Greetings, our dear readers. Most people love herring; there are always herring dishes on the holiday table. Today we’ll talk to you about how to pickle herring at home.

Today you can buy delicious herring in the store, but many people still salt it at home. It’s fashionable to make everything at home very tasty and exactly as it should be. There are a great many recipes. Both in brine and without. There are very quick ways to salt herring, we hope that you can choose a method to suit your taste.

By the way, one of the most popular herring salads is salad under a fur coat. The taste largely depends on the quality of the salted herring. We recommend using home-salted herring for this salad.

Among other things, before salting you need to choose the right fish itself. Let's look into this.

First you need to buy it. If you do not live on the ocean or the White Sea, you will have to buy fresh frozen herring. Note:

Never buy fresh frozen fish without a head, because the head screams loudest about staleness!

Well, now we’ll figure out how to salt herring at home. There are a lot of ways, now let's look at the simplest method.

How to salt whole herring in brine at home.

This is the simplest way, it couldn’t be simpler.

We will need:

1. Water - 1 liter (preferably filtered);
2. Salt - 200 gr;
3. Sugar - 1-2 tablespoons.

Step 1.

Defrost the fish slowly. The slower, the tastier it will be; it is better to defrost in the refrigerator on the bottom shelf.

When thawed, the blood should be pink or reddish in color. This is a sign of fresh herring. Dark brown liquid and an unpleasant odor are evidence of product spoilage.

While the fish is defrosting, add salt and sugar to hot water. Stir until everything dissolves. Bring to a boil and then cool the brine.

Step 2.

We wash the fish thoroughly and remove only the gills. No need to gut it. Whole salted herring is much tastier than pieces. The gills are removed so that there is no bitterness.

Step 3.

We choose either glass or enamel dishes. Place the fish there and fill it with cold brine. We put oppression.

Step 4.

Now leave the herring at room temperature for an hour or two, and then put it in the refrigerator. There we will salt it.

The degree of salting will depend on the salting time and temperature. The lower it is, the better, so we put it in the refrigerator. This way the taste of the herring will be delicate.

In one or two days the herring will be lightly salted. And after three to four days, strongly salt the fish.

Here's another recipe:

Salting pieces in brine at home (lightly salted).

Pieces of herring marinate a little faster than whole herring. We use this recipe when we need to quickly salt it and use the fish itself in appetizers or salads.

It is better to eat fish prepared according to this recipe almost immediately. Pickling with onions does not imply long-term storage. Let's figure out how to salt herring at home in pieces in brine.

And so we need:

1. Herring - 2 pcs (medium size);
2. Onion - 1 piece;
3. Water - 0.5 l;
4. Salt - 1 tablespoon;
5. Vegetable oil - 1 tablespoon.

Step 1.

We wash the fish thoroughly. Remove the head, tail and fins. Gut it and wash the belly thoroughly. Cut into pieces. It is advisable to inspect everything carefully so that there is no dark film or anything else left. If necessary, rinse the pieces further under running water.

By the way, we don’t throw away the caviar; it can be salted with the fish, or separately. See recipes below.

Then dry with paper towels. There is no need for excess moisture.

Step 2.

Now the brine. Dissolve a spoonful of salt in warm boiled water. It is important that the salt is completely dissolved.

Step 3.

Place pieces of fish in a liter jar and compact them.

Step 4.

Peel the onion, cut into rings and add to the jar with the fish.

Step 5.

Now add the brine. it should be at room temperature. Pour a spoonful of vegetable oil on top and close tightly with a lid.

It is necessary for the fish to stand at room temperature for 24 hours, then put it in the refrigerator for another 24 hours. Afterwards you can use it for cooking or eat it yourself with some potatoes. Oh my mouth is watering...

Spicy salting of whole fish is a classic recipe.

We looked at how to salt herring at home in a simple saline solution. But sometimes I want to cook salted herring with various spices, it’s simply delicious. Here is a simple classic recipe.

Ingredients:

1. Herring - 2 pcs;
2. Water - 1 l;
3. Salt - 2 tablespoons;
4. Sugar - 2 tablespoons;
5. Peppercorns - 10 pcs;
6. Allspice - 4-5 pcs;
7. Bay leaf - 2-3 pcs;
8. Cloves - 4-5 pcs.

Step 1.

We wash the fish and remove the entrails. We leave the head, but to avoid bitterness, we remove the gills. If you have caviar or milk, you don’t need to throw it away; you can salt it with the fish.

Step 2.

Let's prepare the brine (brine). Pour water into the pan, as soon as it boils, add salt, sugar and spices. Let it simmer for 3-4 minutes. Turn off, set aside and let cool to room temperature.

Step 3.

Now we choose dishes so that the fish fits there. Better glass or enamel. Fill with brine. We also add caviar or milk there, whoever left it. Cover with a lid. Let the fish stand at room temperature for 3-4 hours. Then we put it in the refrigerator.

