Salting lightly salted herring at home. Salted herring: delicious herring recipes at home

2016-12-13

Hello my dear readers! What to do if you want delicious salted fish? Moreover, doctors strongly recommend eating fatty herring at least once a week, but in the Verke Canal washing the shores of our town there are no herring at all? Buy ready-made? So when do you run into one? I recommend looking for good frozen fish at a reputable supermarket. And I’ll tell you how delicious it is to salt herring at home.

I think that it will be very difficult for you and me to find fresh herring (unless you live in the wonderful city of Amsterdam). Therefore, we will choose ice cream. I also want to clarify that “herring” is the name of the fish.
“Herring” is what happens if you salt the herring in home or “industrial” conditions, as well as prepare it in any other way (fry, bake on the grill). But in colloquial speech such distinctions are not usually made. I will now tell you how to choose herring for herring.

How to choose frozen herring for pickling

• The fish's eyes should not be cloudy or sunken. They should be available (sometimes they get picked out - this is a bad sign).
• Do not buy a small specimen, less than 300 grams - it will be skinny and tasteless.
• The tasty herring has a wide back. Experts say that “broad-backed” people gain more fat.
• Skin without damage or yellow spots indicates that the fat underneath is tasty and not rancid.
• Dents on the body of the fish are a sign that the fish was frozen at sea and never thawed again. Dents are caused by freshly caught fish pressing against each other.
• Do not buy heavily glazed - there will be too much water when thawing, and the quality is not very good.
• Before salting the fillets, the herring should thaw a little. In this form it is easy to clean, and it will “salt” more evenly.

How to deliciously salt herring at home - simple recipes

Most often, herring is salted in the following ways - in brine (simple, spicy) and dry salting. The fish is salted whole (with the head and not gutted, gutted without the head), in pieces, you can also salt the herring fillet. In this article we will look at how to salt herring to make it tasty.

How to taste and properly salt herring at home using dry salting

Whole pickling recipe

Ingredients

• One full fat herring weighing 400-450 grams.
• 25 g salt (about 1 tbsp)
• 10-12 g sugar (about 0.5 tbsp.)
• 3 pieces of black peppercorns.
• 1 decent bay leaf.

How to salt

Salting fillet recipe

It’s easy to salt whole herring at home. Let's look at how to quickly and easily dry-salt herring fillets. I will tell and show how to properly cut herring in a separate article, but now I will only describe the salting process itself.

Salt the “felyushki” with “Extra” salt. How much salt? Much like how you salt meat before frying. Place tightly in layers in a suitable container along with milk (caviar). This can be done conveniently in disposable plastic containers for packaging cakes.

To salt the salmon, spread the layers with vodka (50 ml for 2 herring specimens), rub with the salting mixture (40-50 g of salt and 20-25 g of sugar). Wrap tightly in several layers of film, let it stand at a temperature of 21-22°C for 8-9 hours. After the required time has passed, refrigerate (2-6°C) for a day.

How to quickly and tasty salt herring at home in brine

A simple recipe for pickling herring whole and in pieces

Ingredients

• 2 full-weight herring specimens.
• 80 g salt.
• 40 g sugar.
• One decent sized “laurel”.
• 4-5 pieces of black peppercorns.
• 1 liter of water.

How to add salt

1. Prepare the fish for salting in any way desired: salt whole without gutting with the gills removed, or remove the intestines and cut off the head and tail.
2. Put salt, sugar, spices in water, bring to a boil, boil for 1-2 minutes, cool the brine completely.
3. Place the washed or well-wiped herring in a jar or tray, fill with brine so that it completely covers the fish. Salting proceeds in the cold for about 24 hours (for lightly salted herring and eaters who want to get the delicacy quickly). The herring becomes more “ripe” and tasty after three to four days.

My comments

I'm looking forward to your herring masterpieces! Share, don't be greedy.

Hi all! Today I suggest you learn how to properly, quickly and tasty pickle fresh-frozen herring at home in different ways. This can be done in different ways, for example with spices, mustard, vinegar and other ingredients.

After all, you must admit that you can’t set a festive table without salted herring, especially if you make it, because this is its main component. You can even simply place such a fish very beautifully on a serving plate, and then eat it.

I think that many of you probably buy herring in a supermarket or store; of course, this can be done in a couple of minutes. But it’s better to buy fresh frozen fish and salt it yourself so as not to run into trouble.

Do you think it is difficult to do this? Absolutely not, the main thing is to choose the right pretty fish. How to do this correctly, I suggest you watch a video from the YouTube channel.

To salt fish you only need a few ingredients: coarse salt, bay leaf and your favorite spices. You can salt fish using just salt.

There is another little secret that I often use, it is best to salt the herring with sea salt, as the fish will turn out more tender, because ordinary salt is coarser, and the taste is more salty, but with sea salt it is softer, I would say lightly salted .

The fish is prepared according to this recipe very quickly, after all the steps it can be consumed within a day, i.e. 24 hours.

We will need:

• water - 1 l
• sea ​​salt - 150 g
• allspice - 1 pc. peas
• bay leaf - 2-3 pcs.
• coriander seeds - to taste 1 tsp
• granulated sugar - 1 tbsp
• table vinegar 6% - 2 tbsp
• fresh frozen herring - 3 pcs.

Cooking method:

1. First of all, you need to prepare the brine; to do this, pour water into a saucepan or saucepan, add salt, allspice, coriander and sugar. Bring this mixture to a boil. Once it starts to boil and 3 minutes have passed, add bay leaves, add vinegar, stir and boil for another minute.

2. Prepare the herring by removing it from the refrigerator to defrost. Wash, trim all fins, remove intestines. After that, put it in another saucepan or bowl.

3. Pour the resulting aromatic mixture over the fish. Then be sure to place some kind of pressure, for example, you can put a plate and put a jar of water on the plate.

4. In this form, our sea friends must rest for one day.

Important! Herring should be pickled at home at room temperature, not in the cold.

5. Well, then drain the brine, cut into pieces and decorate temptingly and beautifully. In addition to everything, you can add chopped lemon for brightness, and add a sprig of parsley or dill.

Interesting! In this way you can not only salt herring, but also mackerel, capelin and even herring.

Cooking quick and tasty herring pieces

Now there is another method, but not an easy one, in terms of preparation it is not complicated, it’s just that the fish will not be marinated whole, but already cut into pieces. The main thing is to do all the work first, and then you can make various dishes from it, or just eat it with anything, for example, mashed potatoes or

We will need:

• Herring - 2 pcs.
• Water - about 1 liter
• Salt – 2 tbsp
• Sugar – 1 tsp
• Black pepper – 5 peas
• Allspice peas - 5 pcs.
• Bay leaf – 4 pcs.

