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You are going to love the World's Best Pickled Fish!!! Recipe: Note! If you are using Northern Pike make sure you freeze it below zero for 7 days first. They can have a parasite in their flesh but freezing kills everything! (I still love Northern Pike the most!) Use 8 cups vinegar and 6 cups sugar if you want to back the sweetness down a bit. Some folks go down only 5 cups sugar but I like it good and sweet! Then the onions taste fantastic! Cut up 1/2 gallon fish into 1 inch cubes In a one gallon jar put a layer of fish and salt. (canning salt) use a total of 1 and 1/3 cups of salt and then cover with white vinegar. Put it in the frig for 5 days shaking once every day. After 5 days rinse of all the salt and vinegar. Put the fish in fresh water and ice cubes for 1 hour. In a pot put 8 cups of white vinegar, 5 to 7 cups of sugar, and 1/3 cup pickling spice, and 1/4 cup white zinfandel wine. Bring to a boil and simmer for 3 to 5 minutes then cool until cold. Put your fish in the gallon jar layered with sweet onions and pour the cooled mixture over the fish and put it in the frig for at least 3 to 5 days before eating. It lasts..... not very long! About 6 weeks to 2 months easy! Enjoy! Important Notice! We hope you subscribe to "Cooking with Shotgun Red" We always thought that when folks subscribed to our channel that they automatically got notified when we posted a new video… They only send out a notice about new videos from time to time. If you want to be notified when we post a new recipe it's easy! Once you subscribe to our channel look next to the checkmark where you subscribed, you will see a bell or a star.... Click on that bell and a box will open up that says: “Send me all notifications for this channel” If you check that box, then hit "save" you will you be notified when we post a new video. P.S. You can un-check it at any time as well. Hope this was helpful! Thanks again for watching! Steve / Sheila / Shotgun Red -~-~~-~~~-~~-~- -~-~~-~~~-~~-~-
Looking for a different way to eat fish? Well Pickled fish is a must try!! It is so packed with flavor you are going to want MORE!!! Ingredients: ~ 2 LB Whitefish (or Pike) -Salt and Water Brine - 1 Cup Kosher Salt - 6 Cups Water - 6 Cups Vinegar - Pickling Solution - 3 Cups Vinegar - 1 1/2 Cup Water - 6 tsp Mustard Seed - 3 tsp Peppercorn - 20 Allspice Berries - 1 1/2 Sugar - 3 Quart Jars - 18 cloves Garlic - 3 Medium Red Onions - 2 Lemons - 9 Bay Leaves - 12 Thai Chili (Optional) - 6 Jalapenos How To Fillet Whitefish: 🤍 Thanks for watching! Please Subscribe and Follow me on social Media ►►► SUBSCRIBE ◄◄◄ ►🤍 ►►► ADD ME ON ALL SOCIAL MEDIA ◄◄◄ ► INSTAGRAM: shia.outdoors ►🤍 ► FACEBOOK: Shia's Outdoor Adventures ►🤍 ► TWITTER: 🤍ShiaIsOut ►🤍 ► SNAPCHAT: shiaoutdoors ► TIKTOK: shia.outdoors ►tiktok.com/🤍shia.outdoors
Andrew Zimmern visits Stockholm, Sweden, and delves into why Swedes are hung up on pickling their fish as well as what "Fika"-culture really is. From season 5 episode 3. 🇬🇧 Catch full episodes of your favourite Food Network shows on discovery+: 🤍 Subscribe to Food Network UK for more great clips: 🤍 Like Food Network UK on Facebook: 🤍 Follow Food Network UK on Twitter: 🤍 Follow Food Network UK on Instagram:🤍 Visit our website: 🤍
In this video, I am going to show you a delicious Asian-style fine dining recipe with pickled trout, daikon, cucumber, and oranges. This recipe is very easy to do and you can do it for your friends or family. If you wanna enjoy Michelin star recipes you don't have to spend all your money in a fine dining restaurant. Use this cooking inspiration and learn to cook at home. 🎓Are you a passionate amateur cook who would like to learn the basics of fine dining cooking properly so you can be able to create your own dishes, improve plating skills, and cook Michelin star recipes at home for your friends and family without trials and errors? Then book a free consultation call for my personal online coaching on my page 🤍 and if we will be a good fit I will make you the best home cook in your town. 📲 Follow me on Instagram: 🤍 📘 Join my fine dining Facebook group: 🤍 📢 Watch more of my videos as bonus plating options, behind the scenes, live streams, Q&A on my Patreon page 🤍 🔥 Best meat thermometer on the market: 🤍 🔪 My favorite knife I use: 🤍 👽 Best steel I ever had: 🤍 🧱 Best wet stones for beginners: 🤍 #pickledfish #finediningathome #starterrecipe
This is the final step of the pickling process for your fish! Luca makes a simple brine and lets his fish sit in that brine for 5 days. The results are phenomenal. This is a recipe anyone can do at home, especially while you're in quarantine! Enjoy! Step 1 of Pickling: 🤍 SOCIAL MEDIA: INSTAGRAM: 🤍 🤍 🤍 🤍 🤍 🤍 LIKE, SUBSCRIBE AND SHARE!!!
