You can make pickled crucian on your own at home. In taste, this small fish is not similar to a herring. It is different and also very tasty. Small fish bones soften during the pickling process and become safe. Even novice fishermen can cook this dish.
Selection and preparation of ingredients
To prepare pickled crucian carp, fresh fish should be prepared. The degree of freshness should be determined by external signs: the gills are bright red in color, the body is elastic without damage, the smell is light fish. Fish must be cleaned from scales, entrails, cut off the head and fins. Wash the carcasses well under running water, removing black films from the belly.
Important! Medium-sized carp are best for marinating: a little more than a palm weighing 100–200 g. Large specimens are better to fry.
Recipe for marinade for crucian carp
650 hours
carcasses
5-6 pcs. (1 kg)
bay leaves, black peppercorns
taste
coriander, allspice
taste
sunflower oil
depends on the size of the can
Nutritional value per 100 g:
- Cut prepared fish carcasses into small portioned slices of 1.5–2 cm across the ridge. If large fish bones come out during the cutting process, they should be removed.
- Salt the chopped pieces, mix and put in the refrigerator for a day.
- Remove from the refrigerator, drain the brine that formed during the day.
- Add vinegar and water so that the portioned pieces are covered with liquid (approximately 150-200 ml).
- Stir the fish in a liquid and leave in it until the meat becomes light (about 2 hours).
- Drain the vinegar solution and taste the meat. If necessary, salt.
- Cut onions into rings, prepare spices and a jar for laying fish.
- At the bottom of the can, put an onion circle, a few peas of pepper and coriander and a bay leaf. Next 6-7 fish pieces to cover the bottom.
- Repeat the operation in layers until the fish are completely laid. Each layer must be slightly tamped with a pestle. Stacking complete with onions and spices.
- Pour all the meat with refined sunflower oil, close and marinate in the refrigerator for 1 day.
- Serve as a separate dish to the side dish.
Video recipe
Recipe for marinade for crucian carp Video recipe: Recipe for marinade for crucian carp
Storage of pickled crucian carp
You can store pickled crucians in oil in the refrigerator for about 2-3 weeks. If the catch is large, it should be kept cleaned in the freezer for up to 6 months or in brine for up to 1 month.
Pickled crucian carp at home will surprise you with its taste and ease of preparation. It turns out very tasty, and it is in no way inferior to other types of fish. Rather, on the contrary, carp meat is juicy and soft.