Cooking method:

2. Now make a fragrant marinade or you can say brine. To do this, take a clean saucepan and pour 1 liter of water into it. Bring the liquid to a boil, and then add everything according to the list one by one (allspice and black peas, salt, sugar, bay leaf), stir and leave to simmer for another couple of minutes.

After all the manipulations, the marinade will have to be cooled, just leave it for an hour, stand and brew at room temperature. Only after this, throw in the pieces of cleaned fish. Cover the pan with a lid and place in the refrigerator for 24 hours.

Notice! That the fish is prepared in this way without vinegar essence, which is very important for many.

3. The next step is that you will have to place it from the pan into a glass jar for convenient storage. Do this after 24 hours. Another day will pass and the herring will be completely ready for consumption.

Interesting! You can store it this way for about ten days, just imagine whether it will survive until then, usually it is eaten in 1-2 days.

You can prepare it differently, a little faster in time; read about such a masterpiece a little lower in this article.

Herring in a jar with butter and onions

A less interesting and rather piquant recipe would be herring with onions; many also add carrots. Yes, and undoubtedly someone directly mixes the onion with the herring and pickles it, and someone pickles it separately and then serves it with the herring. What do you do as usual?

In this post I'll show you two different options, so if you don't like this option, read on.

We will need:

• herring - 3 pcs.
• onions - 3 pcs.
• vinegar essence 9% - 3 tbsp
• vegetable oil - 2 tbsp
• ground black pepper to taste

Cooking method:

1. Select three small onions and peel them. Then cut with a sharp knife into half rings, or into rings, as you prefer.

Important! Chop the onion as finely as possible, it will look more elegant and attractive.

2. Pour cold water over the chopped onions, then stir with your hands and drain all the water. This way you will save yourself from unnecessary tears.

3. Wash the fish, then remove the head, fins and unnecessary parts inside the abdomen. The main thing is not to damage the gallbladder, otherwise the fish will taste bitter; if this happens, rinse thoroughly with water.

4. Cut the fish into pieces, try to make them the same size.

6. This is what you will get approximately, as shown in this photo. Now soak the fish fillet in water (1 liter), add salt, all the spices and 2 tbsp vinegar, pour out the vegetable oil. Let stand in the refrigerator for 6-8 hours.

Important! Taste the marinade; it should not be too sour, but slightly acidified.

Pour boiling water over the onions and add 1 spoon of vinegar essence, after 10 minutes, drain the water and season with vegetable oil.

7. After the required amount of time has passed, you can mix the herring with onions.

8. Store in this form in the refrigerator and use as any appetizer on any table. Bon appetit!

Video on how to pickle herring in marinade

When I was preparing for this article, I didn’t even suspect that there were such marinades without water; it turns out that you can flavor the fish very well with vegetable oil and it will marinate perfectly. If you don’t believe me, see for yourself, I’ve already tried it, it’s just delicious, am-am, I really want to cook it again:

I also found a recipe for herring in Dutch style, I also really liked this option, the fish just melts in your mouth. I was really hooked on this type of pickling, because the herring turned out juicy, breathtakingly tasty, moderately sweet and a little salty.

We will need:

Cooking method:

1. Cut the fish, you will need to remove all the intestines from it, cut off the fins and tail with the head. And then you will need to remove the bones from the ridge and cut them into pieces of approximately the same size.

2. Grate fresh juicy carrots; you can use a Korean carrot grater for this. The onions will need to be cut into half rings. Cut half a lemon into slices. Place the pieces in layers, namely, first pour salt and sugar into a separate cup, mix, you will get a dry mixture for pickling.

At the bottom of the jar, it is advisable to take a liter one, first put chopped onions, salt it with salt and sugar, throw in a bay leaf. Layer of fish fillet. Salt again with the dry mixture. Place a slice of lemon and a little grated carrot and onion on the fish. Again add the dry mixture, pieces of fish, peppercorns, a slice of lemon and a bay leaf, add salt and so on until all the ingredients are gone.

3. After this, add a little sunflower vegetable oil and refrigerate for 2-3 days, cover with a regular lid.

Important! The last layer should be a vegetable layer of onions, carrots, peppers, lemon and bay leaves, remember this.

Recipe for pickling fresh frozen herring at home

We will need:

• herring - 4 pcs.
• salt - to taste
• black or red pepper - to taste
• vinegar 70% - 1 tbsp
• vegetable oil - 2 tbsp
• onions - 2 pcs.

Cooking method:

1. Clean the herring, remove the head, tail, fins, and everything unnecessary. Cut into pieces. Caviar and milk can also be used, also cut into plastic pieces. Cut the onion into half rings.

2. Take a large bowl and place the herring pieces with onions in it. First fluff the onion, gut it and add everything else according to the list.

3. Now mix this mixture thoroughly with your hands, onion juice will come out. It turns out fabulously fragrant. Take the bowl deeper to make stirring easier.

4. Now pour a little cold water so that it is just a little on the surface. Stir. When you press the fish with your hands, the water should cover just a little of your fingertips, this is how it should be, there is no need to add more. When you press, you should see water, and then it should disappear.

After this, cover the container and bowl with a plastic lid and place in the refrigerator and eat after 2 hours. Those who wish, who have time, can do this, use this method, prepare this preparation in the evening, and consume it the next day.

A simple recipe for pickling herring

By the way, you can also add spices to this option (a mixture of peppers or special compounds are good for this purpose; you will see them in the seasoning departments) and you will get a quick-cooking spicy salted herring. Very, very tasty, incomparable taste, just like in the store. Anyone can eat it, even those who are losing weight or on a diet.

Instant herring slices

Who still can’t decide how much salt he needs to put in, then I can offer you this GOST version, the proportions are as follows: for 1 kg of herring add 20 g of coarse table salt and 20 g of sugar, you get lightly salted herring, if you like saltier, then put 30 g of salt and sugar per 1 kg of fish. It is better to take 5% wine vinegar, you will need 2 tbsp.

We will need:

• herring 2-3 pcs.
• onions - 2-3 pcs.
• bay leaves - 3-4 pcs.
• vegetable oil - 4 tbsp
• salt - 20 g
• French mustard - 1 tbsp
• sugar - 20 g
• black peppercorns - 10 pcs.
• wine vinegar 5% - 2 tbsp

Cooking method:

1. Cut up a fresh fish, remove the skin, bones, cut off the fins, head, tail, intestines, chop the fish into pieces. Cut the onion very thinly into half rings to make it easier to cut and avoid tears, first place it in the refrigerator for 1 hour.

Take a deep glass bowl and place pieces of herring on the bottom. Place onion, bay leaf and black peppercorns on top, which is best ground in a mortar, it will be much more fragrant.

2. Then sprinkle with salt and sugar, and add mustard, which will add an indescribable taste to the dish. Well, mix the ingredients with your hands and transfer to a container with a lid, it is best to use a glass one, it is safe for health. And in general, glass will not smell like fish later, but plastic will remain odorous for a long time))).

