Herring pickled in Dutch style is really incredibly tasty. And you can see this for yourself if you follow our advice and prepare such a snack according to the recipes suggested below.

Dutch pickled herring - recipe

Ingredients:

• fresh frozen large – 3 pcs.;
• – 160 g;
• carrots – 90 g;
• lemon – 160 g;
• granulated sugar – 60 g;
• non-iodized rock salt – 60 g;
• black peppercorns - 1 tbsp. heaped spoon;
• allspice peas – 5-7 pcs.;
• mustard seeds – 1 tbsp. heaped spoon;
• small bay leaves - 8-10 pcs.

Preparation

First of all, frozen herring must be given time to thaw in gentle conditions, placing it on the bottom shelf of the refrigerator for twelve hours. After this, we clean the carcasses from the skin, get rid of the entrails, fins, tails and heads, rinse thoroughly inside the abdomen, removing the remnants of black films, then wipe dry and cut into portioned slices.

Along with the fish, we also prepare the vegetables that we will need for marinating it. Peel the red onions and cut them into half rings, and grind the carrots into large regular or Korean carrots grater Wash the lemon thoroughly, scald it with boiling water and chop it into semi-circles.

In a vessel suitable for salting herring, place a small layer of onions and carrots on the bottom, add some salt to the vegetables, season with sugar, peppercorns and bay leaves and cover with a layer of herring, which we also salt, sugar, season with the same spices as the vegetables, and sprinkle additionally mustard seeds and cover with lemon slices. We repeat the layers until all the ingredients are gone, press the contents down a little, cover with a lid and place on the refrigerator shelf for three days.

Before serving, transfer the pickled herring to a plate, drizzle with olive or sunflower oil and enjoy.

Recipe for Dutch herring in a jar with garlic

Ingredients:

Preparation

The principle of preparing this pickled herring in Dutch is identical to the option described above with minor changes. First of all, the recipe is supplemented with garlic, and we will prepare the snack in a jar. We prepare the herring properly, but additionally, before cutting the carcass into portions, we separate the fillet from the bones. We also chop the onion, carrots and lemon and mix sugar, salt and peppercorns in a bowl. Now put vegetables and fish in layers in a jar, sprinkle with the spicy mixture and tamp down well. Cover the jars tightly with lids and place them on the refrigerator shelf for two to three days.

Herring is one of the most popular products on the Russian table. It is eaten both on holidays and on weekdays. But as you know, there are other countries that love this fish very much. We are talking about Holland: here herring is national dish, which is sold on every corner.

The Dutch even hold a holiday in honor of herring. It takes place in early May, when the fishing season for this fish begins. It is believed that at this time of year the herring is the most delicious - young individuals “fatten” their fat, which makes the meat especially tender. The fish itself is small in size, which allows you to salt it whole. By the way, such herring has rather soft bones, which disappear after salting. Herring is salted in special barrels, which are lowered into the sea.

At the festival, residents of the country and tourists can taste the extremely tasty and freshest herring. Traditionally it is served on a flat cardboard plate. Fish fillet with fresh pieces onions You should eat it whole, holding the herring by the tail.

Sweet and salty delicate taste Herring meat goes well with salty crispy cucumbers. This dish can be tried both in small street cafes and in restaurants.

Step-by-step recipe for salting fish in a jar

There are many ways to salt fish, but one of the most successful and simplest is the Dutch herring recipe. The fish turns out very tender and incredibly tasty, unlike the usual salted herring from the store, which is often over-salted. This recipe cannot be called a traditional Dutch dish, but the taste of the fish is as interesting and pleasant as in Holland itself.

For cooking you will need:

• one or two herrings (fresh or frozen);
• carrots – 1-2 pcs.;
• salt and sugar;
• lemon – 1 pc.;
• coarsely ground black pepper;
• Bay leaf.

The onion should be cut into thin rings, the carrots should be grated on a coarse grater or cut into thin cubes. The lemon must be thoroughly washed and cut into thin slices. The fish should first be cleaned and filleted, freed from bones, and then cut into small pieces. Instead of white onions, you can use red or shallots.

How to clean herring?

Thawed herring should first be cleaned of its entrails, then rinsed well with cold running water. For this dish, medium-sized herring is suitable, preferably a fresh catch. If caviar is found in it, then you can also salt it. Then you need to dry the fish with a paper towel and start cutting.

