Marinated silver carp recipe in brine

10 servings

4 hours

140 kcal

5/5 (1)

Thanks to the significant amount of protein, vitamins A and B contained in silver carp, it is a fairly popular dietary product. He is a river dweller.

But the big advantage of silver carp is that its fat has properties similar to those of marine fish. And the low price compared to other varieties of fish with similar properties makes it accessible to every family.

Here are several step-by-step recipes for preparing marinated silver carp with photos, so that any gourmet can choose a suitable recipe to suit their taste.

Classic recipe for marinated silver carp

The recipe is very simple, with a minimum set of ingredients, but the dish turns out amazingly tasty.

Kitchen utensils: cutting board; sharp knife; 2 large bowls; 1 liter saucepan

Ingredients

How to choose the right silver carp

• The fish must weigh at least 2 kg , since small specimens have a lot of small bones and little fat.
• Buy only where all storage standards are met and the product is certified.
• The tail part should be elastic and should not bend.
• There should be no dark spots on the carcass, and there should be no dents left when pressing on it.
• Fresh fish has a river or algae smell, pink gills, and bulging shiny eyes.
• The meat of spotted silver carp is considered more valuable (compared to white carp), since the first specimen has the ability, in addition to algae, to also feed on zooplankton.
• If fresh fish goes into the refrigerator, it should be used within 24 hours. Otherwise, it is better to freeze it. But it is still better to cook fresh, as it is of the highest quality and contains the maximum amount of nutrients.

Cooking steps

Cutting

1. Wash the fish, remove scales, cut off the head, fins, and tail.

2. Cut open the belly and remove the entrails. Thoroughly rinse the entire carcass so that the inside is clean, white, beautiful meat.

3. The most crucial moment is the correct cutting. Using a sharp knife, cut the silver carp into transverse pieces 2-3 cm wide. Then cut each of them in half lengthwise, remove the backbone and bones to obtain clean pulp.

4. It is recommended not to throw away the spine, but to marinate it along with the rest of the fish. Rinse the resulting pieces thoroughly again.

5. Pour 300 g of coarse salt into a separate bowl. Roll each piece of fish in salt. Place in a separate container. Place under pressure.

6. For this, a regular plate the width of a container containing pieces of fish is suitable. Cover the top with this plate and place, for example, 2 bricks or a stone weighing 10-12 kg on it. Leave for 2 hours. At this time, the silver carp will release juice. After 2 hours, remove the press and rinse again under cold running water.

Marinade

1. In a liter saucepan, mix ½ liter of heated water, 1 tbsp. l. sugar and 1 tsp. citric acid.

2. Pour all the marinade over the fish pieces and stir. Cover again with a press for 1.5-2 hours.

Refueling

1. Peel 8-10 onions, cut into half rings.

2. Remove the pieces from the marinade and rinse. Place them in a deep container in one layer, add one layer of onion, pepper, and pour 3 tbsp. l. sunflower oil.
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3. Repeat the same with the remaining silver carp. There is no need to skimp on the butter; all the meat should be generously seasoned with it, then it will be well soaked.

4. Cover the top with a press and refrigerate for at least 24 hours.

After your efforts, you will get delicious pieces of silver carp with pickled onions.

Cooking video

If you want to learn in more detail how to marinate silver carp at home, you can check out this recipe in the following video.

Recipe for silver carp in orange-lemon marinade (with photo)

The marinade for fish can be very different, depending on the availability of ingredients on hand, as well as your imagination. Let's prepare an unusual spicy marinade with a citrus “note”.

Ingredients for marinade:

• orange – 1 pc.
• lemon – 1 pc.
• fresh ginger (root)
• seasoning for fish
• fennel seeds
• bulb onions
• vegetable oil

The main ingredient is silver carp, washed and cut into small pieces (boneless).

Let's prepare it step by step:

1. Place the fish pieces at the bottom of the container, add salt and sugar. Then add the next layer of fish, salt and sugar. Cover the top with a plate and place the press. Leave in the refrigerator for 36 hours.
2. When the fish is thoroughly soaked in salt and sugar, you need to rinse it and fill it with cold water again. We leave the silver carp “alone” for about an hour.
3. Prepare the marinade for silver carp: orange and lemon juice, orange zest. Chopped ginger root, fish seasoning, fennel, a little salt - we also add these components to the marinade. Mix everything thoroughly.
4. You need to put a couple of orange slices, pieces of fish and onion rings in the jar. Then again the same components one by one. We compact the filled container a little, fill it with marinade and add a little vegetable oil. All that remains is to cover with a lid and put in the refrigerator.

5. Place appetizing spicy pieces of silver carp on a dish and garnish with orange slices and sprigs of herbs.

Silver carp marinated in vinegar with onions in Kuban style

The secret and main advantage of this dish is its universal marinade, which is also suitable for other types of fish: herring, carp, pike perch. This fish can be stored in a closed jar in the refrigerator for 4 months.

