We marinate a carp, transforming it into a savory snack of Xe

Fish on our table is the second most popular dish after meat products. One of them, which is eaten with pleasure, replacing salted herring, is a home-made snack made from finely chopped fillet pieces, processed with salt and vinegar. It is usually made of large river fish: catfish, carp, pike perch, carp, chub. Try it and you cook at home such a spicy dish. We offer a description of how to make marinated silver carp. The recipe, photos of the dishes will help you get a delicious snack of Hye, based on the rules of Korean cuisine. Let's consider in detail all the stages of work. It should be borne in mind that for the preparation of carvery, you need time from 6-7 hours to a day. Duration will depend on the size of the pieces - the smaller the fish will be chopped, the faster you will get a delicious dish.

Silver carver : fish preparation

Usually this snack does not contain bones. Therefore it is very important to properly divide the carcass. The most delicious marinated silver carp is obtained from a large fish. To do this, clean it from the scales and gut. Very gently remove the intestines with the gallbladder. After all, if it accidentally bursts, and its contents fall on the pulp - the fish can be considered spoiled. In this case, cut the spoiled places with the capture of the nearby flesh. Then remove the head, tail, large fins, remove the fillets from the ridge and skins, and then cut with a sharp knife across the slices no more than 2 cm in width. The average size of the fish is not treated so carefully. Divide it into thin pieces along with bones and skin. And from the head and tail cook the soup.

Silver carp : pickling

Prepared fish pieces abundantly pour salt and put in the refrigerator. For thin slices, 2-3 hours will be enough, for larger fillets - not less than 10-12 hours.

Silver carp : pickle

After the fish has passed the first stage of preparation, proceed to the second - the main thing. To do this, first rinse the mass thoroughly from the salt, several times changing the water. Then pour a dilute 6% solution of table vinegar and leave at room temperature. Usually 3 parts of acidic liquid and 1 part of water are taken. It is very important that all the pieces are immersed in a marinade, for this put a flat plate on top that will press down the fish mass. Periodically stir it with a spoon for better uniform soaking. The fillet will gradually begin to acquire a whitish shade. After 2.5 hours thin plates will be completely ready, large pieces should lie in the marinade for 4-5 hours.

Silver carp : mixing with vegetables, butter and spices

Taking fish from the marinade, do not need to squeeze the solution very carefully. It should be juicy and moist. As a vegetable "garnish" take onion, cut into half rings and fresh carrots, which is grated in Korean carrot. The overall ratio of the volume of products depends on taste preferences. Half of onions fry in hot vegetable oil until golden and pour on the fish. Among spices, be sure to use ground red pepper, bay leaf and various Korean flavored dressings. After thoroughly mixing all the ingredients, do not forget about the special seasoning for fish, which gives the dish a spicy and specific taste. After the infusion in the fridge, the snack is ready!