What to cook from the leftover herring. Herring appetizer - menu for the festive table

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herring fish tasty in itself, and dishes from it make it even tastier. There are a lot of herring recipes, from the traditional "Herring under a fur coat" to pates. I offer my options. original dishes from herring. How to cook herring snacks, herring snack recipes with photos step by step read and see further.

Herring snacks: recipes with photos

An appetizer of herring and greens will look unusual and very festive on any table. She prepares quickly and easy. Try it!

Recipe Appetizer of herring "Emerald balls"

Ingredients:

• salted herring
• boiled potatoes
• boiled eggs
• melted soft cheese
• dill greens
• ground black pepper
• cranberries (for decoration)

Cooking method:

1. Cut herring on a fillet. Take all the bones.

2. Cut the herring fillet into small cubes.

3. Boil eggs and potatoes, cool and peel.

4. Grate potatoes and eggs on a fine grater.

5. In a bowl and mix potatoes, herring and eggs.

6. Season the mass with ground pepper to taste.

7. Add to bowl soft melted cheese.

8. A little cheese is needed, only for the viscosity of the mass, so that balls can be molded from it. Knead the herring mass and remove in the refrigerator for 15-20 minutes.

9. Wash the dill, dry and finely chop.

10. With wet hands, mold balls from the herring mass.

11. Roll balls in dill.

12. Put herring balls on a beautiful dish.

13. Decorate with cranberries.

As a festive version of the original herring snack, I can offer you a snack dish in which herring, lemon and Borodino bread are quite interestingly combined. From experience I can definitely say that this appetizer will appeal to any man. Goes well with strong alcoholic drinks.

Recipe Appetizer of herring "Brutal" for men

Ingredients:

• lightly salted herring fillet
• lemon
• green onion
• mayonnaise
• freshly ground black pepper
• Borodino bread

Cooking method:

1. Borodino bread cut into thin slices, cut off the crusts and give slices rectangular shape.
2. Cut the lemon into circles, then into quarters.
3. Cut green onion feathers obliquely into long pieces.
4. Cut the herring fillet with a sharp knife obliquely into beautiful slices.
5. Spread bread with mayonnaise. Put slices of herring and a quarter of lemon on bread.
6. Scatter the green onions over the lemon.
7. Prick the appetizer with toothpicks or special canapé skewers.
8. Sprinkle for spice snack freshly ground black pepper. So, unusual roulette snack is ready!

video recipe Herring appetizer "Festive"

Cook with pleasure and be healthy!

Always your Alena Tereshina.

Any holiday table is always filled with not only delicious treats, but also beautiful serving. To choose the right dishes for a festive event, it is not at all necessary to be a master in cooking, it is enough to know the preferences of guests and household members.

Photo recipe for herring snack

Many celebrations involve serving light and uncomplicated snacks. Simple and mouth-watering herring sandwiches will please everyone, no doubt.

A slightly crispy loaf and juicy herring filling will conquer everyone who loves to eat deliciously! This appetizer will be the center of attention!

Time for preparing: 40 minutes

Quantity: 6 servings

Ingredients

• Herring fillet: 150 g
• Baton: 1 pc.
• Garlic: 2-3 cloves
• bulb: half
• Fresh dill: 10 g
• Mayonnaise: 1.5 tbsp. l.
• Ground black pepper: taste

Cooking instructions

Jewish herring snack

Jewish dish classic recipe will be highly appreciated by both guests and household members. It will take a decent amount of time to cook, but the result is worth the highest praise.

Products:

• Herring - 1 pc.
• Fresh apples, preferably sour, - 1-2 pcs.
• Onion - 1 pc.
• Eggs - 3 pcs.
• Butter - 100 gr.

Cooking:

1. Soak the salted fish in milk to remove excess salt.
2. Boil hard-boiled eggs, peel.
3. Peel the onion and wash off the dirt.
4. Wash the apples, remove the core and tail.
5. Keep the oil at room temperature.
6. Cut the components, the second option is to pass through a meat grinder.
7. Cool the mass in the refrigerator.
8. Serve in a beautiful dish or immediately on toast.
9. Decorate to your own liking.

From chopped herring

A mixture of various products is an excellent filling for holiday sandwiches. You'll have to tinker a little, but rave reviews will be a worthy reward.

Ingredients:

• Chopped herring - 150 gr.
• Fresh carrots - 1 pc.
• Processed cheese - 100 gr.
• Eggs - 1 pc.
• Butter - 100 gr.

What to do:

1. Boil eggs and carrots.
2. Freeze the cheese a little, and leave the butter in the room.
3. All components except fish fillet, grate with small holes.
4. Mix with fish pieces.
5. Serve on a slice of black bread.

Herring appetizer with onions

If there is no desire to suffer with grinding the ingredients, you can do the following. The final dish will be an excellent snack.

Take:

• Herring - 1 pc.
• Onion - 1 pc.
• Sunflower oil - 2 tbsp. l.
• Greens.
• Baguette.

How to cook:

1. Clean the fish from skin, bones, entrails.
2. Cut the fish into strips.
3. Peel the onion, chop the thinnest half rings.
4. Put fish strips on a baguette circle, onion half rings on top.
5. Drizzle with oil and sprinkle with herbs.

With black bread

Delicious dark bread sandwiches with herring filler are a great suggestion for a light snack.

Ingredients:

• Onion feathers - 1 small bunch.
• Herring - 1 pc.
• A little dill.
• Eggs - 3 pcs.
• Mayonnaise.

Process:

1. Bread cut into squares, fry.
2. Boil eggs, chop finely.
3. Mix with chopped onion feathers.
4. Finely chop the herring meat, mix with the main mass.
5. Add some mayonnaise.
6. Pour over toast and serve immediately.

