How to salt herring at home tasty and just - 10 delicious recipes.

How to salt herring at home tasty and just - 10 delicious recipes.

Welcome expensive our readers. The herds love most, always on the festive table there are scene dishes. Today we will talk about how to salt herring at home.

Today you can buy a delicious herring and in the store, but still many of it are salted at home. Houses fashionably do everything very tasty and just as you need. Recipes There is an excellent set. Both in the brine and without. There are very fast ways to salute herring, we hope that you can choose a way to your taste.

By the way, one of the most popular salads from herring is a salad Fur coat or just a herring under a fur coat. The taste largely depends on the quality of salted herring. We recommend this salad for such a salad.

Among other things, it is necessary to choose the fish itself before the salting. Let's figure it out in this.

Correctly choose a herring for the pickling.

To begin with, you need to buy. If you do not live on the ocean or the White Sea, you will have to buy fresh-frozen herring. Note:

Fresh herring has a white tummy, an elastic carcass, rounded sides, uniform blue-steel leather color. Asking better whole fish
Fresh herring has a white tummy, an elastic carcass, rounded sides, uniform blue-steel leather color. Asking better whole fish
  • But brown stripes and yellow are fed, similar to Rust, talk about a sealing product.
  • The gills should be blonde, and the eyes of a little needle, whitish.
  • Cheerful skin, dark gills and needle eyes also testify to non-darling of fish.
  • If the fish was frozen several times and defrostly, then the pulp will be soft. Such fish is not suitable for the ambulance. The pulp then falls apart and lagging behind the bones, it will not be tasty and not beautiful.
  • If you have taken frozen herring, you need to defrost slowly. No need to defrost in the microwave or warm water, it is impossible. She must defraight naturally. It is best to do this in the refrigerator or at room temperature.
Never buy freshly frozen fish without a head, for the head is louder than everyone shouts about Nearby!

Well, now we will deal with how to salt herring at home. There are a lot of ways, now consider the easiest way.

How to salt herring in the brine completely at home.

This is the easiest way, it's easier now.

We need:

  • Water - 1 liter (better filtered);
  • Salt - 200 gr;
  • Sugar - 1-2 tablespoons.

Step 1.

We defrun the fish slowly. The slower the more tastier it turns out, it is better to defrost in the refrigerator on the bottom shelf.

When thawing the blood should have a pink or reddish tint. This is a sign of fresh herring. Dark brown liquid and unpleasant odor - evidence of product damage.

While the fish is defrosting, in hot water, we smell the salt and sugar. Welcome to all dissolve. I bring to a boil and then we cool the brine.

Step 2.

Fish thoroughly rinse and remove only gills. You do not need to gut. The whole saline herring is much more tastier than pieces. The gills are removed so that the bitterness is not.

We remove the gills
We remove the gills

Step 3.

The dishes are chosen either glass or enameled. Put fish there and fill with cold brine. We put the oppression.

Step 4.

Now for an hour - two leave the herring at room temperature, and then we send to the refrigerator. There she will salt.

The degree of the ambulance will depend on the time of salt and on temperature. What it is lower, the better, so we put it in the refrigerator. So the taste of herring will be gentle.

After one to two days, the herring will be low-voltage. And three to four days a sturdy fishing of the fish.

Soldering by pieces in brine at home (low-headed).

Slices Herring marine a little faster than the whole. We use such a recipe when you need to quickly sleep and use the fish itself in snacks or salads.

Fish prepared for this recipe is better to eat almost immediately. Soldering onions does not imply long storage. We will understand how to salt herring at home by pieces in brine.

Solim herring slices in a jar quickly
Solim herring slices in a jar quickly

And so we will need:

  • Herring - 2 pcs (medium size);
  • Onion - 1 pc;
  • Water - 0.5 l;
  • Salt - 1 tablespoon;
  • Vegetable oil - 1 tablespoon.

Step 1.

Thoroughly rinse fish. Remove your head, tail and fins. Purchase, thoroughly rinse the abdomen. Cut into pieces. It is desirable to carefully examine that there is no dark film or something else remains. If necessary, rinsed pieces under running water.

By the way, I do not throw it away, you can sleep with fish, or separately. See recipes below.

After dried with paper towels. Excess moisture is not needed.

Step 2.

Now brine. In warm boiled water, dissolve a spoonful salt. It is important that salt completely dissolved.

Step 3.

In a liter bank, we put pieces of fish, tamper.

Step 4.

Clean the bow, cut the rings and add to the jar to the fish.

Step 5.

Now add brine. It must be room temperature. We pour a spoonful of vegetable oil on top and close a tight lid.

It is necessary that 24 hours of fish stood at room temperature, then we remove it into the refrigerator for another 24 hours. After you can use to prepare dishes or eat yourself in a hunt with potatoes. Oh saliva flowed ...

Spicy fish ambassador is a classic recipe.

We looked at how to salt herring at home in a simple solo solution. But sometimes I want to cook salted herring with various spices, just a sodium. Here is a simple classic recipe.

Ingredients:

  • Herring - 2 pcs;
  • Water - 1 l;
  • Salt - 2 tablespoons;
  • Sugar - 2 tablespoons;
  • Peas pepper - 10 pcs;
  • Pepper fragrant - 4-5 pcs;
  • Bay leaf - 2-3 pcs;
  • Carnation - 4-5 pcs.

Step 1.

Rinse fish and clean from the internships. Leave your head, but so that there is no bitterness, we remove the gills. If Ikra is either milk, then it does not need to be thrown away, you can sleep with fish.

Step 2.

Prepare brine (Tuzluk). We pour water into a saucepan as soon as it boils, add salt, sugar and spices. Let 3-4 minutes bother. Turn off, we assume and let it cools to room temperature.

Step 3.

Now we choose dishes so that the fish can fit there. Better glass or enamelled. Fill with brine. There, add caviar or milk who left. Cover the lid. Let the fish in the room temperature of the hour 3-4. Then we remove into the refrigerator.

Step 4.

Fish will be ready after 48 hours. But caviar or milk after 24 hours. It is better to get and eat. If I caviar or reckout, you can reduce.

Spicy selenki selence.
Spicy selenki selence.

How to salt herring in brine with butter.

This recipe is not very different from those described above, someone simply loves the fish in the brine with butter. The recipe is as simple and fished very tasty. We continue to find out how to salt herring at home, now with butter.

For this recipe you can cut fish and pieces. This is how tastier here.

Ingredients:

  • Herring - 2 pcs;
  • Salt - 2 tablespoons;
  • Sugar - 1 tablespoon;
Vegetable oil - 1 tablespoon. Half herring with butter
Vegetable oil - 1 tablespoon. Half herring with butter

Step 1.

Rinse fish. We clean inside, remove the gills and fins. Icru and milk can also be left. We rinse again everything is fine.

Step 2.

Water put on fire and boil it. As soon as it boils with a raude salt and sugar, stirring everything so that everything is dissolved, let me cool the brine.

Step 3.

Now lay out fish into the container, add oil into the water and pour water to fish. Cover the lid and leave on the table for 3-4 hours. Then we send to the refrigerator for 3 days.

By the way, if the fish cut into pieces, you can spray fish in the bank.

Very fast pickling salmon recipe.

I somehow thought how to salt herring at home quickly, but that would also be tasty. Found a recipe, I tried. I found a lot more and tried. In general, you can solit quickly when it does not have time. We use this recipe sometimes. But still, when you solit quickly, it turns out a little bit wrong.

Learn and how to salt herring at home quickly and tasty.

We need:

  • Herring - 2 pcs;
  • Sugar - 1 tablespoon (even slightly less);
  • Salt - 1 tablespoon;
  • Black ground pepper - 5 gr;
  • Bay sheet - 5 gr.

Step 1.

My fish, hard and clean. I cut off the head and the fins with the tail too. We rinse well again.

Then, in deep dishes, we recruit clean water, room temperature and put the herring there for 1 hour.

Step 2.

We make a mixture of sugar, salt, pepper and crushed laurel sheets.

Step 3.

Get fish out of the water, dried with a paper towel.

Step 4.

Now the finished mixture rubs well fish, inside too. Watch out the food film and leave on the table for 80 - 120 minutes.

Step 5.

After this time, we get fish, you can cut into pieces, refuel with vegetable oil and vinegar. You can serve on the table.

Here is another way to saline fish:

You also use it: Fish dishes, prescriptions are simple and tasty to the festive table.

Spicy satellite selegum with mustard.

Now answer the question, they say how to salt herring at home with mustard. The recipe is quite simple, and the fish turns out simply awesomely delicious. I advise everyone.

We need:

  • Herring - 1 kg;
  • Mustard powder - 1 teaspoon;
  • Water - 1 l;
  • Black peas - 5 pcs;
  • Salt - 4 tablespoons;
  • Bay leaf - 2 pcs;
  • Carnation - 4 pcs;
  • Coriander in grains - 5 gr.

Step 1.

The herring is also mine, clever. Lay out in the container. You can use a plastic container.

Step 2.

We put the water to warm up, as boiling, add salt, pepper, bay leaf, carnation and coriander grains. Boiling minutes 2 and assign a saucepan. We add mustard, mix well and leave cool.

Step 3.

Marinade fill fish. Cover the lid. After 3-4 hours we remove in the refrigerator for 2 days. That's all.

Spicy selegant selegory domestic
Spicy selegant selegory domestic

The awesome ambassador of herring fillet with lemon.

This recipe I like most, albeit a little more thanks. The taste is very gentle and fragrant. Find out faster how to salt herring at home with lemon.

Ingredients:

  • Herring - 2 kg (2-4 pieces);
  • Salt stone - 2 tablespoons;
  • Sugar - 1 tablespoon;
  • Bay leaf - 5-6 pcs;
  • Fragrant peas - 12-15 pcs;
  • Lemon - 2 pcs.

Step 1.

Clean fish and separate fillets. If possible, I try to pull the bones, but it can not be done.

Step 2.

My lemon and cut thin rings.

Step 3.

It is convenient to make a saline in a circular plastic container so that the plate in it came to the oppression.

Now laying out the layers of herring and lemon fillets, sprinkled with a mixture of salt and sugar, adding spices. All cover the plate, put under the oppression and in the refrigerator.

Step 4.

After a day, we get fish and change the layers in some places: the bottom up, the top in them. Also put under the oppression and in the refrigerator for 2-3 days.

Ready fish simply shift in the dishes and without the morning stored in the refrigerator.

How to salute Herring with a dry ambassador, another quick recipe.

With the question how to salt herring at home with a dry eye, I approached a familiar fisherman. He loves fishing and knows everything about fish. He shared this recipe and tried directly on the shore in this way to sharpen the cattle caught by him.

