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Herring spiced salted at home quickly: recipes

How to quickly cook herring spiced salted at home

As many as seven methods of salting herring at home! You just have to try all these recipes, because homemade is always much tastier and healthier than the store. Do you agree?

To make herring tasty and correct after salting, it is not enough to know the recipe for a good pickle / pickle. In addition, it will be good if you know how to choose fresh fish of good quality.

So that you are not mistaken in choosing, we have created for you a list of rules (or tips) according to which you can choose a really good product.

  1. In fresh fish, the gills must be dark red, in any case not light;
  2. The second important point is the eyes. For this reason, it is recommended to take a whole carcass. In fresh herring eyes bulging and clear. If they are flat and muddy, then the fish is clearly not the first week;
  3. Try to press lightly on the gills — nothing should flow out / stand out. If blood flows — the fish was kept in bad or just the wrong conditions;
  4. When you click on the very «meat», you should feel that the fish is elastic. That is, the dent from the finger should be smoothed in less than a second. If it takes a few seconds, the fish are clearly not fresh;
  5. The thicker the back of the fish, the juicier and tastier it will be, no matter how you cook it;
  6. Herring has its own specific flavor. And if you buy herrings, then it can only fuck «by itself». No spices and other flavors should be. Very often, the manufacturer adds a lot of spices to the products in order to brighten up the fact that the period has already passed;
  7. Try to smell the gills. They should smell good, without bitterness and rot. In the latter two cases, the carcass, of course, can not be bought;
  8. Ask the seller for a package and take the carcass through it. If it is difficult for you to do this due to the fact that the fish is too slippery, then be sure that this seller did not follow the rules of storage;
  9. Scale fish should be its natural color. If it is a little yellow, it is better not to buy. It may be dangerous.

Now that you are already an expert in choosing herring, you can safely go to the store or to the market in order to choose the main ingredient correctly. Successes!

  1. Wash herring, remove heads and tails, cut fins;
  2. In a skillet pour water and send it to the stove;
  3. Add salt, coriander, allspice and black pepper, cardamom, cloves;
  4. Send laurel leaves there;
  5. Bring to a boil, add citric acid and dissolve it completely;
  6. Remove saucepan from heat and cool brine completely;
  7. Place the fish in a container, pour it with a cold marinade and place a press on top so that the fish do not emerge;
  8. Remove the fish salted for at least two days at room temperature.
  • 850 g of herring;
  • 4 buds of carnations;
  • 1100 ml of water;
  • 2 leaves of laurel;
  • 35 grams of sugar;
  • 10 pieces of allspice;
  • 65 g of salt;
  • 6 black peppercorns;
  • 15 grams of coriander.

Time — 5 minutes + 5 hours + 3 days.

Calorie — 187 calories.

  1. In a plastic container will put cloves, leaves of laurel, sugar, allspice and black pepper, salt, coriander;
  2. Pour the spices and spices with water, stir until the salt crystals and sugar dissolve;
  3. Place the fish there and keep at room temperature for five hours;
  4. Then put in the refrigerator for at least three days, but not more than five;
  5. When half the time has passed, turn the fish so that it is salted equally on both sides.
  • 750 g of frozen herring;
  • 35 grams of sugar;
  • 3 cloves;
  • 1200 ml of boiled water;
  • 6 g of coriander;
  • 8 pieces of allspice;
  • 50 g of salt;
  • 2 leaves of laurel.

Time — 15 minutes + 15 hours.

Calorie — 191 calories.

  1. On such quantity of fish, most likely, two carcasses will go;
  2. Pull them out of the freezer and let them completely defrost;
  3. Thawed fish rinse, if desired, and you can gut;
  4. Place the carcass in a container or container, where the fish will be salted;
  5. Pour water into a saucepan, there is also sugar, cloves, coriander, allspice, salt and laurel leaves;
  6. Remove the saucepan to the stove and bring the contents to a boil;
  7. Then remove from the heat and cool the marinade completely;
  8. Pour the fish with the cooled brine so that the water completely covers it;
  9. Leave at room temperature for fifteen hours;
  10. Next, remove the fish in the refrigerator and cool. Then it can be used for its intended purpose.

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  • 2 herrings;
  • 10 g of sugar;
  • 1100 ml of warm water;
  • 5 pieces of allspice;
  • 30 grams of salt;
  • 2 leaves of laurel;
  • 5 carnations.

