Salting whole herring at home. Lightly salted herring at home. What is the right herring

Chronic sinusitis is a long-term inflammatory process of the maxillary sinus, which, depending on the form and stage, manifests itself in a varied clinical picture. Statistics show that the proportion of chronic sinusitis in adults among all nasal pathologies reaches 50%. It is diagnosed equally often in both men and women in all age categories. In Russia, there are 12 cases of the disease per 100 inhabitants. In Europe, this figure is half as much – 6 people out of 100 get sick.

In addition, chronic sinusitis is often called rhinosinusitis. The disease interferes with normal nasal passage due to the large secretion of mucus, it is extremely difficult to breathe through the nose, and the face may be swollen. Throbbing headaches are common.

The main causes of the chronic form

Inflammation of the maxillary sinus occurs due to the impact of infection or allergen on the mucous membrane. If the disease is not completely cured and is protracted, then sinusitis becomes chronic. In adults, it is most often caused by a bacterial infection; the cause of the disease is infection with Streptococcus pneumonia, Haemophilus influenza. The cause of sinusitis can be viruses, anaerobic bacteria, yeast-like, mold fungi.

Impaired nasal breathing due to congenital or acquired anatomical defects (for example, a deviated nasal septum, polyps) contributes to the onset of the pathological process in the sinus.

Key risk factors causing chronic disease:

Previously suffered an acute form of sinusitis that was not treated;
persistent infections of the nasopharyngeal region -, etc.;
a disease or deficiency that impairs the outflow of mucus, for example, a deviated nasal septum;
cysts, polyps in the maxillary sinus;
diseases of the upper teeth;
interventions in the upper jaw;
bad habits – smoking, alcohol abuse;
tendency to allergic reactions.

The main forms of chronic sinusitis are:

edematous catarrhal;
purulent;
polyposis;
mixed (purulent-polyposis).

Since the lower wall of the maxillary sinuses is very thin, infection can enter them from the oral cavity (for example, from teeth affected by caries, inflamed gums, etc.) - in this case, the disease is called chronic odontogenic sinusitis.

Regardless of what caused the development of the disease and whatever subtype it belongs to, chronic sinusitis can be either unilateral or affect both sinuses.

Symptoms of chronic sinusitis

Chronic sinusitis in adults can last for years, worsening when the patient’s immunity decreases or unfavorable external conditions. Exacerbation of the chronic form occurs in exactly the same way as acute sinusitis. The patient is concerned about the following symptoms:

headache;
nasal discharge;
temperature increase;
sinus pain and nasal congestion;
violation of nasal breathing;
purulent discharge from the nose is yellow or greenish in color, with an unpleasant odor.

Chronic sinusitis occurs in waves: remission is replaced by exacerbation. An exacerbation is accompanied by a more pronounced manifestation of symptoms:

The temperature rises to 37.5 o C;
the patient feels chills and general malaise;
sneezing appears;
the pain becomes more pronounced, especially when a person tilts his head, coughs and sneezes, it radiates to the teeth and the root of the nose.

Provokes exacerbation: hypothermia, high humidity, colds, allergic reaction, runny nose, flu.

During the period of remission (the period of absence of symptoms of the disease), various symptoms may be observed, less pronounced, inconsistent:

nasal congestion;
constant runny nose that cannot be treated, periodic purulent discharge;
mucus flowing down the back wall of the throat (a feeling that mucus is flowing from the nasopharynx, a constant desire to swallow, sometimes there is a feeling of a lump of mucus in the throat that cannot be swallowed);
headaches, mainly in the orbital area. The pain becomes more intense when blinking, and goes away when lying down;
heaviness in the face, cheeks, feeling of pressure, fullness;
a characteristic symptom is swelling of the eyelids in the morning;
(inflammation of the mucous membrane of the eye, accompanied by tearing, sensation of a foreign body in the eyes);
nasality;
due to impaired nasal breathing, the patient’s sense of smell significantly deteriorates;
lacrimation.

The nature of nasal discharge also depends on the form of the inflammatory process and the degree of damage to the maxillary sinuses. Chronic purulent sinusitis is characterized by the discharge of mucus from the nose mixed with pus, which has a very unpleasant odor. In the catarrhal form of the inflammatory process, nasal discharge is viscous and mucous.

In addition to specific complaints, patients are concerned about unmotivated weakness, disordered sleep and wakefulness, decreased performance, and irritability.

Possible complications and health consequences

It should be understood that any form of sinusitis, and, in particular, purulent one, can cause quite serious complications. This is due to the location of the infection, and the close proximity of the maxillary sinuses to the brain. That is why competent and qualified treatment of the disease is necessary, both during exacerbation and during remission.

Chronic sinusitis can have the following complications:

inflammation of the membranes of the brain;
brain abscess;
purulent inflammation of the soft tissues of the orbit;

Diagnostics

First of all, the doctor collects anamnesis, specifying the patient’s symptoms, duration of the disease and previous treatment regimen. Then proceeds to external examination, palpation of the sinus and anterior rhinoscopy.

The main method for diagnosing chronic sinusitis is fluoroscopic examination. An x-ray allows you to confirm the inflammatory process in the sinus and detect cysts and polyps in the maxillary cavity. Accurate data on the degree of pathology can be obtained using computed tomography.

You need to visit a doctor if:

A person has been ill several times, but still cannot cure it;
Symptoms of sinusitis are observed, lasting more than a week;
Symptoms do not go away with proper treatment.

