How to marinate carp at home, recipes for marinated fish step by step: let’s look at it in detail

How to marinate carp for grilling: 4 recipes for all occasions

Fish, unlike meat, is marinated quickly, saturated with the aromas of sauces and spices. If sea water can be considered the very first marinade, today dozens of all kinds of dressings, sauces, and fillings have been invented. Marinades are especially suitable for cooking carp on the grill:

with lemon and mustard;
with vinegar and soy sauce;
with sour cream;
with beer.

Important. A wide variety of spices and herbs are suitable for pickling carp. In addition, you can use olive oil with lemon juice, tomato juice and cream, mineral water, soy sauce and others.

In addition, you can use olive oil with lemon juice, tomato juice and cream, mineral water, soy sauce and others.

An interesting video describing the method of marinating mirror carp with the addition of tomatoes and garlic.

Lemon mustard marinade

This marinade can have different flavors, depending on the type of mustard. It can be sweet, sour, spicy, hot or white (Dijon, French) - made from ground seeds. Spices include basil, nutmeg and a little turmeric for color.

For the marinade you will need:

½ lemon;
1 tsp. mustard;
2 tbsp. l. soy sauce;
1 tsp. seasonings for fish.

First you should mix mustard and soy sauce (you can use ginger). Then add lemon juice and spices, shake everything with a fork. Taste for salt. If it is not enough, then it is better to add salt to the fish already cooked, since this spice will draw moisture from the pulp and make it dry.

For another marinade you will need:

½ lemon;
1 tbsp. l. mustard;
1/3 tsp. Sahara;
1 hour l. apple cider vinegar;
50 ml vegetable oil;
1 tbsp. l. water;
1 laurel;
pepper and salt to taste.

First, mix lemon juice with water and mustard. Then the bay leaf is crushed and added to the mixture along with sugar, salt and pepper. At the end, gradually add the oil, while whisking the mixture with a whisk or fork.

Note! When oil is combined with an acidic environment, an emulsion is formed, in which the carp is marinated for 20-30 minutes

With vinegar and soy sauce

Since vinegar is more aggressive than lemon juice, the process goes faster and will be ready in 10-15 minutes. For the recipe you will need:

100 ml soy sauce;
1 clove of garlic;
1.5 tbsp. l. table vinegar (9%);
sugar 1 tsp;
1 tsp. pepper;
1 tsp. dried basil.

Mix all ingredients and the dressing is ready.

Ingredients for another option:

3 tbsp. l. soy sauce;
3 cloves of garlic;
4 tbsp. l. olive oil;
1 bunch of cilantro;
1 tbsp. l. table vinegar (9%);
salt and pepper to taste.

Preparation consists of the following steps:

Finely chop the garlic and cilantro, add salt and pepper and lightly mash with your hands or crush until the salt dissolves.
Combine vinegar and oil, whisking.
Add garlic dressing to the emulsion and stir.

Cilantro can be replaced with dill, basil or parsley.

Delicate marinade with sour cream

Carp pulp cooked over coals in sour cream becomes tender, since it is slightly acidic and has a gentle effect on the meat, although you will have to keep the fish in this marinade for 25-40 minutes.

For the marinade you will need:

3 tbsp. l. sour cream;
1 onion;
1 bunch of dill and parsley;
salt - to taste.

You need to chop the onion as desired, chop the greens, add salt and sour cream, and mix.

Another option for a gentle dressing consists of:

1 tbsp. l. seasonings for fish (Forester);
80 g onion (onion);
1 clove of garlic;
1 tbsp. sour cream;
2 tbsp. l. lemon juice;
salt - to taste.

Cut the onion into half rings, garlic into slices, mix all the ingredients and coat the pieces of fish for the grill.

Beer marinade

For this unusual sauce you only need:

beer – 70 ml;
garlic – 2 cloves;
vegetable oil – 50 ml;
spices - to taste.

The garlic is passed through a press and everything is combined. Lubricate the carp (whole or pieces) with this mixture on all sides, let it sit for half an hour and grease with the remainder during cooking - every time you turn it over.

For another marinade recipe you need to take:

1 onion (large);
1 clove of garlic;
50 g mayonnaise;
100 ml beer (light);
spices and seasonings for fish.

Cut the onion into rings, garlic into slices, combine with mayonnaise and mix with beer.

How to marinate carp: recipe with soy sauce

Carp is marinated not only to use it later as a snack. The marinating stage of fish is no less important for subsequent heat treatment, for example, baking in the oven or grilling. In any case, in the marinade, carp meat becomes more aromatic, juicy and tender in taste.

To prepare fish in Asian cuisine, the following marinade is used:

In a small container you need to combine grated ginger root (1.5 cm thick), a clove of garlic (2 pieces), chili pepper, sweet paprika and sugar (½ teaspoon each).
Then you can add the main ingredient of the marinade - soy sauce. In total you will need about 50 ml of sauce.
All ingredients must be thoroughly mixed and the resulting mixture coated on all sides of the fish. Then you need to wrap it in cling film and put it in the refrigerator to marinate for 1 hour.

