Herring is one of the most popular foods 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 a national dish, which is sold on every corner.

The Dutch even have a herring party. It takes place at the beginning of May, when the fishing season for this fish begins. It is believed that at this time of the year the herring is the most delicious - young individuals "fatten up" the fat, which gives the meat a special tenderness. The fish itself is small in size, which allows it to be salted whole. By the way, such a herring has rather soft bones, which disappear after salting. Herring is salted in special barrels, which are lowered into the sea.

During the holiday, residents of the country and tourists can taste the unusually delicious and freshest herring. Traditionally, it is served on a flat cardboard plate. Fish fillets with slices of fresh onions should be eaten whole, holding the herring by the tail.

The sweet-salty delicate taste of herring meat goes well with salty crispy cucumbers. This dish can be tasted both in street small cafes and in restaurants.

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

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

For cooking you will need:

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

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

How to peel herring?

Thawed herring should first be cleaned of the 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 it can also be salted. Then you need to dry the fish with a paper towel and start cutting.

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

Cooking process

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

Thus, all other ingredients are stacked in layers. The last layer should be vegetables, lemon and spices. At the end, press all layers well again and close the jars tightly with lids. The containers are put into the refrigerator on the lower or middle shelf and turned over several times a day. Instead of jars, 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 to be tender and insanely tasty. Before serving, the fish should be lightly sprinkled with vegetable oil (preferably unrefined, with aroma) and a little salt. This dish will go well with traditional boiled potatoes and 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 scared off by its unusual sweetish taste. However, this is precisely its unforgettable feature. In addition, the finished fish can be slightly salted. If you do not 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 healthy. This fish contains a large amount of omega fatty acids, vitamins and trace elements (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 little as possible, especially for those people who suffer from kidney disease.

For information on how to cook Dutch herring, see the video below.

We peel the onion, rinse it and cut it into thin rings or half rings. Peel the carrots, rinse and rub on a coarse grater. Rinse the lemon and cut into thin rings.

Medium herring (weighing about 400 g) will make about 400 g of finished Dutch herring. Based on this, we choose a jar or container in which we will cook herring. You can take a half-liter jar, filling it not to the very top. We clean the herring and cut it into pieces as you usually cut it for food.

In a wide jar with a volume of 400 ml, like mine, you get 3 layers, and in a half-liter jar - 4. Therefore, we distribute the ingredients in approximately 3 or 4 parts. On the bottom of a cleanly washed jar, put a couple of onion rings, covering the bottom with them. Add a couple of allspice and black peppercorns, some carrots (about 1/4), bay leaf and a slice of lemon.

Lay out a layer of herring.

Mix salt and sugar in a small bowl.

Sprinkle a layer of herring with 1/3 of the salt and sugar mixture.

Then we repeat the layers, but do not put the allspice. Cover the last layer of carrots with carrots and put a slice of lemon. Cover the jar with a lid or tightly tighten with cling film. We place the jar of herring in the refrigerator and let stand for 2 days.

During this time, a fairly large amount of marinade will stand out. The herring turns out to be very tender and tasty.

We take out the herring and put it on the table along with onions, lemon and carrots - they are also very tasty.

Enjoy your meal!

We will cook Dutch herring in a jar, because for a small amount of fish, a glass jar is the most suitable container, and if it was cooking Dutch herring for an event with a decent number of people (corporate parties, weddings, anniversaries), then buckets and even barrels would be used.

The history of cooking herring in the Dutch way

When did the Dutch ambassador appear for herring, adopted for today's CIS cuisine? We can find out from the Dutch calendar. The traditions of the Dutch herring festival oblige to hold this event on the first Saturday of June, at the time of the delivery of the first herring of the new season to the port. Such a catch is special, since at the end of May the herring of this area reaches its ideal size, having grown up to 14% fat.

"Flag Day" (Vlaggetjesdag) is the second name of the holiday, named after the decorated Scheveningen harbor and the nearby streets. The first seasonal salted fish, hollandse niuwe, is eaten at the festival. This happens after the first herring ship has entered the port and receives a special cash bonus. Approximately five days before the holiday, upon the return of the herring fleet, the fish is gutted by a special method, and with a small amount of salt is placed in barrels. The first barrel of selected herring, Haring, in the Dutch version, is intended for Queen Beatrix of the Netherlands. The old tradition of celebrating the beginning of a new fish season involves the obligatory gift of three buckets of fish to the monarch, selected according to their strict size and weight, fat content and salinity.

The second barrel of such a lightly salted delicacy is always put up at a special charity auction, where the price went up to 30 thousand euros. The rest of the herring is sold to all comers and is shipped to the massive herring banquets that take place throughout the Netherlands. A real "maatesharen" can be eaten right in the open air by buying herring on a tray from sellers in national costumes. Right in front of you, the fish will be skinned with scales, fish meat will be separated from the bones, so that you can immediately enjoy salted fillets, to the sounds of orchestras, neighing horses in competitions and deafening shooting into the air from the most ancient weapons. The fish should be dipped in an onion, throwing its head up and holding the herring by the tail to send it directly into your mouth, eating gray bread with appetite, drinking beer.

