Selyodka Recipe (European Pickled Fish)

Ingredients

• 3-4 lbs Shad fish (scumbria fish or bluefish)
• canola (vegetable or sunflower seed oil)
• 4 1/4 cups water (1 liter)
• 1/2 cup vinegar
• 7 tbsp salt
• 1/4 cup sugar
• 1 tsp whole peppercorns
• 3 bay leaves

Instructions

1. 1

   De scale the fish by running a fork towards the opposite direction of the scales.

2. 2

   Clean out the entrails by slicing the bottom of the fish from the head to the tail. Discard the head and entrails. Rinse the fish under cold water and allow fish to soak in a bucket of water for 1 hour.

3. 3

   Meanwhile in a medium sized saucepan combine the marinade ingredients and bring to a boil, whisking mixture. Cool completely.

4. 4

   Slice fish into 1" thick pieces, discarding tail. Rinse and soak in a cold water until needed.

5. 5

   Pat fish dry with paper towels and add to the COLD marinade. Weigh down the fish with a small plate to ensure the fish is covered in the syrup. Cover and refrigerate for 12 hours.

6. 6

   Remove fish from the marinade and stack into a jar. Pour enough oil to cover the fish and keep refrigerated for up-to two weeks. Freeze afterwards.