how to pickle silver carp in pieces at home

What is the best way to salt silver carp for balyk, in pieces and in a dry way?

Few people can resist aromatic salted fish served on the table as an appetizer. Every housewife can prepare such a dish - she just needs to choose the appropriate recipe. We will tell you how best to salt silver carp, which at home turns out incredibly tasty and quite affordable.

How to marinate silver carp at home: a simple recipe with photos

Even a man can quickly make pickled silver carp at home using this method. To prepare, you will need the most common products available in any kitchen.

Required ingredients:

onions – 2 pcs.
silver carp – 1.5 kg
sunflower oil – 150 ml
vinegar – 100 ml
coarse salt – 3 tbsp

Step-by-step instruction

Rinse the fish under water, remove entrails and scales, dry with a paper towel, cut into small pieces and place in a food container, sprinkling each layer with salt.
Place the press on top and leave it on the kitchen counter for 3-4 hours.
Then rinse the salted fish, let the excess water drain, pour in vinegar so that it completely covers the pieces and put under pressure for another 3 hours.
When the time is up, drain the liquid, rinse the fish again and place it in an enamel bowl, sprinkling it with layers of onion cut into half rings. Pour plenty of oil on top, place the press and place in the refrigerator for 5-6 hours.
Serve the finished delicious fish in oil and garnish with boiled potatoes.

Cooking features

This species differs from other representatives of the cyprinid family by its rather wide upper part of the head, which is how the fish got its name. Silver carp lives in fresh water and can reach a length of up to a meter and a weight of 5 kilograms or more. Its meat not only has a pleasant taste, but also contains a lot of useful components.

Give preference to large carcasses. Use regular, non-iodized coarse salt. It is better if the container used for cooking is enamel or glass. You can also take plastic containers. The product perfectly retains its beneficial properties and taste and can be stored in the refrigerator for up to 60 days.

Recipe for salting whole silver carp

Following this technology, you will get excellent dried balyk.

Ingredients are indicated per 1 kg of the main product:

silver carp - 1 kg;
salt - 0.5 kg;
sugar - 2 tbsp.

Select carcasses of equal size, rinse and divide along the back, clean from the entrails.
Add a little salt and sugar to the bottom of the prepared container, then place the fish, not forgetting to sprinkle each layer with the prepared mixture.
Place a pressure on top and leave the workpiece to salt for 5 days. If you decide to salt it in small pieces, then a day and a half will be enough.
Rinse the silver carp and leave in clean cold water for 24 hours.
Hang the carcasses so that they are in a draft, but protect them from the sun. As soon as moisture stops appearing on the surface and the fish itself becomes elastic, it can be eaten.

How to salt silver carp with spices at home in pieces

The snack turns out to be very tasty if you cook it with vegetable oil. It goes well with boiled potatoes, for sandwiches and canapés.

For this quick recipe you will need:

silver carp carcass - 2.5 kg;
vegetable oil - 5 tbsp;
sugar - 1 tsp;
salt - 1 tsp;
black allspice peas - 4 pcs.;
coriander - 1 pinch;
cumin - 1 pinch.

First, cut the fish. Clean it of scales, remove all the insides and rinse thoroughly under running water, carefully separate the tail, head and fins. Now cut the carcass into small pieces about 2.5 cm thick.
In a container of suitable size, combine all the components necessary for the brine. Mix sugar, salt, spices and sunflower (olive) oil thoroughly. An equally delicious recipe for marinated silver carp can be found here.
Now add the pieces to this mixture and mix well.
Transfer the fish to a glass jar and leave to brine, covered, for at least 24 hours.

If you like a saltier taste, then increase the cooking time. At home, especially in summer, it is important to maintain temperature conditions; to do this, store the container in the refrigerator. And before salting fresh silver carp in pieces at home, let the fish dry or blot it with a paper towel.

How to pickle silver carp - recipe

Before salting silver carp, it should be cut into portions. The process of salting silver carp begins with cutting the fish carcass.

Clean the silver carp from scales with a knife or a special device for cleaning fish. It is better to immediately gut the scaled fish and remove its entrails, and only then cut off its head, tail and fins.

