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In an effort to take you on a trip down memory lane, I present to you; selyodka. Don’t laugh. I feel brave posting this. Are you a selyodka lover??
My husband went fishing with my parents this week and brought home the limit of large, beautiful trout. We baked some, smoked a bunch, made silodka, gave some away, and froze the rest. If you’ve never tried this, you’re missing out. I guess you could compare it to Italian anchovies.
If this is new to you, just be aware that your family might look at you like you’re crazy. Politely tell them “it is colturrol egsperrience”(in your best Russian accent; rolling your r’s of course), and calmly continue eating your fish. I can just see you now. Ha ha.
I do like silodka particularly with some fresh homemade bread. It’s strangely good and really easy to make.
Ingredients for selyodka:
2-4 lbs trout, herring, or salmon (we used trout here), gutted, washed (no need to de-scale)
2 medium onions, sliced
1 cup grape seed oil or canola oil
For the Marinade:
4 cups water
1 cup salt
1/2 cup sugar
1 Tbsp coriander
1 Tbsp pepper corns
5-7 bay leaves
How to Make Selyodka:
1. Bring 4 cups water to a boil, then remove from heat. Add the rest of the marinade ingredients (1 cup salt, 1/2 cup sugar, 1 Tbsp coriander, 1 Tbsp pepper corns and 5-7 bay leaves). Stir to dissolve the salt and sugar, then cool to room temp (set it outside if it’s cold).
2. Slice trout into 1-inch steaks, you can cut your steaks in half if you wish. Discard heads and tails. Place fish in a large bowl.
Pour marinade over the fish steaks, weigh it down with a plate to make sure fish is submerged in the brine, then cover and refrigerate (or put in the garage if it’s very cold out) for 12-14 hours. (We let it marinate in the fridge for 12 hours).
3. Remove fish steaks from the marinade and place them in a jar, stacking them tightly with layers of onion in between. Pour in enough oil to fill the spaces and cover the fish. The oil will keep it moist and presentable. Keep refrigerated.
So, do you eat selyodka?
Selyodka Recipe (European Pickled Fish)
Author: Natasha of NatashasKitchen.com
In an effort to take you on a trip down memory lane, I present to you; selyodka. If you've never tried this, you're missing out. I guess you could compare it to Italian anchovies. If this is new to you, just be aware that your family might look at you like you're crazy. Politely tell them "it is colturrol egsperrience"(in your best Russian accent; rolling your r's ofcourse), and calmly continue eating your fish. I can just see you now. Ha ha. I do like silodka particularly with some fresh homemade bread. It's strangely good and really easy to make.
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Prep Time: 12 hours hrs
Total Time: 12 hours hrs
Ingredients
Servings: 6 -12
- 2-4 lbs trout, herring or salmon (we used trout this time) gutted, washed (no need to de-scale)
- 2 medium onions, sliced
- 1 cup grape seed oil or canola oil
- For the Marinade:
- 4 cups water
- 1 cup salt
- 1/2 cup sugar
- 1 Tbsp coriander
- 1 Tbsp pepper corns
- 5-7 bay leaves
Instructions
Bring 4 cups water to a boil, then remove from heat. Add the rest of the marinade ingredients (1 cup salt, 1/2 cup sugar, 1 Tbsp coriander, 1 Tbsp pepper corns and 5-7 bay leaves). Stir to dissolve the salt and sugar, then cool to room temp (set it outside if it's cold).
Slice fish into 1-inch steaks (discard heads and tails) you can cut your steaks in half if you wish. Place fish in a large bowl. Pour marinade over the fish steaks, weigh it down with a plate to make sure fish is submerged in the brine, then cover and refrigerate (or put in the garage if it's very cold out) for 12-14 hours. (We let it marinate in the fridge for 12 hours).
Remove fish steaks from the marinade and place them in a jar, stacking them tightly with layers of onion in between. Pour in enough oil to fill the spaces and cover the fish. The oil will keep it moist and presentable. Keep refrigerated.
- Full Nutrition Label
- Nutrition Disclosure
Course: Side Dish
Cuisine: Russian, Ukrainian
Keyword: Pickled Fish, Selyodka
Skill Level: Easy
Cost to Make: $$
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
It's essential to use a fish with firm flesh. It will hold the pickle best and have a better texture for eating. Refrain from flaky fish, like hake, as it will break up and become a mushy mess. The best fish for pickled fish is snoek, yellowtail and kabeljou.
