HERRING IN DUTCH STYLE

Herring
2 pcs
Lemon
0.5 pcs.
Sugar
2 tbsp.
Salt
2 tsp.
Onion
1 pcs.
Carrot
1 pcs.
Bay leaf
2 pcs.
Black pepper
5-6 pcs.
Pimento
4 pcs.
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Salted herring is almost a national pride of the Netherlands. They eat it for breakfast, lunch, and dinner, and even have snacks in between meals, as herring is sold everywhere; it's a kind of healthy fast food and is of great interest to tourists. The fish caught at the very beginning of the season, namely in May, is especially valuable.

 Such herring is not large in size, but its meat is the most tender, and the bones are soft. This type of fish is salted in a special way, right in the sea, and the first barrel is personally delivered to the queen of the Netherlands.

To try such fish is a real luck, but for that, you will have to head straight to the Netherlands.
If you are not planning such a trip in the near future, it is no reason to deny yourself the pleasure of tasting aromatic Dutch herring.
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Of course, this dish will not exactly reflect the taste of the original recipe 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 delicious!

A certain amount of sugar in the recipe gives the herring a special tenderness, while lemon completely eliminates the problem of small bones. Only a little salt is used, so if desired, you can salt the already prepared fish according to your own preferences.
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Prepare two jars of 300-500 ml. They need to be washed and thoroughly dried. Cut the onion into thin rings, and the carrot can be sliced into rounds or grated.
Also cut the lemon into thin slices.

Next, you need to prepare the fish.
With a sharp knife, cut off the head, make a longitudinal incision on the belly, and remove the insides; if you find roe, do not throw it away, it can also be salted. Make a small cut on the back and clean the herring from the skin.
Then you need to make a longitudinal cut along the entire back, remove the fins, and then the backbone along with the large rib bones.
Cut the resulting fillet into small pieces.
Next, you need to distribute all the ingredients into the jars. Place the onion, carrot, a couple of peppercorns, and bay leaf at the bottom, along with a slice of lemon.
After that, lay a layer of herring, add a pinch of salt, and half a teaspoon of sugar.

Now all layers can be repeated again until the jar is filled.
Everything needs to be pressed down well, finishing with a layer of vegetables and a piece of lemon.

Seal the jars tightly and send them to the refrigerator for 2-3 days. The jars need to be turned over twice a day.
Serve the finished fish on a plate, drizzle with vegetable oil, add more salt if necessary, and serve the herring with onion rings and lemon slices.

 Enjoy your meal!