Carp marinated in soy sauce is ideal for grilling. The meat is tender, juicy, with a spicy aftertaste.

Making homemade marinated fish:

Step 1: prepare the fish.

Homemade pickled fish is, of course, very tasty, but we should not forget about the parasites it contains, so this product must undergo very careful preparation. If you want to get a quality dish, you have to tinker! To begin, wash any river fish under cold running water, while simultaneously cleaning it of scales with a scraper. Then we dry the carcasses with paper kitchen towels, place them on a cutting board, gut them and cut off the head, dorsal, abdominal, and caudal fins from each.

Step 2: salt the fish.

Then we wash the fish again, dry it, put it in a deep bowl and sprinkle it with a generous portion of salt, do not regret it, at first it will take about 300 grams of this ingredient for 2 kilograms of fish. After this, cover the bowl with plastic wrap and put it in the refrigerator for 1 day! In this way we get rid of helminths, of which there are a lot in the meat of river inhabitants! After the required time has passed, rinse the carcasses very thoroughly again, place them in a deep bowl and run a stream of cold water into it to wash away any remaining salt. After 10–15 minutes, turn off the tap and keep the fish in the liquid for several more hours.

Step 3: prepare the onions and prepare the marinade.

In the meantime, let’s start preparing the marinade by placing a pan of purified water on medium heat. When the liquid boils, add 65 grams of salt, sugar, wine vinegar, add a bay leaf, dried dill or parsley if desired, as well as two types of pepper: black and allspice. Bring the marinade to a boil again, as soon as the grains of sugar and salt dissolve, remove it from the heat and cool to room temperature. While it sits, peel the onions, wash them, dry them, place them on a clean cutting board, use a new kitchen knife to chop the vegetable into rings or half rings and transfer the slices to a small plate.

Step 4: marinate the fish.

Then we dip the fish again with paper towels, place it on the board and proceed as desired, either cut each carcass into fillets without rib bones and ridge, or immediately cut into small portions 1.5 to 2 centimeters thick. Then we take several sterilized liter jars, place pieces of fish and chopped onions in them one by one, alternating them in layers. After the marinade has cooled, pour it into the jars, leaving a couple of centimeters of free space on top. Then add vegetable oil there, so that it completely reaches the upper rim of the necks. Next, close the jars with tight-fitting plastic lids and put them in the refrigerator for 5 days. To ensure that the fish is well soaked in the marinade, shake each jar 2 times a day, after 5 days the dish will be ready!

Step 5: Serve homemade marinated fish.

Homemade marinated fish is served chilled as an appetizer or main dish on fasting days. It is laid out on a plate, optionally seasoned with fresh vegetable oil, dill, parsley, onions and served with jacket potatoes, mashed potatoes or fresh vegetable salad. Enjoy delicious and simple food! Bon appetit!

Tips for the recipe:

– sometimes fresh dill and parsley are added to the marinade;

– instead of wine vinegar, use apple or table vinegar at 6%;

– very often the onion is boiled together with the marinade and after it gives off its aroma, it is removed;

– if desired, alternate layers of fish and onions with finely chopped garlic (2-3 cloves), carrot rings (1 piece) or horseradish root (10 grams);

– fish prepared according to this recipe can be stored in the refrigerator for no more than 4-5 months!

Cooking different types of fish

For different types of fish, it is necessary to choose suitable salting options, which depend on the fat content and density of the fish pulp.

Herring in brine

For a tasty delicacy, it is better to choose fatty and large specimens of Pacific or Atlantic herring. For the brine you need: 1 liter of filtered drinking water, 5 tbsp. l. fine sea salt, a pinch of granulated sugar, 2 pcs. laurel leaf, 5 allspice, 1 tbsp. l. mustard powder.

For salting, you need to boil water, add all the spices and boil the liquid for 5-6 minutes. Place the fish upside down in a clean jar and fill with boiled and cooled brine. Keep the preparation in the room for 4 hours, and then put mustard on top. Place the jar in the refrigerator for 2 days.

If you remove the entrails from the carcasses and cut off the heads, salting will happen faster

Iwasi dry salting

Accelerated salting of fish at home will provide a ready-made fish delicacy whole or in steaks within a day. For 1 kg of Ivasi you will need: 2 tbsp. l. salt with sugar. The cooking process is as follows.

Place cleaned and cut up iwashi carcasses into a plastic bag. Pour salt and sugar over the fish, close the bag and shake thoroughly so that all the pieces or carcasses are covered with crystals. Salted fish is ready in a day.

In apple juice

Mackerel can be salted in apple juice to create a delicate snack with light fruity notes. It is better to combine fish with grain bread, pickled white onions and branches of curly parsley.

