My strategic snacking for new year's table — marinated carp. Guests with hands off!

Homemade fish pickles and marinades not only a great way to diversify your daily diet, but also a great solution in terms of snacks on the holiday table.





Usually at home salted and marinated herring, mackerel or red fish... But this appetizer is simply stunning and from carp river: those who have not tried it, missed a lot!





Don't worry: the"Site" is excited to present a very good recipe for pickled carp. A Bang goes not only the fish, but also vegetables, with which it was marinated.

How to marinate tolstolobik contrast to marine fish, river or lake for security reasons can not be used immediately on the next day, even if she has managed to proselytise. It is better to suffer a little to enjoy the taste!

Ingredients

• 1.2 kg fillet of silver carp
• 2 bulbs
• 1-2 carrots
• 1/4 Cup rock salt
• 1.2 l water
• 1 tablespoon of sugar
• 100 ml 9% vinegar
• 0,5 tbsp. vegetable oil
• 2 Bay leaves
• pinch of ground coriander
• 2 clove Bud
• 3-4 peas black pepper
• 3-4 peas of fragrant pepper
• a pinch of fennel seeds
• 1/2 lemon

Cooking

1. The cleaned and gutted the fish, rinse, Obasi, remove the black film from the walls of the abdomen, separated the head, the tail and fins (they can be frozen and cooked later ear). Cut the fish into pieces. The bigger they are, the longer it will take to marinate, for example, the average thickness of 1cm will be ready in 3 days.
2. Carrot RUB on a grater for Korean salads, so it looks prettier. Onion cut into half rings.
3. Water, bring to boil, fill salt, sugar, put the Bay leaf, fennel seeds and other spices, boil for 3 minutes, remove the marinade from heat and put to cool.
4. In a deep bowl (not aluminum!) put layers, alternating the vegetables and fish. The vinegar pour in the marinade, try it, if necessary, adjust taste and pour the marinade the fish. Capacity cover with a plate or lid of a smaller diameter and put the cargo. Send all of this structure in the refrigerator for 3 days.
5. When the fish is fully marinated, that is, the meat will turn white and become very tender, carefully drain the marinade.
6. For further storage you will need other dishes, you can take a glass jar. Put it tightly in vegetables and fish, shifting lemon slices, and pour vegetable oil. Close the jar, shake so that the oil coated all the pieces, and put in the fridge for another day.

This method of braising fish is the safest. Regarding the vinegar — a matter of taste, you can of course squeeze the juice of 5 lemons, but so expensive. Well marinated fish is almost white, the skin is easily separated from the pulp, and the bones almost not felt.

Fish turns spicy and fragrant, with pleasant citric acidity and vinegar is almost not felt. Go ahead and share the recipe with others!

The author

Marina Artemova Loves to photograph the beauty of nature, enjoys handmade. Son Vanya had taught the mother to cope with any household tasks effortlessly: Marina knows how to get the most stubborn stains and to clean the house in minutes. Interested in the most acute, various life issues, never remain aloof from what actually matters! Favorite book Marina — "gone with the wind" by M. Mitchell.