✅ Dried vendace - https://xn----7sbeepoxlghbuicp1mg.xn--p1ai/

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.

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:

Preparation progress:

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:

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.

Preparation progress:

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.

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.

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.

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!

Source

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.

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.

Cooking process

The freshwater fish vendace does not appear on our store shelves as often as herring, capelin or sprat. I spent the whole weekend looking for this little fish, and I was lucky. A place of honor on our table is always given to fish dishes, and especially to salty variations.

Spicy salted vendace is so delicious it can’t be described. The small seeds are not felt at all, and the flesh is more tender than tender. The fish is juicy, but not as high in calories as capelin. Both adults and children eat salted vendace with pleasure.

How to salt vendace?

How to salt vendace? 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.

Pickling vendace 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.

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.

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:

Preparation progress:

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

Ingredients:

The volume of brine is calculated for 1 kg of fish.

Method for preparing brine:

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.

Preparation progress:

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.

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.

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.

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!

Source

Spicy salted vendace

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 under oppression

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:

Vendace - 400 g.
Salt - 400 g.
Ground black pepper.
Allspice.
Bay leaf.
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.

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.

Real, proven recipes for salting pink salmon at home. From classic to super new and fast. So tasty and so different: mamalyga made from corn grits Fish soup on the fire: the most mouth-watering recipes The best recipes for pike cutlets

Ingredients:

Preparation progress:

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.

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.

Ingredients:

The volume of brine is calculated for 1 kg of fish.

Method for preparing brine:

In a frying pan

To fry vendace in a frying pan according to the simplest recipe, the cook needs to use:

Ingredient name	Required quantity
Vendace (preferably use fresh fish)	500 g
Rye flour	100 g
Fine salt	3 pinches
Pepper	Optional
Dry seasoning mix for fish	Optional (at least 20 g if used).

The step-by-step algorithm for preparing the dish in question should look like this:

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.

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At one time, young Mikhailo Lomonosov, in one theological dispute, counter-argued to his opponent: “Do you believe or do you know?” "Well done! You distinguish between these concepts!” was the answer. It saddens me to see how in the modern world, “niagaras” of unnecessary (and sometimes harmful) information pour on our heads, often simply weaning people from thinking and developing both creatively and technically. Fifth graders cannot multiply 5 by 5 in their heads. Why? I pressed the button and here is the answer. The logic is sideways - Google exists. What happens if you suddenly “pull the plug out of the socket” and wait? Well, okay, financial and banking collapse or management difficulties. But what will humanity be left with? With a pristine brain that only remembers Shift, Ctrl and Enter? After all, the speed of brain neurons must be constantly trained not by the number of clicks and likes, but by real processes of discussions, creativity and conclusions. However, modern dialogues are not an exchange of ideas and insights, but links and reposting. Whom? The same as themselves? As a result, the abundance of information, the acquisition of which does not require mental effort, serves as a kind of antibiotic for our mind, in direct translation, so to speak, from Latin: anti-against, bios - life. Simply put, the vibrancy of independent thinking is dying out.

Halibut, minnows, vendace, herring, selyava

Note. Placed in pies with sour or fresh cabbage. HALIBUT 1. Halibut with green sauce. Peel 3 pounds of halibut, put it in a small amount of cooled water, boiled with roots and a bunch of herbs, pour in a little wine, but do not add salt, let it boil once, set it on the edge of the stove to cook gradually for 3/4 hour. Meanwhile, prepare a trail for her. sauce: lightly fry 1/2 tablespoon of butter with a spoonful of flour, dilute with 2 cups of halibut fish soup, and boil. At the same time, take a handful of green parsley, a handful of green onions, a few tarragon leaves, a few spinach leaves, mix it all, boil once, add 2 gherkins, 2 spoons of caparis and 4 deboned anchovies, chop it all up, grind it, put a piece of butter, rub through a sieve, dip into the sauce, heat, but do not let it boil, serve immediately.