Place the container in the refrigerator for 24 hours, during this time shake it a little 5 times so that all the marinade is evenly saturated with the fish. Serve with potatoes or mashed potatoes. Bon appetit!

Delicious salted herring pieces in 30 minutes

Well, here we come to my favorite proven recipe, which I got from my grandmother. I also found something similar on the Internet, and as it turned out, it was not in vain. Because all those who tried this type of salting were satisfied, especially since everything is done in a matter of minutes, and only one salt is used, i.e. the fish will be salted by dry salting. And what will happen next, read below.

Such fish can be cooked in 30 minutes, but it should take much longer for it to be marinated and well-salted; after all, thirty minutes is not enough for salting herring fish.

We will need:

• herring - 1 pc.
• salt - 30 g for lightly salted fish or 50 g for well-salted fish
• onions - 2 pcs.
• sunflower oil
• 0.5 l can

Cooking method:

1. As usual, cut the herring. If you don't know how to do this, look

2. Place the completely cleaned fish fillet, cut into two halves, in a plate and sprinkle it with salt, first on one side, then on the other. Next, leave this beauty in the kitchen on the table for 1 hour, or 1.5 hours if you like it saltier.

Important! Be sure to cover the fillet with plastic wrap to prevent it from drying out.

After the time has passed, remove the film, take dry paper towels and dry the herring with them. They shouldn't be wet after all. Cut into slices in your usual way.

3. Cut the onions into half rings and separate them with your hands. Take a glass jar and start laying the first layer of onions, followed by pieces of fish fillet. Please note that no spices are added.

By the way, mackerel is marinated very well this way.

There are onions on top of the fish again, and it is very important to simply throw the prepared products into the jar; under no circumstances should they be clotted. So until all the ingredients disappear. The onion should be the last layer.

4. Now take the vegetable oil and carefully pour it into the jar. There should be a little oil on top of the jar. Cover with a lid and refrigerate for 3 hours. Well, if it sits all night, it will be even tastier.

5. Well, then put everything on a serving plate and eat to your health. The onions also turn out to be quite tasty, pickled. Don't forget to garnish with dill when serving. Such a delight can stand and be stored for a week in the refrigerator. Bon appetit!

Recipe for dry salting whole lightly salted herring

Do you want to quickly salt this seafood product so that there is a lot of free space in the refrigerator. For this there is such an option, as they say, for all occasions.

We will need:

• herring - 1 pc.
• granulated sugar - 1 tsp
• dry garlic - a pinch
• coarse salt - 1.5 tsp
• pepper mixture - a pinch
• ground coriander to taste - a pinch

Cooking method:

1. Prepare the fish for work, defrost, trim off what you won’t need. Take out the intestines, bubbles and other unnecessary items.

Can! It is not necessary to cut the fish; you can simply defrost it and wash it with water.

Combine salt, sugar and all other products on the list, mix them, and then rub the herring with them.

2. And now the most interesting thing, wrap it up, or rather, wrap it in a plastic bag, quite tightly.

Important! For this purpose, it is best to use two bags so that the released brine does not run over the edge.

3. In this form, the fish should lie in the refrigerator for 2 days. Then it is ready to eat.

Salting herring fish in a jar

Another cool and cool option has been tested, really awesome. The main thing is that it is prepared without adding vinegar, and even so quickly. Agree, it’s doubly pleasant.

We will need:

• defrosted herring - 2 pcs.
• onions - 2 pcs.
• carrots - 1 pc.
• lemon - 0.5 pcs.
• bay leaf - a pinch for each layer
• sugar - a pinch for each layer
• salt - a pinch for each layer
• coarse pepper -

Cooking method:

1. First cut half a lemon, carrots and onions into thin rings.

2. You will have to prepare the herring in advance, peel it and cut it into pieces.

3. Place carrots, a slice of lemon, bay leaf, onion at the bottom of the jar, then cubes of herring, salt on top, add a pinch of salt and a pinch of sugar and pepper, then carrots, onions, lemon, fish, you can put caviar if you like, a little salt, sugar and pepper, bay leaf. So further do not fill the jars yet. The final layer should be vegetable. Tamp down each jar.

Close with a nylon lid and leave to marinate for 2-3 days.

4. Every day you will need to turn the jars over, several times a day, so that everything is evenly salted.

Important! The herring should be in the refrigerator at the time of salting.

5. After the time has passed, start tasting the product. Wow, very tasty, lick your fingers. Super! And don’t buy fish with preservatives in stores, this is 100 percent better and deserves your attention to be eaten))).

Well, once again, bon appetit everyone! I want you to have a very tasty appetizer for any table, or as an addition to or dishes.

Have a nice day and good mood, write your reviews and wishes, add to the group in contact and stay up to date with events. Bye everyone!

Do you know that regular herring contains the hormone of joy? Exactly the same as in chocolate. And if this herring is salted at home, with your own hands, this joy hormone is also mixed with the pleasure of eating it. After all, no store-bought fish can compare in taste to homemade, lightly salted, fresh, cooked with soul!

Lightly salted herring can be marinated at home quite quickly - just one day. But you can store it in brine for longer. In a couple of days it will only become tastier and more aromatic. The recipe is simple, the youngest novice housewife can master it. And even an inexperienced but homely owner.

Our recipe suggests lightly salted herring. If you prefer saltier herring, subtract one spoon of granulated sugar from the ingredients and add salt instead.

Ingredients for pickling lightly salted herring:

• Fresh frozen herring - 1-2 fish
• Water - 1 l
• Table salt - 3 tablespoons
• Granulated sugar - 4 tablespoons
• Peppercorns - 8 pieces
• Cloves - 3 pieces
• Laurel - 3 leaves

Recipe “How to cook lightly salted herring at home”

1) Prepare the marinade. To do this, pour water into a pan, pour 4 tbsp into it. spoons of granulated sugar, 3 tbsp. spoons of salt. Throw in 8 peppercorns, 3 clove buds, and bay leaves. Place on a hot stove and heat until the brine boils. Then remove the marinade from the stove and cool. Let's cool it down for sure! If you pour hot or even warm brine over the fish, it will turn into an unappetizing porridge, but we need a dense, tasty herring.

2) While the marinade is cooling, we work on the fish. We cut off the head from it, take out the insides, and wash it in cold water. We leave it on a dry towel so that excess water drains from the herring. Don’t throw away the caviar and milk; they can also be salted along with the herring.

3) Cut the fish in half or into three or four parts. The smaller the pieces, the saltier the fish will be and the faster it will pickle. Therefore, if you want lightly salted fish, make the pieces large.

Place pieces of herring in a jar. We send the bay leaf, cloves, and pepper here.

For one herring, a 700-gram jar was enough for me. If you took two herrings, then use a liter jar to salt the fish.