Step 4.

The fish will be ready in 48 hours. But caviar or milk after 24 hours. It's better to take it out and eat it. If caviar or milk is left too long, it can be over-salted.

How to salt herring in brine with oil.

This recipe is not much different from those described above; some people just like fish in brine with butter. The recipe is also simple and the fish is very tasty. We continue to learn how to salt herring at home, now with butter.

According to this recipe, you can cut the fish into pieces. It tastes better to everyone here.

Ingredients:

Step 1.

We wash the fish. We clean the inside, remove the gills and fins. You can also leave the caviar and milk. We rinse everything well again.

Step 2.

Put the water on the fire and boil it. As soon as it boils, add salt and sugar, stir until everything dissolves, and let the brine cool.

Step 3.

Now put the fish in a container, add oil to the water and pour the water into the fish. Cover with a lid and leave on the table for 3-4 hours. Then we put it in the refrigerator for 3 days.

By the way, if the fish is cut into pieces, you can salt the fish in a jar.

A very quick recipe for pickling herring.

I somehow thought about how to quickly salt herring at home, but it would be just as tasty. I found the recipe and tried it. I found a lot more and tried them. In general, you can salt quickly when you don’t have time for it. We use this recipe sometimes. But still, when you salt quickly, it turns out a little wrong.

Find out how to salt herring at home quickly and tasty.

We will need:

1. Herring - 2 pcs;
2. Sugar - 1 tablespoon (even a little less);
3. Salt - 1 tablespoon;
4. Ground black pepper - 5 g;
5. Bay leaf - 5 gr.

Step 1.

We wash the fish, gut it and clean it. We cut off the head and the fins and tail too. Rinse well again.

Then fill a deep bowl with clean water at room temperature and put the herring there for 1 hour.

Step 2.

Make a mixture of sugar, salt, pepper and chopped bay leaf.

Step 3.

Take the fish out of the water and dry it with a paper towel.

Step 4.

Now rub the fish well with the prepared mixture, including the inside too. Wrap with cling film and leave on the table for 80 - 120 minutes.

Step 5.

After this time, we take out the fish, you can cut it into pieces, season with vegetable oil and vinegar. Can be served.

Here's another way to salt fish:

Spicy pickling of herring with mustard.

Now let’s answer the question, how to salt herring at home with mustard. The recipe is quite simple, and the fish turns out absolutely delicious. I advise everyone.

We will need:

1. Herring - 1 kg;
2. Mustard powder - 1 teaspoon;
3. Water - 1 l;
4. Black peppercorns - 5 pcs;
5. Salt - 4 tablespoons;
6. Bay leaf - 2 pcs;
7. Cloves - 4 pcs;
8. Coriander beans - 5 gr.

Step 1.

We also wash, clean and gut the herring. Place in a container. You can also use a plastic container.

Step 2.

Let the water heat up, when it boils, add salt, pepper, bay leaf, cloves and coriander seeds. Boil for 2 minutes and set the pan aside. Add mustard, mix well and leave to cool.

Step 3.

Pour the marinade over the fish. Cover with a lid. After 3-4 hours, put it in the refrigerator for 2 days. That's all.

Awesome salted herring fillet with lemon.

This recipe is my favorite, although it involves a little more red tape. The taste is very delicate and aromatic. Find out quickly how to pickle herring at home with lemon.

Ingredients:

1. Herring - 2 kg (2-4 pcs);
2. Sugar - 1 tablespoon;
3. Bay leaf - 5-6 pcs;
4. Allspice peas - 12-15 pcs;
5. Lemon - 2 pcs.

Step 1.

Clean the fish and separate the fillets. I try to remove the seeds whenever possible, but you don’t have to do this.

Step 2.

Wash the lemon and cut into thin rings.

Step 3.

It is convenient to do the pickling in a round plastic container so that the plate fits into it for pressure.

Now lay out layers of herring and lemon fillets, sprinkling with a mixture of salt and sugar, adding spices. Cover everything with a plate, put it under pressure and in the refrigerator.

Step 4.

After a day, we take out the fish and change the layers: the bottom ones up, the top ones in them. We also put it under pressure and in the refrigerator for 2-3 days.

We simply transfer the finished fish into a bowl and store it in the refrigerator without pressure.

Here's another good recipe:

How to salt herring with dry salt, another quick recipe.

With the question of how to salt herring at home using dry salting, I approached a fisherman I knew. He loves fishing and knows everything about fish. He shared this recipe and right on the shore they tried to salt the catfish he caught in this way.

He usually sits on the shore for a long time and takes many of the ingredients with him, which surprised me greatly. Even though I didn’t have lemon with me, the fish turned out just great. Of course, we salt herring this way too, try it too.

We will need:

1. Rock salt - 2 tablespoons;
2. Sugar - 1 tablespoon;
3. Onions - 1-2 pcs;
4. Lemon - 1 piece;
5. Vegetable oil.

Step 1.

