You can cook a lot of dishes from carp, you can fry it, bake it, make cutlets out of it, cook fish soup, etc. In this recipe, we will tell you how to pickle carp at home, following our recommendations, you will get a fragrant and tasty snack. For salting, we will use sea salt, which will not only help us salt the fish well, but is also more useful than ordinary salt.
After we salt the carp, we put it in a delicious marinade, which will give it a delicate taste, as a result, you will have a very tasty fish.
You will need two days to cook the pickled salted carp.

Ingredients

• a piece of large carp - 700-900 grams,
• sea ​​salt - 10 tbsp l.
• sugar - 4 tbsp. l.
• onion - 1 pc.
• ginger,
• lemon - 0.5 pcs.
• orange - 0.5 pcs.
• soy sauce,
• a mixture of peppers,
• vegetable oil,
• Dill.

Preparation

You have a large carp in your house, and you are wondering what to make of it. Cut off one part in order to salt the carp, choose the middle part. I would like to point out that the fish must be fresh. Smell the fish, carp is a river fish, perhaps it will have the smell of mud characteristic of river fish. Do not worry about the smell, in the process of salting and pickling carp will lose the unpleasant and annoying river smell.


Wash the carefully cut piece of carp; it will take a few minutes to rinse. After the fish has been washed, it is necessary to dry it a little so that excess water goes away, this can be done with a paper towel.
Spread a piece of cling film on the table. Combine the sea salt and sugar in a bowl. Pour half on the film, then put the fish, sprinkle salt and sugar on top again. Place a slice of lemon in the middle of the fish.


Gently wrap the fish with foil, place in a deep plate or bowl and refrigerate for 1.5-2 days.


After the time has elapsed, take the fish out of the refrigerator, the salt pulled out all the liquid from the fish and salted it well.

Free the fish from the film with salt, rinse it with water. Pour cold water into a deep bowl or saucepan, put the fish in it and leave it there for 3 hours, change the water periodically. The water will draw out any excess salt from the fish.


Then you can separate the fish fillets from the bones.


Cut the salted carp into cubes.


Now we begin to marinate the salted carp. In a deep bowl, combine chopped onion, ginger, soy sauce, lemon and orange juice, vegetable oil.


Place the fish in a bowl and stir well and leave to rest for 40 minutes.


When serving pickled salted carp, sprinkle with chopped dill on top, serve in a separate salad bowl as a snack.

Fish pickling has been practiced in the Scandinavian countries, Japan, Korea, Europe for centuries. This is a great way to keep a large catch in full. In addition, pickled fish has excellent taste and goes well with a side dish of potatoes or rice. Our article presents the best recipes for marinating fish using the example of carp. Also, using them, you can marinate any other fish.

How to marinate carp in brine

Marinating carp according to this recipe involves pre-soaking it in a steep saline solution. This is the so-called wet pickling.

To prepare the solution, stir a glass of salt in a liter of boiling water. Then the pieces of fish are poured with this solution and infused for three hours. Salting time depends, among other things, on the thickness of the pieces.

The cooked carp is washed under cold running water, after which the fish is placed in layers in a saucepan. Each layer must be sprinkled with spices, sprinkled with vinegar and vegetable oil. At the very end, put a flat plate on the fish and put oppression.

Pickled carp at home will be ready in a day. Bon Appetit!

Dry marinating carp

The next method involves preliminary marinating carp in salt, without adding any liquids:

• For this, a two-kilogram carp is cut into fillets, removing the ridge and all the bones, leaving only the skin.
• Then the pieces of fish are put into a container, sprinkled with salt well and sent to the refrigerator under oppression for 3 hours.
• After a specified time, the fish is washed with cold water. A fine sieve can be used to allow the water to drain completely.
• Then the pieces of fish need to be poured with vinegar, the oppression is put back on, and the carp is sent to the refrigerator for another 3 hours, after which it will need to be rinsed again.
• The carp dried with a paper towel is laid out in a jar, alternating layers of fish, onions, carrots, bay leaves and allspice. Top marinated carp is poured with vegetable oil.

After three hours, the fish can be served.

