Silver carp in vinegar: marinate deliciously

Silver carp is an inexpensive and tasty fish. For tender meat, it is even classified as a dietary fish species, despite its relative fat content.

Well suited for pickling - if you take a carcass from 2.0-2.5 kg, small bones will dissolve in the marinade, and large ones will be easily removed.

The silver carp belongs to the river species and its smell may seem specific. But with a spicy or spicy marinade with the addition of vinegar, it turns out no worse than everyone's favorite herring.

Fish can be cooked cold or hot. In addition, silver carp marinated in vinegar with onions can be stored for 1-3 months. True, this fish delicacy will not stay with you for so long - it will be eaten much earlier.

If you are marinating silver carp for the first time, it is best to choose a classic recipe - with onions, spices and vinegar.

It is important to properly prepare the fish: clean it well, carefully remove the gallbladder, be sure to remove the black film inside, separate the head and fins, cut into equal pieces (about 2-3 cm wide).

Note! If the fish is large and the pieces are large, you can cut them in half along the ridge.

Ingredients:

  • 2 kg of silver carp (pieces or fillets);
  • 4 tbsp. spoons of salt;
  • 2 teaspoons of sugar;
  • 1 glass;
  • 1 glass of drinking water;
  • 2-3 pcs. onion;
  • Vegetable oil (refined);
  • 2 pcs. bay leaf;
  • 8-10 black peppercorns.

Note! For a spicy taste, you can put coriander, cloves, allspice, mustard seeds and other spices to your taste in the marinade (but not more than 1-2 types).

Cooking method:

  • Rub the prepared pieces of silver carp with a mixture of salt and sugar. Put them in a deep container, cover with a plate and place the load. Leave in a cool place for 8 - 12 hours (you can overnight).
  • Prepare the marinade: put bay leaves, pepper, spices in boiling water. Cook over low heat for 5 minutes. When the marinade has cooled, add the vinegar and stir.
  • Lightly rinse the fish from the mixture of salt and sugar. Don't soak! Pour cold marinade over, put under load again for 8-10 hours. After 3-4 hours, gently mix the pieces of silver carp in the marinade.

Important! In some recipes, it is proposed to marinate silver carp from 3 to 6 hours, but this is not enough - large pieces will only have time to marinate on top. The readiness of the fish can be determined by the change in color: from pale pink to white. The meat will become firmer.

  • Cut the onion into thin half rings.
  • Prepare clean jars (better to use 0.5-1 liter) or containers with lids.
  • Drain the marinade. Fish, without washing, lay in layers:
    - onion
    - pieces of silver carp
    - a spoonful of sunflower oil.

Important! You can pickle or pickle silver carp in enameled, glassware or plastic containers with lids. Aluminum bowls and pots are not suitable for this.

  • Close the jars tightly with lids and refrigerate for 1-1.5 days.

Silver carp marinated in vinegar and onions can be served garnished with olives or lemon slices as a separate appetizer. Or as an addition to the main course, for example, with boiled potatoes and herbs.

Additional Information! If you like a spicier taste, you can additionally add a small amount of vinegar to the appetizer at the rate of: 1 tbsp. spoon per liter jar.

Spicy (Korean)

Korean cuisine recipes are distinguished by marinades and hot spices. Fans of spicy taste will appreciate the Korean-style silver carp marinade with vinegar.

Korean Recipe Ingredients:

  • 1.5 kg of silver carp (fillet or pieces);
  • 3 art. spoons of sugar;
  • 3 onions;
  • 2 tbsp. spoons of salt;
  • 3 carrots;
  • 3-5 cloves of garlic;
  • 150-200 ml of vegetable oil;
  • 3 art. spoons of soy sauce;
  • 3 art. spoons;
  • 1 teaspoon hot red pepper;
  • spices (black pepper, coriander, allspice to taste);
  • 1 bunch of fresh herbs.

Cooking method:

  1. Add oil and vinegar to the prepared pieces of silver carp, mix well, leave under oppression for 2 hours.
  2. Cut the onion into thin rings or half rings, grate the carrots (it is better to use a special grater for Korean carrots), chop the garlic or squeeze it through a press.
  3. Mix soy sauce with sugar, salt and spices according to the recipe.
  4. After two hours, drain the marinade, add all the prepared vegetables and spices to the fish, mix gently.
  5. Fry in vegetable oil at maximum heat for 3-5 minutes. Garnish the dish with finely chopped herbs.

Additional Information! Korean silver carp can be served both hot and cold.

Marinated silver carp in jars

You will spend less time preparing pickled silver carp according to this recipe, but the pickling process itself will be longer.

Additional Information! Chopped bay leaves and black pepper can be added directly to jars when laying out snacks in layers. The marinade in this case is prepared without these spices.

  1. Dissolve salt and sugar in hot water, add bay leaf, black pepper and all the spices according to the recipe. Bring to a boil and simmer for 5 minutes over low heat. When the marinade has cooled, add vinegar, mix.
  2. Pour the prepared fish with the marinade, cover with a lid (plate), put the load. Leave the blank in the refrigerator for 1-1.5 days.
  3. Drain the marinade. Pieces of fish, without washing, put in sterilized jars in layers:
    - onion
    - pieces of silver carp (chopped bay leaf, black peppercorns)
    - a spoonful of sunflower oil.
  4. Place the jars in the refrigerator for another day.

Additional Information! Marinade is slightly acidic (vinegar content up to 0.6%), moderately acidic (up to 1%) and sour (up to 2-3%). The more acetic acid in the marinade, the longer the product will be stored. The approximate amount of marinade per liter jar will be 0.4-0.5 liters, for a three-liter jar - 1.3-1.5 liters.

When using a slightly acidic marinade, the jars must first be pasteurized or sterilized.

So that you are not disappointed with the quality of the cooked pickled silver carp, take note of these helpful tips:

  • When choosing fish, it is better to buy chilled - its quality can be determined by the smell, the condition of the gills and eyes, and the elastic consistency. Frozen fish should not be frozen, with "rusty spots" of oxidized fish oil.
  • Do not take too small - it will be bony and not fat enough, and very large - too fat. The best size is about 2 kg.
  • Put the carcass of silver carp in salt water for 20 minutes. This will help get rid of the mud smell.
  • Do not cut the fish into too small pieces - during cooking, its consistency may become mushy.
  • The use of natural vinegar (, rice, etc.) will add new notes to the taste and improve the nutritional value - natural vinegars contain up to 20 essential organic acids, minerals, trace elements, vitamins.
  • The longer the silver carp marinates, the richer its taste will be.
  • It is not necessary to store the fish in the marinade for more than 3 months.

Recipes for silver carp marinated in vinegar with a minimum amount of ingredients attract with simplicity and the ability to add spices to your taste in the marinade. These dishes will definitely add to the list of your favorite snacks. Enjoy your meal!

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