01.10.2017 28 277

Marinated silver carp - a proven and tastiest recipe!

Many housewives prepare pickled silver carp, the recipe for which may vary depending on the ingredients added, but for those who are doing it for the first time, it is better to use classic version or at home, to understand how tasty dish it turns out at the exit, and then already try various variations e.g. in Korean. Moreover, taste qualities directly depend on the marinade and the freshness of the fish itself ...

Marinated silver carp - the most popular recipe

One of the most popular types freshwater fish found on the kitchen table - silver carp. Such popularity is explained, first of all, by the incredibly tender flesh of the fish, and silver carp can be cooked in different ways, it is delicious fried, boiled, smoked. But, perfect recipe cooking - silver carp in the marinade and the effort to prepare the dish will require a minimum, but the output will be very hearty snack that will decorate any banquet table.

Pickled silver carp, the recipe of which will be described below, is best prepared from a fatty large carcass. It is good if the fish weighs more than 2 kg - there are practically no bones in it, and the meat is more fatty and tender. Ready meal can lie in a cold place for quite a long time - at least 2 months. Pickled Silver Carp (Vinegar Recipe) calls for the following ingredients:

• Silver carp fillet (the ridge must be carefully separated from the carcass) - 2 pcs.
• Oil - 3 tbsp.
• Table vinegar - 3-4 tbsp.
• 1 large head of onion
• 2 cloves of garlic
• Salt, sugar, allspice (peas) - to taste

So, pickled silver carp, the step-by-step cooking process looks like this:

1. Thoroughly clean the carcass of the silver carp from the scales, scrape it from the inside, separate the fins, head and tail. Rinse the processed carcass, divide into pieces. You can avoid this procedure by purchasing ready-made portioned silver carp in the store
2. Mix salt and sugar in a small bowl
3. Put the fish slices in a single layer in a convenient dish and sprinkle with a mixture of salt and sugar
4. Lay the fish in layers, pouring each layer in this way
5. Cover the top layer of fish with a plate or other convenient object and press down with a load
6. Let the fish soak for 2 hours. The liquid that will form on the surface must be drained
7. Prepare a marinade for silver carp - pour vinegar, prepared oil in a separate bowl, put chopped onion and garlic, add peppercorns
8. Rinse the salted fish and place in the marinade
9. Leave for 2 hours, stirring occasionally

The readiness of the fish can be determined by its color - in a couple of hours it will turn white. Ready-made pickled silver carp, the recipe of which includes vinegar, is laid out in glass jars, closed with lids and stored in the refrigerator.

Korean-style silver carp marinated

Along with the traditional recipe for cooking this fish, pickled silver carp is very popular among housewives - a Korean recipe, to prepare this appetizer with oriental notes you will need:

• Fillet - 0.5 kg
• Sugar - 3 tbsp.
• Onion - 3 pcs.
• Salt - 2 tbsp.
• Raw carrots - 3 pcs.;
• Garlic - 3 cloves
• Sunflower oil - 100 g
• Soy sauce- 3 tbsp.
• Vinegar - 3 tbsp.
• Coriander
• Hot pepper - 1 tbsp.
• fresh greens

The silver carcass is cut, as in the first recipe. The resulting fish slices are thoroughly washed and dried. Mix the oil with vinegar and pour the resulting liquid over the fish for 2 hours.

Finely chop the onion, chop the carrot finely or grate it, chop the garlic or chop it in a garlic press. Add vegetables to fish steaks after 2 hours, add sugar, salt and remaining seasonings there. Mix everything well.

Put the pickled silver carp with carrots on a hot frying pan and fry for no more than 5 minutes. The fish is ready to serve. This appetizer can be served either hot or cold. For long-term storage(2-3 months) it is enough to decompose it into sterile jars, close the lids and leave in a cold place.