A staple over the Easter period in Cape Town, South Africa is pickled fish. In the past, fishermen would come home with big catches of fish and in that time, to pickle was to preserve as it would stop the fish from going 'bad'. The Cape Malay aunties decided to make a spicy pickled fish using from the masala mix to the turmeric, bay leaves, coriander seeds and peppercorns. Since our taste buds from our forefathers were sweet and sour, we added sugar to create that perfect balance. This time coincided with Easter and because there was always a great sense of community and sharing amongst all neighbours as well as tolerance and respect for other religions, the pickled fish recipe was shared to everyone. Today, it is made to every family's taste and did you know that it is a uniquely Cape town tradition to have Spicy Pickled fish and hot cross buns at Easter? So in essence, the abundance of fish, the creating of the dish, coinciding over the Easter period brought on this Recipe My story today: many years later is quite the same. At Easter time I get thousands of inbox messages and requests for a delicious fish dish, for example, a Fish Beryani and I share this gladly to the community. In future, I know when the young ones ask their parents where did mom get this delicious recipe from that we always eat at Easter Time, she will lovingly respond..." From a Cape Malay aunty " ❤Happy easter all . Buy my cookbooks here: 🤍fatimasydow.co.za/shop/ Business website: 🤍fatimasydow.co.za Instagram: 🤍 Facebook: 🤍 Email: info🤍fatimasydow.co.za You can now support my channel through donations. See link: 🤍 In my videos, I use Lofra Cookers, Faber Appliances and AMC Cookware.
Herring, especially pickled herring, is a social institution in Sweden. Here is my take on it. Before you begin you may want to be familiar, process-wise, with Gravlax (🤍 and Pizzasalad (🤍 Pickled herring recipe: = for 1kg fish Dry brine: 6T salt6T sugar1-2T black pepper, ground Pickling brine: 500ml/2c apple cider vinegar 2T sugar2-3 large bay leaves1t or so allspice, whole2t mustard seeds 2t whole black peppercorns 1-2t juniper berries (optional) Other elements: 1 lemon, sliced thin1 red onion, sliced thin Fillet the fish. Layer dry brine on bottom of container, then add layer of filets, then layer of dry brine, until all fish and all dry brine is used up. Any remaining dry brine can be poured over the top. Let sit in refrigerator for 8 hours.Optional step for longer-term storage: rotate fish so those on the top end up on the bottom and leave for another 4 hours. Remove fish and rinse, removing excess dry brine from the surface. Set aside (can go back in fridge until ready for pickling). Combine pickling brine ingredients and bring to boil. Let simmer 5 minutes and then cool down so not hot to touch. Layer fish in jars with skin facing out. Place onion and lemon between layers. Cover with brine. Set in fridge for at least one day. Keeps a month or more.
The amazing yearly herring spawn! Catch and prepare herring sushi. Join the Herring Festival 🤍 Support me on Patreon: 🤍 IG🤍OutdoorChefLife Buy Outdoor Chef Life Merch 🤍 Pickled red onion recipe: 1 whole red onion 1 habanero pepper 1 cup vinegar(your choice) 2.5 cups water 2TBS salt 1TBS cane sugar 1-2 glass jars Heat up vinegar and water, dissolve salt and sugar at low simmer. Slice red onion into rings, slice habanero, add to empty jar. Add the hot vinegar mix into the jar with onions, seal, let it cool down. Pickle for at least a day before eating. Cast Net: 🤍 Cutting board: Cutting Board 🤍 Knife: forgetotable.com Camera Gear: Mic-Rode Wireless Go 🤍 Camera Sony ZV-1 🤍 Camera Sony A6400 🤍 Zhiyun Crane M2 Gimbal 🤍 Tripod Manfrotto 🤍 Drone: DJI Mavic Air 🤍 Music: Corey J Beats 🤍 Music: Tree Related 🤍 Artist: BOM Instagram: 🤍bomsbloom Bomsbloom.com Produced by: Elhi Music, BOM Instagram: 🤍elhi_music 🤍
To watch the full series and get Scandinavian recipes, visit 🤍 On the dock of Fjäderholmarna Krog, Denmark native CIA Chef Lars Kronmark demonstrates the classic smörgåsbord dish, pickled herring. He prepares pickled herring several ways. ————————————————————————————————————————————————————— The Culinary Institute of America: 🤍 The CIA at Copia: 🤍 CIA Restaurant Group: 🤍 CIA Food Enthusiasts programs: 🤍 CIA ProChef: 🤍 Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
Northern Pike I believe is the best fish for pickling. After many recipes and modifications this is the best way to make pickled fish. The meat pieces are nice and firm plus the onions are even great. Thanks and Enjoy!!!
