Silver carp is rarely used for preparing baked dishes, fish soup and fried foods, since it contains many small bones in its pulp. It is more expedient to process small specimens to make, for example, cutlets or a savory spicy snack. Very often prepared, silver carp is suitable for this dish, and comes in different sizes - from large to small individuals. The product must be fresh; frozen pieces cannot be taken.

The silver carp recipe is offered in two versions. They differ from each other in the duration and methods of processing the fish.

recipe first

This cooking method will allow you to get a savory snack very quickly, literally in five to six hours. And when stored in the refrigerator, marinated silver carp will become even richer and tastier. The recipe for the dish involves mixing all the ingredients and infusing in a cool place. It is best to use pre-slightly salted fish. But if you don’t have time for this, then you need to cut the pulp into thin small pieces, freeing it from the skin and ridge.

Ingredients

300 g fresh onions;

200 g of fresh juicy carrots;

One half glass for pickling and 100 g of non-iodized table salt for marinade;

2-2.5 tbsp. l. different spices (to taste);

200 ml of any (preferably fragrant) vegetable oil;

150 ml (a little more than half a glass) 9% vinegar.

Preparation

Gut the fish, clean it, cut off the head, wash it thoroughly inside and out. Then divide crosswise into long and thin slices. Cover the pieces (if you have not pre-treated them) with salt for one hour, rubbing it in generously and stirring. After this, rinse the fish under cold water and let it drain. Very thin slices can be cooked immediately (without pre-salting). Coarsely chop the onion and raw carrots and mix with spices and pieces. Place the mixture into the pan without compacting it too much. Pour in a mixture of vinegar and oil. After 1-1.5 hours of infusion at room temperature and periodic stirring, place the pan in the refrigerator. The lid must be closed. After 5-6 hours you can take the first sample.

Marinated silver carp: recipe two

Marinated silver carp can be prepared slightly differently. The recipe for this dish differs from the previous one in the duration of processing of the pulp. First, place the pieces in salt for 10-12 hours. Then soak them, changing the water several times. Usually the fish stays in the solution for 20-25 minutes. After this, fill it with vinegar for two hours. Place the whitened pieces of fish in another container, mixing with onions and spices. It is advisable to use a special Korean seasoning. The savory appetizer is almost ready. Fill it with vegetable oil, some of which is heated to a boil along with a small amount of chopped fresh onion. Mix the mixture with chopped herbs and store in the refrigerator.

Making marinated fish at home is very simple. This is a wonderful appetizer that can be served as a completely independent dish, or you can prepare any salad with fish based on it. With this pickled silver carp you can make snack sandwiches with butter and herbs. The best side dish for such fish would be potatoes - fried, boiled in their skins, baked in slices in the oven, or mashed potatoes.

Any fish that has few bones, from hake to salmon and trout, is suitable for marinating. Silver carp marinated in vinegar with onions and vegetable oil is a great treat!

• Silver carp
• Sunflower oil
• Onion - 3-4 large heads
• Vinegar 9%

Don't be surprised that the recipe doesn't specify the exact quantities of ingredients. You can take as much as you need or to your taste.

So, a step-by-step photo recipe for marinated silver carp

We start by preparing the products, cleaning the silver carp and onions. The fish must be thoroughly rinsed after cleaning to remove any remaining scales.

Cut the fish into small pieces 4-3 cm wide, cut off the fins. It is convenient to use kitchen scissors for this.

Place the fish in a deep bowl or plate, sprinkle with salt. Cover with a smaller plate and place a weight on top (a jar of water, a brick wrapped in a bag, etc.). Leave the silver carp under the load for 2-3 hours.

Cut the onion into half rings.

After the fish has been salted, rinse it under running water to remove excess salt, dry it a little and place it in a jar or enamel pan along with the onion, alternating layers, as in the photo. Pour vinegar on top of the silver carp until it covers the entire surface. Place the fish to marinate in the refrigerator for 5-6 hours.

Advice

This classic appetizer for avid fisherman will taste better if you add some spicy spices: peppercorns, dried herbs, bay leaves. Vinegar can be replaced with lemon juice.

Place the fish again in layers with onions and pour in sunflower oil. Place in the refrigerator for 12 hours, or better yet, for a day.

Those who have ever tried pickled silver carp will confirm that the fish turns out incredibly tasty. It’s easy to prepare, the only hard thing is waiting for it to marinate.

It is important to choose the right carcass. Take a large one, weighing at least 3 kg, it will have fewer bones.

