How to marinate carp: in vinegar with onions at home, Donskoy with roots in marinade, step-by-step recipes,

Carp has acquired value due to the taste characteristics of its meat: tender, soft, with sweetish undertones. It is used to prepare various dishes, including fish appetizers, salads and first courses. Another equally attractive option is carp marinated in vinegar and onions. This and other similar recipes will be discussed in this article.

Carp meat is rich in vitamins and microelements that are beneficial for the body.

How to choose the right carp

In order to choose a fresh and high-quality product, pay attention to the following points:

1. There should be no bloody spots or smudges on the fish carcass (only 2-3 pieces are allowed). Otherwise, their presence will indicate that the fish was sick with something.
2. In fresh carp (not frozen or fresh-frozen), the bones should not easily come away from the flesh, and the meat itself should be elastic and dense.
3. Pay attention to the eyes. In a fresh carcass they will be convex and transparent. And the scales are wet, with slippery mucus present on the surface.
4. The gill color of healthy and fresh fish is bright red or bright pink. They should not be stuck together.
5. If you purchase a frozen version of fish, pay attention to the glaze that covers it. If the freezing is correct, the glaze will be smooth and without cracks. If the work was of poor quality, it will be cracked and lumpy.

Did you know that carp is a carp?

Not really

If you don’t have carp on hand, look at the recipe for pickled pink salmon with vinegar. This no less tasty fish dish will definitely not leave you indifferent. Write the recipe in a notebook and share with your loved ones.

Author's note

Agapov Vladislav

When buying carp in vacuum packaging, make sure that there are no bubbles inside, there is no damage on the surface and all the inscriptions on the labels are preserved.

For universal rules for choosing any other type of fish, see the following:

How to prepare carp for pickling

The preparation process includes the following steps:

1. If the carcass is frozen, completely defrost it naturally at room temperature (without microwave or boiling water).
2. Rinse the fish under running water, removing slimy plaque and debris from the surface.
3. Remove scales. To prevent it from scattering in different directions, clean it either in a bowl of water or in a bag. You can use a simple knife for this purpose.
4. Cut off the head, fins and tail.
5. Make a longitudinal incision in the abdomen and carefully remove all the insides so as not to damage the gallbladder.
6. Remove the remaining black film inside the carp. Otherwise, it will taste bitter after cooking and ruin the dish.
7. Rinse the fish again.
8. If necessary, remove the backbone and bones (you can also marinate with them). Cut the carcass into the pieces needed for marinating.

Author's note

Agapov Vladislav

The optimal size of pieces for marinating is 1-3 cm wide.

Proper preparation of the main ingredient is the key to a tasty and healthy dish. See how to properly cook chicken wings in balsamic vinegar. These skills will allow you to surprise your loved ones.

Carp steaks on the grill

Compound:

• carp steaks – 1.5 kg;
• lemon – 1 pc.;
• olive oil – 60 ml;
• salt, ground black pepper - to taste.

Cooking method:

• Cut the cleaned and gutted fish into steaks about 3 cm thick.
• In a separate container, mix the juice squeezed from the lemon and olive oil. Add salt and pepper to this mixture and whisk with a fork or whisk.
• Using a pastry brush, coat each piece of fish with the resulting marinade.
• Place the steaks in a bowl or pan, pour over the remaining marinade, and stir.
• After an hour, place the carp steaks on the barbecue grill, secure it so that it does not open.
• Place the grill with fish steaks on the grill.
• Fry the steaks for 20-25 minutes over the coals, turning the grill every 2-3 minutes so that the pieces of carp are fried evenly.

All that remains is to complement the appetizer with vegetables, grilled or prepared as a salad, and serve the food to the table.

Quick marinade with onions and butter

Preparing marinade for carp according to this recipe is very simple. And the most important thing is that the process will not take much time, and the snack will turn out very tasty and appetizing.

Do you prepare pickled carp?

Not really

List of required products:

• large carp - 1.5 kg;
• onion - 3 pcs;
• vegetable oil - 5 tbsp. l.;
• salt - 2.5 tsp;
• ground black pepper - on the tip of a knife;
• vinegar - 0.5 cups;
• water - 2 glasses.

