Of all the carp fish, the bream is one of the most delicious, it is cooked in boiled, fried, dried, dried and smoked species. Another type of cooking is pickling. How to properly and tasty pickle it is discussed in this article.
Selection and preparation of ingredients
The bream is well suited for pickling, as this fish is not as bony as crucian carp and not as expensive as carp. For a dish, an individual weighing about a kilogram is usually chosen. The fish should be fresh, with red gills. The carcass is cleaned, washed and cut into pieces according to the recipe.
Important! Instead of bream, in each recipe you can use carp, silver carp, crucian carp and other cyprinids.
Bream marinade recipes
You can marinate this representative of the cyprinid family at home or in summer conditions in a wide variety of ways. Its tender meat is susceptible to the ingredients of the dish - vinegar, oil and spices. Below are the most common and simple recipes.
Salamur from bream in oil
2-3 20 minutes
vegetable oil
100 ml
Nutritional value per 100 g:
Clean, rinse, cut the fish in portions and place in a container for salting.
Peel the onion, cut into half rings, add to the fish and mix.
Add cloves, bay leaf, sugar, salt, black and allspice.
Pour in sunflower oil and vinegar, mix everything thoroughly.
Put a tablespoon in a food container with a lid and remove for a day in a refrigerator or other cold place (cellar, basement, underground).
Clean, rinse, cut the fish in portions and place in a container for salting.
Peel the onion, cut into half rings, add to the fish and mix.
Add cloves, bay leaf, sugar, salt, black and allspice.
Pour in sunflower oil and vinegar, mix everything thoroughly.
Put a tablespoon in a food container with a lid and remove for a day in a refrigerator or other cold place (cellar, basement, underground).Video recipe
Salamur from bream to oil
Did you know? The term "salamur" has several meanings: this is primarily a pickle pickle, also called fish, cooked in a brine with onions, vinegar, oil and spices.
In vinegar with onions
4–5 30 minutes
vegetable oil
150 ml
ground black pepper
1 tsp
Nutritional value per 100 g:
Peel a large bream or scavenger, rinse, cut into fillets, remove fins and bones.
Cut the fillet into longitudinal strips (up to 2 cm wide).
Pour pieces of fish with water, salt and stir.
Add vinegar essence, mix everything again, cover and remove until the next day in the refrigerator.
The next day, peel the onion, cut it into half rings.
Drain the marinade from the fish, combine it with onion, add vegetable oil (you can fry it a little), add ground pepper and mix everything thoroughly.
Put the finished dish in a jar and put in the refrigerator.
Peel a large bream or scavenger, rinse, cut into fillets, remove fins and bones.
Cut the fillet into longitudinal strips (up to 2 cm wide).
Pour pieces of fish with water, salt and stir.
Add vinegar essence, mix everything again, cover and remove until the next day in the refrigerator.
The next day, peel the onion, cut it into half rings.
Drain the marinade from the fish, combine it with onion, add vegetable oil (you can fry it a little), add ground pepper and mix everything thoroughly.
Put the finished dish in a jar and put in the refrigerator.Important! After cutting the onion, you can slightly knead it with your hands, so that it sooner releases the juice.
Video recipe
In vinegar with onions
In brine
4–530 minutes
vegetable oil
100 ml
Nutritional value per 100 g:
- Clean and rinse the bream, remove the spine and large bones.
- Cut the fillet into small strips 1–1.5 cm thick.
- Dissolve the salt in water, pour the fillet slices in a high bowl or jar in a high bowl and put in the refrigerator for a day.
- Drain the brine, add onion, sliced in half rings, oil, vinegar, bay leaf, pepper and mix well.
- Put the container in the refrigerator.
Features of storage of pickled bream
A product made according to any of the above recipes can be stored in the refrigerator for a month. You only need to shake the container with it every few days or mix the fish with a spoon.
Did you know? The bream is the only representative of a kind in the family of cyprinids. When ubiquitous in the world, in the rivers of the northern part of Asia it was bred artificially, given the nutritional value.
Pickled bream is a good, quick-cooked, savory appetizer. This is not only a country dish, fish prepared according to the recipes described above will decorate the festive table and will be a great addition to mashed potatoes.