It is usually sitting for a long time on the shore and many ingredients take with them, which I was very surprised. Though with him and there was no lemon, the fish turned out just super. Of course, so we salt and herring, try and you.

Dry ambassador, fast and tasty
Dry ambassador, fast and tasty

We need:

  • Salt stone - 2 tablespoons;
  • Sugar - 1 tablespoon;
  • Onion - 1-2 pieces;
  • Lemon - 1 pc;
  • Vegetable oil.

Step 1.

My, clean fish. Clean and remove the gills, leaving your head. Now we recruit water into the container and leave the fish there for 1 hour. After we pull it out and remove the extra moisture paper towel.

Step 2.

Now the carcass rod with a mixture of salt and sugar inside and outside. Watch into the food film by 2-3 layers. Leave on the table for 2 hours.

Step 3.

After opening the fish, we rinse in running water, dried by a towel and put into a deep bowl. Clean the bow rings or half rings. We cover the salted herring and poured with vegetable oil for 30-40 minutes.

Step 4.

After we pull out, cut by pieces, on the plate also lay down onions and spray with lemon juice.

How to salute herring with vinegar.

We have already considered quite a lot of ways how to salt herring at home, and now consider recipes using vinegar.

Solim herring with vinegar
Solim herring with vinegar

We need:

  • Herring - 2 pcs;
  • Water - 250-300 ml;
  • Salt - 1 tablespoon;
  • Vinegar 9% - 1-1.5 tablespoons;
  • Peas pepper - 10 pcs;
  • Bay leaf - 3-4 pcs;
  • Coriander seeds - 1 tablespoon;
  • Vegetable oil - 3 tablespoons.

Step 1.

Rinse fish, remove the gills. You can also remove the head and clean the insides, but I whole salt.

Step 2.

We bring water to a boil, fall asleep salt and spices. Boiling 2-3 minutes and remove from fire. Let us cool the brine.

Step 3.

To the cooled brine add vinegar. Fish put in deep container and poured brine. Cover the lid. Let it stand 3-4 hours, post in the refrigerator for 7-8 hours.

After you can get and eat.

The herring of a spicy ambassador in Dutch.

Not a bad recipe, it looks very beautiful, we prepare such a fish for a festive table usually. Let's figure out how to salt herring at home in Dutch.

How to salt herring in Dutch
How to salt herring in Dutch

Ingredients:

  • Herring - 2 pcs;
  • Sugar - 6 teaspoons;
  • Onion - 2 pcs;
  • Carrots - 1 pc;
  • Lemon - 1/2 pcs;
  • Bay leaf - 10 pcs;
  • Pepper peas - 8-10 pcs.

Step 1.

My fish, we remove everything, leave only fillets. Bones can be removed if possible.

Step 2.

Ready fillet cut into pieces, about 2 cm wide.

Step 3.

Carrots are rubbed on a coarse grater. Lemon cut thin circles. And onions cut into rings or half rings, to whom as tastier.

Step 4.

Prepare a jar and lay out layers: onions - bay leaf - a little grated carrots - lemon - a pinch of sugar - a little pepper - sliced ​​herring. So repeat the bank will not end or ingredients.

Step 5.

The jar is tightly cover with a refrigerator for 3 days.

Step 6.

After we pull out, lay out in a salad bowl or a deep plate along with the contents of banks. Watering with vegetable oil, salt and apply on the table.

Small secrets how to salt herring at home.

  • Herring for salting is better to choose oceanic. It is healthier, in terms of the fact that coastal zones are often contaminated with waste.
  • For salting, only fresh or freshly frozen fish is suitable.
  • It is believed that herring caught in winter time, more fat. Accordingly, salted fish will be fattening, which is better for salting.
  • The defrosting process must pass as much as possible. It is impossible to use a water bath, microwave or something like that. It is better to defrost in the refrigerator on the bottom shelf.
  • With a dry salt, it is necessary to soak fish in water temperature. So it will be more juicy.
  • Also, with a dry dome, you can use not only the food film, but also a plastic bag.
  • It is best to salt herring entirely, removing only the gills. So it salts at least 2 days and can be stored in the brine.
  • For a quick ambulance, the fish must be cleaned and better cut into pieces. So he will sleep in a few hours. But it is not worth keeping such a herring for a long time. It is better to eat right away. And if it does not work, then put in the jar and pour vegetable oil.
  • If you suddenly reasured the herring, then it can be washed and soak in milk for a couple of hours. Milk will take extra salt.

Read us as on our blog: https://polzablog.ru/kak-solit-seledku-doma.html

What you need to know before sorry

  1. For salting at home, the cooled Atlantic or Pacific Herring is best suited.
  2. About how to choose fish, we have separate infographics. Carefully examine it and in no way buy herring without head and fin. Often they are cut to hide the product damage. It is better to take a whole fishing and, if necessary, to separate.
  3. Fish ice cream should not be defrosting in a microwave or put in warm water. The defrost should be natural: Put the herring on the plate and keep in the refrigerator until it hits.
  4. Do not use Iodized or too small salt for salting. The first distort the taste, and with the second easy to overdo it.

How to sleep searer in brine with spices

How to sleep searer in brine with spices
Photo: Prettyirina / Depositphotos

This is a classic way. Ideal for salting the whole herring.

Ingredients

  • 2 Herring;
  • 1 liter of water;
  • 2 tablespoons of salt;
  • 1 tablespoon of sugar;
  • 3-4 laurel sheets;
  • Black pepper peas, pepper fragrant and carnation - to taste.

Cooking

Fish remove the gills: they can give the marinada bitterness. Clean and clean the searer is not necessary. You can simply wash and dry paper towels.

Boil water. Add salt, sugar and spices. Let's get drunk 3-4 minutes. Remove from the fire and let cool.

Take a plastic container or enameled saucepan with a lid. Put the herring and pour the cooled brine. If the brine does not fully cover the fish, use a pitch. Otherwise, it will have to turn the seler from time to time.

Let stand for 3 hours at room temperature, then remove in the refrigerator. After 48 hours you can try.

How to salute the seler with a dry way

How to salute the seler with a dry way
Photo: Bit245 / Depositphotos

Another way to salute the seler is entirely, but without water.

Ingredients

  • 1 Herring;
  • 1 tablespoon salt;
  • 1 teaspoon of sugar;
  • ½ teaspoon of black hammer pepper.

Cooking

Fish need to rinse. If desired, cut your head and remove the insides.

Mix salt, sugar and pepper. Sutitate the mixture of the fiszy and wrap it into the food film or hermetically pack in the plastic bag. Put on a plate and store two days in the refrigerator.

How to pickle seler with mustard

How to pickle seler with mustard
Photo: Katerynasednieva / Depositphotos

Another way to salting the whole herring. Mustard gives fish not only a special taste, but also makes it solid and elastic.

Ingredients

  • 2 Herring;
  • 1 liter of water;
  • 3 tablespoons of salt;
  • 2 tablespoons of sugar;
  • 1 tablespoon of dry mustard;
  • 5 laurel sheets;
  • 10 black pepper peas.

Cooking

Rinse fish. Sometimes herring is withstanding 30-40 minutes in cold water so that it is more juicy. If you leave the fish head, do not forget to remove the gills.

Prepare brine: Run salt, sugar, bay leaf and black peas in boiling water. After 3 minutes, remove from the fire and cool down.

Cooled brine fill herring. Sprinkle mustard, put under the jet and hold 2-3 hours at room temperature. Then remove the refrigerator for another two days.

How to pickle pieces of seryl oil

How to pickle pieces of seryl oil
Photo: Pil7615 / Depositphotos

For this method, herring needs to be divided into pieces of 2-3 centimeters thick.

Ingredients

  • 1 Herring;
  • 1 major bulb;
  • 6 tablespoons of vegetable oil;
  • 3 tablespoons of salt.

Cooking

Cleaned herring cut into pieces, and onion - half rings. In the glass jar or transparent plastic container layers lay out fish and onions. Each layer Sprinkle salt.

At the end, pour all the vegetable oil without smell. Close the jar with a lid. Hold the herring in the fridge 1.5-2 days.

How to pickle seler with vinegar and onions

How to pickle seler with vinegar and onions
Photo: wawritto / depositphotos

For this recipe, herring is obtained as preserved. Therefore, it is better to immediately get rid of groats and fins and cut the fish on thin pieces.

Ingredients

  • 1 Herring;
  • 1 bulb;
  • 700 ml of water;
  • 3 tablespoons of salt;
  • 2 tablespoons of vegetable oil;
  • 1 tablespoon of 9 percent vinegar;
  • 2 laurel sheets;
  • 8 black pepper peas.

Cooking

Divide the salt in 500 ml of water. Put the trained fish in the salt solution and leave for an hour and a half.

Drain the water and put the herring in front of the bow and spices in the dishes, where the fish will be pickled. Divide a vinegar in a glass of water and pour her herring. Then add vegetable oil.

Close the capacity with a lid and remove into the refrigerator. After a day, you can take a sample.

How to pickle seler with lemon

How to pickle seler with lemon
Photo: Rawlik / Depositphotos

This way it is better to pick up a whole or sliced ​​fillets. Herring is fine and very fragrant.

Ingredients

  • 1 Herring;
  • 1 lemon;
  • 2 tablespoons of salt;
  • 1 tablespoon of sugar;
  • 5 laurel sheets;
  • 15 peas of fragrant pepper.

Cooking

Wash and cut the lemon with thin circles. Separate and cut herring.

In the glass jar or plastic container layers lay out the fish and lemon, speaking everything with salt and spices. Cover the plate of smaller diameter, and then put something heavy.

Keep in the refrigerator 24 hours. Then mix and wait another day. After that, apply to the table.

How to pickle seler in Dutch

How to pickle seler in Dutch
Photo: mirchella / Depositphotos

For this recipe, a ready snack is obtained. It can be supplemented by a piece of borodine bread.

Ingredients

  • 2 Herring;
  • 2 mid-bulbs;
  • 1 small carrot;
  • 1 lemon;
  • 3 tablespoons of salt;
  • 6 tablespoons of sugar;
  • 10 laurel sheets;
  • 10 black pepper peas.

Cooking

Lemon wash and cut the circles. Carrot Clean and soda on a large grater. Leek Clean and cut the rings.

Located in the glass jar layers laying herring fillet, onions, carrots, bay leaf, pepper peas and lemon pieces. Scroll with salt and sugar. Alternate layers until the ingredients are completed. Close the can with a lid and clean the refrigerator for 48 hours.

When applying, you can pour herring with vegetable oil.

How to pickle seler in 2 hours

How to pickle seler in 2 hours
Photo: Olhaafanasieva / Depositphotos

This recipe will help if the guests are already on the threshold, and there is nothing to treat them.

