Salted herring is a traditional dish. Initially, people were worried about how to pickle the herring so that it would be stored for a long time and not spoil, and for some time they generally considered it the food of the poor. The fact is that with the classic methods of cooking this fish, bitterness is felt if the gills are not removed. Later, when the fishermen learned how to properly cut and salt herring, noble people did not neglect it either. Today, everyone has the opportunity to learn how to deliciously pickle herring at home and serve it to the table.

How to choose a herring for salting?

In stores, you can choose a ready-made product, which remains only to be taken out of the package and put on a dish. However, every housewife is worried about the quality of the fish and its taste, and the best way to be sure of the product is to cook it yourself. The freshness of the fish and the composition of the brine remain in question if you do not participate in all stages of cooking.

Before pickling a herring at home, you need to choose the right fish:

1. Fresh herring in the market or in the store should not emit an unpleasant odor. It is better to choose whole carcasses with a head - the freshness of the fish can be judged by the condition of its eyes and gills.
2. Frozen fish should be taken in stores with the date of freezing and the expiration date of the product. Her skin should be clean, without damage and a yellow tint.
3. High-quality herring in any form has a silver sheen, clean, unclouded eyes, fins and gills that fit snugly to the body.
4. If you have a choice, it is better to take a herring caught in the ocean. Sea water is more saturated with toxins, heavy metals and harmful processing products of various substances.
5. Herring caught in winter has a denser fat layer.

Fresh herring is the best option, especially if it can be purchased close to where it is caught. If this is not possible, salting of fresh-frozen herring remains at home. In any case, it is better to choose large fish with round sides and a thick back - it will have the most delicious meat.

Preparing for salting

The first rule applies to frozen herring - it must be thawed so that it does not lose its taste. For this, the fish is left overnight in the refrigerator. This temperature will be enough to melt the ice, but it will retain the structure and taste of the herring. It is not recommended to defrost it at a high temperature.

Before salting the herring, the gills must be removed in it. It is they who give undesirable bitterness to the finished product, due to which it could not be tasty cooked for a long time. This procedure can be done with your hands, a knife or scissors.

If the herring is not gutted before salting, salt and spices will be evenly distributed throughout the carcass. Of course, you can also remove the insides, so that then you just have to chop the fish. If fish with entrails is salted, caviar and milk are left and also placed in brine.

There is a separate preparation method before pickling herring quickly. It is cleaned of gills and entrails, the head, intestines and membranes are removed, and then placed in brine. The meat quickly absorbs salt and spices and is ready to eat in 3-4 hours. This is an express option when you need to quickly cook fish for the festive table. Such salted herring cannot be stored for a long time, and its taste may be less bright than with prolonged salting.

Recipes for home cooking

It must be said that the recipes differ from the type and size of the fish. Before salting the Don herring, a brine is prepared, which is not suitable for ocean fish. The concentration of ingredients can be slightly changed to taste.

Classic recipe

Classically salted herring, without additional spices, can be used in any dishes. It is added to salads "olivier" and "herring under a fur coat", as well as separately with a side dish. This is a way of salting herring at home as a whole, that is, it will need to be gutted and cleaned before use. For this recipe, you will need 2 large fish, 1-2 tablespoons of salt and sugar and 700 ml of water.

Salting herring lasts from several days to a week, it depends on the personal taste preferences of the hostess. In 2-3 days, the fish will become lightly salted, and in a week it will absorb a large amount of salt.

Spicy salted herring

The next recipe for salting herring is spicy herring, which is obtained with a bright aftertaste and a characteristic smell. You can experiment with spices, but the traditional way of harvesting spicy fish requires:

• 2 large fish;
• 1 liter of water;
• salt (3 tablespoons) and sugar (1 or 2 tablespoons);
• 10 black peppercorns;
• 4 large bay leaves;
• a few dry unground carnation flowers.

Further, the process does not differ from the previous method. The fish are poured with brine, left warm for an hour, then placed in the refrigerator. Salting time - from 2 to 7 days.

Herring with mustard

According to this recipe, you can pickle the whole herring at home. In addition to two fish, you will need 1 liter of water, 5 tbsp. l. salt, 3 tbsp. l. sugar, 1 tablespoon black pepper, and herbs to taste.

