Herring with onions in oil. Salted herring with vinegar and onions with oil - recipe for herring in vinegar

How to make herring in oil with onions? What kind of food is this? You will find answers to these and other questions in the article. Herring in butter with onions is a popular classic traditional Russian appetizer for every holiday feast. Are you a debuting housewife and don’t know how to approach making this dish? Let's look at some interesting recipes below that will help you with this.

How to choose a herring?

In order to cook an appetizing herring in oil with onions, you first need to learn how to choose it correctly. First of all, look at the gills. In good quality fish, they will be elastic and dark red in color, but not with a rotten smell and falling apart. If the gills are brown, the fish has expired.

Also, if the herring has red eyes, this indicates that it is unsalted with high fat content, and if cloudy, it is low-fat with caviar. High-quality fish has no cracks, abrasions or cuts; it has elastic meat. The latter quality can be revealed by pressing the carcass with your finger.

If there is a white coating on the skin, it means that low-quality salt with harmful impurities was added. You also need to pay attention to the brine in which the fish is located. If it is cloudy, do not buy the herring, but if it is transparent, begin to recognize the properties of the herring based on the above characteristics.

Classic recipe

So in butter with onions? We take:

Prepare herring with onions in oil and vinegar as follows:

1. Peel the onion, wash and chop into half rings. Combine it with vinegar and sugar in a deep container.
2. Pour some boiled water, stir and set the onion aside for 20 minutes to marinate.
3. Clean the herring. To do this, make a shallow longitudinal cut along the back from head to tail - this will allow you to easily remove the skin. Then rip open the belly and remove the entrails. Cut off the head, tail and fins. Divide the fish along the ridge into fillets, from which remove all visible bones. Wash the fillets and dry with a cloth.
4. Cut the herring into thin slices 1 cm thick and place in a deep bowl. Remove the onion from the marinade, squeeze out the water with your hands and add to the fish. Season everything with vegetable oil.
5. Stir the ingredients thoroughly, place in a salad bowl, and serve.

Delicious recipe

Consider another attractive recipe for herring with butter and onions. This dish is made very quickly, it turns out so tasty that it disappears from the table instantly. Take:

• one lemon;
• six peas of allspice;
• herring fillet - 1 kg;
• two bay leaves;
• four onions of medium parameters;
• 500 ml milk;
• black pepper - 8 peas.

Prepare this dish as follows:

1. Soak the fillet in milk for two hours, wash, dry, cut into small pieces.
2. Cut the lemon and onion into thin slices.
3. At the bottom of a large pot or jar, place three slices of lemon, an onion, a bay leaf, two peas and three black peas. Then place the herring pieces, pour in oil, and repeat until the jar is full. Add the final layer of spices and onions.
4. Fill everything with oil so that the components are completely covered.
5. Close the container with a lid and place it in the refrigerator for a day.

Another recipe

How else can you make herring in oil, vinegar and onions? You will need:

• three spicy-salted Atlantic herrings;
• a bunch of green onions;
• 6 tbsp. l. lean oil;
• 1 tbsp. l. food vinegar 6%.

Manufacturing process:

1. First, cut the herring, remove its skin, cut off the head, tail and fins. Separate the two fillets and remove the bones.
2. Cut the fillet into 1-2 cm pieces and place in a herring bowl or salad bowl.
3. Chop the green onions with a sharp knife (do not use the white part), add to the fish and stir.
4. Add vinegar and stir.
5. Pour vegetable oil over the dish and stir again.

This herring can be served immediately with jacket potatoes.

How to marinate?

You need to have:

• two onions;
• two lightly salted herrings;
• two bay leaves;
• table vinegar - two tbsp. l.;
• vegetable oil - 50 ml;
• cold water - 50 ml;
• a pinch of ground black pepper;
• sugar - one tsp;
• allspice - 6 peas.