Ingredients

  • 1 Herring;
  • 1 bulb;
  • 500 ml of water;
  • 2 tablespoons of salt;
  • 1 teaspoon of sugar;
  • 2 laurel sheets;
  • bunch of dill;
  • Table vinegar and vegetable oil - to taste.

Cooking

Separate herring on fillet. In hot water, dissolve salt and sugar. Cool down. Put the fish into the glass utensils and pour the brine. Add a bay leaf and chopped dill.

After a half hour, slate the brine, add chopped onion with semirings and pour herring with vinegar and vegetable oil. Even after half an hour, the fish can be served to the table.

Do you know other original ways to salting the searer? Share recipes in the comments.

On the eve of any holiday, one of the most sought-after products is a salty herd. It is with her that a herring's favorite salad under a fur coat is preparing, without which the new year, birthday or anniversary costs. It is good in salads, sandwiches, tartlets, but just so with onions she is desired appetizer on a festive table. But in stores it is not always possible to buy good fish. Therefore, her salting at home is a great option not only to save a family budget, but also take care of his health, as well as to prepare a delicious dish.

How to pickle herring at home

There are 190 species of Fish Family Fishes. Like a fish, it is widespread in the World Ocean and lives in almost all seas of the northern hemisphere. It is believed than she gets closer to the cold seas, it is more valuable. The greatest value is the large content of omega-fatty acids. They are not produced by our organism, and come only with food products, including her herring. And than it is greater, the greater it contains omega-3 and 6. Depending on its grade, fatness sometimes reaches 20-30%. Norwegian and Pacific species are the most fat.

Using delicious fish, few people think about its numerous useful properties. Rich vitamin and mineral composition, the presence of saturated fatty acids helps to avoid serious diseases of the cardiovascular system, digestive tract, joints and oncology. Regular use of it in food prevents the development of atherosclerosis, diabetes mellitus. Phosphor contained in the composition helps to strengthen the bones. The iodine contributes to the normal functioning of the work of the thyroid gland. Hormones, it is necessary, necessary for the normal operation of the heart muscle and ovaries in women, affect the weight of the body, the condition of the skin, vision.

How to salute herring at home

In order to get a delicious salty herring, first of all it is necessary to choose its freshly frozen. After all, it will be a semi-finished product for further preparation. When buying, consider the following points.

  • This is perishable products, so when repeatedly defrosting and freezing, storage at the plus temperature, it quickly loses its commodity and taste. Not properly stored fish has a smell of voiced fat, dark gills and a gray appearance with yellow-brown subteps. This is better not to acquire, after it is prepared, the flesh will be loose and will fall apart. Yes, and the taste will not please you.
  • Use whole carcasses for salting. Do not buy herring crawled and without a head, it only says that the fish began to deteriorate.
  • It is best to buy cooled products, but if there is no such possibility, buy with signs of fresh goods. Fresh fish has a light silver scaway, black pupil, not muddy eyes, light-pink gills.
  • Having bought fresh-frozen fish to defrost it gradually at room temperature. Microwave and hot water is better for this purpose not to use, otherwise you just spoil the product.
  • Use for the preparation of an ordinary stone or sea food salt. Iodized for this purpose is not suitable, the small "Extra" will not fit. The first can distort the taste, and with the second easy to overdo it.

Soldering of fresh-frozen herring with dry way per day

Dry ambassador is the easiest way, it does not require much time for cooking. And the result is always excellent.

1 kg of herring will be required 2 tbsp. l. Salts and 1 tbsp. l. Sahara. Also prepare the container in which the salting will pass.

Fish at first wash, cut off her head, tail, gut. Consider a paper towel. Be sure to remove the black film in the trouser, otherwise the ready-made kushan will be patched. We prepare the salinity mixture, mixing the place of salt and sugar.

My herring

From the inside, we wish the sharp knife along the spine.

Do incisions along the ring

Well smeared the mixture from the outside and inside the carcass and put in the container in which we will carry a saline. Milks and caviar can also be patched together with fish.

We rub the fish with a salt and sugar mixture

We close the capacitance with a lid and remove it into the refrigerator.

We fold fish into a salt-cutting container

After 12 o'clock, the fish turn over the other side so that the salt absorbed uniformly. She will be ready for a day and you can eat it.

Dry way to salmon herring houses

Rinse with water and we are well dried with a paper towel. On the table we declare parchment paper and on the middle, we smell 1-2 salty sorcesses. On it we put the trained fish and sprinkle salt, trying to distribute it from all sides. Do not be afraid that salt will be a lot. Fish will take it as much as it is necessary.

Sprinkle fish with salt from all sides

The herring is tightly wrapped in paper, and then the convolution is placed in a plastic bag and send the refrigerator to the lower shelf for 3 days.

Watch the herring in paper and cellophane package

Every day the package turn over the other side so that the fish is evenly soaked from all sides. After 3 days, the herring worked, rinse well from extra salt, wipe on a paper towel and cut into portion pieces.

Recipe for a delicious laughing herring in the brine

As a rule, the home ambassador is always more delicious shop, as you can choose the composition and number of spices. This pickup recipe in a spicy brine and recommended it to try to make the day before the holiday for 2-3 days so that it will have to take effect and turned out to be delicious.

For spicy marinade on 1 liter of water, you will need:

  • Salt - 3 tbsp. l.,
  • Sugar - 1 tbsp. l.,
  • Coriander in beans - an incomplete teaspoon,
  • Laurel lith - 1 pc.,
  • Pepper black peas 4-5 pcs.,
  • Pepper fragrant peas - 4-5 pcs.,
  • Carnation - 1 pc.

How to do

Fresh-frozen fish defrost gradually at room temperature or on the bottom shelf of the refrigerator. After we rinse and fold it entirely, not leaving, in a spacious container or container.

Seared we add to the container

Preparing brine. But first determine the amount of required brine. For this, the fish in the container is flooded with water so that it completely covered the carcass. And then we merge it and we will prepare brines on this water. Add salt, sugar and crushed spices to water.

Preparing fish brine

For grinding pepper, bay leaf, carnation, coriander pour into a mortar or a little crushing the pestle. If the mortar did not turn out, it is possible to grind the spices with a rolling board on a cutting board. Rubbed spices better connect their aromas.

Pour the brine into the pan, put on the stove, bring to a boil and boil 3 minutes from the bottom of the boiling. The brine is then cool and only well cooled brine fill the herring in the container.

The herring is poured brine

So that the fish does not floast up, appreciate it with a cutting board (overt), and then close the lid. Leave the container in a cool place for 3 days. Already after 2 days, the herring can be tried, it will be low-salted.

How quickly and tasty picking herring slices for 2 hours

A low-headed herring on this recipe will be ready after 1.5-2 hours. And for cooking you will need to prepare brines. And the fish itself is washed, clean, cut into pieces and folded into the container in which it will prepare.

For the preparation of brine on 1 liter of water, take:

  • Salt - 4 tbsp. l.,
  • Sugar - 2 tbsp. l.,
  • Bay leaf - 2 pcs.,
  • Pepper peas - 8-10 pcs.

Add salt and sugar to the water, bring to a boil. Discover.

In the container where the fish is located, put the laurel leaf, pre-grinding it, and pepper pepper. Fill all the cooled brine.

Pour slices of herring with cooled brine

Top on the herring, put the oppression so that the carcasses do not flood and have been completely immersed in the brine.

Ginger from above Press the lid with a blow

Place the refrigerator container by 1.5 - 2 hours. After 1.5 hours, the fish will already become weakly saline, after 2 hours - more salted. Depending on preferences, keep it in brine, as you consider it necessary.

Previous winecraft herring pieces

Before serving on the table, put the rings of onions and water with oil. Will be very tasty!

How to salt herring entirely in 3 l can

This is a very budget version of the selegum salts, but it turns out very tasty and in the measure of salt. Sloated in such a way, the fish is perfect for salads and sandwiches on the New Year's table. And for lunch with hot potatoes - it will be just a sodium! Preparing!

Ingredients for Soldering Seddle

Ingredients on 2 liters of brine (so much will be required by 3 liters of bank):

  • Herring - 4 pcs.,
  • Salt - 4 tbsp. l. with a slide,
  • Sugar - 2 tbsp. l. with a slide,
  • Bay leaf - 2-3 pcs.,
  • Black peas pepper - 1 tsp,
  • Easy pepper - 1 tsp.

How to do

Fish we rinse with water and put in 3 l can, head down, and the tails are sweep. The bank includes blood 4 pieces.

Put fish in a jar

Preparing brine. In the pan pour 2 l of water. Add salt, sugar, bay leaf and pepper. We bring water to boil water and boil 3 minutes. Then the fire under the pots turn off and let it cool the brine to room temperature.

Cooking brines for salting sledding

With a cool brine, we fill with the herring in the bank, close the jar with a lid and remove to the refrigerator for 4 days.

Cooled brine fill the herring

After 4 days, the herring will be ready. For this recipe, the fish is obtained by a weakly salt and much more tastier than in stores. If you want to the embonodent, then hold for another 1-2 days in the brine.

Salted herring in the bank is ready

Salted herring, yes with hot potatoes, sprinkled with a dill, yes under a glass of strong tincture - there is no more tasty snacks for the Russian man! If you do not want to serve salted fish in salads, just cut it with pieces, cover with the whole, fill with oil or weak vinegar solution - it will also be very tasty!

Bon Appetit!

Hello everybody! Today I suggest you learn how to quickly and tasty to sleep fresh-frozen herring at home in different ways. You can do this in different ways, for example, with spices, mustard, vinegar and other ingredients.

You will agree, without a salty delentee a festive table, you do not eat, especially if you make a herring under a fur coat, because it is the main component. You can even just look very beautiful to lay such a fish on a serving plate, and then eat.

I think many of you probably buy Herring in a supermarket or store, of course you can do it in a couple of minutes. But it is better to buy fresh frozen fish and shed it by himself, so as not to run into trouble.

How to salt herring entirely in the brine per day

Do you think it is difficult to do it? Absolutely no, the main thing is to choose a suitable beautiful fish. How needs to be done correctly, I suggest you watch the video from the YouTube canal.

To spend the fish you need only a few components, it is a salt-fledged, bay leaf and your favorite spices. You can sleep fish using one salt.

There is another little secret, which I often apply, best to salt the herring with sea salt, as the fish will turn out more gentle, because the usual salt, it is coarse, and the taste turns out more salty, and the sea salt is softer, I would say a mad salt .

Fish is preparing for this recipe very quickly, after all actions it will be possible to use it in a day, i.e. 24 hours.

We need:

  • Water - 1 l
  • Sea Salt - 150 g
  • Pepper fragrant - 1 pc. Growth
  • Bay leaf - 2-3 pcs.
  • Coriander Seeds - to taste 1 tsp
  • Sugar sand - 1 tbsp
  • Table vinegar 6% - 2 tbsp
  • Fresh-frozen herring - 3 pcs.