4) Fill the herring with cooled brine. Close the jar and put the herring in the refrigerator to marinate. After a day or two, we take it out and eat it.

5) Remove the skin and bones from the herring and cut into pieces.

6) Traditionally, homemade lightly salted herring is served with boiled or baked potatoes, seasoned with green or regular onions and sprinkled with vegetable oil.

Herring is a universal fish at an affordable price, which has long been on the table of our fellow citizens. Healthy fatty acids and pleasant taste only add to the popularity of fish dishes. In our article we will look at the best ways to pickle herring at home in order to diversify the taste of your favorite fish and please your family with delicious and original snacks.

Signs of fresh herring

Before salting, you must make sure that the raw materials are fresh.

Signs of herring freshness:

• rounded sides, white belly, elastic meat;
• smooth lilac-steel shade of the skin;
• rusty marks on the belly are a sign of a stale product;
• eyes clear and slightly sunken;
• The gills are light and without sour odor and mucus.

If you don’t catch the herring yourself, but buy it, then be sure to take the carcasses with the head on. A fish without a head is a clear sign of staleness.

Rules for filleting

In many cases, salting will require cutting the fish carcass to obtain tender fillets.

Action plan:

1. Cut off the head, as well as the fins on the chest.
2. Using a sharp knife, open the belly and remove all the giblets.
3. Remove the black film from the inside of the abdomen.
4. Set aside milk or caviar separately.
5. From the head to the tail, make a cut along the back.
6. Take out the fin on the back.
7. Remove the skin towards the head, cut off the tail.
8. Run your fingers along the spinal bone, separating the meat from it.
9. Separate the backbone from the second fillet in the same way.
10. Pull out the remaining small seeds with tweezers.

Secrets of salting herring

To properly prepare a delicious fish dish, remember a few main salting secrets.

Subtleties of the process:

1. Ocean herring is best suited for pickling. It is larger and healthier because it lives far from polluted coastal areas.
2. It is better to buy fresh fish.
3. Carcasses caught in winter are fattier, so the fillet will be tastier and juicier.
4. Defrost in the refrigerator, not in hot water and the microwave.
5. When dry salting, if you soak the fish in cool water, it will be juicier.
6. The whole carcass is salted for 2 days, and then it is stored in brine for a week.
7. To speed up salting, clean the fish and cut it into 1.5-2 cm pieces. So the process will take from 2 hours.
8. The finished dish does not need to be stored for long; it is better to eat it right away. If storage is necessary, then transfer the fish to a glass jar and season with vegetable oil.
9. Wash excessively salted fish and soak in milk for a couple of hours. It will absorb excess salt.

Best Recipes

Accelerated

An interesting recipe for quick and easy pickling. Suitable if you are short of time, but the taste does not suffer from haste.

Required:

• herring - 2 larger pieces;
• granulated sugar - a little less than 1 tbsp. l.;
• sea ​​salt - 1 tbsp. l. without a mound;
• freshly ground black pepper - a pinch;
• bay leaf - 4-5 leaves.

Quick cooking consists of the following steps:

1. Place the fish fillet in water for an hour, remove and dry with a towel.
2. Make a mix of salt, sugar, crushed bay leaf and pepper.
3. Rub the fish meat with the dry spice mixture on all sides. Wrap it in film and leave it alone for 1.5-2 hours.
4. Remove the fillet and cut into small slices.

Before serving, place onion rings on the fish and pour over the oil-vinegar dressing.

Herring in oil brine

Tender and aromatic fish in oil marinade will decorate any table.

Components:

• fillet - 3 small pieces;
• coarse salt - 2 tbsp. l. without a mound;
• granulated sugar - 1 tbsp. l. (no more);
• clean water - 1 l;
• vegetable oil without flavoring - 1 tbsp. l.

To pickle herring, proceed as follows:

1. Boil the water. Add sugar and salt to it. Wait for everything to boil again. After this, remove the marinade from the heat and let cool.
2. Place the fillets in a container with brine, pour in the oil.
3. Cover the workpiece with a lid, leave it in the kitchen for 4 hours, and then put it in the refrigerator for another 3 days.

Serve the dish with pickled onions, boiled potatoes and crusty bread.

Salting frozen fillets

It is customary to freeze caught or purchased herring for future use. At any convenient time, you can tasty and simply pickle it whole at home.

Products:

• fish carcasses - 3 medium pieces;
• filtered water - 1 l;
• sea ​​salt - 200 g;
• sugar - 2 tbsp. l. no slide.

You need to salt the whole fish like this:

1. Slowly defrost the herring. It is better to do this on the bottom shelf of the refrigerator, rather than in the microwave or hot water.
2. While it melts, boil water and dissolve salt and sugar in it. Cool.
3. Remove only the gills from the carcasses to eliminate bitterness, leaving the giblets.
4. Place the carcasses in an enamel or glass bowl and pour in the chilled marinade. Place pressure on the workpiece.
5. Let the vessel remain in the kitchen for 1-2 hours, and then put it on the refrigerator shelf to salt.
6. The salting depends on the temperature and holding time. The colder it is, the tastier and more tender the herring will be.

Aging for 1-2 days - lightly salted taste; 3-4 days - salty, strong.

In vinegar-oil marinade

A tasty and simple pickling option. The herring will come out soft and juicy.

Take:

• fish plasters - 3 pcs;
• purple onion - 1 head;
• dried dill - a small bunch;
• coarse salt - 4 tbsp. l. without slide;
• sugar - 2 tbsp. l.;
• 9% vinegar - 1 tsp;
• odorless vegetable oil - 1 tbsp. l.;
• clean water - 1/3 cup.

1. It will take 20 minutes to prepare the herring, and then it will sit idle for a day.
2. Chop the onion into thin rings, sprinkle with vinegar and squeeze a little with your hands.
3. Place bay leaves on the bottom of the jar, followed by fillet and pickled onions.
4. Pour oil mixed with herbs and spices on top.
5. Fill the jar with water, cover with a lid and shake until the brine is completely distributed over the fish.
6. Wait 24 hours, putting the jar in the refrigerator.

The finished dish is served with fresh aromatic bread, pea puree and juicy vegetables.

Recipe with mustard filling

Another simple way to salt whole herring.

• herring - 2 large carcasses;
• French mustard - 2 tbsp. l. with a slide;
• sea ​​salt - 5 tbsp. l.;
• granulated sugar - 2-3 tablespoons;
• ground coriander and dried dill - 1 tbsp. l.;
• filtered water - 1 l.

It's easy to prepare a delicious snack:

1. Make the brine first. Combine spices and dry ingredients. Pour them into boiling water and stir a little. Remove from heat and cool.
2. Spread carcasses without gills and heads with mustard on all sides.
3. Dip the carcasses into the brine and leave in the liquid for 2 days.

The dish is ready!

