If you have the opportunity to cook crucian carp, but you are worried about the large number of bones, try marinating them. I really like pickled crucian carp according to this recipe because the bones become softer and somehow easier to remove. And all because the fish is marinated in vinegar.
It is better to marinate large fish. Fry small and medium-sized crucian carp.
The taste of the fish is incredible. Everyone who has tried it praises it and does not believe that such a delicious dish can be made at home. There is also cinnamon, nutmeg, cloves and other spices. The dish will be ready in 24 hours. Store the finished pickled crucian carp in a tightly closed glass jar.
Preparing for salting crucian carp
Before you start cooking fish in this way, you need to prepare it:
- Crucian carp weighing over 300 grams is partially flattened or gutted. To do this, you need to cut the fish along the ridge. In this case, the head and tail should not be removed; the belly also remains intact. Then remove the gills and entrails.
- Fish weighing more than 800 grams is cut into 2 halves and the head is removed. The belly does not need to be cut.
- Small crucian carp are usually cooked whole. You can only remove the insides if you wish.
Attention. Usually freshly caught fish is salted, but if the crucian carp is from the freezer, then it must first be thawed, leaving it at room temperature.
Wet salting method
This cooking method makes the fish more tender, soft and juicy. The essence of wet salting lies in the following actions:
- Take an enamel pan and place the crucian carp, belly up, in layers.
- Each layer must be sprinkled with salt and sugar (in proportions this is 10 kilograms of fish and 1 kilogram of salt, 1 tablespoon of sugar).
- Cover the pan with crucian carp with a lid slightly smaller in diameter than the container itself. This is required in order to establish oppression.
- Place the structure in a cool place for 1 week. After 2-3 days, the fish will release juice, thereby completely covering the crucian carp.
Traditional and original recipes
Crucian carp meat has a sweetish taste, which not everyone likes. It also smells like mud, which often spoils the taste of the dish. Marinating will help get rid of this natural color and make the fish tender and juicy.
Crucian carp marinated in vinegar
If you want to please your guests or family with delicious fish, then there is no need to buy it in the supermarket. Try to marinate crucian carp according to the suggested recipes, and you will be convinced that the taste will significantly surpass the store-bought product.
Traditional options
Store the finished fish in a sterilized jar with a screw-on lid, placing the pieces tightly in the container and filling with marinade.
Delicious recipe! The Zvezdunov family all episodes
Required:
- fresh crucian carp – 650 g;
- black pepper – 7 peas;
- onion – 230 g;
- allspice – 5 peas;
- refined oil – 100 ml;
- bay leaf – 3 leaves;
- salt – 20 g;
- carnation;
- sugar – 10 g;
- nutmeg;
- vinegar – 20 ml (9%).
Cooking process:
- Remove scales from washed carcasses. Remove fins, gut and trim heads. Rinse again.
- Cut into portions. Each size is no more than two centimeters. Place in a deep container.
- Sprinkle with salt, sugar and vinegar. After adding each component, be sure to mix the fish pieces. This preparation will help them soak up the brine better. Drizzle with oil.
- Cut the peeled onion into rings and add to the fish. Sprinkle with spices, then stir.
- Transfer to an enamel container. Cover with a plate and place a bottle of water. Place in the refrigerator for two days. Stir every 12 hours so that the crucian carp is better soaked.
Quick recipe
If you want marinated fish, but have very little time, then we suggest using the proposed express method. Preparation will take no more than 9 hours, and all guests will appreciate the taste.
Required:
- crucian carp – 850 g;
- coriander seeds – 5 g;
- salt – 80 g;
- allspice – 7 peas;
- vinegar – 260 ml (9%);
- black pepper – 7 peas;
- water – 120 ml;
- refined oil – 80 ml;
- sugar – 20 g;
- carrots – 160 g;
- onion – 160 g.
Cooking process:
- Clean the carcasses. Remove entrails and gills. Rinse well.
- Cut off the heads, then the ends of the tails. Cut into pieces and transfer to a saucepan.
- Sprinkle with salt. Stir and cover with a lid. Leave in the refrigerator for 4 hours. Rinse the crucian carp from salt. Cut the onion into strips.
- Dissolve sugar in water and mix with vinegar.
- Place onions and fish at the bottom of the container. Pour over the marinade and leave for 3 hours. Stir occasionally.
- Cut the peeled carrots into strips. Use the handle of a knife to crush the pepper and coriander seeds.
- Heat the oil in a frying pan. Add carrots and fry for a minute. Sprinkle with spices and cook for another half a minute. Cool.
- Drain half of the marinade from the crucian carp and mix with the carrots. Leave for a couple of hours in the refrigerator.
Herring from crucian carp
These original recipes will help surprise your guests. It will be difficult to distinguish crucian carp from herring by taste . The fish will be soft, aromatic and tender.
Classical
Strictly adhere to the specified volume of vinegar. You should not experiment, otherwise the crucian carp may turn out too sour. Required:
- crucian carp – 2.5 kg;
- sunflower oil – 130 ml;
- vinegar – 220 ml (9%);
- salt – 280 g;
- onion – 160 g;
- sugar – 140 g;
- spices;
- water – 0.5 l.
Cooking process:
- Remove scales from the carcass. Rinse and remove the insides. Trim the head and fins. Cut into portions and place in a bowl.
- Sprinkle with sugar, then salt. To stir thoroughly. Leave in a cool place for 13 hours.
- Combine water with vinegar and spices. Mix the fish with the marinade. Place in the refrigerator for 7 hours.
- Chop the onion. Place in a jar in layers, alternating fish pieces with onion rings and pouring oil.
- Leave for 2 hours.
Delicious recipe! I eat a lot of black bread
Spicy
Vinegar is a good antibacterial agent, and spices give the appetizer a special softness, tenderness and significantly improve its taste.
You will need:
- crucian carp – 4 small carcasses;
- bay leaf – 2 leaves;
- onion – 200 g;
- black pepper – 5 peas;
- salt – 40 g;
- refined oil – 240 ml;
- sugar – 10 g;
- allspice – 5 peas;
- vinegar – 40 ml.
Cooking process:
- Cut the prepared carcasses into pieces. Sprinkle with salt. Cut the onions into half rings.
- Pour sugar into the butter and pour in the vinegar. Add peppercorns and bay leaves. Mix. Pour over fish pieces.
- Pack tightly into containers, layering each layer with onion half rings. Place a press on top and put it in the refrigerator compartment for a day.
Marinade for frying
Proper marinating is the key to the ideal taste of fried crucian carp. We offer the best recipes that will help make your holiday or family dinner unforgettable.
Citric
Citrus is ideal for marinating fish, as it helps remove the specific river smell.
Required:
- lemon – 60 g;
- crucian carp – 850 g;
- salt – 20 g;
- spices for fish – 5 g;
- ground black pepper – 5 g.
Cooking process:
- Clean and gut the carcasses. Cut off the gills. Sprinkle with salt and pepper. Sprinkle with lemon juice.
- Rub the carcass inside and out with the spice mixture. Cover with a lid and leave in the refrigerator for 3 hours.
With soy sauce
The recipe is for a kilogram of fish.
Required:
- basil – 30 g;
- soy sauce – 120 ml;
- dill – 15 g;
- salt;
- leek – 1 pc.;
- lemon juice – 30 ml;
- pepper;
- lemon – 40 g.
Cooking process:
- Mix lemon juice with soy sauce and pour over prepared carcasses. Leave for a couple of hours.
- Mix chopped herbs with salt and pepper. Grate the fish. Leave for a couple of hours.
- Place lemon and leek cut into pieces into the belly. Leave for another quarter of an hour.
The proposed recipes will help you get a simple, tasty snack and at the same time spend a minimum amount of money. The recommended proportions of all components are selected very precisely, so the fish turns out to be ideal in taste. But, if during the cooking process you want to experiment, then you can safely change the volume of herbs and spices, so that you can create a new, unique snack every time.
Wet salting method with brine
In order to cook fish in this way, the following steps will be required::
- Pour 1 liter of cold water into the pan. Add 5 onions, 2 tablespoons of salt, a little peppercorns, 3-4 bay leaves. Bring the liquid to a boil, simmer over low heat for 5 minutes, then cool.
- Pour 2 tablespoons of 3% vinegar, 3 tablespoons of sunflower oil and 1 glass of milk into cool brine.
- Place the prepared (cleaned and gutted) crucian carp in a large container, pour in the prepared brine. Place in the refrigerator for 8 hours. Cooked fish should be stored in the refrigerator for no more than 3 days.
Reference. To keep salted fish a little longer, the cleaned carcasses must be placed in the freezer before salting.
And pour the prepared brine over the already frozen fish.
Dry salting method
This method is well suited for both sea and river crucian carp. How to cook fish dry:
Clean the fish, wipe it with salt, and place it compactly in a container.- Sprinkle salt on top, add garlic, allspice, bay leaf to taste.
- Cover the container with fish with a lid and place it under pressure.
- During pickling, the product must be kept in a cool place for at least 3 days.
- After 3 days, remove the fish and wash off any remaining salt.
Dry salted crucian carp can be stored in the refrigerator for no more than 3 days.
Dry salting of fish involves further drying. Before you start drying crucian carp, you need to soak them in cold water for 3 hours. This will help remove excess salt and make the taste of the fish more rich.
Every housewife should know how to pickle crucian carp, especially if the head of the family is an avid fisherman. Fish prepared using this method will not only be a tasty stand-alone dish, but also an original addition to exquisite culinary masterpieces.
Classic marinated crucian carp
Ingredients
- Fresh fish - 600 g;
- Onion (large) - 1 pc.;
Marinade for crucian carp
- Refined vegetable oil - 5 tbsp;
- Salt - 1 tbsp;
- Sugar - 1 tsp. (with a slide);
- Vinegar 9% - 1 tbsp;
- Spices: nutmeg, cloves, bay leaf, black and allspice - to taste, but not less than 1/3 tsp.
How to marinate crucian carp
- We wash the fish thoroughly, then remove the fins and heads, remove scales and gut them.
- Wash again in running water and cut into portions 1.5 - 2 cm wide. Place in a deep bowl.
- First sprinkle the fish with salt, then pour vinegar and add sugar. After each operation, be sure to mix the pieces so that they are better saturated with brine. Water the crucian carp with vegetable oil.
- We peel the onion, cut it into rings, send it to the crucian carp along with the spices and mix again.
If it is difficult to determine the proportions of seasonings and which ones are best suited, you can take a ready-made set “for fish”.
Now you need some pressure. We put the fish in a glass or enamel bowl, cover it with a plate on top, on which we place a weight - this can be a bottle of water or a saucepan.
You need to marinate crucian carp in this way for at least 2 days. Every 12 hours we stir the fish so that it is better soaked.
After time has passed, remove the fish and serve! An unusual snack is ready.
Crucian carp marinated according to the following recipe differs not only in the usual set of spices, but also in that it is done much faster.
