Delicious salted herring. You will need it for the brine. Salt fish in brine with oil

– 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 glass half-liter 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

The most beloved folk snack, invented by a Dutch fisherman five centuries ago, is on our table almost every day. In oil, in pieces, in brine, in a whole carcass, how can you quickly and tasty salt herring at home? And it is about her, my beloved, that we will be talking about today.

This fish seems to have been created by nature only for salting, because few people like it fried or boiled. Herring has an unpleasant bitter taste and a very peculiar smell; anyone who has been to Vietnamese markets has become familiar with it.

The main source of all troubles are the gills of the fish, which must be removed when salting. Then everything will be fine with taste.

I myself don’t remember the last time I bought herring in a store, I mean, salted herring. So many times I came across something that was either dry, or over-salted, or something completely falling apart, that I learned to salt it myself; doing it at home is very simple, quick and much tastier than buying it in a store.

The majority of Russian people associate herring with a feast, at least with vodka. After all, this is the most rewarding snack. Remember the famous professor’s: “Excuse me, how come you don’t like herring? How would you like to snack on vodka?”

In fact, a good housewife not only knows several methods of salting, in brine and without, with pieces of fillet and a whole carcass, in Dutch, and some other way, but will also make many dishes with such an appetizer. Of course, sel under a fur coat in different variations, just salted fillet, sprinkled with vinegar and sprinkled with green onions, and with potatoes, boiled, baked, fried,

So, salted herring is an almost universal product and it is advisable for every housewife to be able to make it well and tasty. Well, I can help with this.

Choosing the right herring for pickling

For salting, you need to choose not only the “right” carcass, but also fish, depending on the habitat, because not all types of herring are equally tasty when salted. Which ones do you know?

Atlantic
Pacific
Black Sea
Icelandic
Norwegian
Dutch
Belomorskaya
Danube
Kerch
Baltic
Zalom or royal herring (Blackback)

Atlantic and Pacific herring are most suitable for salting. When purchasing, ask which shores the fish were caught from.

What else do you need to know when choosing? Freshness of course. The best option would be freshly caught salting, but, unfortunately, in our large country this option is not suitable for everyone. Therefore, when buying, we carefully look into the eyes of the fish. Yes, yes, it is the eyes that indicate the degree of freshness; they should not be tarnished or completely absent.

Freshness can also be determined by the gills; there should be no plaque or rusty spots on them. In general, the carcass should be whole, and, of course, with the head.

Sea herring can also be salted, but it will be somewhat drier, and a lot of harmful impurities accumulate in it, due to the concentration of these same substances in a small space.

The taste of salted herring also depends on the time it was caught. Winter fish with fat always turns out more tender and juicier than those caught in summer. Take this into account when purchasing too.

I'll tell you what kind of fish I always choose. I take the largest carcass, with shiny sides, a wide and even back, bulging eyes and tightly pressed fins. If possible, I choose without caviar, because with caviar the fish always turns out drier and saltier.

A few more words about the degree of salting, there are three of them:

Lightly salted from 7 to 10% salt
Average salting from 10 to 14%
Strong salting, more than 14%

You can easily adjust the degree to your liking. In addition, when salting, they use spices and various aromatic herbs, which can be specially selected.

Herring is salted in different ways and in different containers, in barrels, in bags, in containers; at home, jars are used in brine. But, before we start salting, let's properly prepare the carcass.

Preparing herring carcasses for salting

First of all, if you were unable to catch a fresh fish and are content with a frozen one, you need to defrost it properly. Do not put fish in hot water or put it in the microwave. With such defrosting, your carcass will quickly fall apart and lose all its beautiful presentation.

We leave the frozen herring brought from the store in the refrigerator, on the bottom shelf, where the temperature is about +5 degrees. Yes, it will take longer to defrost, but the meat will be elastic and tasty.

After defrosting, the fish must be washed. Ideally, it is salted whole, not gutted and with the head, only the gills are removed. But, if you need to quickly salt it, then we gut it and cut off the head. Such fish can be ready for the table in a few hours.

How to pickle herring tasty and quickly - simple recipes

The recipes that I will present to you today are personally tested by me, I make them to my taste, so you adjust the level of salt and spices in your own way. But the pickling always turns out delicious, everyone likes it.

Salting whole herring in brine

We will prepare:

A kilo of fresh or frozen fish
One and a half liters of raw water
Five level tablespoons of table salt
Four teaspoons of sugar
Ten sweet peas
Three medium sized bay leaves

How to deliciously pickle herring in brine:

We defrost the fish in the refrigerator and gut it, cut off the head, take out the entrails, and separate the milt or caviar. We wash them and the fish in cold running water and place them in a convenient container with a lid. The eggs and milk must be returned back inside the fish.

Prepare the brine, throw all the spices into the water along with salt and bring to a boil, let it cool completely and pour in the fish carcasses so that they are completely immersed in the liquid. Leave for five hours at normal room temperature, then keep in the refrigerator for twelve hours. If you need saltier herring, then increase the holding time. But I usually make lightly salted and it’s ready pretty quickly. After removing it from the brine, you can rinse and cut it.