PESCARI

2. the gudgeons , gut them, wash them, put them on a wooden pin in a ring shape, several pieces at a time, add salt, roll in flour, then in egg and grated bread. Place in hot oil for 15 minutes, fry on both sides, place dishes around, remove pins; Place fried green parsley in the middle. VENDACE Note. Everything that is prepared from smelt is also prepared from vendace. It is fried, pickled and smoked. 3. Deep-fried vendace , see smelt No. 2. 4. Fried vendace. Peel, gut, wash, place in a sieve, add salt, and place in a cool place. 15 minutes before leaving, wipe dry with a towel, roll in flour, fry in oil, add fresh sour cream, boil once, sprinkle with dill if you like, and serve. 5. Homemade vendace sprat. As soon as she gets into the network, she falls asleep. Buy it fresh at a cheap time, i.e. at the end of August, when she, for example. in St. Petersburg, sold for 10 kopecks. a hundred. Wash it in several waters, rubbing it with your hands until even the skin comes off. Place on a sieve. When the water has drained, prepare it in two ways: 1) Transfer it from the sieve to a large bowl, pour boiling water over it, stirring the fish carefully so that it is all scalded. Let cool, place in a sieve. From the sieve, transfer it in rows into a clean barrel, topping it with bay leaf, green dill, and certainly coarsely crushed English. allspice. Pour cooled vinegar, boiled with salt, laurel, leaf and finely chopped horseradish. Let stand covered for only 2-3 days until the vinegar penetrates to the very bottom. Then cover it with an inner plank and put a stone on it for two weeks, and then remove the stone and seal the barrel. 2) Dr. man. Transfer from the sieve to a large vessel, pour over the vendace not with boiling water, but directly with boiling vinegar with salt, bay leaves, leaves, dill and horseradish, carefully stirring the fish so that it is all scalded, then put it also in a barrel or jar, pour in the same vinegar , lay down a plank and a stone. Then seal the barrel and tie a bubble around the jar. 6. Pickled vendace. Wash it in several waters, throw it on a sieve, roll it in coarse flour, fry it in quick or mustard oil. When it cools down, put it in a jar, pour cooled vinegar, boiled with salt, over the laurel. sheet and English pepper SALAKA Note. There are 15 pieces of it. per pound. It is mostly eaten fried, as well as in liquid soup and in a frying pan, with cabbage. After frying, it is marinated, i.e. pour vinegar boiled with spices. 7. Fried salakushka. 3 f. Peel the salakushki, wash, salt, mix with green parsley branches, leave for two hours. Dry in a towel, roll in flour, then in egg and grated bread, fry in 3-4 tablespoons of hot oil, place on a dish, garnish with fried green parsley. SELYAVA 8. Fried selyava, see smelt No. 1. 9. Deep-fried selyava, see smelt No. 2. 10. Marinated selyava, see smelt No. 3.

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Marinated fish

Marinated fish This method can be used to marinate mackerel, bonito, mullet, salmon, salmon. Clean 1 kg of fish from scales, mucus, entrails, and cut off the head. Cut into pieces, put in a bowl, pour in the solution: for 1 liter of water - 1 liter of 9% vinegar, 150 g of salt. After

Pickled sprat

Marinated sprat Cut 500 g of fresh sprat. Prepare a hot marinade from 1.5 tbsp. 3% vinegar, salt, sugar, pepper, bay leaf - to taste. Pour it over the fish, cover, wrap and let it cool until it cools. Then drain the marinade, reheat and pour over the fish.

Marinated fish "He"

Marinated fish “He” Roll the fillet of pike perch, pike or red fish in salt and leave for 3-4 hours, then wash the fish and cut into small pieces. Dilute 1 tbsp. vinegar essence in 1 tbsp. cold boiled water and pour over the fish pieces. Let it brew for 6-7 hours, then, slightly squeezing,

Pickled carrots

Pickled carrots First method For the marinade: for 1 liter of water, 30 g of salt, 70 g of sugar, 0.5 cups of 9% vinegar, 1 cup of vegetable oil. Wash, peel, cut fresh carrots into slices one centimeter thick and blanch for 3-4 minutes. Place carrots and peeled carrots in jars.

Pickled cabbage

Pickled cabbage For a head of cabbage – 5-6 cloves of garlic. For the marinade: 2.5 liters of water, 8 tbsp. l. salt, 10 tbsp. l. boil sugar, then pour in 4–5 tbsp. l. 7% vinegar essence. The cabbage is ready in 1.5–2 days. A dense, intact white head of cabbage is cut into sectors and placed

Pickled vendace

Pickled vendace Clean the fish, wash it, salt it, dry it, place it on a clean plate, and when the fish is baked on one side, turn it over to the other side; when fried, put it in a jar and pour

Marinated cod

Marinated cod 2 kg cod fillet, diced, 2 liters of water, 700 g salt, 100 ml vegetable oil, ground turmeric, 1 tsp. ground ginger, 5 onions, 1 red hot pepper, 1 tbsp. l. mustard, 2 cloves finely chopped garlic, 2 liters of malt vinegar Pour salt into the water and

Pickled cabbage

Pickled cabbage Chop the prepared cabbage, place in a glass or enamel container, pour in the prepared marinade and heat until the cabbage becomes soft. Then cool, pour in vegetable oil, stir and place in

Pickled horse mackerel

Marinated mackerel 1 kg mackerel, 1 cup wheat flour, 0.5 cup vegetable oil, 2 onions, 1 cup 3% vinegar, 1 cup water, 7 tablespoons tomato puree, 3 teaspoons sugar, 5 allspice peas, according to taste - parsley, black pepper,

Pickled carrots

Pickled carrots For pickling, select tender, young, orange-red carrots with a small yellow core up to 10 cm long. The selected carrots are soaked for 10 minutes in cold water, washed thoroughly, and the ends of the root and the green part of the head are cut off.