To eliminate the risk of complications and progression of ENT diseases into a chronic form, it is important to diagnose them in a timely manner.

Treatment of chronic sinusitis in adults

Chronic sinusitis is a long-term inflammatory process of the maxillary sinus, which, depending on the form and stage, manifests itself in a varied clinical picture. The danger is that in the absence of treatment and erased signs, the disease causes constant intoxication of the body.

Conservative treatment includes a wide range of measures. They are carried out both during exacerbation and during remission.

The key principles for the treatment of chronic forms of sinusitis are:

The choice of antibiotic is strictly taking into account the sensitivity of the pathogen;
Exacerbation of sinusitis is treated in the same way as the acute form;
In adults, treatment of chronic sinusitis in remission is carried out conservatively (sinus lavage, physiotherapy, mucolytics, antihistamines and restorative therapy);
If necessary, corrective operations are performed to restore sinus aeration and normal nasal breathing: septoplasty, removal, conchotomy, polypotomy, etc.;
In the absence of a positive effect from conservative therapy and the development of complications, chronic sinusitis is subject to full surgical treatment.

Antibiotics for chronic sinusitis

Antibiotics for chronic sinusitis are used in cases of prolonged, incessant runny nose, fever, fever, general malaise and pain in various parts of the face, which can be permanent or appear sporadically. In such cases, the treatment of the chronic form requires a special approach, depending on the specific symptoms of the disease.

Doctors generally prescribe the following antibiotics to patients:

Amoxicillin,
Augmentin,
Ampioks,
Doxycycline,
Trimethoprim-sulfamethoxazole,
Tsifran,
Macropen,
Gramox (Flemoxin Solutab),
Ceftriaxone,
Cefazolin.

The best results are achieved when using new generation antibacterial agents - Augmetin, 3rd generation Cephalosproin, Azithromycin, Bioparox, etc.

Systemic antibiotic therapy is necessary for moderate and severe forms, as well as when establishing the streptococcal nature of the inflammatory process. The course of treatment is strictly individual in each specific case.

Vasoconstrictor drops

For chronic sinusitis, adults are prescribed mild vasoconstrictor drops - naphazoline, oxymetazoline. They do not dry out the mucous membranes, they can be used for a week, like other medications, under the supervision of a doctor.

Vasoconstrictors - Xylometazoline, "", "Rinonorm", "Xymelin", "Rinorus", "Rinotaiss", "Tizin".
Drops with antibiotics - “Isofra”, “Polydex”, “Sofradex”, “Garazon”, “Vibrocil”.

Physiotherapy

In case of exacerbation, physiotherapy methods are aimed at stabilizing the patient’s condition, in case of remission - at stopping (suppressing) the syndrome. Physiotherapy is prescribed when the contents of the maxillary sinus are freely separated.

Apply:

Sollux – light therapy procedure;
diathermy - a method of electrotherapy;
ultra-high frequency currents;
inhalation.

Sinus rinsing

Nasal rinsing can be done either independently or in the otolaryngologist's office. This depends on the severity of the disease. To achieve this goal, both antiseptics and saline solutions are used.

In order to wash pus from the sinuses and destroy pathogenic bacteria in them, a course of rinsing the cavities with disinfectant solutions (Dioxidin, Furacilin) is carried out, followed by the introduction of antibiotics and enzyme preparations, such as Lidaza.

Proetz flushing, popularly called “cuckoo”, involves the movement of liquid under the influence of vacuum. Using a catheter, an antiseptic solution is poured into one nostril, and the liquid with pus is drained from the other nostril using an electric suction.

If washing is done independently, at home. First of all, you need to make sure that sterile, distilled, pre-boiled water is used to prepare the solution, which must be pre-cooled and filtered using a filter with pores of 1 micron or less.

In addition, be sure to clean the flushing device after each use with sterile and distilled water, leaving it open to dry afterwards.

Puncture of the maxillary sinus

The puncture for chronic sinusitis is done under local anesthesia. Lidocaine is used for this. They moisten tampons and insert them deeply into the nasal passage. The puncture is made with a very sharp needle after freezing. The patient does not feel any pain.

If you don’t start the disease, you can get by with just one puncture, and there are many examples of this. And if you come to the doctor at the earliest stage of sinusitis, treatment may well be limited to prescribing medications and rinsing the nose.

In some cases, when chronic sinusitis is severe, the patient is recommended to undergo surgery - maxillary sinusotomy, during which the surgeon opens the affected sinus and sanitizes it.

In uncomplicated chronic sinusitis, the prognosis depends on the individual characteristics of the body and the viability of the immune response; generally favorable. The prognosis worsens when complications arise and there is no effect from conservative therapy.

How to cure chronic sinusitis with folk remedies?

According to statistics, comprehensive treatment promotes a speedy recovery. Simultaneous use of medications and the use of folk recipes will help get rid of chronic sinusitis in less time.

You should know that without first consulting a doctor, traditional recipes are not only useless, but also dangerous to health!