We wash and clean the fish. We gut and remove the gills, leaving the head. Now we fill the container with water and leave the fish there for 1 hour. Then we take it out and remove excess moisture with a paper towel.

Step 2.

Now rub the carcass with a mixture of salt and sugar inside and out. Wrap in cling film for 2-3 layers. Leave on the table for 2 hours.

Step 3.

After opening the fish, rinse it in running water, dry it with a towel and place it in a deep bowl. Peel the onion into rings or half rings. Cover the salted herring and pour in vegetable oil for 30-40 minutes.

Step 4.

Then we take it out, cut it into pieces, put the onion on a plate and sprinkle with lemon juice.

How to salt herring with vinegar.

We have already looked at quite a few ways to pickle herring at home, and now we will look at recipes using vinegar.

We will need:

1. Herring - 2 pcs;
2. Water - 250-300 ml;
3. Salt - 1 tablespoon;
4. Vinegar 9% - 1-1.5 tablespoons;
5. Peppercorns - 10 pcs;
6. Bay leaf - 3-4 pcs;
7. Coriander seeds - 1 tablespoon;
8. Vegetable oil - 3 tablespoons.

Step 1.

We wash the fish and remove the gills. You can remove the head and clean the insides, but I salt it entirely.

Step 2.

Bring the water to a boil, add salt and spices. Boil for 2-3 minutes and remove from heat. Let the brine cool.

Step 3.

Add vinegar to the cooled brine. Place the fish in a deep container and fill it with brine. Cover with a lid. Let it stand for 3-4 hours, then put it in the refrigerator for 7-8 hours.

Afterwards you can take it out and eat it.

Spicy-salted herring in Dutch style.

Not a bad recipe, it looks very beautiful, we usually cook this kind of fish for the holiday table. Let's figure out how to salt herring at home in Dutch.

Ingredients:

1. Herring - 2 pcs;
2. Sugar - 6 teaspoons;
3. Onions - 2 pcs;
4. Carrots - 1 piece;
5. Lemon - 1/2 pcs;
6. Bay leaf - 10 pcs;
7. Peppercorns - 8-10 pcs.

Step 1.

We wash the fish, remove everything, leaving only the fillet. We remove the bones if possible.

Step 2.

Cut the finished fillet into pieces approximately 2 cm wide.

Step 3.

Grate the carrots on a coarse grater. Cut the lemon into thin slices. And cut the onion into rings or half rings, whichever tastes better.

Step 4.

Let's prepare a jar and lay it out in layers: Onion - bay leaf - a little grated carrot - lemon - a pinch of sugar - a little pepper - chopped herring. We repeat this until the jar or ingredients run out.

Step 5.

Close the jar tightly with a lid and refrigerate for 3 days.

Step 6.

Then we take it out and put it in a salad bowl or deep plate along with the contents of the jar. Drizzle with vegetable oil, salt and serve.

Here's another video:

Little secrets on how to pickle herring at home.

• It is better to choose ocean herring for pickling. It is healthier in that coastal areas are often polluted with waste.
• Only fresh or freshly frozen fish is suitable for salting.
• It is believed that herring caught in winter is fattier. Accordingly, salted fish will be fattier, which is better for salting.
• The defrosting process should be as natural as possible. Do not use a water bath, microwave or anything similar. It is better to defrost in the refrigerator on the bottom shelf.
• When dry salting, be sure to soak the fish in water at room temperature. This way it will be juicier.
• Also, when dry salting, you can use not only cling film, but also a plastic bag.
• It is best to salt the whole herring, removing only the gills. So it is salted for at least 2 days and can be stored in brine for a week.
• To quickly salt the fish, you need to clean it and cut it into pieces. So it will pickle in a few hours. But you shouldn’t store such herring for a long time. It's better to eat right away. And if that doesn’t work, then put it in a jar and fill it with vegetable oil.
• If you suddenly oversalt the herring, you can wash it and soak it in milk for a couple of hours. The milk will take away the excess salt.

Watch the video on how to properly cut herring:

That’s all for me today, leave comments, share the post on social networks, eat delicious herring, Bon appetit everyone and see you in new articles.

How to salt herring at home in a tasty and simple way - 10 delicious recipes. updated: November 10, 2019 by: Subbotin Pavel

Stop buying tasteless salted herring in supermarkets, today we will learn how to prepare a wonderful homemade dish to suit your taste. This fish is suitable for eating on its own or with a side dish. It is used as a base for other dishes. Salted herring, home-cooked, very aromatic , tender, juicy, tasty and healthy. Pamper your family and friends with lightly salted fish prepared with your own hands.

It is necessary to purchase fresh, whole (without visible damage), not old herring. Review expiration dates and packaging date. If the quality of the fish is initially poor, all further manipulations with it are useless. Then it must be properly defrosted, processed, and cleaned. How exactly depends on your taste preferences and the time you are willing to spend on pickling. The larger the pieces, the more time it takes to salt them.