Required: 600 g mackerel or herring, 60 g coarse salt crystals, 40 g sugar, 10 g allspice, 100 ml freshly squeezed apple juice, 40 g refined oil. Following the step-by-step recipe, you will be able to enjoy tender and soft-fiber fish in 1 hour. Clean the whole fatty carcass and fillet it.

Cut the pulp into small portions. Heat the juice to 36℃, mix with salt crystals, spices, sugar and butter. Place the salted mackerel in a jar, fill with brine and leave in room conditions until it cools. After cooling, place the fish in the cold for an hour.

Dry marinating of carp

The following method involves pre-marinating the carp in salt, without adding any liquids:

For this, a two-kilogram carp is filleted, removing the backbone and all the bones, leaving only the skin.
Then the fish pieces are placed in a container, sprinkled well with salt and placed in the refrigerator under pressure for 3 hours.
After the specified time, the fish is washed with cold water. You can use a fine sieve to allow the water to drain completely.
Then the pieces of fish need to be poured with vinegar, put under pressure again, and put the carp in the refrigerator for another 3 hours, after which it will need to be washed again.
The carp, dried with a paper towel, is placed in a jar, alternating layers of fish, onions, carrots, bay leaves and allspice. The marinated carp is topped with vegetable oil.

To prepare carp according to this recipe, the fish is first filleted and then infused for 24 hours in a special marinade.

To prepare the latter, you need to boil 0.5 liters of water on the stove. Then add 50 g of salt and sugar, allspice and black peppercorns (½ teaspoon), coriander (½ teaspoon), bay leaf. Let the marinade simmer for 5 minutes, after which it is removed from the heat. After another 15 minutes, add vinegar (100 ml) and stir. The resulting solution is poured into pieces of fillet placed in a pan.

The pickled carp, the recipe for which is presented above, is seasoned with vegetable oil and onions every other day. Serve the fish with a side dish of mashed potatoes.

To bake a whole carp in the oven, it is recommended to first marinate it in mayonnaise. After such a marinade, the fish turns out juicy and acquires an appetizing, golden brown crust.

Carp marinated in mayonnaise is baked at 180 degrees for 35 minutes. Served on a platter with lemon and lettuce leaves.

The following useful recommendations will help you marinate delicious carp:

Only fresh, not frozen fish is suitable for marinating. The carp's scales should fit tightly to the skin, and the gills should be pink and clean.
If you plan to marinate fish fillets, it is better to choose carp weighing at least 2 kg with large bones that can be easily separated along with the spinal part.
The marinating time for carp is usually no more than a day, but to make the taste of the fish more intense, it is recommended to keep it in the marinade for at least 2-3 days. During this time, the carp will salt better and become tastier.

Carp marinated in a jar

At the very end of cooking, carp marinated according to this recipe can be rolled into sterilized jars with a canner and stored for up to three months in a cool place. If you do not plan to preserve the fish, then the jar will need to be covered with a silicone lid and placed in the refrigerator to infuse for at least a week. Only then will it be possible to try it.

To prepare carp according to this recipe, you will need 1 kg of fish fillet, cut into pieces, without bones and skin. The fish will need to be rolled in salt (5 teaspoons), then put it in the refrigerator for 2 hours.

At this time, you can prepare the marinade. To do this, pour 1 liter of white vinegar into a saucepan, add salt (2 teaspoons) and brown sugar (3-4 tablespoons). Next, all the spices are added: mustard seeds, coriander, fennel and black peppercorns (1 teaspoon each), as well as ginger root (2 cm) and dried chili pepper (2 pcs.). Let the marinade boil, then remove it from the heat, add 4 heads of white onion, cut into rings, and leave for 1 hour.

After this, you will need to take out the fish, clean it of salt, put it in a jar and pour it with the cooled marinade. After this, the carp can be preserved. Marinated carp can be stored at home in an open jar in the refrigerator for 1 month. But it turns out so tasty that you don’t have to store it for so long.

How to salt carp in an unusual way: salted-dried fish

The fish is salted using the wet method so that it is salted quickly and is ready for use after a few hours, so only small carp are salted this way.

Ingredients

Small carps;
Salt;
Seasonings: coriander, black pepper, bay leaf.

How to salt carp using the wet method

We salt them as follows:

We clean the scales from the fish, gut them and wash them.
Place the carps in layers in an enamel pan, sprinkling the layers with salt and seasonings.
Cover the fish with a wooden circle (dish), set the weight and put it in the refrigerator (cellar). Lightly salted fish can be eaten within 24 hours.
If you need well-salted fish, wait 6 days and rinse it directly in the pan with cold water to wash off excess salt. Rinse until the water is no longer cloudy.
Fill the carps with water and leave for half a day to completely remove excess salt.

After draining the water, lay out paper towels in several layers and lay out the fish. We dry them for several hours in a dry and warm place: you get salted and dried fish, ideal for beer.

Now you know how to salt carp in different ways, which are also suitable for other types of fish. Try them to enjoy the delicate spicy taste and choose the most suitable technology for salting river and lake fish for the future.

