It's no secret that you can absolutely pickleany fish, both fresh and salted. Salt is recommended to pre-soak in water, and fresh - salt. If the fish is large, it is cut, but the small is marinated entirely. At the same time, pickled fish is a product preserved with vinegar and salt, and various spices are added to it, so it gets a spicy smell and an acidic taste.
Marindas for fish are boiled, fried and cold.
Вареный маринад обычно готовят для сельди, щуки и mackerel Such fish is cleaned, gutted and salted in brine for several hours, then boiled for ten minutes in a marinade of vinegar and salt, cooled and poured by pouring from tomatoes. Marinated fish is stored for no more than three days in the refrigerator.
Fried marinades are prepared as follows:fish is cleaned and gutted, salted in brine for two hours, dried, then rolled in flour and fried in vegetable oil. Fried fish is poured with a solution of vinegar with spices and sugar, and stored for no more than two days in the refrigerator.
Cold marinade is good for herring.First, it is cleaned and cut, cutting the loin, then sprinkled with various spices and pour spicy marinade. For the preparation of the marinade use a mixture of ground spices, on which it will depend on what smell and taste pickled fish will have. Spices must be taken in the amount of 1% by weight of the fish, they are boiled for half an hour. Ready marinade can be stored for up to one month in the refrigerator.
Cold marinating is the most common way to cook fish. Consider in detail how to pickle fish with this method.
The fish must be gutted and cut out of it.fillet portion. For the marinade, take half a liter of wine vinegar, one hundred grams of salt, two hundred grams of sugar, two medium onions, a bunch of dill, ten peas, a few bay leaves and one spoonful of water and mustard.
Add sugar and salt to boiling water.When the water has cooled, add vinegar, water (to make one liter of marinade), spices. The fish is poured with marinade in an amount equal to the weight of the fish, and left for three days to marinate. Finished fish shift to another dish, pour the same marinade and put in a cold place. In this case, pickled fish can be stored for up to three months.
Very tasty is pickled pike.In order to cook it, you need to clean the fish, gut, removing the bones and the ridge, and cut into chunks. Onions and garlic are peeled and cut into rings. Next, you need to cook the marinade. For one kilogram of fish, take seven tablespoons of vinegar, twenty-eight tablespoons of water, four tablespoons of salt, a spoon of vegetable oil. The fish is placed in a dish, sprinkled with onion, pepper, garlic, bay leaf and marinated. Pike is marinated during the day in a cold place.
Very often used fried marinade when cooking fish. Consider how the pickled fish is cooked (fried marinade recipe).
To prepare the marinade is taken in equalparts of water and vinegar, various roots are cooked in this brine. When the marinade is cold, fish is soaked in it for four hours. Then the fish is rolled in flour and fried. To prepare the sauce in the same fat, roast a spoonful of flour, adding later a little marinade, crushed garlic and lemon juice. All this should boil for five minutes, after which the resulting dressing poured fish. Such fish can be stored in a cold place for quite a long time.
Thus, the methods of cooking marinadesfor fish there are currently a large number. Depending on the spices used, you can get a variety of dishes - for every taste.
