Stewed herring in oil (Multicooker Panasonic SR-TMH 18)

[HERRING IN OIL (tastes like canned)]

Stewed herring in oil (Multicooker Panasonic SR-TMH 18)

Category: Fish dishes

Ingredients
Fresh frozen herring	1 kg
Bulb	1 PC.
Salt (fine without a slide)	1.5 tsp.
Lemon acid	0.5 tsp
Water	3/4 Art.
Vegetable oil	100 ml
Spice for fish (I have an Avocado) bay leaf, black peppercorns to taste.

Cooking method

• HERRING IN OIL (tastes like canned)
• I really wanted to make a homemade fish. I looked on the Internet, collected the information in a heap and that's what happened.
• Cut the fish into pieces, remove the head, and then remove the insides from the pieces so that they remain intact. You don't need to take off the skin.
• Cut the onion into circles and disassemble into rings.
• Sprinkle the fish with spice (about 1 tsp) and stir in a bowl.
• Dissolve citric acid and salt in 3/4 cup of water.
• At the bottom of the multicooker, put a little onion, a layer of fish, peppercorns, bay leaf, then onion again. fish, pepper, lavrushka. Pour water with salt and lemon on top, oil. Put on EXTINGUISH for 7 hours. In principle, the fish is ready in 4 hours, the bones are not yet soft, but they separate perfectly. After 7 hours of stewing, the bones became soft.
• Transfer the fish to a separate bowl and cool (I left the oil in the multicooker saucepan so that it was not so greasy, a lot of fish oil is still melted).
• Tastes like good canned food in oil such as sardine.
• P.S. The acid is needed to keep the pieces hard.
• You can cook any fish (mackerel, pink salmon), and you can also cook it in your own juice. The ingredients are the same, but without the oil.

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[Elenka69]

Elenka69 , good fish!

And if you pour strong tea instead of water, the color will also be golden.
This is how we did it during the stagnant shortage of "sprats".

This is how we did it during the stagnant shortage of "sprats".

And last week I did it in a multicooker making these very sprats.

Although not "stagnant" times, we liked it.

I can post the recipe, but so far without a photo.

Thank you! : flowers: With tea, too, you can (I used to make sprats like that), but from stewing or spices, it acquired an interesting golden color almost like a can, it is difficult to distinguish. I already tried chilled, delicious! I haven't eaten such a high quality food for a long time.
Norwegian herring is now on sale ... Not a fish, but a dream! Plump, plump!
Once, in one culinary program, an Italian chef said that in Italy, salted herring is a terribly expensive delicacy and they cannot afford to eat it like we do with potatoes as much as you want.
And we have her ...

Here's mine, first fried the current in oil quickly, until crusty.

And in a slow cooker for 5 hours on a strong mode

Elenushka I cooked herring - oh and delicious! Here is a photo, though not successful, but confirming the words:


Today, when I ate it, I thought that for such a herring you should not put +1, but immediately +5.

Lena, can you cook a fish without a multicooker? Well, I don't have her ...

May, I cooked in a saucepan, not in a slow cooker, I can see this in my photo.
Elenka. all your recipes are good, verified - I trust your recipes, as well as recipes, Admin, it always turns out very tasty. I decided to stage an experiment yesterday - I rolled the herring into small jars, and I'll see what happens.

[Gaby]

Gabythanks for the praise! I cook like everyone else.
Have you sterilized the canned fish? It needs to be sterilized for a long time, and then stored in the refrigerator. Otherwise, it is full of bootulism. I studied this issue a little, the fish is sterilized in closed cans, tightening the lid with clamps and under pressure in a pressure cooker. It turns out a home autoclave.
Maybe you should sterilize the jars?
We ate the fish for several days, I had 4 pieces. I would not recommend keeping it. You never know ...
Mayan, the fish will turn out well, and on the stove, simmer it on the very, very low heat and, I would advise, on the cut.

Elenka sterilized the jars in the microwave, boiled the lids, put them in the jars, screwed the lids tight and sent them to the microwave for a few minutes. Inside the jars, air bubbles rose and when I took it out, turned it over and put it on the lid, for another 20 minutes it was clear somewhere that the process was still going on inside. I am not agitating anyone - I decided to stage an experiment. And about the microwave, the girl in the summer in twists shared her experience on how to preserve. So I got distracted and the topic is about a multicooker ... but I don't have one ...