Cooking method:

1. First of all, you need to cook brine, for this pour water into a saucepan or saucepan, add salt into it, fragrant piping, coriander and sugar. Bring this mixture to boil. After it starts to boil and go through 3 minutes, throw the laurel leaves, add vinegar, move and boil another minute.

2. Prepare a herring, get it out of the refrigerator so that it knows. Wash, cut all the floats, remove the guts. After that, put it in another saucepan or in a bowl.

3. Pour the fish with the resulting fragrant mixture. Then be sure to put some press, for example, you can put a plate, and to put a jar with water on the plate.

4. In such a form, our marine friends must relax for one day.

Important! The herring should marinate at home at room temperature, and not in the cold.

5. Well, after slate brine, cut into pieces and decorate tempting and beautifully. In addition to everything you can add a sliced ​​lemon for brightness, and put a twig of parsley or dill.

Interesting! In this way, you can not only salt the herring, but still to the scumbers, washing and even Salak.

We cook quickly and delicious herring with pieces

Now another way, yes, it is difficult, in terms of cooking it is simple, just the fish will be marinated in whole form, but already cut into pieces. The main thing is to make all the work first, and then you can already make various dishes from it, or just eat with any side dish, for example, with potato mashed potatoes or stewed potatoes with meat or stew.

We need:

  • Selenka - 2 pcs.
  • Water - about 1 l
  • Salt - 2 tbsp
  • Sugar - 1 h. L
  • Black pepper - 5 peas
  • Fascinated peas - 5 pcs.
  • Bay leaf - 4 pcs.

Cooking method:

1. Discharge herring, then pay out all unnecessary, gills, guts, murok, if I caught a caviar, then you can also sleep. Cut it into pieces, you can immediately remove the skins and bones.

2. Now make a fragrant marinade or can be said brine. To do this, take a pure pan and pour 1 liter of water into it. Bring the liquid to a boil, and then all alternately on the list. Put (pepper fragrant and black peas, salt, sugar, laurel), mix and leave to boil for a couple of minutes.

After all the manipulations, the marinade will have to cool, just leave it to an hour, stand and pamp at room temperature. Only after that, throw out pieces of purified fish. Cover the saucepan with a lid and send to the fridge for 24 hours.

Note! That in this way the fish is preparing without acetic essence, which is very important for many.

3. The next step will be what you will have to put it from the pan in a glass jar, for convenient storage. Do it after the expiration of the day. It will take another day and the herring will be fully ready for use.

Interesting! It is possible to store in this way about ten days, you can imagine whether it lives to live until that time, it is usually eaten for 1-2 days.

You can cook differently, a little faster in time, read about such a masterpiece just below in this note.

Herring in a jar with butter and onions

Less interesting and rather piquant recipe will be a herring with an onion, many still add carrots. Yes, and undoubtedly someone onions straight mixes with herring and marinates, and someone marines him separately, and then he serves herring. How do you usually do?

In this note, I will show two different options, so if you don't like this option, read on.

We need:

  • Herring - 3 pcs.
  • Onion onion - 3 pcs.
  • Acetic essence 9% - 3 tbsp
  • Vegetable oil - 2 tbsp
  • Pepper ground black to taste

Cooking method:

1. Select three small bulbs, clean the husks. Then cut the sharp knife on the semiring, it is possible on the rings, who likes more like.

Important! Grind onions as thinner as possible, it will look more graceful and more attractive.

2. Fill the cut onion with cold water, then mix your hands and drain all the water. So you get rid of yourself from extra tears.

3. Wash the fish, then remove the head, fins and unnecessary parts inside the abdomen. The main thing is not damaged the gallbladder, and then the fish will be impatient if it happened, then rinse with water thoroughly.

4. Clean the fish to pieces, try to make them the same size.

6. This is what happens as shown in this photo. Now Fish fillets are soot in water (1 liter), add salt, all spices and vinegar 2 tbsp, pour vegetable oil. Let stand in the refrigerator 6-8 hours.

Important! Try the marinade to taste, it should not be very sour, a little acidified.

Onions fill with boiling water and make 1 spoon of acetic essence, after 10 minutes the water drain and fill with vegetable oil.

7. After the required amount of time you can move the herring with the bow.

8. In this form, store in the refrigerator, and use as any snack on any table. Bon Appetit!

Video on how to pickle herring in marinade

When I was preparing for this note, I did not even suspect that there are such marinades without water, it turns out to be very good fish to twist with vegetable oil and it grills perfectly. Do not believe, look at yourself, I have already tried it, it's just yummy, AM-AM, already again wanted to cook:

And also I found a greenery recipe in Dutch, I also really liked this option, the fish and melts in the mouth. In fact, this kind of salmon hooked me, because herring turned out a juicy, breathtically delicious, moderately sweet and a little salty.

We need:

  • Herring - 2 pcs.
  • Carrot - 1 pc.
  • Onion onion - 2-3 pcs.
  • Lemon - 0.5 pcs.
  • Pepper peas - 10 pcs.
  • Salt - 2 h. Little
  • Sugar - 1 tbsp
  • Bay leaf - 5-6 pcs.
  • Vegetable oil - 0.5 tbsp.

Cooking method:

1. Separate the fish, you will need to remove all intestines from it, cut off the fins and tail with your head. And then from the ridge you will need to remove the bones and cut into pieces, about the same size.

2. Fresh juicy carrots Stit on the grater, you can use the grater for the Korean carrot for this. The onion will need to cut on the semiring. Half of the lemon disturb the circles. Place pieces with layers, namely, first pour salt and sugar into a separate cup, mix the dry mixture for the pickling.

At the bottom of the jars, it is advisable to take a liter, first put the onion onions first, salt the salt with sugar, throw a laurel leaf. Fish fillet layer. Again salting the dry mixture. Put on the fish lemon slice and a little grated carrot and bow. Again, make a dry mix, pieces of fish, peas pepper, and lemon mug and laurels leaf, salute and so on until all products go away.

3. After that, add some sunflower vegetable oil and put in the refrigerator for 2-3 days, close the usual lid.

Important! The last layer should be vegetable onion, carrots, peppers, lemon and laurels, remember this.

Recipe Solutions of Fresh-Frustrated Herring House

It is incredible, but yesterday, a neighbor treated me with such unmatched kushan, like a herring in Kamchatsky. It looked pretty unusual, he mixed her with ordinary onions. In general, I decided to share with you, asking him as in what step-by-step sequence he did it.

We need:

  • Herring - 4 pcs.
  • Salt to taste
  • Pepper black or red - to taste
  • Vinegar 70% - 1 tbsp
  • Vegetable oil - 2 tbsp
  • Onions - 2 pcs.

Cooking method:

1. Clean the herring, remove the head, tail, fins, all unnecessary. Cut into pieces. Icra, milk can also be used, also cut on plastics. Onions cut on a semir.

2. Take a big bowl and put herd slices with onions in it. Onions are pre-crack, roll up and add everything else on the list.

3. Now thoroughly, mix this mixture, spoke onion juice. It turns out a fabulously fragrant. Take the bowl of plumb to be more convenient to interfere.

4. Now pour a little cold water so that it is quite a bit on the surface. Stir. When you press on the fish, the water should cover quite a few fingertips, it should not be added more. When you click you should see water, and after it should disappear.

After that, close the container, bowl and place the plastic lid and put in the fridge and eat after 2 hours. Wishing who has time can do so, take advantage of this way, prepare this workpiece in the evening, and the next day to use.

Simple pickling salmon recipe

Moving further and make the herring weakly salted in 2-3 hours, and this will help us with a video from the YouTube channel:

By the way, you can still add spices to this option (for this purpose a mixture of peppers or special compositions is well suited, in the decorations of the seasonings you will see them) and the herring is a spicy quick cooking ambassador. Very, very tasty, incomparable taste, as in the store. You can eat with all and even a losing weight sitting on a diet.

Herring Slices of fast cooking

Who still cannot decide how much he needs to put salt, then I can offer you such a guest version, the proportions are such, on 1 kg of herring put 20 g of a large salt and 20 g of sugar, a herdow is low-salted, if you like Salon, then put on 1 kg of fish - 30 g and salt and sugar. Vinegar is better to take a wine 5%, it will be needed 2 tbsp.

We need:

  • Herring 2-3 pcs.
  • Onion onion - 2-3 pcs.
  • Lavrov sheet - 3-4 pcs.
  • Vegetable oil - 4 tbsp
  • Salt - 20 g
  • Mustard French - 1 tbsp
  • Sugar - 20 g
  • Black peas pepper - 10 pcs.
  • Vinegar wine 5% - 2 tbsp

Cooking method:

1. Separate fresh fish, remove the skin, bones, cut the fins, head, tail, guts, pour the fish to pieces. Very subtle cut onions with semols, so that it was easier to cut and there was no tears, place it first in the refrigerator for 1 hour.

Take a deep glass cup and put a piece of herring on the bottom. From above, put onions, laurel and black peas, which is best lost in the stage, so it will be much more fragrant.

2. Sprinkle with salt and sugar, and make a mustard, which will give an indescribable taste of a dish. Well, mix the ingredients with your hands and put into the container with a lid, it is best to use glass, it is safe for health. And in general, the glass then will not smell fish, but the plastic will still be fragile))).

Put the container in the refrigerator for 24 hours, during this time times 5 it is a little shock so that the entire marinade is evenly impregnated with the fish. Serve to the table to potatoes or mashed potatoes. Bon Appetit!

Delicious salted herring pieces in 30 minutes

Well, so they got to my favorite proven recipe, which I got from my grandmother. On the Internet, I also found a similar one, and as it turned out not in vain. Because all those who tried this kind of salmon were satisfied, especially since everything is done in a matter of minutes, and only one salt is used, that is, it will salt the fish dryly. And what will happen next, read below.

Such a fish can be prepared in 30 minutes, but so that it is missing and sprout well, it should go much more time, all the same thirty minutes it is not enough for the Embol of Seld fish.

We need:

  • Herring - 1 pc.
  • salt - 30 g per low-headed fish or 50 g well paste
  • Onion - 2 pcs.
  • sunflower oil
  • Bank 0.5 l

Cooking method:

1. As usual, divide herring. If you do not know how to do it look here.

2. Fully purified fish fillets cut into two halves to put in a plate and spray it with salt first on one side, then on the other. Further, leave such a beauty in the kitchen on the table for 1 hour, you can 1.5 hours if you love the ambigue.

Important! Do not forget to cover with fillet with a polyethylene film so that it does not dry.

After time, remove the film, take dry paper towels and dried with herring. They eventually should not be wet. Cut on slices the usual way usual for you.

3. The onions cut on the semiring and divide it with your hands. Take a glass of glass and start stacking, the first layer of the bow, after the slices of fish fillet. Note that no spices are flattened.

