How to salt herring at home

All this can be avoided (and at the same time saved) if you pickle the herring yourself. The taste of fish is affected by both the freshness of the fish and its gender. It’s difficult to determine by eye, but look at the size. Males are fatter and larger. When salted it is very tender meat, but many people do not like milk. Herring with caviar is not so fatty, because the female gave all her strength to the caviar, and the meat of the females is drier, darker and denser.

For sandwiches, it is better to take males, but females will also work in salads, like “herring under a fur coat.” In any case, make sure that the herring has its heads and skin intact. Damage to the skin indicates not very careful storage and possible defrosting.

When you get home, put the fish in a bowl and wait until it melts on its own. You don’t have to wait for complete thawing and prepare the brine in the meantime. If the kitchen is warm, the herring will melt very quickly.

To pickle two herrings, 1 liter of water is enough. For this amount of water you need:

• 50 grams of salt;
• 30 gr. Sahara;
• spices.

Traditionally, peppercorns, cloves, bay leaves, mustard seeds, cumin seeds, etc. are added to the brine.This is a matter of taste, and the only requirement when salting herring is salt. No extras or iodized salt. All you need is stone, coarsely ground. Other types of salt have a bad effect on the taste and quality of fish.

Boil the brine with spices and cool. Wash the herring under running water and place it in a deep bowl. There is no need to gut the herring, nor do you need to trim the head. Some people fear bitterness because of the gills, but this is nothing more than a myth. The gills do not taste bitter unless they are crushed or damaged.

Pour brine over the herring so that the fish is completely hidden under it. If there is not enough brine, cook a little more and cover the container with a lid.

The herring needs to be salted for 48 hours in a cool place. But if you put fish that has not yet completely thawed into the brine, leave it for three hours at room temperature.

After two days, your herring will be ready, and you can take a sample. Just don’t forget to sprinkle the fish with onions and sprinkle with aromatic vegetable oil.

When you salt herring at home, you will never be disappointed with its taste.

Watch the video on how to salt herring according to GOST: