It is known that herring is larger than 2. Erudite. Preparing for pickling

HERRING - No. 2 Author - Natalya Nadezhdina “A school of a million tails is swimming, A school of a billion tails is approaching, Don’t think that this is not true: There are also three billion.... Do you think this is a lot or not - To every resident of our country “Twenty herrings per bag?!” (Alexey Samsonov) I don’t know about you, but when I read this poem, I started thinking about how many herrings I buy in a year. I haven’t really counted it, but I’ll say one thing - a LOT, a LOT. Herring, cooked in any form, is a constant success, despite the fact that everyone has different tastes. Perhaps everyone loves this fish!!! Herring is a dream! It's better than meat! And people call her taste wonderful! ABOUT! Wonderful wonder! Oh wonderful miracle! Salted Herring is a huge dish!! Nowadays it is impossible to calculate how enormously important the invention of herring salting was for humanity, in which this fish is not only preserved for a long time (for years, in barrels), but also acquires a wonderful taste and can be transported over vast distances. The invention of salting herring belongs to a simple Dutch fisherman Bekel, who lived 600 years ago - in the 14th century. In his honor, the best Dutch herring is still called “Böckling”. In Russia, herring has been known since the 15th century, and already at the end of the 17th century, herring became one of the main dishes of the national table. THE KING FISH IS THE HERRING. One of the fattest fish. But there is no need to be afraid of this for two reasons. Firstly, even the fattest herring contains much fewer calories than a lean brisket. Secondly, herring contains a large amount of omega-3 fatty acids, which protect us from aging and serious heart and vascular diseases. These acids must be present in the food of a person who monitors his health. It is advisable to eat herring at least once a week - do not forget to have a fish day. The thicker it is, the richer it is in beneficial acids. It is no coincidence that in Sweden, where this fish is very popular, there is a saying “The herring is on the table, the doctor is on the sidelines.” 1. Beetroot appetizer with herring. Boil 1-2 beets and beat with a blender. Dissolve gelatin (1 teaspoon) in a small amount of boiled water. Heat, but do not boil. Mix with beets, add 100 grams of sour cream and any curd cheese (small jar). Mix everything well. Cover the mold with cling film and put the mixture. Send to the refrigerator for 2-3 hours. Cut the herring into cubes. Place the appetizer on a plate, place the herring on top. 2. Herring in sauce -1. Peel and cut the herring. Place on a dish. Pour in the sauce and let sit in the refrigerator for a couple of hours. Sauce: plain yogurt (200 ml), mustard - 1 tbsp. spoon, apple - 1 pc (I took green, mayonnaise - 2 tbsp. Grated the apple on a fine grater. Mix everything. The sauce is ready. It turned out delicious. 3. Herring under the "sheep coat" Peeled the herring, cut it and put it on a dish. Boiled a couple of potatoes and cut them into cubes. Chopped onions, laid them in layers - herring, potatoes, onions and poured them well with vegetable oil. Sprinkled everything with chopped herbs. Decorated and served. 4. Herring in sauce-2 I bought herring, but it wasn’t the best quality (this happens very often) I came up with a marinade: Mayonnaise - 3-4 tablespoons, mustard - 2 teaspoons, honey - 1 teaspoon (I have liquid honey), black pepper. Cut it, poured it with marinade and put it in the refrigerator overnight . The herring was soaked overnight and we really liked it. 5. "Classics of the genre" - Herring pieces + onions + vegetable oil + vinegar. 6. A quick snack with vodka. One boiled carrot and one potato were left. The potatoes were boiled "in their jackets." I peeled the carrots, heated up a frying pan without (!!!) oil and fried the carrots and potatoes (I didn’t remove the skins). Cleaned and cut the herring. I placed vegetables and herring on a plate. Garnished with onion, quail egg, tomato and herbs. Before serving, pour over vegetable oil. Just. Cheap. And very tasty. TO BE CONTINUED.......

Salted herring is a great holiday appetizer, as well as an excellent addition to dinner or lunch with potatoes. It is not always possible to treat yourself to delicious herring from a store or market, since sometimes it is too salty, and you are not always sure of its freshness. That's why we We have put together the best selection of recipes for pickling herring in different ways.

The main thing in the article

How to properly prepare herring for salting?

To prepare delicious herring at home, you first need to buy it. You can find fresh frozen fish at the market (supermarket). That's what we need. The carcass must be intact, not dented, without external defects or damage to the skin.

After purchasing, the carcass must be defrosted. There is no need to resort to shock defrosting. Leave the fish in the refrigerator on the bottom shelf for a day . If the herring has not yet defrosted, then move it to the kitchen table for a few more hours.

After the fish has thawed, wash and clean it. You can salt fish in any form:

Entirely;
Sirloins;
In pieces.

Well, below you will find recipes that will help you decide on salt and spices.

