Salamur is a special brine made from salt, water and spices for marinating meat, fish, vegetables and mushrooms. Salamur is often called ready-made dishes - marinated fish.

Ingredients:

Mackerel - 1 Kilogram
Water - 1 Liter
Onion - 1 piece
Bay leaf - 4 pieces
Peppercorns - 0.5 teaspoons (or ground)
Coriander - 0.5 teaspoons
Salt - 100 grams

How to cook

Prepare the spices, defrost the fish and boil a liter of water, let's get started!

First you need to prepare the brine for pickling mackerel. To do this, peel the onion, cut it into 4 parts and put it in a saucepan. Add spices, bay leaf, salt to it.

Pour a liter of boiling water, let the brine cool completely, it should be at room temperature.

Now move on to the fish. While we were preparing the brine, the fish defrosted. Wash it thoroughly, cut off the head and remove the entrails. Cut the carcass into portions, but not too thin.

Place the fish pieces in the brine and keep it at room temperature for 2 hours. Then drain all the brine and serve the fish. If you want to store some of the fish in the refrigerator, it is better to pour vegetable oil over it and cover the container with a lid.

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Salamur from silver carp

Salamur is often called a marinade in which fish is aged. And in Ukraine, salamur is also a fish dish, that is, the fish itself under this marinade. By the way, it can be prepared in different ways. And the most suitable fish for salamur, of course, will be the large and fleshy silver carp.

• silver carp - a carcass of 2-3 kilograms,
• onions - 3 pieces,
• parsley and dill - 1 bunch,
• carrots - 1 piece,
• lemon - 1 piece,
• vinegar 9% - 3 tablespoons,
• vegetable oil - 5 tablespoons,
• salt, peppercorns to taste.

• Number of servings: 5;
• Cooking time: from 6-8 hours.

There are many recipes for making salamur from silver carp. But the simplest and fastest in time is this one. For him, we’ll take a silver carp carcass of 2-3 kilograms, and first of all we’ll clean it of scales and entrails.

We cut off the fish's head, tail, and fins at the ear. If the fish is too big, it is worth removing the skin from it at the same time; it can be tough in large silver carp. After this, we fillet the silver carp and cut it into pieces. The smaller the pieces, the faster the fish will marinate. But very small pieces can simply fall apart in the acidic environment that the marinade creates. Sprinkle the chopped fish with salt to taste: if you want lightly salted fish in salamur, don’t salt it too generously; if you like a richer taste, don’t skimp on the salt. Stir the silver carp and set aside for 6 hours to salt. While it is salting, you can prepare the rest of the products: wash and finely chop the greens, peel the onion and cut into rings, grate the carrots, and divide the lemon in half. Cut half the lemon into half rings, set the other half aside.

The next step in the silver carp salamur recipe is to place the fish for marinating. Place a layer of silver carp pieces into an empty dry food container. Sprinkle some grated carrots, onion rings, a couple of peppercorns, some chopped herbs and lemon slices on them. Pour in half the vinegar and oil. Place a second layer of fish and cover it again with vegetables and spices. Squeeze the juice from the second half of the lemon on top, pour out the remaining vinegar and oil. We press the lid tightly, you can even press it, and put it in the refrigerator. After just an hour or two, the silver carp salamur will be ready and you can try it.

Salamur Zaporozhye

Zaporozhye fishermen knew a special skill in marinating silver carp. It is not for nothing that silver carp salamur is considered a signature dish in these parts. And to prepare it you need:

• gutted silver carp - 1.5 kilograms,
• water - 1 liter,
• sugar - 125 grams,
• salt - 125 grams,
• vinegar 9% - 125 milliliters,
• allspice - 5-6 peas,
• onion - 2 pieces,
• vegetable oil - 150 milliliters.

• Number of servings: 5-6;
• Preparation time: 2-4 days.

The recipe for silver carp salamur begins quite traditionally - with cutting the fish. We clean the scales, cut off the head and tail. Using a hatchet, chop into transverse steak pieces 1.5-2 centimeters thick. We wash the fish pieces with water and set aside to dry slightly. Time to do salamur. Boil water in a container and then cool it to body temperature. Pour sugar, salt, vinegar into the cooled water and mix. You need to strictly observe the quantity of ingredients, and then the brine will be balanced in taste.

Place pieces of fish in the brine and marinate in the refrigerator for 2 days. There will be enough free time to watch new ones and to go on another fishing trip, because after the salamur is ready, you will definitely want to cook it again.

Place the marinated fish in a colander and let it drain. While the marinade is draining, peel and chop the onion. Place the fish in a pan, sprinkle with onions, add allspice and vegetable oil. Close the lid and shake well to mix everything. We put it in the refrigerator to infuse, and after a couple of hours we try it. This silver carp salamur can be eaten as a separate dish, or can be used, for example, in a salad “under a fur coat.”

And now that you know how to make salamur from silver carp, read our other recipes for marinating fish - or

Until recently, I didn’t even imagine that it was possible to marinate river fish. But once I was visiting where the head of the family was an avid fisherman. It was there that I tried incredibly tasty fish with an appetizing aroma and it turned out that it was an ordinary crucian carp! Of course, I couldn’t help but take the recipe for such a great snack.

