How to pickle vendace at home deliciously

Spiced vendace salted in 24 hours at home

Freshwater northern fish Vendace is mainly salted or fried. It turns out tasty in both cases, but lovers of spicy salted fish will undoubtedly appreciate this particular method of preparation. Salting the fish is very simple, and literally after 24 hours it is already ready, during which time it salts perfectly.

fish - 6 pieces,
water 1l,
salt - 1.5 tbsp,
peppercorns - 4 pcs,
bay leaf - 2 pcs

Wash the vendace, remove the scales and remove its insides.

Prepare the marinade. Add salt, bay leaf and peppercorns to the water.

Place the fish in a jar of a suitable size and fill it with marinade. Place the jar in the refrigerator for 24-48 hours.

After some time, the spiced-salted vendace is ready. Serve it cut into fillets with onions pickled in vinegar.

Photo of the dish

Description

Recipe Ingredients

Classic Karelian vendace ambassador

Before they begin to salt vendace, they try not to peel it; they should not be washed either, so that the product does not spoil ahead of time. The fish is salted whole. The stomachs of fish that spawn are empty, and their bellies contain a lot of caviar or milk. An ancient Karelian recipe requires fresh vendace in the amount of a full twelve-liter bucket and 1 kilogram 700 or 800 grams of salt.

Take a clean bucket and pour a small amount of salt into it. The vendace is laid in a thin layer, the bellies of the fish can be positioned in any direction, and sprinkled with salt crystals. Having salted several rows of vendace and leaving the salt as the top layer, take a plate or circle, a wooden cutting board to cover the product, put pressure on top.

Tip: To enjoy the delicate fishy taste, do not salt vendace with a lot of spices, otherwise the spices will overwhelm it.

Salted vendace is stored in the cold; a garage, cellar or basement is suitable. Before consumption, the fish is soaked for several hours. The water changes from time to time. There should still be some salt left on the carcasses.

Spicy salted Karelian fish

In the process of salting Karelian fish, local fishermen and chefs use whole carcasses or gutted ones. It is advisable that large vendace be cleaned and the head removed.

Tip: Vendace can be gutted without using a knife. Using nails, the ridge located behind the fish’s head is pinched and torn off. After this, it is easy to remove the intestine from the abdominal part, the caviar will be intact.

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Before you start salting, the fish is washed under running water; small scales will fall off during the process. To spice up fish, use the dry method or the brine method if you want to get a more delicate product.

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For 2 kilograms of vendace carcasses you need to stock up on ingredients: three allspice peas, 15 black peppercorns, 2 bay leaves, a liter of water, 120 g. salt, 30 gr. Granulated sugar and coriander.

The fish is cleaned, washed in a food-grade plastic container, or an enamel saucepan is used. For wet salting, mix water with salt, sugar and spices separately in a saucepan. The brine liquid should be boiled for 3 or 5 minutes. The vendace is filled with the cooled brine mixture.

A plate or board on top, pressed down with a light weight, will help prevent the product from floating. The product should be salted based on the size of the carcasses. The spicy curing time varies from 2 to 4 days.

Ambassador of Karelian fish caviar

You can deliciously salt vendace caviar, which will be a wonderful breakfast, spread on a sandwich with butter. Vendace belongs to the noble whitefish; if you salt its caviar, it will be very tender.

Apart from caviar and salt, nothing is needed to salt caviar. The most delicious caviar will turn out if you salt it using the dry method. Before you start salting, the vendace should be washed to get rid of the scales. The heads of the fish are torn off, the intestines are carefully pulled out, and the caviar is squeezed into a bowl. There is no need to rinse it.

Using a fork, the caviar is beaten, the shell, which lags behind in the process, is thrown away, and the product is salted. You can use any salt, but it is better to use fine salt; for a 100-gram portion of eggs you should take about 5 grams.

