Menu by category for Dutch
recipes 
also from Oversea (Dutch Indies)
John N's web site for Science and Fiction
Menu by category for Dutch
recipes
also from Oversea (Dutch Indies)
Category: Dutch seafood salads, specialties and sandwiches with Atlantic fish
Trawler with trail nets via the stern
for the catch on roundfish, such as herring.Various salads with fish or seafood.
Brined herring (Dutch new herring or salted herring) with sliced onions and tomatoes is delicious as a pure salad. In Germany they add to the herring sometimes potatoes boiled in their skins, French beans, finely sliced fried bacon, onions but no tomatoes.
Brined herring with onions,
the Netherlands.
Herring salad with raw herring pickled in vinegar. This Dutch-Jewish recipe consists of a glass pot collared sour herring (rollmops), a glass pot red beets, a sour apple and a couple of extra gherkins in pieces mixed cold together with mayonnaise. Let it rest for a while and serve it cold. Decorate it with parsley. As extra you can add a sliced shallot and possible a litle bit chive and/or pepper. Rollmops can also be eaten as cold snack, without unrolling, or on a slice of white bread. After the jar has been opened (shake first the glass pot up side down), the rollmops will usually keep for 2 weeks, if kept cool in refrigerator.
Mussel salad. Special for lovers. Replace the herring for canned pickled Dutch mussels. Further the same recipe as above for herring.
Mussels on an Italian market.Remove before cooking all the damaged and open shells. Clean de shells with a lot cold water. You can eat mussels fresh from the shell, only if they come from a safe source, or cook them several minutes in seawater till the shells are opening. Above you see fresh and already cooked mussels.
Shrimp salad. Spread the shrimps with pepper and salt. Scatter mayonnaise or salad cream over them and garnish with parsley and sliced gherkin. You can make also a mixture of shrimps and sliced tomatoes with further same recipe as just mentioned. These salads taste also excellent on white bread.
Red Atlantic salmon.Red or pink salmon from a tin. You can use this delicious fish for a self made salad or use it pure on toast, biscuit or sandwich. Salmon is not a common fish in the European rivers, so we Europeans import it from Canada, mostly in tins or smoked. See the internet for a salmon salad recipe. Fresh salmon from the Canadian rivers or aquaculture fish farming can be fried, roasted or stewed as above mentioned under North Atlantic sea fish. The diverse sorts of salmon differ not or hardly in taste. But skin colors can differ. Above you see a red Atlantic salmon and right a pink Pacific salmon.
Ship for the catch of salmon,
with a seine for the coast of Alaska.
European tuna from the deepfreeze to prepare just as other fish for frying or cooking. Tuna from a tin with salt water or olive oil, eventually mixed with vegetables, tastes good on white bread, biscuit or toast. Of course you can use this fish also in a self made salad. Tuna belongs to the family of mackerels. The bigger bluefin tuna from three meter or larger till 1000 kilogram, caught in the Mediterranean Sea or for the coast of Spain, is now past time because overfishing. Now utmost 100 kg for the largest fish. Tuna is not a North Sea fish but Mediterranean, so we import it from Italy usually in tins. Mostly is this skipjack tuna. Left you see a bluefin tuna.
Catched Mediterranean pilchards.
European pilchards (sardines) in salt water, olive oil or tomato sauce in a tin can be used on a slice of bread, biscuit, toast or in a salad. Sardines are a smaller sort of fish, at most 25 cm (10 inches) in length, and are related to herrings. This is a subtropical fish and is imported from Italy. The name sardines came from the Mediterranean island of Sardinia, around which sardines were once very abundant. Sometimes there is made a difference between pilchards for the somewhat larger fish, larger than 15 cm (6 inches) and sardines for the smaller and younger fish. Right you see sardines in salt water and already canned.
See also the extern web link for Rio Mare with all about canned tuna and inspiration for Italian tuna recipes. Also on the internet more fresh and canned fish recipes. Click here for an internet tuna salad recipe. Left you see an European pilchard (sardine) still free swimming in the Mediterranean Sea.