By the way, the mackerel is very well marked by this way.

Top of fish again onions, and it is very important to throw the prepared products into the bank, it is impossible to thromble in any case. So as long as all ingredients disappear. Onions should be the last layer.

4. Now take vegetable oil and gently pour it into the jar. On top of the can be a little butter. Close the lid and handle 3 hours in the refrigerator. Well, if it stands the whole night, it will be more tastier.

5. Well, and then lay out everything on a serving dish and eat on health. Onions, too, it turns out quite tasty marinated. Do not forget to decorate dill when serving. Stand, stored such charm can be a week in the refrigerator. Bon Appetit!

Recipe for a minor salmon

Want quickly, yes to sleep this sea product so much so that there was a lot of free space in the refrigerator. For this, there is this option, as they say on all occasions.

We need:

  • Selenka - 1 pc.
  • Sugar sand - 1 tsp
  • Dry garlic - pinch
  • Salt large - 1.5 ppm
  • Pepper mixture - pinch
  • Ground coriander to taste - pinch

Cooking method:

1. Prepare fish to work, defrost, cut what you do not need. Remove the intestines, other unnecessary bubbles.

Can! It is not necessary to cut fish, you can simply defrost it and wash with water.

Couple salt, sugar and all other products on the list, mix them, and then soda the herring.

2. And now the most interesting, look at it, or rather, wrap it in a plastic bag, quite tight.

Important! Use for this purpose it is best to just two bags so that the excavated brine does not run through the edge.

3. In this form, the fish should lie in the refrigerator 2 days. Then ready to eat.

Solim herring fish in a bank

Another delicate and cool option is checked, really awesome. The main thing is that it is preparing without adding vinegar, and even so fast. Agree more pleasant.

We need:

  • Herring frostbed - 2 pcs.
  • Onion - 2 pcs.
  • Carrot - 1 pc.
  • Lemon - 0.5 pcs.
  • Bay leaf - pinch for each layer
  • Sugar - pinch for each layer
  • Salt - pinch for each layer
  • Large Pepper -

Cooking method:

1. Cut thin rings first half of the lemon, carrots and onions.

2. The herring you will have to prepare in advance, clean and cut into pieces.

3. At the bottom of the banks, put carrots, lemon lolk, laurel, onion, after a sled cube, sprinkle on top, make a pinch of salt and pinch of sugar and pepper, then carrots, onions, lemon, fish, can be put caviar if you love, some salt, sugar and pepper, bay leaf. So further until you fill banks. The final layer should be vegetable. Failure every jar.

Close under the drop-down lid and leave marinated for 2-3 days.

4. Every day you will need to turn the jar, several times a day, so that everything is evenly salinated.

Important! The herring at the time of the salmon should stand in the refrigerator.

5. After time expires to tasting the product. Wow, very tasty, shook your fingers. Super! And do not buy fish with preservatives in stores, such 100 percent is better and deserves your attention to eaten it))).

Well, again all the pleasant appetite! I want you to have a very tasty snack to any table, or as an addition to the second or first dishes.

Have a nice day and excellent mood, write your feedback and wishes, add to the group in contact and keep up to date with events. So far!

ponravilos.

Sincerely, Catherine Manzurova

As a product for powering a person, a herring enters the diet always, someone more often, in other portions. The question is how to pick up the herring to quickly eat it, often arises even from one glance at her.

How to pickle herring

The answer will find in this article with a detailed description of many methods of delicious preparation of the "Queen" of the festive table since the historical times of the whole world.

Home Conditions allow you to make salty sleds simply and quickly. Today, Solim fish is entirely, and how to pickle it with pieces - learn in the next article.

How to pick up herring whole in the brine

The recipe is very simple and understandable, the result is a very tasty herring.

Fish in tray

Cooking method

1. My fish, cut off the tail and put it in an enameled container.

gills

2. Prudently removing the gills. We will need: 4 tbsp. Spoons of salt, 500 ml of water boiled and cooled, laurels and 1 teaspoon of black peas.

Race sledding

3. In the saucepan dissolve salt. In the container put the laurels and black peas pepper. Water with salt pour to herring.

flip fish

4. A saturated salt solution does not need to be surprised - the fish will take salt as much as it needs.

herring on the other side

5. Periodically, the fish must be turned over. So she should fly 3 - 4 hours, then remove it into the refrigerator for 4 days.

6. On day 5, it can be eaten.

Simple saline fish recipe (herring) whole in spicy brine

There are different situations in people. And, if there is an opportunity, then people buy a favorite herring frozen in packages (films). Put in the freezer and spend as needed.

How to pickle herring right and differently, unlike the first recipe, will learn right now.

Cooking method:

1. Open the purchased box with a frozen herring.

Frozen sledding

2. Select frozen 3 fish for salting. It can be seen that the fish is fresh and fat.

Herring in Corob

3. We sing each fish from scales and garbage under running water.

Washing whole fish

4. In the pan you need to pour water and put spices at the rate of 1 liter of water: put 3 tbsp. Salt spoons, 2 tbsp. Spoon of sugar, fragrant pepper 5 pcs., black peas pepper - 1 teaspoon, bay leaf - 4 pcs.

5. In our case, we pour 2 liters of water, so everyone is increased by 2 times.

6. put on the eye black pepper, without a teaspoon - it is home.

Black pepper polka dots

7. All mix and put on fire, bring to a boil and boil 5 minutes. Then cool to room temperature.

8. Put in the container and fill with chilled spicy brine.

Filling fish marinadom

9. The herd should be covered with brine completely. We close the lid and put in a cool place for 2 days. The herring in 2 days will be low-salted and tasty. If you need a more salty taste - leave it for 3 days. Sawn the herring was quite simple.

Fish in marinade

10. We clean the herring from the skin, cut off the head, remove the insides and cut into pieces.

Slices of herring

11. We put on a plate, fishery glitters, we have saliva. We try and say: delicious!

How to pick up herring entirely in a glass jar

Home Ambassador to the Bank is similar to the preparation of a real barrel. The recipe is suitable for the Sledka Salads under the fur coat and others.

how to pickle herring in the bank

Ingredients:

text

1. My herring and laid in the 3-liter bank.

Herring in the bank

2. In this example, 6 fish entered the bank.

laid

3. We take cooled boiled water, add salt and stir well so that the salt is dissolved.

Bank with water

4. In the jar with fish we put the bay leaf and pepper, pour brine to the top.

pickle pour into the bank

5. Close the lid and remove into the refrigerator.

Close Bank

6. On the second day you can already try, the delicate herring will be ready.

The banks are placked

7. If you need a more salted fish - leave another 1 to 2 days.

8. The herdder is ready to eat. As you can see, picking herring very simple.

Selenka Salenya

9. Clean it from the skin and use in the menu to prepare delicious dishes.

Video recipe salmon salmon in plastic bottle

Sawn the herring with a dry way - a simple and tasty recipe

Learn to salt the herring with a dry way with mustard. Delicious recipe with taste guarantee.

Two herders

We will need:

  • Selenka - 2 pcs.
  • Stone salt - 3 tbsp. l.
  • Sugar - 1 tbsp. l.
  • Olive herbs - 1 tbsp. l.
  • Dry mustard - 1 tsp.

Cooking method

Herring on the table

1. The herders cut the head, tail and remove the insides.

Seddle without head

2. Built in a bowl: Stone Salt - 3 Art. Spoons, sugar - 1 tbsp. Spoon, olive herbs - 1 tbsp. A spoon, dry mustard - 1 teaspoon. All mix well. Salt mixture is ready.

salting mix

3. Dry mustard improves taste and makes it original.

mustard

4. Establish white sheets of paper.

5. We turn the fish to the salting mixture first on the one hand, and then on the other hand.

Salt on herring

6. In the abdomen, too, you need to pour a mixture.

Salt in the herd

7. Over the second fish, too, as the first.

8. Slipped fish put on paper and wramp.

Herring on paper

9. Watch the way you see in the photo.

WORKING THE REDUCH

10. Then put paper packaging with fish in 2 polyethylene packages and remove to the refrigerator for 2 days.

11. After 2 days, we take out, deploy and the herdder is ready to use.

Salt soledoch

12. Now it needs to be washed with cold water, cut into pieces, sprinkle onions and file to potatoes.

How to sleep completely a low-headed herring at home

Look at the way of a tasty fresh herring. Which quickly acquires salty taste and can be used for the festive table in cutting. Or in any salads.

Herring whole and dish
https://youtu.be/lqst5gjwf04.

Required:

  • Fresh herring - 4 pcs.
  • Water - 0.7 liters
  • Salt - 3 tbsp. l. With Bugrom
  • Sugar - 3 tbsp. l. Without a tubercle
  • Bay leaf - 5 pcs.
  • Coriander - 1 tsp.
  • Pepper scented - 8 pcs.
  • Pepper black peas - 12 pcs.

Cooking:

1. Fish wash all the gills and surface under running water. You do not need to remove the insides. Place the fastened fresh herring with a whole head in the tray. Spread between fish 5 laurel leaves.

How to pickle herring

2. In 1 liter jar pour 0.7 liters boiling water. Put 3 tbsp into the water. l. Salt and 3 tbsp. l. Sahara. Add 1 tsp. Coriander, pepper pepper pepper and black pepper pepper. All mix.

Marinade for herring

3. Follow cold boiled water in the bank. Stir again. Fill fish in the tray cooked marinade. He should be enough for herring to be completely covered.

Selenka in marinade

4. Close the tray with a lid and remove the refrigerator overnight.

Dish of herring pieces

5. Clean one fish. Cut into pieces. Spread beautifully on a plate with bow. Make roses from milk. Dish is ready. Eat on health. Fish turned out to be low-alone and tasty.

You learned classic ways to pick up the herring at home. It remains to wish readers to maintain folk traditions. Prepare yourself and children to teach culinary skills.

The herring love both adults and children. But not always on the market or in the store you can buy high-quality snack. And then the question arises: how to salute the fresh-frozen carcass at home so that it turns out to be safe and tasty. In this article I collected 6 recipes (such a way can also be prepared for the scumbers). These methods are designed for different amounts of cooking time, the fish will salt both in a tuzluk and a dry way.

When salting, you can optionally add spices that are not in the list of ingredients. Or, on the contrary, do without spices using only salt.

So that the herring is tasty in the salting, it is important to choose a high-quality product frozen. See that it does not have bruises, rusty spots. It is desirable that the fish sells a solid layer, and not separate carcasters. If the seafood lies "glued" with each other ice, it means that it was not deflated in the store. The skin should be the whole, the bones should not stick. If the carcass is deformed, there is a possibility that it is not mechanical damage, but the decomposition process.

