Making marinated fish at home is very simple. This is a wonderful appetizer that can be served as a completely independent dish, or you can prepare any salad with fish based on it. With such marinated silver carp you can prepare snack sandwiches with butter and greens. The best side dish for such fish would be potatoes - fried, boiled in their skins, baked in slices in the oven, or mashed potatoes.
Any fish that has few bones, from hake to salmon and trout, is suitable for marinating. Silver carp marinated in vinegar with onions and vegetable oil is a great treat!
- Silver carp
- Sunflower oil
- Onion - 3-4 large heads
- Vinegar 9%
Don't be surprised that the recipe doesn't say exact quantity products. You can take as much as you need or to your taste.
So, a step-by-step photo recipe for marinated silver carp
We start with preparing the products, cleaning the silver carp and onions. The fish must be thoroughly rinsed after cleaning to remove any remaining scales.
Cut the fish into small pieces 4-3 cm wide, cut off the fins. It is convenient to use kitchen scissors for this.
Place the fish in a deep bowl or plate, sprinkle with salt. Cover with a smaller plate and place a weight on top (a jar of water, a brick wrapped in a bag, etc.). Leave the silver carp under the load for 2-3 hours.
Cut the onion into half rings.
After the fish has been salted, rinse it under running water remove excess salt, dry a little and place in a jar or enamel pan along with the onions, alternating layers, as in the photo. Pour vinegar on top of the silver carp until it covers the entire surface. Place the fish to marinate in the refrigerator for 5-6 hours.
Advice
This classic appetizer for avid fisherman will taste better if you add some spicy spices: peppercorns, dried herbs, bay leaves. Vinegar can be replaced with lemon juice.
Place the fish again in layers with onions and pour sunflower oil. Place in the refrigerator for 12 hours, or better yet, for a day.
I offer a proven recipe for marinating silver carp at home in vinegar and onions. The fish is moderately salted, with a minimal amount of vinegar. This pickled silver carp is an excellent addition to boiled, fried or baked potatoes. Since the fish is subsequently filled with vegetable oil, it can be stored in the refrigerator for about a month.
Ingredients
To prepare marinated silver carp in vinegar and onions you will need:
fresh silver carp - 1-1.5 kg;
onions - 6-7 pcs.
For the marinade:
water - 1 liter;
salt - 100 g;
sugar - 100 g;
vinegar 9% - 100 ml;
bay leaf - 2-3 pcs.;
mustard seeds - 1 tsp;
coriander seeds - 1 tsp. ;
cloves - 2-3 buds;
black peppercorns - 1 tsp;
allspice - 5-7 pcs.;
vegetable oil - 700-800 ml.
Cooking steps
Clean the silver carp from scales and remove the entrails.
Cut off the fins and tail using kitchen scissors, remove the gills and eyes. We don’t need the tail and head for marinating; you can use them to make fish soup or aspic.
Remove the pan from the stove, let the marinade cool completely, add vinegar, stir. Dip the prepared silver carp pieces into the marinade and place a small plate on top. Place the fish to marinate in the refrigerator for 1-1.5 days.
Then drain the marinade.
Peel the onions and cut them into rings or half rings.
Place marinated pieces of silver carp and onions in clean jars in layers, pour vegetable oil on top (it should completely cover the fish). Fish can also be stored in enamel pan, but be sure to keep it in the refrigerator.
Place in the refrigerator for a day. After a day the fish is ready. Marinated silver carp in vinegar and onions turns out very tasty, I definitely recommend using this recipe!
Delicious and pleasant moments!
Thanks to the significant amount of protein, vitamins A and B contained in silver carp, it is a fairly popular dietary product. He is a river dweller.
But the big advantage of silver carp is that its fat has properties similar to those of sea fish. A low price Compared to other varieties of fish with similar properties, it is accessible to every family.
Here are several step-by-step recipes for preparing marinated silver carp with photos , so any gourmet can choose a suitable recipe to suit their taste.
Classic recipe for marinated silver carp
The recipe is very simple, with a minimum set of ingredients, but the dish turns out amazingly tasty.
