Low-salted herring: a selection of best cooking recipes - how to pick up herring on your home

Soldering a whole, not cleaned carcass with a head has a number of advantages. Firstly, such a fish turns out much more tastier and an aroma, and secondly, a salty fish after cleansing and removing the skin further is more aesthetically, and is suitable for serving a festive table.

Cooking recipe is simple. First boil brine. For this, 3 complete tablespoons of salt, 1.5 teaspoons of sugar add in 1 liter of water. From spices necessarily put a bay leaf (a couple of pieces) and several branches of black pepper. If desired, a couple of clove buds also add.

The brine is adjusted to a boil on a large fire, and then cozen to room temperature. In the saline solution laid carcasses herring. From above, the oppression (stone or a jar filled with water). In this form, fish are left for a preliminary ambassador for a day.

After 24 hours, the herring is shifted into a can or plastic container of the desired size, and poured brine. A bowl with herring is closed with a lid and remove another day in the refrigerator.

A causing fish can be stored in this form up to 7 days.

Tip: If the herring has steadbed, being a long time in the brine, it can be soaked in cold milk or clean cold water for half an hour.

With its own way to salting the herring, the channel "DistillirUm" is divided

Herring spicy ambulance in the bank

A liter of water is boiled in a small saucepan. After boiling into the water, 2 laurel leaves are lowered (it is possible to 1, if you do not like the taste of this spice). Also put 2.5 tablespoons of salt, 1.5 tablespoons of sugar. Required spices: black pepper (4-5 peas), coriander grain - 1/3 teaspoon and cumin no more than ¼ small spoon. You can also use a special spicy mixture for salting fish. Spice manufacturers offer a wide selection of spicy sets, including for herring.

The fire is immediately disconnected. The brine give time to cooling.

Meanwhile, clean the fish (2 pieces). From a carcass, they cut off her head and carefully cleaned the guts. The herring was washed and allowed to drain the water, placing the treated carcasses on the grille. Then each fish is cut into large pieces. To do this, it is enough to cut a carcass into 3 parts.

Chicken herring pieces are placed in a clean liter or semi-liters of the jar. The jar is closed with a lid. Sloqueous fish is cleaned into the refrigerator for 2 days.

Before serving on the table, the fish is cut into several parts, decorated with rings onions and parsley greenery.

The channel "delicious simply and useful" will tell about the saline of a carved carcass

Dry fashion

The herring (2 pieces) is deflated, cleaned the insides and cut off their heads. Each carcass is thoroughly washed and cut by pieces of 3-4 centimeters.

Fish is shifted into a plate with high sides and fall asleep with salt (1.5 tablespoons) and sugar (1.5 teaspox). From the spices, a bay leaf is added, which is pre-crushed in hands, and black fragrant peas (5 pieces). Cutting is thoroughly mixed so that the satellites are evenly covered with a mixture of salt, sugar and spices.

In a wide enamelled bowl or plastic container lay out herring in one layer, trying to place pieces as close as possible to each other. The container is closed with a lid and sent to the refrigerator. Fish will be ready after 8-10 hours!

A simple recipe for salting fish is described in ours.

Express method

Two carcond carcies are not completely discharged, but only so that the cutting is comfortable to clean. From the carcas, the heads are cut and fins cut out. Next, herring fully flies. Fish layers are cut by pieces whose width should not exceed 2.5-3 centimeters.

The next stage is made of a highly concentrated saline solution: 5 tablespoons of salt dissolve in the cold water liter. Constantly stirring, achieve complete dissolution of crystals.

The prepared fish fillets neatly lay out into the cold solution and leave it for 40 minutes. Then the pieces are neatly caught with a fork and shifted on a flat plate shined with a paper towel.

A slightly sleddy herring is shifted into a high-side container. Pieces are located in several layers. From above, cutting flooded with vegetable refined oil. The oil must completely cover the slices of herring.

After 2 hours, the fish can be served to the table. It turns out a peculiar preserver homemade cooking.

In a bank with vinegar and onions

Fish preparation comes down to defrosting, cleaning and felting. There will be enough two large rise. The layers are cut into small pieces (perfect width 2-3 centimeters).

To prepare a brine in 250 milliliters of water, 1 teaspoon of salt with a slide and half of the teaspoon of sugar are added. A bowl with a solution put on fire and bring to a boil. After that, the gas is turned off, and a vinegar is added to the brine - 5 tablespoons.

One large bulb (can be brushed and cut by semirings.

Slices of herring are laying into a liter pure bank, shifting them onions and speckling with spices. Coriander grains are used for spices and a mixture of peas peppers.

After the fish is tamped, the bank is filled with marinade. From above, you can add 2-3 spoons of vegetable oil (refined option).

Natalia Parkomenko shares with you his way of cutting herring on fillet

How to store a weakly salted herring