Cut the fish along the belly. Take out everything that is inside it. If you come across silver carp caviar. It can also be salted, like fish, simply fried, or made into pancakes or caviar pancakes. So, after the insides have been removed from the silver carp, it should be washed very well to remove the blood.

Next, cut off the head and tail of the fish. Don’t rush to throw away the head and tail, because from these seemingly fish waste you can cook a delicious fish soup. If you do not plan to cook the fish soup from the head of the silver carp immediately on this day, then hide the fish head and tail in the freezer. Just before doing this, it is advisable to cut out the gills from the head. Use large, sharp scissors to cut off any large fins. Cut the fish into pieces 2-3 cm wide.

Such large pieces of silver carp, as you understand, will marinate for a long time, so I suggest cutting them in half again, in other words, along the ridge. I can't reach the spine. The result is pieces like these.

We continue to consider how to pickle silver carp in pieces. Let's prepare the mixture for rolling the fish in it. To prepare it we need spices, butter, salt and sugar. Pour sunflower oil into a small bowl.

Add sugar and salt.

Add black and allspice peas, cumin, coriander. Mix the marinade for salting silver carp.

Place the silver carp pieces in a bowl. Pour over the marinade. Mix the fish in the marinade with your hands. That's all, now you know how to pickle silver carp at home. Place the marinated fish pieces into a plastic container or jar and seal.

Leave the fish to salt for a day. The more the fish is salted, the saltier it will become. Enjoy your meal. I will be glad if you liked this recipe for salting silver carp at home and find it useful. I also recommend preparing marinated silver carp at home.

Dry salting

You can pickle the pieces without marinade. This recipe requires a minimum of ingredients, and even a novice housewife can prepare a delicious fish appetizer.

silver carp carcass - 2-2.5 kg;
salt - 100 g;
sugar - 20 g;
ground pepper - to taste;
black pepper - 2-3 peas;
bay leaf - 1 pc.

Clean the fish from scales, separate the head and tail, remove the entrails from the abdomen, cut off the fins with scissors, and then rinse under running water.
Cut the carcass along the ridge into two halves, chop each with a hatchet into small pieces of equal size (or use fillet).
Make a mixture of dry ingredients. Rub the silver carp pieces thoroughly with it and place them in a glass jar or enamel bowl.
Add peppercorns and bay leaves and refrigerate for at least 12 hours.

If you avoid the temptation to eat salted fish right away, it can be stored in the refrigerator for up to three months.

Now that you know how quickly and how easy it is to salt silver carp at home, there will be no need to buy ready-made fish at the market. This will allow you to save money and avoid poisoning with low-quality products from dubious sellers.

Silver carp at home, how to salt

When choosing silver carp fish, you need to take into account that the larger it is, the better the yield. The way out of a small fish is as follows: a forehead and a tail (an ear will work, a fillet will not).

We won’t talk about the freshness of the fish; ideally it should show signs of life (blinking at least one eye).

silver carp fish (ideally 3-3.5 kg);
coarse salt;
sugar;
Bay leaf;
allspice;
sunflower oil, refined.

If you have never salted silver carp in your life, try it as written. Do not add vinegar or citric acid. Marinated silver carp (with acid) is good, but it is not for everybody and is significantly inferior to salted one. Each fish has its own unique taste and preparing silver carp by direct salting is a win-win option.

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How to salt silver carp at home in pieces and whole

Silver carp is a fish that is loved by many for its optimal combination of price and wonderful taste. Being a white fish, the meat of which is suitable for preparing a wide variety of dishes, silver carp is very popular with housewives. However, in addition to hot dishes, silver carp is suitable for salting; this fish makes a very tasty herring or balyk.

How to pickle silver carp at home - tips and tricks

There are many ways to salt silver carp. But if it is better to salt small fish and dry them without even removing the insides, then this trick will not work with silver carp - a thick layer of meat and a rather large belly will not have time to salt, and the fish will spoil.