How to tell if herring is fresh

The quality of the fish plays a major role in the successful preparation of the dish. There are certain rules for purchasing herring; pay attention to the following points:

1. When choosing a fish, its color is very important; it should be shiny and not have a sticky coating; a matte color indicates that the carcass has been lying around for a long time and is already weathered.
2. Ask the seller to let you smell the carcass and show you the gills. A persistent smell of fish indicates that the product is not fresh; the gills should be red or pink and there should be no odor.
3. Press your finger on the fish carcass in the back and spine area, the dent should quickly straighten out. This indicates the elasticity of the meat; if the dent has not disappeared, the fish is old. Such meat breaks quickly and tastes unpleasant.
4. Pay attention to the eyes, they should be transparent, not sunken, but slightly convex. Depressed, dark pupils indicate that the product is not fresh.
5. Inspect the carcass for old spots, they have a characteristic rust color, and also pay attention to the presence of damage to the fish, all this indicates long-term, improper storage.

How to defrost herring correctly

The ideal option is to buy fresh or chilled fish, but in the city this is unlikely, so we will talk about frozen carcasses and their proper preparation for salting. If time allows, remove the fish from the freezer in advance and leave it to defrost on its own; immersing it in cool water will help speed up this process a little. With great caution, you should use lukewarm water to further speed up the process if the fish needs to be defrosted urgently.

Do not try to defrost fish using high temperatures, for example in a microwave oven or under running hot water; the carcass will instantly cook at the edges, which is unacceptable.

How to properly cut a herring carcass for salting

It is possible to salt fish according to a home recipe whole or in parts, peeled or not. It all depends on your preferences and available time, the main thing is to remove the gills, even the freshest fish has gills that give a bitter taste. The less time you have for salting, the finer the herring should be cut and the more thoroughly cleaned.

There are two main ways of cutting a carcass, separating the fillet from the ridge, which ones you will learn from the video:

How to properly store pickled herring at home

The duration of herring storage depends on the amount of salt and storage method. Lightly salted herring will not spoil until three days in brine and another five days after being removed from it. Salted herring will easily lie in brine for seven days, but every day it will become more and more saturated with salt, changing its taste.

If you took the carcass out of the brine container, cleaned it, but did not have time to finish it all, it must be stored in the refrigerator. Cut it into pieces, marinate in any container with onions, spices or lemon juice. To prevent the fillet from chapping, add a couple of tablespoons of vegetable oil to the jar.

Classic pickling recipe

In the classic homemade recipe, the whole fish is not cut, but salted whole. The gills are removed, the fins and tail are trimmed. This is the simplest, shortest and most common version of homemade herring pickling.

Let's start cooking, ingredients:

• big herring;
• 2-5 tablespoons of salt;
• several bay leaves;
• 600-700 ml of water;
• spices to taste.

You will learn how to deliciously salt herring at home from the step-by-step video recipe:

Salting fish pieces in brine: lightly salted recipe

A very original, delicious homemade recipe. The fish slices are juicy and aromatic. Adjust the amount of salt to your taste. This homemade pickling will decorate any table.

Set of required products:

• frozen herring – 1 kg;
• three small or two large onions;
• 300-600 ml water;
• salt, pepper, sugar to taste;
• vinegar or citric acid;
• ketchup or tomato paste;
• Bay leaf;
• vegetable oil;
• cloves, coriander to taste.

You will learn how to deliciously salt lightly salted herring (you can use any other fish or iwasi) from this step-by-step home video recipe:

How to salt herring in a jar in a special way

The peculiarity of this homemade recipe for very tasty salted herring in a jar is its smoked taste, the corresponding color and aroma of the dish. Your household will be pleasantly surprised. Serve the herring with potatoes, garnished with herbs or with mayonnaise, you will lick your fingers.

List of ingredients:

• herring;
• Black tea;
• salt;
• sugar;
• orange zest;
• Bay leaf;
• allspice black pepper.

Cooking steps:

1. Properly defrost the fish, clean, remove the head, rinse well under running water, dry, cut into pieces.
2. Boil water, brew black tea in it, add all the spices, stir, boil for a couple of minutes.
3. Allow the marinade to cool completely.
4. Grate the orange zest, mix the pieces of fish with it, thoroughly rubbing the zest into the fillet.
5. Pack the fish tightly into a container and pour cold marinade over it.
6. Close the jar with a lid and place in the refrigerator for a day. The dish is ready, enjoy your meal.

Whole homemade salted herring in a 3-liter jar

A very quick, uncomplicated homemade recipe, no need to clean or cut the fish. Salting whole herring in brine is a pleasure; in fact, you only need to cook the brine, and you will spend a maximum of 10 minutes on this.

Detailed step-by-step preparation is presented in the video:

Instant herring in 2 hours: pieces

To quickly prepare a delicious homemade pickle, chop the fish as finely as possible and thoroughly remove skin and bones. The peculiarity of the preparation is the use of apple juice, the acid of which significantly speeds up the cooking of the fish.

