Often we buy ready-made herring in stores.
It remains only to chop, add the onion and serve.
But the taste of the finished product does not always live up to our expectations.
Fish can be under salted or, on the contrary, salted. And the freshness of such a product is very difficult to determine.
Today we will tell you how to cook a delicious herring at home.
Tasty herring at home - the basic principles of cooking
First you need to choose the "right" herring. The taste of the future dish depends on its quality and freshness. For salting, choose a chilled, fatty herring with a thick back. Pay attention to the abdomen of the fish. A yellowish hue indicates that the herring is stale.
There are many ways to cook a delicious herring at home.
For the easiest way, you only need fish and salt.
Before salting, the herring needs to be processed correctly. If you use frozen fish, you must completely defrost it. Then rinse herring under the tap and gut. Decide whether to remove the head, tail and fins or not. Carefully rub the fish with finely ground salt from the outside and from the inside. Place the product in a container and close tightly with a lid. Withstand the fish for 24 hours, then turn over the herring and put the container in the refrigerator. Salt for another 12 hours.
Before serving, remove the herring from the container, cut it into slices two centimeters thick. Put the fish in a plate, season it with onion rings and pour with vegetable oil.
Recipe 1. Tasty herring at home in brine
Ingredients
two carcasses of herring;
liter of filtered water;
50 g of finely ground salt;
30 ml of vegetable oil;
25 g of sugar.
Cooking method
1. Wash herring under the tap. Gut the belly and gut the fish. Head and tail cut off. Cut off all fins from the carcass. Place the herring in a container or jar.
2. Add sugar and salt to the water. Stir until crystals are completely dissolved. Put the dishes with the solution on the fire and boil. Remove from heat and cool.
3. Pour vegetable oil into the cooled brine and mix.
4. Pour the herring with the resulting brine and close the lid tightly. Send a container of fish to the refrigerator. Three days later, the herring is ready! Remove it from the brine, cut into small pieces and arrange on a plate. Sprinkle with chopped rings on top and drizzle with lemon juice.
Recipe 2. Tasty herring at home with coriander and onions
Ingredients
two large herrings;
300 ml of drinking water;
80 ml apple cider vinegar;
two pinches of peppercorns mixture;
a pinch of sugar;
50 g of fine salt;
two pinches of coriander seeds;
two large onions.
Cooking method
1. We wash the herring under the tap, remove the tail, fins and head. Cut the carcass into pieces.
2. Peel the onions, rinse and cut into rings of medium thickness.
3. In a saucepan, mix sugar with salt. Add vinegar to this mixture, add water and put the stewpan on the fire. Heat, stirring constantly, until sugar and salt are completely dissolved. Do not boil! Remove from heat and cool the brine.
4. Pieces of herring are placed in a container, layering the fish with onion rings and evenly distributing allspice and coriander. Fill the herring with a cooled brine, tightly close the container and send it to the cold for two days. Serve with boiled potatoes and brown bread.
Recipe 3. Tasty herring at home in spicy salting
Ingredients
liter of filtered water;
two large carcasses of herring;
50 g of salt;
25 g of sugar;
3 buds of cloves;
2 bay leaves;
5 peas of black pepper.
Cooking method
1. Rinse the herring well under the tap. To tear open the abdomen of fish and take out the insides. Cut the gills and rinse the herring again.
2. Pour filtered water into the enameled dishes. Add sugar, salt and all spices to it. Put the dishes on the fire and boil.
3. Put the herring in a suitable container and pour it with chilled brine. Tightly close the dishes with the fish and put it in the refrigerator for three days. Cut the prepared herring into slices, put on a plate, sprinkle with onion rings and pour over sunflower oil.
Recipe 4. Tasty herring at home in a dry way
Ingredients
dried sweet paprika;
two large herrings;
2 bay leaves;
5 g of sugar;
50 g of coarse sea salt;
spices for fish;
a pinch of ground pepper mixture.
