How to marinate silver carp in oil and vinegar. Recipes for marinated silver carp

Marinated silver carp - a proven and most delicious recipe!

Many housewives prepare marinated silver carp, the recipe of which may differ depending on the added ingredients, but for those who are making it for the first time, it is better to use the classic version or the homemade version in order to understand how tasty the resulting dish is, and then try different variations. for example, in Korean. In addition, the taste directly depends on the marinade and the freshness of the fish itself...

Marinated silver carp - the most popular recipe

One of the most popular freshwater fish found on the kitchen table is silver carp.

This popularity is explained, first of all, by the incredibly tender flesh of the fish, and silver carp can be prepared in different ways; it is tasty fried, boiled, or smoked.

But the ideal cooking recipe is silver carp in marinade and it will require a minimum of effort to prepare the dish, but the end result will be a very satisfying appetizer that will decorate any banquet table.

Marinated silver carp, the recipe for which will be described below, is best prepared from a fatty large carcass. It’s good if the fish weighs more than 2 kg - there are practically no bones in it, and the meat is fattier and more tender. The finished dish can lie in a cold place for quite a long time - at least 2 months. Marinated silver carp (recipe in vinegar) requires the following ingredients:

• Silver carp fillet (the backbone must be carefully separated from the carcass) – 2 pcs.
• Oil – 3 tbsp.
• Table vinegar – 3–4 tbsp.
• 1 large onion
• 2 cloves 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 scales, scrape it out from the inside, separate the fins, head and tail. Rinse the processed carcass and divide into pieces. You can avoid this procedure by purchasing ready-portioned silver carp in the store.
2. Mix salt and granulated sugar in a small container
3. Place the fish slices in a single layer in a convenient bowl and sprinkle with a mixture of salt and sugar.
4. Place the fish in layers, thus sprinkling each layer
5. Cover the top layer of fish with a plate or other convenient object and press down with a weight
6. Let the fish salt for 2 hours. The liquid that will form on the surface must be drained
7. Prepare the marinade for silver carp - pour vinegar, prepared oil into a separate bowl, add chopped onion and garlic, add peppercorns
8. Wash 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 - after a couple of hours it will turn white. Ready-made marinated silver carp, the recipe for which includes vinegar, is placed in glass jars, covered with lids and stored in the refrigerator.

Silver carp in Korean marinade

Along with the traditional recipe for preparing 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
• Granulated sugar – 3 tbsp.
• Onions – 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 herbs

The silver carp carcass is cut as in the first recipe. Rinse the resulting fish slices thoroughly and dry. Mix the oil with vinegar and pour the resulting liquid over the fish for 2 hours.

Chop the onion into small pieces, finely chop or grate the carrots, chop the garlic or crush it in a garlic press. Add vegetables to fish steaks after 2 hours, add sugar, salt and remaining seasonings. Mix everything well.

Place the marinated silver carp with carrots in 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 put it in sterile jars, close the lids and leave in a cool place.

Silver carp marinated at home

It is impossible not to mention another way to prepare such an appetizer as pickled silver carp - a home-style recipe, the distinctive feature of which is the minimum number of ingredients and the simplicity of preparing 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 - scales, entrails, fins, head and tail are removed - it must be cut into small slices, salted as in the traditional recipe, and left 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 fill it with vinegar solution (1 glass of water + 1 glass of vinegar). The liquid should completely cover the fish.

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

While in such a marinade, home-marinated silver carp should turn white. This will be a signal that the appetizer is almost ready. The liquid from the container with the fish must be drained, but under no circumstances should the fish be washed.

To preserve the fish for a long time, it is necessary to place it in clean, sterilized jars. This is done as follows, all products are placed in a jar in layers in the following order:

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 have been laid out, close the jars tightly with lids and put them in a cool place. You can serve the appetizer on the table within a day. If stored properly, the product can be stored in the refrigerator for at least 3 months.

