The fish can be marinated both cold and hot. Small fish are marinated whole, after gutting. Large - peel, separate the fillet and cut it into pieces. The best fish for this cooking method are perch, roach, herring, herring, pike, bream, silver carp, pike perch, carp, eel, trout, chub.
Instructions
Step 1
To cook fish in a hot marinade, salt fresh fish and refrigerate for 30 minutes. Meanwhile, put a saucepan with 2 liters of water on the stove, bring it to a boil. Throw in finely chopped 3 carrots, 3 onions, pour 2 tbsp. tablespoons of vinegar, as well as - 30 black peppercorns, 5 bay leaves, salt and pepper. Put the fish in this marinade, cook over medium heat for 20 minutes. Serve with the sauce.
Step 2
Cooking fish in a cold marinade will take 5-6 days. To make 1 liter of marinade (it is required for 1 kg of fish), pour 100 g of salt and 200 g of sugar into a saucepan with a small amount of boiling water. Dissolve everything, cool the liquid. Then pour in 500 ml of vinegar (10 percent) and water (it needs so much so that the total volume of the marinade is 1 liter). Improve the taste of the solution by adding bay leaves, dill, mustard seeds, salt, pepper to taste.
Place the fish in a large (preferably flat) container. Sprinkle with chopped onion half rings. Pour marinade over it. And - in the refrigerator for 3-5 days, during which the fish must be periodically mixed.