Salt lightly salted herring in pieces in a jar

We will need:

Whole herring carcasses with heads
Per liter of water
Five tablespoons of salt
Two tablespoons of sugar
Two tablespoons of 9% vinegar
Six peas each of allspice and black pepper
Two large onions

Cooking process:

We defrost the herring carcasses, gut them and wash them, fillet them, remove the spine and bones and cut them into pieces two centimeters wide. Cut the onion into half rings and place alternate pieces of fish and onion in a jar.

Add all the spices to the water, leaving the vinegar aside for now. Boil the brine and, when cooled, pour in the fish, pour vinegar on top. After two days spent at a temperature of 6-8 degrees, the herring is ready.

Whole salted herring in a jar

We will prepare the following products:

Whole fish carcasses
Per liter of water
Six tablespoons of table salt
Table spoon of sugar
Two laurel leaves
Tablespoon mustard powder
Five black peppercorns

Cooking process:

We defrost the fish, wash it, do not gut it, just remove the gills. Place them loosely in a three-liter jar, tails up.

Cook the brine with spices, let it cool completely so that it is cool and pour it into a jar, pour mustard powder on top and put the fish in a cold place with a temperature of +6 degrees for two days. After two days you need to take it out if you don’t like it too salty.

We salt the delicious spicy herring, you'll lick your fingers

We will need to take:

A kilo of fresh fish
Liter of water
Three heaped spoons of table salt
Three clove buds
Two laurel trees
A pinch of coriander beans
Six black peppercorns
Teaspoon mustard powder

Cooking process:

We gut the fish, remove the fins, tail and head, and optionally the spine. Place the carcasses in a convenient container. Cook the brine with all the spices, add the mustard powder after removing from the heat. Let it cool and pour in the fish. So we leave it in the cold to salt for two days.

Salted herring pieces in oil

We will need to take the following ingredients:

A kilo of herring carcasses
Three quarters of a glass of refined sunflower oil
Half a kilo of salad onions
Five tablespoons of fine salt
Three laurel trees
Five allspice and five black peppercorns

Cooking process:

Slowly defrost the herring, gut it, remove the heads, tails and fins, rinse well and separate the fillets. The skin can be removed or left as desired. Cut each fillet into three parts and rub with salt. Cut the onion into half rings, break the bay leaf into pieces.

Place the fish in a bowl, topping with onions and spices. Pour oil on top to completely cover all the pieces. Keep for a day and a half in the refrigerator.

Salting herring in brine in the classic way

We take

Herring carcasses
Per liter of water
Two tablespoons fine table salt
Three laurel leaves
Ten black peppercorns
Five allspice peas
Tablespoon sugar
Five clove buds

Cooking process:

We gut the fish, you can leave the heads and tails, just don’t forget to remove the gills. We place the prepared carcasses in a convenient container and begin to prepare the brine, pour all the spices into the water and boil until dissolved. Fill the fish with completely cooled brine. Immediately put the fish in the cold and salt it for two days at a temperature of +5-6 degrees.

Salting herring quickly and easily

We take products:

Two herring carcasses
Tablespoon topped with regular salt
Dining room at the expense of a spoonful of sugar
A third of a teaspoon of black pepper
Two laurel trees

Cooking process:

We gut the fish completely, remove all fins, and optionally the head and tail. Place it in a deep saucepan and fill it with clean, filtered water for an hour.

Afterwards you need to wipe the carcasses with paper towels. We make a mixture of all the spices, break the bay leaves into crumbs. Rub the resulting mixture onto the fish and wrap it in cling film, leave it in the cold for two hours, then wash off the salt, season the fish with oil and eat.

The right ambassador for Don herring

We take:

Fish carcasses
Liter of boiled water
One hundred grams of coarse salt

Cooking process:

We choose fatter carcasses. We cut and gut them, be sure to remove the gills. You can pull out the spine and split each fish lengthwise into two halves. Place the herring tightly in a bowl with a lid and fill it with the prepared brine; the water should be cool.

In order for the fish to be completely in the water, it needs to be pressed down with something on top and placed in the cold for two days. After this, the herring turns out lightly salted.

Salting herring in Dutch style

We use:

Two herring carcasses
Medium sized carrots
Two small onions
Ten black peppercorns
Ten laurel leaves
Half a lemon
Six large spoons of salt and sugar

Cooking process:

We gut the herring, wash it and separate it into fillets, which we cut into pieces two centimeters wide.

Cut the lemon and onion into thin slices, carrots into half rings. Grind the bay leaf and pepper in a mortar and mix with sugar and salt.

Place pieces of fish and vegetables in layers in jars alternately, sprinkling with spices. We close the jars and leave them at a temperature of +6 degrees for a couple of days.

Dry method of salting herring in a bag

For this we take:

A kilo of thawed or fresh herring carcasses
Two large spoons of coarse salt
spoon of sugar
Eight peppercorns
Two bay leaves

Cooking process:

In order for the fish to cook as quickly as possible, we cut it completely, you can leave the skin, remove everything else, wash the fillets, and be sure to dry them. We put all the halves in a bag, add spices, break the bay leaves into pieces, crush the pepper in a mortar. We tie the bag and shake it several times. At a temperature of +5-6 degrees it will be ready in a day.

