Gentle salted herring

[Preparation]

Gentle salted herring

Category: Fish dishes

Ingredients
BRINE
water	1 liter
sugar	3 tablespoons (no slide)
salt	5 tablespoons (no slide)
dry mustard seeds (you can dry mustard)	1 teaspoon
Bay leaf	6
vegetable oil	2 tablespoons
black peppercorns	12-15 grains
fresh frozen herring	5 items

Cooking method

• Girls, I love herring so much! Of course, I love both red fish and caviar, but herring is just ...
• This is my family: grandmother, mother, me.
• This is information to understand the situation.
• So, I'm sitting in the kitchen, butchering herring.
• And suddenly my husband hears me screaming that I will never buy herring in the store again.
• With that being said, he is shocked. That this happened to me, or I found something in the fish, or it just became really bad with me ...
• And everything turned out to be not so tragic, but rather the opposite. I just tried the herring, which I salted myself. This is the recipe I want to share with you.
• The herring is VERY tasty and the recipe is VERY simple!
• I will not name the author, since I copied the recipe for myself and did not think that the author would be needed.
• Preparation
• Five pieces of herring fit into a 3-liter jar, it's not scary that the tails are sticking out, we will press them down
• It took 2 liters of water, so we do a double calculation.
• Pour water into a saucepan, boil with salt and sugar.
• Allow to cool.
• Put all the spices in a saucepan and fill with cooled brine.
• We press the tails under the water and close the lid. We put in a cool place.
• You can eat tomorrow.
• If you add cloves, there will be a spicy salted herring.

Note

Photo katko

And my comments:

- I took two spoons of mustard (one dry, one with seeds);
- all the spices were immediately put into a saucepan and brought to a boil (not boiled);
- the first time I cooked according to the recipe, and the next time I added both cloves and allspice.
- I took a little less bay leaves;
- if the herrings are not five, but less, then in order for the tails to be covered with brine, its quantity must be large (increase all components proportionally).
- and I didn’t eat the next day, but let it get salted longer (8 hours at room temperature, and then 2 days in the refrigerator).
- the brine will be cloudy if you used mustard in powder (well, we don't drink it)
- I will clarify - nothing needs to be done with the fish (do not clean, do not gut, do not cut off the head). We need it whole, slightly defrosted.

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Delicious herring in tomato marinade (Elenka)

The laziest herring (Ilmirushka)

Eh, I didn't have time to say that with salted mackerel it is incredibly tasty when salted with coriander grains (well, or slightly crushed so that the spirit goes) ...

After a while, I can organize a master class on filleting salmon. How to buy - I will capture. Suddenly someone will come in handy.

[Scarecrow]

Eh, I didn't have time to say that with salted mackerel it is incredibly tasty when salted with coriander seeds (well, or slightly crushed so that the spirit goes) ...

Scarecrow !
Not only to mackerel and to herring too, I always add.

[Scarecrow]

Scarecrow !
Not only to mackerel and herring too, I always add.

And I haven't salted herring for three hundred years. I read your recipe - nostalgic. Where can I get a good and fresh herring. I have never seen her chilled. Frozen reluctance to salt. I was spoiled.

Oh, I forgot to ask - in your recipe it is not gutted, right?

And I haven't salted herring for three hundred years. I read your recipe - nostalgic. Where can I get a good and fresh herring.I have never seen her chilled. Frozen reluctance to salt. I was spoiled.

Oh, I forgot to ask - in your recipe it is not gutted, right?

I don’t know how in Russia, but I was authoritatively (and by great secret) told that practically all salted herring in our country is made from FROZEN raw materials.

Thus, I'd rather choose a beautiful (no drips, not crooked, not yellow, etc.) frozen herring myself and then salting it myself.

It turns out incomparably tastier!

The herring should be taken as it is, that is, not gutted, the head should not be cut off, and salted whole!

Lucia, I correctly understood that then this herring, in brine, can be stored for some time in the refrigerator?

Lucia, I correctly understood that then this herring, in brine, can be stored for some time in the refrigerator?

It is possible, but we don't have it for a long time.

Lucia made a herring, I liked it. I did 5 pieces as it should be, all spices + coriander and mustard powder. I will go and give you one more time. +

"Gentle salted herring"

5 fresh frozen herring

and how much is it in about kg?

[Gaby]

Lucia made a herring, I liked it. I did 5 pieces as it should be, all spices + coriander and mustard powder. I will go and give you one more time. +

Gaby, well, if it goes on like this (after each eaten herring I will receive + from you), then the number of plus signs I have will sharply and indecently increase.

I'm glad you liked the recipe.

and how much is it in about kg?