Today in the room, waiting for you best selection salted herring recipes. Like many of you, I prefer homemade salting methods, because I think it delicious snack not only for the holidays, but also in everyday life.

Moreover - herring, rich nutrients and vitamins, and doctors recommend including it in the diet. Most often, it is consumed in salt form. And even, such a simple dish as a herring with potatoes is liked not only by a Russian person, but also by people from other countries.

In addition, various salads can be prepared from it, for example, "Herring under a fur coat", which we will definitely write about in one of the following articles.

Today, in stores you can find a large amount of salted herring, but if you cook it yourself, it will be even tastier. It has been prepared since ancient times, so many recipes have accumulated, the best of which we will consider in our article. But before you start salting, it is important to know how to properly clean it from bones and skins.

So. Let's start our masterpiece...

How to cut and quickly clean a herring from bones and skins. Watch video:

To prepare tasty dish from salted herring, you need to know how to properly cut it and clean it from bones and skin. Every hostess has her own secret. If you still don’t know how to properly carve a herring, then watch the video instruction below:

Salted herring. Very tasty recipe for lightly salted herring

If there is no time for salting herring, then you can cook salted fish, which takes no more than a day to marinate. But if you leave it in brine for a couple of days, it will become more fragrant.

Ingredients:

• 1-2 pieces of fresh-frozen herring.
• 3 tablespoons of table salt.
• 1 liter of water.
• 8 pieces of black peppercorns.
• 4 tbsp sugar.
• 3 leaves of lavrushka.
• 3 cloves.

Cooking process: First of all, you need to prepare the brine. Pour water into an enamel bowl, add salt, sugar, pepper, Bay leaf and cloves. Heat on the stove until boiling. Then remove from fire and cool.

While the brine is cooling, prepare the herring. She needs to cut off her head, remove all the internal organs, wash thoroughly under running water then dry with paper towels. Milk and caviar can also be salted.

Cut the herring into several pieces. The smaller the pieces, the faster the fish will marinate. But to prepare salted herring, you should cut it into large pieces or in half. Place the pieces in a jar, add spices. For one fish, it is enough to prepare a jar with a volume of 700 ml.

At the next stage, pour the marinade over the fish, close the container and store in the refrigerator. A day later, various dishes can be prepared from herring.

Before eating, the fish must be cleaned of skin and bones, and then cut into several small pieces.

Most often, slightly salted herring is served with potatoes, baked or boiled. Also add chopped onion. spice up vegetable oil.

Enjoy your meal!

Already, at the very saliva flowed.

Herring with vinegar and onion in oil. Salt the fish in pieces

Even inexperienced cooks can cope with this recipe.

To get rid of the smell of fish kitchen utensils, it is recommended to use a lemon.

To marinate fish, you will need the following ingredients:

• 2-3 pieces of fresh-frozen herring.
• 2 pcs onions.
• 1 glass of water.
• 1 tsp of table salt.
• 5 tablespoons of vinegar.
• ½ tsp sugar.
• Coriander and peppercorns.

Step by step preparation:

While the brine is being prepared, the herring needs to be thawed. Pour into an enamel container required amount water, add salt, sugar and vinegar.

Put the pot on fire. The main thing is that the liquid does not have time to boil. As soon as the salt and sugar dissolve in water, the container must be removed from the stove.

When the fish is completely thawed, it must be cut, bones removed, and then cut into small pieces.

The last ingredient for marinade preparation is onion. It must be cut into small half rings.

AT glass jar you need to lay out several layers, in the following order: fish, chopped onion, coriander, pepper.

You need to store a jar of herring in dark place, at room temperature. To add new flavor notes, a small amount of vegetable oil can be added to the brine.

Instant herring in 2 hours. Pieces in a hurry (Salting time is only 5-30 minutes)

There is a simple recipe for salting herring, which can be consumed in a couple of hours. Marinating takes only a few minutes.

Ingredients:

• 4 pieces of chopped herring.
• 1 tbsp sugar.
• 1 tsp salt.
• 300 ml filtered water.
• 2 laurels.
• 2 cloves of garlic.
• 1 tsp table vinegar.

Cooking process

Rinse the fish thoroughly under running water, and cut into small pieces, 1.5 cm in size. Put them in a container, add broken lava sheets, sprinkle with salt, sugar, add chopped garlic.

Put a container of water on the stove and bring to a boil. Then cool it and add vinegar with fish. Put the pot in a warm place.

After about 2 hours, pieces of pickled fish can be served at the table with vegetables.

Enjoy your meal!

How to salt herring at home in brine? Delicious recipe quick and easy

If there is no time to cook fish, then you can quickly make salted herring.

Ingredients:

• 2 pieces of herring.
• 1 piece of onion.
• 1 tbsp vegetable oil.
• 1 tbsp salt.
• 0.5 l of water.

Cooking process

Rinse carcasses thoroughly under running water. Remove fins, tail and head with scissors. Then cut it into pieces and remove all internal organs. Rinse the pieces and pat dry with paper towels.

To prepare the brine, you need to bring water to a boil, then add salt to it so that it completely dissolves.

Put the fish in a glass jar, tamp the pieces well. Then add onions in half rings. Add cooled brine, and top with vegetable oil. Close the jar tightly and leave for a day in a dark place. After that, it is recommended to place the fish in the refrigerator for another day.

Herring is recommended to be consumed immediately, since such salting is not stored for a long time.

Spicy salted herring. How to pickle tasty?

Not all people prefer to buy herring in packages. Therefore, you can cook it yourself. As a result, the fish will have a pleasant aroma. And most importantly, it will be the way you want it - not oversalted, as is usually the case when buying, or even worse - strongly spicy or sour. When buying, it is rare when you find exactly delicious spicy salted herring. And below is exactly the recipe that deserves attention.

