celfh
Ah, herring!)) Good, what to say! Luysia

it's a pity that you don't come in


Gentle salted herring

and caviar is no worse

Gentle salted herring
kirch
Temptress
Chamomile
Ludmila, just about, and I choked with saliva, especially since potatoes are now being cooked in the micro. Paaahnet! I spiced it with herbs and garlic. The herring would be very relevant, but I have to eat with the salad.
celfh
Chamomile1, ahhh, but I forgot to sprinkle something on the potatoes))) I also have it in a micr, baked in a bag)) yummyaa))
radalina3
salted herring and already sent to the refrigerator, thanks
Gentle salted herring
radalina3
THANK YOU FOR THE SCIENCE!

Gentle salted herring

Gentle salted herring
Umka
Made mackerel !!! WAIT ....

Luysia, it’s a pity that you have stopped visiting this site

Thank you so much for chic recipe!!!
Buloshnik
I planted three herrings + one mackerel, we are waiting, so what happens
MariV
If everything is done according to the recipe, it will work out well! Recipe proven over and over again!
Umka
This is another BASHKA BLADE !!! Girls like this TASTE!!! This time I cut the fish before pickling. We liked it so much.

Luysia, THANKS !!!
A.lenka
This time, when I salted the herring according to this recipe, I put ground mustard instead of grain. What can I say ... I liked the herring more with grain.
alba et atra
Salted herring according to this recipe.
Very tasty!
I opened a jar today, I wanted to try a piece in order to understand how it turned out and did not notice how I persuaded half of the jar ...

Gentle salted herring

Many thanks to the author!
taba
Lena, did you salt with slices or whole?
alba et atra
Quote: taba

Lena, did you salt with slices or whole?

In pieces.
Thawed it, removed the skin, gutted it, removed the fillet from the ridge, chose the bones that did not leave the ridge, chose it, cut it into pieces, put it in a 0.7 jar (there were two herring 350g each and there was room left in the jar, three will fit comfortably), poured with brine according to the recipe. Well, then, too, strictly according to the recipe.
And at the same time I made salmon milk according to the same recipe, only added cloves to the milk.
The milk turned out to be super soft, pink.
I also took a picture, I can put it.
taba
Thank you, so I will drain the fillet.
Katko
well you get me, yeah
Gentle salted herring
Gentle salted herring

I'm waiting for the brine to cool down on the loggia
do not put mono oil, right?
alba et atra
Quote: katko


do not put mono oil, right?

I didn't pour oil.
Katko
report: the oil was not pouring, the herring is breathtaking))) the parents are very happy too
the recipe is unambiguously in temper and for repetition
Thank you
MariV
Yes, yes, thanks to Lyusenka, great recipe!
Katko
We got it and there’s nothing to take a picture of
The herring is great now, with a thin silvery fat under the skin ... mmmmmmm, really very lightly salted
Natalishka
Tell me who salted according to this recipe: pardon: I put the fish in a jar and filled it with brine. Can you close the nylon lid? Or suffocate.
Chamomile
Natalishka, I salt in an enamel pan, cover with my own lid.
Natalishka
Olga, I've already put everything in the jar: girl-th: So you need to cover it up with something? But the fishy smell will probably be strong in the refrigerator.
Chamomile
Natalishka, put a saucer on top or a lid, but turn it upside down. Do not close tightly. Although it can be tightly closed, I have not tried it. Salt is usually 3-4 fish at a time, so I put the fish in the cooled brine immediately into the pan. And of course, it will smell in the refrigerator.
Natalishka
Olga, well, yes, probably I will. Thank you
alba et atra
Quote: Natalishka

Tell me who salted according to this recipe: pardon: I put the fish in a jar and filled it with brine. Can you close the nylon lid? Or suffocate.

