Pickled fish is a tasty and healthy dish at the same time.
Along with vegetables and fruits, you can eat a lot, especially not worrying about extra calories.
In addition, fish slows down the aging process, lowers blood pressure and prevents the development of cardiovascular problems.
Using it twice a week can improve vision, skin condition and normalize blood sugar.
A dish is prepared not only on ordinary days. It is appropriate on the festive table.
Pickled fish can be eaten like a sandwich, or cut into a salad. It becomes even tastier if you bake the carcass on the grill or prepare barbecue from pieces.
But if it is so popular, why not pickle the fish in the home kitchen?
Pickled fish - general cooking principles
For pickling, you can use any kind of fish. It is only desirable that there are fewer bones, and the carcass is dense and oily.
If the fish is frozen - it must first be thawed, but not completely.
A small fish is pickled without cutting. Most need to gut, separate the head, tail and fins. Be sure to wash under running water.
As a rule, the fish is freed from the ridge and the fillet remains. On it, small bones are removed with tweezers. The fillet is cut into slices one and a half to two centimeters thick and only then marinated.
You can also cook whole medium fish by making incisions along the carcass.
First you need to prepare the dishes of the right size. A sharp knife with a convenient handle will also come in handy.
Marinated fish, both cold and hot. Most recipes have vinegar. But you can successfully do without it, replacing with spices, lemon or soy sauce.
In the process of cooking, coriander, black and allspice, bay leaf, sugar, sea or rock salt, onion are used. Mustard, zira, ginger, carrots and oranges are also added.
Pickled fish is stored in the refrigerator under a closed lid.
1. How to pickle fish at home with vodka
This recipe is most suitable for pickling red fish. The finished dish is not only pleasant in appearance and smell, but also very tasty.
Ingredients:
• A kilogram of fish fillet.
• 50 grams of dill and cilantro.
• A stalk of celery.
• Two garlic cloves.
• Onion.
• Art. a spoonful of olive oil.
• 0.150 ml of vodka.
Cooking method:
Fish fillet generously salt.
Grind greens, celery and garlic. Put them on the bottom of the marinating bowl.
Cut the onion in half rings. Pour it into a container, disassembling it on feathers. Salt and mix with your hands, a little pressure on the ingredients.
Pour in oil and place a piece of fish on top.
Pour onion, celery and a few sprigs of dill onto the fillet.
Pour vodka. Leave in the refrigerator for a day.
Served with green salad and capers. It is appropriate to add cherry.
2. Pickled fish: mackerel per hour
I want a pickled fish, but does it take several hours to cook? Yes, less than an hour to cook!
Ingredients:
• Two mackerel fillets or one fish.
• Two onions.
• 10 grams of coriander.
• A glass of orange juice.
• One orange.
• Salt.
• A stalk of celery.
• A mixture of peppers.
• Refined olive oil.
Cooking method:
We filter the mackerel, remove all the bones. We place the skin down in the container. Abundantly salt on both sides. A little pepper and pour coriander beans.
We rearrange in the refrigerator for half an hour.
Remove the zest from the orange and fill it with boiling water through a sieve to get rid of bitterness.
Grind the onions with a blender and send it to the pan.
Cut celery into small strips and pour into a frying pan to the onion. Passing two minutes.
Add the zest and pour in the orange juice. We boil for about five minutes.
Pour mackerel with hot marinade and send to a cold place for forty minutes.
3. How to pickle fish at home in Dutch
Lightly salted fish is a pleasant and almost dietetic light meal. There are not very many calories in it.
Ingredients:
• Two fillets.
• Onion.
• Carrot.
• Lemon.
• Two teaspoons of granulated sugar.
• Four leaves of lavrushka.
• Ten peppercorns.
• Sea salt.
Cooking method:
Free fish fillet from small stones, cut into slices. Put in a bowl for pickling, put a parsley and add salt.
Cut the lemon and onion in half rings. Turn carrots into straws using a blender or coarse grater.
Pour sugar onto the surface of the fish. Put a layer of carrots on top, pour peas of pepper. Then spread out a layer of onion and a layer of lemon.
Leave in the refrigerator for a day.
4. Estonian pickled fish
The recipe will appeal to those who love pickled fish moderately salty.
Ingredients:
• One fish.
• Onion.
• Five teaspoons of apple cider vinegar.
• Two teaspoons of sea salt.
• One teaspoon of sugar.
• 250 ml of warm water.
• Ten peppercorns.
• A pinch of coriander.
• 0.050 kg of dill.
Cooking method:
Prepare the fish fillet and cut into two-centimeter slices.
Cut the onion in half rings.
Pour sugar and sea salt into warm water. Pour apple cider vinegar.
Put the fish pieces in a jar or in a bowl. Sprinkle with onion and mix.
Top with coriander and peppercorns. Grind chopped herbs. Pour the marinade. Send for a day in the refrigerator.
5. How to pickle fish at home in Japanese
Appetizing fish slices in a sour-sweet marinade will please both guests and home with their delicate and pleasant taste.
Ingredients:
• Fish fillet.
• Onion.
• Carrots.