As you can see, the recipes for preparing silver carp are quite simple, but the end result is an incredibly tasty appetizer that your family and guests will love!

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Source: https://ogorodko.ru/marinovannyy-tolstolobik-retsept.html

Marinated silver carp recipe with photo

10 servings

4 hours

140 kcal

5/5 (1)

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 marine fish. And the low price compared to other varieties of fish with similar properties makes it accessible to every family.

Here are several step-by-step recipes for preparing marinated silver carp with photos, so that 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 utensils: cutting board; sharp knife; 2 large bowls; 1 liter saucepan

How to choose the right silver carp

• The fish must weigh at least 2 kg , since small specimens 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, pink gills, and 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 is still better to cook fresh, as it is of the highest quality and contains the maximum amount of nutrients.

Cutting

1. Wash the fish, remove scales, cut off the head, fins, and tail.
2. Cut open the belly and remove the entrails. Thoroughly rinse the entire carcass so that the inside is clean, white, beautiful meat.
3. The most crucial moment is the correct cutting.
   Using 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.
4. 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.
5. 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.
6. 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

1. In a liter saucepan, mix ½ liter of heated water, 1 tbsp. l. sugar and 1 tsp. citric acid.
2. Pour all the marinade over the fish pieces and stir. Cover again with a press for 1.5-2 hours.

1. Peel 8-10 onions, cut into half rings.
2. Remove the pieces from the marinade and rinse.
   Place them in a deep container in one layer, add one layer of onion, pepper, and pour 3 tbsp. l. sunflower oil.
3. Repeat the same with the remaining silver carp. There is no need to skimp on the butter; all the meat should be generously seasoned with it, then it will be well soaked.
4. Cover the top with a press and refrigerate for at least 24 hours.

After your efforts, you will get delicious pieces of silver carp with pickled onions.

preparations

If you want to learn in more detail how to marinate silver carp at home, you can check out this recipe in the following video.

Silver carp marinated in vinegar with 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. Calorie content: 145 kcal / 100 g. Kitchen utensils: knife; board; 2-liter saucepan; 2-liter glass jar;

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 use apple cider vinegar instead of regular vinegar. 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.”
• Those who love freshwater fish should also like trout soup, which will come in handy at any picnic
• Whole aromatic trout in the oven will not leave any fish gourmet indifferent.
• Juicy, aromatic trout steaks in the oven will delight everyone with their exquisite delicate taste.
• You can also pickle trout caviar, 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.

Source: https://www.alizy.club/ryba-i-moreprodukty/marinovannij-tolstolobik.html

Other fish dishes

• If after the second recipe you have half the fish left, you can cook a delicious “silver carp in the oven.”
• Those who love freshwater fish should also like this, 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.

Photo gallery: Cooking marinated silver carp at home

Silver carp is one of the most delicious freshwater fish. It has a tender, juicy and quite fatty light fillet, perfect not only for frying or baking, but also for marinating in herbs, spices and aromatic sauces. You can also prepare the dish from vinegar, in tomato, with carrots and other ingredients. Read more later in the article.

Silver carp in vinegar: marinate deliciously

› In cooking ›

Silver carp is an inexpensive and tasty fish. Due to its tender meat, it is even classified as a dietary fish despite its relative fat content.

Well suited for marinating - 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.

Silver carp is a 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 and onions can be stored for 1-3 months. True, this fish delicacy will not last that long - it will be eaten much earlier.

: Fish marinated with carrots and onions in vinegar

Classic recipe “At home”

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

It is important to prepare the fish correctly: clean it well, carefully remove the gall bladder, 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 sugar;
• 1 glass of table vinegar 9%;
• 1 glass of drinking water;
• 2-3 pcs. onions;
• Vegetable oil (refined);
• 2 pcs. bay leaf;
• 8-10 black peppercorns.

Note! For a spicy taste, you can add coriander, cloves, allspice, mustard seeds and other spices to your taste (but no more than 1-2 types) into the marinade.