Natasha, I salt in glass jars and close the metal lid, the one used for canning, screw. Nothing suffocates.
I cut the herring and salt it in slices already.
This time there were two herrings, they occupied 2/3 of the 0.7 jars.
Smile
Quote: Natalishka
Tell me who salted according to this recipe. I put the fish in a jar and filled it with brine. Can you close the nylon lid? Or suffocate.
Natalya, I’m salting in a plastic container with a hermetically sealed lid, so it is specially for this purpose, there is even a grate there. There is no smell in the refrigerator.
I store it there, in brine, up to 10 days - it didn't work longer))
Jenealis
God, I've lived half my life in vain! I have a HUGE thanks to you for this recipe. Salted 3 herring and one mackerel. Before salting, I removed the gills, I was very worried that because of this the brine turned purple, I was afraid to get grass, the fish was still there. For the scent, I added cloves, did not pour oil. How delicious it turned out, especially the mackerel !! The day before, my husband took cold smoking, not knowing about my experiment, such a nasty rare thing, mashed potatoes, not fish. And here, the fish is elastic, moderately salty, spicy, well, just fantastic. Thanks again!! I just love mackerel and now we will not part with it
PS So all the same, about the gills, what is the best? Delete or not?
P. PS Solila in glass, covered the wax with a lid, cleaned it three days later, cut it all and put it in a container under vacuum for another day in the cold. So after a vacuum for some reason it became even tastier!
Katko
Hello)))
Again, I'm with mackerels
She cut them off half-frozen and pulled out the insides, but did not cut the abdomens
I cook the pickle
Gentle salted herring
tana33
awesome result! just awesome !!!
MariV
The author of this recipe has it written like this
I will clarify - you do not need to do anything with the fish in advance (do not clean, do not gut, do not cut off your head). We need it whole, slightly defrosted.
ElenaMK
Thank you thank you thank you !!!!
They have never eaten anything tastier! The guests loved it too !! Now that's the only way !! Just find a herring :-)
Florichka
Made a herring, delicious. I bought fresh frozen in Ashan for 154 rubles, very budget. Made with a recipe. Day salted at room temperature, another day in the refrigerator. I tried it and added a little salt, the ridge did not separate well and the herring was damp. After 4 days, the very thing, lightly salted, matured, just perfect.
AnetKa
Quote: Luysia

It is possible, but we don't have it for a long time.
And with us, it is quickly, quickly eaten, who had time to eat.
Katko
Three herring sisters and friend mackerel

Gentle salted herring
Submarine reception
Day two, I turned my backs up ... I continue to walk around .. and the expectation brightens up a small piece per kilogram of salted coho salmon

In this semi-wholesale market we have 145 mackerel and 135 each herring
polliar
I did it more than once, usually half-thawed fish was gutted (it gets soiled less) and cut into pieces, everything else according to the recipe. Very tasty, now I don't buy salted herring.
Jenealis
Thanks again for the recipe! I have done it many times already, I have hooked all my friends on this recipe. Thank you from the bottom of my heart
Innushka
Well, how can you not take such a recipe to your bookmarks?) sin!)))) so I take it)
THANK YOU
lira3003
And I came to say THANKS! And pickled herring and mackerel, delicious! On Friday we bought a Hall, 3 pcs. cut off the head, and gutted the fourth. Otherwise, they would not fit into a 5-liter bottle ... The gutted one was ready on Monday, and the other 3 had to be cut and gutted through the back too. We were ready on Wednesday. I cleaned it, cut it into a jar and poured it with oil. Delicious! The husband said that it is softer and fatter than ordinary herring! I did everything according to the recipe, only I did not pour dry mustard, I took 2 liters of seeds
kirch
How happy you are, eating in the hall. I also want to
lira3003
Ludmila, what is the problem? Sit down and, I still have!
kirch
lira3003, Rituel, thank you. I used to go to Moscow often. I haven't been there for many years now. I'm already afraid to go, everything has changed so much there
orange
Oh, and a wonderful herring. I announce sanctions to the store.
lira3003
Quote: orange
Oh and herring, wonderful
I agree. Salted another batch of crease. Now I took both dry mustard and seeds. The fish was gutted through the back, cut off the head and tail.All the same, the hall is a large fish and is fatter than ordinary herring, if not gutted, then somehow dumb. I was all afraid that it would deteriorate, not being able to salty. On Monday I salted, on Friday morning I peeled and cut into a jar of butter. But I did not completely defrost it, the main thing is to cut it and immediately put the brine in the refrigerator
Katko
Quote: lira3003
lot of crease
but the hall is not available to us for how many years ... I'm very happy for you.
lira3003
Quote: katko
but the hall is not available to us for how many years ... I'm very happy for you.
I just saw him myself. This husband could not forget everything. I served in the Baltic States, and tried it there. More than 30 years have passed, and he remembered everything. Then we arrived at the Foodcity market, and asked, not hoping for success ... As for me, an expensive pleasure, I'd rather take mackerel, almost half the price, or an ordinary herring.
celfh
Quote: katko
and the hall has been inaccessible to us for how many years ...
We have been on sale several times in the winter. But somehow I was disappointed. This is no longer the same hall that the hall It looks like this, but somehow a little dry.
Katko
Then I finally don’t get upset! My fishmonger has o alden mackerel !!
And about the hall .. I will leave childhood memories and stories of parents
Lily
Luysia, I am grateful for the incredible yummy ... when, as a child, my girlfriend treated me to a herring, it was so tasty that until now I remember ..... this is exactly what I got according to your recipe !!! Thank you! :
Katko
gave us Astrakhan herring, which was caught from the Volga in the spring ...
so the first 5 pieces are right there on the shore and salted according to this recipe)))
and now I defrost them at home and salt them in a jar, yummy

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