. Herring prepared in this way can be stored in the refrigerator for a couple of weeks.
5. Let's try to pickle our first homemade herring in the simplest way. Thaw and thoroughly wash two large herrings. Remove the gills and place the fish in a deep enamel or glass bowl. Boil 600 ml in a separate saucepan. water, dissolve 1 tbsp in it. a spoonful of salt and 1 teaspoon of sugar. Cool the brine to room temperature and pour it over your herring so that it is completely immersed in the brine. Cover the container with the herring with a lid and put it in a cool place. It is best to salt herring at a temperature from +1⁰ to +10⁰. The refrigerator is perfect for this, and in the cool season you can take the herring out to the balcony. In a day or two you will be able to fully enjoy the tender lightly salted herring, and if you like stronger salted herring, just leave it in the brine for three to four days.
6. It’s no more difficult to prepare the most aromatic, spicy-salted herring. Thaw the fish, remove the gills and place it in a salting container. In a separate saucepan, boil one liter of water, add 100 g. salt, 1 ½ teaspoons sugar, 10 black peppercorns, 10 allspice peas and two bay leaves. Stir everything thoroughly, bring to a boil again, cool and pour the prepared brine over your herring. Leave in a cool place to pickle for 24 hours. Cut the finished fish, place it in a herring bowl, sprinkle with finely chopped green onions and pour over vegetable oil.
7. Herring salted in the traditional way in a very strong salt solution - brine - requires a little more attention and accuracy. In order to prepare brine of the correct concentration, table salt is dissolved in small portions in hot water until the next portion of salt begins to simply settle to the bottom without dissolving. This means that the brine has absorbed the maximum possible amount of salt. At home, the degree of saturation of brine can be checked using a raw egg. Dipped into a concentrated salt solution, the egg should float to the surface and rise above it by at least half. If you want to cook spicy herring, then before dissolving the salt, add bay leaf, coriander seeds, cloves and allspice to taste to the brine. Prepare the herring as usual, place it in a deep, wide bowl with the back facing up and fill with cooled brine so that it completely covers your fish. Leave the herring for one hour at room temperature, and then put it in a cool place for a day or two. With this method of salting, it is very important to ensure that the skin of the herring does not have any damage, otherwise your dish will inevitably be over-salted.
8. If you don’t have enough free space in your refrigerator and there is nowhere to put a container with herring in brine, but you still want home-made salted herring, a dry pickling recipe will definitely suit you. Thaw one large herring, carefully remove the gills, rinse thoroughly and dry the carcass using napkins or a towel. Mix 1 ½ teaspoons of salt, 1 teaspoon of sugar, ½ teaspoon of ground black pepper and thoroughly rub your herring with the resulting mixture, not forgetting the cavities where the gills were. Wrap the fish prepared in this way in 2 - 3 layers of cling film, place in a deep dish and put in the refrigerator for 48 hours. Your dry salted herring is ready!
9. Are you expecting guests in the evening and really want to pamper them with homemade herring? A quick pickling recipe will suit you. Thaw the herring and place it in a container with cold water for one hour. Then cut off the head and tail, gut and wash your fish thoroughly. Mix 2 teaspoons of salt and 1 teaspoon of sugar, rub the fish carcass with the resulting mixture, wrap in cling film and leave at room temperature for 2 hours. Rinse off the salt from the herring salted in this way, dry the carcass with a paper towel, place in a deep bowl, add a large onion, cut into half rings, and pour in vegetable oil. Place in a cool place for 30 minutes. Cut the finished herring, place it in a herring bowl, sprinkle with fresh onions and pour over oil.
10. Your herring will acquire a refined and piquant taste if you pickle it in a spicy brine with mustard. Thaw two large herrings, remove the gills, rinse the carcasses thoroughly, and grease them with 2 tbsp. spoons of mustard and place in a bowl for pickling. In a separate saucepan, boil one liter of water, add 5 tbsp. spoons of salt, 3 tbsp. spoons of sugar, 1 tbsp. a spoonful of coriander seeds, 1 tbsp. a spoonful of chopped dill, 1 teaspoon black peppercorns, 10 bay leaves. Stir thoroughly, bring to a boil and cool the brine. Pour the prepared brine over the prepared herring, leave for 2 hours at room temperature, and then put in a cool place for two to three days.
And on the pages of “Culinary Eden” you can always find even more tips and recipes that will tell you how to salt herring, and what delicious snacks you can prepare from home-salted herring.
Salting a whole, uncleaned carcass with the head on has a number of advantages. Firstly, such fish turns out to be much tastier and more aromatic, and secondly, after cleaning and removing the skin, salted fish will look more aesthetically pleasing and will be suitable for serving a festive table.
