Silver carp is rarely used for cooking baked dishes, fish soup and fried foods, since it has many small bones in its pulp. It is more expedient to process small copies to make, for example, meatballs or spicy savory food. Pickled fish is often cooked . Silver carp is suitable for this dish, and of different sizes - from large to small individuals. The product must be fresh, frozen pieces can not be taken.
The recipe for pickled silver carp fish is offered in two versions. They differ from each other in the duration and methods of processing fish.
Pickled silver carp: the first recipe
This method of preparation will allow you to get a spicy snack very quickly, literally in five to six hours. And when stored in the refrigerator, the silver carp marinated will become even richer and tastier. The recipe of the dish involves mixing all the ingredients and insisting in a cool place. It is best to use pre-slightly salted fish. But if you do not have time for this, then you need to cut the flesh into thin small pieces, freeing it from the skin and ridge.
Ingredients
- 300 g fresh onions;
- 200 g of fresh juicy carrots;
- one incomplete glass for salting and 100 g of table non-iodized salt for marinade;
- 2-2.5 Art. l various spices (to taste);
- 200 ml of any (preferably odorous) vegetable oil;
- 150 ml (a little more than half a glass) of 9% vinegar.
Cooking
Gut the fish, clean it, cut off the head, wash it thoroughly inside and out. Then divide across into long and thin slices. Pour the pieces (if you did not pre-treat them) for one hour with salt, rubbing it abundantly and stirring. Rinse the fish under cold water and let it drain. Very thin slices can immediately begin to cook (without preliminary salting). Chop onion and raw carrots and mix with spices and slices. Place the mass in a pan without tamping it heavily. Pour a mixture of vinegar and oil. After 1-1.5 hours of infusion at room temperature and periodic stirring, place the pan in the refrigerator. The cover must be closed. After 5-6 hours, you can take the first sample.
Pickled silver carp: the second recipe
A slightly different pickled silver carp can be prepared. The recipe for this dish differs from the previous one by the duration of the pulp processing. First put the pieces in salt for 10-12 hours. Then soak them, changing the water several times. Typically, the fish is in the solution for 20-25 minutes. After that, pour it with vinegar for two hours. Place the whitened pieces of fish in another container, mixing with onions and spices. It is advisable to use a special Korean seasoning for pickling fish. The savory appetizer is almost ready. Pour it with vegetable oil, some of which is heated to a boil, along with a small amount of chopped fresh onions. Stir the mixture with chopped herbs and store in the refrigerator.