Dry salting

If you don’t have the time or desire to prepare brine, we offer a recipe for dry pickling.

Required:

• fish fillets - 3 small;
• pure salt - 2 tbsp. l. without slide;
• sugar - 1 tbsp. l.;
• clean cool water - 2 l;
• allspice, bay leaf, Provencal herbs and any spices as desired.

Here's how to properly salt fish without marinade:

1. Prepare a dry salt-sugar mixture. Add spices and favorite herbs. Rub the herring shells on all sides with the resulting mixture.
2. Wrap the fish in several layers of cling film and refrigerate for 4 hours.
3. At the end of this time, rinse the fish to remove excess salt and pat the meat dry with a paper towel.

Along with lightly salted fish, pickled onions, vinegar and fragrant vegetable oil are served. Leave the herring in the sauce for an hour, and the tender meat can be served.

Dutch way

This method will be appreciated by lovers of gourmet fish dishes.

Required:

• plasters - 2 pcs;
• onion heads - 2 pcs;
• thin-rind lemon - 1⁄2 pcs;
• juicy carrots - 1 piece;
• sugar - 2 tbsp. l. without a mound;
• sea ​​salt - 3 tbsp. l.;
• bay leaf - 3-4 pcs.

The savory delicacy should be prepared according to the following scheme:

1. Cut: fillets into 2 cm slices, onions into rings, thin-rind lemon into thin semicircles. Grate the carrots on a coarse grater.
2. Prepare a glass jar, as it is better to salt the herring with lemon in layers.
3. Layers: onion rings, bay leaf, a handful of grated carrots, a few lemon rings, a pinch of salt and sugar, place an even layer of herring on top of the “pillow”.
4. Alternate layers until there is enough fillet. Lightly compact the layers in the jar each time.
5. Refrigerate the workpiece for 64 hours.

Dutch-style herring prepared using this method has a delicate and dense texture with a spicy flavor with slightly sweet notes.

Korean pickling

Fashionable methods of marinating “Korean style” allow you to enjoy the most unusual flavor combinations.

Required:

• medium fish plates - 2 medium pieces;
• sweet (purple) onion - 2 pcs;
• finely chopped hot pepper “light” - 1 tsp;
• salt without additives - 2 tbsp. l. without a mound;
• freshly ground coriander - a pinch;
• refined oil - 150 ml;
• tomato sauce - 2 tbsp. l.;
• allspice in peas - 7 pcs;
• sweet paprika - 1 tsp;
• granulated sugar - at the end of the knife;
• 9% vinegar - 100 ml.

Spicy-salted herring in Korean is prepared as follows:

1. For the marinade, combine oil, spices, hot pepper, and tomato sauce. Turning on medium heat, simmer the marinade for a minute. Remove from heat and add vinegar.
2. Divide the fillets into oblong pieces 1 cm wide.
3. Layer the herring and onion rings.
4. Pour marinade generously over the fish and onions and refrigerate for 1 day.

This delicacy is ideal as a stand-alone snack.

With lime

This method is suitable for salting whole fillets and cut into strips. The fish will turn out very aromatic and tender.

Products:

• 1 herring fillet;
• lime - 1 large;
• pure salt - 2 tbsp. l. without a mountain;
• sugar - 1 tbsp. l.;
• bay leaves 5 pcs;
• allspice peas - 15 pcs.

Preparation:

1. Cut the lime into thin slices.
2. Place the fillets in a plastic or glass container, layering them with lime slices. Season each layer of fish with spices and salt.
3. Place a smaller flat plate on top of the last layer and press down with pressure.
4. Hide in the refrigerator for a day, then mix the layers and put away for another 24 hours.

After this, the aromatic herring with light citrus notes of taste can be served.

Two-hour salting

This recipe will save you if guests are almost on the doorstep, and there is nothing to treat them with. It only takes 2 hours to do everything, and the delicious fish dish is ready.

Ingredients:

• herring - fillet of 1 small fish;
• red onion - 1 piece;
• purified water - 500 ml;
• salt without additives - 2 tbsp. l. with a mound;
• sugar - 1⁄2 tbsp. l.;
• bay leaf - 2 leaves;
• black peppercorns - 10 pcs;
• a small bunch of green dill;
• table vinegar and fragrant homemade oil - optional.

Cooking steps:

1. Dissolve sugar and salt in heated water and let it cool.
2. Place the fish in a mold and pour over the marinade.
3. Add black pepper and other spices there.
4. After 1.5 hours, remove the brine and season the herring with chopped onions and vinegar-oil dressing.

After another 30 minutes, feel free to serve the finished dish, garnished with a slice of lemon and a sprig of dill.

Salting in brine

An old recipe that has survived to this day from northern fishermen. The difficulty is that damage to the meat can lead to excessive salting of certain areas of the fish.

Brine for 2 large herrings:

1. Boil 1 liter of clean water.
2. Add salt into the water in small portions until it stops dissolving.
3. Check the readiness of the brine using a fresh chicken egg. Optimal concentration - the egg does not sink, remaining on the surface.
4. Fans of spicy tastes can add a couple of laurel leaves, coriander seeds, peppercorns and a few clove stars to the brine.
5. Place the herring in the prepared brine, leave it warm for 1 hour, and then hide it in the refrigerator for 2 days.

Serve the finished herring with boiled potatoes, vegetables and pickled onions.

Recipe with mayonnaise filling

The herring meat will be soft, juicy and extremely tender.

For 1 large fish you need:

• a pack of 200 g of classic mayonnaise;
• purified salt - 1 tsp;
• sugar - 1 tsp;
• black (freshly ground) pepper - 1 tsp.

Preparing the dish:

1. Defrost freshly frozen herring in the refrigerator and cut it into thin pieces.
2. Place the pieces in a suitable jar.
3. Combine mayonnaise with salt, granulated sugar and pepper.
4. Pour the marinade over the herring pieces, cover them tightly with a lid and hide them on the refrigerator shelf.

2 days, and the soft, tender fish with a delicious sauce is ready.

With garlic and vinegar dressing

A dish for lovers of savory foods, as it contains garlic.

Ingredients for 1 kg of herring fillet:

• vegetable oil without additives - 200 ml;
• clean water - 200 ml;
• 70% vinegar essence - 1 tsp;
• young garlic - 1 head;
• red onion - 1 medium head.

Cooking method:

1. Chop the onion head into rings, chop the garlic with a knife or squeeze it with a press.
2. Place in an enamel container in layers, alternating onion rings, garlic and herring. Salt each layer.
3. The final top layer must be onion-garlic.
4. Boil water and cool. Pour vinegar into it.
5. Fill the herring shells with marinade.
6. Leave for an hour, then add vegetable oil to the preparation and mix carefully so as not to damage the fish fibers.
7. Cover the container with a lid and refrigerate for 24 hours.