I also suggest watching a video about how tasty and easy it is to pickle fresh frozen herring at home.

Hello HoHu blog readers. Thank you for following my story on this blog from day one. And last time, (the very first article). Time passes, the house is being built, and this month we have a holiday - 10 years of marriage from our wedding day. We will celebrate the holiday at home, at home, since our youngest daughter is 1.7 years old, and we didn’t want to leave her to celebrate somewhere in a restaurant or other place.

Here is the result:

On a note! Do you want the fastest way to pickle herring, literally 5 hours before guests arrive? It’s simple - cut fresh fish into pieces 2 times smaller than in the photo (you can have the same ones, just a little more salt). You will get pieces of 0.7 mm. And then we just take a few pinches of salt and sprinkle generously over the entire surface of the slices. The salt should be visible! Then we cut the greens and onions on top. In this case, it is advisable to spread the onion rings over the entire plate on the fish. This will make the brine softer. Some will be taken by fish, some by onions. You will get lightly salted herring. And put it in the refrigerator. 5 hours and done! To serve, you can grease with sunflower oil. The fish is already salted. And below, I’ll show you the ideal method in brine, and it turns out much tastier. I call it a combined method with dry...

And by the way, the New Year holiday is coming up, and you will also be salting herring at home... And so that you don’t have to search on the Internet, different recipes, all the best salting recipes, are waiting below...

The very first recipe will be exclusively mine, and the photo is specifically for this blog. And other recipes have also been tested, but stolen from the Internet so as not to be repeated again. Excuse me))

Well, my dears... Shall we begin?

Here they are beautiful, waiting for me to put them in a jar and fill them with the secret brine. There are 2 days left before the holiday, and for the event you will get lightly salted herring, with a hint of spice. In many ways, the taste will depend on the fish itself; in the photo below it is fresh, and even an autumn catch - that’s it! Whole salted Olyutor herring cannot be compared with any store-bought herring.

Friends and relatives have repeatedly praised this recipe and asked for exact proportions. It turns out very tasty...

And today, I reveal my secret... Get ready to find out!)

On the table there is:

4 herrings
salt - 3 heaped tablespoons
sugar - 1 tablespoon with a slide
peppercorns - 7-10 pieces
bay leaf - 3 medium leaves.
mixture of peppers - any to taste (teaspoon).
3 carnations

Cooking time: 2 days for whole fish. Or 1 day if the fish is immediately gutted and cut into large pieces - 5-7 cm. Or 5 hours - the quick method is described at the very beginning. But that's if you're really in a hurry! I have time before the holiday, so I salt the whole fish.

First of all, rinse the fish under running water, and then...

Cooking dishes- 3 liter jar, and 3 liters of water for brine, which we pour into the pan.

You can immediately pour all the ingredients into the pan or take your time and choose the flavor note for yourself. If you make a little mistake with the salt, nothing bad will happen. Oversalting usually occurs when the fish is in an aggressive brine for a long time (for example, 5 days). We have 2 days to do everything about everything. Therefore, when you mix water with salt and sugar, you can first try the brine. It should not be lightly salted, but rather aggressive. So that the emotional sensation is as salty as it is sour from the lemon. The tongue is slightly cramped - that means it’s just right! If you don't want to try, that's okay. Stick to the proportions - everything will work out!

Great! The brine turns out just right, you can safely modify it with the rest of the ingredients. The input is cloves, pepper, and bay leaf. If you have 2-3 peas of allspice, then please throw in - it will add flavor. In my case, the brine turns out to be spicy, but not cloying, as is the case in other recipes. Bay leaf and 3 cloves do their job. There is no need for fanaticism with seasonings. They only emphasize the taste of the fish.

Simply put, the classic recipe looks like it has no seasonings at all. Only salt and sugar - in proportions - 3 to 1 (3 salts and 1 sugar), this is if the fish is made in brine. And if you salt using the dry method, I recommend a ratio of 2 to 1 (2 salts and 1 sugar).

Below is a photo if you want to salt according to the classic recipe, without seasonings and spices:

Both the first and second methods are great for a holiday salad - Herring under a Fur Coat(for the New Year), and for a snack in the form of - sandwiches with black bread, a piece of herring, butter, and herbs. Or maybe a version of chopped fish dressed with butter and chopped onion rings - under round potatoes. Real jam!

Well, we have a lot of time, and 2 days before the holiday, we have time to salt the whole aromatic fish in a jar.

We urgently need brine! To make the brine saturated and uniform, and also to kill all sorts of microorganisms, bring the brine to a boil, and boil for about 5-7 minutes.

Do not pour hot brine over the fish. The brine should cool to room temperature... The weather outside my window is already almost minus, and I put it on the porch, and in 1 hour it cooled down. In between, I drank some tea and put the fish in a jar.

Here they are beauties, ponytails on top. But they don't bother us at all. After all, the fish was initially selected to match the height of the jar by eye. If 4 pieces were large, then the head or tail would have to be removed.