Ingredients for Swedish fish soup
with mackerel and lobster.Fish soup. You can boil or stew fish filets and little lobsters ready in about ten minutes in a spicy bouillon and then add it to the soup with the ingredients you like. Use the cooking water of the fish for the soup.
A small British fishing trawler for lobster catch
leaving the harbour in Scotland.Divers specialties and sandwiches with fish.
Sandwich with eel. You can buy already smoked eel in the fish shop or on the fish market. It tastes delicious in a sandwich or on a slice of white bread, after removing of the fish head, tail, bone and skin. Video about How to make smoked eel fillets.
Fresh smoked eel you can buy in the old Dutch fisherman towns around Lake Yssel (IJsselmeer) in the autumn and in another saison from deep-freeze in a fish shop. Nowadays is on the European fish market also available fish farmed eel from Irish lakes. These eel has a high quality.
Smoked eel.
Steamed or smoked mackerel. You can also buy smoked mackerel in the fish shop or on the fish market. It tastes excellent on white bread, just as smoked eel. Open the fish length wise and remove the fish head, tail and bone. Take the white fish meat with a fork and a knife from the skin. You can conserve fresh smoked eel and mackerel at least for two days in your refrigerator. Fresh mackerel must be prepared and roasted the same day after buying, a real delicacy!
Steamed mackerel.
Fresh mackerels or from a tin. Recipes for fresh mackerel for stewing, roasting or frying, you can find on my web page Dutch recipes for North Atlantic sea fish. Mackerel in olive oil or tomato sauce from a tin is good for on a slice of white bread, just as tuna. Left you see mackerel fillet in tomato sauce in a tin, a popular food special in Scandinavia and the UK, but also in the Netherlands and other countries. Particular in times when mackerels from the North Sea are very sparse, because stringent fish quota. We go then to Turkey for vacation, to eat there roasted mackerel, in each harbor-restaurant available, a true delicacy.
Fresh mackerels in a market stall.Herring diversities - Salads, sandwiches and delicacies.
Russian salad with salted fresh herring. You can decorate Russian salad (ready to eat from Supermarket) with sliced Dutch new raw or salted herring. This salad is also suitable on white bread. With this dish you can serve also gherkin or asparagus rolled in a slice of ham as an extra snack.
Fresh herring sandwich with onions,
the Netherlands.
Dutch herring sandwich is young brined herring (soused herring or Duch new herring) or salted herring on white bread. Hereby belongs fresh sliced onions and eventually sliced tomatoes, if you like it, to cover the herring. You can make of course also a salad by mixing sliced herring with onions and tomatoes. Also pieces of herring on pieces of black bread (rye-bread) is delicious as snack with a glass Dutch beer or French wine. Left a sandwich with herring and right a barrel with salted herring.
Pickled herring and rollmops from a glass pot taste excellent as a stand alone snack or on white bread. A collared herring or rollmops is a pickled herring fillet rolled (hence the name) around a gherkin and conserved, as Bismarck herring, in pickled water with white vinegar and onion rings. After the glass pot has been opened (shake first the glass pot up side down), rollmops will usually keep conservable for two weeks, if kept cool in a refrigerator.
Buckling and kippers are smoked varieties of light salted herring. Nowadays we make difference between steamed buckling (warm smoked) and smoked buckling (cold smoked). Kippers are also smoked herrings, but open fillets without fish bone and warm smoked (Dutch) or cold smoked (British). Fresh smoked these herrings taste the best. You can warm these smoked herrings in the steam above boiling water.
Fried buckling is an other variety of herring and is a smoked fried herring. Fresh herring you can not fry, then almost nothing is left over. You can warm already fried buckling or other fish in a frying pan on low fire in his own fat or with a little butter if needed. The magnetron is not suited to warm fried fishes, because they loose then their firmness and good taste. The popularity of these last mentioned Dutch varieties of herring is alas not so great as in the past. See also Wikipedia: Buckling and Kippers. On the left picture you see fried herring with mashed potatoes.
Dutch fish market stall in Leiden,
for herring on white bread.Also shellfish and crustaceans are in the category seafood. See for this our special web page:
North Atlantic shellfish and crustaceans as delicacies.You can find recipes for Mediterranean dishes with seafood on our web page Italian, Spanish and Greek dishes.
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