Tatjanka_1, well, herring is different in size (350 grams and more). The weight in kg is not so important here, the main thing is to prepare enough brine to cover all the fish completely.
Well, if the fish are large, be patient, let them be salted.
Please note that the proportions of salt and spice are given per liter of water.
My second favorite salted fish recipe is Pickled silver carp, I gave here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6208.0

[Luysia]

Luysia ! Thank you so much for the recipe, we really liked it, the herring turned out super !!!!!
But here's the trouble. On April 30, I salted a new portion. Today I took out one herring, and it’s like boiled, it’s all scattered in my hands. If I made this recipe for the first time, I would think that the recipe is bad. I sit scratching my turnips and think - "What, in fact, did I do wrong?" What do you think. I will say right away that I did everything strictly according to the recipe.

[Cook]

Cook, thank you, glad you liked the herring.

And in the second case, I think that the raw material (frozen herring) was just of poor quality.

Well, not in the sense of the smell, but it just so happened that while this herring came to you, it was defrosting several times and it was frozen again.

I try to choose fish that are prettier, even, so that they don't have twisted tails. This increases the chances of not running into low-quality fish.

Also, don't use iodized salt, it can also soften fish.

[Luysia]

Luysia, I came to thank you again for the recipe "Gentle salted herring".

The recipe is incredibly tasty. Today my husband ate a herring and praised it. Special thanks from him.

The recipe came to court very well.

🔗

[Luysia]

Hurrah!!!! My favorite recipe.

How many people use this recipe cannot be counted now.

Now we eat herring, only pickled according to this recipe.

Luysia Thank you again for such a successful recipe.

Question about double calculation ???
Did I understand correctly 5 herring, 2 liters of water, 6 liters. sugar, 10 l. salt, etc. just twice?

[Luysia]

I will answer bye Luysia is absent.

Everything is correct for 2 liters of water (for a 3-liter jar) - we take: 10 tbsp. l. salt and 6 tbsp. l sugar.

and ginger there you can probably. need to try. after a while, take out and eat. and if left in the jar in the refrigerator. will it become saltier?

I didn't add ginger, I don't know, try it. We do not stay for a long time, but it seems to me that if it becomes saltier, it will be quite a bit.

I have a slightly different recipe for salted herring.
First, you need 2 kg of herring. Piece by piece does not suit me, because fish can be of different sizes.
Salt and sugar I have less for 1 liter of water. And to preserve the color, I add vinegar.

[Luysia]

Luysia, took the recipe to bookmarks, everyone loves herring at home, for some reason she never salted it herself.
Only now I doubt that it will be salted in a day (?). Salmon, cut into portioned "sandwich" slices, I salted longer.

I keep herring for at least 3 days. I don't eat before. The larger the herring, the longer it takes to pickle.

I wrote there in the recipe that I kept it for 8 hours at room temperature and for 2 days in the refrigerator.

I have a slightly different recipe for salted herring.
First, you need 2 kg of herring. Piece by piece does not suit me, because fish can be of different sizes.
Salt and sugar I have less for 1 liter of water. And to preserve the color, I add vinegar.

Well, not satisfied, then. Do as you are used to. Here salt is given per quantity of water, that is, there will always be a brine of the same salinity. And the size of the herring is always about the same.

[Luysia]

I wrote there in the recipe that I kept it for 8 hours at room temperature and for 2 days in the refrigerator.

It's the same in my recipe.

Well, not satisfied, then. Do as you are used to. Here salt is given per quantity of water, that is, there will always be a brine of the same salinity. And the size of the herring is always about the same.

Luysia, no, well, fight ... I didn’t say that it didn’t suit me. For example, in my recipe, I would add more sugar, otherwise it is not enough for my taste. Only 1. st. l. And by the way, salt is also added to 1 liter of water.
I still have a question.

vegetable oil

What does Rast give. oil?

And further. If for 1 liter of water -5 tbsp. l salt, how does the herring taste? Lightly salted or ordinary?

[Zinger,]

Zinger, do not torture me about vegetable oil. The recipe was found on the Internet, tested, it turns out a cool herring, not salty, hard. The main thing is that the herring itself is good. I take from one aunt in the market in the shop only when she has a new box of herring, and not when she put the leftovers in the chest.

I try to choose fish that are prettier, even, so that they do not have twisted tails. This increases the chances of not running into low-quality fish.

And there should be no streaks of blood and yellowish-dirty stains on the fish.

[Zhivchik, Tanyush]

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.

[Luysia]

Oh what an interesting recipe !!! And Where were my eyes before?

Luysia, girls, what if the mackerel is salted in this way? Nobody tried it?

[Krosh,]

Krosh, I do mackerel like this:

Cold smoked mackerel at home

Cold smoked mackerel (dry method)

I think that you can try salt using this recipe.

Or you can simply salt the cold smoked mackerel according to the recipe (dry method), but just do not lubricate it with liquid smoke. I did it, it turned out delicious too.