How to quickly pickle herring at home: the easiest way

We offer a recipe for quickly preparing herring in just a day. In this case, you use a minimum of ingredients, and in the end you get a very tasty lightly salted herring.

How to pickle herring like in a store?

Salting as in a store provides for long-term storage of the product. Therefore, large volumes of fish can be salted. So, for 5 kg of herring you need to make a brine from the following products:

15 tbsp salt.
5 tbsp granulated sugar.
25 allspice peas.
15 pcs bay leaves.
Ground cinnamon on the tip of a knife.

How to pickle herring in brine?

Whole carcasses are usually salted in brine. This method of salting is good because the fish lasts a long time. Therefore, it is salted a lot, for example, for the holidays. Although the process of such salting is quite long, the result is worth the days of waiting. So, for 2 kg of fresh herring necessary 4 liters of brine, which is made from:

4 liters of water.
12 tbsp salt.
10 tbsp granulated sugar.
5–8 bay leaves.
10–15 pcs allspice peas.

Now about the preparation:

Boil water, dissolve salt and sugar in it, add the remaining spices.
Cool the brine to room temperature and pour it over the fish, which must first be thawed, washed and placed in a salting container.
Keep the container with fish warm for 6–8 hours. Afterwards, put the herring in a cold place to salt for 3 days.

Tip: If the carcass has a strong fishy aroma, treat it with lemon juice or vinegar when washing.

How to dry pickle herring

We suggest trying an interesting recipe for dry pickling of herring in a bag. Fish can be prepared using this method either in fillets or in portioned pieces. Let's consider both options. We prepare everything you need:

2 large herring carcasses.
1.5 tbsp salt.
1.5 tbsp granulated sugar.
3 bay leaves.

This fish turns out to be moderately salted. If you want lightly salted herring, then reduce the proportion of salt and sugar. Also, to obtain a spicy taste of fish, you can add spicy spices (coriander, paprika, suneli hops, etc.).

How to properly salt Caspian herring with photo

Caspian herring is distinguished by its large size and excellent taste. Do you know how to pickle such a beauty? No? Then we’ll share the classic recipe for pickling Caspian herring. On 2 herrings will need 1 liter of brine. And it is prepared from the following ingredients:

1 liter of water.
6 tbsp salt
3 tbsp granulated sugar.
1 tbsp allspice.
2 pcs cloves.
1 tbsp mustard seeds.
4 pcs bay leaves.

You can also salt ordinary herring in this way, but it will be ready in 2 days.

How to pickle herring with salt?

As you know, fish love salt. Therefore, we suggest trying an old recipe that was used by fishermen in the distant past. This method of pickling is very simple and does not require any knowledge of cooking. To prepare this herring you will need:

two large carcasses;
regular kitchen salt.

Wash the herring, gut it and cut it lengthwise. If desired, the central bone can be removed.
In the container where the fish will be placed, add a layer of salt to the bottom.
Place the fish in one layer.
Sprinkle salt on top too. If all the fish is not laid out in one layer, then make two tiers, sprinkling salt well between them.
Cover the fish generously with a salt “blanket”.
Cover the container with the fish and place it in the refrigerator for 10–12 hours.
After this time, take out the fish, wash off the salt under running water and you can help yourself.

How to pickle whole herring

The method of salting whole herring can be called easy, since you do not need to gut it, remove the bones, or cut it into pieces. It is enough to defrost the carcasses, wash them well and salt them. We will use the dry salting method.

For 1 kg of herring you need:

2–3 tbsp salt;
1 tbsp sugar.

Mix the bulk mixtures together and generously sprinkle the carcasses with them. Place in a container and leave for a day at room temperature. Afterwards, transfer the herring to the refrigerator and wait another 2-3 days. The herring can be cleaned and eaten, or you can leave it for later, since with this salting it can be stored for a long time.

How to pickle herring pieces in a jar: step-by-step photo recipe

To prepare portioned herring in a jar, you need to prepare the following list of products:

Fresh frozen herring – 3 pcs.

For the brine:

1 liter of water.
3 tbsp salt.
Two bay leaves.
Three peppercorns.
Three umbrellas of carnations.
Five peas of coriander.

How to pickle herring with vinegar?

Before we start work, we prepare the products. For herring with vinegar you will need:

Two carcasses of herring.
One large onion.
500 ml water.
1 tbsp salt.
1 tbsp granulated sugar.
1 tbsp vinegar.
5 peas each of black and allspice.
3–5 pcs bay leaves.

Pour peppers, salt, bay leaves and sugar into water and boil for 3-5 minutes.
Pour vinegar into the still hot brine and leave to cool.
While the brine is cooling, work on the fish. Clean it, gut it, wash it.
Cut the fish into portions and the onion into half rings.
Place fish and onions in layers in a container (bowl, jar).
Pour cooled brine over everything, seal and refrigerate for two days.
After this time, the herring with vinegar is ready. You can help yourself.