Homemade marinated silver carp

It is impossible not to mention one more way to prepare such an appetizer as pickled silver carp - a home-style recipe, the distinguishing feature of which is the minimum number of ingredients and the elementary preparation of the dish, for it you need to take:

• Silver carp fillet
• Table vinegar - 200 ml
• Pure water - 200 ml
• Onions - 4 heads
• Salt, peppercorns, bay leaf - to taste

After the fish is cleaned - the scales, entrails, fins, head and tail are removed - it must be cut into small slices, salted, as in traditional recipe, and leave in a cold place for 8 hours.

After the time allotted for salting, rinse the fish from salt (not thoroughly!), Put it in a clean container and pour vinegar solution (1 glass of water + 1 glass of vinegar). The liquid should completely cover the fish.

Press the fish with a load and leave to marinate for another 8 hours. Stir the marinade after 3-4 hours.

Being in such a marinade, silver carp marinated at home should turn white. This will be a signal that the snack is almost ready. The liquid from the container with the fish must be drained, but in no case should the fish be washed.

1. chopped onion
2. Marinated fish pieces
3. Bay leaf
4. Black peppercorns
5. Vegetable oil

It is important that the jar is not filled to the very neck. After all the fish is laid out, close the jars tightly with lids and put them in a cold place. You can serve a snack on the table in a day. With proper storage, the workpiece can be stored in the refrigerator for at least 3 months.

As you can see, the recipes for making silver carp are quite simple, but the output is incredible. tasty snack that your family and guests will love!

The marinated fish has a wonderful taste, the dish will decorate and diversify any feast. Such fish is much tastier than fried or baked, and tender delicacy can be stored for quite a long time in the cold.

Cooking pickled silver carp yourself at home is not difficult at all. The main requirement culinary process is the freshness of a delicious freshwater fish; a snack will not work from a frozen carcass.

Choose the right fish

The silver carp belongs to the order of freshwater fish, the carp family. A fish with tender meat is very useful, it is even added to diet food despite the high fat content. To cook silver carp deliciously, you need to choose a large carcass, it has fewer small bones. Fresh silver carp, marinated properly, with an abundance of spices, onions or garlic, will be stored in the refrigerator for 3-4 months.

Unfortunately, the housewife's marinated dish is rarely cooked, river fish are used to fry or bake, use it to make cutlets. However, the marinade does not deprive the fish pulp of its main advantage - protein. Not only a whole carcass is suitable for the culinary process, but also ready-made steaks.

Recipe for a simple preparation of silver carp

You will need a kilogram fish, vegetable oil 300 gr., 3 onions, a liter of water, vinegar (1 tablespoon). The amount of salt, seasonings, sugar is measured to taste.

Now you can cook:

1. Release the fish from the scales, cut off the head, not forgetting to remove the fins. Then clean from the insides to wash thoroughly under running water. The clean carcass is completely sprinkled with salt and put on the refrigerator shelf for two hours.
2. While the product is salted, prepare a homemade marinade. His recipe contains vinegar (one tablespoon) diluted in a liter of water. The solution is needed for half an hour keeping the salted carcass
3. After the allotted time, the silver carp is taken out and cut into pieces, preferably small. At the bottom of a flat glass dish, the slices are laid out in layers. Sprinkle them with spices and sugar, shifting with small onion rings
4. The future delicacy is poured with a prepared portion of oil. A flat plate is placed on top, instead of oppression, you can press a large jar of water. It should turn out delicious, but you have to wait 6 hours, and put the bowl with silver carp in the refrigerator

How to make pickled silver carp like a herring?

Many people love herring, it is easy to cook it at home, which is very often done. However, you can also simply marinate even silver carp. The longer it marinates, the more tender the fish slices become.

• silver carp - a kilogram and a half
• onion - 3 medium heads
• carrots - 1 large or 2 small
• vegetable oil - half a glass
• salt - 3 full tablespoons
• 2 heaping tablespoons of sugar
• lemon juice - 50 ml
• peppercorns and bay leaf put to taste

Recipe:

1. Peeled and washed fish is cut into small pieces, mixed with a mixture of sugar and salt.
2. A marinade is prepared from oil with lemon juice, portioned pieces are placed in it along with the remnants of the sugar-salt mixture. Everything should be thoroughly mixed by hand and set aside to prepare vegetables.
3. The onions are cut into rings, the carrots are chopped on a grater
4. It will turn out especially tasty if you put the pieces of silver carp in a glass jar, shifting them in layers with a mixture of vegetables. Don't forget to add peppercorns and laurel leaves
5. After filling the jar, the contents are poured with marinade and oil. A jar closed with a lid is kept in the kitchen for a couple of hours, then put in the cold or put in the refrigerator

After two days of marinating, the salty delicacy will be ready.