1. The fish are defrosted, the gills are removed, but not gutted. They are completely smeared with mustard sauce while the rest of the ingredients boil and cool. Herring is poured with brine and sent to the refrigerator.
2. The herring is cleaned, the entrails, gills and head are removed. All components are mixed in a saucepan, except for mustard powder (it is added after boiling). The brine is cooled and herring is poured over it.

Properly prepared brine for salting herring is the main goal. Any combination of ingredients can be added to it. The main thing is that they do not deteriorate and do not change the consistency of the brine. Therefore, only mustard powder can be added to the liquid - it will completely dissolve and be evenly absorbed into the meat. If you use mustard in the form of a sauce, it is better to distribute it among the carcasses manually.

Herring in brine

Brine is a strong saline solution that keeps fish fresh for a long time. This is one of the difficult recipes for salting herring at home. A liter of water is heated in a saucepan, and after boiling, salt is added to it. The brine is considered ready when the salt no longer dissolves, but settles to the bottom. Next, the fish ready for salting is poured with brine and placed in the refrigerator for 2-7 days.

If you lower an egg into a brine, it should float on the surface, and not sink.

Dry salting

There is also a method of dry salting fish, without preparing a brine. For one medium fish, you will need a spoonful of salt and sugar, as well as spices to taste.

The process of salting herring:

If there is no time to wait a week, there is a way to pickle herring quickly and tasty. If you defrost and clean the fish in the morning, it will be ready by the evening. The carcass is rubbed with a mixture of seasonings (2 tsp. salt and 1 tsp. sugar), wrapped in a film and sent to the refrigerator for several hours. Then it is taken out, washed under water, seasoned with onion rings and sunflower oil and put back in the cold. After half an hour, it can already be served at the table.

Salting Don herring

Donskaya herring is a good option for salting, as it is more fatty and has a mild creamy taste. Traditionally, Don or Black Sea herring is salted in brine and left in barrels for the winter. The method of salting herring at home in brine is slightly different from the classic one, since the fish is kept in a small glass container. For brine, you will need at least 100 g of salt per 1 liter of water, as well as spices to taste.

Salted herring is not only an ingredient in salads and sandwiches, but also an independent dish. In order not to worry about the quality of store-bought fish, you can spend a small amount of time and cook it yourself. The main thing is fresh high-quality herring and properly prepared brine. The concentration of the solution varies depending on the type and size of the herring: recipes for pickling Don herring at home are not the same as for other types. There are ways to quickly and dry salting, with spices and mustard, salted and salted herring.

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Spicy salted herring is the best friend of boiled potatoes! How to cook herring with spicy salted mustard read and see further.

Recipe Herring spicy salted with mustard step by step

It is impossible to imagine a Russian table without spicy slightly salted herring. Buying this wonderful fish is not always successful. I recommend learning how to salt the herring yourself and then you will always have perfectly salted fish to your liking.

Today we will salt herring in spicy brine with mustard powder. Unusual taste of familiar fish - guaranteed!

So let's get started.

Recipe Spicy salted herring with mustard

Ingredients:

• 1 kg freshly frozen herring
• 1 st. l. mustard powder
• 1 liter of water
• 5 black peppercorns
• 4 tbsp. l. coarse salt with top
• 3 bay leaves
• 3 pcs. carnations
• a pinch of coriander seeds

Cooking method:

1. Boil a liter of water in a saucepan.

2. Pour salt, peppercorns and coriander grains into boiling water.

3. Boil the marinade and add bay leaf with cloves to it.

4. Remove the marinade from the heat and immediately pour mustard into it. Mix.

5. Cool the marinade at room temperature.

6. Put the prepared herring carcasses into a pickling container.

7. Pour the cold marinade over the fish.

8. Close the container with a lid or tighten the top with cling film.

9. Remove the dishes with fish in the refrigerator on the middle shelf.

10. The time of salting herring according to this recipe is at least two days.

11. Remove the finished herring from the brine and cut into fillets for further use.

Enjoy your meal!

Cooking Tips:

• herring according to this recipe can be salted in a tight sealed bag, if it is well tied and put in the refrigerator;
• change the taste and look of your cooked salted spicy herring with a little trick - replacing 1 tsp. mustard powder for 1 tsp. mustard seeds;
• do not add vinegar or wine to this herring marinade, you risk getting an unpleasant taste experience from the dish;
• store the finished salted herring in the refrigerator for no more than 7-10 days;
• if you want to taste spicy herring earlier, then the carcass should be cut into fillets and then marinated;
• in the salad "Herring under a fur coat" use the fish according to this recipe, it is better to marinate 1-2 fish separately otherwise.

