Herring is one of the most common fish in the northern seas, therefore it is not surprising that many peoples have been an integral part of the menu since ancient times. As stocks of fish quickly spoiled, fresh herring began to pickle. Over time, the methods of pickling and the composition of the brines themselves changed and improved. Below, we will discuss the most interesting options for how to tasty salted herring at home.
How to salt herring in the home?
Despite the fact that salting fish was considered only a method of its preservation, now salted herring in our region is usually served as a cold snack, and therefore marinades with dry mixtures for salting contain in their composition not only salt, but also a whole range of various flavoring additions. A vivid example is the classical Russian way of pickling herring with laurel and onions in the composition.
Ingredients:
- herring - 3 carcass;
- salt - 10 g;
- pinch of sugar;
- laurel leaves - 3 pieces;
- vegetable oil - 15 ml;
- juice ¼ lemon;
- red onions - 1 pc.
Preparation
Before tasty salting herring, fish should be gutted and thoroughly rinsed. In the framework of this recipe, we will salt the whole carcass, but let's say the option of cutting fish on fillets and small pieces. The latter option is especially useful if you are limited in time.
Break the laurel leaves and mix them with salt and a pinch of sugar. Rub the fish with the mixture obtained, also distributing it not only from the outside, but also on the abdomen. Over squeeze out the lemon juice and pour everything with vegetable oil. Leave the carcass in the fridge for 2 days, covered with food film, so that the surface is not weather-beaten. Once a day, turn the fish over to the other side. Before serving, divide the fish into pieces of equal size and serve with finely chopped onions.
How to salt herring entirely in brine at home?
Ingredients:
- water 210 ml;
- wine (white, dry) - 210 ml;
- wine vinegar - 25 ml;
- sugar - 10 g;
- laurel leaves - 4 pieces;
- Peppercorns - 20 pieces;
- onion - 65 g;
- Mustard seeds - 1 teaspoon;
- herring - 2 pcs.
Preparation
Combine all the ingredients from the ingredients list together, in one saucepan. Bring the brine to a boil. Then you can go in two ways. In the first, more extravagant variant, the fish can be put in hot brine, boil for 12-14 minutes, and then leave to cool completely in the same brine. So carcasses are often salted in the Netherlands. In the second, much more habitual way, the marinade is cooled to a warm one and only after they are poured with fish. In the cold method, the carcass should lie in the marinade for about 2 days.
How to salt herring with chunks quickly and deliciously?
The easiest way to quickly pickle and marinate fish is to use a concentrated brine and the correct cutting of the carcass itself. By proper cutting we mean eviscerating fish, extracting the ridge and cutting the fillet into small pieces.
Ingredients:
- water 270 ml;
- salt - ¼ of a century;
- vinegar - 465 ml;
- sugar - 25 g;
- Mustard seeds - 1 teaspoon;
- peas of pepper - 12 pcs .;
- laurel leaves - 3 pieces;
- cloves - 3 buds;
- lemon - 1 piece;
- onion - 85 g;
- herring - 540 g.
Preparation
Pour the water into the saucepan and sprinkle salt and sugar, then add the vinegar. At this you can stop - the basic mixture for pickling and pickling you already have, but you can go further, adding all the aromatic herbs and spices. After the mustard, pepper, laurel and cloves are poured, the marinade is put on the fire and brought to a boil. After cooling, the pieces of divided herring are poured with marinade and left for 3 hours. After the time the fish can be taken and served with lemon slices and onion rings.