How to pickle herring: 10 recipes

Herring is an invaluable gift from the depths of the sea. In this fish with a modest appearance, a whole storehouse of nutrients is hidden, but its main advantage is its excellent taste. It is no accident that this seafood is among the favorites of both gourmet chefs and homemakers.

Herring is good in all types of cooking, but salted fish is beyond any competition. The best example is the favorite dish “herring under a fur coat,” which, according to tradition, all Russian housewives and home cooks prepare for the New Year’s table. Salted herring is always a pleasant addition to your daily diet. It is especially good in combination with young boiled potatoes and dill. In a word, salted herring by all the rules is by all indications a universal food product.

Of course, the easiest way is to buy ready-made preserves in the store, the benefit is that our food industry produces such products in different ways. But most rational housewives prefer to salt the fish on their own, which is justified: after all, the homemade product does not contain preservatives, flavorings or other chemical additives. This option is more profitable financially. You can choose a suitable salting recipe from those suggestions that will be given below.

How to choose herring for salting

Before starting the culinary process, you must first buy fish. In the distribution network, fresh herring is usually on sale, so you can always get the main ingredient at the nearest supermarket. But the quality of the final dish depends on the right choice of the initial product. In order not to accidentally buy illiquid goods, you should remember a few simple rules for choosing herring for salting:

1. Fresh fish has a uniform steel-blue color, and its tummy is white. If the fish has tan marks and stripes, such a sign indicates that the goods are stored for a long time.
2. The carcass should be elastic with rounded sides.
3. It’s best to buy Atlantic herring for salting.
4. The gills of good specimens are light, and the eyes are slightly sunken with a white film.
5. If there is damage on the carcass, it is better to refuse such a purchase.
6. Soft, fragmented flesh also indicates a low quality product. Most likely, such herring was repeatedly thawed, and then again placed in the freezer.
7. And last, the most important rule - you should always buy a fish with your head. The absence of this part is louder than the rest of the signs "screaming" about the poor quality of the product.

When choosing frozen fish, an indicator of quality is the crust of ice glaze. Norwegian producers use freezing technology, which covers the carcass of each fish with a thin ice layer of 1–1.5 mm. This processing method protects the seafood from freezing, but leaves natural humidity.

If the carcass does not have such an ice cover, then the fish thawed, and then it was again frozen. But even with obvious signs of secondary freezing, herring can be used for salting if there are no pressure sores on the carcass.

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

What is salted herring useful for?

A lot of scientific works have already been written about the benefits of sea fish.In antiquity, legends were composed among the people about her abilities. But in popular beliefs there is a large share of truth. For example, Japanese have the highest life expectancy in the world. But it is known that seafood is the basis of the diet of the inhabitants of the Land of the Rising Sun.

Pomors of the Russian North and Scandinavian peoples, too, have been famous since ancient times for their strong immunity and endurance. To overcome life difficulties associated with the harsh climate, they are still helped by a fish diet, in which herring takes the main place.

The composition of herring, like any sea fish, is diverse. Such important substances are present in fish flesh:

1. Vitamins: ascorbic, folic and nicotinic acid, B4 and B12, retinol. Vitamin D is found in large quantities, the value of which for human health can hardly be overestimated.
2. Mineral elements. There are so many of them in the herring that it is easier to take the periodic table and note the missing elements in it. But at the same time, it is worth highlighting the presence of such substances as cobalt, chlorine, sodium, magnesium, calcium and a huge amount of minerals.
3. Omega-3 and 6 polyunsaturated fatty acids are the main wealth of the fish product. Since our body is not able to synthesize these compounds on its own, the Atlantic herring is an excellent source of these beneficial 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. A modest fish differs from elite competitors in low cost.
4. Proteins also occupy a significant part of the composition. Although they relate to animal proteins, fish meat is much healthier than pork or chicken.

Also in the composition are ash. But carbohydrates are completely absent in the fish product, which makes it attractive for inclusion in diet food. Although the calorie content of salted herring varies from 145 to 158 units, a small piece of the delicacy of weak pickles 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;
• helps to strengthen the immune forces;
• normalizes the thyroid gland;
• strengthens bone tissue and teeth;
• activates brain activity in children;
• increases efficiency;
• improves and even rejuvenates the skin of the face;
• positively influences hormonal and emotional background.

The combination of all these effects will benefit a person of any age. And you do not need to eat salted fish in kilograms. A gram serving of delicious delicacy 2-3 times a week will provide reliable support to the body.

