Silakka - Sardines

jmakinen · Post by **jmakinen** » Sat Jan 01, 2011 11:32 pm

Really love fresh sardines - watched Bittman's video - and thought I'd try silakka.

http://video.nytimes.com/video/2010/12/ ... thyme.html

Taste was OK - but the consistency turned to the 'soft' stuff that always happens with Silakka. I love them 'Graavit' with dill and mustard (à la Sorsanpuistogrilli) but have never cared much for what happens when cooked.

Anyone ever found Fresh Sardines in Finland?

(Muikku might work with Bittman's method - they hold together nicely and the flesh stays firm)

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hackoff · Post by **hackoff** » Sun Jan 02, 2011 12:30 pm

being originally from Morocco where sardines are part of a national dish , Yeah i found them here in Finland

Here you go ( if I remember 1kg of fresh sardines cost around 6€ )http://www.arvokokkonen.fi/

jmakinen · Post by **jmakinen** » Sun Jan 02, 2011 12:58 pm

Shakrun! - will check it out -

They are the wholesaler though - I know they have an outlet - but do they have any retail customers in HEVA-PK area? (I can call AK of course)

ajdias · Post by **ajdias** » Mon Jan 03, 2011 1:34 am

hackoff wrote:being originally from Morocco where sardines are part of a national dish , Yeah i found them here in Finland

Here you go ( if I remember 1kg of fresh sardines cost around 6€ )http://www.arvokokkonen.fi/

Thank you! I didn't even though it would be possible to find fresh sardines here.... I am on my way to the shop

FinnGuyHelsinki · Post by **FinnGuyHelsinki** » Mon Jan 03, 2011 11:00 am

A more traditional method of cooking Baltic herring and whitefish is to cook on an open flame or coals in a hinged gridiron (halsteri/halstari), which leaves them a little bit dry. Pan-frying works for whitefish as well (just forget the olive oil, coat in flour and fry in butter), cooking in an oven easily ends up in a mushy texture, you might as well make rantakala.

jmakinen · Post by **jmakinen** » Mon Jan 03, 2011 2:53 pm

A more traditional method of cooking Baltic herring and whitefish is to cook on an open flame or coals in a hinged gridiron (halsteri/halstari), which leaves them a little bit dry.

OK fine - but does that have any effect on keeping the cooked flesh firm - and not soft? Reason I kind of repeat is that the 'oven' was actually broiler where they got whacked for only a few minutes with high heat - yet were still 'mushy' -- I'll give them a shot in a hot pan with butter though - taste is fine in any case but nice to have fish firm (my preference

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