Marinated carp

Step-by-step preparation

Cooking time: 15 hr

1. STEP 1

   

   How to marinate carp? First, prepare all the ingredients.

2. STEP 2

   

   First, prepare the marinade, which, by the way, determines the taste of the finished fish. Pour water into a separate pan. Add granulated sugar and salt. Add coriander seeds, pepper mixture and bay leaf. Place over high heat and bring to a boil. Mix well to dissolve the sugar and salt. Turn off the heat and pour in table vinegar. Leave until completely cool.

3. STEP 3

   

   Now get to the fish. It can be fresh or frozen carcass. In the last option, remove the carp from the freezer and move it to the refrigerator section. Leave until completely defrosted. Separate the fillet from the spinal bone. If the carcass is fresh, remove the scales. Trim all fins. Remove the head and entrails. Rinse well.

4. STEP 4

   

   Cut the fillet into thin slices. Rinse well again with running water.

5. STEP 5

   

   Dip the carp into the cooled marinade. Place a small flat plate of smaller diameter on top so that all the fish pieces are in the marinade. You can place a small weight on the plate. Cover with a lid and marinate in the refrigerator for 10-12 hours.

6. STEP 6

   

   Rinse the dill well and dry with a napkin. You can take parsley or other greens. Cut the peeled and washed onion into thin half rings.

7. STEP 7

   

   Choose a suitable container for marinating fish. I have this plastic bucket with a lid. You can take a glass jar. Layer layers of carp, onion rings and dill to the very top. Tamp down a little so that the fish fit snugly together.

8. STEP 8

   

   Pour in odorless vegetable oil so that the entire fish is under a layer of oil. Cover with a lid and place in the refrigerator for a couple of hours. Afterwards, you can start tasting. The marinated carp is ready. Store in the refrigerator for no more than a week.

9. STEP 9

   

   Bon appetit!

Comments on the recipe

Natalia M

17.12.2023

5

I had a small carp fillet, not enough for cutlets. I found an interesting recipe for marinated carp on the site. I usually marinate white fish (pike, pike perch), but this fish has reddish meat. I washed the fillet well and cut off the skin, it was very thick. I cut the fish into thin slices; the thinner, the better the fish will marinate. I cooked the marinade exactly according to the recipe, I liked the set of spices. It tasted very salty, but that's how it should be. As soon as the slices were immersed in brine, they began to turn white. I pressed the pieces of fish down with a plate and put them in the refrigerator. My fish marinated for about a day. I didn’t layer it in the jar, I just mixed fish, a lot of onions and dill in a container. I seasoned it all with odorless vegetable oil and mixed it. The fish stood in the cold for an hour and we began to taste the appetizer. The first thing I noticed was that carp fillets are denser and more fibrous than those of pike perch, for example. And it tastes almost like the usual fish heh. My mother-in-law and I enjoyed eating pickled carp with fresh bread and cucumber. We like spicy, aromatic fish with a vinegary tang.