How to salt herring: 10 recipes

Herring is a priceless gift from the depths of the sea. A pantry of nutrients is hidden in this modest-looking fish, but its main advantage is its excellent taste. It is no coincidence that this seafood is among the favorites of both gourmet chefs and housewives.

Herring is good in any kind of cooking, but salted fish is beyond any competition. The best example is the beloved dish "herring under a fur coat", which traditionally all Russian housewives and home cooks prepare for the New Year table. Salted herring is always a pleasant addition to the daily diet. It is especially good in combination with young boiled potatoes and dill. In short, salted herring by all the rules is a universal food product.

Of course, it is easier to buy ready-made preserves in the store, the good thing is that our food industry produces such products in different variants. But most rational hostesses prefer to salt fish on their own, which is justified: in fact the product is homemade without preservatives, flavorings and other chemical additives. This option is more profitable financially. Choose a suitable salting recipe from those suggestions that will be given below.

How to choose herring for pickling

Before you start the cooking process, you must first buy the fish. Fresh herring is usually available in the retail network, so you can always buy the main ingredient at the nearest supermarket. But it is the right choice of the original product that determines the quality of the final dish. In order not to accidentally buy an illiquid product, you should remember a few simple rules for choosing herring for salting:

1. Fresh fish has an even color of a bluish-steel shade, and its belly is white. If the fish has red spots and streaks, it is a sign that it has been stored for a long time.
2. The carcass should be firm with rounded sides.
3. It is best to buy Atlantic herring for pickling.
4. The gills of good specimens are light-colored and their eyes are slightly sunken with a white film.
5. If the carcass is damaged, it is better to refuse such a purchase.
6. Soft flesh that falls apart into pieces also indicates poor quality. Most likely, such herring repeatedly defrosted and then put back in the freezer.
7. The last and most important rule is to always buy fish with the head. The absence of this part "screams" about the poor quality of the product louder than other signs.

When choosing frozen fish a quality indicator is the ice glaze crust. Norwegian producers use a freezing technology that covers each fish carcass with a thin ice layer of 1-1,5 mm. This processing method protects the seafood from freezing, but leaves natural moisture.

If there is no such ice cover on the carcass, it means that the fish was thawed and then subjected to freezing again. But even with obvious signs of secondary freezing, herring can be used for salting, as long as there are no sores on the carcass.

Useful information: Yellowish spots on the carcass appear as a result of oxidation processes that occur at high temperatures, which is unacceptable in the proper storage of seafood. Such fish has a rancid taste, so it is absolutely not suitable not only for pickling, but also for cooking any dishes.

What is the usefulness of salted herring

About the usefulness of saltwater fish has already been written a lot of scientific papers. In ancient times, the people composed legends about its abilities. But in the popular beliefs there is a large share of truth. For example, the Japanese have the highest life expectancy in the world. But it is known that the basis of the diet of the inhabitants of the Land of the Rising Sun is seafood.

Pomors of the Russian North and Scandinavian peoples also from ancient times are famous for their strong immunity and endurance. Fish diet, in which herring occupies the main place, helps them to overcome the difficulties of life associated with harsh climate.

The composition of herring, like any saltwater fish, is diverse. Fish flesh contains such important substances:

1. Vitamins: ascorbic, folic and nicotinic acids, B4 and B12, retinol. In large quantities contains vitamin D, the importance of which for human health is difficult to overestimate.
2. Mineral elements. There are so many of them in herring that it is easier to take the Mendeleev table and mark the missing elements in it. But it is worth highlighting the presence of such substances as cobalt, chlorine, sodium, magnesium, calcium and a huge number of other minerals.
3. Polyunsaturated fatty acids omega-3 and 6 are the main richness of the fish product. Since our body is unable to synthesize these compounds on its own, Atlantic herring is an excellent source of these useful substances. By the way, Atlantic herring is ahead of such recognized table favorites as trout and pink salmon in the content of omega-acids. It is only slightly inferior to salmon in this parameter. Modest fish differs from the elite competitors by its low cost.
4. Proteins also occupy a significant part of the composition. Although they belong to animal proteins, fish meat is much more useful than pork or the same chicken.