Here is my recipe for pickled fish. In this video we used hybrid bass that we caught on a fishing trip in Arkansas. They turned out amazing. It is a very simple recipe and will surprise anyone who eats it with how delicious it is. Link to Arkansas fishing video: 🤍
Cape Malay Pickled Fish, or Kerrievis, is a traditional South African Malay dish. Served well-chilled, this pickled fish makes and amazing summer meal or starter course. You can find the full recipe on our website 🤍 This is episode #318 with Whats4Chow.com - please subscribe for notifications and updates.
#pickledfish #capemalaypickledfish #southafricanpickledfish PICKLED FISH: How To Make Pickled Fish Cape Malay Style | Easy Homemade Pickled Fish Recipe Video: PICKLED FISH RECIPE In this video I will be showing you HOW TO MAKE PICKLED FISH. PICKLED FISH is a popular dish in Cape Town South Africa. After watching this video you will know how to make the easiest, delicious and quickest pickled fish at home. Please see the ingredients for Pickled Fish below: 4 ONIONS FISH MEDALIONS (CUT INTO CUBES) 1 CUP OF ALL PURPOSE FLOUR (SEASONED WITH SALT & BLACK PEPPER) TO MAKE THE SAUCE: 1 CUP OF WATER 1 CUP OF BROWN VINEGAR 1 CUP OF SUGAR 1 TBSP BLACK PEPPERCORNS 1 TEASPOOON OF CORIANDER SEEDS 1 TEASPOON OF SALF 2 TBSP TURMERIC 2 TBSP PICKLE MASALA MIX 5 BAY LEAFS BOIL FOR 8-10 MINUTES FOLLOW FOR MORE CONTENT ON SOCIAL MEDIA - Instagram 🤍pananatv 🤍 - Twitter 🤍Pananatv 🤍 - Facebook 🤍Pananatv 🤍 CONTACT DETAILS: Email address: pananachannel🤍gmail.com Happy Cooking! PananaTV
If you're looking for a way to make your freshly caught fish last longer, then pickling your fish is the way to go. Luca comes up with an amazing pickled fish recipe from some of the perch he had in his freezer. In this video, Luca walks you through filleting, salting and storing your fish along with great music! WATCH PART TWO! 🤍 SOCIAL MEDIA: INSTAGRAM: 🤍 🤍 🤍 🤍 🤍 🤍 LIKE, SUBSCRIBE AND SHARE!!!