The eggs with salt crystals are stirred until a white foam appears. The resulting salted product is placed in a glass jar and left in a cold place. The size of vendace eggs is very small, so the salting time is short, about 6 hours is enough for the caviar to thicken, after which the product is considered ready for use.

Tip: Before serving the salted caviar preparation, you can add vegetable oil and onions.

Salted vendace from fresh fish

What could be simpler than freshly salted fish? Cleaned, salted and the appetizer is ready! Connoisseurs know how tasty salted vendace is, the recipe for which we offer. So, you need 20 minutes of time and the following ingredients:

Vendace - 400 g.
Salt - 400 g.
Ground black pepper.
Allspice.
Bay leaf.
Garlic.

We clean the vendace - always fresh - from scales and entrails. There is no need to pre-wash it. If the fish is caviar, then it is better to leave the caviar, because when salted it is delicious - you will definitely appreciate it.

We take a vessel suitable in size (to the volume of the fish). An even layer of salt is poured onto the bottom - not too thick, but not thin either. Salt is mixed in advance with ground black pepper, allspice (slightly crushed) and broken bay leaf - this is how we get a four-in-one spice.

We lay the fish in even layers, one next to the other - tightly. You can put cloves of garlic in the spaces between the carcasses - this will make the brine solution more piquant and the fish more flavorful. Sprinkle the layers with our pepper-salt mixture.

The last layer should also be made of salt.

We place the fish in such a salt coat under pressure and put it in a cool place - maybe in the refrigerator. Very soon, juice will form in the vessel, in which the vendace should remain for at least 36 hours.

The vendace will be ready for use after you wash it to remove excess salt and dry it. Prepared fish should be stored in the refrigerator. This is how salted vendace is prepared, the recipe for which is presented here. Let's see what other dishes can be prepared from vendace.

Salted vendace in marinade

Fresh frozen fish and fresh carcass are salted. The first is preferable. When the product is frozen, parasites die . Fish is salted in two ways: dry, when the carcass is rolled in salt and spices, and in brine. The first method dries out the fish. With the help of brine, vendace turns out tender and very tasty.

Let's figure out how to salt vendace using marinade.

Before salting, you need to defrost and prepare the fish. To defrost, place it in a container of water at room temperature until it thaws. After removing the scales, gutting, preparing the carcasses, rinsing well. Next you need to prepare the marinade. If there is caviar, carefully remove it from the fish and rinse under running water.

Ingredients:

water 500 ml
salt 60 gr.;
sugar 30 gr.;
allspice 5 peas;
cloves 3 pcs.;
black pepper 10 pcs.
bay leaf 3 pcs.;

The volume of brine is calculated for 1 kg of fish.

Method for preparing brine:

Recipes for cooking vendace at home

Vendace is a freshwater fish that is found off the coast of Karelia, in lakes Onega, Ladoga, White, as well as in the White Sea and the Gulf of Finland.
A small fish 20–35 cm long, similar in appearance to a small herring. With tender meat and small scales, which is very convenient for cleaning. It is consumed in different forms: fried, boiled, stewed, salted. Dishes made from vendace are tender and very tasty. It is very easy to clean from scales. There is no need to remove the insides before frying, since there are few of them, but usually there is a lot of caviar. Once cleaned, it disintegrates when fried.

Be careful when purchasing: you need to choose an elastic carcass, the eyes should not be cloudy. Preferably fresh. Let's look at several recipes, the first of which is cooking vendace in the oven.

Dry salted vendace

Recipe

Vendace is a “holy” fish that has fed the poor population of Karelia for many centuries. The peasants sold large, valuable fish, and salted small fish for future use. Strongly salted vendace was perfectly stored in cold hallways and barns all winter. Salting vendace at home is not difficult. It is better not to clean the fish, but to salt it whole. The stomachs of spawning fish are empty, and their bellies are filled with caviar and milk. To salt vendace in Karelian style you will need salt, fish and pickling utensils. Recipe

Bucket of fresh vendace (12 l.)
Coarse salt 1,700/1,800 g.