Cyclamen root. It contains saponins - substances that cause increased mucus secretion, as a result of which tissue swelling disappears. To prepare drops with cyclamen juice, the root of the plant is grated and squeezed through cheesecloth. The resulting liquid is diluted with a solution of furatsilin 1 to 4 and one drop is instilled into the nostril on the side of which inflammation is observed. The procedure is repeated three times a day for a week. Contraindications are pregnancy and lactation.
Honey dam. This beekeeping product is extremely effective against bacterial and inflammatory diseases of the nasopharynx. And using it is as easy as shelling pears – you just need to chew one tablespoon of zabrus six times a day. Tasty and healthy!
To relieve swelling at home, you can use decoctions of St. John's wort, propolis, Kalanchoe, eucalyptus drops and other medicinal plants.
For this method of treatment, it is advisable to choose wild chestnut. It should be soaked for several hours and, when it becomes soft, peeled. You need to scrape off the shavings from the white kernel and carefully insert them into both nostrils. You can also make small candles from chestnuts and insert them into the nose as turundas. Chestnut should be used within a week.
Rinsing the maxillary sinus is an integral step in the treatment of chronic sinusitis at home. Sea salt is best suited for rinsing, as it makes the water softer. Sea salt also provides an antiseptic effect, which is especially valuable at the early stage of development of the disease. In order to properly carry out the washing procedure, it is necessary to prepare a solution of sea salt. It is recommended to add one teaspoon of sea salt to two glasses of warm water (approximately 40-42 degrees).
Thuja oil copes well with many ailments, including sinusitis. It is made from the cones and needles themselves. This remedy has an excellent antibacterial effect, is a good preventive measure against infectious diseases, and strengthens the immune system.
Sea buckthorn oil or rosehip oil will soothe the mucous membrane if you drop 2 drops into each nostril up to three times a day.

Prevention

Prevention of chronic sinusitis for adults comes down to the following measures:

Timely treatment of diseases of the nasal cavity and respiratory system.
A significant factor is the rehabilitation of foci of chronic infection - carious teeth, chronic tonsillitis and others.
Treat colds under medical supervision. Carry out the therapeutic course to completion. If it is said that you need to take antibiotics for 2 weeks, then you cannot stop taking them, even if you feel significant relief on the 3rd day.
Use a humidifier. If the air in your home is quite dry, then there is a certain risk of sinusitis. Therefore, it is recommended to use a humidifier. Remember to clean the appliance regularly to remove accumulated dirt and mold.

The best way to prevent is to prevent colds. This requires timely and competent detection of influenza.

Represents inflammatory process in the paranasal sinuses located in the upper jaw (on both sides of the nose). Since the organ is paired, both unilateral and bilateral inflammation can be diagnosed. The mucous membrane is affected, which swells and thus prevents the outflow of secretions. In this environment, pathogens develop and multiply very quickly, and Pus accumulates in the sinuses.

Main cause– infection pathogens. Most often, bacteria, although viral and fungal forms of infection, as well as a combination of several pathogens, are possible.

Another common cause of inflammation is violation of the outflow of secretions from the sinus mucosa due to anatomical features. These can be either curvatures of the nasal passages (congenital or acquired as a result of injuries) or polyps. Oral health also important for sinus health. Thus, caries or granuloma on the root of a tooth can start the inflammatory process in adjacent tissues and cavities. In this case, odontogenic sinusitis is diagnosed.

The following factors contribute to the development of pathology:

decline against the background of other diseases;
tendency to frequent colds and allergic reactions;
hypothermia winter and autumn;
vitamin deficiency, especially significant for the immune system;
such a bad habit smoking.

Like all other diseases, inflammation of the maxillary sinuses becomes chronic from an untreated acute form. Characterized by onset of the disease increased temperature (usually no higher than 38⁰C), weakness and fatigue, painful sensations. Pain in the upper jaw has a bursting character due to the accumulation of a large amount of mucus and pus in the sinus. The head also hurts a lot, especially when bending down. There is nasal discharge, often mixed with pus. If the infection has spread on the eyes, pain appears and may conjunctivitis begins.

Chronic sinusitis involves less severe symptoms:

general deterioration in health not too significant (some decrease in performance, fatigue);
has no clear localization and does not differ in intensity;
there is a slight swelling under the eyes;
constant nasal congestion and, accordingly, deterioration of the sense of smell;
periodic, caused by the flow of secretions from the sinuses along the back wall of the nasopharynx (as a result, the mucous membrane is irritated and the throat becomes sore).

Since all of the listed symptoms of chronic sinusitis do not cause any particular inconvenience, the disease is often ignored by the patient and not treated. However, under the influence of certain factors, an exacerbation may occur, fraught with serious complications.

The danger of chronic sinusitis

Infectious diseases, especially in the absence of timely and adequate treatment, often cause complications of varying severity. The location of the inflamed maxillary sinuses near important organs represents serious threat not only for health, but also for life:

If the infection gets into the middle ear, may develop severe otitis media. This is fraught with both impairments and complete loss of hearing.
Eye damage usually begins with conjunctivitis. It is unacceptable to ignore the appearance of purulent discharge, since retinal phlegmon and abscess of the lower eyelid often lead to deterioration and even loss of vision.
Proximity of the brain causes complications such as meningitis and abscesses. These pathologies threaten not only organic damage to the central nervous system, but also death.

In addition, spreading through the bloodstream throughout the body, the infection can affect the heart muscle (myocarditis develops), kidneys (as a result pyelonephritis is diagnosed), as well as the bronchi and lungs. In the latter case, bronchitis and pneumonia occur against the background of chronic sinusitis.

How to cure sinusitis without surgery completely

The chronic stage of the disease is difficult to completely cure. However, if you follow all the doctor’s prescriptions, it is possible, if not to forget forever about inflammation of the paranasal sinuses, then at least achieve long-term remission. Treatment regimen for sinusitis without surgery is combination of several conservative techniques.

