Salting herring at home recipe. Homemade salting of sprat, herring, Baltic herring or how to salt fish at home. Brine cooking method
Homemade pickled herring It’s easy and simple to prepare, and the taste is significantly better than store-bought fish. In addition, I would like to note the fact that they salt in supermarkets, markets or stores, just like meat for barbecue, primarily fish whose shelf life is coming to an end. And if you take into account the fact that it is unknown how long the marinated fish spent in the marinade, then you not only don’t want to buy it, but you’re also scared.
Today you will learn how to cook pickled herring at home step by step. The technology for salting herring at home is very simple, and is similar to salting any other fish. Preparing pickled herring will consist of preparing the fish, preparing the marinade or brine, as many call it, and directly keeping the fish in it. This method of marinating herring is the most common and famous. At the same time, few people know that it is possible to salt herring using the dry method. I will write about this method at the end of the article, after the step-by-step recipe for pickled herring at home in brine.
This spicy salted herring will be an excellent addition to boiled or.
Ingredients:
- Herring – 1 kg.,
- Salt - 3 tbsp. spoons,
- Water - 1.5 liters,
- Sugar - 1 tbsp. spoon,
- Vinegar - 1 tbsp. spoon,
- Bay leaf - 1-2 pcs.,
- Spices: black peppercorns, turmeric, set of spices for marinades,
Homemade pickled herring - recipe
Salting herring at home begins with preparing the fish. Cut off the heads of the herring.
The insides can be left or removed - this is optional.
Prepare the marinade. Add salt and sugar to boiling water. Pour in vinegar.
As with any other type of marinade, add spices to give it flavor. Among the spices for pickling herring at home, I use turmeric, black peppercorns and a set of spices for marinades. The spices, as you can see, are very similar to the marinade spices for.
You can additionally add coriander, cumin or mustard seeds to the marinade. The marinade with the addition of cloves and cardamom will acquire a bright aroma. After adding these ingredients, let the marinade simmer for 5 minutes. Salt and sugar should dissolve, and the spices in hot water will soften and release their aroma into the marinade.
Remove the marinade from the stove and let it cool to room temperature. Only after this will they be able to fill the fish.
Transfer the herring into any convenient container. This can be either a ceramic form, or a pan, bowl or plastic tray. Fill it with chilled marinade. Cover with a lid. Leave the container with herring in brine in a warm place for 1 day, then put it in the refrigerator. After filling it with marinade, you can put the fish in a cold place, in which case the process of salting it will be slower.
On the second day, the spicy salted herring will be ready to eat. All that remains is to pour the aromatic herring with oil and sprinkle with onions. Remember that the longer the fish stays in the marinade, the better it is salted.
In addition, you can regulate the salinity of fish not only by the length of time it is kept in brine, but also by adjusting the amount of salt in the marinade. If you need to salt the fish faster, add one tablespoon more salt to the marinade.
As I promised earlier, I offer you a recipe for salting herring at home using the dry method. Spicy salted herring at home according to this recipe will be prepared without marinade. You will also find a recipe on the website.
Homemade pickled herring. Photo
Ingredients:
- Herring – 1 kg.,
- Salt - 1 tbsp. spoon,
- Sugar - 1 teaspoon,
- Black pepper - a pinch
- Bay leaf - 2-3 pcs.,
- Lemon - half.
Spicy salted herring at home - recipe
As in the first recipe, cut off the heads of the fish. Next, place the herring in a container in which it will be salted. Sprinkle it with salt, sugar and ground black pepper. Squeeze the juice of half a lemon onto the herring. Mix the fish with your hands so that the ingredients of the dry marinade are evenly distributed throughout it. Place a bay leaf on top. Put the herring under pressure. In 12 hours spicy salted herring at home will be ready.
kerescan - Sep 30th, 2015
To a side dish of mashed potatoes, salted fish will undoubtedly be the best addition. But the purchased fish does not always make the dinner successful and enjoyable. Tasteless salted store-bought fish can ruin everything. This is where our homemade recipe for salting fish such as sprat, herring or herring will come to the rescue.
How to salt fish using the dry salting method.
For 1 kg of fish you will need 0.1 kg of pickling mixture. It will take to prepare it: 87.4 g. salt, 2.4 gr. ground black pepper, 6.8 gr. allspice, 1.2 gr. white pepper, 0.3 gr. cloves, 0.5 gr. coriander seeds, 0.1 g. ground cinnamon, 0.3 gr. ginger, 0.2 gr. nutmeg, 0.1 gr. cardamom, 0.1 gr. rosemary, 2.1 gr. sodium benzonate (can be replaced with regular aspirin) and 1.1 g. white granulated sugar.
