Gentle salted herring

And I also have mackerels according to this recipe since Saturday. Night in the kitchen, and then on the loggia, in area 0. What to do with it next? Two huge fish, per kilogram in total. Do not eat right away, they will be too salty in brine. I can peel them, cut them into circles or cut them into fillets. Then in a jar, pour onion and oil on top? I remember how parents used to make herring and chum salmon like that. Chum salmon for rations was given in the 70s, terribly salty. She was soaked, and then in jars.
Will it be stored like this for at least 10-14 days?

[Fotina]

Fotina, Svetlana, I don't know how it will cost so much .. it turns out according to this recipe slightly salty, do a little
Otherwise, I'd rather freeze
When I salt a lot of fish, I freeze it, after that they do not change either taste or texture

[Fotina]

Fotina, Sveta, and I have two mackerels since Saturday in a jar in brine. But on Saturday I immediately brought the jar out into the cold, into the gazebo. I also think to do something with her today. But we won't eat yet. The penultimate time I took out 2 herrings and 2 mackerels from the brine and wrapped them in food paper and in a bag. I kept it in the refrigerator for a couple of days.
I also thought I could cut it and pour it with oil.



Katerina, yes, I also tried to freeze this herring .. It turned out great, but I used it on a fur coat.

Class! I love herring. Not that I haven't salted it in brine, but lately I've been salting it with dry salting and gutted. This method has its advantages (you can gut a semi-frozen one, it’s much faster and more pleasant, and the product is almost ready later, all that remains is to mill). But! I often do not guess over time to get it out of the freezer and the herring had time to defrost halfway when I have time to gut it. And laziness-mother (I don't like gutting). So the herring has been in the freezer for a week. And tutochki: get out of the freezer, pour boiling water over the spices, while it cools down, it will defrost a little. Pour with brine - and a mustache! I went to get my darling
By the way, I didn't read all the comments, but I read on the first page that it is better to be chilled, but where can I get it. I have the opportunity to buy a chilled food, but I always! I freeze it. God saves man, who save himself
And one more thing: it's better not to salt in a jar. I bought a long, narrow container with a lid from fixprice, ideal for herring and for storing in the refrigerator.

pour boiling water over spices

Nope
Throw spices into the cooled brine

Salted herring yesterday. Today I started to talk YouTube about vegetable oil - to pour it or not. At first I didn't add, but then I poured it all the same. Here's what I read. Oil - to transport the aroma from the brine to the herring, that is, so that all the spices penetrate into the herring. And here's what else is written - the brine for pouring should be cold, even icy, thanks to this, the original texture of the fish is well preserved and the blood, as it were, is not baked in the meat but "squeezed" into the brine, this gives a beautiful light cut.

[Ludmila]

Ludmila, is it recommended to add oil to the brine?

[Ludmila]

Ludmila, is it recommended to add oil to the brine?

Yes, in the brine. In the recipe on 1 page it is written to add oil and discussed it. Why do I need to add it and do I need

have you done without oil? there is a difference?
i am not adding nikada ...

I did it for a long time and I don’t remember whether I added oil or not. But someone wrote here that he did not feel the difference.

Salted mackerel first, then Icelandic herring in the same brine. I did not add oil, next time I will try

I pour mackerel karochi

[Katyusha,]

Business by night. Karochi probably won't work
Katyusha, good hour we are waiting with the cooking

I pour mackerel karochi

Katerina, it's my own fault, I'm the first horse to ride

Katerina, it's my own fault, I'm the first horse to ride

Where are we going? I also want to!

[Anita]

Anita, for yummy - mackerel! Do you love? Don't you love?

Salt yourself

Salt yourself

what? Have you already eaten the tunnels?

[Ilmirushka]

Ilmirushka, nope
Give a part of the hat to smoke

[Anita]

Anita, for yummy - mackerel! Do you love? Don't you love?

How do you not like it? I already cracked some fish. But it tastes better away.

Salt yourself

Well, bummer
Never mind, we ourselves then, will meet somewhere halfway, we will hum in the taiga.

I bought such a tall glass jar with a lid in Ikea. Cover with gasket but not sealed.
I plan to salt two herrings in it.





For three herrings and fillets of large fish, for baking and subsequent storage, I bought just such a glass form. Size 30 by 20, height 7 cm.




I brought it here, to my beloved Temka, as an ambassador, I will write that, but how - it did fit, it didn’t fit.