An hour passed and the brine cooled. Fill it into the jar to the brim, and carefully hide the tails in the brine...

One fish even blinked, saying that The brine is ok!)) It’s a pity that I didn’t have time to take a photo in time, and the photo came out with my eye open:

In fact, this is a quick way of salting, because we don’t clean the fish, but immediately place it in a jar, and most of the time is spent cooling the brine. Literally 1 hour and you're done!

The fish itself will be ready in 2 days. But believe me, this is a good time to cook fish quickly if you cook it whole. There are several more ways to quickly salt herring. But all of them require mandatory cutting of fish, and cutting into pieces or fillets. In simple words, the smaller the piece, the faster it salts out when surrounded by salt. But more on that later... Below I'll show you a few other recipes you can use!

Please note that the brine in the jar turned out to be a rich brown color. Close the jar and put it in the refrigerator. If it's cool outside, you can go there!

All that remains is to show a photo of the finished dish and how we put it on plates. Wow, the holiday is coming! Hurry up...

24 hours passed, and I decided to cut it right away, and if the pieces were not salty enough, I could add some salt on top and put them in the refrigerator. Looking ahead, I will say that I did just that. And in fact, you can always do this. Just don’t have to serve it on plates, but you can cut the herring with onions and butter in a 1-liter jar. And of course add salt. It will turn out even tastier and more aromatic! I had to have time to prepare everything for the festive table, and the second option definitely wouldn’t have worked, because they planned to simply lay out the herring on plates.

Let's see the process...

We took out a jar of salted fish. She stood in a cool place (a must!). And then, let’s start cutting the herring in one motion:

How to quickly and correctly cut herring from the bones?

First of all, prepare a board (I have separate plastic cutting boards for fish, they are cheap, I recommend similar ones). And a bag where we will put away the excess... All sorts of crap))

I called my beloved to cut the bones of the herring to make fillets. She does it better... But I described the whole process below:

We did this - we opened the abdomen and took out the caviar. It is recommended to rinse the caviar under running water.

By the way! You didn't notice, but this is exactly the fish that blinked. She ended up with caviar. Female! Logical)

The rest of the males... We cut off the head, tail and fins of all of them. After which, we wash the fish to remove all the blackness from the belly (otherwise it may give a bitter taste, and of course this is not aesthetically pleasing).

By the way. In the video on the Internet, you can find a quick way to cut herring. But I think it’s not so relevant for the home, because it can stain the walls and more. Its essence is that the tail is not removed, but is cut, and a cut is made along the back... Then, holding the fish by the tail, we scroll it along the axis. In general, I probably won’t explain this in words, but it’s better to show it separately. Simply put, we decided to cut the herring according to a simple tradition, as most people do.

Here's how it's done:

After cutting along the back, we get left and right skin. It is not difficult to guess that it can be easily removed with a simple movement of the hands. You can cut it slightly with a knife, so we have it at hand...

Depending on how carefully the skin is removed, you will get an even fillet. And this will affect the quality of the cutting. Also, if suddenly the herring is too salty, or is old and large in size, it may turn out that the filleting will not be accurate. We have the perfect fresh option!

It’s still good that I didn’t entrust this matter to myself. It definitely wouldn’t work out neatly on a fillet. I prefer to cut the herring for potatoes, in large pieces right with the bones. Everything is simple there))

Great! Now, using the previously made cut, we get to the ridge, and carefully separate it with the bones from the left side of the fillet (or right). As the photo below shows:

I know I know. This process is a little tedious, but bear with it. Everything will be fine! You will also succeed...

You'll get something like this. We take out the remaining bones with tweezers. The most important thing is that our fillet pieces turned out neat. This is exactly the option that is perfect for slicing at the holiday table. And if you are planning to cook herring for the New Year, this is it! And in case the fillet is not beautiful, you can cut it into cubes for salad - herring under a fur coat.

In theory, the cutting process is complete!

Let's start cutting:

Carefully place on plates. In my case, they are flat in the shape of a fish and petals. The caviar was placed in the middle, and the pieces along the edges. Here's what happened:

Please note that I do not chop the onions or herbs right away. Because the fish still has 24 hours to stand. First I just taste it and, as planned, add a little salt on top, literally a pinch of salt. If you keep the fish in a jar for 2 days, then you won’t have to salt anything. It's a matter of taste here. It was salted within a day, but I wanted more of a salty taste...

The first photo turned out like this:

The next day, literally 5 hours before the guests arrive, I cut the lemon, onion and herbs.

By the way! Do you want the fastest way to salt fish, literally in 5 hours? It is simple - cut fresh fish into pieces 2 times smaller than in the photo. You will get pieces of 0.7 mm. And then just take a teaspoon of salt and sprinkle generously over the entire surface of the slices. The salt should be visible! Then we cut the greens and onions on top. In this case, it is advisable to spread the onion rings over the entire plate on the fish. This will make the brine softer. Some will be taken by fish, some by onions. You will get lightly salted herring. And put it in the refrigerator. 5 hours and done!

