How to deliciously salt herring at home - easy recipes

Salak is a small fish.
It is often mistaken for sprat, but it tastes and looks slightly different. Are you preparing herring?

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Total votes: 465

03.12.2019

• Yes 91%, 423 votes
  423 votes 91%

  423 votes - 91% of all votes

• No 8%, 37 votes

  37 votes 8%

  37 votes - 8% of all votes

• I don't eat fish 1%, 5 votes

  5 votes 1%

  5 votes - 1% of all votes

Total votes: 465

03.12.2019

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There are a large number of ways to salt such fish. From the article you will learn about some of them.

The benefits and harms of herring fish

Like any fish, herring is more beneficial than harmful. Unless, of course, you eat tens of kilograms of it, which will cause an excess of omega-3 fatty acids in the body. Too much of them can lead to the development of allergies, increased blood pressure and exacerbation of kidney and liver diseases.

In addition, you need to be careful that the method of preparing this type of fish contains a large amount of salt, which can also be harmful for some people.

Otherwise, fish is considered a healthy dish. After all, it contains many beneficial substances and vitamins for the body. And even omega-3 within reasonable limits is recommended for consumption. So, in herring:

Consumption of this fish is recommended for:

• Prevention of cardiovascular diseases
• During pregnancy
• During adolescence
• For neurological problems and memory problems.

To sum it up and speak in general, herring fish is not only amazingly tasty, but also brings great benefits to human health.

Rules for selecting and preparing fish

You need to inspect and select herring yourself, do not trust the sellers.

When purchasing whole fish, you need to take only clean, firm carcasses without damage. Only uniform color with a transition from light silver to dark (gray) is allowed.

The main attention should be paid to the head. She should be without deformities, with a tightly closed mouth and shiny, clear eyes without bruises or dark spots

Sometimes you can see already headless carcasses on the shelves. Such herring should be inspected and selected even more carefully, as it may turn out to be stale. In this case, you need to carefully examine the cut. The color of the meat should be light from white to pinkish. A dark or brown cut is the first sign of staleness or violation of the rules for storing fish. But we also shouldn’t forget about the smell that comes from herring. Any doubt is a reason to refuse the purchase.

Once the fish is in the kitchen, it needs to be properly prepared. Any housewife should take note of tricks that will help you quickly and tasty pickle this fish at home.

1. For pickling, it is better to use fresh, unfrozen herring. If this is not possible, the fish is defrosted in the refrigerator on the bottom shelf, and not at room temperature.
2. Large carcasses are gutted, the head is cut off, and sometimes the fillets are separated. In this case, it takes less time to salt herring, but this product is stored less. Salting whole fish takes more time and will last longer.
3. To get well-salted fish, use coarse rock salt, otherwise you will end up with a lightly salted dish.
4. It is undesirable to use iodized salt; there is a high risk of spoiling the taste of the finished product.
5. A small amount of sugar helps preserve the shape and elasticity of herring for a long time. It must be mixed with salt or added to the brine, even if it is not in the recipe.
6. For pickling, it is better to use ceramic, glass or enamel dishes. It is immune to the aggressive effects of salt, which cannot be said about everyone’s favorite plastic containers.

It is better to salt fresh fish whole at home. Salting fresh frozen fish is also possible, but its taste will not be as pronounced. Salting of caviar is also done immediately after catching. The calorie content per 100 grams of herring is 120 kilocalories, so it can be consumed even by people on a diet.

How to choose

The choice of fish in the store must be taken with full responsibility, since the final result largely depends on the freshness of the product. It is not at all difficult to determine the freshness of herring: like any freshly frozen or chilled fish, it should have shiny eyes, bright-colored gills, be dense and not sag when pressed with a finger. The aroma of the fish should be marine and fresh. Old carcasses, as a rule, have a wrinkled appearance and a sour smell. It is better to buy fish in factory packaging rather than packaged directly in the store.

Salak is loved for its low calorie content. The nutritional value of the product is only 130 kcal per 100 grams. Nevertheless, raba is very filling and nutritious. It is also rich in vitamins, minerals, and valuable fatty acids.

Cooking method

If the fish is frozen, defrost it. Rinse thoroughly. I don't gut the fish, but if you want, cut off the head, make a cut along the belly line and gut the fish.

