Marinade for herring at home: recipes step by step

The diet of a healthy person should include fish.

And we can say with confidence that any fish is healthy. Today we will talk about such fish as herring fish, and people call it herring. However, herring has another undeniable advantage - it is inexpensive. I want to offer you several marinade options. But note, these marinades are for lightly salted herring.

For this marinade, you can use either whole fish or fillets. The taste is simply excellent. Try it and see for yourself.

Tips for choosing fish

Before you start pickling, you should make sure that the herring used for this is of truly high quality and fresh:

it is preferable if the herring purchased is of Pacific and Atlantic varieties;
despite the freezing, there should not be an ice shell on the fish;
the meat of suitable specimens is elastic,
damage can only be on the scaly cover, and there should not be any on the skin of the herring (as well as “rusty” marks, indicating that the fat in the fish has oxidized);
eyes should be light, whole, protruding;
there should be no protruding gills and fins;
the right fish has gills that are dark red, have an elastic structure, and do not fall apart (they should also not emit bitter or putrid odors);
Male herrings are considered more tasty, which can be distinguished by their elongated and narrow mouth (in females it is round);
The best taste is provided by large specimens with a thick back and rounded sides.

It is better to refuse to buy headless herring (there is no way to assess the condition of the eyes and gills), or, if there is no choice, then check it with even greater care for all other points.

To prepare lightly salted herring, it is better to choose fish that has eyes with red irises (it has a higher fat content and is best suited for making “fur coat”). It is better to use highly salted marinades on lean fish with slightly cloudy pupils (among other things, this is evidence that it contains caviar).

Marinade for homemade lightly salted herring

Ingredients	Quantity
water -	1 l
table salt -	75 g
sugar -	0.1 kg
peppercorns -	8 pieces
laurel leaf -	3 pieces
carnation -	3 pieces
Cooking time: 60 minutes	Calorie content per 100 grams: 37 Kcal

It only takes about a day for the fish to marinate in this brine, although if you wish, you can leave it there for a longer period. A couple of days later, the taste and aroma will only become richer.

Preparation progress:

Pour water into a suitable saucepan and add sugar and salt;
Add pepper, cloves and bay leaf;
Place the pan on the stove, turn on the gas, wait until the brine boils;
Turn off the heat, let the liquid cool completely (this is important, since marinade at a temperature even slightly above room temperature makes herring meat mushy);
When the brine has cooled and the herring has been cleaned, washed, cut into pieces (smaller pieces are salted faster) and placed in jars, you can start pickling;
Pour brine into a jar with pieces of fish (it is advisable that bay leaves, pepper and cloves also go there);
Close the jar with a removable lid and put it on the refrigerator shelf;
24 hours later you can enjoy the taste of pickled herring.

Herring: benefits and harm

Herring, in fact, is not only tasty, but also healthy. Its pulp contains a lot of fatty acids, which lower cholesterol levels. In addition, it contains an element such as selenium, a strong antioxidant. Like other inhabitants of the sea, this fish also boasts an abundance of iodine, which is indispensable for the functioning of the thyroid gland.

Herring caviar is recommended for those who are recovering from an illness, because it contains a much higher concentration of all useful substances. Milk contains a lot of glycine, which stimulates brain activity. Elderly people and schoolchildren need such help! Herring milk also improves immunity.

But not everything is so rosy; there is one drawback that reduces the entire benefit of the product - salt. It is known to retain fluid in the body. To reduce the amount of salt in fish, just soak it in water for 12 hours or in strong tea for 4 hours. This desalted fish can be consumed in small quantities by people with cardiovascular diseases, kidney problems and other problems. True, it would be a good idea to consult with your doctor about portion sizes.

Herring in spices at home

This marinating option will require only 12 hours of exposure, and after that the product is completely ready for use. True, the fish will be slightly salted, but perhaps this is exactly what you need.

