Mackerel based on herring in Dutch style

Category: Fish dishes
Kitchen: dutch
Mackerel based on herring in Dutch style

Ingredients

fresh frozen mackerel 2 pcs (about 800-1000 gr)
bulb onions 150 g
lemon 100 g
sugar 6 tsp
salt 6 tsp
carrot 100 g
Bay leaf 10 pieces
black peppercorns 10 pieces
vegetable oil 2 tbsp. l.
ground black pepper 0.5 tsp

Cooking method

  • Mackerel based on herring in Dutch style
  • Cooking 2 jars of 0.5 liters.
  • We clean the fish, cut into pieces.
  • Cut the lemon into thin slices.
  • Three carrots on a coarse grater, cut the onion into rings.
  • Curing mixture: mix salt, sugar and ground pepper thoroughly.
  • Grind the peppercorns so that they are coarsely ground.
  • We spread it in layers in each jar: at the bottom - several onion rings, bay leaves, a pinch of carrots, a slice of lemon, 1 tsp of curing mixture, a pinch of coarsely ground pepper.
  • Above - a layer of mackerel, again vegetables and spices, then a curing mixture.
  • And so we alternate in layers, slightly pressing each layer, pour in 1 tbsp. l. vegetable oil (optional).
  • Now close it with a tight lid and send it to the refrigerator. Every time we look into it, we shake the jars (at least a couple of times a day)
  • On the second or third day, our fish is ready.
  • Bon Appetit!

The dish is designed for

2 jars of 0.5 l

Time for preparing:

0.5 hour

Cooking program:

pens

Note

For a long time, I salted mackerel only according to one of my recipes, worked out for years, my husband was crazy about this mackerel ..
But when I tried to make one fish according to my proven recipe, and one according to the herring recipe in Dutch (naturally, I changed a little to suit my taste preferences), and asked my husband which of them tastes better, I heard that the new one is tastier. It was a shame, of course, for the recipe, but the fish really turned out to be very tasty - juicy, tender and, moreover, without vinegar.
Now I salt mackerel only according to this recipe, the jars of fish in my refrigerator are not translated - one portion ends, I put the second one, it is very good to eat a piece of fish and potatoes and put on a piece of black bread with butter

Tumanchik
very good recipe! I'll take it to your bookmarks and definitely try.
V-tina
Irisha, try it! Very tasty fish turns out
Personally, I had doubts about lemons, then about the proportions in the initial recipe - everything is in pieces, for the first time I measured how much I put in, and now I do everything on the machine, even my son is eating, which is scary
Tumanchik
Quote: V-tina

Irisha, try it! Very tasty fish turns out
Personally, I had doubts about lemons, then about the proportions in the initial recipe - everything is in pieces, for the first time I measured how much I put in, and now I do everything on the machine, even my son is eating, which is scary
I have everything that concerns the farmers is absorbed by even small eyes. So I'm sure to like it. Rather a discount on mackerel !!!
RepeShock

