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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.

Salted vendace

You can beat me, but I firmly believe that vendace is among the most delicious fish, and if we are talking about our river fish, then this small fish will give a hundred points ahead to almost all inhabitants of freshwater bodies. Which is not surprising: being a representative of the whitefish genus, vendace belongs to the salmon family, and this family, as you know, has always had complete order in terms of taste. And just like salmon and its relatives, vendace is wonderful when salted, smoked or pickled. We’ve already made lightly salted salmon, we’ve made pickled whitefish, now it’s time to salt the vendace: you’ll see, this little fish, when salted, turns into a real delicacy!

Karelian vendace: step-by-step recipe

Preparing the fish. Remove the husks and entrails, wash well, and prepare the fillet.

Peel the potatoes and peel the onions.

Ingredients:

• vendace 1 kg;
• potatoes 800 gr;
• onion 2 pcs.;
• sour cream 200 gr;
• salt, pepper to taste;
• bay leaf if desired.

Preparation progress:

1. Sprinkle the heated baking sheet with pepper and salt, add a bay leaf if desired.
2. A layer of fish is laid out, more compactly, sprinkled with salt. If you have caviar, you can add that too.
3. You need to cut the onion into rings and place it on top of the fish.
4. Then you need to cut the potatoes into slices 5 mm thick, add salt and place the third layer on top of the onion.
5. Sprinkle the potatoes with spices, pour sour cream over it all, so that there is enough for another layer.
6. We perform all five points again. Ideally, you get 2 layers with sour cream.
7. Place the baking sheet in the oven, set 180 degrees, cook for 30–40 minutes.

A similar recipe for a whole carcass “Vendace in Karelian style in a frying pan” is also prepared; the readiness of the dish is determined when the eyes turn white, then the fish is ready to eat.

Vendace with spicy salting at home

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:

Pour half a liter of water into a saucepan, add salt, sugar, pepper, cloves, bay leaf, and bring to a boil. After boiling for three minutes, remove from the stove and let cool. The vendace, ready for salting, is placed in the required container and filled with marinade. If you have caviar, you can also add it to the carcasses. The fish will be ready in 3–4 days.

You can serve it with onions, sliced ​​into rings and vegetable oil.

This salting method is also used for capelin, dace, and tugun.

Dry salt

This recipe is about how to pickle vendace using salt and spices. So-called dry salting recipe. Especially if you need ready-made fish every other day.

• vendace carcass 400 g;
• salt 400 gr;
• bay leaf 2 pcs.;
• Allspice and black pepper;

Preparation progress:

1. You need to take a container of the required depth. Sprinkle a small layer of salt on the bottom.
2. Place the fish ready for salting in a container with its belly up and sprinkle with salt, lay another layer of carcasses, also sprinkle with salt, add bay leaf and pepper.
3. Press all this down with a board or lid and put it under pressure. After a day and a half, you can take out the fish and rinse it under running water. To get rid of excess salt.

Add spices to the finished dish, sliced ​​onions, pour over vegetable oil. Place in the refrigerator for several hours.

Dried at home

There are a lot of recipes, but now we’ll figure out how to dry this fish correctly.

• It is necessary to rub the dried fish with salt and let it stand for 3 days.
• Rinse off mucus and salt.
• String it on a wire or string and place it in a place so that the fish can ventilate.
• The fish is dried for 5 days.

The finished product is stored in the refrigerator using a cloth bag.

Fried vendace in batter

Another tasty and easy to prepare dish. It differs in that before frying the fish is coated in a batter of eggs and flour, and the tender meat becomes even tastier and more appetizing.

• vendace 1 kg
• egg 3 pcs
• flour 2 tbsp
• salt;
• spices;
• vegetable oil for frying 100 ml

Preparation progress:

Before cooking, vendace must be cleaned of husks and entrails and washed under running water. Do not throw away the eggs, carefully pull them out of the fish and rinse them under running water.

1. Salt the fish, add spices, and leave while preparing the batter.
2. Prepare a batter from 3 eggs, which are beaten with a mixer, add 2 tablespoons of flour, mix thoroughly until smooth, so that there are no lumps left. It should be as thick as pancake batter.
3. Pour vegetable oil into a heated frying pan.
4. Next, each fish needs to be dipped in batter, well on all sides of the carcass, and carefully placed in a frying pan. Fry until done. Be careful not to overcook, otherwise the fish will turn out dry.
5. The finished dish can be sprinkled with green onions and served.

If there is a lot of caviar, you can fry it separately, adding an egg, salt to taste, spices and flour. Make flatbreads or mini cutlets. Fry over low heat and also serve with green onions.

Delicious and affordable recipes that anyone just starting to try their hand at cooking can handle. Bon appetit!

Salted vendace

Clean fresh vendace from scales and gut it (if you find caviar inside, it is better to leave it - vendace caviar is wonderful when salted). Take a vessel of suitable size, pour a not too thick but even layer of salt on the bottom and tightly lay the vendace, belly up, in several layers, sprinkling each layer of fish with a layer of salt mixed with a broken bay leaf and lightly crushed black and allspice (if you have There is no mortar, you can crush the pepper using a regular rolling pin).

If in the process of laying out the fish you get voids, it’s okay - you can always fill them with garlic cloves. When the last layer of fish and the last layer of salt are placed on top of it, place the fish under pressure and put it in the refrigerator. The fish will soon produce abundant juices and will be fully cooked in 36 hours. Rinse the fish under running water to remove excess salt, dry and store in the refrigerator.

I'm afraid that 99% of readers of this blog are unlikely to ever cook such a delicacy. The reason is banal - the absence of vendace itself. Where to buy it, except to drop everything and go to St. Petersburg for vendace, smelt and these, what’s their name... fresh sardines. But seriously, please recommend how to cook river parsley deliciously. I think this will attract much more attention to the recipe, otherwise forcing the reader to contemplate your delicious sandwich in inaction is somehow too stressful for the salivary system.

Giovanni, you clearly got excited about 99% of readers - there are much more visitors from St. Petersburg on this site than 1%. Not to mention the fact that using the same recipe you can cook any small fish, including, for example, capelin - and I think it is much more widespread.

Pstrug - is that what you call trout? The site has at least four excellent recipes for its preparation:

and a few more simply worthy ones.

Come to Nizhny Tagil, Sverdlovsk region. In “Monetka” we have exactly that same Vendace, 180 rubles per kg.

So I decided to write. I bought 2.5kg. Seashells. And it is precisely according to this recipe that you always salt it. But they say that somehow they still salt politicians without bones. Is it possible to salt it this way and doesn’t its taste deteriorate?

The spam filter sent your comment to spam, and I decided to get it out of there - what if the banal autocorrect on the phone is to blame? Or the spam filter was right, and this is really about shells and politicians.

Totally agree with you. Vendace is one of our favorite fish in the family, so when it appears, we definitely buy it. Fry with onions (very tasty). I will definitely try this recipe. Thank you.

Go for it! Vendace is delicious in every way.

400 grams of salt.

Alexey, exactly 400 grams of vendace for 8 servings? 50 grams per serving is somehow not enough...

This is not a main course, but an appetizer. A couple of fillets are enough for one serving, and then you decide for yourself.