Follow these steps:

1. Cut off the heads, tails and fins of the herrings, remove the entrails, remove the skin and rinse the carcasses thoroughly.
2. Cut the fish in the back area and separate the fillet halves from the ridges, remove large bones.
3. Cut the pulp into transverse strips 2 cm thick.
4. Peel the onion and chop it, break the bay leaves finely.
5. In one bowl, mix water with vinegar, oil, sugar and two types of pepper.
6. Place the fish in layers in a glass jar interspersed with onions and bay leaves.
7. Pour vinegar marinade over the herring and place in the refrigerator for 10 hours.

By the way, when manipulating fish, take care of personal hygiene - wear gloves.

With dill

Let's find out how to make salted herring with dill and crispy, aromatic onions. We take:

• one herring;
• granulated sugar;
• peppercorns;
• salt;
• one onion;
• one bay leaf;
• olive oil;
• dried dill;
• a little vinegar or lemon juice.

Prepare this dish as follows:

1. Peel the herring, remove the entrails, cut off the head, tail and fins, and separate the fillets. Remove the large bones from the fillet and cut it into small pieces.
2. Cut the onion into half rings.
3. Take a jar and add a layer of onion.
4. Place a bay leaf and two allspice peas on the onion.
5. Next, lay out a layer of herring. Salt and sprinkle with sugar to taste.
6. Layer the onions again. Apply everything with your hands.
7. Make a layer of herring again, sprinkle with sugar and salt. Add peppercorns.
8. Cover the fish with a layer of onion and sprinkle with dill.
9. Pour olive oil over everything with a few drops of vinegar or lemon juice.
10. Place a weight on top and leave the fish to salt for 4 hours at home temperature.
11. Remove the load, close the container and put it in the refrigerator for a day.

Serve the finished herring with boiled potatoes. Bon appetit!

Herring is deservedly loved by many for its delicate meat structure, moderate fat content and remarkable ability to harmonize with any side dishes. Herring and “salted fish” are essentially synonymous. Although fish is prepared in other ways, we most commonly present it in a marinade of onions and spices.

Onions act both as a source of juice for pickling and as a complete component of the finished snack. There is practically no particular difference in its variety, but usually choose a medium-sized white onion. But herring, of which there are actually quite a few species, most often comes to our table from the Atlantic. That’s what they call it – Atlantic, sometimes adding “Norwegian” for especially large and fatty ones.

Herring with onions - general principles of preparation

For pickling, you should use freshly frozen herring. It is pre-thawed, but not completely, by placing the carcasses in slightly salted cold water. Thawed fish should be slightly cold and quite firm.

Afterwards, the thawed fish is gutted. If necessary, cut off tails and heads with a knife. Remove, very carefully, the skin and separate the fillet. According to some recipes, filleting is done after salting.

Herring carcasses or fillets are cut into pieces or left whole. After this, the fish is poured with brine, marinade, or simply rubbed with a mixture of salt and sugar.

Onions can be added directly during salting, after the herring has been in the brine for some time, or to ready-made, salted fish. Chopped carrots are often added along with onions.

You can pickle herring and onions with or without vinegar, replacing the harsh preservative with more gentle lemon juice.

Vinegar is added to the marinade. Pieces of lemons are layered between fish and vegetables while they are placed in the container.

When salting, be sure to add spices and seasonings, which give the fish a special aroma and its own specific taste.

Instant herring with vinegar and onions

Ingredients

Fresh frozen herring – 2 pcs.;

Two tables. spoons of salt, or just coarsely ground;

Onions - the more the better;

A teaspoon of 6% table vinegar;

Three laurel leaves;

Peppercorns – 3 pcs.;

Three peas of coriander;

Carnation – 3 umbrellas;

Two tablespoons of sunflower oil.

Cooking method

1. Place the fish to defrost in advance. When it has completely thawed, carefully gut the carcasses, cut off the heads and tails with a knife and rinse each one under the tap in cold water.

2. Then, starting from the tail to the head, remove the skin from both fish. In the same direction, moving a knife near the ridge, separate the fillet and cut it into pieces.

3. Dilute coarse non-iodized salt in 400 ml of drinking water and pour the brine over the herring pieces placed in a bowl. Leave on the table for 2 hours.