How to marinate silver carp with herbs?

1. Wash the cleaned carcass thoroughly. Then put in a marinade solution prepared in advance (a liter of water with an incomplete tablespoon of vinegar). How to disinfect freshwater fish
2. While the fish is marinating, you should prepare the greens. Dill and parsley are required, you can add a little basil. Before chopping, the washed greens are well dried, cut into large pieces.
3. To enhance the aroma of spices, the recipe recommends rubbing them with a mortar, cutting the onion into not thin half rings. In a deep plate, mix a portion of sunflower oil with spices, salt and herbs, adding vinegar (a little)
4. It's time to take the fish out of the marinade, rinse cold water(flowing), cut into pieces. Using a deep container, lay out the fish in layers, cover with onion half rings, pour the marinade. After 5-8 hours, a wonderful dish can be tasted

How to pickle silver carp at home in Korean?

This fish delicacy has a spicy taste, will decorate the festive table, surprise guests. highlight Korean food a five-minute frying of pieces of the finished product in white-hot oil is considered.

What ingredients are required:

• silver carp fillet - 500-600 gr.
• onions and carrots - 3 each
• garlic - 4-5 cloves
• sugar, vinegar, and soy sauce - 3 tablespoons each
• salt - 2 tablespoons
• sunflower oil refined - 100 ml
• fresh herbs, pepper (ground and hot), coriander - a tablespoon

How to cook?

1. After washing, the fillets are dried to cut into medium-sized pieces. Having arranged the fish at the bottom of the bowl, it is poured with a pre-made oil-vinegar marinade
2. The fillet pieces covered with a lid should be marinated for two hours, during which a dressing from peeled vegetables is prepared. Onions should be cut into rings, carrots should be grated, garlic cloves should be crushed with a press
3. After 2 hours, a vegetable mix is ​​added to the fish, mixing everything thoroughly with your hands. Soy sauce is combined with sugar, spices, poured into a container with fish and vegetables
4. In a deep frying pan, strongly warming up the vegetable oil, quickly fry the pickled silver carp along with the vegetable mixture

The dish is ready, it can be decorated with herbs before serving.

Marinated silver carp cooked with ginger

If you follow the recipe, the dish will surprise even gourmets with its original taste. To prepare silver carp, choose a sirloin (1 kg), one lemon, orange and onion will be enough.

You will need your favorite spices, a little fennel (seeds), a teaspoon of ground ginger. You can’t do without sugar (3 tablespoons) and salt (6 tablespoons), add a little green onion, as well as vegetable oil.

The right quick pickle recipe

1. In a deep plastic container, marinate the fillet pieces with a mixture of salt, some spices and sugar. Arrange a plate on top, pressing down the entire portion with a weight to place in the refrigerator
2. After a couple of days, portioned pieces should be washed to remove excess salt, soaked in water for an hour. During this time, part of the citrus is grated along with the zest, juice is squeezed out of the pulp
3. After adding the remaining spices with ginger and fennel seeds, the marinade is thoroughly mixed.
4. Now slices of orange are placed at the bottom of the jar, fish on them, onions on top. There are several such layers, when the ingredients are laid, the jar is filled with marinade, adding a little vegetable oil

The contents will have to be compacted a little to close the jar and arrange it in the refrigerator. After standing for a day in the marinade, the silver carp will be ready, its taste will become unforgettable.

Pickled silver carp is a very tender and nutritious delicacy. The fillet of this fish is amazingly tasty, especially if you add various seasonings and additional ingredients to it. At the same time, with each new product, the aroma and consistency of the dish will change, so you can constantly experiment with interesting combinations.