And I, and I cooked a fish! Mackerel. Honestly extinguished for 7 hours in the cartoon, but the start of eating after 5 hours - just having dinner, and such a fishy smell was going through the apartment! Well, how could you resist? The husband also ate before 7 hours. And the daughter all evening ate almost one fish - little by little, but often. There is no photo: when they turned off the cartoon and I laid out the contents from the saucepan, there was little left for photographing. Thanks for the recipe! True, without multi (turned on and left) I would hardly have dared to cook, it’s necessary to keep an eye on it all the time.

Yes, now capelin sprats are next.

Now I remembered that I once cooked something like that in a pressure cooker, although my pressure cooker is still Soviet, the one that cooks on a gas stove. Water was poured in CW, and on special. a container with a prepared fish was placed on the stand and it was all steamed. It was very tasty and the bones became very soft. Damn, I must try, I'll buy a fish and definitely try.

[Lydia]

Lydia, glad you liked. I also want to try to cook mackerel.

Elenka69, the fact is that not just liked it, but LIKED it. My husband and I got only a couple of pieces for dinner, the rest of the daughter ate - that she could not immediately gobble up, saved for herself and finished an hour ago. And then she walked around me and looked into my eyes, sucked up to cook more. (This is surprising, since she is very picky about food.) We agreed for the next weekend, so as not to become boring. Maybe my husband and I will get more.

Give some advice: just throw away the mackerel heads, or are they good for soup? (Do not be surprised by the stupid question: earlier I ate mackerel only from cans.)

[Lydia]

just throw away mackerel heads or they will fit for soup

Lydia
Maybe they will fit for soup, why not.
Try to cook herring on the trail. time. It tastes like a very good sardine, not at all like herring.

[Lydia]

Lydia
Try to cook herring on the trail. time. Tastes like a very good sardine, not like herring at all.

Yes, I would cook herring this time too, but it has disappeared from us - a deficit, like in stagnant times. (I naturally speak of frozen.) But I will search, sooner or later I will buy.

[Lydia]

Lydia
Herring, of course, is a budget option, but it turns out delicious as a delicacy. And our mackerel is 2.5 times more expensive. But for the same price (as mackerel) - frozen pink salmon. Also a very good "canned food" would have turned out.

[Lydia]

Lydia , Wow! and we have herring and capelin. I love boiled capelin. Have you ever tried a thread? just throw in boiling water (a small amount of water + seasoning there pepper or dill), as it boils for literally five minutes - and you're done. Well, she's so delicious to me, I just can't tear myself away. Sometimes I take 300 g for myself - for one lunch.

And I would not use mackerel heads in soup. Or at least I would remove the gills first. Once upon a time, a poacher nagged us - we didn't remove the gills out of inexperience.So he told us where these gills should be
In general, gills should be removed from any fish. It's like not pulling out the guts, but cooking with them

And I would not use mackerel heads in soup. Or at least I would have removed the gills first. Once upon a time, a poacher nagged us - we didn't remove the gills out of inexperience. So he told us where these gills should be
In general, gills should be removed from any fish. It's like not pulling out the guts, but cooking with them

Oh, live forever, as they say ... I don't know how to cook fish at all. And I don't know anything - what to delete, what is not necessary. Thank you. And as for the fish soup made from mackerel heads, this is natural toadiness. I'll throw it away. Wow, it became easier to live immediately!

[Lydia]

Lydia
I want to offer you another interesting fish recipe. Initially, it is also made from frozen herring, but with mackerel it will be much tastier. By the way, my colleague even made hake.
Here he is. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=11419.0

[Helen!]

Helen! Thank you so much for the recipe! very, very tasty.
put it to stew for the night, so that for another 3 hours it was heated. A wonderful thing!
and even if their cheap herring turned out SO tasty, then I'm afraid to imagine how delicious the mackerel will be!

Lena, thank you, I liked the fish, put the plus sign.
True, the bones are not very soft, but I don't have a multicooker. Next time I'll try it in the pressure cooker.

And the day before yesterday I opened the first jar ... I wanted a fish. The real canned food turned out. By the way, I forgot to say then - I twisted the jars with screw caps.

