As a rule, at home, marinated herring or mackerel, but the carvery side by side. It is fried, baked and cooked with other interesting dishes. But in the marinated form, it is also quite tasty and will be worthy of competition to any common pickled fish. Where, then, is such a low popularity? This unfortunate misunderstanding takes place because of ignorance of consumers, and we unknowingly deprive ourselves of the pleasure of eating this delicious tender snack.
We take urgent measures to correct the situation and tell you how to correctly, quickly and tasty marinade carp in the home. Prepare such a fish, and you will certainly join the ranks of her fans.
How to pickle carp in the home?
Ingredients:
- carp - 1,5-2 kg;
- onion - 320 g;
- carrots - 100 g;
- a large salt - 85 g;
- granulated sugar - 45 g;
- refined vegetable oil - 110 ml;
- lemon juice - 55 ml;
- pepper fragrant and black peas - 5-7 pcs .;
- laurel leaves - 4-5 pcs.
Preparation
First of all, we prepare properly carcass carver. We clean it, get rid of the head and entrails, cut off the tail and fins and rinse well. Next, cut the fish into small portions and, if desired, remove the bones. In the bowl, combine the vegetable oil, lemon juice and half the norm of salt and sugar and mix. The remaining salt and sugar are mixed in another container, roll in a mixture of silver carb and put into an oil mixture. Gently mix everything with your hands and give a little stand.
At this time, we clean and shred semicircles or rings onions and grate on a large grater carrots.
Now shift the slices of fish into a three-liter jar or other glass or enameled container, alternating with vegetables, laurel leaves and peas. Pour the remaining oil mixture into the container on the fish, cover the dishes with a lid and leave at room temperature for three to five hours. Then place the fish in a cool place and leave for two days. After the time elapses, we can try.
Marinated silver carp in vinegar with onions and garlic in Korean
Ingredients:
- carp - 4 steaks;
- onion - 200 g;
- garlic - 4-6 teeth;
- vinegar 9% - 90 ml;
- refined vegetable oil - 150 ml;
- peas of black and fragrant pepper - three pieces;
- granulated sugar - 30 g;
- a large salt - 180 g.
Preparation
If you have purchased a whole carcass of fish, it must first be cleaned, gutted, removed head, fins and tail and divided into steaks. The latter in turn cut in half, remove the backbone and the bones and cut the resulting fillets into thin strips, about five millimeters in thickness.
In a separate container we combine salt and granulated sugar and mix. We put the prepared fish into a convenient container, pouring generously each layer of the obtained mixture. The top layer is also covered with salt with
After the time has elapsed, we remove the cargo, drain the formed liquid, and wash the fish slices under cold running water.
Onions and garlic is cleaned, finely chopped and put into a container suitable for further pickling carp. There, pour in vegetable oil and vinegar, lay out the pieces of fish and mix. We leave carver pickle for about two to four hours. Readiness of the fish can be determined by color, ideally it will lighten and lose its pinkish hue.