A fish

Pickled Silver Carp


Ingredients for the Preparation of Pickled Silver Carp

  1. Silver carp (fresh) 2 pcs.
  2. Onions 300 gr.
  3. Fresh carrots 200 gr.
  4. Spices (rosemary, oregano, cumin, red pepper, coriander) 2 tbsp.
  5. Allspice 5 peas.
  6. Black peppercorns 5 peas.
  7. Clove 3-4 pcs.
  8. Bay leaf 3-4 pcs.
  9. Salt 100 gr.
  10. Vegetable oil 200 ml.
  11. Table vinegar (6%) 150 ml.
  • Main ingredients
  • Serving 8 servings
  • World Cuisine

Inventory:

Knife., Cutting board., Deep bowl., Grater., Refrigerator.

Preparation of pickled silver carp:

Step 1: Clean the fish.

First you need to rinse the fish well. You must take some fresh fish! Only in this way will you be sure that the dish will work out well. Then we clean it, decapitate and gut it. In order to clean the fish, it is necessary to cut the dorsal fin, then grab it with a clean cloth and stretch in the direction from the tail to the head. After that, remove the scales with a knife or grater under a gentle stream of water. To gut the fish, make a longitudinal cut from its head to the caudal fin on its abdomen and carefully remove all the insides. The film covering the vertebral bone must be cut lengthwise and the blood cleaned from this bone. After, you need to cut the silver carp into small pieces, about 5 by 8 centimeters in size. Here you have two options for cutting: either cut the fillet and cut into pieces, or just cut the fish across, and then cut each piece along the spine. It is not necessary to remove the bones from the fish (with the exception of the spine), since during the pickling they will become soft. After the fish is sliced, put it in a bowl and sprinkle with spices and salt.

Step 2: Cut the ingredients.

We clean and cut the onion into thin rings. The juicier the onion bought, the better. Carrots must be washed, peeled and grated on a coarse grater. We steal onions and carrots into a bowl separate from the fish, add peppercorns, bay leaves and cloves.

Step 3: Pickle the fish.

In a glass or enamel dish we lay out fish and vegetables in layers (a layer of vegetables, fish and vegetables again). And then fill our dish with vegetable oil and vinegar. We send the pickled silver carp in the refrigerator for 24 hours. If you cut the fish in large pieces, leave it to marinate for two days. Also, you can safely leave the fish in the refrigerator for three or four days, which will even better affect the taste of the dish.

Step 4: Serve the pickled silver carp.

Serve the finished dish is cold. It will look very good both on the festive table and during a family dinner. In addition, pickled silver carp is ideal as a cold appetizer for vodka. Enjoy your meal!

Recipe Tips:

- - If you want to cook pickled silver carp for the festive table, put the pickle fish two days before the holiday. So you will be sure of the readiness of the dish.

- - If desired, a little white wine and mustard can be added to the marinade.

- - Serve pickled silver carp with greens - dill or parsley on a special elongated plate for fish.