Step by step recipe:

1. Cut the carcass. Remove the backbone and large bones to create a clean fillet. Rinse the meat in cool water and cut into thin pieces.
2. Peel the bulbs. Grind into half rings. Add salt and pepper. Lightly crush the mixture with your hands so that the onion releases its own juice. Leave to infuse for 10-15 minutes.
3. Add onion mixture to fish. Mix well.
4. In a separate container, combine water and vinegar. Pour into the total mass. The liquid should completely cover the meat. If not, add more solution. Vinegar should be diluted in the following proportion: 1 part acid to 3 parts water.
5. At the final stage, add vegetable oil. Stir and place the dish in the refrigerator for a day. Afterwards you can serve the appetizer to the table.

You can marinate not only fish. See how to make a marinade for porcini mushrooms for the winter with vinegar. This is an amazing recipe that even a cooking novice can make.

If desired, you can add lemon juice and herbs to the fish.

Calorie content per 100 g serving is 138 Kcal.

Carp shashlik (on skewers)

Compound:

• carp fillet – 1.5 kg;
• lemon – 1 pc.;
• onions – 0.3 kg;
• ground fennel – 6 g;
• ground black pepper – 6 g;
• salt - to taste.

Cooking method:

• Clean the carp, gut it, and fillet it.
• Cut the fish fillet into pieces 3-4 cm in size. Place them in an enamel bowl.
• Squeeze the juice from the lemon, mix it with salt, seasonings and grated zest from the fruit.
• Pour the marinade over the pieces of carp fillet and mix with your hands so that the marinade evenly covers each piece.
• After freeing the onion from the husk, cut into thin half rings and remember.
• Transfer the onion half rings to the fish and mix the ingredients again.
• Leave the carp to marinate for 30-60 minutes.
• Thread pieces of carp onto skewers and place them over smoldering coals.
• Fry the carp shish kebab for 15-20 minutes, turning the skewers from time to time so that the fish does not burn.

According to this recipe, shish kebab can be cooked not only on skewers, but also on wooden skewers. Then the fish is cut into 2 cm pieces, marinated for 10-15 minutes, fried for 10-12 minutes.

Marinated carp with onions and spices

For lovers of spicy and spicy dishes, the option of marinating carp with spices is suitable.

Components:

• fish carcass - 1 kg;
• onion - 3 pcs;
• garlic cloves - 5 pcs;
• dill - a bunch;
• salt - 1 tbsp. l.;
• sugar - 1 tsp;
• hot pepper - 1 piece;
• ground black pepper - ¼ tsp;
• mixture of Provencal herbs - 2 tbsp. l.;
• table vinegar - ¼ cup;
• filtered water - ¾ cup.

Sequencing:

1. Rinse and gut the carcass. Cut off the head, tail, fins. Divide into pieces of 1.5-2 cm. It is not necessary to remove the ridge.
2. Peel the onions and garlic, rinse the greens well in running water. Cut the onion into half rings, pass the garlic through a press, chop the dill with a knife.
3. Add all the ingredients listed above to the carp pieces. Sprinkle with salt and sugar. Rub the mixture with your hands so that the components mix together.
4. Cut the hot pepper into rings. Add the seeds and ground pepper to the fish. Stir.
5. Mix vinegar with water. Add in a thin stream to the total mass.
6. Place a smaller plate and a weight on top. Place in the refrigerator to steep for a day. Afterwards you can take out the carp and eat it.

Author's note

Agapov Vladislav

Handle hot peppers with gloves so that they burn the skin and do not cause irritation.

Calorie content per 100 g serving is 142 Kcal.

You can watch another option for marinating fish in the following video:

Korean carp heh with carrots and onions

Another option for preparing a Korean dish with the addition of vegetables. You can buy the seasoning or “assemble” it yourself. The composition usually includes a mixture of peppers, coriander, paprika, and dried garlic. Otherwise, the recipe is no different from the classic one.

