How to pickle herring at home - recipes for cooking it dry, in brine

Pickled herring is a traditional dish. Initially, people were worried about how to salt herring so that it would be stored for a long time and would not spoil, and for some time they generally considered it the food of the poor. The fact is that with classical methods of preparing this fish, bitterness is felt if the gills are not removed. Later, when fishermen learned to properly cut and salt herring, noble people did not neglect it. Today everyone has the opportunity to learn how to deliciously pickle herring at home and serve it to the table.

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Herring pieces in mustard marinade at home

Delicious salted fish for dinner. It's easy to prepare and it turns out delicious!

Ingredients for 7 servings:

fresh frozen herring - 2 pcs;
onions - 1-2 pcs.;
carrots - 1 piece;
vegetable oil -150 ml;
grainy mustard - 2 teaspoons;
a few peppercorns - to taste;
salt - 2 teaspoons;
sugar - 05 tsp.

COOKING METHOD:

It is better to not completely defrost the herring. Cut it up, clean it, wash it. Cut the fish into pieces.
Wash the vegetables, peel the carrots and cut into slices. Remove the skin from the onion and cut it into rings.
Take a suitable glass container. Place the onion at the bottom, then put the carrots, mustard and pepper on top. Place the herring pieces. Sprinkle it with sugar and salt.
Now fill the contents of the jar with vegetable oil, close the lid tightly and shake well. Place the jar of herring in the refrigerator for at least a couple of hours, after which it can be served.

Bon appetit!

Whole pickling recipe

Ingredients:

One full fat herring weighing 400-450 grams.
25 g salt (about 1 tbsp)
10-12 g sugar (about 0.5 tbsp.)
3 pieces of black peppercorns.
1 decent bay leaf.

How to salt:

If you pickle a whole herring that has not been gutted, then its gills should be removed. For partial cutting, you need to cut off the head and tail. Cut the belly from the anus, pull out the insides, clean out the black film. At this stage, disputes often arise: should I wash fish, caviar and milt or not? As you wish, you can wipe it thoroughly with clean paper, you can rinse it with cold water and blot it properly. I don't wash.
Prepare a mixture of salt and sugar by mixing them. Spices can be ground, left whole, or some can be chopped and some can be left as is (the taste will be different in each case).
Rub the herring with the pickling mixture and spices. Place whole peppercorns inside the partially cut carcass.
We send the herring, salted milk or caviar into a plastic bag, crumble the bay leaf and scatter it over the entire surface, put it in a plastic container, a long cake tray (after salting it is simply thrown away, no need to wash it).
Place some kind of weight on top, but it is not necessary.
Leave the herring for 3-4 hours at a temperature of 21-22°C, and then remove it to any cold place with a temperature of 3-5°C.
“Toropyzhki” and lovers of lightly salted herring take a sample after 6 hours. The herring will be more thoroughly salted in a day or three. Clean off excess salt or rinse it off - whatever you decide and think is right. I just scrape it off with a knife.
Now you need to cut the herring into pieces or fillet it and enjoy.

Preparing for pickling

The first rule applies to frozen herring - it must be thawed so that it does not lose its taste. To do this, the fish is left in the refrigerator overnight. This temperature will be enough for the ice to melt, but it will preserve the structure and taste of the herring. It is not recommended to defrost it at high temperatures.

Before salting a herring, the gills must be removed. They are the ones who impart unwanted bitterness to the finished product, due to which it could not be cooked tasty for a long time. This procedure can be done with your hands, a knife or scissors.

If the herring is not gutted before salting, the salt and spices will be evenly distributed throughout the carcass. Of course, you can remove the insides so that you can simply cut the fish. If fish with entrails is salted, the caviar and milt are left and also placed in the brine.

There is a separate preparation method before quickly salting herring. It is cleaned of gills and entrails, the head, intestines and membranes are removed, and then placed in brine. The meat quickly absorbs salt and spices and is ready to eat in 3-4 hours. This is an express option when you need to quickly prepare fish for the holiday table. Such salted herring cannot be stored for a long time, and its taste may be less vibrant than if salted for a long time.

How to pickle whole herring in brine

A large number of recipes for salting herring at home have been developed. Some people prefer to salt the whole carcass, others like the fish in pieces.

There are those who like to salt fish dry, as well as those who salt only using marinade. The choice is a matter of personal taste.

In order to salt whole fish in brine, you need to prepare:

Fresh or defrosted fish - kilogram.
Salt – 6 tablespoons.
Granulated sugar – 5 spoons.
Laurel - 3 leaves.
Allspice – 10 pcs.
Bottled water – 2 liters.

