Easy Homemade Lightly Salted Herring

Fragrant, tender, so tasty! Impossible to tear yourself away! Making lightly salted herring at home is very easy. A prepared jar of herring will always be in demand and will not last long. It is especially good with potatoes.
cook time: 2h
Zoe Kendrick
Easy Homemade Lightly Salted Herring

Nutrition Facts (per serving)

228
Calories
20g
Fat
4g
Carbs
10g
Protein

Ingredients (4 portions)

Basic:

Salt 0.75 tsp
Sugar 3 tsp
Ground black pepper to taste
Bulb onions (if small, you can use 3 onions.) 2 pc
Table vinegar 1 tbsp
Vegetable oil (without smell) 8 tbsp
Herring (Lightly salted, large.) 2 pc

Recipe instructions

Step 1

Step 1
How to salt lightly salted herring quickly at home? Prepare the necessary ingredients. Choose larger herring. This time I had Olyutorskaya. Itʼs good if "boys" come across. I used 9% vinegar, you can add 1-3 tbsp. 3% vinegar, apple, grape or rice vinegar are also suitable.

Step 2

Step 2
Peel the onion and cut into half rings, not very thin, about 0.4 cm.

Step 3

Step 3
Prepare the marinade. Place the chopped onion in a free bowl. Add sugar, salt, pepper to taste, pour in vinegar and odorless vegetable oil. Mix everything and leave to infuse for 20-30 minutes.

Step 4

Step 4
I don’t add water to the marinade; a good onion will release enough juice on its own.

Step 5

Step 5
Cut off the head. Step about 0.5 cm from the caudal fin and make an incision along the abdomen. Clean the insides, rinse the fish under cool water and remove any remaining film from the belly. Dry the fish with a paper towel and make a shallow cut along the back, trimming the fin on both sides.

Step 6

Step 6
Remove the top and tail fins. Gently pry and remove skin. It’s more convenient for me to start from the head, but you can also start from the tail, then cut off the tail. If the skin is difficult to remove, you can easily trim it with a knife. The skin can be removed very easily from high-quality, fresh fish.

Step 7

Step 7
Then remove the spine. To do this, run your thumb along the back cut, using the edge of a knife to help release the large bones, then lightly pull the ridge. It will easily separate from the carcass. Do the same with the other half of the fish. Carefully remove all seeds using tweezers.

Step 8

Step 8
Using a sharp knife, cut the fillet diagonally into pieces 1.5-2 cm wide or larger, it’s a matter of taste.

Step 9

Step 9
In a jar (I have a volume of 0.720 ml), place the chopped fillet in layers, alternating with pickled onions, and pour in 4-5 tbsp. vegetable oil. If you like pickled herring, then add all the marinade from the onion, then pour oil to the top. Close the jar with a lid. Store lightly salted herring in a jar in the refrigerator.

Step 10

Step 10
You can serve the herring immediately. It goes well with potatoes in any version. As an appetizer, you can complement the herring with crispy cucumber, mushrooms, olives and black olives. Serve on a large platter or in a herring bowl. Bon appetit!

Additional rubrics

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