Marinate small fish. Marinade for fish: secrets and recipes
Not only every good housewife, but also every self-respecting fisherman has a couple of signature recipes for cooking a variety of fish dishes... Pickled fish at home takes a special place among them. Not everyone can cook this delicacy, it is not so easy to achieve good results. But nothing is impossible! If you want to master the technology of making marinades for fish, follow our recommendations. Be patient, spare no effort - and the result in the form of a fragrant fish will reward all your efforts.
What is a marinade and how does it differ from pickling
The pickling process involves not only introducing new flavors, but also changing the physical and chemical properties of the product. Have you noticed that it is denser than raw even salty?
The marinade is always based on an oxidizing ingredient. It can be vinegar, lemon or grape juice, dry wine. If you don't use acid, don't call the process pickling - it's about pickling.
At home, it can be prepared using a highly carbonated mineral water... However, in this case, it still makes sense to add an acid to the solution. And in order to make the taste of the product softer, add a little sugar (or honey).
Do not forget about pickling prior to heat treatment. Before roasting on the grill, grill or even in the oven, it is advisable to marinate some fish. This will make the meat taste more intense and speed up the action of aromatic spices. The fact is that the marinade works like a conductor, delivering spices deep into the steak or carcass. By the way, if you plan to prepare excellent results, you can also achieve a fermented milk base: yogurt, whey, kefir. But if you plan to serve marinated fish without further heat treatment, fermented milk marinade is not suitable.
Homemade marinade products
Fill the marinade with aromas will help raw vegetables(onions, carrots, bell pepper), aromatic herbs(watercress, lemongrass, thyme, tarragon), dry spices, pepper mixtures. Dill, both fresh and dried, goes very well with fish.
Soy sauce is just made for fish dishes! It gives the pickled fish not only taste, but also a pleasant amber hue. The mustard will make the sauce tender, and the fish will add flavor and pungency.
Want to play with color? Add some saffron to the marinade for a bold golden color reminiscent of color smoked fish... Paprika also has a strong coloring effect. Both of these spices should be added in small quantities: saffron has a pronounced sweetish taste, its abundance will "look" ambiguous; and paprika, especially hot paprika, can drown out other seasonings with the rich taste of bell pepper.
Do not forget about the "classics of the genre" - pepper-peas and bay leaves are in perfect harmony with fish.
Basic cold marinade recipe
The preparation of such a dressing always gives a good result. Any river or sea pickled fish can be prepared according to the recipe. At home, you can do this for pink salmon, salmon, trout.
Required Ingredients:
- salt - 1 tbsp. l .;
- sugar - 1 tsp;
- vinegar, vegetable oil - 3 tbsp each l.
In addition, we need spices: bay leaf, French grain mustard. You can add onion cut into half rings, grated carrots on a Korean grater, greens to the marinade. The cooking method is extremely simple - mix the ingredients, wait for the salt and sugar to dissolve, pour tightly packed carcasses or pieces of fish and leave at room temperature for a day. In summer, after two hours, remove the container on the bottom shelf of the refrigerator.
Hot marinade and its features
The following homemade pickled fish recipe is suitable for mackerel, herring, tuna, saury and other similar types of fish.
Pour half a liter of water into a saucepan and put on fire. Add 1 tbsp. l. salt, 1 tsp. sugar, 2 bay leaves, grains of allspice and hot pepper (to taste). While the marinade is boiling, cut the fish into pieces, put it tightly in a glass dish (you can in a jar), layering with onion rings. Add 1-2 tbsp to the boiled liquid. l. vinegar and pour over the fish. The main advantage of this method is that the dish can be served after 2-3 hours.
Preparing for the process
Different types of fish require different pre-processing. Be sure to rinse the carcasses thoroughly before marinating fish at home. Silver carp, pilengas, pike perch and other fish with scales will also have to be cleaned.
If you plan to send fish with the head to the marinade, be sure to remove the gills, otherwise the dish will acquire a swampy flavor. It is better to remove the intestines and entrails (the only exception is a very small fish).
