This post may contain affiliate links. Read my disclosure policy.
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.
SavePinReviewPrint
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
Pickled Mackerel or Herring (Selyodka)
How do Norwegians eat pickled herring? ›
Julesild (traditional Norwegian pickled herring) is usually served on (rye) bread, and can be made in different varieties.
What fish is best for pickling? ›
Fish with high oil content make the best pickled dishes. In addition to shad and herring, other common west coast species that work well are Chinook salmon, sturgeon, candle fish, anchovies, sardines, striped bass, and black cod (sablefish).
Is herring in wine sauce the same as pickled herring? ›
PICKLED HERRING:
The apple variety to use for chopped herring salad, according to classic New York City appetizing tradition, is the Granny Smith. Pickled herring often referred to as “herring in wine sauce”.
How do Russians eat herring? ›
This Russian specialty features layers of sour cream, grated carrots, beets, potatoes and hard-boiled eggs blanketing herring fillets. In Russia it's called shuba or seledka pod shuboi, which roughly translates to Herring under a Fur Coat. In my world it means a moist, flavorful and absolutely delicious meal.
What is selyodka in Russian? ›
Dressed herring, colloquially known as herring under a fur coat or furry herring (Russian: "сельдь под шубой", romanized: "sel'd pod shuboy" or "селёдка под шубой", "selyodka pod shuboy"), is a layered salad composed of diced spekesild covered with layers of grated boiled eggs, vegetables (potatoes, carrots, beetroots) ...
Do Jews eat pickled herring? ›
It is also associated with Ashkenazi Jewish cuisine, becoming a staple at kiddushes and social gatherings. Pickled herring is one of the twelve dishes traditionally served at Christmas Eve in Russia, Poland, Lithuania, and Ukraine.
Is it safe to eat pickled herring every day? ›
Pickled herring is high in sodium, which can contribute to high blood pressure, increasing your risk of a heart attack. If you are concerned about the high level of sodium in pickled herring, you could try smoked herring, which contains a much lower level of sodium, or fresh herring that has not been cured or smoked.
Can you eat the bones in pickled herring? ›
The fish may also be pickled, smoked and fried. But Americans generally aren't interested in eating small, oily fish with numerous bones – even though, in the case of herring, their oil content is part of what makes them tasty and healthy, and many of their bones are small enough that they can be eaten.
Which vinegar is better for pickling? ›
Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.
However, enjoying pickled fish is not just a Christian tradition in Cape Town. Muslims and other faiths also enjoy it at this time of year – but not as a religious ritual. “I grew up eating pickled fish and so do all of us in Cape Town,” says Muslim chef Anwar Abduallatief.
Can pickled fish go bad? ›
Pickled fish must be stored in the refrigerator at no higher than 40 degrees F (refrigerator temperature) and for best flavor must be used within 4 to 6 weeks. Only a few species of fish are preserved commercially by pickling but almost any type of fish may be pickled at home.
Is pickled herring in a jar good for you? ›
Pickled herring is packed with healthy fats and vitamin D
A 3.5-ounce serving of pickled herring clocks in at 262 calories with 18 grams of fat (via Livestrong). Of this, only 2 grams are made up of unhealthy saturated fat, which means pickled herring has got qualities going for it in the healthy eats department.
Does pickled herring go bad 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 is the smelly pickled herring? ›
Surströmming is a traditional dish from northern Sweden that arose during the 16th century when Sweden had a salt shortage. Today, the fish has become infamous due to its stinky smell, yet enthusiasts praise surströmming for its great taste.
How do you eat pickled herring? ›
In this application, we'd recommend pairing the pickled herring with something with a tougher consistency and mellow flavor – try it on a cracker or piece of grilled bread topped with cream cheese or goat cheese and an herb like dill or rosemary.
How do Scandinavians eat 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.
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 do Europeans eat herring? ›
In the Netherlands, the whole herring is often eaten by lifting the herring vertically by its tail, holding it over the mouth and savoring each bite of this cured delicacy dipped in chopped onions. For the less adventurous tourists, herring is served inside a bread roll.