Recipe for marinating carp with vinegar and spices

For this recipe, the fish is first cut into fillets, and then insisted for a day in a special marinade.

To prepare the latter, it is necessary to boil 0.5 liters of water on the stove. Then add to it 50 g of salt and sugar, allspice cloves and black peppercorns (½ teaspoon), coriander (½ teaspoon), bay leaf. Let the marinade simmer for 5 minutes, after which it is removed from the heat. After another 15 minutes, add vinegar (100 ml) to it and mix. The resulting solution is poured into pieces of fillet, folded into a saucepan.

Pickled carp, the recipe for which is presented above, is seasoned with vegetable oil and onions in a day. The fish is served with a side dish of mashed potatoes.

Jar marinated carp

Carp marinated according to this recipe can be rolled up in sterilized jars with a tin key at the very end of cooking and stored in a cool place for up to three months. If the fish is not planned to be preserved, then the jar will need to be covered with a silicone lid and sent to the refrigerator to infuse for at least a week. Only then can it be tasted.

To prepare carp according to this recipe, you will need 1 kg of fish fillets, cut into pieces, without bones and skin. The fish will need to be dipped in salt (5 teaspoons), and then sent to the refrigerator for 2 hours.

At this time, you can prepare the marinade. To do this, pour 1 liter of white vinegar into a saucepan, add salt (2 teaspoons) and brown sugar (3-4 tablespoons) to it. Then add all the spices: coriander, fennel and black peppercorns (1 teaspoon each), as well as ginger root (2 cm) and dried chili peppers (2 pcs.). Bring the marinade to a boil, then remove from heat, add 4 heads of white onions, cut into rings, and leave for 1 hour.

After that, the fish will need to be taken out, cleaned of salt, put in a jar and filled with cooled marinade. After that, the carp can be canned. Pickled carp at home is stored in an open jar in the refrigerator for 1 month. But it turns out to be so tasty that you don't have to store it for so long.

How to marinate carp: a recipe with soy sauce

Carp is marinated not only to use it later as a snack. This step is equally important for the subsequent heat treatment, for example, for baking in the oven or on the grill. In any case, in the marinade, carp meat becomes more aromatic, juicy and delicate in taste.

For the preparation of fish, the following marinade is used in Asian cuisine:

1. In a small container it is necessary to combine the grated ginger root (1.5 cm thick), a clove of garlic (2 pcs.), Chili pepper, sweet paprika and sugar (½ teaspoon each).
2. Then you can add the main ingredient of the marinade - soy sauce. In total, you will need about 50 ml of sauce.
3. All ingredients must be thoroughly mixed and smeared with the resulting mixture on all sides of the fish. Then it must be wrapped in plastic wrap and sent to the refrigerator for pickling for 1 hour.

Carp marinated in soy sauce is ideal for grilling. The meat is tender, juicy, with a piquant aftertaste.

Citrus marinade for carp

Traditionally, carp are marinated with lemon juice or lime juice. To do this, simply mix it with a small amount of olive oil and coat the fish from all sides. Do not forget that you must first salt and pepper it inside and out, and only then you should marinate the carp.

The recipe for another citrus marinade will surely appeal to exotic lovers. For its preparation, not only lemon juice is used, but also orange juice. These two ingredients are mixed in equal proportions with vegetable oil, after which the marinade is applied to the fish.

Marinating carp in mayonnaise

To bake a whole carp in the oven, it is recommended to pre-marinate it in mayonnaise. After such a marinade, the fish turns out to be juicy and acquires an appetizing, golden brown crust.

Before marinating in mayonnaise, carp must first be gutted and gills removed. Then the fish is rubbed with a mixture of salt, pepper and squeezed garlic. Then pour the carp with lemon juice and put rosemary sprigs in the belly. Now, in a separate container, you need to mix mayonnaise and sour cream in equal proportions and coat the fish with the resulting mass. In the marinade, the carp should "rest" from 30 minutes to 4 hours, depending on the time the hostess has.

Carp marinated in mayonnaise is baked at 180 degrees for 35 minutes. Served on a platter with lemon and salad leaves.