Ingredients:

herring fillet – 800 g;
water – 2 l;
shallots – 75 g;
vinegar - 0.2 l;
salt – 50 g;
sugar – 150 g;
mustard (seeds) – ½ teaspoon;
pepper (peas) – 7 pieces;
coriander (seeds) – ½ teaspoon;
thyme – 5 g;
chili pepper – 1 pod.

Preparation time: 0.5 hours (excluding 30 minutes for cooling the brine and 12 hours for infusion).

Calorie content: 36 kcal.

Preparation progress:

Mix sugar, salt and vinegar in a saucepan, add water;
Place the pan on the fire, wait for the brine to boil, extinguish the flame and add peppercorns, mustard seeds, thyme and hot pepper pods into the pan;
Read also: Pike in batter, fried in a frying pan, step-by-step recipes for fish fillet
Wait until the marinade has cooled completely;
While the brine is cooling, rinse the fish fillets and cut into small slices;
Remove the top layer from the onion;
Cut the onion into rings;
Place the fillets and onion rings in glass jars for preparations, pour over the cooled marinade;
Close the jars with lids and refrigerate for 12 hours (it will take two to three days for a pronounced taste).

Marinade for salted herring with vinegar

To make lightly salted herring even more delicious, you can simply lightly marinate it with onion and apple cider vinegar.

Ingredients:

lightly salted herring – 0.6 kg;
onion - 1 piece;
apple cider vinegar - 1 tablespoon;
vegetable oil - 2 tablespoons;
sugar - 2 teaspoons;
black peppercorns – 1 teaspoon;
seasoning (universal) - to taste;
boiling water (chilled) – 50 ml.

Cooking time: 20 minutes (excluding 2-3 hours for marinating).

Calorie content: 202 kcal.

Preparation progress:

First of all, you need to prepare the herring by dividing it into parts and removing the bones;
Cut the fillet into small pieces;
Peel and cut the onion into rings;
Place onions and herring in layers in a jar, periodically adding a pinch of seasoning;
When all the fillets are in the jar, place peppercorns on top;
Pour vinegar, vegetable oil and boiled water over everything;
Flatten the fillet with a spoon, sprinkle with sugar and flatten again;
Let the fish marinate for 2-3 hours.

You can store this herring in the refrigerator for up to 7 days.

Mustard sauce for herring

A bright, zesty mustard emulsion is one of several bold marinades traditionally served with herring in Sweden. The sweet and sour fish is tossed in a piquant dressing, then the pieces are placed on crispbread and eaten immediately, ideally between the fireworks.

Prepare the following ingredients:

Ingredients

Servings: –+1

apple cider vinegar 2 tbsp. l.;
Dijon mustard 2 tbsp. l.;
whole grain mustard 2 tbsp. l.;
granulated sugar ¼ tsp;
egg yolk 4 pcs.;
grape seed oil 2 2 cups;
salt 1 pinch;
freshly ground pepper 1 pinch;
chopped green onions 1 pc.

Steps

7 min.Print

Mix apple cider vinegar, Dijon mustard, whole grain mustard, sugar, egg yolks, salt and pepper in a bowl.
Slowly whisk the grapeseed oil into the mixture until emulsified, garnish with herbs.

How to marinate fish in tomato sauce

The sauce in which the fish is marinated is no less tasty than the herring itself. Therefore, products for it need to be especially carefully prepared.

Ingredients:

fresh herring (large) – 0.6 g;
onion – 1 piece;
water – 250 ml;
salt – 1 tablespoon;
sugar – 1 tablespoon;
table vinegar (6%) – 50 ml;
tomato paste – 150 g;
allspice (ground) – 1 teaspoon.

Cooking time: 40 minutes (excluding 12 hours for marinating).

Calorie content: 110 kcal.

Preparation progress:

Peel the herring (peel, remove giblets, rinse), cut into fairly small pieces;
Peel the onion, cut it into half rings (note that the volume of the onion will become smaller during pickling);
Mix fish with onions;
You can start preparing the marinade: pour water (250 ml) into a saucepan and heat it slightly;
Add salt and sugar, stir until the spices dissolve;
Add pepper and vinegar, wait until the brine has cooled and mix it with tomato paste (it should be similar in thickness to ketchup);
Pour the sauce over the herring, mix everything (the sauce should only slightly cover the fillet pieces);
Let the fish sit in the refrigerator for half a day (stir it occasionally).

