How to quickly and tasty pickle silver carp?

Cooking features

This species differs from other representatives of the cyprinid family by its rather wide upper part of the head, which is how the fish got its name. Silver carp lives in fresh water and can reach a length of up to a meter and a weight of 5 kilograms or more. Its meat not only has a pleasant taste, but also contains a lot of useful components.

Give preference to large carcasses. Use regular, non-iodized coarse salt. It is better if the container used for cooking is enamel or glass. You can also take plastic containers. The product perfectly retains its beneficial properties and taste and can be stored in the refrigerator for up to 60 days.

Recipe for salting whole silver carp

Following this technology, you will get excellent dried balyk.

Ingredients are indicated per 1 kg of the main product:

• silver carp - 1 kg;
• salt - 0.5 kg;
• sugar - 2 tbsp.

1. Select carcasses of equal size, rinse and divide along the back, clean from the entrails.
2. Add a little salt and sugar to the bottom of the prepared container, then place the fish, not forgetting to sprinkle each layer with the prepared mixture.
3. Place a pressure on top and leave the workpiece to salt for 5 days. If you decide to salt it in small pieces, then a day and a half will be enough.
4. Rinse the silver carp and leave in clean cold water for 24 hours.
5. Hang the carcasses so that they are in a draft, but protect them from the sun. As soon as moisture stops appearing on the surface and the fish itself becomes elastic, it can be eaten.

Method in a jar with carrots

In this recipe, in addition to onions, carrots are added to the marinade. It adds sweetness to the silver carp, making it even tastier. You can experiment with spices, but we leave the technology unchanged, the result depends on it.

We take the following products:

• Silver carp – 1 kg;
• Salt – 100 g (one shot glass);
• Vinegar 6% - 150 ml;
• Odorless vegetable oil – 1 cup;
• Carrots – 200 g;
• Onions – 250 g;
• Black peppercorns – 5-7 pcs.;
• Oregano, coriander, rosemary, red pepper – 1.5-2 tbsp. spoons.

Silver carp should ideally be fresh. Frozen can also be pickled, but only if it has been in the freezer for no more than 2 weeks.

1. Prepare the fish - clean it, gut it, separate small pieces. You can remove the skin or not if you wish.
2. Salt and add spices.
3. Grate the carrots for Korean salads or cut into strips, and the onion into half rings.
4. Place pieces of silver carp and vegetables (onions and carrots) in a saucepan or glass jar.
5. Pour in the marinade - mix vinegar with vegetable oil.
6. Place in the refrigerator for a day.

Vegetable seasoning in the form of onions and carrots in this recipe can compete with fish, so you shouldn’t skimp on it; you can even add more than indicated in the recipe. The dish tastes like Korean heh, it goes great as an appetizer with a slice of black bread, and vegetables can replace salad.

How to salt silver carp with spices at home in pieces

The snack turns out to be very tasty if you cook it with vegetable oil. It goes well with boiled potatoes, for sandwiches and canapés.

For this quick recipe you will need:

• silver carp carcass - 2.5 kg;
• vegetable oil - 5 tbsp;
• sugar - 1 tsp;
• salt - 1 tsp;
• black allspice peas - 4 pcs.;
• coriander - 1 pinch;
• cumin - 1 pinch.

1. First, cut the fish. Clean it of scales, remove all the insides and rinse thoroughly under running water, carefully separate the tail, head and fins. Now cut the carcass into small pieces about 2.5 cm thick.
2. In a container of suitable size, combine all the components necessary for the brine. Mix sugar, salt, spices and sunflower (olive) oil thoroughly. An equally delicious recipe for marinated silver carp can be found here.
3. Now add the pieces to this mixture and mix well.
4. Transfer the fish to a glass jar and leave to brine, covered, for at least 24 hours.

If you like a saltier taste, then increase the cooking time. At home, especially in summer, it is important to maintain temperature conditions; to do this, store the container in the refrigerator. And before salting fresh silver carp in pieces at home, let the fish dry or blot it with a paper towel.