In my case, the fish is salted more evenly in the brine, and the result is simply ideal. By the way, as you understand, I combine it with quick salting. Isn't it lovely...

Please come to the table, my dears!

If you liked my little life story from our family, how we salted herring, write a comment below. And of course, keep watching. Now I’ll tell you something interesting...

And you know, I thought that you are capable of pickling not only according to my recipe, but also others. And so, on occasion, I selected several proven recipes that I picked up from my students’ blogs.

Salting herring in pieces is not only tasty, but also quick!

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.

The fish 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.

How to quickly and tasty pickle whole herring in brine

And according to this recipe, the herring can also be salted 24 hours in advance.

We will need:

herring - 2 pcs
water -1 l
salt - 3 tbsp. spoons
sugar - 2 tbsp. spoons
peppercorns - 10 pcs
allspice - 10 pcs
coriander seeds - 1 teaspoon
bay leaf - 3 pcs

Preparation:

1. Remove the gills from the fish and rinse it thoroughly. We don't remove the insides.

2. Boil water and add all the spices, salt and sugar. Boil for 3-4 minutes. Then cool the brine.

3. Place the herring in a special container for pickling and fill with cooled brine.

4. Place in the refrigerator for 24 hours.

After 24 hours, the herring is completely ready for consumption. Very tasty and tender.

How to pickle herring at home quickly and tasty. Step by step recipe:

We will need:

herring - 2 pcs
water - 1 liter
salt - 2 tbsp. spoons
sugar - 2 tbsp. spoons
peppercorns - 10 pcs
allspice - 4-5 pcs
cloves - 4-5 pcs.
bay leaf - 2-3 pcs

Preparation:

1. Remove the insides of the herring and rinse thoroughly. It is better to leave the head, but the gills must be removed, they will give a bitter taste to the brine. If the fish contains caviar, carefully clean it; later it can be salted along with the herring.

Sometimes they add salt and milk, some people like it. If you want, you can wash and leave them too.

2. Prepare the brine (brine). To do this, put the water on a boil; as soon as it boils, add salt, sugar and spices. Let it boil for 3-4 minutes. Turn off the heat and let the brine cool completely.

3. Prepare a container the size of the fish, place the herring in it, and fill it with brine. Also add caviar, and whoever left it - milk. Let the fish sit in the brine at room temperature for 3-4 hours. Then put it in the refrigerator.

4. Milk and caviar will be ready in 24 hours, and fish in 48 hours. It’s better to get the caviar out within a day and eat it, because after 48 hours it will become too salty, and the same goes for milk.

How we salt herring at home is tasty and simple

There are several recipes for salting herring in a jar, and now I’ll show you my favorite in a simplified version (briefly, so as not to save your time):

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 48 hours.

How to salt herring in 30 minutes - quickly and tasty

Ingredients:

Herring – 2 pcs.
Water - 0.5 l.
Salt - 2 tbsp.
Sugar - 1 tbsp.
Bulb onions

I must say that the herring is prepared according to this recipe, as quickly as its description. Most of the time will be spent on cutting the fish: cleaning the insides, cutting off the tail and head, as well as cleaning the fillet from the bones.

After cleaning the fish as much as possible from the bones, cut it into pieces and put it in a bowl. Sprinkle pepper on top, you can pour soy sauce on top. Place onion rings on top and add a little vinegar.

Take hot boiled water and dissolve salt and sugar in it. Pour this brine over the fish. After 30 minutes, the herring will be ready and can be served.

Salting herring at home in 2 hours

Ingredients:

1 herring;
1 onion;
500 ml water;
2 tablespoons salt;
1 teaspoon sugar;
2 bay leaves;
a bunch of dill;
table vinegar and vegetable oil - to taste.

We prepare the herring: we clean it, remove everything unnecessary. Next we make the marinade. Dissolve sugar and salt in hot water. Place the fish in a jar and fill it with chilled brine. Add bay leaf and dill.

After an hour and a half, you will need to drain the brine and add the chopped onion. Pour vinegar and vegetable oil over the herring. So she should stand for another half hour. After this, the finished herring can be served.

Salted herring in pieces in the refrigerator for 5 hours

This recipe is also not complicated and does not require specific ingredients. Here we will use the same salt and sugar for brine, spices for taste, and, of course, the fish itself.

As usual, we prepare the fish by removing the head, tail, entrails, and removing the bones. Cut the fish into pieces.

Now take about half a liter of water and dissolve 3 tablespoons of salt in it. Pour this brine over the fish for an hour and a half. Then drain the brine.

Take another portion of water, add 1 tbsp. spoon of vinegar and pour it over the fish. Place in the refrigerator for five hours. After this time, the fish can be taken out.

Another quick way - how to pickle whole herring in 1 day

To prepare herring according to this recipe, take:

Herring - 4 pcs
Water - 1 l
Salt - 4 tbsp. l.
Sugar - 3 tbsp. l.
Vinegar (9%) - 3 tbsp. l.
Bay leaf - 5 pcs
Allspice - 7 pcs

We take the herring out of the refrigerator and defrost it. We clean the entrails and cut off the head and tail.

