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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
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 can I substitute for pickled herring? ›
When you need a substitute for herring, sardines are probably your best bet. It's worth noting that sardines are not actually a species of fish, but rather a general term for small fish packed in a tin. Some of the most common types of sardines are silds, brislings, and pilchards.
What's a pickled herring called? ›
HERRING ROLLMOPS:
Rollmops are pickled herring fillets wrapped around a pickle spear or gherkin.
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.
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.
How do Norwegians eat pickled herring? ›
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.
How healthy is pickled herring? ›
As with fresh herring, pickled herring is an excellent natural source of both vitamin D3 and omega-3 fatty acids. It is also a good source of selenium and vitamin B12. 100 grams may provide 680 IU of vitamin D, or 170% of the DV, as well as 84% of the DV for selenium, and 71% of the DV for vitamin B12.
Can you get worms from pickled herring? ›
Anisakiasis is a zoonotic disease caused by the ingestion of larval nematodes in raw seafood dishes such as sushi, sashimi, ceviche, and pickled herring. Symptoms of anisakiasis include abdominal pain, nausea, vomiting, and diarrhea.
Is it safe to eat pickled herring every day? ›
How often one SHOULD eat pickled herring depends on where the fish was caught. If it was caught in the Baltic Sea, you shouldn't eat it more than a couple of times per year, especially if you're pregnant. If it was caught in the North Atlantic, it's generally safe to eat more often.
Pacific herring and northern anchovies are closely related, they are in the same family and share several similarities. Both are: Small bait fish -- herring commonly reach 6-7 inches, while anchovies are a little smaller. Found in large schools sometimes called “bait balls.”
Who eats the most pickled herring? ›
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 can pickled herring last in the fridge? ›
We recommend you enjoy your herring within 10–15 days of opening the jar. Word to the wise? You want to keep your pickled herring refrigerated at all times, even if it's sealed.
What country eats pickled herring? ›
Pickled herring, Poland and Scandinavia
Rolled herring in vinegar, served with onions and pickles. Because herring is in abundance in Poland and parts of Scandinavia and because of their silver coloring, many in those nations eat pickled herring at the stroke of midnight to bring a year of prosperity and bounty.
What do people eat with herring? ›
Pickled herring comes in a variety of flavors – 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.
How do Scandinavians eat pickled herring? ›
In Denmark, it is most common to buy pickled herring in jars and eat the herring with capers, onions, and dill on Danish rye bread. There are various variations and new ones are created every day.
What do you eat with pickled fish? ›
Serve the pickled fish with Cape Malay butter wrapped in a warm roti with plain yoghurt, pickled chilli, red cabbage and sliced crunchy apples with micro greens to garnish.