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

How to quickly clean and cut herring

Culinary masters do not recommend cleaning and washing herring before salting. It is also believed that fish gills contain toxic substances. Indeed, low-quality fish will give bitterness, but if you buy fresh herring, there will not be such an unpleasant aftertaste. But the black film lining the abdominal cavity must be removed.

In principle, cutting a herring carcass is straightforward. The procedure is divided into the following steps:

1. Separate the fish head from the carcass below the line of the 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 extract caviar or milk. These parts can also be salted with the fillet.
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 head to 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 move well from the bones. The main thing here is to choose the right direction. It is best to start from the middle of the back, gradually spreading the previously made incision.
7. Now rinse a little part of the fillet under water.

After that, you can go to the ambassador for the selected recipe.

Helpful advice: for salting herring fillet, dry methods are more suitable, since when cutting a carcass, the strength of the flesh is already violated.

How to unfreeze fish before salting

When buying frozen herring before salting, you need to properly defrost it. Some mistakenly believe that thawing of the product should occur at room temperature. This cannot be done. Fish should also be thawed in the refrigerator, but not in the freezer. Thawing of herring at room temperature is allowed, but it is necessary to monitor when the moment of permissible thawing comes. Checking the readiness of fish for salting is very simple: you need to slightly bend the carcass. If this can be done with little resistance, then you can salt the herring. The temperature of the “prepared” carcass varies from -5 outside to -8 inside the carcass.

Important: no violent defrosting methods (placement in warm water or a microwave) should be applied to fish. Such a technique is allowed only with the “Pechora” salting of herring, which has been used by Pomors since ancient times. But this technique is unlikely to appeal to delicate gourmets, because with it, the fish is specially kept warm until bacteria and a specific rotten smell appear on it.

In which bowl to salt herring

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

1. If you plan to salt the whole fish, you can use a plastic container with a lid. It is desirable that the length of the tank corresponds to this parameter of the marine life.
2. Fillet cut into pieces is more convenient to salted in a glass jar.
3. The universal option is an enameled pan or a deep bowl.
4. If it is supposed to grease the product not by a dry method, but by pouring it with salt brine, then it is better to choose plastic dishes. The fact is that the saline solution is highly active, therefore, it quickly reacts with the metal.

Concerning the use of oppression, there are different opinions: for example, when salting in the production of large quantities of herring, oppression is used so that it slightly “submerges” the fish. At home, there is no such need. It is enough to pick up a spacious container, and on top lightly squeeze the fish with a plate on which to put a jar of water.

How to pickle herring at home

Now the turn has come to study the rules and methods of homemade salting herring. But first, a few words about the history of this gastronomic miracle.

The authorship of the dish belongs to the poor Dutch fisherman Jacob Beikelson. In the time of Louis IX, herring was considered a “garbage” fish. The royal lady, in a sign of mercy on her own behalf, bought the catch from the fishermen to send her to the leper colony. For the manifestations of such an act of mercy of Louis IX, contemporaries called the Holy.

But once, and it happened in 1380, the resourceful Willem Jakob Beikelson did two simple steps: immediately after catching, he removed the gills from the herring, then laid the fish in rows in a barrel, and sprinkled each layer with plenty of salt. When the fishing was over, Jacob suggested the villagers try fish. At first they doubted, but the pleasant smell that came from the barrel aroused an appetite. Very quickly fellow countrymen of the fisherman, whose name went down in history, devastated a barrel of tender fat herring. Soon the fish delicacy conquered the whole world.

Salted herring came to Russia in the 15th century and immediately became a national dish. Of course, the Dutchman Beikelson took salt by eye during his famous culinary experience.But over the centuries, standards have emerged that should be followed so as not to spoil the product.

1. Fine and iodized salt is not suitable for salting herring. It is better to take coarse grinding.
2. The dose can be determined by the formula: for one average fish 1 tsp. seasonings. In the recipes below, all dosages are given.
3. Do not get carried away with spices, otherwise the spices will beat off the natural aroma of herring.
4. Ocean herring is more suitable for salting, as it is cleaner ecologically.
5. With the dry method, you must first soak the fish so that it turns out juicy.
6. For quick salting, the carcass should be cut into pieces. But such a product needs to be eaten right away. If this condition cannot be fulfilled, then you need to transfer the leftovers into a jar and add vegetable oil.
7. If the fish is too salty, it must be soaked for two hours in milk.