Mix all spices thoroughly.
Then, place it in a container (necessarily an enamel or wooden tub), alternating layers of fish with a dry pickling mixture. Place a layer of mixed seasonings on the bottom first.
When you're done, place the weight on top.
This dry, spicy salting of fish makes it very tasty and aromatic. Spicy-salted fish, when served, does not particularly need additional sauces, but the decoration of the dish, made, for example, from boiled beets, eggs, olives, herbs, is worth paying attention to. No one can resist the spicy taste of such salted fish. Both your guests and family will be satisfied.
Video: How to pickle herring or herring tasty and quickly. Any small sea fish can be salted using this recipe in 3-4 hours and served immediately!
Video: How to salt sprat.
“This is exactly what we bought on vacation,” I heard in the store and drew attention to the small fish. And as I imagined what I would do with it, I began to choke on saliva... Yes, yes, this is just herring, and we will talk about how to pickle herring at home, a recipe for those who also like this fish.
It must be said that she was not so small anymore, and this is what immediately turned on my imagination: I imagined such “tulle” horses on black bread...
When, after everything, I told my good friend about salting herring, it turned out that when she was little, they had this fish in their diet all the time. Since she is from Mariupol, “we basically survived on herring,” she said. Cheap and cheerful, so to speak.
After the first cooking like this, I keep looking out for this fish in our store again, but alas... The sea is far away, or maybe the buyers seem uninteresting to it... But since then they have not brought it to our store anymore. And if you are luckier than me, then do it, you won’t regret it.
Salting herring at home
Ingredients
- 1 kg herring
- 3-4 tbsp. salt
- 1 tbsp. Sahara
Spices by pinch:
- Ground black pepper
- Allspice
- Ground coriander
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cardamom
Preparation
I had these real “horses”. The fish must be gutted, washed with water, and the heads cut off, since they will then be removed anyway.
Separately, in a deep bowl, mix sugar with salt and a set of spices listed in the ingredients.
Then take, for example, a vessel in which we will salt the herring, and lay a layer of fish, sprinkle it with the pickling mixture, then again with fish, and again with the pickling mixture.
When the ingredients run out, close the bowl with a lid and let it stand without refrigeration so that the herring begins to marinate well, and then put it in the refrigerator and the next day you can eat it with black bread.
I must say that when I cleaned the herring, some of its specimens seemed so interestingly large to me that I set them aside for frying.
Here I left the fish's head, but removed the gills.
I decided to fry them, rolling them in flour with the addition of a “khmeli-suneli” mixture.
I suggest preparing delicious spiced herring at home. This fish is perfect for making appetizers, sandwiches and salads. Spices allow you to reveal its full taste. Spicy salted herring, a piece of black bread and a ring of pickled onion will be an excellent addition to boiled or baked potatoes.
Ingredients
To prepare spicy salted herring at home you will need:
herring (fresh frozen) - 1 kg;
salt - 3-4 tbsp. l. (without slide);
bay leaf - 2-3 pcs.;
sugar - 1 tbsp. l.;
coriander beans - 1 tsp;
mustard beans - 1 tsp;
allspice - 3 pcs.;
mixture of peppercorns - 1 tsp;
cloves - 3 buds.
Cooking steps
We will need these ingredients. If the fish is frozen, it needs to be completely defrosted. Rinse the herring in cold water, then place in a colander to drain excess liquid.
Add a mixture of spices, salt and sugar to the herring and stir. Cover the container with the fish with a small plate. Let the fish sit at room temperature for 5 hours, then refrigerate overnight.
Delicious and pleasant moments!
How to deliciously pickle herring
Herring has gained national recognition due to its availability and very low cost. Like any sea fish, herring contains vitamins, fats and essential amino acids, which are very beneficial for the body. It is very tasty to serve salted herring with boiled or baked potatoes, onion rings or black bread.
It is very easy to pickle herring at home and many housewives use it. You can quickly salt herring using a dry method or in brine. In any case, when salting herring, consider some nuances:
For salting herring, use regular rock salt. Salt that is too fine or iodized is not suitable, as it only salts the top layer of the fish;
There is no need to clean the fish before salting. In its unrefined form, it is salted much better. Remove the entrails from the fish after cooking;
Fresh fish is best suited for salting;
If you are using frozen herring, defrost it at room temperature first. Do not use accelerated defrosting of fish;
Be sure to add a little sugar to the pickling mixture. In this case, the fish will be elastic and will not fall apart;
You can adjust the spices and herbs in the pickling mixture to your taste, but be sure to add coriander and different types of peppers;
Remember that the longer the fish sits in brine, the saltier it becomes.