1. First, the head is cut off, placing the knife blade at an angle. Next to the small fin you need to cut on one side, and then in the same way on the other.
2. After this, you need to make a small cut near the tail and carefully remove the skin from both sides. If the fish is slightly frozen, it will be easier to do this.
3. Then you need to fillet the fish. Use a sharp knife to run along the ridge and remove one half. After this, you need to pull out the spinal bone and clear both halves of large and medium-sized bones. Small bones do not need to be removed; they will become soft after salting. After this, the fillet can be cut into portions.

Cooking process

Prepared products are placed in small glass jars (sterilized in advance) in layers: first onions, then bay leaves, some carrots, a few slices of lemon. All this should be salted, sugar and black pepper added. The fish is placed on top and compacted well. You can also add a little Dijon mustard to each layer of fish.

This way all the other ingredients are layered. The last layer should consist of vegetables, lemon and spices. At the end, you should press all the layers well again and tightly close the jars with lids. The containers are placed in the refrigerator on the lower or middle shelf and turned over several times a day. Instead of cans, you can take any glassware, but with lids. For example, sealed containers.

In a couple of days, the Dutch herring will be ready. It turns out tender and incredibly tasty. Before serving, the fish should be lightly sprinkled vegetable oil(preferably unrefined, with flavor) and add a little salt. This dish will go well with traditional boiled potatoes, black bread. It can also be served as a stand-alone snack.

What is the secret of this delicious fish?

Dutch herring turns out to be unusually tasty and interesting, but some may be put off by its unusual sweetish taste. However, this is precisely its unforgettable feature. In addition, the finished fish can be lightly salted. If you don’t like sugar, then you can do without it, then the taste of the finished fish will be slightly different.

By the way, lightly salted herring is extremely beneficial for health. This fish contains a large amount of omega fatty acids, vitamins and microelements (selenium, B12, phosphorus and potassium, iodine). Lightly salted herring brings more benefits to the human body than traditional salted fish.

This dish should be consumed as rarely as possible, especially for those people who suffer from kidney disease.

To learn how to cook Dutch herring, watch the video below.

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Try this Dutch herring recipe. Such banks are emptied at once! This fish is the first to be swept off the table. I highly recommend it!

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Salted herring is almost the national pride of Holland. There they eat it for breakfast, lunch and dinner, and even have snacks with it between meals, since herring is sold at every turn, it is a kind of healthy fast food, and it is of considerable interest to tourists. Of particular value is fish caught at the very beginning of the season, namely in May. This herring is not large in size, but its meat is the most tender and its bones are soft. Such fish is salted in a special way, directly into the sea, and the first barrel is personally delivered to the Queen of the Netherlands. Trying such fish is a real success, but to do this you will have to go straight to Holland.

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If you are not planning such a trip in the near future, this is not a reason to deny yourself the pleasure of tasting aromatic Dutch herring. Of course, this dish will not exactly reflect the taste of the original recipe, which is used in the Netherlands, if only because the fish on our table was caught in a completely different sea. And yet it will be incredibly tasty! A certain amount of sugar in the recipe makes the herring especially tender, and lemon completely eliminates the problem of small seeds. Very little salt is used, so if you wish, you can salt ready-made fish, focusing on your own preferences.

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Ingredients:

Fresh frozen herring - 2 pcs.,
Onions - 2 pcs.,
Lemon - 0.5 pcs.,
Sugar - about 6 tsp,
Salt - 4 tsp,
Carrots - 1 pc.,
Bay leaf - 10-12 pcs.,
Black pepper - 8-10 peas (coarsely ground)

Exit: two 0.5 l cans (4-6 servings)

Preparation:

Cut the lemon into thin slices.

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Three carrots on a coarse grater.

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Cut the onion into rings.

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Peel the herring, remove skin and cut

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Place the prepared products in layers in a jar: on the bottom - a few onion rings, a bay leaf, a pinch of carrots, a slice of lemon, 0.5 tsp. sugar, a pinch of pepper and salt. On top is a layer of herring. Then again vegetables and spices.

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And so we alternate layers, periodically pressing down, until we get to the very top of the jar. Now close it with a tight lid and put it in the refrigerator. On the second or third day the herring is ready. Herring prepared in this way is tender, sweet, juicy and very, very tasty. When serving, you can sprinkle with vegetable oil and lightly salt.

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Video: Dutch herring

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Of course, it won’t be “just like in Holland.” At least for two reasons. She is not from Holland. We are not in Holland. However - I promise - it is very tasty.

I learned this method of marinating from Pokhlebkin. Its main difference is the use of sugar, thanks to which the herring meat becomes tender, sweetish and retains its fresh pinkish tint. And the herring itself looks great both in a jar and on a sandwich. We devoured two half-liter jars and want more!

