Marinating fish in the field and at home, preparing fish, recipes for marinade and pickled fish.

Pickled fish is one of the most delicious dishes of fishing cuisine. Marinating fish is carried out using various spices and additives. This does not require any special skills and can be handled by any angler. The main thing is to know what proportions are acceptable, and to maintain the correct pickling time. 

Marinating fish in the field and at home, preparing fish, recipes for marinade and pickled fish.

Previously, the fish must be prepared for pickling. This is done the same way as before pickling. Depending on the size of the fish, one or another processing method is chosen. You can pickle fish in camping conditions and at home. However, it must be fresh or fresh frozen. For pickling, it is better to select fish species that have a delicate taste. During hot processing, the fish loses these taste qualities, so pickling is the best way to preserve the delicate taste of fish fillet.

with a regular cover. In this case, the shelf life of the pickled product will not be so long, however, before returning home after fishing, the pickled fish will still remain, and it will appear to the households in the best possible way.

Marinade Recipes and Fish Pickling.

Rustic Pickled Pike Recipe.

Ingredients: 2 kg of pike, 400 ml of table vinegar, 60 g of sugar, 50 g of parsley, 60 g of celery, 40 g of leek, 50 g of onion, 2-3 bay leaves, 6 peppercorns, 6 sweet peas pepper, 2 buds of cloves, 60 g of salt.

Cooking method.

Rinse pike, clean, remove bones. Cut the fillet into pieces, dry with a paper towel. Grate each piece with a mixture of salt and sugar, put in an enameled pan, cover with a plate or wooden mug from above, and set the oppression. Put in the cold for 24 hours. Wash parsley and celery, leek and peeled onions, cut into small pieces, then put in 2 liters of hot water, bring to a boil.

Separate the fish separately for 5 minutes in a boiling marinade. After that pour vinegar into the marinade, put bay leaf, cloves and peppercorns, bring to a boil. Put pieces of fish in boiling marinade and cook for 10-15 minutes. Then get the fish, arrange in sterile jars, pour hot strained marinade. For long-term storage, cans should be hermetically sealed. When they cool, put the fish in a cold place.

Recipe pickled pike in Novgorod.

Ingredients: 2 kg of pike, 120 ml of vegetable oil, 15 g of garlic, 400 ml of table vinegar, 60 g of sugar, 50 g of parsley, 60 g of celery, 50 g of onion, 2-3 bay leaves, 6 peppers of black pepper, 6 peas of allspice, 60 g of salt.

Cooking method.

Cut the pike into slices, dry thoroughly with a paper towel. Grate each piece with a mixture of salt and sugar. Fry the fish in vegetable oil until golden brown, then dry in a hot oven. Cook the marinade. Wash and chop the chopped parsley and celery greens and peeled onions.

Bring 1 liter of water to a boil, add herbs and onions, bring to a boil again, cook over low heat for 5 minutes, then add vinegar and add peas and bay leaf. Bring the marinade to a boil again and cook over low heat for 5-10 minutes. Peel, wash and chop the garlic. Grate the marinating container from the inside with chopped garlic, put the pieces of pike in it and pour in the chilled marinade with spices. Cover and refrigerate. After 1-3 days, the fish will be ready to eat..

Recipe Pickled Perch Fillet.

Ingredients: 2 kg of perch fillet, 50 ml of olive oil, 200 g of onion (can be shallot), 500 ml of water, 50 ml of grape vinegar, 50 ml of white dry wine, 100 g of fresh tomatoes (without skin), 5 g of chopped garlic, 2 g crushed cumin, 1-2 bay leaves, 50 g mayonnaise.

Cooking method.

Cut the perch fillet in portions in flat slices, cut the skin crosswise so that it does not shrink during the heat treatment. Grate the pieces with a mixture of salt, ground pepper and mayonnaise. Fry the perch in olive oil until golden brown. Peel onions, wash, finely chop, mix with chopped garlic and mashed tomatoes.

Boil the water, add cumin and bay leaf to it, bring to a boil, add the tomato mass, bring to a boil again. Then pour wine and vinegar into the marinade, boil and cool. Put the perch fillet in the cooked marinade, close the lid and put in a cold place for 24 hours. The finished dish can be slightly warmed up before serving or served cold. The remaining marinade can be used as a sauce for this or any other fish dish..

Recipe for marinating fish in English.

Ingredients: 1 kg of white fish, 100 ml of vegetable oil, 5 g of sea salt, 5 g of sugar, 100 g of breadcrumbs, 20 g of greens and sprigs of tarragon, basil, marjoram and rosemary. For marinade: 350 ml of grape vinegar, 5 peas of black pepper, 2 g of cinnamon, 2 g of cloves, 4 g of grated nutmeg, 10 g of salt.

Cooking method.

Cut the prepared fish into medium pieces, grate with a mixture of salt and sugar, bread in breadcrumbs and fry in hot vegetable oil. Wash and dry greens and twigs of tarragon, basil, marjoram and rosemary. From 250 ml of water, vinegar, black pepper, peppercorns, cinnamon, cloves, nutmeg and salt, prepare the marinade. Put the fried pieces of fish in jars, sprinkling with sprigs and herbs of rosemary, tarragon, marjoram and basil. Pour the fish with hot marinade, roll and cool. Store in a cool place..

Based on materials from the book “Fishing and Hunting Cuisine. Bowler, bonfire and night sky “.
Nesterova A.

Like this post? Please share to your friends:
Leave a Reply

;-) :| :x :twisted: :smile: :shock: :sad: :roll: :razz: :oops: :o :mrgreen: :lol: :idea: :grin: :evil: :cry: :cool: :arrow: :???: :?: :!:

SQL - 36 | 0.941 сек. | 4.13 МБ