Fish can be pickled both cold and hot. Small fish marinate whole, pre-gutted. Large - clean, separate the fillet and cut it into pieces. The best fish for this method of cooking is perch, roach, herring, herring, pike, bream, silver carp, pike perch, carp, eel, trout, chub.
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Instruction manual
1
To cook the fish in a hot marinade, salt the fresh fish and put in the refrigerator for 30 minutes. Meanwhile, put a saucepan with 2 liters of water on the stove, bring it to a boil. Throw finely chopped 3 carrots, 3 onions, pour 2 tbsp. tablespoons of vinegar, as well as 30 peas of black pepper, 5 bay leaves, salt and pepper. Put fish in this marinade, cook over medium heat for 20 minutes. Serve with the sauce.
2
Cooking fish in a cold marinade will take 5-6 days. To make 1 liter of marinade (it will be required per 1 kg of fish), pour 100 g of salt and 200 g of sugar into a saucepan with a small amount of boiling water. Dissolve everything, cool the liquid. Then pour in 500 ml of vinegar (10 percent) and water (it needs so much that the total volume of the marinade is 1 liter). Improve the taste of the solution by adding bay leaf, dill, mustard seeds, salt, pepper to taste.
Put the fish in a large (preferably flat) bowl. Sprinkle chopped onion in half rings. Pour it with marinade. And - in the refrigerator for 3-5 days, during which the fish must be periodically mixed.
note
Cold marinated fish is stored in the refrigerator for up to six months. The main thing is to keep it in a container with a tightly closed lid.
Hot pickled fish can be eaten for 2-3 days, while keeping it in the refrigerator in pre-processed glass jars with a lid.
Useful advice
Pickled herring is a favorite treat of the inhabitants of the North European countries. Pickled carp is a fish that is held in high esteem in the East.