Salted herring is a favorite Russian snack, and often the main ingredient of salads. Unfortunately, in stores it is not always possible to find a fish that will be truly delicious. What to do? Salt it yourself! This is the topic we decided to dedicate today's conversation.
Each cook has his own favorite way of salting herring, but before we share them, I want to tell you a few tricks that will make the fish especially tasty.
What kind of herring to choose for pickling
Naturally, in many respects the taste of the finished snack depends on the quality and freshness of the ingredients. For salting we recommend to buy chilled fatty fish, it is possible to identify such a thick back. The fact that the fish recently appeared on the counter and is excellent for salting can be understood by the silver color, prominent non-hazy eyes, fins and gill covers tightly adhered to the body. But if there are tears or some defects on the skin of the herring, then it means that the carcass is stale and it is better to refuse the purchase.
Some secrets of salting herring
- Salt desirable medium-sized carcasses;
- If it was not possible to find the cooled fish and you took the frozen fish, then it should be thawed before cooking, but not in water or in the microwave, but in the refrigerator.
- It is not necessary to gut fish before salting, but you need to remove the gills.
- Iodized salt is not recommended for salting.
- Salt the herring should be in a plastic or enamel bowl with a tightly closable lid.
- We recommend storing the finished product only in the refrigerator.
Once you have selected the right herring and prepared everything you need for salting, you can proceed to the main stage.
Pickling 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.
Preparation Method
- My fish. Remove the gills. If desired, you can gut and cut off the head. Fold 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. Seal the lid. We remove 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.
Recipe for Herring Spiced Salt
You will need:
- herring - 2 carcasses,
- salt - 2 tbsp. l.,
- sugar - 1 tbsp. l.,
- bay leaf - 2 pcs.,
- black pepper - 5 peas,
- carnation - 3 buds,
- water - 1 l.
Preparation Method
- My fish. Do not forget to remove the gills, otherwise the taste of the finished product will be spoiled.
- Pour water into the enamel pot. Add all the spices listed. Bring the brine to a boil.
- Fold the fish in suitable for salting dishes.
- Fill with cooled brine. Tightly corked. We remove the fish for 3-4 days in the fridge.
- After a specified amount of time, the fish is gutted. Cut into pieces. We spread on a plate and served to the table!
Another way to salting
You will need:
- herring - 2 carcasses,
- vegetable oil - 3 tbsp. l.,
- Acetic essence - 1 tbsp. l.,
- salt - 1/2 Art. l.,
- black pepper - 11 peas,
- bay leaf - 3 pcs.,
- water - 250 ml.
Preparation Method
- In herring we remove the gills. Well my her.
- In an enamel saucepan, mix all the spices and pour in water. Bring to a boil.
- Into the cooled brine pour vinegar.
- 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, in the fridge for another 7 hours. After you can try, after gutting the fish, cut 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.
Preparation Method
- Herring carcasses. Do not gut.
- Water is brought to a boil. Gradually pour salt into boiling water until it settles to the bottom of the pan.
- If you wish, add favorite spices to cooked tozluk. We are waiting for it to cool.
- 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.
- We rinse the prepared fish before serving with running water to get rid of excess salt, cut it into pieces, sprinkle with pickled onion rings and pour with a little vegetable oil.
Express salting of herring
If in the evening the guests promised you to appear suddenly, then you can pamper them with salted herring in the morning. (The recipe is suitable for salting only Atlantic herring.)
You will need:
- herring - 2 carcasses,
- salt - 1 tbsp. l.,
- sugar - 1 tbsp. l.,
- ground black pepper - 1/3 tsp.,
- crushed bay leaf.
Preparation Method
- Fish with giblets, remove gills and head. Flush. For an hour we lower in cold water.
- Mix the listed spices.
- Remove the fish from the water. Drain with paper towels. Rub the spicy mixture.
- Wrap the herring in cling film and leave it at room temperature. After 2 hours, the fish is ready to eat.
- Cut the finished fish and fill with a mixture of table vinegar and vegetable oil. We try!
Another proven method for salting herring
You will need:
- herring - 2 carcasses,
- black pepper - 8 peas,
- carnation - 3 buds,
- bay leaf - 2 pcs.,
- salt - 2 tsp.,
- coriander seeds - 1/2 tsp.,
- water - 200 ml.
Preparation Method
- In an enamel saucepan, mix the prepared spices. Pour in water. Put on the fire and bring to a boil.
- Gut the herring, remove the head and gills. Divide into small pieces. Fold into glass or plastic container.
- Fill the fish with cooled brine. We clean for 2 days in the refrigerator.
- After a specified time, the fish is ready to eat. Put it on a suitable plate, sprinkle with vegetable oil and decorate with pickled onion rings. Enjoy your meal!