Ingredients:

• a pair of herrings;
• Apple juice;
• vegetable oil;
• black pepper;
• salt, sugar, bay leaf.

You will learn how to quickly and tasty salt herring at home from the step-by-step video recipe:

Salt fish in brine with oil

This is the original spicy homemade recipe. Without much effort or lengthy preparation, you are guaranteed a delicious dinner.

Preparing salted fish a day is very simple, at home, a very tasty spicy recipe, step-by-step instructions here:

Korean salted herring

A delicious homemade recipe for lovers of spicy herring. Adjust spiciness to taste.

Product set:

• frozen herring - a couple of pieces;
• a pair of onions;
• 1 tablespoon salt;
• black, red pepper;
• 60 ml 9% vinegar;
• about 100 ml vegetable oil;
• tomato paste, ketchup or tomato;
• Bay leaf.

How to deliciously salt frozen herring in Korean is described in this homemade video recipe:

Recipe for herring fillet with lemon

This homemade recipe is called Dutch herring. It tastes like high-quality, expensive store-bought preserves made from salted herring. Lemon will give the fish an unforgettable taste and aroma.

Products for home preparation:

• two herrings;
• carrot;
• half a lemon;
• salt, sugar;
• Bay leaf;
• black pepper.

Steps for preparing herring fillets in the video recipe:

Dry salting - very tasty

The simplest, fastest homemade recipe, but no less tasty. The minimum set of products is herring and salt, but the fish turns out to be dry, closer to dried. Words cannot describe it, you have to try it! Then you can decorate the fish with onions, herbs or lemon and your homemade masterpiece is ready, bon appetit!

Homemade video recipe:

All homemade recipes are perfect as a separate dish, and the fish can also be used to prepare various salads and other salted herring dishes. If you have your own proven, delicious recipe, share it with us in the comments, describe what happened from our recipes.

Share the complete collection of recipes with your friends on social networks. Save the article in bookmarks so it will be at hand. All the best and see you on the blog pages.

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).

• Freshly 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.

1. Pour sugar and salt into hot water, dissolve them by stirring and bring the brine to a boil. Let cool.
2. 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.
3. The dishes in which we put fish should be glass or enamel.
4. 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:

1. We gut 2-3 fish carcasses, rinse thoroughly and remove moisture from the fish with paper towels.
2. Separate the fillets by cutting them along the back on both sides of the dorsal fins.
3. Place the pieces in a plastic container or glass jar.
4. Pour 1 liter of purified water into the pan and bring it to a boil.
5. 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.).
6. Boil the brine for 20 minutes to create a spicy infusion. Cool to a temperature of 20 degrees.
7. 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

1. We gut the fish carcasses, remove the skin and separate the fillets.
2. Wash the lemons and cut into thin rings.
3. 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.
4. Cover the fish with a plate of smaller diameter, put it under pressure and put everything in the refrigerator.
5. 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!

To make the finished appetizer tasty, you need to choose the right frozen herring. A quality product looks like this:

• color – silver, without yellowness;
• the fins are pressed to the body, the tail is intact and neat;
• skin without damage;
• the carcass is smooth, without dents, bends or fractures;
• there is no ice (this indicates that the fish was not re-frozen).

Only good raw materials produce a tasty finished product.

Before cooking, the fish must be kept in the refrigerator. The defrosting process at a temperature of +5°C lasts about a day.

The following products will be required:

• fresh frozen herring – 1 kg;
• boiled water – ½ l;
• salt – 3 tbsp;
• granulated sugar – 1 tbsp;
• peppercorns – 10 – 15 pcs.;
• coriander (optional) – ½ tsp;
• bay leaf – 3 pcs.

1. Wash the defrosted herring. No need to gut it.
2. Pour salt and sugar into water, boil, cool to room temperature.
3. Place bay leaf, peppercorns and coriander at the bottom of the container in which lightly salted herring will be cooked.
4. Pour brine over the fish so that it is completely immersed in the liquid.
5. Cover with a plate of smaller diameter and place a weight that is not too heavy (so that it does not crush the herring).
6. Leave for 24 hours at room temperature.
7. To ripen, place in the refrigerator for 2 days.

Lightly salted herring prepared at home will be ready in 3 days. According to this recipe, it turns out to be very tender, and due to the fact that it was not gutted, it is deliciously fatty. It goes well with boiled potatoes.

Salting whole gutted herring with mustard seeds and coriander

It would not be a shame to put such a fish on the festive table. We do not recommend excluding these spices from the recipe, since half the success lies in them.

For pickling you will need the following products:

• fresh frozen herring – 1 kg;
• water – 700 ml;
• salt – 0.5 cup;
• sugar – 1 tsp;
• bay leaf – 2 – 3 pcs.;
• cloves – 5 pcs.;
• peppercorns – 3 pieces of different types (black, allspice);
• mustard seeds (dry) – 1 tsp;
• coriander – 1 tsp.