After studying the theory, you can begin practical exercises. The recipes tested by time and experienced housewives will help to master the technique of homemade salting of herring.

Whole

This is the easiest option that many home-cooks are eager to use. For 1 kg of herring you will need to take:

• purified water - 1 l;
• sugar - a couple of large spoons;
• salt - 200 g.

How to cook:

1. While the fish is thawing (on the bottom shelf of the refrigerator), proceed with the preparation of the brine. To this end, pour salt and sugar into hot water, bring the solution to a boil, then let it cool completely.
2. Gutting fish is not necessary, you only need to remove the gills, and then rinse well. The whole salted herring is obtained with a brighter taste.
3. In a container prepared in advance, place the finished fish carcasses, pour everything on top with cold brine. From above, as a yoke, put a jar filled with water.
4. Leave the blank for an hour in the room, and then send it to the refrigerator.
5. The degree of salting and taste will depend on the exposure time and temperature: in two days you will get a slightly salted product, and after 3-4 days - a fish of strong salting.

This classic version of salting is ideal for cooking fish salads and self-starters.

In pieces

Herring cut into small pieces cooks faster than a whole carcass. But the product obtained according to this recipe does not imply long-term storage. It is better to pickle herring in pieces in a jar. The main ingredients:

• fish - 2 pcs. medium size;
• onion - 1 pc.;
• water - ½ liter;
• vegetable oil and salt - 1 tablespoon each

Algorithm of actions:

1. Cut the fish according to all the rules into slices. If fragments of black film remain, remove them, and then rinse pieces of herring again. Dry them before salting.
2. If an individual with caviar is caught, it should also be salted.
3. The next step is to prepare the brine. Boil the indicated amount of water, cool slightly, pour out salt. It is important that the crystals are completely dissolved in water.
4. Now put pieces of herring in a clean jar, ramming them a little.
5. Add chopped onion to the fish.
6. Lastly, fill in with brine that has cooled to room temperature, add oil.
7. Close the jar tightly with a lid. For 24 hours the preparation must stand in the room, and then place the container in the refrigerator for another 24 hours.

A herring prepared in this way will make an excellent company with potatoes, with it you can make sandwiches for a snack.

With spices

The spicy ambassador is a classic of the genre. Here, the hostess can show imagination to make up her own bouquet of spices. We offer a traditional option.

The set of ingredients includes:

• herring - 2 pcs.;
• allspice - 5 pcs.;
• filtered water - 1 l;
• sugar with salt - 2 tbsp;
• bay leaf - 3-4 pcs.;
• cloves - 5 dry buds;
• peppercorns - 10 pcs.

How to cook:

1. Fish heads can not be removed, but the gills must be removed.
2. The first step is to prepare the brine (brine). Pour the required amount of water into the pan, put on fire.
3. When the liquid boils, pour out all the spices, sugar, salt. The composition should boil for 3-4 minutes.
4. While the brine cools, take up fish. Gently lay the carcasses in the prepared dishes, pour the herring with brine.
5. Hold the herring salted with spices for several hours in the room, and then put it in the refrigerator.
6. After two days, you can taste the fish delicacy.

The spicy herring has an elegant taste, it will be an excellent decoration of the festive table, if the dish is decorated with greens and thin onion rings.

Dry way

This recipe is also taken from a collection of quick pickling options. Experienced fishermen use it to pickle any fish. Moreover, a culinary masterpiece can be prepared directly in the field, if you have the following ingredients with you:

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

Cooking sequence:

1. Perform the same manipulations with the herring carcass as in the previous recipe: remove the gills, but leave the head.
2. After the initial 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 the most crucial stage: grate the fish with a mixture of sugar and salt, and then wrap in cling film. In this form, the herring should be on the table for two hours.
5. After the exposure time in a dry marinade, rinse the fish again with running water, dry, place in a deep bowl.
6. Put onion sliced ​​into thin rings to the fish, sprinkle with vegetable oil on top. The fish delicacy should still stand 30-40 minutes.
7. Then cut the prepared herring into slices, arrange them nicely on a plate, garnish with onion on top and sprinkle with lemon.

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

With mustard

The original taste of such an appetizer will not leave anyone indifferent. This recipe should be reserved for special occasions, because herring in a mustard fill with herbs will be the main focus of the festive table. For 1 kg of fresh fish you will need additionally:

• mustard (powder) - 1 tsp;
• laurel - 2 pcs.;
• coriander - 5 g;
• water - 1 l;
• cloves - 4 buds .;
• coarse salt - 4 tbsp;
• peppercorns - 5 pcs.