We take large silver carp for salting. We clean the insides by making a neat cut along the entire abdomen - for this to work well, the knife must be very well sharpened, and the cutting movements must be made light and sliding, almost without pressure. Please note that it is better not to remove silver carp scales.

Basic rules for salting silver carp

For any method of salting silver carp, you cannot use iodized salt.
When drying, wrap the fish in gauze or a clean linen cloth to protect it from wasps and bees.
The best place for drying silver carp at home is an attic with an open window, where the fish is not exposed to direct sunlight and there is enough draft for quick drying.

How to salt silver carp for balyk at home

You can make a kind of balyk from silver carp by cutting the carcass into transverse pieces about 4-5 cm thick.
We place the transverse pieces in a pan suitable for these purposes - its feature should be a guaranteed absence of oxidation under the influence of brine.
Add black and allspice, bay leaf, and other spices - cloves, nutmeg, coriander.
Fill the silver carp with brine prepared at the rate of 100 g of salt per 1 liter of water. The fish should swim in this brine for three to a week, after which it can be hung out to dry.

How to pickle silver carp for herring - recipe

You can also make herring from silver carp. Cut the carcass along the back from the inside to the dorsal fin so that the fish opens up like a book.
Rub the silver carp, cut and unfolded like a book, with dry coarse salt, fold it - the same requirement for the dishes.
We place the fish on top of each other, placing approximately the same set of spices, and press down with a press. The silver carp will very soon begin to release juice; drain it periodically.
After the same three or more days - depending on the degree of salting - hang the silver carp on steel wire or twigs threaded into the eye holes.

How to marinate silver carp at home?

It should be noted that in terms of usefulness, it is the silver carp (of all Carp species) that comes close to such species as herring, mackerel and salmon. Silver carp flesh is fatty, tender and tasty. This fish can be considered a very healthy dietary product.

Cooking silver carp

Silver carp can be prepared in different ways: boiled, baked, steamed, stewed, smoked, dried and pickled.

Marinating is one of the best ways to prepare fish (and any other product), since all the beneficial substances are preserved almost unchanged.

How to marinate silver carp at home quickly and tasty, we will tell you further about the best method.

We buy only fresh fish, preferably live fish, preferably from ponds, which have passed veterinary and sanitary pre-sale control.

Homemade marinated silver carp in vinegar and onions

Ingredients:

silver carp (separate pieces are possible) – no more than 2 kg;
natural fruit vinegar – 50 ml;
unrefined sunflower oil – 50 ml;
medium-sized onions – 2 pcs.;
garlic – 5 cloves;
spices (cloves, allspice, coriander, fennel, bay leaf, if you want, cumin, anise);
coarse salt - about 1 tbsp. spoons;
lemon.

Preparation

Glass, enamel, ceramic or plastic containers are suitable for marinating. Cut the cleaned fish into convenient individual pieces. In this case, of course, it is better to cut off the flesh from the ridge. Cut the peeled onion into thin rings, the garlic into relatively large pieces, and the lemon into slices. Place pieces of fish, onion rings, lemon slices and garlic in a container (or in a bowl, another work container), sprinkle with salt and coarsely ground spices. Add vinegar and oil. Mix carefully, close the container and place on a shelf in the refrigerator. Silver carp is a freshwater fish, and also non-predatory, so we marinate for at least 24 hours. During the marinating process, stir everything in the container several times at intervals. You can then store the fish in a container, but it is still advisable to eat it within 3-5 days.

You can serve pickled silver carp with fresh vegetable salads or homemade pickles, boiled potatoes, beans, rice or polenta. Any table wine (white, rose or even red) can be served with this dish.

Marinated silver carp without vinegar can be prepared by following the same recipe, just replace the vinegar with lemon juice. Only pond-bred fish that have passed a veterinary and sanitary inspection can be cooked this way. You must be sure that the fish is not infected with parasitic organisms.

How to salt silver carp deliciously

Silver carp is more of a social fish than an elite one. How to salt silver carp? Having salted silver carp at home according to the recipe below, you will not be ashamed to serve the dish even at the holiday table.

