Salting vendace, Salted vendace recipes by type of fish on Stalkerfish. Vendace (fish): cooking recipes Salting vendace at home

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.

Fried vendace

Here are the recipes that are easy to follow. And the resulting dishes are very, very appetizing – you’ll lick your fingers, in a word!

For example, like any other fish, fried vendace is good. Recipes for frying this fish differ slightly. Let's imagine one of them. In particular, how to cook vendace by frying it in an egg.

This option is good primarily because the dish is prepared quickly. What products, besides fish, will we need? Note: we take more fish - it’s eaten at a time!

• Vendace – 800 g.
• Vegetable oil.
• Egg – 1-2 pcs.
• Salt.
• Spices.

We prepare the fish as usual - by cleaning it from scales and gutting it. Next, beat the eggs in a mixer and add salt and spices to this mixture (whichever one prefers). You can take purchased formulations - especially for fish.

Each carcass must be salted and soaked in an egg solution. Throw the fish into a heated frying pan and fry over medium heat for 10-15 minutes until cooked.

What a delicious treat we got - with a golden, crispy, delicious crust! And if you serve it with a horseradish appetizer (from the store) or homemade sauce, then I guarantee you culinary success!

This is how fried vendace is prepared. There are other recipes too.

Vendace in Karelian

We’ve already looked at how salted and fried vendace is prepared, we’ve already looked at the recipes, now we’ll try the oven version. The ingredients required, as always, are not many and the most common ones.

1. Vendace – 500-800 g.
2. Potatoes – 4-5 pcs.
3. Onions – 2 pcs.
4. Sour cream.
5. Salt, spices.

See for yourself how vendace is cooked in the oven. We clean the fish, gut it, wash it, salt it, and put it aside. We line the bottom of the baking sheet with a bay leaf for aroma and begin the action.

We lay out the fish one by one - in a layer. A layer of onion rings follows on top. On top of the onions are potato slices. Pour in sour cream. And again fish. We repeat the layers. Ideally, you should get 2 layers for each ingredient. I don’t know about you, but my mouth is already watering.

Place the baking sheet in the preheated oven and cook for 30-40 minutes. The resulting layer cake can be cut into pieces and served in portions. This is what vendace fish is like. We now know how to cook! Bon appetit!

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Vendace is a freshwater fish belonging to the salmon family. It is a commercial fishery in the northern regions.

In pre-revolutionary Russia, it was caught in tons, but the population was declining, and some of its species were included in the Red Book.

Rarely found on store shelves. In Europe, this fish is grown artificially. Vendace lives in cold northern waters at depth with a sandy or clay bottom. Avoids warm water and shallow water.

Description of fish and fishing features

In Russia this fish can be seen in large lakes (Ladoga, Onega, Beloe and etc). Less common in rivers. Also lives in the bays of the Baltic Sea. It can also be found in Denmark, Scotland, Belarus, Scandinavia, Germany and Finland.

The fish reaches on average up to 20 cm, but there are very large individuals that reach 35 cm in length. It is similar in shape to a herring. The body has large scales, the sides are silver, the back is gray-blue, and the belly is white. Feeds on small crustaceans. Spawning begins in late autumn or early winter. Females lay up to 3600 eggs. The ability to reproduce appears in the 2nd year of life, when the size reaches 7 cm.

This fish is caught using seines of various designs.. Rarely gets hooked. Fishing in winter is more interesting. Vendace from the ice can be caught with a jig, hook and garland. The nod must be given firmly. The fish are caught in the depths, so in windy weather on the ice you can’t do without a tent.

Useful properties of vendace

Vendace contains proteins, fats, vitamins, and minerals. Its meat is rich in omega-3 acids, phosphorus and calcium, and has a high magnesium content (175 mg per 100 g of product). It has low calorie content, making it suitable for dietary nutrition.

The nutritional properties of fish provide complete nutrition to the heart, muscles and brain cells. When smoking and salting, all beneficial substances are preserved.

Cooking recipes

There are many different ways to prepare this fish. It is valued fresh, salted and smoked.

