One of our favorite holiday dishes on our table is salted herring in its various forms: herring under a fur coat, forshmak, vinaigrette with herring, simply sliced salted herring with onions and fragrant sunflower oil, often served with boiled jacket potatoes. And the taste of each of the prepared dishes will greatly depend on the herring chosen in the store. But each of her purchases is a game of roulette: you never know what it will taste like. Often the fish is salted so that it will probably be stored longer, sometimes the herring is salted not the first freshness, otherwise the herring just turns out to be not tasty due to the wrong ratio of spices in the brine.
To avoid such incidents and know for sure that only natural and healthy ingredients are used in the composition of the brine for fish, you can simply salt the herring with your own hands, then it will turn out tasty and fragrant for each family in its own way.
After all, there are many homemade salting recipes, all of them are not complicated, each has its own merits - you have to choose, try and then kill the finished fish with pleasure.
Buying herring
If you live near an ocean or sea where herring is found, you are in luck - you can catch fresh fish yourself. But most of us have to carefully choose it in stores and markets. It is important to choose the right herring for salting, because the tenderness and taste of the finished dish will depend on its quality. If we talk about the types of herring, it is best to buy the Pacific or Atlantic type, because in marine fish, due to the deteriorating ecology, there may be a risk of heavy metals, toxins and other substances harmful to the body.
Basically, herring is sold frozen. Pay attention that the carcasses are slightly crumpled and compressed, that the surface of their skin is even and intact, does not cast a yellowish tint. A good herring is distinguished by a natural silver color, bulging clear eyes, fins and gill covers tightly pressed to the body. It is better not to buy headless herring - most likely, the fish is not the freshest, which is what unscrupulous sellers hide, making it impossible to look at the main indicators of fish quality - eyes and gills.
Fish caught in winter have a higher fat content. The most delicious is salted herring from large, heavy fish with rounded sides and a thick back.
Preparing for salting
Purchased fish must be properly thawed so that it does not lose its taste and useful qualities. It is naive to believe that speeding up the defrosting process will improve the properties of the product - this applies to any delicacies. Do not rush and try to defrost it in the microwave, setting the desired mode, or put it under hot water - this will ruin the product. To do this, put the herring in the refrigerator for a day - a temperature of +5 degrees will help preserve the structure and taste of the herring.
The main rule is to always remove the gills from the herring, because they add a bitter taste to the salty finished product. After defrosting, carefully remove the gills (this can be done with your hands or with a knife or scissors), rinse the herring thoroughly in cold water, after which the fish will be ready for salting. It is best to salt ungutted fish - this way it will take the right amount of salt and spices from the brine evenly over the entire surface of the carcass and the taste will be correct. If you gut the fish, the caviar and milk found in it are salted along with the main carcass.
A whole herring can lie in brine in a cold place for up to a week; the time depends on what kind of fish you like - strongly salted or lightly salted.
If you need to quickly pickle the herring, then in addition to the gills, remove the head, remove all the entrails and intestines, remove the outer and inner films from the carcass, rinse under cold water and put in brine - in a few hours the herring will be ready. But in this version, the preservation of the original taste is not guaranteed and the concentration of salt and spices in the meat is necessary. If, on the contrary, you need to keep salted herring for a long time, more than 4-5 days, then you need to get the finished herring from the brine, clean it, remove the bones and cut it into pieces. Put them in a glass jar with chopped onions, pour in aromatic sunflower oil and, tightly closing the lid, put in the refrigerator.
Salting Recipes
A simple method of pickling herring
We will need:
2 whole herring
600-800 ml water
1-2 tablespoons of salt
1-2 teaspoons of sugar
You need to take two large fish, remove their gills and put them in a glass dish. As a last resort, use an enameled or plastic container; iron or aluminum utensils will give the fish an unpleasant metallic taste.
Boil water in a saucepan, add salt and sugar to it, mix. Cool the brine to room temperature and pour into a container with fish so that it is completely immersed in liquid. Leave for one hour, then put in the refrigerator or in cool weather on the balcony - a temperature of +1 to +10 degrees is best for proper salting. Fish can be salted from two days to a week: in two days it will be lightly salted, in a week - stronger salting. As they say, up to your taste and discretion.
Spicy salted herring
You will need:
2 whole herring
1 liter of water
2-3 heaping tablespoons of salt
1.5 teaspoons of sugar
10 black peppercorns
10 allspice peas
4 bay leaves
5 dried carnation flowers
Defrost the fish, rinse it outside with cold water, remove the gills, place the fish in a salting container. Boil water in a saucepan, dissolve salt, sugar and spices in it, mix thoroughly and bring to a boil again. Cool the brine and pour over the herring. Leave for one hour, then put in the refrigerator at your discretion for 2-7 days for salting.
Spicy salted herring with mustard
You will need:
2 large whole herring
2 tablespoons mustard
1 liter of water
5 tablespoons salt
3 tablespoons of sugar
1 tablespoon coriander seeds
1 tablespoon chopped fresh or dried dill
1 teaspoon black peppercorns
10 bay leaves
First, defrost both fish, remove their gills and rinse in cold water. Methodically grease them with mustard and place in a container for salting. Boil water in a saucepan, add spices and salt with sugar to it, mix well and bring to a boil again. Cool the brine naturally, then pour over the herring carcasses and leave for 2 hours. Then put it in a cool place for two or three days.