Should bone be removed from fish? It all depends on your preferences, there is no single standard. For example, not all admirers of herring love it in a filleted state. Many people prefer to savor the dense pieces on the bone by nibbling at the ribs. It is permissible to serve red fish both in the form of fillets and in the form of pieces. If you are preparing fish for sandwiches, it will be more convenient to remove the bones right away. And for some varieties, filing only harms: for example, mackerel, saury, herring are destroyed if the bones are removed from the meat. It is very difficult to get beautiful, even pieces without bones.
Korean style marinade
Do you like spicy things? Then you will certainly love the homemade marinated fish cooked in Korean. Add a little soy sauce (2-3 tablespoons), 1 tsp to the classic cold marinade. mustard, 2-3 cloves of garlic, 1 tbsp. l. tomato paste... Do not regret hot spices, because oriental cuisine is famous for them. According to this recipe, you can cook not only herring, but also hake, pike perch and even silver carp.
Add coarsely chopped parsley, grated on vegetables (carrots, celery, parsley root) to the marinade, as well as more onions. Aromatic vegetables served with the fish will highlight its aromas and flavors.
Harvesting for future use: spicy silver carp
The following recipe is a great way to prepare fish. If you are faced with the need to quickly process large quantities of fresh silver carp, prepare salamur. It can be kept in the refrigerator for several weeks.
Boil a liter of water and let cool to 30 ° C. Add following ingredients in an amount of 125 grams:
- vinegar;
- vegetable oil;
- salt;
- sugar.
For the marinade, you can use any favorite spices: cloves, allspice, asafoetida, cumin. Pour tightly packed pieces into a container, fill with marinade so that it completely covers the fish. After a day, drain the marinade, transfer the pieces to sterile jars, layering with onions, fill with oil and seal. Such pickled fish (silver carp) at home is well stored in the refrigerator.
Fish from the river
Home-marinated carp, for example, is perfect for this dish. You will need 2-3 onions and a few cloves of garlic per kilogram of fish. Cut vegetables into strips and fish into chunks (do not remove the skin). Stir, adding salt, pepper, cilantro torn into large pieces, rings to your liking hot pepper... On average, this amount of products requires 3 tbsp. l. vinegar. You can add some aromatic homemade sunflower oil to the salad. Fold the blank in a glass dish and leave for a day.
Delicate marinade for red fish
Quite oily, but pink salmon is rather dry. Therefore, in the first case, you can do without adding oil, and in the second, add a little olive. The taste of red fish is expressive and bright, so you should not jam it with garlic, onions, vinegar, and in general it is better to use seasonings to a minimum. Homemade pickled red fish can be prepared according to the following simple recipe.
Cut the fish into large portions, place tightly in a container, sprinkle with sea salt and layer with very thin slices of lime or lemon. Can be sprinkled lightly with dry white wine. Do you want a scent? Add a few twigs of fresh dill. This will be enough. You can serve the dish to the table after 4-6 hours.
Serving to the table
Before marinating fish at home, think over the menu. Any potato side dish can be an excellent choice: mashed potatoes, boiled or baked tubers. Or maybe do without a side dish at all? You can serve homemade pickles with the fish, delicious bread, mushrooms, and tomato juice as a drink.
And also dishes made from homemade pickled fish are perfect as snacks for strong alcohol and beer.
1). DELICIOUS SALT FISH FOR 2 HOURS.
Fish prepared in this way can be eaten after 2 hours. But it will turn out even more delicious if it stands in the refrigerator for a while and is saturated with oil. But right away she is very good. This time I salted both herring and mackerel at once. You take the fish to your taste.
Would need:
2 fish
onions to taste (you can have more, very tasty)
water room temperature 400 ml
2 level tablespoons salt
sunflower oil (you can smell it, whoever likes it) 200 ml
bay leaf 3 pieces
cloves 3 pieces
peppercorns 10 pieces
coriander peas 1 teaspoon
table vinegar 6% -9% (or apple cider) 2 tbsp
How to do:
1. Fish to clean from entrails, rinse cold water... Remove the skin and carefully separate the fillets from the ridge. Cut into pieces.