Now let's prepare the marinade. Pour a liter of water into the pan. Add salt, sugar, bay leaf, peppercorns, cloves and coriander seeds. Place on fire and cook until boiling. Then the marinade must be cooled. You can’t pour the fish hot, it will spoil.

Pour the marinade over the herring so that it completely covers the fish. Cover with a lid and press down. Maybe not very heavy. So the herring should stand for 12-15 hours.

Then transfer it to a more convenient container, for example, a plastic container and put it in the refrigerator. Spicy salted herring is ready.

Spicy salted herring at home

Herring is a fairly fatty fish, with its organoleptic qualities reminiscent of herring, only very small. Like herring, it is tasty when salted or pickled. Spicy salted herring is an inexpensive but tasty appetizer that is easy to make at home. Its taste will be slightly different, since it depends on what spices and herbs were added to the brine.

How to prepare herring for salting

Frozen herring should first be thawed. Then we proceed to the actual preparation of the fish: we gut it, cut off the heads (preferably) and rinse it abundantly with cold water. Dry the herring with a paper towel.

For salting, you will also need a small enamel saucepan or food container.

How to salt herring correctly?

One of the frequently used methods of preparing herring is salting. This can be done very easily at home in the kitchen. For this you will need:

In a separate plate, mix sugar and salt. Then take the prepared container. Sprinkle a little dry mixture at the bottom. After this, we begin to lay out a layer of herring. Cover the fish generously with the pickling mixture and repeat the procedure until the main product is gone. Close the container with a lid, let the herring stand, and after 2-3 hours put it in the refrigerator.

After an hour and a half, you can try the herring.

Spicy salted herring

For spice lovers, you can make spicy salted herring. Home-cooked fish in this form will be much tastier and healthier than store-bought fish.

The following ingredients will be required:

• fish – 0.5 kg;
• salt – 2 tbsp. l.;
• sugar – 1 tbsp. l.;
• spices (coriander, mixture of peppers, cloves, bay leaf);
• purified water – 0.5 l.

Prepare the pickling marinade: pour water into a saucepan, add the necessary dry ingredients (salt, sugar and spices). Bring everything to a boil and turn off. Then the marinade should be stirred well (until the salt and sugar are completely dissolved) and cooled.

Fill the container with herring marinade to the top and apply pressure. The product is salted in the room for 12-15 hours. Then put the fish in a container and store it in the refrigerator. Spicy salted herring is ready.

How to salt herring in brine?

First, we need to prepare the brine: dissolve the dry ingredients in boiled water. For 0.5 liters of water we take 1 tbsp. sugar and 2 times more salt, add spices if desired (pepper, cardamom, cloves, dill). Fill the herring with chilled brine to the top and place pressure on top so that the fish remains constantly in the liquid. After 5-6 hours you can serve.

How to salt herring using the dry method?

To salt herring using the dry method, for 1 kg of product we will need: 2-2.5 tbsp. l. salt, 1 tsp. sugar, onion, garlic and ground pepper. Then put the fish on a plate, sprinkle chopped onion, garlic and pickling mixture (salt, sugar) on top. Mix everything thoroughly and put pressure on top. Let stand in the refrigerator for about 6 hours.

How to salt herring quickly?

To speed up the time of salting herring, you can use the following tricks:

• Before salting, the fish must be gutted and the heads cut off;
• Regardless of the salting method (dry, spicy, in brine), put pressure on top so that the fish is constantly covered with brine or its own juice;
• Leave the fish to salt at room temperature.

If you follow all these tips, the salting time will be reduced to 3-4 hours.

cafe-poisk.ru

Classical

Fish prepared according to this recipe will be ready in just a few hours and will retain its unique taste. And the salting process itself is so simple that anyone can handle it.

For 1 kg of prepared fish you will need a mixture of three tablespoons of salt and one teaspoon of sugar. Pour a little of the resulting mixture into the bottom of a suitable container. Then put a layer of herring, which is also sprinkled with the mixture. The steps are repeated until the fish runs out. The top layer must be sprinkled with a salting mixture.

The resulting workpiece is placed under pressure and left at room temperature for 1.5-2 hours. Then everything is put in the refrigerator. After 2 hours, the herring can be eaten, but it is advisable to wait at least 10 hours. To obtain a richer taste during salting, you can add a little black pepper.

The dry method of salting herring has one drawback - such fish cannot be stored for a long time, it must be eaten as quickly as possible.

