Pickled carp at home

Very simple, insanely delicious and not expensive! Pickled carp, cooked at home, is very different from the one bought in the store. You will be completely confident in the freshness and quality of the fish, as well as choose the spices and seasonings to taste.

Snezhana

The author of the recipe

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Composition / ingredients

servings:

Silver Carp

500

Water

0.7

Vegetable oil

Table vinegar (9%)

Bay leaf

Peppercorns

Allspice

Carnation

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 54 % 7 g

Fats 31 % 4 g

Carbohydrates 15 % 2 g

74 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 1 d 3 h

Step 1:
How to pickle carp at home? Prepare the products. The carp is a delicious fatty fish, the belly in it is considered the best part, suitable for cooking a variety of dishes, including pickling. Choose a set of spices according to your taste and availability. When buying fish in the store, choose large carcasses, they have fewer small bones and more fat. To keep the fish fresh, pay attention to its external qualities.
Step 2:
When pressing on the carcass of fresh fish, the dent will quickly straighten out, the eyes should be without turbidity, the scales are smooth. Wash the fish, clean, gut, cut off the tail, fins and head. Rinse the carcass well again and let the water drain. Cut the flesh of the fish into pieces no more than 1.5-2 centimeters thick. Put it in a deep container.
Step 3:
Prepare the marinade. How to make marinade? The easiest, fastest, most reliable and delicious way to marinate carp is the hot method. Pour filtered water into an enameled saucepan, add bay leaf, peppercorns, allspice, cloves, put on medium heat. When the water boils, add sugar and salt, mix so that they dissolve. Pour in the vinegar and vegetable oil. Let the marinade boil and turn off the heat.
Step 4:
Pour boiling marinade over the fish in a bowl and put it under pressure so that the fish is better soaked. Leave the fish in the marinade at room temperature until completely cooled. As a yoke, I use an inverted plate on which I put a jar of water.
Step 5:
Peel the onion and cut it into halves of rings.
Step 6:
When the fish cools down, transfer it to a glass jar, alternating with onions. Fill the contents of the jar with the marinade in which the fish was marinated, close the jar with a lid and put it in the refrigerator overnight.
Step 7:
In the morning, you can take a sample of pickled fish. You can store such a snack in a marinade for up to a week in the refrigerator. Serve it to the table as an independent dish with strong alcoholic beverages, bread and herbs, or with a side dish in the form of mashed potatoes, cereals for lunch or dinner. Bon appetit!

For this recipe, it is better to take not frozen, but fresh fish, otherwise the finished fish risks getting dry.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).