What's included:

• 3-3.5 kg of fish (whole carcass weight);
• 3 onions;
• 3 carrots;
• 4 cloves of garlic;
• a bunch of cilantro;
• 1/2 tsp. seasonings for fish;
• 2-3 tbsp. soy sauce;
• 4 tbsp. vinegar 9%;
• 3 tbsp. sunflower oil;
• salt (to taste).

Cooking method:

1. Cut the carp into fillets without skin. Cut into small pieces approximately 1 cm in size. Pour 2 tbsp over the pieces. vinegar and leave to marinate.

2. Cut the onion into half rings, chop the garlic, grate the carrots on a Korean grater, chop the cilantro. Mix the vegetables in a separate container, then add to the fish.

3. Pour a little soy sauce into the food. Add seasonings, 2 tbsp. vinegar. You can add more salt if you wish.

4. Pour some sunflower oil into the frying pan and put on fire. Wait until the oil is hot and pour it into the fish and vegetable mixture, stir.

Place the dish in the refrigerator for 5-6 hours, after which it can be served.

How to marinate carp in apple cider vinegar

When preparing pickled fish, table vinegar can be replaced with malic acid. Then the dish will acquire new fruity notes of taste and aroma, which will diversify the appetizer.

Required products:

• carp - 1 piece weighing 1.5-2 kg;
• onion - 2 pcs;
• apple cider vinegar - 100 ml;
• vegetable oil - 100 ml;
• allspice peas - 5 pcs;
• bay leaf - 4 pcs;
• carnation inflorescences - 3 pcs;
• dried dill - 1 tsp;
• ground black pepper ½ tsp;
• salt - 7 tbsp. l.;
• sugar - 50 g;
• water - 0.5 l.

Cooking method:

1. Clean the carcass, remove all the entrails, head, fins and tail. Place in a deep container and sprinkle with salt (5 tablespoons). Make sure it is evenly distributed throughout the fish, including the inside. Cover with cling film and refrigerate for a day.
2. Then remove the carp and rinse it in cold water to remove salt. Pour in clean liquid and let stand in the refrigerator for 2 hours.
3. During this period of time, prepare the marinade. To do this, dilute the remaining salt and sugar in water. Add bay leaf, dried dill and other spices. Place on low heat.
4. After boiling, remove from heat and pour in vinegar in a thin stream. Stir and let the marinade cool.
5. Drain the water from the carp. Place it on napkins to remove all the liquid. Cut into pieces of 2-3 cm, remove the spinal bone. Divide each piece into two more halves.
6. Peel the onion and chop into half rings. Place in the bottom of sterilized jars. Then fill the container with pieces of fish, pour cold marinade. Close the lid.
7. Place the preparation in the refrigerator for 5 days. After this time, the pickled carp is ready to eat.

Fans of cold first courses will be interested in how to cook okroshka in water with vinegar and mayonnaise. Find out which acid is best.

The calorie content of the snack per 100 g is 154 Kcal.

After soaking, the fish will change color slightly and become more elastic.

Marinade for carp

Like most other freshwater fish, carp has a specific muddy smell. To get rid of it, the fish must be marinated. You cannot use vinegar for this; it will soften the carp meat too much, causing the fillet to turn into a shapeless mass. Compositions based on lemon, wine, fruit or vegetable juice, soy sauce, and fermented milk products are much better suited for marinating fish.

It is customary to add a fairly large amount of aromatic herbs and other spicy seasonings to the marinade for carp, which can neutralize the specific smell and make it pleasant. The most commonly used are black and allspice, dill, fennel, lemon zest, onion, and garlic.

You can give examples of marinades suitable for carp, which will be cooked on coals.