How to properly salt lightly salted herring: recipe with photo

Scientists have proven that herring contains the hormone of joy. So why not treat yourself to a delicious dish, namely lightly salted herring, and at the same time recharge yourself with a good mood and positivity for the whole day? To get lightly salted herring, you need the following products:

2 carcasses of herring.
1 liter of water.
3 tbsp salt.
4 tbsp granulated sugar.
8 peppercorns.
3 bay leaves.
Cloves optional.

How to properly salt spicy herring?

Spiced herring is made in brine using many different seasonings. We present to your attention a delicious way to cook spicy fish at home.

Will need for 1 kg of herring:

1 tbsp water.
3 tbsp salt.
1 tbsp granulated sugar.
2 tbsp dry dill.
7–10 black peppercorns.
5 bay leaves.
3 pieces of cloves.
1 tbsp white mustard grains.
0.5 tbsp coriander beans.
2 tbsp vinegar.

Preparing the brine: Place all spices, except dill, in water and boil. Pour in vinegar.
Wash, peel and fillet the herring, removing the central bone.
Place herring fillets in a container, sprinkling each layer with dry dill.
Pour the cooled brine over the herring and leave for a day in a cold place.
The herring turns out surprisingly tasty and looks great on the holiday table.

Not every fishmonger knows how to quickly and tasty pickle herring at home. And all because salted fish is prohibited by many adherents of proper nutrition.

Is it possible to have herring on the PP?

In general, everyone who has decided to switch to pp has products that they just don’t want to leave in their “pre-pp” past.

For some, these are their favorite rafaelkas or cakes.

But for me, one of these “unforgettable delicacies” was herring. No, not fresh or frozen herring - everyone can have this kind, but the classic lightly salted herring and with a piece of black bread... mm, delicious!

However, in many sources of information, herring with proper nutrition and any other salted fish are prohibited.

For a long time I could not understand - Why can’t herring be on the PP? Well, yes, salt itself is harmful, swelling again, but is it really so critical?

It turned out that the fact is that when salting fish on an industrial scale, the substance “urotropine” is used (extends shelf life). And this substance, in combination with vinegar, turns into formaldehyde - a carcinogen, which is very dangerous!

Badly? Yes! But if you know how to quickly and deliciously pickle herring at home, you don’t have to give up this delicious treat! Salting fish yourself is not difficult, and it’s quite convenient if you do it correctly and don’t wrap the herring and potatoes in the evenings every day. It’s quite possible to treat yourself to a tasty treat 2-3 times a month.

By the way, there are even more benefits in such fish than in heat-treated fish - the vitamins are not destroyed, and other natural benefits are also present.

The main thing is to buy high-quality frozen or chilled fish. This one has a characteristic seafood smell, there are no yellow spots on it, the carcass itself is intact, without damage.

The best pp recipes for homemade herring

I will share my favorite pp-pickling recipes. Let me remind you that I am a lazy person, so it is important for me that everything is done as simply as possible. Well, I don’t like to wait, that is, I’m interested in not just tasty salting of herring at home, but doing it as quickly as possible.

Herring with onion pieces in 2 hours

A friend once told me how to quickly pickle herring at home in 2 hours, who lived for several years not far from the place where this delicious fish was mass-caught.

The calorie content of salted herring depends on how fatty the fish you took, but on average it is - 160-180 kcal per 100 g. Bzhu: 16 g of bread, 10-13 g of fat and 0 g of carbohydrates.

Ingredients are taken in arbitrary quantities.

I love these proportions:

1 large herring
2 large onions
1 tablespoon salt
a pair of bay leaves
glass of warm water
1.5 tsp black pepper.

Cooking steps

Quick salting of herring in 2 hours is lightly salted fish. If you like it saltier, you need either more salt or increase the time. Cut the onion into half rings

Mix salt, pepper, chopped bay leaves.

Clean the fish, rinse, cut into 1.5-2 cm pieces.

Place a layer of onion in a jar

A herring on it.

Spices on top

Do this until the jar is completely filled. Top layer of onion

Fill with water, close the lid, shake slightly

After 2 hours you can eat.
To better salt it, you can turn it over 2-3 times. Properly salted herring is ready

Dry pickling

Another way to salt herring in pieces at home quickly and tasty is the dry salting method.

But it will take at least 4 hours.