The fish are not washed; raw water will quickly spoil them. Pour a little salt into the bottom of the bucket, add a layer (not thick) of vendace and add salt. It is not necessary to lay it belly up or down. The top of the salted fish is generously sprinkled with salt, covered with a wooden circle/plate, and a weight is placed. Salted vendace is stored in a cold place, garage, underground... Before cooking, the fish is pre-soaked for several hours. The water is changed periodically. There is no need to soak until the salt is completely absent; the dish is prepared with adjustments for the remaining salt. You can eat vendace like herring, but it is better to cook it in Karelian style. Delicious with sauce, onions and potatoes.

Rhipus (fish) lightly salted

Rhipus is a fish belonging to the salmon family. It is also called vendace, although it is a relatively larger fish: its weight reaches up to 1.5 kilograms. The back of the ripus is found in a marsh, dark green or bluish tint, the sides have a silvery tint, and the belly is white. The fins are not at all remarkable. The ripus differs from the vendace in that it lives at great depths in lakes in rocky shallows. It feeds on plankton and small fish. This fish is very prolific and takes root well, but still it is often artificially bred. The meat of the ripus is quite fatty and very tasty. It's a little surprising that fresh ripus smells like cucumber.

Recipe

Before you start salting, you need to know how to salt ripus fish correctly.

To make the ripus lightly salted, it is best to fill it with brine. First you need to clean the fish from scales and entrails. Sprinkle the finished carcasses with a special seasoning for cooking fish or coriander (optional). Then give the pulp time to soak.

Now you need to prepare the brine. You immediately need to decide what level of salinity you want to get the fish. Here you will need a chicken egg (raw). Wash it thoroughly with soda. Place the egg in 1.5 liters of water and add 2 tablespoons of salt. It is the egg that will indicate the salinity of the brine. If you cook lightly salted fish, then only the tip of the egg will float to the surface; if you need saltier fish, then you need to add salt until half of the egg begins to peek out of the water. Once the desired result is achieved, the egg must be removed.

After all this, the ripus (fish) is placed in a jar or other container, allspice, bay leaf, cloves (optional) are added and filled with prepared brine.

You should leave it to salt for a couple of days, adding vegetable oil and chopped onion into half rings.

Salted vendace under oppression

Vendace - 400 g.
Salt - 400 g.
Ground black pepper.
Allspice.
Bay leaf.
Garlic.

The last layer should also be made of salt.

The vendace will be ready for use after you wash it to remove excess salt and dry it. Prepared fish should be stored in the refrigerator. This is how salted vendace is prepared, the recipe for which is presented here. Let's see what other dishes can be prepared from vendace.

Salting vendace at home

Vendace is a freshwater northern fish, similar in appearance to herring, and small in size. It is valued for its taste. In pre-revolutionary times, it was a desirable product on the royal table, so it was popularly called “Tsar’s herring,” which belongs to the category of delicacy fish. Now you will learn how to deliciously salt vendace at home using an easy recipe.

One small detail: old experts say that before salting, this fish must be washed with water from the reservoir where it lived, then high quality and long shelf life of the product are ensured.

It is not difficult to salt this fish; for simple salting you will need coarse salt at the rate of 135-140 g per kilogram of fish.

We take dishes of the required size (depending on the amount of product), wooden, enameled metal, or glass, sprinkle the bottom with salt and lay the washed fish in thin layers, sprinkling with salt. We install the oppression and put it in a cool place.

Simple salting involves long-term storage of vendace, so the salt concentration in the product is initially quite high and it is not advisable to consume it without additional processing, which involves soaking for 2-4 hours with periodic changes of water.

How to salt vendace?

How to salt vendace? Vendace is a very tasty fish. Although quite small. When properly salted, vendace turns out even tastier. The fish meat is tender and juicy. The fish itself belongs to the salmon family, but lives only in fresh water bodies.

