Salted herring in saturated brine (simplest basic recipe)

[1.]

Salted herring in saturated brine (simplest basic recipe)

Category: Fish dishes

Ingredients
Herring, not gutted	any quantity
Salt
Water

Cooking method

• On our forum there are many recipes for salting herring. But this, the simplest, I did not find. This is how the herring is salted in the field, in barrels. This is how my dad salted, this is how he taught me to salt. This method is good because in this way you can salt any amount of herring, from 2 fish to a whole barrel. Salting fish in a saturated salt solution does not require much time and unnecessary body movements. With this method, lovers of caviar and milk keep them intact and at the end of the salting they will receive a delicious product.
• So let's get started.
• 1.
• Let's take a whole, not gutted fish. As a rule, herring is frozen. But perhaps you were lucky and got hold of a chilled fish. The frozen herring must be thawed, but not "into the trash", but so that the fish are not stuck together and not stony. It is not scary if the integrity of the skin is broken in some places in the fish. The main thing is that the herring is not rusty and whole, not broken.
• 
• 2.
• The fish must be rinsed and placed in a bowl intended for salting. You can take dishes made of stainless steel, enamel, glass, food grade plastic. The main thing is that the fish can lie evenly in it or stand, not very curled up. Accordingly, the more herring, the more capacity is needed. I had two fish. They need to be rinsed, put in a curing container and filled with water in order to understand how much liquid we need so that the fish is completely immersed in it.
• 
• 3.
• Let's take whatever salt we have. My dad salted coarse sea salt, but you can just take coarse salt, if only not fine "Extra" and not iodized. And start adding salt to the water and stirring. I take cold water directly from the tap, but you can take filtered or well water. The salt will dissolve, but at some point it will stop doing this and precipitate. This means that the saturated salt solution is ready. I can't say exactly how much salt is required, but if you salted "Just lard" according to Tumanchik's recipe, then you already have experience in preparing a saturated salt solution.
• 
• 4.
• Now we will immerse our fish in the brine, press down with a small plate, not much, just so that all the fish is completely immersed in the brine
• 
• 5.
• Time left. It takes 12 hours for salting herring in a saturated solution. This will be a herring of low salt. If you like a little saltier fish, then hold it longer, maybe 18 hours. I will check my fish in the morning, at 8-9. So, we leave the fish at room temperature for 12 hours. You don't need to put it in the refrigerator.
• 
• 6.
• Finally, it's time to sample the fish
• 
• 7.
• Remove one fish from the brine and cut a piece of meat from the back, where it is thicker. Try it. If the amount of salt suits you, the herring can be removed from the brine. If you want saltier, put the fish back and hold it for a while longer. I know for sure that the degree of salting suits me, so I got all the fish. After removing the herring, do not rush to pour out all the brine.
• 
• 8.
• Now we need to decide how to store the fish. If you salted a little, about five, for example, and you know that you will eat quickly, then you can simply transfer it to a container convenient for storing in the refrigerator and wrap it in a damp cloth. If you salted five kilograms, then it's more difficult. It is better to store in brine, of course. But there is a risk that the fish will oversalt. But there is no other way. Usually I put it in the refrigerator in the same saucepan that I salted the fish in.I do not cover it with a lid so that the fish does not suffocate, but simply cover it with a damp cloth.
• Here comes the caviar
• 
• This recipe, as the name implies, is basic. I cut the herring already salted in this way and fill it with all kinds of marinades. For example, such
  Pickled herring in Swedish - "Glazier's Herring" (Rada-dms)
  
  Or I cook forshmak
  Herring forshmak (MariV)
  
  
• But my family loves just herring the most. I cut the onion into rings, lightly grind it with a little sugar. Separately, I mix weak vinegar with vegetable oil. I put everything in peeled and chopped herring, mix and hold for thirty minutes. Everything can be served with boiled potatoes or as a cold appetizer.
• I really love this herring with black bread, especially with Borodino or some other custard.
• For today's photo session, I mixed vinegar with sugar, marinated the herring in this mixture, then sprinkled it with a green onion.
• 
• Check it out
• 
• 
• 
• Mackerel and all types of herring can be salted in the same way.