Cooking process:

1. Put the gutted, washed herring in a container.
2. Make a pickle: bring the water to a boil, pour salt, peppercorns, bay leaves, coriander and clove buds.
3. Boil the spicy solution for another 2 minutes, then remove the dishes from the heat.
4. Add mustard to the brine and mix well.
5. When the marinade cools down a bit, pour them fish.
6. If a container was used as a container, close the container with a sealed lid.
7. After 3-4 hours, put the fish appetizer in the refrigerator, where it should remain for another two days.

After the due period, a delicious herring can be served.

In oil

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

• vegetable oil (preferably unrefined) - ½ cup;
• onion - 2 pcs. large size;
• herrings - 2 pcs.;
• white pepper peas - 10 grains;
• pink pepper - 0.5 tsp;
• bay leaf - 4 pcs.;
• salt - 2 tsp;
• mustard (grains) - ½ tsp

When all of the listed ingredients are on the table, you can start cooking.

Stages of salting herring:

1. Of course, the first thing to prepare is the main product, that is, fish. Defrost the herring as described above.
2. When the fish reaches the desired state, remove the tail and head. Then carefully separate the loin parts from the bones, remove the skin.
3. Cut the fish pulp nicely into slices, acting with a sharp knife at an angle.
4. Dry the fish pieces with napkins to remove excess moisture, then add salt.
5. While the fish is salting, do the cooking of the brine. To do this, pour oil into a pan, heat it, but do not boil. Then remove from the stove.
6. Now cut the onion rings.
7. When the preliminary preparation is completed, take a suitable container, put the pieces of herring with the first layer, then onion, laurel, and other spices.
8. On top of the delicious design pour oil so as to completely close the cut.
9. After these steps, tightly cover the jar or container with a lid, and then place it on the lower shelf in the refrigerator. After three days, the herring in oil reaches the peak of taste perfection.

Such an appetizer is ideal for any variant of a potato side dish, but you can enjoy a delicacy by identifying a couple of slices on a sandwich.

With vinegar and onion

Among our domestic gourmets there are thin connoisseurs of pickled fish. In the classic collection of recipes for this case, there is a simple version of salting herring. Thanks to the addition of spices, the appetizer is obtained with a spicy spicy taste. Therefore, the delicacy usually quickly disappears from the plate.

The grocery 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;
• peppercorns - 10 pieces;
• coriander seed - 1 tbsp.

The order of the culinary actions:

1. Rinse carcasses of herring thoroughly, remove gills. If desired, you can remove the head, but this is not necessary. Remove film from abdominal cavity. Whole fish can be salted, but for quick salting it is better to cut them into pieces.
2. The next step is to prepare the brine according to the classical scheme: pour water into a pan, bring to a boil, then add spices and salt to the liquid base.
3. Let the spicy solution boil for another 3 minutes. Then remove it from the fire and allow to cool in natural conditions. Only then can you add vinegar.
4. Put the prepared fish at the bottom of the container, pour in vinegar brine, cover the container with a lid.
5. Leave the workpiece in the room for 3-4 hours, and then send it to the refrigerator.
6. After 8 hours, you can take a sample.

Fish prepared in such a simple way is always a success with lovers of savory and spicy snacks.

With lemon

This is also an interesting recipe that every housewife should replenish their personal culinary guide. Herring in this performance is not inferior in taste characteristics to noble species of fish. Even in a simple design on a herring salad with the addition of greenery, the dish looks amazing, and its delicate aroma evokes a healthy appetite.

But before you put the snack on the table, you need to try to cook it correctly. The following ingredients will be required:

• herring (preferably taken chilled rather than frozen) - 2 kg .;
• sugar - 1 tbsp;
• lemon - 2 pcs.;
• allspice - 15 peas;
• bay leaf - 6 pieces;
• coarse salt - 2 tablespoons

How to cook:

1. Gently separate the herring fillet. If possible, it is advisable to remove the bones, although this is not necessary.
2. Rinse the lemon thoroughly, cut into thin rings.
3. Prepare a container for salting fish. A large round container is ideal for this recipe to fit a plate with oppression. But in the absence of such containers, you can use a suitable bowl.
4. Put a layer of fillet in the dishes, then a layer of lemon circles, then add salt, spices, sugar.
5. When the whole fish preparation is in the salting container, cover the structure with a plate on which to put a little oppression.
6. Place the dishes in the refrigerator.
7. After a day, get the fish stock, remove the oppression, swap layers. Then cover the container again with the plate with the yoke.
8. After 2-3 days, the snack can be served at the table.