2. Dissolve salt in water. Put the fish in a bowl and add water and salt. Leave on for 2 hours at room temperature.
3. Mix oil with vinegar. Cut the onion into half rings.
4. Drain the brine from the fish, rinse with running water.
5. Put in a bowl (jar), alternating with onions and spices, add oil.
The fish is ready, but after a few hours it will be even tastier)
2). RECIPE MARINADE FOR RED FISH.
Would need:
1 kg fish fillet
4 tablespoons coarse sea salt
2 tablespoons sugar
zest of 1 lemon
20 grams of dill greens
1 or half a tablespoon of cognac
How to do:
1. Rub a piece of fish fillet with salt and sugar. Roll in lemon peel and dill. Sprinkle with brandy.
2. Cover with cling film, slightly tearing it to allow air access.
3. Put in the refrigerator for several hours: at least 4 hours for a slightly salty taste, and preferably overnight.
3). HERRING SPICY AMBASSADOR.
The set of spices, as in other recipes for pickling and pickling something, can be changed to your taste. And also, in this way, you can salt almost any fish!
Cooking time: 10 minutes + marinating time (48 hours)
Servings: 4-6:
Would need:
Brine for 1 liter of water:
4 tablespoons of salt
1.5 tablespoons of sugar
80 ml alcoholic vinegar (regular)
1 teaspoon coriander seeds
6 juniper berries
2 pieces of cloves
4 allspice peas
½ teaspoon black peppercorns
3 bay leaves
2 fresh or frozen herrings
How to do:
1. Place all brine ingredients and water in a small saucepan.
2. Bring to a boil and stir until the salt and sugar are completely dissolved. Remove from heat and cool completely.
3. Gut herring, cut off the head, wash well. Place in the tray.
4. Pour in cooled brine and leave in the refrigerator for 48 hours, turning the fish from time to time. The herring is ready!
Serving method: cut the herring into pieces, cover with chopped red onions, sprinkle with unrefined sunflower oil, juice and lemon zest. Store in brine for no longer than a week, in the refrigerator. Without brine, in a tray for 2 weeks. Tastes best on the third day of salting.
4). SALTY FISH.
We take fresh frozen fish (herring or mackerel). Gut the fish (into 2 pieces), wash, dry with a napkin and cut into pieces.
Prepare the salting mixture:
2 tablespoons of salt
1 tablespoon sugar
2-3 tablespoons of dill, fresh
1/2 teaspoon black pepper
dry basil (optional)
How to do:
1. Put the fish on a cling film, having previously dipped it into the salting mixture from 2 sides.
2. Press the whole fish tightly, wrap it with foil and place it in a plastic bag for a day.
3. Then put the fish on a dish, add a few drops of lemon juice and 2-3 tablespoons of vegetable oil! The fish is ready
5). SALTED RED FISH.
Would need:
Fillet of red fish 1 kg
2 tablespoons salt
sugar 1 tablespoon
lemon juice 1 tablespoon (natural, not packaged)
vodka 1 tablespoon
How to do:
1. Separate the fillet from the bone and skin.
2. Mix sugar and salt and rub the fish with it. Then pour over the fillet with lemon juice and vodka.
3. Place the fillets in a tray and refrigerate overnight. In the morning the fish is ready to eat.
6). HOMEMADE SMOKED FISH.
Would need:
3 fresh frozen mackerel
Brine: 1 liter of water, 3 tablespoons without top salt, one and a half tablespoons of sugar, 2 tablespoons of dry black tea leaves, 2 handfuls of onion peels.
How to do:
1. Fish clean, wash, remove heads and tails.
2. Prepare the brine: put salt, sugar, tea leaves and onion skins... Bring to a boil, cool and strain.
3. Put the prepared fish carcasses in a container, pour over the prepared brine, cover and leave at room temperature for 4 days, turn the fish every morning and evening.
4. Remove the fish from the brine, transfer to another container and store in the refrigerator. Delicious !!! Especially with boiled potatoes, sauerkraut and salted mushrooms. Try it.