Drug therapy

Treatment of inflammation of the maxillary sinuses is aimed at restoring the normal outflow of their contents, relieving swelling and destroying the pathogen. For this purpose, the following are usually prescribed:

Antibiotics of the fluoroquinolone or cephalosporin group(Ciprofloxacin or Ceftriaxone, for example). Taking antimicrobial drugs orally is often complemented by the use of Bioparox, a spray for topical use.
Vasoconstrictors type Xylometazoline, Naphthyzine and Otrivin in the form of nasal drops, they perfectly relieve swelling of the mucous membrane and restore the patency of the canals. However, you should not get carried away with them, as addiction develops. Rinofluimucil- another drug for relieving edema, which also has a mucolytic effect (thin the mucus).
Antihistamines are prescribed if sinusitis was caused. It is also advisable to use hormonal drugs(such as Nasonex).
To strengthen the body's defenses, various immunostimulants.

Also useful rinsing paranasal sinuses solutions of salt and furatsilin. This helps remove mucus and pus, significantly increasing the effectiveness of medications.

Physiotherapy

For the treatment of chronic sinusitis, various physiotherapy procedures are used aimed at the formation stable remission and complete recovery. The impact gives a good effect ultrasound, magnetic field and laser radiation. Also used electrophoresis and ultraphonophoresis, and from non-hardware methods – speleotherapy(visiting salt caves).

Concerning surgical treatment, then if there are cysts and polyps in the nasal passages, their surgical removal is required. Also, if it is not possible to restore the patency and outflow of sinus contents using conservative methods, it is prescribed drainage puncture. The procedure is unpleasant, but effective, and the widespread opinion about the puncture is that the cause of relapse is nothing more than a myth. As a result of this manipulation, the purulent contents of the maxillary sinuses are removed, they are washed and irrigated with antibacterial drugs.

Treatment of sinusitis at home (video)

Prevention

You can avoid the development of chronic sinusitis if treat in a timely manner its sharp form. It is also necessary restore patency nasal canals, if there are anatomical features or polyps (perform surgery). If possible prevent the development of respiratory tract infections(seasonal flu vaccination), and visit the dentist regularly for sanitation of the oral cavity.

In addition, a number of general measures such as hardening, good nutrition and giving up bad habits contribute to the prevention of sinusitis. It is imperative to consult a doctor in a timely manner at the first symptoms of chronic sinusitis, since it can be completely cured without surgery only in the early stages.

Sinusitis is one of the types of sinusitis, in which the mucous membrane of the maxillary air sinuses becomes inflamed. This disease is characterized by a wide range of symptoms, which cover not only the affected nasal cavities, but also neighboring organs (eyes, ears, teeth), and also leads to intoxication of the entire body. Maxillary sinusitis can manifest itself both in acute form and in sluggish form, which leads to regular exacerbations and significantly worsens a person’s quality of life. Next, we’ll look at how to cure chronic sinusitis forever at home.

Sluggish sinusitis is most often a consequence of an acute form of the disease, which was suffered without treatment, or the therapy was inadequate.

Often, patients stop taking medications ahead of schedule at the first signs of improvement, which leads to chronicity of the disease and the development of resistance of pathogenic bacteria to certain types of antibiotics.

Among the other most common reasons for the transition of the acute stage of sinusitis to the chronic stage:

The presence of persistent infections in the nasopharynx (long-term tonsillitis and rhinitis).
Curvature of the nasal septum, the presence of spines on it, atrophy and proliferation of tissue in the nasal cavity.
Violation of the outflow of secretions and the natural passage of air flow caused by the proliferation of polyps, cystic and pseudocystic formations.
Infectious dental diseases and unsuccessful dental surgeries.
Exposure to allergens.
Weakened local or general immunity.
Bad habits (smoking, drinking alcohol).
Unfavorable living and working conditions (polluted air, working with toxic substances, hypothermia).

Sluggish sinusitis develops slowly and covertly. This makes it difficult to make an accurate diagnosis without special examination. The most unpleasant feature of this form of the disease is that after a period of remission, sometimes quite long, an exacerbation necessarily occurs, which brings the patient a lot of unpleasant sensations.

Among the symptoms of sluggish sinusitis, the most typical are the following:

Dress according to the season, avoid hypothermia, and avoid drafts.
Active lifestyle (walking in the fresh air, playing sports and physical education).
Timely treatment of respiratory and dental diseases; there should be no sources of infection in the body that can provoke an exacerbation of chronic sinusitis.
Promote the normal functioning of the epithelial layer of the mucosa and prevent it from drying out. To do this, you can purchase a household humidifier, as well as regularly irrigate your nasal cavity with salted water and take a shower more often in the summer.
Avoid allergens, especially when plants are in season.
Do not swim in pools with chlorinated water or polluted water bodies.
Take vitamin and mineral complexes to strengthen general immunity.
Stop smoking and try to avoid places where there is tobacco smoke and other active substances in the air.

Sources: medscape.com,

Salted herring has long been considered the best Russian appetizer. Although they figured out how to salt or marinate it far beyond the borders of our country. Each recipe, and believe me, there are a lot of them, has entered our diet as food for a holiday or everyday table.

Of course, someone will say: why waste time, because you can go and buy. But everyone who salts this fish themselves knows its real taste, and not the store-bought kind, where you can’t tell whether it’s not salted enough, which most often happens, or, on the contrary, it’s over-salted. Therefore, we can conclude: it is best to salt the herring yourself at home.

Smaller fish can be salted whole, you don’t even need to cut it up. If the herring is large, it is gutted and, depending on how salted it is, can be cut into pieces.

