How to salt herring at home. Lightly salted herring at home. How to pickle herring in brine

We love herring, despite its many small bones. She is loved by many people at all times. And it remains relevant today. And herring is not only a wonderful snack. It is also an indispensable ingredient in salad, which I will write about a little later. And also, herring is used in other equally tasty and interesting dishes.

What are the benefits of herring

Herring is not an expensive fish and is affordable to every inhabitant of the earth. Moreover, they love it not only for its low cost. Herring has also won love for its taste, as well as its beneficial properties. And many nutritionists put herring in first place in terms of benefits. I also want to draw attention to the fact that herring is loved not only in Russia, but also in other countries of the world. It is magnificent, as today, many dishes are made from it.

The benefits of herring are:

Normalization of the cardiovascular system;
Normalization of pressure;
Removing toxins from the body;
Relieving inflammatory processes;
Improving the immune system;
Improved vision.

Herring is also useful:

For diabetes mellitus;
For hypertension;
For breast cancer;
With ischemia;
For obesity.

What is the right herring

If you buy herring in packaging, then choose packaging without liquid and air. This is herring in barrels and in vacuum packaging.

If the herring is not hiding from you behind the packaging, pay attention to its gills. They should be dark red and firm to the touch. Otherwise it is spoiled.

As for lightly salted herring, make sure that its eyes are reddish. Cloudy eyes mainly indicate the presence of caviar in it and its lower fat content.

Storing herring

The shelf life of herring depends on its packaging. If the herring is stored in a tin can in the refrigerator at minus four to eight degrees, then its shelf life will be about four months. If the herring is stored in vacuum packaging without air penetration, then its shelf life is shorter, namely two months.

Herring contraindications

It is very important to choose the right herring. Because low-quality herring can not only cause you poisoning, but also harm your health with more serious consequences.

Salted or lightly salted herring should not be consumed by people with high blood pressure;
If you take MAO inhibitors, then you will also have to forget about herring. You don't want to deal with internal bleeding afterwards.

As for low-quality herring, you can get:

Migraine;
Impaired potency (both in men and women). This is the case if the herring has great toxicity.

How to pickle herring at home

Take the herring. Remove the head and gills. Afterwards, rinse the fish. Then place the herring in a suitable container and make brine. For this you will need 100 gr. salt, 20 allspice and black peppercorns, 3 bay leaves, 0.5 tablespoons of sugar, 1 liter of water.

These ingredients must be placed in a saucepan and brought to a boil. Cool afterwards. As soon as the brine has cooled, pour it over the herring. In a day you will already have lightly salted herring. If you want a saltier herring, then you need to soak it in brine for two to four days.

Quickly pickle herring

Have you ever, before the holiday table, completely forgotten about the herring, or rather about its preparation? Or plans have changed and you are expecting guests who were not even present yesterday. It’s okay, if you and your guests love herring, then the fact that it will be on your table is not a fairy tale. If, of course, you have about four hours to spare. So, let's get started.

Gut the herring by cutting off the gills, tail and head. And put it in cold water for an hour.

Then mix 1 tbsp. l. sugar with 2 tbsp. l. salt. Rub the herring with this. And then wrap it in film. The herring should lie in polyethylene for a couple of hours at room temperature.

After 2 hours, remove the film and salt from the herring from its surface. Next, take a saucepan and cut the onion into rings. Place the fish in a pan and fill it with sunflower oil. Time yourself. Half an hour and the herring is ready.

How to pickle whole herring

Take the herring. Cut off the head and gills. Then rinse and place it in a bowl. Then take 2 tablespoons of granulated sugar and two tablespoons of salt. And dilute it in a liter of hot water. Then cool. And pour the brine over the herring. The herring should be completely covered with brine.

If it seems to you that a liter of water will not cover the herring in the container you have chosen, then dilute more brine. The herring should be tightly closed with a lid and put in the refrigerator. After a day, you can already enjoy lightly salted herring. If you want a saltier herring, you can leave the fish in the refrigerator for up to four days.

Pickle the herring in pieces

Pickling herring in pieces will be a little more difficult than salting it whole. You will need one herring, one medium onion, one tablespoon of vegetable oil and two pinches of salt. If the herring is frozen, defrost it in cold water. So, let's get started.

Trim the herring's tail, head, and fins. Rinse it afterwards. And cut into equal pieces. Then take a jar and put the herring in it. Place onion, cut into rings, on top. You also need to dilute it in 0.5 liters. hot water salt. After cooling, pour into the herring. And then oil. Afterwards you need to put the jar in a dark place for a day. And after 24 hours, the herring will be ready.

How to pickle herring in brine

You will need:

Herring - one piece;
Onion 1 pc.;
Bay leaf 3-4 pcs.;
Peppercorns 20 pcs. (you can mix black with fragrant);
Sugar one tbsp. l.;
Water 1 liter;
Salt 1 tbsp;
Butter 1 tbsp.

We cut off the herring's fins, tail and head. We wash it. Cut into equal pieces and place in a bowl. Next, cut the onion into rings and place on top of the herring.