Salwaa's Pickled Fish Salwaa Smith - 🤍capemalaycooking Share to save... Ingredients: 1kg firm fish of choice. Traditionally snoek or yellow tail are used Salt and pepper for seasoning Oil for shallow frying For the onions 1/4 cup cooking oil 1 cup brown vinegar 1/2 cup water 1/4 cup sugar 3 large onions, sliced 1 – 2 tsp whole peppercorns 1 tsp chilli flakes 2 tsp ground coriander 1 tsp ground cumin 1/2 tsp turmeric 1/4 tsp dry ginger 1 tsp curry spice or fish spice Few green chillies slit in half optional 5 bay leaves Hope you enjoyed my video, please leave a comment and subscribe if you haven't done so yet For more Cape Malay Cooking recipes and tutorials don't forget to subscribe and press the notification button: 🤍 Follow me on social media and website INSTAGRAM: 🤍 FACEBOOK: 🤍 SUBSCRIBE: 🤍 Buy me cookbooks, Ebooks and spices here: 🤍 For any queries please email enquiries🤍capemalaycookingdelights.com
While in Norway, Gordon learns to make fermented fish from two men who have built a family business selling fish fermented in their special method. ➡ Subscribe: 🤍 ➡ Watch all clips of Gordon Ramsay: Uncharted here: 🤍 ➡ Get More Gordon Ramsay: Uncharted: 🤍 #NationalGeographic #GordonRamsay #Uncharted About Gordon Ramsay: Uncharted: Gordon Ramsay travels the globe on an epic adventure, experiencing new cultures and new cuisines in search of culinary inspiration. About National Geographic: National Geographic is the world's premium destination for science, exploration, and adventure. Through their world-class scientists, photographers, journalists, and filmmakers, Nat Geo gets you closer to the stories that matter and past the edge of what's possible. Get More National Geographic: Official Site: 🤍 Facebook: 🤍 Twitter: 🤍 Instagram: 🤍 Read more in "How to explore the world like Gordon Ramsay" 🤍 Gordon Tries Fermented Fish | Gordon Ramsay: Uncharted 🤍 National Geographic 🤍
Cape Malay-style Pickled fish recipe. Crispy Hake fillets coated in a Masala batter and deep fried until golden and flakey. Marinated overnight in a sweet, spicy vinegar and onion pickle. DELICIOUS!! Recipe ∙ 1.5kg Hake fillets The Batter ∙ 1+ ½ cup milk ∙ 1½ cup bread flour ∙ 3 tablespoons Homemade Cape Malay masala RECIPE- 🤍 ∙ 1 tablespoon onion powder ∙ 1 tablespoon garlic powder ∙ ½ tablespoon turmeric The sweet vinegar pickle ∙ 1 cup water ∙ 2.5 cups Brown vinegar ∙ 1.5 cups sugar ∙ 3 bay leaves ∙ 1 tablespoon fine coriander ∙ 1 tablespoon salt ∙ ½ tablespoon Turmeric ∙ 2 tablespoons Homemade Cape Malay masala RECIPE- 🤍 ∙ 4 onions Enjoy!☺ You can find us here: Facebook Page: 🤍 Instagram: 🤍
In part 3 of this cooking with Biff series, we show you how to make some delicious, pickled northern pike! Tired of struggling with those y bones, this is the recipe for you!! Nothing better than some tasty pike on a ritz cracker covered with onions and slice of jalapeno...mouth watering yet? Check it out!!
😍 GET MY FREE GIFTS: 🤍 Lightly salted herring is a very popular traditional dish not only in Russia, but also in Holland, Sweden, Germany, Denmark and some other northern countries. In Russia traditional lightly salted seledka was always made whole in large quantities in wooden barrels, then cleaned, cut and served under sliced onions as a classical snack (“zakuska”) with vodka. Here’s how to pickle fresh herring.This fish pickles in just 12- 24 hours and has a mellow flavor. Part of the trick of preparing herring is filleting the fish. If you buy it fresh at the supermarket, they’ll probably clean for you. Herrings are high in omega-3 fatty acids, which help to protect against heart, skin and circulation problems. When fresh, herrings are susceptible to spoilage, so pickling is an excellent way to preserve them.
Buy my cookbooks here: 🤍fatimasydow.co.za/shop/ Business website: 🤍fatimasydow.co.za Instagram: 🤍 Facebook: 🤍 Email: info🤍fatimasydow.co.za You can now support my channel through donations. See link: 🤍 In my videos, I use Lofra Cookers, Faber Appliances and AMC Cookware.