Also, there are ashes in the composition. But carbohydrates are completely absent in the fish product, which makes it attractive for inclusion in the dietary diet. Although the caloric value of salted herring varies from 145 to 158 units, a small piece of weakly salted delicacy will not harm even pregnant and lactating women.

Thanks to such a rich composition, salted herring is able to provide a full range of beneficial effects:

• regulates glucose and cholesterol levels;
• strengthens the walls of blood vessels;
• improves heart function;
• prevents the development of atherosclerosis;
• Strengthens immune strength;
• Normalizes the work of the thyroid gland;
• strengthens bone tissue and teeth;
• stimulates brain activity in children;
• increases capacity for work;
• Improves and even rejuvenates the skin;
• has a positive effect on hormonal and emotional background.

The combination of all these effects will benefit people of all ages. And there is no need to eat salted fish by the kilograms. A hundred gram portion of a tasty delicacy 2-3 times a week will provide reliable support for the body.

It is interesting: Ivasi herring is very popular because of its high taste characteristics. But few people know that this type of fish is a natural stimulant for weightlifters, because its chemical composition is superior to all known (non-synthetic) anabolics. Therefore, herring weak pickle is recommended to include in weight loss diets and even consume before exercising in the gym.

How to quickly peel and cut herring

Masters of cooking do not recommend peeling and washing herring before salting. There is also an opinion that the fish gills contain poisonous substances. Indeed, low-quality fish will be bitter, but if you buy fresh herring, there will not be such an unpleasant taste. But it is necessary to remove the black film lining the abdominal cavity.

In principle, the cutting of herring carcasses does not cause difficulties. The procedure is divided into the following steps:

1. Separate the fish head from the carcass below the line of head fins.
2. Then cut the abdomen in the direction from the anal fin to the place where the head was just located.
3. Carefully remove the roe or the calves. These parts can also be salted together with the fillets.
4. The next step is to remove the film from the peritoneum.
5. If you want to get a clean fillet, then remove the skin by making a shallow incision on the back from the head to the tail.
6. Then remove the bones. This is the most difficult part of the cutting process, because the flesh of the fish does not always come away from the bones well. The main thing here is to choose the right direction. It is best to start in the middle of the back, gradually pushing apart the incision made earlier.
7. Now rinse a little under water the parts of the fillet.

After that, you can move on to salting according to the chosen recipe.

Useful tip: For salting herring fillets, dry methods are more suitable, because when cutting the carcass, the strength of the flesh is already broken.

How to defrost fish before salting

When buying frozen herring, it must be thawed properly before salting. Some people mistakenly believe that the product should be thawed at room temperature. This should not be done. Fish should also defrost in the refrigerator, but not in the freezer. It is allowed to thaw herring at room temperature, but one should watch when the moment of permissible thawing comes. To check the readiness of fish for salting is very simple: you need to bend the carcass slightly. If it can be done with a little resistance, then you can salt herring. The temperature of the "prepared" carcass ranges from -5 outside to -8 inside the carcass.

Important: No violent defrosting techniques (placing in warm water or the microwave) should be applied to the fish. Such a technique is allowed only for "Pechorsky" herring salting, which is used by Pomors since ancient times. But this method is unlikely to be to the taste of refined gourmets, because the fish is specially kept in the heat until the appearance of bacteria on it and a specific rotten smell.

What utensils should be used to salt herring

Containers for preserves should be chosen depending on the chosen method of salting.

1. If you plan to salt the fish as a whole, you can use a plastic container with a lid. It is desirable that the length of the container corresponded to this parameter of the sea creature.
2. Fillet cut into pieces is better salted in a glass jar.
3. A universal variant is an enameled saucepan or a deep bowl.
4. If you intend to salt the product not by dry methods, but by pouring salt brine on it, it is better to choose plastic tubs. The thing is that the salt solution is highly active, so it quickly reacts with the metal.

There are different opinions about the use of a clamp: for example, when salting large batches of herring in production, a clamp is used so that it slightly "sinks" the fish. At home, there is no such need. It is enough to pick a spacious container, and on top slightly press the fish with a plate, on which to put a jar of water.

How to salt herring at home

Now it's the turn of studying the rules and methods of home salting herring. But first, a few words about the history of the appearance of this gastronomic wonder.