It's not difficult to prepare:

Frozen herring needs to be thawed. To prevent the fishy aroma from being so strong, the carcass should be washed with lemon juice or a vinegar solution after defrosting.
The washed carcass must be cleaned and the gills/fins removed. Next you need to get the insides. The milk/caviar must be washed and then returned to the belly.
The next step is to make the brine. You need to boil water with the addition of all the spices that have been prepared. After preparation, the composition must cool.
Then you need to put the prepared herring in a container and fill it with brine at room temperature.
The fish should stand for 6 hours, after which the container should be put into refrigeration equipment for 12 hours.
The next day the product can be eaten, the fish will be lightly salted, but after 24 hours it will become salty.

How to pickle whole herring?

Without gutting the whole fish, it is better to salt fresh, recently caught or chilled fish. If it was frozen, the main thing is that this process is not repeated. The easiest way is that you don’t need anything other than salt.

Ingredients:

2 kg – herring,
120 g – salt.

1. Pour salt into a plate and roll the herring in it. Place them belly side down in a container, one after the other.

2. It is necessary to prepare the filling; to do this, pour all the remaining salt into water (1 liter), stir until dissolved.

3. Cover the fish with a plate or board and pour in the salt solution, put on a weight, cover and transfer to the cold. In a week it will be ready.

4. Remove the salted herring from the brine, remove the insides, rinse, cut into pieces, place in a jar with onion rings, season with oil or serve immediately.

There is another method, the so-called “dry” one, strict proportions are not needed here; approximately 150-200 g of salt are needed per kilogram of fish. With this option, it must be rolled in salt and wrapped in parchment or cling film. Put it in the cold. After three to five days, the herring can be eaten after rinsing it under running water.

In the same way, you can salt a large batch in a barrel, enamel or plastic container.

1. To do this, remove the entrails from the fish carcasses, roll them in salt and salt the inside of the belly, and place them tightly in layers in a bowl.

2. Place a board or plate on top that is suitable in configuration for the dish, place a stone or other weight in the center of it and cover.

3. Place in a cool, dark place. Soon the fish should be covered with brine - brine. Salting period is 7-10 days.

Dry salted herring:

How to pickle delicious herring with onions and coriander (in brine)

You can safely omit spices from this recipe. Then you will get a delicious herring, salted in the classic way. Tender, soft, lightly salted in taste. Well, if you respect seasonings, feel free to add to the recipe to your liking.

To pickle herring at home, take:

fresh frozen herring, large - 2 pcs.
yellow or white onions 1-2 pcs. large size
apple or table vinegar (9%) - 3 tbsp. l.
table salt - 2 tsp. with a small slide
sugar - 3/4 tsp.
mixture of peppers (or allspice) - 8-12 peas coriander (ground or grains) - 1/2 tsp.
drinking water - 250-300 ml.

The process of salting herring:

Before you pickle the most delicious herring at home, defrost the main ingredient at room temperature. Cut it up. Cut into small portions.
Cut the onions into medium-thick rings or half rings.
Mix salt and sugar.
Add vinegar, add water and put on fire. While stirring, wait until the salt and sugar dissolve. Do not bring to a boil. Remove from heat and cool the brine. And if you don’t want to bother with brine, try pickling herring in Dutch style. It turns out to be a very interesting taste.
Place the herring prepared for pickling in a suitable container, alternating layers of fish with onions, evenly distribute coriander and allspice. Pour in the cooled brine. Close the container and refrigerate the fish for 36-48 hours.

And then you can serve!

How to choose herring for pickling?

In stores you can choose a ready-made product, which you just have to take out of the package and place on a dish. However, every housewife is concerned about the quality of the fish and its taste, and the best way to be confident in the product is to cook it yourself. The freshness of the fish and the composition of the brine remain in question if you do not participate in all stages of preparing the dish.

Before you pickle herring at home, you need to choose the right fish:

Fresh herring at the market or in a store should not emit an unpleasant odor. It is better to choose whole carcasses with the head on - the freshness of the fish can be judged by the condition of its eyes and gills.
Frozen fish should be purchased from stores, indicating the date of freezing and the expiration date of the product. Her skin should be clean, without damage or a yellow tint.
High-quality herring in any form has a silvery sheen, clear, unclouded eyes, fins and gills that fit tightly to the body.
If you have a choice, it is better to take herring caught in the ocean. Sea water is more saturated with toxins, heavy metals and harmful products of the processing of various substances.
Herring caught in winter has a denser fat layer.

