S alting herring whole and in pieces: methods and recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sometimes some minor detail is missing to decorate a lunch or dinner: a fresh cucumber, a salad, perhaps a spice. Often, homemade or store-bought snacks become an addition to the table. You can roll anything into jars, because this is the only way to keep the products in the proper form. How about pickling herring?

Features

If not everyone, then most of the people love fish. He althy and tasty, it goes very well with any side dish, and is also quite capable of becoming a snack on its own.

For Russian citizens, it is most common to eat s alted herring with butter and onions. This option is suitable for dinner, when the delicacy is served with boiled potatoes, fresh or pickled cucumbers, or with a light salad. Usually the fish is not harvested for a long time, they avoid unnecessary spices, because it is already so good. And in vain.

Firstly, s alting herring is practical. You can buy several carcasses at once, pickle them, and then use them after some time. It saves money (when buyingproduct for a promotion, for example) and time, because it is much more pleasant to quickly cook a side dish and immediately get ready-made yummy than messing around again.

Second, it's delicious. In addition to the classic herring with butter and onions, there are many other ways to cook this fish. If you haven't tried it, be sure to try one of the recipes below.

In brine

This recipe for s alting herring will take only a day, but the result will exceed all expectations. You won't have to mess around, everything is done very simply.

Needed:

• Fish carcass - 1-2 pieces
• Sea s alt - 2 tbsp. l.
• Lavrushka - 2 leaves.
• Vinegar 6% - 2 tbsp. l.
• Water - 1-2 cups.
• Sugar, pepper, coriander grains - to taste.

Cooking:

1. Start with the preparation of the marinade. We boil water, adding all the indicated seasonings there without bay leaf and vinegar. Each spice will be enough for a teaspoon. It is better to pour a little bit, try and add more if necessary. As soon as the brine boils, wait 3 minutes and pour in the vinegar, throw in the bay leaf. Turn off and cool.
2. Place the pre-thawed and peeled herring in a container where it can later be pressed down with a press. It is important that all carcasses are evenly distributed. It remains to pour the fish with the resulting marinade, hold it down (for example, with a plate, and press it with a filled jar for weight) and put it in the refrigerator for 24 hours.

Here is such a simple and delicious s alting of herring. It is better to drain the brine in the future, but if it is plannedkeep it for a while, it's better to leave it. In time, the fish will lie for 1-2 weeks.

Appetizer pieces

There is nothing complicated in this recipe for s alting herring, but first you have to tinker and cut it into pieces.

Needed:

• Fish carcass - 1-2 pieces
• Water - 1-2 cups.
• Pepper (preferably peas) - up to 7-8 peas.
• Lavrushka - 2 leaves.
• Sugar, s alt - to taste.

So let's get started:

1. Cutting herring is not that difficult. First, the head and tail are cut off, then the skin is removed. Then the abdomen is carefully opened and all the contents of the abdominal cavity are removed. Caviar can also go for s alting. It remains to remove the bones. Now the carcass should be washed under the tap and the meat cut into pieces.
2. To prepare the brine, boil water, and then add all the indicated spices to taste. Cool until lukewarm.
3. Place the fish in a bowl with brine and leave for a day in the refrigerator. After that, the pieces can be transferred to a more convenient container (jar or container), not forgetting to leave the brine. Herring should stand for another day, and after it you can safely eat.

S alting herring in pieces can stand for about 10 days, but most likely it will be eaten in the next couple of days. Very tasty!

With butter and onion

It would seem that this recipe uses the most classic products, but thanks to some tricks, the herring will be stored for more than one week, and the taste will seem a little different.

Needed:

• Fish carcass - 1-2 pieces
• Onion - 2 large or 3-4 small.
• Vinegar 9% - 2 tbsp. l. (to taste).
• S alt to taste.
• Sunflower oil - 1-2 tbsp. l.
• Pepper (ground) - 1-2 tsp. (to taste).

Cooking:

1. Clean the fish, carefully gut it, then remove the bones and spine, cut the meat into small pieces so that it is convenient to eat later.
2. Onions (place at your discretion) peel, then cut into rings or half rings. Rinse the resulting slices in water so that there is no unnecessary burning, only a smell.
3. Vegetable while put aside and return to the fish. In warm water, add all the spices in the right amount, vinegar, the same amount of oil and place the herring in the brine. It is better to taste it in advance so that it is not too sour. Herring should stand like this for about 7 hours, you can do more, look at the appearance and taste.
4. Onions should be soaked in this way. Before this, water must be flavored with 1 teaspoon of vinegar and vegetable oil. It will be ready in an hour or two.

We take a prepared jar (sterile) and put fish and onions in layers. Under a plastic lid, s alting herring in oil brine will last more than one week.

Dutch herring

The recipe is far from classic, but very good looking. The fish will look beautiful in a jar, and will also become a real decoration of the table in the future.

Needed:

• Fish carcass- 1-2 pieces
• Carrot - 2 pieces
• Onions - 2-3 small onions.
• Lemon - half.
• Lavrushka - 2 leaves.
• Sunflower oil - according to the capacity of cans.
• Sugar, s alt and peppercorns - to your taste.