7). HERRING MARINATED IN APPLE VINEGAR.
Would need:
Fresh herring 2 pieces
onions 1-2 large onions
apple cider vinegar 5 tablespoons
2 teaspoon salt
sugar 0.5 teaspoon
water 1 cup (250 ml)
peppercorns 10 pieces
coriander grain pinch
How to do:
1. Peel and cut the fish into pieces.
2. Cut the onion into half rings
3. Dissolve salt, sugar in water and add apple cider vinegar, mix.
4. In a bowl, place the fish mixed with onions, sprinkle with pepper and coriander and cover with brine (not hot).
5. Cover the bowl. You can enjoy it in a day!
8.) HERRING (unmatched way of salting).
Take 1 kg of good quality fresh frozen herring. Gut, remove skin and cut into slices. Place the fish in an enamel saucepan.
Would need:
Prepare the fill in advance:
Cut 3 onions into rings
10-12 tablespoons of water
1 teaspoon sugar
1-2 tablespoons of salt (flat)
0.5 teaspoon ground black pepper
1 dessert spoon of vinegar (essence)
2 tablespoons ketchup
1/2 cup vegetable oil
How to do:
Boil everything together with the onion, cool and pour over the fish. Put in the refrigerator. In a day, the delicious herring will be ready!
nine). MARINATED HERRING.
Ingredients:
2 fresh frozen herrings
2 onions
half lemon
about 6 teaspoons of sugar
1 carrot
bay leaf (10-12 pcs)
8-10 black peppercorns (coarsely ground)
Yield: two half-liter cans (4-6 servings)
How to do:
1. Defrost the herring on the bottom shelf of the refrigerator overnight. Now you need to gut it. We cut off the head together with the gills. We cut the abdomen to the tail and clean out the insides with a knife.
2. Then we make a shallow longitudinal incision on the back (just to cut the skin) and, gently prying the edges of the skin, slowly and carefully remove it from the head to the tail. First on one side and then on the other. We make sure that pieces of meat do not come off along with the skin. We remove the fins (after removing the skin, they can be easily removed). Cut off the tail.
4. Now completely remove the spinal bone, clean the fillet from the remaining ribs and other small bones... Cut the fillet into slices about 2 cm wide.
5. Cut the lemon into thin slices, three carrots on a coarse grater, cut the onion into rings. And in layers we lay out all this beauty in a jar: at the bottom - several rings of onions, bay leaves, a pinch of carrots, a slice of lemon, half a teaspoon of sugar, a pinch of pepper. Above - a layer of herring. Then - again the vegetable-sugar "butt". And so we alternate in layers, periodically pressing down, until we get to the very top of the can. Now close it with a tight lid and send it to the refrigerator. 2-3 days and delicious herring ready!
Perch, roach, herring, herring, pike, carp, eel, trout, chub, rudd and other fish are marinated.
Marinating small fish
Small fish are marinated whole gutted, large ones should be cut into fillets.
To prepare 1 liter of marinade, 100 g of salt and 200 g of sugar are dissolved in a small amount of boiling water. 500 g of 10% vinegar and cooled boiled water are poured into the resulting cooled brine, thus bringing the volume of the marinade to 1 liter. Then add 1 g of bay leaf, 1 g of dill, 3 g of allspice and 1.5 g of mustard seed to the marinade. The fish is placed in a bowl, sprinkled with chopped onion in half rings, poured with marinade (in a ratio of 1: 1) and put in the refrigerator for 3-5 days.
For uniform marinating, the fish is thoroughly mixed several times. The finished fish is removed from the marinade, cut into pieces weighing 100-150 g, transferred to prepared glass jars and again poured with marinade.
You can also marinate fish pre-fried in vegetable oil. Fried fish is placed in prepared glass jars, poured with chilled marinade and stored in the refrigerator for no more than 2-3 days.
It is necessary to store cold pickled fish, tightly closing the jars with a lid, in the refrigerator at a temperature of 2-10 degrees. The maximum shelf life is 3 to 6 months.
