Breads & Bakingnatashaskitchen5.0
Selyodka Recipe (European Pickled Fish)
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.
👥 6 Servings⏱️ Prep & Cook: 12h⏳ Prep: 12h👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
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).
water4 cupssalt1 cupcup sugar1/2coriander1 Tbsppepper corns1 Tbsp-7 bay leaves5
2
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).
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.
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