What do we need:

1-2 medium fish
3 tbsp. salt
1 tsp vodka

Preparation step by step:

Before salting herring at home using this quick method, you should prepare a couple of sealed bags with ties.
We clean the fish from the entrails, remove the outer skin, and cut into pieces. IN ideally we fillet it and then cut it, but I'm too lazy to bother so much.
We put all the pieces into a bag (we put the bags one inside the other for safety). Add salt and vodka there. Although proper nutrition strictly prohibits alcohol, here vodka plays the role of a catalyst (accelerator of the process) and a disinfectant. It doesn't affect the taste in any way.
We tie the bags and leave everything right on the kitchen table. Shake well every half hour.
After 4 hours, place the fish in a colander, rinse with running ice water, wash off excess salt), let the liquid drain and enjoy!

Salt the fish in brine with lemon

Brine or brine is also a solution for those who are looking for a way to quickly salt herring at home.

If the brine is heated, then salting the herring is possible within 3-4 hours.

You can also put it in the refrigerator overnight - the result is the same: lightly salted, tasty fish.

Ingredients:

2-3 herrings
water - 1 liter
spices (coriander, black pepper, cloves) - to taste
juice of half a lemon
salt - 2 tbsp.

How to salt:

First we make brine. Boil water, add salt and spices at the end. Wait for it to cool, add lemon juice.
We also send the already cleaned herring there.
Cover with a lid and wait. Afterwards, drain the brine, and sprinkle the small pieces of fish with a little olive oil and sprinkle with chopped green onions before serving.

Secrets of delicious pickled herring

If you, like me, like the clean taste of fish, then exclude any spices from the recipe. Fans of spicy salted herring can increase the amount of seasonings.
A teaspoon of the best honey added to any recipe with water will improve the taste and smell of the fish.
Such fish cannot be stored for a long time - it does not contain any preservatives. Maximum 2-3 days in a closed container.
This way you can salt not only herring: mackerel, herring, any red herring, cut into pieces of a similar size, also turn out tasty.
Herring without bones salts half an hour to an hour faster!

Video tips

If you want to get confused and fillet the fish first, I advise you to first watch the video:

ZALOM (RAB, BLACKBACK, KESSLER HERRING) - anadromous fish of the species Alosa kessleri of the herring family; sometimes subspecies are distinguished: Volga Alosa kessleri volgensis and Black Sea-Azov Alosa kessleri pontica. This is the largest of the Caspian "herrings", reaching a length of up to 52 cm and a weight of 2 kg, and its name "hall" is associated with its size - the usual length of this fish exceeds the distance from the fingertips to the elbow. During spawning, it splashes heavily in the water, and some individuals even wash up on the shore - signs of abnormal fish behavior are obvious - hence the popular name “rabbit”. This large fish should correctly be called “scarlet” (among Americans, its closest relative A. sapidissima passes as “shad” and is never called herring), since it is very indirectly related to real sea (oceanic) herring of the genus Clupea, although it is included into this extensive family along with sprat, sardine, and even sprat.

Astrakhan herring is the common name for several species of herring caught in the Volga. These species include: blackback (Kessler herring, zalom), Volga herring (more often considered as a subspecies of blackback; listed in the Red Book of Russia), belly herring.

The belly has a body that is strongly compressed laterally and wide; the belly is large, arched; thin, olive-colored skin; The meat is tender and quite fatty. In cooking, puzanka is most often salted or pickled.

The blackback is distinguished by its thick body and elongated, bent down tail. This herring is larger than the puzanka (the first reaches a length of 50 cm with a weight of 400 g, and the second 60 cm with a weight of 2 kg) and makes up the bulk of selected herring, known under the trade and culinary name “zal”.

The hall is famous for its excellent taste. This is a large Caspian herring, which is most often cold smoked or salted. There are several versions of the origin of the word “hall”. According to the first of them, the herring began to be called “break” because, due to its large size, it had to be bent, that is, broken, and only then placed in a barrel for salting. According to another, “zalomny” was formed from the adjective “zalomny”, which means “rich, moneyed, expensive”, and, as you know, fatty herring is indeed very highly valued!

Since during the spawning period the fish splashes heavily, spins on the surface of the water surface and sometimes even washes up on the shore (which, of course, leads to its death), this fish is also popularly nicknamed “mad fish”.

Until the 1860s, rabies was almost never eaten as it was considered an “unclean” fish. The fat was simply rendered out of it. And only from the late 1860s they began to salt it, and in a completely different way than foreigners salted sea herring.

Unfortunately, already in the first half of the 20th century, the rabies population declined sharply. The reason for this was, on the one hand, the pollution of the Volga with oil and the construction of hydroelectric power stations, and on the other, overfishing.