This dish was invented by a poor Dutch fisherman Jacob Beukelsson. At the time of Louis IX, herring was considered a "trash" fish. The royal person, as an act of charity in her name, bought up the catch from the fishermen to send to the leper colonies. For this act of mercy, Louis IX was called a Saint by his contemporaries.

But one day, in the year 1380, the resourceful Willem Jacob Beukelsson did two simple things: immediately after catching the herring, he removed the gills, then placed the fish in rows in the barrel, and each layer was poured with plenty of salt. When the fishing was over, Jakob suggested that the villagers try the fish. They were hesitant at first, but the pleasant smell that came from the barrel awakened their appetite. Very quickly the fellow countrymen of the fisherman, whose name has gone down in history, emptied the barrel of tender fatty herring. Soon the fish delicacy conquered the whole world.

In Russia salted herring came in the XV century and immediately became the national dish. Of course, the Dutch Beukelsson took salt by eye during his famous culinary experience. But over the centuries there were rules to be followed in order not to spoil the product.

1. For pickling herring do not use fine and iodized salt. It is better to take coarse ground table salt.
2. You can determine the dosage by the formula: 1 tsp. of seasoning per medium-sized fish. The recipes below give all the dosages.
3. Do not overdo it with spices, otherwise the spices will take away the natural flavor of the herring.
4. Oceanic herring is more suitable for pickling as it is environmentally friendly.
5. The dry method requires the fish to be soaked beforehand so that it becomes juicy.
6. For quick salting, the carcass should be cut into pieces. But such a product should be eaten immediately. If this condition cannot be met, then the remainder should be put into a jar and covered with vegetable oil.
7. If the fish turns out to be too salty, it should be soaked for two hours in milk.

After learning the theory, you can proceed to practical exercises. Master the technique of home pickling herring will help time-tested and experienced housewives recipes.

Whole

This is the easiest option, which is willingly used by many home cooks. For 1 kg of herring you need to take:

• purified water - 1 liter;
• sugar - a couple of big spoons;
• salt - 200 grams.

How to cook:

1. While the fish is defrosting (on the bottom shelf of the refrigerator), proceed to prepare the brine. For this purpose, pour salt and sugar in hot water, bring the solution to a boil, then let it cool completely.
2. It is not necessary to gut the fish, you only need to remove the gills, and then rinse well. Whole salted herring turns out with a brighter flavor.
3. In a pre-prepared container put ready fish carcasses, pour cold brine on top of everything. Put a jar filled with water on top as a crutch.
4. Leave the preparation in the room for an hour, and then send it to the refrigerator.
5. The degree of salting and taste will depend on the soaking time and temperature: in two days you will get a weakly salted product, and after 3-4 days - a strong salted fish.

This classic pickling option is perfect for making fish salads and as a stand-alone snack.

Slices

Herring sliced into small pieces is faster to prepare than the whole carcass. But the product obtained by this recipe does not imply long storage. Herring in pieces is better to salt herring in a jar. The main ingredients:

• fish - 2 pieces of medium size;
• onions - 1 pc;
• water - ½ l;
• vegetable oil and salt - 1 tbsp.

Algorithm of actions:

1. Processed according to all the rules, cut the fish into slices. If fragments of black film remained, remove them, and then rinse the pieces of herring once again. Before salting them dry.
2. If a fish with caviar is caught, it should also be salted.
3. The next step is to prepare the brine. Boil the specified amount of water, cool it a little, and pour out the salt. It is important that the crystals dissolve completely in the water.
4. Now put pieces of herring in a clean jar, tamping them a little.
5. Add the onion chopped in rings to the fish.
6. Lastly, pour all the brine cooled to room temperature, add oil.
7. Close the jar tightly with a lid. Let the preparation stand in a room for 24 hours, and then place the container in the refrigerator for another 24 hours.

Cooked in this way herring is a great company with potatoes, it can be used to make sandwiches for snacking.

With spices

Spicy salt - this is a classic of the genre. Here the hostess can show imagination to make her own bouquet of spices. We suggest a traditional version.

A set of ingredients includes:

• herring - 2 pcs;
• allspice - 5 pieces;
• filtered water - 1 l;
• sugar and salt - 2 tablespoons each
• bay leaf - 3-4 pcs;
• cloves - 5 dry buds;
• Pepper - 10 pcs.

