Sometimes, to decorate lunch or dinner, some insignificant detail is missing: a fresh cucumber, salad, possibly spices. Often, homemade or store-bought snacks become the complement to the table. You can roll anything into jars, because this is the only way to save products in proper form. What about salting herring?
Features
If not all love fish, then most people. Useful and tasty, it goes well with any side dish, and is also quite capable of becoming an independent snack.
For Russian citizens, the most common thing is to eat a salty herring with butter and onions. This option is suitable for dinner, when the delicacy is served with boiled potatoes, fresh or pickles or with a light salad. Usually the fish is not harvested for a long time, unnecessary spices are avoided, because it is already good. And in vain.
Firstly, salting herring is practical. You can buy several carcasses at once, pickle them, and then use them after a while. This saves money (when buying a product on a stock, for example) and time, because it is much more pleasant to quickly cook a side dish and immediately get ready-made yummy than to mess around once again.
Secondly, it is very tasty. In addition to the classic herring with butter and onions, there are many other ways to cook this fish. If you haven’t tried, be sure to try one of the recipes below.
In brine
Herring salting will take only 24 hours for this recipe, but the result will exceed all expectations. You won’t have to mess around, everything is done very simply.
You will need:
- Fish carcass - 1-2 pcs.
- Sea salt - 2 tbsp. l
- Lavrushka - 2 leaves.
- Vinegar 6% - 2 tbsp. l
- Water - 1-2 glasses.
- Sugar, pepper, coriander grains - to taste.
Cooking:
- You should start with the preparation of the marinade. We boil water by 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 begins to boil, wait 3 minutes and pour in the vinegar, throw a bay leaf. Turn off and cool.
- Place the thawed and peeled herring in advance in a container, where it can then be pressed with a press. It is important that all carcasses are distributed evenly. It remains to fill the fish with the resulting marinade, squeeze (for example, a plate, and squeeze a filled can for weight) and put in the refrigerator for 24 hours.
Here is such a simple and tasty salting of herring. In the future, it is better to drain the brine, but if you plan to store it for some time, it is better to leave it. By time, the fish will lie for 1-2 weeks.
Appetizer slices
There is nothing complicated in this recipe for salting herring, but first you have to tinker and cut it into pieces.
You will need:
- Fish carcass - 1-2 pcs.
- Water - 1-2 glasses.
- Pepper (preferably peas) - up to 7-8 peas.
- Lavrushka - 2 leaves.
- Sugar, salt - to taste.
So let's get started:
- Cutting herring is not so difficult. First, the head and tail are cut off, then the skin is removed. Then the abdomen is carefully opened and the entire contents of the abdominal cavity are removed. Caviar can also go pickling. It remains to remove the bones. Now the carcass should be washed under the tap and cut the meat into pieces.
- To prepare the brine, boil the water, and then add there all the indicated spices to taste. Cool to a slightly warm state.
- Place the fish in a dish with brine and leave for a day in the refrigerator. After that, 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.
Salting herring 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 onions
It would seem that the most classic products are used in this recipe, but thanks to some tricks, the herring will be stored for more than one week, and it will seem a little different in taste.
You will need:
- Fish carcass - 1-2 pcs.
- Onions - 2 large or 3-4 small.
- Vinegar 9% - 2 tbsp. l (taste).
- Salt to taste.
- Sunflower oil - 1-2 tbsp. l
- Pepper (ground) - 1-2 tsp. (taste).
Cooking:
- Clean the fish, gently gut it, then remove the bones and spine, cut the meat into small pieces so that it is then convenient to eat.
- Peel the onion (put at your discretion), then cut into rings or half rings. Rinse the resulting slices in water so that there is no unnecessary burning sensation, just smell.
- Take the vegetable 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. The herring should stand like this for about 7 hours, as much as possible, look in appearance and taste.
- Soak the onion in this way. Before this, you need to flavor 1 teaspoon of vinegar and vegetable oil. After an hour or two, he will be ready.
We take the prepared jar (sterile) and lay the fish and onion in layers. Under a plastic cover, salting herring in an oil brine will last for more than one week.
Dutch herring
The recipe is far from classic, but very good looking. In the bank, the fish will look beautiful, and also in the future will become a real table decoration.
You will need:
- Fish carcass - 1-2 pcs.
- Carrot - 2 pcs.
- Onions - 2-3 small onions.
- Lemon - half.
- Lavrushka - 2 leaves.
- Sunflower oil - according to the capacity of cans.
- Sugar, salt and peas - to your taste.
Cooking:
- First you need to cut the herring into small pieces. Before that, all carcasses (choose the amount yourself) need to be thoroughly cleaned, washed and bones removed from them.
- Carrots and onions need to be peeled, washed. Then grind the carrots on a coarse grater, and chop the onion into thin half rings or rings. Wash the lemon and cut into thin slices. At the same stage, prepare a “sprinkle” - combine a tablespoon of salt (with top) and half less sugar.
