Salting herring in brine

Salting herring in brine

Category: Fish dishes

Ingredients
medium herring	2 pcs
water	1L
salt	1.5 st. l.
mustard	1-2 tbsp. l
spice	taste
Vegeta	1-2h l.

Cooking method

• Before the New Year, many delicious recipes with herring went, For several years we have not bought salted herring in stores, after picking up our pickled herring the store is completely tasteless - there is a lot of salt, spices, but there is no taste of the herring itself. Therefore, here is a simple, fairly quick way of home salting herring.
• So, take 2 frozen, raw herrings. Defrosting, but not about the end, it is more convenient to work with unfrozen herrings - it is easier to clean and separate the bones.
• While the herring is thawing, we make the marinade:
• take 1 liter of water, add to the water: 1.5 tbsp. l. coarse salt; 1 or 2 tbsp. l. mustard (Russian) - to taste, you can like it more sharply; several umbrellas of dill; 2-3 bay leaves; 4-6 peas of black bitter pepper; 3-5 cloves - bring to a boil. The marinade is cloudy due to the mustard. We put it to cool, I take it out on the veranda.
• We clean the unfrozen herring, it should already bend and cut, but at the same time, as it were, creak: we cut off the head, gut, debugging the caviar and milk to the side, clean the abdomen from the films, cut out the fins and tail, remove the skin, remove the ridge with bones - from unfrozen fish, all this is done easily. We spread the resulting fillet halves in a container, in principle, in a glass jar. We spread in layers: two halves, next to milk and caviar, sprinkle with Vegeta, two more halves and sprinkle with Vegeta the same.
• As soon as the brine has settled to room temperature, fill in the herring.
• We close the container with a lid and put it in the refrigerator, you can eat in a day

The dish is designed for

2 herrings

Time for preparing:

until the finished herring - a day

Cooking program:

pens

Note

You can eat a ready-made herring just like that, it can be in salads, under a fur coat, in general, as your heart desires!
Store in brine and refrigerate for up to 5 days.

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An interesting ambassador, quite unusual! I got used to it in a simple way: I tame it with salt, and it's done!

[Irina]

Irina, thanks for your interest in my recipe.
With dry salting, salt draws moisture from the fish and the herring turns out to be drier, and when wet, the fish turns out to be juicier. I found the recipe for "wet" salting in the internet, modernized it to my taste, and for the third year now I have been salting the herring only in this way. My husband now refuses to eat store-bought herring.
Bon Appetit.

I liked the recipe, but I don't like Vegeta, but will it work without it? Maybe just some herbs?

[Elena]

Elena, of course, it will work out, I came up with the idea of ​​pouring the vegetation, I like its taste, and in the original recipe there was only water, salt and bay leaf, everything else was from me.
And without it, everything is exactly the same, just don’t sprinkle the vegetation.
The herring is lightly salted and very fragrant, spices and mustard are not clogged, but only emphasize the taste of the fish.

Herbs, except for those indicated in the recipe, can be any, to your taste. Dill, lavrushka and mustard are enough, everything else is to your taste.
If you suddenly decide to add onion cut into rings to the herring directly into the brine, I do this sometimes, it turns out a very tasty salted onion, then you need to add another 1 tbsp. l salt. Store herring with onions for no more than 3 days, naturally in the refrigerator, on the lowest, coldest shelf.

[Mandraik Ludmila]

After all, our forum is the most magical resource in the world! For three days I read all sorts of goodies about herring, choking on saliva, today I went to the fair and bought some fresh frozen herrings! I came, emptied the purchases from the bag ... Well, what for did I buy raw herring? How to salt it? Okay, we're not going into panic, let's go to our favorite HP and take a look! I drop in, and here Mandraik Ludmila, yes with the recipe is extremely relevant! And how did you manage to read my panicky thoughts? I won't even look for anything else, right now I will just unfreeze the fish, and embody it! Thank you very much! (but reading other people's thoughts is still not good!)

[Manatee]

Manatee, Nadezhda, we have it like this
You will always find what you need !!!
Mandraik Ludmila,
Lyudmila, thanks for the recipe, I'll try to implement it! I can't stand herring, I can't even choose it in the store, but my husband loves it very much! So I'll try to do it myself)

And you can probably also salt mackerel like that. Yesterday I bought mackerel, but yesterday the mood was not culinary, but embroidery. I'll try this recipe today. Otherwise, everything is a dry ambassador. Recently, we have all been drawn to salty, that is not a recipe, then all salty fish: girl-q:

[Bottling]

Bottling, mackerel is almost the same, I'm going to post the recipe here somehow, but the principle is the same, only there are other "herbs": black tea and onion peel. And so it is very similar - water, salt and "spices"

[IRINA]

IRINA, Hope, girls, that's why I posted it because I read about yummy herring. Let me, I think, I will, but at the same time I will please the members of the forum with the recipe, you see who will come in handy. Glad it came in handy!

I collect all the recipes for pickling herring. Well, you know, the Far East leaves its mark on the kitchen. So I take it to the bookmarks and will definitely try. Suddenly this is the very thing, mine. Thank you, Lyudochka.

[Anna]

Anna, try your health! We have our own fish in St. Petersburg, they sell fish farms in the markets, so we salt everything ourselves, but of course we are far away from you, after all, they bring caviar from you
I also laid out mackerel here, very similar, but there are nuances

I have already read it and took it.

For some reason, mackerel is not displayed for me. And the rest can see it? - Oh, it worked!

Found a typo in the ingredients Salt 1.5 tbsp. l, not teahouses! The rest of the cooking text is correct: in tablespoons!

[one litre]

Very, very, very tasty herring !! The only question is: why for 4 fillets one litre water?! She won't swim anyway ... I boiled everything that is needed according to the recipe in 400 ml of water and poured the herring. Delicious, thanks.

Great recipe, bookmarked! Thank you!

And then the store herring, soaked in all sorts of nasty things to soften the bones, is already scary!

[Tatyana]

Tatyana, I have such a capacious pot, it is necessary that the herring was covered with brine all over, I pour out the rest, but there is not much left.
Anastasia, I'm glad that my method of pickling herring will come in handy, I've been doing this for several years now, they stopped buying salted herring at all - it didn't taste good, but my own is delicious, flies away instantly, especially for potatoes!