Home fish pickles and marinades - Not only a great way to diversify your daily diet, but also the perfect solution in terms of appetizers on a festive table.
Usually at home, herring, mackerel or red fish are salted and pickled ... But this appetizer turns out just amazing silver carp: those who have not tried it have missed a lot!
Do not be upset: "So simple!" hurry to present a very good one marinated silver carp recipe. With a bang, not only the fish itself goes away, but also the vegetables with which it is marinated.
How to pickle carp
Unlike sea fish, river or lake fish, for safety reasons, cannot be consumed immediately the next day, even if it has already had time to salt out. Better to suffer a little to fully enjoy the taste!
1,2 kg carp fillet
1 / 4 Art. rock salt
1,2 liters of water
1 Art. l. Sahara
100 ml 9% vinegar
0,5 Art. vegetable oil
2 bay leaves
a pinch of ground coriander
2 button Gvozdik
3 – 4 black peppercorns
3-4 pea allspice
pinch of dill seeds
1 / 2 lemons
Cleaned and gutted fish wash, dry out, remove the black film from the abdominal walls, separate the head, tail and fins (you can freeze them and cook them later). Cut the fish into pieces. The larger they are, the longer they will marinate, for example, medium ones, 1 cm thick will be ready in 3 days.
Grate carrots for Korean salads, so it looks prettier. Onion cut into half rings.
Bring water to a boil, add salt, sugar, put bay leaf, fennel seeds and the rest. spice, boil 3 minutes, remove the marinade from the heat and set to cool.
In a deep dish (not aluminum!) Layered, alternating, vegetables and fish. Vinegar Pour in the marinade, try, if necessary, correct the taste and pour marinade fish. Cover the container with a plate or lid of a smaller diameter and put the load. Send the whole structure to the fridge for 3 days.
When the fish is completely marinated, that is, the meat will turn white and become very tender, gently merging marinade.
For further storage you will need other dishes, you can take a glass jar. Put the vegetables and fish tightly in it, shifting it with lemon slices, and pour vegetable oil. Close the jar, shake it so that the oil covers all the pieces, and put it in the fridge for another day.
This method of marinating fish is the safest. Regarding vinegar - a matter of taste, you can, of course, squeeze the juice from 5 lemons, but that’s more expensive. Well-marinated fish becomes almost white, the peel is easily separated from the pulp, and the bones are almost not felt.
The fish turns out spicy and fragrant, with pleasant lemon sourness, and the vinegar is almost not felt. Help yourself and share the recipe with others!
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Author of the article
Marina Artemova Loves to photograph the beauty of nature, is fond of handmade. Son Vanya taught his mother to cope with any domestic tasks effortlessly: Marina knows how to remove the most difficult stains and clean the house in a matter of minutes. He is interested in the most acute, diverse life issues, never stays away from what worries loved ones! Marina's Favorite Book - Gone With the Wind by M. Mitchell. Free Download Desserts in a hurry Get recipes, as well as other useful tips by e-mail.