Pickling vendace is a whole science. Probably not all of us salted this fish. Everything is correct. This fish is found mainly in the north. At least I know that it is caught in Lakes Ladoga and Onega. The methods are different. But you can pickle it in brine. It will require sea salt, apple cider vinegar (1 tablespoon), garlic (1 clove), cloves (2 buds), allspice (4-6 peas), ginger (0.5 teaspoon) or cardamom (0. 5 teaspoons), sugar. Some people clean the fish, cut off the head and take out all the insides, but you can salt the whole fish. You don't even have to clean it. The whole thing is poured when the fish is placed in a glass jar, enamel bowl or something wooden. You need to keep it under pressure for 1.5 to 6 days.

Spicy salted vendace: recipe with photo. How to prepare spicy salted vendace at home?

Salaka is a small fish similar to sprat. I’ll teach you how to make a delicious spicy salt for herring. The appetizer will be delicious.

How to salt vendace

Bucket of fresh vendace (12 l.)
Coarse salt 1,700/1,800 g.

Step-by-step recipe with photos

The freshwater fish vendace does not appear on our store shelves as often as herring, capelin or sprat. I spent the whole weekend looking for this little fish, and I was lucky. A place of honor on our table is always given to fish dishes, and especially to salty variations.

Spicy salted vendace is so delicious it can’t be described. The small seeds are not felt at all, and the flesh is more tender than tender. The fish is juicy, but not as high in calories as capelin. Both adults and children eat salted vendace with pleasure.

I’ll start the process of salting vendace at home with preparation. We bought the vendace frozen, but by the time it arrived, it was already ready for pickling. By the way, doctors advise always using freshly frozen fish for salting in order to get rid of parasites. Bright gray, shiny carcasses with a pleasant fishy smell - everything is in order with the product.

Fish can be easily peeled from scales with a sharp knife. After which the heads are removed and the tummies are ripped open. To do this, use fish scissors. If you are lucky and come across vendace with caviar, put it in for pickling too. I was not lucky. We rinse everything inside the fish with running water.

To pickle, place the vendace into a glass tray. Rub the carcasses thoroughly with salt.

Season with a mixture of aromatic spices (4 peppers), coriander peas and bay leaves.

Fill with boiled warm water until completely covered. There is also an option for salting vendace using the dry method. You simply do not add water, but mix the fish carcasses thoroughly with spices and salt, and then place a small press on top.

Close the container and put it in a cool place for 24 hours.

The spicy salted vendace was a success! Our little tender fish is good with sunflower oil and onions. You can store it like this for several days.

Delicious recipe! Program schedule for today in Tambov

You won’t find a better appetizer for mashed potatoes than home-cooked spiced vendace. Help yourself!

It is very easy to clean from scales. There is no need to remove the insides before frying, since there are few of them, but usually there is a lot of caviar. Once cleaned, it disintegrates when fried .

Be careful when purchasing: you need to choose an elastic carcass, the eyes should not be cloudy. Preferably fresh. Let's look at several recipes, the first of which is cooking vendace in the oven.

Salted vendace

Vendace - 400 g.
Salt - 400 g.
Ground black pepper.
Allspice.
Bay leaf.
Garlic.

The last layer should also be made of salt.

Spicy salted vendace recipes

For the recipe you will need:

vendace – 1 kg

water - 500 ml
salt - 60g
sugar - 30g
allspice - 5 peas
cloves - 3 pcs. Cloves are the dried flower buds of the clove tree of the myrtle family. Characteristically, there is a high content of ether. » href=»/dictionary/195/gvozdika.shtml»>
black pepper - 10 pcs.
bay leaf - 3 pcs.

Recipe:

To prepare vendace, spicy salting is necessary.
The volume of brine is calculated for 1 kg of fish.

Pour half a liter of water into a saucepan, add salt, sugar, pepper, cloves, bay leaf and bring to a boil. After 3 minutes, remove the brine from the heat and let cool.

Place the peeled, gutted vendace into a bowl of suitable volume and pour in the marinade. If you have caviar, you can also put it in the marinade. Leave in a cool place for 3-4 days.