I'm going to salt herring and scupbria in one jar

[Kroshik]

Kroshik, for this recipe I make herring and mackerel. Equally tasty.

Is this a coincidence?
It's been a week since I bought a couple of herrings. I think I'll look for a recipe and pickle this weekend ... I safely forgot about the herring in the freezer. And then again! - and the recipe found me!
I galloped to salt! ..
Thanks for the recipe!

Girls, great herring!
I join the author of the recipe. I won't buy ready-made salted herring anymore! I had a large herring and salted in a large saucepan. I kept it longer for 4-5 days. Excellent result!
I recommend this recipe to everyone. Thank you so much.

And I made mackerel according to this recipe - oh, it's delicious! Since I had 1 piece, I cut off a little tail to the meat and head, pulled out the intestines and put it in a 1.5 liter water bottle (cut off the neck a little).With the head, it simply did not fit. After 2 days, I cleaned and cut it, it was already tasty, but near the ridge it was not completely salted. Therefore, I threw the peeled pieces into the brine again and a day later we ate it with such appetite! The recipe is just awesome !!!

The recipe is truly proven and versatile. I salted herring, mackerel, and saury. All with the same success. By the way, 3 herrings fit perfectly into a 2-liter tank, of course, if you cut off the neck. Brine then needs somewhere a liter - two hundred liters. Auto RU

[Luysia]

Luysia -gold! I came to thank you for the herring recipe !!!! I made a wonderful fish !! Of all the recipes that I tried, this one I liked the most !!!!!

Yesterday I read it, it was saliva. This morning I went and bought 2 herrings weighing about a kilogram. I'm waiting for it to melt. Then I will unsubscribe

[kirch,]

Girls, thank you all for the feedback.

kirch, no need to wait until the herring has completely melted. Shove it into a cold brine, and there it will melt.

I'll wait a bit when it melts. Moreover, the brine just set to boil

Advise, I can eat herring at lunchtime today, if I pickled it on Thursday at about one in the afternoon. Two herrings are very large. What do you think, they got sick? Still not gutted

Advise, I can eat herring at lunchtime today, if I pickled it on Thursday at about one in the afternoon. Two herrings are very large. What do you think, they got sick? Still not gutted

And I not only gut, but also cut into pieces, then it is salted and ready for use.

The train left. I did everything according to the recipe presented here. And in pieces, this is a completely different ambassador

Advise, I can eat herring at lunchtime today, if I pickled it on Thursday at about one in the afternoon. Two herrings are very large. What do you think, they got sick? Still not gutted

Today at lunchtime you can already eat herring. I wrote that I leave it for 8 hours at room temperature and for two days in the refrigerator.

And I not only gut, but also cut into pieces, then it is salted and ready for use.

I won't say that it is so bad, but this is a completely different recipe.

I won't say that it is so bad, but this is a completely different recipe.

The recipe is yours. And very cool by the way, who tried it, everyone asks for a recipe. I recommend it to everyone. But it's more convenient for me - right on the plate. It seems to me that this does not change the taste, or am I wrong ??

and in a brine from fish. Well, you took out the salted fish and again you can put fresh fish for salting in this brine? that is, you can use the brine twice?

I report what happened. The herring was salted for three days. It turned out very tasty. True, when I cut off the head, a little blood flowed out. There is one more herring left, let's see what happens next. Herring has a slightly spicy salting taste. I really liked it. I bet +

and in a brine from fish. Well, you took out the salted fish and again you can put fresh fish for salting in this brine? that is, you can use the brine twice?

I wouldn't risk it. Make a better new pickle.

The herring really turned out to be tender and very tasty. : girl_claping: Thank you so much for the wonderful recipe !!!!!

I have a separate song with the herring! Lately I can't buy a normal herring. Wherever I buy it, when cut, it bleeds, I can't even see it. The herring goes to the bucket !! I have the impression that they are sold generally unsalted - they just threw it into the brine - and immediately pulled it out! To eat herrings, I ask my friend to buy them on the other side of Moscow (where she lives) and bring them to my work! Here she has an excellent herring .. Or in the summer I eat at the dacha0 at the station they also sell very tasty herring. I've been thinking about looking for a salting recipe for a long time. And now - just like ordered ... So I'll try on Sunday. Thank you.

Girls, about the blood when cutting herring.A very good friend of mine (he worked for a long time in the fish industry, where fish is cut, then salted and smoked) told me that blood is just a sign that the fish was frozen only once, that is, it is good. But if the fish is defrosting and freezing several times on the way to the buyer, then there will never be red "fresh" blood in it.
I don't even know how to relate to this. Maybe we can find fish production technologists on our forum and comment.

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

So, for the holidays, you also need to salt the fish: I take the recipe in my notebook. THANK YOU