Solution: put bay leaf, salt, sugar, pepper into a saucepan. And fill it with hot water. When the solution has cooled, pour it over the herring. And then add oil. We put the herring in the refrigerator. And the next day we feast on delicious pieces.

How to pickle herring in a jar

We will need:

Herring 2 pcs.;
One large onion;
Dill several sprigs;
Salt two tablespoons;
Sugar 0.5 tsp;
Water one liter;
Black pepper 15 peas;
Laurel 3 leaves;
Water one liter.

We cut the herring, remove the tail, gills, head and after washing, cut into pieces. Then boil water and add pepper, bay leaves, salt, and sugar. And we wait for the contents to cool down. In the meantime, put the herring in a jar, followed by the chopped onion. The onion will need to be cut into rings. We cut the dill and put it in the jar too. Pour the solution into the herring. Then add oil. Close it and put it in a dark place. In a day, the herring will already be lightly salted and ready to eat.

Pickle herring - video

To properly pickle herring at home, you do not need a large number of ingredients or any special skills. It's very simple, the main thing is patience.

Surely many of you have at least once regretted buying salted herring at the store? It turned out to be not entirely fresh, or not completely salted, or even not tasty at all... In this case, only one thing will help you: salting fresh herring yourself. This process is quite labor-intensive, but you will be absolutely sure that the herring is fresh and tasty. In addition, you can give it absolutely any flavor by adding certain spices. The herring turns out much tastier than the one sold in the store, and anyone can pickle it.

How to properly pickle herring?

Once you have decided on the choice of fish, all that remains is to salt it correctly. This is not a difficult task, but it requires a lot of patience. You can see the details in the video, which is also presented in this article.

Nowadays there are a lot of ways on the Internet to pickle fresh herring at home, let's look at the most popular of them?

Dry fast method in 2 hours

If time is running out, and you want to taste delicious lightly salted herring as quickly as possible, then this recipe for quick salting of herring in 2 hours is perfect for you! In order to deliciously salt fish with your own hands in this way, you will need the following list of ingredients:

fresh herring.

First you need to clean the fish and, if you have time, remove most of the bones from it. Then you need to prepare a mixture for pickling: to do this, mix salt and sugar in a ratio of one to two. We prepare a container in which we will salt the fish, after which we pour the mixture into a thick layer on the bottom. Place the fish on it, sprinkle the mixture on top again and place the next fish. And so on until the fish runs out. The top layer should end with the pickling mixture.

You need to place a press on top: it can be a water bottle, a weight, a heavy pan, or any other heavy object. We leave the fish under pressure for 2 hours at room temperature, after which it will need to be cleaned of salt, rinsed with water, greased with lemon juice, and then it can be served. If you like salted herring, then leave it under pressure a little longer. The more time the fish is salted, the saltier it will be.

Herring pieces

Herring salted in pieces according to this recipe turns out very tasty and aromatic! Before serving, it will not need to be cut, and it will also be better saturated with salt, which will make its taste more contrasting. So, to pickle pieces of herring at home, you will need the following list of products:

onion: 1 pc.;

vegetable oil: 1 tbsp. l.;

salt: 2-3 pinches, depending on taste preferences;

boiled water: 0.5 l.

First you need to rinse the fish thoroughly, remove the entrails, trim the head and tail, and cut out the fins. After this, the fish must be washed again and then cut into slices, which should be placed in a previously prepared and washed jar. Cut the onions into rings and also put them in the jar. Now boil the water, after boiling, add salt to taste and let the brine cool.

When the liquid has cooled, pour it over the fish in jars, and add vegetable oil on top. We close the jars and put them in the refrigerator for a day. After this, delicious homemade herring will be ready to eat.

If you want to pickle pieces of herring in a spicy brine at home, then add sugar, a few black peppercorns and a couple of bay leaves to boiling water along with salt.

Whole salting in brine

Salting the whole herring in brine will help preserve most of the taste and make the fish incredibly tasty and appetizing in appearance. For this you will need the following ingredients:

black pepper;

Bay leaf;

dried cloves;

First of all, let's start preparing the brine.: put the pan on the fire, mix all the ingredients, except the herring, and bring the water to a boil. When the brine boils, remove it from the heat and let it cool.

At this time, wash and clean the fish. It is not necessary to remove the giblets; this can be done later. Place the herring in the cooled brine, then cover the pan with a lid and leave to steep at room temperature. The salting time is determined by your taste preferences: if you like exclusively lightly salted herring, then in this case it will last 12 hours. The longer the fish remains in the brine, the saltier it will be.

After the fish has been salted, you can remove it from the brine and serve it to the table.

Classic recipe

To pickle herring this way at home, you need the following ingredients: salt, sugar, whole herring, water.
We take our herring and remove the gills, then put the whole fish in any non-metallic container. After this, we begin preparing the brine: to do this, you need to put about 700 ml of water in a pan and put it on high heat. After bringing the water to a boil, add salt and sugar to the pan, stir the brine and let it cool to room temperature. Pour the cooled liquid over the fish. It is necessary to pour in such a way that the herring is completely in the brine. After this, you can put the herring in the refrigerator and wait until it is salted to the degree you need.

