If you like unusual dishes, then we suggest using this recipe - pickled silver carp.
Content:
- Ingredients
- Step by step cooking
- Video recipe
Silver carp is a delicious freshwater fish with very delicate flesh. It can be fried in batter and cooked cutlets, baked in an oven or on an open grill, cooked fish soup or fish soup … However, it turns out to be marinated most delicious. Small fish pieces are salted and poured with a marinade with spices, onions and garlic. With just a minimum of effort, you get a delicious, and most importantly, a healthy snack that can decorate any festive feast.
For the preparation of silver carp, it is better to choose a larger carcass, from 2 kg and more. Since it has fewer bones, the meat is sweeter, tastier, fatter and more tender. Such a snack can be stored in the refrigerator for a long time, approximately up to 2-3 months.
Before discovering the secret of silver carp pickling, I want to devote a few words to this wonderful river fish. One of the main advantages of silver carp is that it is the only freshwater fish that has the same valuable fat (omega-3) as sea fish. At the same time, the cost of silver carp is not high at all, which does not mean its low quality. Nutritionists say that eating this fish can even lower blood pressure and reduce the content of bad cholesterol in the blood.
- Caloric content per 100 g - 143 kcal.
- Servings - 300 g
- Cooking time - 20 minutes for preparing food, 2 hours for salting, 2 hours for pickling
Ingredients:
- Silver carp steaks - 2 pcs.
- Refined vegetable oil - 3 tablespoons
- Table vinegar 9% - 3-4 tablespoons
- Salt - 2 tablespoons
- Sugar - 1 tsp
- Onions - 1 pc.
- Garlic - 2 cloves
- Allspice peas - 5 pcs.
Cooking pickled silver carp
1. If you have a whole carcass, you will first have to clean it from the husk with a scraper. Then cut open the belly and remove the entrails. Cut off the head, tail and fins. Then cut into steaks, which are washed and used for pickling. However, to simplify the work in supermarkets, you can purchase ready-made portioned pieces of fish, with which you do not need to carry out the above manipulations. So, cut the silver carp into slices about 5-7 mm thick.
2. Pour salt, sugar into a glass or other container and stir.
3. Pick up a convenient container, on the bottom of which place the pieces of fish in one row.
4. Sprinkle the silver carp generously with prepared salt.
5. Do a similar procedure, layering the pieces of fish in layers, salting them.
6. Press down on the fish with some weight. I had a regular upturned plate and a mug of water.
7. Leave the silver carp to salt for 2 hours. During this time, a liquid forms on the surface, which should be poured out.
8. Prepare the marinade. Put chopped garlic, chopped onions and allspice peas in a pickling bowl.
9. Pour in vinegar, vegetable oil and put the pieces of fish well washed under running water. It is imperative to rinse the silver carp in order to wash off excess salt from it.
10. Stir the fish and leave to marinate, stirring occasionally.
11. Marinate silver carp for about 2 hours, until meat turns white. After this time, the fish is ready. Place it in a glass container and store it in the refrigerator.
See also a video recipe for pickling any fish (silver carp, carp, mackerel, herring):
