Marinating is used not only to obtain a quality home product, but also to preserve fish for a longer period. Almost any fish is suitable for cooking in this way - sea and river, small and large. Silver carp is most often found in our markets fresh, moreover, it has a very acceptable cost. A properly cooked pickled silver carp will take its rightful place in the daily menu and on the festive table.
It is necessary
-
- silver carp;
- coarse salt;
- vinegar 6%;
- vegetable oil;
- onion;
- carrot;
- Bay leaf;
- allspice peas.
Instructions
Step 1
Choose only fresh silver carp for pickling. Determine the quality of the fish by its appearance. Fish, which can be used for food without fear, have scales that adhere tightly to the body, they are moist and slippery to the touch. Fresh fish gills should be pink and clean. Choose a silver carp weighing at least 2 kilograms, it has fewer bones.
Scale the silver carp. Pour hot water over the whole carcass. This will remove mucus and make cleaning the fish much easier. Gut the fish, cut off the head, tail and remove the ridge along with the rib bones. Cut the resulting fillet into small pieces of approximately the same size.
Step 2
Pour salt on the bottom of a dish (wide bowl or saucepan). Arrange the fillet slices, sprinkle each layer with salt. Cover the fish with a plate and place the oppression on top. Hold under pressure for at least 3 hours. Then rinse the fish thoroughly with cold water, let the excess water drain through a colander. Pour vinegar over the fillet pieces, put the oppression on and leave for another 3 hours. Rinse with water again. Dry the fish with a linen napkin.
Step 3
Peel large onions and carrots. Cut the onion into half rings, carrots into thin strips. Carrots can be grated on a coarse grater. Layer fish fillets, onions, carrots in a bowl. Add bay leaves and allspice. Cover with vegetable oil. After three hours, the fish can be served as an independent snack, with a potato side dish, or used for making sandwiches. It is recommended to store marinated fish at home in the refrigerator at a temperature of + 5 ° C for no more than two weeks.
