There are many ways to store food. The most ancient and popular ones are pickling, smoking, pickling. Smoked products, however, contain carcinogens, salt in large quantities is also harmful. Thus, pickled fish is always a delicious, very costly and time-consuming, and costly dish. Tell you how to pickle fish - sea, lake or river.
General moments
So, if your choice is pickled fish, then the main condition of a delicious and healthy dish is the freshness of the original product. We go to the store or to the market and carefully examine the fish. Scales should fit snugly against the skin and do not fall off if you swipe them with your finger. Eyes - clear and without turbidity. Sniffing - there must be a smell of water, algae, but not tiny or chemicals. Check the gills and choose a fish, in which they are dense, red, carcasses with seemingly ragged or parched dark gills left on the counter. If the fish is frozen, estimate the amount of ice - the glaze layer should be thin, transparent, without bloody streaks.
Marine or lake
If you have not decided how to pickle fish at home, decide what kind of fish you will bring from the "fishing". It is preferable to pickle marine species. Ideal for salmon, tuna, herring fish. Their meat is quite fat, so when marinovka get a delicate, juicy delicacy.
You can pick freshwater specimens - trout, carp, too, are delicious. The main thing to remember is that a pickled fish at home will become a table decoration only if it contains enough fat.
About marinades
The basis of the marinating process is the placement of the product in an acidic environment. Traditionally, marinated fish is cooked in vinegar. But this option is not suitable for everyone. Vinegar can be replaced with lemon juice, especially if you add to it other interesting ingredients, for example, quality soy sauce, green tea or a combination of onion and spices. Traditional ways are two - "hot" (this is if we fill the fish with a hot marinade) and "on a cold" (if we do not boil the marinade). The first way the fish is prepared quickly - within 24 hours. The second will have to wait for day 3. However, in the second case, the consistency of the fish will be denser than in the first. In general, think, decide. Well, and spices choose to taste - in the shops of their great variety.
Marinated Tolstobus
Let's start with a recipe not the simplest, but a fresh thick-flesh or large carp on sale is easier to find than other types of fish.
Ingredients:
- fish (carcass without a head) - about 1.2-1.5 kg;
- vinegar balsamic brown - 2 tbsp. spoons;
- water boiled at a temperature of about 40 degrees - 2 liters;
- oil without the smell of vegetable - 5-6 tbsp. spoons;
- salt - 1.5 tbsp. spoons;
- a set of spices for marinating fish - 1 tbsp. a spoon.
Preparation
Silver carp (you can also make a white cupid, carp, pike perch), clean from scales, take out the insides, thoroughly rinse, so that the black film inside the abdomen does not remain. We cut into pieces, as for frying. Soak each piece with a paper towel, tightly put them in a glass, enamel or plastic container. In the water, we dissolve the salt, we will vinegar and add the spices. We'll shake our marinade well and fill the fish with it. On top of it we pour oil, close the lid and leave it in the refrigerator for three days. You will get a fragrant, tasty marinated fish, the recipe is suitable for trout and other species of lake or river fish.
Salmon in marinade
What can be more delicious than pickled salmon, a slice of which lies on a loaf of bread with an oil, sprinkled with finely chopped green onions! Tell you how to pickle red fish.
Ingredients:
- slices of salmon (you can take any red fish without skin and bones) - 1 kg;
- lemon with thin skin - 2-3 pcs .;
- salt iodized or mountainous - 1 tbsp. a spoon;
- olive cold pressed oil - 3 tbsp. spoons;
- a set of seasonings and spices for marinades - 1 teaspoon.
Preparation
We put the prepared slices of salmon in a bowl (mine, dry with napkins), pour salt and spices. Pour fresh lemon juice and oil, mix well. How much to pickle fish will depend on the size of the pieces. Thinly sliced slices will be missed for a day, slices weighing more than 100 g will have to be kept for three days.