For a long time? Less than an hour

Expensive? Inexpensive

Ingredients:

2 fresh frozen herrings

2 onions

half a lemon

about 6 teaspoons sugar

1 carrot

bay leaf (10-12 pcs)

8-10 black peppercorns (coarsely ground)

Yield: two half-liter jars (4-6 servings)

Cooking method:

1. So, we went to the market, got some wonderful fatty herring and slowly defrosted it on the bottom shelf of the refrigerator overnight. Now it needs to be gutted. Cut off the head along with the gills. We cut the belly to the tail and clean out the insides with a knife. Then we make a shallow longitudinal cut on the back (just to cut the skin) and, carefully prying up the edges of the skin, slowly and carefully remove it from the head to the tail. First on one side, and then on the other. We make sure that no pieces of meat come off along with the skin. Remove the fins (after removing the skin they can be easily removed). We cut off the tail.

2. By this point, we are covered up to our elbows and we are no longer afraid of anything, so we can reach the ridge without any problems. To do this, use a knife to pry up the dark film lining the peritoneum and separate it from the meat along with the spinal bones. Turn the herring over and separate it into two halves from the back.

3. Now we completely remove the spinal bone, clean the fillet from the remaining ribs and other small bones. Cut the fillet into pieces approximately 2 cm wide.

4. Cut the lemon into thin slices, grate the carrots on a coarse grater, and cut the onion into rings. And we put all this beauty in a jar in layers: at the bottom - a few onion rings, a bay leaf, a pinch of carrots, a slice of lemon, half a teaspoon of sugar, a pinch of pepper. On top is a layer of herring. Then - again the vegetable-sugar "butt". And so we alternate layers, periodically pressing down, until we get to the very top of the jar. Now close it with a tight lid and put it in the refrigerator.

On the second or third day, we open the jar, try it and die on the spot with delight. Herring prepared in this way is tender, sweet, juicy and very, very tasty. When serving, you can sprinkle with vegetable oil and lightly salt.

The recipe for preparing herring in a jar in Dutch style is ideal for fish lovers spicy salting. This snack is easy to prepare. It turns out delicious and beautiful. Easy to make at home.

Ingredients

A set of products for salting herring using the Dutch method in a jar includes:

• fresh frozen herring - 1 piece;
• carrots - 1 pc.;
• onion - 2 pcs.;
• laurel leaves - 2-4 pcs.;
• lemon - ½ piece;
• black ground pepper;
• coarse salt (non-iodized) - 2 tsp;
• sugar - 2 tsp.

The yield of the snack from the specified quantity of products is one half-liter jar.

Total preparation time is 3 days.

Recipe step by step

1. Defrost freshly frozen herring in the air by placing it in a cool place. Then, if there are remnants of scales on the fish, we clean them and remove the insides from the carcass. Don’t forget to clean the inner walls of the fish’s belly from the black film. If you leave it, the salted ready-made herring will taste bitter. We cut off the head, fins from the carcass and the tail fin. We wash the fish under running water. Dry the carcass with a paper towel. Cut into pieces.
   
2. Grind the carrots using a large-mesh grater or a Korean grater. Cut half a lemon into circles.
   
3. Cut two medium-sized onions into rings or half rings. Wash the half-liter bottle clean glass jar using baking soda. Cover the bottom of the prepared clean dish with onion rings.
   
4. Place chopped carrots on the onion layer. Next we put the bay leaf into the jar. Place a large lemon ring.
   
5. For this first one we send pieces of herring. To make the appetizer prepared in Dutch spicy and tasty, sprinkle the pieces of fish in the jar with black pepper ground in a mill. Add 1/2 tsp. salt and 1 tsp. Sahara.
   
6. Now we place several lemon slices on the fish, which we cover on top with a layer of onion and a layer of grated carrots.
   
7. Salt and pepper the vegetable layer, add a few slices of lemon, bay leaves and sugar.
   
8. Place another layer of fish pieces on top. Sprinkle it with pepper, salt and sugar, cover with lemon slices.
9. Place the vegetable layer, bay leaf, salt, pepper and sugar on the herring again. In this way (in layers) we lay out all the other prepared products. On top we should have a vegetable layer sprinkled with spices.
   
10. Close the completely filled jar with a lid and leave it to salt in the cold for 3 days.
    
11. Twice a day firmly closed jar Shake so that the brine is evenly distributed between the ingredients.

Take the finished Dutch-style herring out of the jar and place it on a plate with onion rings. On top we place the same carrots that were salted with the fish.