Gentle salted herring

In general, how long can a herring be stored in such a brine? A month, 2 weeks?

Thanks for the recipe. How delicious it is !!!! I also salted the mackerel in this brine, also incomparable.

[Olga]

Olga, it is salted in brine, and not stored

Added on Tuesday 25 Oct 2016 10:11 PM

here they are my Astrakhanochki)

Recipe - BOMB !!!!!!
There was a carcass of frozen mackerel in the freezer, I took it out yesterday, thawed it in the refrigerator overnight. In the morning I gutted, cut into pieces, filled with brine. Wax closed the jars with vacuum lids, put them in the refrigerator. After 6 hours I tried it - it was already ready! And how delicious it turned out, um! .... And the smell!
Unambiguously bookmarked and constantly done!
My husband praised me very much! He is a fishy soul for me and this review is worth a lot!
In the brine I put black and allspice peas (crushed), a couple of carnations, three lavrushki, mustard was in powder and seeds. There are plans to buy more coriander grains.
Well, very tasty! This is now my family's favorite recipe!
Try it too and it will become a favorite recipe in your family too, I'm sure!
Great respect to the author! It's a pity that she stopped appearing on this site ...

[Luysia]

Luysia, another thanks)
involved: 2.5 l bottle of pet, 4 herrings brought from Astrakhan, brine 1.5 l
will taste good)

Added on Tuesday, 13 Dec 2016 06:41

I forgot yesterday - today I poured mustard seeds

[Luysia]

Luysia, I am grateful for the recipe, I salted the herring, stood for 4 days, tried it today, well, very tasty !!! Many thanks!!! Yes, just now I noticed that the author has not been on the site for a long time.

Good day. Tell me, please, did you filter the brine or poured it into the jars together with mustard lavrushka?

Was the brine filtered or poured into jars together with mustard lavrushka?

I don’t know how anyone, but I don’t filter it, I always pour the brine together with seasonings and spices into the jar.

[Galina]

Galina, Thank you)

three Tamars walk in pairs

[Luysia]

LuysiaI bring my huge thanks to the author for such a delicious herring! I decided to make a couple of pieces for trial, though big fish. As they ate, no one even noticed, somehow they cleaned up and ate instantly. That's it, I'm not an eater of store-bought herring anymore, only my own, lovingly salted.
Yes, I really added coriander beans, I love the smell of this spice.

I also make herring all the time. It's just delicious thanks. Salted Olyutorskaya t simple from ashan for 140 rubles. I add coriander.

I came to say a huge THANKS for the recipe! : Friends: Yes, so that I once again buy a ready-made store, but never if I have fresh frozen!
I didn’t even expect such a tasty result, everything worked out, spicy, tender, stored well! Mine rated 10 points! Now I'll try the mackerel! Yes, I liked NOT gutting better!
The herring, by the way, was not very good, but even with this the result is amazing!

[Rada-dms]

Rada-dmswhat a herring, mmm. I've been looking at this recipe for a year now, but I can't do it. You can't really find frozen herring, nowhere else, I saw it once in a store, but it was so terrible, half of the skin is missing and the color of oxidized fat.

[Yarik]

Yarik, I bought in the GLOBUS store, do you have one?

I bought a herring fillet in the Krasnaya Caviar store - a box of 1 kg - 5 pieces, 1 liter was enough ... chala - in addition to those required by the recipe, I put a teaspoon of ground coriander, cloves, allspice .. mustard, both in beans and in powder ...

In fact, it's delicious ... half of the herring diminished in one person and was very pleased)))

Vinokurova, photo, looked and realized that I really want herring. I did it well, I put everything to my taste. It is a pity that Lucia does not visit the forum for so long, but thanks to her for her recipe.

[Vika]

Vika, taxi, there were five files in the box, three are left for now) ()

[Vinokurova]

Vinokurova,
Now, too, a fide from Red caviar to the ambassador - the brine is ready, the fish from yesterday evening in the refrigerator is defrosted)) And this is all after your photo))

[AlenKa]

AlenKa, I also want herring .... very much!

The girls have never been to this store ... if I get fresh herring in a bucket? And how much does it cost?

[Lily]

Lily, frozen, it is sold in kilogram briquettes ..

[AlenKa]

AlenKa, how much is usually in a package and how much does it cost?

[Kokoschka]

Kokoschka,
Lil, 1 piece of salted herring in vacuum, 220 rubles / kg. Very tasty and always with caviar. And fillet in a package-box - for what I don't remember, there is a price on the site))

I have five files in the package, without heads ... Lilya, write to me in a personal watsapu, I'll show it to you

I just poured brine with s / m fillet from "Red Caviar", tomorrow (in a day) I will try.
But I don’t understand yet, which is better: at room temperature for a day, and then in the freezer or what?
And what is the best way to deal with the brine, putting it in the refrigerator: strain and pour the herring in a jar, pour it along with all the herbs-spices, remove it from the brine and store it dry?
Another question: someone was already ready to freeze it? Otherwise we won't eat that much in a couple of days. Incidentally, how much and how can it be stored?

[Olga]

Olga, I salted and so and so ..
if kept warm, it will quickly be salted
nothing needs to be filtered - no unnecessary gestures - do not interfere with the process))
ready-made herring freezes perfectly, absolutely does not lose its taste - checked

Posted Saturday 25 Mar 2017 8:08 PM

I now have a couple in a severed bottle, too, floats, poured it last night, a couple of hours in the warmth, then the night on the loggia - there is somewhere plus 10, in the afternoon they stood on the table for three hours, then again on the loggia - tomorrow there will be an excellent salting - I sure

Katyusha, why such shamanism?

a couple of hours in the warmth, then the night on the loggia - there is somewhere plus 10, in the afternoon we stood on the table for three hours, then back to the loggia - tomorrow there will be an excellent salting

If just a day (or how much?) At room temperature, and then refrigerate - and in your mouth - not?
I salt the salmon like that, - a day, and it's done. And I haven't salted the herring yet

Incidentally, how much and how can it be stored?