Cooking method
1. Defrost herring, separate head and tail. Cut the abdomen and take out the insides. Rinse the fish thoroughly under running water. Blot the herring with paper towels.
2. Make a spicy mixture for dry salting. Grind bay leaf. Mix it with sugar and salt. Add ground sweet paprika, spices for fish and a mixture of peppers. Mix everything again.
3. Grate herring carcasses well inside and out. Transfer the fish to a plastic bag and send it to the refrigerator. Pickle herring throughout the day. After the allotted time, remove the fish from the bag and rinse it under the tap. Cut into slices, put on a serving dish, sprinkle with chopped onions and sprinkle with vinegar.
Recipe 5. Tasty herring at home. Express salting
Ingredients
two large carcasses of herring;
bay leaf and black pepper;
liter of filtered water;
200 g of coarse sea salt.
Cooking method
1. Wash large carcasses of herring under the tap. Do not gut!
2. Pour water into the stewpan. Put it on fire and boil. Slowly pour salt into boiling water until it begins to settle on the bottom of the stewpan. Add spices.
3. Cool the cooked brine. Place herring in a suitable dish and pour it with chilled brine. Leave the fish for an hour. Then send her to the refrigerator. Soak it in brine for a day and a half.
4. Before serving, rinse the finished herring under the tap, cut into slices, put in a plate and sprinkle with pickled onion rings. Drizzle a little with vegetable oil.
Recipe 6. Tasty herring at home with cardamom and garlic
Ingredients
chilled herring carcass;
two cloves of garlic;
20 g of coarse salt;
a pinch of cardamom;
two bay leaves;
5 g of sugar;
a pinch of peppercorns mixture;
half a liter of filtered water.
Cooking method
1. Defrost a large herring, remove the head and tail. We make an incision on the abdomen and take out the insides. Cut fins from the carcass. Rinse the herring, wipe it with a napkin and cut into pieces.
2. Peel the garlic cloves and cut them into slices. We spread them in a heat-resistant bowl, add crushed bay leaves, pepper, sugar, cardamom and coarse salt. Fill spices with water and put on fire. Cook the brine for a couple of minutes after boiling. Remove from heat and completely cool.
3. Put the pieces of herring in a jar, fill the fish with brine and tightly close the lid. We send the fish to the refrigerator for two days. Cut the prepared herring on the fillet, put it on a plate, spread the pickled onions on top and serve with brown bread.
Recipe 7. Tasty herring at home with ketchup
Ingredients
large herring;
a pinch of ground pepper mixture;
200 ml of filtered water;
30 ml of ketchup;
30 ml of table vinegar;
a pinch of sugar;
30 g of coarse salt;
large onion head.
Cooking method
1. We clean the onion, wash and chop the neat rings. Put the onion in a saucepan.
2. Onion, salt and pepper, add ketchup to it and pour filtered water. Mix and put on a moderate fire. Constantly stirring, bring to a boil.
3. Remove from heat, pour vinegar into the marinade, mix and cool.
4. Defrost herring, cut off all the excess from the carcass. We remove the head, make an incision on the abdomen and take out the insides. We rinse the fish under the tap and dry with napkins. Remove the skin from the carcass and cut it into small slices.
5. Put the pieces of herring in a suitable dish, fill with chilled brine, close the lid tightly and send to a cool place for a day. We serve herring with boiled potatoes and Borodino bread.
Tasty herring at home - tips and tricks
If you use frozen herring, thaw it correctly to maintain the juiciness and tenderness of the product. Leave it in the refrigerator for a day. During this time, it will completely defrost. This method will save all the useful substances.
Before salting, be sure to rinse and gut herring. If you leave your head, be sure to remove the gills, otherwise the taste of the dish will be spoiled.
Whole-cooked herring can be in the brine for about a week. If you did not have time to eat it during this time, disassemble the fish on a fillet, put it in a separate bowl and fill with vegetable oil. This will avoid excessive salting. Herring can be stored in oil for two weeks.