Ingredients

• Herring - 700-800 grams
• Water – 1 Liter
• Salt - 3 tbsp. spoons
• Sugar - 2 tbsp. spoons
• Bay leaf – 2 pieces
• Peppercorns – 10 pieces
• Cloves – 5 pieces
• Coriander seeds - To taste

Main ingredients:Fish and seafood, Salaka

Note: Spiced herring is a familiar and favorite dish to all of us. Let's look together at a simple, but no less tasty way to make it. A detailed description of each step with a photo will help us better understand how to prepare spicy salted herring at home. You can change the classic composition of ingredients to your taste, but do not forget in this case to take into account the calorie content of individual products so as not to harm your health and figure. This is a homemade recipe for preparing a dish, so we only need simple kitchen appliances and utensils. The process itself will not take much of your time and effort if you follow all the recommendations and advice. We hope that preparing this dish will bring you a lot of positive emotions, and that cooking will become your favorite pastime. If you liked this recipe, you can rate it on a five-point scale and leave your review or suggestions to the author.

Description: Herring is a small fish similar to sprat. I’ll teach you how to make a delicious spicy salt for herring. The appetizer will be delicious.

Number of servings:3

Cooking time: 16 hours 0 minutes

time_pt:PT960M

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Spicy salted herring in 3 hours

The herring family never ceases to amaze us with its wonderful taste - today we will pickle herring with spices quickly and very easily!

“Small, but daring!” - this saying is about her, about a small fish, Baltic herring or herring. Residents of the Baltic and Scandinavian countries know and appreciate herring very well for its excellent culinary properties, because that is where it is found, preferring the less salty bays of the Baltic Sea and nearby lakes. Despite the size, all the beneficial qualities you look for in oily fish are present in full! In addition to microelements and vitamins, at least 20% polyunsaturated fats, the so-called. Omega 3, and almost 30% easily digestible protein. Don't pass by the rows of frozen fish - try making spicy salted herring at home! Our recipe with photos will help you in this matter, and in just 3 hours you will be enjoying delicious salted fish!

Ingredients:

– ground coriander – 1 tsp;

– bay leaf – 1-2 pcs.;

– sweet peas – 5-7 pcs.;

– for serving – onion, vegetable oil.

Cooking time: 4 hours.

Useful properties and contraindications

Despite its small size, this lightly salted fish is not inferior to its large marine counterparts in terms of usefulness. It contains large quantities of Omega-3 polyunsaturated fatty acids. Herring is rich in useful micro- and macroelements (magnesium, iodine, calcium and others), vitamins (A, PP, B12, B1, D, E, C).

It is recommended to eat this fish:

• during pregnancy;
• for the prevention of diseases of the cardiovascular system;
• when neurological problems occur;
• to normalize memory;
• during the period of active growth in adolescents.

Although eating this fish cannot cause harm to health, only benefit, there are a number of contraindications.

First of all, these are allergic reactions and individual intolerance to the product. And also, eating salted fish will negatively affect the condition of people suffering from kidney and cardiovascular diseases. The risk of swelling and increased blood pressure will increase significantly. Such patients should give preference to stewed and baked herring dishes.

Options for salting fish

Every housewife knows that the taste of the product will depend on how she salted it. We offer you several options for simple and spicy salting, as well as a recipe for how to deliciously salt caviar.

Dry pickling

The method is suitable for those who want to quickly enjoy the taste of fish.

Required:

• 1 kg herring;
• 1 tsp. Sahara;
• 3 tbsp. l. salt.

Salting involves mixing all the ingredients together. When they are completely distributed, the product is covered with a flat plate, placed under a press and sent to the refrigerator. After 12 hours, the fish appetizer is ready to eat. As a spice, you can add a little black pepper, it will make the dish more rich.

Advice! The salted, dry product is not intended for long-term storage, so it is better to eat herring quickly.

Brine cooking method

Salting fish in brine is not difficult. The amount of ingredients is the same as in the previous method. First we prepare the brine. To do this, dissolve sugar powder and salt in boiling water. Let it cool and pour in the fish prepared in advance. If you need to salt more herring, then spread it evenly in layers in a deep container. Cover with oppression and put in a cool place. For lovers of lightly salted herring, you can take a sample after 2-3 hours, but if it seems too little, then add more salt and put it in the cold for a short time. Everyone decides for themselves how long it will take to salt in this way. If it is necessary to salt a larger amount of fish, then before starting the process, it is evenly laid out in layers in a deep container.