The zalom lives in the Caspian Sea and fresh water bodies of the Astrakhan region; it enters the Volga and Ural for spawning, and before the massive construction of hydraulic structures, huge schools of it rose to spawn as far as the Oka and Vyatka. “Moskovskie Vedomosti” dated March 10, 1858 wrote: “Caspian herring is spreading more and more in Russia: it has found its way even to St. Petersburg, where it has been on sale for the second year now, despite the fact that it is more expensive than the average quality of herring from the German Sea. This rivalry can only be explained by the much larger size of the Astrakhan herring... The Caspian herring or rabies is remarkable for the incredibly huge quantities in which it appears." Salmon, as a rule, was smoked cold, less often salted.
Even the “Book of Tasty and Healthy Food,” published in 1953, mentions the herring: “The best of the herrings are Zhupanovskaya, Olyutorskaya, Pacific, Kerch, Caspian zalom (blackback), Polar zalom, White Sea, Volga (Astrakhan), Caspian belly, etc. Zhupanovsky and Olyutorsky herring are caught near Kamchatka. Lightly salted Zhupanovskaya herring is undoubtedly one of the most exquisite fish products, unrivaled in taste; it happens that more than a third (33.5%) consists of fat.”
This fish was so popular in Russia that in the not too distant past the trade name “polar hall” appeared. It was assigned to the large and fatty sea (oceanic) true herring Clupea, which was caught in the waters of the Norwegian and Barents seas and salted with spices in wooden barrels. Marietta Shaginyan herself wrote in one of her articles:
“Perhaps we’ll start the conversation with Norway. It is the Norwegian herring that is famous for its fat content and large size. (The same type of herring, caught by our fishermen in the same cold and clear waters of the Norwegian and Barents Seas and salted with added spices in wooden barrels on floating factories - or on shore ones - in Murmansk, in not so long ago was on the shelves under the name " Polar Hall "... These best of the best work hand in hand with scientists, with the Polar Institute of Marine Fisheries and Oceanography (PINRO). The sailor and the scientist, like a Stakhanovite and an academician at the plant, jointly receive Stalin Prizes in Murmansk (biologist Murmansk resident Yu.Yu. Marti and captain of the trawl fleet G.P. Korolkov).Novels can be written about this joint work. Who among Muscovites does not hunt in grocery stores for the famous herring “Polar Hall"? But before it came to our, Soviet table, I had to hunt for it in the vast Arctic Ocean." Today, this herring is better known to us as “Norwegian", but about the “real hall” it is found on sale only in certain markets Now (alas!) the real Caspian hall is a rare fish.

Not a single table set for the holiday is complete without salted herring. Our Russian people really love this snack. So how can you not love her? Cleaned of bones and skin, cut into pieces, seasoned with butter and fresh thinly sliced onions - it’s so delicious that you can’t even describe it in words.

What about the festive table?! And on weekdays, salted herring is good. Boil the potatoes, season them with butter, and serve them on the table along with our favorite fish - it’s unlikely that anyone will refuse such a dinner.

And our favorite New Year’s salad “Herring under a fur coat” is completely unthinkable without this wonderful fish. Just like the fact that this wonderful snack is always on the New Year's table. And there is probably no point in talking about the merits of herring; even without any advertising, it is loved by both adults and children.

Nowadays, stores sell very tasty herring, but many people prefer to salt it themselves. Yes, this is understandable; it is still believed that everything prepared at home is both tastier and healthier. That's probably true! And that is why today there are many homemade ways to salt this fish. Let's look at some of them.

You can salt herring in brine or brine, and there is dry salting, which is the simplest. Herring can be salted either whole or in pieces. They salt it with butter, mustard, lemon, vinegar, onions and even add carrots.

Lightly salted herring is considered to be salted for 24-36 hours. If the fish is salted for a longer time, then it will become more and more salty every day, and it is no longer considered lightly salted.

In order for the herring to turn out tasty, you need to be able to choose it correctly. How our favorite dish turns out depends on the freshness of the fish and knowledge of certain features.

It is best to choose a large and fatty herring. Someone thinks that it would be nice if it turns out to be a “boy” with milk. “Girls,” although usually well-fed, give all their fat to caviar. At least that's what it seems. But here, as they say, “the taste, the color...” Personally, I like the “girl” herring more, I think it’s more tasty and tender.
The fish must be whole, without torn skin, cuts or damage, with intact fins. Also make sure that it is not wrinkled or crushed.

The freshness of fish is determined by the eyes and gills. Fresh herring have red gills and eyes that are light, shiny and protruding. Sometimes, to hide the freshness of the fish, its head is cut off. Try not to take such fish.
If the fish is frozen, and then thawed and frozen again, its flesh will be soft. It is better to refuse to buy such fish. If you salt it, the flesh will fall apart and all the bones will be exposed. The fish will lose its appearance. And it definitely won’t be tasty. In addition, eating such fish can be dangerous. After all, we don’t know how long it lay defrosted.
If you want to salt frozen fish, you must first defrost it. Do not use warm or hot water for this, and do not use a microwave. The fish should be given the opportunity to defrost gradually and in natural conditions. It is best to defrost it in the refrigerator. Well, or at least at room temperature.