[Mayan]

Mayan, glad you liked! If the bones did not soften, but they separated well. It was so with capelin.

Gaby, .

[HERRING IN OIL]

HERRING IN OIL (tastes like canned)

100ml vegetable oil.

(I left the oil in the MV saucepan so that it was not so greasy, a lot of fish oil is still melted).

Elenka69
I decided to try to cook a fish (mackerel) according to your recipe, can you ask a couple of questions? Maybe you should reduce the amount of oil so that it is not greasy? Do we take fragrant or odorless oil?

[Crochet]

Crochet
The oil can be reduced to almost none. Then it will be herring (mackerel) in its own juice. The fat from the fish will heat up, so I have a lot of it, I poured it all out. Although, it seems, mackerel is not such a fat fish, or am I mistaken ?!
And you can use any oil with or without a smell. I took odorless to understand the taste and aroma of the fish itself, and in the next. once I intend to take a fragrant one.
Delicious fish for you Crochet! Tell me later what happens, I also want to try to make mackerel.

[Elenka69]

Elenka69
Lenochka, I come to you with such a thank you !!! Lenus, my tongues were almost swallowed, they said deliciously, the wrong word !!! Instead of herring, I took mackerel (2,150 kg), I made a double portion of fillings, and butter as one (100 ml.).

🔗

Lenuskin, thank you very much from my eaters 🔗 🔗!!!
P.S. To everyone who has not tried it yet, I highly recommend cooking this dish !!!

On the weekend I cooked this herring, it turned out very tasty !!!
The advice to add lemon to-that is simply priceless for me! Everyone in our family is very fond of all kinds of fish, so I was in constant search of such a recipe so that the bones were soft and the fish did not turn into porridge.
Thank you very much for the recipe, next time I will try to cook mackerel and saury, I think it will also be delicious.

[Elenka69]

Elenka69
Lena, and today I want to try to cook pink salmon, only now I thought ... whether to cook it in my own juice, or add oil ... The pink salmon itself seems to be rather dry ... in general, while I think ...

[Crochet]

Crochet
I would do it in my own juice. The herring in oil turned out to be rather dry for me. To me pink salmon is already "seen".
But when I did it in tomato, it turned out to be a very juicy fish.
Just add water and a couple of tablespoons of rast. oils.

[Elenka69]

Elenka69
Helen, and again THANK YOU ! I cooked pink salmon, the opinions of eaters were divided: my mother liked mackerel more, pink salmon seemed to her "dryish", but also very tasty, and my daughter liked pink salmon more, her husband had not tried it yet ...

🔗

P.S. I made a double portion of the fillings (fish 2 kg.), Added 50 g of oil, my girls did not feel it at all ...

And this is caviar from the same pink salmon:

🔗

I decided to try salt, mine really liked it, even more than the store ...

[Elenka69]

Elenka69, the fish is super!

Made from large (550 gr each) frozen herring.
Delicious! And the pieces are all intact!

I took note of the idea with citric acid, I'll try to add it to my sprats.

VERY MUCH THANKS for the "tasty" recipe, according to which a natural fish of canned taste has turned out (like a fish twisted thoughts).

[Elenka69]

Elenka69 I cooked a fish according to your recipe, it turned out just delicious. The bones melted right in your mouth, you can't even compare with canned food.
I put it on at night for 6 hours, and on heating until morning. Next time I want to try with tomato.
Thanks for the recipe!

[DJ]

DJ, I'm glad you like it!
Try with tomato too. I liked the fish in tomato even more, juicier.
I want to make a sprat in tomato, the same as it used to be - delicious, tasty

[Gaby]

Elenka sterilized the jars in the microwave, boiled the lids, put them in the jars, screwed the lids tight and sent them to the microwave for a few minutes. Inside the jars, air bubbles rose and when I took it out, turned it over and put it on the lid, for another 20 minutes it was clear somewhere that the process was still going on inside. I am not agitating anyone - I decided to stage an experiment. And about the microwave, the girl in the summer in twists shared her experience on how to preserve. So I got distracted and the topic is about a slow cooker ... but I don't have one ...

Gaby, I also want to make canned food for my son. But you can't put metal lids in the microwave or what ?!