Many experienced chefs have come to the conclusion that salted silver carp has an original, unique, delicate taste and is not inferior to expensive types of fish. How to salt silver carp so that everyone likes it and can be stored for a long time? If you make it according to the recipe below, you won’t go wrong.

The dish turns out to be budget-friendly. Carrying out the calculations we have the following:

The price of fish after gutting is multiplied by 2;
The head, tail, tesh (belly) will be a bonus from which you can prepare fish soup or fish aspic.

The dish turns out to be budget-friendly. Carrying out the calculations we have the following:

The price of fish after gutting is multiplied by 2;
The head, tail, tesh (belly) will be a bonus from which you can prepare fish soup or fish aspic.

Homemade marinated silver carp

A very tasty fish appetizer at home! Marinated silver carp can be called a homemade delicacy; such an appetizer has a huge advantage over ready-made products from the store, firstly, in terms of the quality and freshness of the fish used, and secondly, spices can be used to taste.

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Silver carp salting technology

Step-by-step preparation can be described as follows:

Cleaning fish. We remove the scales (from the tail to the head), take out the gills and eyes. We make a cut in the center of the belly and take out the insides;
Rinse;
Cut off the head, tail and tail;
Having spread the fish along the ridge, we remove the large bone;

Having spread the fish along the ridge, we remove the large bone;

Cut the fish into portions

To salt silver carp at home, you can take a plastic food container with a lid.

Pour (without fanaticism) salt, sugar onto the bottom, add bay leaves and allspice peas. Lightly season the fish pieces and sprinkle with sugar on all sides.

Place the fish tightly, as in the photo, in the prepared container. Place bay leaf and pepper on top. Pour sunflower oil on top so that the fish is covered. Close the lid. Place it on the refrigerator shelf.

The preparation of the silver carp is finished. The dish will be ready in a day.

When the fish is eaten, you can put the next portion in the same sunflower oil. Savings or greed? Yes, as you wish.

A container of salted silver carp can be stored in the refrigerator for a month. If you need to store it longer, put it in the freezer. The day before the desired consumption, move the container to the refrigerator. Gradual thawing will keep the fish pristine.

Don't overdo it with spices. Silver carp, spicy fish. Its taste is not intrusive, gentle. Sometimes you can hear people say that it smells like silt. Unfortunately, this is true, but only if the catch was not carried out in a special manner. farms, but in polluted standing waters.

If salted herring can be served with sauce, as in this recipe, and the taste will be good, then it is better to be careful with silver carp. even banal thyme leaves, as in the photo, will distort the taste of the fish (although it’s a matter of taste).

Marinated silver carp fish in a jar at home

This recipe uses lemon juice instead of the usual vinegar, so the fish has a very unusual taste. Along with bay leaf and black pepper, you can add other spices that you find suitable for this dish. Also, according to this recipe, silver carp can be cooked under pressure, keeping it under pressure for a day, and only then transferring it to a jar for long-term storage.

Ingredients:

1.6 kg of silver carp;
400 g onions;
50 ml lemon juice;
80 g salt;
100 ml vegetable oil;
40 g sugar;
2 bay leaves;
5 black peppercorns.

Cooking method:

Clean the silver carp, rinse, cut into small portions.
Mix sugar and salt, roll each piece of fish in the resulting mixture.
In a separate bowl, combine vegetable oil and lemon juice.
Pour half of this liquid into a plate with silver carp.
Cut the onion into rings and place the onion and fish in layers in a jar.
Add bay leaves and black peppercorns between layers.
When all the products are in the jar, pour the remaining marinade (oil + lemon juice) into it.
Close the jar with a lid (nylon) and leave for a couple of hours at room temperature.
Place the jars of silver carp in the refrigerator and wait another 2 days until fully cooked.