Fresh herring is the best option, especially if you can buy it close to where you caught it. If this is not possible, the only option is to pickle fresh-frozen herring at home. In any case, it is better to choose large fish with round sides and a thick back - it will have the most tasty meat.

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How to pickle herring like in a store

Salting as in a store provides for long-term storage of the product. Therefore, large volumes of fish can be salted. So, for 5 kg of herring you need to make a brine from the following products:

15 tbsp salt.
5 tbsp granulated sugar.
25 allspice peas.
15 pcs bay leaves.
Ground cinnamon on the tip of a knife.

Preparation:

Make a brine. To do this, place all the spices in water and boil it. Allow to cool to room temperature.
Plastic food buckets are great for pickling. For this amount of fish you need to take a 10 liter bucket.
Defrost the fish and wash thoroughly. Without cutting, place belly up in a bucket.
Pour the brine over the fish, close tightly and place in a cool place. You can eat herring after two days.

Recipe 8: how to pickle Volga herring (step-by-step photos)

2 pieces of fatty herrings;
Salt - 50 grams;
1 tsp. Sahara;
A couple of bay leaf pieces;
A pack of black peppercorns;
500 ml water.

Two large and fatty herrings are thoroughly washed and placed in a bowl for pickling.

Pour water into a saucepan and heat to a boil over low heat. Add salt, granulated sugar, bay leaves and a pack of peas to boiling water. Stir well until completely dissolved and turn off the heat. Leave for a while to allow the resulting brine to cool.

After this, the herring is filled with warm brine and closed. The cup with herring and brine should be placed in the cold. After about a couple of days, the herring will be lightly salted. If you need the herring to be a little saltier, then you should wait a couple more days.

The finished salted herring is cut into small pieces, placed in a special container, filled with sunflower oil and stored in the refrigerator.

How to pickle herring pieces in a jar - step-by-step recipe with photos

To prepare portioned herring in a jar, you need to prepare the following list of products:

fresh frozen herring – 3 pcs.

For the brine:

1 liter of water.
3 tbsp salt.
Two bay leaves.
Three peppercorns.
Three umbrellas of carnations.
Five peas of coriander.

Preparing the brine: Place the spices in water and boil. Let cool.

Wash the herring and, without gutting it, place it in a container. Pour brine over it and put it in the refrigerator to salt for 5 days.

Take out the fish and clean it.

Cut along the back.

Remove the skin.

Remove from bones.

Cut into portions.

Place the pieces tightly in a jar and fill with vegetable oil.

The fish is ready. Such fish can be stored in the cold for more than a month.

Another way to pickle

You will need:

herring – 2 carcasses,
vegetable oil – 3 tbsp. l.,
vinegar essence - 1 tbsp. l.,
salt – 1/2 tbsp. l.,
black pepper – 11 peas,
bay leaf – 3 pcs.,
water – 250 ml.

Cooking method

Remove the gills from the herring. Wash it thoroughly.
In an enamel pan, mix all the spices and add water. Bring to a boil.
Pour vinegar into the cooled brine.
Place the fish in the marinade and leave for 5 hours at room temperature. After the specified time, place the herring, without removing it from the marinade, into the refrigerator for another 7 hours. Afterwards, you can try it by first gutting the fish, cutting it into pieces and sprinkling with onion rings.

How to pickle herring at home - a quick recipe

Let's first turn our attention to the classics. Quickly salted herring is very tasty and quite easy to prepare. It is very important to defrost it correctly.

It’s easier, of course, to throw it in the microwave, but this will significantly ruin the structure of the fillet.

And we want to achieve the perfect taste. Therefore, take the fish out of the freezer a day before and put it in the refrigerator. There it will defrost in a gentle way.

Be sure to rinse the herring thoroughly before salting. It is best to soak in a liter of water with the addition of 1 tbsp. spoons of vinegar or lemon juice. The pungent smell of fish will go away, but the pleasant smell will remain.

List of ingredients:

Herring - 2 pcs.
Onion - 1 pc.
Salt - 2 tbsp
Sugar - 1 tbsp
Water - 500 ml.
Dill
Bay leaf
Vinegar and vegetable oil

Preparation:

Clean the fish well, gut it and fillet it. You need to cut it very carefully so that the fillet does not tear. And if you try and cut the fish into even pieces, the dish will have a very attractive appearance.