With lemon . For a carp weighing 2-2.5 kg you will need a large lemon and 80-100 ml of vegetable oil. Salt, Provencal herbs and ground black pepper are taken to taste, they are rubbed on the prepared carcass or sprinkled on pieces of fish. Then the fish should be poured with a mixture of oil and juice squeezed from lemon, and left for a couple of hours. With soy sauce and ginger . Peel three large onions and use your hands to release their juice. Add a large spoon of grated ginger, 4 garlic cloves passed through a special press and 60-80 ml of soy sauce. Add black and allspice pepper to taste. You can also add a little salt, even though soy sauce itself is salty. Place pieces of carp into the marinade, stir, cover and leave for several hours. The marinade prepared according to this recipe should be enough for 1.5-2 kg of fish. With white wine . For a glass (200 ml) of dry white wine, take the zest grated from one lemon, a few bay leaves broken into pieces, ground black pepper and salt (to taste). Peel and cut 2 large onions into thin half rings. Remember the onion with your hands, mix with pieces of carp. Pour the wine marinade over them and stir. The amount of ingredients indicated in the recipe is enough to marinate a 2-kilogram fish. With fermented milk product . You can use sour cream or unsweetened yogurt as a basis, or, in extreme cases, yogurt or kefir. A fermented milk product for 2-2.5 kg of fish will require 0.4 liters. It needs to be mixed with the juice squeezed from one lemon and grated citrus zest, then add salt, ground white pepper and nutmeg to taste. All that remains is to mix the ingredients and marinate the carp in the resulting mixture.

It is recommended to marinate the carp for 2-3 hours if it is whole. The marinating time for fish cut into pieces can be reduced by two to three times. Carp does not need longer marinating.

Marinated carp with 9 percent vinegar in a jar

9% vinegar is widely used for pickling. It saturates the meat with the right percentage of acid and adds piquant notes of taste.

Components:

• carp fillet - 1 kg;
• onion - 4 pcs;
• salt - 20 g;
• ground black pepper - 7 g;
• vegetable oil - 150 ml;
• vinegar 9% - 3 tbsp;
• boiled water - 3-4 tbsp. l.

Step by step recipe:

1. Cut the carcass into fillets. Try to remove even small bones. Grind into small pieces.
2. Peel the onion. Cut into half rings. Add to fish.
3. Add the bulk ingredients there: salt and ground black pepper. Stir.
4. Dilute the vinegar in the specified volume of boiled water. Pour into the total mixture in a thin stream. Add vegetable oil there.
5. Sterilize jars with lids in a way convenient for you. Dry. Pack the resulting workpiece into them and close. Place in the refrigerator for 2-3 days. Then you can take it out and eat it, bon appetit!

Acid is the No. 1 ingredient when it comes to winter preparations. Find out how much vinegar you need for a three-liter jar of tomatoes so that they can be stored all winter without any problems.

Carp marinated in a jar, served both with vegetable oil and balyk, slightly dried before serving

Calorie content per 100 g serving is 137 Kcal.

Alternative option

Marinated carp can be prepared a little differently. For this purpose, they take fish that is fattier, because it will be more tasty; minimum weight from 1.5-2 kg. For work use:

• fillet -1 kg;
• onions – 4 pieces;
• 0.02 kg salt;
• 0.007 kg black pepper;
• 150 ml sunflower oil;
• a little vinegar and clean boiled water.

The first step is cleaning, trimming the fins and head, then removing the insides. Only when this is done can you take the fillet and cut it thinner. After mixing the fish with pepper, onion, salt, water and vinegar, you can add oil.

Important: refined vegetable oil is not used for this dish. Stir everything again and leave the carp to marinate in the refrigerator for 48 hours.

Marinate carp with vinegar and salt

A simple but very tasty recipe for pickled carp does not contain many ingredients. Salt and a small amount of spices will be enough.

List of required products:

• carp - 1.5 kg;
• coarse salt;
• onion - 3 pcs;
• mixture of peppercorns - to taste;
• cumin and cloves - 3 buds each;
• vegetable oil - 4 tbsp. l.;
• vinegar 9% - 4 tbsp. l.;
• laurel - 3 pcs.

