Mackerel based on herring in Dutch style

Tinochka, I'm sorry, I fit into your recipe. Are you not angry?

Tinochka is angry, of course !!

I also want such a fish, but I am afraid to eat

Dear, I will gladly share how)))
I just went home, I'll come soon and tell you everything

So far, here are the photos of amazingly large and tasty mackerel and herring, handsome men all over the shell

everything came

it reads like this: lightly salted spicy salted fish in the freezer

Defrost freshly frozen mackerel, cut off the head and tail.
Cut along the BACK (in order to keep the fat in the abdomen). Free it from the ridge and entrails (for people like me who like to tinker with bones, you can not free it), usually I collect with napkins or a paper towel, IMHO it is undesirable to wash the fish before the ambassador.
Spread the fish in a layer, skin down: salt with a thin layer about 0.7 tbsp for a large fish. spoons so that there is a light thin layer, then cut the garlic into slices, finely break the bay leaf, sprinkle with spices: paprika, ground black pepper (or a mixture of 5 peppers), mustard seeds this is for my taste the most important ingredient, after garlic and lavrushka, sometimes I make one fish with paprika, and another with a mixture of peppers, but in all bay leaves, garlic and mustard seeds.

Close the fish halves, wrap them tighter in several layers of cling film and send them to the freezer for at least a day.
Before use, remove from the freezer, defrost at room temperature (note that this will take several hours) and eat healthy
The fish can be stored in the freezer for a long time and at any time you can get it to the table, so the salted fish is always at your fingertips.

[Tina]

Tina, last year in Amsterdam I tried a famous herring ... I’ll say more, I hunted for it with a specialist ... I managed to try it in one market ... I still remember the taste ... and it was very tender ...
What am I doing this for ?. but to the fact that I bought two mackerels with a specialist today on the market ... but I'm already tired, I won't gut ... tomorrow I will decide the issue ...

I have such a question - shouldn't you remove the skin from raw fish?

[AlenKa]

AlenKa, I don’t know if this is the fish, but I hope I will like it. I don’t take off the skin and don’t even cut it on fillets

[Katerina]

Katerina, you would have laid out a separate recipe - it will be lost after all ...

I don't know if this is the fish, but I hope - like it

do not be afraid))) I will report ... I adore herring and mackerel ... so I took two fish at once ... wait for the report next week!

[AlenKa]

AlenKa, I will wait for the report! after all, the fish is sooooo .. it's a FISH how many people - so many opinions, but I have never tasted the real Dutch one, you at least express your opinion, otherwise everyone is silent .. they annoyed - and are silent, or crack for both cheeks, or they scold me with a bad word

[Katerina]

Katerina, you would have laid out a separate recipe - it will be lost after all ...

but you can: girl_red: pull the recipe?
I've already posted a bug, my debut

[V-tina]

V-tina, Tina, ran in to report. What can I say, the fish is gone, even your recommended 36 hours could not stand it. She marinated with me for a day, my husband and I decided that it was time to take a sample. So they ate everything together with him (here are the parents, they didn't even leave the children). What's interesting: at first I was somehow skeptical about carrots, I think, well, why is it in pickled fish? But it turned out that the vegetables were also pickled and eaten even before the fish itself, which is very tasty. Recipe - fly away, thank you very much

Can you get a recipe?

Katyusha, there is never enough fish, so it is not possible - but necessary!

[Svetochka]

Svetochka, I am so glad that I liked the fish! And cook for the kids, it won't take much time

What's interesting: at first I was somehow skeptical about carrots, I think, well, why is it in pickled fish?

Ha! I'll tell you more, when the recipe was "rolled" I was superfluous there was not only carrots, but also lemon, I did my entire adult life - vinegar, onions, fish, spices and other things I didn't even want to try

all my adult life I have been doing - vinegar, onions, fish, spices

I did the same, and now you see lemons and carrots have grown

even now the bugs are in line

[Tina]

Tina, I report: I salted ... there are no half-liter cans in the house, it's lazy to go to the garage ... salted in an oval one from under the herring ... all the fish settled down in one layer ... plump ... cooled and salted)))
It was sooooo easy to do!

[AlenKa]

AlenKa, well done! do not forget to shake the jar and look forward to feedback on the taste!

I’ll write to KANESH .. I don’t have time to talk about it, I’ll tell you in words and mraar from Amsterdam .. but don’t forget, there was herring, and then there was mackerel .. but I like mackerel because of its fat content ...
By the way, about the photos ... the pieces lay so colorfully in the jar ... mine were just going to eat right away .. naive)))
Oh, it seems to me that a very tasty fish should get it ...
Wait for the report!

[AlenKa]

AlenKa, waiting

[AlenKa]

AlenKa, Was there a herring there? not a little matya?
I have no way to compare now, one refrigerator (the second is not preparing for the move) is not able to accommodate additional cans.
But my mother just bought it. awfully delicious!