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Ingredients

large onion;
one beet;
mayonnaise to taste;
lemon juice.

Beetroot sauce for herring: step-by-step recipe

Cut the boiled beets into strips.
Onion - rings.
Chop the fish into portions.
Take a deep container and place it in the following order: herring, beets, onions, mayonnaise, lemon juice. If necessary, repeat another layer on top.
Cover with cling film and refrigerate for two hours.

We got the amazing taste of marinated fish in beetroot sauce. And most importantly, the cost of sauce is minimal.

And finally, I have prepared a surprise for you. Now I will share with you a recipe for marinade for fresh fish. Mustard sauce for fresh herring will pleasantly surprise you and your loved ones.

Iwashi in sweet and sour apples

To add unusual flavors to the marinade, you can add apple and mayonnaise to it. This taste will definitely pleasantly surprise you.

Ingredients:

apple (sweet and sour) – 1 piece;
mayonnaise – 100 g;
horseradish root - to taste;
salted herring – 300 g.

Cooking time: 30 minutes (excluding 3 hours for marinating).

Calorie content: 230 kcal.

Preparation progress:

Rinse the herring, remove the head, tail and fins, gut it and rinse again in running water;
Blot excess moisture with paper napkins, cut the carcass along the ridge line, remove the fillet;
Get rid of small seeds and remove skin;
Cut the fillet into small pieces;
Wash and wipe the apple, cut into two halves, remove the seeds;
Rinse and peel the horseradish, grate together with the apple on a fine grater;
Combine the mixture of apple and horseradish in a separate cup with mayonnaise and mix thoroughly;
Place the fish on a dish, pour in brine, cover with cling film;
Let it brew for 3-4 hours.

How to choose good fresh herring and not be disappointed in the quality of the product

A good carcass should not have brown, yellow or red spots. If they are present, then the subcutaneous fat is rancid.
The surface is intact,
without tears on the skin.
The fish's eyes should not be cloudy, dry or sunken.
The gills should be a bright dark cherry color, but not dull or brownish brown.
The packaging of fish should not be damaged or swollen.
When pressed, the surface of fresh fish is elastic, not loose, and when cut, the rib bones do not separate from the flesh.
Purchase the product only from a trusted manufacturer. Unscrupulous sellers do not always observe the temperature regime (from -1 to -8 degrees) during storage, freeze and defrost the product many times, and do not record its expiration date.
It is better to take carcasses packed in transparent containers
so that you can evaluate their appearance. If the date on which the fish was caught is indicated on the packaging, then give preference to the autumn or winter catch, when the herring has accumulated enough fat, thanks to which the meat becomes more tasty and healthy. The broad-backed herring has the most fat.
We do not recommend taking carcasses weighing up to 300 g; they are skinnier and not as tasty.
If the surface of the fish has dents, this indicates that the catch was frozen immediately at sea, and the carcasses, lying tightly, pressed on each other. And if the fish is perfectly flat, then it was probably not frozen immediately,
or it was defrosted and then frozen again on a flat surface.
It is better not to take fish covered with an icy glaze. When the ice shell thaws, a lot of water will drain and it will turn out that you paid money not for fish, but for water.
You will most likely buy frozen fish; it is difficult to find any other way. We recommend defrosting at room temperature,
but not in warm water or in the microwave. Carcasses are sold with the head on, not gutted, so they need to be cleaned. If you salt the whole fish, the flesh will have a bitter taste and a darker color, which does not look so aesthetically pleasing on the table. First, wash the fish simply in cold water.

Homemade herring in mustard sauce has a piquant aroma of spices and notes of citrus. Not only suitable for eating with mashed potatoes or fries, you can also make gourmet snacks such as canapés, salad or regular sandwiches.