Sequencing:

1. Cut the carcass: remove the head, tail, fins, and all entrails. Rinse in water to remove all mucus and blood. Cut off the backbone and remove large bones. Grind into small pieces.
2. Pour a generous layer of salt into an enamel container. Place pieces of carp on top, sprinkle with salt again. Place the load and put it in the refrigerator to salt. If the slices are small, 3-4 hours will be enough.
3. Then remove the fish and rinse it in water to remove salt.
4. Chop the onion into thin rings. Place in a saucepan along with 2 bay leaves. Place a layer of fish there. Arrange the spicy ingredients. Pour the mixture with 1 tbsp. l. oil and vinegar. Repeat layers until you run out of carp pieces.
5. Then leave to marinate in the refrigerator for a day.

Author's note

Agapov Vladislav

You don't have to throw out the tail and head. They will make a very tasty and rich soup.

The calorie content of the snack per 100 g is 146 Kcal.

You can find a quick way to fillet carp in the following video below:

Delicious carp with vinegar, garlic and pepper

For lovers of spicy dishes, a recipe for carp with pepper and garlic is suitable. During the process, you can adjust the degree of spiciness yourself by making the proportions of the above ingredients larger or smaller. The recipe with photos will help you with preparation.

Compound:

• carp - 1 large;
• water - 1 l;
• salt - 8 tbsp. l.;
• sugar - 1 tbsp. l.;
• vinegar - 1 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• garlic - 8 cloves;
• bay leaf - 3 pcs;
• peppercorns - 6 pcs;
• hot pepper - 1 pc.

Cooking method:

1. Cut the carcass into fillets. Divide into 2-2.5 cm pieces.
2. Dissolve salt and sugar crystals in the specified volume of water. Add bay leaves and peppercorns. Bring to a boil. Then remove from heat, pour in vegetable oil and vinegar. Stir.
3. Peel the garlic and cut into thin slices. Wash the hot pepper and cut it into rings.
4. Sterilize the jar in a way convenient for you. Fill it with fish pieces. Place hot peppers and cloves of garlic between. Pour in marinade.
5. Place in a cool place for 10-12 hours. Then drain the liquid and fill the jar with vegetable oil to keep the snack longer. Cover with a lid. Should be stored in the refrigerator.

Calorie content per 100 g serving is 149 Kcal.

Before serving, season the fish with herbs and fresh onions.

Recipe for marinating carp with vinegar and spices

For this recipe, the fish is first filleted and then infused for 24 hours in a special marinade.

To prepare the latter, you need to boil 0.5 liters of water on the stove. Then add 50 g of salt and sugar, allspice and black peppercorns (½ teaspoon), coriander (½ teaspoon), bay leaf. Let the marinade simmer for 5 minutes, after which it is removed from the heat. After another 15 minutes, add vinegar (100 ml) and stir. The resulting solution is poured into pieces of fillet placed in a pan.

The pickled carp, the recipe for which is presented above, is seasoned with vegetable oil and onions every other day. Serve the fish with a side dish of mashed potatoes.

Heh from carp at home

Carp is often used to prepare dishes such as Heh. It is suitable for both a festive table and an everyday one.

Classic Korean recipe

To prepare Heh, only fillet is used. Therefore, be careful when removing bones: try to remove as much as possible.

Ingredients:

• carp fillet - 1 kg;
• vinegar essence - 1.5 tbsp. l.;
• soy sauce - 2 tbsp. l.;
• onion - 2 pcs;
• garlic cloves - 4 pcs;
• vegetable oil - 120 g;
• ground black pepper - 0.5 tsp;
• salt - 1 tbsp. l.;
• bay leaf - 3 pcs;
• paprika - 1 tbsp. l.;
• ground red pepper - 0.5 tsp.

Step by step recipe:

1. Cut the fish fillet into small pieces.
2. Peel the onion and chop into thin rings. Add to carp. Add salt there and stir.
3. Add all remaining dry ingredients to the mixture. Grate the garlic on a fine grater and break the bay leaf into several pieces. Add to meat.
4. Pour soy sauce, vinegar and vegetable oil over everything. Mix well.
5. Cover the container with a lid and marinate in the refrigerator for 2 days. Afterwards you can take out the fish and eat it.

The calorie content of the snack per 100 g is 153 Kcal.

