Svella Culla Pickled Fish
Discover the delicate balance of tangy, sweet, and savory flavors with this traditional **Svella Culla Pickled Fish** recipe. Perfect for seafood lovers, this dish features tender bites of white fish fillet—such as cod or haddock—gently simmered and layered with vibrant notes of sliced red onion, carrot, and fragrant fresh dill. The fish is steeped in a zesty brine of white vinegar, sugar, mustard seeds, and bay leaves, creating a rich tapestry of taste that's both refreshing and bold. Ready in just 24 hours, this Scandinavian-inspired delicacy is ideal as a sophisticated appetizer, a centerpiece for a seafood platter, or simply paired with crusty bread to let its bright, briny flavors shine. Refrigerated for freshness, this make-ahead recipe is as versatile as it is delicious!
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Recipe Information
Ingredients
- 500 g fresh white fish fillets (such as cod or haddock)
- 500 ml water
- 250 ml white vinegar
- 120 g granulated sugar
- 2 tbsp sea salt
- 1 tbsp yellow mustard seeds
- 1 tsp whole black peppercorns
- 2 bay leaves
- 10 g fresh dill
- 1 red onion, thinly sliced
- 1 carrot, peeled and thinly sliced
Instructions
Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fish into bite-sized pieces, approximately 2-inch cubes.
In a medium saucepan, bring the water to a boil. Add the fish and simmer gently for 3-4 minutes, or until the fish is cooked through and flakes easily with a fork. Using a slotted spoon, carefully transfer the fish to a plate and allow it to cool completely.
In a separate saucepan, combine white vinegar, granulated sugar, sea salt, mustard seeds, peppercorns, and bay leaves. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt are fully dissolved. Remove from heat and let the brine cool to room temperature.
In a clean, sterilized glass jar (about 1 liter capacity), layer the cooked fish, fresh dill, sliced red onion, and carrot. Repeat the layers until the jar is full, ending with vegetables on top.
Pour the cooled brine over the layers in the jar, making sure all the fish and vegetables are fully submerged. Seal the jar tightly with a lid.
Refrigerate the jar for at least 24 hours to allow the flavors to develop. The pickled fish can be stored in the refrigerator for up to 1 week.
Serve the Svella Culla Pickled Fish as a tangy appetizer, alongside crusty bread, or as part of a seafood platter.
Nutrition Facts
Calories |
901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 14251 mg | 620% | |
| Total Carbohydrate | 121.9 g | 44% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 120.5 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1549 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