Dry the finished dish, carefully cut the meat, garnish with herbs and serve.

Herring marinated in white wine

A savory dish for special occasions. White wine marinade will give fish meat a stunning aroma and delicate taste.

• herring fillet - 2 small carcasses;
• onions - 2 heads;
• juicy carrots - 2 pcs;
• ginger root - 2 cm;
• bay leaf - 3 leaves;
• clove buds - 5 pcs;
• black peppercorns - 7-8 pcs;
• mustard seeds - 2 pinches.

• dry white wine - 300 ml;
• 6% wine vinegar - 20 ml;
• soy sauce - 1 tbsp. l.;
• sugar 3 tbsp. l.

Cooking rules:

1. Cut the herring fillet into 1.5 cm slices.
2. Pour all the ingredients of the marinade into a container, mix and boil for a minute. Cool.
3. Chop the ginger, carrots and onions into rings.
4. Place the vegetables in a saucepan and add the fish pieces there.
5. Season everything with spices and pour over the marinade.
6. Close the lid tightly and hide on the refrigerator shelf for 2 days.

The result is spicy and elastic herring meat, which is served with potatoes, and is also used as a topping for bruschetta and simple sandwiches.

Recipe with ketchup

A tasty and easy way to achieve the spicy and unusual taste of herring.

For 1 kg of fish, cut into 2 cm pieces:

• clean water - 1 glass;
• chopped onion heads - 3 pcs;
• sugar - 1 tsp;
• pure extra-ground salt - 2 tbsp. l. without a mound;
• freshly ground black pepper - a pinch;
• 70% vinegar essence - 2 tsp;
• chili ketchup - 2 tbsp. l. with a mountain;
• vegetable oil without flavoring - 1⁄2 cup.

1. Add all components to water.
2. Boil the marinade with onions, cool and pour over the herring.
3. Place in the refrigerator for a day.

Delicate and spicy fish will delight both people who are unpretentious in food and those who love original dishes.

Home-salted herring will be an excellent stand-alone dish or will decorate any fish sandwich. A variety of recipes will reveal the fish taste from the most unexpected sides.

Video

From the video you will learn all the intricacies of salting tasty, tender and aromatic herring.

Today in the issue you will find the best selection of salted herring recipes. Like many of you, I give preference to homemade pickling methods, because I think this is a delicious snack not only for holidays, but also on everyday days.

Moreover, herring is rich in nutrients and vitamins, and doctors recommend including it in your diet. Most often, it is consumed salted. And even such a simple dish as herring with potatoes is liked not only by Russian people, but also by people from other countries.

In addition, you can prepare various salads from it, for example, “Herring under a fur coat,” which we will definitely write about in one of the following articles.

Today, you can find a large amount of salted herring in stores, but if you prepare 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 of bones and skin.

So. Let's begin our masterpiece...

To prepare a delicious dish of salted herring, you need to know how to properly cut it and remove bones and skin. Each housewife uses her own secret. If you don’t yet know how to properly cut a herring, then watch the video instructions below:

Lightly salted herring. A very tasty recipe for lightly salted herring

If you don’t have time to salt herring, you can prepare lightly salted fish, which requires no more than a day to marinate. But if you leave it in brine for a couple of days, it will become more flavorful.

Ingredients:

• 1-2 pieces of fresh frozen herring.
• 3 tbsp table salt.
• 1 liter of water.
• 8 pcs black peppercorns.
• 4 tbsp sugar.
• 3 bay leaves.
• 3 pieces of cloves.

Preparation 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 heat and cool.

While the brine is cooling, you should 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 lightly 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. After a day, you can prepare various dishes from herring.

Before eating, the fish must be cleaned of skin and bones, and then cut into several small pieces.

Most often, lightly salted herring is served with potatoes, baked or boiled. Also add onion, cut into rings. Season with vegetable oil.

Bon appetit!

My mouth was already watering.

Herring with vinegar and onions in oil. Salt the fish in pieces

Even inexperienced cooks can handle this recipe.

To get rid of fishy smell from 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 pieces of onions.
• 1 glass of water.
• 1 tsp table salt.
• 5 tbsp vinegar.
• ½ tsp sugar.
• Coriander and peppercorns.

Step-by-step preparation:

While the brine is being prepared, the herring needs to be thawed. Pour the required amount of water into an enamel container, add salt, sugar and vinegar.

Place the pan on the fire. The main thing is that the liquid does not have time to boil. As soon as the salt and sugar dissolve in the water, the container must be removed from the stove.

When the fish is completely defrosted, it must be cut, bones removed, and then cut into small pieces.

The last ingredient for preparing the marinade is onion. It must be cut into small half rings.

Place several layers in a glass jar, in the following order: fish, chopped onion, coriander, pepper.

The jar of herring should be stored in a dark place at room temperature. To add new flavor notes, you can add a small amount of vegetable oil to the brine.

Instant herring in 2 hours. In quick pieces (Salting time is only 5-30 minutes)

There is a simple recipe for pickling herring, which can be consumed within a couple of hours. The marinating time only takes a few minutes.

Ingredients:

• 4 pieces of chopped herring.
• 1 tbsp sugar.
• 1 tsp salt.
• 300 ml filtered water.
• 2 lavrushki.
• 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. Place them in a container, add broken lava leaves, sprinkle with salt, sugar, add chopped garlic.

Place a container of water on the stove and bring to a boil. Then cool it and add vinegar with fish. Place the pan in a warm place.

After about 2 hours, pieces of marinated fish can be served with vegetables.

Bon appetit!

How to salt herring at home in brine? Delicious recipe quickly and easily

If you don’t have time to cook fish, you can quickly make lightly salted herring.

Ingredients:

• 2 pieces of herring.
• 1 piece of onion.
• 1 tbsp vegetable oil.
• 1 tbsp salt.
• 0.5 liters of water.

Cooking process

Rinse the carcasses thoroughly under running water. Remove the fins, tail and head with scissors. Then cut it into pieces and remove all the internal organs. Also rinse the pieces and dry them with paper towels.

To prepare the brine, you need to bring water to a boil, then add salt to it until it completely dissolves.

Place the fish in a glass jar and compact the pieces well. Then add onion half rings. Add the cooled brine and pour vegetable oil on top. Close the jar tightly and leave it in a dark place for a day. After this, it is recommended to place the fish in the refrigerator for another day.

Spicy salted herring. How to pickle deliciously?

Not all people prefer to buy herring in packages. Therefore, you can prepare 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, very spicy or sour. When purchasing, it’s rare to find delicious, spicy-salted herring. And below is exactly the recipe that deserves attention.

Ingredients:

• 2-3 carcasses of fresh frozen herring.
• 2 tbsp granulated sugar.
• 200 grams of table 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.
• Citric acid.

