How to salt herring at home: delicious recipes for salting fish, video

Salt herring has long been associated with the national dish of Russian cuisine. Though invented to add salt to the fish far beyond the borders of our country, but the recipe is firmly entrenched in the diet of our countrymen, and no celebration or hearty dinner is not complete without a plate of herring. Due to the fact that not every woman knows how to salt herring at home, many prefer a store-bought product. But thanks to delicious and quick recipes pickles herring, you can cook tasty and healthy dish at home.

 

How to choose a herring for pickling

From what kind of fish you select for pickling will depend on the taste of the finished dish. Only fresh, intact carcass with rounded sides and a uniform color is considered to be a suitable option for further processing. When choosing fish, consider some tips and recommendations:

  • Freshly caught fish which have not passed the freeze, ideal for pickles.
  • Do not buy frozen headless carcass. There is a risk that it froze on stage, not the first freshness.
  • Give preference to fresh frozen Pacific or Atlantic herring, from the Baltic form should be abandoned because of possible heavy metals and toxins in these fish.
  • Quality fresh frozen herring to be had bulging eyes, fins and wings gills pressed against the base of the carcass, there is a natural uniform color.
  • Beware of instances that are breaking are frayed or damaged structure of the scales.
  • Fish with milk is more fatty and meaty, while the carcass with caviar goes a little dry and not as tasty.

 

Delicious and simple recipes for salting herring house

There are many recipes for salting herring in the home. Some people prefer to salt the whole bird, people prefer a marinated fillet pieces, some prefer » dry » method of salting, while others recommend salting the herring, only with marinade. Choose the technology that is acceptable only to you and to your liking. For all pickling recipes salted herring below the fish comes out delicious.

 

Herring in brine the whole bird

You will need:

  • pounds fresh or thawed herring;
  • salt – 6 tablespoon;
  • sugar – 5 tsp;
  • Bay leaf three large or four small leaves;
  • allspice – 10 peas;
  • filtered water – 2 l

 

The sequence of preparation:

  1. Fresh frozen herring, you need to defrost naturally. To reduce the strong fish smell, thawed carcass should be washed with one liter of water with a tablespoon of vinegar or lemon juice.
  2. Washed fresh fish free from fins, remove the gills. As possible through the hole, where were the gills, remove the innards. Soft ROE or caviar wash, then place into the abdomen.
  3. Prepare the brine: boil the water with the addition of all the spices listed in the ingredients list. Cool the brine to room temperature under the cover.
  4. Prepared herring put into the container, which will be salted. Pour cooled brine.
  5. Soak herring at room temperature for 6 hours, then store in the fridge for another 10-12 hours. The following day, salted fish is ready, one day it will become more salty.

 

Salting the pieces without water in the oil

You will need:

  • pounds of herring;
  • onions (white, purple or red) – 0,5 kg;
  • salt 3-5 tbsp;
  • sunflower oil with a neutral taste without pungent smell – 5-7 tbsp.

The sequence of preparation:

  1. The carcass thoroughly clean from the skin, viscera and fins. Separate fillets, cut into several large pieces.
  2. Onions cut thin half-rings.
  3. RUB the prepared fillets with salt.
  4. In a quart jar place the salted fillets, alternating it with layers of bows.
  5. Pour fillet with onion in vegetable oil so that it fully covers the ingredients.
  6. Salt herring this method is recommended in the refrigerator for one to two days.

 

How to salt the don herring

You will need:

  • a litre of cooled boiled water;
  • 100 g coarse salt.

The sequence of preparation:

  1. Don herring is particularly fat and delicate creamy taste. The fish are going to spawn, gaining an additional 20% of fat, so it is perfect to pickle. Herring clear from the scales, remove the fins, gills and thoroughly washed.
  2. Traditionally, river or black sea herring is salted for the winter in molusca – a strong salt solution. To do this in a liter of cold water dissolve 100 g of salt.
  3. Fish carcasses tightly folded into a container, and pour the prepared solution. On top of the fish put a small load, so that all the herring are in the water and does not pop up to the surface.
  4. Container tightly close the lid and put in the fridge. Salt herring at home is needed for two days, so much time need the fish to be salted.

 

Salted herring in the Bank

You will need:

  • herring – 2 PCs.;
  • 30 g salt and sugar;
  • allspice and black pepper – 2-3 pea;
  • 1 piece of Bay leaf;
  • 500 ml of water;
  • vinegar -1 tbsp;
  • large onions.

The sequence of preparation:

  1. Into the water to immerse all ingredients for brine, except vinegar. Boil water with spices over a moderate heat under a closed lid for 2-3 minutes. After cooking, add the vinegar and the brine cooled to room temperature.
  2. Clean the fish and guts, wash. Then carefully dry with paper towel and cut into portions.
  3. In the jar of a suitable size folded herring, shifting its layers of onion, sliced into thin pieces.
  4. Pour the chilled brine.
  5. To add salt to the fish recommended in a cool place two days.

 

Spicy salted herring with mustard

You will need:

  • herring – kilogram;
  • dry mustard powder – 1 tsp;
  • liter of water;
  • 5-6 peas of black pepper;
  • salt – 4 tbsp;
  • pair of Laurel leaves;
  • 4 PCs cloves;
  • half a teaspoon of coriander seeds.

The sequence of preparation:

  1. The cleaned and gutted fish put in a container for pickling.
  2. Fill it with chilled marinade, which prepare in the following way. In the water dissolve the salt, add all other spices except for the mustard powder. Boil the marinade for two to three minutes, then remove from heat, add the mustard and chill.
  3. Using this method to salt the dish about two days.

 

Dry method of salting fish

You will need:

  • one large carcass of a herring;
  • 1,5 tsp. coarse salt;
  • a teaspoon of sugar;
  • any herbs or spices to taste.

The sequence of preparation:

  1. Preparing fish for salting: cleaned, gutted, washed and dried. Optionally cut into several pieces, or salted whole.
  2. Salt mixed with sugar, add other spices to taste.
  3. With this mixture RUB the whole bird or separate pieces, and then tightly Packed in a sealed package and kept on the middle shelf of the refrigerator two or three days.

 

Salting of herring in Dutch in the marinade

You will need:

  • two herring of medium size;
  • half lemon;
  • 10 peas of black pepper;
  • two onions;
  • medium-sized carrots – 1 PC.;
  • Bay leaf – 10 PCs.;;
  • sugar – 6 tbsp

The sequence of preparation:

  1. To start to pickle herring the Dutch method, it is necessary to separate the fillet, which cut into slices of 2 cm each.
  2. Lemon and onion cut in small pieces, carrots to grate on a coarse grater. In a mortar grind the peppercorns with Bay leaf.
  3. Mix the vegetables, lemon and all the spices.
  4. Herring put in a jar, shifting each layer with a mixture of spicy vegetables, lemon and spices. Top to install a small load.
  5. To add salt to the fish about two days. Feeding, watering a small amount of vegetable oil.

 

Video: how to pickle fresh-frozen herring

Thanks to our step-by-step recipes with photos every woman will be able to salt herring on their own. Food prepared in house conditions, will differ in taste from store-bought options. Herring salted in the house, comes out juicy, tender, with a spicy taste. The video below demonstrates the technology and the entire sequence of the process of salting fish with her hands. Experiment with recipes, add your favorite herbs, spices and flavourings, so you have time to get herring with a new, unique taste.

 

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