Spicy Ambassador

There are several ways of spicy salting. They differ in the composition and quantity of spices used. Let's look at three easy methods of how to properly salt herring using spices.

Method No. 1

You will need:

• 1 kg of fish;
• 10 gr. allspice;
• 6 black peppercorns;
• 2.5 tbsp. l. salt;
• 5 bay leaves;
• 1 tsp. Sahara;
• 4 things. carnations;
• 1 pinch of ginger;
• 1 pinch of coriander.

This method involves pre-washing the fish. Grind all the spices separately and partially cover the bottom of the container with them. Next comes a layer of herring. And so they alternate until the ingredients run out. The top is covered with oppression and sent to a cool place for 15 hours.

Method No. 2

Required components:

• 1 kg herring;
• 2.5 tbsp. l. salt;
• 1 tsp. Sahara;
• a pinch of red pepper;
• mustard seeds or dill seeds.

The fish is gutted and rubbed on all sides with a mixture of spices. Place it in a cool place overnight, not forgetting to put the press on.

Method No. 3

Take:

• 0.5 kg of fish;
• 0.5 l of water;
• 1.5 tbsp. l. table vinegar;
• 1.5 tbsp. l. salt;
• 0.5 tbsp. l. Sahara;
• 0.5 tsp. ground coriander.

Wash the carcasses under running water and dry. Clean large fish from internal giblets, remove the head and fins. Pour water into the pan, put the last three ingredients and after it boils, add vinegar. Cool the saline solution. Place the herring in the prepared container and fill it with marinade. You need to cover it with a clean cloth, press it on top with something flat and place a weight. Let the salted sprat stand on the table for a while and put it in the refrigerator for another 10 hours.

Advice! Not all spices need to be used. You can change them to your liking or just leave them out.

You can put Provençal herbs, mustard seeds or its powder, various types of peppers, clove buds, bay leaves and dill seeds into the spicy salted fish. It is recommended to prepare the seasoning yourself before you plan to add salt.

Salting caviar

Salting herring caviar is no more difficult than any other fish

An important condition is that the fish, a source of valuable product, be freshly caught. It is necessary to remove the caviar and wash it without damaging the bag in which it is located

Meanwhile, it is worth preparing the brine, for it you need to boil water, add salt to it at the rate of 100 grams of salt per 1 liter of liquid. You can add spices to taste, such as bay leaves, sweet peas and the like.

After boiling, remove the brine from the heat and place the caviar in it; after 15 minutes, you need to strain the brine and remove the caviar from it; after cooling, the dish can be eaten.

Salting caviar

Any fish is not only itself, but also delicious caviar. Salaka is no exception. Of course, it is advisable to take caviar from fresh fish, but with a gentle defrosting process it will also work with frozen fish. Actually, this is a kind of defrosting when the fish does not leave at room temperature, but on the lower shelves of the refrigerator.

We recommend: Marinade for smoking fish

The recipe itself: gut the thawed or fresh fish, take out the caviar bags with caviar, being careful not to damage them. Rinse. Next, prepare the brine. To do this, put water on the fire and bring to a boil. Salt is added to the water, calculating the amount so that there is approximately 100 grams of salt for every liter of water. Spice lovers can add bay leaves, sweet peas, pepper or similar spices.

After boiling, turn off the brine and add caviar to it. Allow to marinate for about 15 minutes. Then drain the brine, straining the eggs. When the caviar has cooled, you can eat it.

Nuances of preparation

Classic recipe

Spicy-salted herring, prepared independently from fresh fish, is very tasty. The following is a recipe for classic homemade salted herring. It will take a little time to create this dish, but the result will definitely please you.

First, prepare all the necessary products. They can be found in every kitchen:

• fish (1 kilogram);
• table salt (3 tablespoons);
• clean water (6 glasses);
• granulated sugar (no more than 1 tablespoon);
• vinegar essence (1 tablespoon);
• spices to taste.

Usually, when salting fish, a standard set of seasonings is used. This is a bay leaf and black peppercorns. You can add anything else to them if you wish, such as turmeric or cumin.

The first step is to cut the fish carcasses: cut off the heads, remove the entrails. Then prepare the marinade for pickling. Boil clean water in a suitable saucepan, add granulated sugar and table salt, and pour in vinegar. Also add spices to the brine to add flavor to your taste. The spices for herring can be the same as those used for marinating mackerel, for example.