Prepare the marinade. Dissolve salt and sugar in boiled water, then add vinegar.
We put the herring in a jar, where we will salt it.

Now pour the cooled marinade over the fish. Add spices: pepper and bay leaf. Place the jar in the refrigerator. After a day you can take out and enjoy delicious herring

How to pickle herring using the dry method?

This recipe is for those who like to quickly salt fish without liquid, so to speak dry.

Cooking herring. We clean and cut off the head and tail. Next, take out sugar, salt and a plastic bag.

Rub the mixture of sugar and salt over the fish carcass. We make the mixture at the rate of 2 tsp for 1 carcass. salt and 1 tsp. Sahara. Now we wrap each fish in a plastic bag.

Leave it like this for two hours. After this, take the fish out of the bag, wash off the salt, and wipe it dry with napkins. Remove the skin and bones and cut into pieces. Place everything on a plate, add onion and vegetable oil. Then we put it in the refrigerator so that everything is soaked. After about 30 minutes you can take it out and put it on the table.

Bon appetit!

To make the fish cook even faster, you can cut it into portions. For spicy salting, sugar, black pepper and bay leaf are added during cooking. At the same time, the snack acquires a unique aroma and taste.

If in the evening you unexpectedly find out that guests are coming to you the next day, you can prepare lightly salted herring using a quick dry method. For the mixture, take equal amounts of salt and sugar. It is necessary to place a press on the dishes with the workpiece. It will be ready in two hours. Before serving, peel it and sprinkle with lemon juice.

Adviсe:

Atlantic or Pacific is best suited;
It is best to take a whole fish with the head (you can also use fresh frozen fish). The fact is that the head can be cut off in order to hide the staleness of the product;
If the product has been frozen, then it must be defrosted naturally. Do not put in microwave or hot water;
It is best to use coarse salt.

In oil

The recipe in oil, without adding water, involves the following sequence of actions, such as:

Take the required amount of raw herring, clean it of scales and internal organs and rinse thoroughly under running water;
Cut the center into the number of pieces you need;
Prepare a glass or metal container with the ability to close it with a lid;
Rub the previously cut pieces thoroughly with salt and place in a container;
Take the onion, cut it into rings, and place them on top of the pieces. If you plan to cook a large quantity of herring, layer the pieces with onion rings in between;
Pour the resulting product with oil at the rate of 5 tablespoons per 1 kg;
Cover the container with a lid, place it in the refrigerator for 2 days, then enjoy the dish.

If you need lightly salted herring at home, this is one of the easiest recipes for preparing it!

In brine

Take a raw carcass, peel it from skin and giblets, cut it into the pieces you need, and rinse thoroughly with water; this can be done easily at home;
Take 3 tablespoons of salt, preferably heaped, and pour them into half a liter of cold water. Stir the solution and pour it over the previously prepared pieces;
Let it sit for 30 minutes, then drain it;
Take 250 ml of cold water again and add 1 tablespoon of 9% vinegar;
Place the pieces of herring mentioned above in this solution and let them sit for 5 minutes, then drain the liquid again;
After completing this procedure, add black peppercorns, onions, bay leaves, and pour it all with sunflower oil for 30-60 minutes;
Drain the oil and enjoy the product.

Lightly salted herring prepared according to this recipe has a specific taste and is suitable for true lovers of the product. But for such a recipe you only need a high-quality carcass, as, indeed, for other recipes!

Classic lightly salted herring

If you need herring according to the classic recipe, follow these steps;

Prepare 1 liter of water;
Pour 3 tablespoons of salt and 1.5 tablespoons of sugar into the water;
Add 5 black peas and 5 allspice;
Add 2 bay leaves;
Add 3 cloves;
Stir the solution, place it on the stove and bring it to a boil;
Cool the resulting marinade and pour it over one carcass that has been previously cleaned and cut into pieces;
Place the poured fish in the refrigerator for 2 days, then enjoy your meal.

The resulting herring will be as close in taste as possible to store-bought counterparts, and will certainly appeal to most of your guests at home.

Ambassador is a simple task and anyone, even a novice housewife, can handle it. The most delicious fish is the one that is cooked with soul.

If you have been looking for an answer to how to make herring for a long time, the best recipe for herring at home is simple:

Homemade spiced herring

1 herring;
500 ml water;
1 tsp. Sahara;
2 tbsp. l. salt;
Allspice peas - to taste;
Ground pepper mixture (paprika, black, white, chili);
Mustard peas - to taste;
Several bay leaves;
1 onion;
2 tbsp. l. vinegar 9%;
1 tbsp. l. sunflower vegetable oil (can be unrefined).