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Freshwater fish such as carp can be prepared in different ways: baked simply or with vegetables, boiled fish soup, fried, cooked cutlets and many other options. Salted carp is also very tasty. But before you cook it, the question arises of how to salt carp at home so that it turns out aromatic and tasty. Let's find out how to salt fish correctly and how long to keep it under pressure.

To prepare carp dishes, you can initially salt it

How to salt carp for the winter

These recipes allow you to diversify the menu, but fish prepared this way cannot be preserved for long. How to salt carp for the winter so that you can enjoy it at any time of the year? There is an option for this case too.

The fish is placed in layers in a large wooden box or enamel pan. There is no need to gut it. Each layer is sprinkled with salt (about 0.5 cm). A weight is placed on the last layer.

The main thing here is to know how long to salt the carp for drying.

Then the fish is washed and filled with clean water for one hour to get rid of excess salt. Dried carcasses are hung by the eyes or lip. In the latter case, you need to use special hooks. The fish is dried for 5-10 days. The deadlines are individual in each case. They depend on the size of the carp and the air temperature.

It would seem that such an ordinary carp, but how many different dishes can be prepared from it. Choose the recipe you like and enjoy.

Also interesting:

The widely known river fish carp was bred by the Chinese before our era. Carp of different species can live a long time - up to half a century, and grow up to 30-48 kg, but this is rare. 10-15 kilogram fish are considered very large, but individuals weighing from 500 g to 6 kg are more common; Carps live in almost all Russian rivers and lakes, as well as in reservoirs of Eastern Europe and Central Asia.

Delicious marinated carp at home

Marinated carp is a culinary masterpiece that everyone should try. Using this recipe, you can marinate any fish: silver carp, crucian carp or pike, but carp marinated in vinegar according to this recipe is an excellent dish, for which it is worth sacrificing a few millimeters of additional fat on the waist and hips.

The delicious carp fish holds the record among all products for the presence of iodine, which is so necessary for the normal functioning of the thyroid gland. The meat of this fish contains a lot of useful substances. Vitamins C, E, PP, B6, B12 and others, which are contained in large quantities in this product, promote DNA synthesis, participate in fat metabolism and have a beneficial effect on the nervous and digestive systems. Nutritious and tender carp meat contains proteins and fats that are necessary for normal human life. And everything would be fine, but carp is so high in calories that it is not recommended for systemic consumption by people on a diet due to the presence of a huge amount of calories. However, pickled carp is a culinary masterpiece that everyone should try. Using this recipe, you can marinate any fish: silver carp, crucian carp or pike, but carp marinated in vinegar according to this recipe is an excellent dish, for which it is worth sacrificing a few millimeters of additional fat on the waist and hips.

What to marinate carp in?

Each housewife makes the marinade for this amazingly tasty, nutritious and healthy delicacy in her own way. However, the taste constantly changes depending on the composition and spices added to the marinade. So what should you marinate carp in to achieve the most delicious taste? The simplest and easiest ingredient added to the marinade, which will emphasize the tenderness of the meat and add a piquant twist to its taste, is ordinary vinegar.

Marinate carp - ingredients:

Carp fish – 1.5-2kg;
Vegetable oil or olive oil – 10 tbsp. spoon;
Salt, ground black pepper, bay leaf, spices and herbs to everyone’s taste;
Onions – 5-6 pcs.;
Vinegar – 10 tbsp. spoons

How to marinate carp?

Let each housewife choose her own marinade according to taste, color and smell, and we marinate the carp as follows.

First, let's prepare the fish that we are going to marinate. Let's clean it, gut it, pull out the insides. Let's cut off the head and give it to the cat - let him have a holiday too! Rinse the fillet under running water and lightly dry with a kitchen towel. Afterwards, we take the fish and cut it into small portions - 3-5cm, or even thinner. Everyone cuts according to their own aesthetic tastes and views. However, remember - the thinner the meat, the better it will be marinated. Yes, and faster too.

Carp marinated in a jar or pan is not particularly significant, but professional chefs recommend carrying out this process in a glass container to preserve a certain taste. In an aluminum pan, fish can acquire a specific taste that not every connoisseur of beauty will like!

Now I’ll tell you in detail how to marinate carp so that it is a masterpiece and a highlight of the festive table, and the applause for your person from the guests sounds loud and long.

Marinated carp - recipe

Take the cooked carp pieces and place them in a glass jar. Salt and pepper it generously, sparing no spices. We leave everything for several hours so that the meat absorbs the seasonings. After 2-3 hours, remove the portioned pieces from the container and rinse under running water. After drying the fish a little, we begin the marinating process itself. To do this, add the following ingredients into a jar in layers:

a layer of carp cut into pieces;
a layer of onions cut into rings or half rings.