Spicy Ambassador

To pickle fish in aromatic brine, you will need: herring, water, salt, sugar, black and allspice peppers (peas), bay leaf, dry cloves.

If you like salted herring with a spicy flavor, then this recipe will suit you. First, wash the fish, remove the gills and place in a deep bowl. Then boil water in a saucepan; you will need about one liter of water. When it boils, add sugar and salt in a ratio of 1:2. Also throw the spices you have into the boiling water: 10 peas of one and the other, four bay leaves and five cloves. Let the brine boil for a few minutes, then cool and pour it over the herring. After this, you can put the fish in the refrigerator, where it will be salted for as long as you need.

Brine

To pickle herring in a brine solution, you only need fish, salt and water.

This salting method is only suitable for whole and undamaged fish, since the slightest damage guarantees that you will probably over-salt the herring.

Place a pan of water on high heat and boil. After that, take a teaspoon and start pouring salt into the pan until it stops dissolving, just settling to the bottom.
Now we prepare the herring, remove the gills, wash them, put them in a deep container and fill them with salt solution so that it completely covers the fish. When salting herring in this way, you should remember that with a salt solution it will pickle much faster and stronger. It is not recommended to keep fish in brine for more than two days, as it will turn out very salty.

Salting herring without brine

If you decide to dry pickle herring at home, then you will need the following list of ingredients: herring, salt, sugar, ground black pepper, cling film, paper napkins.

As usual, you first need to prepare the fish for salting. To do this, you need to rinse it thoroughly and remove the gills. Then take paper napkins and dry the herring with them as much as possible. Mix 1.5 teaspoons of salt and ground pepper, add a teaspoon of sugar, then begin to rub the herring with the mixture, not missing a centimeter and not forgetting the area where the gills were. After rubbing the fish with the mixture, wrap it in cling film and put it in the refrigerator. Salting takes no more than two days.

Pickled herring is a traditional dish. Initially, people were worried about how to salt herring so that it would be stored for a long time and would not spoil, and for some time they generally considered it the food of the poor. The fact is that with classical methods of preparing this fish, bitterness is felt if the gills are not removed. Later, when fishermen learned to properly cut and salt herring, noble people did not neglect it. Today everyone has the opportunity to learn how to deliciously pickle herring at home and serve it to the table.

How to choose herring for pickling?

In stores you can choose a ready-made product, which you just have to take out of the package and place on a dish. However, every housewife is concerned about the quality of the fish and its taste, and the best way to be confident in the product is to cook it yourself. The freshness of the fish and the composition of the brine remain in question if you do not participate in all stages of preparing the dish.

Before you pickle herring at home, you need to choose the right fish:

Fresh herring at the market or in a store should not emit an unpleasant odor. It is better to choose whole carcasses with the head on - the freshness of the fish can be judged by the condition of its eyes and gills.
Frozen fish should be purchased from stores, indicating the date of freezing and the expiration date of the product. Her skin should be clean, without damage or a yellow tint.
High-quality herring in any form has a silvery sheen, clear, unclouded eyes, fins and gills that fit tightly to the body.
If you have a choice, it is better to take herring caught in the ocean. Sea water is more saturated with toxins, heavy metals and harmful products of the processing of various substances.
Herring caught in winter has a denser fat layer.

Fresh herring is the best option, especially if you can buy it close to where it was caught. If this is not possible, the only option is to pickle fresh-frozen herring at home. In any case, it is better to choose large fish with round sides and a thick back - it will have the most tasty meat.

Preparing for pickling

The first rule applies to frozen herring - it must be thawed so that it does not lose its taste. To do this, the fish is left overnight in the refrigerator. This temperature will be enough for the ice to melt, but it will preserve the structure and taste of the herring. It is not recommended to defrost it at high temperatures.

Before salting a herring, the gills must be removed. They are the ones who impart unwanted bitterness to the finished product, due to which it could not be cooked tasty for a long time. This procedure can be done with your hands, a knife or scissors.

If the herring is not gutted before salting, the salt and spices will be evenly distributed throughout the carcass. Of course, you can remove the insides so that you can simply cut the fish. If fish with entrails is salted, the caviar and milt are left and also placed in the brine.

There is a separate preparation method before quickly salting herring. It is cleaned of gills and entrails, the head, intestines and membranes are removed, and then placed in brine. The meat quickly absorbs salt and spices and is ready to eat in 3-4 hours. This is an express option when you need to quickly prepare fish for the holiday table. Such salted herring cannot be stored for a long time, and its taste may be less vibrant than if salted for a long time.

Recipes for home cooking

It must be said that recipes differ depending on the type and size of fish. Before salting the Don herring, a brine is prepared, which is not suitable for ocean fish. The concentration of ingredients can be slightly adjusted to taste.