Herring Frozen good quality needs to be defrosting at room temperature, not heated. You can store the finished salt snack 7 days in the refrigerator. And even you can put it with a freezer where it will be stored for 2 weeks.

How to pickle delicious and quickly to the scumbers - read on this page.

how to salt herring at home tasty

And already with salty fish, prepare one of the most popular salads - herring under a fur coat, but with a highlight. How to do it, read in this article.

Seddle Spicy Assign at Home

This herring is asked in a tuzluk, which is done with spices. Such a fish will have a pleasant aroma and a new note of taste. This is a very tasty salting recipe, a snack is at a low-headed. By the way, in this way it is possible to plant and the scumbers.

Ingredients:

  • Fresh herring - 3 pcs. (1000-1200 gr.)
  • Water - 1.5 l
  • Salt - 4.5 tbsp. (with a slide)
  • Sugar - 1.5 tbsp.
  • Coriander grains - 1 tsp.
  • Fascinated peas - 5-6 pcs.
  • Black peas - 5-6 pcs.
  • Carnation - 1 pc.
  • Bay leaf - 2 pcs.

Cooking:

1. The deposit on this recipe is placed in brine entirely, not chosen as in the market. It is believed that thus the fish is even soaked in spices. Accordingly, salts, water, as well as time until complete readiness, you need more than when cooking. A carcass first need to defrost in the refrigerator or at room temperature. Ice should move away myself. Only then the fish should be rinsed well.

2. Now prepare a tuzluk. Herring can only be poured by cooled brine. Therefore, it is first cooked and then becomes cold. Cooking a tuzluk is needed that spices better reveal their flavors, this is a spicy option. In cold water, they will not be sense.

To measure the required amount of water, fold the herring to the packaging, in which you will shed. Fill with water so that it covers the fish. Drain the water and prepare a tuzluk from it. On 1 liter of water you need 3 tbsp. Salt and 1 tbsp. Sahara.

3. Water water for brine into the pan, put salt, sugar and spices in it. Spices can be pre-a bit in the mortar so that they become an aroma. Put a tuzluk on fire. Boil 3 minutes after water boiling.

4. Let the brine cool. It is impossible to float fish.

how to salt herring at home tasty

5. Fill carcasses to the tuzluk so that they are completely immersed in the brine. So that the fish does not pop up, make a small oppression. And close the container in which they plant a herd, a lid or film.

The cooled brine can be put 1 tbsp. Vinegar, fish will be even tastier.

6.Pill the workpiece for 3 days into the cool place (in the refrigerator or on the balcony, if the temperature is about 4-5 degrees there).

how to salt herring at home tasty

7. After two days, the fish will be low-salted and it can be eaten. For 4 days, the appetizer will already have a middle ambulance, and for 5 days - strong. You can control yourself when there is your fish. For this recipe, the herring turns out very tasty, only you need to gain patience and wait for her tolerance.

Salted herring in marinade with tea - smoked flavor without chemistry

This is the original selegum salting recipe, which will give the fish golden color and the light taste of smoking. It does not need to use a liquid smoke that is very harmful. The hero of the day here is black tea bags. The cooking process itself is very similar to classic with brine.

Ingredients:

  • Frozen herring - 1 kg
  • Black tea - 3 bags
  • Water - 1 l
  • Salt - 3 tbsp.
  • Sugar - 2 tbsp.
  • Zedra one orange
  • Peas pepper - 0.5 ppm
  • Bay leaf - 2 pcs.

Cooking:

1. Precede the brine (it is called Tuzluk). To do this, make a strong black tea. It is more convenient to use tea in bags, so do not have to push the decoction from the leaves. Fill tea with boiling water.

2. With hot tea. Add spices: salt, sugar, fragrant pepper, bay leaf. Stir so that the crystals are dissolved.

3. Let the tuzluk cool. Fish can not be filled with hot liquid, only cold.

4. The brill is cooled, remove the inside and head at the main product. Rinse well, pay special attention to the inside of the carcass, where it will be necessary to remove the black film. Fit the fish to the container, where you will cook herring.

5. Out of the fisher of the zest from one orange. This ingredient will give an additional pleasant fragrance with a finished dish. Screw the zest on a shallow grater, removing only the top layer. The white part is not necessary, otherwise the bitterness will be present.

6. Fill fish-tight tea brine. Put it so that Tuzluk covers it as much as possible.

how to salt herring at home tasty

7. Cover your packaging with a lid or film and put in the fridge one day. This time is enough for the fish well agreed, harmful microorganisms died.

8. After 12 hours, flip fish over the other side so that the catering is uniform.

9. Dash a snack on the portion pieces and serve to the table. It will have a very pleasant smell and color.

how to salt herring at home tasty

How to pickle herring with a dry way with mustard?

To prepare such a herring, you do not need to prepare brine. The arrangement occurs in a dry way, that is, the fish prepared in a certain way is smeared with a dry mixture of spices. A ready snack for this recipe is quite piquant, because it will be with the grains of mustard. Lovers of acute such an option will have to do.

Ingredients:

  • Fresh-frozen herring - 1 kg
  • Salt - 2 tbsp.
  • Sugar - 1 tbsp.
  • Easy pepper peas - 0.5 ppm
  • Mustard in beans - 0.5 ppm
  • Bay leaf - 2 pcs.
  • garlic - 2 teeth

Cooking:

1. For starters need to be cleaned of the insides and cut off the head. Be sure to clean the black film inside, it will give bitterness. Remove the ridge and edges, cutting fish from the middle. You don't need to cut into two parts, the carcass will be folded as a book. Thoroughly rinse the workpiece and blot it with a paper towel.

how to salt herring at home tasty
Clean the herring and remove the ridge

2. Precede the dry marinade. Fold in the package salt, sugar, fragrant peas, mustard in the beans. Lavra leaf break into small pieces. Garlic finely disturb. Mix all these spices to a homogeneous mass.

3. Herring's innings put on the cutting board of the skin down in the deployed form. Put the same marinade on each fiszy and smear it all over the surface. For this recipe, the appetizer is lubricated only on the one hand - internal. Do not worry, the fish will be completely able to spray, until the skins. Marinade will leak up in deep layers.

how to salt herring at home tasty

4. Place the fish, the marinade will remain inside. Tightly wrap each carcass separately in the food film. Watch out in several layers. The product during the ambassador will let juice, and the food film will not give him to flow. All juice will remain inside, the dish will be juicy and spicy.

how to salt herring at home tasty

5. Position the harvesting on the cafe in the fridge per day. Before use, rinse the fish and serve to the table with mustard, onions, greens, butter (to choose from).

how to salt herring at home tasty

Spicy herring dry ambulance - another recipe

To pickle herring with a dry way, you do not need to prepare a tuzluk. Prepare only the mixing mixture, smear it with a carcass, wrap and put in the refrigerator. Fish is obtained by this recipe, quite salted, not low-voltage, but tasty.

Ingredients:

  • Herring - 2 pcs. Large
  • Salt - 3 tbsp. without slide
  • Sugar - 1 tbsp.
  • Olive herbs - 1 tbsp.
  • Mustard powder - 1 tsp. without slide

Cooking:

1. Load and remove the head (pre-defrost it at room temperature). Rinse the carcass well, pay special attention to the purity of the abdomen, on which the black film should not remain.

2. With a small bowl, mix all the ingredients for the cam mixture: salt, sugar, herbs and mustard powder.

3. Use parchment or newspaper paper, put fish on it. Sprinkle all seafood with the resulting mixture and outside, and inside the uniform layer.

how to salt herring at home tasty

4. Turn the fish into paper and put in two cellophane packages, tight them tightly.

5. It will salt in the refrigerator 2 days. After that, get it, be sure to rinse with cold water and you can cut into portion pieces. This is such an easy way to salmon for which no additional inventory and brine is not necessary.

how to salt herring at home tasty

How to pickle herring in 3 hours: Quick Recipe

This is a recipe for a very tasty herring, which is preparing very quickly. The singing method is dry, then the fish insists in oil with a bow. The finished snack turns out tender, stunning.

Ingredients:

  • Selenka - 1 pc. (300 gr.)
  • Salt - 50 gr. on one fiszy middle auger
  • Onions - 1 piece Large
  • sunflower oil

Cooking:

1. Cool herring should be disassembled on fillet. To do this, remove the skin with the fish neatly (make an incision near the head, pick up a thin skin and remove). Cut your head, turn it out, remove the ridge and bones. It turns out two filters.

2. Hold fillets on the plate and pour it off with salt from both sides. Fish All should be covered with salt. Cover it with a film or lid and leave for 1 hour at room temperature. If she just longer, it turns out more salty.

3. Remove onions. Clean and cut the rings with thin quarters.

how to salt herring at home tasty

4. Hold an hour to remove the film from the plate, in which the herd sheds. Rinse the fish under running water well. And be sure to laugh with paper towels each fillet from two sides so that it is well dried.

5. Dash fillet on thin pieces (1.5 cm).

how to salt herring at home tasty

6. Use the half-liter jar (for 1 carcass or 1 l can of two). At the bottom of the banks put a little sliced ​​onion. Put the seafood pieces on top. Next again onions, then fish. Continue laying the main product with a bow. The last layer must be onion.

7. Place fish oil so that it completely covers the last layer of the bow. Close the can with a lid and put in the refrigerator for 3 hours. After this time, you can already serve such a herring to the table. But you can leave it for more time, then it will be more tastier.

how to salt herring at home tasty

Express sings of herring in 2 hours. Fast and delicious recipe

When there is no time to wait, when the beloved fish breaks down. When I want to eat a salted herring today and at the same time get a high-quality and safe product, take advantage of this express method. The snack is well asked for 2 hours, due to the presence of an apple juice, which softens the fibers.

The taste of such a snack will be unusual, with a small sweet notch.

Ingredients:

  • Frozen herring - 1 kg
  • Peas pepper - 4 pcs.
  • Salt - 3 tbsp.
  • Sugar - 2 tbsp.
  • Apple juice - 0.5 tbsp. (125 ml)
  • Vegetable oil - 2 tbsp.

Cooking:

1.To the fish quickly agreed, it is necessary to cut it into small pieces. And for this you need to be patient and work a little hands. Cut the head from the carcass, remove the insides and the ridge. Remove the skin and get small bones. You can use tweezers to get the smallest bones. Rinse the fillet and cut it into small stripes, about 1.5 cm wide.

how to salt herring at home tasty

2. Prepare marinade. Pour a heated apple juice into the bowl (warm so that sugar and salt are easily dissolved). Put the necessary spices in it: salt, sugar, fragrant pepper. Stir so that the crystals are dissolved. Lastly, vegetable oil is added.