Cooking using this method consists of two stages: salting and marinating. We will need the following ingredients:

• Silver carp (fillet or carcass);
• Salt;
• Sugar - 1 tsp per kilogram of fish;
• Table vinegar 9% - 1 glass;
• Cold drinking water – 1 glass;
• Bay leaf;
• Peppercorns;
• Vegetable oil (refined);
• Bulb onions.

Step by step recipe:

1. The silver carp must be cleaned, gutted, the head separated, the tail cut off, first make steaks 2 cm thick, then cut them in half along the ridge.
2. Coat each piece with salt and place in a wide enamel or glass container.
3. Press down with a plate and place the weight.
4. Salt the silver carp in the refrigerator for 8 to 12 hours. Convenient to put on overnight. During this time, the meat will turn white and harden a little.
5. In the morning, wash off the salt and place the pieces in a bowl for marinating.
6. Preparing the marinade couldn’t be easier: you need to mix equal amounts of vinegar and drinking water – preferably bottled or chilled boiled water. Add sugar. In our case, 1 glass of vinegar goes to 1 glass of water. The amount of vinegar and water depends on how much fish you took. It is necessary that the marinade completely covers it.
7. We put it under pressure and put it in the refrigerator for at least 8 hours.
8. After that, put onion half rings, fish on the bottom of a glass jar, add a few peppercorns, pieces of bay leaf, pour in a spoonful of vegetable oil, again - onion and then in layers. Place tightly, cover with a lid, and place in the refrigerator for 24 hours.

Do not fill the jar to the very top, as juice will leak out of the fish and onions.

Don’t overdo it with bay leaves: a couple of leaves are enough for a three-liter jar, and one for a liter jar.

The cut slice should not have pink spots. The meat takes on a light gray color (closer to white). Small bones dissolve in a strong marinade, and large ones are easily separated while eating.

Silver carp marinated in table vinegar with onion cut into half rings is the simplest and most reliable recipe, it is suitable for any occasion and is liked by all connoisseurs of homemade fish delicacies.

Method in a jar with carrots

In this recipe, in addition to onions, carrots are added to the marinade. It adds sweetness to the silver carp, making it even tastier. You can experiment with spices, but we leave the technology unchanged, the result depends on it.

We take the following products:

• Silver carp – 1 kg;
• Salt – 100 g (one shot glass);
• Vinegar 6% - 150 ml;
• Odorless vegetable oil – 1 cup;
• Carrots – 200 g;
• Onions – 250 g;
• Black peppercorns – 5-7 pcs.;
• Oregano, coriander, rosemary, red pepper – 1.5-2 tbsp. spoons.

If you use 9% table vinegar, then in terms of 6% you will need to take 100 g of it and add 50 g of water.

Silver carp should ideally be fresh. Frozen can also be pickled, but only if it has been in the freezer for no more than 2 weeks.

Preparation:

1. Prepare the fish - clean it, gut it, separate small pieces. You can remove the skin or not if you wish.
2. Salt and add spices.
3. Grate the carrots for Korean salads or cut into strips, and the onion into half rings.
4. Place pieces of silver carp and vegetables (onions and carrots) in a saucepan or glass jar.
5. Pour in the marinade - mix vinegar with vegetable oil.
6. Place in the refrigerator for a day.

Vegetable seasoning in the form of onions and carrots in this recipe can compete with fish, so you shouldn’t skimp on it; you can even add more than indicated in the recipe. The dish tastes like Korean heh, it goes great as an appetizer with a slice of black bread, and vegetables can replace salad.

With lemon

Cooking recipes are different, but it is impossible to make a marinade without acid. Since not everyone likes vinegar, they are looking for a replacement. Silver carp turns out to be very tasty at home if you marinate it with lemon, which is an excellent addition to any fish.

Don't rush to try pickled silver carp. The longer river fish is marinated, the safer it is.

Ingredients:

• Silver carp – 1 kg;
• Lemon – ½ piece;
• Vegetable oil – 100 ml;
• Salt;
• Vinegar – 200 ml;
• Water – 200 ml;
• Coriander, peppercorns, bay leaf.

Preparation:

1. Cut the fish into portions.
2. Sprinkle with salt and put under pressure. Keep in the refrigerator for 3 days.
3. Rinse off the salt, pour in a solution consisting of 1 glass of 9% vinegar and 1 glass of water. Let marinate in the refrigerator for 24 hours.
4. Drain the vinegar. Sprinkle with the juice of half a lemon and mix.
5. Pour half a glass of vegetable oil into the bottom of the jar, lay out the fish, sprinkling it with spices. Press down so that the oil from the bottom rises to the top. If there is not enough, add more from above.
6. Silver carp marinated with lemon takes at least 3 days to prepare. All this time it is kept in the refrigerator.

