How to pickle herring at home quickly and tasty

What you need to know before salting herring

1. For pickling at home, chilled Atlantic or Pacific herring is best suited.
2. We have a separate infographic on how to choose fish. Study it carefully and under no circumstances buy herring without a head or fins. They are often cut off to hide the spoilage of the product. It is better to take a whole fish and, if necessary, cut it yourself.
3. Frozen fish should not be defrosted in the microwave or placed in warm water. Defrosting should be natural: place the herring on a plate and keep in the refrigerator until thawed.
4. Do not use iodized or too fine salt for salting herring. The first distorts the taste, and the second is easy to overdo.

Recipe for pickling Don herring No. 4

When it is necessary to preserve fish for a long period, this recipe for pickling Don herring is one of the best. Step-by-step instruction:

1. Place the Don herring tightly into the container with its back facing up.
2. Cover it thickly with rock salt (not iodized), so that it is as if it were covered with snow.
3. Lay row upon row and sprinkle salt between rows.
4. Keep in the refrigerator for two to three days.
5. After salting, wash the salt.
6. We pack in bags (or foil) as much fish as goes on the table for consumption. We put the rest in the freezer.

Fish in this salting will last a whole year without losing its taste. This type of salting is called malosol, actually like lard!

Read also: Carp with sorrel

Bon appetit, dear fishing friends!

How to pickle herring in brine with spices

Photo: PrettyIrina / Depositphotos This is a classic way. Ideal for pickling whole herring.

Ingredients

• 2 herrings;
• 1 liter of water;
• 2 tablespoons salt;
• 1 tablespoon sugar;
• 3–4 bay leaves;
• black peppercorns, allspice and cloves - to taste.

Preparation

Remove the gills from the fish: they can add bitterness to the marinade. Gutting and cleaning the herring is not necessary. You can simply rinse and dry with paper towels.

Boil the water. Add salt, sugar and spices. Let simmer for 3-4 minutes. Remove from heat and let cool.

Take a plastic container or enamel pan with a lid. Place the herring there and fill it with cooled brine. If the brine does not completely cover the fish, use pressure. Otherwise, you will have to turn the herring over from time to time.

Let stand for 3 hours at room temperature, then put in the refrigerator. After 48 hours you can try.

Try it