- In pre-prepared banks, we begin to spread the products. We send onions to the bottom, sprinkle with a mixture on top, put a leaf of lavrushka. Next is a layer of fish. On it we put lemon, carrots and onions in small quantities, but evenly. Then again salt, sugar, lavrushka, pepper. Then again a fish. Top lemon, vegetables and so on. At the very top of the containers must be vegetables.
- As soon as all the jars are full and the products are exhausted, each must be filled with vegetable oil almost to the top. Workpieces can stand in the refrigerator or even in the basement under an iron cover. 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 to be very simple. However, the fish will be very fragrant and tender.
Products:
- Herring - 1-2 pcs.
- Onions - 4-5 bulbs.
- Vegetable oil - according to the capacity of cans.
- Vinegar 70% - 1-2 tbsp. l
- Salt, pepper (red can be) - to taste.
Cooking:
- Cut the fish, remove unnecessary insides, as well as remove the head and fins. Then cut the carcass into medium-sized pieces so that it is convenient to eat them later.
- Remove the husk from the onion and cut into thin half rings. It should be quite a lot, so adjust the amount yourself.
- Now take a large convenient container where all the products would fit. Send herring, onion and all other additives there. Vinegar will be enough 1 part tablespoon, but if you like more acidic snacks, you can add a little more. The contents need to be thoroughly mixed, break the onion into separate pieces. You should get the most homogeneous mass. Add a little cold water so that when pressed it rises and slightly covers the hand, and then disappears completely.
Snack can be rolled up, or you can just put it in the refrigerator in the container. The fish will be ready in a couple of hours. A very convenient way of salting herring for a quick arrival of guests.
Quick herring
This recipe will need a little more food, but this is one of the fastest pickles of herring.
Products:
- Herring - 1-2 pcs.
- Oil - 2-3 tbsp. l
- Onion - 2-3 small onions
- Salt, sugar - 20 g (per 1 kg of fish).
- Lavrushka - 4-5 sheets.
- Mustard (can be grains or French) - 1-2 tbsp. l
- Pepper grains - a few peas.
- Wine vinegar 5% - 1-2 tbsp. l (taste).
Cooking:
- Prepare 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.
- Remove the husks from the bulbs, cut into large half rings.
- Take a convenient container with a lid, so that in the future the snack is stored in it. Distribute herring to the bottom, onion and all the seasonings indicated above. Add by eye as you like. The proportions of salt and sugar are indicated for lovers of slightly salted fish, so you can add more. Mix the salting well and serve in a day.
Whip up 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 canned in banks, and it will stand for several months for sure.
You will need:
- Herring - 1-2 carcasses.
- Salt - 2-3 tbsp. l (taste).
- Onions - 2-3 medium onions.
- Sunflower oil - according to the capacity of cans.
Cooking:
- Peel herring, remove fins and bones, cut off the head. Divide into two parts along the ridge. Grate with salt on both sides to taste. The more spices there are, the more savory the snack will turn out. Leave to marinate for an hour and a half.
- Remove excess fat and juice from the herring with napkins. Now cut into appropriately sized pieces.
- Pre-peeled onions, cut into half rings. Next, in pre-prepared jars (you can container, if no further storage is planned) lay a layer of vegetable on the bottom, then fish and so on to the top. Pour between layers do not need anything. The last one in the bank is necessarily the onion. Now top up the oil and roll up.
You can eat a snack after 4 hours, but the longer it is salted, the tastier it turns out. This option will be ideal for salting herring Iwashi and other varieties. Enjoy your meal!
Whole salted herring
Pieces of fish to harvest longer, but in the future it is more convenient to serve and eat. The finished result of this recipe will pleasantly surprise you, and the time for salting will take quite a bit.
Products:
- Herring - 2 carcasses.
- Sugar - 0.5 tbsp. l
- Garlic (preferably dried) - 2 tsp.
- Salt, pepper - at your discretion.
- Coriander (ground) - 1 tsp.
So let's get started:
- It is not necessary to prepare the fish, you can salt with the entrails and the head, but you can remove all this in advance. Wash the carcass well.
- Stir all the spices in a bowl, and then grate the fish with them, then wrap it in polyethylene. The wrapper should be moderately dense, without extra gaps. Pickling will take about 2 days.
Serve this yummy with mashed potatoes or use as a spicy snack with bread.
Storage Tips
If you plan to preserve the blanks for a long time, then you need to not only preserve them correctly, but also select the necessary conditions for storage. Jars with herring, in principle, stand, like any others - in cool. For this, a refrigerator or a cellar, if any, is well suited. In extreme cases, the workpieces can be placed on the balcony and wrap well so that they do not freeze.
If you really like to do conservation, equip yourself 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 an empty cabinet drawer will do.
Cooking Tips
As you probably already noticed, almost all recipes use the same products. But in some places spices like 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; 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 drain out. In the absence of a peel, the meat is quickly soaked in marinade, while a whole, almost whole carcass will need several days, or even a week.