So that the herring with lemon does not deteriorate, it should be placed in another dish and stored in the refrigerator without the use of oppression.

In Dutch

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

• herring - 2 pcs.;
• onion - 2 pcs.;
• carrots - 1 pc.;
• lemon - half;
• bay leaf - 10 pcs.;
• peppercorns - 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 salt and vegetable oil are served already to the finished dish.

Now about the procedure for cooking herring in Dutch:

1. First wash the carcasses of the fish, separate the loin parts. If possible, remove the bones.
2. Cut herring fillets into thin strips (2 cm wide).
3. Now start preparing vegetables: grate the carrots coarsely, and cut the onions into rings.
4. Cut lemon into thin slices.
5. When all the ingredients have been prepared, put the herring in succession in layers in a prepared jar, then onion rings, a little grated carrots, lemon slices, add a pinch of sugar, a little pepper, laurel and other components.
6. After filling the jar, close the lid, determine for 3 days in the refrigerator.
7. When the delicacy reaches readiness, put it completely in a salad bowl along with all the contents. Salt, pour oil and enjoy the incomparable taste of snacks.

Judging by the reviews of most housewives, the herring prepared 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 out in a difficult situation, when guests will warn about their visit in a couple of hours. Well, if warned. But in any case, this is the fastest recipe. But, despite the speed of cooking, the herring turns out to be amazingly tasty, and in a duet with potatoes it diverges in a few minutes.

The list of products is extremely concise:

• herring - 2 pcs.;
• ground pepper - 5 g;
• salt and sugar - 1 tbsp;
• laurel - a few leaves.

Now, from a set of simple products, you need to prepare a herring of weak salting. Sequencing:

1. Rinse gutted and peeled fish.
2. Then separate the tail and head. Rinse again under water.
3. Pour clean water into a deep bowl, soak the carcasses for exactly one hour.
4. While the fish is steeped, mix the pepper with salt and sugar. Grind bay leaves, add them to the spice mixture.
5. Dry the fish after soaking with paper towels.
6. Spread a cling film on the table and lay the fish on top.
7. Grate herring inside and out with a spicy mass.
8. Wrap the fish with plastic wrap, leave for 2 hours in this condition on the table.
9. When this time comes out, remove the herring from the film, cut beautifully into pieces. Before serving, sprinkle the fish delicacy with vinegar and vegetable oil.

Everything, now you can surprise guests with a chic appetizer, the preparation of which took only 2 hours.

How to store salted herring

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

In principle, salted herring is stored exactly like any other fish in the marinade. So that the snack does not deteriorate after the first tasting, it must be determined in another container. In any case, the product should be stored in a refrigerator. But some points should be remembered:

1. Weak salted fish can be stored for 1-2 days, but it is better to sell immediately.
2. Herring strong ambassador in the bank is stored for up to a week under a closed lid.
3. Ready herring is not necessary for storage in a place without access to light. After all, the fish is not a film, it will not glow.
4. The best temperature conditions for salted herring are from 0 to +15 degrees. Therefore, in the cool season, it can be stored on the balcony.

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

• red pulp or blood indicates that the fish is raw;
• in raw herring, meat does not lag behind the bones.

If while cutting fish there are doubts about the degree of its readiness, it is better not to serve such a product.For several hours, you need to place the herring in the same brine or add an additional portion of spices to the salt.

Tips from experienced housewives

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

1. Fillet parts of fish are salted out faster.
2. This cutting can be subjected to any kind of salting.
3. Fillet is almost always obtained with impeccable taste.
4. Salted herring fillet is suitable for different salads, therefore, having such a product, you can cook several appetizers on its basis.
5. Herring fillet goes well with all kinds of marinades: lemon, mayonnaise, mustard filling.

And finally, some more useful recommendations:

1. If your family members love herring, you should always keep a stock of such fish. Then no chance will take the mistress by surprise.
2. When choosing a fish semi-finished product, it is worth asking where and when the herring was caught. Ocean species are tastier and safer.
3. Experts say that the meat of herring caught in winter is more fat, therefore it has a rich taste.

It is useful for housewives of any skill level to know about the intricacies of cooking salted herring. Inexpensive fish prepared with a soul will always compete with expensive types of seafood.

Photo of salted herring