Classic recipe

Classically salted herring, without additional spices, can be used in any dish. It is added to “Olivier” and “herring under a fur coat” salads, as well as separately with a side dish. This is a method of salting whole herring at home, that is, it will need to be gutted and cleaned before use. For this recipe you will need 2 large fish, 1-2 tablespoons of salt and sugar and 700 ml of water.

Salting herring lasts from several days to a week, it depends on the personal taste preferences of the housewife. In 2-3 days the fish will become lightly salted, and within a week it will absorb a large amount of salt.

Spicy salted herring

The next recipe for pickling herring is spicy herring, which is obtained with a bright flavor and a characteristic smell. You can experiment with spices, but the traditional method of preparing spicy fish requires:

2 large fish;
1 liter of water;
salt (3 spoons) and sugar (1 or 2 spoons);
10 black peppercorns;
4 large bay leaves;
several dry, uncrushed clove flowers.

Further, the process does not differ from the previous method. The fish are poured with brine, left warm for an hour, then placed in the refrigerator. Salting time is from 2 to 7 days.

Herring with mustard

Using this recipe, you can pickle whole herring at home. In addition to two fish, you will need 1 liter of water, 5 tbsp. l. salt, 3 tbsp. l. sugar, 1 spoon of black pepper, and herbs to taste.

The fish are thawed, the gills are removed, but not gutted. They are completely coated with mustard sauce while the rest of the ingredients simmer and cool. The herring is filled with brine and placed in the refrigerator.
The herring is cleaned, the entrails, gills and head are removed. Mix all the ingredients in a saucepan except mustard powder (add it after boiling). Cool the brine and pour it over the herring.

Properly prepared brine for pickling herring is the main goal. You can add any combination of ingredients to it. The main thing is that they do not spoil and do not change the consistency of the brine. Therefore, only mustard powder can be added to the liquid - it will completely dissolve and be evenly absorbed into the meat. If you use mustard as a sauce, it is better to distribute it over the carcasses by hand.

Herring in brine

Brine is a strong salt solution that keeps fish fresh for a long time. This is one of the complex recipes for salting herring at home. A liter of water is heated in a saucepan, and after boiling, salt is added to it. The brine is considered ready when the salt no longer dissolves but settles to the bottom. Next, the fish, ready for salting, is poured with brine and placed in the refrigerator for 2-7 days.

If you put an egg in the brine, it should float on the surface and not sink.

Dry pickling

There is also a method for dry salting fish, without preparing the brine. For one medium fish you will need a spoonful of salt and sugar, as well as spices to taste.

The process of salting herring:

If you don’t have time to wait a week, there is a way to pickle herring quickly and tasty. If you defrost and clean the fish in the morning, it will be ready by evening. The carcass is rubbed with a mixture of seasonings (2 teaspoons of salt and 1 teaspoon of sugar), wrapped in film and sent to the refrigerator for several hours. Next, they take it out, wash it under water, season it with onion rings and sunflower oil and put it back in the cold. After half an hour it can already be served.

Salting Don herring

Don herring is a good option for pickling because it is fattier and has a mild, creamy flavor. Traditionally, Don or Black Sea herring are salted in brine and left in barrels for the winter. The home-style method of salting herring in brine is slightly different from the classic one, since the fish is kept in a small glass container. For brine you will need at least 100 g of salt per 1 liter of water, as well as spices to taste.

Salted herring is not only an ingredient in salads and sandwiches, but also an independent dish. In order not to worry about the quality of store-bought fish, you can spend a small amount of time and cook it yourself. The main thing is fresh, high-quality herring and properly prepared brine. The concentration of the solution varies depending on the type and size of herring: recipes for pickling Don herring at home are not the same as for other types. There are methods for quick and dry salting, with spices and mustard, lightly salted and salted herring.

Salted herring is a very popular dish. Quite democratic, tasty tender fish is appropriate on weekdays and holidays. It is gorgeous on its own and as a component of various salads (among which, undoubtedly, it is the leader). It is only important that the fish itself is cooked successfully, then the end result will be excellent.

Store-bought herring can both please and disappoint. Manufacturers do not always care about product quality. Yes, and the distribution network sometimes fails, violating the terms or conditions of storage. It is much safer to take fresh fish (fresh frozen) and cook it yourself.

Today “Cozy Kitchen” will tell you how to pickle herring at home so that it tastes good. We have selected the best recipes for you, from which you can easily choose the one that will become your favorite.

Choosing herring for pickling

There are two types of fresh frozen herring on the market: Atlantic and Pacific. Both are suitable for pickling; which one to choose is a matter of personal taste.

Choose large specimens with a thick back and rounded sides - such fish will certainly be tasty when salted.
A good herring has a silvery color without yellowness, clear eyes without cloudiness.
The fins and gills of fresh fish are pressed tightly against the body.
The carcass should be without damage, with smooth skin, without signs of strong compression.

You should not buy headless fish. You lose the opportunity to evaluate its quality by looking at the eyes and gill covers. This technique is often used by unscrupulous sellers to sell damaged goods.