See the video recipe for more details.

Salted herring is a favorite Russian snack, and often the main ingredient in salads. Unfortunately, in stores it is not always possible to find a fish that will be truly tasty. What to do? Salt it yourself! It is to this topic that we have decided to devote today's conversation.

Each cook has his own favorite way of salting herring, but before we share them, I want to share a few tricks that make the fish especially tasty.

Which herring to choose for salting

Naturally, the taste of the finished snack largely depends on the quality and freshness of the ingredients. For salting, we recommend buying chilled fatty fish, you can identify this by a thick back. The fact that the fish has recently appeared on the counter and is excellent for salting can be understood by its silver color, bulging dull eyes, fins and gill covers tightly pressed to the body. But if there are rips or some defects on the skin of the herring, then this indicates the staleness of the carcass, and it is better to refuse the purchase.

A few secrets of salting herring

• It is desirable to salt carcasses of medium size;
• If it was not possible to find chilled fish and you took a frozen one, then before cooking it should be thawed, but not in water and not in a microwave oven, but in a refrigerator.
• Before salting, it is not at all necessary to gut the fish, but you need to remove the gills.
• Iodized salt is not recommended for salting.
• Salt herring should be in a plastic or enamel bowl with a tightly sealed lid.
• We recommend storing the finished product exclusively in the refrigerator.

After you have chosen a suitable herring and prepared everything you need for salting, you can proceed to the main stage.

Salted herring in brine

You will need:

• herring - 2 carcasses,
• salt - 2 tbsp. l.,
• sugar - 1 tbsp. l.,
• vegetable oil - 1 tbsp. l.,
• water - 1 l.

Cooking method

• My fish. We remove the gills. If desired, you can gut and cut off the head. We put the fish in a glass jar or plastic container.
• Dissolve salt and sugar in water. Bring to a boil.
• Add vegetable oil to the cooled brine.
• Fill the fish with brine. We seal the lid. We put it in the refrigerator.
• After 3 days you can try! Before serving, do not forget to sprinkle the herring with onion rings, you can also sprinkle the fish with lemon juice or table vinegar.

Spicy salted herring recipe

You will need:

• herring - 2 carcasses,
• salt - 2 tbsp. l.,
• sugar - 1 tbsp. l.,
• bay leaf - 2 pcs.,
• black pepper - 5 peas,
• cloves - 3 buds,
• water - 1 l.

Recipe for the occasion::

Cooking method

• My fish. Do not forget to remove the gills, otherwise the taste of the finished product will be spoiled.
• Pour water into an enamel pot. Add all the listed spices. Bring the brine to a boil.
• We put the fish in a dish suitable for salting.
• Pour in cooled brine. We seal tightly. We remove the fish for 3-4 days in the refrigerator.
• After the specified amount of time, gut the fish. We cut into pieces. Put on a plate and serve!

Another way to salt

You will need:

• herring - 2 carcasses,
• vegetable oil - 3 tbsp. l.,
• vinegar essence - 1 tbsp. l.,
• salt - 1/2 tbsp. l.,
• black pepper - 11 peas,
• bay leaf - 3 pcs.,
• water - 250 ml.

Cooking method

• We remove the gills from the herring. Wash it well.
• In an enameled saucepan, mix all the spices and pour in the water. Bring to a boil.
• Pour vinegar into the chilled brine.
• We put the fish in the marinade and leave it for 5 hours at room temperature. After the specified time, we send the herring, without removing it from the marinade, to the refrigerator for another 7 hours. After that, you can try, having previously gutted the fish, cut it into pieces and sprinkled with onion rings.

How to quickly pickle herring

You will need:

• herring - 2 carcasses,
• water - 1 l,
• salt - from 200 to 300 g,
• spices (bay leaf, black pepper) - to taste.

Cooking method

• My herring carcasses. We won't gut.
• Bring the water to a boil. Gradually pour salt into boiling water until it begins to settle to the bottom of the pan.
• If desired, add your favorite spices to the cooked brine. We are waiting for it to cool down.
• Fill the fish with brine.
• We leave the herring for 1 hour at room temperature, and then send it to the refrigerator for 36 hours.
• Rinse the finished fish before serving with running water to get rid of excess salt, cut into pieces, sprinkle with pickled onion rings and pour over with a small amount of vegetable oil.

