Pickled fish is a great snack. A unique original taste and delicate texture are given to it by processing with vinegar, which changes the structure of tissues and makes them look like boiled ones. The addition of spices aromas and enhances the dish. It is not advisable to marinate fish of freshwater species by this method, since the threat of infection with opisthorchiasis remains.
It is necessary
-
- a fish
- vinegar
- spices
- water
- sugar
- salt
- pepper
Instructions
Step 1
A marinade for fish is made from water, vinegar, salt, sugar and spices. For 1 kg of fish, 200 g of marinade is required. You can use only stainless or enamel dishes, as vinegar quickly reacts with metal and forms harmful compounds.
Step 2
Heat 1 liter of water in a saucepan. Take gauze, fold it in two layers, if the gauze is very sparse - in three layers. Place spices on it: cloves, cinnamon, allspice, coriander. Take spices for the marinade based on taste preferences.
Step 3
Tie gauze and put in water, add 10-15 g of sugar, 10 g of salt, ground black pepper and 20 g of 6% vinegar. Boil the marinade for half an hour, then cool and remove the gauze with spices.
Step 4
Wash the fish, remove scales, cut off the head, fins and tail, gut. Cut large fish lengthwise and into pieces, leave small fish whole or cut in half. You can remove the ridge with bones and cut the fillets into large pieces.
Step 5
The fish is kept under the marinade for 3-4 hours, then transfer to sterile jars, fill with a new marinade, add a leaf of bay leaf and close. Such marinated fish can be stored for 3-4 months in a cold place. It remains only to get it, put it on plates, decorate with herbs and vegetables.