How to cook:

1. Fish heads can not be removed, but the gills must be removed.
2. The first thing to do is to prepare the brine (decoction). Pour the volume of water into a saucepan, put on the fire.
3. When the liquid boils, pour all the spices, sugar, salt. The composition should boil for 3-4 minutes.
4. While the brine cools, deal with the fish. In the prepared dish carefully put the fish carcasses, pour the brine over the herring.
5. Keep the salted herring with spices in the room for several hours, and then put it in the fridge.
6. In two days the fish delicacy can be tasted.

Spicy herring has an exquisite taste, it will be a great decoration of the holiday table, if the dish is decorated with herbs and thin onion rings.

Dry method

This recipe is also taken from the collection of quick pickling options. Experienced fishermen use it to salt any fish. And the culinary masterpiece can be cooked right in the field, if you have the following ingredients:

• coarse salt - 2 tbsp;
• lemon - 1 pc;
• onion - 1 pc;
• sugar (sand) - 1 tbsp;
• a little vegetable oil.

Cooking sequence:

1. Do with the herring carcass the same manipulations as in the previous recipe: remove the gills, but leave the head.
2. After primary treatment, soak the fish for an hour in water.
3. Then dry the carcass with paper towels. This procedure is necessary to remove excess moisture.
4. Now comes the most crucial stage: to rub the fish with a mixture of sugar and salt, and then wrap it in clingfilm. In this form, the herring should stay on the table for two hours.
5. After the end of the dry marinade, rinse the fish again with running water, dry it, and place it in a deep bowl.
6. Put the onion cut into thin rings to the fish, splash it with vegetable oil. Fish delicacy should stand for another 30-40 minutes.
7. Then ready herring cut into slices, beautifully arrange on a plate, decorate with onions and splash with lemon on top.

The dish is ready, you can enjoy the delicious herring.

With mustard

The original taste of this snack will not leave anyone indifferent. This recipe is worth saving for special occasions, because herring in mustard custard with herbs will be the main accent of the holiday table. For 1 kg of fresh fish you will need in addition:

• mustard (powder) - 1 tsp;
• laurel - 2 pcs;
• coriander - 5 g;
• water - 1 liter;
• cloves - 4 buds;
• coarse salt - 4 tablespoons;
• pepper - 5 pcs.

Preparation process:

1. Place the gutted, washed herring in a container.
2. Make a brine: bring water to a boil, pour salt, peppercorns, bay leaves, coriander and clove buds.
3. Boil the spicy solution for another 2 minutes, then take it off the fire.
4. In the brine add mustard and mix well.
5. When the marinade cools a little, pour it over the fish.
6. If a container was used as a container, close the container hermetically sealed lid.
7. After 3-4 hours put the fish snack in the refrigerator, where it should remain for another two days.

After the allotted time, the delicious herring can be served to the table.

In oil

Although cooked according to this recipe herring is not fundamentally different from the previous options, this dish has many fans. Herring in brine with the addition of oil is excellent for any culinary intentions: it perfectly copes with the role of an independent appetizer, fits with boiled and fried potatoes, and in combination with a piece of rye bread quickly satisfies the feeling of hunger. You can salt the whole carcass or cut the fish into pieces. First you need to prepare the necessary ingredients:

• vegetable oil (preferably unrefined) - ½ cup;
• onions - 2 large sized pieces;
• herring - 2 pcs;
• white pepper - 10 grains;
• pink pepper - 0,5 tsp;
• bay leaf - 4 pcs;
• salt - 2 tsp;
• mustard (grains) - ½ tsp.

When all the listed components are on the table, you can begin cooking.

Stages of salting herring:

1. Of course, the first thing is to prepare the main product, that is, the fish. Defrost the herring, as described above.
2. When the fish reaches the desired condition, remove the tail and head. Then carefully separate the fillets from the bones, remove the skin.
3. Cut the fish flesh into beautiful slices, acting with a sharp knife at an angle.
4. Dry the fish pieces with napkins to remove excess moisture, then salt them.
5. While the fish salts, prepare the brine. To do this, pour oil into a saucepan, heat it, but do not boil. Then take it off the stove.
6. Now cut the onions in rings.
7. When the preliminary preparation is complete, take a suitable container, lay out the first layer of slices of herring, then the onion, the bay, other spices.
8. Pour oil on top of the tasty construction so as to completely cover the slices.
9. After these actions, close the jar or container tightly with a lid, and then place it on the bottom shelf in the refrigerator. After three days herring in oil will reach the peak of taste perfection.

