Marinated silver carp: a recipe for a quick and tasty snack in two versions. Simple recipes for preparing marinated silver carp at home

Silver carp - inexpensive and delicious 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 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.

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

It is important to prepare the fish correctly: clean it well, carefully remove it gallbladder, 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;
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 pale 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. Lay the fish in layers without washing:
- onion
- 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;
1 teaspoon hot red pepper;
spices (black pepper, coriander, allspice to taste);
1 bunch of fresh herbs.

Cooking method:

Add oil and vinegar to the prepared silver carp pieces, mix well, leave under pressure for 2 hours.
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.
Mix soy sauce with sugar, salt and spices according to the recipe.
After two hours, drain the marinade, add all the prepared vegetables and spices to the fish, and mix gently.
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! Shredded 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.

Dissolve in hot water salt and sugar, 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.
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.
Drain the marinade. Place the fish pieces in sterilized jars without washing them in layers:
- onion
- pieces of silver carp (chopped bay leaf, black peppercorns)
- a spoonful of sunflower oil.
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.

To avoid being disappointed by the quality of the prepared marinated silver carp, take note of these useful tips:

When choosing fish, it is better to buy chilled fish - its quality can be determined by its smell, the condition of the gills and eyes, and its elastic consistency. Frozen fish should not be frozen out, with “rusty spots” of oxidized fish oil.
Do not take too small - it will be bony and not fat enough, and very large - too fat. The best size is about 2 kg.
Place the silver carp carcass in salt water for 20 minutes. This will help get rid of the mud smell.
Do not cut the fish into pieces that are too small - the consistency may become mushy during cooking.
The use of natural vinegar (rice, etc.) will add new notes to the taste and improve the nutritional value - natural vinegars contain up to 20 important organic acids, minerals, trace elements, and vitamins.
The longer the silver carp is marinated, the richer its taste will be.
There is no need to store fish in marinade for more than 3 months.

Recipes for silver carp marinated in vinegar with a minimal amount of ingredients are attractive due to their simplicity and the ability to add spices to the marinade to suit your taste. These dishes are sure to add to your list of favorite snacks. Bon appetit!

You will need:

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.

Cooking method

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

You will need:

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.

Cooking method

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 it cooled down to room temperature marinade. 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 into portions, sprinkling with onion rings and pouring vegetable oil.
Advice: if you were preparing an appetizer for future use, then transfer the salted silver carp to glass jar, alternating layers of fish fillet and onions cut into rings, add a couple of laurel leaves and pour in vegetable oil. In this form, the fish can be stored in the refrigerator for longer than a month.

How to quickly salt silver carp in pieces at home

You will need:

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

Cooking method

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 cook balyk or another recipe for salted silver carp

You will need:

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

Cooking method

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 place for several days, depending on your needs. taste preferences. After it dries, we can try it. Bon appetit!

Another way to salt silver carp

You will need:

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.

Cooking method

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 remove the salted fish from the marinade and place it in a glass jar, alternating layers with cut into rings onions, black peppercorns and bay 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.

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

Usually at home they salt and marinate herring, mackerel or red fish... But such an appetizer turns out simply stunning and from river silver carp: Those who haven't tried it yet are missing out!

Don't be upset: "So simple!" hastens to introduce very successful marinated silver carp recipe. Not only the fish itself goes off with a bang, but also the vegetables with which it was marinated.

How to marinate silver carp

Unlike sea fish For safety reasons, river or lake fish should not be consumed immediately the next day, even if it has already been salted. It’s better to wait a little to fully enjoy the taste!

Ingredients

1.2 kg silver carp fillet
2 onions
1–2 carrots
1/4 tbsp. rock salt
1.2 liters of water
1 tbsp. l. Sahara
100 ml 9% vinegar
0.5 tbsp. vegetable oil
2 bay leaves
a pinch of ground coriander
2 clove buds
3–4 black peppercorns
3–4 allspice peas
a pinch of dill seeds
1/2 lemon

Preparation

Cleaned and gutted fish rinse, dry, remove the black film from the walls of the abdomen, separate the head, tail and fins (they can be frozen and cooked later). Cut the fish into pieces. The larger they are, the longer they will marinate; for example, medium ones, 1 cm thick, will be ready in 3 days.
Grate the carrots for Korean salads, it looks more beautiful. Cut the onion into half rings.
Bring the water to a boil, add salt, sugar, bay leaf, dill seeds and the rest spices, boil for 3 minutes, remove the marinade from the heat and leave to cool.
Place vegetables and fish in a deep dish (not aluminum!) in layers, alternating. Vinegar pour into the marinade, taste, adjust the taste if necessary and pour the marinade over the fish. Cover the container with a plate or lid of a smaller diameter and place a weight. Place this entire structure in the refrigerator for 3 days.
When the fish is completely marinated, that is, the meat turns white and becomes very tender, carefully drain marinade.
For further storage you will need other dishes; you can take a glass jar. Place vegetables and fish tightly in it, arranging them with lemon slices, and pour vegetable oil. Close the jar, shake so that the oil covers all the pieces, and put it in the refrigerator for another day.

This is the safest. Regarding vinegar, it’s a matter of taste; you can, of course, squeeze the juice out of 5 lemons, but it’s more expensive. Well-marinated fish becomes almost white, the skin is easily separated from the flesh, and the bones are almost invisible.

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.

What do you need to prepare marinated silver carp at home?