Herring in brine
More difficult is the recipe for salting herring in a strong saline solution called brine. Its preparation requires a little more patience and attention. You also need to pay attention to the fact that the salted fish does not have any damage on the skin, otherwise there is a high risk of salting the fish.
Now we are preparing the brine. It is necessary to boil water in a volume of about 1 liter (this is for two fish), then add salt to it in small portions until the salt ceases to dissolve in water and simply begins to settle to the bottom - this will mean a sufficient amount. Surely you can check the readiness of the brine by dropping a raw egg into it - it should not sink, but float on the surface of the brine. If desired, to prepare spicy salted herring, before the salt dissolution procedure, you can add various spices to the water: bay leaf, coriander grains, allspice and black pepper, cloves. Herring, as usual, needs to be thawed, washed, removing the gills, put in a deep bowl. Pour the cooled brine over the fish so that it is completely immersed in the brine. Leave for 1 hour, then refrigerate for a day or two.
Dry salted herring
You will need:
1 large whole herring
1.5 teaspoons salt
1 teaspoon sugar
1.5 teaspoons ground black pepper
cling film
paper towels or napkins
The dry salting recipe can be useful for those who do not have free space in the refrigerator or do not want to mess with the brine.
It is necessary to defrost the herring, remove the gills from it and rinse in cold water, then thoroughly blot the carcass with paper towels or napkins. Mix salt, sugar, black pepper. Methodically and thoroughly rub the fish carcass with this mixture, not forgetting the already empty cavities under the gill covers. After that, carefully and tightly wrap the herring in three layers of cling film and place in the refrigerator for two days, after which the fish will be ready.
Quick dry salting of herring
If all of a sudden guests should suddenly come to you, and you want to show off your homemade herring, then by the evening you will have time to cook it with the help of this "quick" recipe.
You will need:
1 whole herring
2 teaspoons salt
1 teaspoon sugar
cling film
napkins or paper towels
It is necessary to defrost the herring and put it for one hour in a bowl of cold water. After that, cut off the head, tail, carefully remove the intestines and other entrails, rinse the carcass under water and blot it a little with napkins or paper towels. Now you need to mix salt and sugar and rub the carcass well with the mixture, then wrap it tightly with cling film and leave for 2-3 hours. Then remove the carcass from the film, gently rinse the spices from it and lightly blot with napkins. Then put the carcass in a container, cut the onion into half rings and pour over unrefined vegetable oil. In this form, put the fish in the refrigerator for 30-40 minutes to cool. That's all - it remains before the arrival of the guests to get the herring, cut it, removing the films and bones, cut into pieces and serve with onions and vegetable oil. For beauty, you can sprinkle herring with fresh dill and onion.
Bon appetit and delicious herring! Already read: 7581 times
Spicy salted herring is the best friend of boiled potatoes! How to cook herring with spicy salted mustard read and see further.
Recipe Herring spicy salted with mustard step by step
It is impossible to imagine a Russian table without spicy slightly salted herring. Buying this wonderful fish is not always successful. I recommend learning how to salt the herring yourself and then you will always have perfectly salted fish to your liking.
Today we will salt herring in spicy brine with mustard powder. Unusual taste of familiar fish - guaranteed!
So let's get started.
Recipe Spicy salted herring with mustard
Ingredients:
- 1 kg freshly frozen herring
- 1 st. l. mustard powder
- 1 liter of water
- 5 black peppercorns
- 4 tbsp. l. coarse salt with top
- 3 bay leaves
- 3 pcs. carnations
- a pinch of coriander seeds
Cooking method:
1. Boil a liter of water in a saucepan.
2. Pour salt, peppercorns and coriander grains into boiling water.
3. Boil the marinade and add bay leaf with cloves to it.
4. Remove the marinade from the heat and immediately pour mustard into it. Mix.
5. Cool the marinade at room temperature.
6. Put the prepared herring carcasses into a pickling container.
7. Pour the cold marinade over the fish.
8. Close the container with a lid or tighten the top with cling film.
9. Remove the dishes with fish in the refrigerator on the middle shelf.
10. The time of salting herring according to this recipe is at least two days.
11. Remove the finished herring from the brine and cut into fillets for further use.
Enjoy your meal!
Cooking Tips:
- herring according to this recipe can be salted in a tight sealed bag, if it is well tied and put in the refrigerator;
- change the taste and look of your cooked salted spicy herring with a little trick - replacing 1 tsp. mustard powder for 1 tsp. mustard seeds;
- do not add vinegar or wine to this herring marinade, you risk getting an unpleasant taste experience from the dish;
- store the finished salted herring in the refrigerator for no more than 7-10 days;
- if you want to taste spicy herring earlier, then the carcass should be cut into fillets and then marinated;
- in the salad "Herring under a fur coat" use the fish according to this recipe, it is better to marinate 1-2 fish separately otherwise.
See the video recipe for more details.
Today in the issue, you will find the best selection of salted herring recipes. Like many of you, I prefer home-made salting methods, because I think this is a delicious snack not only for the holidays, but also on everyday days.
Moreover, herring is rich in nutrients and vitamins, and doctors recommend including it in the diet. Most often, it is consumed in salt form. And even, such a simple dish as a herring with potatoes is liked not only by a Russian person, but also by people from other countries.
In addition, various salads can be prepared from it, for example, "Herring under a fur coat", which we will definitely write about in one of the following articles.