The dish is designed for

Any

Time for preparing:

12 hours

Note

Previously, only my dad was involved in salting fish. A sailor, a fisherman, he knew many ways. Of course, when both father and brother were alive, we all lived together, in seven ways, and the fish was salted up to 10 kg at a time. Now we live three together, so sometimes it is easier to buy a ready-made salted herring. But sometimes we get large volumes, then I get down to business. I do everything as my dad taught.
Dad ... I owe my dad a lot of knowledge, ability to notice and analyze everything. I was his favorite. For my sake, he put together a huge library. Memories from childhood - I am sitting in an armchair, my dad is sitting next to me on the couch and reading to me Pushkin's fairy tale. At that time, my father possessed a collection of the works of our great poet in such small volumes of blue. They had great illustrations, just for a five year old. Maybe someone remembers? He later replaced this subscription with the Academic Edition.
Another memory is January 1, morning. I'm in first grade. I run to the Christmas tree and find there a gift-plate with the fairy tale "Buratino". Daddy laughs and says, "Look for more. Santa Claus hid something else there." I carefully examine everything, find a bag of tangerines, a bag of sweets ... And, lo and behold! A cute little purse stuffed tightly. I open it, and there are brand new, shiny ten- and fifteen-kopeck coins. A whole treasure! Now I know for sure that it was dad who came up with such a gift for me.
In the third grade, I became interested in collecting stamps. You can't call it philately, but nevertheless ... Dad gave me money to buy stamps, told me where he saw interesting series on sale. Then we looked at the purchased stamps together, and he told me something interesting about what he saw.
As I got older, our relationship was not easy. For my stubborn and explosive character, I also owe my father. Blood is not water. But, nevertheless, I always knew that no matter how bad it was, dad would understand everything, always help, I can always count on him. Of course, I miss him. But our departed relatives live in our memory. And they are alive for us as long as we remember them.

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Natasha, thanks for the recipe! I will definitely try!
For warm memories - special thanks! I remembered my childhood!

Natasha, thanks for the recipe, and memories flooded to tears. Be sure to salt the herring.

[Bridge]

Bridge, Natasha, thanks for the warm soulful story! Indeed, our beloved relatives will always be alive for us.
And the herring is the weight!

[Bridge]

Bridge, Natasha, Thank you for the wonderful recipe! My parents respect salted herring very much, they are not interested in any salmon and trout. Now I will know how to cook correctly. So I will surprise them as soon as possible, thanks to you. And sincere thanks for your touching story

[kortni]

kortni, olga0203, Elena_Kamch, Bona fide, girls, thanks for the kind words.
And salt the fish. Once I salted it myself, that's all. Now this right belongs exclusively to me.

Natasha thanks for the recipe! AND FOR GOOD AND SOUL MEMORIES ...

[Natasha]

Natasha, how simple (y) And when salted, is it in the refrigerator or in the room? Is it okay to mackerel too?

And when salted, is it in the refrigerator or in the room?

Oh, I forgot to write. The fish is salted at room temperature, it is not necessary to put it in the refrigerator. Yes, and mackerel can be salted like that.

Thank you: rose: I understood everything. Well, it's a recipe for me. I love so simple

[Natasha]

Natasha, you probably have a lot of experience. How much salt is it when it stops dissolving? It’s somehow hard for me to understand. How much salt is there per liter of water?

Natasha, thanks, all ingenious is simple

[Irina]

Irina, well, this is somewhere a glass and a couple of tablespoons per liter of water. Plus or minus.

[Bridge]

Bridge, Natashawhat a herring I will definitely do

[Natalishka]

Natalishka, selenа, OlgaGera, yes, it's very simple. And delicious.

[Bridge]

BridgeNatasha, thank you very much for your prompt reply, now everything is clear to me. Tomorrow I'll go to the dacha, there are still wholesalers and you can buy frozen herring.

[Bridge]

Bridge, OH Natasha, it's great, I used to make brine for salting fish, yours is even easier. At one time I only salted fish in a spicy brine, but now I'm tired. Hunting just salted, and then in the marinade. I will definitely do it, it’s so simple and fast and you don’t need to keep it in the refrigerator for 3 days. Natasha, what do you think - you can't freeze salted already? And also, you wrote that you grind the onion with sugar, how is that? I never did that.