Ingredients:

• 2-3 carcasses of fresh-frozen herring.
• 2 tablespoons of granulated sugar.
• 200 gr of edible salt.
• 1 liter of filtered water.
• A few peas of allspice.
• A pinch of black pepper.
• 2-3 pieces of cardamom.
• 2-3 bay leaves.
• A small amount of cloves.
• Lemon acid.

Step by step cooking process:

There is nothing complicated in cooking spicy fish. It is necessary to defrost the herring, rinse it thoroughly under running water, dry it, cut off the head.

The next step is to prepare the marinade. To do this, add all the spices to the water. Put the pot on the stove and bring the water to a boil. Then add a small amount citric acid. The marinade must be chilled.

Pour the prepared herring with the cooled marinade. Cover the container with a lid and leave for a couple of days in a dark place at room temperature.

Please note that this is not a very quick way to salt fish. Because here it is understood that you need to keep it in brine for 48 hours. But the whole secret of a light and tasty spice will be precisely in the fact that it turns out to be lightly salted (lightly salted, as many say ...), and at the same time give off spices from allspice, cloves and bay leaves.

This is exactly the recipe when the herring turns out fragrant and spicy. Recommended!

Recipe for a whole herring in brine. How to salt a whole herring in brine?

In this suggested recipe method, the whole carcass can be salted. Let's consider one of these options.

Ingredients:

• 3 pieces of fresh-frozen herring.
• 1 tbsp salt.
• 1 tsp granulated sugar.
• 900 ml of water.
• 4 pieces of bay leaf.
• 5 black peppercorns.

Cooking process:

First of all, you need to choose high-quality fish. Then start preparing the brine. To do this, bring water to a boil in a saucepan, add spices, and then be sure to cool it, otherwise the fish will turn out not salty, but boiled.

The next step is to start preparing the herring. It needs to be thawed slowly. Rinse thoroughly in water, adding 1 tbsp of vinegar. Then cut off the tail and fins. Cut off the head from below to remove the gills. If there is a game and milk, they must be washed and placed in the belly of the carcass.

Rinse the herring again in running water, then dry it with paper napkins. Then pour cold brine, and keep at room temperature for 6 hours, then place in the refrigerator for the same time.

Ready salted herring can be served at the table.

It is important to note that the fish home cooking can be stored no longer than 1 week, otherwise, the taste changes greatly for the worse.

How to pickle fresh herring at home in a quick way (in just 2 hours)

You can cook fish very quickly. This will take no more than two hours. A great recipe for when you're expecting guests to make an appetizer. Or they themselves decided to eat fresh homemade salted fish.

Take into account this method, the time for which is only 2 hours:

Ingredients:

• 4 pieces of herring.
• 1 tsp sugar.
• 4 tsp salt.
• 4 pieces of bay leaf.
• 5 cloves.
• 6 peas of allspice.
• 1 bulb.
• 50 ml vegetable oil.
• 1 liter of water.

Cooking method:

Clean the carcasses, cut off the head and remove the insides. After that, rinse the fish thoroughly under running water, then cut into small pieces, which are laid out in a container.

The next step is to prepare the brine. To do this, pour boiling water into a glass jar, add all the necessary spices, as well as sugar and salt. Infuse the marinade for 5 minutes so that the salt and sugar are completely dissolved in water. Then add cold water.

Pour the pieces of herring with the prepared brine. The pieces should marinate for about 2 hours.

NOTE! The photo below, at home, shows the pieces are quite large. But still, it is recommended to make them small, as in store jars, where herring goes under mayonnaise or in vinegar brine. A photo of the store version is shown below ... This recommendation is so that you can be sure that all the herring will have time to completely soak in the brine. Because if you make the pieces very large, then it may not be in time for a short time pickle. And in fact, it may take from 5 hours to a day for each piece to be salted.

After that, drain the brine, add onion rings and a little vegetable oil. The fish can be consumed immediately or after a few hours so that it is completely soaked.

Salt herring in brine with butter

Another delicious recipe salted herring. To prepare it, you will need the following products:

• 2 pieces of fresh-frozen herring.
• 0.5 tablespoons of granulated sugar.
• 2.5 tablespoons of table salt.
• 1.5 tbsp vegetable oil
• 1l of water

Cooking process:

1. Rinse fish carcasses under running water, remove all internal organs, cut off fins and tail.
2. Divide the herring into pieces, after which it is laid out in a glass jar.
3. To prepare the brine, you need to bring water to a boil, add sugar and salt, they must completely dissolve. Then bring everything back to a boil.
4. The prepared brine must be cooled, then add a small amount of vegetable oil to it.
5. The solution is filled with a jar of fish.
6. Place the container in the refrigerator for about 3 days.
7. Before serving, it is recommended to sprinkle the pieces with a little vinegar and add fresh onions.

Thanks to this method of cooking, the fish turns out to be very tasty and healthy, as it has absorbed the necessary substances.

Salting method with mustard

One of the options for preparing brine for herring is the use of mustard. This allows you to achieve a spicy taste.

Ingredients:

• 2 pieces of fresh-frozen herring.
• 1 liter of water.
• 2 tbsp mustard.
• 3 tablespoons of granulated sugar.
• 5 tablespoons of table salt.
• 1 glass of vegetable oil.
• 1 head of onion.
• Peppercorns and bay leaf.

Cooking method:

Slowly defrost carcasses, cut, rinse thoroughly under running water.

At the next stage, the prepared fish carcasses must be coated with mustard, and then placed in an enameled container.

After that, you need to prepare the marinade. To do this, bring water to a boil in a saucepan, then add the necessary spices, sugar and salt. Remove from stove and cool the brine.