Features of marinating carp

The following useful recommendations will help you to deliciously marinate a snack carp:

1. Only fresh, not frozen fish is suitable for pickling. The carp scales should be snug against the skin and the gills should be pink and clean.
2. If you plan to marinate fish fillets, then it is better to choose carp weighing at least 2 kg with large bones, which are easily separated along with the backbone.
3. The time for marinating carp is usually no more than a day, but to make the taste of the fish more intense, it is recommended to keep it in the marinade for at least 2-3 days. During this time, the carp will be better salted and tastier.

Many women love fish, but not everyone knows how to cook it deliciously. Therefore, the article will discuss how pickled carp is prepared. And also tips and interesting recipes for making pickled carp will be given.

Fish is a very tasty product that is rich in useful microelements. One of the interesting and tasty options for cooking fish is marinated carp. Having cooked carp according to this recipe, you get a tasty and healthy snack.

In general, it is worth noting that many housewives, when they hear the phrase, pickled carp, fall into a stupor and cannot understand what kind of dish it is. Then some women decide that it is something like salted herring. These ladies are not far from the truth, but many do not even suspect that carp can be fried after marinade. And you get a deliciously tasty dish. Therefore, further conversation will focus on several methods of cooking carp, but the general in these recipes will be: the fish in each of the options will be pickled.

And so, the first recipe is simple: pickled carp. In order to prepare this fish, the hostesses will need the following ingredients: carp carp, its recommended weight is 1-2 kilograms, vegetable oil, table vinegar, black peppercorns, salt, bay leaf, and, if desired, cilantro or parsley.

Before proceeding to the preparation of delicious carp, you need to gut the fish, and then thoroughly rinse the carcass under a stream of cold, running water. Then the carp is cut into small pieces and thoroughly brushed with salt, put in a cup and left for at least one hour. When the time is up, the fish is washed with running water and then sprinkled with pepper. Next, the carp is put in an enamel container, covered with bay leaves, poured with a little water and vinegar is added. Put a press on top of the fish. This can be an additional plate, squeezed from above with a liter can of water. This whole structure is placed in the refrigerator for 2 days.

After two days, the pickled carp, the recipe for which is described above, will be ready and can be served. The fish goes well with pickled onions and vegetable oil. By the way, experienced housewives advise serving carp with hominy, it is believed that it is steeply brewed corn flour that perfectly sets off the taste of fish.

Despite the simplicity of preparation, the dish turns out to be very tasty, and the fish can be used both independently, as a snack, and as part of salads.

There is another option for how to marinate carp. To do this, you will need a fish carcass for about 1 kilogram, salt 1-1.5 tablespoons, half a spoonful of fish seasoning (to taste, but it is recommended to choose one that contains citric acid), 1 onion, peppercorns (5 pieces), 1-2 cloves, 1.5-2 tablespoons of vinegar, 100-120 grams of vegetable oil, a few bay leaves.

Carp must first be cleaned, gutted and rinsed under running water. The head of the fish should be cut off, as a result, the hostess will be able to cook a delicious fish soup with it. Cut the carcass into small pieces. Each piece should be thoroughly grated with salt, covered with bay leaves and placed in a deep plate, covered with a container of a smaller diameter on top and left for several days (2-3 days) in a cool place. During this time, the carp will be salted, taking as much salt as it needs. At the end of the time, the fish must be rinsed with water and placed in a jar. Sprinkle the carp on top with cloves, salt and pepper, pour vinegar and vegetable oil. For those who love seasoning, sprinkle a fish on it. A jar of carp is placed in the cold, after 2-3 days the delicious pickled fish will be ready.

Carp marinated in this way goes well with beer, and the traditional serving is fish with boiled potatoes.

In the cuisines of some peoples of the world, fish is additionally marinated or treated in a special way before being fried. Some recipes have taken root in our country. Next, one of the options will be described how pickled carp is prepared. At first glance, the recipe is quite laborious, but the fish turns out to be simply excellent.