Time — 10 minutes + 12 hours.

Calorie — 174 calories.

  1. If your fish is frozen, you must first defrost it;
  2. Then rinse well with running water, remove scales;
  3. Spread the carcasses of the belly, gut them and rinse again;
  4. Pour salt and sugar into warm water, send laurel leaves, allspice and cloves to the same place, stir until sweet and salty crystals dissolve;
  5. Put the carcass in a container in which the fish will infuse;
  6. Pour the marinade over the fish and cover, place in the fridge for at least twelve hours.

  • 50 g of salt;
  • 10 pieces of black peas;
  • 2 herring carcasses;
  • 5 carnations;
  • 1100 ml of water;
  • 8 pieces of allspice;
  • 4 leaves of laurel;
  • 10 g sugar.

Time — 30 minutes + 1 hour + 2 days.

Calorie — 177 calories.

  1. Defrost the fish if it is frozen and rinse with running water;
  2. Place the carcasses in a container in which they will marinate;
  3. Boil water in a skillet, add salt, black and sweet peas, cloves, sugar and laurel leaves;
  4. Stir everything so that sugar and salt dissolve;
  5. Then bring to a boil again and then cool;
  6. Pour the fish and do not touch it for one hour;
  7. After that, remove at least two days (not more than seven days) in the refrigerator.
  • 260 g of salt;
  • 2 herrings;
  • 3 bay leaves;
  • 900 ml of water;
  • 5 black peppercorns.

Time — 20 minutes + 1 hour + 36 hours.

Calorie — 170 calories.

  1. Flush fish well under running water;
  2. Boil water, add salt and other spices to it, cool it;
  3. Place the herring in a container in which it will be salted;
  4. Pour the fish with brine and do not touch for an hour;
  5. After that, send in the refrigerator for 36 hours;
  6. Wash, chop and serve the fish before serving.
  • 3 carcasses of herring;
  • 12 g of salt per carcass;
  • 5 g sugar per carcass.

Time — 15 minutes + 2 hours.

Calorie — 167 calories.

  1. To begin with, the fish needs to be thawed, in case it is not freshly caught;
  2. Next, wash and cut off the head, tail;
  3. After this, the belly of each herring is cut open and gutted;
  4. Rinse again and rub each fish separately with salt and sugar;
  5. Wrap each carcass separately in cling film and leave it for two hours at room temperature;
  6. After that, the fish open, rinse with excess salt and ready!

It seems that pickled herring is a ready dish, to which nothing can be added. But this opinion is more than mistaken.

At the very least, it will be very tasty if the salted fish is cut into slices and served for lunch with regular mashed potatoes. This is if with fantasy really bad.

But, in addition to this, fish can be added to salads in small portions, served as a classic snack with onions and vegetable oil. You can also make a paste of fish fillet and make sandwiches for the holiday. Or wrap the fish in pita instead of meat, add vegetables, herbs and ready!

Well, of course, where without herring under a fur coat or that famous classics, when the fish is served with onions in vegetable oil, and potatoes are put in uniforms. Fingers are not that lick, and you can bite off!

In general, as you can see, wherever you add herring, everywhere it will be delicious, each dish will be nourishing, unusual and truly fragrant!

If you have frozen fish, then it needs to be defrosted gradually. This means that no boiling water, oven and the sun should not be. In order for the fish to melt well, it must be placed in a colander, which, in turn, placed in a bowl. This is necessary so that the fish do not absorb all the water that has already come out of it.

Try the fish after it has already insisted. If too salty, you can calmly wash it with running water or in extreme cases soak it in milk.

In the brine, you can add absolutely any spices to your liking. The ones that we added are classics. You can play with taste and aroma as you please.

Some people must remove the tail and head before salting the fish. Someone leaves these parts of the fish. Others gut fish before salting, and others — leave the insides. You can remove all the excess at least so that the “edible” parts of the fish get more brine. Since the tail, head and giblets will still be thrown.

To all the fish plunged into the marinade, put a small load on top. For example, it could be a bottle or a can of water placed on a plate that you turned upside down.

Prepare herring spiced salted at home is necessary. At least one time. At least in order to understand that cooked at home is always tastier, better and just better than what is sold. Enjoy your meal!

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