Cured Vimba

In addition to vimba, roach, common rudd and white bream are also great fish for curing, not to mention bigger fish. The roach is also dubbed "thrifty whitefish" because cured roach does not differ much in taste and structure from whitefish. Cut out the side fillets of the fish from the backbone and remove the ribs by making an incision along the underside of the ribs. Salt the fillets and place them in the refrigerator overnight or for at least a couple of hours.

300 g sliced vimba fillets (2–4 fish)
1 tablespoon finely chopped red onion or chives

Fresh dill

Salt

Ground black pepper

 

Cut the salted fillets into thin, long slices. The delicate bones of small roaches (less than 200 g) can be left intact when curing. You can remove the bones of bigger fish or chop the parts with the most bones. You can be creative with spices when curing fish - in addition to various herbs, whiskey and cognac can also be used. You can also add colour to the fish by using beetroot juice or saffron.

All wild fish must be frozen at -20°C for +1 day before raw consumption.

Vimba (Vimba vimba)

- Optimal foodfish size 200–400 g
- Sea fish that runs up to spawn in rivers

- Can be caught by angling with worm bait in river estuaries and by fly fishing in rapids

Use

- Tasty and low-fat

- For curing and cold-smoking

- Suitable for pregnant and breastfeeding women (no consumption restrictions)

Underutilized, delicious and prized fish

All wild fish must be frozen at -20°C for +1 day before raw consumption.

 

Text and images: Sakke Yrjölä