Pickled fish "Donskaya"

Pickled fish "Donskaya"

Category: Fish dishes

Ingredients
fish (zander is better)
bulb onions
vinegar (2 tbsp. l. essence in 1 tbsp. water)
vegetable oil
salt
black pepper (peas)

Cooking method

• I live in the area between the Volga and Don rivers. We love fish in any form: fried, baked, smoked, etc. For my taste, the Don fish tastes better than the Volga fish.
• A colleague at work shared this recipe with me (it was a long time ago). In this way, you can cook any fish, but in our family, pike perch is preferred. We made from different fish: silver carp, asp, catfish and even crucian carp. The dish is not lazy and fast, but the result deserves it.
• Procedure:
• 1. Clean the fish, gut, wash, separate the fillet from the bones.
• 2. Cut the fish into pieces of about 2 by 2 cm, add salt and leave in the refrigerator overnight (7 hours).
• 3. We wash the fish from salt in 2 waters, put it in a jar and fill it with vinegar for 2 hours.
• 4. Drain the vinegar, add the onion rings, black pepper (peas).
• 5. Fill with vegetable oil (refined sunflower) so that all the pieces are in oil.
• 6. After 10 hours you can eat. Keep refrigerated.
• The fish tastes slightly salted, very tender.

Note

Pickled pike perch according to this recipe has become my husband's signature dish. I don’t like to clean and especially fille fish. Although you can immediately cut the fish into pieces and do not choose bones, fillets are tastier
I don’t put bay leaves because I don’t like bay leaves, but my colleague’s recipe included bay leaves. Whoever loves, put it down.
It is difficult to indicate the proportions of ingredients, we always do a lot at once and by eye. Yesterday we took 6 kg of pike perch, about 0.5 kg of salt, 1 liter of oil, 5 onions. It turned out a full 3-liter can.

Fish, and above all sea fish, which feeds on healing seaweed, is very nutritious and useful, and therefore irreplaceable in the human diet. It is rich in vital substances - protein, vitamins A and D, calcium, phosphorus, lecithin, iodine, iron. There is very little fat in it.
It is better to buy fish (if possible) on the same day when it was caught. Before preparing a dish, it should be stored not in paper, but in porcelain, earthenware or glass dishes, in a cold place.
The fish is prepared according to the “three P” system - peel, acidify, salt. First, it should be cleaned of scales in the direction from the tail to the head. If scales do not come off, hold fish in hot water. Then it needs to be cut from head to tail (along the belly), remove the insides and black film, cut off the fins with scissors, quickly, thoroughly rinse in cold water. When acidifying, sprinkle the fish with vinegar or lemon juice, put in a sealed container, put in a cold place. This makes the fish meat hard and white, smells pleasant and curdles the protein. If the fish is cooked whole, you need to sprinkle with vinegar or lemon juice and abdominal
cavity. Salt just before cooking, very carefully to avoid juicing the fillets. If the fish is left Salted for a long time, the meat will become dry.
The fish is cooked in a small amount of water, using primarily its own water. In this case, the nutrients contained in it are more fully absorbed. The fish is ready if the remaining fins are easily removed. The liquid in which the fish was stewed or steamed can be used to make soups or sauces. Fish waste (skin scraps, bones, thoroughly peeled fish heads), together with spices and roots, boil over low heat, strain. This will make an excellent and nutritious broth.Frozen fish should be slightly salted, and already cooked should be acidified, since vinegar or lemon juice ineffectively affect frozen fillets.
Before use, herring is soaked, depending on the degree of salinity, often changing the water: well salted - 10-20 hours, slightly salted - 3-4 hours. Herring will be even tastier if, after soaking in water, it is kept a little in milk, kefir or buttermilk.

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A very interesting recipe! In Hungary, we cooked mirror carps in a similar way. They didn’t take small fish - from 3 kilos or more. Thank you!

And the pike perch is a fat fish? I didn’t eat it, but I didn’t see it in my eyes either. I mean, can I do that too?

Natasha, pike perch is a rather lean fish. I think cod can be cooked this way too

A very interesting recipe! In Hungary, we cooked mirror carp in a similar way. They didn’t take small fish - from 3 kilos or more. Thank you!

Yuri, I'm glad you liked it. Bon Appetit

Wow yyyyyy! I have this pike perch like shoe polish !! True, frozen ... my husband brought it from Astrakhan. Will it work out of frozen or not?

Mmmm ... I confirm the most delicious fish turns out. We also marinate the fish like that. We only love silver carps more. Fish with fat, a lot of meat. Taste.

[Omela]

Omela, you can, of course, only defrost it first, so that you can cut it into small pieces.

Taste.

[Omela]

Omela, you can, of course, only defrost it first in order to cut it into small pieces.

Esessno defrost. thanks, I will cook, and then I was going to throw it away.

The fish according to this recipe turns out to be a miracle, we always pickle silver carp, but we haven't tried pike perch, they say the pike is the same tasty. I still put a little coriander, but it's not for everybody. Thanks for the recipe and for the reminder.

Lena, good health But the pike is bony, it's better than cutlets

Pike cutlets are delicious, and fried pike marinated with onions, carrots and tomato paste is nothing.

Pike cutlets are delicious

Today I bought two pikes, I will make cutlets now