Sprinkle each layer generously with salt, ground black pepper and spices: cloves, coriander, allspice, bay leaf. If anyone likes spices that I didn't mention, just add to the list. Some people say that you must add cumin for a full and piquant taste, but I am not a fan of this seasoning, so I excluded it from my personal recipe.

Next, pour each layer with vinegar and vegetable oil or olive oil - whichever you prefer. Water thoroughly, sparing neither vinegar nor oil. The liquid should cover the meat completely. Tamp the fish well and cover the jar with a lid. Place in the refrigerator for 24 hours. This, of course, is not a prerequisite, you can open it after 12 hours and try a piece, but you will feel the fullest and most effective taste of the pickled carp recipe that I provided you with after keeping it for as long as it should be.

Eat and enjoy the fruits of your labors. Enjoy your meal!

How to cook marinated carp with vegetables

Products:

Carp – 1 kg (clean weight is already indicated, without heads and entrails)
Onions – 2 heads
Salt – 2.5 – 3 tbsp (without slide)
Carrot - 1 large
Greens – dill, green onions
Vinegar 9% - 0.5 tbsp or slightly less than a tbsp
Water – 0.5 tbsp
Vegetable oil – 0.5 tbsp (I recommend “fragrant”)
Ground black pepper - 1 tsp, ground coriander - 0.5 tsp, cloves (whole) - 1 tsp, bay leaf - 4-5 pcs, peppercorns

Preparation:

Friends, I didn’t get enough photos, we had a hurricane with rain, the lights were turned off and no photos came out, so I’m showing you what I managed to take.

Remove scales from the fish.

Remove the entrails and heads, cut into pieces about 1 cm thick; if it is thicker, it will take more time to cook.

Rinse well and sprinkle the fish with salt. And even if it sits for 3-4 hours, you still need to try it, don’t forget to stir it periodically. This recipe is all about tasting the fish and adjusting it to your taste.

After the salt turns out to be what the doctor ordered, we wash the fish with water and add vinegar and 0.5 tbsp of water. And again we put it in the refrigerator for two hours. Here, be very careful and stir the fish as often as possible and taste it, the main thing is not to let it digest in vinegar, otherwise it will turn out bad. Some people like fish that are a little damp inside, while others want it to be completely white inside, look, try and adjust to your taste.

Next, we wash the carp in water, add pepper, coriander, cloves, bay leaf and peppercorns. We cut the onions into half rings, grate the carrots on a Korean grater (and it turns out even tastier if you use ready-made Korean carrots), chop the greens and send everything to the fish. Season with vegetable oil and mix everything very well. Ideally, you want the pickled carp to stand in the refrigerator overnight, but we can’t stand it, so after half an hour we take a sample. The most interesting thing here is that no matter how many fish you make, it’s still not enough.

Pike perch or pike are also perfect; the fish itself is a bit dry, but when marinated, it’s finger-licking good. Or, for example, silver carp, it will be very tasty.

Carp marinated with vegetables turns out amazing, although it is not quick to prepare, but I highly recommend you try it. Also, I suggest you subscribe to updates, and you will be the first to know all new recipes. With that, I say goodbye to you and wish you bon appetit.

Sincerely, Margarita Sizonova

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How to marinate carp: 3 recipes for marinated fish

Carp fish can not only be salted, but also marinated for further frying on a grill or eating as a snack.

Pickled carp is an excellent addition not only to the everyday, but also to the holiday table, the main thing is to prepare it correctly. We will find out how you can marinate carp fish, what technologies, seasonings and other additives are used for this by experienced housewives.

How to marinate carp with onions and spices

Pickled herring has long been served as a vodka snack or as an addition to a potato side dish. Marinated carp is no worse: properly prepared fish has a delicate piquant taste.

We use the classic recipe for marinating.

Ingredients

Carp carcass – 1.5 kg;
Coarse salt;
Bulbs – 3 pcs.;
A set of spices from black and allspice, cumin and cloves;
Vegetable oil – 4 tbsp;
Bay leaves – 4 pcs.;
9% vinegar – 4 tbsp.

Preparation of daily pickled carp

Cutting up carp

Before marinating, remove the scales from the fish, gut it, and remove the fins, tail and head. We cut the carp into pieces of any size, remembering: the smaller the pieces, the faster they will be salted.

We wash the fish pieces with cold running water so that no mucus or blood remains.

Salting carp

Place a layer of coarse salt on the bottom of the enamel container, lay out a row of fish and sprinkle with salt. We place a plate or circle of wood and install the weight. Place the container in a cool place to salt the fish.

Finely chopped carps are salted in 3-4 hours, large pieces - in 24 hours.

Preparing carp for marinating

As soon as the fish is salted, put it in a colander and wash it thoroughly with running water.

Marinate the carp

We carry out layer-by-layer marinating in this way:

Cut the onions into thin rings and place the onion layer with 2 bay leaves on the bottom of the pan.
Lay out a row of fish pieces.
Water the fish with 1 tbsp. butter and 1 tbsp. vinegar, sprinkle with seasonings.
We repeat the procedure until the end of fish raw materials.
Cover the fish with a plate with a weight in the form of a stone or a liter jar of water.