Silver carp marinated in 9% vinegar with onions

Those who have ever tried pickled silver carp will confirm that the fish turns out incredibly tasty. It’s easy to prepare, the only hard thing is waiting for it to marinate.

Cooking using this method consists of two stages: salting and marinating. We will need the following ingredients:

• Silver carp (fillet or carcass);
• Salt;
• Sugar - 1 tsp per kilogram of fish;
• Table vinegar 9% - 1 glass;
• Cold drinking water – 1 glass;
• Bay leaf;
• Peppercorns;
• Vegetable oil (refined);
• Bulb onions.

1. The silver carp must be cleaned, gutted, the head separated, the tail cut off, first make steaks 2 cm thick, then cut them in half along the ridge.
2. Coat each piece with salt and place in a wide enamel or glass container.
3. Press down with a plate and place the weight.
4. Salt the silver carp in the refrigerator for 8 to 12 hours. Convenient to put on overnight. During this time, the meat will turn white and harden a little.
5. In the morning, wash off the salt and place the pieces in a bowl for marinating.
6. Preparing the marinade couldn’t be easier: you need to mix equal amounts of vinegar and drinking water – preferably bottled or chilled boiled water. Add sugar. In our case, 1 glass of vinegar goes to 1 glass of water. The amount of vinegar and water depends on how much fish you took. It is necessary that the marinade completely covers it.
7. We put it under pressure and put it in the refrigerator for at least 8 hours.
8. After that, put half rings of onion, fish on the bottom of a glass jar, add a few peppercorns, pieces of bay leaf, pour in a spoonful of vegetable oil, add onion again and then in layers. Place tightly, cover with a lid, and place in the refrigerator for 24 hours.

Don’t overdo it with bay leaves: a couple of leaves are enough for a three-liter jar, and one for a liter jar.

The cut slice should not have pink spots. The meat takes on a light gray color (closer to white). Small bones dissolve in a strong marinade, and large ones are easily separated while eating.

Silver carp marinated in table vinegar with onion cut into half rings is the simplest and most reliable recipe, it is suitable for any occasion and is liked by all connoisseurs of homemade fish delicacies.

In oil

Salting in oil allows you to preserve all the juices inside the fish fibers, and the shelf life of such a snack reaches up to a week. The following is required: a carcass weighing from 1 kg, 9% vinegar solution - 2 tbsp. l., odorless vegetable oil – 300 ml, 1 tbsp. l. sugar, 4 onions, 2 tbsp. l. salts with large crystals, a mixture of seasonings to taste, purified water - 2 l.

Method for preparing lightly salted fish

Clean the carcasses from entrails, fins and scales, rinse, cover with coarse salt and refrigerate for 2 hours. Prepare a solution of 2 tbsp. l. vinegar and 2 liters of water. Immerse the carcass in the solution and keep it in the cold for 30 minutes. Remove the meat, divide into small pieces and place in a container for further salting. Sprinkle each layer with chopped onions, sugar and seasonings. Pour sunflower oil over the entire workpiece and press down with a weight. Refrigerate for 6 hours. Serve juicy spicy slices with pickled onions and boiled potatoes with dill.

Express method

The degree of spice of the dish can be adjusted to your own taste. Food set: fish carcass weighing 2 kg, 5 large onions, 1 glass of refined oil, 3 tbsp. l. vinegar solution, coarse salt - 2 tbsp. l., 3 laurel leaves, a pinch of cumin and crushed coriander grains.

Algorithm of actions

Cut the cleaned and washed fish along the ridge, removing the fillet. Place the plates in a vinegar solution of 1 tbsp. l. vinegar per 1 liter of water for 30 minutes. Find and remove large seeds. Combine oil with seasonings and remaining vinegar. Chop the onion into thin half rings. Cut the fish into medium pieces and immerse each of them in the marinade for 1 minute. Place the prepared slices in a container for marinating, sprinkling each layer with onion rings. Pour the remaining marinade over the preparation and refrigerate for 2 hours.

