Mackerel based on herring in Dutch style

[V-tina]

V-tina, I pickled the fish, yesterday they started trying, it's almost over. Very tasty fish turned out! I made it first according to the recipe, it turned out a little salty-sour (the lemon was big), added another 2 tsp of sugar, a spice for herring salting, the taste was balanced. The vegetables are delicious! Thanks for the recipe!

[Lena]

Tina, defrosting mackerel, in an opaque bag. When I moved on to the point - clean the fish, it turned out to be a river trout that Mom presented Well, what to do - I decided to salt, it means salt)) I'll tell you about the results in a few days

Lena, I can’t even say anything because I haven’t seen a river trout, I’ve never even looked forward to the results


Henbane, Lena, I am very glad that the fish fell to your liking, eat with pleasure

Tina, made your fish! Delicious! I like it. Can you make herring according to this recipe? The only thing is, next time I will slightly reduce the amount of salt, it turned out salty for me.

[Natalia]

Natalia, Thanks for the kind words! I am very glad that I liked the fish! If you reduce saltish salt, of course, I just sometimes do not use all the curing mixture, if the fish is too small or lightly salted, I just want it. Of course, herring can be cooked this way, too, I even made a sprat that way, only without lemon

[V-tina]

V-tina,
Tin, it turned out deliciously - everything has already been eaten)) There are not many carrots and onions left and that is due to the fact that the can has a narrow throat Now we need to try with mackerel

[Lena]

Lena, hurray: girl_claping: I kept thinking - how did your trout turn out now and try mackerel or herring - tastefully

Very tasty, and I made fillets in slices and herring and mackerel, and in layers and mixed - everything is fine. Only I would correct in the recipe, the salt is coarse, not extra and not iodized.

[Galina]

Galina, thanks for the tip and the recipe for editing has not been available for a long time, and I cooked fish according to this recipe with different salt, everything was fine

A long time ago, I tried very tasty pink salmon from my friend's mother and sauerkraut and asked for a recipe, did everything according to the recipe, everything turned out completely different from how I tried, but completely disgusting ... I asked what was the matter, it turned out that all my dishes even iodized cabbage ruined extra salt in the case of cabbage ... Since then, for all salting-salting, I use only rock salt. It just might save someone from my mistakes.

[Galina]

Galina, well, in general, this is a generally accepted rule - salt for pickling and canning is stone, but somehow it turned out that there was no coarse salt at home, my husband exhausted everything for salting fish and did not say anything, the shops are far away, salted with fine salt - the flight is normal but we eat it quickly - it does not have time to soften from the "wrong" salt

Since then, I use only rock salt for all salting-ambassadors. It just might save someone from my mistakes.

perhaps - not everyone has been salting since childhood

[V-tina]

V-tina, Tina, your recipe was registered in my family, and has already gone to the people
Thank you very much!!

And I registered it.) Thank you very much, very tasty, I made herring.

[Emerald]

Emerald, Omela, girls, how nice it is to let the delicious fish please you and your loved ones
And I myself am not yet preparing such a fish - it has risen in price and at the price it is more profitable for me to take gutted pink salmon than mackerel or herring. Salt pink salmon in a completely different way, my husband is delighted, I can't do much myself, but the idea of ​​trying to salt it according to this recipe is hatching

[V-tina]

V-tina, Tina, I join everyone and thank you! I've been doing it for the second year already, it's very tasty, everyone who I treated like it, ask for a recipe, take it to the table with me! We have almost everything with "eats, and the carrot is a lemon. I promise a photo report next time)))))).
I plan to try it with herring.

[Larissa]

Larissa, hurray how nice it is that the recipe goes to people

[V-tina]

V-tina,

And I myself am not yet preparing such a fish - it has risen in price and at the price it is more profitable for me to take gutted pink salmon than mackerel or herring. Salt pink salmon in a completely different way, my husband is delighted

The recipe is requested in the studio! Please!

