The best recipes for home-made marinated silver carp: with vinegar and onions, with carrots in a jar and with lemon

When the spouse is a fisherman, the catch needs to be processed somehow, so the spouse necessarily understands a huge number of recipes, including how to marinate freshly caught silver carp. Fried and stewed, it is delicious, no one argues, but the spicy smell in itself causes salivation. Ordinary food - slices of fish and boiled potatoes - it's so home-like!

Silver carp marinated in 9% vinegar with onions

Those who have ever tried pickled silver carp will confirm that the fish is indescribably tasty. It’s easy to prepare, the only hard thing is to wait for it to marinate.

Production using this method consists of two steps: salting and marinating. We will need the following ingredients:

Silver carp (fillet or carcass);
Salt;
Sugar - 1 tsp per kilogram of fish;
Table vinegar 9% - 1 glass;
Cool drinking water – 1 glass;
Bay leaf;
Peppercorns;
Vegetable oil (refined);
Bulb onions.

The silver carp needs to be cleaned, gutted, the head separated, the tail cut off, first create steaks 2 cm wide, and then cut them in half along the ridge.
Coat any piece with salt and place in a wide enamel or glass container.
Press with a plate and place the weight.
Salt the silver carp in the refrigerator for 8 to 12 hours. It is comfortable to put it at night (that is, in the dark) . During this period of time, the meat will turn white and harden slightly.
In the morning, wash off the salt and place the pieces in a bowl for marinating.
The marinade is prepared more simply than usual: you need to mix vinegar and drinking water in equal quantities - preferably bottled or cooled, boiled water. Add sugar. In our case, 1 glass of vinegar goes to 1 glass of water. The amount of vinegar and water depends on how much fish you took. It is necessary that the marinade covers it one hundred percent.
We put it under pressure and put it in the refrigerator for at least 8 hours.
After this, put half rings of onion, fish on the bottom of a glass jar, add a few peppercorns, pieces of bay leaf, pour in a spoonful of vegetable oil, again - onion and then in layers. Place tightly, cover with a lid, and place in the refrigerator for 24 hours.

Don’t overdo it with bay leaves: a couple of leaves are enough for a three-liter jar, and 1 for a liter jar.

The cut slice does not have to have pink spots. The meat takes on a gray color (closer to snow-white). Small bones dissolve in a strong marinade, and large ones simply separate during eating.

Silver carp marinated in table vinegar with onion cut into half rings is the most common and reliable recipe, it is suitable for any variety and is liked by all connoisseurs of homemade fish delicacies.

Method in a jar with carrots

In this recipe, in addition to onions, carrots are added to the marinade. She assigns sweetness to the silver carp, and it becomes even tastier. You can experiment with spices, but we leave the technology constant, the result depends on it.

We take the following products:

Silver carp – 1 kg;
Salt – 100 g (one shot glass);
Vinegar 6% - 150 ml;
Vegetable oil without aroma – 1 glass;
Carrots – 200 g;
Onions – 250 g;
Dark peppercorns – 5-7 pcs.;
Oregano, coriander, rosemary, red pepper - 1.5-2 tbsp. spoons.

The silver carp in the standard should be the freshest. Frozen can also be pickled, but only in this case if it has been in the freezer for no more than 2 weeks.

Prepare the fish - clean it, gut it, separate small pieces. If you wish, you can remove the skin or not.
Salt and add spices.
Grate the carrots for Korean salads or cut them into strips, and cut the onion into half rings.
Place pieces of silver carp and vegetables (onions and carrots) in a saucepan or glass jar.
Pour in the marinade - mix vinegar with vegetable oil.
Place in the refrigerator for a day.

Vegetable seasoning in the form of onions and carrots in this recipe can compete with fish, so you shouldn’t skimp on it; you can even add more than indicated in the recipe. The taste of the dish is reminiscent of Korean heh, it goes perfectly as an appetizer with a slice of dark bread, and vegetables replace the salad.

With lemon

There are various recipes, but it is impossible to create a marinade without acid. Because not everyone loves vinegar, they are looking for a substitute. Silver carp turns out to be very tasty at home if you marinate it with lemon, which serves as a good addition to any fish.

Silver carp – 1 kg;
Lemon – ½ piece;
Vegetable oil – 100 ml;
Salt;
Vinegar – 200 ml;
Water – 200 ml;
Coriander, peppercorns, bay leaf.