Marinated silver carp in a special brine. It contains vegetable oil, salt, sugar and various spices. Also, a preservative is an obligatory ingredient. Usually in its role is vinegar or lemon juice. By adding one of these products, you can not only get a tasty fish, but also extend its shelf life.

You can marinate silver carp in any convenient dish, but ordinary glass jars are most often used. It is convenient to tamp all the ingredients of the dish in the desired sequence in them. In addition to the silver carp itself, onions, fresh herbs, garlic, carrots, etc. are put there.

All spices for silver carp are added to the marinade. These can be black and allspice peas, hot red pepper, coriander, cumin, dried herbs, rosemary, cloves, bay leaves, etc.

Marinating the fish does not take long, usually it takes from one to a couple of days. There are even quick recipes for those who do not like to put off tasting goodies. The finished silver carp is served to the table in the form cold appetizer. It can also be used as a salad ingredient in the same way as herring.

In this recipe, lemon juice is used instead of the usual vinegar, so the fish turns out to be very unusual in taste. Along with bay leaves and black pepper, you can add other spices that you think are suitable for this dish. Also, according to this recipe, silver carp can be cooked under pressure, holding it under pressure for a day, and only then transferred to a jar for long-term storage.

Ingredients:

• 1.6 kg of silver carp;
• 400 g of onion;
• 50 ml lemon juice;
• 80 g of salt;
• 100 ml of vegetable oil;
• 40 g of sugar;
• 2 bay leaves;
• 5 black peppercorns.

Cooking method:

1. Peel the silver carp, rinse, cut into small portions.
2. Mix sugar and salt, roll each piece of fish in the resulting mixture.
3. In a separate bowl, combine vegetable oil and lemon juice.
4. Pour half of this liquid into a plate with silver carp.
5. Cut the onion into rings and put the onions and fish in layers in a jar.
6. Add bay leaves and black peppercorns between layers.
7. When all the products are in a jar, pour the remaining marinade (oil + lemon juice) into it.
8. Close the jar with a lid (nylon) and leave for a couple of hours at room temperature.
9. Rearrange the jars of silver carp in the refrigerator and wait another 2 days until fully cooked.

Interesting from the network

About this recipe, you will get a very spicy, tender and tasty fish, and in addition to it - juicy salted vegetables. As a result, such an appetizer will notice a worthy place on any table. The amount of spices can be adjusted to your taste, but in general you should get about two tablespoons of dry seasoning from dried herbs and aromatic spices. It is this ratio that will allow you to get a really spicy pickled fish that will make a worthy impression on guests.

Ingredients:

• 2 silver carps;
• 300 g of onion;
• 200 g carrots;
• 150 ml of vinegar;
• 200 ml of vegetable oil;
• 100 g of salt;
• 5 peas of allspice;
• 5 black peppercorns;
• 4 cloves;
• 1 tsp rosemary;
• 1 tsp oregano;
• 1 tsp coriander;
• 1 tsp red pepper;
• 1 tsp cumin;
• 3 bay leaves.

Cooking method:

1. In silver carps, cut off the heads, fins, remove the gills and entrails.
2. Clean the fish, rinse well and let it dry.
3. Cut the prepared carcasses into small pieces.
4. Sprinkle the fish with all the indicated dry spices (cumin, oregano, coriander, rosemary and red pepper), as well as salt, mix well.
5. Grate the carrots, cut the onion into half rings.
6. Add black and allspice, cloves and bay leaves to the vegetables.
7. Put silver carp and vegetables in layers in an enameled bowl.
8. Pour everything with vegetable oil and vinegar so that the marinade completely covers the silver carp.
9. Leave the fish for 1-2 days in the refrigerator.

Now you know how to cook pickled silver carp according to the recipe with a photo. Bon Appetit!