Both ordinary people and the elite take part in the holiday. Until the fifteenth century, herring was considered food unworthy of people from the upper classes. This was due to the unpleasant smell of rancid fish. Even King Louis IX, who was named a Saint, sent such herring as alms to beggars, monks and lepers. But somehow the Dutch fisherman Willem Jacob Bakels decided to remove the gills from the herring caught by him before salting, which saved it from bitterness. He did this with one movement of the knife, after which he placed the fish neatly into the barrels, evenly sprinkling it with salt. Everything happened directly in the sea, and while Bakels' ship was going to the shore, the herring had time to salty, surprising the villagers with the tasty and fatty fish melting in their mouths.

Herring of this type began to be sold in large cities throughout Holland. And soon the Dutch salting of herring, thanks to the resourceful Dutch merchants who invest in the organization of the herring fleet, gained worldwide popularity. The Dutch have long kept the secret of producing herring of this quality, securing a monopoly on prices for the delicacy. Dutch herring was served at the tables of all the royal courts of Europe. And Emperor Charles V with his sister Maria, the Hungarian queen, founded a new tradition among the crowned heads, lovers of delicious herring, visiting the grave of the respected Willem Jacob Beikels in 1556.

The first salting of herring according to Dutch recipes in Russia began to be practiced only in 1766, by order of Empress Elizabeth Petrovna, who was taught to this delicacy by her father, Peter the First. However, this technology did not take root in Solovki, where Pomors were trained by specialists from Holland, and Russian merchants for a long time continued to buy a large amount of salted delicacy abroad, from the same Dutch. Modern European cuisine offers Dutch herring to be cooked in different ways, including adding not only salt, but also sugar, aromatic roots, spices and citrus fruits. HozOboz today will prepare a modern version of herring in the Dutch way, a recipe in a jar, with the addition of lemon, carrots and spices.

Ingredients

• frozen herring - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc .;
• lemon - ½ pc.;
• salt - 2 tsp;
• sugar - 2 tbsp. l .;
• bay leaf - 2 pcs.;
• black peppercorns - 6 pcs.;
• allspice peas - 4 pcs.

Cooking Dutch herring with step by step photos

1. We cut the thawed herring into a headless carcass, cook for salting in the Dutch way, except for fish, large carrots and onions, black and allspice peppers, half a lemon, bay leaf, salt and sugar.
2. Remove the skin from the herring carcass.

   

3. We cut the fish into boneless fillets and cut into pieces.

   

4. Cut carrots into circles, onions into half rings, lemon into slices.

   

5. Put a layer of onion, bay leaf and two types of pepper in the prepared jar.

   

6. The next layer is carrot circles.

   

7. Now it's the turn of the lemon slices.

   

8. Place herring fillet slices on top of the lemon.

   

9. Add salt and sugar.

   

10. Repeat the layers, placing the herring tightly. And we send the jar of Dutch pickle to the refrigerator for three days. Shake the jar of fish periodically.

    

11. This is how the finished herring looks like in Dutch. We serve all the products beautifully in the herring box. Enjoy tasting a Dutch delicacy!

    

About the benefits of herring

Herring meat is a product containing a lot of protein, valuable microelements, vitamins A, B, D, E. Herring has a high concentration of iodine, even surpassing beef. This fish is especially prized for its powerful antioxidant content, selenium, which reduces blood oxidation, and lecithin, a substance that repairs damaged tissues and promotes rejuvenation. The highest concentration of lecithin is found in herring roe and milk.

Alternative options for cooking salted herring in Dutch

You can add cloves and a mixture of four peppers to the pickling spices instead of bay leaf and black pepper, and replace the lemon with lime. Other flavoring notes will be found in herring with rosemary or juniper. Instead of carrots, you can add celery, parsnips, or parsley root.

KhozOboz is sure that all lovers of salted fish will like the detailed step-by-step recipe for making herring in Dutch style, which is easy to repeat at home. Cook with us. Try something new! Enjoy your gastronomic experience!

Salted herring in Dutch style

For Holland, herring is more than just a national dish. Accordingly, there are a lot of recipes for cooking herring in the country of canals and windmills. Including recipes for salting tender fatty fish.

I want to offer you one of the possible recipes for cooking salted herring in the Dutch way. The recipe is quite popular and I have no hope of surprising you with some culinary delight. This is a good old recipe. Just incredible deliciousness.

Yes, the herring is lightly salted. Someone will even say that it is not salty at all. But I do not recommend increasing the amount of salt in the recipe - it is better to salt the finished product. So you definitely won't go wrong and spoil the Dutch bouquet.

The herring will turn out to be lightly salted, very juicy and just the most tender. It is important not to overdo it with lemon.