And I bought a basin for 11 liters

[Katko]

Katko, I think that such volumes are not far off! I am always for a wide scope and movement!

And I bought a basin for 11 liters

for that skumbryah?

[Ilmirushka]

Ilmirushka, Ilmira, including, I already bought it a long time ago, kada I have 17 herrings did not fit anywhere except a basin, I bought one for them separately.

I plan to salt two herrings in it.

It's easier to salt a bottle in a plastic bottle, then throw it out and do not wash it, do not waste water or money or time on it)

[Katko]

Katko, Katya, I purposefully and gradually remove plastic from everyday life wherever possible. And I need tightness, I don't like fishy smells in the refrigerator. And these things are universal, not only for herring will go. Yes, and wash in the dishwasher perfectly.
I don't want plastic, I don't want bags, I don't want Teflon. This is not paranoia, but glass is, whatever one may say, more environmentally friendly. Moreover, plastic bottles are officially considered disposable. Of course, while I have to put up with something. And I like the order in the refrigerator, when everything is in beautiful sealed barrels.

[Rada-dms]

Rada-dms,
I agree with you

Yesterday I threw two mackerels with heads into the brine. The fish were frozen. Today I put them in a bottle, cut off their heads. So from one fish the insides flowed straight out. The second is better.
It is clear that this is low-quality storage, and so on. But what to do now? Throw it out immediately or not?

[Elena]

Elena, but how does it smell?

ordinary mackerel ... if there was a smell of spoiled fish, then unconditionally threw

[50Lena]

50Lena, it looks like repeated freezing ... in theory, nothing really terrible ... the meat can be loose ... and so .. it's up to you of course



In general ... two are already gone

[Katerina]

Katerina, thanks for the answer and the delicious photo. I’m not in the mood to eat my own fish ...

[Elena]

Elena, do not become limp
It happens that a low-quality product comes across, well, okay, this is not a reason for sadness!

By the way, I saved the mackerels from the insides before putting them in the freezer, so they, in principle, are not particularly dense, so there is no reason for you to be sad)
Have you eaten already or what?

[Luysia]

Luysia, thanks for the delicious herring. Made according to the recipe 3 pieces in a 2-liter jar. There was just enough pickle for a can. I could not stand it for a long time, I butchered the first herring yesterday exactly one day later. Oh, and delicious! Mmmm ... Today is one more ... The last one remains. It's sad that it's so fast ...). I buy herring in the Red Caviar store, it is beautiful there, in a vacuum it goes three pieces. Next time I will remove the oil from the recipe, otherwise it is very slippery when you clean it like a living one))). Thank you. Delight!

Good

Have you eaten already or what?

I'm planning for lunch today.
in the hall stands in pl. the bottle is already 3 days old - the brine is not cloudy, does not bubble. I'll try.
In the next. once of course I will immediately cut from the insides. Then I immediately put the fish from the freezer into the tray and filled it with brine.

[Elena]

Elena, not gutted is tastier ...

Today, March 9, a couple of pieces are left from two fish.Opinions at the table were divided yesterday. The husband said that for mackerel the ambassador is light, it should be saltier. The children liked the fish as it is. They asked to make herring in this brine.
The cut pieces looked decent on the plate, did not creep, and did not spoil the festive table.

not gutted is tastier ...

I will still gut it. It was not pleasant to look at the "discharge" from the abdomen this time.

Gutted will just be saltier)
The owner is the master) do as you wish)

[Katko]

Katko,

Well, nothing new. Katyuha eat herring!)))

I persuaded, I'll go get it to unfreeze.))

Nata, eta mackerel
I have no herring

Persuaded

And this I can, ahha

I don't have a herring

Like this? Don't you have a herring? Horror!

[OlgaGera]

OlgaGera, Lelka, myself in shock

[Katko]

Katko,

Oh, yes, mackerel. I'm a slowpoke)). So I'll go get some mackerel. My herrings are 25 kg, and only 16 mackerels)).

[Scarecrow]

Scarecrow, how are you hochetstsa herring ... real ...

[Tatyana]

Tatyana, well, you understand where to go, right? and I will taxi

This next one hundred thousandth time, the Olyutor herring in a new form from Ikea. A good shape, three large pieces fit. I added a twig and coriander. Thank you for the recipe for the hundred thousandth time.

[Rada-dms]

Rada-dms, wait