PICKLED HERRING - MIDSOMMAR / JULSILL RECEPT - A Guide To Swedish Pickled Herring ► Check out my YouTube channel for weekly food inspo: 🤍 Instagram: 🤍 Facebook: 🤍 My take on traditional Swedish Herring Recipe: 1 cup of Swedish ättika, 12 % 2 cups powdered sugar 3 dl water 10 peppercorns 5 cloves 3 bearing leaves 1 jars of herring (420 g) 1 carrots 1 red onions 5 dill branches Creamy mustard Herring Recipe: pickled herring 400 g mustard 2 tbsp french mustard 1 tbsp powdered sugar 1 tbsp rapeseed oil 1 dl cream fraiche 1 dl water 1 tbsp freshly ground white pepper 1 krm chopped dill 0.5 dl
Fish Pickle INGREDIENTS Oil – 1or 2 cup Fish- Mustard seed-2 tsp Curry leaves-4 strings Ginger – 1 or 2 big pieces Garlic – 20 or 25 cloves Red chilli – 2 tbsp Dry red chilli – 2 or 3(slits) Pepper – 1tbsp Turmeric powder – 1tsp Asafoetida – 1/4 tsp Fenugreek powder – 1/4tsp White Vinegar – 1 cup (depends upon your taste) Salt to taste FOR GRINDING Dry red chilli-2or 3 slits Ginger – 1big piece Garlic – 10 to 15 pieces Turmeric powder – 1/2tsp Curry leaves- 2 strings Step 1. (Preparations) Wash and cut the fish into cubed pieces. Place the fish pieces in a bowl and add the grinded paste of ginger, garlic, red chilli, pepper, turmeric powder, curry leaves and salt to taste and keep it aside . Step 2. (Cooking Method) Take 1 cup of oil in a pan, fry the fish. Don’t over fry the fish. Then drain and set a side. Step 3. (Last stage) Take half a cup of oil in a pan. Add mustard seeds and when it start to pop, then saute garlic, ginger, curry leaves. When it become light golden colour add asefoetida, turmeric, fenugreek powder, red chilly powder. Mix well and sauted for a minute. Then add the fried fish, mix well with the spices and then finally add white vinegar. Remove from heat and cool completely. Then store in a air tight jars ആവശ്യമുള്ള ചേരുവകൾ എണ്ണ ചൂര കടുക് – 2 tsp ഇഞ്ചി – 1 , 2 വെളുത്തുള്ളി – 20 , 25 മുളക്പൊടി – 2 , 3 കുരുമുളക്പൊടി – 1 tbsp മഞ്ഞൾപൊടി – 1 tsp കായം – 1 / 4 tsp ഉലുവപ്പൊടി – 1 / 4 tsp വിനാഗിരി – 1 കപ്പ് ഉപ്പ് കറിവേപ്പില – 3 തണ്ട് തയ്യാറാക്കുന്ന വിധം ആദ്യം ചൂര മീൻ നന്നായി കഴുകി അച്ചാറിന്റെ ഷേപ്പിൽ മുറിച്ച എടുക്കുക ഇനി അതിലേക്ക് ഇഞ്ചി , വെളുത്തുള്ളി , മുളക്പൊടി , കുരുമുളക് പൊടി , മഞ്ഞൾപൊടി , കറിവേപ്പില , ഉപ്പ് എന്നിവ ചേർത്ത നന്നായി ഇളകി മീനിൽ മസാല പിടിപ്പിക്കുക ഒരു ചട്ടിയിൽ എണ്ണ ഒഴിച്ച അതിലേക്ക് മസാല പുരട്ടി വെച്ച മീൻ ഇട്ട് വറുക്കുക പകുതി വെന്ത കഴിയുമ്പോൾ എണ്ണയിൽ നിന്ന് കോരി എടുക്കുക ഇനി ഒരു ചട്ടിയിൽ എണ്ണ ഒഴിച്ച അതിലേക്ക് കടുക് ഇടുക ഇനി അതിലേക്ക് വെളുത്തുള്ളി , ഇഞ്ചി , കറിവേപ്പില എന്നിവ ചേർത്ത വഴറ്റുക ഇനി അതിലേക്ക് കായം , മഞ്ഞൾപൊടി , ഉലുവപ്പൊടി , മുളക്പൊടി എന്നിവ ചേർത്ത നന്നായി മിക്സ് ചെയുക ഇനി അതിലേക്ക് വറുത്ത മീനും വിനാഗിരിയും ചേർത്ത നന്നായി ഇളകി അടുപ്പിൽ നിന്ന് ഇറക്കി വെയ്ക്കുക അങ്ങനെ നമ്മുടെ നാടൻ മീൻ അച്ചാർ തയാർ Want to find a full list of the ingredients and cook this dish by yourself? Visit our official website: 🤍 SUBSCRIBE: 🤍 Business : villagecookings🤍gmail.com Follow us: Facebook : 🤍 Instagram : 🤍 Fb Group : 🤍 Phone/ Whatsapp : 94 00 47 49 44
Super Simple Pickled Fish Serves 8 INGREDIENTS 1 cup flour Pinch of salt 1 tsp turmeric 2 packs (500g each) Sea Harvest Cape Whiting Steaks, defrosted 1 cup cooking oil 1 cup water 1 cup brown vinegar 5 bay leaves 2 tsp black peppercorns 2 tsp corianders seeds 1 tbsp turmeric 2 tbsp curry powder Salt, to taste 5 onions, sliced into rings 2 tbsp apricot jam ½ cup sugar Serving suggestion: Hot cross buns, sliced in half Butter METHOD 1. Combine the flour, salt and turmeric in a shallow bowl. 2. Cut fish into halves and coat in the seasoned flour. 