For this recipe we need: 500 grams of carp, 1 head of onion, 1 tomato, 5-6 pieces of potatoes (preferably young and small), 100 milliliters of dry white wine, 1 teaspoon of balsamic vinegar and soy sauce, lemon, lettuce, herbs, flour, vegetable oil and seasonings to taste.

The first step is to peel the fish, gut it and rinse it thoroughly. Then the carp should be salted, pepper and placed in a non-oxidizable container. Kara is poured with marinade: wine mixed with vinegar. If the fish is not completely marinated, then it should be marinated for 1 hour on each side. After a lapse of time, the carp should be blotted with a napkin so that there is no moisture left.

Then the marinated fish can be fried. In some countries, carp is roasted in the remaining marinade, but this method of cooking is not for everybody. It is better to fry traditionally: roll carp in flour with a little salt and fry in vegetable oil on both sides until golden brown. The marinade can be poured out, it will no longer be useful.

When the carp has acquired a beautiful golden hue, it can be laid out on a plate. Now you can prepare the side dish. Peel and boil the potatoes in slightly salted water. Homemade sauce can add a spicy taste to the dish. To do this, cut the onion into strips and chop the tomatoes. If desired, peel the tomatoes off. Vegetables are fried in vegetable oil and seasoned with salt, pepper, paprika and herbs. It is better to fry the sauce under the lid, you just need to watch so that nothing burns. In order for the sauce to become more liquid, you can add a little tomato juice to it.

When everything is ready, you can set the table. A green salad leaf is laid out on a large dish, a fish is placed on top of it. Along the edge are laid out potatoes, sprinkled with sauce and lemon slices, they can be put into carp. You can sprinkle everything on top with herbs. The fish should be served until it has cooled down; carp goes well with dry white wine.

And one more quick marinade for carp, after which you can cook fish in any way convenient for the hostess. Carp must be thoroughly rinsed, cleaned and gutted. Now the marinade is being prepared. To do this, you need the juice of half an orange, the juice of 1 lemon, 1 onion and soy sauce, about 250 ml. All the ingredients are mixed, it is recommended to grate the onion on a fine grater, if desired, seasoning for fish can be added to the marinade, but you do not need to put salt, soy sauce will give the desired piquancy. The fish is marinated for about 30-40 minutes, it is recommended to turn the carcass every 3-5 minutes, so it will marinate better. After the time has elapsed, the carp can be cooked.

Such a fish is very tasty to bake in foil or cook in a double boiler. By the way, on top of the carp, you can put half rings of orange, it will give the necessary juice and make the fish more tender. You can serve the dish with some kind of sauce, for example, tartare or something else to the taste of the hostess. In general, there are many options, the main thing is to initially marinate the fish correctly.

These are the simplest ways to cook pickled carp. Any housewife can make such a dish with her own hands if she follows the instructions exactly.

I used to hate this river fish. Well, it smells bad. And also - you always get tired of fighting with bones. Once I saw a good carcass, fresh fish and beckoned. So I took it, being sure that this time I would cook incredibly tasty.

And yes, it worked! The taste of a budget, but restaurant dish turned out to be incomparable. And I didn't even pay attention to the bones, because I bought a medium-sized fish, and there are usually no particularly small bones in it.

And I also came up with a good dressing this time. Which one? Now all the story is detailed!

By the way, soon - a post, so this fish recipe will come in handy if you are cooking lean.

Cooking time: 20 minutes for processing fish, if there are no steaks, 15 minutes for marinating and 10 for frying

Complexity: average, because there are several processes

Ingredients:

4 tablespoons breading

Marinade:
- half a lemon
- ground black pepper
- spices
- 2 tsp vegetable oil

Garnish:
- 1 carrot
- shelf
- 2-3 cloves of garlic
- 1 bell pepper
- salt if desired

Preparation:

I confess that I didn't cook the fish right away - I cut it up and sent it to the freezer. Well, taking it out, put the steaks to defrost.

Next time I won't buy a whole carcass. Steaks are a pleasure. And hands are safe, and time is saved, and the odors of mud do not come from the bin.

In short, while it is defrosting, we will do the very dressing that made the fish incredibly tasty. I had a thin-peeled lemon. I first cut it like this thinly.