With onions and carrots

You can make Heh with carrots using a similar recipe. For the above quantity of ingredients you will need one large carrot. Peel it and grind it on a medium-sized grater. Add to the fish at the same time as the onion. Then cook in the same order.

Marinated carp fish recipe. Pickled carp

To begin with, the carp is cleaned of its scales and its internal organs are removed. Then you can cut off the head, since it will not be used anyway. Then the fish is cut in portions, into pieces 1.5 to 2 cm thick. The exact size depends on the vertebral bone. However, it is still worth cutting as thinly as possible.

Peeled onions are cut into half rings. Important: you should add more onions, because they will only add flavor to the dish. The main components of the marinade are:

• seasoning for Korean carrots;
• salt;
• sugar;
• Bay leaf;
• pepper (paprika);
• black pepper.

All these components are laid on top of the fish pieces along with the onions. Now you need to mix the parts of the dish with your hands. After stirring, pour in a glass of apple cider vinegar and the same volume of soy sauce. Add 60 ml of sunflower oil, mix further and transfer the fish to another container.

A sprig of basil is placed on top of it. Important: this branch must have green leaves and a flower. Then the aesthetic effect will noticeably increase. Then they cover the workpiece with a small saucer, pressing down the carp so that it all goes into the marinade. Marinating in the refrigerator lasts from 30 to 36 hours.

How to deliciously marinate carp for barbecue?

In this case, it is important to use marinades that will suppress the specific taste of freshwater fish. For a fish weighing 2.5 kg, a mixture of:

• onion slices (rings);
• garlic (3 or 4 chopped cloves are enough);
• 60-90 ml soy sauce;
• black pepper;
• ginger;
• a small amount of salt.

Some cooks prefer a different composition:

• 0.4 liters of sour yogurt (replace it with low-fat sour cream or kefir if desired);
• juice from 1 lemon and zest removed from it;
• nutmeg;
• salt;
• ground white pepper.

Regardless of the choice made, you will have to marinate the carp for 3 to 4 hours. After cleaning, wash it in cold water and dry it with a towel. To prepare the fillet, use a special sharp knife. First of all, cut the areas under the fins along the head part. The fillet is removed along the ribs on both sides, and when it is separated, it is cut into pieces of 4-5 cm.

When the fish is marinated, you need to thread the pieces onto skewers. You can make the dish more piquant by alternating fragments of carp and pickled onions. You will have to fry the kebab for 10-12 minutes, while constantly turning it and periodically spraying it with lemon juice. After preparing the kebab, sprinkle chopped dill on it. Recommended as a side dish:

• bell pepper;
• mushrooms or other grilled mushrooms;
• tomatoes;
• eggplants.

Watch the video below to learn how to cook delicious carp shish kebab.

Fishermen's wives take note! Mind-blowing pickled carp! The recipe is finger licking good! The smell alone makes you salivate profusely! The meat is soft, aromatic and very tasty! In a word, DELICATE! The husband is eating (at the moment and mooing mmmmm....).

1. We clean the carp from scales, remove the entrails, cut off the head (we don’t use it at all).
2. Cut into portions, approximately 1.5-2 cm (as the vertebral bone allows, but try to be thinner).
3. Peel the onions and cut them into half rings. You can add more onion (it turns out so tasty!)
4. Let's prepare the ingredients for the marinade: salt, sugar, hot seasoning for Korean carrots, paprika, bay leaf, black peppercorns.
5. Place everything on the pieces of fish with onions and mix, rubbing with clean hands.
6. Add a shot of apple cider vinegar.
7. The same amount of soy sauce.
8. Pour 2 tablespoons of vegetable oil.
9. Mix everything again and place the fish in a container.
10. On top we place a fragrant sprig of basil with herbs and flowers. This touch turned out to be very significant!
11. Cover with a small saucer and press down on the fish so that it is in the marinade (at first there will not be much of it, but after 30-40 minutes it will be enough so that the fish is all in the marinade).
12. Close the top with a tight lid and put the container in the refrigerator for 30-36 hours.

