Many housewives sooner or later think about the question: how to salt herring? There are a sufficient number of diverse recipes that have been tested by time and by thousands of satisfied salted fish lovers.

Important! Bay leaves and peppercorns (black and allspice) - a prerequisite for each recipe. Add them to taste and personal preference.

How to salt a slightly salted herring

The method attributes the obligatory use of liter containers.

For 3 herrings and 750 ml of water we take:

  • 135 g of salt;
  • 75 g of sugar;
  • 30 ml of vinegar.

We start by diluting sugar and salt in water. Then we throw bay leaves and peppercorns. Pour vinegar at the end of boiling. We take 9% - table, apple or any other.

Pour the herring with a cooled, but still warm marinade.

Salt herring should be throughout the day. Subsequently, you can enjoy excellent taste.

Important! A tight lid is a prerequisite. Otherwise, the entire contents of the refrigerator will be saturated with “pleasant” aromas.

With onions and vinegar in oil

To deliciously salt the herring, take:

  • 3 herrings;
  • onion;
  • salt - 75 g;
  • sugar - 37 g;
  • vinegar (9%) - 8 ml;
  • oil - 20 ml;
  • dried dill;
  • about 100-150 ml of water.

The preparation will take about 20 minutes and a day for salting:

  1. Fill the onion, chopped with rings, with acid and slightly wrinkle with your hands.
  2. At this time, remove the fillet from the bone.
  3. Put the lavrushka into the bank at the bottom. Following is a filet, pickled onions.
  4. Fill everything with oil mixed with spices and herbs.
  5. Fill everything with water and, closing the lid, shake to evenly distribute the brine.
  6. We wait 24 hours when stored in the refrigerator.

Whip recipe

If there is no time for long preparation of herring, and it is important to salt it, implement the following recipe.

Prepare for 2 herrings:

  • salt - 300 g;
  • water - 1 l.

How to pickle herring?

  1. In boiling water, we dilute the salt, pour the residual ingredients (lavrushka, pepper).
  2. Unfinished, but washed fish is filled with cooled water with spices.
  3. We salt, observing the temperature regime: an hour - at 15-20 ° C (room) and 1.5 days - at low.

Herring salted in pickle pieces

For 1 large individual we prepare:

  • litere of water;
  • onion;
  • 25 g of sugar;
  • 30 g of salt;
  • Refined oil - 17 ml.
  1. We reveal the best aromas and tastes of spices through boiling in water.
  2. Cut the herring into equal pieces.
  3. Shred the onion, lay on top of the fish.
  4. Fill everything with cold brine. Do not forget about the oil!

After a day, we enjoy an excellent dish.

Spiced salmon fish

For a large individual, take:

  • salt - 100 g;
  • water - 1000 ml;
  • sugar - 50 g;
  • several carnation umbrellas;
  • caraway.
  1. Indiscriminately we throw everything into a vat.
  2. Boil.
  3. While the brine for the herring cools, we will take up fish. Separate the fillet, trying to remove the seeds from the pulp as much as possible.
  4. We spread the herring in a bowl where salting of the fish is planned. The marinade should completely cover the fillet.
  5. Salting should be continued for 2 days. Storage location: refrigerator.

Cooking with mustard

This recipe does not require butchering fish, attributing the use of whole carcasses.

Prepare:

  • 2 large herrings;
  • mustard - 2 tbsp. l .;
  • 150 g of salt;
  • 75 g of sugar;
  • according to Art. l dried dill and coriander;
  • 1000 ml of water.

First, make a brine:

  1. To the side, temporarily remove the herring and mustard and start making brine. Boil the water with the added ingredients and set to cool.
  2. At this time, prepare a herring: gutting.
  3. We coat the fish with mustard - per tablespoon per one fish.
  4. Immerse herring in brine.

Arm yourself with patience. You can enjoy the finished dish only after two days.

How to salted whole herring tasty

For 1 whole, gutted fish:

  • litere of water;
  • 90 g of salt;
  • 17 g of sugar;
  • 3 cloves.
  1. The solution, including all of the above components, is boiled, and then cooled. Pour them a whole fish.
  2. We are waiting for 48 hours and enjoy.

Advice! We take a container in which the herring will not undergo deformation: the direct form is small in area.

