Cooking tasty: recipe for salting herring at home

Are you sure that by buying salted fish in the store, do you choose a quality and fresh product? After all, most likely, beautiful jars with preserves are stuffed with various additives that help increase the shelf life, but do not make food more useful. Therefore, all lovers of salted fish are encouraged to study the recipe for salting herring at home. This method of cooking is very simple and fast.

The first recipe for salting herring

You will need: several freshly frozen herring carcasses (the recipe is listed in 5 large pieces); About a glass (without a slide) of salt, art. A spoonful of sugar, 5 glasses (about a liter) of clean water, laurel leaves, coriander seeds and sweet pepper (black, peas).

Technology of preparation

The recipe for salting herring in brine should be performed as follows. First, defrost the fish. Rinse a little, wipe it off. You do not need to gut and cut fins. Pour water into the pan, sprinkle sugar, spices and salt. Bring to a boil. Leave the brine to cool. Put the herring in a jar or other container and fill with liquid. In a day you can eat fish. It will turn out to be salted and spicy.

Recipe for salting herring at home in Korean

Many like sharp snacks. In order to prepare fish in this way, the following products are needed:

• 1 large herring carcass;
• A little vegetable (preferably sunflower) oil for frying;
• bulb;
• Salt - art. A spoon with a slide;
• Acute adzhika - ch. Spoon;
• Sugar - art. a spoon;
• Black pepper, seasoning for salads in Korean;
• Half a glass of vinegar 9%.

Technology of preparation

Prepare a fish fillet: remove the skin, bones, fins, insides, cut off the head. Cut the fish into pieces. In oil, save the onions. Then remove it and pour salt, sugar, adzhika, pepper, seasoning, vinegar into the frying pan. Mix everything thoroughly. Heat (not to a boil). Lay an even layer of herring in a container. Pour them with marinade. Put in the refrigerator. In a day the sharp fish will be ready.

Recipe for salting herring at home: vinegar filling

Ingredients for the recipe (indicated per 1 kg of fish):

• Essence acetic - 1 teaspoon;
• Vegetable (better sunflower without a smell) oil - a glass (about 200 ml);
• Boiled water at room temperature - a glass (200 ml);
• Onions, garlic and salt.

Technology of preparation

Fish gutted, cut off fins and head. Rinse out. Cut into pieces. Onion chop the semi- rings, squeeze the garlic. In the enameled container lay a layer of onion and garlic, then fish, after - again onions and garlic, again a layer of fish. Finish with a garlic-onion layer. When you alternate the ingredients, do not forget to add some salt. In a glass of water, dilute the essence. Pour the fish. Leave it for an hour, then pour in the sunflower oil, gently mix, cover and put in the refrigerator. A day later the fish can be served to the table.

Recommendations for recipes

Any recipe for salting herring at home is best done from large fish carcasses. They are more fatty and tasty. If you buy a frozen product, then be sure to pay attention to the abdomen. If it has inclusions of rusty color, then this indicates that the fish is stale. Perhaps it was defrosted and was frozen again. Be careful, and then ready meals will bring you only pleasure!