How to salt herring extremely tasty: 3 methods of dry salting

How to deliciously pickle herring? Many housewives ask this question. There are many ways to salt herring, but mostly these are brine methods. They are usually labor-intensive, require additional containers, water and a lot of space. I suggest salting the herring using the dry method. It's very convenient, fast and tasty. I will show you three different pickling methods, and you choose the one you like best. Or how I take note of all three methods at once.

So, let's begin.

The first method: the easiest and fastest

Ingredients:

• fresh frozen herring - 1 piece;
• salt - 0.5 teaspoon;
• sugar - 1 gram;
• bay leaf - 1 piece;
• black pepper in peas - 8 pieces.

Cut off the head and tail of the fish.

Using a sharp knife, cut the belly of the herring and remove the entrails.

Rinse the fish under running cool water. Carefully remove the spine.

Sprinkle fish with salt, sugar and pepper. Lay out the bay leaf.

Fold the herring in half.

Place the herring on a plate and wrap it in a bag. Place in the refrigerator for a day. The herring turns out lightly salted, dense and moderately piquant.

Method two: spicy

Ingredients:

• fresh frozen herring - 1 piece;
• rock salt - 0.5 teaspoon;
• granulated sugar - 2 grams;
• coarse paprika - 1 teaspoon;
• black peppercorns - 8 pieces
• sunflower oil - 1 tablespoon.

Clean the fish by removing the head and tail. Remove the innards from the herring. Rinse and remove bones.

Sprinkle generously with pepper, salt and sugar.

Place on a plate and drizzle with oil.

Pack in a bag and refrigerate for 24 hours.

The herring comes out with a very rich taste from sweet pepper.

Third method: juicy rolls

Ingredients:

• fresh frozen herring - 1 piece;
• salt - 0.5 teaspoon;
• sugar - 1 gram;
• lemon - 0.5 pieces;
• ground black pepper - 1 gram.

Cut the herring: remove the head, tail and entrails. Wash the fish under running cold water.

Free the fish from the spine and large bones. Squeeze the juice of half a lemon directly onto the fish.

Salt, pepper and sprinkle with sugar.

Roll the carcass into a roll. Wrap it in a bag and put it in the refrigerator.

Let the herring stand for a day. The herring turns out tender and lightly salted.

Cut the herring into pieces and serve.

Goes great with boiled potatoes. Such a beautiful herring will decorate both an ordinary dinner and a holiday table.

Mega method: How to peel boneless herring fillets in just a couple of minutes - https://home.washerhouse.com/en/4858-kak-pochistit-seledku-tri-bystryh-sposoba.html