Today, in stores you can find a large amount of salted herring, but if you cook it yourself, it will be even tastier. It has been prepared since ancient times, so many recipes have accumulated, the best of which we will consider in our article. But before you start salting, it is important to know how to properly clean it from bones and skins.
So. Let's start our masterpiece...
How to cut and quickly clean a herring from bones and skins. Watch video:
To cook a delicious dish of salted herring, you need to know how to properly cut it and clean it from bones and skin. Every hostess has her own secret. If you still don’t know how to properly carve a herring, then watch the video instruction below:
Salted herring. Very tasty recipe for lightly salted herring
If there is no time for salting herring, then you can cook salted fish, which takes no more than a day to marinate. But if you leave it in brine for a couple of days, it will become more fragrant.
Ingredients:
- 1-2 pieces of fresh-frozen herring.
- 3 tablespoons of table salt.
- 1 liter of water.
- 8 pieces of black peppercorns.
- 4 tbsp sugar.
- 3 leaves of lavrushka.
- 3 cloves.
Cooking process: First of all, you need to prepare the brine. Pour water into an enamel bowl, add salt, sugar, pepper, bay leaf and cloves. Heat on the stove until boiling. Then remove from fire and cool.
While the brine is cooling, prepare the herring. She needs to cut off her head, remove all internal organs, wash thoroughly under running water, and then dry with napkins. Milk and caviar can also be salted.
Cut the herring into several pieces. The smaller the pieces, the faster the fish will marinate. But to prepare salted herring, you should cut it into large pieces or in half. Place the pieces in a jar, add spices. For one fish, it is enough to prepare a jar with a volume of 700 ml.
At the next stage, pour the marinade over the fish, close the container and store in the refrigerator. A day later, various dishes can be prepared from herring.
Before eating, the fish must be cleaned of skin and bones, and then cut into several small pieces.
Most often, slightly salted herring is served with potatoes, baked or boiled. Also add chopped onion. Seasoned with vegetable oil.
Enjoy your meal!
Already, at the very saliva flowed.
Herring with vinegar and onion in oil. Salt the fish in pieces
Even inexperienced cooks can cope with this recipe.
To get rid of the smell of fish in kitchen utensils, it is recommended to use lemon.
To marinate fish, you will need the following ingredients:
- 2-3 pieces of fresh-frozen herring.
- 2 pcs onions.
- 1 glass of water.
- 1 tsp of table salt.
- 5 tablespoons of vinegar.
- ½ tsp sugar.
- Coriander and peppercorns.
Step by step preparation:
While the brine is being prepared, the herring needs to be thawed. Pour the required amount of water into an enameled container, add salt, sugar and vinegar.
Put the pot on fire. The main thing is that the liquid does not have time to boil. As soon as the salt and sugar dissolve in water, the container must be removed from the stove.
When the fish is completely thawed, it must be cut, bones removed, and then cut into small pieces.
The last ingredient for marinade preparation is onion. It must be cut into small half rings.
Put several layers in a glass jar, in the following order: fish, chopped onion, coriander, pepper.
You need to store a jar of herring in a dark place, at room temperature. To add new flavor notes, a small amount of vegetable oil can be added to the brine.
Instant herring in 2 hours. Pieces in a hurry (Salting time is only 5-30 minutes)
There is a simple recipe for salting herring, which can be consumed in a couple of hours. Marinating takes only a few minutes.
Ingredients:
- 4 pieces of chopped herring.
- 1 tbsp sugar.
- 1 tsp salt.
- 300 ml filtered water.
- 2 laurels.
- 2 cloves of garlic.
- 1 tsp table vinegar.
Cooking process
Rinse the fish thoroughly under running water, and cut into small pieces, 1.5 cm in size. Put them in a container, add broken lava sheets, sprinkle with salt, sugar, add chopped garlic.
Put a container of water on the stove and bring to a boil. Then cool it and add vinegar with fish. Put the pot in a warm place.
After about 2 hours, pieces of pickled fish can be served at the table with vegetables.
Enjoy your meal!
How to salt herring at home in brine? Delicious recipe quick and easy
If there is no time to cook fish, then you can quickly make salted herring.
Ingredients:
- 2 pieces of herring.
- 1 piece of onion.
- 1 tbsp vegetable oil.
- 1 tbsp salt.
- 0.5 l of water.
Cooking process
Rinse carcasses thoroughly under running water. Remove fins, tail and head with scissors. Then cut it into pieces and remove all internal organs. Rinse the pieces and pat dry with paper towels.
To prepare the brine, you need to bring water to a boil, then add salt to it so that it completely dissolves.
Put the fish in a glass jar, tamp the pieces well. Then add onions in half rings. Add cooled brine, and top with vegetable oil. Close the jar tightly and leave for a day in a dark place. After that, it is recommended to place the fish in the refrigerator for another day.
Herring is recommended to be consumed immediately, since such salting is not stored for a long time.
Spicy salted herring. How to pickle tasty?
Not all people prefer to buy herring in packages. Therefore, you can cook it yourself. As a result, the fish will have a pleasant aroma. And most importantly, it will be the way you want it - not oversalted, as is usually the case when buying, or even worse - strongly spicy or sour. When buying, it is rare when you find exactly delicious spicy salted herring. And below is exactly the recipe that deserves attention.