We marinate the fish for a day: during this time it will become truly delicious.

Components

Carp carcass – 600 g;
Granulated sugar – 1 tbsp;
3 tablespoons salt;
A quarter glass of apple cider vinegar;
One lemon;
A handful of coriander;
Allspice peas – 3 pcs.;
3 cloves;
One onion;
Olive or other oil - 70 ml;
Greens - to your taste.

Marinating carp

This carp will appeal to everyone who loves marinated fish, the main thing is to marinate large and fresh fish. Prepare marinated carp according to this recipe:

Preparing the fish

We clean and gut the carp, remove the tail and head, cut the carcass into pieces of the desired size, remembering: the larger they are, the longer they take to be salted.

We wash, dry the fish pieces and proceed to salting.

Salting the carp

Sprinkle the pieces with coarse salt mixed with sugar to enhance the taste of the carp. Mix them with your hands, close them, add a load and put them in a cool place overnight.

Marinate the fish

In the morning, pour water over the fish pieces to wash off excess salt and dry with paper towels. Prepare the marinade by mixing lemon zest with vinegar, onion, oil and seasonings (do not add herbs). Pour the marinade over the fish pieces and put them in a cool place for four hours.

When serving the fish to the table, we decorate it with chopped herbs. Store the marinated fish in a glass container.

How to marinate carp

To get an authentic fish delicacy with the taste of Korean carrots, which is perfect for a snack with vodka, prepare it according to the following step-by-step recipe:

Salt carp meat

Cut the carcass into pieces one centimeter thick, rinse, add salt and wait 4 hours, stirring the fish regularly.

Preparing fish for marinating

We wash the pieces with cold water, immerse them in a mixture of vinegar and water, and put them in a cold place for 1-1.5 hours.

Marinate the carp

We rinse the meat treated with vinegar with cold water and place it in a mixture of seasonings, chopped onion rings, chopped herbs and Korean carrots. Pour the fragrant oil over everything and mix thoroughly.

Place the fish in the marinade in the refrigerator for 12 hours and enjoy the extraordinary taste.

So, you have learned how to prepare marinated carp - a healthy and tasty delicacy. Pamper your family and guests with it, and share these wonderful recipes with everyone.

Marinated silver carp recipe most popular

One of the most popular freshwater fish found on the kitchen table is silver carp. This popularity is explained, first of all, by the incredibly tender flesh of the fish, and silver carp can be prepared in different ways; it is tasty fried, boiled, or smoked. But the ideal cooking recipe is silver carp in marinade and it will require a minimum of effort to prepare the dish, but the end result will be a very satisfying appetizer that will decorate any banquet table.

Marinated silver carp, the recipe for which will be described below, is best prepared from a fatty large carcass. It’s good if the fish weighs more than 2 kg - there are practically no bones in it, and the meat is fattier and more tender. The finished dish can lie in a cold place for quite a long time - at least 2 months. Marinated silver carp (recipe in vinegar) requires the following ingredients:

Silver carp fillet (the backbone must be carefully separated from the carcass) – 2 pcs.
Oil – 3 tbsp.
Table vinegar – 3–4 tbsp.
1 large onion
2 cloves garlic
Salt, sugar, allspice (peas) - to taste

So, pickled silver carp, the step-by-step cooking process looks like this:

Thoroughly clean the carcass of the silver carp from scales, scrape it out from the inside, separate the fins, head and tail. Rinse the processed carcass and divide into pieces. You can avoid this procedure by purchasing ready-portioned silver carp in the store.
Mix salt and granulated sugar in a small container
Place the fish slices in a single layer in a convenient bowl and sprinkle with a mixture of salt and sugar.
Place the fish in layers, thus sprinkling each layer
Cover the top layer of fish with a plate or other convenient object and press down with a weight
Let the fish salt for 2 hours. The liquid that will form on the surface must be drained
Prepare the marinade for silver carp - pour vinegar, prepared oil into a separate bowl, add chopped onion and garlic, add peppercorns
Wash the salted fish and place in the marinade
Leave for 2 hours, stirring occasionally

The readiness of the fish can be determined by its color - after a couple of hours it will turn white. Ready-made marinated silver carp, the recipe for which includes vinegar, is placed in glass jars, covered with lids and stored in the refrigerator.

FAQ

During the cooking process, some questions may arise that will cause difficulties. To prevent this from happening, it is better to consider the frequently asked questions in advance.

What is the difference between hot and cold method of marinating in vinegar?

In the cold method, the fillet is prepared using a cold marinade. Its basis is considered to be vinegar and spices. Therefore, the hot version uses a hot marinade. Such recipes are suitable for those who do not like raw fish.

What seasonings are suitable for marinade?

The following seasonings are suitable for the marinade: paprika, ground pepper (black and red), clove buds and coriander seeds. You can also add your favorite spices.