How do Russians eat pickled herring? ›
Pickled herring, especially brined herring, is common in Russia and Ukraine, where it is served cut into pieces and seasoned with sunflower oil and onions, or can be part of herring salads, such as dressed herring (Russian: Сельдь под шубой, Ukrainian: Оселедець під шубою, lit.
What pairs well with pickled herring? ›
A lovely sweet, hot pickled herring recipe; the herrings can also be served cold when cooked this way, but they are delicious when served warm with potato salad, boiled eggs, sliced onions, herbs and dill pickles.
What are the different types of pickled herring? ›
Depending on the sauce, pickled herring can be spicy, sweet, creamy, tart, sour, or taste of dry or sugary wine. For your bread-and-butter variety of pickled herring, which we refer to as herring in wine, a simple and old-fashioned pickling is imparted.
What is the most important ingredient in pickling? ›
Vinegar: Use white distilled or cider vinegars of 5% acidity. Any kind of vinegar with unknown acidity should not be used. White vinegar is usually preferred when a light color is desirable. The level of acidity in a pickled or fermented product is as important to its safety as it is to taste and texture.
What fish can I keep in a jar? ›
A mason jar aquaponics system also uses betta fish instead of common aquaponics fish like tilapia, carp, goldfish, and trout. It is because betta fish are suitable for small jars as they are not schooling fish and prefer to swim alone.
Do Jews eat pickled herring? ›
Pickled herring never really got the passionate declarations of love Ashkenazi Jews reserve for bagels, lox, deli sandwiches, or even chopped liver. Its pale gray color and watery (but delicious!) brine also does it no favors when it comes to attracting first-time diners. But once you get hooked, there's no going back.
What do Norwegians eat with pickled herring? ›
In Norway, you'll find pickled herring on almost every table at Christmas. It can be made in traditional Norwegian Christmas flavours ... or how about a tasty version with tomato sauce? Julesild (traditional Norwegian pickled herring) is usually served on (rye) bread, and can be made in different varieties.
How do Swedes eat pickled herring? ›
Pickled herring – centre of the smorgasbord
Pickled herring comes in a variety of flavours – mustard, onion, garlic and dill, to name a few – and is often eaten with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crispbread.
Can you eat too much pickled herring? ›
3. Potential risks when eating pickled herring. Pickled herring is high in sodium, which can contribute to high blood pressure, increasing the risk of heart attack.
Pickled herring is consumed throughout the world, but it's especially popular in the Scandinavian and Northern European regions. Like fresh herring, pickled herring contains many beneficial nutrients.
How long does a jar of pickled herring last? ›
Once you've opened pickled herring, you can store it in the refrigerator for about three months. Smoked herring can stay good for about three to four days, as long as you store it properly. It should be kept in the refrigerator in a tightly covered glass or plastic container.
What are the most suitable fish for preserved? ›
Top 14 Preserved Fish in the World
- Smoked Salmon. ...
- Smoked Salmon. Alaskan Smoked Salmon. ...
- Cured Fish. Bacalhau de Cura Tradicional Portuguesa. ...
- Smoked Fish. Macrou Afumat. ...
- Smoked Salmon. Smoked Scottish Salmon. ...
- Preserved Anchovies. Anchoas de Cantabria. ...
- Preserved Sardine. Salted sardines (Slane srdele) ...
- Tuna. Albacore White Tuna.
There are a variety of canned fish that are popular in the United States, with tuna being the most popular. Let's take a look at tuna and other popular canned fish. Tuna in a can is extremely popular in the United States due in part to its versatility as it can be used in salads, sandwiches, and pasta recipes.
What foods are best for pickling? ›
Beyond the classic cucumbers, other fruits and vegetables that work well for pickles include asparagus, beets, bell peppers, blueberries, cauliflower, carrots, cherries, fennel, ginger, grapes, green beans, mushrooms, onions, parsnips, peaches, peppers, radishes, ramps, rhubarb, strawberries, squash, tomatoes, turnips, ...
What is most commonly pickled? ›
Pickled cucumbers are probably the most widely pickled product in the U.S. Now if you go to India or Pakistan and ask for “pickle" you may get a pickled mango, garlic, cauliflower or another fruit or vegetable. In Korea you will most like likely Kimchee which is a spicy marinated pickle mix of carrots and cabbage.