Ingredients:
- 2-3 carcasses of fresh-frozen herring.
- 2 tablespoons of granulated sugar.
- 200 gr of edible salt.
- 1 liter of filtered water.
- A few peas of allspice.
- A pinch of black pepper.
- 2-3 pieces of cardamom.
- 2-3 bay leaves.
- A small amount of cloves.
- Lemon acid.
Step by step cooking process:
There is nothing complicated in cooking spicy fish. It is necessary to defrost the herring, rinse it thoroughly under running water, dry it, cut off the head.
The next step is to prepare the marinade. To do this, add all the spices to the water. Put the pot on the stove and bring the water to a boil. Then add a small amount of citric acid. The marinade must be chilled.
Pour the prepared herring with the cooled marinade. Cover the container with a lid and leave for a couple of days in a dark place at room temperature.
Please note that this is not a very quick way to salt fish. Because here it is understood that you need to keep it in brine for 48 hours. But the whole secret of a light and tasty spice will be precisely in the fact that it turns out to be lightly salted (lightly salted, as many say ...), and at the same time give off spices from allspice, cloves and bay leaves.
This is exactly the recipe when the herring turns out fragrant and spicy. Recommended!
Recipe for a whole herring in brine. How to salt a whole herring in brine?
In this suggested recipe method, the whole carcass can be salted. Let's consider one of these options.
Ingredients:
- 3 pieces of fresh-frozen herring.
- 1 tbsp salt.
- 1 tsp granulated sugar.
- 900 ml of water.
- 4 pieces of bay leaf.
- 5 black peppercorns.
Cooking process:
First of all, you need to choose high-quality fish. Then start preparing the brine. To do this, bring water to a boil in a saucepan, add spices, and then be sure to cool it, otherwise the fish will turn out not salty, but boiled.
The next step is to start preparing the herring. It needs to be thawed slowly. Rinse thoroughly in water, adding 1 tbsp of vinegar. Then cut off the tail and fins. Cut off the head from below to remove the gills. If there is a game and milk, they must be washed and placed in the belly of the carcass.
Rinse the herring again in running water, then dry it with paper napkins. Then pour cold brine, and keep at room temperature for 6 hours, then place in the refrigerator for the same time.
Ready salted herring can be served at the table.
It is important to note that homemade fish can be stored for no longer than 1 week, otherwise, the taste changes greatly for the worse.
How to pickle fresh herring at home in a quick way (in just 2 hours)
You can cook fish very quickly. This will take no more than two hours. A great recipe for when you're expecting guests to make an appetizer. Or they themselves decided to eat fresh homemade salted fish.
Take into account this method, the time for which is only 2 hours:
Ingredients:
- 4 pieces of herring.
- 1 tsp sugar.
- 4 tsp salt.
- 4 pieces of bay leaf.
- 5 cloves.
- 6 peas of allspice.
- 1 bulb.
- 50 ml vegetable oil.
- 1 liter of water.
Cooking method:
Clean the carcasses, cut off the head and remove the insides. After that, rinse the fish thoroughly under running water, then cut into small pieces, which are laid out in a container.
The next step is to prepare the brine. To do this, pour boiling water into a glass jar, add all the necessary spices, as well as sugar and salt. Infuse the marinade for 5 minutes so that the salt and sugar are completely dissolved in water. Then add cold water.
Pour the pieces of herring with the prepared brine. The pieces should marinate for about 2 hours.
NOTE! The photo below, at home, shows the pieces are quite large. But still, it is recommended to make them small, as in store jars, where herring goes under mayonnaise or in vinegar brine. A photo of the store version is shown below ... This recommendation is so that you can be sure that all the herring will have time to completely soak in the brine. Because if you make the pieces very large, then it may not have time to pickle in a short time. And in fact, it may take from 5 hours to a day for each piece to be salted.
After that, drain the brine, add onion rings and a little vegetable oil. The fish can be consumed immediately or after a few hours so that it is completely soaked.
Salt herring in brine with butter
Another delicious salted herring recipe. To prepare it, you will need the following products:
- 2 pieces of fresh-frozen herring.
- 0.5 tablespoons of granulated sugar.
- 2.5 tablespoons of table salt.
- 1.5 tbsp vegetable oil
- 1l of water
Cooking process:
- Rinse fish carcasses under running water, remove all internal organs, cut off fins and tail.
- Divide the herring into pieces, after which it is laid out in a glass jar.
- To prepare the brine, you need to bring water to a boil, add sugar and salt, they must completely dissolve. Then bring everything back to a boil.
- The prepared brine must be cooled, then add a small amount of vegetable oil to it.
- The solution is filled with a jar of fish.
- Place the container in the refrigerator for about 3 days.
- Before serving, it is recommended to sprinkle the pieces with a little vinegar and add fresh onions.
Thanks to this method of cooking, the fish turns out to be very tasty and healthy, as it has absorbed the necessary substances.
Salting method with mustard
One of the options for preparing brine for herring is the use of mustard. This allows you to achieve a spicy taste.
Ingredients:
- 2 pieces of fresh-frozen herring.
- 1 liter of water.
- 2 tbsp mustard.
- 3 tablespoons of granulated sugar.
- 5 tablespoons of table salt.
- 1 glass of vegetable oil.
- 1 head of onion.
- Peppercorns and bay leaf.
Cooking method:
Slowly defrost carcasses, cut, rinse thoroughly under running water.