To make herring surprise your guests, follow these simple instructions at home:

Thaw the herring. Remember that further taste depends on this step. The best way is to place the fish in a colander so that all excess water drains and does not stagnate.
Prepare the brine. To do this, add salt, sugar and bay leaf to the water and boil. In order for the flavor of the spices to develop, it is better to pour them in before removing the liquid from the heat.
Cool the resulting mixture. Since our volume is small, place the dishes in a large container with cold water, this will allow them to cool faster.
You can pickle it by cutting it into small pieces; it will absorb more brine and be tastier. Good recipes call for it to be cut already, so be sure to remove the entrails and trim the fins. After this, rinse all the pieces and dry with a paper towel. Sprinkle the ground pepper mixture on top. This way the spice particles will get into the fibers and fill them with flavor.
To get a very tasty spicy-salted herring at home quickly, dip the fish in warm brine and do not touch it for a couple of hours. There will be enough time for the salt to soak all the pieces, and the spices will give off their spicy aroma.
While it's salting, you can use a clever trick - prepare pickled onions. To do this, cut it into large half rings, put it in a bowl and add a pinch of sugar and sprinkle with salt (about half a tablespoon). Squeeze it lightly with your hand, add vinegar and oil.
Before serving, remove the pieces from the marinade, place them beautifully on a plate and sprinkle with cooked onions on top. The guests will be pleased. Bon appetit!

Salting whole herring at home

Ingredients:

Herring – 2 pcs;
Water – liter;
Sugar – 100 gr;
Salt – 100 g;
Allspice – 5 pcs;
Peppercorns – 10 pcs;
Coriander – 1 teaspoon;
Bay leaf.

The herring is thoroughly washed and the gills are cut off. If it was frozen, then first defrost it at room temperature.

Many people love milk and caviar and also use them when preparing snacks. Some people think about how to salt caviar, but there is no secret - it is simply placed with the fish.

Bring the water to a boil, add sugar, salt, spices and let it boil for about five minutes. Then remove from heat and allow to cool completely.

The most convenient way to salt whole herring at home is in a container. The herring along with caviar and milk is placed in it, filled with brine, covered with a lid and left at room temperature for 4 hours. Then the container is put into the refrigerator. A delicious snack will be ready in just a day.

Homemade herring with quick dry salting

If guests are already on the doorstep and you are wondering how to salt herring, a recipe for dry salting at home is perfect. In this case you will need:

Herring – 2 pcs;
Rock salt – 2 tbsp. loki;
Sugar – 1 tbsp. spoon.

Cooking sequence:

The fish must be soaked in ice water for an hour, then the insides are removed, the head and gills are cut off. After this, the carcass is washed again and dried with a paper towel.

The carcass is thoroughly rubbed inside and out with a mixture of sugar and salt, wrapped in cling film and left on the table for about two hours.

After the allotted time has passed, the herring is washed and placed in a suitable container. For further salting, you will need a large onion, which is cut into half rings and placed on top, poured with vegetable oil and left for 40 minutes.

Before serving, cut into pieces, garnish with onion rings and sprinkle with lemon juice.

Salted herring in a bag

It is very convenient to pickle in a bag, since it does not require any other container. To salt whole herring at home, two medium-sized fish will require two tablespoons of salt and one tablespoon of sugar. Ungutted fish are thoroughly washed and rubbed with the mixture. You can add coriander or allspice.

The herring is placed in a thick plastic bag, which is tightly tied and placed in the refrigerator for two days. The package must be turned over during the process.

The fish must have intact skin, without damage, cuts or dents, and with intact fins.
To determine the freshness of herring, you need to pay attention to the eyes and gills. The eyes should be light, shiny and protruding, and the gills should be red. You should be wary of fish without a head. Sometimes this is done to hide the staleness of the product.
If the fish is soft to the touch, it has most likely been defrosted and frozen several times. After salting, the pulp will simply fall apart and will be tasteless.

Pickling herring at home

3 liter jar;
3-6 whole fish (more is possible);
2 liters of water;
1 glass of salt;
A pinch of sugar;
Spices to taste (spice peas are best - pepper, mustard, cumin seeds, coriander, cloves);
50 ml unrefined vegetable oil.

The recipe requires a fairly long period of time, but the shelf life also increases.

Step-by-step preparation:

First defrost the fish and remove the entrails; for compactness, you can cut off the heads. It is better to separate the tail before serving - this will be the most salted part.
Place a pan of water on the stove and add salt. When you see that the liquid begins to boil, add seasonings and sugar and remove from heat.
Wait until it cools to room temperature. In order to pickle herring in a jar, place it compactly on the bottom. Fill the fish with the resulting liquid, but leave a couple of centimeters to the edges. Carefully add vegetable oil on top, close with a tight lid and put in the refrigerator. After a couple of days you can try the herring.

There is no need to choose anymore - the brine can be prepared at home, quickly, and most importantly, tasty.

The desire to protect ourselves and family members from low-quality products forces us to naturalize our menu as much as possible. We will tell you the technology for home-salting fresh or freshly frozen herring - a recipe for salting in brine and in a bag, the so-called “dry” method. The taste of such fish may well compete with the factory quality of the most famous manufacturers, and often even surpass it.

If we know how to pickle herring at home, then we will no longer dare to buy it in a store or at the market. But before salting herring at home, you need to choose the right fresh or freshly frozen fish, because the result of its salting depends on this.

How to choose herring for pickling

Finding fresh herring in our stores is not possible, unless you live on the ocean or cold sea. Only there you have the opportunity to buy fresh fish for home salting.

