Svella Culla Pickled Fish Recipes

PICKLED FISH

Steps:

• Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
• Put into refigerator for five days.
• Shake every day.
• Salt will not dissolve.
• After five days, rinse with cold water, drain and blot dry.
• Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
• Take off stove and let cool.
• Add fish and onions to clean gallon jar, then add brine.
• Shake occasionally.
• Fish will be ready to eat in 2 days.
• But the longer it sets the better it is.
• If you want to double this recipe, double everything but the spices.

SVELLA CULLA (PICKLED FISH)

Steps:

• Fillet fish, remove skin, slice thin, layer into an open container with plenty of coarse salt between layers and a thick layer on top. Cover with a tea towel or a breathable cloth, you do not want to put a plastic lid or saran wrap on it as the liquid needs to evaporate off. Leave for at least a month.
• After a month dump the whole works into the sink and rinse, rinse, rinse, I let the water run into the container for an hour or so. Cut into strips. Make up the brine and make sure it cools well; you do not want to cook the fish by adding hot brine. Layer in a glass gallon jar with onions, add the cooled brine. Set in the fridge for a couple of weeks and enjoy!

PICKLED FISH

Steps:

• Pat fish dry and fry until golden.
• Drain and cool on paper towel.
• When cool, layer in a deep dish.
• In a clean pan, heat a little oil and fry onions til soft.
• Add curry powder, turmeric, sugar and raisins and cook for 1 minute.
• Stir in vinegar and water to make a thin sauce.
• Add bay leaves, apricot jam and seasonings to taste.
• Simmer uncovered for 10 minutes.
• Pour over fish, cover and refrigerate for at least 3 days before serving.

PICKLED FISH

Steps:

• Cut the fish into neat pieces, dry, sprinkle with a little flour and salt; fry until done.
• Cut up the onions and boil until soft; strain off the water, cover the onions with vinegar and boil up again.
• Mix the corn flour and curry powder and use to thicken the onions and vinegar.
• Place alternate layers of fish and onion mixture in a dish and serve cold.