At the next stage, the prepared fish carcasses must be coated with mustard, and then placed in an enameled container.
After that, you need to prepare the marinade. To do this, bring water to a boil in a saucepan, then add the necessary spices, sugar and salt. Remove from stove and cool the brine.
Pour the fish with mustard with a cold marinade, and put it in a dark place for a couple of hours, after which place the container in the refrigerator for 2 days.
After two days, you need to get the pickled herring, clean it, cut off the fins, tail, head, remove the bones. Cut the carcass into pieces.
Cut onion into half rings.
Put the onion in a glass jar first, then the herring, then the onion again until the container is full. Add a small amount of vegetable oil, close the jar tightly and store in the refrigerator.
Dry salted herring at home. The easiest recipe
If you cook herring in this way, then it turns out to be more fragrant and oily. Some compare it to dried fish. At the same time, the fish turns out to be quite dense and the pieces do not lose their shape when cut, as, for example, in the proposed methods above.
Ingredients:
- 1 piece of herring.
- 1 tsp sugar.
- 1 tbsp salt.
- 2 pieces of bay leaf.
- 1 tsp of a mixture of allspice and black pepper, dried dill, fennel, coriander.
Cooking process:
Defrost the carcass slowly, then rinse well and dry with paper towels. It is recommended to use whole fish, without gutting. But the head must be cut off.
Put the fish in the bag, add all the spices, sugar and salt. Wipe the herring thoroughly. Wrap the carcass in a bag, and refrigerate for 3 days. Periodically, it is recommended to turn the herring.
After three days, the herring should be cleaned, washed, and cut into pieces of the desired size, and can be served at the table.
Salted herring at home in a package. It turns out a spicy ambassador
Fish can be cooked not only in a container, but also in a bag. It turns out an ambassador with a pleasant aroma.
Ingredients:
- 700 gr freshly frozen herring.
- 1 liter of water.
- 0.15 gr of lavrushka.
- 1.05 gr coriander.
- 0.2 g of nutmeg.
- 90 gr salt.
- 20 grams of sugar.
- 0.6 g of peppercorns.
- 0.6 gr cinnamon.
- 0.75 g of cloves.
- 0.15 gr mint.
- 0.25 gr dry chili.
- 1.9 g of allspice.
Cooking process
Defrost two carcasses without external damage and rinse under running water.
Weigh the required amount of all spices, grind if necessary and add 1 tsp of sugar and salt.
Salt that remains, dissolve in a jar of filtered water.
Make an incision in the belly.
Remove all internal organs and films.
For salting, you need to prepare a plastic container with an enclosed plastic bag that will fit two fish.
Place the herring in a bag.
Grate the carcasses thoroughly with the prepared mixture.
At the next stage, the herring must be filled with saline. Then seal the bag tightly and place it in the refrigerator.
After three days, the fish will be completely ready. It remains to cut it into small pieces and serve with boiled potatoes.
A quick way of salting in 5-12 hours
Thanks to the following recipe, the salting time takes no more than 10 minutes. And after 12 hours, herring can be consumed with vegetables.
Ingredients:
- 2 pieces of herring.
- 2/3 cup salt.
- 5 pieces of laurel.
- 10 black peppercorns.
- 1 tbsp coriander.
- 3 star cloves.
- 5 groschen allspice.
- 4 tablespoons table vinegar.
If you do not tolerate some components, then it is not necessary to use all the ingredients.
Cooking process
Carcasses must be thawed naturally, otherwise they will become loose. Therefore, it is not recommended to use a microwave or water.
Then the herring must be thoroughly washed, cut off the head, tails and fins. Gently release the abdomen and remove all the insides. Then rinse the carcasses again.
Prepare a plastic or enamel container. If necessary, the herring can be cut in half.
Put the fish in a prepared container, put bay leaf, pepper, coriander and salt inside. Fill the container with water so that it covers the herring, then add salt and other spices. Pour in vinegar. After that, the container must be closed and sent to the refrigerator for 12 hours.
Dry salting on onion and oil
Another recipe for salting herring in a dry way.
Ingredients:
- 1 piece of fresh-frozen herring.
- 1 head of onion.
- Vegetable oil.
- 1 tbsp sugar.
- 2 tablespoons of table salt.
Cooking process
- Defrost the fish, rinse thoroughly, then place in ice water for 1 hour.
- At the next stage, gut the carcass and cut off the head. Then rinse again.
- Dry with paper towels.
- Mix sugar with salt and rub the fish with the resulting mixture.
- Wrap the carcasses in cling film in several layers, and leave it in a dark place for 2 hours.
- After this time, unfold the herring, rinse again, dry with napkins.
- Place the herring in a container.
- Chop the onion into a saucepan.
- Pour vegetable oil for 1 hour.
- After that, the fish can be served at the table.
Lightly salted herring with lemon and onion
This recipe is also popular among housewives.
Ingredients:
- 2 pieces of herring.
- 1 head of onion.
- 1 lemon.
- 4 tsp sugar.
- 4 tsp sea salt.
- 10 peppercorns.
- 10 sheets of lavrushka.
- 1 piece of carrot.
How to cook
First of all, you need to naturally defrost the carcasses of the fish, and butcher them.
Cut the prepared fillet into preferred pieces. Cut the onion into half rings, grate the carrot. Do not peel the lemon and cut into circles.