The recipe is simple. First, the brine is boiled. To do this, add 3 full tablespoons of salt and 1.5 teaspoons of sugar to 1 liter of water. For spices, be sure to add a bay leaf (a couple of pieces) and a few grains of black pepper. If desired, also add a couple of clove buds.
The brine is brought to a boil over high heat and then cooled to room temperature. Herring carcasses are placed in the saline solution. A pressure is placed on top (a stone or a jar filled with water). In this form, the fish is left for preliminary salting for a day.
After 24 hours, the herring is transferred to a jar or plastic container of the required size and filled with brine. Cover the bowl with herring with a lid and put it in the refrigerator for another day.
Salted fish can be stored in this form for up to 7 days.
Advice: If the herring is over-salted after being in brine for a long time, it can be soaked in cold milk or clean cold water for half an hour.
The “Distilliruem” channel shares its entire method of salting herring.
Spicy salted herring in a jar
Boil a liter of water in a small saucepan. After boiling, put 2 bay leaves into the water (you can do 1 if you don’t like the taste of this spice). Also add 2.5 tablespoons of salt and 1.5 tablespoons of sugar. Necessary spices: black pepper (4-5 peas), coriander grain - 1/3 teaspoon and cumin no more than ¼ small spoon. You can also use a special spicy mixture for salting fish. Spice manufacturers offer a wide selection of spice sets, including for herring.
The fire is immediately turned off. The brine is given time to cool.
Meanwhile, clean the fish (2 pieces). The head is cut off from the carcass and the intestines are thoroughly cleaned. The herring is washed and the water is allowed to drain, placing the processed carcasses on a wire rack. Then each fish is cut into large pieces. To do this, just cut the carcass into 3 parts.
Pieces of herring are placed in a clean liter or one and a half liter jar, and the cooled spicy solution is poured into it. The jar is closed with a lid. The salted fish is placed in the refrigerator for 2 days.
Before serving, each piece of fish is cut into several pieces and decorated with onion rings and parsley.
The channel “Tasty Simple and Healthy” will talk about salting gutted herring carcasses
Dry method
The herring (2 pieces) is defrosted, the insides are cleaned and the head is cut off. Each carcass is thoroughly washed and cut into pieces of 3-4 centimeters.
The fish is transferred to a plate with high sides and covered with salt (1.5 tablespoons) and sugar (1.5 teaspoons). From the spices, add bay leaf, which is pre-crushed in your hands, and black allspice peas (5 pieces). The cuttings are thoroughly mixed so that the pieces of herring are evenly coated with a mixture of salt, sugar and spices.
Place the herring in a single layer in a wide enamel bowl or plastic container, trying to place the pieces as close to each other as possible. The container is closed with a lid and sent to the refrigerator. The fish will be ready in 8-10 hours!
A simple recipe for salting fish is described in ours.
Express method
Two herring carcasses are not completely defrosted, but only so that the cutting can be conveniently cleaned. The head is cut off from the carcass and the fins are cut out. Next, the herring is completely filleted. The layers of fish are cut into pieces, the width of which should not exceed 2.5-3 centimeters.
The next step is to make a highly concentrated saline solution: dissolve 5 tablespoons of salt in a liter of cold water. Constantly stirring until the crystals are completely dissolved.
The prepared fish fillets are carefully placed in a cold solution and left in it for 40 minutes. Then the pieces are carefully caught with a fork and transferred to a flat plate covered with a paper towel.
The slightly dried herring is transferred to a container with high sides. The pieces are arranged in several layers. Top the slices with refined vegetable oil. The oil should completely cover the herring pieces.
After 2 hours, the fish can be served. It turns out to be a kind of homemade preserve.
In a jar with vinegar and onions
Preparing fish comes down to defrosting, cleaning and filing. Two large fish will be enough. The layers are cut into small pieces (ideal width 2-3 centimeters).
To prepare the brine, add 1 heaped teaspoon of salt and half a teaspoon of sugar to 250 milliliters of water. Place the bowl with the solution on the fire and bring to a boil. After this, turn off the gas and add 9% vinegar - 5 tablespoons - to the brine.
One large onion (can be red) is peeled and cut into half rings.
Pieces of herring are placed in a clean liter jar, topped with onions and sprinkled with spices. For spices, coriander grains and a mixture of peppercorns are used.
After the fish is compacted, the jar is filled with marinade. You can add 2-3 tablespoons of vegetable oil (refined version) on top.
Natalya Parkomenko shares with you her method of filleting herring
How to store lightly salted herring
After salting, fish is stored in the refrigerator for no more than 7 days. To extend the shelf life of the product, the herring can be removed from the salt solution, cut into pieces if it was salted entirely, and poured with vegetable oil. Fish in this form can be stored in the refrigerator for up to two weeks.
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