When marinating hot, the cooked fish is cut into pieces, sprinkled with fine salt and kept in the cold for about 30 minutes. The marinade is prepared as follows: in 1.5-2 liters of boiling water, put 2-3 carrots cut into circles, 3 4 onions, and after 10 minutes - 1-2 tablespoons vinegar essence, 20-30 peppercorns, 3-5 bay leaves, salt and sugar to taste.
The fish is poured with hot marinade, covering the pieces completely, and cooked over low heat for 15-20 minutes.
Pickled fish is placed in scalded glass jars, poured with hot marinade, closed with a plastic lid and stored in the refrigerator for no more than 2-3 days.
Marinating large fish
First of all, the fish is cut portioned chunks, then salt and fry. When it cools down, you need to fill it with a boiling marinade made from vinegar, water and spices. In the marinade, the fish should be left for at least for a day. The marinated fish is served with sliced lemon and vegetable oil mixed with lemon juice or vinegar.
Basic recipe: 1.5 kg of fish, salt, 60 g of oil.
Marinade: 3/8 l of water, 1/8 l of vinegar, 1/8 l of fish broth, 100 g of onion, 5 black peas and 2 allspice peas, 1 clove bud, bay leaf, 1 pickled cucumber, 1 teaspoon of capers.
Cut the peeled fish into pieces, salt and fry in oil. When the fish has cooled, transfer to a deep bowl and sprinkle with chopped cucumber and capers. Boil water in a saucepan, add vinegar, chopped onions, spices, boil again, pour the strained broth from the fish heads and, mixing everything, pour the marinade. The marinade should completely cover the fish. Put the fish prepared in this way for two days in a cold place. Serving to the table, transfer to a dish and serve with vegetable oil.
This recipe is used to cook carp, eel, trout.
Fry, then marinate
Many types of fish are fried whole or in chunks and marinated. Can be marinated fried fish meatballs... For this, fish (fillet) prepared and seasoned with spices is rolled in flour (meatballs - in sifted crushed breadcrumbs) and fried. After the fish has cooled down, it is placed in an earthen pot or other dish and poured with cooled marinade. Optionally, you can shift the fried fish (fillets, meatballs) with spices, herbs and onion slices. Fish is marinated for 24 hours, stored in a cool place. The marinade should completely cover the fish (fillets, meatballs).
Marinade homemade
For 1 kg of fried fish - 400 g of water, 125 10% vinegar, 1 teaspoon of Worcester sauce, 1 glass of white wine, 3 onions, 1 bay leaf, 10 black peppercorns, 3 cloves, 1 teaspoon of salt , a pinch of sugar.
Put all the ingredients in a saucepan and boil. When the marinade has cooled, pour over the fish.
Wine marinade
For 2 kg of fried fish - 300 g of white or red wine, 600 g of water, 100 g of 10% vinegar, 1 cm spoon of salt, 1 bay leaf, 10 pimento peas (Jamaican pepper), 15 black peppercorns, 2 tsp tablespoons of mustard seeds, 1 large onion, 3 sage leaves (if possible).
Simmering in salted water or in a spicy broth
The hot liquid should only cover the fish or fish pieces. Care should be taken to keep the water temperature just below the boiling point. The fish is ready when the fins are easily detached, the eyes protrude as white beads, or when the light meat loses its vitreousness and turns white. With dark meat, readiness can be determined by protruding and hardening protein particles. Fish protein curdles at 65 degrees. The duration of this cooking method is 15-20 minutes, depending on the size of the fish. The gills are removed before cooking.
Spicy broth
850 g of water, 150 g of 10% vinegar. 12 g of salt.
If you add finely chopped roots and black peppercorns, then the broth is pre-cooked for 20 minutes. Crushed or crushed peppercorns are put only in the last 6-7 minutes.
Spicy decoction for freshwater fish
850 g of water, 150 g of 1% vinegar, 12 g of salt, 80 g of carrots, cut into strips, 50 g of sliced onions, half a bay leaf, a few sprigs of parsley. 5 g of black peppercorns.
