Fish “Karelian style”. Original recipe

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.

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.

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.

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:

1. Vendace - 400 g.
2. Salt - 400 g.
3. Ground black pepper.
4. Allspice.
5. Bay leaf.
6. 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.

Recipe for vendace baked with potatoes in the oven

• Total time: 1 hour 10 minutes
• Recipe for: 8 servings
• Calories: 95 calories
• Difficulty: Easy recipe
• National cuisine: Author's

Ingredients:

• Vendace – 1 kg
• Potatoes - 500 g
• Onion - 2 pcs.
• Vegetable oil - 30 ml
• Salt - to taste
• Pepper - to taste

How to cook:

1. Wash the potatoes, peel them and set them to boil. Cook until half cooked. Drain the water, once the potatoes have cooled, cut into rings. While the potatoes are cooking, let's prepare the vendace. We clean it of scales and, by cutting into the abdomen, remove the entrails.
2. Peel the onion and cut into rings.
3. Grease the mold with vegetable oil, add vendace, salt and pepper. The next layer is onion, place potatoes on it, it also needs to be salted and peppered.
4. Cover the pan with foil and place in a preheated oven for half an hour. At the end of cooking, remove the foil and let the potatoes brown. Vendace baked in the oven with potatoes is ready!

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:

Fried in a frying pan

Small fish always turns out delicious in a frying pan. Juicy, with a crispy crust, all family members will eat it with pleasure. After heat treatment, the seeds become very soft and edible. This makes vendace even more useful, because, as you know, bones contain calcium.

You can serve fried vendace with any side dish.

Required Products:

• fish – 1 kg;
• salt – 1 tbsp. l.;
• flour or breadcrumbs - 1 cup;
• vegetable oil – 100 ml;
• butter – 2 tsp.

How to fry fish in a slow cooker

Step-by-step preparation:

1. Gut the vendace and wash under running water. Place in a deep bowl, add salt and mix by hand. Leave for 10–15 minutes.
2. Pour flour into a large flat plate. Place the pan on medium heat, pour out the vegetable oil and add butter to it.
3. Dip each fish in flour. Fry for 2 minutes on each side. A beautiful golden color and a pleasant aroma should appear.
4. Remove from pan and place on paper towel to remove excess fat. Fried vendace is ready.

Advice! To quickly coat the fish in flour, you can use a bag. You need to pour flour into it and lower the fish, then mix well.

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.

Preparation

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.

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Karelian cuisine has always been famous for its simplicity and practicality. Their famous kalitki, lohikeito, porridge..., and of course fish dishes. Vendace - a Karelian recipe, or vendace in Karelian - this is the fastest and most delicious dish!

I know, I know... Now you’ll say, what is vendace and where can I get this vendace?! And it's true. Vendace is not found everywhere. I'll just tell you a Karelian recipe. And you can make it from any small fish, for example, smelt, herring, and capelin.

No, I can’t resist telling you a little about vendace.

Vendace is a delicious, delicate, small fish found in the northern lakes of the European part.

Vendace (ripus, muikka) is a whitefish fish . It is smaller than whitefish. Height from 10 to 20 cm, depending on the reservoir. In some reservoirs it is very small, and in others it is almost like a small whitefish.

Vendace is a delicate fish, it is useless to store it for a long time, therefore, having caught vendace, the northern people immediately take it to a frying pan to FRY or salt it. In general, Karelians are calm people, accustomed to simple cuisine. They will not mix fish with any ingredients that do not grow in their ancient territory. Fish, salt, onions... sometimes milk is added. This is also some kind of national flavor in their cuisine. I already wrote about such a recipe in the article Lohikeito - Finnish soup.

So I took my precious fish to the frying pan to make it Karelian. It needs to be cleaned. Basically, wash it, tear off the head and put it in a deep frying pan. Some amateurs don’t even remove the head and intestines. In principle, there is nothing to clean there.

Salt. On top we put a lot of onions, cut into rings, pieces of butter and pepper.

Fill with a small amount of water and close with a lid.

Cook over not very high heat. So that it doesn’t boil and scatter our tender fish along the walls of the frying pan.

The fish cooks very quickly.

The finished fish can be eaten immediately.

If you do it with heads, then as soon as the eyes turn white, remove from the heat and place on plates.

God! What a smell! That's it, I'll take a spoon, first I'll enjoy the broth, and then the fish. I know that some people eat it whole with the head and bones, which by the way are very soft. But, I don’t... I only like fish meat. They also make this fish and chips. First a layer of potatoes, then a layer of fish. But here in the north we don’t do that. We also make homemade sprats from vendace. And if you have a lot of this fish, then it is better to freeze it properly so that it remains fresh all winter.

In general, I love fish. You can learn how to properly fry fish using the example of fried bream.

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.