Once the fish is marinated, you can serve it with boiled potatoes. But what kind of potato? It’s simple, with black bread – you won’t be able to pull it off by the ears! Store in the refrigerator for 3 to 7 days. Every day it becomes tastier and tastier!

Marinating fish has been practiced in Scandinavian countries, Japan, Korea, and Europe for centuries. This excellent method allows you to preserve a large catch in full.

In addition, pickled fish has excellent taste and goes well with a side dish of potatoes or rice. Our article presents the best recipes for marinating fish using carp as an example.

You can also marinate any other fish using them.

Alternative option

Marinated carp can be prepared a little differently. For this purpose, they take fish that is fattier, because it will be more tasty; minimum weight from 1.5-2 kg. For work use:

• fillet -1 kg;
• onions – 4 pieces;
• 0.02 kg salt;
• 0.007 kg black pepper;
• 150 ml sunflower oil;
• a little vinegar and clean boiled water.

The first step is cleaning, trimming the fins and head, then removing the insides. Only when this is done can you take the fillet and cut it thinner. After mixing the fish with pepper, onion, salt, water and vinegar, you can add oil.

Important: refined vegetable oil is not used for this dish. Stir everything again and leave the carp to marinate in the refrigerator for 48 hours.

Don carp with roots in marinade with added tomato

Cooking fish in a marinade on a vegetable bed of carrots, parsnips and onions does not require any culinary skills.

Guaranteed excellent results with a minimum of time spent - both tasty and beautiful! I like to cook fish this way on holidays, when there is a lot of other fuss in the kitchen - baking, salads, something meat... All you need is to cut the fish and vegetables, put it on the fire, pour in the marinade and set the time on the timer.

And free! Any large river fish is suitable for this recipe. I have a gift from a fisherman friend - a piece from a huge carp. Carp, even large ones, is a fairly bony fish, also bottom-dwelling, lives in muddy places and sometimes has a muddy taste.

This recipe is ideal for cooking carp; small bones will become soft and practically dissolve in the marinade. And the possible taste of mud, thanks to the spices, will completely go away. If the fish is not bony and predatory, such as pike perch, then the marinade recipe is slightly different.

Compound:

• Fish (carp) – 700 grams -1 kg
• Onions - 2 pieces
• Carrots - 2 pieces
• White root (parsnip) - half a medium root (150-200 grams)
• Salt - 3/4 tablespoon
• Sugar - 1 tablespoon
• Vinegar 9% - 2 tablespoons
• Unscented sunflower oil - 2 tablespoons
• Tomato paste - 1 tablespoon
• Water – 500 ml
• Allspice peas - 1 teaspoon
• Black peppercorns - 1 teaspoon, ground - 1 teaspoon
• Bay leaf - 2 pieces
• Cloves - 2-3 pieces

How to cook carp with roots in tomato marinade on a vegetable bed of carrots, parsnips and onions

Coarsely chop the carrots, onions and white root (parsnips).

Source: https://AstFisher.ru/drugoe/marinovannyj-sazan-2.html

How to store pickled carp

Pickled carp should be stored in the refrigerator or other cold place. If you want to store the snack for a longer time, place it in the freezer (just not in a glass container).

Snack storage issues are directly related to the use of a certain acid. Find out whether it is possible to seal cucumbers with apple cider vinegar, in what proportions to add and what not to do.

Is carp a bony fish?

Not really

FAQ

Answers to frequently asked questions will help you avoid mistakes during the preparation and storage process. It is better to study them in advance so that unforeseen situations do not take you by surprise.

How long does carp marinated in vinegar last?

Storage duration depends on the recipe.

What spices are best not to use when marinating carp?

The following spices are not suitable for pickling carp:

• cinnamon;
• cardamom;
• poppy seeds;
• turmeric;
• dried marjoram;
• sesame.

What to do if you added too much vinegar

You can get rid of excess acetic acid in the following ways:

1. Soak the fish in cool water for 15-20 minutes.
2. Increase the amount of other ingredients called for in the recipe.
3. Digest the marinade.
4. Season the carp with plenty of vegetable oil and onions.