Ready, spiced vendace can be served with onion, sliced into rings and vegetable oil. This salting method is also used for capelin, dace, and tugun.

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The outdated, ancient technology of salting fish directly into the sea was very labor-intensive, but it gave outstanding results. Now fish is being frozen everywhere. Then it is transported throughout the country and prepared in various industries, including in salted form. In the USSR, there were a number of GOSTs that strictly regulated the entire process of salting fish. Let's look at one of them - this is the regulation for the spicy salting of tugun, vendace and spicy salting of peled. Let's try salting a little vendace. Vendace and peled are often sold frozen. Of course, the most delicious spicy-salted fish is the one that has just been caught.

fresh vendace – 1 kg.
salt – 60 gr.
sugar – 20 gr.
bay leaf – 3 pcs.
allspice peas – 3 pcs.
black peppercorns – 10
cloves – 2 pcs.
cinnamon, cardamom - on the tip of a knife
coriander - a pinch

Average rating for this dish

7 people rated the recipe

Let's start spicy salting of fish at home: Fish intended for spicy salting is used uncut. Wash the fresh vendace thoroughly.

The use of a large number of different spices creates a unique range of taste in spicy salted fish. Here is a snapshot of the GOST page for the preparation of vendace, tugun and peled with spicy salting. In addition to salt and sugar, I counted 10 more types of different spices. However, to get a tasty result, 5-6 main types of spices, which were used, will be enough. To prepare spicy salted herring, there is another GOST, according to which 22 types of spices are used!

Let's prepare salt, sugar and the main spices that are available. Cardamom replaces nutmeg in this recipe. You should not put a lot of sugar when salting fish. It should be 2-3 times less than salt. The bay leaf must be crushed by hand.

Place the washed, ungutted vendace in a container for spicy salting. Add salt, sugar and spices. We don’t have much fish, so we mix the fish and the pickling mixture (all the spices with herbs) with our hands. If it is salted, for example, 10 kg. Pisces do things wrong. The fish is laid out in a container of appropriate volume, layer by layer, belly up, adding a pickling mixture each time. Close the container with a lid and put it in the refrigerator.

After 1 day in a cool place, the spicy salted fish is ready to eat. Remove it from the resulting brine.

We wash each fish, gut it and cut off the heads. For men's companies it can be served in this form.

But it’s much more interesting to complete the cutting and enjoy every piece of spicy-salted fish, sprinkled with vegetable oil. We serve the fish with traditional boiled potatoes and fresh onions.

Karelian vendace: step-by-step recipe

Preparing the fish. Remove the husks and entrails, wash well, and prepare the fillet.

Peel the potatoes and peel the onions.

Ingredients:

vendace 1 kg;
potatoes 800 gr;
onion 2 pcs.;
sour cream 200 gr;
salt, pepper to taste;
bay leaf if desired.

Preparation progress:

Sprinkle the heated baking sheet with pepper and salt, add a bay leaf if desired.
A layer of fish is laid out, more compactly, sprinkled with salt. If you have caviar, you can add that too.
You need to cut the onion into rings and place it on top of the fish.
Then you need to cut the potatoes into slices 5 mm thick, add salt and place the third layer on top of the onion.
Sprinkle the potatoes with spices, pour sour cream over it all, so that there is enough for another layer.
We perform all five points again. Ideally, you get 2 layers with sour cream.
Place the baking sheet in the oven, set 180 degrees, cook for 30–40 minutes.

A similar recipe for a whole carcass “Vendace in Karelian style in a frying pan” is also prepared; the readiness of the dish is determined when the eyes turn white, then the fish is ready to eat.

Fried vendace

That's what makes vendace so wonderful - the recipes are easy to follow. And the resulting dishes are very, very appetizing – you’ll lick your fingers, in a word!

For example, like any other fish, fried vendace is good. Recipes for frying this fish differ slightly. Let's imagine one of them. In particular, how to cook vendace by frying it in an egg.