Pour the fish with mustard with a cold marinade, and put it in a dark place for a couple of hours, after which place the container in the refrigerator for 2 days.

After two days, you need to get the pickled herring, clean it, cut off the fins, tail, head, remove the bones. Cut the carcass into pieces.

Cut onion into half rings.

Put the onion in a glass jar first, then the herring, then the onion again until the container is full. Add a small amount of vegetable oil, close the jar tightly and store in the refrigerator.

Dry salted herring at home. The easiest recipe

If you cook herring in this way, then it turns out to be more fragrant and oily. Some compare it to dried fish. At the same time, the fish turns out to be quite dense and the pieces do not lose their shape when cut, as, for example, in the proposed methods above.

Ingredients:

• 1 piece of herring.
• 1 tsp sugar.
• 1 tbsp salt.
• 2 pieces of bay leaf.
• 1 tsp of a mixture of allspice and black pepper, dried dill, fennel, coriander.

Cooking process:

Thaw the carcass slow way then rinse well and pat dry with paper towels. It is recommended to use whole fish, without gutting. But the head must be cut off.

Put the fish in the bag, add all the spices, sugar and salt. Wipe the herring thoroughly. Wrap the carcass in a bag, and refrigerate for 3 days. Periodically, it is recommended to turn the herring.

After three days, the herring should be cleaned, washed, and cut into pieces of the desired size, and can be served at the table.

Salted herring at home in a package. It turns out a spicy ambassador

Fish can be cooked not only in a container, but also in a bag. It turns out an ambassador with a pleasant aroma.

Ingredients:

• 700 gr freshly frozen herring.
• 1 liter of water.
• 0.15 gr of lavrushka.
• 1.05 gr coriander.
• 0.2 g of nutmeg.
• 90 gr salt.
• 20 grams of sugar.
• 0.6 g of peppercorns.
• 0.6 gr cinnamon.
• 0.75 g of cloves.
• 0.15 gr mint.
• 0.25 gr dry chili.
• 1.9 g of allspice.

Cooking process

Defrost two carcasses without external damage and rinse under running water.

Weigh the required amount of all spices, grind if necessary and add 1 tsp of sugar and salt.

Salt that remains, dissolve in a jar of filtered water.

Make an incision in the belly.

Remove all internal organs and films.

For salting you need to prepare plastic container with an enclosed plastic bag that will fit two fish.

Place the herring in a bag.

Grate the carcasses thoroughly with the prepared mixture.

At the next stage, the herring must be filled with saline. Then seal the bag tightly and place it in the refrigerator.

After three days, the fish will be completely ready. It remains to cut it into small pieces and serve with boiled potatoes.

A quick way of salting in 5-12 hours

Thanks to the following recipe, the salting time takes no more than 10 minutes. And after 12 hours, herring can be consumed with vegetables.

Ingredients:

• 2 pieces of herring.
• 2/3 cup salt.
• 5 pieces of laurel.
• 10 black peppercorns.
• 1 tbsp coriander.
• 3 star cloves.
• 5 groschen allspice.
• 4 tablespoons table vinegar.

If you do not tolerate some components, then it is not necessary to use all the ingredients.

Cooking process

Carcasses need to be thawed natural way otherwise they will become loose. Therefore, it is not recommended to use a microwave or water.

Then the herring must be thoroughly washed, cut off the head, tails and fins. Gently release the abdomen and remove all the insides. Then rinse the carcasses again.

Prepare a plastic or enamel container. If necessary, the herring can be cut in half.

Put the fish in a prepared container, put bay leaf, pepper, coriander and salt inside. Fill the container with water so that it covers the herring, then add salt and other spices. Pour in vinegar. After that, the container must be closed and sent to the refrigerator for 12 hours.

Dry salting on onion and oil

Another recipe for salting herring in a dry way.

Ingredients:

• 1 piece of fresh-frozen herring.
• 1 head of onion.
• Vegetable oil.
• 1 tbsp sugar.
• 2 tablespoons of table salt.

Cooking process

1. Defrost the fish, rinse thoroughly, then place in ice water for 1 hour.
2. At the next stage, gut the carcass and cut off the head. Then rinse again.
3. Dry with paper towels.
4. Mix sugar with salt and rub the fish with the resulting mixture.
5. Wrap the carcasses in cling film in several layers, and leave it in a dark place for 2 hours.
6. After this time, unfold the herring, rinse again, dry with napkins.
7. Place the herring in a container.
8. Chop the onion into a saucepan.
9. Pour vegetable oil for 1 hour.
10. After that, the fish can be served at the table.

Lightly salted herring with lemon and onion

This recipe is also popular among housewives.

Ingredients:

• 2 pieces of herring.
• 1 head of onion.
• 1 lemon.
• 4 tsp sugar.
• 4 tsp sea salt.
• 10 peppercorns.
• 10 sheets of lavrushka.
• 1 piece of carrot.

How to cook

First of all, you need to naturally defrost the carcasses of the fish, and butcher them.

Cut the prepared fillet into preferred pieces. Cut the onion into half rings, grate the carrot. Do not peel the lemon and cut into circles.

In a plastic bowl, mix sugar and salt.

Put several layers of fish, lemon, carrots, onions, parsley, pepper into a glass jar. There should be enough layers so that the container is completely filled.

Close the container tightly with a lid and refrigerate for a couple of days.

Salted Dutch

The fish will be salted in a jar, as this container is ideal for a small amount of herring.

Ingredients:

• 2 pieces of fresh-frozen herring.
• 1 head of onion.
• 1 piece of carrot.
• ½ lemon.
• 2 tbsp sugar.
• 2 tsp salt.
• 2 leaves of lavrushka.
• 4 allspice peas.
• 6 black peppercorns.

