Pickled Mackerel or Herring (Selyodka)

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Pickled Mackerel or Herring (Selyodka)

In the nostalgia for russian pickled fish(mackerel or herring) - in fact it is more of a brine, in our house it is called "Selyodka" - I made this sample recipe last week. We were so excited by the taste of the fish that I said not to buy fish like this from now on, with dubious ingredients. Especially since the children appreciated it - both when they see the fish they don't want to eat anything else at the table.

My husband is just as excited, he told me that it is eaten like butter, it is very soft and tender, slightly salty and goes perfectly with a baked potato next to it - and this in the simplest version.

I said to present you the recipe now because the festive meals are coming and I assure you that it will be a very appreciated appetizer on the table - even served simply with lemon, onion and sprinkled with vinegar.

Or you can see in the Salads ( Shuba and Layered Fish Salad) and Appetizers ( Simple Herring Canapes and Herring Canapes with Beet) how many beautiful things you can do with this kind of fish. Yes, how good it is with black radish and apple salad!

As a bonus, I also showed you my method of threading the mackerel, so that you don't have to sit at the table to choose the bones and skin of the fish, a method that is also valid for smoked mackerel.

Ingredients

Fresh mackerel
1 kg
or herring, I buy thawed mackerel from fresh fish market
Salt
5 tbsp
Sugar
2 tbsp
Water
1 l
Whole black pepper
10 pieces
you can also add some allspice and coriander berries
Laurel leaves
2 pieces

Step by step

1

The mackerel cleans well of the intestines, washes very well.

If it is with its head, it is cut. I recommend, if you find yourself taking mackerel trunks (I took it from Mega Image last time and saw it on Lidl), it's easier to work with.

Be sure to take fish from a safe source and check the shelf life and packaging.

2

Boil water, mix with salt and sugar and allow to cool completely.

3

Arrange the fish in a jar or a deep box with a lid.

Pour the cold brine, add the bay leaf and peppercorns. Close tightly with a lid and refrigerate.

Notice that I cut a fish into pieces, to marinate faster, overnight.

4

The whole fish will be ready in 4-5 days and you already keep it in the fridge for as long as you need, even for 1 month. But I assure you it is eaten fast :)

5

Now let me show you how to make fillets from such fish.

I take it out of the brine, cut it with the knife along the back.

6

Press your finger along the entire length of the thread and detach it from the bones.

7

That's how it comes out, the bones that can still be seen are easily removed with a knife.

8

Do the same with the second tab, detach it lengthwise by pressing with your fingers or a knife.

9

Clean it of the rest of the bones and turn it upside down.

Take a knife with a sharper tip and detach a little from the skin on the edge of the net.

10

Grasp it with your fingers and pull slowly and carefully so as not to break the meat from the fillets.

11

And ready, here we have 2 beautiful fillets, without bones and skin - this as respect for the guests at the table and for us. I can't stand to start a festive meal to choose fish bones, which is also true for smoked mackerel. Clean the bones and skin as well before arranging it on a plate.

12

You can make a few fillets like this and arrange them in a bowl sprinkled with a little vinegar, oil and onion slices.

In a few hours the fish will absorb the smells and will be even tastier.

13

To be served simply, as an appetizer, cut thin slices.

14

Pass a knife under the cut fillet and pass it on a plate.

It can be garnished with slices of lemon, onion, olives. It is sprinkled with a little vinegar, lemon juice and very little oil.

Good appetite!

Quantity: 1 kg (3-4 fish)
Prep time: 60 min
Difficulty: easy
Ready in: 15 min
Publish date:
Collections: Fish dishes, Appetizers

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