Marinated fish, extraordinarily tasty

Marinated fish, extraordinarily tasty

Category: Yeast bread

Ingredients
Fish
Coarse salt
For the marinade:
Water
Lemon juice
Onion
Carrot
Salad pepper
Tomatoes
Greens
Bay leaf	2-3 pcs.
Peppercorns	1 tsp
Vegetable oil

Cooking method

• Cut the fish into small pieces, and salt well with coarse salt (as if to roll). Leave on for 2 hours.
• After 2 hours, rinse the salt, squeeze the fish and pour the marinade.
• For the marinade: Chop the greens, cut the vegetables into strips, except for the tomatoes (I cut them into slices). Mix with fish, bay leaves and black pepper. Pour in a mixture of water and lemon juice (this is very individual - someone likes it sour, someone does not). Lemon juice, in any case, will not be enough, the fish will be marinated. The marinade should cover the fish completely.
• Put it all in the cold for a day, in a day - it's ready.
• Drain the excess liquid and pour vegetable oil over the fish and vegetables.

Note

The person from whom I got this recipe said that it is best to marinate predatory fish, except for pike.

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Sounds delicious! And what kind of fish is better to take, otherwise I only know the pike from the predators. And the sea can be? or just a river?

In my photo there is a clump.
Predator such as pike perch, catfish. I didn't cook with the sea.
Tasty silver carp, carp. I think what kind of fish do you like, and cook this, do you like its taste? So in this version you will like it even more
I did NOT use this recipe to cook red fish. I don't think it's worth it, she's special, she doesn't like "freaks".
One day, I didn't have salad peppers and tomatoes. So I put them in the ready-made fish, it was also delicious.

The marinade is familiar, I also add a bit of sunflower oil with a smell (but this is not for everybody)
fish turns out well, especially if it is herring

[Self-taught baker]

Self-taught baker, thanks for noticing the oil.
In the "preparation" I indicated this, but in the "composition" I forgot
Already added.

qween, a very decent recipe

And in our family, we have a similar recipe only we take the fillet of grass carp or silver carp, fill it with salt for 12 hours, leave it at room temperature, rinse and fill it with apple cider vinegar or lemon juice for 2 hours, drain the vinegar, put it in the refrigerator and the next day you can there is . Fish tastes one to one like the Koreans, we love fish, do it often

[kleskox35]

I love pickled fish very much and do it often. My recipe is very similar to the one that led kleskox35but a little with additions.

I marin fish mostly silver carp. It is important for me that I buy it only alive, because the fish does not undergo heat treatment! This recipe is "family" - I always ask my husband to clean and cut the fish.

And option Qween with vegetables - you want to cook it right now!

Well, I will give my own version of pickled fish (I had it in electronic form, so I was not too lazy).

Pickled silver carp

Peel the fish, gut, cut into pieces as for frying. Fold in a saucepan, sprinkle with salt (like salt lard) for 12 hours. Put in the cold. After 12 hours, rinse the salt with cold running water, and put the pieces of fish in a clean saucepan and pour vinegar so that it covers the top of the fish. Put in the cold for 10 hours. After that, put the fish (shaking off the vinegar!) Into glass jars, sprinkle with chopped onions, bay leaves and add a little black peppercorns. Pour sunflower oil on top.Close with a plastic lid and refrigerate. You can consume it after 2 days, and store it in the refrigerator for up to 2 months.
I have never kept it for two months, since it disappears much faster.

And I don’t know such a fish as a clump ...

Good afternoon to all lovers of cooking something delicious.
When we were working on the development of the Hungry Steppe in Uzbekistan, the local Greeks treated us to pickled carp. The carp was cut into large pieces and covered with marinade. I memorized the composition of the marinade from their words, but maybe I forgot something.
Composition: (for 5 liters.)
1. Sugar-60g.
2. Pepper peas -3g.
3. Cloves - 2g.
4. Coreander - 3g.
5. Apple cider vinegar 6% -?
6. Salt - 40g.
The carp was delicious. How to cook such fish? Maybe someone knows? Please inform. Best regards, Vlad.

I've just bought a carp almost 3 kilos, but I'm afraid to eat raw fish (((

[Pickled silver carp]

Pickled silver carp

Wow, how I have been looking for this recipe for a long time, but it lies here and does not buzz

About ten years ago, I regularly cooked such a fish, and then, at one not at all beautiful moment, the leaf was lost and could not be restored.

It looks like this is exactly this recipe ... the same sequence of actions, the same proportions ...

Only vinegar confuses me. I do not remember completely filling the fish with it.

Luysia Are we sure to fill it with pure vinegar? Not divorced? And what percentage? And really for 10 hours?

[Luysia]

Wow, I've been looking for this recipe for a long time, but it lies here and does not buzz

About ten years ago, I regularly cooked such a fish, and then, at one not at all beautiful moment, the leaf was lost and could not be restored.

It looks like this is exactly this recipe ... the same sequence of actions, the same proportions ...

Only vinegar confuses me. I do not remember completely filling the fish with it.

Luysia Are we sure to fill it with pure vinegar? Not divorced? And what percentage? And really for 10 hours?

Can I insert my 5 kopecks too? I was born and raised in the "fish" land on the banks of the Dnieper in the Kherson region, where only the lazy did not catch fish,

So, according to this recipe, we always marinated Luysia, but on the second day we poured even the largest fish with vinegar 1: 1 with water, the result was always amazing!

[Zest,]

Zest, I do as I wrote in the recipe.

Just try with vinegar and diluted. Just need to be sure to shake off each piece of vinegar well and be sure to soak for 2 days in vegetable oil, and then try. In vinegar, the fish pieces seem to turn white and become not soggy. It is very important here
Do not reduce the amount of vinegar so that the taste of raw fish does not remain.

Well, the name shows that the fish pickled, but for just salty, come to the topic of my herring.

[Antonina 104Luysia]

Antonina 104
Luysia

thanks, girls, I will try this and that until I find the golden mean))

The main thing is that I have finally found a foundation from which to build on

Luysia

I have studied your herring for a long time)) Do not even hesitate))

super recipe!

[Pickled silver carp]

Pickled silver carp

Today I poured it with oil and began to wait 2 days. I do not know if I can wait ... I will unsubscribe for sure.

Girls!!! So what about the recipe ??? Dilute vinegar 50/50 with water or not ??? It took 2 years and silence. What consensus have you come to ??? THANKS for your answer !!!

[Umka19,]

Can I insert my 5 kopecks too? I was born and raised in the "fish" land on the banks of the Dnieper in the Kherson region, where only the lazy did not catch fish,

So, according to this recipe, we always marinated Luysia, but on the second day we filled even the largest fish with vinegar 1: 1 with water, the result was always amazing!

Umka19, here is my answer. Since then, nothing has changed. We dilute 1: 1.

Horror, how the fish wanted. Girls, take 9% table vinegar?

[Qween]

Qween, thanks for the recipe.

Poured oil. Silver carp, Luysia recipe, I'll see what happens!

I am reporting. Very tasty! A huge fat silver carp - that's the only way to cook!
The most delicious was ...carrot...