No meal is complete without salted or pickled fish. It is she who is one of the most favorite snacks. The fish in the provided recipe is marinated for a long time, but retains more flavor, in contrast to the faster marinating process. The great advantage of this dish is also the long shelf life of the fish.
It is necessary
- - fish (bearing, catfish, carp, mackerel) 1.5 kg;
- - onion (large head) 1 pc;
- - carrots (large) 1 pc;
- - parsley root;
- - vinegar 9%;
- - garlic 3 pcs;
- - sugar 3 tsp;
- - salt;
- - spices;
- - a mixture of peppers.
Instructions
Step 1
Peel the fish and, if possible, cook it whole, adding the parsley root, pre-cutting it, pepper, salt and spices. At the end of cooking, pour in vinegar to taste and boil for another 2 minutes.
Step 2
Remove the fish from the pan, strain the broth and put on fire. Put peeled and halved carrots, a few cloves of garlic and a whole onion in the broth. Add sugar. Simmer until the carrots are soft.
Step 3
Remove the prepared vegetables from the broth, and cool the broth.
Step 4
Put the fish in an enamel bowl and completely fill it with the cooked broth. Place the container in the refrigerator for pickling.
Step 5
After 5 days, taste the marinade. If it turns out to be not acidic enough, then add more vinegar, which should be boiled first.
Step 6
The fish is finally marinated after 10 days. It can be stored in the refrigerator for about two weeks.