3. Heat oil in a pan and shallow-fry the fish in batches for roughly 2 minutes on each side. Remove from the oil and place in a large dish. 4. Place the water, vinegar, all the spices and salt in a pot over high heat and bring to the boil. 5. Add the onion rings, apricot jam and sugar and cook for 8 minutes. *Chef’s Tip: Don’t overcook the onions as it is important that they still have some crunch to them. 6. Remove from the heat and pour over the fish. 7. Allow to cool completely before covering it with cling wrap and placing it in the fridge. Leave it to pickle overnight. 8. Lightly toast hot cross buns and spread generously with butter. 9. Spoon over pickled fish and ENJOY! Planning to try this? If yes, please share your pictures with us on the Foodies Of SA Group on Facebook 👉 🤍
Eating herring is the ultimate Amsterdam street food experience. This is because there are a number of ways to eat herring. In this video we’ll show you the 3 ways how to eat herring. Herring is a small fish that is very popular among Dutch people. It is basically raw fish, dipped in raw onion and pickle. This video is about how to eat herring properly. There is a lot of Amsterdam Street Food to experience as you explore Amsterdam. One of the most popular options are available from the many fish stall which you’ll encounter throughout the main cities. The thing to try at the fish stalls is herring or “haring” as the Dutch call it. How to eat herring in Holland? There are three ways to eat herring in Holland. 1: By the tail or “stert” which is the whole fish dangled above the mouth by the tail, typical in the Hague and Rotterdam 2: Cut into small pieces and eaten with a stick with a Dutch flag, typical in Amsterdam 3: For beginners, the best way is to have the herring in a soft white bread roll For this video we were joined by Woltersworld who has a great youtube channel with amazing travel tips: 🤍 Check out one of his great videos about Amsterdam: Visit Amsterdam: Five Things You Will Love and Hate about Amsterdam, The Netherlands - 🤍 SUBSCRIBE to Dutchified to receive weekly videos: 🤍 PREVIOUS VIDEOS: Top 10 Amsterdam foods to try: 🤍 Amsterdam Street Food: 🤍 Markthal Rotterdam: 🤍 Foodhallen Amsterdam: 🤍 PLAYLIST: Food videos from around the world: 🤍 Travel vlogs: 🤍 Visit DutchifiedBlog channel: 🤍 Social media links: BLOG: 🤍 Twitter: 🤍 Instagram: 🤍 FaceBook: 🤍 Google+: 🤍 Music by Epidemic Sound Music used: Fish For Tea 3
#pickledfish #Pickledfishsouthafrica Hello Fam! In this video I show you how to make pickled fish using Snoek fish to celebrate your Easter weekend with delicious food. :) Ingredients: Snoek Fish 700g 1 cup of water 4 Medium onions 1 cup of brown sugar 1 cup of sugar 1 tbsp of salt 2 tbsp turmeric 2 tbsp pickled (atchar) masala x7 bay leaves 1 tbsp cape Malay curry 1 tsp coriander seeds 1 tsp black pepper corns Flour Enjoy the video for the method of how I created this tasty wonder. FOLLOW FOR MORE CONTENT ON SOCIAL MEDIA - Instagram 🤍pananatv 🤍 - Twitter 🤍Pananatv 🤍 - Facebook 🤍Pananatv 🤍 CONTACT DETAILS: Email address: pananachannel🤍gmail.com Happy Cooking Panana
Our Alaskan garden has been providing us with a steady supply of colorful greens for several weeks now. After we harvest fresh herbs and other produce we bring you along into the kitchen where we create simple and quick recipes that can be enjoyed throughout the summer months. Citrus pickled pike, preserving our fresh chicken eggs and wild rose jam are also on the agenda. 'Tis the season for summer harvesting and foraging in Alaska. We appreciate you tagging along for our Alaskan adventure 😀 Thank you for watching and supporting our channel! 