Very tasty herring, salted in brine

In my opinion, most people salt their fish in brine. And there are quite a lot of salting methods. Every now and then at work you can hear - “Oh, I found such an interesting new way of pickling herring, it’s simply delicious!” And they bring the fish for their colleagues to try. And we are happy to try and praise.

Let's figure out what methods exist.

Spicy salting of whole fish according to the classic 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 to salt herring in brine with oil

We will need:

herring - 2 pcs.
salt - 2 tbsp. spoons
sugar - 1 tbsp. spoon
vegetable oil - 1 tbsp. spoon

Preparation:

1. Clean the herring, remove the entrails and gills. If you want, you can leave the caviar and milk. Rinse the herring and caviar.

You can cut the fish into pieces, or you can leave the whole carcass, do it as you wish. I cut it into pieces. I like each piece to be lightly coated with butter.

2. Put water on fire. As soon as the water boils, add salt and sugar. Stir until completely dissolved. Turn off the heat and cool the water.

3. Add oil to the water. Place the fish in a glass or plastic container and fill it with brine. Close the lid.

4. Leave for 3-4 hours at room temperature, then refrigerate for 3 days.

Spiced herring in brine with mustard

We will need:

herring - 2 pcs.
water - 1 l
salt - 5 tbsp. spoons
sugar - 3 tbsp. spoons
coriander grains - 1 tbsp. spoon
dill (can be dried) - 1 tbsp. spoon
bay leaf - 8 pcs
black peppercorns - 15 pcs
allspice - 4 pcs
mustard - 2 tbsp. spoons

Preparation:

1. Remove the insides of the herring. If you leave the head, be sure to remove the gills. They will give a bitter taste to the brine and the herring itself.

Or you can fillet the herring and cut it. It will also be very tasty. Each piece will end up covered in mustard, and it will be very tasty.

2. Boil water and add salt, sugar and all spices except mustard. Let simmer for 3-4 minutes. Then turn off the heat and cool the brine.

3. Coat the cleaned carcass with mustard. Place in a special container with a tight-fitting lid.

Thanks to mustard, the herring will not only be tasty, but also elastic and strong.

4. Pour in cooled brine. Leave for 2-3 hours at room temperature. Then put it in the refrigerator for 48 hours.

Another recipe with mustard

We will need:

herring - 2 pcs.
water - 1 liter
salt - 5 tbsp. spoons
sugar - 3 tbsp. spoons
black pepper - 10-15 pcs (can be coarsely chopped)
dry mustard - 1 teaspoon
bay leaf - 4-5 pcs

Preparation:

1. Clean the fish and, if leaving the head, remove the gills. Rinse thoroughly under running water.

2. Boil water, add salt, sugar and spices. Let it simmer for 3-4 minutes, turn off the heat. Let the brine sit to cool.

3. Place the herring in the prepared container and fill it with chilled brine. Sprinkle mustard on top and stir a little until the mustard gets wet.

4. Let stand at room temperature for 2-3 hours. Then put it in the refrigerator for 48 hours.

How to salt herring with vinegar

We will need:

herring - 2 pcs.
water - 250 -300 ml
salt - 1 tbsp. spoon
vinegar 9% - 1-1.5 tbsp. spoons
peppercorns - 10 pcs
bay leaf - 3 - 4 pcs.
coriander seeds - 1 tbsp. spoon
vegetable oil - 3 tbsp. spoons

Preparation:

1. Clean the herring, remove the head, and if you salt the head, then only the gills. Rinse in cool water. You can also salt the fish along with its entrails. But it’s still better to remove the gills.

2. Bring water to a boil. Add salt and spices, boil for 3-4 minutes and turn off the heat. Let the brine cool.

3. Add vinegar to the cooled brine.

4. Place the fish in a special bowl and fill it with brine. Let sit at room temperature for 4-5 hours. Then put it in the refrigerator for 7-8 hours.

Quick salting with vinegar and onions

We will need:

herring - 1 piece
water – 500 + 250 ml
vinegar 9% - 1 tbsp. spoon
salt - 3 tbsp. heaped spoons
peppercorns - 7-8 pcs
bay leaf -2 pcs
onion - 1 pc.
sunflower oil - 2 tbsp. spoons

Preparation:

1. If you use frozen herring, you do not need to defrost it completely. Defrost until ready. so that you can easily clean it from the insides. Remove the head.

2. Peel the skin and remove the bones. Cut the fillet into pieces.

3. Mix 500 ml of water at room temperature with salt. Pour over the chopped fish and leave to salt for 1.5 hours. Then drain the water.

4. Mix 250 ml. water with vinegar and pour the mixture over the fish. Let stand for 5 minutes, then drain the water. Leave it, we will need it later.

5. Add onion, bay leaf, coarsely chopped peppercorns. Pour in oil and the remaining water and vinegar.

6. Let stand for 30-40 minutes. Then you can eat.

How to quickly and tasty pickle whole herring in brine

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

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.