Step-by-step preparation:

1. Defrost the carcasses in the refrigerator, gut them, cut off the heads, and rinse.
2. Fill with water and leave for at least 1 hour. This is necessary so that the meat of the finished herring is light and clean.
3. To prepare the brine, add salt, sugar, and spices to the water. Put on fire. After 3 minutes of boiling, remove from the burner and cool.
4. Pour brine over the soaked herring so that the fish is completely immersed in it.
5. Cover with a plate and press down with pressure.
6. Place in the refrigerator for 2 days.

The most popular snack is ready! Now the herring can be cleaned and served, sprinkled with onion half rings. Salting whole fresh frozen herring at home is a quick way to make a tasty food without preservatives or artificial additives.

How to salt in pieces

Cut herring will ripen faster. If you make fish according to this recipe, it will be completely ready to serve. You don't have to cut it, just remove it from the pan.

For pickling you need a minimum of products:

• herring – 1 pc.;
• salt – 2 tbsp;
• sugar – 1 tbsp;
• refined vegetable oil – 4 tbsp;
• spices and spices - to taste.

How to cook:

1. Cut the chopped herring into 2 cm pieces.
2. For the marinade, add salt and sugar to the vegetable oil and stir well.
3. Place spices and herbs on the bottom of the dish.
4. Dip each piece of herring in a mixture of butter, salt and sugar and place in the container. Pour the remaining marinade there.
5. Cover with a saucer or plate (whatever is suitable in diameter), place a jar of water on top (as a weight).
6. After 12 hours you can try.

For variety we offer . Once you make it once, you won’t want to tempt fate with store-bought, since homemade is definitely tastier and fresher.

Spicy salting recipe

For this method, whole carcasses are used. You can add your own spices. You need to make a delicious pickle with spices. It must be boiled and allowed to brew (until it cools).

Scoop sugar and salt into a flat spoon.

Ingredients:

• herring – 0.5 kg;
• salt – 5 tbsp;
• sugar – 2 tbsp;
• water – 1.5 l;
• bay leaf – 3 pcs.;
• allspice and black peppercorns - 5 pcs.;
• cloves - 5 buds.

We will salt the herring like this:

1. Add spices to boiling water, add salt and sugar. Boil over low heat for 2 – 3 minutes. Leave to cool.
2. At this time, rinse the herring. If desired, its gills can be removed. No need to gut it.
3. Pour the cooled brine over the fish; it should float in it.
4. Cover the dishes. Place in the refrigerator.

After 3 days, the spicy salted herring is ready; at home, it turns out very tasty. Thanks to the fact that we removed the gills, there will be no bitterness in it.

Without brine

You can quickly cook herring using the dry method. If you don't like to spend a lot of time in the kitchen, make it without brine.

You will need a plastic bag and the following ingredients:

• defrosted, ungutted herring – 1 pc.;
• rock salt – 1 ½ tablespoons;
• dried basil, ginger (powder), sage - 1 tsp each;
• ground white pepper – ½ tsp.

Preparation:

1. Wash the fish and place on a paper towel to drain a little.
2. Meanwhile, mix salt and spices. To do this, dried herbs must be crushed (just crushed with your fingers).
3. Rub the herring with the resulting flavored salt.
4. Place in a plastic bag and pour in the remaining spicy mixture.
5. Place in the refrigerator for salting.

If you make the herring in the morning, you can serve it for dinner in the evening. The next day, the fish will move from the lightly salted stage to the “salted” category. This particular recipe is good because you don’t have to dirty the dishes - everything is prepared in a bag.

If the kitchen is too hot, do not leave the product indoors for a long time; it is better to put the dishes with fish in the refrigerator on the shelf with the highest temperature, and then move it to where it is coldest.

Mincemeat or salad “under a fur coat” is prepared from self-prepared herring. It is used to make a pickled appetizer, thereby extending shelf life and adding piquancy. As you can see, you don’t need any special culinary talents to salt delicious herring at home. You just need to follow the recipe. While following technology, do not be afraid to experiment with the composition of spices. Take the ones you love.

How to salt herring at home quickly and tasty? Let's look at nine step-by-step recipes for pickling herring - from the classic one to pickling pieces in mustard brine.

Pickled herring is a welcome guest on everyone’s table, a popular dish. Simple, tasty and nutritious. The fish is served separately in the form of chopped pieces with onion rings, used as a filling for pancakes, an addition to boiled potatoes, and a component of vinaigrette. The most popular dish made from salted fish is herring under a fur coat. Simply delicious!

To make herring under a fur coat delicious, use home-salted fish. This is the best way to protect yourself from over-salted or stale store-bought products of questionable quality.

