Culinary secrets:
- Since silver carp is a freshwater fish, it must first be soaked in a vinegar or saline solution. This will help get rid of the specific smell, and also protect yourself from parasitic microorganisms.
- For salting, it is better to choose large fish weighing more than 2 kg. The tail part, as they say, is most suitable for these purposes.
- To avoid spoiling the appearance of the salted fish, do not use iodized salt. The ideal choice would be coarse table or sea salt.
- Silver carp should be salted and stored in a glass, enamel or plastic container.
- Fish should be stored in the refrigerator. The deadline is 3 months.
Marinate silver carp in a simple way
The fish can either be marinated or salted. Be sure to use a 9% vinegar solution to remove the unpleasant river smell. Homemade silver carp herring will definitely please your loved ones.
Compound:
- silver carp;
- 0.5 l of filtered water;
- 100 g sea or table salt;
- 9% vinegar - 100 ml;
- bay leaves;
- black peppercorns;
- onion;
- 250 ml purified vegetable oil.
Note to housewives! Don’t rush to throw away the fish’s head, because you can cook incredibly tasty fish soup from it.
Preparation:
- First of all, the silver carp must be thoroughly washed.
- We cut off the fish's head, fins, tail, and take out the insides.
- Cut the silver carp into portions. Their ideal size is 1-2 cm.
- Stir the salt in purified water until the crystals are completely dissolved, lay out the silver carp pieces and leave for forty minutes.
- After the specified time, add vinegar to the brine, mix and leave the fish for another forty minutes.
- Then remove the silver carp from the marinade mixture.
- Peel and coarsely chop the onion.
- Take a clean jar and put 3-4 bay leaves and a few black peppercorns into it.
- Place the silver carp in a jar, placing the fish pieces close to each other and alternating them with onions.
- Fill the silver carp with vegetable oil so that it slightly covers the fish pieces.
- We put the fish in the refrigerator, and after a day you can take a sample.
Ingredients
You can prepare herring from silver carp quickly and easily. The process will not take you much time, such a dish is not expensive financially, and the result will please the whole family. There are many recipes, most of them are based on pickling. But there are also those in which you do not need water or salt. A sample list of products includes:
- silver carp;
- water;
- salt;
- sugar;
- vinegar;
- vegetable oil;
- Bay leaf;
- onion;
- allspice and black peas.
Ingredients may vary depending on recipe. You can add coriander or cloves to taste.
It is better to take sunflower oil, which must be refined, otherwise the cooked silver carp will taste bitter. As for the size of the fish, take a large specimen, but do not forget to check for freshness.
When cutting silver carp fillets for cooking, do not remove the skin.
Table vinegar should be 6 or 9%. The amount of ingredient used in a particular recipe may depend on its “strength”.
Instead of the seasonings listed, you can use ready-made spices for marinating fish, which can now be easily purchased at almost any grocery store.
A simple way to salt fish
Silver carp herring without vinegar is an ideal snack for beer. And it’s so easy to prepare that even a child can do it.
Compound:
- silver carp weighing 5 kg;
- 1 kg of table coarse salt.
Preparation:
- Let's prepare the fish. We already know how to do this.
- Cut the silver carp fillet into medium pieces.
- Take a glass or enamel container and add salt. The salt layer should be about 3 cm.
- Place the silver carp on the salt in one layer.
- Cover the fish with salt and alternate these layers until the silver carp is gone.
- Cover the container and place the weight. You can use a stone or a three-liter jar filled with water as a load.
- We leave the silver carp in a dark and cold room for seven days.
- After a week, take out the fish and soak it for seven hours in cold water. Attention: the fluid must be changed every hour and a half.
- We string pieces of silver carp onto a strong thread and hang them in a dry and well-ventilated place for several days. If you like your fish drier, keep it longer.
Appetizer mustard sauce
Ingredients:
- silver carp fillet - 1 kilogram;
- sea salt - 3 tablespoons;
- cognac - 2 tablespoons;
- dry mustard - 2 tablespoons;
- apple cider vinegar - 3 tablespoons;
- sugar - 1 tablespoon;
- vegetable oil - 5 tablespoons;
- dill greens - to taste.
Salt the whole silver carp
Silver carp herring at home, the recipe for which we will now study, is prepared from a whole fish carcass. A little time and effort, and after a day you will be able to feast on delicious fish.
Compound:
- 1 kg of silver carp;
- 1 liter of filtered water;
- 3 tbsp. l. 9% vinegar;
- 1 tbsp. l. granulated sugar;
- onion;
- 6-7 black peppercorns;
- 2-3 laurel leaves;
- refined vegetable oil;
- 2-3 inflorescences of dried cloves;
- salt.
Preparation:
- We will prepare the silver carp as in previous recipes.
- Combine the vinegar with purified water, mix and place the fish in the resulting solution. Soak the silver carp in the marinade for half an hour.
- Then take out the fish carcass and dry it with a kitchen towel.
- Rub the silver carp with salt and spices.
- Peel the onion and cut into thin rings.
- Place onion rings inside the silver carp.
- Lubricate the outside of the fish with vegetable oil.
- Wrap the fish carcass in food grade film and place in the refrigerator for 24 hours. Ready!
Cooking steps
Clean the silver carp, gut it and wash thoroughly.
Cut off the fins, tail and head. If your fish's fins are very hard, use a special tool with scissors.
Cut the silver carcass lengthwise along the ridge. A large chef's knife is best for this. It is difficult to cut the fillet into thin strips from the ridge side. For accurate work, the spine of a silver carp can be cut with a hatchet, or a saw knife will do. Lately I’ve just started cutting off the backbone and salting it along with the fillet. This is much more convenient for both the housewife and salt ridge lovers