Express salting of herring

If guests were promised to come to you in the evening, then you can pamper them with pickled herring in the morning. (The recipe is only suitable for salting Atlantic herring.)

You will need:

• herring - 2 carcasses,
• salt - 1 tbsp. l.,
• sugar - 1 tbsp. l.,
• ground black pepper - 1/3 tsp,
• chopped bay leaf.

Cooking method

• We gut the fish, remove the gills and head. We wash. Immerse in cold water for an hour.
• We mix the listed spices.
• We take the fish out of the water. Dry with paper towels. Rub with spice mixture.
• Wrap the herring in cling film and leave at room temperature. After 2 hours the fish is ready to eat.
• We cut the finished fish and season with a mixture of table vinegar and vegetable oil. Let's try!

Another proven way to pickle herring

You will need:

• herring - 2 carcasses,
• black pepper - 8 peas,
• cloves - 3 buds,
• bay leaf - 2 pcs.,
• salt - 2 tsp,
• coriander seeds - 1/2 tsp,
• water - 200 ml.

Cooking method

• In an enameled saucepan, mix the prepared spices. We add water. Put on fire and bring to a boil.
• We gut the herring, remove the head and gills. We divide into small pieces. Place in a glass or plastic container.
• Pour the cooled brine over the fish. We clean for 2 days in the refrigerator.
• After the specified time, the fish is ready to eat. We spread it on a suitable plate, sprinkle with vegetable oil and decorate with pickled onion rings. Enjoy your meal!

Product Matrix: 🥄

The recipe for salted herring at home is a must-have for every housewife. After all, it's so simple - to cut the fish, pour the marinade with mustard, pepper, cloves and other spices and leave to salt overnight. Among the many similar recipes, this one has already been tested many times, so you can cook several herring carcasses at once.
An important note - for salting it is necessary to take the fish in a frozen form. By the way, it’s even much easier to peel it, and then rinse the carcass and, until it is completely defrosted, pour it with the cooled marinade. Thus, the fish is better salted and, which is typical, helminth eggs die during freezing, which allows you to marinate the fish for only 5-6 hours. If you want to get a brighter rich taste, then you can keep the herring in brine for a day, but no more than two, otherwise it will be very salty. This is both an excellent appetizer and an ingredient for the well-known salad.




Ingredients:
- deep-frozen herring carcass - 1 - 2 pieces;
- water - 500 ml;
- finely ground salt - 2 tablespoons;
- sugar - 1.5 tablespoons;
- clove bud - 3 pcs.;
- laurel leaf - 2 pcs.;
- mustard powder - 1 tsp;
- peppercorns - 5 pcs.

How to cook with a photo step by step

We choose a fat thick carcass for salting. Let it thaw a little so that you can work with it. Now with a sharp knife we ​​cut off the head and quite easily remove the skin. We cut the belly, take out the insides (by the way, caviar or milk can also be salted).




We wash the carcass and put it in a container of a suitable size.
Now we are preparing the marinade, pour salt, sugar and mustard powder into the saucepan (it will give the marinade a bright rich aroma and color). We also put peppercorns (you can take a mixture), cloves and bay leaves.




Add water and mix.
Bring the mixture to a boil and let it brew.






Pour the finished fish with the cooled marinade and leave it in a cool place for about 6-8 hours.




Enjoy your meal!




It also turns out very tasty

Now you can find literally everything in the store. But a strange thing: the greater the choice, the less likely it is to buy a really high-quality product. Even democratic salted herring - and that can be stuffed with preservatives for better preservation and a pleasant presentation. Well, it's time to go to the fish shop for fresh-frozen fish, and we will tell you how to pickle the herring so that it turns out to be both tasty and healthy.

When choosing a herring, inspect the carcass for the integrity of the skin. If you salt in pieces, then there will be nothing to worry about, but for salting carcasses, a completely intact skin is very important - the fish may turn out to be salted. Of course, it is better to take ocean herring, large, fatty. And defrost it correctly: on the bottom shelf of the refrigerator, without accelerating the process with hot water and a microwave. Let it thaw slowly.

There are many options for how to pickle herring, but they are all divided into two types: salting whole carcasses (slow) and salting in pieces (quick, and sometimes super-fast). Let's start with the fast ones so that we can quickly try.

Dry salted herring

Ingredients:
2 large herrings
1 tbsp Sahara,
1 tbsp rock salt,
1 tsp ground black pepper,
1-2 bay leaves.