Marinated silver carp has one of the most tender types of meat, so it is often used to cook various nutritious meals. It will be just an indispensable snack for holiday table, and at home it will quickly disperse into sandwiches. Even a novice hostess will figure out how to cook pickled silver carp, especially if she remembers the following tips:

• For salting, you need to take a fish fillet. Heads, fins and large bones must be removed before cooking. Small bones can be left inside the fillet, because during pickling they will become soft and almost invisible;
• It is recommended to cut the silver carp into small pieces. Firstly, it will be easier to put them in a jar, secondly, it is more convenient to eat, and thirdly, they will be better saturated with spices. The optimal weight of one piece should not exceed 50 g;
• You can usually eat silver carp a day or two after cooking, however, the longer you marinate the fish, the tastier it will be in the end, so you should not be limited to the time indicated in the recipes;
• It is best not to be lazy and look for fresh fish for marinating. Frozen carcasses can lose their shape during cooking, resulting in a not very pretty appetizer, although it will still taste very good.

Silver carp - inexpensive and delicious fish. For tender meat, it is even classified as a dietary fish species, despite its relative fat content.

Well suited for pickling - if you take a carcass from 2.0-2.5 kg, small bones will dissolve in the marinade, and large ones will be easily removed.

The silver carp belongs to the river species and its smell may seem specific. But with a spicy or spicy marinade with the addition of vinegar, it turns out no worse than everyone's favorite herring.

Fish can be cooked cold or hot. In addition, silver carp marinated in vinegar with onions can be stored for 1-3 months. True, this fish delicacy will not stay with you for so long - it will be eaten much earlier.

If this is your first time pickling silver carp, it is best to choose classic recipe- with onions, spices and vinegar.

It is important to properly prepare the fish: clean it well, carefully remove the gallbladder, be sure to remove the black film inside, separate the head and fins, cut into equal pieces (about 2-3 cm wide).

Note! If the fish is large and the pieces are large, you can cut them in half along the ridge.

Ingredients:

• 2 kg of silver carp (pieces or fillets);
• 4 tbsp. spoons of salt;
• 2 teaspoons of sugar;
• 1 glass;
• 1 glass of drinking water;
• 2-3 pcs. onion;
• Vegetable oil (refined);
• 2 pcs. bay leaf;
• 8-10 black peppercorns.

Note! For a spicy taste, you can put coriander, cloves, allspice, mustard seeds and other spices to your taste in the marinade (but not more than 1-2 types).

Cooking method:

• Rub the prepared pieces of silver carp with a mixture of salt and sugar. Put them in a deep container, cover with a plate and place the load. Leave in a cool place for 8 - 12 hours (you can overnight).
• Prepare the marinade: put bay leaves, pepper, spices in boiling water. Cook over low heat for 5 minutes. When the marinade has cooled, add the vinegar and stir.
• Lightly rinse the fish from the mixture of salt and sugar. Don't soak! Pour cold marinade over, put under load again for 8-10 hours. After 3-4 hours, gently mix the pieces of silver carp in the marinade.

Important! In some recipes, it is proposed to marinate silver carp from 3 to 6 hours, but this is not enough - large pieces will only have time to marinate on top. The readiness of the fish can be determined by the change in color: from pale pink to white. The meat will become firmer.

• Cut the onion into thin half rings.
• Prepare clean jars (better to use 0.5-1 liter) or containers with lids.
• Drain the marinade. Fish, without washing, lay in layers:
  - onion
  - pieces of silver carp
  - a spoonful of sunflower oil.

Important! You can pickle or salt silver carp in enameled, glassware or plastic containers with lids. Aluminum bowls and pots are not suitable for this.

• Close the jars tightly with lids and refrigerate for 1-1.5 days.

Silver carp marinated in vinegar and onions can be served garnished with olives or lemon slices as a separate appetizer. Or as an addition to the main course, for example, with boiled potatoes and greenery.

Additional Information! If you like a spicier taste, you can additionally add a small amount of vinegar to the appetizer at the rate of: 1 tbsp. spoon on liter jar.

Spicy (Korean)

Recipes Korean cuisine differ in marinades and hot seasonings. lovers spicy taste Korean-style silver carp marinade with vinegar will be appreciated.