In other cities and villages, fresh frozen ocean herring is sold:

Atlantic
Pacific
Severomorskaya - basin of the Arctic Ocean (Baltic).

Fresh frozen herring (FRESH!) has a white belly, an elastic carcass, rounded sides, and a uniform steel-blue skin color.
Brown stripes and yellow marks, similar to rust, indicate stale goods.
Incomplete skin, dark gills and sunken eyes also indicate that the fish is not fresh.
Fresh-frozen herring has light-colored gills and slightly sunken, whitish eyes.
And never buy fresh frozen fish without a head, because the head screams the loudest about staleness!

How to salt herring in brine

Ingredients

— 1 l + -
– 1 glass (200 g) + -
- 1 tbsp. l. + -

Preparation

Before salting fish at home, defrost them.

The slower the fish defrosts, the tastier the salting will be: defrost it on the bottom shelf of the refrigerator for at least 8-10 hours.

Pour sugar and salt into hot water, dissolve them by stirring and bring the brine to a boil. Let cool.
We carefully wash the fish under running water, remove the gills, but do not gut it. Whole salted herring is much tastier when gutted or cut into pieces.
The dishes in which we put fish should be glass or enamel.
Fill the fish completely with cold brine, cover with a plate and put pressure on it.

Salting in brine occurs at room temperature for only an hour or two, and the rest of the time in the refrigerator. To prevent the herring from being oversalted, when filling it with brine, the temperature of the carcasses and the brine should be the same, and the lower their temperature, the better the salting will be.

After a day or two we get lightly salted herring, and after 3-4 days we get a stronger salting. Herring in brine, the recipe for which we reviewed, turns out to be delicate in taste, and the degree of salting depends on the time the fish is in it.

How to salt herring fillets with spicy salting

Salt the fillet in brine like this:

We gut 2-3 fish carcasses, rinse thoroughly and remove moisture from the fish with paper towels.
Separate the fillets by cutting them along the back on both sides of the dorsal fins.
Place the pieces in a plastic container or glass jar.
Pour 1 liter of purified water into the pan and bring it to a boil.
Add 1 tbsp to boiling water. sugar and 2 tbsp. rock salt. Stir until they are completely dissolved, and then add spices to the saline solution: a couple of bay leaves, allspice (5-6 pcs.) and black peas (8-10 peas), whole coriander grains, cloves (3-4 pcs.).
Boil the brine for 20 minutes to create a spicy infusion. Cool to a temperature of 20 degrees.
Fill the herring fillet 2-3 cm above the topmost pieces, cover the salting container with a lid and place in the refrigerator.

After a day, you can already serve pickles with delicious potatoes!

Delicious salted herring fillet with lemon

According to this recipe, the herring turns out lightly salted and unusually tasty: with a natural taste and aroma.

Ingredients for 2 kg of fish (2-4 herrings):

2 tbsp. rock salt;
1 tbsp. Sahara;
5-6 laurel leaves;
12-15 peas of allspice;
2 lemons.

How to salt fillet

We gut the fish carcasses, remove the skin and separate the fillets.
Wash the lemons and cut into thin rings.
It is more convenient to carry out salting in a deep round plastic container. Lay out fish fillets and lemon rings in layers, sprinkling everything with a mixture of salt and sugar, as well as spices.
Cover the fish with a plate of smaller diameter, put it under pressure and put everything in the refrigerator.
After about a day, we change the layers: those that were at the bottom are moved to the top, and the top layers are placed at the bottom of the container. We put it under pressure again and return it to the refrigerator for another 2-3 days.

We transfer the finished lightly salted herring into a spacious bowl and store it in the refrigerator without pressure.

How to deliciously salt herring with dry salting

The recipe is quick

Before quickly salting the fish, soak it in ice water for about an hour. Next, we gut it, clean out the insides and cut off the head. We thoroughly rinse the carcass under running cold water, and then remove all moisture with a towel.

Prepare the dry salting mixture:

mix 2 tbsp. rock salt and 1 tbsp. Sahara.

Rub the herring inside and out with it, wrap it tightly in cling film in 2-3 layers and leave at room temperature for 2 hours.

After 2 hours, unwrap the fish and rinse it again under running water, remove the moisture with a towel and place it in a deep bowl for further marinating. To do this, cut a large onion into half rings, cover the salted herring and pour in vegetable oil for 30-40 minutes.

Before serving, cut the fish into portions, cover with onion rings and sprinkle with lemon juice.

The recipe is reliable

We wash the fish carcass, remove the gills, but do not gut it!

We blot the water on the fish with a kitchen towel and rub it with the following mixture:

1 tbsp. rock salt,
1 tsp Sahara,
half tsp ground black pepper.

We pour the salting mixture into the places where the gills were. Place the fish on cling film and wrap it in several layers. Keep in the refrigerator for two days.

All the presented recipes for pickling herring will not let you down if you approach the process creatively. Only by starting to salt fish at home will you find your own proportions of all components of the recipe, and your herring will be talked about only in superlatives among friends and relatives!