Step-by-step cooking process:

There is nothing complicated about preparing spicy fish. It is necessary to defrost the herring, rinse it thoroughly under running water, dry it, and cut off the head.

The next step is to prepare the marinade. To do this, you need to add all the spices to the water. Place the pan on the stove and bring the water to a boil. Then add a small amount of citric acid. The marinade must be cooled.

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 implied that you need to keep it in brine for 48 hours. But the whole secret of the light and tasty spice will be precisely that it turns out lightly salted (lightly salted, as many say...), and at the same time gives off the spices of allspice, cloves and bay leaves.

This is exactly the recipe when the herring turns out fragrant and spicy. We recommend!

Recipe for whole herring in brine. How to salt whole herring in brine?

In this proposed 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 water.
• 4 pcs bay leaves.
• 5 black peppercorns.

Cooking process:

First of all, you need to choose quality fish. Then start preparing the brine. To do this, you need to bring water to a boil in a saucepan, add spices, and then be sure to cool it, otherwise the fish will turn out not salted, but boiled.

The next step is to start preparing the herring. It needs to be defrosted slowly. Rinse thoroughly in water and add 1 tbsp vinegar. After this, cut off the tail and fins. Trim the head from below to remove the gills. If there is game and milk, they need to be washed and placed in the belly of the carcass.

Rinse the herring again in running water, then dry with paper napkins. Then pour in 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.

It is important to note that home-cooked fish can be stored for no longer than 1 week, otherwise the taste will change 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 prepare an appetizer. Or you yourself decided to eat fresh, home-salted fish.

Take into account this method, which takes only 2 hours:

Ingredients:

• 4 pieces of herring.
• 1 tsp sugar.
• 4 tsp salt.
• 4 pcs bay leaves.
• 5 pcs cloves.
• 6 peas of allspice.
• 1 onion.
• 50 ml vegetable oil.
• 1 liter of water.

Cooking method:

Clean the carcasses, cut off the head and remove the entrails. After this, 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 until the salt and sugar are completely dissolved in the water. Then add cold water.

Pour the prepared brine over the herring pieces. The pieces should marinate for about 2 hours.

PLEASE NOTE! The photo below, using the homemade method, shows quite large pieces. But still, it is recommended to make them small, like in store-bought jars, where the herring comes with mayonnaise or in vinegar brine. A photo of the store-bought version is shown below... This recommendation is so that you can be sure that the entire herring will have time to be completely saturated with brine. Because if you make the pieces very large, then it may not have time to salt in a short time. And in fact, it may take from 5 hours to a day for each piece to be salted.

Example of finely chopped fish pieces. This cut is perfect for quick marinades from 2 hours.

After this, drain the brine, add onion rings and a little vegetable oil. The fish can be eaten immediately or after a few hours until it is completely soaked.

Salt the herring in brine with oil

Another delicious recipe for salted herring. To prepare it you will need the following products:

• 2 pieces of fresh frozen herring.
• 0.5 tbsp granulated sugar.
• 2.5 tbsp table salt.
• 1.5 tbsp vegetable oil
• 1l water

Cooking process:

1. Rinse the fish carcasses thoroughly under running water, remove all internal organs, cut off the fins and tail.
2. Divide the herring into pieces and then place it in a glass jar.
3. To prepare the brine, you need to bring water to a boil, add sugar and salt, they should completely dissolve. Then bring everything to a boil again.
4. The prepared brine must be cooled, then add a small amount of vegetable oil to it.
5. The solution is poured into a jar of fish.
6. Place the container in the refrigerator for about 3 days.
7. Before serving, it is recommended to sprinkle the pieces with a small amount of vinegar and add fresh onions.

Thanks to this method of preparation, the fish turns out very tasty and healthy, since it has absorbed the necessary substances.

Salting method with mustard

One option for preparing brine for herring is to use mustard. This allows you to achieve a spicy taste.

Ingredients:

• 2 pieces of fresh frozen herring.
• 1 liter of water.
• 2 tbsp mustard.
• 3 tbsp granulated sugar.
• 5 tbsp table salt.
• 1 glass of vegetable oil.
• 1 onion.
• Peppercorns and bay leaf.

Cooking method:

Slowly defrost the carcasses, cut them up, and rinse thoroughly under running water.

At the next stage, the prepared fish carcasses must be coated with mustard and then placed in an enamel container.

After this you need to prepare the marinade. To do this, you need to bring water to a boil in a saucepan, then add the necessary spices, sugar and salt. Remove from the stove and cool the brine.

Pour cold marinade over the fish with mustard and put it in a dark place for a couple of hours, after which the container is placed in the refrigerator for 2 days.

After two days, you need to get the pickled herring, clean it, cut off the fins, tail, head, and remove the bones. Cut the carcass into pieces.

Cut onions into half rings.

Place 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 simplest recipe

If you cook herring in this way, it turns out more aromatic and fatty. 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 cutting, as for example in the methods proposed above.

Ingredients:

• 1 piece of herring.
• 1 tsp sugar.
• 1 tbsp salt.
• 2 pcs bay leaves.
• 1 tsp mixture of allspice and black pepper, dried dill, fennel, coriander.

Cooking process:

Thaw the carcass slowly, then rinse well and dry with paper napkins. It is recommended to use whole fish, without gutting. But the head must be cut off.

Place the fish in a bag, add all the spices, sugar and salt. Wipe the herring thoroughly. Wrap the carcass in a bag and put it in the refrigerator for 3 days. It is recommended to turn the herring over periodically.

After three days, the herring should be cleaned, washed, and cut into pieces of the desired size, and can be served.

Herring salted at home in a bag. It turns out a spicy ambassador

Fish can be cooked not only in a container, but also in a bag. The result is a salt with a pleasant aroma.

Ingredients:

• 700 grams of fresh frozen herring.
• 1 liter of water.
• 0.15 g bay leaves.
• 1.05 g coriander.
• 0.2 g nutmeg.
• 90 grams of salt.
• 20 grams of sugar.
• 0.6 g peppercorns.
• 0.6 g cinnamon.
• 0.75 g cloves.
• 0.15 g mint.
• 0.25 g dry chili.
• 1.9 grams of allspice.

Cooking process

Thaw two carcasses without external damage and rinse under running water.

Weigh the required amount of all spices, chop if necessary and add 1 teaspoon of sugar and salt.

Dissolve the remaining salt in a jar of filtered water.

Make an incision on the belly.

Remove all internal organs and films.

For salting, you need to prepare a plastic container with an enclosed plastic bag that can hold two fish.

Place the herring in a bag.

Rub the carcasses thoroughly with the prepared mixture.

At the next stage, the herring needs to be filled with saline solution. Then seal the bag tightly and place it in the refrigerator.

After three days, the fish will be completely ready. All that remains is to cut it into small pieces and serve with boiled potatoes.