Cooking:

1. First you need to cut the herring into small pieces. Before that, all carcasses (choose the quantity yourself) must be well cleaned, washed and bones removed from them.
2. Carrots and onions need to be peeled and washed. Then chop the carrots on a coarse grater, and chop the onion into thin half rings or rings. Also wash the lemon and cut into thin slices. At the same time, prepare the "sprinkle" - combine a tablespoon of s alt (with top) and half as much sugar.
3. We begin to lay out products in pre-prepared jars. We send the onion to the bottom, sprinkle with the mixture on top, put a sheet of parsley. Next comes the layer of fish. We put lemon, carrots and onions on it in small quantities, but evenly. Then again s alt, sugar, parsley, pepper. Then another fish. Top with lemon, vegetables and so on. There must be vegetables at the very top of the containers.
4. As soon as all the jars are filled and the products are exhausted, each one must be filled with vegetable oil almost to the top. The blanks can stand in the refrigerator or even in the basement under an iron lid. You can eat yummy only after a few days.

Kamchatka herring

In the composition you will not see any special spices, and the recipe itself will seem wellvery simple. However, the fish will turn out very fragrant and tender.

Products:

• Herring - 1-2 pieces
• Onion - 4-5 onions.
• Vegetable oil - according to the capacity of cans.
• Vinegar 70% - 1-2 tbsp. l.
• S alt, pepper (can be red) - to taste.

Cooking:

1. Cut the fish, remove unnecessary insides, and also remove the head and fins. Then cut the carcass into medium-sized pieces so that it is convenient to eat them later.
2. Remove the husk from the onion and cut into thin half rings. There should be quite a lot of it, so adjust the quantity yourself.
3. Now take a large convenient container, where all the products would fit. Send herring, onions and all other additives there. 1 partial tablespoon will suffice, but if you like more acidic snacks, you can add a little more. Mix the contents thoroughly, break the onion into separate pieces. You should get the most homogeneous mass. Add some cold water so that when pressed, it rises and slightly covers the hand, and then disappears altogether.

The snack can be rolled up, or you can just put it in the refrigerator in a container. The fish will be ready in a couple of hours. A very convenient way to s alt herring for the arrival of guests soon.

Quick herring

This recipe will require a little more ingredients, but this is one of the fastest pickling herrings.

Products:

• Herring - 1-2 pieces
• Butter - 2-3 tbsp. l.
• Onion - 2-3 small onions
• S alt, sugar - 20 g each (per 1 kg of fish).
• Lavrushka - 4-5 sheets.
• Mustard (can be grains or French) - 1-2 tbsp. l.
• Pepper beans - a few peas.
• Wine vinegar 5% - 1-2 tbsp. l. (to taste).

Cooking:

1. Prepare the fish according to all the standards described above. When the carcass is completely cleaned of excess "garbage", rinse it well, remove the bones and cut into pieces of any convenient size.
2. Remove the skins from the bulbs, cut into large half rings.
3. Get a handy container with a lid to keep your snack in later. Spread the herring on the bottom, onion and all the indicated seasonings on top. Add by eye as you like. The proportions of s alt and sugar are indicated for lovers of lightly s alted fish, so you can add more. Mix the s alting well and serve it to the table in a day.

Hurry Ambassador

In total, all actions will take you no more than half an hour. And most importantly, according to this recipe, the fish can be preserved in jars, and it will stand for several months for sure.

Needed:

• Herring - 1-2 carcasses.
• S alt - 2-3 tbsp. l. (to taste).
• Onions - 2-3 medium onions.
• Sunflower oil - according to the capacity of cans.

Cooking:

1. Peel the herring from the skin, remove the fins and bones, cut off the head. Divide into two parts along the ridge. Rub s alt on both sides to taste. The more spices there are, the s altier the appetizer will be. Leave to marinate for an hour and a half.
2. Remove excess fat and juice from the herring with napkins. Now cut into suitable size pieces.
3. Cut the peeled onion into half rings. Next, in pre-prepared jars (you can use a container if no further storage is planned), put a layer of vegetable on the bottom, then fish, and so on to the top. There is no need to pour between layers. The last one in the jar is definitely an onion. Now top up with oil and roll up.

You can eat a snack after 4 hours, but the longer it is s alted, the tastier it turns out. This option will be ideal for s alting herring Ivasi and other varieties. Bon appetit!

S alting whole herring

It takes longer to prepare fish in pieces, but in the future it is more convenient to serve and eat. The finished result of this recipe will pleasantly surprise you, and it will take quite a bit of time to s alt.

Products:

• Herring - 2 carcasses.
• Sugar - 0.5 tbsp. l.
• Garlic (preferably dried) - 2 tsp
• S alt, pepper - at your discretion.
• Coriander (ground) - 1 tsp

So let's get started:

1. It is not necessary to prepare the fish, you can s alt it with the insides and the head, but you can remove it all in advance. Wash the carcass well.
2. Stir all the spices in a bowl, and then rub them on the fish, then wrap it in plastic. The wrapper should be moderately dense, without extra gaps. It will take about 2 days to marinate.

Serve this yummy with mashed potatoes or use as a spicy appetizer with bread.

Storage Tips

If you plan to save blanks for a long time, then you need to not only preserve them correctly, but also choose the right storage conditions. Jars of herring, in principle, are, like any other - in the cool. A refrigerator or basement, if available, is well suited for this. In extreme cases, the blanks can be placed on the balcony and wrapped well so that they do not freeze.

If you really like to do conservation, equip yourself with a special corner where all the jars will be stored. It can be, as mentioned above, any cool place, but in the absence of such an opportunity, even a free closet drawer will do.

Cooking Tips

As you probably already noticed, almost all recipes use the same products. But in some places spices such as coriander appear. Do not be afraid of this seasoning, because herring goes well with it. Also, cloves and other fragrant spices often flash in brines. They will not be able to spoil the food, rather, on the contrary, they will decorate it very much.

Pay attention to the size of the pieces. The larger they are, the longer the fish should be s alted. In the absence of the skin, the meat is quickly soaked with marinade, while a whole, almost uncut carcass will take several days, or even a week.