Separate the fish and cut into portions.
Sprinkle with salt and put under pressure. Keep in the refrigerator for 3 days.
Rinse off the salt, pour in a substance consisting of 1 glass of 9% vinegar and 1 glass of water. Let marinate in the refrigerator for 24 hours.
Drain the vinegar. Sprinkle with the juice of half a lemon and stir.
Pour half a glass of vegetable oil into the bottom of the jar, lay out the fish, sprinkling it with spices. Press down so that the oil from the bottom rises up. If there is not enough, add more from above.
Silver carp marinated with lemon takes at least 3 days to prepare. All this time it is kept in the refrigerator.

How to marinate silver carp

7 minutes Creator: Konstantin Pavlov 0

Secrets of making and choosing fish
How to properly prepare marinade
Photo
Marinated silver carp in jars
In Korean
Frisky marinated silver carp
With lemon
Video on the topic

When men in the family fish, the wife must know a lot of fascinating recipes for making river fish, including silver carp. Its meat contains a lot of protein and vitamins A and B.

Marinated silver carp will be a good addition to any table. More often, vinegar and onions are used for marinade. It is best to marinate only the freshest silver carp, but if you are not able to eat freshly caught fish, it can be purchased at the market or in a hypermarket at a relatively affordable price. Let's look at the most popular recipes for making pickled silver carp.

Secrets of making and choosing fish

It’s not at all difficult to properly prepare pickled silver carp at home. Anyone can handle this task if they follow some tips.

So, how to properly marinate silver carp:

It is better to take the freshest fish, not frozen. Since stores practice repeated defrosting, the fibers of the fillet are destroyed during this process.
The weight of a silver carp must be at least 2 kg. The smallest fish will be very bony and the least fatty.
It is necessary to cut the fish into medium pieces of 4-5 cm. The smallest ones will acquire a mushy consistency.
It is always important to observe the proportions in the indicated products. This is the only way to make the dish spicy and evenly salty.
To remove the nasty smell of silt and mud, fish pieces should be placed in salted water for almost 15-25 minutes.
Fish pieces should be marinated for at least 24 hours.
You can store pickled silver carp in the marinade for no more than 70 days.

Recipes for making marinated silver carp in vinegar and onions are enticing with their simplicity and the possibility of adding your favorite spices. Such dishes will certainly add to the list of the most delicious table snacks.

How to properly prepare marinade

The main task in making savory and moderately salted silver carp is the correct preparation of the marinade. Basic tips:

vinegar must be taken at table level 9%;
be sure to take into account the indicated proportions;
if desired, you can add your favorite spices to the marinade, but not more than two types;
cook only over low heat and no more than 6-7 minutes;
vinegar is poured in only after turning off the stove (the marinade should not boil).

Marinated silver carp - a tried and tested recipe and the most delicious!

Almost all housewives prepare marinated silver carp, the recipe of which may vary depending on the added ingredients, but for those who make it for the first time, it is better to use the traditional version or at home, in order to realize how tasty the dish comes out, and then try different ones options, for example, in Korean. In addition, the taste properties directly depend on the marinade and the freshness of the fish itself...

Marinated silver carp - the most popular recipe

One of the most favorite types of freshwater fish found on the kitchen table is silver carp. This popularity is explained, firstly, by the indescribably tender flesh of the fish, and silver carp can be prepared in different ways; it is savored, fried, boiled, or smoked. But, an impeccable recipe for making - silver carp in marinade and minimal effort will be needed 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 great if the fish weighs more than 2 kg - there are virtually no bones in it, and the meat is the fattest and most tender. The finished dish can lie in a cool 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, aromatic pepper (peas) - to taste

So, pickled silver carp, the step-by-step manufacturing process looks like this:

Carefully clean the carcass of the silver carp from scales, scrape it out from the inside, separate the fins, head and tail. Wash the processed carcass and divide it into pieces. You can actually avoid this procedure by purchasing ready-portioned silver carp in the store.
Mix salt and sweet sand in a small container
Place fish slices in one layer in a comfortable container and sprinkle with a mixture of salt and sugar
Lay the fish in layers, sprinkling any layer in this way
Cover the top layer of fish with a plate or other comfortable object and press down with a weight
Let the fish salt for 2 hours. The liquid that will be created on the surface must be drained
Prepare a marinade for silver carp - pour vinegar, prepared oil into a separate bowl, add chopped onion and garlic, add peppercorns
Wash the salted fish and place in the marinade
Leave for 2 hours, stirring occasionally

Silver carp in Korean marinade

Along with the usual recipe for making this fish, marinated silver carp is very popular among housewives - a Korean recipe; to make this snack with oriental notes you will need:

Fillet – 0.5 kg
Sweet sand – 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.
Freshest greens

The silver carp carcass is cut as in the first recipe. Thoroughly wash and dry the resulting fish slices. 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), simply place it in sterile jars, close the lids and leave it in a cool place.