In a plastic bowl, mix sugar and salt.
Put several layers of fish, lemon, carrots, onions, parsley, pepper into a glass jar. There should be enough layers so that the container is completely filled.
Close the container tightly with a lid and refrigerate for a couple of days.
Salted Dutch
The fish will be salted in a jar, as this container is ideal for a small amount of herring.
Ingredients:
- 2 pieces of fresh-frozen herring.
- 1 head of onion.
- 1 piece of carrot.
- ½ lemon.
- 2 tbsp sugar.
- 2 tsp salt.
- 2 leaves of lavrushka.
- 4 allspice peas.
- 6 black peppercorns.
Cooking process
Defrost the carcass of the fish, cut off the head. Also prepare the ingredients for making the brine.
Remove the scales from the herring, remove the bones and cut into small pieces.
Chop the onion, carrot and lemon into small pieces. Put onion, parsley and pepper in a glass jar in one layer. The next layer is the carrots. Then a lemon, and on top pieces of herring. Add sugar and salt.
Spread in dense layers until the jar is full. Then close it with a lid and put it in the refrigerator for 3 days. It is recommended to shake the container periodically. After three days, the herring can be consumed with your favorite vegetables.
Korean pickled herring
This is a rare herring pickling recipe, but you should know it.
Ingredients:
- 1 kg of freshly frozen herring.
- 5 onions.
- 0.5 cup vegetable oil.
- 80 ml table vinegar.
- 2 tsp red pepper.
- 1 tsp allspice.
- 1 tbsp tomato paste.
- 1 tablespoon of table salt.
Cooking process
Tomato paste must be mixed with vegetable oil, put on the stove, bring to a boil, then add vinegar. It is very important to cool the mixture. After that, salt and add both types of peppers.
Defrost the herring fillet, gut, cut off the tails and fins. Do not remove skin.
The ingredients say to prepare five onions, but if you like it, you can use more. It must be cut into rings and added to the prepared marinade. Mix everything thoroughly.
Put the pieces of herring in a container and mix with the marinade. Cover with a lid and place a weight on top.
After about 3-4 hours, the fish can be consumed. And if you leave the herring overnight, it will be even tastier.
Delicious herring in a jar
There are several recipes for salting herring in a jar, consider one of them.
Ingredients:
- 4 kg of herring.
- 7.5 tbsp salt.
- 3.5 tablespoons of sugar.
- 1.5 liters of water.
- 4 bay leaves.
- 1 tbsp black peppercorns.
- Coriander to your preference.
Cooking method:
While the fish is defrosting, prepare the brine. To do this, pour water into the pan, salt it, add spices and sugar, bring to a boil and do not turn off the heat for about 10 minutes. The brine must be cooled down.
In the meantime, you need to prepare a glass jar. To make it easier to fill it, the neck should be wide. The container should be thoroughly washed
By this time, the fish should be completely defrosted. Rinse the carcasses under running water, remove all the insides and cut off the head. Then rinse again and dry with paper towels.
Herring must be tightly packed in a glass jar. Pour it with the prepared marinade. To avoid the formation of air bubbles, you need to move the edges of the herring with a knife. Pour the brine up to the neck. Put the herring in the refrigerator for 3 days.
Salted herring at home, it turns out very tasty!
The fish bought in the store may not meet the requirements of the consumer. During salting on an industrial scale, too much salt can be added to it or, on the contrary, undersalted. In addition, in the summer, it is quite difficult to find a fresh product. And before the holidays, when the demand for herring rises, sellers can put unsafe and low-quality products on the counter.
First you need to choose a fresh herring, and then properly cut it. With home salting, various spices can be added to enhance the taste.
The advantage of homemade herring is that you can add spicy oil to the salting, thereby achieving an aroma that will appeal to all loved ones.
Self-pickled herring has a soft structure, original aroma, and is suitable for eating with potatoes, mushrooms, sauerkraut.
In addition, the recipes for cooking herring at home are very simple. Therefore, everyone can salt the fish as they wish. Homemade fish is much tastier than store-bought fish.
I think that after reading this article, many users will want to use one of the proposed recipes for making fragrant salted herring to treat themselves and their loved ones.
Let's start…
How to choose fresh herring for home pickling?
To make the fish tasty and fragrant, you need to know how to choose it correctly.
It is important to understand that there cannot be fresh herring in stores. It can only be found on the ocean. Therefore, only fresh-frozen products can be purchased in the regions.
If the herring is sold in a package, then it should not contain air and liquid. When choosing, it is recommended to pay attention to the following indicators of Pacific, Atlantic or North Sea fish:
- The carcass should be silver in color.
- Bulging eyes should not be cloudy.
- The gills are red.
- The fins should be tightly pressed to the carcass.
- If rusty tan marks appear on the fish, then such a product is not of high quality.
- The skin must not be damaged.
- The carcass must be elastic with a white belly.
- Fish with caviar will turn out dry, but with milk it will be fleshy and quite oily.
It is better not to buy a headless herring, since in this case it is impossible to determine the freshness of the fish.
It is better to buy herring that was caught in winter. In this case, it will be more oily and it will turn out very tasty.
It is important to know how the goods are stored. If it is contained in a tin can at a temperature of -4-8 degrees, then its shelf life cannot exceed 4 months. And in vacuum packing no more than 2 months.