How to prepare herring for salting

The first condition is correct defrosting. Trying to speed up the process using a microwave or hot water is a sure way to ruin the future delicacy. Be patient and defrost the fish naturally:

Leave the carcasses in the refrigerator for a day - this defrosting preserves the full taste and structure of the fish.
Defrosting simply at room temperature is acceptable. This will take less time than in the refrigerator.

After defrosting, rinse the fish and start cutting. Traditional recipes for pickling herring assume that the fish remains whole - with the head and intestines. But even in this case, it is necessary to remove the gills, otherwise the finished product will taste bitter.

Quick salting, like some other methods, involves complete cutting - into pieces or fillets. Milk or caviar found in carcasses is always salted along with the main fish.

How to pickle herring - recipes

We emphasize that all the recipes given can be used not only for herring, but also for mackerel and red fish.

You can vary the proportions and composition of spices according to your taste. If you think that bay leaf or allspice interrupts the original taste of the herring, you can omit adding them to the brine. But you shouldn’t do this right away - first “get your hands on it” by mastering proven recipes in practice.

The easiest way to pickle herring

Ingredients:

2 large herrings (or 3 medium ones);
0.6-0.8 l of water;
coarse salt without iodine - 1.5-2 tbsp. spoons;
sugar – 1-2 teaspoons.

Preparation:

Prepare the brine by mixing and boiling water with salt and sugar dissolved in it.

While the brine is cooking, prepare the pre-thawed fish.

It is best to take the herring whole, with the head and entrails. This way it is salted more evenly, preserving its natural taste. But if speed is your priority, the fish can be gutted by removing the head, intestines, dark films inside the abdomen, and tail. In this form, a few hours are enough to get lightly salted herring, ready to eat.

Place the prepared fish in a glass or plastic container. Enameled dishes are also suitable, but other metal containers will give an unpleasant aftertaste.

Cool the brine to +20-25 o C and pour in the prepared fish. Leave for 1 hour at room temperature.
We put it in a cool place (refrigerator or balcony). The optimal temperature for pickling is the range from +1 to +10 o C.

Salting time varies from two days to a week. It depends on how strongly you want to pickle the herring.

Homemade spicy herring

Ingredients:

herring – 1 kg;
salt (without iodine) – 6 table. spoons without a slide;
allspice – peas – 10 pcs.;
granulated sugar - 3 table. spoons;
bay leaf – 2-3 pcs.;
water – 1 liter.

Preparation:

First of all, prepare the marinade.

Bring the water to a boil.
Pour sugar, salt and spices into boiling water.
Cook over low heat for about 10 minutes.
Cool naturally.

While the marinade is cooling, prepare the pre-thawed herring.

Fill the carcasses with chilled brine in a suitable container so as to cover them entirely.
We put it on the bottom shelf of the refrigerator for three days. To ensure that the herring is well salted, it is advisable to turn it over in the brine once a day.

If you salt the herring this way, then you can use it for salads and sandwiches, or simply cut it into pieces and serve with pickled onions.

Spiced herring “Lyubitelskaya” (with cloves)

Ingredients:

2 large fish;
water – 1 l;
salt (coarse) – 2-3 tbsp. with a slide;
1.5 tsp. granulated sugar;
black pepper and allspice peas - 10 pieces each;
bay leaf – 3-4 pcs.
cloves – 5 pcs.

Preparation:

Spicy herring with mustard

Ingredients:

2 fish;
1 liter of water;
2 tbsp. ready mustard;
5 tbsp. salt;
3 tbsp. Sahara;
1 tbsp. coriander seeds;
1 tbsp. chopped dill (fresh or dry);
1 tsp black peppercorns;
10 pieces. bay leaves.

Preparation:

Defrost and washed fish, removing the gills, spread thickly with mustard and place in a container intended for salting.
Boil water, adding all other spices. Cool naturally.
Pour the mustard-coated carcasses into the same container and leave for 2 hours.

After 2 hours, place the dish with the herring in the refrigerator for 2-3 days.

How to pickle herring in brine

The difficulty with this recipe is that the slightest damage to the surface of the fish can lead to it being over-salted in these areas. But if you are careful and choose high-quality, ideal carcasses, you will be guaranteed great-tasting salted herring!

Preparing brine for 2 large fish:

Boil about 1 liter of water.
Pour salt into hot water in small portions until it stops dissolving.

You can check the readiness of brine using a fresh chicken egg: in the brine of the required concentration, it floats on the surface.

If you like your salted herring to have a piquant flavor of spices, before dissolving the salt, add a little bay leaf, a few coriander grains, black and allspice peas, and a little cloves to the boiling water.

Next, fill the prepared herring in a suitable container with cooled brine, leave for 1 hour in a warm place, and then put it in the refrigerator for a day or two.

How to dry pickle herring

This recipe is suitable for those who, for some reason, do not want to bother with preparing the brine. Again, this pickling doesn’t require a lot of refrigerator space.