Silver carp marinated at home

It is impossible not to mention another method of making such an appetizer, like pickled silver carp - a home-made recipe, the distinctive feature of which is the small number of ingredients and the simplicity of preparing the dish; for it you need to take:

Silver carp fillet
Table vinegar – 200 ml
Unsullied 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 needs to be cut into small slices, salted, as in the classic recipe, and left in a cool place for 8 hours.

After the time allotted for salting, wash the fish from salt (not painstakingly!), put it in a clean container and fill it with vinegar (1 glass of water + 1 glass of vinegar). The liquid must hide the fish one hundred percent.

Press down 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 actually 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, you need to put it in clean, sterilized jars. This is done in the following way: all products are placed in a jar in layers in the following order:

Chopped onion
Marinated fish pieces
Bay leaf
Dark peppercorns
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.

You see, the recipes for making silver carp are quite ordinary, but the end result is an indescribably tasty appetizer that your family and guests will love!

Silver carp in vinegar: marinate deliciously

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

Excellent for marinating - if you take a carcass from 2.0-2.5 kg, small bones will dissolve in the marinade, and large ones will simply be 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.

You can cook fish using the cool or hot method. 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.

Traditional recipe “At home”

If you are marinating silver carp for the first time, it is best to choose the traditional recipe - with onions, spices and vinegar.

It is fundamentally correct to prepare the fish: clean it well, carefully remove the gallbladder, be sure to remove the black film inside, separate the head and fins, cut into uniform pieces (approximately 2-3 cm wide).

Pay attention! If the fish is large and the pieces are huge, you can cut them in half along the ridge.

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 dark peppercorns.

Pay attention! For a spicy taste, you can add coriander, cloves, allspice, mustard seeds and other spices to your taste (but not more than 1-2 types) into the marinade.

Rub the cooked 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 (can be overnight (that is, in the dark) ).
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 consistency. Don't soak! Pour in cool marinade and place under load again for 8-10 hours. After 3-4 hours, carefully stir the silver carp pieces into the marinade.

Fundamentally! Some recipes suggest marinating silver carp for 3 to 6 hours, but this is not enough - huge 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 snow-white. The meat will become the densest mixture.

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

Fundamentally! 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.

Spicy (Korean)

Korean recipes differ in marinades and hot 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 reddish pepper;
spices (dark pepper, coriander, allspice to taste);
1 bunch of fresh herbs.

Add oil and vinegar to the prepared silver carp pieces, stir 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 through a press.
Mix soy sauce with sugar, salt and spices according to the recipe.
After two hours, drain the marinade, add all the cooked vegetables and spices to the fish, and stir gently.
Fry in vegetable oil over high 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 making pickled silver carp according to this recipe, but the pickling process itself will take the longest.

Additional information! Crushed bay leaf and dark 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 salt and sugar in hot water, add bay leaf, dark pepper and all the spices according to the recipe. Bring to a boil and cook over low heat for 5 minutes. When the marinade has cooled, add vinegar and stir.
Pour the marinade over the cooked fish, cover with a lid (plate), and place the weight. Leave the workpiece in the refrigerator for 1-1.5 days.
Drain the marinade.
Without washing, place pieces of fish in sterilized jars in layers: – onions
– pieces of silver carp (crushed bay leaf, dark peppercorns)
– a spoonful of sunflower oil.
Refrigerate the jars for another day.

Additional information! The marinade can be slightly acidic (vinegar content up to 0.6%), uniformly 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 weakly acidic marinade, the jars must be pasteurized or sterilized in advance.

Subtleties and useful tips

So that you are not upset by the properties of cooked marinated silver carp, take note of these useful tips:

When choosing fish, it is better to take chilled fish - its properties can be determined by its smell, the condition of the gills and eyes, and the elastic mixture. Frozen fish does not have to be frozen out, with “rusty spots” of oxidized fish oil.
Do not take a very small one - it will be bony and not fat enough, and a very large one - it will be very fatty. 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 smell of mud.
Do not cut the fish into very small pieces - the mixture may become mushy during cooking.
The introduction of natural vinegar (apple, wine, 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 the least amount of ingredients are attractive due to their simplicity and the ability to add spices to the marinade to suit your own taste. These dishes are sure to add to your list of favorite snacks. Bon appetit!