Marinated fish - homemade recipe

1Classic marinade recipe

This recipe will help you prepare a fish dish that can serve as an appetizer with a side dish or as a separate dish. Ingredients:

1 kg fish
3 onions
2 carrots
A pinch of salt
A little sugar and ground pepper
1 tbsp. vegetable oil
100 g flour
3 tbsp. l. tomato paste
3 glasses of water

Recipe:

The fish is cleaned, the gills are removed and cut into portions. You can replace the fish with prepared fillet. The chopped pieces are salted and peppered, and then placed under pressure for 2 hours.
Grate the carrots and simmer until they change color. Then add onions to the pan and fry everything together.
The fish is dredged in flour and placed in a heated frying pan with vegetable oil. Fry until a crust appears on both sides of the portioned pieces.
For the marinade, 3 tablespoons of tomato paste are diluted with 3 glasses of water, then salted and sugar is added in a 2:1 ratio. Mix everything thoroughly.
When the marinade is ready, add it to the carrots and onions and cook everything together until the water boils. This takes about two minutes.
The fried pieces of fish are placed in a mold and poured with boiling marinade. Vegetables are placed on each piece of fish using a spoon.
At this time, the oven is preheated to 200 degrees. When it warms up, place the pan with the fish under the marinade in it and bake for 20 minutes.

Fish in this marinade can be served as a hot dish or simply as a side dish. The most remarkable thing about this recipe is that on the second day the meat is soaked in the marinade and becomes even tastier.

Marinate red fish

Don't know how to marinate red fish? This can be done using the method described above, or you can use another recipe.

To prepare marinated fish, you need to arm yourself with fish, spices, vinegar, water, salt, sugar and pepper.

To prepare a kilogram of product, take 200 g of marinade. It is allowed to use only enameled and stainless steel utensils, because vinegar very quickly reacts chemically with metal, forming harmful compounds.
Then one liter of water is heated in a saucepan. Take gauze, which is folded in two layers; when it is too thin, then in three. Spices are placed on it: cinnamon, cloves, allspice and coriander. Such seasonings are taken solely from personal preference.
The gauze is tied and then lowered into water, 10-15 grams of sugar, ten grams of salt, ground black pepper, and twenty grams of vinegar are added there. Keep the marinade in boiling water for 30 minutes, then remove the gauze and cool.
The fish itself must be washed, skinned, the head cut off, and the fins and tail removed. It is allowed to remove the backbone, which contains only bones, and cut the fillet into pieces.
The fish should be in the pickled water for three to four hours, and then transferred to sterilized jars, which are already filled with another marinade, a bay leaf is lowered and closed. Such marinated fish can be stored for 3-4 months.

2Express marinade

Housewives resort to this simple recipe if they need to quickly prepare a delicious fish appetizer for the table. It will require:

2 pcs. fish. It is preferable to choose herring or mackerel.
1 onion
200 ml. vegetable oil
400 ml. water
2 tbsp. vinegar 9%
1 tsp coriander
3 pcs. bay leaf
3 pcs. carnations
11 black peppercorns
2 sprigs of dill
2 tbsp. l. salt

Recipe:

The fish is cleaned of scales and entrails, the gills are removed and washed with cool water.
Using a knife, lightly trim the skin and then remove it. The fillet is separated from the bones and cut into small pieces.
Cut the onion into half rings and chop the dill. At the same time, the salt is dissolved in water at room temperature. You can also dissolve salt in hot water and set the container of salt water aside to cool.
Place the fish in a deep container, fill it with water to the top and leave to marinate for two hours.
In a separate container, mix onion, dill and vegetable oil. After two hours, the fish is removed from the brine, rinsed and transferred to this mixture. Onions with spices are placed between the pieces of fish.
The fish is allowed to brew for two hours, after which it is served.

Processing fish with ready-made marinade and alcohol

First you need to prepare the marinade, then remove the salmon from the refrigerator, rinse it under running water and remove excess moisture with paper towels.

The baking sheet is covered with cling film, folded in several layers, and the salmon is placed on it, skin side down. Remember that all the bones need to be removed; you can use tweezers to do this.

After this, the fish is rubbed with vodka or cognac, left to soak for 10 minutes, and then poured with marinade. You need a little alcohol, just a couple of teaspoons, but the marinade is used generously so that the fish is soaked and marinated on both sides. Excess marinade can be washed off, but it is better to leave it for piquancy.

3Marinade with apple cider vinegar

This marinade gives the fish a pleasant spicy taste with a slight piquant sourness. For it you need:

2 fresh herrings
2 onions
10 black peppercorns
A pinch of coriander
250 ml. water
2 tbsp. apple cider vinegar
2 tsp salt
0.5 tsp Sahara

Recipe:

The fish is cleaned, the gills are removed and washed thoroughly. Cleaned fish is cut into small pieces. The onion is cut into half rings.
Pour salt and sugar into cold water, put on fire and stir until completely dissolved. Then set aside until the water cools down.
Place the fish in a bowl, alternating pieces with coriander and pepper. Vinegar is added to the brine and the fish is poured in so that the water completely covers the pieces.
After this, the bowl is tightly closed with a lid and placed in the refrigerator for a day.

