Fishing of Mr. Kozlikov und recipe!..
Good afternoon, fellow hooligans!
I haven’t written for a long time – work, work, work. In a country with an undecided formation, this is a necessary thing. But we still managed to find a week for fishing. Traditionally, my friends and I traveled to Karelia. And this time I went with a friend to the Gulf of Finland, fishing for smelt, to see what and how, just reconnaissance.
Living in Moscow, I saw smelt only in dry form, or in jars. There has been no trading in the markets for eight years now. There is a fish on sale that is very similar to smelt; even in reputable chain stores they call it that. They're taking her with South America, used to be called Argentinean, but now smelt, suckers take it. Then they say: “I ate smelt, ordinary garbage”...
And for that legendary one, St. Petersburg residents are ready to travel up to three hundred kilometers a day, catch 1.5 kilograms and at the same time be satisfied, because fishing itself is very exciting and exciting. It's not about the size of the loot. Fresh smelt really smells, no, it even stinks fresh cucumber. Simply frying it in flour is incomparable, I answer, and I’ve tried different fish.
Fried small fish is considered the most delicious, and if you find a larger one, it is marinated. The recipe will work for any similar fish (herring, lamprey, vendace, etc.). So, as always, we need a little:
- 1 kg smelt
- 3 onions
- 1 carrot
- 2 tablespoons sugar
- 1 tablespoon salt
- 100 gr. 9% vinegar
- peppercorns, a couple of bay leaves
- vegetable oil
We clean the fish and gut it. To do this, making an incision behind the mane, we tear off the head and intestines. If in the belly, what remains is milt or caviar.
Fry the resulting fish carcasses in vegetable oil. Fry very lightly and quickly, just to “press out the juices.”
Pour the hot marinade over the fish and let it drool for a day...
The finished product, if leftover, can easily be stored for a week in the refrigerator.
“Like a table, like a chair.”
I'll think about it. Kozlikov.
Smelt can be pickled using hot or cold methods; it can be pickled whole.
Marinated smelt recipe No. 1
At home:
After 3 days you can use it.
Marinated smelt recipe No. 2
: weigh the fish and place it in a container intended for marinating, pour the prepared marinade over it.
Marinade preparation:
- 500 g 10% wine vinegar,
- 100 g coarse salt,
- 200 g sugar,
- 60 g onions,
- 1 g dill,
- 3 g allspice,
- 1 g bay leaf,
- 1.5 g mustard seed.
Salt is dissolved in boiling water. Add sugar and cool the water. Pour in vinegar and add enough water to get 1 liter of marinade. Then spices are dipped into the solution and stirred.
The amount of marinade by weight should be equal to the weight of the fish. The fish in the marinade is thoroughly mixed daily. It is ready for use after 3–5 days at a marinating temperature of 10–12 °C.
Processing marinated fish for storage
To ensure uniform marinating, the fish is thoroughly mixed several times. In addition, you can marinate fish that has been previously fried in vegetable oil. The fried fish is placed in prepared glass jars, poured with chilled marinade and refrigerated for 2-3 days. Cold marinated fish should be stored by tightly closing the jars with a lid in the refrigerator at a temperature of 2-10 °C. Maximum shelf life is from 3 to 6 months.
Pickled smelt video
Pickled smelt recipe in the video, also an interesting recipe. Let's try, share other recipes, and comment. Bon appetit dear friends!
Today interesting topic We have pickled smelt and recipes for its preparation. I remember once doing an internship in the north, and I was very surprised by a fish with the smell of a fresh cucumber, very unexpected! That's what we'll talk about today.
Smelt, a small fish that lives in the Baltic Sea and spawns in the east of the Gulf of Finland and in the Neva, has long become a kind of symbol of St. Petersburg. Its specific cucumber smell fills the streets of the city on the Neva every spring. Usually smelt is pre-fried, rolled in flour. Previously, in the sixties and seventies, every Leningrad housewife always pickled smelt according to her own recipe. Here is one such recipe.
You need one and a half kilograms of smelt (neither small nor large);
- onion (not sweet red one);
- medium sized carrot;
- 10 black peppercorns and 2 allspice;
- 4 sticks of cloves;
- 3 bay leaves;
- 10 grams each of granulated sugar and coarse salt;
- a pinch of paprika;
- 9% table vinegar at the rate of 1/3 of the amount of water: for 600 grams of water - a glass of vinegar;
- refined vegetable oil for frying and wheat flour for breading fish.
Clean fresh smelt (by the way, its scales can be easily removed), gut it, and rinse well in water. Then lightly salt the fish inside and out. Before marinating, the smelt must be lightly fried. To do this, mix flour with a small amount of salt, add paprika, and roll the fish in this mixture. Pour into a preheated frying pan sunflower oil(a little), bring it to a boil.
Then lay out the smelt and fry over low heat in an open frying pan on both sides. The main thing is not to overcook the fish, only until a light crust forms. To remove excess fat, the smelt removed from the frying pan should be placed not on a plate, but on a tray covered with a paper towel.
Preparing the marinade
Now let's prepare the marinade. In a saucepan set on fire, add carrots cut into rings and onions. Then add 10 grams of sugar and salt, three or four cloves, add a dozen black peppercorns and one or two allspice, then a couple of bay leaves. Just before boiling, pour table vinegar into the pan. As soon as the marinade boils, remove the pan from the heat, otherwise the vinegar will evaporate.
The marinade should be allowed to settle for 8-10 minutes, and then pour it over the smelt in the jars. Marinated fish needs to cool until room temperature, after which the jars can be placed in the refrigerator.
We are waiting for the result
After about 48 hours, the fish will be marinated and ready to be served. It is best served with a side dish of hot boiled potatoes and fresh or pickled cucumbers.
Bon appetit!
