How to salt herring slices at home

In a hurry, very fast, simple and insanely delicious! Herring, salted at home, will never compare with the one that is sold in the store. It is much tastier and healthier, because there will be no harmful additives in it. If you salt the herring in pieces, the salting time is reduced.

katushafin

Recipe author

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Composition / ingredients

Servings:

Herring

Water

0.5

Onion

Bay leaf

Allspice

Peppercorns

to taste

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 8 g

Fats 29 % 5 g

Carbohydrates 24 % 4 g

89 kcal

GI: 25 / 0 / 75

Step-by-step cooking

Cooking time: 1 d 4 h

Step 1:
How to salt herring slices at home? Prepare the products. Pre-defrost the herring by transferring it from the freezer compartment to the refrigerator on the bottom shelf. To make it easier for the fish to cut, defrost it not to the end. Any onion will do, I have red.
Step 2:
Wash the herring, cut off the head and gut it. I got a herring with milk, I will salt with them. If you get caviar, you are lucky, it will be even tastier.
Step 3:
To make a fillet, turn the fish belly down and press down on the ridge with the palm of your hand, spreading the fish. This way you will separate the bones from the pulp.
Step 4:
Turn the carcass onto its back and use a knife to remove the spine and bones. Remove small bones manually.
Step 5:
Now cut the fish along the ridge in half. You will get two fillets. Remove the skin from each one and cut into portions.
Step 6:
Peel the onion and cut it into half rings.
Step 7:
Place an onion pillow on the bottom of the glass jar. Next, lay out half of the herring. Another layer of onions. And again the herring.
Step 8:
Prepare the brine. How to make brine? Pour water into a ladle, pour salt, sugar and spices into it.
Step 9:
Bring the brine to a boil over medium heat and cook for three to four minutes. Cool it down.
Step 10:
Fill the jar with the prepared herring with the cooled brine.
Step 11:
Leave the jar of herring on the table for about three hours, then put it in the refrigerator. The herring will be ready in 24 hours.

One of the main conditions for delicious salted herring is the choice of the fish itself. It should be fresh, elastic, uniform steel color without brown stripes and rusty scorch marks. The gills should be light, the eyes slightly sunken, whitish. If the fish has been thawed and frozen many times, then the flesh will be too soft, it will fall apart when cutting. My herring is a little sinful about this. Do not defrost the herring in the microwave or warm water - it will be dry and tasteless. Fish can be salted whole. In this case, it is not gutted, but only the gills are removed. if you decide to salt in pieces, then it is not necessary to cut the herring into fillets, you can simply cut it into pieces across the ridge. If you don't want spicy herring, then don't add anything but salt. And if you want a richer taste, then take more cloves and mustard seeds.

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.