Kitchen Tools: cutting board; sharp knife; 2 large bowls; 1 liter saucepan
Ingredients
How to choose the right silver carp
- Fish must weigh at least 2 kg, since small individuals have a lot of small bones and little fat.
- Buy only where all storage standards are met and the product is certified.
- The tail part should be elastic and should not bend.
- There should be no dark spots on the carcass, and there should be no dents left when pressing on it.
- Fresh fish has a river or algae smell, gills pink color, bulging shiny eyes.
- The meat of spotted silver carp is considered more valuable (compared to white carp), since the first specimen has the ability, in addition to algae, to also feed on zooplankton.
- If fresh fish goes into the refrigerator, it should be used within 24 hours. Otherwise, it is better to freeze it. But it’s still better to cook fresh, as it is of the highest quality and contains maximum quantity useful substances.
Cooking steps
Cutting
- Wash the fish, remove scales, cut off the head, fins, and tail.
- Cut open the belly and remove the entrails. Thoroughly rinse the entire carcass so that the inside is clean, white, beautiful meat.
- The most crucial moment is the correct cutting. With a sharp knife cut the silver carp into transverse pieces 2-3 cm wide. Then cut each of them in half lengthwise, remove the backbone and bones to obtain clean pulp.
- It is recommended not to throw away the spine, but to marinate it along with the rest of the fish. Rinse the resulting pieces thoroughly again.
- Pour 300 g of coarse salt into a separate bowl. Roll each piece of fish in salt. Place in a separate container. Place under pressure.
- For this, a regular plate the width of a container containing pieces of fish is suitable. Cover the top with this plate and place, for example, 2 bricks or a stone weighing 10-12 kg on it. Leave for 2 hours. At this time, the silver carp will release juice. After 2 hours, remove the press and rinse again under cold running water.
Marinade
Refueling
After your efforts, you will get delicious pieces of silver carp with pickled onions. 
Cooking video
If you want to know more details, how to marinate silver carp at home , you can see the data recipe in the next video.
Silver carp marinated in vinegar and onions in Kuban style
The secret and main advantage of this dish is its universal marinade, which is also suitable for other types of fish: herring, carp, pike perch. This fish can be stored in a closed jar in the refrigerator for 4 months.
Cooking time: 1 hour
Marinating time: 24 hours.
Number of servings: 5-6.
Calories: 145 kcal / 100 g.
Kitchen utensils: knife; board; 2-liter saucepan; 2-liter glass jar;
Ingredients
Cooking steps
- Clean and rinse the fish.
- Prepare the marinade. To do this, boil 1 liter of water in a saucepan and add 1 cup. sugar, 1 cup. salt, all spices. Mix. Bring to a boil over medium heat. Turn off. Cool completely.
- Cut the fish into portions no thicker than 2 cm.
- Pour 100 ml of nine percent vinegar into the cooled brine and mix with a spoon.
- Place pieces of chopped silver carp into a saucepan with the marinade.
- Place the fish in a cool place for a day. After 24 hours, the meat will marinate in brine and become whiter and firmer. Remove from refrigerator. Sterilize a two-liter jar. Cut 2 onions into half rings.
- Place everything in the jar in the following order: layer of fish, layer of onion, 2 spoons vegetable oil.
- You can place 1 laurel leaf on each layer. Press down a little, as if tamping, to place the pieces more tightly in the jar.
An excellent fish appetizer is ready!
Step-by-step preparation video
Do you want to know how to prepare delicious marinated silver carp in Kuban? Then watch the next video.
Methods of decoration and serving
- Marinated fish is served on an oval dish.
- You can cut each piece into 2-3 smaller ones to make them look neater.
- Place onion half rings from the marinade on top.
- The decoration is usually parsley sprigs, canned green olives or black olives, and lemon slices.
- This appetizer goes well with hot boiled potatoes or mashed potatoes.
Good to know
- To prepare the marinade, you can use lemon or orange juice, or take apple cider vinegar instead of the usual one. Try it, the taste is really unusual and spicy.