This recipe is not used for long-term storage; large portions are better processed in other ways. Lemon cancels out the smell of vinegar, makes the taste subtler, and makes the snack more aromatic. If you decide to do without vinegar at all, you will need more citrus fruits than indicated in the list of ingredients (about 5 pieces).

Now, when silver carp appears in your kitchen, you will know how to pickle it at home. The recipe with onions can be considered a classic. Try your own set of spices, for example, add ginger or use a ready-made mixture for salting and marinating fish.

Marinated silver carp is an incredibly tasty and healthy fish appetizer. Silver carp fillet is not only nutritious, but with proper preparation, or rather the choice of seasonings, can become a decoration for any table. If you have experience in cooking marinated fish, and you are not afraid to experiment with spices, herbs and seasonings, then this marinated silver carp fillet will perfectly diversify your fish menu.

For the process of marinating silver carp, any deep container into which specially prepared brine is poured is suitable. It is most convenient to use an ordinary glass jar for these purposes; besides, every housewife always has one in stock. The brine most often includes the main ingredients: vegetable oil, sugar, salt, lemon juice (which can be replaced with vinegar), as well as additional ingredients - spices. It’s not uncommon for some home craftswomen to add onions, garlic, carrots, fresh branches of herbs, etc.

If we talk about the spices that are used when preparing pickled silver carp, there are a lot of them: black peppercorns, allspice, hot red pepper, cloves, bay leaf, rosemary, cumin and many others. The process of marinating silver carp itself does not take very much time. As a rule, one or two days is more than enough.

When the marinating process is completed, the finished silver carp is served as a snack, or used as one of the main products for preparing salads, appetizers or sandwiches.

Homemade pickled silver carp in a jar

There is nothing easier than “cooking” homemade pickled silver carp in a regular jar. To give the taste more piquancy, lemon juice was included in the list of ingredients. True connoisseurs of marinated fish will appreciate this dish.

Ingredients:

• 1.5 kg silver carp
• 50 g sugar
• 80 g salt
• 100 ml vegetable oil
• 50 ml lemon juice
• 400 g onion
• 2 bay leaves
• 5 black peppercorns

Cooking method:

1. First of all, the silver carp needs to be cleaned, washed and cut into pieces.
2. On a flat saucer, mix sugar and salt, then roll each piece of silver carp in the resulting mixture.
3. Mix vegetable oil with lemon juice. Pour half of the vegetable-lemon mixture over the fish.
4. Peel the onion, wash it and cut it into rings.
5. Place layers of silver carp and onion rings into a jar. During alternation, place bay leaves and peppercorns between layers.
6. When the jar is full, pour the remaining marinade into it.
7. Close the jar tightly with a nylon lid and leave for 3 hours at room temperature.
8. After a while, we put the jar of silver carp in the refrigerator and give it 2 days so that it marinates thoroughly.

Marinated silver carp in vinegar with carrots

This version of preparing pickled silver carp is distinguished by the addition of carrots. In combination with another vegetable - onion, the marinade for fish turns out even more tender and piquant. This dish is perfect for a holiday table, which is very important on the eve of the New Year holidays.

Ingredients:

• 2 silver carp
• 300 g onion
• 200 g carrots
• 150 ml vinegar
• 200 ml vegetable oil
• 100 g salt
• 5 allspice peas
• 5 black peppercorns
• 1 tsp. rosemary, oregano, coriander, red pepper and cumin (use all spices or individual ones of your choice)
• 3 bay leaves

Cooking method:

1. First you need to prepare the fish. We cut off the heads and fins of silver carp, after which we carefully clean each of the fish from the entrails
2. Then we wash the silver carp in water and let them dry.
3. Next, cut the fish into portions.
4. Sprinkle the silver carp pieces with salt and dry spices that you chose from the list.
5. Peel and rinse vegetables. Cut the onion into rings and grate the carrots.
6. Add peppercorns and bay leaves to the vegetables.
7. Place silver carp pieces and vegetables in a deep bowl or other container.
8. Pour vinegar and vegetable oil over all ingredients until the marinade completely covers the silver carp.
9. We put the fish in the refrigerator for two days and wait impatiently for the dish to be ready.

Now you know how to cook marinated silver carp. Bon appetit!

