How to s alt herring whole and in pieces at home

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

S alted herring, this simple, tasty and nutritious, truly popular product, is considered by many to be the most desired dish at any feast. This fish is served in the form of appetizingly cut pieces, poured with vegetable oil along with onion rings, used as a filling for pancakes, an addition to boiled potatoes, as well as one of the components of vinaigrette.

The most popular dish of s alted fish is herring under a fur coat. To make a truly delicious treat made from herring, experienced chefs recommend using home-picked fish. In their opinion, this method is guaranteed to protect guests from the consequences of getting to know s alted or stale store products of dubious quality. How to s alt herring at home? We will try to figure it out in our article.

How to s alt herring: basic rules

Specialistsbelieve that:

1. It is best to pickle chilled Atlantic or Pacific herring at home, as the waters of the coastal seas are often polluted with toxins and hazardous waste.
2. You should be careful when choosing a product: in no case should you buy fish without fins and a head. Often they are cut off by sellers in order to hide signs of damage to the product. For young housewives who want to learn how to properly s alt a herring, experts recommend buying a whole fish and carving it yourself.
3. Frozen fish should not be thawed in warm water or microwave. This should happen naturally: it is better to put the herring on a plate and keep it in the refrigerator until it thaws.
4. For s alting fish, do not use too fine or iodized s alt.

What else to keep in mind?

Those who want to know how to s alt herring should also familiarize themselves with the following nuances:

1. According to experts, it is not necessary to gut the fish before s alting, but it is necessary to remove the gills.
2. For s alting fish, use enameled or plastic dishes with a tight lid.
3. The herring is s alted both whole and in pieces.
4. Bones can be removed or left.
5. For those who want to know how to s alt the herring so that it becomes as tasty and juicy as possible, experts recommend keeping the peeled whole carcasses in water (cold) for about an hour.
6. After the fish has been kept at room temperature for several hours, it should be sent to the refrigerator. The finished product is recommended to be stored there.
7. Dry s alting involves the use of a plastic bag or cling film.
8. Those who want to know how to s alt a herring should take into account that the most delicious fish is s alted whole, not gutted, with all the insides. Such herring is s alted for about three days. It can be stored in saline solution for about a week.
9. If you want to save time, fish can be cleaned, cut and s alted into pieces. After a few hours, such a fish will be ready. If the herring (whole) is not eaten in a week, it should be taken out of the brine, cut and, putting the pieces in a jar, pour them with oil.
10. If for some reason it turns out to be too s alty, it is soaked in milk (cold) for 2 hours. Milk will “take away” the extra s alt, and the fish will become tasty again.

About choosing fish

In many ways, the taste of dishes depends on how high-quality and fresh products are used for their preparation. For those who want to figure out how to s alt a herring at home, experienced housewives recommend buying medium-sized chilled fatty fish with a thick back for s alting. The freshness of a herring can be judged by the presence of a silver color on it, bulging, not cloudy eyes, fins and gill covers tightly pressed to the body. If there are any rips or other defects on the skin of the fish, this may indicate thatthe carcass is stale and should not be purchased.

About the most popular s alting methods

S alting herring is a simple matter, but requires a lot of patience. There are a huge number of options for cooking dishes at home. We offer you to get acquainted with the most popular of them.

Quick method (dry): s alting in two hours

Sometimes time is running out, but you really want to taste s alted fish, and urgently. This is exactly the case when it is important for the hostess to know how to quickly s alt the herring. For those who are especially in a hurry, one of the fastest recipes is perfect. We suggest that you read the instructions on how to s alt a herring in 2 hours. Products used:

• herring (fresh);
• s alt;
• sugar.

Cooking

So, how to quickly s alt a herring? To begin with, the fish must be cleaned and, if there is sufficient time, freed from the bones. Then prepare a mixture for s alting: mix sugar and s alt (1: 2). Next, a container is prepared in which the fish will be s alted, after which the mixture is poured in a thick layer to the bottom. Place the fish on top of it, sprinkle it with the mixture and lay the next one on top. So the herring is laid out in layers, sprinkled with s alt and sugar. A press is installed on top: a bottle of water, a weight, a heavy pan, etc.

The herring is left under oppression at room temperature for two hours, after which it is cleaned of s alt, rinsed with water, smeared with lemon juice, and served. For those who prefer mores alted herring, you can leave it under pressure longer. The longer the time the fish is s alted, the more s alty it will turn out.

Herring slices

Often, housewives have a question about how to s alt herring in pieces. The dish prepared according to this recipe is very tasty and fragrant. There will be no need to cut the finished herring before serving. In addition, pieces of fish are better saturated with s alt. Use:

• herring;
• onion;
• one table. a spoonful of vegetable oil;
• two or three pinches of s alt (to taste);
• half a liter of boiled water.

Cooking

The fish should be well washed, gutted, cut off the tail, head and fins. Then it is washed again, after which it is cut into slices, which are placed in a pre-washed and prepared jar. Onions are cut into rings and also put in a jar. Next, boil water, dilute s alt in it to taste and cool the brine.

How to s alt herring in a jar? After the liquid has cooled, it is poured over the fish in jars, and oil (vegetable) is added on top. The jars are closed and sent to the refrigerator, where the fish must be infused for a day. After this time, the finished tasty dish can be served at the table. For those who are interested in how to s alt spicy s alted herring, sugar, black pepper (a few peas) and bay leaf can be added to boiling water along with s alt.