Cooking process

Defrost the carcass of the fish, cut off the head. Also prepare the ingredients for making the brine.

Remove the scales from the herring, remove the bones and cut into small pieces.

Chop the onion, carrot and lemon into small pieces. Put onion, parsley and pepper in a glass jar in one layer. The next layer is the carrots. Then a lemon, and on top pieces of herring. Add sugar and salt.

Spread in dense layers until the jar is full. Then close it with a lid and put it in the refrigerator for 3 days. It is recommended to shake the container periodically. After three days, the herring can be consumed with your favorite vegetables.

Korean pickled herring

This is a rare herring pickling recipe, but you should know it.

Ingredients:

• 1 kg of freshly frozen herring.
• 5 onions.
• 0.5 cup vegetable oil.
• 80 ml table vinegar.
• 2 tsp red pepper.
• 1 tsp allspice.
• 1 tbsp tomato paste.
• 1 tablespoon of table salt.

Cooking process

Tomato paste must be mixed with vegetable oil, put on the stove, bring to a boil, then add vinegar. It is very important to cool the mixture. After that, salt and add both types of peppers.

Defrost the herring fillet, gut, cut off the tails and fins. Do not remove skin.

The ingredients say to prepare five onions, but if you like it, you can use more. It must be cut into rings and added to the prepared marinade. Mix everything thoroughly.

Put the pieces of herring in a container and mix with the marinade. Cover with a lid and place a load on top.

After about 3-4 hours, the fish can be consumed. And if you leave the herring overnight, it will be even tastier.

Delicious herring in a jar

There are several recipes for salting herring in a jar, consider one of them.

Ingredients:

• 4 kg of herring.
• 7.5 tbsp salt.
• 3.5 tablespoons of sugar.
• 1.5 liters of water.
• 4 bay leaves.
• 1 tbsp black peppercorns.
• Coriander to your preference.

Cooking method:

While the fish is defrosting, prepare the brine. To do this, pour water into the pan, salt it, add spices and sugar, bring to a boil and do not turn off the heat for about 10 minutes. The brine must be cooled down.

In the meantime, you need to prepare a glass jar. To make it easier to fill it, the neck should be wide. The container should be thoroughly washed

By this time, the fish should be completely defrosted. Rinse the carcasses under running water, remove all the insides and cut off the head. Then rinse again and dry with paper towels.

Herring must be tightly packed in a glass jar. Pour it with the prepared marinade. To avoid the formation of air bubbles, you need to move the edges of the herring with a knife. Pour the brine up to the neck. Put the herring in the refrigerator for 3 days.

Salted herring at home, it turns out very tasty!

The fish bought in the store may not meet the requirements of the consumer. During the salting industrial scale, too much salt may be added to it, or, on the contrary, undersalted. Besides, in summer time It is quite difficult to find a fresh product. And before the holidays, when the demand for herring rises, sellers can put unsafe and low-quality products on the counter.

First you need to choose a fresh herring, and then properly cut it. With home salting, various spices can be added to enhance the taste.

The advantage of homemade herring is that you can add spicy oil to the salting, thereby achieving an aroma that will appeal to all loved ones.

Self-pickled herring has a soft structure, original aroma, and is suitable for eating with potatoes, mushrooms, sauerkraut.

In addition, the recipes for cooking herring at home are very simple. Therefore, everyone can salt the fish as they wish. Homemade fish is much tastier than store-bought fish.

I think that after reading this article, many users will want to use one of the suggested recipes for making fragrant salted herring to treat themselves and their loved ones.

Let's start…

How to choose fresh herring for home pickling?

To make the fish tasty and fragrant, you need to know how to choose it correctly.

It is important to understand that there cannot be fresh herring in stores. It can only be found on the ocean. Therefore, only fresh-frozen products can be purchased in the regions.

If the herring is sold in a package, then it should not contain air and liquid. When choosing, it is recommended to pay attention to the following indicators of Pacific, Atlantic or North Sea fish:

• The carcass should be silver in color.
• Bulging eyes should not be cloudy.
• The gills are red.
• The fins should be tightly pressed to the carcass.
• If rusty tan marks appear on the fish, then such a product is not of high quality.
• The skin must not be damaged.
• The carcass must be elastic with a white belly.
• Fish with caviar will turn out dry, but with milk it will be fleshy and quite oily.

It is better not to buy a headless herring, since in this case it is impossible to determine the freshness of the fish.

It is better to buy herring that was caught in winter. In this case, it will be more oily and it will turn out very tasty.

It is important to know how the goods are stored. If it is contained in tin can at a temperature of -4-8 degrees, then its shelf life cannot exceed 4 months. And in vacuum packing no more than 2 months.

I tried to pick up not only the best recipes, but also different variations. Therefore, everyone can choose for themselves The best way salted herring.

And if you know another recipe that allows you to cook delicious fish then write about it in the comments. We will be grateful to you. Thanks in advance!

Not a single set table for the holiday is complete without salted herring. Our Russian people really love this appetizer. So how can you not love her? Cleaned of bones and skin, cut into pieces, seasoned with butter and fresh thinly sliced ​​onions - this is such a delicious thing that you can’t describe in words.

What's with the festive table? And on weekdays, salted herring is good. Boil potatoes, season them with butter, and serve with our favorite fish - hardly anyone will refuse such a dinner.

And our favorite New Year's salad"Herring under a fur coat" is completely unthinkable without this wonderful fish. Just like what is on New Year's table always worth this wonderful appetizer. And it probably makes no sense to talk about the merits of herring, it is loved by both adults and children without any advertising.

Now in stores they sell very tasty herring, but many prefer to salt it on their own. Yes, this is understandable, it is still believed that everything that is cooked at home is both tastier and healthier. Probably the way it is! And that is why today there are many homemade ways to salt this fish. Let's take a look at some of them.