Dry fish ambassador

Let's move away from pickles and pickles. Let's make a delicious herring without them! How? Dry salting method.

It consists in observing the following steps:

  1. Soak the herring in cool water, without using any spices and herbs - 60 minutes is enough.
  2. We proceed to cutting fish: we cut off the head, we take offal.
  3. After washing, slightly dry the carcass with a towel.
  4. Mix 2 tbsp. l salt, Art. l Sahara. The finished mixture, in which it is also acceptable to add your favorite herbs and spices, we rub the fish.
  5. We wrap the fish in cling film: 3 layers - and leave for 4 hours.
  6. After the specified time, wash off the excess salt, dry the fish.
  7. Fish, onions and butter - this should be followed during subsequent cooking.

After 30-50 minutes you can enjoy a delicious salty herring.

Dutch salting

Recipe for connoisseurs of delicate exquisite taste.

Prepare:

  • 2 herrings;
  • 2 onions;
  • 1/2 lemon
  • 30 g of sugar;
  • carrot.

We cut the components as follows:

  • herring fillet into pieces 2 cm wide;
  • lemon - thin semicircles;
  • bow - rings;
  • carrots - in a coarse grater.

We observe an important sequence of layers:

  1. Onion.
  2. Lavrushka
  3. Portion of Carrots.
  4. Lemon.
  5. A pinch of sugar and salt.
  6. Smooth layer of fish.

We repeat how much herring is enough. Do not forget: tamp lightly.

We stand 64 hours in the refrigerator.

Dutch herring, prepared by this method, has a delicate filet texture with a light sweet hue.

Korean salted

For connoisseurs of recipes giving unusual flavor combinations.

Take:

  • 2 medium herrings;
  • onion - 3 heads;
  • chilli peppers, finely chopped - tsp;
  • salt - 30 g;
  • coriander - a pinch;
  • oil - 150 ml;
  • tomato paste - 2 tbsp. l .;
  • allspice - 7 peas;
  • sweet paprika - tsp;
  • sugar - a pinch;
  • vinegar (9%) - 100 ml.

Follow the steps:

  1. First marinade. We mix oil, tomato paste, spices, hot pepper (can be replaced with ground). In medium heat, bring to a boil and boil for about a minute. Remove from the stove and introduce vinegar.
  2. Cut herring fillet into oblong pieces about a centimeter wide.
  3. Alternating layers, spread herring and onion rings.
  4. Abundantly fill everything with marinade and send for a day in the cold.

Herring is ideal as an individual batter with rye bread.

How to choose and quickly clean fish for salting

When choosing a favorite, it is worth making oceanic fresh-frozen individuals. Regarding marine fish: it is worth giving up - it may contain heavy metals.

In addition to the relevance of fish to the place of fishing, we pay close attention to the appearance: the herring should not contain dents or damage. It should have a characteristic uniform coloring of the back. A distinctive feature of high-quality fresh fish can also be called a snug fit to the body of the fins.

Mandatory: bright eyes without opacities. They are an indicator of freshness. A fish without a head is like a cat in a bag.

There are several possible answers to the question: how to cut herring. Here are some of them:

To get a smooth filet.

 

At the base of the head, we cut the ridge and gently pull the head towards ourselves, while removing most of the bones. Unzip the belly, removing the insides and the black film. Cut the fins, tail.

We make an incision from head to tail, almost touching the ridge, and carefully remove the skin on both sides.

Remove the meat from the bone, removing the remnants of the bones.

We cut fish, as in the way of the grandmother Emma.

With the help of scissors we get rid of the head and tail. We make a longitudinal incision along the ridge and remove the peritoneum, removing the insides. We remove the skin, pulling it in a stocking from tail to head. Separating meat from bones with fingers.

We remove small bones with tweezers.

In case of salting the fish with slices or carcasses, we simply gut and remove the fins.

Worth to know! Experienced culinary experts believe that the herring turns out to be as delicious as possible when salted whole, that is, without preliminary gutting. But in this case, salting will take a longer time.

Tip of seasoned chefs: if the herring that you salt has absorbed more salt than expected: correct the problem by soaking the fish in cold milk. Only 2 hours and the fish is saved!

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