[olche]

olche, nothing complicated - I just peel off the scales from the fish (just so that it doesn't fall off), remove the excess films (if any) from the inside, wash the fish, cut off the head and remove the bones. I mix 3 teaspoons of salt and 1 or 2 sugar (depending on my mood, and it’s so delicious), sometimes I add black ground pepper - 1 tsp. I sprinkle fillets abundantly on both sides, all or almost all of the mixture goes to a kilogram of fish, then I roll the fillets into a roll, into a container and in the refrigerator for a day, drain the liquid after a day, and cut the fillets from the skin as needed and prepare sandwiches. The fish tastes best to me exactly in a day or two, then I don't like it anymore, so I cook so that I have time to eat

[V-tina]

V-tina, thank you - I will definitely try !!!
came to the familiar name-V-tina, with a kind word more than once remembered for the awesome preparations of soups / pickle with cucumber and barley and borscht with apple are especially good this year /
It's a sin that I still haven't thanked
I feel that the fish will turn out to be delicious
But it all started with the choice of a bread machine ...

[Olga]

Olga, very nice pickle is not my recipe

Pickle (preparation for the winter) (Frau)

I think the author will also be pleased with thanks

[V-tina]

V-tinaAnd the cabbage soup with barley is yours? Here I am a bastard, I missed the letter
and out of 3 soups, only 2 remain

my) I myself adore them to me on you

Valya, forgive the stupid question, but all salt norms depend on it. Are you salting mackerel here or without?

[Irishkina]

Irishkina, forgive me that it's too late to salt so much without a head, but I buy ordinary whole carcasses of 800 grams usually

[Irishkina]

IrishkinaI'm sorry it's late so headless

not all the rules. I suspected something like that. it's just that my mom always salt her head without heat. Well, he loves, you can do it here. so she brought me into doubt and introduced.
I put the fish. waiting!

[Irish]

IrishI hope you and your wonderful family will like it

Valyusha, take the report! SUPER! I liked it very much!

[Tina]

Tina, also mackerel according to one of the same recipe, I only plan and it is not tastier for me ...
The more interesting it will be to try! Just bought the mackerel!

[Irishkina]

Irishkina, dear, how glad I am that you liked the fish, to be honest - I really envy, so I want a salty fish, so I would eat a photo

Added on Tuesday 03 Jan 2017 08:57

The more interesting it will be to try!

Lily, I will wait for impressions

I remind those who plan to salt the fish for the holiday - it's time

It was not in vain that they gave the "Recipe of the Week"! It turned out very tasty! I'm really worried that the fish is running out, the new one is not "charged". We still have to look for a good fish.
Loved the recipe, added cloves and coriander for a spicy taste! Thing!
Thank you very much, I hug you straight a hundred times!
Tinochka, there is still a question! Is your structure soft or elastic? My fish turned out to be tender, soft, falling apart a little! Delicious!

Loved the recipe, added cloves and coriander for a spicy taste

Olga is glad that you cooked it, we also love it very much, next time I will also add coriander with cloves, thanks, I didn’t think of it myself somehow

Is your structure soft or elastic? My fish turned out to be tender, soft, falling apart a little

Ol, here every time in different ways, it seems that it depends on the fish itself, I like elastic more.Photo super, thank you

[V-tina]

V-tina, oh, but I love different things, I think too, that from the fish. This one was soft from the start, but very fresh. It's just that I make herring with lemon and an apple, it is always elastic, I asked. Tinochka, for the third day we are having dinner with mashed potatoes with this fish - we don't want anything else! I already advertise your recipe to relatives!

Tinochka, the third day we are having dinner with mashed potatoes with this fish - we don't want anything else! I already advertise your recipe to relatives!

we too overeat so much at first now we are more relaxed

today they cooked bream on the grill, my husband caught it himself, this is the thing

[Tina]

Tina, brought gratitude for the very tasty and original mackerel. I liked it very much at the festive table.

[Elena]

Elena, thanks for stopping by to tell us about your impressions, I am very pleased