Herring - pickling and sealevel themselves

The herring - fish is very tasty and inexpensive, and you can buy it in any store or market. Therefore, this fish is considered in our country one of the most popular - with her preparing salads, snacks and just eat it in salted and pickled. How to cook herring for different cases yourself? Easy!

Homeland salting herring - Dutch Flanders. In the distant 14th century fisherman Willem of Bakelite invented a way to pickle the fish, which in the 15th century Dutch herring became wildly popular in Novgorod. By the 16th century herring in large quantities have been shipped from Holland in the entire Moscow Rus, and already in the 17th century, this fish has become one of the main dishes of Russian cuisine.

Today to buy salted herring everywhere, but many Housewives prefer to salt the fish with their hands in the home, arguing that it turns out better and tastier. Moreover encyclopedic knowledge of the procedure does not require and does not take much time.

Methods of salting and pickling herring there are many. One of the most popular since ancient times - the very Dutch.

Recipe pickled herring in Dutch

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You will need: 2 fresh-frozen herring, 2 bulbs ? lemon, 6 tsp. sugar, 1 carrot, 10-12 Laurel leaves, 8-10 black pepper corns.

How to pickle herring in the home. Fish to prepare: wash and clean. How to clean a herring: gut, cut off the head and gills on the back to make a shallow longitudinal incision, to pry the edges of the skin with a knife and slowly remove it from the head towards the tail with one, then with the other hand, cut off the fins and tail. To cut herring fillets, removing the bones, cut into slices 2 cm wide. Thinly slice the lemon, on a coarse grater grate the carrot, grind coarsely peppercorns, chop the onion rings. Take a jar of 1 litre and put the ingredients: onion rings, Bay leaf, carrot, lemon, ? teaspoon sugar, pinch of pepper, a layer of fish, a layer of vegetables and seasonings, then a layer of fish, and so on, cover the jar with a lid, put into the cold. To eat this pickled herring you in 2-3 days - it is sweet, juicy and very tender, when the flow can be salt and pour a small amount of vegetable oil.

Recipe pickled herring (spicy Ambassador)

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You will need: 1 kg of herring, 10 sweet peppers goroshkiv, 3-4 Bay leaves, 1 l of water, 6 tbsp salt without slides, 3 tbsp. sugar.

How to pickle herring. Pour water into a saucepan, bring to boil, add salt, sugar, put pepper and Lavrushka, cook over low heat for 7-10 minutes Freshly thawed fish, rinse, put in whole, without removing the insides into a large container (tray, plastic container, pour the fish cold brine, put into the refrigerator on the bottom shelf and leave for 3 days. To keep this fish needs a whole, producing from the brine and place in a plastic bag, cut just before serving.

Recipe salting herring dry method
what herring to choose? we'll show

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You will need: 1 herring, 1 tsp. sugar, 1-1,5 tsp. salt, seasoning to taste.

How to pickle herring in the home. Stir sugar and salt, if used, add seasoning to taste. Fish prepare to cut off the head, remove the entrails, fins, gills, tail, remove the skin. For pickles this recipe fish can be cut into pieces or leave whole. RUB the fish sugar-salt mixture, put in a bag, well his tie and put into the cold. The fish will be ready in 2 days.

Salted herring "Gentle"

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You will need: 1 kg of fresh-frozen herring, 500g onions, salt, vegetable oil.

How to pickle herring. With fish, remove the skin, cut off all unnecessary, gut and cut into pieces or cut into fillets. Chop the onion half rings, RUB the fish pieces with salt, put in a quart jar with layers of herring and onions, stamping. Pour the fish oil to the brim banks, clear and cold, the fish will be ready in 12 hours.

You can add to herring for this recipe coriander or pepper, other spices to taste. In General, when pickling or salting herring you can be as creative as when cooking many other dishes. Most importantly, remember the following rules:

• It is better to use frozen herring, choose fish without creases, bends, smooth, solid leather without the "abrasions" on the entire value of the carcass should be uniformly solid, without rusty and yellow-brown spots, the back of the fish should be thick, round and have a uniform dark gray color;
• Herring before marinating or pickling must be thawed slowly in the refrigerator or at room temperature;
• In order to make a proper brine for fish, brought to boil water you need to add salt portions until then, until it begins to settle to the bottom or right concentration, you can check raw potatoes - it should pop up half or more;
• The brine should completely cover the fish;
• If herring salted entirely remove its gills, because they accumulate harmful substances;
• When the correct course of the pickling brine becomes brownish and smells like a fish;
• Salted herring salted within 1-2 days, very salty - 3 days;
• For pickles, you should use salt large or medium ground, in any case not iodized;
• Salt herring only in enamel, plastic ware or stainless steel tanks - iron and copper are not suitable.