💙 - Eric & Arielle Illia (っ◔◡◔)っ ♥ 𝐒𝐡𝐨𝐩 𝐨𝐮𝐫 𝐄𝐭𝐬𝐲 𝐬𝐭𝐨𝐫𝐞 𝐟𝐨𝐫 𝐜𝐮𝐬𝐭𝐨𝐦 𝐓𝐢𝐞 𝐃𝐲𝐞 𝐒𝐢𝐦𝐩𝐥𝐞 𝐋𝐢𝐯𝐢𝐧𝐠 𝐀𝐥𝐚𝐬𝐤𝐚 𝐦𝐞𝐫𝐜𝐡𝐚𝐧𝐝𝐢𝐬𝐞: ♥ 🤍 𝐎𝐮𝐫 𝟐𝟎𝟐𝟐 𝑨𝒍𝒂𝒔𝒌𝒂 𝑪𝒂𝒍𝒆𝒏𝒅𝒂𝒓 𝐢𝐬 𝐟𝐨𝐫 𝐬𝐚𝐥𝐞! 𝐅𝐨𝐥𝐥𝐨𝐰 𝐥𝐢𝐧𝐤 𝐭𝐨 𝐩𝐮𝐫𝐜𝐡𝐚𝐬𝐞 𝐲𝐨𝐮𝐫 𝐜𝐨𝐩𝐲: ⬇⬇⬇⬇⬇ 🤍 Visit our Amazon store to see the products we use and recommend: 🤍 Our Amazon affiliate link if you wish to support our channel: 🤍 Products used in this video: Sony a6400 Camera: 🤍 Rode Microphone: 🤍 Insulated Bowls: 🤍 Water Bath Canner: 🤍 Immersion Blender: 🤍 Calcium Hydroxide: 🤍 Kitchen Scale: 🤍 You can also support us through PayPal at: 🤍 Don't want to miss an episode? You can 🅢🅤🅑🅢🅒🅡🅘🅑🅔 here: 🤍 Our most popular playlist: 🤍 𝐌𝐨𝐫𝐞 𝐅𝐫𝐨𝐦 𝐒𝐢𝐦𝐩𝐥𝐞 𝐋𝐢𝐯𝐢𝐧𝐠 𝐀𝐥𝐚𝐬𝐤𝐚 - 𝑊𝑒𝑏𝑠𝑖𝑡𝑒: 🤍 𝐹𝑎𝑐𝑒𝑏𝑜𝑜𝑘: 🤍 𝐼𝑛𝑠𝑡𝑎𝑔𝑟𝑎𝑚: 🤍 𝐑𝐞𝐚𝐜𝐡 𝐨𝐮𝐭 𝐭𝐨 𝐮𝐬 - 𝑀𝑎𝑖𝑙: Simple Living Alaska PO Box 506 Willow, AK 99688 We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
This episode we make some killer pickled pike!! Here is the recipe: Northern Pike must be frozen for 48 hrs Brine: 3 quarts White Vinegar 1 quart Water 2.5 cups Coarse Kosher Salt Mix brine and cover fish in a covered container. Refrigerate for 5 days stirring fish and brine everyday. After 5 days, remove fish and soak in cold water bath for 30 minutes. After 30 minutes, change water and soak another 30 minutes. Pickling Solution: 2 cups Whit Vinegar 1 cup Sugar 2 TBL pickling spices Mix ingredients in pan and bring mixture to boil for ten minutes. Cool to room temperature. Packing jars: Alternate 1 layer fish - 1 layer white onion - layer of vegetables if desired. You can also add garlic and or jalapeno if you would like. Fill jar with pickling solution and refrigerate for a minimum of 7 days. I recommend 30 days for vegetables, garlic and jalapenos. Enjoy! (jars must remain refrigerated) Reel 2 Reel Outdoors is your Great Lakes resource for outdoors information! Click like and share this video. Click the notify bell to see our future videos. Sponsors for this series are: Captain Chucks II Premier Salmon Tackle Shop 🤍capt-chuck.com Ludington Beverage Company 🤍ludingtonbeverage.com
This fishing forum covers smoking, canning, and pickling fish. Fish Care- 0:00-5:50 Smoking Fish: 5:51-43:45 Canning Fish: 43:45-1:10:15 Pickling Fish: 1:10:15-end ©ADF&G
Here is how to make delicious pickled fish - whether it is northern pike, halibut, or other white fish. What you’ll need: Halibut, Northern Pike, or other firm white fish. (Skin on is ok but be sure to de-scale.) Thin sliced red onion Black peppercorns Juniper berries Fresh rosemary Bay leaves Kosher salt, or coarse salt Red wine vinegar Blush wine Quart jar Start by dicing fish into 1 ½-2 inch chunks, and slicing some red onion thin. Drop fish into the jar, add some onion, salt, bay leaves and rosemary in alternating layers. Continue until the jar is full. In a small sauce pan add 2 cups water, approximately ¼ cup red wine vinegar, about ¾-1 cup of blush or rose wine, some peppercorns, a few crushed juniper berries. Set on stove and bring to boil. Pour hot liquid over the fish and into the jar. Set jar into a pan of boiling water. Allow to gently boil for about 20 minutes to finish cooking the fish. Remove, screw on the lid, and let cool for a few minutes. (This will hermetically seal the jar preserving freshness until ready for consumption.) Refrigerate for about 24-48 hours to allow the flavors to deepen before eating. Video courtesy of Krissie Mason
