How to pickle carp
Domestic Fish pickles and marinades - not only a great way to diversify the daily diet, but also an excellent solution in terms of snacks on the festive table.
Usually at home salt and pickle herring, mackerel or red fish ... but this snack is simply stunning and from River carver: Those who have not yet tried it, missed a lot!
Do not get upset: "so simple!" Hastens to present a very successful Recipe for marinated silver carp. The cheer goes away not only the fish itself, but also the vegetables with which it was marinated.
How to pickle carp
In contrast to sea fish, river or lake inFor safety reasons, do not use immediately the next day, even if it has already salted. Better tolerate a little to fully enjoy the taste!
- 1.2 kg silver carp fillet
- 2 onions
- 1-2 carrots
- 1/4 tbsp. Rock salt
- 1.2 liters of water
- 1 tbsp. L. Sahara
- 100 ml of 9% vinegar
- 0.5 tbsp. Vegetable oil
- 2 bay leaves
- Pinch of ground coriander
- 2 buds of a carnation
- 3-4 peas of black pepper
- 3-4 peas of sweet pepper
- Pinch of dill seed
- 1/2 lemon
- Cleaned and gutted Fish Wash, dry, remove the black film from the wallsAbdomen, separate head, tail and fins (they can be frozen and cooked later on the ear). Cut the fish into pieces. The larger they are, the longer they will marinate, for example, medium, 1 cm thick will be ready after 3 days.
- Carrots of sodium on a grater for Korean salads, so it looks more beautiful. Onions cut into half rings.
- Water bring to a boil, mound salt, sugar, put bay leaf, fennel seeds and the rest spice, Boil for 3 minutes, take the marinade off the fire and set it to cool.
- In a deep dish (not aluminum!) Lay out layers, alternating, vegetables and fish. vinegar Pour into the marinade, try, if necessaryCorrect the taste and fill the marinade with fish. A container with a plate or a smaller diameter lid and put the load. Send all this design to the refrigerator for 3 days.
- When the fish completely promarinuetsya, that is, the meat will become white and will become very gentle, gently drain marinade.
- For further storage you will need another dish, you can take a glass jar. Put her tightly vegetables and fish, shifting 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 refrigerator for another day.
This way of marinating fish is the safest. With respect to vinegar - a matter of taste, you can, of course, squeeze out the juice of 5 lemons, but it is more expensive. Well-marinated fish becomes almost white, the peel easily separates from the pulp, and the bones are almost not felt.
The fish turns out to be spicy and aromatic, with a pleasant lemon sour, and vinegar is almost not felt. Treat yourself and get a recipe with others!