Marinated silver carp is “fish tenderness” in the best way you can imagine when it comes to taste. That is why such a fish dish is very often included in the list of holiday menus. Not only are many salads, canapés, appetizers and sandwiches prepared from marinated silver carp, but it is also served as an independent dish. The simplicity of the recipe is such that even a novice cook can prepare marinated silver carp at home without any problems or effort, even if he has never tried anything like this before. Finally, as always, I want to give a couple of culinary tips so that your marinated silver carp turns out delicious the first time:

• For the recipe, use only fresh silver carp; frozen fish analogues will not work;
• Silver carp fillet is best suited for marinating. Parts such as the head, tail, fins and entrails are generally not suitable, so they must first be removed;
• It is more advisable to cut the silver carp into portions. Not only will it marinate better, but it will also be much more convenient to eat, not to mention using the fish for other recipes;
• It is enough to marinate silver carp for two days, but this is exactly the case: the longer, the tastier.

When men in the family fish, the wife should know a lot of interesting recipes for preparing river fish, including silver carp. Its meat contains a lot of protein and vitamins A and B.

Marinated silver carp will be an excellent addition to any table. Vinegar and onions are most often used for marinade. It is best to marinate only fresh silver carp, but if it is not possible to use freshly caught fish, it can be purchased at the market or in a supermarket at a relatively affordable price. Let's look at the most popular recipes for making marinated silver carp.

Secrets of cooking and choosing fish

Properly preparing marinated silver carp at home is not difficult at all. Anyone can cope with this task if you follow some recommendations.

So, how to properly marinate silver carp:

• It is better to take fresh fish rather than frozen. Since stores practice repeated defrosting, the fibers of the fillet are destroyed.
• The weight of a silver carp must be at least two kilograms. Smaller fish will be too bony and less fatty.
• You need to cut the fish into medium pieces of 4-5 cm. Smaller pieces will acquire a porridge-like consistency.
• It is always important to observe the proportions in these products. This is the only way to make the dish spicy and moderately salty.
• To eliminate the unpleasant smell of silt and mud, fish pieces should be placed in salted water for literally 15-25 minutes.
• Fish pieces should be marinated for at least 24 hours.
• You can store pickled silver carp in the marinade for no more than 70 days.

Recipes for preparing marinated silver carp in vinegar and onions are attractive for their simplicity and the ability to add your favorite spices. Such dishes will definitely join the list of the most delicious table snacks.

How to prepare marinade correctly

The main task in preparing tasty and evenly salted silver carp is proper preparation of the marinade. Important Recommendations:

• vinegar should be taken at table level 9%;
• be sure to take into account the specified proportions;
• if desired, you can add your favorite spices to the marinade, but no more than two types;
• cook only over low heat and no more than 6-7 minutes;
• vinegar is poured in only after turning off the stove (the marinade should not boil).

Reference! It is recommended to use natural vinegar. For example, apple will add an extraordinary taste to pickled silver carp. In addition, natural products contain organic acids, vitamins and minerals.

Photo

Marinated silver carp in jars

If this is your first time deciding to prepare such a snack at home, you need to start with the simplest recipe that does not require a lot of time and ingredients. Those who tried pickled silver carp for the first time are unlikely to ever give it up. You won't find such fish in the store, and it's a shame. There is no need to fill the jar to the very top, since the vegetables will release their juice.

Required products:

• fish (fillet) – 1.5-2 kg;
• onions – 2 heads;
• vegetable oil (odorless sunflower) – 80-100 ml;
• carrot – 1 pc.;
• vinegar – 220 ml;
• water – 200-220 ml;
• bay leaf – 2-4 leaves;
• black peppercorns – 8 pcs.;
• salt – 4 tbsp.

Preparation step by step:

1. Cut the silver carp fillet with skin into small pieces 2 cm wide. Place in a bowl and cover with salt. Stir to ensure even salting. Cover with a lid and place something heavy. Under load, fish pieces should be kept in the refrigerator for at least 8 hours (preferably overnight).
2. After this time, pour water and vinegar over the silver carp. Cover again with a weight and let stand on the table for 7-8 hours. After 3 hours, stir gently.
3. When the fish pieces no longer have a pink tint, drain the vinegar.
4. Cut the onion into half rings, grate the carrots. Mix chopped vegetables in a bowl.
5. Now you should put everything in the jar in layers: onions with carrots, then fish, spices, vegetable oil (2-3 tbsp for each layer). And so on until the jar is filled to the shoulders.
6. Place the container in the refrigerator for 22-24 hours.

The fish is ready. It turns out that the silver carp is evenly marinated, tender and aromatic. You can serve the appetizer with potatoes or stewed vegetables.

Note! There are recipe options that recommend leaving silver carp to brine for only 5 hours. But this time is often not enough, especially if the fish is cut into large pieces.

At your discretion, the ingredients can be supplemented with your favorite spices to add a spicy taste and aroma to the dish. This could be cloves, coriander, allspice or mustard seeds.