At this time, you can put a saucepan of water on the stove. When it boils, dissolve salt and sugar. Leave to cool.

You can throw a couple of bay leaves into boiling water.

I take blue bulbs, very large ones. Cut the onion into half rings, mash it with your hands and add to the dish.

You can finely chop a few sprigs of dill and sprinkle them on the fish. Dill will add a special piquant taste.
Now pour the cooled brine over it all and press it on top with a lid or plate. Leave for 2 hours. After this, drain the brine.

Serve the fish with sunflower oil and vinegar to taste. Some people like more butter, others less. In 2 hours the perfect treat is ready for the table. It's a perfect treat with boiled or fried potatoes!

How to cook herring in 3 hours video:

Spicy salted herring recipe

You will need:

herring – 2 carcasses,
salt – 2 tbsp. l.,
sugar – 1 tbsp. l.,
bay leaf – 2 pcs.,
black pepper – 5 peas,
cloves - 3 buds,
water – 1 l.

Cooking method

Wash the fish. Don't forget to remove the gills, otherwise the taste of the finished product will be spoiled.
Pour water into an enamel pan. Add all the listed spices. Bring the brine to a boil.
Place the fish in a container suitable for salting.
Fill with cooled brine. Seal tightly. We put the fish in the refrigerator for 3-4 days.
After the specified amount of time, we gut the fish. Cut into pieces. Place on a plate and serve!

Salting herring at home in 2 hours

Ingredients:

1 herring;
1 onion;
500 ml water;
2 tablespoons salt;
1 teaspoon sugar;
2 bay leaves;
a bunch of dill;
table vinegar and vegetable oil - to taste.

We prepare the herring: we clean it, remove everything unnecessary. Next we make the marinade. Dissolve sugar and salt in hot water. Place the fish in a jar and fill it with chilled brine. Add bay leaf and dill.

After an hour and a half, you will need to drain the brine and add the chopped onion. Pour vinegar and vegetable oil over the herring. So she should stand for another half hour. After this, the finished herring can be served.

Express salting of herring

If guests promised to come to you in the evening, then you can pamper them with herring pickled in the morning. (The recipe is suitable for salting Atlantic herring only.)

You will need:

herring – 2 carcasses,
salt – 1 tbsp. l.,
sugar – 1 tbsp. l.,
ground black pepper – 1/3 tsp,
chopped bay leaf.

Cooking method

We gut the fish, remove the gills and head. We rinse. Place in cold water for an hour.
Mix the listed spices.
Remove the fish from the water. Dry with paper towels. Rub with spicy mixture.
Wrap the herring in cling film and leave at room temperature. After just 2 hours, the fish is ready to eat.
Cut the finished fish and season with a mixture of table vinegar and vegetable oil. Let's try!

Salted herring in pieces in the refrigerator for 5 hours

This recipe is also not complicated and does not require specific ingredients. Here we will use the same salt and sugar for brine, spices for taste, and, of course, the fish itself.

As usual, we prepare the fish by removing the head, tail, entrails, and removing the bones. Cut the fish into pieces.
Now take about half a liter of water and dissolve 3 tablespoons of salt in it. Pour this brine over the fish for an hour and a half. Then drain the brine.
Take another portion of water, add 1 tbsp. spoon of vinegar and pour it over the fish. Place in the refrigerator for five hours. After this time, the fish can be taken out.

Delicious salted herring in brine pieces

If the desire to enjoy salty food comes to you unexpectedly, then you can cook the fish much faster. In fact, just a couple of hours will be enough.

Preparation:

1. Take fresh herring, gut it and cut into pieces. It doesn’t matter how much you take, the main thing is to maintain the proportions of spices in the brine.

2. Place the pieces in a suitable container.

If you use plastic containers, make sure they are suitable for cooking and not just for storage. Such utensils must be marked PP. If it costs PS, then such a container will not work.

3. Prepare the brine by boiling water and stirring salt and sugar in it in a ratio of 4 tbsp. salt and 2 tbsp. sugar per 1 liter of water. If desired, add peppercorns and bay leaves to it. Cook the brine for 5 minutes, then wait until it cools to room temperature.

Pour the mixture into the container with the fish, press down so that it does not float and put it in the refrigerator for 1.5-2 hours.

In an hour and a half, the lightly salted herring will be ready, and after two it will already be salted.

During this time, you can boil potatoes, fry onions and end up preparing a wonderful lunch.

Another quick way - how to pickle whole herring in 1 day

Smaller fish can be salted whole, you don’t even need to cut it up.