Dry salting for salting herring at home

This is the easiest way to pickle herring.

We will need:

herring - 2 pcs.
salt - 2 tbsp. spoons
sugar - 1 tbsp. spoon

Preparation:

1. Clean the fish from the entrails, remove the head and remove the skin. Divide the herring into two halves, removing the backbone and all large bones. You should get two fillets.

2. Mix salt and sugar. Coat the fillets with the mixture. Place on a plate and leave at room temperature for 6-7 hours.

3. Transfer the fish to a container and close tightly in the refrigerator for 48 hours.

Spicy salting agent in a bag

We will need:

herring - 2 pcs
salt - 2 tbsp. spoons
sugar - 1 tbsp. spoon
coriander beans - 1 teaspoon, or ground - 1 teaspoon without a slide
black peppercorns -7-8 pieces (chopped)
bay leaf - 2 pcs (chopped)

Preparation:

1. Gut the fish, remove the head, remove the skin and remove large bones. Divide the carcass into two parts.

2. Mix all the spices. Coat the herring with them.

3. Place the fish in a bag and seal it tightly. Leave to lie at room temperature for 5-6 hours. Then refrigerate for 48 hours.

Express method of salting at home

We will need:

herring - 2 pcs.
salt - 1 tbsp. spoon
sugar - 1 tbsp. spoon
ground black pepper - 1/3 teaspoon
chopped bay leaf - 2 pcs.

To prepare fish according to this recipe, you only need to have fresh herring, since its salting time is only 2 hours.

Preparation:

1. Gut the herring, remove the gills and put it in cold water for 1 hour.

2. Mix spices.

3. Remove the fish from the water and wipe on all sides with a mixture of spices, salt and sugar.

4. Wrap in film and leave to salt at room temperature for 2-3 hours.

In the same way, you can salt herring without using spices, only with salt and sugar. But an indispensable condition for salting fish in this way is that the FISH MUST BE FRESH!

5. Peel the spices with a knife and cut the fish into pieces.

Dry salting using onions and oil

We will need:

herring - 2 pcs
salt - 4-5 tbsp. spoons
onion - 2 pcs
oil - 5-6 tbsp. spoons

Preparation:

1. Clean the fish, remove the head, remove bones and skin. You should end up with boneless fillet.

2. Cut the onion into thin half rings.

3. Rub the fillet with salt. Place in a prepared container, or in a jar. Alternate each layer with onions.

4. Fill with oil. Let stand at room temperature for 1 hour. Then put it in the refrigerator for 48 hours.

Lightly salted spicy herring with lemon

We will need:

herring - 2 pcs
salt - 2 tbsp. spoons
sugar - 1 tbsp. spoon
lemon - 2 pcs
bay leaf - 4-5 pcs
black peppercorns - 10 pcs
allspice - 5 pcs

Preparation:

1. Clean the herring from entrails, skin, bones and head. Rinse it thoroughly.

2. Mix salt and sugar. Cut the lemon into slices.

3. Place herring and lemon slices in a small saucepan in layers, sprinkling with a mixture of salt and sugar and spices.

4. Place a saucer and place a jar of water on it as a press. Place in the refrigerator for 24 hours.

5. After the allotted time, take out the pan, mix the layers and keep in the refrigerator for another 24-48 hours.

By the way, it’s not only here that people like to eat herring. In Holland, for example, they also love it very much and know how to cook it deliciously.

Dutch-spiced herring

We will need:

herring - 2 pcs
sugar - 6 teaspoons
onion - 2 pcs
lemon - 0.5 pcs
carrots - 1 pc.
bay leaf - 10 pcs
peppercorns - 8-10 pcs

Preparation:

1. Thaw and gut the fish. Remove the head, remove the skin and discard the bones.

2. Cut the finished fillet into pieces 2 cm wide.

3. Cut the lemon into thin slices, grate the carrots on a coarse grater. Cut the onion into rings or half rings.

4. Prepare a jar and lay everything out in layers in this order - onion, bay leaf, a little grated carrot, lemon, a whisper of sugar and a little pepper. Then a layer of chopped herring

5. Then the next layer in the same sequence and so on until the ingredients run out, or until we reach the end of the jar.

6. Close the jar tightly with a lid and place in the refrigerator for 3 days.

7. When serving, place the fish in a herring bowl and pour oil over it. If you need to add salt, you can salt it directly in the herring pot.

The fish turns out simply delicious! Very tender, juicy, aromatic and incredibly tasty!