3. Put the pieces of fish with this marinade, cover the film and put in the refrigerator for 2 hours. After this time, a snack snack will be ready! In this way, using apple juice, prepare a herring in Amsterdam, where this product is a frequent guest on the table.

how to salt herring at home tasty

Serve salt snack with bow, greens, potatoes, black bread. This is one of the best snacks that is always relevant on the festive table.

how to salt herring at home tasty

How to choose the right salt fish in the store (on the market)

If you decide to buy a salty herring, so as not to spend your time on her cooking, it is very important to know signs of quality. Remember that low-quality fish can be so poisoned.

  • The brine in which the fish swims must be transparent. If he is with fatty spots, muddy, then such a product cannot be bought.
  • The carcass should be dense, with whole leather, bones should not come. If the skin is torn, sticking the bones, then the fish is not very fresh, already began to decompose. To not throw it away, she was litriad.
  • The gills should be reddish. It is impossible to buy fish with black gills, in which there is a mucus.

    how to salt herring at home tasty

  • Tail and fins must be integer, not broken.
  • Herring eyes must be present.

    how to salt herring at home tasty

  • If, when removing the insides near the ridge, there are no curved blood, Sukrovitsa, herring smells fresh fish, which means it did not reassemble. There is no such snack, because helmintes, different intestinal sticks and other dangerous things may be present in it. Such a product can be sealing at home, bay with its saline solution for a day. Tuzluk's recipes are looking at the beginning of this article.
  • Be sure to skip the fish. Bad smell speaks about sprinkling herring. If, when cutting it, it has red spots near the ridge, there is no such carcass, it is damaged irrevocably.
  • There should be no mucus on the surface. The mucus means that the fish has long been kept warm without brine. On her surface began to actively multiply bacteria. Also should not be yellow, red spots. Such "Rust" suggests that fat oxidized and has become dangerous to health.
how to salt herring at home tasty
Unattached fish (with blood) and spoiled with "rusty" stains.

Carefully treat your health, choose only a quality product. If you doubt, sleep the herring at home, especially since you already have recipes.

We also recommend to break off cabbage - it turns out very tasty. Recipe with all secrets!

Without a salty delentee, no covered table for the holiday is not accounted for. It hurts our Russian people with such a snack. So how don't you love it? Purified from bones and leather, chopped by pieces, seasoned with oil and fresh thinly chopped home - is such a tasty that they do not describe words.

What is there a festive table?! And on weekdays, the salty herring is good. Boil potatoes, deliver it with butter, but sue the table with our favorite fish - it is unlikely that someone will refuse such a dinner.

And our favorite New Year's Saled Saled under the fur coat is not unthinkable without this wonderful fish. As well as the fact that this wonderful snack is always worth on the New Year's Eve. And there will be probably sense to talk about the advantages of the herring, she and without any advertising loved and adults and children.

Now in stores sell a delicious herring, but many prefer to salt it alone. Yes, it is understandable, it is still considered that everything that is cooked at home and tastier, and more useful. Probably the way it is! And that is why today there are many household methods for the salinity of this fish. Let's look at some of them.

Seld.

I gathered the recipes of the soles of herring not one year. I tried different options. And today I want to share with you the most delicious of them. Hope they like them!

Salt the herring can be in brine or Tuzluk, and there is a dry ambassador, which is the most simple. Herring can be salted both entirely and pieces. Salt it with butter, mustard, lemon, vinegar, onion and even add carrots.

Malosol is considered a herdder, which salted 24-36 hours. If the fish fits longer, it will become more and more salted every day, and the low-headed is no longer considered.

In order for the herring to be delicious, you need to be able to choose it correctly. From freshness of fish and knowledge of some features depends on how our favorite dish is.

How to choose a pickled solent

  • It is best to choose a large and greasy herring. Someone believes that it would be nice if it will be a "boy" with milk. "Girls", although as a rule, fasten, but give all their fat Icre. In any case, it is considered. But here, as they say "taste, on the color ..." Personally, I love the Girl's herring more more, it seems to me more tasty and tender.
  • Fish must be a whole, without supraated skin, cuts and damage, with whole fins. Also, see that it is not refused and attached.

Seld.

  • Freshness of fish is determined by the eyes and gills. Fresh herring the gills are red, and the eyes are bright, shiny and convex. Sometimes to hide the freshness of the fish, her head is cut off. Try such a fish not to take.
  • If the fish is frozen, and then they have frozen and frozen again, it will be soft to the flesh. From buying such fish it is better to refuse. If we salute, then the pulp will fall apart, all the bones are exposed. Fish will lose its appearance. And she will definitely not be tasty. In addition, it can be dangerous to eat such a fish. After all, we do not know how much she lasted frostily.
  • If you want to pickle frozen fish, then it is first necessary to defrost. Do not use warm or hot water for this, do not use the microwave. It is necessary to give a fish the opportunity to define gradually, and in vivo. It is best to defrost her in the refrigerator. Well, or in the extreme case at room temperature.

Delicious herring, salted in brine

In my opinion in the brine, the whole people will make a fish. And there are quite a lot of salting methods. Now and then you can hear at work - "Oh, such an interesting new way to salting the herring found, just a sodium!" And wear a fish on the sample to their colleagues. And we are happy to try, yes to give.

Let's deal with what methods exist.

Spicy Ambassador of Fishes Whole Classic Recipe

We need:

  • Selenka - 2 pcs
  • Water - 1 liter
  • Salt - 2 tbsp. Spoons
  • Sugar - 2 tbsp. Spoons
  • pepper peas - 10 pcs
  • pepper fragrant - 4-5 pcs
  • Carnation - 4-5 pieces
  • Bay leaf - 2-3 pcs

Cooking:

1. Clear the herring from the internships and rinse well. It is better to leave my head, but the gills need to be removed, they will give a bitter taste brine. If there is a caviar in the fish, it can be carefully cleaned, it can later sleep with herring.

Sometimes salted and milk, someone loves them. If you want, you can wash and leave them.

2. Cooking brine (Tuzluk). To do this, we will put water to boil as soon as it boils, add salt, sugar and spices. Give boiling 3-4 minutes. Turn off the fire and give the brine completely cool.

3. Prepare a container in the size of the fish, lay out the herring into it, pour the brine. Also put the caviar, and who left - milk. Let me lie down in the brine at room temperature 3-4 hours. Then remove in the refrigerator.

Seld.

4. Millets and caviar will be ready after 24 hours, and fish - after 48 hours. It is better to get caviar in a day and eat, because after 48 hours it will resolve, the same applies to the milk.

How to salt herring in brine with butter

We need:

  • Selenka - 2 pcs
  • Salt - 2 tbsp. Spoons
  • Sugar - 1 tbsp. the spoon
  • Vegetable oil - 1 tbsp. the spoon

Cooking:

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

You can cut into fish with pieces, but you can leave a carcass and completely, do how you want. I cut pieces. I like it when each piece is slightly saturated with a olive.

2. Put water on fire. As soon as the water boils, put in it salt and sugar. To interfere with complete dissolution. Turn off the fire and cool the water.

3. Add oil to water. Put the fish into a glass or plastic container and pour it with brine. Close with a lid.

Seld.

4. To withstand 3-4 hours at room temperature, then put in the refrigerator for 3 days.

Spicy Silver Herring in Mustard Rush

We need:

  • Selenka - 2 pcs
  • Water - 1 l
  • Salt - 5 tbsp. span
  • Sugar - 3 tbsp. Spoons
  • Coriander grain - 1 tbsp. the spoon
  • Dill (dried) - 1 tbsp. the spoon
  • Bay leaf - 8 pcs
  • Black peas pepper - 15 pcs
  • Fascinated pepper - 4 pcs
  • Mustard - 2 tbsp. Spoons

Cooking:

1. Clear herring from the internships. If you leave your head, you must remove the gills. They will give bitter taste brine and herring itself.

And you can disassemble the herring on the fillet, and cut. This will also be very tasty. Each piece will be in mustard, and it will be very tasty.

2. Boil water and pour salt there, sugar and all spices except mustard. Let go bother 3-4 minutes. Then fire turn off, and the brine is cool.

3. To deceive the peel purified carcass. Put in a special container with a tightly closing lid.

SELD-V-BANKE

Thanks to the villagers, the herring will not only be delicious, but also elastic and strong.

4. Pour the cooled brine. Leave for 2-3 hours at room temperature. Then remove to the fridge for 48 hours.

Another recipe with mustard

We need:

  • Selenka - 2 pcs
  • Water - 1 liter
  • Salt - 5 tbsp. span
  • Sugar - 3 tbsp. Spoons
  • Black pepper - 10-15 pcs (you can grind large)
  • Dry mustard - 1 h. spoon
  • Bay leaf - 4-5 pcs

Seld.

Cooking:

1. Clean the fish and if you leave your head, remove the gills. Rinse well under running water.

2. boil the water, add salt, sugar and spices. Let's get drunk 3-4 minutes, turn off the fire. Give the brine to stand up so that it coils.

3. Put the herring to the prepared container and pour the chilled brine. Top to pour mustard and mix a little to the mustard wet.

4. Let it stand at room temperature for 2-3 hours. Then remove to the fridge for 48 hours.

How to salute herring with vinegar

We need:

  • Selenka - 2 pcs
  • Water - 250 -300 ml
  • Salt - 1 tbsp. the spoon
  • Vinegar 9% - 1-1.5 Article. Spoons
  • pepper peas - 10 pcs
  • Bay leaf - 3 - 4 pcs.
  • Coriander seeds - 1 tbsp. the spoon
  • Vegetable oil - 3 tbsp. Spoons

Cooking:

1. Clear the herring, remove the head, and if they squeeze with your head, then only the gills. Rinse in cool water. And you can pick up fish and together with the insides. But the gills still better remove.

2. Bring water to boil. Sweet salt and spices, boil 3-4 minutes and turn off the fire. Give the brine to cool.

Rassol

3. Add vinegar to the cooled brine.

Seld.

4. Put fish into a special dishes and pour it with brine. Give land at room temperature 4-5 hours. Then remove in the refrigerator for 7-8 hours.

Quick ambassador with vinegar and bow

We need:

  • Selenka - 1 pc
  • Water - 500 + 250 ml
  • Vinegar 9% - 1 tbsp. the spoon
  • Salt - 3 tbsp. Spoons with a slide
  • pepper peas - 7-8 pcs
  • Bay sheet -2 pcs
  • Onions - 1 pc
  • Sunflower oil - 2 tbsp. Spoons

Cooking:

1. If frozen herring is used, then it is not necessary to defrost it to the end. Dispose to the state. So that you can easily clean it from the insides. Remove your head.

2. Clean the skin and remove the bones. Fillet cut into pieces.

3. Mix 500 ml of indoor temperature with salt. Pour the chopped fish and leave to salt for 1.5 hours. Then water to merge.

