Cookware: cutting board, knife, measuring cup, pan, plate, shredder, container / glass jar / container with a lid for food storage.
Ingredients
| Name | amount |
| Fish (any white) | 1500 g |
| Bay leaf | 2-3 pcs. |
| Black pepper peas | 10-15 pcs. |
| Allspice | 5-8 pcs. |
| Clove | 5-6 pcs. |
| Coriander beans | 1 tsp |
| Filtered water | 1 liter |
| Coarse salt | 100 g |
| Granulated sugar | 100 g |
| Table vinegar 9% | 100 ml |
| Onion | 2 pcs. |
| Vegetable oil | 50-100 ml |
Step cooking
Important! The main advantage of pickled fish in comparison with a salted product is that it does not become saltier during the entire storage period.
Cook marinade
- Clean large fish, gut and cut a piece weighing approximately 1.5 kg. Put the pot with a liter of water on the burner with a large flame.
- As soon as the water boils, add all the spices - 2-3 pcs. bay leaf, 10-15 black peas and 5-6 pcs. allspice, pour a teaspoon of coriander seeds and 100 g of salt.
- After the contents of the pan boil for five minutes, remove the pan from the heat and cool the marinade to room temperature.
Salting fish
- Cut the fish into slices no more than two centimeters thick, having previously separated it from the ridge and removed large costal bones.
- Pour 100 ml of tablespoon 9% vinegar into the cooled marinade. Put the fish pieces in a pan with marinade and condense (without oppression) so that the liquid completely covers them. Cover the pan with a lid and put in a cold place or in the refrigerator for 24 hours.
We put the finished product in storage
- After a day, completely drain the marinade from the fish pieces.
- Two medium onions finely dissolve in half rings.
- Lay the fish pieces in layers in a storage container.
- Transfer each layer with chopped onions, pouring vegetable (sunflower) oil. In this form, homemade preserves are stored for a long time in a refrigerator.
Video recipe
The video proposed for viewing captures a plot demonstrating the simple marinating of any white fish (in this case, silver carp) in steps at home. Look at the plot and appreciate the ease of the process itself. Enjoy watching.
Thank you for taking the time to familiarize yourself with the recipe for pickled carp or any other river or sea fish. How helpful was the proposed guide? Did you manage to prepare homemade preserves for this recipe, or did you “put” the information into your culinary treasury? Maybe you own your own pickling secret? Share your experience, and do not forget to comment on the recipe offered for attention, leaving a review at the bottom of the page in the comments section.
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Enjoy your meal!
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