Salted fish can either be loved or not tolerated, but you cannot be indifferent to it. Almost any fish is suitable for salting, and in confirmation of what has been said today, we will be engaged in salting the silver carp.
The main secrets of carp salting at home
- The Silver Carp lives in fresh water. Therefore, soaking in a salt or acetic solution is a prerequisite before salting it, otherwise parasites may be contained in the meat. In addition, silver carp has a specific smell, you can get rid of it, if the fish, again, some time to hold in a weak solution of vinegar.
- For salting, it is desirable to take large carcasses (more than 5 kilograms), the tail part is ideal for this method of preparation.
- It is advisable to use large sea or table salt, since iodized salt can spoil if not the taste of the finished product, then its appearance is accurate.
- For salting and storage we recommend using glass, plastic or enameled ware.
- The salted silver carp should be stored in the refrigerator, it does not lose its taste and beneficial properties for 2-3 months.
How to Salt the Silver Carp
You will need:
- silver carp - 1 bird weighing 1 kilogram,
- water - 1 liter,
- Vinegar 9% - 3 tablespoons,
- vegetable oil - 1 tablespoon,
- sugar - 1 tablespoon,
- bulb onion - 1 piece,
- black pepper - 5-8 peas,
- bay leaf - 3-4 pieces,
- cloves - 2-3 buds.
Method of preparation
- Fish for giblets. Flush. Soak for 30 minutes in an acetic solution prepared from a specified volume of vinegar and water.
- Dry the soaked fish with paper towels.
- Rub the carcass with the prepared spices.
- Inside the fish we put onions, sliced into rings.
- Outside we grease silver carp with vegetable oil.
- Wrap the fish with cling film and put it in the fridge for a day. After the specified time, it will be ready for use.
How to pickle silver carp in brine into slices
You will need:
- silver carp fillet - 1 kilogram,
- water - 1 liter,
- salt - 3 tablespoons,
- sugar - 2 tablespoons,
- vinegar - 2 tablespoons,
- coriander - 1 tablespoon,
- black pepper - 10 peas,
- allspice - 5 peas,
- bay leaf - 5 pieces,
- bulb onion - 1 piece,
- vegetable oil - 50 ml.
Method of preparation
- Cut the silver carp cut into pieces about 3 centimeters wide.
- Pour water into the enamel pan. We send it to the fire.
- Add salt, sugar, coriander, black and allspice peas, a couple of laurel leaves to the water. After boiling boil for two minutes. Remove from heat. Pour in vinegar. Stir.
- We put the pieces of silver carp in a container suitable for salting. Fill with the marinade cooled to room temperature. The fish must be completely covered with liquid. Close the lid. We clean the day in the fridge.
- After the specified time we reach the carp from the marinade. It is ready to eat. You can serve it to the table, cut into portions, sprinkle with onion rings and water with vegetable oil.
- Tip: if you were preparing an appetizer for the future, put salted silver carp in a glass jar, alternating layers of fish fillet and chopped onion rings, add a couple of laurel leaves and cover with vegetable oil. In this form, the fish can be stored in the refrigerator for more than a month.
How to quickly salt the silver carp at home
You will need:
- silver carp fillet - 1 kilogram.
- salt - 2 tablespoons,
- sugar - 1 tablespoon,
- vinegar - 3 tablespoons,
- water - 1 glass,
- seasonings for fish - to taste.
Method of preparation
- Cut the fillet into small pieces.
- Dissolve salt and sugar in water. Add spices to taste (bay leaf, peppercorns, cloves, coriander). We put on a moderate fire and bring to a boil.
- In the cooled brine put pieces of silver carp. Pour in vinegar. From above you can put a small load. After 3 hours you can try.
How to cook a balyk or another salty silver carp recipe
You will need:
- silver carp - 1 bird weighing 5 kilograms,
- coarse salt - about a kilogram.
Method of preparation
- Fish clean. Goodwill. We are filleting. Remove the skin, bones and head, do not rush to throw them away, because you can cook from them ear or delicious aspic.
- Fish fillet cut into medium-sized slices.
- The bottom of a glass or enamelled container is filled with a 3-cm layer of coarse salt.
- On the salt pad lay out a layer of fish. Sprinkle with salt again. Alternate layers until the whole fish is in the pan.
- We cover it with a flat lid or a plate, and put a heavy load on top - a three-liter jar filled with water, a heavy stone, etc.
- We send the fish to fade in a cold dark place for a week.
- After the indicated time we take out the fish from the brine. It must be soaked for 7 hours, not forgetting to change the water every 1, 5-2 hours.
- We put salted fish in a well-ventilated dry room for several days, depending on your taste preferences. After it dries, we can try. Enjoy your meal!
Another way of salting the silver carp
You will need:
- silver carp - 1 bird weighing approximately 2 kilograms,
- salt - 100 grams,
- water - 500 ml,
- Vinegar 9% - 100 ml,
- bulb onion - 1-2 pieces,
- black peppercorns to taste,
- bay leaves to taste,
- flavourless vegetable oil - 30 ml.
Method of preparation
- My fish is. We clean. Goodwill. Cut off the head and fins. Remove the bones. Cut together with the peel into pieces no thicker than 2 centimeters.
- From the specified amount of salt and water we prepare brine.
- Put the silver carp pieces in a glass or enamel container. Fill with brine and leave for 40 minutes to fade.
- After this time, pour in the fish and vinegar. Mix well. Leave another 40 minutes.
- We take the salted fish out of the marinade and send it to a glass jar, alternating layers with chopped onion rings, black peppercorns and laurel leaves. Fill all this yummy with vegetable oil. You can try it right away, but we advise you to let the fish brew at least a day, then it will be saturated with the aromas of spices and it will become even tastier.