Rollmops in German

We will need:

lightly salted herring - 2 pcs (fillet - 4 pcs)
pickled gherkins - 5 pcs
bell pepper (red) -1 piece
onion - 1 pc.
mustard - 2 tbsp. spoons
white wine vinegar - 100 ml.
mustard seeds - 2 teaspoons
cloves - 3-4 buds
sugar, salt - 1 teaspoon each
ground black pepper - 0.5 teaspoon

Preparation:

1. Prepare the marinade. To do this, boil water. Add salt, sugar, pepper and cloves. Boil everything together for 2-3 minutes. Cool the broth a little.

2. Add mustard and wine vinegar. Stir and let cool completely.

3. Cut the onion, bell pepper and gherkins into long thin strips.

4. Lightly beat each layer of fillet and brush with mustard. If the herring is very large, then the fillet can be carefully cut into two equal halves.

5. Place onions, peppers and gherkins across the layer of herring.

6. Roll into a roll and secure with a toothpick.

7. Place roller pies in a bowl and fill with brine. Leave to salt for at least a day. But it is best to keep them in the refrigerator for 2-3 days.

Secrets of making delicious salted herring at home

It is better to choose ocean herring for salting; coastal seas are often polluted with waste and harmful toxins.
The herring should be either chilled or frozen, but you should make sure that it is not old. Fresh fish has a natural silver color, bulging light-colored eyes, fins and gills tightly pressed to the body. Therefore, to determine the freshness of fish, do not buy it without the head.
You should choose large carcasses that do not have mechanical damage, preferably “boys”. Although it should be noted that this issue is highly controversial. “Girls” have more tender and lighter meat.
It is also believed that herring caught in winter gains more fat, so after salting it will be more tender and tasty. For salting, you need to choose large silver carcasses with a uniform color, then the appetizer will always turn out just right!
Frozen fish should not be defrosted in warm water or in the microwave, but only at room temperature. Or even better in the refrigerator, at a temperature of +4 degrees. So that the defrosting process occurs naturally.
You can salt both a gutted carcass and a non-gutted one. If you salt the whole fish, it is better to leave the head, you just need to remove the gills. They give a bitter taste when pickled. After cleaning, the herring should be thoroughly washed in plenty of running water.
Herring is salted both whole and in pieces. With or without skin and bones.
Often whole cleaned carcasses are kept in cold water for 30-60 minutes. In this case, the herring becomes even juicier.
When salting, do not use iodized salt.
You can salt fish in glass, plastic or enamel containers. It is advisable that the container has a well-closing lid. Otherwise, the refrigerator will smell like fish.
When dry salting, use a plastic bag or cling film.
After keeping the fish at room temperature for several hours, it should be stored in the refrigerator.
The most delicious herring is salted whole together with its entrails. This herring needs to be salted for at least three days and can be stored in a salty solution for a week.
If you don’t want to wait that long, you can fillet the fish, cut it into pieces and salt it. This fish will be ready in a few hours.
If the herring has not been eaten during this time, then it must be removed from the brine, cut into pieces, put into a jar and poured with oil.
If for some reason you have over-salted the herring, or it has been in the brine for too long, then you can soak it in cold milk for two hours. Excess salt will be released into the milk, and the herring will be tasty again.

How and with what to serve lightly salted herring

Of course, before serving, especially if you are preparing to welcome guests, the herring must be cleaned.

Serving herring with bones and skin is very ugly! This is disrespect for guests, and discredits you as the hostess of the house!

Moreover, this is not difficult to do. An incision should be made along the back and the tip of the skin should be pulled. As a rule, the skin peels easily and quickly. The backbone and bones are also easy and simple to remove. But it is better to see once than to hear a hundred times.

The most famous and delicious way of serving is to cut the herring into beautiful uniform pieces, sprinkle it with onions, cut into rings or half rings and season with vegetable oil. For those who like it spicy, you can sprinkle freshly ground pepper on top.

Often, herring is seasoned not only with oil, but also with freshly squeezed lemon juice. You can also decorate a dish with herring with lemon. And then, if desired, everyone can season the fish with lemon juice.

The dish is also decorated with fresh herbs, green onions, cranberries, olives or black olives. It always looks beautiful and only adds to your appetite.

On holidays such as New Year or Birthday, you can serve herring on prefabricated fish plates. In addition to the above ingredients, you can also decorate with fresh or pickled cucumbers, tomatoes and even canned mushrooms. These plates look very beautiful and are always especially popular among appetizers.

The herring is served with potatoes, which are pre-boiled either in their jackets, or peeled and boiled whole or in pieces. You can serve this fish with fried, baked potatoes and even mashed potatoes.

Lightly salted herring is widely used in the preparation of various appetizers and salads. Sandwiches and canapés are prepared using it. There are a huge number of options, and if desired, they can be easily found on the Internet.

Delicious herring butter or a more complex appetizer called forshmak is made from herring.

And no matter how you serve herring, it is always a wonderful appetizer and an indispensable dish on the holiday table. And of course, the most delicious one always seems to be the one you prepare yourself.

Bon appetit!