This option is good primarily because the dish is prepared quickly. What products, besides fish, will we need? Note: we take more fish - it’s eaten at a time!

Vendace – 800 g.
Vegetable oil.
Egg – 1-2 pcs.
Salt.
Spices.

How to cook “Spicy salted salak”

If the fish is frozen, defrost it. Rinse thoroughly. I don't gut the fish, but if you want, cut off the head, make a cut along the belly line and gut the fish.

Now let's prepare the marinade. Pour a liter of water into the pan. Add salt, sugar, bay leaf, peppercorns, cloves and coriander seeds. Place on fire and cook until boiling. Then the marinade must be cooled. You can’t pour the fish hot, it will spoil.

Pour the marinade over the herring so that it completely covers the fish. Cover with a lid and press down. Maybe not very heavy. So the herring should stand for 12-15 hours.

Then transfer it to a more convenient container, for example, a plastic container and put it in the refrigerator. Spicy salted herring is ready.

Important! The video may differ from the text version of the recipe!

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Fried vendace in batter

Another tasty and easy to prepare dish. It differs in that before frying the fish is coated in a batter of eggs and flour, and the tender meat becomes even tastier and more appetizing.

vendace 1 kg
egg 3 pcs
flour 2 tbsp
salt;
spices;
vegetable oil for frying 100 ml

Preparation progress:

Before cooking, vendace must be cleaned of husks and entrails and washed under running water. Do not throw away the eggs, carefully pull them out of the fish and rinse them under running water.

Salt the fish, add spices, and leave while preparing the batter.
Prepare a batter from 3 eggs, which are beaten with a mixer, add 2 tablespoons of flour, mix thoroughly until smooth, so that there are no lumps left. It should be as thick as pancake batter.
Pour vegetable oil into a heated frying pan.
Next, each fish needs to be dipped in batter, well on all sides of the carcass, and carefully placed in a frying pan. Fry until done. Be careful not to overcook, otherwise the fish will turn out dry.
The finished dish can be sprinkled with green onions and served.

If there is a lot of caviar, you can fry it separately, adding an egg, salt to taste, spices and flour. Make flatbreads or mini cutlets. Fry over low heat and also serve with green onions.

Delicious and affordable recipes that anyone just starting to try their hand at cooking can handle. Bon appetit!

Prepare vendace in Karelian style

Vendace fish – 500 g.
Large onion
Any oil - 30 g.
Potatoes - 200 g.
Black pepper
Bay leaf

Karelian vendace is a delicious, easy-to-prepare dish. Place a fish on a frying pan, sliced potatoes on top, a couple of bay leaves, and heels of peppercorns. Onions are cut into thin half rings or small cubes. Add the onion to the frying pan, fill the contents with cold water and salt to taste. When the dish boils, add three tablespoons of oil and cover the pan with a lid. Simmer over low heat for 30-40 minutes.

Spicy salted vendace

For the recipe you will need:

vendace – 1 kg

water - 500 ml
salt - 60g
sugar - 30g
allspice - 5 peas
cloves - 3 pcs. Cloves are the dried flower buds of the clove tree of the myrtle family. Characteristically, there is a high content of ether. » href=»/dictionary/195/gvozdika.shtml»>
black pepper - 10 pcs.
bay leaf - 3 pcs.

Recipe:

To prepare vendace, spicy salting is necessary.

The volume of brine is calculated for 1 kg of fish.

Pour half a liter of water into a saucepan, add salt, sugar, pepper, cloves, bay leaf and bring to a boil. After 3 minutes, remove the brine from the heat and let cool.

Place the peeled, gutted vendace into a bowl of suitable volume and pour in the marinade. If you have caviar, you can also put it in the marinade. Leave in a cool place for 3-4 days.

Ready, spiced vendace can be served with onion, sliced into rings and vegetable oil. This salting method is also used for capelin, dace, and tugun.

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