The taste of the fish will be brighter if you add coriander, cumin or mustard to the brine.

After adding the spices, the marinade should boil for another 5-6 minutes. The granulated sugar and salt will dissolve, and the seasonings will release their aroma into the water. After this, remove the marinade from the heat and leave it to cool completely at room temperature. It should be remembered that fish can only be poured with cooled marinade.

Place the herring carcasses in a convenient container, fill with prepared brine and cover with a lid. The fish should be marinated for at least a day in a warm place. Then it needs to be moved to the refrigerator. After pouring the brine, you can put the fish in a cold place, but the marinating process will be slower. Please note that the longer the fish is in the brine, the more flavorful it will be.

After 2 days, the fish can be served. In this case, you can pour oil over the herring and sprinkle with onions if desired.

Dry pickling method

We offer you a recipe for preparing homemade herring using the “dry” method. There is no need to prepare the marinade here. Required ingredients:

• herring carcasses (1 kilogram);
• table salt (1 tablespoon);
• granulated sugar (1 teaspoon);
• ground black pepper (2-3 grams);
• lemon (1/2 fruit);
• seasonings (bay leaf, etc.).

First, as in the previous method, prepare the herring for pickling: cut off the heads and remove the entrails. Place the fish in a large container where it will be salted. Sprinkle the herring with salt, sugar and pepper on top. Squeeze the juice of half a lemon into a container with seafood. Gently mix the contents so that all spices and additives are evenly distributed in the container. Place bay leaves on top of the workpiece.

After this, place the herring under pressure for at least 12 hours. After this time, the fish will be cooked.

With cloves

To prepare herring according to this recipe you will need the following products and spices:

• herring (0.8 kg);
• clean water (4 glasses);
• salt (3 tablespoons);
• sugar (2 tablespoons);
• black peppercorns (8-10 pieces);
• bay leaf (to taste);
• cloves (5-7 pieces);
• coriander, cumin (to taste and desire).

This set of products makes 3-4 servings of the finished dish.

First, as usual, you need to clean the fish from the entrails, cut off the heads, and thoroughly wash the carcasses. Then comes the stage of cooking the marinade. Pour cold clean water into the desired container, add sugar, salt, all spices and seasonings. Then bring the brine to a boil and leave to cool. Remember that fish should not be poured with hot brine.

When the brine has cooled, pour it over the seafood. Cover the container with a lid and place under pressure for 15-16 hours. Spicy herring with cloves is ready. Fish carcasses can be transferred to a convenient bowl and stored in the refrigerator.

In conclusion, it is worth noting that there are a lot of recipes for making pickled herring. For the most part, pickling is distinguished by a set of herbs and spices. Therefore, you should experiment and find your own set of aromatic spices that will satisfy your taste preferences.

You will learn more about how to prepare spicy salted herring in the following video.

Quick spicy salted fish in 3 hours

Spicy salting has a delicious taste and aroma, but household members do not always agree to wait a very long time for a delicious dinner. Then you can use a quick salting recipe, when you can eat it in 3 hours. With this salting, the taste of the fish does not deteriorate, and the recipe is very simple.

For salting you will need:

• 1 kg herring;
• 20 gr. granulated sugar;
• 0.5 tsp ground pepper mixture;
• 2 medium-sized onions;
• 40 gr. salt;
• 25 ml sunflower oil.

Cooking steps:

1. After defrosting, the herring needs to be soaked in cold water for 50-60 minutes. Then remove the heads and, using an incision along the belly, pull out all the insides. After this, the carcasses are thoroughly washed again in cold water and laid out on a paper towel. It will absorb all excess moisture.

2. One onion must be finely chopped and mixed with salt, sugar and a mixture of peppers. Sugar will help keep the fish firm and will not lose its shape.

3. Each fish must be thoroughly rubbed with the resulting mixture and wrapped in cling film. It should be salted for 3 hours at normal temperature.

4. After 3 hours, the fish is removed from the film and washed in cold water. You can remove excess water from herring using a paper towel and blot it. After this, the carcasses are placed on a plate.

5. The second onion is cut into half rings. The laid herring must be poured with sunflower oil and sprinkled with chopped onions.

Cooking herring in this way will not only shorten the time until the cherished dinner, but will also give the fish a special taste.

