Svella Culla (Pickled Fish) Recipe

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Svella Culla (Pickled Fish)
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Ingredients:

Directions:

  1. Fillet fish, remove skin, slice thin, layer into an open container with plenty of coarse salt between layers and a thick layer on top. Cover with a tea towel or a breathable cloth, you do not want to put a plastic lid or saran wrap on it as the liquid needs to evaporate off. Leave for at least a month.
  2. After a month dump the whole works into the sink and rinse, rinse, rinse, I let the water run into the container for an hour or so. Cut into strips. Make up the brine and make sure it cools well; you do not want to cook the fish by adding hot brine. Layer in a glass gallon jar with onions, add the cooled brine. Set in the fridge for a couple of weeks and enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 115.12 Kcal (482 kJ)
Calories from fat 23.31 Kcal
% Daily Value*
Total Fat 2.59g 4%
Cholesterol 29.26mg 10%
Sodium 50.8mg 2%
Potassium 293.8mg 6%
Total Carbs 7.25g 2%
Sugars 6.29g 25%
Dietary Fiber 0.62g 2%
Protein 13.64g 27%
Vitamin C 30.7mg 51%
Iron 0.3mg 2%
Calcium 16.9mg 2%
Amount Per 100 g
Calories 98.17 Kcal (411 kJ)
Calories from fat 19.87 Kcal
% Daily Value*
Total Fat 2.21g 4%
Cholesterol 24.95mg 10%
Sodium 43.32mg 2%
Potassium 250.53mg 6%
Total Carbs 6.18g 2%
Sugars 5.36g 25%
Dietary Fiber 0.53g 2%
Protein 11.63g 27%
Vitamin C 26.2mg 51%
Iron 0.3mg 2%
Calcium 14.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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