Pickled Fish is such a tradition in the Cape, and interestingly it is very popular at Easter time. Most families have their own recipe for “kerrievis” and now that we are #stayhome-ing we have enough time to make pickled fish to last us a few months after lockdown. Here to share Woolies’ secret Cape Malay-pickled fish recipe is Chef Clem Pedro. Facebook | 🤍expressoshow.sabc3 | 🤍 Twitter | 🤍expressoshow | 🤍 Instagram | 🤍expressoshow | 🤍 Pinterest | 🤍expressomorning | 🤍 Snapchat | 🤍expressoshow | 🤍 Website | 🤍
I recently learnt to make this dish from the local fishermen in Krabi. When they go out to sea they often make this easy protein rich pickled fish since it does not require cooking or freezing the fish prior to eating it. They accompany this dish with Thai spirits but it goes just as well with aquavit - This is a way of eating fish that all you Nordics and Japanese are very familiar with. Pickling is fun and easy. Give it a try! ＬＩＫＥ | ＣＯＭＭＥＮＴ | ＳＨＡＲＥ | ＳＵＢＳＣＲＩＢＥ PLA DONG Recipe (serves 4) 1 cup of Water in a glass jar 1 cup of Rice Vinegar 200gr (0.5 lbs) of small de-boned fish fillets. I used tropical yellowback but you can also use herring as cold water option 1 red onion 2 tbsp Black pepper corns 2 tbsp Sugar Keep in the refrigerator for 24 hours before serving. Eat cold and serve with thai spirits or aquavit. A license to use music was purchased from 🤍epidemicsound.com Gear used: iPhone XS GoPro HERO7
In 2003, Kobus van der Merwe quit his job as a web editor and started cooking for a few tables at his family's shop, Oep ve Koep, in Paternoster. In 2018, he opened Wolfgat. In February 2019, Wolfgat won "Restaurant of the Year" at the World Restaurant Awards in Paris. Today, he's making the world's best pickled fish. Got a craving? Browse all our pickled fish recipes here: 🤍 Keen to see more from TASTE"s Chef's Best series? Subscribe to our channel here: 🤍 JOIN THE TASTE COMMUNITY! Browse all our recipes here: 🤍 Follow us on Facebook: 🤍 Follow us on Instagram: 🤍 Follow us on Twitter: 🤍 ABOUT WOOLWORTHS TASTE MAGAZINE & TASTETUBE Woolworths TASTE Magazine brings you great recipes, genius cooking tips, simple weeknight meal solutions and general cooking advice, in print and online. TASTETube is TASTE Magazine’s dedicated food video channel. Watch TASTE cooks, special guests and food editors and directors in action every week. Expect behind-the-scenes honesty, kitchen fails, and advice that could change the way you cook. We’ll show you how to make anything in the kitchen, from making toast (s’trues bob!) to spatchcocking a turkey. The world's best pickled fish by Kobus van der Merwe, Wolfgat | Woolworths TASTE Magazine
The serving of Cape Malay style pickled fish on Good Friday is a uniquely South African tradition. Ray shows an easy and delicious recipe with some Geelbek from his freezer. Stick around and you might even pick up some tips on where to catch the illusive Geelbek. Lockdown Diaries, where we explore tips from Primal Providers on cooking, maintenance and how to keep busy during lockdown. We want to see how you #CatchCookAtHome, so be sure to tag us in all your Catch Cook at-home adventures 😉 Catch Cook Adventure merchandise is now available on our online store - 🤍 CatchCook.com is a movement that promotes and rewards a primitive lifestyle where we take responsibility for what we put into our bodies, over unhealthy and unconscious consumerism. Most people believe that food comes from the supermarket, and this platform will aim to change that behavior by creating and sharing hunting, fishing, spearfishing, farming and gathering videos that promote and motivate a lifestyle free of processed foods, containing growth hormones, pesticides, antibiotics, chemicals and GMOs. -~-~~-~~~-~~-~- Please watch: "(13) Hunted My first BIG African Eland & Cooked It's HEART & LIVER " 🤍 -~-~~-~~~-~~-~-