[olgea]

olgea, Olya, I wouldn't freeze salted herring. Usually fatty fish species are frozen, there is practically no water there. In general, I do not freeze herring.
And with a bow, everything is very simple. I cut it into rings or cubes, sprinkle with sugar and lightly grind it all together so that the onion does not break, but only gives juice.

salt
12 hours have passed ... by 13 o'clock we have lunch, so we'll try it out, there will be an ambassador for 14 hours)

Natasha, your recipe is the most faithful, fathers, they pass on the best to children, and even more so he worked in this area ...
.. it was nice to read childhood memories ... many of my dad's skills were also passed on to me, I can still thank him for that

THANK YOU

Added Saturday 16 Apr 2016 05:45 PM

Vkuuuuuuuusnaaaa ...

Mmm, herring! With caviar! : secret: I also have a couple of gorgeous fish in the fridge.

[Bridge]

Bridge, there was a couple - husband and wives))) so caviar and milk)))
I kept it for 15 hours and then cut for another 20-30 minutes
super!!! thank you very much

Thanks for the recipe and great memories.
Last year I experimented with salting herring, I wanted to find my own worked out and non-spoiled recipe. Yours is very similar. I read that when salting herring with giblets, fermentation occurs, which gives an additional flavor. And besides, it is easier to clean salted herring from skin and bones than if it is first milled raw and then salted. The only thing I would like to do is not to salt the caviar and milk. I really like fried caviar and milk and not very salty. And if the herring is still gutted and salted with brine?

[Elanna]

Elanna, why not. Try it. I think the salting time should be reduced a little.

[Nataliya]

Nataliya, blush)
I want to consult .... I am now warm "in the kitchen +29.3
do you think my herring won't get spoiled? I will salt at night ... in the morning to work, put herring in the refrigerator right in the same brine? I can take it out of it in 9-10 hours ... will it not be too salty?

Katen, and you salute in the morning, the buit is ready for the night

late))
this is not our method

Why ... they were perfectly salted, they were lightly salted, the night was on the table and the day was in the refrigerator, in the evening they disappeared under the cauliflower and a little milk remained ...
in short, I took out 2 more from the freezer at once and into the same brine, without defrosting them, I just added salt

Natasha, I am yours forever
I was again at my fishmonger, I could not resist the mackerels and bought a herring
salted with this real method 3 herrings and 1 mackerel

[katko]

katko, glad that the recipe stuck.

[Bridge]

Bridge, Natasha, thanks for the recipe, and sincere memories. I love herring, take the recipe to the piggy bank.

[Natalia]

NataliaI hope you enjoy the recipe

[Bridge]

BridgeThank you very much, Natasha.
Fresh caught herring has gone (November 2017). Salted 4 kg. Salted a little over 12 hours, for me the same thing

Now I will cut it in the Rada-dms marinade

Salted 4 kg

from this I understand .. the herring was salted

just like I'm in the background, that woolen

[Fifanya]

Fifanya, all! I was jealous!

[Nataliya]

Nataliya, don't cry, rather buy fish and you will have delicious

[Katerina]

Katerina, not. We have frozen herring 189 rub. per kg. : girl_sad: Well, nafik. I'm not salting now. It's easier for me to buy a ready-made one. Our locals make it gorgeous.

no price tag ...
I buy for 95 chtoli for the last time
no, well, it's certainly good that the locals do well

Ah, while I was reading the recipe, and with what the author serves it (herring), I salivated)))) I go to herring with onions, and I just do this pouring to the onion: a spoonful of honey, tea mustard, olive oil (or other) pomegranate sauce, soy sauce and lemon juice. There may be variations to your taste. Delicious!

Salted thanks for the wonderful recipe.



Samara we have it for 98 rubles.

We have frozen herring 189 rub. per kg.

Nichosi, should it be gold?
I could not pass by the freshly caught, she was so beautiful and for 4 kg of such beauty I gave a little more than 300 rubles

At 99 we have a skinny fish. It doesn't taste good. If you only fry it in batter.

freshly caught

from where is the dream

[katko]

I put ketina to salt in the same way, I will report back tomorrow. The weight of the fish is also not small. They will say for sure that we got drunk here.



katko, Katya, I called you and I call you, get ready

and I hooked chum salmon at the fishmonger mavo the kusmanchik was already salted, yeah

Fish weight

Tell me in my ear, and show it even better

[katko]

katko, Here she is pretty

Then I sent it to salt, it seemed a little

Thank you very much, my husband is happy as an elephant ... a fish of green onions of vegetable oil and rye bread. What else is needed for happiness.

and I have such a piece of 0.5 kg .. and the pieces of those 4 and tail

Oh, what an appetizing beauty everyone has!

[Bridge]

Bridge, Natasha, your recipe is good