Scale, gut and fillet the fish.
Remove all the thick rib bones. (to keep the maximum amount of flesh I cut through the ribs when filleting then individually remove them using a very sharp pointed knife afterwards.
Slice into thick collops leaving the skin on.
Place in a cold brine in the fridge for at least 12 hours but no more than 24.
The brine should be at least as salty as the sea, try 1 litre of water to 1/3 cup of plain salt.
Use cider vinegar and bring to the boil.
dissolve some sugar white or raw and taste till it reaches the sweetness you like.
Now add water to lower the acidity again to taste, sharp and sweet but not overpowering.
Add heaps of sliced onions
couple of sliced garlic
3 or 4 whole chillies
heaped teaspoon of mustard seeds,
black peppercorns
allspice berries
corriander seeds
4-5 cloves
4-5 bayleaves
Place in fridge till very cold.
optional extras -
sliced raw carrot
caraway seeds
star anise
dill seeds
Drain and dry the fish, layer in clean jars with the very cold vinegar mixture and flavours.
Try to get the flavour spices even mixed through.
Place in fridge for at least 5 days but 10 is better.
Remove from pickling mixture and peel the skin off. It peels off very easily now.
Drain and eat.
I use mainly a salad but sour cream with fresh dill fern and chopped watercress mixture on rye bread is also yummy.
Attachment:
fish-2.jpg [ 168.94 KiB | Viewed 6639 times ]
Attachment:
fish-1.jpg [ 89.62 KiB | Viewed 6639 times ]