A quick method of salting in 5-12 hours

Thanks to the following recipe, salting time takes no more than 10 minutes. And after 12 hours, herring can be eaten together with vegetables.

Ingredients:

• 2 pieces of herring.
• 2/3 cup salt.
• 5 pieces of bay leaves.
• 10 black peppercorns.
• 1 tbsp coriander.
• 3 carnation stars.
• 5 pennies of allspice.
• 4 tbsp table vinegar.

If you are intolerant to some components, you do not have to use all the ingredients.

Cooking process

Carcasses must be defrosted naturally, otherwise they will become loose. Therefore, it is not recommended to use microwave or water.

Then the herring must be thoroughly washed and the head, tails and fins cut off. Carefully loosen 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.

Place the fish in a prepared container, place 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 which the container must be closed and placed in the refrigerator for 12 hours.

Dry salting on onions and oil

Another recipe for dry salting herring.

Ingredients:

• 1 piece of fresh frozen herring.
• 1 onion.
• Vegetable oil.
• 1 tbsp sugar.
• 2 tbsp table salt.

Cooking process

1. Thaw the fish, rinse thoroughly, and then place in ice water for 1 hour.
2. The next step is to gut the carcass and cut off the head. Then rinse again.
3. Dry with paper towels.
4. Mix sugar and salt and rub the resulting mixture onto the fish.
5. Wrap the carcasses in several layers of cling film and leave it in a dark place for 2 hours.
6. After this time, unwrap the herring, rinse again, and dry with napkins.
7. Place the herring in a container.
8. Chop the onion into the pan.
9. Pour in vegetable oil for 1 hour.
10. After this, the fish can be served.

Lightly salted herring with lemon and onion

This recipe is also popular among housewives.

Ingredients:

• 2 pieces of herring.
• 1 head of onion.
• 1 piece of lemon.
• 4 tsp sugar.
• 4 tsp sea salt.
• 10 peppercorns.
• 10 bay leaves.
• 1 piece of carrot.

How to cook

First of all, you need to naturally defrost the fish carcasses and cut them up.

Cut the prepared fillet into desired pieces. Cut the onion into half rings and grate the carrots. Do not peel the lemon and cut into slices.

Mix sugar and salt in a plastic container.

Place several layers of fish, lemon, carrots, onions, bay leaves, and peppers in a glass jar. There should be enough layers so that the container is completely filled.

Close the container tightly with a lid and put it in the refrigerator for a couple of days.

Salty in Dutch style

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 onion.
• 1 piece of carrot.
• ½ piece lemon.
• 2 tbsp sugar.
• 2 tsp salt.
• 2 bay leaves.
• 4 allspice peas.
• 6 black peppercorns.

Cooking process

Thaw the fish carcass, 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.

Cut the onion, carrots and lemon into small slices. Place onion, bay leaf and pepper in a single layer in a glass jar. The next layer is carrots. Then lemon, and pieces of herring on top. Add sugar and salt.

Add 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 eaten with your favorite vegetables.

Korean pickled herring

This is a rare recipe for pickling herring, but you should know it.

Ingredients:

• 1 kg of fresh frozen herring.
• 5 pieces of onion.
• 0.5 cups vegetable oil.
• 80 ml table vinegar.
• 2 tsp red pepper.
• 1 tsp allspice.
• 1 tbsp tomato paste.
• 1 tbsp table salt.

Cooking process

Tomato paste needs to 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 this, add salt and both types of peppers.

Thaw the herring fillets, gut them, cut off the tails and fins. Do not remove the skin.

The ingredients call for five onions, but you can use more if you like them. It needs to be cut into rings and added to the prepared marinade. Mix everything thoroughly.

Place the herring pieces 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 eaten. And if you leave the herring overnight, it will taste even better.

Delicious herring in a jar

There are several recipes for salting herring in a jar, let's look at one of them.

Ingredients:

• 4 kg of herring.
• 7.5 tbsp salt.
• 3.5 tbsp sugar.
• 1.5 liters of water.
• 4 bay leaves.
• 1 tbsp black peppercorns.
• Coriander according to preference.

Cooking method:

While the fish is defrosting, you should prepare the brine. To do this, you need to pour water into the pan, salt it, add spices and sugar, bring to a boil and do not turn off the heat for about 10 minutes. The brine must be cooled.
In the meantime, you need to prepare a glass jar. To make it easier to fill, the neck should be wide. The container should be washed thoroughly

By this time the fish should be completely defrosted. The carcasses need to be washed under running water, all the entrails removed and the head cut off. After this, rinse again and dry with paper towels.

The herring should be placed tightly in a glass jar. Pour the prepared marinade over it. To avoid the formation of air bubbles, you need to push the edges of the herring away with a knife. Add brine up to the neck. Place the herring in the refrigerator for 3 days.

Salted herring at home, it turns out very tasty!

Store-bought fish may not meet consumer requirements. During salting on an industrial scale, too much salt may be added to it or, on the contrary, it may be under-salted. In addition, in the summer, it is quite difficult to find a fresh product. And before the holidays, when the demand for herring increases, sellers may put unsafe and low-quality products on the counter.

First you need to select fresh herring, and then cut it properly. When pickling at home, you can add various spices to enhance the taste.

The advantage of preparing herring at home is that you can add spicy oil to the pickling, thereby achieving a flavor that everyone close to you will enjoy.

Self-pickled herring has a soft structure, original aroma, and is suitable for consumption with potatoes, mushrooms, and sauerkraut.

In addition, recipes for cooking herring at home are very simple. Therefore, everyone can salt fish according to their wishes. Home-cooked fish turns out much tastier compared to store-bought products.

I think that after reading this article, many users will want to use one of the proposed recipes for making aromatic salted herring to pamper themselves and their loved ones.

Let's get started...

How to choose fresh herring for home pickling?

To make the fish tasty and aromatic, you need to know how to choose it correctly.

It is important to understand that stores cannot have fresh herring. It can only be found on the ocean shore. Therefore, in the regions you can only purchase fresh frozen products.

If herring is sold in packaging, then it should not contain air or liquid. When choosing, it is recommended to pay attention to the following indicators of Pacific, Atlantic or North Sea fish:

• The carcass should have a silver color.
• Protruding eyes should not be cloudy.
• The gills are red.
• The fins should be pressed tightly against the carcass.
• If rusty marks appear on the fish, then such a product is not of high quality.
• The skin should not be damaged.
• The carcass must be firm with a white belly.
• Fish with caviar will turn out dry, but with milk it will be meaty and quite fatty.

It is better not to purchase 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 fattier and will turn out very tasty.

It is important to know how the product is stored. If it is kept in a tin can at a temperature of -4-8 degrees, then its shelf life cannot exceed 4 months. And in vacuum packaging no more than 2 months.

I tried to select not only the best recipes, but also different variations. Therefore, everyone can choose the best way to pickle 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!