The main thing: if you salt the whole herring, remove the gills so that it does not taste bitter.

To get to the recipes I want to tell you about, first let's learn how to choose fish. Not everyone will be able to go and catch her. The easiest way is to buy fresh frozen herring in the store and stuff it with all sorts of different spices.

1. Fatty fish (Atlantic or Pacific) are best suited for salting.

2. It should not be shabby, this suggests that it is already old.

3. Herring eyes should be transparent and slightly bulging, not cloudy.

4. Don’t buy it without the head, because you won’t be able to see whether it’s fresh or not.

5. The gills of the fish are red, and the fins are tightly pressed.

6. Lift the gills a little and smell them; fresh fish have no smell.

I think everyone has an idea why herring is salted. Firstly, it goes as an appetizer to a festive or everyday table, and secondly, it is added to many salads, in particular. Well, thirdly, you can have it simple with potatoes and onions.

Ingredients:

Herring – 1 pc.
Salt – 200 gr.
Water – 700 gr.
Bay leaf – 2 pcs.
Pepper peas – 6 pcs.
Cloves – 2 pcs.

1. First you need to cut the fish. We cut off the head and rip open the belly.

2. We take out the intestines and clean the inside of the black skin. Remove the tail.

3. When the herring is cleaned, rinse it thoroughly and cut it into portions, put it in a container or enamel bowl.

4. We prepare the solution with which we will pour our pieces.

5. Bring the water to a boil and add salt, pepper, cloves and finely chopped bay leaf. Boil for 5 minutes, turn off the gas and cool to room temperature.

6. Pour the resulting solution over our fish to hide it completely.

7. Close the lid and leave for 2 hours.

8. After the time has passed, we take out the fish and put it on the table.

By the way, if you decide to salt the caviar along with the fish, then you need to take it out after 1 hour, otherwise it will be too salty.

Bon appetit!

How to quickly and tasty pickle herring in 30 minutes:

Ingredients:

Fresh frozen herring – 2 pcs.
Salt – 1 tbsp.
Vegetable oil – 2 tbsp. spoons.
Onion – 1 pc.

1. First, defrost the fish, remove the head, tail and clean the entrails.

2. We make cuts from head to tail and cover the entire herring with salt (not sparing that the whole herring is covered with it), not forgetting to fill the places where you cut.

3. Place in the refrigerator for 30 minutes. When time has passed, take it out and wash it. Cut into pieces and add butter, chopped onion and eat.

Salt herring quickly at home using a dry method

I offer a good recipe for salting herring in the shortest possible time. Try it, I think you'll like it.

Ingredients:

Herring – 2 pcs.
Vegetable oil – 1 cup.
Salt – 3 tablespoons.
Onion – 5 pcs.

1. Cut off the head of the herring, open the belly and gut it.

2. We will do the same with the second fish.

3. Cut along the ridge, pull off the skin, separate the meat from the bone and remove the bones.

If the fish is fresh, the skin pulls off very easily and this herring will be especially tasty.

4. Sprinkle each piece with salt on both sides.

5. Cover with cling film. Leave to salt for 1 hour.

6. Cut the onion into half rings.

7. After the required time, take out the fish, rinse it of salt and let it dry. You can blot it with a paper towel.

8. We cut the fish into portioned pieces and put it in a jar, and put onions between each layer. Fill everything with vegetable oil.

After 2 hours, the herring can be eaten.

A quick recipe for pickling herring in 1 day. How to pickle whole herring?

I think everyone loves herring on the holiday table, and if it also comes with onions, it makes a very good appetizer. I prefer to make this recipe for any holiday. Why is there a holiday, such a herring goes well with potatoes. If you don't believe me, try it yourself.

We will cook the fish in brine, this is a strong brine of salt and water with added spices.

Ingredients:

Herring – 2 pcs.
Salt – pour in and check. To check, take an egg.
Bay leaf – 3 – 4 pcs.
Allspice – 7 – 8 pcs.
Cloves – 2 – 3 pcs.
Water – 800 gr.

1. Slowly add salt to the water and stir well until it is completely dissolved. We throw a raw egg into the brine and as soon as it floats, the brine has become normal. Add the spices and put it on the fire, then cool it.

2. Remove the gills from the fish; you can cut off the entire head. Pour brine over the herring until it is completely covered. Leave for 1 hour at room temperature. Place in the refrigerator for 24 hours.

Another quick recipe for pickling herring in 5 hours in pieces in the refrigerator

Another quick and tasty option, the name of which speaks for itself.

Ingredients:

Herring – 1 pc.
Salt – 1 tbsp. spoon
Water – 200 gr.
Black pepper – 11 – 13 pcs.
Bay leaf – 3–4 pcs.
Cumin - a little on the tip of the knife.

1. First, wash the fish. Then we cut off the head, tail, and clean out the inside. Cut the herring into pieces, approximately 1 cm in length.

2. Place in a jar, between the layers, put pepper and bay leaf, cumin. Dissolve salt in a glass of warm water and pour in our herring. Place in the refrigerator for 5 hours. After the allotted time, we take out lightly salted fish and cook it at our discretion. You can season with onions with vegetable oil and serve.