Cooking:
Remove the head and gills from the defrosted herring, remove the insides and put the carcasses in a saucepan with cold water for an hour. Mix salt, sugar, pepper and chopped bay leaf. Remove the fish from the water, remove excess moisture with a paper towel and rub the resulting mixture inside and out, wrap in cling film and leave at room temperature for one and a half to two hours. Peel the finished herring from excess salt, cut into pieces and mix with chopped onion rings and vegetable oil.

Another way of dry salting, but it will make you wait longer for the result

Dry salted herring whole carcass

Ingredients:
1 whole herring
1 tbsp coarse salt,
1 tsp Sahara,
½ tsp ground black pepper.

Cooking:
If you want to add more salt to the herring, increase the amount of spices accordingly. For thawed fish, remove only the gills. No need to cut off the head and gut. Rinse the carcass and pat dry with a paper towel. Rub the fish with a curing mixture, add salt to the places where the gills were. Wrap the carcass in several layers of cling film and put in the refrigerator for two days.

The classic salting recipe in brine

Ingredients:
2 freshly frozen herring,
1 liter of pure water,
200 g rock salt
1 tbsp Sahara.

Cooking:
Defrost the fish in the refrigerator, remove the gills and rinse. Prepare the brine: dissolve salt and sugar in hot water, bring to a boil and cool. Important - fish and brine must be the same temperature. Place the fish in a glass or enameled bowl, fill with brine, cover with a plate and set oppression. Let the fish dish sit at room temperature for a couple of hours and then refrigerate. If you like slightly salted herring, soak the fish in brine for a couple of days, if you like a more pronounced taste, salt the herring for 3-4 days.

This recipe can be modified to cook herring in spicy brine.

Spicy salted herring

Ingredients:
2 large herrings
1 liter of pure water,
3 tbsp with a hill of rock salt,
1.5-2 tsp Sahara,
10 black peppercorns,
10 peas of allspice,
4-5 bay leaves,
5 cloves.

Cooking:
Defrost the fish, remove the gills and rinse. Dissolve salt and sugar in water, add all the spices and put on fire. Boil, let simmer a little and remove from heat. Cool the brine to room temperature and pour over the fish. Set oppression, leave on the table for an hour, then put in the refrigerator. After two days the fish is ready. You can store no more than a week.

Salted herring in spicy brine with mustard

Ingredients:
1 kg of freshly frozen herring,
1 liter of water
4 tbsp salt,
5 black peppercorns,
4 cloves,
2 bay leaves,
1 tsp coriander seeds,
1 tsp dry mustard.

Cooking:
Put the prepared fish in a container for salting. For this type of salting, the fish must be gutted. Dissolve salt in water, add all spices except mustard and boil. Let it boil for a couple of minutes, add mustard and remove from heat. Pour the cooled brine over the fish and refrigerate for 2-3 days.

Herring in a jar

Ingredients:
2 freshly frozen herrings,
1 head of onion
1 tbsp salt,
1 tbsp vegetable oil,
500 ml of water.

Cooking:
Defrost the fish, gut, remove the fins and cut into pieces. Onion cut into half rings. Put the pieces of herring in a jar, shifting with onions. Prepare the brine: dilute the salt in warm water and cool. Pour the fish in a jar, pour vegetable oil on top, close the lid and leave in a cool place for a day. Then refrigerate for another day.

Ingredients:
2-4 carcasses of herring,
2 tbsp coarse salt,
1 tbsp Sahara,
4-6 pcs. bay leaf,
10-15 peas of allspice,
2 lemons.

Cooking:
Fillet the defrosted fish and remove the skin. Cut the lemons into slices. Place the fish fillet in a deep glass or plastic dish, shifting with lemon slices and sprinkling with salt, sugar and spices. Cover with a small plate, set oppression and refrigerate for a day. Then put the lower layers of the fillet on top, and lay the upper layers on the bottom, again put under oppression and keep in the refrigerator for 2-3 days.

These are just a few options for how to pickle a herring. Salted herring should be served by spreading the pieces on a dish, shifting with the thinnest onion rings (preferably red or blue), transparent slices of lemon and sprinkling with herbs. Instead of lemon, you can take vinegar and lightly sprinkle herring with it. It remains to boil the potatoes, cut the black bread, put a fat slice of herring on it ... Mmm ...

Bon appetit and new culinary discoveries!

Larisa Shuftaykina