Such a snack is ideal for any variant of potato garnish, but you can enjoy the delicacy, defining a couple of slices on a sandwich.

With vinegar and onions

Among our domestic gourmets there will be subtle connoisseurs of pickled fish. In the classic collection of recipes for such a case, there is an uncomplicated version of pickled herring. Thanks to the addition of spices, the appetizer turns out with a spicy spicy flavor. Therefore, the delicacy usually quickly disappears from the plate.

Product set for this original recipe:

• herring - 2 pcs. (fresh, preferably unfrozen);
• vegetable oil - 3 tbsp;
• purified water - 0,3 l;
• bay leaf - 4 pcs;
• salt - 1 tbsp;
• vinegar (table) 9% - 1.5 tbsp;
• pepper - 10 units;
• coriander seed - 1 tbsp.

The order of culinary actions:

1. Rinse herring carcasses thoroughly, remove the gills. If desired, you can remove the head, but it is not necessary to do this. Remove the film from the abdominal cavity. The whole fish can be salted, but for quick salting it is better to cut it into pieces.
2. The next step is to prepare the brine according to the classic scheme: pour water into a pot, bring it to a boil, then add spices and salt to the liquid base.
3. Let the spice mixture boil for another 3 minutes. Then remove it from the heat and let it cool naturally. Only then can you add the vinegar.
4. Prepared fish lay out on the bottom of the container, pour the vinegar brine, cover the container with a lid.
5. Leave the preparation indoors for 3-4 hours, and then send it to the refrigerator.
6. After 8 hours you can take a sample.

Cooked in this simple way, the fish is always a success with fans of spicy and spicy snacks.

With lemon

This is also an interesting recipe that every housewife should add to her personal cookbook. Herring in this version in terms of taste characteristics is not inferior to the noble fish species. Even in a simple herring dish with the addition of greens, the dish looks amazing, and its delicate flavor awakens a healthy appetite.

But before you put the appetizer on the table, you need to try to prepare it properly. The following ingredients will be required:

• Herring (preferably take chilled, not frozen) - 2 kg;
• sugar - 1 tbsp;
• lemon - 2 pcs;
• allspice - 15 peas;
• bay leaf - 6 units;
• coarse salt - 2 tablespoons.

How to cook:

1. Carefully separate the fillets of herring. If possible, it is desirable to remove the bones, although it is not necessary to do this.
2. Thoroughly rinse the lemon, cut it into thin rings.
3. Prepare a container for salting fish. For this recipe, a large container of round shape, so that a plate with a nest will fit perfectly. But in the absence of such a container, you can use a suitable bowl.
4. In the bowl put a layer of fillets, then a layer of lemon circles, then add salt, spices, sugar.
5. When all the fish is in the dish for salting, cover the structure with a plate, on which to put a small heel.
6. Place the container in the refrigerator.
7. After a day, take out the fish blank, remove the burden, and swap layers. Then again cover the container with a plate with a burden.
8. After 2-3 days, the snack can be served to the table.

To herring with lemon does not spoil, it should be placed in another dish and stored in the refrigerator already without the use of the oppression.

Dutch

Spicy herring according to the Dutch recipe is usually served in good restaurants. The dish is really status both in taste and appearance. Although the preparation of such a delicacy does not take much time. For a delicious appetizer you will need:

• herring - 2 pcs;
• Onion - 2 pcs;
• carrot - 1 pc;
• lemon - half;
• bay leaf - 10 pcs;
• pepper - 10 pcs;
• sugar - 6 tsp.

As you can see, there is no salt in this recipe. But the whole secret of the dish is that the salt and vegetable oil are served already to the finished dish.