It is served in the form of thin slices of carpaccio or as an addition to snack sandwiches with butter and black bread.

If you leave the skin on when salting, the meat will not disintegrate into fibers.

Classic recipe “At home”

If this is your first time pickling silver carp, it is best to choose the classic recipe - with onions, spices and vinegar.

It is important to prepare the fish correctly: clean it well, carefully remove the gall bladder, be sure to remove the black film inside, separate the head and fins, cut into equal pieces (about 2-3 cm wide).

Note! If the fish is large and the pieces are large, you can cut them in half along the ridge.

• 2 kg of silver carp (pieces or fillets);
• 4 tbsp. spoons of salt;
• 2 teaspoons sugar;
• 1 glass of table vinegar 9%;
• 1 glass of drinking water;
• 2-3 pcs. onions;
• Vegetable oil (refined);
• 2 pcs. bay leaf;
• 8-10 black peppercorns.

Note! For a spicy taste, you can add coriander, cloves, allspice, mustard seeds and other spices to your taste (but no more than 1-2 types) into the marinade.

• Rub the prepared silver carp pieces with a mixture of salt and sugar. Place them in a deep container, cover with a plate and place a weight. Leave in a cool place for 8 - 12 hours (overnight is possible).
• Prepare the marinade: add bay leaves, pepper, and spices to boiling water. Cook over low heat for 5 minutes. When the marinade has cooled, add vinegar and stir.
• Lightly rinse the fish to remove the salt and sugar mixture. Don't soak! Pour in cold marinade and place under load again for 8-10 hours. After 3-4 hours, carefully stir the silver carp pieces into the marinade.

Important! Some recipes suggest marinating silver carp for 3 to 6 hours, but this is not enough - large pieces will only have time to marinate on top. The readiness of the fish can be determined by the color change: from soft pink to white. The meat will become thicker.

• Cut the onion into thin half rings.
• Prepare clean jars (it is better to use 0.5-1 liter jars) or containers with lids.
• Drain the marinade. Without washing the fish, place in layers: - onions - pieces of silver carp - a spoonful of sunflower oil.

Important! You can marinate or pickle silver carp in enamel, glass containers or plastic containers with lids. Aluminum bowls and pans are not suitable for this.

• Close the jars tightly with lids and refrigerate for 1-1.5 days.

Silver carp marinated in vinegar and onions can be served, garnished with olives or lemon slices, as a separate appetizer. Or as an addition to the main dish, for example, with boiled potatoes and herbs.

Additional Information! If you like a sharper taste, you can additionally add a small amount of vinegar to the appetizer at the rate of: 1 tbsp. spoon per liter jar.

Entirely

Whole home-salted silver carp can be prepared even from a small carcass, since the small bones will melt under the influence of vinegar. You will need a fish weighing 1 kg, a liter of water, vinegar - 3 tbsp. l., vegetable oil without aroma - 1 tbsp. l., granulated sugar - 1 tbsp. l., onion, 6–8 peppercorns (black), 3 bay leaves, 3 cloves.

Cooking method step by step

Rinse the carcass thoroughly, remove the giblets and remove the fins. Soak the silver carp in a vinegar solution. At the end of the time, remove the carcass, dry it and rub with spices. Place chopped onion in the belly and coat the back with vegetable oil.

Wrap the workpiece in cling film and refrigerate for 48 hours. Serve appetizing lightly salted silver carp sliced ​​on a platter, sprinkled with onions and crushed spices.

Fillet in brine

Salting silver carp in pieces is very convenient, since the translucent slice can be immediately placed on a sandwich or decorated with a puff tartlet. Recipe ingredients:

• fillet – 1 kg;
• liter of filtered water;
• coarse salt – 3 tbsp. l.;
• 2 tbsp. l. granulated sugar;
• 2 tbsp. l. vinegar;
• crushed coriander seeds - 1 tbsp. l.;
• peppercorns (allspice) – 5 pcs.;
• 10 black peppercorns;
• 5 laurel leaves;
• large onion;
• lean refined oil – 50 ml.