How to prepare herring for salting

The best way to defrost herring is natural, without using water baths or microwaves. Remove the fish from the freezer and place it in the refrigerator overnight or for 5-6 hours. To prevent the smell from spreading throughout the chamber, cover the dish with herring with a tight lid.

When thawed, the blood should be pink or reddish in color. This is a sign of fresh herring. Dark brown liquid and an unpleasant odor are evidence of product spoilage.

Before cooking, rinse the herring thoroughly (preferably several times), be sure to remove the gills to prevent it from becoming bitter. Place it under running water again and dry the fish using paper kitchen towels. To gut it or not is up to you. Traditionally, whole herring is considered tastier. Salting requires a long time (up to 3 days). Gutted fish with the insides removed will be salted in a few hours.

If you get caviar, don’t rush to throw it away. The article presents a recipe for delicious pickling of herring caviar.

Classic pickling recipe

Ingredients

Servings: 10

• herring 5 pieces
• salt 5 tbsp. l.
• sugar 1 tbsp. l.
• water 1.5 l
• Bay leaf 4 sheets
• black pepper, coriander taste

Per serving

Calories: 217 kcal

Proteins: 19.8 g

Fats: 15.4 g

Carbohydrates: 0 g

45 min. Video recipe Print

I'm preparing the brine. I add sugar, coriander, black pepper, bay leaf and salt to the water. I put the pan on the stove. I bring it to a boil and turn off the burner.

I remove the brine from the stove. I set it to cool to 30-40 degrees.

I carefully place the herring in a 3-liter jar. I pour in the naturally cooled brine. I cover it with a lid.

A lightly salted product will be obtained after 2 days of infusion in a cool place. I pickle it for three days.

Delicious and healthy home-salted herring is ready! Use in preparing various dishes.

Recipe for salting whole herring in brine

Tuzluk is a special salt solution. It can be artificial and natural. I use the first option with adding water.

Salting requires accuracy and composure. The herring is salted whole. Before cooking, check the surface of the herring for damaged areas. To salt in a strong salt solution, the skin of the fish must be intact. Otherwise, you will end up with an inedible, over-salted product that will have to be thrown away. Be careful.

Ingredients:

• Water – 1 l,
• Herring – 500 g,
• Salt – 6-7 large spoons,
• Egg – 1 piece.

How to cook:

1. I'm preparing brine. I bring a liter of water to a boil. I turn it off.
2. I add salt. I'm in no hurry. I add in small portions until the dissolution stops. To check whether the brine has reached a sufficient degree of salinity, I lower the raw egg. Does it pop up? Great. I let the brine cool.
3. I remove the gills of thawed fish. I transfer it to a deep plate.
4. I immerse the herring in the cooled brine. I leave it on the table for 60 minutes. After an hour I put it in the refrigerator for 1 day. I serve it to the table, having caught the fish from the brine.

Salting pieces in brine (lightly salted recipe)

Ingredients:

• Herring – 2 medium-sized pieces,
• Onion – 1 head,
• Vegetable oil – 1 large spoon,
• Salt - 1 large spoon,
• Water – 0.5 l.

Preparation:

1. I wash the fish. I remove the tail, head and fins using scissors. I cut it into pieces with a knife. I cut up the herring and remove the insides. I carefully examine each piece and wash it thoroughly.
2. I put it on a plate with napkins. Getting rid of excess moisture. I dry it.
3. I'm preparing the brine. I dilute a tablespoon of salt in warm boiled water until dissolved.
4. I put fish pieces in a liter jar. I compact it. I peel the onion and cut it into rings. I add it to the herring.
5. I pour the brine at room temperature. I add vegetable oil on top, as in the salmon pickling recipe.
6. I close the lid. I leave it in a cool, dark place for 24 hours. A day later, I put it in the refrigerator for additional salting. Preparation time – 1 day.

It is better to eat cooked herring right away. Pickling with onions does not require long-term storage.

The simplest and fastest recipe

Ingredients:

• Herring – 2 carcasses,
• Sugar – 1 large spoon,
• Salt – 1 tablespoon,
• Ground black pepper – 5 g,
• Bay leaf (chopped) – 5 g.

Preparation:

1. I carefully gut the fish. I remove the entrails, take out the gills, and remove the head.
2. I collect clean water in a deep bowl. I send the herring there for 60 minutes.
3. I prepare a mixture of sugar, salt, pepper and chopped bay leaf.
4. I catch a fish out of water. I get rid of excess moisture with paper towels.
5. Rub the fish evenly with the prepared mixture.
6. I put it on a plate. I carefully wrap it in cling film. I leave it on the kitchen counter for 80-120 minutes.
7. I cut the finished herring into pieces. I season with vegetable oil and vinegar. I serve it to the table.

Video of pickling

Spicy pickling of herring with mustard

Ingredients:

• Herring – 1 kg,
• Mustard powder – 1 teaspoon,
• Water – 1 l,
• Black pepper – 5 peas,
• Salt - 4 large spoons,
• Bay leaf - 2 pieces,
• Cloves – 4 pieces,
• Coriander (grains) – 5 g.