Directly drooling))) must try
Thanks for the recipe!
Rada-dms
This is the thing, no words!
V-tina
Irochka, in the same way, you can make a herring, so choose what is more profitable both in terms of the wallet and in terms of taste for you
RepeShock, Irina, try it! Hope you enjoy it!
V-tina
Olenka, try it, I hope - you will like it!
Mirabel
Tina, Gorgeous recipe! I took it in the bookmarks, but .. herring in Dutch, this is, in my opinion, matya.very similar to a simple herring, but softer and softer than it. if you get the same thing, then it's just
Thanks a lot for the recipe!
V-tina
Vika, Thank you!
Quote: Mirabel
but .. herring in Dutch is, in my opinion, matya. very similar to a simple herring, but softer and softer than it
to be honest - I can't even imagine where I can taste real herring in Dutch, but this recipe is based on Internet recipes and, of course, also changed by me .. well .. it's .. it's not even herring here, but mackerel is just delicious mackerel therefore called - "based on ..."
alfa20
Tina, and just peel the fish, or remove the fillet? I'd like to try it, and there are a couple of fish in the freezer just right.
V-tina
Victoria, just peel off the entrails and fins, I didn't try the fillet somehow, I was too lazy to mess around all the time
alfa20
Thank you, Tina! I will try!
V-tina
Victoria, I'm waiting with a report
shnt
How long can it be kept in the bank? A week? Two? I understand that the pieces are taken from the brine as required? Wash off the mixture?
V-tina
Natalia, for more than five days, two jars with such a fish do not live with me - we just eat it, so for a period of more than five days, unfortunately, I can't say anything to wash the fish, you don't need to, just shake off the pepper, if necessary
shnt
V-tina, yeah. Then I won't throw a lot of cans at once)))) I'll start with one. And then there is only one eater per herring (mackerel).
V-tina
Natalia, yes, then it's easier to make one fish, eat, then another
Ne_lipa
Tinochka, a very, very wonderful recipe, how I love homemade salted mackerel! As soon as I overcome my laziness and start mastering recipes in the bookmarks I don't even buy store mackerel, but I respect homemade mackerel, and even for bread, and even with butter !!!!!!!!!!
V-tina
Vikaif you can't overcome laziness - come and treat me to a fish!
Merri
Tina, I expected to read: ... Every time we look into it, we try. It is impossible to pass by such deliciousness!
ang-kay
Tina, is the fish good, but the lemon is not bitter?
francevna
Tina, what a wonderful recipe, I bookmark. The whole block is frozen mackerel, so the recipe arrived in time.
Ne_lipa
Yeah, I'll look at your recipes in the bookmarks and visit: We must be too lazy to overcome
When I eat your cucumbers in Bulgarian, I always remember you with a kind word and share with other recipes.
V-tina
Quote: Merri
Tina, expected to read: ... Every time we look into it, we try.
Ira, I don't even try the first day, for the first time when I did it - I grabbed the edge, it seemed delicious and I took out a piece to eat, but it turned out to be right inside, well, I’m not doing any more experiments - we wait at least a day, it seems to me the most delicious 36 hours after salting
V-tina
Quote: ang-kay
Tina, the fish is good, but the lemon is not bitter?
Angela, thanks! The fish does not taste bitter from the lemon, and none of the marinade eats the lemon itself
V-tina
Allahopefully the recipe becomes one of my favorites
V-tina
Quote: Ne_lipa
Yeah, I'll look at your recipes in the bookmarks and visit:
Vika, you are modest, then you write me a list, what to cook - in advance
Quote: Ne_lipa
When I eat your cucumbers in Bulgarian, I always remember you with a kind word and share with other recipes.
oh, how nice that the recipe went to the masses and for the kind words - thanks
MariV
I love fish! I took it to the bookmarks.
V-tina
Olya, cook with pleasure!
MariV
V-tina, that's right this Sunday and I'll do it!
V-tina
Olya, then closer to Tuesday I'm waiting for reviews!
nakapustina
And I have already salted, it turned out one 0.5 l and one 0.7 l, there are no other empty cans yet.
V-tina
Natalia, hurray only you ram everything well and do not forget to shake it up I'm waiting for impressions
nakapustina
Tina, thanks, I'll sign off as a test
MariV
Quote: V-tina

Olya, then closer to Tuesday I'm waiting for reviews!
Tina, will you be ready in two days? I'm a reinsurer. ....
V-tina
Olga, two days is enough
Lanochka007
V-tina, Tina, hello from a fan of pickled mackerel. I have already made a fish according to your recipe, tomorrow I will try. I'll come running with a report.
V-tina
Svetlana, Hi! Don't be in a hurry, a day may not be enough, at least 36 hours is better, for me this is the same And, of course, I look forward to impressions!
Sibiryachka38
V-tina, and the herring will fit this recipe? And then I only have it in the freeze, guests will be from Sunday, so I want to cook it on the table.
V-tina
Sibiryachka38, Svetlana, in general, the herring recipe was taken as a basis, only modernized for myself, since my child does not eat herring, so feel free to use herring, the main thing is to like the taste, because all of them are still different
Sibiryachka38
Tina, thanks for the quick answer, I already got the fish to defrost, I think it will fly away, everyone loves the fish, they already purr, I always do it in brine, I will try and so I will report back later.
V-tina
Sveta, I will wait for the report
Tatiana Nikolaevna
Tina, made your recipe fish last night. In the evening I will shoot the first sample.
Questions:
1. I washed the fish, but did not defrost it (wrong?), Although then it stood in my jar for 3 hours on the table and I periodically turned it over, then put it in the refrigerator.
2. I still have a curing mixture (I poured it with a hill), I was afraid to oversalt.
Katko
I love mackerel to purr, herring, of course, but mackerel is stronger)
For several years now I have been salt the current myself, dry, spicy, in brine with salting ... recently I switched to the option in the freezer - it is convenient, always there, I wanted it - I got it in a few hours and voila, the salted fish is ready)))
Tina, I will certainly try your recipe)))
I look at the same nicknames in the subject, we have similar tastes, which means we will like 100 pounds
Twig
katkowhat is the option in the freezer?
Salted fish in the freezer?
Irishk @
katko, Katerina, I would like to know more about the method of salting in the freezer.
Rarerka
: girl_red: I can share a little too ...

Mackerel on the files with skin, sprinkle with curing mixture, on the abdomen a broken leaf of lavrushka and finely chopped garlic, fold the halves together again. Then twist this thing with gauze, foil, film and into the freezer

Cut off a piece - straight fish lard ... mmmmmmmmm
I can eat frozen food, how delicious



Tinochka, I'm sorry, I fit into your recipe. Are you not angry?
V-tina
Tatiana Nikolaevna, it would be better to defrost the fish, of course, but it's not scary either - it may just take more time for salting. I also sometimes have a curing mixture, especially when, without looking, with a slide, I pick up a fish that is simply less salty, the main thing is that the fish can be marinated
V-tina
Katerina, I hope - you like it And a couple of hours after salting, I'm just afraid to eat fish

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