Fried vendace

Like any other fish, fried vendace is good. There are a lot of cooking recipes. The fastest way to fry vendace in a frying pan is to cook it in egg batter.

Required:

• 800 g fish;
• vegetable oil;
• eggs;
• salt and spices of your choice.

First you need to clean the fish from scales. You don’t have to gut it before frying; it will be more convenient to remove the head and entrails at the time of consumption. And gutted vendace can fall apart during frying. Then you need to beat the eggs (by hand or using a mixer) and add salt and spices to them. Salt the carcasses and dip in the egg mixture. Next, place in a preheated frying pan and fry over medium heat until cooked through for 10 minutes. The vendace turns out aromatic and has a crispy crust.

Salting fish

You will need the same amount of salt for 400 g of fish. As seasonings you can use ground black and allspice pepper, bay leaf, and garlic. Be sure to clean and gut fresh fish. If you have caviar, it is better to leave it, as it is very tasty when salted.

We take a container, onto the bottom of which is poured an even layer of salt, pre-mixed with dry seasonings. The fish is placed in layers tightly to each other. Garlic cloves are placed in the spaces. All layers need to be sprinkled with seasoning. The dish in such a salt coat must be placed under pressure and put in a cool place (in the refrigerator) for 36 hours. After this, the vendace needs to be washed to remove excess salt, dried and can be eaten.

Recipe in Ural

Required:

• 4 tbsp. l. wheat flour;
• 1 tbsp. l. curry;
• 800 g vendace;
• 1 tbsp. l. salt and dry dill and paprika;
• half an onion;
• 1 kg of potatoes.

The fish must be cleaned, washed, dried and rolled in salt and flour. Next, fry in oil. Cut the potatoes into large slices and fry. Cut the onion into rings, dip in spices. Place the cooled fish on a plate, place potatoes and onions next to it. The dish is ready.

Vendace in Karelian

This dish is prepared in the oven. Ingredients:

• about 800 g of fish;
• 5 potatoes;
• 2 onions;
• sour cream;
• Bay leaf;
• salt and spices.

Clean and gut the fish, wash and salt. Line the bottom of the baking sheet with a bay leaf. Lay out the carcasses in a layer, place onion rings on top, then potatoes, cut into slices and pour sour cream. Then fish again, and so we repeat the layers. You should get two layers of each ingredient.

The baking sheet is placed in a preheated oven. Cook for 30-40 minutes. The resulting dish can be cut into pieces and served in portions.

Classic ear

Ingredients:

• 600 g vendace;
• 150 g onions;
• 200 g each of potatoes and carrots;
• salt, herbs and ground pepper to taste;
• 2 bay leaves;
• 10 peppercorns;
• 50 ml vodka.

Vendace fish soup can be cooked either over a fire or in a saucepan.

You don’t have to gut the fish, just remove the scales. It has very few bones, and the insides will not spoil the taste of the finished dish. And the carcass can fall apart, making the broth cloudy. Next, wash with cold water, add bay leaf and pepper. Bring to a boil and cook over medium heat for 10 minutes. After this, the fish must be removed from the broth and the meat separated from the heads and bones. Then chop the onion, dice the carrots and add to the broth. Add salt and put potatoes there (cut as you wish). Then pour in vodka, add herbs and cook until carrots and potatoes are ready. A few minutes before cooking, add the fish.

Finnish pie

Its other name is "Kalakukko". This is the national dish of Finland and is only prepared at home. Vendace is used as a filling.

Required:

• 4 cups each of wheat and rye flour;
• 3 glasses of water;
• 2 tbsp. l. vegetable oil and salt.

For filling:

• 700 g fish;
• 150 g bacon;
• 1 tbsp. l. rice and salt.

First you need to knead the dough. Pour water into a bowl, add butter, salt and flour. Roll out the finished dough, the edges should be thin. Pour rice into the middle of the cake, place vendace on top and sprinkle with salt. Then add chopped bacon into slices and add salt.

