Selyodka Recipe (European Pickled Fish)
User Reviews
5
Selyodka Recipe (European Pickled Fish)
Description
This Selyodka recipe yields flavorful pickled fish by soaking trout steaks in a spiced brine containing salt, sugar, coriander, peppercorns, and bay leaves. The fish pieces are immersed in the marinade, weighed down to keep fully submerged, and refrigerated for 12 to 14 hours to absorb the seasoning and cure properly. This method imparts a mildly salty and aromatic profile to the fish while softening the texture slightly without cooking.
After marinating, the fish is packed tightly into jars with sliced onions layered between pieces. Grape seed or canola oil is poured over to cover the fish completely, keeping it moist and preserving its appearance. The oil layer also prevents spoilage and adds a subtle richness.
This pickled fish fits well as an appetizer or accompaniment to bread and is a traditional European preserved seafood dish. The use of common pantry spices and refrigeration makes this recipe accessible while delivering complex flavor through simple soaking.
Ingredients
- 2-4 lbs trout herring or salmon (we used trout this time) gutted, washed (no need to de-scale)
- 2 onion sliced, medium
- 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 peppercorn
- 5-7 bay leaf
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.
User Reviews
Overall Rating
5
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