Marinovanie Korushki

Pickled Smelts

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 4 dozen small smelts
  • ¾ pint of vinegar
  • 1 tablespoon of chopped carrot
  • 1 sliced onion, a small stick of celery
  • 4 bayleaves
  • 1 teaspoon of chopped parsley
  • 2 teaspoons of salt
  • 1 of peppercorns, a few cloves, and a little grated nutmeg.


Clean, wash and dry the fish. Sprinkle them with salt, roll them in flour, and fry for a few minutes in oil or butter. Drain and put them in a deep earthenware casserole. Simmer the vinegar, as in above recipe, with the vegetables, etc., and when still warm pour over the smelts. Stand in a cold place for 12 hours or longer.