In Korean

This is another very original recipe for making marinated silver carp at home. First you need to prepare the fish. To do this, rinse it well in water, cut off the fins and head, remove the entrails, separate it from the backbone and remove the bones. A delicious appetizer will be prepared from the resulting fillet.

Korean marinated silver carp is a spicy and spicy dish.

What you need for cooking:

• fresh silver carp – 1 kg;
• onions – 3 pcs.;
• table vinegar (9%) – 4 tbsp;
• sunflower oil (odorless) – 80 ml;
• bay leaf – 2 leaves;
• garlic – 3 cloves;
• salt – 4 tbsp;
• soy sauce – 3 tbsp;
• hot pepper (finely chopped) – 1 tsp;
• parsley leaves for decoration.

Cooking sequence:

1. Cut the fish into 5-6 cm pieces. Mix vinegar, vegetable oil and soy sauce in a bowl and pour over the silver carp. Leave for 2.5 hours.
2. Chop the onion into cubes, chop the garlic in the usual way (you can also use a grater). Add to the fish slices along with hot chopped pepper. Add salt, sugar and all seasonings. Mix.
3. Fry the marinated silver carp pieces along with the onion in hot oil for 3-4 minutes on each side. Place on a beautiful dish and sprinkle with chopped herbs. It will turn out not only tasty, but also beautiful.
4. Can be served.

Attention! For long-term storage of Korean-style pickled silver carp in the refrigerator, place the slices in sterile jars and close the lid tightly.

Instant marinated silver carp

The whole secret of quickly preparing a snack lies in properly cut pieces of fish. To make salting faster, you need to cut the fillet into small and thin pieces.

It cooks quickly and turns out just as tasty.

Ingredients:

• silver carp fillet – 1 kg;
• onion – 1 large head;
• garlic – 2-3 cloves;
• oil (olive or sunflower) – 3-4 tbsp;
• vinegar – 4 tbsp;
• salt – 4-5 tbsp;
• granulated sugar – 1.5-2 tbsp;
• bay leaf – 3-4 pcs.;
• black peppercorns – 8 pcs.

Let's start preparing the marinated silver carp:

1. Cut the fish into thin pieces of 1-2 cm. Fold in one layer. Mix salt and sugar and sprinkle on silver carp. If the fish is more than 1 kg, then you need to salt each layer.
2. Cover the container with a plate and press down with a weight (for this you can use a brick, dumbbells, a weight or several heavy books).
3. Leave to salt for 2 hours.
4. During this time you can prepare the marinade. Mix vinegar, oil and spices in a saucepan. Add onion cut into half rings.
5. Drain any excess liquid from the salted fish, rinse the fish pieces a little in water and pour the marinade over them. Leave for 2 hours (stir occasionally). The slices will quickly be salted and can be served.

After the allotted time, the fillet will turn white. This will indicate the readiness of the snack. The dish must be stored in the refrigerator.

With lemon

There are many recipes for preparing marinated fish, but it is impossible to make a marinade without acid. Those who don't like vinegar can try diluting it with lemon juice. Adding lemon will give the dish a special citrus note.

Lemon juice will eliminate the smell of vinegar

Products for preparing snacks:

• fresh silver carp – 1 kg;
• vinegar – 200 ml;
• lemon - half;
• water (purified) – 1 glass;
• salt – 3 tbsp;
• oil for frying – 80 ml;
• bay leaf – 2 pcs.;
• black peppercorns – 4-5 pcs.

Step-by-step preparation of marinated silver carp in vinegar and onions:

1. Cut the fish into small pieces of 4-5 cm. Salt and put in the refrigerator under pressure for 2 days. Afterwards, rinse the salt under a small amount of water.
2. Prepare a marinade from vinegar and water. Pour over the fish and put it in the refrigerator again for a day.
3. After the time has passed, drain the liquid, sprinkle with lemon juice and mix well so that the acid is evenly distributed throughout the fillet.
4. Pour vegetable oil into a liter jar, place fish slices in layers, and sprinkle each layer with spices.
5. Place the container in the refrigerator for 3 days. After this time, the fish will be ready to serve. You can decorate with lemon slices and chopped herbs.

Lemon juice will eliminate the smell of table vinegar and add piquancy to the dish and a pleasant aroma. It is not recommended to store the snack for a long time. It's better to eat it right away and prepare a new one.

When such an appetizer as pickled silver carp appears on the holiday table, it will definitely become the object of attention of all the guests. Don't be afraid to experiment with spices. Try adding a few of your favorites and you could end up with a new way to make a marinade. Prepare and please your loved ones.