To prepare herring according to this recipe, take:

Herring – 4 pcs.
Water - 1 l
Salt - 4 tbsp. l.
Sugar - 3 tbsp. l.
Vinegar (9%) - 3 tbsp. l.
Bay leaf - 5 pcs
Allspice – 7 pcs

Preparation:

We take the herring out of the refrigerator and defrost it. We clean the entrails and cut off the head and tail.
Prepare the marinade. Dissolve salt and sugar in boiled water, then add vinegar. We put the herring in a jar, where we will salt it.
Now pour the cooled marinade over the fish. Add spices: pepper and bay leaf. Place the jar in the refrigerator. After a day you can take out and enjoy delicious herring

Peerless herring in brine

In this recipe, I will tell you how to pickle pieces of herring at home.

Preparation time: 30 minutes for preparation and 1 day for marinating. Number of servings: 0.9-1 kg of finished fish. Kitchen appliances and accessories: pan, spoon, bowl, knife.

Ingredients

Any ketchup	4 tbsp. l.
Salt	60-80 g
Vegetable oil	1-2 tbsp. l.
Ground black pepper	1 tsp.
Sugar	2-3 tsp
Onion	2-3 pcs.
Vinegar 5%	30-50 ml
Cloves and bay leaf	taste
Water	0.5-0.7 l
Fresh frozen herring	1-1.3 kg

Step-by-step preparation

Take 1-1.3 kilograms of fresh frozen herring. It needs to be gutted, head and fins cut off. Separate the fillet from the backbone and remove the skin.
Cut the fillet into portions, cut 2-3 onions into rings.
Pour 500-700 milliliters of water into the pan, add a few pieces of bay leaves and cloves.
Add to the future brine 1 teaspoon of ground black pepper (you can also use peppercorns), 2-3 teaspoons of sugar, 60-80 grams of fine salt, 1-2 tablespoons of vegetable oil and 4 tablespoons of tomato ketchup.
Place the onion cut into rings into the pan, stir and put on fire. As soon as the brine begins to boil, pour in 30-50 milliliters of vinegar, wait for a rich boil and turn it off. Let the brine cool to room temperature.
Pour the prepared herring with brine, mix gently and place on the bottom shelf of the refrigerator for a day to marinate. The next day you can try the herring.

Video recipe

In this video you will see how to pickle herring in brine. The author will show you how to salt herring at home in a tasty and simple way.

Spiced herring, whole in brine

Ingredients:

2 medium herrings – 700 g;
water – 1 l;
salt – 8 tbsp. (90 g);
sugar – 2 tbsp. (20 g);
coriander – 1 tsp. (1.05 g);
bay leaf – 2 pcs. (0.15 g);
ground nutmeg or anise – 2 pinches (0.2 g);
allspice peas – 5-8 pcs. (1.9 g);
cloves – 5 pcs. (0.75 g);
ground cinnamon – 0.5 tsp. (0.6 g);
dry mint – 3 pinches (0.15 g);
chili pepper – 0.5 tsp. (0.6 g).

All whole spices and herbs must be crushed, but not into flour, but only lightly walked over them in a mortar and lightly crushed. We use ready-made powder for cinnamon, nutmeg, and hot pepper.
Place the crushed spices, as well as cinnamon, nutmeg and pepper in a bowl along with sugar and 1 tbsp. salt.
Mix all the ingredients, grind them with salt and sugar.
Dissolve the remaining salt in a liter of water at room temperature.
Rub the resulting spicy mixture onto the washed, fresh herring. In this case, the herring remains ungutted, which is quite acceptable according to GOST, but we recommend removing the gills to eliminate bitterness in the brine.
Leave for 25 minutes, and while the sugar and salt dissolve on the surface of the carcasses, prepare a container for pickling. Do not take an aluminum or any other metal container; stainless steel, food-grade plastic or a glass container are best.
We transfer the herring with spices to the bottom of the container and fill it with the previously prepared brine. Place for 3 days on the coldest shelf of the refrigerator, in the cellar or on a cold balcony, periodically turning the herring over if it is not completely immersed in the brine.
After 3 days, you can remove the herring from the brine, gut it as usual, eat it separately, or use it in your favorite recipes!

Herring in brine, prepared at home, is ready. Bon appetit!

Recipes for home cooking

It must be said that recipes differ depending on the type and size of fish. Before salting the Don herring, a brine is prepared, which is not suitable for ocean fish. The concentration of ingredients can be changed slightly to taste.

