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svella culla pickled fish


this recipe came to me from my dad who nabbed it from my great aunt lil. we catch so many sockeye salmon every year and have done just about everything you can think of with them; drying (st'wan), baked and then canned, raw pack canned, smoked, barbequed and now pickled. i have a few more recipes at my blog; http://kansasa.blogspot.com


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  • Carbohydrates: 25.8
  • Fats: 0.0
  • Dietary Fiber: 21.0
  • Minerals: 0.0
  • Proteins: 0.0
  • Vitamins: 0.0
  • Water: 1.0


  1. Fillet fish
  2. Remove skin
  3. Slice thin
  4. Layer into an open container with plenty of coarse salt between layers and a thick layer on top
  5. Cover with a tea towel or a breathable cloth
  6. You do not want to put a plastic lid or saran wrap on it as the liquid needs to evaporate off
  7. Leave for at least a month
  8. After a month dump the whole works into the sink and rinse
  9. Rinse
  10. Rinse
  11. I let the water run into the container for an hour or so
  12. Cut into strips
  13. Make up the brine and make sure it cools well
  14. You do not want to cook the fish by adding hot brine
  15. Layer in a glass gallon jar with onions
  16. Add the cooled brine
  17. Set in the fridge for a couple of weeks and enjoy !

Step 9

Total Time in Minute 120

Ingredients Count 9

cooking svella culla  pickled fish

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Coarse salt


White vinegar

Brown sugar

Pickling spices

Pickle juice


Red peppers

Bay leaves

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