It is far from a secret that absolutely any fish can be pickled, both fresh and salted. At the same time, it is recommended to pre-soak the salted one in water, and the fresh salted one. If the fish is large , it is cut, while the small one is pickled whole. At the same time, pickled fish is a product preserved by vinegar and salt, into which various spices are added, so it acquires a spicy smell and sour taste.
Marindas for fish are boiled, fried and cold.
Boiled marinade is usually prepared for herring, pike and mackerel. This fish is cleaned, gutted and salted for several hours in brine, after which it is boiled for ten minutes in a marinade of vinegar and salt, cooled and poured with tomato sauce. Pickled fish is stored for no more than three days in the refrigerator.
Fried marinades are prepared as follows: fish are peeled and gutted, salted in brine for two hours, dried, then baked in flour and fried in vegetable oil. Fried fish is poured with a solution of vinegar with spices and sugar, and stored for no more than two days in the refrigerator.
Cold marinade is good for herring. First, it is cleaned and cut, cutting the loin, then sprinkled with various spices and poured with spicy marinade. To prepare the marinade, mixtures of ground spices are used, on which the pickled fish will have a smell and taste. Spices must be taken in an amount of 1% by weight of the fish, they are cooked for half an hour. Ready marinade can be stored for up to one month in the refrigerator.
Cold pickling is the most common way to cook fish. Let us consider in detail how to pickle fish with this method.
It is necessary to gut the fish and cut the loin out of it. For the marinade, half a liter of wine vinegar, one hundred grams of salt, two hundred grams of sugar, two medium onions, a bunch of dill, ten peas of pepper, several bay leaves and one tablespoon of water and mustard are taken.
Sugar and salt are added to boiling water. When the water has cooled, vinegar, water (to obtain one liter of marinade), spices are added to it. Pour the fish with marinade in an amount equal to the weight of the fish, and leave for three days for pickling. The finished fish is transferred to another dish, poured with the same marinade and put in a cold place. In this case, the pickled fish can be stored for up to three months.
It turns out very delicious pickled pike. In order to cook it, you need to clean the fish, gut it, removing the bones and the ridge, and cut into pieces. Onions and garlic are peeled and cut into rings. Next, you need to cook the marinade. For one kilogram of fish, seven tablespoons of vinegar, twenty-eight tablespoons of water, four tablespoons of salt, a spoonful of vegetable oil are taken. The fish is placed in a bowl, sprinkled with onion, pepper, garlic, bay leaf and pour marinade. Pickled pike during the day in a cold place.
Very often used fried marinade in cooking fish. Consider how to cook pickled fish (fried marinade recipe ).
To prepare the marinade, water and vinegar are taken in equal parts, various roots are boiled in this brine. When the marinade has cooled, the fish is soaked in it for four hours. Then the fish is rolled in flour and fried. To prepare the sauce, fry a spoonful of flour in the same fat, adding later a little marinade, crushed garlic and lemon juice. All this should cook for five minutes, after which the fish is added to the resulting dressing. Such fish can be stored in a cold place for quite some time.
Thus, at present, there are a large number of methods for preparing marinades for fish. Depending on the spices used, you can get a wide variety of dishes - for every taste.