Recipe information

Type of dish: appetizer
Method of preparation: slicing, cooking marinade, salting
Servings:4
24 hours

Fish in mayonnaise marinade

The simplest and most “handy” recipe, usually all the ingredients needed for it can be found in the refrigerator in sufficient quantities on any day.

Ingredients:

sugar – 5 g;
mayonnaise – 80 g;
salt (coarse) – 5 g;
vegetable oil – 30 ml;
vinegar (table) – 40 ml;
onion – 1 piece;
fresh frozen herring – 0.5 kg.

Cooking time: 40 minutes (and 3 hours for marinating).

Calorie content: 217 kcal.

Preparation progress:

Peel the top layer of the onion, cut into rings;
Defrost the fish, separate the fins, tails and heads, remove the backbone and small bones;
Rinse the remaining fillet and cut into thin slices;
Mix salt, mayonnaise, sugar, oil and vinegar (to achieve a homogeneous mass);
Place the fish and onions in a suitable dish, pour the marinade into it, and mix carefully;
Place pressure on top of everything and let the fillet brew for three hours (during this time, put the dish on the refrigerator shelf).

How to make onion marinade for herring

You can marinate not only the herring itself, but also the onions for it. This delicious appetizer will please many people.

Ingredients:

onion – 1 piece;
sugar – ½ teaspoon;
salt – ½ teaspoon;
vinegar - 1 tablespoon;
boiling water – 250 ml;
vegetable oil – 30 ml.

Cooking time: 15-20 minutes.

Calorie content: 204 kcal.

Preparation progress:

Peel the onion, chop it into rings, pour a glass of boiling water;
Drain the water, salt and sweeten the rings, add vinegar;
After 10 minutes, pour the marinade with onions directly onto the pieces of cut fish;
Before serving the treat, you need to season it with vegetable oil.

A distinctive feature of this recipe is that there is no need to wait long for the herring to marinate.

How to quickly and easily prepare a delicious snack

One large salted Pacific herring weighing 350 - 400 g;
lettuce onion;
20 ml 9% vinegar;
60 - 70 ml of water;
7-10 grams of sugar optional;
40 ml oil.

Preparing an appetizer from salted herring should begin by freeing the fish from the thin outer skin. If it does not come off very well, then the fish must be rinsed under cold water. Remove the skin from the head towards the tail. So that young housewives do not forget this rule, before cleaning the fish, they need to remember Chekhov’s hero Vanka, who, having started to peel the herring from the tail, received a poke with the herring “snout right in the mug.”

The head is cut off from the skinned herring. After cutting the belly, the entrails are removed. If there are people in the family who like to tinker with the fish head, then the gills need to be removed from it.

After this, it is necessary to remove the spine.

Use your hands, tweezers or a knife to remove all rib bones.

After this, the resulting fillet must be cut into pieces.

The onion must be freed from the covering scales, cut into halves and cut into slices or half rings.

Mix boiled water with vinegar and oil. Lovers of the smell of roasted seeds can use an unrefined product. If the herring is too salty, you can add sugar to the filling if desired. Place the herring and onion, pour the filling on top. Let stand for half an hour.

Serve herring with onions in a vinegar-oil sauce as very tasty or as an addition to hot, still steaming boiled potatoes.

Bon appetit!

Humor in the kitchen

I was once told a joke: A wife comes into the kitchen, her husband is having dinner and says with emotion: “So fat, but so cool!” The wife was speechless from surprise and offense, but after a few seconds she realized that he was not talking about her, but about the herring, which he was devouring with potatoes on both cheeks.”

Herring is the most affordable and popular fish in many countries around the world. This is a fairly universal product that you can’t cook as a side dish, it goes with everything.

But the best company is green onions and potatoes in any form. We often buy herring already pickled, but if you wish, this recipe can be implemented at home, it will be even tastier and cheaper.

Add mustard seeds and various spices to the marinade. Immediately fillet the fish, cut it into pieces and put it in a jar along with the chopped lemon. Prepared it in the evening, you can try it in the morning.