Ingredients for Making Homemade Pickled Fish
For 2 kilograms:
- River fish (bream, crucian carp, perch and many others) 1 kilogram
- Onion 2 pieces or to taste
- Purified water 1 liter
- Wine vinegar (white) 250 milliliters
- Salt 65 grams for marinade and 300 grams for salting
- Sugar 200 grams (for marinade)
- 5 black peppercorns
- Allspice 5 pieces
- Laurel leaf 5 pieces
- Dried dill or parsley 1 tablespoon or to taste and desire
- Sunflower oil 100 milliliters or how much is needed
- Main ingredients: Crucian carp, Carp, Onion, Sugar
- Serving 3 servings
- World Cuisine
Tablespoon - 2 pieces, Scraper, Paper kitchen towels, Measuring cup, Kitchen knife - 2 pieces, Cutting board - 2 pieces, Deep bowl - 2 pieces, Refrigerator, Plastic wrap, Cooker, Saucepan (capacity 2 liters), Sterilized liter can - 3 pieces, Plastic lid - 3 pieces, Plate
Cooking homemade pickled fish:
Step 1: prepare the fish.
Home-made pickled fish, of course, is very tasty, but do not forget about the parasites that it contains, so this product must undergo very careful preparation. If you want to get a quality dish, you have to tinker!
To begin with, we wash any river fish under a stream of cold running water, while cleaning it with a scraper of scales. Then we dry the carcasses with paper kitchen towels, put them on a cutting board, gutted and cut off each head, dorsal, abdominal, and also tail fins.
Step 2: salting out the fish.
Then we wash the fish again, dry it, put it in a deep bowl and pour it with a generous portion of salt, do not regret it, first about 2 grams of fish will take about 300 grams of this ingredient. After that, we tighten the bowl with plastic wrap and put in the refrigerator on 1 day! Thus, we get rid of helminths, of which there are very many in the meat of river residents!
After the required time has elapsed, we rinse the carcasses very carefully again, put in a deep bowl and let a stream of cold water into it to wash the remaining salt. 10-15 minutes later turn off the tap and hold the fish in the liquid for several more hours.
Step 3: prepare the onion and prepare the marinade.
In the meantime, we begin to prepare the marinade, put on a medium fire a pot of purified water. When the liquid boils, add 65 grams of salt, sugar, pour in vinegar, put a leaf of laurel, optionally dried dill or parsley, as well as two types of pepper: black and allspice. We bring the marinade to a boil again, as soon as the grains of sugar and salt dissolve, remove it from the heat and cool to room temperature.
While he is insisting, peel the onion, rinse it, dry it, put it on a clean cutting board, chop the vegetable with rings or half rings with a new kitchen knife, and shift the slices into a small plate.
Step 4: pickle the fish.
Then we dip the fish again with paper towels, send to the board and act as desired, or we chop each carcass on a fillet without costal bones and ridge, or cut into small portions immediately in thickness from 1.5 to 2 centimeters.
Then we take several sterilized liter cans, take turns placing fish pieces and shredded onions in them, alternating with layers. After the marinade has cooled, pour it into jars, leaving a couple of centimeters of free space on top.
Then we add vegetable oil there, so that it completely reaches the upper rim of the necks. Next, close the jars with tight-fitting plastic lids and refrigerate for 5 days. So that the fish is well saturated with marinade, shake every jar 2 times a day, in 5 days the dish will be done!
Step 5: serve homemade pickled fish.
Home-made pickled fish is served chilled as an appetizer or main meal on fasting days.
It is laid out on a plate, optionally seasoned with fresh vegetable oil, dill, parsley, onion and served with jacket potatoes, mashed potatoes or a salad of fresh vegetables.
Enjoy a delicious and simple meal!
Enjoy your meal!
- sometimes fresh dill and parsley are put in the marinade;
- instead of wine vinegar, use apple or table vinegar by 6%;
- very often the onions are boiled together with the marinade and after he gives up his aroma, they are removed;
- at the request of a layer of fish and onions alternate with finely chopped garlic (2-3 teeth), carrot rings (1 piece) or horseradish root (10 grams);
- fish cooked according to this recipe can be stored in the refrigerator for no more than 4-5 months!