Interesting from the network

The main secrets of salting silver carp at home

Silver carp lives in fresh water. Therefore, soaking in a salt or vinegar solution is a prerequisite before salting it , otherwise the meat may contain parasites. In addition, silver carp has a specific smell; you can get rid of it if you keep the fish in a weak vinegar solution for some time.
For salting, it is advisable to take large carcasses (more than 5 kilograms); the tail part is ideal for this method of preparation.
It is advisable to use coarse sea or table salt, since iodized salt can spoil, if not the taste of the finished product, then certainly its appearance.
For pickling and storage, we recommend using glass, plastic or enamel containers.
Salted silver carp should be stored in the refrigerator; it does not lose its taste and beneficial properties for 2-3 months.

How safe is salted fish?

Salted fish cannot harm a person if consumed in moderation. If the fish is salted and not subject to heat treatment, then its meat practically does not lose its unique properties. Salted fish is recommended for consumption by those categories of people who suffer from low stomach acidity, as well as low blood pressure.

The most important thing is that the fish at the time of consumption is not too salty, because salt can be deposited in the joints. But if this is a lightly salted product, then you shouldn’t expect anything bad from it other than benefits.

Silver carp is a universal fish and will be tasty with any cooking technique. The most healthy fish product is when baked in the oven and the least healthy when fried. In addition to the fact that fried fish becomes “heavy” on the stomach, it also loses quite a lot of nutritional elements. You can cook a delicious fish soup from silver carp, or more precisely from its head, tail and fins. By the way, fish soup is a very healthy dish and very “light” on the stomach. In addition, silver carp meat prepared in this way retains most of the substances beneficial to the human body.

Of course, it is quite difficult to catch this fish without experience, since it bites on unconventional baits. In addition, if a specimen weighing 10-15 kg bites, then not every angler can handle it. In addition, the gear for catching it requires special selection. But if you can’t catch it, then it’s better to buy it at the market or in a store.

The dish turns out to be budget-friendly. Carrying out the calculations we have the following:

The price of fish after gutting is multiplied by 2;
The head, tail, tesh (belly) will be a bonus from which you can prepare fish soup or fish aspic.

How to salt a whole silver carp

silver carp – 1 carcass weighing 1 kilogram,
water – 1 liter,
vinegar 9% - 3 tablespoons,
vegetable oil – 1 tablespoon,
sugar – 1 tablespoon,
onion – 1 piece,
black pepper – 5-8 peas,
bay leaf - 3-4 pieces,
cloves - 2-3 buds.

We gut the fish. We rinse. Soak for 30 minutes in a vinegar solution prepared from the specified volume of vinegar and water.
Dry the soaked fish with paper towels.
Rub the carcass with the prepared spices.
Inside the fish we put onions, cut into rings.
Lubricate the outside of the silver carp with vegetable oil.
Wrap the fish in cling film and put it in the refrigerator for a day. After the specified time has elapsed, it will be ready for use.

How to pickle silver carp in brine pieces

silver carp fillet – 1 kilogram,
water – 1 liter,
salt – 3 tablespoons,
sugar – 2 tablespoons,
vinegar - 2 tablespoons,
coriander – 1 tablespoon,
black pepper – 10 peas,
allspice – 5 peas,
bay leaf – 5 pieces,
onion – 1 piece,
vegetable oil – 50 ml.

Cut the silver carp fillet into pieces about 3 centimeters wide.
Pour water into an enamel pan. We send her to the fire.
Add salt, sugar, coriander, black and allspice peas, and a couple of laurel leaves to the water. After boiling, cook for two minutes. Remove from heat. Add vinegar. Mix.
Place the silver carp pieces in a container suitable for salting. Pour in the marinade that has cooled to room temperature. The fish should be completely covered with liquid. Close the lid. We put it in the refrigerator for a day.
After the specified time has passed, remove the silver carp from the marinade. It is ready to eat. You can serve it to the table by cutting it into portions, sprinkling with onion rings and pouring vegetable oil over it.
Tip : if you were preparing the appetizer for future use, then transfer the salted silver carp into a glass jar, alternating layers of fish fillet and onion sliced into rings, add a couple of bay leaves and pour in vegetable oil. In this form, the fish can be stored in the refrigerator for longer than a month.