• 0.100 kg of granulated sugar.
• 0.150 liters of wine vinegar
• 0.050 L soy sauce.
• Five bay leaves.
• One teaspoon of dried ginger and mustard seeds.
• Ten peas of pepper.
• Sea salt and herbs to taste.
Cooking method:
Cut the fish fillet into slices. Salt on both sides.
Pour wine vinegar into the stewpan. Add soy sauce and sugar. Stir and bring to a boil.
Remove the stewpan from the heat and add ginger, lavrushka, black pepper and mustard seeds. Cool the marinade to room temperature.
Cut the onion rings. Turn carrots into straws using a blender.
We put in the glassware balls: onions, pieces of fish fillet, carrots. Fill with a cooled marinade. Add chopped greens.
Leave in a cold place for eight to twelve hours.
6. Pickled fish: a universal recipe
In this way, you can marinate not only sea, but also river fish, such as silver carp.
Ingredients:
• A kilogram of fish.
• Sunflower oil.
• Onion.
Marinade (per liter of water):
• 0.100 kg of salt.
• 0.100 kg of granulated sugar.
• 100 ml of vinegar.
• Three bay leaves.
• One teaspoon of coriander beans.
• Ten peas of black pepper.
• Five peas of allspice.
• Six pcs. carnations.
Cooking method:
Put water in a saucepan on fire. As soon as it boils, toss all the ingredients of the marinade, except for vinegar. Stir on and off after dissolving sugar and salt. Cool to room temperature.
Free the fish from the bones and cut into slices two centimeters wide.
Pour vinegar into the cooled marinade. Mix.
Soak the fish so that it is completely covered with marinade.
Close the dishes and place in a cold place for a day.
After the specified time, the marinade can be drained.
Cut the onion into half rings.
Lay layers of fish and onions in a glass dish. Pour each bowl with sunflower oil.
7. How to pickle fish at home under oppression
An easy and quick way to pickle fish with aromatic spices and spices. The recipe is perfect for herring and sprats.
Ingredients:
• One kg of large herring.
• Ten peas of black pepper and allspice.
• Two pinches of coriander.
• ½ teaspoon of zira.
• Four leaves of lavrushka.
• Three tablespoons with a slide of sea salt.
• Art. a spoonful of sugar and vinegar.
• 50 grams of vegetable oil.
Cooking method:
Put the fish in a deep bowl in layers.
Pour a liter of water into a saucepan and toss peppercorns, coriander, zira and bay leaves. Pour in sea salt and sugar. Stir and add vinegar.
Boil the marinade and pour in the vegetable oil. Cool.
After the marinade reaches room temperature, pour it into a bowl with fish.
Cover with a plate and squeeze so that it drowned in the marinade. Put something weighing about a kilogram on top. Leave the dishes with fish under oppression for a day.
Then move to the refrigerator and enjoy a delicious fish.
8. Latvian pickled fish
A simple recipe for pickling fish with your own hands. It will take a lot of time, but the finished dish will not disappoint with aroma and taste. Pieces of fish just melt in your mouth.
Ingredients:
• One fish.
• 50 grams of salt and sugar.
• 0.75 ml of warm water.
• 50 grams of vinegar.
• A teaspoon of sugar.
• 50 grams of vegetable oil.
• ½ teaspoon ground pepper, ginger and coriander.
• Red onion.
Cooking method:
Free the fish from the bones, cut and place in a sudok.
Dissolve salt in water.
Pour the fish with saline and leave for a day in the refrigerator.
The next day, prepare the marinade: mix sunflower oil with vinegar and sugar. Add spices and mix.
Put onion rings and fish slices in layers in the prepared container.
Pour the marinade on top, close the lid and mix the contents. Leave for a day in the refrigerator.
9. How to marinate fish at home for grilling roasting
For this recipe, it is best to pickle mackerel. Grilled fish is surprisingly juicy and delicious.
Ingredients:
• Six fish.
• 30 grams of lemon juice and sunflower oil.
• Onion.
• Seasoning for fish.
Cooking method:
Prepare the fish by cutting it.
Make cuts on the carcass every two centimeters. Fold in a deep saucepan.
Chop the onion in a blender.
Mix juice with sunflower oil.
Pour the onion into a saucepan with fish. Pour in a mixture of juice and oil. Fall asleep seasoning for fish. To mix everything.
Leave to marinate for ten to twelve hours.
Ready fish can be baked on a grill, oiled.
Pickled fish - tips and tricks
Do not cut the fillet into small and thin slices. Under the influence of the marinade, they will become porridge.
River fish has a characteristic smell of mud. To get rid of it, you need to wash the carcasses under running cold water and soak for half an hour in a strong saline solution.
To speed up the process of defrosting, fish should be put in a bag and loaded into cold water.
Do not add more vinegar to the marinade than is required in the recipe: the dish may be too sour.
But there is no need to be afraid of salting. Fish does not absorb excess salt.
Fillet can be cut into pieces a bit at an angle. This will speed up the pickling process.
To store the finished product, it is advisable to use glass jars or containers with a tight lid. This will increase the shelf life and prevent odor from spreading to other foods.