You can deliciously salt silver carp in stages. Divide the fillet into strips 3 cm wide. Heat water, add salt, sugar and seasonings. Boil, pour in vinegar and cool the brine. Place the silver carp slices in a container for salting and pour in the slightly cooled marinade so that the liquid completely covers the fish pieces. Cover with a lid and place in the refrigerator for 24 hours.

You can serve the treat with vegetables, baked potatoes or a slice of white baguette.

With lemon

Cooking recipes are different, but it is impossible to make a marinade without acid. Since not everyone likes vinegar, they are looking for a replacement. Silver carp turns out to be very tasty at home if you marinate it with lemon, which is an excellent addition to any fish.

• Silver carp – 1 kg;
• Lemon – ½ piece;
• Vegetable oil – 100 ml;
• Salt;
• Vinegar – 200 ml;
• Water – 200 ml;
• Coriander, peppercorns, bay leaf.

1. Cut the fish into portions.
2. Sprinkle with salt and put under pressure. Keep in the refrigerator for 3 days.
3. Rinse off the salt, pour in a solution consisting of 1 glass of 9% vinegar and 1 glass of water. Let marinate in the refrigerator for 24 hours.
4. Drain the vinegar. Sprinkle with the juice of half a lemon and stir.
5. Pour half a glass of vegetable oil into the bottom of the jar, lay out the fish, sprinkling it with spices. Press down so that the oil from the bottom rises to the top. If there is not enough, add more from above.
6. Silver carp marinated with lemon takes at least 3 days to prepare. All this time it is kept in the refrigerator.

This recipe is not used for long-term storage; large portions are better processed in other ways. Lemon cancels out the smell of vinegar, makes the taste subtler, and makes the snack more aromatic. If you decide to do without vinegar at all, you will need more citrus fruits than indicated in the list of ingredients (about 5 pieces).

Now, when silver carp appears in your kitchen, you will know how to pickle it at home. The recipe with onions can be considered a classic. Try your own set of spices, for example, add ginger or use a ready-made mixture for salting and marinating fish.

Dry salting

It is easy to prepare a meaty and very tasty balyk from large silver carp at home. A carcass of silver carp weighing 5 kg, coarse salt - 1 kg are required. We salt the fish in stages.

Bring the carcass to fillet condition, remove the skin from the meat and cut the flesh into pieces 3 fingers wide. Pour salt into a layer of up to 3 cm at the bottom of the pan. Place a layer of fish on it, which is also covered with salt. Alternate layers until there is enough fish. Cover the pan with a lid and press down with a weight. Hide the preparation for a week in a cool, dark place. Remove the silver carp and soak the slices in water for 7 hours, changing the cloudy liquid every 1.5 hours.

Hang the balyk in a dry place with good ventilation and no direct sun for 4–5 days. Balyk is ideal for a flavorful snack. It is better to serve it in the form of thinly sliced ​​petals.

Soaking river fish in vinegar brine will protect against parasites found in the meat

Secrets of cooking and choosing fish

Properly preparing marinated silver carp at home is not difficult at all. Anyone can cope with this task if you follow some recommendations.

So, how to properly marinate silver carp:

• It is better to take fresh fish rather than frozen. Since stores practice repeated defrosting, the fibers of the fillet are destroyed.
• The weight of a silver carp must be at least two kilograms. Smaller fish will be too bony and less fatty.
• You need to cut the fish into medium pieces of 4-5 cm. Smaller pieces will acquire a porridge-like consistency.
• It is always important to observe the proportions in these products. This is the only way to make the dish spicy and moderately salty.
• To eliminate the unpleasant smell of silt and mud, fish pieces should be placed in salted water for literally 15-25 minutes.
• Fish pieces should be marinated for at least 24 hours.
• You can store pickled silver carp in the marinade for no more than 70 days.