How to pickle silver carp

Silver carp is a very tasty and fatty fish and is found in large quantities in our region. In winter and autumn, silver carp costs about 80 rubles and therefore we buy it very often. In the summer, of course, silver carp is more difficult to catch and therefore its price is 120-130 rubles. Yesterday I bought a silver carp weighing 4 kilograms, and even with caviar, the caviar probably weighed about 500 grams. I decided to share with novice housewives; how to cut silver carp, how to salt silver carp, how to salt silver carp caviar. You can read a simple recipe on how to pickle pink salmon caviar.

How to salt and cut silver carp

First you need to clean the silver carp from scales, then place the scaled fish on the work table on a cutting board. If I buy a silver carp weighing about 5 or 4 kilograms, I cook 3 dishes from it;

fish soup or fish soup from the head and tail of silver carp,
I fry silver carp
I salt the pieces of silver carp and if there is caviar, it also needs to be salted.

We cut the abdominal part of the cleaned silver carp and, if there is caviar, carefully remove it. We transfer it to a separate cup; we will deal with it after cutting and salting the silver carp.

Cut off the fins, then cut off the head and tail. I use these parts to make fish soup or soup.

We have the middle left; we cut the middle part of the silver carp with a knife into pieces 5 centimeters wide. If it doesn’t cut well, you need to hit the knife with something heavy, because the backbone of such a large fish is difficult to cut.

Now each cut piece needs to be separated from the spinal part. To do this, you need to put the piece on the board, highlight the place where the sirloin begins. Cut the fillet from the backbone as shown in the photo.

Thus, put the cut pieces of silver carp fillet into a cup, and the spinal bones can be placed to the head and tail to make the fish soup richer. All prepared parts of the silver carp should be rinsed well with cold water so that they become white and clean.

If you are not going to cook the fish soup on the same day, then you need to put the head and tail in a plastic bag and put it in the freezer. Pieces of fish need to be divided in half. Fry half and salt half of the silver carp pieces in a jar.

Products for salting silver carp:

silver carp - 1 kilogram;
onion - 1 piece;
carrots - 1 piece;
sugar - 1 heaped tablespoon;
salt - 2 heaped tablespoons;
juice of half a lemon;
vegetable oil - 5 tablespoons.

You can add black peppercorns and bay leaves, but I can do without them.

How to pickle silver carp step by step recipe

Peel a medium sized onion and a medium carrot. Cut the onion into half rings, grate the carrots on a coarse grater.

Place the prepared silver carp pieces in a cup, cover with salt and sugar, squeeze out the juice of half a lemon and mix the fish well so that each piece is coated.

Prepare a liter glass jar with a lid and put pieces of silver carp into it, layering with onions and carrots, fill the jar very tightly, then fill with the rest of the lemon from the cup, vegetable oil, cover with a lid and leave at room temperature for 5-6 hours.

Then put the jar of silver carp in the refrigerator and after 2 days the silver carp can be eaten.

How to salt silver carp caviar

The next stage is preparing the caviar for salting. For this we need a colander and a cup. The caviar should be carefully washed with cold water and placed in a colander. Then rub carefully through a colander, without damaging the eggs, to remove the film in which the silver carp roe is located. Now you need to start salting the silver carp caviar. As you probably already saw in the photo, silver carp caviar is gray in color.

Products for salting silver carp caviar:

silver carp caviar 500 grams;
1 liter of water;
2 bay leaves;
2 heaped tablespoons of salt;
1 level teaspoon of sugar;
gauze folded in three or a very fine sieve.

Pour water into a ladle or saucepan, add salt, sugar, bay leaf and bring to a boil. Then pour the boiled hot brine over the silver carp caviar and begin stirring gently until all the caviar turns reddish yellow.

While the brine is cooling, you need to prepare a colander or gauze folded in three. Place the gauze in a colander, place the colander in a cup, mix the cooled brine with caviar again and quickly pour into the colander and let the water drain a little.

Then collect the gauze and squeeze out excess brine and place it in a container with a lid. Place the container in the refrigerator.

If you have a fine sieve, you can pour the brine with caviar into the sieve a little at a time so that excess liquid drains and then transfer the caviar to a clean container. Salted silver carp caviar is ready. Here is a simple way of salting silver carp caviar and salting pieces of silver carp in a jar.