You can marinate any fish in vinegar

Yes, different fish are suitable for marinating. Try cooking marinated carp in vinegar and oil. This is a real culinary masterpiece that can be prepared at home.

What is the fastest marinating method?

The quickest pickling recipe is considered the shortest. The duration of others is clearly illustrated in the table. Duration of marinating fish

Recipe	Duration
In apple cider vinegar	24 hours
In wine	24 hours
Red	from 12 hours
River	12 hours
Red fish heh	10 hours
Red fish in wine vinegar	from 12 hours
River fish in apple cider vinegar	just over 24 hours

Salting methods

You can salt the carp according to one of the following recipes:

Dry salting. Carp carcasses of small weight, about 150 g, are suitable for it. The fish is thoroughly rubbed with dry salt and placed in layers in a dish. Each layer is sprinkled with salt, and a weight is placed on top.
Salting in a warm way. It is carried out similarly to dry salting. For this option, only freshly caught carp is suitable. The carcasses rubbed with salt are placed in a deep enamel bowl, a weight is placed and sent to the refrigerator for 2 - 5 days depending on the size
Cold way. It differs from warm only in that the fish in the recipe is taken frozen.
Mixed. In this case, the carcasses are first rubbed with salt, placed in a bowl and filled with salt solution. The cooked fish in this recipe has an unusually delicate taste.

To properly salt carp at home, you need to know how to prepare the fish for salting.

Large carp can be cut into pieces for salting. Small ones - salt whole. Large specimens are cut along the back and opened, separating the bones from one half (they are cut off from the ridge).

To increase the shelf life of fish, you do not need to gut or cut it. It is recommended to salt this one whole. The time spent under pressure depends on the size of the fish.

Adviсe

Most marinades consist of an oil and an ingredient that provides the necessary acid to activate the process. Usually table vinegar, lemon juice, and soy sauce are used for this.

Each ingredient in a marinade serves a specific purpose: the aromatics provide flavor and aroma, the oil keeps the fish from drying out while it marinates, and then helps transport the fat-soluble flavor molecules of herbs and spices to the surface of the fish.

The problem is that the increased acidity can cook the fish if it is left in the marinade for a long time. Therefore, culinary professionals advise correctly calculating the amount of acid in the mixture if you want the fish to be tasty longer.

It is worth listening to the following advice from experienced chefs:

if you want to leave the carp longer in the marinade, then you should use the dry method;
some spices release their aroma very hard, so they should be rubbed into the fish;
you can preserve fish longer if you add acid to the marinade two hours before serving;
You shouldn’t add a lot of vinegar, since it can cook carp meat in a few hours - it’s better to use lemon juice.

It must be remembered that fish overexposed to marinade begins to disintegrate into fibers, the meat becomes dry and tasteless. It is better to cook as much fish as you can eat in a couple of days; this is how long it costs to store carp in the marinade after it is completely cooked. Storage location: refrigerator; at room temperature, the product will quickly deteriorate.

To learn how to marinate carp at home, watch the video below.

Baking carp with herbs in pictures

Lemon, oil, spices and salt for cooking carp Cleaning the fish on a fish cutting board Preparing marinade for carp This is how the marinade turns out It’s convenient to marinate large fish by placing it on a bag Preparing carp for baking - marinating Tasty fish is marinated Bouquet of herbs for stuffing the belly of the fish Carp with herbs on baking sheet Baked carp The herbs must be taken out, they were in the belly only for aroma Baked carp on a fish-shaped dish

Many people love salted fish so much, especially river and lake fish, that they are ready to sell their souls for it, because it is incredibly tasty and healthy.

Having bought fish in a store or waited for a big catch from their husband, housewives want to know how to salt carp or other fish at home.

Today you will learn how to salt it in various ways to serve with boiled potatoes and please your household.

Marinade

Marinade plays an important role in the process of salting carp, since it is thanks to it that the fish turns out juicy, tender, and aromatic. Every recipe uses sugar and salt. Seasonings and herbs can be added according to your own taste, whatever you like. Ground black pepper and bay leaf work very well; you can use a mixture of peppers and cloves.

Marinades come in both liquid and dry form, that is, when the carp is simply rubbed with a mixture of salt, sugar and seasonings, placed in layers in a container and put in the refrigerator. This method is best for marinating fillets, but not steaks, since they will not be able to reach readiness.

To prepare a liquid marinade, the mixture will need to be pre-cooked over a fire. To do this, take plain water, add salt and pepper, a little sugar, and after complete dissolution, add spices and herbs.

The total cooking time for carp is from 2 to 5 days, it all depends on the thickness of the pieces.

Citrus marinade for carp

Traditionally, lemon juice or lime juice is used to marinate carp. To do this, simply mix it with a small amount of olive oil and coat the fish on all sides. Do not forget that you must first salt and pepper it inside and out, and only then should you marinate the carp.

