Pickled fish
Composition / ingredients
10
servings:
Cooking method
We clean the fish, chop its head, gut it, wash it. Then we cut the carcass across into pieces of 3 centimeters thick.(Preferably pieces of no more than 50 -70 g thick pieces marinate longer.) Then we cut these pieces along the spine. Let the bones remain, they will become soft during cooking.
Sprinkle the fish with spices and salt.
Cut the onion into half rings, chop the carrot (I have a grater for Korean salads), add pepper, cloves, lavrushka and mix.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Fried carp - 196 kcal/100g
- Boiled carp - 102 kcal/100g
- Fresh carp - 112 kcal/100g
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Table vinegar - 11 kcal/100g
- Allspice - 263 kcal/100g