Cooking method:

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

Important! Some recipes suggest marinating silver carp for 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 color change: from soft pink to white. The meat will become thicker.

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

Important! You can marinate or pickle silver carp in enamel, glass containers or plastic containers with lids. Aluminum bowls and pans 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 dish, for example, with boiled potatoes and herbs.

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

Spicy (Korean)

Korean recipes are distinguished by marinades and fiery seasonings. Fans of spicy taste will appreciate the Korean-style marinade for silver carp with vinegar.

Korean recipe ingredients:

• 1.5 kg of silver carp (fillets or pieces);
• 3 tbsp. spoons of sugar;
• 3 onions;
• 2 tbsp. spoons of salt;
• 3 carrots;
• 3-5 cloves of garlic;
• 150-200 ml vegetable oil;
• 3 tbsp. spoons of soy sauce;
• 3 tbsp. spoons of table vinegar 9%;
• 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 silver carp pieces, mix well, leave under pressure for 2 hours.
2. Cut the onions 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 it 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, and mix gently.
5. Fry in vegetable oil on maximum heat for 3-5 minutes. Garnish the dish with finely chopped herbs.

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

Silver carp marinated in jars

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

Additional Information! Chopped bay leaf and black pepper can be added directly to the jars when laying out the snack in layers. In this case, the marinade is prepared without these spices.

1. Dissolve salt and sugar in hot water, add bay leaf, black pepper and all the spices according to the recipe. Bring to a boil and simmer for 5 minutes. When the marinade has cooled, add vinegar and stir.
2. Pour the marinade over the prepared fish, cover with a lid (plate), and place the weight. Leave the workpiece in the refrigerator for 1-1.5 days.
3. Drain the marinade.
   Without washing, place pieces of fish in sterilized jars in layers: - onions - 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! The marinade can be slightly acidic (vinegar content up to 0.6%), moderately sour (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.

Worth reading: How to pickle herring and onions in vinegar: the best recipes

Original marinade recipe

Unusual recipes? Yes. Those who love the combination of citrus and salty foods should definitely add this pickling method to their recipe book.

So, our ingredients:

• 1 kg silver carp fillet;
• 1 lemon;
• 1 orange;
• 1 large onion;
• 1 tsp. ginger (chopped);
• fennel;
• spices to taste;
• 3 tbsp. l. Sahara;
• 6 tbsp. l. salt;
• green onion stems;
• vegetable oil.

After the preparation and cleaning of all products is completed, we move on to the more interesting part of cooking. We take a deep container (a vessel, a saucepan, a bowl, etc. will do) and sprinkle it with a mixture of salt and sugar (2 tablespoons of salt - 1 spoon of sugar). Place pieces of silver carp on top and sprinkle with this mixture again, and so on in a circle until the fish is gone.

We cover it all with a plate, don’t forget to put a weight on top and put it in the refrigerator for 2-3 days. After this time, take out the pieces of fish and wash them under water, thoroughly washing off the salt and sugar, and then fill the silver carp with water for 1 hour.

Now let's make the marinade. We take a container and mix the zest and juice of the orange (but not all of it, we will still need it) along with lemon juice, add chopped ginger, spices, fennel seeds and mix everything well. How to marinate silver carp further? We need to take a clean jar in which we will marinate the silver carp. Place 3-4 orange slices and pieces of fish on the bottom, then alternate its layers with orange and onion. As soon as you reach the top of the jar, compact the contents and fill everything with the prepared marinade.

Add a little vegetable oil on top, close the lid and put it in the refrigerator overnight. Marinated silver carp comes out very soft and has an unusual taste thanks to the marinade.

If you love salted or pickled herring, you will really like the pickled silver carp appetizer for the table. Silver carp is considered a fatty fish; fish soup is boiled from it, cutlets are prepared, smoked, salted and pickled. Well, you will learn how to do this below from the step-by-step recipe.