- It is important to always maintain the proportions of ingredients, then the finished dish will be moderately salty and quite spicy.
- You can also replace these spices with any others that you prefer.
Other fish dishes
- If after the second recipe you have half the fish left, you can cook a delicious “silver carp in the oven.”
- The one who loves freshwater fish, should also like it, which will come in handy at any picnic
- Fragrant will not leave any fish gourmet indifferent.
- Juicy aromatic ones will delight everyone with their exquisite delicate taste.
- You can also, and rest assured, sandwiches with this delicacy will be one of the first to be eaten on the holiday table.
Those who have not yet tried a similar silver carp dish should definitely prepare it. Even if it is not very familiar to us and does not often appear on our tables, it turns out to be quite piquant and spicy and should appeal to everyone without exception.
If you have already prepared silver carp according to one of the suggested recipes, please write how you liked it. Maybe there is something else that you would add to this dish. Be sure to leave your reviews, they are very important to us and can benefit other housewives who also want to cook something tasty and unusual from fish. Thank you for your attention! Bon appetit.
Those who have not tried pickled silver carp are out of luck. But don’t be upset about this, because you can cook any fish in this way, and it will not be inferior in taste to silver carp!
I marinated the most delicious of these fish - the bellies. They contain the most fat and pulp. Belly bellies can be baked, fried, boiled, but they turn out most appetizing in a marinade.
The most common hot way marinating is just perfect for delicate fish flesh - try marinating fish according to this recipe, adding your own ingredients to taste, and you will never buy pickled fish in a store again in your life.
So, let's figure out how to marinate silver carp at home...
Rinse the silver carp parts and place them in a deep container - we will pour the marinade into it.
Boil 1 liter of water along with bay leaves and allspice peas. The recipe calls for white pepper.
As soon as the water boils, add salt and granulated sugar. Stir until everything is thoroughly dissolved and turn off the heat. Pour in vegetable oil and vinegar. Never pour vinegar into bubbling water - foam will immediately form and all the brine will spill onto the stove. Only after turning off the fire!
Pour the hot marinade over the fish pieces (belly) and mix thoroughly so that the marinade coats each slice.
Set the pressure. In my case, this is a half-liter jar of ordinary water. Oppression is necessary to absorb the marinade. Allow about 2-3 hours for this. The fish must cool completely in the marinade.
As soon as this happens, remove the silver carp bellies and place them in the jar to the top, and then pour in the marinade. This delicacy can be stored in the refrigerator for about a week if your family doesn’t sweep it off the shelf much sooner!
Marinated silver carp is very tasty with slices of black bread or with a side dish, such as mashed potatoes, fried potatoes and boiled rice. Have a nice day!
Those who have ever tried pickled silver carp will confirm that the fish turns out incredibly tasty. It’s easy to prepare, the only hard thing is waiting for it to marinate.
It is important to choose the right carcass. Take a large one, weighing at least 3 kg, it will have fewer bones.
Cooking using this method consists of two stages: salting and marinating. We will need the following ingredients:
- Silver carp (fillet or carcass);
- Salt;
- Sugar - 1 tsp per kilogram of fish;
- Table vinegar 9% - 1 glass;
- Cold drinking water – 1 glass;
- Bay leaf;
- Peppercorns;
- Vegetable oil (refined);
- Onion.
Step by step recipe:
- The silver carp must be cleaned, gutted, the head separated, the tail cut off, first make steaks 2 cm thick, then cut them in half along the ridge.
- Coat each piece with salt and place in a wide enamel or glass container.
- Press down with a plate and place a weight.
- Salt the silver carp in the refrigerator for 8 to 12 hours. Convenient to put on overnight. During this time, the meat will turn white and harden a little.
- In the morning, wash off the salt and place the pieces in a bowl for marinating.
- The marinade is easy to prepare: you need to mix equal amounts of vinegar and drinking water– preferably bottled or chilled boiled. Add sugar. In our case, 1 glass of vinegar goes to 1 glass of water. The amount of vinegar and water depends on how much fish you took. It is necessary that the marinade completely covers it.