Pickled herring

Pickled herring Herring with onions and cayenne pepper in English – 6 carcasses of salted herring – 1 onion – 1 pod of cayenne pepper – 150 ml vinegar – 150 ml water – 1 bay leaf – 6 black peppercorns Cut the herring into fillets. Cover each half with the inner

Marinated hare

Marinated hare Ingredients: 1 hare carcass, 200 ml table vinegar, 50 ml water, 25 ml vegetable oil, 35 g carrots, 35 g onions, 10 sprigs of parsley, 5 sprigs of thyme, 2 chopped bay leaves, pepper, salt. Method of preparation :Before you start

SNACKS OR VENDUE FRIED

VENDOUS FRIED IN MARINADE

What dishes can be prepared from delicious vendace fish?

Vendace is a small fish that looks like a herring to many people, but it is smaller in size. You can prepare different dishes from it, but for this it is important not only to know the recipes, but also to choose the right fish. The carcass should be elastic and have a shiny skin. You definitely need to look at the eyes of the fish - they should not be cloudy.

Fried raba is the most popular dish. Vendace has its own original taste, so there is no need to use any additional ingredients.

To prepare this recipe you need to take the following products:

This recipe for cooking fish in Siberian style has been known for quite a long time. The time to spend on this dish is 1 hour.

To prepare 4 servings, you need to take the following products:

Small salted fish is an excellent stand-alone snack, but it can also be used for other dishes. Everything is prepared simply, so anyone can handle the process.

For this recipe you need to take the following products:

Useful tips and tricks

Vendace, regardless of the cooking recipe chosen by the cook, will turn out tastier and retain the main nutrients in its composition if a number of recommendations from professional chefs are used during its heat treatment:

One of the most useful varieties of fish, vendace, is considered capable of having a positive effect on the human body, not only normalizing the functioning of the gastrointestinal tract (as the vast majority of other fish varieties do), but also strengthening the immune system, as well as stabilizing the nervous system. Recipes for preparing vendace can be adjusted depending on what kind of dish the cook wants to get as a result - for a festive table or for the daily diet. When replacing one of the key products in a fish dish, other ingredients also require increasing or decreasing the proportions.

Source

Step-by-step recipe with photos

To pickle, place the vendace into a glass tray. Rub the carcasses thoroughly with salt.

Season with a mixture of aromatic spices (4 peppers), coriander peas and bay leaves.

Close the container and put it in a cool place for 24 hours.

The spicy salted vendace was a success! Our little tender fish is good with sunflower oil and onions. You can store it like this for several days.

Delicious recipe! Recipes for preparing pear for the winter without sterilization

You won’t find a better appetizer for mashed potatoes than home-cooked spiced vendace. Help yourself!

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.

Pre-preparation and soaking

The easiest and fastest pickling recipe

The main advantage of this recipe is speed. Cooked serushki can be eaten after 5-6 days.

Salting the cherushka step by step:

The classic method of pickling for the winter in jars

Many chefs consider this method of preparation to be the most successful: the earrings will turn out elastic, juicy, and completely non-bitter.

For preparation you will need:

Reference! To give the appetizer an incredible aroma and taste, you can add other spices: bay leaf, dill, currant leaves. Some housewives use cinnamon sticks and dried barberries for this.

How to deliciously pickle earrings at home:

After 35-40 days, the mushroom appetizer will be ready.

Salting serukh using the cold method

For preparation you will need:

It’s not difficult to prepare the workpiece:

Recipes for cooking vendace at home

Classic Karelian vendace ambassador

Karelian vendace: step-by-step recipe

Vendace with spicy salting at home

Dried at home

Fried vendace in batter

Dry salted vendace

Recipe

Cooking process

How to salt vendace?

Recipes for cooking vendace at home

Karelian vendace: step-by-step recipe

Vendace with spicy salting at home

Dried at home

Fried vendace in batter

Spicy salted vendace

Salted vendace under oppression

Karelian vendace: step-by-step recipe

Salted vendace in marinade

In a frying pan

Rhipus (fish) lightly salted

Recipe

Our Community Blogs

Halibut, minnows, vendace, herring, selyava

Read also

Marinated fish

Pickled sprat

Marinated fish "He"

Pickled carrots

Pickled cabbage

Pickled vendace

Marinated cod

Pickled cabbage

Pickled horse mackerel

Pickled carrots

Pickled herring

Marinated hare

SNACKS OR VENDUE FRIED

VENDOUS FRIED IN MARINADE

What dishes can be prepared from delicious vendace fish?

Useful tips and tricks

Step-by-step recipe with photos

Pre-preparation and soaking

The easiest and fastest pickling recipe

The classic method of pickling for the winter in jars

Salting serukh using the cold method

Is it possible to salt serushki with other mushrooms?