Cooking time: 1 hour. Marinating time: 24 hours. Number of servings: 5-6. Calorie content: 145 kcal / 100 g. Kitchen utensils: knife; board; 2-liter saucepan; 2-liter glass jar;

Ingredients

Cooking steps

1. Clean and rinse the fish.
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2. Prepare the marinade. To do this, boil 1 liter of water in a saucepan and add 1 cup. sugar, 1 cup. salt, all spices. Mix. Bring to a boil over medium heat. Switch off. Cool completely.

3. Cut the fish into portions no more than 2 cm thick.

4. Pour 100 ml of nine percent vinegar into the cooled brine and mix with a spoon.

5. Place pieces of chopped silver carp into a saucepan with the marinade.

6. Place the fish in a cool place for a day. After 24 hours, the meat will marinate in brine and become whiter and firmer. Remove from refrigerator. Sterilize a two-liter jar. Cut 2 onions into half rings.

7. Place everything in the jar in the following order: a layer of fish, a layer of onion, 2 tablespoons of vegetable oil.

8. You can place 1 laurel leaf on each layer. Press down a little, as if tamping, to place the pieces more tightly in the jar.

An excellent fish appetizer is ready!

Step-by-step cooking video

Do you want to know how to prepare delicious marinated silver carp in Kuban? Then watch the next video.

Homemade salted silver carp - a simple recipe with photos

For this recipe, you can use not only silver carp, but also any other fatty fish: carp, pink salmon, trout. And in combination with hot boiled potatoes or rice, this marinated fish will go great!

Ingredients for cooking:

• silver carp – 1 large fish
• onions – 2 pcs.
• vegetable oil
• vinegar 9%
• salt, cloves - to taste

Step-by-step instruction

1. Cut the gutted and cleaned carcass of silver carp into thin pieces. We cut each piece lengthwise.

2. We remove the spinal bones and get nice, appetizing slices of fish.

3. Take a deep bowl or other container and generously sprinkle the bottom with salt. We lay out the first layer of silver carp pieces, sprinkle salt on top, then the second layer and also add salt. The fish should be well salted and not raw, so we don’t skimp on salt.

4. Then you need to press the fish down with a press - this can be a plate of a suitable diameter, on top of which we place, for example, a three-liter jar of water. Leave for 4 – 5 hours.

5. Now we wash the pieces in running water and completely fill them with vinegar. We put it under the press for another 4 – 5 hours.

6. After the time has passed, drain off the remaining vinegar and fill the fish with vegetable oil. Add onions cut into rings or half rings.

7. Our marinated silver carp appetizer is ready - let's start tasting!

Good to know

• To prepare the marinade, you can use lemon or orange juice, or use apple cider vinegar instead of regular vinegar. Try it, the taste is really unusual and spicy.
• It is important to always maintain the proportions of ingredients, then the finished dish will be moderately salty and quite spicy.
• You can also replace these spices with any others that you prefer.

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.

Other fish dishes

• If after the second recipe you have half the fish left, you can cook a delicious “silver carp in the oven.”
• Those who love freshwater fish should also like trout soup, which will come in handy at any picnic
• Whole aromatic trout in the oven will not leave any fish gourmet indifferent.
• Juicy, aromatic trout steaks in the oven will delight everyone with their exquisite delicate taste.
• You can also pickle trout caviar, and rest assured, sandwiches with this delicacy will be one of the first to be eaten on the holiday table.

Those who have not yet tried a similar silver carp dish should definitely prepare it. Even if it is not very familiar to us and does not often appear on our tables, it turns out to be quite piquant and spicy and should appeal to everyone without exception.

If you have already prepared silver carp according to one of the suggested recipes, please write how you liked it. Maybe there is something else that you would add to this dish. Be sure to leave your reviews, they are very important to us and can benefit other housewives who also want to cook something tasty and unusual from fish. Thank you for your attention! Bon appetit.

How to pickle silver carp in brine pieces

• silver carp fillet – 1 kilogram,
• water – 1 liter,
• salt – 3 tablespoons,
• sugar – 2 tablespoons,
• vinegar - 2 tablespoons,
• coriander – 1 tablespoon,
• black pepper – 10 peas,
• allspice – 5 peas,
• bay leaf – 5 pieces,
• onion – 1 piece,
• vegetable oil – 50 ml.

• Cut the silver carp fillet into pieces about 3 centimeters wide.
• Pour water into an enamel pan. We send her to the fire.
• Add salt, sugar, coriander, black and allspice peas, and a couple of laurel leaves to the water. After boiling, cook for two minutes. Remove from heat. Add vinegar. Mix.
• Place the silver carp pieces in a container suitable for salting. Pour in the marinade that has cooled to room temperature. The fish should be completely covered with liquid. Close the lid. We put it in the refrigerator for a day.
• After the specified time has passed, remove the silver carp from the marinade. It is ready to eat. You can serve it to the table by cutting it into portions, sprinkling with onion rings and pouring vegetable oil over it.
• Tip : if you were preparing the appetizer for future use, then transfer the salted silver carp into a glass jar, alternating layers of fish fillet and onion sliced ​​into rings, add a couple of bay leaves and pour in vegetable oil. In this form, the fish can be stored in the refrigerator for longer than a month.

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.

You can either love salted fish or hate it, but you cannot be indifferent to it. Almost any fish is suitable for salting, and to confirm what has been said, today we will be salting silver carp.