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 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.
What's a pickled herring called? ›
HERRING ROLLMOPS:
Rollmops are pickled herring fillets wrapped around a pickle spear or gherkin.
What nationality eats pickled herring? ›
Pickled herring is one of the twelve dishes traditionally served at Christmas Eve in Russia, Poland, Lithuania, and Ukraine. Pickled herring is also eaten at the stroke of midnight on New Year's Eve to symbolize a prosperous New Year in Poland, the Czech Republic, Germany, and parts of Scandinavia.
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.
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.
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.
What do Norwegians eat with pickled herring? ›
In Norway, you'll find pickled herring on almost every table at Christmas. It can be made in traditional Norwegian Christmas flavours ... or how about a tasty version with tomato sauce? Julesild (traditional Norwegian pickled herring) is usually served on (rye) bread, and can be made in different varieties.
Is pickled herring good for your gut? ›
Fermented meats and fish
Pickled eggs or pig's feet, corned beef, pickled herring, and other similar fermented meat and fish products can also have healthy bacteria (even if they might not be as appetizing as other probiotic-rich foods).
Can Jews eat herring? ›
Food historian John Cooper writes that as early as the 15th century, the Austrian-Jewish diet consisted of “milk, butter, black bread, eggs, cheese, soup, vegetables, sauerkraut, rice and 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.
Did Vikings eat pickled herring? ›
And of course, since Vikings spent so much time on the water, fish formed a major part of their diet. Herrings were abundant, and prepared in a plethora of ways: dried, salted, smoked, pickled and even preserved in whey.
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.
What fish is closest to herring? ›
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.”
What do you drink with pickled herring? ›
It would be challenging for any wine but with a light lager and an accompanying shot of frozen akvavit, a Scandanavian grain-based spirit, lightly wood-aged and aromatised with spices such as dill and caraway, it's quite, quite perfect.
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 Norwegians eat pickled herring? ›
Julesild (traditional Norwegian pickled herring) is usually served on (rye) bread, and can be made in different varieties.
Do Swedish people eat pickled herring? ›
Pickled herring has long played an important role in Swedish food. Originally, it was because herring were so plentiful that they were incredibly cheap, but now it is because they are central to many Swedish festivals forming, for instance, the first course of a julbord (Christmas buffet).
How do Europeans eat herring? ›
Danes will put the little fish on open-face sandwiches they call smørrebrød; Norwegians will eat it for breakfast; Swedes turn into surströmming, where they let it ferment long enough that the smell is so bad that they'll generally only eat it outside; and the Dutch look forward to a brief window each year where they ...