Korean Recipe Ingredients:

• 1.5 kg of silver carp (fillet or pieces);
• 3 art. spoons of sugar;
• 3 onions;
• 2 tbsp. spoons of salt;
• 3 carrots;
• 3-5 cloves of garlic;
• 150-200 ml of vegetable oil;
• 3 art. spoons of soy sauce;
• 3 art. spoons;
• 1 teaspoon hot red pepper;
• spices (black pepper, coriander, allspice to taste);
• 1 bunch of fresh herbs.

Cooking method:

1. Add oil and vinegar to the prepared pieces of silver carp, mix well, leave under oppression for 2 hours.
2. Cut the onion into thin rings or half rings, grate the carrots (it is better to use a special grater for Korean carrots), chop the garlic or squeeze through a press.
3. Mix soy sauce with sugar, salt and spices according to the recipe.
4. After two hours, drain the marinade, add all the prepared vegetables and spices to the fish, mix gently.
5. Fry in vegetable oil at maximum heat for 3-5 minutes. Garnish the dish with finely chopped herbs.

Additional Information! Korean silver carp can be served both hot and cold.

Marinated silver carp in jars

You will spend less time preparing pickled silver carp according to this recipe, but the pickling process itself will be longer.

Additional Information! Chopped bay leaves and black pepper can be added directly to jars when laying out snacks in layers. The marinade in this case is prepared without these spices.

1. Dissolve in hot water salt and sugar, add bay leaf, black pepper and all the spices according to the recipe. Bring to a boil and simmer for 5 minutes over low heat. When the marinade has cooled, add vinegar, mix.
2. Pour the prepared fish with the marinade, cover with a lid (plate), put the load. Leave the blank in the refrigerator for 1-1.5 days.
3. Drain the marinade. Pieces of fish, without washing, put in sterilized jars in layers:
   - onion
   - pieces of silver carp (chopped bay leaf, black peppercorns)
   - a spoonful of sunflower oil.
4. Place the jars in the refrigerator for another day.

Additional Information! Marinade is slightly acidic (vinegar content up to 0.6%), moderately acidic (up to 1%) and sour (up to 2-3%). The more acetic acid in the marinade, the longer the product will be stored. The approximate amount of marinade per liter jar will be 0.4-0.5 liters, for a three-liter jar - 1.3-1.5 liters.

When using a slightly acidic marinade, the jars must first be pasteurized or sterilized.

So that you are not disappointed with the quality of the cooked pickled silver carp, take note of these helpful tips:

• When choosing fish, it is better to buy chilled - its quality can be determined by the smell, the condition of the gills and eyes, and the elastic consistency. Frozen fish should not be frozen, with "rusty spots" of oxidized fish oil.
• Do not take too small - it will be bony and not fat enough, and very large - too fat. The best size is about 2 kg.
• Put the carcass of silver carp in salt water for 20 minutes. This will help get rid of the mud smell.
• Do not cut the fish into too small pieces - during cooking, its consistency may become mushy.
• The use of natural vinegar (, rice, etc.) will add new notes to the taste and improve nutritional value- natural vinegars contain up to 20 essential organic acids, minerals, trace elements, vitamins.
• The longer the silver carp marinates, the richer its taste will be.
• It is not necessary to store the fish in the marinade for more than 3 months.

Recipes for silver carp marinated in vinegar with a minimum amount of ingredients attract with simplicity and the ability to add spices to your taste in the marinade. These dishes will definitely add to the list of your favorite snacks. Bon Appetit!

Silver carp is very tasty and healthy River fish. Experienced chefs know that the larger it is, the more fat and less bones it has, and such a fish tastes much tastier. Marinated silver carp at home is very juicy, with a delicate spicy taste. Pieces tender fish pour oil, sprinkle with spices, onions or garlic. Surprisingly simple, but unusually tasty dish even a novice cook can easily prepare. It is served to the table with boiled, baked or stewed potatoes.