Cook all components, with the exception of pepper, for 15 minutes. Then add mashed peppercorns and cook for another 5 minutes. Rub the broth through a sieve, pour over the prepared fish and simmer until tender.
Spicy broth with white wine
0.5 l of water, 0.5 l of sour white wine, 12 g of salt, 80 g of carrots, 50 g of onions. half a bay leaf, a few sprigs of parsley, 5 g of black peppercorns.
This broth is needed for cooking by languishing sea and freshwater fish used for cold dishes. After the fish is cooked, the broth can be used to cook jellied fish and fish soups... The amount of salt can, if desired, be reduced to 9 g per 1 liter of broth. Lean fish absorb salt faster than oily fish. Depending on the recipe, you can add herbs or spices to the broth - dill, thyme, tarragon, lovage, sage, rosemary, cumin, cloves or juniper berries. Recipes for exotic dishes also include cinnamon, ginger or anise, garlic for the broth. For 1 kg of fish, take 1.5 liters of broth.
Pickled fish - general principles cooking
Any kind of fish can be used for pickling. It is desirable only that the bones are smaller, and the carcass is dense and oily.
If the fish is frozen, it must first be defrosted, but not completely.
A small fish is marinated without cutting. The large one needs to be gutted, the head, tail and fins separated. Be sure to wash under running water.
As a rule, the fish is released from the ridge and the fillet remains. Small bones are removed with tweezers. The fillet is cut into slices one and a half to two centimeters thick and only then marinated.
You can cook a whole medium fish by making cuts along the carcass.
You must first prepare the dishes of the required size. A sharp knife with a comfortable handle will also come in handy.
Fish is marinated, both cold and hot. Most recipes contain vinegar. But you can successfully do without it, replacing it with spices, lemon or soy sauce.
In the process of preparing the dish, coriander, black and allspice, bay leaves, sugar, sea or rock salt, and onions are used. Mustard, cumin, ginger, carrots and oranges are also added.
The marinated fish is kept in the refrigerator with the lid closed.
1. How to marinate fish at home with vodka
This recipe works best for marinating red fish. The finished dish is not only pleasant in appearance and smell, but also very tasty.
Ingredients:
A kilogram of fish fillets.
50 grams of dill and cilantro.
Celery stalk.
Two garlic cloves.
Bulb.
Art. a spoonful of olive oil.
0.150 ml of vodka.
Cooking method:
Salt the fish fillet generously.
Chop herbs, celery and garlic. Place them on the bottom of a pickling container.
Cut the onion into half rings. Pour it into a container, disassembling it into feathers. Season with salt and mix with your hands, applying a little pressure on the ingredients.
Pour in oil and place a piece of fish on top.
Sprinkle onion, celery and a few sprigs of dill on the fillet.
Pour in vodka. Leave in the refrigerator for a day.
A dish is served with green salad and capers. It is appropriate to add cherry.
2. Pickled fish: mackerel per hour
Want a pickled fish, but it takes several hours to cook? We'll cook it in less than an hour!
Ingredients:
Two fillets of mackerel or one fish.
Two onions.
10 grams of coriander.
A glass of orange juice.
One orange.
Celery stalk.
A mixture of peppers.
Refined olive oil.
Cooking method:
We cut the mackerel, remove all the bones. Place the skin down into the container. Salt liberally on both sides. Pepper a little and add the coriander beans.
We move it to the refrigerator for half an hour.
Remove the zest from the orange and pour boiling water over it through a sieve to get rid of the bitterness.
Chop the onion with a blender and send it to the pan.
Cut the celery into small strips and pour into a frying pan to the onion. We pass for two minutes.
Add the zest and pour in the orange juice. Boil for about five minutes.
Fill the mackerel with hot marinade and send it to a cold place for forty minutes.
3. How to marinate fish at home in Dutch
Lightly salted fish - pleasant and almost dietary light dish... There are not very many calories in it.
Ingredients:
Two fillets.
Bulb.
Carrot.
Two teaspoons of sugar sand.
Four leaves of lavrushka.
