Svella Culla (pickled Fish)

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 10
• coarse salt (lots of it)
• 2 salmon (i use sockeye)
• 1 cup vinegar
• 1/4 cup brown sugar
• 3 tablespoons pickling spices
• bics sweet mix pickle juice or any sweet pickle juice
• onion
• 2 whole red peppers (optional)
• 2 bay leaves

Recipe

• 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!