To cook Dutch herring you will need:

• Fresh frozen herring - 2 pcs.
• Onion - 2 onions
• Carrots - 1 pc.
• Lemon - 1/2 medium lemon
• Granulated sugar - 6 teaspoons
• Salt - 4 teaspoons
• Bay leaves - 10-12 pcs.
• Black pepper - 8-10 peas
• Rosemary - 4 sprigs (optional)

Cooking salted herring in Dutch style:

1. First, we will prepare two cans of 0.5 liters each - they need to be rinsed and dried well.
2. Defrost and dry herring. Remove heads, skin, cut out fins and gills, remove skin, remove entrails and ridge with large bones, cut herring into portions.
3. Cut the lemon into thin slices.
4. Peel the onion and cut into rings.
5. Peel carrots, cut into slices or grate on a coarse grater.
6. Pour the pepper into a hand mill.
7. Mix salt and sugar.
8. Put several onion rings, a couple of bay leaves, and a slice of lemon on the bottom of each jar. On this pillow is a layer of herring pieces. Sprinkle the herring with a mixture of salt and sugar, pepper.
9. On the herring - a layer of onions, carrots, lemon, bay leaves. And again the herring.
10. So we lay out in layers until the lid itself. The last layer is carrots, onions, lavrushka and a couple of rosemary sprigs.
11. Close the jars with a tight lid and send everything to the refrigerator for 2-3 days. It is advisable to turn the cans over 2 times a day (put on the lid, and then on the bottom).
12. Before serving, you can add a little vegetable oil, salt if necessary.

Enjoy your meal!

In this country, it is eaten for dinner, lunch and breakfast. They arrange snacks with her between meals, because fish in Holland is a healthy fast food that is sold at every step. Tourists are happy to buy this mouth-watering dish and always come back for it again. This article will discuss how Dutch herring is prepared. The recipe for creating a dish will seem surprisingly simple to you.

Cooking traditions

In order to try a dish prepared in compliance with all the necessary rules and traditions, you will have to go straight to Holland. After all, a real Dutch herring, the recipe of which is carefully passed down from generation to generation, is prepared from fish caught in May, that is, at the very beginning of the season. Such prey is not very large, but its meat is unusually tender, and its bones are very soft. Such fish is marinated right in the sea, and the first barrel is delivered personally to the Queen of the Netherlands. If you are not planning a trip to Holland in the near future, then you should learn how to cook this fish at home.

Cooking features

Everyone can afford to enjoy such a fragrant dish like Dutch herring. Even a novice cook will master the recipe for its preparation without any problems. Of course, the taste of this dish will differ slightly from the original, if only because it will be made from fish caught in another sea. However, the dish will still be incredibly tasty! A small amount of sugar will give the fish a pleasant tenderness, and lemon will completely eliminate the problem of small bones. Very little salt is used in the recipe. If you wish, you can add salt to the finished dish, focusing on personal preferences.

Ingredients

So, let's start a story about how Dutch herring is prepared. The recipe for cooking food suggests stocking up on the following products:

• carrots - 1 piece;
• onion - 1 piece;
• sugar - 2 tablespoons;
• herring - 2 pieces;
• lemon - 1/2 piece;
• salt - 2 teaspoons;
• laurel leaf - 2 pieces;
• allspice - 4 pieces;
• black pepper - 5-6 pieces.

Cooking method

1. Below is a story about how Dutch herring is prepared. A recipe with a step-by-step description will facilitate the creation of the dish.
2. First of all, you need to prepare a couple of jars of 300-500 milliliters. They must be thoroughly washed and dried. In them you will salt the herring in the Dutch way. involves the use of small glass containers.
3. Now cut the onion into rings, the carrots into circles and the lemon into thin slices.
4. Next, you need to cut the fish. To do this, she should cut off her head with a sharp knife. Then you need to make a longitudinal incision on the abdomen and remove the insides. If you come across caviar, then you should not throw it away: the product can be salted along with the fish. After that, you need to make a short incision on the back and clean the skin of the herring.
5. Now you should cut the herring along the back and remove the fins, and then the ridge along with the large bones of the ribs.
6. Then the fish fillet must be cut into neat pieces.
7. Next, you need to arrange the ingredients in jars in the following order: put an onion, a circle of lemon, carrots, peppercorns and a laurel leaf on the bottom of the container. A layer of herring is placed on top of the vegetables, salt (one pinch) and sugar (half a teaspoon) are added. After that, all the rows must be repeated again - until the jar is full.
8. Then the contents of the container must be thoroughly tamped. Finish laying food with a layer of vegetables and a slice of lemon.
9. Now the glass containers should be tightly closed with lids and refrigerated for two to three days. The jars must be turned over a couple of times during the day.

If you do everything according to the instructions, you will have a delicious Dutch herring. All your friends and relatives will surely want to know the recipe for the dish.

How to serve?

In Holland, it is customary to serve a dish with pickles and finely chopped onions. A local resident may even be offended that he was offered herring with some other spices or products. In Russian conditions, you can put the fish on a plate, sprinkle with vegetable oil, if necessary, salt it again and garnish with finely chopped herbs, lemon slices and No one will refuse to taste the fragrant herring in Dutch style. Pickled herring, the recipe for which is presented in this article, is not only tasty, but also a very healthy dish. Enjoy your meal!