And I finally found frozen herring in our Tmutarakansk and immediately bought it. We will now cook even more fish (and eat)! She invited her husband and daughter to eat fish next weekend, and they duet: “Why wait so long ?!” But two days have not passed since the last batch of mackerel was finished ... So in the coming days I will cook again, and for the first time - herring.

[Lydia]

Lydia, eat to your health!
Herring will not disappoint you. I recommend you try it in tomato too.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=66170.0
Thanks for your feedback!

[Elenka69]

Elenka69, I am also grateful from my mother, who with age (she is almost 85) has become very picky and even capricious in food. An unprecedented case: my mother, whom I treated to herring cooked according to your recipe the last time she came to me, called me and told me that when I cook fish like this again, I will definitely provide her with a little. She liked it so much!

I put the fish to stew for the whole night according to this recipe. I took some note, there was nothing more sensible
Fish 750 g, and I made the fill as for a kilogram, now I will worry until the morning - have I oversalted it? Pour with tea, so that the fish is tanned. True, my fill does not cover all the fish, probably the color will only take up to half, and half will be light ...
Okay, we'll see in the morning.

And how is the fish? we also have heaps of this natotenie, if it works out ok, I'll take it too.

[Elenka]

And how is the fish? we also have heaps of this natotenie, if it works out ok, I'll take it too.

It turned out very well. The liquid was still heated so that the whole fish was swimming in the pot, and it was stewed completely covered with tea with oil and spices.
Delicious, only next time I will set to stew for 4 hours. There are few bones in this natotheniye, they still separate well, so there is no point in overexposing.
I think that the recipe will take root with us. Salty as it turned out for my taste, maybe because there are less fish than in the original, or I will simply put less salt, but I will repeat it without fail, and more than once.
Elenka, thanks for the recipe!

[Elenka]

Elenka, thanks, the recipe is super, I voted, it will definitely take root in the family
I had molts, I love them, but bony, infections
It turned out great, at the end of the process we tried half of it.
Even the boys, who, in their expression, do not like fish, neither red nor green, paid tribute and did not yet order to pour out the filling, they say, it's delicious to dip bread

The most important thing is that this fish even smells like canned food, and canned food smells very appetizing, it seems to me. And the children really eat this fish with a bang. In the next. since I’ll put my fastidious people in a tin can and say that I’ve just opened the canned food, they’ll sweep everything away.
I want to stew a lot of carrots with onions for a golden color and pour the filling on this carrot with onions, well, I'll add raw onions for flavor, I didn't really like the color on tea. Maybe I'll put curry or turmeric, I want to make a more beautiful color, I will not experiment with taste, only I will put a little less salt.

Girls, and I already cooked pollock twice according to this recipe, though once in tomato sauce. Mine liked it! But nevertheless, my mother's priority is mackerel in oil, my husband liked the mackerel in tomato most of all, and pollock and pink salmon in oil for my daughter ...

[Elena4ka]

Elena4ka, try something seafood - herring, mackerel, pink salmon. Now there is a lot of it on sale!
I don't add tea, I don't like it. And the color of the fish I get the most, that is "canned" - similar to sardine.

[Elena4ka]

Elena4ka, try something seafood - herring, mackerel, pink salmon. Now there is a lot of it on sale!
I don't add tea, I don't like it. And the color of the fish I get the most, that is "canned" - similar to sardine.

So natotenia is also a sea fish. I myself did not know what kind of animal I bought, I went to the Internet to educate myself. I will try something else too, There was nothing sensible, and my hands were itching to try this recipe.

[Zest]

I know, Zest, just not put it that way ... I like the music too, the taste is noble.
Here you need a fat fish, with its own "bacon", because the tinned white fish can come out rather dry.

Only yesterday I was pensively standing in the store near the herring and thinking whether to take it or not, and left, not having figured out what to cook from it besides salting. And today I came across such a recipe! Now I'll have to run to this store on Monday after work.

I have such a question, but after this fish the smell of the MV saucepan remains? And then how to cook milk porridge then?

[afnsvjul]

afnsvjul, wash the pot, lid and valve with soapy detergent. True, a faint smell remains a little. I left the MV open for a while to ventilate. And that's it!

odor removal is easy and simple - a glass of water + a couple of lemon rings, "Steam cooking" mode - and no smells! even fish. Well, it is good to wipe the rubber band afterwards, it is the rubber parts that smell a lot