4. Mix vinegar with vegetable oil, and cut the onion into small half rings.

5. Remove the herring from the brine and rinse with water.

6. Take a clean bowl, or preferably a glass jar, and place pieces of herring in it, alternating them with spices, herbs and onions. Then fill everything with vegetable oil and cover the jar with a lid.

7. You can wait another hour, but if your mouth is watering, you can eat right away.

Lightly salted herring with onions “Dutch style”

Ingredients

Two carcasses of fresh herring;

Half a lemon;

Six teaspoons of granulated sugar;

Two onions;

Four teaspoons of coarse salt;

One large carrot;

Bay leaf – 6 leaves;

10 peppercorns (you can use half white pepper).

Cooking method

1. Remove the tails and heads from the gutted fish, remove the skin and wash each fish well. Then carefully separate the fillets and cut each into portions.

2. Cut half of a medium lemon into the thinnest circles possible, grate the carrots coarsely, and cut the onion into half rings.

3. Place several onion half rings, a bay leaf, a piece of lemon and a small pinch of carrots on the bottom of a half-liter or liter jar.

4. Sprinkle the vegetable layer with half a teaspoon of sugar, season with a pinch of coarsely ground peppercorns and lightly add salt (about a pinch of salt).

5. Then place pieces of herring on top and again a layer of vegetables seasoned with salt, spices and sugar, then place the fish again. Alternate layers until you fill the containers to the very top.

6. Cover the filled jars tightly with nylon lids and put them in the refrigerator for two days.

7. When serving, it is advisable to pour the herring prepared in this way with vegetable oil.

Recipe for herring with vinegar and onions – “Herring – Heh”

Ingredients

Three carcasses of fresh frozen herring;

Small carrots – 3 pcs.;

Two onions;

Three small cloves of garlic;

A teaspoon of coarse salt;

9% vinegar – 200 ml;

Two tables. spoons of quality sesame seeds;

50 ml of high quality vegetable oil;

Four tablespoons of light soy vinegar.

Cooking method

1. Thaw the herring well, gut it, remove the heads and cut the carcasses into small pieces.

2. Place the fish in a bowl and cover with table vinegar for half an hour.

3. Pass through a press or grate the garlic on a fine grater, the carrots on a special grater designed for preparing Korean salads. Chop the onion into half rings.

4. Pour vinegar over the edge from the bowl with fish. Add chopped vegetables, pour in soy sauce, oil and sprinkle everything with sesame seeds, salt and mix well.

5. Cover the bowl with a lid and place in the refrigerator for three hours.

Quick herring with vinegar and onions

Ingredients

Herring carcasses – 2 pcs.;

Five tablespoons of apple cider vinegar;

Two teaspoons of coarse salt;

Half a teaspoon of granulated sugar;

Black pepper (peas) – 10 pcs.;

A small pinch of coriander seeds;

Two large onions.

Cooking method

1. Pour a glass of purified drinking water into a small saucepan. Add sugar and salt, pour in vinegar and heat slightly, stirring constantly. Do not make the marinade too hot; warm it enough so that the sugar and salt dissolve well.

2. Separate the fillet from the herring and cut it into one and a half centimeter pieces.

3. Then take a clean jar and place the fish in it, alternating layers of herring with layers of onion, peppercorns and coriander seeds.

4. Pour the well-chilled marinade into the jar and leave, covered, for a day.

Homemade salted herring with onions

Ingredients

Two fresh frozen herring carcasses;

One and a half tablespoons of salt;

Half a teaspoon of white granulated sugar;

Three small bay leaves;

Five peas of allspice;

Two buds of cloves;

Half a teaspoon of coriander (seeds);

Dill (seeds) – 1/2 tsp.

To submit:

Lenten aromatic oil;

Lemon juice;

Salt;

Granulated sugar;

Salad onions.

Cooking method

1. Bring half a liter of filtered drinking water to a boil. Add salt, add granulated sugar, omit all the spices and seasonings and continue to cook the marinade at a low simmer for about five minutes.