Grease the free spaces on the cake with water, make an “envelope” (fold the ends from the sides, top and bottom). Straighten the joints using a knife moistened with water. Sprinkle flour on top of the cake and place on a baking sheet previously lined with parchment paper. Bake for 40 minutes. Grease the finished pie with butter, wrap in paper and then in foil and put back in the oven for 4 hours to bake over medium heat.

Vendace meat contains more magnesium than other types of fish, which is why it is so valued in cooking. Magnesium goes well with histidine, which is also present in fish. They help stimulate the human immune and nervous systems. Therefore, it is recommended to introduce this valuable product into your diet, especially since it is not difficult to prepare.

Of course, you should first gut the fish and wash it thoroughly. Then pour salt into the bottom of a bucket (enamel) or pan and lay the vendace in layers, not forgetting to sprinkle each layer with salt. You need to pour more salt on top and put a weight on the fish. Then you should take the bucket out into the cold. Immediately before cooking, vendace should be soaked for about 3-4 hours.

A bucket will require approximately 1.7 kg of salt (no less).

Vendace, also known as ripus, is a very tasty and tender small fish of the whitefish genus. And the scales of the vendace are the same whitefish silver.

Before salting, vendace must be gutted and washed. Gut it carefully: the fish may contain caviar, which can also be salted. Dry the washed vendace a little or let the water drain.

Salt the vendace well with spicy salting. For one kilogram of vendace you will need 2 tablespoons of coarse (non-iodized) salt, allspice and black peppercorns and several pieces of bay leaves.

Pour a little salt and pepper into a glass or enamel bowl, place one bay leaf and place the fish on top in rows, belly up. Sprinkle each row with salt and pepper. Sprinkle everything on top with salt, pepper and a bay leaf. Cover the top with a weight (weight) and place it in the refrigerator. After about 36 hours, the vendace will be ready. If you wish, you can add coriander or other favorite spices to the spices.

Before salting, vendace caviar must be washed with cold boiled water and freed from the film. Then place the caviar in a glass or enamel bowl and salt with fine salt, stirring thoroughly. Gradually, during the stirring process, you will see how the caviar first becomes liquid and then thickens. When stirring, do not damage the eggs. Place the caviar in the refrigerator for a couple of hours. This time is just enough for salting. For one hundred grams of caviar you need just a little fine salt (about 15 grams, that is, about two level teaspoons).

If you have a lot of vendace, try making Kalakukko pie from it, which can be eaten both hot and cold. Recipe for fish pie with vendace:





P.S. Instead of rye flour, you can use half rye and half wheat flour. You can only have wheat.

The first step is to wash and gut the vendace. After this, you need to take a deep glass or enamel bowl and pour salt on the bottom, and then start laying the fish in layers and sprinkle them with salt. After this, you need to put a brick or any other weight on top and cover with a lid. Then you need to put it in a dish in the refrigerator. I personally take 1.5 kilograms of salt per bucket.

First of all, fresh fish must be gutted, scaled and washed thoroughly. We are waiting for all the water to drain.

If the fish contains caviar, it is better to salt it along with the caviar.

Pour salt into the bottom of the container and begin to place the fish. It is better to do this more tightly, with the back up. Sprinkle each layer with salt. Place the fish until the container is full. There must be salt on top. Add bay leaf and ground pepper.

Slightly bend the top and put it in the refrigerator. You should pray from three days to three weeks. After this, the fish should be washed in running water.

Total salt should be ten percent of the weight of the fish.

Vendace is a very tasty fish. Although quite small. When properly salted, vendace turns out even tastier. The fish meat is tender and juicy. The fish itself belongs to the salmon family, but lives only in fresh water bodies.

Pickle vendace- this is a whole science. Probably not all of us salted this fish. Everything is correct. This fish is found mainly in the north. At least I know that it is caught in Lakes Ladoga and Onega. The methods are different. But you can pickle it in brine. It will require sea salt, apple cider vinegar (1 tablespoon), garlic (1 clove), cloves (2 buds), allspice (4-6 peas), ginger (0.5 teaspoon) or cardamom (0. 5 teaspoons), sugar. Some people clean the fish, cut off the head and take out all the insides, but you can salt the whole fish. You don't even have to clean it. The whole thing is poured when the fish is placed in a glass jar, enamel bowl or something wooden. You need to keep it under pressure for 1.5 to 6 days.