Ingredients:

2 large herrings;
3 tsp salt;
2 tsp Sahara;
3 tsp ground black pepper.

You will also need paper towels (or napkins) and cling film.

Preparation:

We wash thawed carcasses without gills with cold water and dry them thoroughly, blotting them with paper towels.
Mix salt, sugar, pepper.
Rub the resulting mixture onto the fish, distributing the spices evenly, including in the cavity from which the gills were removed.
We wrap the coated herring tightly in 3-4 layers of cling film and put it in the refrigerator for two days.

Quick dry salting

In order to salt herring in this way, 4 hours are enough (excluding defrosting time). An ideal option if you have unexpected guests, and you decided to serve your favorite fish.

Ingredients per 1 large fish:

2 tsp salt;
1 tsp Sahara.

Just like in the previous recipe, you will need cling film, paper napkins or towels.

At the last stage of preparation you will need

Preparation:

Soak the defrosted herring in a container with cold water for 1 hour.
We thoroughly gut the carcass, removing the tail, head, and entrails along with the black films.
Dry the gutted and washed fish with paper towels.
Having mixed salt and sugar, rub the prepared herring with this mixture and, wrapping it in cling film, leave it at room temperature for 2-2.5 hours.
After waiting the time required for salting, we take the carcass out of the film and carefully rinse it off the curing mixture in cool water. Dry again with paper.
Chop the onion into half rings and pour vegetable oil into a glass or plastic bowl. Place the fish in the container and let it cool for about 30 minutes in the refrigerator.

Basically, the fish is ready. When guests arrive, all that remains is to take it out, peel it from skin and bones, cut it into pieces and arrange it beautifully. Onion rings and fresh dill will help revive the still life.

Dry pickled herring in a bag

Ingredients for salting 2 fish:

2 tbsp. salt;
1 tbsp. Sahara;
1 tbsp. ready-made seasoning for salting fish.

Additionally, you will need two thick plastic bags to seal the fish tightly.

Preparation:

Mix salt, sugar and seasoning in a cup.
Hold the prepared defrosted herring over the open bag and sprinkle it with the resulting mixture.
Place the sprinkled fish in a bag and tie it. To be safe, we put this bag in the second one (so that the brine that will be released does not leak).
We put the bag in the refrigerator. After a day, turn it over, shaking the fish. Leave it for another day.

After two days the fish will be ready. It’s great that it can be stored in the same brine for up to a week - it will not become over-salted at all, retaining its original delicate taste.

Spiced herring in a jar

For 1-2 fish required:

0.5 l of water;
2 tbsp. salt;
0.5 tsp Sahara;
2-3 peas each of black and allspice;
2 pcs. carnations;
2-3 bay leaves;
0.5 tsp each coriander and dill seeds (or dried cilantro and dill);

Preparation:

Bring water to a boil, add all the spices. Boil for 2-3 minutes, leave to cool.
Gut the thawed herring and cut it into portions.
Place the herring pieces in a jar and fill with cooled brine. Leave at room temperature for 4-5 days.

Herring in vinegar in a jar

You may have concerns: “How to pickle herring with vinegar? Will it turn out sour? This recipe will clear your doubts! The fish turns out tender, melts in your mouth, and is incredibly tasty.

Ingredients for brine for 2 fish:

100 ml water;
100 ml vegetable oil;
1 tsp with a heap of salt;
1 tsp Sahara;
1-2 tsp. vinegar 9%;
1 tsp ready mustard;
fresh dill.

Vinegar can be added gradually: 1 tsp. immediately, the next day after taking the sample - another spoon (if desired).

At your discretion, you can make the taste of the fish more spicy by adding peppercorns or coriander grains to the marinade.

Preparation:

Add all the ingredients of the marinade to cooled boiled water.
We fillet the defrosted herring and cut it into pieces.
Place the pieces of herring in a jar, sprinkling the layers with chopped dill.
Pour in the prepared marinade, cover with a lid, and place in the refrigerator.

Herring in vinegar will be ready in a day or two. Once you try it, you will be pleasantly surprised.

Herring in Korean

Ingredients for 1 kg of fish:

100 ml vegetable oil;
1 onion;
1 tbsp. salt;
1 tbsp. Sahara;
1 tsp spicy adjika;
1 tsp ground black pepper;
1 tsp ready-made seasoning for Korean carrots;
100 ml vinegar 9%.

Preparation:

We cut the defrosted herring into fillets and cut them into pieces of 4-5 cm.
Chop the onion and fry in vegetable oil until transparent.
Remove the onion from the oil with a slotted spoon and add all the other ingredients for the filling into the hot oil.
Combine herring fillet, fried onion, calcined oil with spices. Mix everything thoroughly and put it in a cool place for a day.

There is another option to cook delicious. Onions are not fried in it, and a different set of spices is used.

Herring in oil filling

Ingredients for 2 medium fish:

100 ml vegetable oil;
half a large onion;
3 pcs. carnations;
4 peas of allspice;
3 small bay leaves;
1 tsp salt.