2. Pour some cold running water into a small basin or bowl, add a little salt and stir. Place frozen fish in water and thaw it, but not completely. Herrings should be slightly cold, slightly hard and elastic.

3. Cut off the heads, gut and wash the fish carcasses under running water, removing the black film from the belly.

4. Cut each fish crosswise into two-centimeter pieces and place in a jar.

5. Then pour warm (not hot) marinade over the herring pieces and leave on the table until completely cooled, covered with a lid.

6. After this, put the jar of fish in the refrigerator and leave it there for four days.

7. Remove the skin from the salted pieces of fish, remove the backbone and carefully select all the bones.

8. Place in a bowl and pour over the aromatic vegetable oil.

9. Cut the onion into thin half rings and pour over boiling water. Then quickly cool the onion rings under cold water and strain off the remaining liquid well. Lightly salt, add sugar and lemon juice to taste. Stir and place on the herring.

“Long-lasting” lightly salted herring with onions

Ingredients

Fresh frozen herring – 2 carcasses;

Two onions;

One large lemon;

A large spoon (heaped) of coarsely ground salt;

100 ml vegetable oil.

Cooking method

1. Gut the slightly thawed fish (do not cut off the heads), rinse and rub each fish well with salt on all sides. Don't forget to coat the inside of the belly of each fish with salt.

2. Then place on a large sheet of foil and wrap it well. Using your hands, crimp the foil tightly, trying to press it as tightly as possible to the fish carcasses. Place the “packaging” in a bag and put it in the refrigerator for two days.

3. Remove the salted fish from the foil, remove the skin and separate the fillets from the bones. Remove all small seeds using tweezers and cut into pieces.

4. Cut the onion into thin rings, remove the zest from the lemon and cut it into small pieces.

5. Place a layer of fish on the bottom of a clean glass jar. Place onion on it in a thin layer, spread lemon slices over it and sprinkle everything with vegetable oil, then fish again.

6. Fill the entire jar in this order, the last layer must be “lemon”.

7. Seal the jar with a nylon lid and place in the refrigerator for three hours.

Herring with onions, carrots and lemon

Ingredients

Two fresh frozen herrings;

A tablespoon of coarse table salt;

One and a half spoons of sugar;

Lemon – 1, large;

Onion - three heads;

Carrot – 1, small;

Coriander, hot red pepper - to taste;

Large bay leaf;

Sunflower oil, fresh green onions and dill for serving.

Cooking method

1. Grate the carrots on a “Korean” grater, cut the onion and lemon separately into rings or half rings, at your discretion. Mix carrots and onions.

2. For gutted herring, separate the fillet from the bones and backbone and cut it, slightly diagonally, into small pieces.

3. First put vegetables in a liter jar, then pieces of fish. Place a thin layer of lemon on it, then again vegetables, fish, etc., place the vegetable layer last. When filling the container, lightly sprinkle each layer with sugar mixed with salt.

4. Cover the filled jar with a lid and place it in the refrigerator. It is advisable to turn the jar over twice a day so that all the pieces of fish are in the oil. In two days the herring will be ready.

Herring with vinegar and onion in tomato “Korean style”

Ingredients

Non-fragrant vegetable oil – 150 ml;

Two carcasses of fresh frozen herring;

Two spoons of thick, bright scarlet tomato;

A teaspoon of hot hot pepper;

5 peas of aromatic pepper;

Three large onions;

One teaspoon of red paprika;

Five tablespoons of 9% table vinegar;

A small pinch of coriander and the same amount of sugar.

Cooking method

1. Place the fish carcasses to thaw in water.

2. Pour vegetable oil into a thick-walled saucepan. Add tomato puree and stir well. Sweeten, salt, omit all the spices and herbs and bring to a boil over low heat. When the marinade boils, cook it with constant stirring for up to a minute and remove from heat. Pour in table vinegar and stir well.

3. Gut the herring well, separate the fillet and cut it into pieces no more than 2 cm thick.

4. Place fish pieces in a small plastic container or glass jar, layering each row with onion rings. Pour over the cold marinade and leave in the refrigerator for 13–15 hours.