Ten peppercorns.
Sea salt.
Cooking method:
Free the fish fillet from small bones, cut into pieces. Put in a bowl for pickling, put lavrushka and salt.
Cut lemon and onion into half rings. Turn the carrots into strips using a blender or a coarse grater.
Pour sugar on the surface of the fish. Put a layer of carrots on top, sprinkle with peppercorns. Then spread out a layer of onion and a layer of lemon.
Leave in the refrigerator for a day.
4. Estonian marinated fish
The recipe will appeal to those who love moderately salted marinated fish.
Ingredients:
One fish.
Bulb.
Five teaspoons of apple cider vinegar.
Two teaspoons of sea salt.
One teaspoon of sugar.
250 ml warm water.
Ten peppercorns.
A pinch of coriander.
0.050 kg of dill.
Cooking method:
Prepare fish fillets and cut into 2 cm pieces.
Cut the onion into half rings.
V warm water pour sugar and sea salt... Pour in apple cider vinegar.
Place fish pieces in a jar or bowl. Sprinkle with onions and stir.
Top with coriander and peppercorns. Shake with chopped herbs. Pour in the marinade. Send it to the refrigerator for a day.
5. How to marinate fish at home in Japanese
Appetizing fish pieces in a sweet and sour marinade will delight both guests and households with their delicate and pleasant taste.
Ingredients:
Fish fillet.
Bulb.
Carrot.
0.100 kg of sugar sand.
0.150 l of wine vinegar
0.050 l of soy sauce.
Five bay leaves.
One teaspoon of dried ginger and mustard seeds.
Ten peppercorns.
Sea salt and herbs to taste.
Cooking method:
Cut the fish fillet into pieces. Salt on both sides.
Pour into a saucepan vinegar... Add soy sauce and sugar. Stir and bring to a boil.
Remove the saucepan from heat and add ginger, lavrushka, black pepper and mustard seeds. Cool the marinade to room temperature.
Cut the onion into rings. We turn the carrots into straws using a blender.
We put in glassware with balls: onions, pieces of fish fillets, carrots. Fill with cooled marinade. Add chopped greens.
We leave in a cold place for eight to twelve hours.
6. Pickled fish: a universal recipe
In this way, you can marinate not only sea, but also river fish such as silver carp.
Ingredients:
A kilogram of fish.
Sunflower oil.
Bulb.
Marinade (for one liter of water):
0.100 kg of salt.
0.100 kg of sugar sand.
100 ml vinegar.
Three bay leaves.
One teaspoon of coriander beans.
Ten black peppercorns.
Five peas of allspice.
Six pcs. carnations.
Cooking method:
Put water in a saucepan on fire. As soon as it boils, throw in all the ingredients of the marinade except the vinegar. Stir on and off after dissolving sugar and salt. Cool to room temperature.
Free the fish from the bones and cut into pieces two centimeters wide.
Pour vinegar into the cooled marinade. Mix.
Soak the fish so that it is completely covered in the marinade.
Close the dishes and place in a cold place for a day.
After the specified time, the marinade can be drained.
Cut the onion into half rings.
Place the fish and onion in layers in a glass dish. Pour sunflower oil over each bowl.
7. How to marinate fish at home under pressure
Simple and quick way marinate the fish with aromatic herbs and spices. The recipe is perfect for herring and sprat.
Ingredients:
One kg of large herring.
Ten peas of black and allspice pepper.
Two pinches of coriander.
½ teaspoon of cumin.
Four leaves of lavrushka.
Three tablespoons with a slide of sea salt.
Art. a spoonful of sugar and vinegar.
Cooking method:
Place fish in a deep bowl in layers.
Pour a liter of water into a saucepan and toss in the peppercorns, coriander, cumin and bay leaves. Add sea salt and sugar. Stir and add vinegar.
Boil the marinade and pour in vegetable oil. Cool down.
After the marinade reaches room temperature, pour it into a bowl of fish.
Cover with a plate and press down so that it sinks into the marinade. On top, put something weighing about a kilogram. Leave the dishes with fish under pressure for a day.
