nila
Natasha, I wanted to ask you. Herring and mackerel are clear. But can saury be salted in your way? And how much salt should I take then?
I bought a box of canned saury today (10.6 kg), but it's a bit too much for canned food. So I think it can be salted? What do you think?
Tusya Tasya
Nelya, what's the problem? Salt your saury. It is fatty, it will be delicious. If you salt a lot, then it will be well preserved in such a brine, only then you will have to soak a little.
Katko
Nataliya, Bridge,
Salted herring in saturated brine (simplest basic recipe)
Salted herring in saturated brine (simplest basic recipe)
Salted herring in saturated brine (simplest basic recipe)
OlgaGera
Katerina, here I am sitting looking for Natasha's topic, and here you are with a beautiful fish

Is it possible to salt chum salmon like that? Truth gutted and frozen ((
Katko
Lelka, yes, Anya salted
defrost in the refrigerator and that's all




Quote: OlgaGera
here you are
what would you do without me, lost ba




on the 2nd photo in the left corner, "chum salmon" was lit up, I just salt and salt in the refrigerator
cut along the ridge to the skin and sprinkle with salt on all sides, sugar has ceased to be added from the word at all
you can put it like that, you can wrap it tightly in cotton fabric, you can lure it from above like oppression, everything will be fine
OlgaGera
Quote: katko
defrost in the refrigerator and that's all
and brine?

velli
Why is everyone in the photo red pieces? Does this blood seep into the meat? Is it unusual to see a herring of this color or does it just look like this in the photo?
Bul
Bridge, NataliyaThank you very much for this wonderful recipe. I love lightly salted herring, but I rarely managed to buy one. Yesterday morning I salted it, put it in the refrigerator in the evening. Well, today I ate half of the fish immediately without bread.
And what is asked right away how did you put the recipe out?
Thank you again from the bottom of my heart!
Katko
Yulia, Bul, a great way, we now salt any fish for them
here's another very good mackerel
Katko
Nataliya, I'm sorry, I came to the wrong topic with your herring, I'm correcting myself, I'm bringing here
Salted herring in saturated brine (simplest basic recipe)
Salted herring in saturated brine (simplest basic recipe)
OlgaGera
And here already, in the morning
Katko
Lelka, yeah
this is where she is, I mixed up a little temka
kirch
Yeah, Katyun, I've already found it. Thank you
Bridge
katko, well, you’re just the master of the pickling shop! I am very pleased that my recipe came in handy, and how!
Before NG, my husband got hold of frozen herring at a nice price, I salted a bucket. We finish eating already.
Katko
Bridge, but what about without fish?
Thank you
yes, notifications are sometimes nonsense, I also don't receive from some topics




Nataliya, thank you again and many times enormous for sharing the experience of a parent, a real sailor and fisherman, this is priceless
every time I salt - I remember you with a kind word ...
Katko
and I salted two herrings again
Bridge
That's why I love this method, that any amount of fish can be salted literally on the run. Like one piece, like 10 kg.
Katko
Salted herring in saturated brine (simplest basic recipe)
Salted herring in saturated brine (simplest basic recipe)
fedorovna1
Girls, if you add salt to herring according to this recipe, how much should you keep in brine?
Katko
Tatyana, estimate how much the fish are smaller than the herring and proportionally reduce the time
motherfuckers
Good to everyone! Thank you so much for the recipe! Yummy!!!!
krol
I also thank you for the recipe - quick, simple and very tasty.
Bridge
fedorovna1, maybe already irrelevant ... Nevertheless, similar questions will still arise. Dad said that no matter how much salt, time is important - 12 hours. Well, he was referring to the weight ratio of salt to fish. So Baltic herring, capelin, and other small fish must also be kept for at least 12 hours.
Well, thank you all for your attention to the recipe.
Katko
Bridge, another experiment turned out: 16 hours passed and I forgot to put it in the cold (went to work), returned after 9 hours, well, I think my fish was too salty ... but! she stood on the threshold on the loggia, but it is not as warm there as on the table, in a cool place it is salted more slowly
as a result, an excellent salted herring
Bridge
katko, well, yes, at lower temperatures salting out more slowly
Katko
You don’t salt, huh?
Sent 2 mackerels and a herring on the "voyage" (no more)
OlgaGera
Quote: katko
You don’t salt, huh?
What for? We will come to you, visit)))
Katko
Lelka, I have only three fish for everyone
Katko