One more recipe: s alt herring in a jar

For s alting 8 fish in a 3-liter jar, you will need water (1 l) and s alt (100 g). First, the fish is thawed by pouring cold water. Then the tails and fins are cut with scissors. Eight fish (quite large) are placed in a 3-liter jar. Load the herring into the jar by twisting it into rings.

Brine is easy to prepare. The amount of s alt should be 10% of the total weight of the water. Pour the solution into a jar under the throat: the fish should be completely covered. Next, the jar is closed with a lid (loose), and put in the refrigerator. What is the meaning of s alting? The s alt solution should displace the blood, which is a protein (perishable), after which the fish will become suitable for eating. After three days, slightly s alted (lightly s alted) herring will be ready. Fully s alted mature herring will be ready to eat in a week.

S alting whole fish in brine (another option)

By s alting it whole in brine, we will retain most of the taste and create an incredibly appetizing and attractive dish. When asked how to s alt a whole herring, experienced housewives are happy to share such a recipe. Use:

• herring;
• sugar;
• s alt;
• pepper (black);
• bay leaf;
• dried cloves;
• water.

Cooking method

So, how to s alt herring tasty in brine (whole)? First of all, prepare the brine: put the pan on the fire, mix everythingingredients (using the same proportions as in the previous recipe) and bring the water to a boil. After the brine boils, it is removed from the heat and allowed to cool.

Meanwhile the fish is washed and cleaned. Gutting is optional, it can be done later. Put the herring in the brine (cooled down), after that the pan is covered with a lid and set to infuse at room temperature. When determining the s alting time, one should be guided by one's own taste preferences: if s alted herring is preferred, then it will be enough to keep it in solution for 12 hours. The longer the fish is s alted, the more s alty it will turn out.

How to pickle herring without brine?

To use the dry s alting method at home you will need:

• Sugar.
• S alt.
• Herring.
• Black pepper (ground).
• Film (food).
• Napkins (paper).

Process Description

First, the fish should be prepared for s alting. To do this, it is well washed and the gills are removed. Then, using paper napkins, the herring is dried as much as possible. Mix one and a half teaspoons of s alt with ground pepper, add one teaspoon of sugar. Rub the fish with the resulting mixture. In this case, you can not miss a single centimeter of the surface. After rubbing the carcass with the mixture, it is wrapped in cling film and sent to the refrigerator. It will take no more than 2 days to prepare.

About Spicy S alting: Mustard Recipe

Often, housewives are interested in the question of how to s altspicy s alted herring? We offer one of the most popular options. For cooking use:

• herring - two pieces;
• water - one liter;
• s alt - five tablespoons;
• sugar - three tablespoons;
• coriander seeds - one tablespoon;
• dill (herbs or dried) - one tablespoon;
• bay leaf - eight pieces;
• black peppercorns - 15 pieces;
• allspice - four pieces;
• mustard - two tablespoons.

How to cook?

The herring is cleaned from the insides. If you decide to leave the head, then you should definitely remove the gills, since they will give the brine and the fish itself a bitter taste. Sometimes the herring is taken apart into fillets and cut into pieces. Each of which, being in mustard, will turn out very tasty. Next, you should boil water and pour s alt with sugar and spices there, excluding mustard. The brine should boil for 3-4 minutes. Then the fire is turned off, and the brine is cooled.

After that, the cleaned carcass is smeared with mustard. Put it in a special container equipped with a lid (tightly closing). Thanks to the use of mustard in the recipe, the herring becomes not only tasty, but also quite strong and elastic. The fish is poured with cooled brine. It should be infused at room temperature for 2-3 hours. Then the herring is removed in the refrigerator. After two days it will be ready.

Spicy s alting: cooking delicious herring in a package

For cookingrequired:

• Two herrings.
• Two tablespoons of s alt.
• One tablespoon of sugar.
• One teaspoon coriander beans or ground.
• 7-8 black peppercorns (chopped).
• Two bay leaves (chopped).

About cooking

The fish is gutted, the head is removed, the skin is removed and the bones (large) are removed. The carcass is divided into two parts. Next, all the spices are mixed. They are coated with a herring carcass. Then the fish is placed in a bag, tightly wrapped. The product should lie down at room temperature for 5-6 hours. Then the fish is put in the refrigerator for two days.

Dutch herring (spicy s alting)

Use:

• Two herrings.
• Six teaspoons of sugar.
• Two onions.
• Half a lemon.
• One carrot.
• Ten bay leaves.
• Peppercorns (8-10 pcs.).

Cooking

The fish is defrosted and gutted. They remove the head and bones, remove the skin. The finished fillet is cut into pieces two centimeters wide. The lemon is cut into thin circles, the carrots are rubbed on a grater (large). Onions are cut into rings or half rings. Prepare a jar and lay out all the ingredients in layers, following the sequence: chopped onion, bay leaf, grated carrot, lemon, a pinch of sugar and pepper (a little). Then a layer of chopped herring is laid out. The next layer is laid out in the same sequence and so on until all the ingredients run out.

Then the jar is tightly closed with a lid and sent to the refrigerator for three days. The fish is served in a herring bowl, pouring oil on top. According to reviews, the dish turns out to be simply delicious - very tender, juicy, fragrant and incredibly tasty!