How to choose the right carp

In addition to cooking technology, you need to know how to choose the right fish. The freshness of a silver carp can be determined by the gills - they should be of a light shade. In addition, the fish should not emit unpleasant odors. The eyes of a fresh silver carp are clean, not cloudy. However, in order not to be mistaken, it is best to purchase live fish. Moreover, such a pickled silver carp will turn out much better. This is related to the fact that long storage affects the nutritional value of the product.

Marinating silver carp: recipe

The easiest way to marinate fish in vegetable oil. For this you will need:

• silver carp - 1 small carcass;
• onions - 1-2 heads;
• vinegar - 15 ml;
• sugar - a pinch;
• refined vegetable oil - 30-50 ml;
• spices, salt.

How to cook silver carp marinated in oil

Preparing pickled silver carp at home is quite simple, it is more difficult to learn how to properly carve a carcass. To do this, the fish is carefully cleaned of scales. This can be done with an ordinary sharp knife or a special tool that comes with kitchen utensils. Next, carefully separate the head, fins and tail. After that, the belly of the silver carp is cut and the insides are taken out. After finishing the cutting, the fish is thoroughly washed, wiped with a napkin and cut immediately into portioned pieces. This is due to the fact that it will not be very convenient to cut the finished silver carp, because it will be saturated with oil filling. Next, the prepared pieces are placed in a deep bowl and sprinkled with salt. Then cover with a lid and refrigerate for 30-40 minutes.

At this time, prepare the marinade. Pour a liter of water into a small saucepan and bring to a boil, add vinegar and mix. They take out a bowl with chopped silver carp from the refrigerator and gently wipe each piece of excess salt with a paper towel. Next, for an hour, fill the fish with vinegar solution. After this time, the silver carp is washed with water and transferred to a clean bowl.

Onion heads are cut into large half rings. Each piece of silver carp is sprinkled with spices, sugar, shifted with onions and poured with refined oil. Then the container is covered with a lid and put under pressure. At night, the fish should be removed in the cold. In the morning, pickled silver carp fish will be ready, you can treat your relatives. You can serve the dish with boiled or baked potatoes.

Marinated silver carp with herbs

The fish is cleaned, as in the previous recipe. Cut off the head, fins, tail. Then they wash and soak for an hour in an acetic solution (15 ml of vinegar per liter of water). This procedure should not be ignored, since in this way all pathogenic bacteria and microbes that may be contained in the meat of freshwater fish are killed. While the fish is disinfected, prepare the rest of the products. Greens (parsley, basil, dill) are washed under running water and put on a towel to drain the water, after which they are coarsely chopped. The spices are ground in a mortar so that they give off a greater aroma. Onions are peeled and cut into large half rings. Sunflower oil is poured into a deep plate, vinegar, spices, herbs, and salt are added to taste. The fish is taken from vinegar solution, washed under cold running water, cut into pieces and put in a bowl. Each layer of silver carp is sprinkled with onion half rings and poured with marinade. Insist 5-8 hours. After that, the pickled silver carp is ready for use.

Korean-style silver carp marinated

This dish will appeal to lovers of spicy.

Required products:

• silver carp - 600 g;
• white onion - 2-3 heads (depending on size);
• garlic - 5 cloves;
• refined vegetable oil - 100 ml + 70 ml;
• carrots - 3 pcs.;
• granulated sugar - 50 g;
• soy sauce - 30 ml;
• table salt - 2 tbsp. l.;
• vinegar 9% - 30 ml;
• fresh herbs, ground bitter and black pepper.

How to cook silver carp marinated in Korean

The carcass of the silver carp is cut into fillets, cut into small pieces. Add 100 ml of oil and vinegar and leave for a couple of hours. Onions are cut into half rings, carrots are grated for cooking Korean salads, garlic cloves finely chopped. After 2 hours, the pickled silver carp should be mixed with prepared vegetables. Soy sauce is poured into a bowl, spices, sugar and salt are added. Everything is mixed and poured over the fish with vegetables. Put a frying pan on the stove, pour 70 ml of vegetable oil and heat until smoke appears. After that, the fish and vegetable mixture is quickly transferred to the pan, heated, stirring constantly, for 5-7 minutes and removed from heat. The finished dish is sprinkled with chopped herbs.