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How to salt herring at home
Instructions
Prepare the ingredients you will need.
It is best to boil the water together with all the spices, as they release their aromas more fully that way. You can do this right in the container you will use for salting; if you do not have a suitable one, use a 2- or 3-litre jar and boil the brine in an ordinary pot.
It is best to salt the herring whole, removing only the gills, since they tint the brine an unpleasant murky colour and can affect the final taste, giving it a bitter edge.
Place the fish in your chosen container filled with the cooled brine — a deep frying pan, for example.
Weigh the carcasses down with a small weight so that they are completely submerged in the liquid.
If the herring is being salted in a jar, bend it gently so that, just as in the pan, it is fully submerged in the brine.
Now place the containers in the refrigerator and, depending on the saltiness you want, wait 1–3 days.
Tips
- 1
REMOVE THE GILLS — the secret against bitterness. The gills tint the brine a dirty colour and give the fish a bitter taste. Without removing them, the herring will taste "off".
- 2
BOIL THE BRINE — the secret of aroma. In boiling water the spices fully release their aromatic properties. Without boiling, the taste will be "bland".
- 3
A WEIGHT ON TOP — the secret of even salting. The carcasses must be completely in the brine. If they stick out, they will be salted unevenly.
- 4
1–3 DAYS OF CURING — you regulate it yourself. 1 day = lightly salted (for sandwiches), 2–3 days = salty (for salads). The same principle works for other kinds of home-salted fish.
FAQ
Which herring should you choose? +
Ideally — Atlantic or Pacific herring of medium fattiness. A size of 25–30 cm is optimal (large ones are "stringy", small ones "bony"). Frozen: thaw it in the refrigerator for 6–12 hours, not in hot water. Fresh (chilled) is a rarity, but the ideal. Do not buy a strongly bent fish (it was poorly frozen) or one with a yellow coating (old). The scales should be firm and the eyes clear. For premium salting — fatty Atlantic herring. Norwegian herring is especially tasty.
Which spices should you add to the brine? +
The basic set: salt, sugar, black and allspice pepper, bay leaf (as in the recipe). Alternatives: mustard seeds (1 tsp), coriander (at the cook's discretion), cloves (3–4), dried dill (1 tsp), rosemary (for a "European" version). Do not use: chilli (it changes the character) or vanilla (it does not suit fish). For a "spicy" version — with the addition of 1/2 tsp of cayenne pepper. For a "sweet" one — more sugar (70 g). A salt-to-sugar ratio of 2.5:1 is optimal for classic salting.
How long does herring keep? +
Ready herring in brine in the refrigerator — up to 1 week. Before storing, you can drain the brine and pour over vegetable oil — this extends the shelf life to 2 weeks. In the freezer (drain the brine first and pat dry) — up to 1 month. Thaw it in the refrigerator for 8–12 hours. Do not leave it at room temperature for longer than 4 hours — the fish spoils. Keep an opened jar in the refrigerator with a tight lid. For "lunch on the go" — thinly sliced in cling film. It is ideal as a "family supply" — a 3-litre jar for 5 fish, opened as needed.
What to serve herring with? +
The Russian classic: with boiled potatoes "in their jackets", on open sandwiches with dark bread and butter, with onion marinated in vinegar. With a glass of cold vodka — the "Russian" way to serve it. In "Herring Under a Fur Coat" (the classic salad). With sauerkraut and pickled cucumbers. With a cup of tomato juice — the "office lunch". For a buffet — sliced with butter and herbs. With new potatoes and spring onion — the "summer" serving. With a cup of herbal tea. For a premium serving — with baked potatoes and sour cream. A versatile appetiser for the Russian table.
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