Recipes for preparing marinated silver carp in vinegar and onions are attractive for their simplicity and the ability to add your favorite spices. Such dishes will definitely join the list of the most delicious table snacks.

When men in the family fish, the wife should know a lot of interesting recipes for preparing river fish, including silver carp. Its meat contains a lot of protein and vitamins A and B.

Do you use expired food for cooking at home?

Yes, the main thing is to process it if it is meat or expired kefir for pancakes.

27.28%

No, it is very dangerous and not useful.

37.52%

If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.

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Voted: 1642

Marinated silver carp will be an excellent addition to any table. Vinegar and onions are most often used for marinade. It is best to marinate only fresh silver carp, but if it is not possible to use freshly caught fish, it can be purchased at the market or in a supermarket at a relatively affordable price. Let's look at the most popular recipes for making marinated silver carp.

Spicy Ambassador

Spicy salting of fish in pieces provides an appetizing addition to sandwiches and canapés. You need to have the following products: silver carp carcass - 2.5 kg, lean oil - 5 tbsp. l., granulated sugar - 1 tsp., coarsely ground salt - 1 tsp., peppercorns - 5 pcs., a pinch of coriander and cumin grains.

Stages of salting a fragrant spicy delicacy

Cut the cleaned carcass without fins, tail and head into pieces up to 2.5 cm thick. Mix sugar with salt, spices and butter in a container. Place silver carp pieces into the marinade and mix thoroughly. Place the fish in a jar and leave for 24 hours.

Lemon juice or finely chopped herbs, which are used to season the fish before serving, will help add piquancy to the appetizer.

Silver carp marinated at home

It is impossible not to mention another way to prepare such an appetizer as pickled silver carp - a home-style recipe, the distinctive feature of which is the minimum number of ingredients and the simplicity of preparing the dish, for it you need to take:

• Silver carp fillet
• Table vinegar – 200 ml
• Pure water – 200 ml
• Onions – 4 heads
• Salt, peppercorns, bay leaf - to taste

After the fish is cleaned - scales, entrails, fins, head and tail are removed - it must be cut into small slices, salted as in the traditional recipe, and left in a cold place for 8 hours.

After the time allotted for salting, rinse the fish from salt (not thoroughly!), put it in a clean container and fill it with vinegar solution (1 glass of water + 1 glass of vinegar). The liquid should completely cover the fish.

Press the fish with a weight and leave to marinate for another 8 hours. Stir the marinade after 3-4 hours.

While in such a marinade, home-marinated silver carp should turn white. This will be a signal that the appetizer is almost ready. The liquid from the container with the fish must be drained, but under no circumstances should the fish be washed.

To preserve the fish for a long time, it is necessary to place it in clean, sterilized jars. This is done as follows, all products are placed in a jar in layers in the following order:

1. Chopped onion
2. Marinated fish pieces
3. Bay leaf
4. Black peppercorns
5. Vegetable oil

It is important that the jar is not filled to the very neck. After all the fish have been laid out, close the jars tightly with lids and put them in a cool place. You can serve the appetizer on the table within a day. If stored properly, the product can be stored in the refrigerator for at least 3 months.

As you can see, the recipes for preparing silver carp are quite simple, but the end result is an incredibly tasty appetizer that your family and guests will love!

In Korean

An original delicacy with a rich aroma of oriental spices should be prepared from the following ingredients: fillet - 500 g, 3 onions, 3 tbsp. l. granulated sugar, 2 tbsp. l. coarse salt, 3 carrots, 3 garlic cloves, ½ cup clarified butter, 3 tbsp. l. vinegar and soy sauce, 1 tbsp. l. hot pepper powder, a bunch of fresh cilantro or parsley, ground coriander - to taste.

Method for preparing marinated silver carp:

• Disassemble the carcass into fillets, pull out the bones with tweezers, cut the meat into medium pieces. Combine vinegar with oil and pour the mixture over the fish for a couple of hours.
• Chop the onion into half rings, grate the carrots, press the garlic with a press. Send the vegetables to the preparation, season with sugar, salt and spices, mix everything for soaking.
• Fry the mixture in a hot frying pan for 5–7 minutes, pour into fried jars and screw on the lids.

Caviar Ambassador

Large-grained silver carp caviar is considered an original delicacy. The recipe consists of the following products: caviar – 400 g, fine extra salt – a pinch, 2 tsp. lemon juice, freshly ground black pepper in a mortar - 1 tsp.

Action plan

Remove the caviar from the abdomen, rinse, separate from the films and dry on a paper towel. Sprinkle the mixture with salt and sugar and place in a glass jar. Sprinkle the caviar with lemon juice, cover with a lid and refrigerate for 2 days.

The dish is perfect for preparing snack tartlets, canapes with butter and herbs, as well as for decorating other dishes.

conclusions

Recipes for salted silver carp allow you to prepare aromatic delicacies with tender flesh, moderately spicy and melting in your mouth. The meaty slices are ideal in sandwiches, fish platters and as an ingredient in salads. Nutritious meat saturates the body with proteins, phosphorus, vitamins B and A, as well as omega-3 fatty acids, which are preserved due to the lack of heat treatment of the product.

Silver carp is more of a social fish than an elite one. How to salt silver carp? Having salted silver carp at home according to the recipe below, you will not be ashamed to serve the dish even at the holiday table.

Many experienced chefs have come to the conclusion that salted silver carp has an original, unique, delicate taste and is not inferior to expensive types of fish. How to salt silver carp so that everyone likes it and can be stored for a long time? If you make it according to the recipe below, you won’t go wrong.

The dish turns out to be budget-friendly. Carrying out the calculations we have the following:

1. The price of fish after gutting is multiplied by 2;
2. The head, tail, tesh (belly) will be a bonus from which you can prepare fish soup or fish aspic.

Silver carp at home, how to salt

When choosing silver carp fish, you need to take into account that the larger it is, the better the yield. The way out of a small fish is as follows: a forehead and a tail (an ear will work, a fillet will not).

We won’t talk about the freshness of the fish; ideally it should show signs of life (blinking at least one eye).

• silver carp fish (ideally 3-3.5 kg);
• coarse salt;
• sugar;
• Bay leaf;
• allspice;
• sunflower oil, refined.

If you have never salted silver carp in your life, try it as written. Do not add vinegar or citric acid. Marinated silver carp (with acid) is good, but it is not for everybody and is significantly inferior to salted one. Each fish has its own unique taste and preparing silver carp by direct salting is a win-win option.

Wife to husband: “I only know how to cook cake and fish well...

- It’s okay, dear, you’ll learn with time. Just tell me what's on the plate, cake or fish?

It won't happen to you. This ambassador is always successful.

Silver carp marinated in jars

You will spend less time preparing marinated silver carp according to this recipe, but the marinating process itself will be longer.

Additional Information! Chopped bay leaf and black pepper can be added directly to the jars when laying out the snack in layers. In this case, the marinade is prepared without these spices.

1. Dissolve salt and sugar in hot water, add bay leaf, black pepper and all the spices according to the recipe. Bring to a boil and simmer for 5 minutes. When the marinade has cooled, add vinegar and stir.
2. Pour the marinade over the prepared fish, cover with a lid (plate), and place the weight. Leave the workpiece in the refrigerator for 1-1.5 days.
3. Drain the marinade. Without washing, place pieces of fish in sterilized jars in layers: - onions - pieces of silver carp (chopped bay leaf, black peppercorns) - a spoonful of sunflower oil.
4. Place the jars in the refrigerator for another day.

Additional Information! The marinade can be slightly acidic (vinegar content up to 0.6%), moderately sour (up to 1%) and sour (up to 2-3%). The more acetic acid in the marinade, the longer the product will be stored. The approximate amount of marinade per liter jar will be 0.4-0.5 liters, for a three-liter jar - 1.3-1.5 liters.

When using a slightly acidic marinade, the jars must first be pasteurized or sterilized.