Then I shredded those lemon slices to that point.

And she added ground pepper and her favorite spices to them. Anyone will do. I would not even recommend fish!

Let's drop here and vegetable oil (by eye so that later there will be enough fish to brew in this) from fish seasonings.

So we will spread the steaks with this beauty - let it stand for 15 minutes in the marinade. And after (before frying) we roll the fish in breadcrumbs.

The garnish I also turned out to be notable. I cut zucchini and carrots into slices. I added slices of garlic and slices of bell pepper to them. A pleasant combination of color and taste! Well, and tucked it in with what was left after the fish.

Pickled carp is a culinary masterpiece that everyone should try. According to this recipe, you can marinate any fish: silver carp, crucian carp or pike, but carp marinated in vinegar according to this recipe is a great dish, for which it is worth sacrificing a few millimeters of additional fat fold at the waist and hips.

The tasty carp fish holds the record among all products for the presence of iodine, which is so necessary for the normal functioning of the thyroid gland. The meat of this fish contains a lot of nutrients. Vitamins C, E, PP, B6, B12 and others, which are found in large quantities in this product, contribute to the synthesis of DNA, participate in the metabolism of fats and have a beneficial effect on the nervous and digestive systems. Nutritious and tender carp meat contains proteins and fats that are needed for normal human life. And everything would be fine, but carp is so high in calories that it is not recommended for systemic consumption by people on a diet due to the presence of a huge amount of calories. However, pickled carp is a culinary masterpiece that everyone should try. According to this recipe, you can marinate any fish: silver carp, crucian carp or pike, but carp marinated in vinegar according to this recipe is a great dish, for which it is worth sacrificing a few millimeters of additional fat fold at the waist and hips.

What to marinate carp with?

Each housewife makes a marinade for this amazingly tasty, nutritious and healthy delicacy in her own way. However, the taste is constantly changing depending on the composition and spices added to the marinade. So how do you marinate carp to get the most delicious flavor possible? The simplest and lightest ingredient added to the marinade, which will accentuate the tenderness of the meat and add a piquant zest to its taste, is ordinary vinegar.

Marinate carp - ingredients:

• Carp fish - 1.5-2kg;
• Vegetable oil or olive oil - 10 tbsp. spoons;
• Salt, ground black pepper, bay leaves, spices and herbs to everyone's taste;
• Onions - 5-6 pcs.;
• Vinegar - 10 tbsp spoons.

How to marinate carp?

Let each housewife choose her own marinade according to taste, color and smell, and we marinate carp as follows.

First, let's prepare the fish that we are going to marinate. Let's clean it, gut it, pull out the insides. Let's cut off the head and give it to the cat - let him have a holiday too! Rinse the fillets under running water and dry them slightly with a kitchen towel. After that, we take the fish and cut it into small portioned pieces - 3-5 cm, it can be even thinner. Everyone cuts according to their aesthetic tastes and looks. However, remember - the thinner the meat, the better it will marinate. And faster too.

Marinated carp in a jar or saucepan is not particularly important, however professional chefs recommend that this process be carried out in a glass container to preserve a certain taste. In an aluminum pan, fish can acquire a specific taste that not every connoisseur of beauty will like!

Now I will tell you in detail how to marinate carp so that it is a masterpiece and a highlight of the festive table, and the applause from the guests sounded loud and long to your person.

Pickled carp - recipe

Take the cooked carp pieces and put them in a glass jar. Salt and pepper it abundantly, sparing no spices. We leave everything for a few hours so that the meat absorbs the seasonings. After 2-3 hours, we take out the portioned pieces from the container and rinse under running water. Having dried the fish a little, we begin the marinating process itself. To do this, put the following ingredients in a jar in layers:

• a layer of carp cut into pieces;
• a layer of onions cut into rings or half rings.

Sprinkle each layer generously with salt, ground black pepper and spices: cloves, coriander, allspice, bay leaf. If anyone likes a spice I haven't named, just add it to the list. Some say that it is necessary to add caraway seeds for full and piquant taste, but I am not an adherent of this seasoning, so I excluded it from my personal recipe.