Silver carp marinated: a recipe for fast and delicious snacks in two versions

Silver carp is rarely used for cooking baked dishes, soups and fried foods, as it has a lot of small bones in its pulp. It is more expedient to process small specimens in order to make, for example, cutlets or a spicy hot snack. Very often, marinated fish is prepared . Tolstolobik suitable for this dish, and different sizes - from large to small individuals. The product must be necessarily fresh, frozen pieces can not be taken.

The recipe for marinated silver carp fish is offered in two versions. They differ from each other in the duration and methods of processing the fish.

Silver carp marinated: recipe first

This method of preparation will give a spicy snack very quickly, literally in five to six hours. And when stored in the refrigerator will become more rich and tastier carrots pickled. The recipe of the dish provides mixing of all ingredients and infusion in a cool place. It is best to use pre-slightly salted fish. But if you do not have time for this, you need to cut the flesh into thin small pieces, freeing it from the skin and ridge.

Ingredients

- 300 g of onion fresh onions;

- 200 g of fresh juicy carrots;

- one incomplete glass for salting and 100 g of non-iodized salt for marinade;

- 2-2.5 tbsp. L. Different spices (to taste);

- 200 ml of any (preferably odorous) vegetable oil;

- 150 ml (slightly more than a half-glass) 9% vinegar.

Preparation

Fish gutted, clean, cut off the head, thoroughly wash inside and outside. Then divide across into long and thin slices. Pour the pieces (if you did not pre-treat them) for one hour with salt, rubbing it abundantly and stirring. After this, rinse the fish under cold water and let it drain. Very thin slices can be immediately started to prepare (without preliminary salting). Onions and raw carrots are cut and mixed with spices and slices. Put the mass in a pan, not strongly ramming. Pour a mixture of vinegar and oil. After 1-1.5 hours of infusion at room temperature and intermittently stirring, place the saucepan in the refrigerator. The cover must be closed. After 5-6 hours you can shoot the first sample.

Carcase: pickled meat

Can be prepared in a slightly different carrots pickled. The recipe for this dish differs from the previous one by the duration of the pulp processing. First place the pieces in salt for 10-12 hours. Then, soak them, changing the water several times. Usually in the solution the fish is 20-25 minutes. After this, pour it with vinegar for two hours. Floured pieces of fish put in another container, mixing with the onions and spices. It is desirable to use a special Korean seasoning for marinating fish. Spicy appetizer is almost ready. Pour it with vegetable oil, some of which is heated to a boil together with a small amount of chopped fresh onions. Stir the mass with chopped herbs and store in the refrigerator.