Pickled herring can be both an excellent appetizer and an independent dish. Fish prepared in this way will delight home and guests with an original spicy taste and delicate aroma of used spices. And so that this dish does not get bored, you can pickle it every time according to a new recipe.
How to make herring marinade
Korean style marinade
Ingredients for pickling 2 kg of fresh herring fillets: – 3 onions; – 3 large carrots; – 100 ml of soy sauce; – 3 tbsp. tablespoons of sugar; – 3 tbsp. tablespoons of vinegar; – 300 ml of boiled water; – 100 ml of vegetable oil; – 1 teaspoon of red and black ground pepper; – 1 tbsp. a spoonful of salt.
Cut the herring fillet into small pieces and place in a deep bowl, preferably glass. In a separate bowl, combine all the ingredients for the marinade, put onions and carrots, cut into half rings, there. Pour the marinade over the herring, stir, cover and refrigerate. After 3-4 hours, the pickled herring can be served.
Sweet and sour marinade for slightly salted herring
Ingredients: – 500 g of slightly salted herring; – large head of onion; – ½ cup vinegar 3%; – ½ teaspoon of mustard and ginger seeds; – 2 tbsp. tablespoons of sugar; – 1 tbsp. horseradish spoon; – 2/3 teaspoon of salt; – Bay leaf.
Gut the herring, cut off the head and tail, remove the skin and separate the fillet from the bones. In a bowl, combine ginger, mustard seeds, onions, sugar, salt, horseradish, and bay leaf. Add vinegar to ingredients and stir. Cut the herring fillet into pieces, put in a glass dish and cover with marinade. Refrigerate for 2 days.
To prevent the fish from getting too salty, you can pre-soak the gutted herring in cold water for 2-3 hours
Ingredients: – fresh herring; – vinegar 6%; – onion; – vegetable oil; – salt; – allspice and bay leaf; – parsley.
Gut the herring, wash and cut into pieces 2–3 cm wide. Place in a saucepan and sprinkle well with salt. Stir and let sit for 2 hours. Then rinse the fish under water, removing any remaining salt. Put it back in the pot, sprinkle with onion rings, cover with vinegar and leave for 3 hours. After the allotted time, drain the vinegar, put allspice, coarsely chopped parsley and a couple of bay leaves to the fish. Stir and cover with vegetable oil so that it covers all the herring. Let the fish steep for 5 hours, and then serve.
Ingredients: – slightly salted herring; – 1 tbsp. a spoonful of vegetable oil; – a clove of garlic; – dill greens; – 1 teaspoon of vodka; – 1/3 teaspoon of sugar; – 1 small hot pepper; – 1 teaspoon of lemon juice.
Peel the herring and soak in water for 2 hours. Then remove the skin from it and separate the fillet from the bones. Cut it into small pieces. Pour the marinade of vodka, sugar, vegetable oil, chopped garlic and hot pepper, grated with lemon juice. Sprinkle with dill and refrigerate for 3 hours, then serve.