Today we will pickle herring in a bottle.
And so, first of all, we pour 1.5 liters of cold water into the pan.
And put it on the stove to boil.
Let's prepare the spices.
Take three tablespoons of salt (I take rock salt).
Two tablespoons of sugar.
Bay leaf 3 pcs.
Coriander beans half a teaspoon.
Allspice five peas.
Add half a teaspoon of hops.
We send our workpiece into the water and wait for it to boil.
When the marinade boils, let it simmer for three minutes and turn it off.
Cover with a lid and let cool completely.
The brine has cooled. Take a 1.5 liter plastic bottle and cut it off about 7 cm from the top.
Less is possible. The main thing is that the herring fits into the bottle.
From the marinade, catch the bay leaf and pepper and put it in a bottle.
Now we put our herring in a bottle and fill it with marinade.
Place in a cool place for three days.
In three days our herring is ready!
Bon appetit!

How to prepare marinade for herring at home:

For 2 pcs. Herring
Water 1 liter
Sugar 1 tbsp. Spoon
Salt 3 tbsp. Spoons
Onion 1 pc.
Cloves 5 pcs.
Bay leaf 5 pcs.
1/2 teaspoon ground coriander
Black peppercorns 30 pcs.
Mix sugar, salt, cloves, coriander, pepper and bay leaf with 1 liter. Water.
Boil this solution and cool.
That's it, our marinade for pouring herring is ready!

How to pickle herring in brine:

Today we will tell you how to pickle herring.
For this we need the herring itself (I immediately remove the gills)
Immediately prepare some container to place the herring in.
We also need four tbsp. Spoons of salt.
Five hundred ml. Boiled, chilled water.
One or two bay leaves.
One teaspoon of peppercorns.
And so we mix these ingredients with water.
And fill our herring with this solution.
The herring will not take a lot of salt, it will take as much as it needs.
So don't worry about salt.
The fish should be salted for four days. During this time, sometimes turn the herring from one side to the other so that it is always in brine.
Before putting the herring in the refrigerator, it should stand on the table for three to four hours.
Use the recipe. Bon appetit!

Today we will salt fresh frozen herring using the dry method.
It's not difficult to do, but it turns out very tasty.
The herring is salted and takes as much salt as it needs.
Let's take two herrings that need to be processed.
Remove the head and entrails. Clean and wash with water.
Now we make the pickling mixture.
For this we take a bowl.
Add one tbsp there. A spoonful of sugar.
We also add three tbsp. Spoons (not heaped) salt (not fine)
Add one tbsp. A spoonful of Provençal herbs.
Add one teaspoon of mustard powder.
Mix everything well.
Let's spread the newspaper over the newspaper, take the mixed ingredients and sprinkle our herring both on top and inside. The fish will not take excess salt, so sprinkle it well. Next, we take this newspaper, over which we sprinkled the fish and wrap our herring. And now the herring wrapped in the newspaper, put it in a plastic bag. Tie the bag and put it in the refrigerator for one day. Two days have passed, take out the fish, open the bag. The herring is ready, wash everything off with cold water.
Our herring is ready. We wish you bon appetit!

Today we will salt freshly frozen herring, which we previously defrosted at room temperature.
I prepare the marinade in advance while the herring is defrosting.
I boiled seven tablespoons of salt for three liters of water.
I also added peppercorns, bay leaves and cloves.
This recipe makes a very tasty herring.
We take a three-liter clean jar and put our herring in it, which has been frozen once naturally. Fill it with pre-prepared marinade.
Detailed preparation of the marinade.
How to prepare marinade for herring: You will find below these recipes for pickling herring.
And so we poured the marinade over our herring. Put it in a cool place for three days.
Three days have passed, our herring is ready. It turned out very tasty.
Lightly salted, not over-salted. Well, that’s all.
Make herring using this simple recipe and you won’t regret it.
Bon appetit.

This herring is swept off the table first.
That's why I recommend everyone to cook it.
We need:
Two fresh frozen herrings.
Lemon.
Onion.
Carrot.
Bay leaf.
Salt.
Sugar.
And optional seasoning for fish.
And so let's get started.
First of all, we need to divide the herring into fillets.
And so we cut it up. We cut the onions and carrots.
Cut the onion into half rings.
Carrots can be grated on a coarse grater or on a Korean carrot grater.
Next, cut the lemon into thin slices.
The ingredients are ready. Now we need to cut the herring into pieces.
I usually cut into small pieces.
The fish is also prepared. And we begin to lay out the fish and ingredients in layers.
Take a 0.5 liter jar and add onions as the first layer.
Next, a pinch of salt, a pinch of sugar, one bay leaf, layers of herring,
a little salt on top, lay out three slices of lemon, a layer of carrots, and the next layers in the same sequence. Spread it all the way, ending with laying the vegetable ingredients so that the herring is covered.
And so our herring is laid out in layers, let's close our jar tightly with a lid.
We put it in the refrigerator. In two to three days the herring is ready.
Place on a plate, garnish with onion rings, season with vegetable oil.
Bon appetit!

Now I will tell you about an excellent and tasty recipe for Norwegian herring.
No matter how many times I make it, everyone likes it.
To prepare we will need:
Two pieces of herring (fresh frozen) (defrost at room temperature).
Onions 3 pieces (medium).
Two carrots (medium).
Lemon (half).
Six tsp Salt
Six tsp Sugar
Ten pcs bay leaves
10 - 12 pcs. Black peppercorns
Let's prepare the ingredients:
Cut the onion into thin slices.
Cut the lemon into thin slices.
Grate the carrots using a coarse grater.
We peel and pit the herring, fillet it and cut it into small pieces.
The ingredients are prepared, the onion is sliced, the lemon is also thinly sliced, the carrot is grated through a coarse grater. The fish is cut up. Our herring was caught with caviar and milk. We also salt them. Cut into two-centimeter pieces.
Peppercorns, count out 10 - 12 pieces and crush with a knife.
Next, put all the ingredients into jars.
This entire set is designed for two half-liter jars.
The bookmark sequence is as follows.
At the bottom of the jar we put a couple, three onion rings, one bay leaf, a pinch of carrots, one slice of lemon, a pinch of pepper, a pinch of salt (about half a teaspoon), and a pinch of sugar. Next we put a layer of herring (I put it along with milk and caviar ). Place the next layer in the same sequence.
We place it tightly to the very top, close it with a lid and put it in the refrigerator for two or three days. I assure you that after opening the jar, there will be nothing left in there.
You will eat everything. Bon appetit!

Lightly salted herring - dry salting recipe:

I like this recipe because it is very easy to prepare.
And the taste of the fish, which always turns out lightly salted, juicy, fatty.
Well, it’s simply beyond words. You definitely need to do it and try it.
In the recipe, all proportions of ingredients are calculated for one kilogram of fish.
We will need:
Six tablespoons of salt
One teaspoon ground black pepper
Two tablespoons of sugar
And herring (we cut off only the tail so as not to interfere)
There is no need to remove the insides before salting.
Because of this, it will be very tasty.
Pour the prepared ingredients, salt, sugar and ground black pepper into a bowl and mix. I usually pour it onto a clean sheet of paper (or newspaper) to make it easier to coat the herring.
And we begin to carefully envelop the herring in this salty mixture.
By the way, there is no need to pour salt into the gills here.
Place the herring in several bags.
We also pour the remaining salt into bags. The herring will take as much salt as it needs.
We pack and put the herring in the refrigerator for three days.
After 3 days, remove the herring from the refrigerator.
We wash it under cold water.
We take out the insides and wash them again.
It can be seen that the fish was salted in the abdominal cavity.
And along the ridge. The structure of the meat became tender and appetizing.
Now cut the herring into pieces.
And put these delicious pieces on a plate.
You can cut the onion into rings and decorate our herring.
Bon Appetit everyone!

Now we will salt the herring in the simplest and fastest way.
I don’t think you can come up with anything simpler.
For this we need:
Salt. And good, fatty Atlantic herring.
I buy packaged herring.
First defrost the herring at room temperature.
Rinse the herring with cold water.
We also wash the bag that contained the herring.
We put the washed herring back into our already washed bag in which the herring was purchased. We will salt it like this.
Take coarse or medium table salt (the main thing is not fine)
And sprinkle our herring, sparing no salt.
Don't be afraid, the fish will take in as much salt as it needs.
Many people add sugar. But if the herring is fatty and good, why do we need sugar?
We are for a healthy lifestyle and nutrition.
And so we sprinkle the herring well with salt, roll it so that it is all covered in salt. This turns out to be dry salting. But since the fish is salted in a bag, it will not dry out. That’s all, we put the herring in the refrigerator.
Two days will be enough for the herring to be salted.
Then we rinse it under cold water to remove the salt and there you have it, your own lightly salted herring. It’s simple, enjoy.
Bon appetit!

Lightly salted herring - recipe with brine:

For this we need 1 kg of herring
Black pepper
Salt
Sugar and bay leaf
And so we take freshly frozen herring and let it thaw completely at room temperature.
While our herring is thawing, we will start preparing the brine.
For the brine we need:
0.5 liters of water
2 tablespoons salt
1 tablespoon sugar
Black pepper and bay leaf
And so we prepare the brine.
Take a saucepan and pour 0.5 liters of water, bring to a boil.
Add 2 tablespoons of salt and 1 tablespoon of sugar.
Mix everything thoroughly. Let the water boil.
As soon as the water boils, add black pepper and one bay leaf to taste. Bring everything to a boil and leave to cool to room temperature. And so our brine has cooled. Place the herring in a container (I have a 3-liter jar). Now fill everything with brine. Herring you should be completely in brine (when drowning the herring).
Cover with a lid and place in the refrigerator for 2 - 7 days.
If you like lightly salted herring, then after about 2 days you can eat it.
If you like it saltier, keep the herring for 7 days.
That's all. Bon appetit!

Today we will prepare spicy salted herring at home.

In order to cook it, we naturally need herring. In this case, we will take 2 pieces.

We gut the herring, cut off the head, remove the black film and rinse with water.

Now we need a marinade:
For this we need boiled water (warm) 250 ml.
Two bay leaves
1.5 - 2 teaspoons salt

Half a teaspoon of sugar
Six black peppercorns
Half a teaspoon of coriander
And three cloves

And so we begin cooking.
We have already cleaned the herring, now we cut it into 1.5 cm portions
And let's prepare the marinade.
You can make fillet, but I always do it in pieces. Our family prefers it this way.
Now we take the herring into cut pieces and put it in a plastic container.
We have laid the fish and prepare the marinade.
Pour the prepared water into a clean deep plate or any other dish. And add all the prepared ingredients there.
Mix salt and sugar well.
Now pour this marinade over our herring.
Be sure to shake the herring covered in marinade after pouring.
I do this so that our fish is completely in the marinade.
If you do not have a container for pouring marinade into the herring, you can use a regular glass jar.
That's it, put it in the refrigerator for 48 hours.
And one more little tip. From time to time, as you remember, look into the refrigerator and shake our fish so that it is even better, everywhere soaked in the marinade. Well, that’s all, 48 hours have passed, we take our fish out of the refrigerator, put it on a plate and decorate with chopped onion rings. Serve with pre-boiled potatoes.
Bon appetit!

