selyodka-European pickled fish

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 potatoesWhen my uncle had brought some wild caught shad fishes, I wanted to make my mom’s selyodka. I think her selyodka (marinated fish) is just amazing and perfectly balanced out in salt and sugar. The marinade not only preserves but creates one soft and tasteful fish. Selyodka works great for Scumbria fish, bluefish, and shad (which is what I used.) I’m sure there are other sorts you may use as well as there are many different kind of fishes out there but these are preferably the best for selyodka. Two things to keep in mind when making is to add sliced onions right before serving (as they can get sour quickly) and add the fish to COLD marinade to prevent the color of the fish to change. Now that you are familiar with how it’s done, hopefully you can make your own right from home:)

What kind of fish can I use for making Selyodka?

Herring, trout, salmon, scumbria, shad and bluefish are all fishes that can be used for making this marinated fish.

Ingredients: 

  • 3-4 lbs Shad fish (scumbria fish or bluefish)
  • canola, vegetable or sunflower seed oil

Marinade:

  • 4 1/4 cups water (1 liter)
  • 1/2 cup vinegar
  • 7 tbsp salt
  • 1/4 cup sugar
  • 1 tsp whole peppercorns
  • 3 bay leaves

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How to make selyodka:

1. De scale the fish by running a fork towards the opposite direction of the scales.

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2. Clean out the entrails by slicing the bottom of the fish from the head to the tail. Discard the head and entrails. Rinse the fish under cold water and allow fish to soak in a bucket of water for 1 hour.

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3. Meanwhile in a medium sized saucepan combine the marinade ingredients and bring to a boil, whisking mixture. Cool completely.

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4. Slice fish into 1″ thick pieces, discarding tail. Rinse and soak in a cold water until needed.

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5. Pat fish dry with paper towels and add to the COLD marinade. Weigh down the fish with a small plate to ensure the fish is covered in the syrup. Cover and refrigerate 12 hours.

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6. Remove fish from the marinade and stack into a jar. Pour enough oil to cover the fish and keep refrigerated for up-to two weeks. These are freezer friendly. 

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selyodka default

Selyodka Recipe (European Pickled Fish)

Prep Time: 20 minutes
Marinating: 12 hours
Total Time: 12 hours 20 minutes
Servings: 11 pieces
Author: Alyona's Cooking
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

Ingredients

  • 3-4 lbs Shad fish scumbria fish or bluefish
  • canola vegetable or sunflower seed oil

Marinade:

  • 4 1/4 cups water 1 liter
  • 1/2 cup vinegar
  • 7 tbsp salt
  • 1/4 cup sugar
  • 1 tsp whole peppercorns
  • 3 bay leaves

Instructions

  • De scale the fish by running a fork towards the opposite direction of the scales.
  • Clean out the entrails by slicing the bottom of the fish from the head to the tail. Discard the head and entrails. Rinse the fish under cold water and allow fish to soak in a bucket of water for 1 hour.
  • Meanwhile in a medium sized saucepan combine the marinade ingredients and bring to a boil, whisking mixture. Cool completely.
  • Slice fish into 1" thick pieces, discarding tail. Rinse and soak in a cold water until needed.
  • Pat fish dry with paper towels and add to the COLD marinade. Weigh down the fish with a small plate to ensure the fish is covered in the syrup. Cover and refrigerate for 12 hours.
  • Remove fish from the marinade and stack into a jar. Pour enough oil to cover the fish and keep refrigerated for up-to two weeks. Freeze afterwards.

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6 comments

    • Alesya

    Thank you!

      • Alyona’s Cooking

      Your very welcome:) Let me know how it turns out.

    • Alesya

    Will olive oil work?

      • Alyona’s Cooking

      I wouldn’t use olive oil as it can give out a strong after taste, that may not be so pleasant with raw fish.

    • Alesya

    Alyona, what kind of oil do you use to cover the fish in the jar?

      • Alyona’s Cooking

      Alesya, I would probably use a mild fragrant oil like canola, vegetable or sunflower seed oil.

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