Herring with onions - cooking tricks and useful tips

When skinning a fish, do it only from the tail to the head. Otherwise it will come off along with the meat.

Partially thawed herring after salting will turn out denser with elastic meat.

When filling jars with fish and onions, lightly press down the layers with your hand. The herring will salt faster.

Calories: Not specified
Cooking time: Not indicated

You think, herring and onions, what’s so complicated about that? But no! To make it especially tasty, you need to try a little and know some subtleties, which I will tell you about today.
Today, it turns out, there are a large number of recipes for preparing this dish. Some housewives serve herring with onions, others with butter, others with wine sauce, and even with garlic. In general, as you can see, there are dozens, if not hundreds, of options. Today I will tell you the simplest, classic and inexpensive recipe - herring with onions and vinegar and oil.
This herring can be served at a holiday table or taken with you to a picnic. But there are also nuances here. If you plan to treat your guests with it, then prepare it in advance and pour oil over it just before serving. Well, if you are going to take it with you, then the best way would be to put it in a jar and pour oil right away, so it will also marinate additionally. Salted herring is often used in salads and appetizers. cook, for example, it’s delicious, beautiful, and festive.

- herring – 1 pc.,
- onions – 1 pc.,
- sugar – 1 tsp,
- vinegar – 2 tbsp.,
- refined vegetable oil – 7-8 tbsp.

How to cook with photos step by step

First of all, pickle the onions. To do this, peel it, wash it under running water and chop it into half rings.




Then place the onion in a deep plate, add sugar, vinegar and fill with warm drinking water. Leave it to marinate while you work with the herring. But stir it periodically.




Now get to the herring. First, peel off the thin skin. To do this, make a cut along the ridge. At the base of the head or tail, whichever is more convenient for you, pick up the skin with a knife and pull it in the opposite direction.






Then cut off the head, tail and lower part of the abdomen, from where you remove all the entrails. If the herring is with caviar or milk, do not throw it away, cook it together with the fish, it will be very tasty. After this, carefully separate the herring from the ridge. Remove all the bones from the fillet, clean it of the black film and wash it under running water.




After this, no matter what kind of herring it is, lightly salted or highly salted, it should be soaked in water for 5-7 minutes.




Here we have the herring soaked and the onions pickled.






Next, rinse the herring well again and dry it dry with a paper towel. After that, cut it into slices no more than 1 cm thick.




Squeeze the onions from the marinade with your hands and place them on the dish in which you plan to serve the appetizer.




Arrange the herring beautifully on top of the onion.




Sprinkle it with finely chopped green onions.






And just before serving, pour vegetable oil over the herring. We also recommend taking note of this delicious recipe.

Among the traditional dishes, without which no feast is complete, herring takes pride of place. A piece of fillet on a slice of black bread is an ideal snack to accompany a steamy glass of ice-cold vodka. The fish is also good for awakening the appetite; it goes well with a large number of dishes. We'll talk about how to cook it deliciously.

Atlantic, Astrakhan, Norwegian

The main “heroine” of our article today is herring with onions and vinegar. It is served in a variety of forms - under a fur coat, in various salads. The simplest cooking method looks like this: clean the fish from the husks and entrails, cut off the head and tail fin. Carefully remove the skin, separate the fillet from the backbone, remove the large bones. To ensure that your herring with onions and vinegar tastes tender when finished, soak it in milk for a couple of hours. Cut into portions and place in a dish. Crumble green onions and parsley on top. Sprinkle generously with vinegar, preferably grape vinegar. Pour vegetable (sunflower or olive) oil. To make the appetizer even more piquant, top the fish with dark olives, preferably pitted. Now herring with onions and vinegar looks simply delicious! Another option for how to serve it: cut the lemon into thin slices and place around the edges of the dish. If there are no onion feathers, no problem. Regular onion will also do. Chop it into rings and spread evenly throughout the fillet. And decorate as suggested above. This herring with onion and vinegar will be a worthy competitor to the most exotic and rich appetizers in the world.

