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
Selyodka is a well known marinated fish through out the Slavic culture. There's something about the amazingly soft, cold and meaty fish that goes so well with homemade bread and mashed potatoes!
What can I substitute for pickled herring? ›
Sardines or mackerel are good substitutes for herring. Salted herring, which is available from specialty food stores and some well-stocked supermarkets, can also be substituted for fresh herring.
What is pickled herring called? ›
HERRING ROLLMOPS:
Rollmops are pickled herring fillets wrapped around a pickle spear or gherkin.
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.
Do Russians eat pickled fish? ›
Pickled herring, especially brined herring, is common in Russia and Ukraine, where it is served cut into pieces and seasoned with sunflower oil and onions, or can be part of herring salads, such as dressed herring (Russian: Сельдь под шубой, Ukrainian: Оселедець під шубою, lit.
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.
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.
How long can you keep an opened jar of pickled herring? ›
An unopened jar of herring can last up to one year in your fridge. Once opened, however, a jar can last roughly ten days provided both the fish and onions are submerged in brine and hygiene is maintained. Please refer to the best before date and proper handling conditions printed on each and every jar.
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? ›
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.
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.
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? ›
Pickled herring is packed with healthy fats and vitamin D
If its high healthy fat count isn't enough to convince you to give pickled herrings a go, you might consider that a serving also packs as much as 14.1 grams of protein – or roughly 25 to 30 percent of what your body ought to take in on a daily basis.
Why do people eat pickled herring? ›
9. 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.
How do Norwegians eat pickled herring? ›
Julesild (traditional Norwegian pickled herring) is usually served on (rye) bread, and can be made in different varieties.
Is pickled herring in a jar good for you? ›
Pickled herring is a good source of: Vitamin B12. Iron. Omega-3 fatty acids.
How do you eat a jar of herring? ›
One of the simplest and most traditional ways to eat jarred herring is straight from the jar. The fish is typically preserved in a flavorful brine or marinade, making it ready to eat without any additional preparation. Simply open the jar, use a fork to pick up a piece of herring, and savor the rich, savory flavor.