How to marinate salmon at home?

After the salmon is marinated, it must be tightly packed in cling film. The edges of the film must be wrapped so that there are no gaps left and air does not penetrate inside.

The salmon is covered on top with some flat dish or cutting board, and pressure in the form of a jar of water, a heavy stone, a small weight or dumbbell is placed on the surface of the plate or board. This will help the ingredients soak the salmon better.

In this form, put the salmon in the refrigerator for three days. You can do it for two days, but then the fish will be less salty. During this time, there is no need to touch the fish; it should marinate undisturbed.

After three days, the salmon is taken out from under pressure, unwrapped from cling film and washed under running cold water to wash off the salt and remaining marinade. If this is not done, the fillet will turn out too salty and spicy.

After this, the fish is cut with a fillet knife, moving horizontally in one direction. You will get good slices for sandwiches. Take a taste: the fish may still be salty. Then rinse the fillet in water again.

Ready marinated fish is an ideal addition to salads, pizza and cold appetizers.

4Marinade with lemon

This marinade will allow you to prepare a delicious fish appetizer for dinner or a holiday table. It requires the following ingredients:

2 fresh herrings
2 onions
Half a lemon
Carrot
10 pieces. bay leaf
10 black peppercorns
6 tsp Sahara

Recipe:

The herring is cleaned of its entrails and gills, after which the skin is removed and the head is cut off. Wash well and separate the fillet from the ridge.
The fish is cut into small pieces, the onion is cut into half rings. When this is done, grate the carrots and cut the lemon into slices.
Place some onions and carrots at the very bottom of the jar, then 1-2 slices of lemon and a couple of black peppercorns. Place the fish on top and sprinkle with half a teaspoon of sugar. Repeat until the jar is full.
The filled jar is tightly closed with a lid and stored in the refrigerator for three days, after which the fish can be served.

Marinades for fish allow housewives to save time and not have to stand at the stove all day. And at the same time, with their help you can diversify the taste of already familiar dishes. You just need to be patient while the fish is soaked in a mixture of carefully selected seasonings.

Some useful tips

To make the delicacy even more delicious, professionals marinate salmon, adhering to the following tips:

White sugar is replaced with brown sugar to enhance the sweetness.
Olive oil and exclusively fresh herbs are used.
An extra-fast version of the marinade is the following recipe: cut the salmon into thin pieces (like for a sandwich), dip it in the marinade on both sides, wrap it in cling film and put it in the refrigerator for 2 hours.
Ready fish is suitable for soups, sandwiches, and salads.

Fragrant “smoked” fish

Ingredients

3 fresh frozen mackerel
1 liter of water
3 tbsp. l. salt
1.5 tbsp. l. Sahara
2 tbsp. l. brewing black tea
2 handfuls of onion peels

Preparation

Gut the fish and wash it.
Bring this mixture to a boil, cool and strain.
Place the fish in a separate container and fill it with the prepared brine, then cover with a lid and leave at room temperature for 4 days.
Every day (morning and evening) the fish must be turned over.
After the expiration date, remove the fish from the brine and place it in a convenient container.

Preparation

Step one

The more economical option is to buy a whole fish; usually the cost of trout or salmon in uncut format is much cheaper than fillets or steaks. At the same time, do not despair - 6-7 kilograms of red fish can be easily disposed of, turning into a couple of bags of soup set (ridge, tail, head, fins - everything is perfectly stored in the freezer and used as needed), blanks for steaks (the part in front of the tail - ideal for frying at home), fillet (and here the field for imagination is limitless - pates, mousses, minced meat). When cutting up fish (or buying it in a store), you should choose the most beautiful piece of fillet - smooth, neat, tall. Do not pay attention to the grumbling of saleswomen who do not want to cut the fish, offering you a piece from the middle of the carcass. Let them grumble, your job is to get the perfect piece of tenderloin.

And so, we will assume that we have completed the first step. Let's move on to the second - direct salting.

From the beginning, we will try to remember a simple but very approximate formula: for 1 kg of fish you need to take 2 full tablespoons of salt and 1 tablespoon of sugar. This is the basis from which we will build, but not follow it blindly, and now I will explain why. Salting fish (as well as, for example, lard) is a creative process that needs to be felt and understood at the level of intuition. Sometimes it happens that the fish “takes” all the salt that is intended for it according to the formula, and then it is worth adding a little more. It happens that you come across a particularly harmful specimen, capricious and picky, and then less salt “goes away”. However, there is a formula, and you can follow it.

Step two

Place the fillet in a plastic container, the size of which is approximately equal to the area of the piece of fish. And sprinkle evenly with sugar. There is no need to worry about the degree of uniformity and exact quantity: fish is a smart product, and it itself will take everything it needs, and where it is required.