Even before the salted fish became a delicacy that can be seen on supermarket shelves, our ancestors used salting to prolong the storage of the catch. From the remnants of fish, many cooked salamur - a cold snack from fish in a strong brine.
Even in spite of the fact that nowadays salted fish can be bought almost everywhere, salamur recipe has not lost its relevance, because it is an excellent way to stock up surplus catch for fishermen, and cook a delicious homemade snack for lovers of natural products.
Salamur of carpenter
The salamur recipe presented below is ideal: the vinegar acid is perfectly balanced in it, and the pieces of fish can not be over-salted.
Ingredients:
- water 890 ml;
- sugar - 115 g;
- vinegar - 115 ml;
- salt - 115 g;
- carp - 1.6 kg;
- onion - 85 g;
- vegetable oil - 95 ml.
Preparation
- Before you prepare a salamur, fish should be gutted, cut off the head, and then rinse well the remaining carcass.
- The prepared fish is divided into pieces of equal thickness and laid in enameled dishes.
- In the water should be dissolved sugar along with the vinegar and salt. The resulting solution should be poured into pieces of fish and leave them in the cool for about a day. Time can be reduced to 12 hours if you salt small pieces of fish fillets.
- After, the preparation of the salamur is almost complete, it remains to merge the surplus marinade, refuel the fish with butter and mix with onion rings.
- After cooling, the thick bean is ready for serving.
Salamur of mackerel - recipe
Salamur can be made from any fish, both river and sea, both frozen and fresh, both white and red. Below we will analyze the technology of pickling fresh mackerel.
Ingredients:
- fillet of mackerel - 540 g;
- sugar - 10 g;
- garlic - 2 teeth;
- vinegar - 240 ml;
- peas of sweet pepper - 5 pcs .;
- vegetable oil - to taste.
Preparation
- Boil 250 ml of water, cool it until warm and dilute sugar in it along with a tablespoon of salt and vinegar. Crush the peppercorns and also throw them into the marinade.
- Peel the fillets finely, pour the marinade and leave for a couple of hours. Over time, the excess liquid is drained, and the mackerel is poured with oil and served.
- By analogy, you can repeat the recipe for a salamura from crucian carp or other fish to taste. The main thing to remember is that the thinner the fish pieces, the faster they will miss out.