4. Mix 250 ml. Water with vinegar and pour fish with a mixture. To withstand 5 minutes, then drain the water. Leave, she will come in handy.

5. Add bow, bay leaf, chopped large peas pepper. Pour oil and remaining water with vinegar.

Seld.

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

How quickly and deliciously picking herring in the brine in the whole

And on this recipe, the herring can be dulp in just 24 hours.

We need:

  • Selenka - 2 pcs
  • Water -1 L.
  • Sol- 3 art. Spoons
  • Sugar - 2 tbsp. Spoons
  • pepper peas - 10 pcs
  • pepper fragrant - 10 pcs
  • Coriander seeds - 1 h. spoon
  • Bay leaf - 3 pcs

Cooking:

1. Fish to remove the gills and rinse it well. Insides do not remove.

2. boil the water and add all spices, salt and sugar to it. Boil 3-4 minutes. Then the brine is cool.

3. Share herring in a special container for the pickling and pour the cooled brine.

4. Put in the refrigerator for 24 hours.

After 24 hours, herring is completely ready for use. Delicious and gentle.

Dry ambassador for the solesterol solester at home

This is the easiest way to make herring.

We need:

  • Selenka - 2 pcs
  • Salt - 2 tbsp. Spoons
  • Sugar - 1 tbsp. the spoon

Cooking:

1. Clear fish from the internships, remove the head and remove the skin. Divide herring for two halves, removing the ridge and all major bones. There should be two fillets.

Seld.

2. Mix salt and sugar. To deceive with a mixture of fillet. Stay on the plate and leave at room temperature for 6 -7 hours.

3. Transfer the fish to the container and closing it tightly remove to the fridge for 48 hours.

Spicy Ambassador for Solving in Package

We need:

  • Herring - 2 pcs
  • Salt - 2 tbsp. Spoons
  • Sugar - 1 tbsp. the spoon
  • Coriander in beans - 1 h. Spoon, or ground - 1 h. Spoon without a slide
  • Black peas pepper -7-8 pieces (crushing)
  • Bay leaf - 2 pcs (crushing)

Cooking:

1. Strong fish, remove head, remove the skin and remove large bones. Split a carcass into two parts.

2. Mix all spices. To deceive them herring.

Seld.

3. Put fish into the package, tightly wrap. Leave to lay at room temperature for 5-6 hours. Then remove in the refrigerator for 48 hours.

Express way of ambassador at home

We need:

  • Selenka - 2 pcs
  • Salt - 1 tbsp. the spoon
  • Sugar - 1 tbsp. the spoon
  • Black ground pepper - 1/3 h. spoons
  • Lavra leaf crushed - 2 pcs

For the preparation of fish on this recipe, it is necessary to have only fresh herring, since the time of its salting is only 2 hours.

Seld.

Cooking:

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

2. Mix spices.

3. Fish pull out of the water and wipe on all sides with a mixture of spices, salts and sugar.

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

It is possible to salt the herring and without the use of spices, only with salt and sugar. But the indispensable condition for salting fish in this way - the fish must be fresh!

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

Dry ambassador using onion and oil

We need:

  • Herring - 2 pcs
  • Salt - 4-5 tbsp. span
  • Onions - 2 pcs
  • Oil - 5-6 st. span

Cooking:

1. Clean the fish, remove the head, free from bones and leather. It should be fillet without bones.

2. Onions cut into thin half rings.

Seld.

3. File shave with salt. Fold in the prepared container, you can in the bank. Alternate each layer with onions.

4. Pour oil. Let stand at room temperature for 1 hour. Then remove to the fridge for 48 hours.

Low salted spicy herring with lemon

We need:

  • Herring - 2 pcs
  • Salt - 2 tbsp. Spoons
  • Sugar - 1 tbsp. the spoon
  • Lemon - 2 pcs
  • Bay leaf - 4-5 pcs
  • Black peas pepper - 10 pcs
  • pepper fragrant - 5 pcs

Cooking:

1. Clear herring from the insides, skin, bones and heads. Rinse it well.

2. Mix salt and sugar. Lemon cut into circles.

3. In a small saucepan, lay out the herring layers, lemon circles, speaking with a mixture of salt and sugar and spices.

4. Put the saucer and put a jar with water as a press. Put in the refrigerator for 24 hours.

5. After the allotted time, get a saucepan, mix the layers and to withstand in the refrigerator 24-48 hours.

Seld.

By the way, the herring love to eat not only with us. In Holland, for example, it is also very loved and can cook delicious.

Herring in Dutch Spread

We need:

  • Herring - 2 pcs
  • Sugar - 6 h. spoors
  • Onions - 2 pcs
  • Lemon - 0.5 pcs
  • Carrot - 1 pc
  • Bay leaf - 10 pcs
  • pepper pepper - 8-10 pcs

Cooking:

1. To defrost and turn it out. Remove your head, remove the skin and remove the bones.

2. Ready fillet cut into pieces of 2 cm. Width.

3. Cut the lemon to thin mugs, rubbing the carrot on a large grater. Onions cut into rings or half rings.

4. Cooking the jar and lay out all the layers in such a sequence - onions, bay leaf, a bit grated carrots, lemon, whisper of sugar and some pepper. Then layer sliced ​​herring

5. Then the next layer in the same sequence and so on until the ingredients end, or until we do to the end of the can.

6. The jar tightly close the lid and send to the fridge for 3 days.

7. When filing, lay out fish in a herdder and water oil. If you need to salute, you can get shed right in the villager.

Fish gets just amazing! Very gentle, juicy, fragrant and incredibly tasty!

Rolmops in German

We need:

  • Herring Low-salted - 2 pcs (fillet - 4 pcs)
  • Marinated Cornishons - 5 pcs
  • Bulgarian pepper (red) -1 pcs
  • Onions - 1 pc
  • Mustard - 2 tbsp. Spoons
  • White wine vinegar - 100 ml.
  • Mustard seeds - 2 h. spoons
  • Carnation - 3-4 boutons
  • Sugar, salt - 1 tsp
  • Pepper black ground - 0.5 h. spoons

Cooking:

1. Prepare marinade. To do this boil the water. Add salt, sugar, pepper and carnation. Boil all together 2-3 minutes. The decoction is cool a little.

2. Add mustard and wine vinegar. Stir and give to completely cool.

3. Onions, Bulgarian pepper and rootes cut into a long thin straw.

4. Each fillet layer is slightly repeated and smeared with mustard. If the herring is very large, then the fillet can be carefully cut into two equal halves.

5. Accept the layer of herring lay onions, pepper and rootes.

6. Collapse in the roll, grind up toothpick.

Seld.

7. Share Rollemops in the dishes and fill with the brine. Leave a minimum per day to salt. But it is best to withstand them in the refrigerator 2-3 days.

Secrets of cooking delicious salty herring at home

  1. Herring for salting is better to choose oceanic, coastal seas are often contaminated with waste and harmful toxins.
  2. The herring should be either chilled or frozen, but you should watch it not to be old. Fresh fish has a natural silver color, convex eyes of a light color, tightly pressed to the body of fins and gills. Therefore, to determine the freshness of the fish, do not buy it without a head.
  3. You should choose large, not having mechanical damage to the carcass, better than "boys". Although it should be noted that this question is very controversial. Girls have more gentle and bright meat.
  4. It is also considered that herring, caught in the winter season feeding more fat, so after singing it will be more gentle and tasty. It is necessary to choose large silver carcasses with uniform color, then the snack will always be obtained - what needs!
  5. Frozen fish not defrosting in warm water and microwave, but only at room temperature. Or even better in the refrigerator, at a temperature of +4 degrees. So that the defrost process occurs naturally.
  6. It is possible to salt the carcass and not dubted. If they solit the fish whole, then it is better to leave the head, you should only remove the gills. They give a bitter taste when singing. After cleaning, the herring should be rinsed well in a large number of running water.
  7. Salt herring and entirely, and pieces. With skin and bones and without them.
  8. Often, the whole purified carcasses are withstanding 30-60 minutes in cold water. In this case, the herring becomes even more.
  9. When salting do not use iodized salt.
  10. Fishing can be fished in glass, plastic or enameled dishes. It is desirable that the container is with a well-closed lid. Otherwise, the refrigerator will smell fish.
  11. With a dry ambol, a polyethylene package or food film is used.
  12. After several hours of cutting fish at room temperature, it should be stored in the refrigerator.
  13. The most delicious makes a herring, salted entirely together with the internships. Such a herring needs to be salted at least three days and can be stored in a salty solution for a week.
  14. If you do not want to wait so long, you can clean the fish on the fillet, cut into pieces and spray. Such a fish will be ready after a few hours.
  15. If the herring did not eat during this time, then it must be taken out of the brine, cut into pieces, shifting into the jar and pour oil.
  16. If for some reason you reasured the herring, or she lay down too long in the brine, then it can be soaked in cold milk for two hours. Excessive salt will be released in milk, and the herring will again be tasty.

How and with what to serve a weak salmon on the table

Of course, before serving on the table, especially if you are preparing to meet the guest, the herring needs to be cleaned.

Serve herring with bones and skin - very ugly! This disrespect for guests, and discrediting you, like hostess at home!

Moreover, it is completely simple. On the back should be made an incision and pull the tip of the skin. As a rule, the peel is cleaned easily and quickly. Also easy and simply removes the ridge and bones. But it is better to see once than hear a hundred times.

The most famous and delicious way of feeding is to cut the herring to beautiful uniform pieces, sprinkle with it with a bow, cut rings or semirings and seasoned with vegetable oil. For fans of sharp, you can sprinkle with fresh hearty pepper.

Often the herring is seasoned not only by oil, but also fresh lemon juice. Also lemon can be decorated with a herded dish. And then, everyone, if desired, he himself hesitate the fish with lemon juice.

The dish is also decorated with fresh greens, green onions, cranberry berries, olives or olives. It looks always beautiful, and only adds appetite.

Seld.

On holidays such as New Year or Birthday, you can serve a herring on national fishing plates. You can decorate in addition to the above ingredients, more than fresh or salty cucumbers, tomatoes and even canned mushrooms. Such plates look very beautiful, and always enjoy extremely popular among snacks.

Seld-Zakuska.

They serve a herd under potatoes, which is pre-dried either in the "uniform" or purify and boil entirely or pieces. You can serve such a fish and fried, baked potatoes and even a potato mashed potatoes.

Seld.

Very widely used by a weakly salted herring when preparing various snacks and salads. Prepare with its use sandwiches and canapes. Their options are a huge set, and if you wish, they are easy to find on the Internet.

Made from herring and delicious herring or a more complex appetizer called Forshmak.

And no matter how you served the herring, it is always a wonderful snack and an indispensable dish of the festive table. And of course, the very tasty one always seems precisely the one that is cooked independently.

Bon Appetit!

Добавить комментарий