I have one file that is still floating in the brine ... it seems like it has become saltier ... but I like it delicious with onions and butter ...
I kind of wanted to make herring butter, but I didn't have time .. I won't bother with one piece ..

And today I poured the whole ones.

and how much and how can it be stored?

Ol, when the herrings are salted and tasty, I cut them up, cut them as I need them, put them in a jar and fill them with oil. Stand in the refrigerator.
When needed, I take it out and eat it with pleasure. I didn’t like to leave it in the brine.

I cut them up, cut them as I need them, put them in a jar and fill them with oil. Stand in the refrigerator.
When needed, I take it out and eat it with pleasure.

I love so much too ... and with onions too ... and eaten faster)))
and tastier a hundred times more than just cut))))

... and with a bow more ..

Bow then. I love a sandwich - white bread, a bit of butter and a piece of herring and coffee. Vkusnaaaaaaa

Girls, I recently, after reading here about different marinades, conducted an experiment, and it became a discovery for me. I will write, I hope the author of the recipe will not mind, and suddenly, who will come in handy. I bought a nice beautiful frozen herring, cleaned it, milled it, put it in a jar from under another, already eaten herring and ... poured it with marinade from red (store) tomatoes, added a couple of tablespoons of vegetable oil. A day later, there was a lightly salted but very tasty herring on the table.

Oh, what an oversight on my part. I have salted mackerel several times. Every time I praise, but I have never noted here. Salt for several days, so it is safer. And the fish is only made saltier and stronger with meat. The last time I ate and thought: "Oh! You can put such a coat on a fur coat."

And my report.
Yesterday we already ate herring.
She was in the brine for a day, during this time she was fully prepared. I did it spicy, and next time I want to try it without any frills.
It was very tasty! We sentenced a whole fish, although we usually eat a couple of pieces.
I definitely take the recipe into service, especially since the s / m herring in "red caviar" is strong, clean, obviously freshlyice cream.

I have a jar on my terrace. Today I don't want to smell the fishy smell ...

perfectly balanced pickle and time, thanks
lightly salted and evenly salted fish

[Katerina]

Katerina, but what is it ... well, salivation has already begun! I just sent it to the refrigerator with a cheese and egg roll until morning, and then ... tomorrow for freshly frozen herring

[katko]

katko, Katya, what are you doing? Especially chtol? Yes, so large and close showed. Are you salting or butchering whole?

[Ilmirushka]

Ilmirushka, kirch,
specially of course))
this time my fishmonger has a wonderful herring - even, it casts silver), the weight of the carcass is about 400 g, large)

Yes, so large and close showed

yeah, so that the subcutaneous fat can be seen and the dense meat)
I whole, just chop off the tails, I can also chop off my nose - so that it fits into the cut plastic bottle and is all in brine

Added Monday 27 Mar 2017 11:21 pm

butcher

I get rid of her later, so even here you have nothing more to take a picture))

[Kat]

Kat, I can say, I'm going to sleep ... and here you are with your herring!
I sit and lick my lips.

yeah, i am so

i am so

Well, just one hooligan lives on HP!

[Katerina]

I love a sandwich - white bread, a bit of butter and a piece of herring and coffee.

Lelka, we love our daughters so much too!

Katerina, Ah, Katyusha-Katyusha, and you all seduce, seduce, mischievous woman! We have never had such a herring before! I bought 4 pieces today (it seems large, but thin), there is no time to look for more, soon a holiday - the Annunciation of the Most Holy Theotokos, you can fish! The brine is cooling down on the balcony. I understood correctly, pour it, leave it in the kitchen overnight, and then in the refrigerator, and let it stand until Wednesday (I’ll go to my daughter’s overnight stay) we will make a "fur coat" on Thursday - we also adore it!

yes, I am straight myself, you can say "envy"
such a fish in my fishmonger is excellent, there are no words ... this one is still too small in the photo, he last time selected large-caliber ones for me, I haven't seen such for a long time, the back is wide, the belly is a silver carcass about half a kilo ...
Baba Nata, tasty fur coat for you "))
my herring does not live to see her: girl_haha: it will become salted ... then it is not there right away
Recently, only a couple of hassles and "survived" ... managed to grind them into an improvisation on the theme of forshmak: eggs, apple, onion, milk

[katko]

katko, and it is possible passwords, turnouts of a fishmonger? in a personal.

can

Oooh how many salted fish. Very tasty recipe, now I salt it all the time. I bought a Black Sea herring today .... it is small but fat in itself, it’s a pity to use it for a "fur coat" we will eat it with potatoes. All delicious fish !!!

It's great that I stumbled upon this recipe! I couldn't find the herring. Rather, it ends faster than I get to it. But we got a wonderful mackerel. Did everything according to the recipe I didn't have time to take a picture So quickly it ended Thanks to the author for the recipe! The husband said that he had never eaten such a delicious fish.

[Katerina]

Katerina, what are you doing with us?)))) Well, we don't have such fishmongers, but we really want to! And in general, all your fish reports are just super! I myself am a very fishy soul. Long ago, when they began to live together with their future husband, he practically did not eat fish, well, they did not cook it in his family, I got everything))), now many years have passed, we are almost fighting for the last piece)))