Salted herring in saturated brine (simplest basic recipe)
Salted herring in saturated brine (simplest basic recipe)
OlgaGera
Mamadaragaya ... that's it, I went
lettohka ttt
katko, This is a fish !! Mom mia ..
Katko
Help yourself, fish came out lightly salted
Ne_lipa
Natasha, with gratitude, I recently took out a herring from the brine, kept it in it for 13 hours, I was very pleased with the result, well, the salted fish is perfect for my taste.
I liked it so much that I decided to leave the pickle, I'll also make mackerel.
I want to clarify on storage, we take the fish out of the brine and transfer it to a dry container, which we cover with a damp cloth - how long will it last in the refrigerator? I have had cases when they did not eat all the herring at once, I kept it in a closed container in the refrigerator and after a couple of days it had a not very pleasant smell
L
Bridge
Ne_lipa, there is only one way out - to eat everything at once You can try to cut, cut, put in a jar and pour over with vegetable oil. To be honest, I have not come across this, a fish can lie in my refrigerator for a week. Probably depends on the refrigerator.
OlgaGera
Ne_lipa, Victoria, from a fish that has not been eaten, you can quickly make a forshmak (a little onion, an apple, bread) and into a blender.
Eaten in flight.
Or I freeze the fish. In a vacuum bag




Quote: Bridge
cut, cut, put in a jar and pour over with vegetable oil
yeah, I do that too. Conveniently
Katko
Quote: OlgaGera
Or I freeze the fish. In a vacuum bag
I'll tell you a secret: even in a regular bag without a vacuum, it freezes perfectly ... if there is anything left ... as a rule, there is nothing to freeze
Ne_lipa
Girls, thanks for the tips on storing herring
I have a good refrigerator, salted herring does not really spoil in a couple of days, but my nose already smells a foreign smell ... I don't know how to explain ...
Here in stores they sell herring in brine and they do not oversalt it, and it tastes like fresh. I don't store herring of my own production in brine, I'm afraid to oversalt it, it doesn't lie outside the brine for a long time. Should be stored in a weak brine?
There is only one beautiful herring left from the first pickling ... I'll attach it somewhere, not about falling good.
And this method is good for everyone, quickly and you do not need to go to the Internet or a notebook to get a recipe.




Katerina, so you can just put the not gutted herring in the bag and in the freezer? And does it creep later?
Katko
Ne_lipa, Victoria, sure you may)
Then it is exactly the same as if only removed from the brine, checked repeatedly
Defrost in the refrigerator and that's it
Ne_lipa
Katerina, thank you! Already applied
Katko
We bought some fish yesterday ... 7 herrings immediately set sail in a saturated solution
Bridge, Nataliya,




30cm fish
Salted herring in saturated brine (simplest basic recipe)
Katko
From the freezer, defrosting in the refrigerator overnight ...
Salted herring in saturated brine (simplest basic recipe)




Bridge,
Ne_lipa
Katerina, a beautiful herring
By the way, on your advice, I froze 1 piece, defrost it in the refrigerator, it was delicious
Katko
Ne_lipa, Victoria, correct) "on your advice"
I froze all 7 and now I take it out one by one
Ne_lipa
Katerina, I am correcting myself, "on your advice" now there are no problems with storing herring.
Yes, Natalia's herring is very good and easy to prepare.
Bridge
katko, well, a wonderful fish. I'll know. We usually eat it in a fell swoop, there is no need to freeze it. But you never know ..
Katko
Bridge, similarly
Therefore, now I take 7-10 at a time, and even I can't eat so much at a stroke
Katko
The last ...
Salted herring in saturated brine (simplest basic recipe)
Katko
Soooo, why is there silence? Autumn, the fat herring has gone
I've bought 20 pieces
I'll leave myself 10 current
Bridge
Katko, you are our tireless! And we salt. And we eat. And salt again. Just don't brag about something. I mastered capelin according to this recipe in the summer. I think.
Katko
Nataliya, but how is it possible without herrings?)
But do not bring us in vain)
I also salted the capelin, I don’t remember whose recipe it was, Tatiana chtoli ... There was about 20 minutes
And I also bought Far Eastern smelt today




Today the herring is excellent as always, an average of 400 g, silver belly
Salted herring in saturated brine (simplest basic recipe)





Salted herring in saturated brine (simplest basic recipe)

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