Now about the order of cooking herring Dutch-style:

1. First, wash the fish carcasses, separate the sirloin parts. It is desirable to remove bones, if possible.
2. Cut herring fillets into thin strips (2 cm wide).
3. Now start to prepare the vegetables: grate carrots coarsely, and cut onions into rings.
4. Lemon, too, cut into thin circles.
5. When all the ingredients are ready, in a pre-prepared jar, lay herring, then onion rings, some grated carrots, lemon slices, add a pinch of sugar, a dash of pepper, laurel and other components in layers.
6. After filling, close the jar with a lid and place it in the refrigerator for 3 days.
7. When the delicacy is ready, put it completely into a salad bowl with all the contents. Salt, pour oil and enjoy the incomparable taste of the snack.

Judging by the reviews of most hostesses, herring cooked according to this recipe instantly disappears from the plate. Therefore, for a large company of guests it is worth preparing a double portion.

In 2 hours

This express recipe will always help in a difficult situation, when the guests will warn about their visit a couple of hours in advance. If they do, it's a good idea. But in any case, this is the quickest recipe. But in spite of the speed of preparation, the herring turns out amazingly delicious, and in a duet with potatoes it goes in a few minutes.

The list of products is very brief:

• herring - 2 pcs;
• ground pepper - 5 grams;
• salt and sugar - 1 tablespoon each;
• laurel - a few leaves.

Now from a set of simple products should be prepared herring weakly salted. Sequence of actions:

1. Rinse gutted and cleaned fish.
2. Then separate the tail and head. Once again rinse under water.
3. Pour clean water into a deep bowl and soak the fish for exactly one hour.
4. While the fish is soaking, mix the pepper with salt and sugar. Chop bay leaves, add them to the spice mixture.
5. After soaking, dry the fish with paper towels.
6. Spread the cling film on the table and put the fish on top.
7. Rub herring inside and outside with spice mixture.
8. Wrap the fish in clingfilm and leave it on the table for 2 hours.
9. When this time is up, remove the herring from the foil, cut nicely into slices. Before serving, sprinkle the fish delicacy with vinegar and vegetable oil.

That's all, now you can surprise your guests with a chic snack, the preparation of which took only 2 hours.

How to store salted herring

Of course, the most important thing is to properly salt herring. From the description of the peculiarities of this culinary process it is easy to conclude that a quality product must also be accompanied by talent. But not always the dish is consumed immediately after its preparation. Therefore, you need to know how to properly store a delicious delicacy.

In principle, salted herring is stored just like any other fish in a marinade. To ensure that the snack does not spoil after the first tasting, it is necessary to be sure to define it in another container. In any case, the product should be stored in refrigerator conditions. But certain points should be remembered:

1. Lightly salted fish can be stored for 1-2 days, but it is better to realize at once.
2. Herring strong ambassador in a jar is stored for up to a week under a closed lid.
3. Ready herring does not need to be stored in a place without light. After all, fish is not photographic film, it will not glow.
4. The best temperature conditions for salted herring are from 0 to +15 degrees. Therefore, in the cooler seasons it can be stored on the balcony.

The following signs will testify to the poor quality of the product:

• The red color of the flesh or blood indicates that the fish is raw;
• Raw herring has flesh not separated from the bone.

If there are doubts in the degree of readiness of fish while cutting it, it is better not to serve such a product. Place herring in the same brine for a few hours or salt it with an extra portion of spice.

Tips from experienced hostesses

Many home cooks prefer to salt herring fillets. And there are several reasons for this choice:

1. The sirloin parts of the fish are quicker to salt.
2. Such a cut can be subjected to any type of salting.
3. Fillets almost always turn out with impeccable taste.
4. Salted herring fillet is suitable for various salads, so, having such a product, you can prepare on its basis several appetizers.
5. Herring fillet goes well with all kinds of marinades: lemon, mayonnaise, mustard dressing.

And finally some more useful recommendations:

1. If your family members like herring, you should always keep a stock of such fish. Then no accident will not catch the hostess unawares.
2. When choosing a semi-finished fish, it is worth asking where and when the herring was caught. Oceanic species are tastier and safer.
3. Experts say that the meat of herring caught in winter is more fatty, so it has a rich taste.

It is useful for hostesses of any skill level to know about the nuances of preparing salted herring. Inexpensive fish, cooked with soul, will always compete with expensive types of seafood.

Photo of salted herring