Preparation:

1. I place pre-cleaned and gutted herrings in a large plastic container.
2. I'm preparing the marinade. Add salt and other spices (except mustard powder) to a saucepan with water. I boil for two minutes. I remove it from the stove. I add mustard powder. I stir. I leave it to cool.
3. I pour the cooled marinade into the fish. I put it in the refrigerator for 2 days.

How to salt herring in a jar in a special way

I offer an exquisite culinary recipe in which you can pickle herring by adding lemon juice, garlic and carrots. The preparation is a little more complicated than usual, but the taste is excellent. Be sure to try it!

Ingredients:

• Fresh frozen herring - 1 large fish,
• Onions – 1 piece,
• Lemon - half
• Carrots – 1 piece,
• Garlic – 2 small cloves,
• Bay leaf - 3 pieces,
• Allspice – 3 peas,
• Sugar – 1 teaspoon,
• Salt - 3 small spoons,
• Mustard powder – 1 teaspoon.

Preparation:

1. I set the herring out to defrost.
2. I peel the onions and carrots and cut them into thin pieces (half rings and rings).
3. I pour boiling water over half a lemon. I cut into thin slices and remove the seeds.
4. I peel the garlic and cut it very thin. I recommend taking two cloves for those who like spicy fish.
5. I remove the fins and tail and cut off the head. Let's move on to the insides. I carefully take it out and cut the herring into even pieces. I rinse under running water.
6. Add black pepper and salt to the mustard powder. For piquancy, I add a small spoon of granulated sugar.
7. I take a glass jar. I lay out the ingredients in the following order: part of the onion with carrots, pieces of lemon, cloves of garlic, one bay leaf, a mixture of spices, 4 pieces of herring. I repeat several times.
8. I put the jar in the refrigerator for 2 days.
9. I put the finished dish out of the jar. I flavor it with vegetable oil. According to this recipe, you can salt mackerel.

To ensure that the juice from the food is distributed more evenly, shake the jar. During cooking, 2-3 times are enough.

Video recipe

Bon appetit!

Express salting of herring in 60 minutes

Guests are in a hurry for a treat, and you want to serve pickled herring? Don't panic. Use this recipe if you are cooking under limited time. The fish will turn out lightly salted, but tasty.

Ingredients:

• Peeled pieces of herring – 300 g,
• Salt - 2 large spoons,
• Water – 500 ml,
• Dill – 1 bunch,
• Sugar – 1 small spoon,
• Bay leaf – 1 piece,
• Onion – 1 medium sized head,
• Vinegar, vegetable oil - to taste.

Preparation:

1. Stir sugar and salt in boiled water (40-50 degrees).
2. I transfer the fish pieces, completely cleaned and ready for cooking, into a glass container. I fill it with light brine.
3. I add dill and bay leaf.
4. After 60 minutes I catch pieces of fish. I add vinegar with vegetable oil. Next to it I put an onion, cut into half rings.

That's all. The cooking process is simple and straightforward.

How to salt herring caviar

A delicious and simple recipe for pickling caviar for sandwiches. Preparation does not require much time or additional effort.

Ingredients:

• Herring caviar – 300 g,
• Water – 300 ml,
• Vegetable oil – 1 large spoon,
• Bay leaf – 1 piece,
• Salt – 1 large spoon.

Preparation:

1. I defrost the caviar.
2. I mix water with salt. I add sunflower oil. I stir again.
3. I place the caviar on the bottom of the pan. I pour in the prepared brine and add bay leaves. I cover the pan with a lid and put it in the refrigerator overnight. To get a pronounced salty taste, I leave it for 1-2 days.
4. In the morning I take the dishes out of the refrigerator. I remove the product from the brine and use it in making sandwiches.

Recipe for salting caviar without vegetable oil

Ingredients:

• Caviar – 500 g,
• Water – 500 ml,
• Salt - 2 large spoons,
• Lemon - half a fruit
• Bay leaf – 1 piece.

Preparation:

1. Add salt to warm water. I stir.
2. I transfer the herring caviar to the bottom of the container. I add bay leaf and chopped slices of fresh lemon. I pour salted brine on top. I close the lid.
3. I put the container in the refrigerator. Preparation time: 24 hours.

The benefits of herring and caviar

Herring in brine is a rich source of easily digestible protein, a storehouse of beneficial Omega-3 acids. Eating fish in reasonable quantities is a good preventive measure for cardiovascular diseases. Herring pieces are rich in various vitamins (A, D, several representatives of the B-group). Herring caviar contains many useful substances, including selenium, iodine, sodium, and magnesium.

A contraindication for eating salted foods (caviar and fish) is the presence of diseases associated with the kidneys and liver. The high salt content causes an increase in the volume of water you drink, so it is better to avoid highly salted foods for people suffering from edema.

Salt the herring correctly, eat in moderation and be healthy!