According to the proportions of salt. For salting vendace you need 2 tablespoons per 0.7 liters of water. You can put 1/2 teaspoon of sugar in this proportion.



To pickle vendace you will not need many ingredients and relatively little time, namely about a third of an hour. Then, for about a day and a half, the fish is salted without our participation.

See below for a more detailed recipe.





First you just need to rinse the fish. Then they take a pan or something larger and put the fish in it. Then the vendace layer is covered with salt mixed with spices. Then again fish and salt. Then a weight is taken and placed on top and the fish is taken to a cold place. You need to keep it for about 3-5 days.

Vendace turns out to be very tasty according to the simplest recipe: when placing it in a container, sprinkle it with salt (how much? A pinch, as the snow dusts the road) and so on until the very top. Then - traditionally - load - cold - a few days - the fish is ready.

But there are several subtleties: worms can often be found in vendace, so before salting it is still better to clean it, removing the insides and head.

Not just any salt will do: you need coarse salt, in large crystals.

If you want to give the fish a little spiciness, add peppercorns and bay leaves. But even without spices, the taste will be very delicate.

Serve with green onions and sprinkle with sunflower oil.

Before salting fish, it must be thoroughly washed. Salt must be in an enamel bowl (or in a plastic container if there is not a lot of fish). Sprinkle the bottom of the dish with salt, then place the fish on this salt so that the bellies are facing down. Sprinkle a layer of fish with salt, place the next layer of fish in the same way. When all the fish is laid, sprinkle salt on top. Then you need to put the oppression and put it in a cool place. The fish will be ready after 3 days.

How much salt is needed? For 1 kg of fish 100 g of salt.

Spicy salting of fish is not difficult and very tasty. Small and medium-sized fatty fish varieties that can ripen well are suitable for it. These are sea fish: sprat, herring, sprat, herring, mackerel, etc. Among freshwater fish, a delicious spicy pickle made from vendace, tugun, peled, bleak, and dace. The result is a fish soaked in the aroma of spices, moderately salty, with juicy and tender meat. The ripening period for spicy salted fish ranges from a week to a month, it all depends on the size and fat content.

Salt frozen and fresh fish. Ice cream is preferable, it is safer in terms of helminths found in freshwater and sea fish, and it also salts faster. Bleak has meat attached to the bones; if it is frozen, the bones separate. Wet and dry methods are used, although salting in brine is preferable. Simply sprinkling salt on the fish dries out the fish; this is more suitable for salting red fish and drying it. Wet salting does not allow the fish to become too salty; it remains moderately soft and fatty. Salt and sugar are taken in a 2-to-1 ratio.

Spices for salting fish

• Allspice
• Nutmeg
• Bay leaf
• Black pepper
• Coriander
• Carnation
• Ginger
• Cinnamon

• Red capsicum
• Mustard seeds
• Dill seeds

Wet spicy ambassador

Frozen fish is thawed in cold water until the carcasses begin to separate from each other. Fresh fish is washed well, and the scales are removed from the bleak. Small fish are salted without removing the entrails and heads; it is advisable to cut off the head of a medium fish and gut it without cutting the belly. The carcasses are placed evenly in pickling dishes or glass jars and filled with prepared cold brine. Take enough water for brine so that the fish is completely covered. The liquid is brought to a boil, salt, sugar and spices are added. Boil for 3-5 minutes, remove dirty foam and cool. Spicy spices are added to taste, especially carefully using highly spicy ones. Basic brine per kilogram of fish, 60 grams of salt, 30 grams of sugar, 2-3 cloves, 3 bay leaves, 5-6 allspice peas, 10-15 pieces of black pepper. Everything else is optional. Very small fish can be tasted for 3-4 days; there should be no raw taste. Try salting fish with spicy salting, it’s delicious.

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Before cooking, vendace is soaked in cold water (or not soaked), filled with prepared and boiled saline solution, or simply coated with salt. Keep in a cool place for the required amount of time. Next are the variations:

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