If you have the opportunity to cook crucian carp, but you are worried about the large number of bones, try marinating them. I really like pickled crucian carp according to this recipe because the bones become softer and somehow easier to remove. And all because the fish is marinated in vinegar.

It is better to marinate large fish. And small and medium ones.

The taste of the fish is incredible. Everyone who has tried it praises it and does not believe that such a delicious dish can be made at home. There is also cinnamon, nutmeg, cloves and other spices. The dish will be ready in 24 hours. Store the finished pickled crucian carp in a tightly closed glass jar.

Recipe Information

Cooking method: pickling.

Total cooking time: 24 h

Number of servings: 4 .

Ingredients:

• crucian carp – 1 kg (3-4 pcs.)
• onions – 200 g
• sugar – 1 tsp.
• rock salt – 1 tbsp.
• vegetable oil – 4-5 tbsp.
• vinegar 9% – 2 tbsp.
• cinnamon, nutmeg, cloves, pepper mixture - a pinch
• bay leaf – 2-3 pcs.

How to marinate crucian carp

On a note

• This marinating recipe can be used not only for cooking crucian carp, but also other fish. For example, I also made bream. It turned out very tasty.
• I recommend not changing the proportions, since they are so precisely chosen that the fish tastes just perfect. Maybe you can play a little with the proportions of vinegar.

Salamur is marinated fish. For salamur, you can use fish such as silver carp, carp, grass carp or mullet. If the fish is large, then it is cut into pieces with bones or the fillets are separated and marinated in pieces (I like the second method better, it is more convenient to use).
Some people pickle herring this way, but in my opinion, herring tastes better in a salty marinade.
Let's get started.

Ingredients.

Let's start with the fact that the fish must be cleaned of scales and the head removed.

Next, use your finger to pull out all the insides so that the belly remains intact (this is necessary to make it easier to remove the skin later and the fillet remains as intact as possible).
After all the insides have been selected, you need to rinse the fish well to get rid of the black film inside. It will give bitterness, which we do not need at all.

When all the fish is cleaned and washed, cut the onion into large rings, add 10 pieces of black peppercorns and 5 laurel leaves. I added 1 heaped tablespoon of salt for this amount.

Now let's prepare the marinade. It is necessary to dilute 1 glass of table vinegar and 3 glasses of water. The result should be a 2.5 percent vinegar solution. And we send him to the fish. Many people also add sugar to this, but I prefer not to.

Next, I transferred everything into an enamel pan; an aluminum or plastic container is not suitable. Vinegar will take on harmful substances.
She covered the fish with a plate and put pressure on top. So the fish should be left at room temperature for 3 days. Then remove from the marinade, place in a tray, pour in vegetable oil and add chopped onion into rings.
On the second day, I usually try the marinade; it should be well salted and sour, sometimes I add vinegar or water. This can even be done three days after the sample is taken, but then it will still need to sit in the marinade in the refrigerator.
I also wanted to say that if these are pieces of large fish, you need to pay attention to the cut of the fish, there should be no blood there, if there is any, there is not enough vinegar or more pressure is needed.
And you can eat it :)

Before serving, I peel the fish from the skin from head to tail and separate it from the backbone and bones. I twist the tubes and serve with pickled shallots, they are softer than regular onions, sometimes I add cranberries.

Bon appetit!!!

Cooking time: PT00H50M 50 min.

How versatile is the pelengas fish? It produces many delicious dishes. You will definitely like it as well. It is especially tasty when marinated. There are many types of marinade and today we will use one of them, the most traditional, to make a Crimean salamur.

They brought me several small fish from the market, some of them I decided to eat, and the rest I marinated. Mmmm, pickled fish goes great with it.

How to pickle pieces in a jar

Cooking fish in vinegar

Place the pieces of pelengas in a deep bowl so that it is covered with a lid. Peel the onion, rinse with cold water and cut into half rings. It is not necessary to chop the onion finely; you can chop it coarser. Place the onion in a bowl with the fish and mix, using your hands. The onion turns out very tasty, so don’t regret cutting more.

Add a few bay leaves, black and allspice peas, salt and sugar to the bowl. Mix the fish and spices thoroughly for a few minutes.

Everyone has different taste. Those who like spicier fish can add more vinegar, while those who like less spicy fish should limit both vinegar and spices. Initially, add salt and vinegar in the quantities indicated. After 15-18 hours, try the fish and if you think there are not enough spices, then add more and leave it for a few extra hours.

That's it, the day has passed. We take out the finished fish and serve with potatoes or as a separate appetizer. Bon appetit!

Recipe Ingredients

• 1 kg – fresh pelengas;
• 2-3 pcs – onions;
• 3 tbsp – salt;
• 1 tbsp – sugar;
• 5-6 pcs – bay leaf;
• 7-8 pcs – black peppercorns;
• 7-8 pcs – allspice peas;
• 100-150 ml – vegetable oil can be unrefined;
• 3 tbsp – vinegar 9%.