You can salt herring in brine or brine, and there is dry salting, which is the simplest. Herring can be salted both whole and in pieces. They salt it with oil, mustard, lemon, vinegar, onions and even add carrots.

Salted herring is considered to be salted for 24-36 hours. If the fish is salted for a longer time, then it will become more and more salty every day, and it is no longer considered lightly salted.

In order for the herring to turn out delicious, you must be able to choose it correctly. The freshness of the fish and the knowledge of some features also determine how our favorite dish will turn out.

• It is best to choose a large and fatty herring. Someone thinks that it would be nice if it turns out to be a "boy" with milk. "Girls", although usually well-fed, but give all their fat to caviar. In any case, it is considered so. But here, as they say, “the taste, the color ...” Personally, I love the “girl” herring more, it seems to me more tasty and tender.
• The fish must be whole, without torn skin, cuts and damage, with intact fins. Also, make sure that it is not rumpled and pressed down.

• The freshness of the fish is determined by the eyes and gills. A fresh herring has red gills and light, shiny, and protruding eyes. Sometimes, to hide the freshness of the fish, its head is cut off. Try not to take such fish.
• If the fish is frozen, and then thawed and then frozen again, then its flesh will be soft. It is better to refuse to buy such fish. If you salt it, then the flesh will fall apart, all the bones will be exposed. The fish will lose their appearance. Yes, and it certainly will not be tasty. In addition, eating such fish can be dangerous. After all, we do not know how long she lay defrosted.
• if you want to pickle frozen fish, then it must first be thawed. Do not use warm or hot water, do not use the microwave either. The fish should be allowed to defrost gradually, and in vivo. It is best to defrost it in the refrigerator. Well, at least at room temperature.

Very tasty herring, salted in brine

In my opinion, most people salt fish in brine. And there are many ways to salt. Every now and then at work you can hear - "Oh, such an interesting new way I found pickled herring, just delicious!” And they carry the fish for trial to their colleagues. And we are happy to try and praise.

Let's see what methods exist.

Spicy salting of whole fish according to the classic recipe

We will need:

• herring - 2 pcs
• water - 1 liter
• salt - 2 tbsp. spoons
• sugar - 2 tbsp. spoons
• peppercorns - 10 pcs
• allspice - 4-5 pcs
• cloves - 4-5 pcs
• bay leaf - 2-3 pieces

Cooking:

1. Clean the herring from the insides and rinse well. The head is best left, but the gills must be removed, they will give a bitter taste to the brine. If there is caviar in the fish, carefully clean it, later it can be salted along with the herring.

Sometimes milk is also salted, someone loves them. You can wash and leave them if you like.

2. Prepare the brine (brine). To do this, put the water to boil, as soon as it boils, add salt, sugar and spices. Let it boil for 3-4 minutes. Turn off the heat and let the brine cool completely.

3. Prepare a container according to the size of the fish, put the herring in it, fill it with brine. Put also caviar, and who left - milk. Let the fish soak in brine at room temperature for 3-4 hours. Then put in the refrigerator.

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

How to salt herring in brine with butter

We will need:

• herring - 2 pcs
• salt - 2 tbsp. spoons
• sugar - 1 tbsp. a spoon
• vegetable oil - 1 tbsp. a spoon

Cooking:

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

You can cut the fish into pieces, or you can leave the carcass as a whole, do as you like. I cut into pieces. I like it when each piece is lightly oiled.

2. Put water on fire. As soon as the water boils, put salt and sugar into it. Mix until completely dissolved. Turn off the fire and cool the water.

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

4. Hold for 3-4 hours at room temperature, then refrigerate for 3 days.

Spicy salted herring in brine with mustard

We will need:

• herring - 2 pcs
• water - 1 l
• salt - 5 tbsp. spoons
• sugar - 3 tbsp. spoons
• coriander grain - 1 tbsp. a spoon
• dill (can be dried) - 1 tbsp. a spoon
• bay leaf - 8 pcs
• black peppercorns - 15 pcs
• allspice - 4 pcs
• mustard - 2 tbsp. spoons

Cooking:

1. Clean the herring from the insides. If you leave the head, be sure to remove the gills. They will give a bitter taste to the brine and the herring itself.

And you can disassemble the herring into fillets and cut. It will also be very tasty. Each piece will be in mustard, and it will be very tasty.

2. Boil water and add salt, sugar and all spices except mustard. Let it boil for 3-4 minutes. Then turn off the fire, and cool the brine.

3. Coat the cleaned carcass with mustard. Put in a special container with a tight-fitting lid.

Thanks to mustard, the herring will not only be tasty, but also firm and strong.

4. Pour in cooled brine. Leave for 2-3 hours at room temperature. Then refrigerate for 48 hours.

Another Mustard Recipe

We will need:

• herring - 2 pcs
• water - 1 liter
• salt - 5 tbsp. spoons
• sugar - 3 tbsp. spoons
• black pepper - 10-15 pcs (can be coarsely chopped)
• dry mustard - 1 teaspoon
• bay leaf - 4-5 pieces

Cooking:

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

2. Boil water, add salt, sugar and spices. Let it boil for 3-4 minutes, turn off the heat. Let the brine stand to cool.

3. Put the herring in the prepared container and pour over the chilled brine. Pour the mustard on top and mix a little so that the mustard gets wet.