Preparation:

Herring in mayonnaise sauce

Ingredients for 1 large herring:

200 gr. mayonnaise;
1 tsp salt;
1 tsp Sahara;
1 tsp black pepper (ground).

Preparation:

Place the chopped herring (fillet) into pieces in a small jar.
Mix mayonnaise with sugar, salt and pepper.
Pour the resulting marinade over the herring, cover with a lid, and put it in the refrigerator.

In just two days, soft, fabulously tender herring in mayonnaise will be ready. Not only is the fish delicious, but so is the sauce.

Herring in vinegar sauce with garlic

This unique filling with garlic will appeal to lovers of unusual, savory dishes.

Ingredients for 1 kg of fresh frozen fish:

200 ml vegetable oil;
200 ml of boiled water at room temperature;
1 tsp vinegar 70%;
head of garlic;
medium sized onion;
salt.

Preparation:

Dutch herring in a jar

The Dutch know a lot about fish and its preparation. Since ancient times, they have selected components for herring that best highlight its taste.

Ingredients:

fresh frozen herring – 2 pcs.;
onions – 2 heads;
half a lemon;
5-6 tsp. Sahara;
4 tsp salt;
1 large carrot;
8-10 bay leaves;
8-10 black peppercorns.

Preparation:

Cut the lemon into thin slices. Grate the carrots on a coarse grater. Onions - rings or half rings.
We gut the herring and cut it into pieces.
In a jar we put onion rings, bay leaves, some carrots, a plastic lemon, about half a teaspoon of sugar, a pinch of pepper and salt, then herring.
We alternate layers, compacting tightly, until all the ingredients are gone. The top layer should be vegetables and spices.
We seal the jar with a lid and put it in a cool place for 2-3 days.

Agree, such a variety of recipes is inspiring. All that remains is to buy fresh frozen fish and decide how to pickle the herring. At home, it turns out much tastier than store-bought, and is also more economical.

And if you want to always be able to please yourself and your loved ones with delicious salted fish, prepare it. This unusual preparation will help out at any time!

Bon appetit!

– salt herring at home from frozen or fresh fish. Moreover, herring salted at home turns out to be unusually tender and tasty.

To do this, you will need a little time, salt, sugar and spices, which you probably always have on hand.

If you haven’t caught the herring yourself, try to give preference to whole carcasses with entrails and head. Only by looking at its eyes (and gills) can you know for sure whether the fish is fresh or not.

Immediately before salting frozen herring, give it time to thaw thoroughly on the bottom shelf of the refrigerator.

There are many recipes for salting fish, but I offer you 11 proven recipes on how to pickle herring at home and get a tasty result.

1. Lightly salted herring - dry salting recipe

We will need:
1 fresh frozen herring
60 g salt

The herring must be thawed, thoroughly washed and cut, and the insides removed.
Rub the fish thoroughly with salt inside and out. Then wrap the herring in gauze, put it in a bowl and place it in the refrigerator for 3 days.

Now the lightly salted herring is ready. The longer the herring sits in salt, the saltier it will turn out. Now it needs to be washed from salt, peeled and boned, cut and served.

2. Dry salted herring - quick results

Required:
1 herring
1 teaspoon sugar
2 teaspoons salt

Let's take a fish, remove the head and giblets. Let's put it in cool water for an hour or two.
Take the herring out of the water, dry it, rub it with salt and sugar (you can add a little ground pepper if you wish). Wrap the fish in a couple of layers of cling film and leave for two to three hours at room temperature.

After 2-3 hours, unwrap the carcass, wash off the remaining mixture, cut into portions and serve. Lightly salted herring goes well with black bread and onions, boiled potatoes and sunflower oil.

3. Dry pickled herring in a bag

There is another interesting option for dry-salting herring.

Required:
2 medium sized fish
2 tbsp salt
1 tbsp sugar
1 tbsp seasoning for salting fish (sold ready-made in the store)

Mix 2 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of seasoning in a cup. Prepare two strong plastic bags in advance and immediately above the bag we begin to sprinkle the herring with the curing mixture, don’t forget about the gills, you also need to put them in them. After this, we place the fish in bags, one inside the other, for strength. Tie and put in the refrigerator for two days. It is advisable to turn the bag over after 24 hours. So that the fish lies on both sides in the resulting brine. After this, the herring will be ready, even if the fish remains in the brine for a longer time, it will not be over-salted.

4. Lightly salted herring - recipe with brine

You will need:
1 kg fresh frozen herring
2 tbsp coarse salt
1 tbsp g sugar
3 bay leaves
10 allspice peas
10 black peppercorns
1 liter of water

Thaw the herring, wash it thoroughly, and peel off the scales. Pour salt, sugar, spices into boiling water, simmer over low heat for 7-10 minutes and cool.

Place the whole fish, along with the head and entrails, in a clean oblong container (plastic container, tray, etc.) that will not oxidize, and fill it with chilled brine. Cover the herring and leave it in the refrigerator on the bottom shelf for 3 days.