[Vikus]

Vikus, I don't remember what it was called, but there was something tender .. cut into pieces ...
But then I generally found it in one place on the market ... although, they say, when the season begins, even kiosks are put on all corners and bridges)))

[AlenKa]

AlenKaYes, yes .. kiosks are set up in the Netherlands, our fish shops are also bursting. Really incredibly tasty fish, sooo I will wait for the results with eyewitness mackerel. fish in Holland

[Tina]

Tina, made, delicious, but sweetish for me. The oil was added just before use, cleaned from the skin, removed the bones and added a drop of vinegar. I will still do it, but I will put less sugar. Thank you.

[Angela]

Angela, I am very glad that I liked the fish And sugar-salt is of course a matter of taste

Yeah. I usually do it 1: 2.

And I 1: 1

I put one mackerel to marinate.

[Tina,]

Tina, Hello! I here quietly drove a skumbrievich according to your recipe. But I immediately put less sugar. Already ate it. Highly! Very tasty, to be sure! It seems to me that it doesn't look like "mother". I remember there is mustard in "mother". But, no worse!
There will be no photos, since the camera is already packed in a suitcase between the clothes, so as not to beat.
I love mackerel - passion! So I brought you a ottoken thank you! The recipe is super!

[MariV]

MariV, Olenka, I will wait for impressions!

[Mikhaska]

Mikhaska, Irishechka, how glad I am that you liked the fish About salt, we have already raised the issue here, the proportions, of course, for an amateur I even fry the chicken, I take sugar almost on a par with salt

It seems to me that it doesn't look like "mother". I remember there is mustard in "mother".

I haven’t tried it, that "mother" Thank you, dear, for the tip

And, earlier, under the Soviet Union, dad brought from business trips Belgian canned herring - "matye" in wagons. Roughly speaking, did we eat it ... Here is the composition on the jars and was written. But, no matter how much they tried to stir up with him at home: everything did not work out. Delicious, but not that. And, since we have an evening of revelations ... I stirred up another jar not with lemon, but with wine red vinegar. Happiness in the bank also happened. So, you have a strong basic composer. Everything - just super matched!

[Irisha]

Irisha, oh thanks, I did it so nicely according to the same recipe with red wine, also with mayonnaise, each option was delicious in its own way, wine vinegar is in the bins, you also need to try

so, well, go also and add red vinegar there?

[MariV]

MariV, Olga, there is no need, there is a lemon, it will be very sour

Yes, of course, vinegar with lemon is really cool.

I even fry chicken, I take sugar almost on a par with salt

oh, how is it? I have fried chicken so many times and never poured sugar there ... I haven’t even heard it ... Tell me too, why, what if I need it?

[Yulechka]

Yulechka, before frying, I always rub the chicken pieces first with sugar, then with salt, then I can also mayonnaise or immediately in a frying pan, here the main thing is not to overdo it with sugar and I bake the meat with sugar too

[Yulyash!]

Yulyash! Oh, you try to cook a small piece. I, behold, always grease the duck with salt-sugar-pepper. The song turns out. And the skin is browned much better. It is only important not to overexpose, so as not to burn. And the taste, as for me, is incomparably better than with salt alone. Such taste transitions are obtained from salty to sweetish - you will rock! Not as boring, at least as just salty meat. And the chicken gets a very original taste.
Yes, I also pour sugar into the borscht.
Teen, sorry for the unnecessary chatter off topic!

[Irisha]

Yes, I also pour sugar into the borscht.
Tinochka, I'm sorry for the unnecessary chatter off topic!

I also add sugar to borscht
Irisha, not much that nonsense

I also add sugar to borscht

So my Belarusian aunt taught me this in about 1981, when I was visiting you in Minsk. Oh, there was a time!

that's it, but I don't think this is a feature of Belarusian cuisine

Well, friends, okay, they persuaded me, I'll try ... But sugar in borscht is sacred! When the tomatoes are languishing in a frying pan in a fry ... hmmmmmm ...

[MariV]

MariV, Olga, there is no need, there is a lemon, it will be very sour

Yes? persuaded, I will not pour vinegar!

I made 2 jars, I go lick my lips I love mackerel

[Irina]

Irina, I'm waiting for your impressions!

Well, friends, okay, persuaded, I'll try ...

Yes? persuaded

girls are such girls .. you need to persuade them all

that's it, but I don't think this is a feature of Belarusian cuisine

And my grandmother taught me to add sugar when making soups, for this, when sautéing onions with sugar, as if adding onions. And my grandmother is from Belarus. Maybe this is still a feature?

Thank you for the interesting version with mackerel, I will definitely do it.

Maybe this is still a feature?

may be

I will definitely do it.

I will wait for impressions

Maybe this is still a feature?

And don't get your hopes up! I also put sugar around where there is acid. This, as far as I know, is the rule of cooking (maybe not right)

I have fried chicken so many times and never put sugar there ... I haven’t even heard it.

Well, maybe sugar is not rubbed so often, but is honey used? And mustard, and there is sugar in it too. We just don't think about a lot.

[V-tina]

I salted the fish, I almost ate it raw. Hurry to remove the sample.
V-tina, thanks for the recipe!

[Olga]

Olga, no need for raw, I hope you like it, bon appetit in advance

[Tina]

Tina, Thank you! I'll report back in a couple of days.