Svella Culla (Pickled Fish) Recipe

Name: Svella Culla (Pickled Fish)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: coarse salt (lots of it); 2 salmon (I use sockeye); BRINE; 1 cup white vinegar; 1/4 cup brown sugar; 3 tablespoons pickling spices; bics sweet mix pickle juice or any sweet pickle juice; onion; 2 whole red peppers (optional); 2 bay leaves

Servings: persons

coarse salt (lots of it)
2 salmon (I use sockeye)
BRINE
1 cup white vinegar
1/4 cup brown sugar
3 tablespoons pickling spices
bics sweet mix pickle juice or any sweet pickle juice
onion
2 whole red peppers (optional)
2 bay leaves

1
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.
2
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!

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: coarse salt (lots of it), 2 salmon (I use sockeye), BRINE, 1 cup white vinegar, and more.

Yes, Svella Culla (Pickled Fish) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Svella Culla (Pickled Fish)

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