4. Let stand at room temperature for 2-3 hours. Then refrigerate for 48 hours.

How to salt herring with vinegar

We will need:

• herring - 2 pcs
• water - 250 -300 ml
• salt - 1 tbsp. a spoon
• vinegar 9% - 1-1.5 tbsp. spoons
• peppercorns - 10 pcs
• bay leaf - 3 - 4 pcs.
• coriander seeds - 1 tbsp. a spoon
• vegetable oil - 3 tbsp. spoons

Cooking:

1. Peel the herring, remove the head, and if you salt with the head, then only the gills. Rinse in cool water. And you can salt the fish and along with the insides. But the gills are still better to remove.

2. Bring water to a boil. Add salt and spices, boil for 3-4 minutes and turn off the heat. Let the brine cool down.

3. Add vinegar to the chilled brine.

4. Put the fish in a special dish and fill it with brine. Let it rest at room temperature for 4-5 hours. Then refrigerate for 7-8 hours.

Quick salting with vinegar and onions

We will need:

• herring - 1 pc.
• water - 500 + 250 ml
• vinegar 9% - 1 tbsp. a spoon
• salt - 3 tbsp. heaped spoons
• peppercorns - 7-8 pcs
• bay leaf -2 pcs
• onion - 1 pc.
• sunflower oil - 2 tbsp. spoons

Cooking:

1. If frozen herring is used, then it is not necessary to defrost it completely. Defrost to a state. so that you can easily clean it from the insides. Remove head.

2. Cleanse the skin and remove the bones. Cut the fillet into pieces.

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

4. Mix 250 ml. water with vinegar and pour the mixture over the fish. Hold for 5 minutes, then drain the water. Leave it, we'll still need it.

5. Add onion, bay leaf, coarsely chopped peppercorns. Pour in oil and remaining water with vinegar.

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

How to quickly and tasty pickle a whole herring in brine

And according to this recipe, herring can be salted in just 24 hours.

We will need:

• herring - 2 pcs
• water -1 l
• salt - 3 tbsp. spoons
• sugar - 2 tbsp. spoons
• peppercorns - 10 pcs
• allspice - 10 pcs
• coriander seeds - 1 teaspoon
• bay leaf - 3 pcs

Cooking:

1. Remove the gills from the fish and rinse it thoroughly. We do not remove the internals.

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

3. Put the herring in a special container for salting and pour the cooled brine.

4. Put in the refrigerator for 24 hours.

After 24 hours, the herring is completely ready for use. Very tasty and tender.

Dry salting for pickling herring at home

This is the easiest way to pickle herring.

We will need:

• herring - 2 pcs
• salt - 2 tbsp. spoons
• sugar - 1 tbsp. a spoon

Cooking:

1. Clean the fish from the insides, remove the head and remove the skin. Divide the herring into two halves, removing the backbone and all large bones. You should get two fillets.

2. Mix salt and sugar. Coat fillet with mixture. Put on a plate and leave at room temperature for 6-7 hours.

3. Transfer the fish to a container and put it tightly closed in the refrigerator for 48 hours.

Spicy salting in a bag

We will need:

• herring - 2 pcs
• salt - 2 tbsp. spoons
• sugar - 1 tbsp. a spoon
• coriander grains - 1 teaspoon, or ground - 1 teaspoon without a slide
• black peppercorns -7-8 pieces (grind)
• bay leaf - 2 pieces (grind)

Cooking:

1. Gut the fish, remove the head, remove the skin and remove large bones. Divide the carcass into two parts.

2. Mix all spices. Coat them with herring.

3. Put the fish in a bag, wrap tightly. Leave to lie at room temperature for 5-6 hours. Then refrigerate for 48 hours.

Express way of salting at home

We will need:

• herring - 2 pcs
• salt - 1 tbsp. a spoon
• sugar - 1 tbsp. a spoon
• ground black pepper - 1/3 teaspoon
• chopped bay leaf - 2 pcs

To cook fish according to this recipe, you need only fresh herring, since its salting time is only 2 hours.

Cooking:

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

2. Mix spices.

3. Pull the fish out of the water and wipe it on all sides with a mixture of spices, salt and sugar.

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

In the same way, you can salt herring without the use of spices, only with the help of salt and sugar. But an indispensable condition for salting fish in this way is that FISH MUST BE FRESH!

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

Dry salting with onion and oil

We will need:

• herring - 2 pcs
• salt - 4-5 tbsp. spoons
• onion - 2 pcs
• oil - 5-6 tbsp. spoons

Cooking:

1. Clean the fish, remove the head, free from bones and skin. It should be a boneless fillet.

2. Cut the onion into thin half rings.

3. Rub the fillet with salt. Fold in a prepared container, you can in a jar. Alternate each layer with onions.

4. Fill with oil. Let stand at room temperature for 1 hour. Then refrigerate for 48 hours.

Lightly salted spicy herring with lemon

We will need:

• herring - 2 pcs
• salt - 2 tbsp. spoons
• sugar - 1 tbsp. a spoon
• lemon - 2 pcs
• bay leaf - 4-5 pieces
• black peppercorns - 10 pcs
• allspice - 5 pcs

Cooking:

1. Clean the herring from the insides, skin, bones and head. Rinse it well.

2. Mix salt and sugar. Cut the lemon into slices.

3. Put the herring, lemon slices in a small saucepan, sprinkling with a mixture of salt and sugar and spices.

4. Place a saucer and put a jar of water on it as a press. Place in refrigerator for 24 hours.

5. After the allotted time, remove the pan, mix the layers and keep in the refrigerator for another 24-48 hours.

By the way, not only we like to eat herring. In Holland, for example, they also love her very much and know how to cook deliciously.

Herring in Dutch spicy salting

We will need:

• herring - 2 pcs
• sugar - 6 teaspoons
• onion - 2 pcs
• lemon - 0.5 pcs
• carrots - 1 pc.
• bay leaf - 10 pcs
• peppercorns - 8-10 pcs

Cooking:

1. Defrost and gut the fish. Remove the head, remove the skin and remove the bones.

2. Cut the finished fillet into pieces 2 cm wide.

3. Cut the lemon into thin circles, grate the carrots on a coarse grater. Onion cut into rings or half rings.

4. Prepare a jar and lay out everything in layers in this sequence - onion, bay leaf, a little grated carrot, lemon, a whisper of sugar and a little pepper. Then a layer of chopped herring

5. Then the next layer in the same sequence and so on until the ingredients run out, or until we reach the end of the jar.

6. Close the jar tightly with a lid and refrigerate for 3 days.

7. When serving, put the fish in a herring bowl and pour over with oil. If you need to salt, then you can salt directly in the herring.

The fish is just amazing! Very tender, juicy, fragrant and incredibly tasty!

Rollmops in German

We will need:

• slightly salted herring - 2 pcs (fillet - 4 pcs)
• pickled gherkins - 5 pcs
• bell pepper(red) -1 pc
• onion - 1 pc.
• mustard - 2 tbsp. spoons
• white wine vinegar - 100 ml.
• mustard seeds - 2 teaspoons
• cloves - 3-4 buds
• sugar, salt - 1 teaspoon each
• ground black pepper - 0.5 tsp

Cooking:

1. Prepare the marinade. To do this, boil water. Add salt, sugar, pepper and cloves. Boil everything together for 2-3 minutes. Cool the broth a little.

2. Add mustard and wine vinegar. Stir and let cool completely.

3. Cut the onion, bell pepper and gherkins into long thin strips.

4. Lightly beat off each layer of fillet and grease with mustard. If the herring is very large, then the fillet can be carefully cut into two equal halves.

5. Put onions, peppers and gherkins across the herring layer.

6. Roll into a roll, fasten with a toothpick.

7. Put the rollmops in a bowl and pour over the brine. Leave for at least a day to salt. But it is best to keep them in the refrigerator for 2-3 days.

Secrets of cooking delicious salted herring at home

1. Herring for salting is better to choose oceanic, coastal seas are often polluted with waste and harmful toxins.
2. Herring should be either chilled or frozen, but care should be taken that it is not old. Fresh fish has a natural silver color, bulging eyes light color, fins and gills tightly pressed to the body. Therefore, to determine the freshness of a fish, do not buy it without a head.
3. You should choose large carcasses that do not have mechanical damage, preferably “boys”. Although it should be noted that this issue is highly controversial. In "girls" the meat is more tender and light.
4. It is also believed that herring caught in winter time years, fattening more fat, so after salting it will be more tender and tasty. For salting, you need to choose large silvery carcasses with a uniform color, then the snack will always turn out - what you need!
5. Do not defrost frozen fish 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 defrosting process occurs naturally.
6. You can salt both gutted carcass and not gutted. If you salt the whole fish, then it is better to leave the head, you just need to remove the gills. They give a bitter taste when salted. After cleaning, the herring should be thoroughly washed in in large numbers running water.
7. Salted herring both whole and in pieces. With skin and bones and without them.
8. Often whole cleaned carcasses are kept for 30-60 minutes in cold water. In this case, the herring becomes even juicier.
9. When salting, do not use iodized salt.
10. You can salt the fish in glass, plastic or enamelware. It is desirable that the container has a well-closing lid. Otherwise, the refrigerator will smell like fish.
11. For dry salting, a plastic bag or cling film is used.
12. After several hours of keeping the fish at room temperature, it should be stored in the refrigerator.
13. The most delicious is herring, salted whole with the insides. Such a herring must be salted for at least three days and can be stored in saline for a week.
14. If you do not want to wait so long, then you can clean the fish on the fillet, cut into pieces and pickle. Such a fish will be ready in a few hours.
15. If the herring has not been eaten during this time, then it must be removed from the brine, cut into pieces, transferred to a jar and poured with oil.
16. If for some reason you oversalted the herring, or if it has lain in brine for too long, then it can be soaked in cold milk for two hours. Excess salt will come out into milk, and the herring will again be tasty.

How and with what to serve slightly salted herring on the table

Of course, before serving, especially if you are preparing to meet guests, the herring must be cleaned.

Serving herring with bones and skin is very ugly! This is disrespect for the guests, and discrediting you as the mistress of the house!

What's more, it's quite easy to do. An incision should be made along the back and pulled by the tip of the skin. As a rule, the skin is cleaned easily and quickly. The spine and bones are also easily and simply removed. But it is better to see once than to hear a hundred times.

most famous and tasty way serving is to cut the herring into beautiful even pieces, sprinkle it with onion, cut into rings or half rings and season with vegetable oil. For spicy lovers, you can sprinkle freshly ground pepper on top.

Often, herring is seasoned not only with oil, but also with freshly squeezed lemon juice. You can also decorate a dish with herring with lemon. And then, everyone, if desired, can season the fish with lemon juice.

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

For holidays like New Year or birthday, you can serve herring on prefabricated fish plates. In addition to the above ingredients, you can decorate with fresh or pickled cucumbers, tomatoes and even canned mushrooms. These plates look very beautiful, and are always very popular among snacks.

Herring is served with potatoes, which are pre-boiled either in their “uniforms”, or peeled and boiled whole or in pieces. You can serve such a fish with fried, baked potatoes and even mashed potatoes.

Slightly salted herring is widely used in the preparation of various snacks and salads. Sandwiches and canapes are prepared with its use. There are a lot of options for them, and if you wish, they are easy to find on the Internet.

It is made from herring and tasty herring oil or a more complex snack called forshmak.

And no matter how you serve the herring, it is always a wonderful snack and an irreplaceable dish. holiday table. And of course, the most delicious always seems to be the one that is cooked by yourself.

Enjoy your meal!