How to make the WORLD's BEST Pickled Fish! (You have got to try this)!
You are going to love the World's Best Pickled Fish!!!
Recipe: Note! If you are using Northern Pike make sure you freeze it below zero for 7 days first. They can have a parasite in their flesh but freezing kills everything! (I still love Northern Pike the most!)
Use 8 cups vinegar and 6 cups sugar if you want to back the sweetness down a bit. Some folks go down only 5 cups sugar
but I like it good and sweet! Then the onions taste fantastic!
Cut up 1/2 gallon fish into 1 inch cubes In a one gallon jar put a layer of fish and salt. (canning salt) use a total of 1 and 1/3 cups of salt and then cover with white vinegar.
Put it in the frig for 5 days shaking once every day.
After 5 days rinse of all the salt and vinegar.
Put the fish in fresh water and ice cubes for 1 hour.
In a pot put 8 cups of white vinegar, 5 to 7 cups of sugar, and
1/3 cup pickling spice, and 1/4 cup white zinfandel wine.
Bring to a boil and simmer for 3 to 5 minutes then cool until
cold. Put your fish in the gallon jar layered with sweet onions and pour the cooled mixture over the fish and put it in the frig for at least 3 to 5 days before eating.
It lasts..... not very long! About 6 weeks to 2 months easy!
Enjoy!
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Hope this was helpful!
Thanks again for watching! Steve / Sheila / Shotgun Red
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PICKLED HERRING - MIDSOMMAR / JULSILL RECEPT - A Guide To Swedish Pickled Herring
PICKLED HERRING - MIDSOMMAR / JULSILL RECEPT - A Guide To Swedish Pickled Herring
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My take on traditional Swedish Herring Recipe:
1 cup of Swedish ättika, 12 %
2 cups powdered sugar
3 dl water
10 peppercorns
5 cloves
3 bearing leaves
1 jars of herring (420 g)
1 carrots
1 red onions
5 dill branches
Creamy mustard Herring Recipe:
pickled herring 400 g
mustard 2 tbsp
french mustard 1 tbsp
powdered sugar 1 tbsp
rapeseed oil 1 dl
cream fraiche 1 dl
water 1 tbsp
freshly ground white pepper 1 krm
chopped dill 0.5 dl
Scandinavian Pickled Herring with CIA Chef Lars Kronmark
To watch the full series and get Scandinavian recipes, visit
On the dock of Fjäderholmarna Krog, Denmark native CIA Chef Lars Kronmark demonstrates the classic smörgåsbord dish, pickled herring. He prepares pickled herring several ways.
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The Culinary Institute of America:
The CIA at Copia:
CIA Restaurant Group:
CIA Food Enthusiasts programs:
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
Preparing pickled herring
Lightly Salted Herring at Home ???? Pickled Herring Recipe ????
Lightly Salted Herring at Home ???? Pickled Herring Recipe ????
Once upon a time my friend Julia gave me a recipe for salted herring. The friend is the best and her recipes are also the best !!! Although, after seeing the amount of salt in the recipe, at first I doubted. But I decided to do it as indicated. Moreover, Yulia said that in this way you can salt both herring and mackerel without cutting it into pieces. And here is the recipe itself: 400 ml of water, 3 tsp. salt, allspice, black peppercorns 15 pcs. each, 3 pcs. bay leaf. We send it to the refrigerator for 48 hours. I will clarify right away, for 2 herrings I take 2 norms of ingredients. The herring and mackerel are also lightly salted, very tasty and aromatic.
⏰Time codes ⏰
00:00 - we make a pickle for pickled herring
00:25 - carefully place the brine for salted herring
00:37 - put the herring in the brine
00:52 - cover the herring
01:13 - we send the herring in brine to the refrigerator for 48 hours
01:15 - we serve a ready-made dish, we treat ourselves to tasty and aromatic salted herring
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Как-то давно мне подруга Юля дала рецепт малосольной селедки. Подруга лучшая и рецепты у нее тоже лучшие!!! Хотя я, увидев количество соли в рецепте, сначала засомневалась. Но решила все же сделать, как указано. Причем Юля сказала, что таким способом можно засаливать как селедку, так и скумбрию, не разрезая на кусочки. А вот и сам рецепт: 400 мл воды, 3 ч.л. соли, перец душистый, перец черный горошком по 15 шт. каждого, 3 шт. лаврового листа. Отправляем в холодильник на 48 часов. Уточню сразу, на 2 селедки я беру 2 нормы ингредиентов. Селедочка, да и скумбрия тоже получаются малосольными, очень вкусными и ароматными.
⏰Тайм коды ⏰
00:00 - делаем рассол для маринованной селедки
00:25 - тщательно размешиваем рассол для малосольной селедки
00:37 - кладем селедку в рассол
00:52 - накрываем селедку
01:13 - отправляем селедку в рассоле в холодильник на 48 часов
01:15 - подаем готовое блюдо, угощаемся вкусной и ароматной малосольной сельдью
Pickled Herring Class
This Pickled Herring Class was presented by Mike Nelson and assisted by Seth Tufteland, members of Bothell Sons of Norway 2-106. The video was captured by Michael Goude.