I tried to pick up not only the best recipes, but also different variations. Therefore, everyone can choose for themselves the best way to salt herring.
And if you know another recipe that allows you to cook delicious fish, then write about it in the comments. We will be grateful to you. Thanks in advance!
This dish is extremely popular and always finds a response both among gourmets and among adherents of traditional, folk cuisine. After all, the classic recipe can be beaten in different ways each time: with a fragrant sauce or a fragrant marinade, because it is herring in mustard sauce. We will tell you how to cook this spicy salty snack quickly and in several ways, one of which you will definitely like.
Salting herring was invented by the Dutchman Bekel at the end of the 14th century, and it came to Russia in the 17th and since then has not given palms among snacks. On any table - from the most democratic and budgetary, to bursting with dishes and delicacies, a salted herring will be appropriate and good.
And for good reason, because it is one of the easiest and most affordable sources of polyunsaturated fatty acids and antioxidants, and with regular use, it reduces weight and helps to avoid the development of cardiovascular diseases.
There are countless dishes from this fish, but today we will cook herring in mustard sauce, as well as its varieties - herring in mustard marinade and herring in mustard dressing.
Herring in mustard sauce
Ingredients
- - 1 fish (large) + -
- - 1 PC. + -
- - 1 tbsp. l. + -
- - 1 tbsp. l. + -
- - 1 tsp + -
- - 3 tbsp. l. + -
- - 1/2 tsp + -
- - 50 ml + -
Cooking
This is the fastest way to enjoy mustard-flavoured herring. No need to wait, no need to pour or marinate, everything about everything will take us no more than an hour!
- We clean and butcher our fish - we remove the insides, head, fins and bones. Cut into pieces. Beautifully laid out on a dish - yes, it turns out a product already ready for use!
- We clean the onion and cut it into half rings, decorate the laid out herring with it. We leave.
- We start preparing the sauce: we put mustard in a shallow dish and begin to gradually dilute it with water and vinegar. Then add oil to the mixture, mix well and add sugar and salt. Mix again, make sure that there are no grains and lumps left.
- Pour the fish on a dish with sauce and, literally in 20-30 minutes, the herring in mustard sauce is ready!
To prepare this dish, we need familiar, easily accessible products - nothing supernatural.
Ingredients
- Lightly salted herring - 2 fish (with a total weight of about 500 - 600 g)
- Onion (medium size) - 3 pcs.
- Apple cider vinegar 9% - 100 ml
- Table mustard - 2 tbsp
- Sugar - 1 tbsp
- Salt - 1 tsp
- Coriander beans - 1 tbsp.
- Vegetable oil (sunflower refined or extra virgin olive oil) - 100 g
Cooking
If the herring seemed too salty, it is worth soaking it in cold water for a day, otherwise the salt will not distinguish the flavor bouquet. If the fish is already good, proceed:
- We cut the herring, remove the insides, fins, head, skin and rinse thoroughly. Cut into fillets, trying to remove as many bones as possible. We put the pieces on a plate, set aside.
- We take onions: clean, cut into half rings (0.3 - 0.5 cm), also set aside.
- Pour the coriander seeds into a mortar and grind.
- We take a deep bowl, in which we will prepare the marinade, pour coriander into it, add mustard, sugar, salt and oil in small portions, stirring continuously.
- Having received a thick mustard paste, we begin to slowly dilute it with vinegar. Pour it in, stirring, also a little bit. The marinade should lighten noticeably.
- We take a jar and fill it alternately with layers of herring, onions, marinade to the very top. Pour the remaining mustard mixture with the last layer, tamp it down properly so that there is no air left and, having closed it with a plastic lid, hide it in the refrigerator for 2-3 days. For all the time, our herring can be shaken several times without opening it so that it is better saturated.
Herring in mustard sauce
In terms of time, this is an intermediate recipe between completely hastily preparing the sauce and almost 3 days of marinating. In this recipe, the herring needs to stand for 12 hours. If you do everything in the morning, then by the evening you will already meet your loved ones with a delicious snack!
Ingredients
- Lightly salted herring - 2 fish (about 300 g each);
- Large onions - 2 pcs.;
- Weak black tea (without flavorings) - ¾ cup;
- Table mustard - 1 tbsp;
- Vinegar 9% - 1.5 tablespoons;
- Sugar sand - 1 tsp;
- Vegetable oil - 100 g.
Cooking
- We remove everything unnecessary from the herring in order to get a fillet almost without bones. We cut into pieces.
- We clean the onion, cut into half rings.
- We start preparing the sauce: we put mustard in a shallow container and begin to mix sugar and butter into it. Then, in small portions, add vinegar and tea. Mix well.
- We put the herring in a jar with onions and pour the tea-mustard mixture. We put in the refrigerator for 12 hours. All! Herring in mustard filling is ready! Enjoy your meal!
So, friends, you are given a choice of three recipes that are different in terms of the amount of time spent, but equally delicious: herring in mustard sauce, herring in mustard marinade and herring in mustard dressing. Try all three, because the winter is so long and you will want “salty” more than once!
- For salting at home, chilled Atlantic or Pacific herring is best suited.
- We have a separate one on how to choose fish. Study it carefully and in no case do not buy a herring without a head and fins. Often they are cut to hide the spoilage of the product. It is better to take a whole fish and, if necessary, cut it yourself.
- Frozen fish should not be thawed in the microwave or placed in warm water. Defrosting should be natural: put the herring on a plate and keep in the refrigerator until it thaws.