Recipe Capelin salted, dried

Ingredients:

• 0.5 kg capelin
• 10 pots of allspice
• Bay leaf
• 1 tbsp. l. salt

Cooking method:

1. Grind the peppercorns and bay leaf in a food processor or coffee grinder.
2. Combine with salt and crush.
3. Sort through the capelin, select the densest and most intact fish.
4. Cover the capelin with the pickling mixture, mix and put in the refrigerator for a day.
5. After 24 hours, you can eat the fish with potatoes.
6. Or you can wash it with water, lay it out on paper, and then string it on a thread and hang it in a ventilated area for 2-3 days. This will create a real delicacy for men - dried capelin for beer. Try it!

You can also smoke capelin and get an excellent snack at home without harmful carcinogens and GMOs. Watch the video recipe.

Spicy herring salted in brine with mustard

Compound:

• herring – 1 kg;
• water – 1 l;
• salt – 40 g;
• sugar – 20 g;
• mustard beans – 20 g;
• pepper mixture – 10 g.

• Wash the herring and place it in a container.
• Boil water, add spices, sugar and salt.
• Boil the brine for 5 minutes. Remove from heat. Let the brine cool to room temperature.
• Pour brine over the fish, cover and put in the refrigerator.

The herring salted according to this recipe will be ready for consumption in 2 days. If you pre-cut it, you can take a sample within a day.

Interesting Facts

What else do we not know about herring?

• Many people consider sprat and herring to be one type of fish. Indeed, they are difficult to distinguish even for an experienced fisherman. But at the same time, sprat is food for herring.
• Most often, herring reaches our shelves in the form of sprat. For these canned foods, fish no more than 10 cm in length are selected.
• The lifespan of this fish is 7 years.
• A third of the Swedish population consider sour herring to be a real delicacy. They call it surströmming. This food with the smell of rot and hydrogen sulfide can only be eaten in nature, as far as possible from other people.
• Baltic herring differs from its Atlantic counterpart in lower fat content.
• The fat content in herring increases in winter and reaches 8 g, while at other times of the year it is only 5 g.

Our counters are replete with all kinds of canned herring. But it’s much nicer and safer to choose this fish with your own hands and salt it according to one of the given recipes. This dish will be an excellent addition to both the holiday table and a regular dinner with the family.

To learn how to pickle herring, see the following video.

Spicy salted herring at home

Herring is a small fish that resembles a sprat. It is great for pickling and has an amazing taste.

You can serve salted fish with boiled potatoes or use it as an ingredient in a sandwich with black bread. Before serving, herring can be decorated with herbs or sprinkled with onions, cut into half rings. It can also be used for preparing salads or snacks.

Store shelves are filled with a variety of canned fish containing this fish. It can be in tomato sauce or in the form of sprat. But the safest way is to salt at home. In addition, there are no difficulties in preparing such fish and even a novice cook can cope with it.

My family loves this dish for its taste and ease of preparation, and it can also perfectly complement a regular family dinner.

How to prepare herring for salting

Preparation depends on the method and required speed of salting. If you gut the fish, separate it from the head, and in the case of a large one, salt only the fillet, then the herring will of course be salted and will be ready faster. But then it is stored less and will become softer and softer the longer it is salted. In the case of salting a whole fish, it will retain its density longer, but salting also needs to take longer.

If the fish is frozen, then it needs to be given time to thaw. It is advisable to do this in a gentle, slow way, on the lower shelves of the refrigerator, and not at room temperature.

The herring should be washed and preferably wiped with paper so that it is dry before salting. If you come across a large fish, then of course you need to cut it up. The head is cut off and the entrails are pulled out. If the option is very large, then it is advisable to separate the fillet parts from the bone.

As for the dishes in which salting must be carried out, it is either ceramics or enamel dishes. Due to the rather aggressive salting environment, plastic is poorly suited.

Prepare spicy salted herring in 3 hours:

Herring is a small fish, it can be salted whole, but since we have an express salting recipe, it is still necessary to clean the fish from the head and entrails. To begin, defrost the herring according to all the rules and rinse it well under running water. At the same time, we look at the quality of the fish - the herring should shine beautifully with a “blue” tint, look fresh, and not have yellow or brown spots. If you come across a herring that is not whole, it would be better to throw it away, since without the head/other part of the carcass it will be difficult to determine its freshness.