Pickled mullet

Name: Pickled mullet
Total time: 6 h
Yield: 5
Ingredients: 5 Mullet; 1 Bulb onions; 1 g Peppercorns; 1 teaspoon Allspice; 1 teaspoon Pepper; 1 tablespoon Mustard; 1 tablespoon Sea salt; 1 teaspoon Sugar; 4 tablespoon White wine vinegar; 2 g Vegetable oil; 3 Bay leaf; 150 ml Water; 0.5 teaspoon Salt

Have you tried pickling mullet yet? So start right now! Kostya brought scows full of mullets to Odessa... Yes, yes, today we will pickle mullet. In our Black Sea there is simply a sea of these fish I fry it, steam it, salt it and, of course, marinate it. Today I’ll tell you one of the pickling methods. The fish turns out tender, juicy, and does not sit for a long time. With black bread, with crumbly, steaming boiled potatoes, mmm I envy myself :)

68

15510

Aubrey Lopez

Recipe author

Calories

785kcal

Protein

124g

Fat

7g

Carbs

7g

*Nutrition per serving

Ingredients

Servings: 5

5

1

1g

1teaspoon

1teaspoon

1tablespoon

1tablespoon

1teaspoon

4tablespoon

2g

3

150ml

0.5teaspoon

Step-by-step preparation

Cooking time: 6 hr

STEP 1
We take fresh fish, I have the freshest mullet (my husband has an uncle who is an avid fisherman, so we are simply inundated with fresh fish)). You can take any other fish, such as herring, herring, trout or mackerel. The fish must be turned into fillets with skin. This is done quite simply; using a sharp knife, cut off the flesh from head to tail, closer to the ridge. I can’t show you because I take the photos myself.
STEP 2
Next, lightly salt the fish, take 1 tablespoon of sugar, 1 tablespoon of coarse sea salt and sprinkle on the fillets while we make the marinade.
STEP 3
Let's prepare the spices. We will need several peas of black, allspice and pink pepper, 1 teaspoon of mustard seeds and a bay leaf (I have it fresh, because we have bay trees on the street, and I can always pick a few leaves for myself)). And cut the onion into rings.
STEP 4
We make the marinade, pour 150 ml of water into a saucepan, add our spices, add 1 teaspoon of sugar and 0.5 teaspoon of salt. Bring to a boil, turn off and cool slightly. While the marinade is cooling, place the fish in a non-metallic container, sandwiching it with onion rings.
STEP 5
Add 2 tablespoons of vegetable oil and 4 tablespoons of white wine vinegar 6% to the warm marinade (can be replaced with apple vinegar). Pour the marinade over the fish and put it in the refrigerator. It will be ready in 3-4 hours. If larger, keep it in the marinade a little longer. Drain the marinade and pour vegetable oil over the fish. Eats instantly, you need to cook more)))

Comments on the recipe

Shura

07.09.2023

4.5

Anka, your snack is absolutely delicious! I’ve never eaten mullet at all, but looking at your photos, I perfectly imagined its appearance, taste, and even smell! Fresh smell, fresh taste, Wine vinegar and art! It’s all from the fish - a miracle! So that you don’t live badly! So that you eat Mullet, And so that you don’t feel sorry for your labors and your hands, And the onion doesn’t torment your eyes! So that it’s fresh Mullet, Didn't sail into someone's distance!

Anka

07.09.2023

4.5

Wow, what poetry!)) Cool! And the fish is very tasty, I will say without false modesty)

Irisha

07.09.2023

5

Anka, this fish is already making my mouth water))) I also love salty fish! However, instead of mullet I salt mackerel (we don’t have mullet), and instead of mustard seeds I add coriander