- Do not use iodized or too fine salt for salting herring. The first distorts the taste, and the second is easy to overdo.
This is the classic way. Ideal for pickling whole herring.
Ingredients
- 2 herring;
- 1 liter of water;
- 2 tablespoons of salt;
- 1 tablespoon of sugar;
- 3-4 bay leaves;
- black peppercorns, allspice and cloves - to taste.
Cooking
Remove the gills from the fish: they can add bitterness to the marinade. It is not necessary to gut and clean the herring. You can simply rinse and dry with paper towels.
Boil water. Add salt, sugar and spices. Let it simmer for 3-4 minutes. Remove from heat and let cool.
Take a plastic container or an enamel pot with a lid. Put the herring there and fill it with cooled brine. If the brine does not completely cover the fish, use oppression. Otherwise, you will have to turn the herring over from time to time.
Let stand 3 hours at room temperature, then refrigerate. You can try after 48 hours.
bit245/depositphotos.com Another way to salt the whole herring, but without water.
Ingredients
- 1 herring;
- 1 tablespoon of salt;
- 1 teaspoon of sugar;
- ½ teaspoon ground black pepper.
Cooking
The fish needs to be washed. If desired, cut off the head and remove the innards.
Mix salt, sugar and pepper. Rub the fish with the mixture and wrap it in cling film or seal it in a plastic bag. Put on a plate and store in the refrigerator for two days.
Another way to salt a whole herring. Mustard gives the fish not only a special taste, but also makes it firm and elastic.
Ingredients
- 2 herring;
- 1 liter of water;
- 3 tablespoons of salt;
- 2 tablespoons of sugar;
- 1 tablespoon dry mustard;
- 5 bay leaves;
- 10 black peppercorns.
Cooking
Rinse the fish. Sometimes herring is kept for 30–40 minutes in cold water to make it juicier. If you leave the head of the fish, be sure to remove the gills.
Prepare the brine: put salt, sugar, bay leaf and black peppercorns into boiling water. Remove from heat after 3 minutes and set aside.
Pour the herring with the cooled brine. Sprinkle with mustard, put under pressure and hold for 2-3 hours at room temperature. Then refrigerate for another two days.
Lester120/Depositphotos.com For this method, herring is needed in pieces 2-3 centimeters thick.
Ingredients
- 1 herring;
- 1 large onion;
- 6 tablespoons of vegetable oil;
- 3 tablespoons of salt.
Cooking
Cut the peeled herring into pieces, and the onion into half rings. Layer the fish and onions in a glass jar or clear plastic container. Sprinkle each layer with salt.
At the end, fill everything with odorless vegetable oil. Close the jar with a lid. Keep herring in the refrigerator for 1.5-2 days.
wawritto/depositphotos.com According to this recipe, herring is obtained as preserves. Therefore, it is better to immediately get rid of the giblets and fins and cut the fish into thin pieces.
Ingredients
- 1 herring;
- 1 onion;
- 700 ml of water;
- 3 tablespoons of salt;
- 2 tablespoons of vegetable oil;
- 1 tablespoon of 9% vinegar;
- 2 bay leaves;
- 8 black peppercorns.
Cooking
Dilute the salt in 500 ml of water. Put the prepared fish in the saline solution and leave for an hour and a half.
Drain the water and transfer the herring mixed with onions and spices to a bowl where the fish will marinate. Dilute the vinegar in a glass of water and pour over the herring. Then add vegetable oil.
Close the container with a lid and put it in the refrigerator. A day later, you can take a sample.
In this way, it is better to salt whole or cut into pieces of fillet. Herring is tender and very fragrant.
Ingredients
- 1 herring;
- 1 lemon;
- 2 tablespoons of salt;
- 1 tablespoon of sugar;
- 5 bay leaves;
- 15 peas of allspice.
Cooking
Wash and cut the lemon into thin slices. Cut and cut the herring.
In a glass jar or plastic container, lay out the fish and lemon in layers, pouring everything with salt and spices. Cover with a smaller plate and place something heavy on top.
Keep in the refrigerator for 24 hours. Then stir and wait another day. After that, serve.
Mirchella/Depositphotos.com According to this recipe, a ready-made snack is obtained. Only a piece of Borodino bread can supplement it.
Ingredients
- 2 herring;
- 2 medium onions;
- 1 small carrot;
- 1 lemon;
- 3 tablespoons of salt;
- 6 tablespoons of sugar;
- 10 bay leaves;
- 10 black peppercorns.
Cooking
Wash the lemon and cut into slices. Peel the carrots and grate on a coarse grater. Peel the onion and cut into rings.
Layer the herring fillets, onions, carrots, bay leaves, peppercorns and lemon slices in a glass jar in layers. Sprinkle everything with salt and sugar. Alternate layers until you run out of ingredients. Close the jar with a lid and refrigerate for 48 hours.
When serving, you can pour herring with vegetable oil.
Cooking
Fillet the herring. Dissolve salt and sugar in hot water. Cool down. Put the fish in a glass dish and pour over the brine. Add bay leaf and chopped dill.
After an hour and a half, drain the brine, add the onion cut into half rings and pour the herring with vinegar and vegetable oil. After another half an hour, the fish can be served at the table.
Do you know other original ways of salting herring? Share recipes in the comments.
Loading...