Quick and Easy Homemade Salted Herring

In a hurry, very fast, simple and incredibly tasty! Herring salted at home will never compare to the one sold in the store. It is much tastier and healthier, because it will not contain harmful additives. If you salt the herring in pieces, the salting time is reduced.
cook time: 28h
Isla Thatcher
Quick and Easy Homemade Salted Herring

Nutrition Facts (per serving)

89
Calories
5g
Fat
4g
Carbs
8g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt 3 tbsp
Sugar 2 tbsp
Water 0.5 l
Bay leaf 2 pc
Peppercorns to taste
Herring 2 pc
Allspice 3 pc

Recipe instructions

Step 1

Step 1
How to salt herring pieces at home? Prepare your food. Pre-defrost the herring by transferring it from the freezer compartment to the refrigerator on the bottom shelf. To make it easier to cut the fish, do not defrost it completely. Any onion will do, I used red.

Step 2

Step 2
Wash the herring, cut off the head and gut it. I came across herring with milk, I will salt it with it. If you come across caviar, youʼre lucky, it will be even tastier.

Step 3

Step 3
To fillet, turn the fish belly down and use your palm to press down along the spine, flattening the fish. This way you will separate the bones from the pulp.

Step 4

Step 4
Turn the carcass over onto its back and use a knife to remove the backbone and bones. Remove small bones by hand.

Step 5

Step 5
Now cut the fish in half along the spine. You will get two fillets. Remove the skin from each and cut into portions.

Step 6

Step 6
Peel the onion and cut into half rings.

Step 7

Step 7
Place a bed of onions at the bottom of the glass jar. Next, add half of the herring. Another layer of onion. And again the herring.

Step 8

Step 8
Prepare the brine. How to make brine? Pour water into a ladle, add salt, sugar and spices.

Step 9

Step 9
Bring the brine to a boil over medium heat and simmer for three to four minutes. Cool.

Step 10

Step 10
Fill the jar with the prepared herring with cooled brine.

Step 11

Step 11
Leave the jar of herring on the table for three hours, then put it in the refrigerator. The herring will be ready in 24 hours.

Additional rubrics

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