Choosing the right herring

If you are choosing a whole fish at the store to prepare a quality dish from it, you need to know some tricks. Pay attention to the appearance of the product. The fish must be free of damage or dents, rust spots or smudges. And reddish liquid should not ooze from it either. This also applies to the Far Eastern sardines, popularly called “ivasi”, and the ordinary, already mentioned Atlantic ones. A dark, or more precisely, black with a blue back, a silver belly - this is the ideal appearance of a beauty. Thanks to careful selection, herring with onions and vinegar, the recipe for which we gave above, will not have an unpleasant odor or taste and will not cause poisoning.

We marinate ourselves

Let's assume that you bought fresh fish and want to make herring “at home.” Is it possible? It couldn't be easier! with onions and vinegar will be a great addition to potatoes if you cook them according to this recipe. You will need: for 1 liter of water, half a glass of salt (you can use a third for a weak brine), a whole cut herring, a quarter glass of sugar, 1.5-2 glasses of vinegar, several pieces of bay leaves, a couple of cloves of garlic and a handful of allspice and hot pepper peas, lemon and an onion head. If desired, add a few clove buds and a teaspoon of coriander to the marinade. Proceed step by step as follows: heat the water, add salt until it dissolves well. When it has cooled, immerse the fish in it and leave for a day. Then prepare the marinade: mix a glass of water with vinegar, heat it, add sugar, dissolve, boil for about 5 minutes, cool. Cut the herring into pieces. Place lemon slices, onion slices, and fillet pieces into the jar in layers, sprinkling everything with spices. Pour over the marinade, add a spoonful of vegetable oil, and refrigerate for a day. And eat with pleasure!

Both fast and tasty

If the herring is already salted and its taste is quite satisfactory, you can only pickle the onion. This ingredient will add extra flavor to the appetizer. And it will only take an hour. Cut the onion into half rings. Dissolve a tablespoon of sugar and one and a half teaspoons of salt in a glass of heated water. Pour into a bowl, add half a glass of vinegar, stir. Pour the marinade over the onions and leave for about an hour at room temperature. Then place it on the herring, sprinkle the dish with marinade and bring it to the table. Well, very tasty!

To marinate herring in vinegar, it only takes a few hours to keep the fish in brine, and the aromatic appetizer, traditional for Russian gourmets, is ready. Try making it with table, white, apple or balsamic vinegar.

Herring marinated in vinegar

Ingredients: - 2 lightly salted herrings; - 2 tbsp. table vinegar; - 50 ml each of cold water and vegetable oil; - 2 onions; - 2 bay leaves; - 1 tsp. sugar; - a pinch of ground black pepper; - 6 peas of allspice.

Cut off the heads, tails and fins of the herrings, remove the entrails, remove the skin and wash the carcasses thoroughly. Cut them in the back and carefully separate the fillet halves from the ridges, remove large bones. Cut the pulp into transverse strips 2 cm thick.

When performing any manipulations with fish, be sure to take care of personal hygiene - wear gloves

Free the onions from the husks and chop, finely break the bay leaves. Mix vinegar with water, oil, two types of pepper and sugar in one bowl. Take a glass jar and place the fish in it in layers interspersed with onions and laurel. Pour vinegar marinade over it and put it in the refrigerator for 8-10 hours.

Norwegian pickled herring in vinegar

Ingredients: - 1 kg frozen herring fillet; - 1 liter of water; - 1 tbsp. white vinegar; - 4 tbsp. salt.

Use stainless steel cookware

Thaw fish fillets on the bottom refrigerator rack until soft. Under no circumstances should you speed up this process by placing the herring in warm or, especially, hot water, this will reduce the taste of the finished dish. Immerse it in a solution of water, vinegar and salt poured into a clean, dry container. Marinate the herring for 24 hours in the cold, covering it with cling film.

You can check the readiness of the fish by its appearance - it will turn white. Drain the marinade and rinse the fillet thoroughly, spending at least 5 minutes. Cut it into pieces, guiding the knife at a slight angle.