Then move it to the refrigerator and enjoy the delicious fish.
8. Latvian marinated fish
An easy recipe for marinating fish with your own hands. It will take a lot of time, but the finished dish will not disappoint with its aroma and taste. Pieces of fish just melt in your mouth.
Ingredients:
One fish.
50 grams of salt and sugar.
0.75 ml warm water.
50 grams of vinegar.
A teaspoon of sugar.
50 grams of vegetable oil.
1/2 teaspoon of ground pepper, ginger and coriander.
Red onion.
Cooking method:
Free the fish from bones, cut and place in a container.
Dissolve salt in water.
Pour the fish over with brine and leave in the refrigerator for 24 hours.
The next day, prepare the marinade: mix sunflower oil with vinegar and sugar. Add spices and stir.
Put onion rings and fish pieces in layers in a prepared container.
Pour the marinade on top, close the lid and stir the contents. Leave in the refrigerator for a day.
9. How to marinate fish at home for grilling
For this recipe, it is best to marinate mackerel. Grilled fish is amazingly juicy and tasty.
Ingredients:
Six fish.
30 grams of lemon juice and sunflower oil.
Bulb.
Seasoning for fish.
Cooking method:
Prepare the fish by cutting it up.
Make cuts on the carcass every two centimeters. Place in a deep saucepan.
Chop the onion in a blender.
Mix the juice with sunflower oil.
Pour the onion into a saucepan with fish. Pour a mixture of juice and oil there. Cover with fish seasoning. To mix everything.
Leave to marinate for ten to twelve hours.
Finished fish can be baked on a greased grill.
Pickled fish - tricks and tips
Do not cut the fillets into small or thin pieces. Under the influence of the marinade, they will become porridge.
River fish has a characteristic mud smell. To get rid of it, you need to wash the carcasses under running cold water and soak for half an hour in a strong saline solution.
To speed up the defrosting process, the fish must be put in a bag and loaded into cold water.
Do not add more vinegar to the marinade than is required in the recipe: the dish may be too sour.
But you don't need to be afraid to oversalt. The fish will not absorb excess salt.
Fillets can be cut into pieces at a slightly angle. This will speed up the marinating process.
For storage of the finished product, it is advisable to use glass jars or containers with a tight lid. This will increase the shelf life and prevent odors from spreading to other foods.
I offer a proven recipe for pickling silver carp at home in vinegar and onions. The fish is moderately salty, with a minimum amount of vinegar. Such pickled silver carp is a great addition to boiled, fried, or baked potatoes. Since the fish is subsequently poured with vegetable oil, it can be stored in the refrigerator for about a month.
Ingredients
To prepare pickled silver carp in vinegar and onions, you will need:
fresh silver carp - 1-1.5 kg;
onion- 6-7 pcs.
For the marinade:
water - 1 liter;
salt - 100 g;
sugar - 100 g;
vinegar 9% - 100 ml;
bay leaf - 2-3 pcs.;
mustard seeds - 1 tsp;
coriander seeds - 1 tsp ;
carnation - 2-3 buds;
black peppercorns - 1 tsp;
allspice - 5-7 pcs.;
vegetable oil - 700-800 ml.
Cooking steps
Scale the silver carp, remove the insides.
Cut the fins and tail with kitchen scissors and remove the gills and eyes. We do not need a tail and a head for pickling; we can make fish soup or aspic from them.
Remove the pan from the stove, let the marinade cool completely, add the vinegar, stir. Dip the prepared pieces of silver carp into the marinade, put a small plate on top. Put the fish to marinate in the refrigerator for 1-1.5 days.
Then drain the marinade.
Peel and cut onions into rings or half rings.
Put the pickled pieces of silver carp and onions in layers in clean jars, pour vegetable oil on top (it should completely cover the fish). Fish can be stored in enamel pot, but always in the refrigerator.
Refrigerate for 24 hours. The fish is ready in a day. Marinated silver carp in vinegar with onions turns out to be very tasty, I definitely advise you to use this recipe!
Delicious and pleasant moments!