We will need the following products for 8 servings.
Herring 2 pcs.
Making the marinade:
One liter of water
One hundred ml. Table vinegar
Two tablespoons of salt
Making the sauce:
Two hundred mayonnaise
Two hundred Smetana
Two tablespoons of mustard
One tablespoon of sugar
One teaspoon of vinegar
Salt 1 tsp
Half teaspoon ground black pepper
One hundred and fifty g. Vegetable oil
Dill 1 bunch
Preparation:
Peel the herring and remove all the bones, starting from the backbone.
Whisk all the ingredients for the marinade until smooth.
Pour the marinade over the herring fillets and refrigerate for 10 to 12 hours.
Let's start preparing the sauce. Take the prepared pepper, salt, vinegar, sugar, mustard and mayonnaise and mix everything thoroughly.
Now we take vegetable oil and add it very slowly, about a teaspoon at a time and stir constantly.
Also add sour cream and chopped dill.
Mix everything very well.
Place in the refrigerator for 24 hours.
By the way, mustard sauce can be replaced with garlic.
To do this, instead of mustard, add 3 cloves of garlic to the sauce.
It is better to serve herring with boiled potatoes or bread spread with butter.
Bon appetit!

Korean herring - homemade recipe - with tomato paste:

Today we will cook herring in Korean style!

For this we need:
Fresh frozen herring 2 pieces.
You can take saury, mackerel, or any other fresh frozen fish that you like.
Vegetable oil
Vinegar
Tomato paste
Sugar
Salt
And seasoning for carrots in Korean
First, clean and gut the herring.
Let's fillet it and cut it into portions.
Next we make the marinade.
For the marinade we will need:
100 g vegetable oil
1 tablespoon salt
1 tablespoon sugar
1 tablespoon vinegar 9%
1 heaped tablespoon tomato paste

And one and a half teaspoons of seasoning for Korean carrots
We mix all this in a small saucepan.
Place on the fire, bring to a boil, but do not boil.
We take a container in which our fish will marinate.
This can be either a deep salad bowl or a liter jar.
Next we lay a layer of our herring.
And pour the marinade on top, distributing it over the herring.
The marinade should be hot.
And so we lay in layers and water one by one until the end, until we have laid all the fish.
At the end, pour the remaining marinade over our herring.
Leave it on the counter until it cools completely.
Then we put it in the refrigerator.

In a day, our Korean herring is ready.
You can eat. Bon appetit!

To prepare pickled herring in oil, we need two herrings.
We have already prepared it in advance and separated a lot of bones.
But still, all the bones are almost never pulled out.
And so, if you have little patience and don’t like fiddling with bones, then buy ready-made fillets.
There are almost no bones and it will be easier.
But of course it will be much more expensive.
I always take an ordinary herring and cut it myself from all the seeds.
Next we need one onion.
Vinegar 70% and a lot of vegetable oil, which we would then pour it all over.
Before cutting up the herring, we'll start with the onions.
We will need to pickle the onions.
Now we cut the onion into small, thin rings.
Take a small bowl and put the onion there (separate the rings).
This will marinate the onions faster.
And while we are cutting the herring, the onion will be ready during this time.
Pour water into a bowl with onions.
The water should be cold.
Add half a teaspoon of vinegar and set aside. Let it marinate.
And we move on to the herring.
Take the herring and cut it into about 1 cm thick.
Some cut 3 cm.
In general, cut it as it suits you.
I like the ones in the store to be thinner, so I always make them about 1 cm.
By the way, why do I always take whole fish and not fillets?
Because from time to time you come across milk and caviar.
Now take a 0.5 liter glass jar and place it in layers.
Fish, onion, fish, onion.
We crush it periodically so that the herring and onions are more compact.
And fill it all with vegetable oil.
Add enough oil so that all the herring and onions are completely covered and there should be no air left anywhere.
Cover with a lid and place in the refrigerator to soak for a day.
That's all, in a day our herring is ready.
Bon appetit!

We present to your attention an original appetizer of pickled herring in mayonnaise.
It is prepared in mayonnaise, so it turns out incomparably tender.
This herring is extremely good with hot boiled potatoes, or just with a piece of bread.
You can also serve it with one of several snacks to choose from.
And so we take the herring fillet and soak it in clean, cold water or milk.
I soak it in cold water.
The duration of soaking the herring depends on the degree of salinity.
Approximately from 30 minutes to 2 - 3 hours.
After a certain time of soaking, cut the fillet into small pieces.
Place in a dish. Sprinkle a little ground black pepper on top.
And sprinkle with a little vinegar. Take three lightly salted cucumbers (if large, take two).
One medium apple (sour or sweet and sour). One medium onion.
Grate the cucumbers and apple on a coarse grater. You can cut them into small cubes.
Finely chop the onion. To 200 g of mayonnaise, add 2 tablespoons of sour cream.
Add half a teaspoon of sugar. Mix everything thoroughly.
Add prepared cucumbers, apples and onions here.
Add one tablespoon of finely chopped parsley.
The sauce is ready, taste it and add salt to taste if necessary.
Add our herring to the sauce. Stir.
Marinated herring in mayonnaise can be served immediately.
But it tastes much better if it sits in the refrigerator for several hours.
Or better yet, all day long. The more it infuses, the tastier it becomes.
Bon Appetit everyone!