Classic recipe

Classically salted herring, without additional spices, can be used in any dish. It is added to “Olivier” and “herring under a fur coat” salads, as well as separately with a side dish. This is a method of salting whole herring at home, that is, it will need to be gutted and cleaned before use. For this recipe you will need 2 large fish, 1-2 tablespoons of salt and sugar and 700 ml of water.

Next you need to prepare the brine and herring and combine them in one container:

The gills of the fish are removed, leaving the insides, and placed in a deep glass container. The picture schematically shows how to properly remove the gills using scissors.
Water is boiled separately with the addition of salt and sugar, and then cooled to room temperature.
The fish are poured with brine so that they are completely covered with liquid.
During the first hour, the herring should be kept warm, and then it should be put in the refrigerator. After 2-7 days, the herring is ready for consumption in any form.

Salting herring lasts from several days to a week, it depends on the personal taste preferences of the housewife. In 2-3 days the fish will become lightly salted, and within a week it will absorb a large amount of salt.

Spicy salted herring

The next recipe for pickling herring is spicy herring, which is obtained with a bright flavor and a characteristic smell. You can experiment with spices, but the traditional method of preparing spicy fish requires:

2 large fish;
1 liter of water;
salt (3 spoons) and sugar (1 or 2 spoons);
10 black peppercorns;
4 large bay leaves;
several dry, uncrushed clove flowers.

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Further, the process does not differ from the previous method. The fish are poured with brine, left warm for an hour, then placed in the refrigerator. Salting time is from 2 to 7 days.

Herring with mustard

Using this recipe, you can pickle whole herring at home. In addition to two fish, you will need 1 liter of water, 5 tbsp. l. salt, 3 tbsp. l. sugar, 1 spoon of black pepper, coriander and herbs to taste.

Then you can use one of the following methods:

The fish are thawed, the gills are removed, but not gutted. They are completely coated with mustard sauce while the rest of the ingredients simmer and cool. The herring is filled with brine and placed in the refrigerator.
The herring is cleaned, the entrails, gills and head are removed. Mix all the ingredients in a saucepan except mustard powder (add it after boiling). Cool the brine and pour it over the herring.

Properly prepared brine for pickling herring is the main goal. You can add any combination of ingredients to it. The main thing is that they do not spoil and do not change the consistency of the brine. Therefore, only mustard powder can be added to the liquid - it will completely dissolve and be evenly absorbed into the meat. If you use mustard as a sauce, it is better to distribute it over the carcasses by hand.

Herring in brine

Brine is a strong salt solution that keeps fish fresh for a long time. This is one of the complex recipes for salting herring at home. A liter of water is heated in a saucepan, and after boiling, salt is added to it. The brine is considered ready when the salt no longer dissolves but settles to the bottom. Next, the fish, ready for salting, is poured with brine and placed in the refrigerator for 2-7 days.

If you put an egg in the brine, it should float on the surface and not sink.

Dry pickling

There is also a method for dry salting fish, without preparing brine. For one medium fish you will need a spoonful of salt and sugar, as well as spices to taste.

The process of salting herring:

Each carcass is thoroughly rubbed with a mixture of seasonings. The salt should be absorbed evenly, including into the gill cavities.
Each fish is wrapped in several layers of cling film and placed in the refrigerator.
Herring is ready to eat in a few days.

If you don’t have time to wait a week, there is a way to pickle herring quickly and tasty. If you defrost and clean the fish in the morning, it will be ready by evening. The carcass is rubbed with a mixture of seasonings (2 teaspoons of salt and 1 teaspoon of sugar), wrapped in film and sent to the refrigerator for several hours. Next, they take it out, wash it under water, season it with onion rings and sunflower oil and put it back in the cold. After half an hour it can already be served.

Salting Don herring

Don herring is a good option for pickling because it is fattier and has a mild, creamy flavor. Traditionally, Don or Black Sea herring are salted in brine and left in barrels for the winter. The home-style method of salting herring in brine is slightly different from the classic one, since the fish is kept in a small glass container. For brine you will need at least 100 g of salt per 1 liter of water, as well as spices to taste.

Salted herring is not only an ingredient in salads and sandwiches, but also an independent dish. In order not to worry about the quality of store-bought fish, you can spend a small amount of time and cook it yourself. The main thing is fresh, high-quality herring and properly prepared brine. The concentration of the solution varies depending on the type and size of herring: recipes for pickling Don herring at home are not the same as for other types. There are methods for quick and dry salting, with spices and mustard, lightly salted and salted herring.