The recipe for another citrus marinade will definitely appeal to exotic lovers. To prepare it, you use not only lemon juice, but also orange juice. These two ingredients are mixed in equal proportions with vegetable oil, after which the marinade is applied to the fish.

Cooking carp in the oven

The simplest thing is to bake it in foil; take fish weighing up to 3 kg. You will need: onions (4 pcs.), 1/2 tsp. ground ginger and the same amount of nutmeg, 3 cloves of garlic and salt to taste. Gutted and washed fish is rubbed on all sides with a mixture of salt and spices, placed on greased foil, sprinkled with onion rings and thin slices of garlic, wrapped, placed in a mold and baked for 45-50 minutes at 180°C.

Carp in sour cream and mushroom sauce is considered a dish of Polish cuisine; they say that it was prepared hundreds of years ago, and the products were different then - pure and natural. But even now you can prepare a healthy and wholesome dish by choosing fresh products without “chemicals”: homemade sour cream and butter, good wine and mushrooms, collected yourself away from the city and busy highways. It is better to take larger carp in order to get enough fillets. It is cut into small pieces, rubbed with a mixture of salt and black pepper to taste, put in the refrigerator, and cooked after 10-12 hours. Mushrooms (white or champignons - 200 g) are cut into strips, onions - into half rings, and fried in a frying pan for 10-15 minutes in heated butter. In a separate frying pan, also in butter, fry flour (3-4 tbsp) until golden, pour in half a cup of cold water and stir until it boils so that the sauce is homogeneous; add sour cream (2 tbsp), a glass of white wine and the juice of half a lemon. Place mushrooms and onions into the thickened sauce and remove from the stove. Pieces of fillet are also fried in butter, dredging them in flour; Place in a mold, pour the sauce on top and bake for 20-25 minutes at 200-190°C.

Carp goes well with sweet bell pepper and ginger; You can also bake it in an egg, although this combination is not so healthy. In addition to potatoes, carp is good served with crumbly buckwheat porridge, boiled rice (ideally brown), beans and fresh vegetables.

Pickling

Marinated carp is tasty and healthy. This dish is easy to prepare. It will take quite a lot of time. But the result is worth it. The following products are needed for marinating:

a piece of fish weighing approximately 1 kg;
salt -10 tbsp. l.;
sugar – 4 tbsp. l.;
half an orange and a lemon;
ginger root;
onion – 1 pc.;
soy sauce;
oil;
greenery.

We wash a piece of carp from the central part and let it dry.
We spread cling film on the table.
Mix sugar and salt. Sprinkle the film with this mixture and place the fish on it.
Now you need to salt the carp. You can put a slice of lemon in the meat.
Wrap it in film and send it to a cool place for 2 days.
Unwrap the salted piece and rinse. Soak in water for 3-4 hours.
In a separate container, prepare a mixture of finely chopped onion, soy sauce, oil, and grated ginger.
Squeeze the juice from citrus fruits and add it to our sauce.
Rub the carp pieces thoroughly with this marinade.
Leave to marinate for half an hour in a cool place or refrigerator.

Salted carp

For salting you will need freshly caught fish. It is washed under running water, then the moisture is removed with a napkin. Salt is taken at the rate of 10-14% of the mass of the carp.

Whole carcasses are rubbed with salt and placed in a suitable container. They are placed under oppression for 2 days. After this time, the fish is washed. Gutted fish are rubbed with salt not only outside, but also inside.

When salting gutted carcasses, salt is also added to the abdominal cavity.

How do you know if you have enough salt? Carps kept under pressure are placed in a deep basin of water. If there is enough salt, the carcasses will float to the top.

If they still remain at the bottom of the basin, then it is necessary to soak the carp so as not to end up with an overly salty product. During the soaking process, the water will need to be changed several times.

After the carcass, lightly dry it with a towel and hang it to dry. Fish salted in this way can be stored for several months. For storage you will need a dry, well-ventilated place.

A simple recipe for salting carp

Carp is a river fish with a slightly distinct specific odor. But with proper preparation, this smell can be completely eliminated. This fish contains a large number of bones, but if the carcass weighs more than a kilogram, it will be easy to remove the bones, since they are quite large.

Before salting, the carcass should be prepared by cleaning and gutting

Ingredients for salting:

two carp;
300 grams of sea salt;
six bay leaves;
peppercorns.

We wash the carcasses thoroughly, you don’t need to clean them, then we gut them and remove the heads. If the fish is quite large, cut it into two equal parts. After drying the fish, salt it. Pour a layer of sea salt, pepper, bay leaf and fish into a deep container, and also sprinkle salt on top. Having placed the container under pressure, put it in the refrigerator for four days.

After the time has passed, take out the salted fish, drain the juice and rinse it under running cold water to wash off excess salt. Serve ready-salted carp with fresh onions, boiled potatoes and a salad of fresh vegetables.

The rules for salting fish will be discussed in the video: