izumka
Today I put mackerel again! I love this recipe! Thanks again to the author !!!
Luysia
I see that I am not the only herring maniac!
kubanochka
I now have such a herring almost always in stock. I am ready to eat it all the time. Such delicious food !!!
Luysiawhat would I do without you? 100,000 plus signs to you from me, from two daughters (husband and youngest daughter are not such herring maniacs), from my parents, from the godfather, from her son, as well as from their friends, from my friends, from my neighbors, from ... ... In general, the recipe is sweeping the planet!

I haven't bought salted herring for a long time, so I almost forgot what kind of herring it is. Before the new year, I salted another batch, and sent my husband to the market on the 30th. He calls me and checks whether he bought everything. And I told him, just in case, take a couple of salted herrings, suddenly I don't have enough of mine. Well, in general, there was an opportunity to compare ... Now I certainly won't buy a ready-made one ...
Luysia
kubanochka, to your health 100,000 times!
fomca
And my husband says today: "So the herring, probably, can be salted," - and now the recipe hit my eyes! Super! I baked cakes, cookies, casseroles ... it's time for herring!
kubanochka
Come on, Svetulya, salt! You will not regret. This is a delicious recipe!
Natalia 1108
Luysia, thanks a lot for the recipe. Very tasty herring turned out !!!
Albina
A holiday is just around the corner: yesterday I put the herring to salt. Let's try this recipe. It’s interesting, but if the pickle is prepared according to the recipe from a herring pickling bag, will it work. There you have to put it under oppression
MariV
I also spotted this wonderful recipe!
I salted both herring and mackerel twice.
It turns out great!
Today I made it under yolk marinade

Gentle salted herring
Luysia
MariV, on health, but about the yolk marinade can be more detailed?
Kalyusya
Quote: Cook

And I always worry when I see blood when cutting fish.

Quote:
The high quality, completely salted fish has firm meat with an even color and good taste, and clotted blood in the large arteries and in the abdomen.

A source - 🔗

Quote: Luysia

MariV, can you tell us more about the yolk marinade?
I join. What is yolk minead?
MariV
You can, you can! and you need it, delicious!
Luysia
Quote: MariV

You can, you can! and you need it, delicious!

How did I miss, unforgivable ?!
MariV
Lucy, it's not over yet!
Suslya
Lyusya, my friend, I'm making your herring, on Thursday I poured it with brine, yesterday I put it all on the balcony .. and today I looked at the recipe and saw that the sunflower oil I forgot is what to do? how will it affect the process? pour now or hi so it will ...
Luysia
Forgetful gopher, I think we can add now ...

And then someone wrote that he does it completely without oil and is also delicious. I really always do it according to the recipe.

I found it here:

Quote: Cook

Zhivchik, Tanyush, I am not adding sunflower oil now. It turns out amazing. With oil, it becomes very "slimy", it is not convenient for me to clean.
Zhivchik
Quote: Suslya

but today I looked at the recipe and saw that I forgot the sunflower oil

Huh .... Tanya, what kind of oil can there be? The herring is already slipping off your hands. There is no sense in oil. It will not soak inside. And maybe somewhere it gets somehow, then it itself is fat.
Girls, I do not want to spoil your holidays, but I have a problem with the herring. The last time, I threw it all away when I started cutting and saw what was on the guts ...
Here's what to do in such cases? And according to statistics 99, 5 herring (mackerel) are infected.
Suslya
Thank you all, I did not add oil, I decided "hi so bude" and now .. I came to say ..Lyusik, druh! this is the most delicious herring! tender, salty just as I love, no more, no less, I tried and remembered you and in the same way shouted to my husband "I will never buy herring !!" he came running, did it like this and I - now I will do it myself!
this is a huge plus for you!
annet13
I salted the herring according to this recipe (only without oil), it's worth it, pretty ... oh, I would have lived until Friday ...
annet13
Finally I got to the topic to express my (and not only ... all friends and relatives) enthusiastic THANKS to the author of the recipe !!! I think that the phrase "You will never again agree to buy store-bought herring" has already become a "brand" inscription))) of this recipe !!!
It's not just delicious - it's just divinely delicious !!!!!!!!
Gael
Hello! Please tell me how much herring can be stored in brine in the refrigerator
Sapphire
I have been salt herring for a long time using this recipe since 2008. 🔗
q10niza
LuysiaThank you very much for the recipe! I’m still special in herring - then I’ll buy undersalted, then on the contrary - I need to soak. And this recipe is just a salvation! The fish is tender, moderately salty, spicy! All! Now I just salt myself !!!! You saved me from a pre-holiday nightmare - fortune-telling on herring tails: what will get caught this time?
PS My husband is now your most loyal and devoted fan
mur_myau
For some reason, the photo is not visible, but this is an excellent recipe, it must be adopted.
MariV
What is a photo of a salted herring? An excellent recipe, I did it, and more than once - just super! If, of course, the original raw materials are in order, that is, the frozen herring is not rotten.
Crochet
Quote: Gael

how much herring can be stored in brine in the refrigerator

I join the question ...

Girls, and who will tell you what the difference is, to salt a whole (with head and offal) herring or cut into files?

IMHO, the files will only get salted as soon as possible ...

Or is there something else here?

Kasanko
oooooo delicious herring, and in salads, and just like that his recipe for business somewhere (my mother gave it a long time ago), but in my memories Pts is similar (we can have it). there was still a little fish, already looked after where to attach. Thank you!!!
Albina
Before the new year, I was looking for a herring recipe, I did not find
Florichka
Well, I made this delicious herring! The starting material was great - from the thick beauties in the arm thick. They did not go into a three-liter jar. Salted in a basin, all according to the recipe brine 2 l mustard in seeds, the oil did not double. Night at room temperature and 2 days in the refrigerator. Now I took a sample. This is something! Mmm and most importantly, it is completely salted. Thanks for the recipe. Just thinking about taking the other 2 out of the brine? Otherwise he will get wet.
Asya Klyachina
And I salted filleted herring according to this recipe, well, it turned out very tasty on the second day. I am very glad that I came across this recipe, now I will salt it like that. Mustard in powder must be added, it gives such good piquancy. I put in 1/2 tsp. mustard powder and 1 tsp. black mustard seed.
kirch
Asya Klyachina, and did not clean the fillet from the skin?
sir
Luysia
I salted the fish, everything according to the recipe except mustard, with mustard naphtonka. Maybe you need to gut it, not get spoiled in the bank?
Gentle salted herring Gentle salted herring
Marusya
Tatyana, wow, how delicious it looks!
lana19
Tatyana, I made a fish using this recipe. Mustard is more like a spice here. I immediately sent the fish in the jar to the refrigerator. And I kept it for a couple of days. There it will definitely not deteriorate. And in general, I have fish recipes Luysia really like
sir
Marusenkathanks for the praise
Svetul you are like a balm for the soul, but I am very embarrassed that the fish is not patrolled. If it turns out deliciously, then I'm saved. I love herring in Turkey, it simply does not exist, but whatever fish you want, choose. Today Palamut, a fat big fish
lana19
Tanyusha! To be honest - I gut and decapitate the fish. But true connoisseurs and craftsmen do, as they say with all the guts. My friend, an inveterate herring woman, always salt fish whole. All will be normal! Do not worry. I also made cold smoked mackerel according to the recipe Luysia salted in onion peel brine.Such a yellow skin! And then into the smokehouse for 10 minutes at the HC. Delicious! No words! Just like from native store shelves, not - tastier! The author of the recipe really added liquid smoke. And I also read on the forum that they also throw smoked tea into the brine. I'm not strong in fish names, but your fish looks like mackerel
Asya Klyachina
Quote: kirch

Asya Klyachina, and did not clean the fillet from the skin?
She only left the skin so that it would not fall apart, the herring was still frozen.
lana19
Luysia, I want to say thank you so much for this and not only delicious recipes! I still really need advice. I made a fish according to this recipe. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=153887.0 I had one mackerel and I took half a serving of salt and sugar to roll over the pieces. But a friend bought just 2 kg and says that such proportions are clearly not enough for 2 kg and a recipe with an error. What proportions would you take for 2 kg?
sir
lana19
Quote: lana19
To be honest - I gut and decapitate the fish.
Well, finally, I got caught, I confessed. I'll see how it will turn out this time, but next time, as if gutted with salt. I am a regular customer, in the store where I took the fish yesterday, the sellers were shocked that they did not allow me to cut my fish, and did not understand what I was going to do with the offal
Quote: lana19
All will be normal! Do not worry.
I really hope so.
Quote: lana19
The author of the recipe really added liquid smoke
I am a big opponent of this byaki

Quote: lana19
I'm not strong in names in fish, but your fish looks like mackerel
And I am such an expert, at last I will know that the Turkish palamut means native mackerel
Along the way Luysia does not make contact with us

MariV
Lucy does not make contact because she has objective reasons.
sir
Crochet, I am also constantly tormented by this question
Quote: Krosh
Girls, and who will tell you what the difference is, to salt a whole (with head and offal) herring or cut into files?
Hostesseswho is aware pliz clarify
MariV sorry, did not know.
Albina
Quote: sir
The sellers were shocked that they did not allow me to cut my fish, and did not understand what I was going to do with the giblets.
Quite "like ours"
MariV
Yes, there is no difference - with giblets - guts and other entrails, or without them. A matter of taste. I do not like with intestines - what she, herring, before they caught her, ate - nobody did a cleansing enema!
lana19
sir, Tanyusha! Here the girls are discussing - to gut or not https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=106078.0 I figured out for myself that if you do not gut, then you need to remove the gills. I also read that not gutted fish is fatter, looks beautiful when served. but it has a shorter shelf life. Fish that are not gutted take longer to salt. And not gutting is needed solely for taste.
I rummaged in the net - who is your palamute. This is Pelamida (Sarda) of the mackerel family.
A relative of tuna, it tastes like horse mackerel or mackerel.
Other names of this fish are Palamut, Atlantic bonito (İng., USA, İsp.), Bone jack (USA), palamida (Yun), pelamide (Alm., Rom.)
Palamut is called it in Turkey and Bulgaria.
And she reminded me of mackerel outwardly, that's why she wrote it. Turned out to be right
lana19
Quote: MariV
A matter of taste.
I absolutely agree with Olga! I cut off everything from the fish, because I do not know how to pull out the gills correctly, the excess fat content in the fish is not important to me, the finished gutted carcass is easier and faster to cut into pieces, with HK, more fish are placed in the headless smokehouse, and I make the ambassador in a cut plastic bottle ( then I threw it out and that's it), for a 3 liter can, you need to rearrange the shelf in the refrigerator.
Quote: sir
sellers were shocked that they did not allow to cut their fish
we gut the buyer's gaze
sir
Lyusenka, I don't know how to thank for the delicious recipe. The perfect taste of this herring cannot be conveyed in a nutshell. How, in the song: - Oh God, what a herring! I want vodka, I want herring, period!
Gentle salted herring Gentle salted herring
In all my life, I have never eaten anything tastier. A Georgian neighbor appeared here, he bought an apartment. So we are with him, in the evening so nagazala my Turk is still in shock, how can you eat raw fish and drink vodka
Gentle salted herring
MariV
Well, you see how delicious it is! I sent thee to the right place! And I was afraid ...
sir
Olenka, I beg you to be a friend! Send more often! I liked it so much, I still can't believe that there is a herring in the refrigerator! And what a herring! All proportions in the recipe are just perfect, as they say, neither give nor take. Ol and you very much thank you for poking syuda
lana19
Tanyusha, Thank God ! Alive - unharmed - nagged! I was already worried. The man ate the fish and disappeared! The fish was not gutted. And you know what the power of suggestion! You were afraid of fish entrails!
And next time, what are you going to do with giblets?
The Turks cannot understand this taste of the national Russian dish! Raw salted fish with alcohol sauce. Did your husband even try, for the sake of decency?
sir
Svetul, it's solidorgasm
Quote: lana19
You were afraid of fish entrails! Next time, what are you going to do with giblets?
I think I'll try without guts. I already know the true taste, then I'll decide how to make it for life. I didn’t like to clean the manicure afterwards, but I don’t like gloves. And I didn’t clean the fish for 100 years, I didn’t like messing around in the byaka.
Quote: lana19
And the Turks cannot understand this taste of the national Russian dish! Did your husband even try, for the sake of decency?
You are my comment. read higher, he is still in shock, but he is forgivable, he still does not eat any fish

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