Enjoy your meal!

Tags: caviar bay leaf carrots onions fish sugar silver carp

How to quickly salt silver carp in pieces at home

silver carp fillet – 1 kilogram.
salt – 2 tablespoons,
sugar – 1 tablespoon,
vinegar - 3 tablespoons,
water – 1 glass,
seasonings for fish - to taste.

Cut the fillet into small pieces.
Dissolve salt and sugar in water. Add spices to taste (bay leaf, peppercorns, cloves, coriander). Place on moderate heat and bring to a boil.
Place silver carp pieces into the cooled brine. Add vinegar. You can place a small weight on top. After 3 hours you can try.

How to properly make pickled silver carp at home in a jar

Fish prepared according to this recipe turns out hot and spicy. Wild garlic and ground wiga give it additional piquancy.

Required ingredients:

silver carp – 1 kg
wild garlic – 100 gr
onions – 2 pcs
carrots – 2 pcs.
sea salt – 2 tsp
coriander – ½ tsp
black pepper – ½ tsp
ground paprika – 1 tsp
peppercorns – 15 pcs
bay leaf – 6 pcs
olive and vegetable oil – 80 ml each
vinegar 6% – 160 ml
sugar – 1 tbsp

Step-by-step instruction

Clean the silver carp, wash, dry and cut into small pieces, after removing the spinal bone.
In a bowl, combine salt, black pepper, paprika and coriander. Mix very well, rub the fish with this mixture and leave for 1 hour.
Cut the onion into thin half rings, chop the wild garlic coarsely, and grate the carrots.
Place a layer of wild garlic on the bottom of a glass jar, then fish, onions and carrots, add black peppercorns and bay leaves. Repeat in this order until the container is full.
To make the marinade, combine both types of oil with vinegar and sugar, mix very thoroughly and pour the liquid into the jar with the fish.
Close the bottle with a plastic cap, shake well and put in the refrigerator for 2-3 days.
Serve ready-made silver carp as an appetizer with strong alcoholic drinks.

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How to cook balyk or another recipe for salted silver carp

silver carp – 1 carcass weighing from 5 kilograms,
coarse salt - about a kilogram.

We clean the fish. Let's gut it. We fillet. We remove the skin, bones and head; do not rush to throw them away, as you can make fish soup or a delicious aspic from them.
Cut the fish fillet into medium-sized pieces.
Cover the bottom of a glass or enamel container with a 3-centimeter layer of coarse table salt.
Place a layer of fish on the salt bed. Sprinkle with salt again. We alternate layers until all the fish is in the pan.
Cover with a flat lid or plate, and place a heavy load on top - a three-liter jar filled with water, a heavy stone, etc.
We send the fish to settle in a cold, dark place for a week.
After the specified time, remove the fish from the brine. It needs to be soaked for 7 hours, remembering to change the water every 1.5-2 hours.
We hang the salted fish in a well-ventilated, dry room for several days, depending on your taste preferences. After it dries, we can try it. Bon appetit!

Another way to salt silver carp

silver carp – 1 carcass weighing approximately 2 kilograms,
salt – 100 grams,
water – 500 ml,
vinegar 9% – 100 ml,
onions – 1-2 pieces,
black peppercorns - to taste
bay leaves - to taste,
odorless vegetable oil – 30 ml.

Wash the fish. Cleaning. Let's gut it. Cut off the head and fins. Remove the bones. Cut together with the skin into pieces no more than 2 centimeters thick.
Prepare brine from the specified amount of salt and water.
Place the silver carp pieces in a glass or enamel container. Fill with brine and leave to settle for 40 minutes.
After the specified time, pour vinegar into the fish. Mix well. Leave for another 40 minutes.
We take the salted fish out of the marinade and place it in a glass jar, alternating layers with onions cut into rings, black peppercorns and laurel leaves. Fill all this deliciousness with vegetable oil. You can try it right away, but we recommend letting the fish sit for at least a day, then it will become saturated with the aromas of spices and become even tastier.