Silver carp is a medium-sized freshwater fish from the carp family. The meat of this fish is tasty, fatty, and therefore tender. Being a complete source of protein, silver carp is well suited for dietary nutrition. Even diets have been developed based on the consumption of meat only from this fish. But today we will talk about marinating it.

Recipe for marinated own juice very simple. It only takes a little time, desire and certain products and spices.

To marinate silver carp you will need:

cleaned silver carp weighing – 1 kg;
vinegar 9% - 4–6 tbsp. l.;
rock salt – 60 g;
sugar – 30 g;
vegetable oil - 3 tbsp. l.;
allspice – 7 pcs.;
bay leaf – 3 pcs.;
bulb;
medium carrot.

Well, now let's start preparing our pickled silver carp.

How to cook marinated silver carp at home - recipe with photo

The cooking process is very simple and consists of several stages. Well, now in more detail.

The silver carp must be cut along the ridge and carefully separated the meat from the bone. There should be 2 halves that we will work with.
The two separated halves from the carcass need to be cut into squares and placed in a bowl.

Mix salt and sugar and sprinkle on silver carp. Mix all the pieces of our fish with the mixture.

When the salt and sugar dissolve, pour in the vinegar, break the bay leaf, add peppercorns. Almost immediately it will begin to release its juice.

Cut the onion into half rings and, if desired, grate the carrots.

I cut it into small cubes, I like it better that way. Add to fish and mix well.

Cover the container with a plate and place under a press for 9–10 hours so that the fish and vegetables are salted and marinated.

After the time has passed, take out the marinated silver carp and taste it. Add salt or acidify if necessary.

Another interesting recipe for marinated silver carp on video

Before serving, sprinkle with vinegar and vegetable oil. Silver carp appetizer can be stored in the refrigerator for up to a month. Try it too, you won’t regret it.

Silver carp - delicious freshwater fish with tender pulp. This fish can be fried in batter, baked in the oven or cooked from the pulp fish cutlets. But the tastiest thing is marinated silver carp. Pieces of fish are salted in oil or marinade with spices, garlic and onions. Silver carp marinated at home will turn out tasty and aromatic even for a novice housewife. This fish appetizer can be stored in the refrigerator for two months!

There are many ways to prepare pickled silver carp; recipes for this dish differ in the composition of the marinade and the type of salting. We have prepared the simplest and most interesting recipes for you.

Type of dish: fish
Subtype of dish: silver carp dish.
Number of servings out: 8-10 servings.
Weight of the finished dish: 800-1000 g.
Cooking time: .
National cuisine, which the dish belongs to: Russian.
Energy or the nutritional value dishes:

Recipe for silver carp marinated in oil

Silver carp marinated in sunflower oil is a tasty and savory appetizer. To prepare this dish you will need the following ingredients:

small silver carp (about 1 kg);
salt, seasonings (black pepper, cumin, coriander, dried basil);
sugar;
sunflower oil and vinegar;
2 large onions.

First we choose the fish. For this dish, it is especially important to take only fresh fish - it has light gills and no unpleasant odor. The eyes of such a fish will be clean and unclouded. Of course, it is best to buy live fish. Now let's proceed directly to preparing the dish.

The carcass must first be thoroughly cleaned of scales.
Then use a sharp knife to separate the head, tail and fins.
Cut open the belly and remove the intestines.
Wash well under running water and dry with a paper towel.
Place the fish in a deep bowl and cover with salt to the top.
Cover the bowl tightly with a lid and place in the refrigerator.

To marinate silver carp, you need to prepare a vinegar solution:

Pour 1 liter of boiled water into a liter jar and add 1 tablespoon of vinegar, mix.

Remove the fish from the refrigerator and remove excess salt with a paper towel.

Then pour the vinegar solution over the silver carp for 1 hour.

After the allotted time has passed, remove the fish from the solution, wash thoroughly under running water and cut into portions.

Peel the onion and cut into half rings.

Carefully place the fish pieces into the pan. Sprinkle each layer with sugar, salt and seasoning; pour in sunflower oil and cover with onions.

Cover the pan with a lid and press down with pressure. A three-liter jar filled with water works well.

Place the dish in the refrigerator overnight. In the morning, the silver carp will be ready.

Marinated silver carp at home turns out juicy with a spicy taste. This appetizer is most often served with baked potatoes.

A simple recipe for silver carp marinated with spices

Silver carp marinated with spices and with the addition of fresh herbs turns out to be more aromatic and has an unusual piquant taste. For this dish
you will need the following ingredients:

fish – 2 kg;
onions – 6 pcs.;
unrefined sunflower oil – 300 ml;
vinegar;
fresh herbs (dill, parsley, basil);
spices and salt (it is better to take ready-made spices for the marinade).

How to marinate silver carp fish:

Clean the fish, gut it and trim off the head, fins and tail.

Silver carp is a freshwater fish, so before marinating it must be kept in a vinegar solution for 1 hour.

Add 1 tablespoon of vinegar to 1 liter of water and pour over the carcass. (This process kills all germs and pathogenic bacteria that may be contained in the meat. Some housewives also pre-steam the silver carp in a slow cooker for 5 minutes.)

Marinade for silver carp

Chop the herbs and grind the spices in a mortar.

Cut the onion into rings.

Mix vinegar and sunflower oil, add herbs and spices.

Lay out the appetizer in layers.

Pour marinade over each layer. Cover the last two layers with onions.

Let it brew for 5 hours and serve.

Bon appetit!