- We put it under pressure and put it in the refrigerator for at least 8 hours.
- After this, place onion half rings, fish on the bottom of a glass jar, add a few peppercorns, pieces bay leaf, pour in a spoonful of vegetable oil, again - onion and then - in layers. Place tightly, cover with a lid, and place in the refrigerator for 24 hours.
Do not fill the jar to the very top, as juice will leak out of the fish and onions.
Don’t overdo it with bay leaves: a couple of leaves are enough for a three-liter jar, and one for a liter jar.
The cut slice should not have pink spots. The meat takes on a light gray color (closer to white). Small bones dissolve in a strong marinade, and large ones are easily separated while eating.
Silver carp marinated in table vinegar with onion cut into half rings is the simplest and most reliable recipe, it is suitable for any occasion and is liked by all connoisseurs of homemade fish delicacies.
Method in a jar with carrots
In this recipe, in addition to onions, carrots are added to the marinade. It adds sweetness to the silver carp, making it even tastier. You can experiment with spices, but we leave the technology unchanged, the result depends on it.
We take the following products:
- Silver carp – 1 kg;
- Salt – 100 g (one shot glass);
- Vinegar 6% - 150 ml;
- Odorless vegetable oil – 1 cup;
- Carrots – 200 g;
- Onions – 250 g;
- Black peppercorns – 5-7 pcs.;
- Oregano, coriander, rosemary, red pepper – 1.5-2 tbsp. spoons.
If you use 9% table vinegar, then in terms of 6% you will need to take 100 g of it and add 50 g of water.
Silver carp should ideally be fresh. Frozen can also be pickled, but only if it has been in the freezer for no more than 2 weeks.
Preparation:
- Prepare the fish - clean it, gut it, separate small pieces. You can remove the skin or not if you wish.
- Salt and add spices.
- Grate the carrots for Korean salads or cut into strips, onion into half rings.
- In a saucepan or glass jar Layer layers of silver carp pieces and vegetables (onions and carrots).
- Pour in the marinade - mix vinegar with vegetable oil.
- Place in the refrigerator for a day.
Vegetable seasoning in the form of onions and carrots in this recipe can compete with fish, so you shouldn’t skimp on it; you can even add more than what is indicated in the recipe. The dish tastes like Korean heh, it goes great as an appetizer with a slice of black bread, and vegetables can replace salad.
With lemon
Cooking recipes are different, but it is impossible to make a marinade without acid. Since not everyone likes vinegar, they are looking for a replacement. Silver carp turns out to be very tasty at home if you marinate it with lemon, which serves as an excellent addition to any fish.
Don't rush to try pickled silver carp. The longer river fish is in the marinade, the safer it is.
Ingredients:
- Silver carp – 1 kg;
- Lemon – ½ piece;
- Vegetable oil – 100 ml;
- Salt;
- Vinegar – 200 ml;
- Water – 200 ml;
- Coriander, peppercorns, bay leaf.
Preparation:
- Cut the fish into portions.
- Sprinkle with salt and put under pressure. Keep in the refrigerator for 3 days.
- Rinse off the salt, pour in a solution consisting of 1 glass of 9% vinegar and 1 glass of water. Let marinate in the refrigerator for 24 hours.
- Drain the vinegar. Sprinkle with the juice of half a lemon and mix.
- Pour half a glass of vegetable oil into the bottom of the jar, lay out the fish, sprinkling it with spices. Press down so that the oil from the bottom rises to the top. If there is not enough, add more from above.
- Silver carp marinated with lemon takes at least 3 days to prepare. All this time it is kept in the refrigerator.
For long-term storage This recipe is not used; large portions are better processed in other ways. Lemon cancels out the smell of vinegar, makes the taste subtler, and makes the snack more aromatic. If you decide to do without vinegar at all, you will need more citrus fruits than indicated in the list of ingredients (about 5 pieces).
Now, when silver carp appears in your kitchen, you will know how to pickle it at home. The recipe with onions can be considered a classic. Try your own spice mix, for example, add ginger or use ready mixture for salting and marinating fish.