Lightly salted herring is ready. You can check the readiness of the herring by making an incision on the back. After this, you can remove the herring from the brine, remove skin and bones and cut into pieces. If you plan to store the herring longer and do not want it to become too salty, dilute the brine in which it was salted with water in a 50:50 ratio.

This recipe for pickling herring is also good for salting mackerel and red fish at home.

5. Spicy pickled herring

Required:
Herring – 1-2 pieces
For the spicy marinade:
Water – 0.5 liters
Salt – 2 tablespoons
Sugar – 0.5 teaspoon
4-6 peas black and allspice
2 clove buds
3 bay leaves
0.5 teaspoon coriander seeds (cilantro)
0.5 teaspoon dill seeds (you can use dried herbs)

Pour water into the pan, bring to a boil, add all the spices and boil for five minutes. Then leave to cool.

We cut up the herring. We cut off the tail, head, remove the insides, rinse the herring under cold water, remove the inner black film. Cut the herring into not very thick pieces.

Place the herring in a jar and fill it with the prepared brine. In four to five days you will have a delicious, spicy-salted herring ready.

6. Herring marinated with vinegar

Herring marinated with vinegar is not only a quick, but also a fabulously tasty recipe for salting fish. The herring turns out to be the most tender, lightly salted, not sour, just like butter and melts in your mouth. Very tasty recipe.

Required:
Fresh frozen herring - 2 pieces
Fresh dill
For the marinade:
Water – 0.5 cups
Vegetable oil – 100 ml.
Salt – 1 heaped teaspoon
Sugar – 1 teaspoon
9% vinegar – 1-2 teaspoons (you can add 1 teaspoon to vinegar, and the next day try the herring and marinade, and if necessary, add another 1 teaspoon)
Ready mustard – 1 teaspoon
You can add a few more black allspice peas and some coriander seeds to the marinade.

Mix boiled cold water with all ingredients.

Defrost the herring, but not until soft. We cut off the head and tail, remove the entrails. Carefully scrape off the black film on the abdomen with a knife. Remove the skin from the fish. Cut along the ridge, divide into halves. We remove the spine and, if possible, all the internal bones. Cut the herring into pieces. Place in a jar, sprinkle with chopped dill.

Pour the prepared marinade over the herring and close the jar with a lid. Place the jar in the refrigerator. In a day or two, the herring will be ready to eat.

7. Korean herring

Required:
1 kg herring
0.5 cups sunflower oil
1 onion
1 tbsp salt
1 tbsp sugar
1 teaspoon adjika
1 teaspoon ground black pepper
1 teaspoon Korean salad seasoning
0.5 cups 9% vinegar

To salt herring in Korean, fillet is used, that is, the bones and skin must be removed. Cut the resulting fillet into pieces 4 - 5 cm long. Fry finely chopped onion in sunflower oil. Then remove the onion from the oil and add all the other ingredients to it. Mix everything and pour the resulting marinade over the herring fillets. Place the pickling container in the refrigerator for a day.

8. Pickled herring in oil

You will need:
1 large herring (or 2 medium ones)
0.5 cups refined vegetable oil
0.5 onions
3 clove buds
4 allspice peas
3 bay leaves
1 teaspoon salt

We gut the herring, wash it and cut off the fillets. We cut the fillet into pieces approximately 1 cm wide. Place in a half-liter glass jar. You can use any airtight container with a lid, but make sure that the herring pieces are completely covered with oil.

Let's move on to preparing the marinade. Add onion, bay leaf, allspice and salt to the vegetable oil. Heat the oil over the fire until blue smoke appears. Turn off and let the marinade cool to room temperature. Then pour the marinade over the herring and leave it in the refrigerator for three days. After this, the herring can be eaten.

9. Pickled herring in mayonnaise

We will need:
1 large frozen herring
200 g mayonnaise
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground black pepper

Thaw the herring, gut it, wash it, remove the backbone. Cut the resulting herring fillet into pieces and place in a jar.

Add salt, sugar, pepper to mayonnaise. Mix. Pour in the mayonnaise marinade and cover with a lid. Leave in the refrigerator for two days. That's it, now you can eat...

10. Herring in vinegar sauce

You will need:
1 kg fresh frozen herring
1 teaspoon vinegar essence
1 cup vegetable oil
1 glass of cold boiled water
Garlic, onion, salt

We gut the herring, wash it, cut off the head and fins. Cut into pieces. Cut the onion into half rings, chop the garlic finely. Place a layer of garlic and onions in an enamel bowl, then a layer of fish, again garlic and onions, etc. Each layer needs a little salt. The top layer should be garlic and onions. Now add vinegar to cold boiled water. Pour the resulting mixture over the herring and leave to marinate for 1 hour. After this, add vegetable oil and mix, being careful not to damage the fish. Cover with a lid and place in the refrigerator for a day. After this, the herring can be eaten.

Buy fresh frozen herring and pickle it yourself at home, it turns out much tastier and much more economical store-bought.

Bon appetit,
Natalia