Grass carp is one of the largest fish of the Carp family. Its meat, with proper cooking, has good taste. Various recipes for making snacks from it can be found on the Internet. This article discusses the preparation of pickled cupid.
Selection and preparation of ingredients
Before pickling grass carp weighing 2-3 kg or more, it must be cleaned and cut into separate pieces, which must be washed under running water. The medium onion must be peeled and cut into half rings.
Important! When cooking small fish (up to 1 kg), it is necessary to cut it on the sides with cross sections at a distance of 1.5–2 cm. This helps to grind small longitudinal bones, and provides access to spices and oil inside the carcass.
Spices should be on hand so as not to slow down the cooking process. The use of seasonings is optional - depending on taste preferences, you can vary the composition and amount of various additives to the dish.
Cupid marinating recipe
2-345 minutes
sunflower oil
3 tbsp. l
black pepper (peas)
3-5 pcs.
allspice (peas)
3-5 pcs
Nutritional value per 100 g:
Put the prepared fish fillet in a bowl, salt with half of the salt, pour soy sauce (1 tbsp.), Marinate for half an hour at room temperature.
Cut the onion into half rings.
Wash, dry a liter jar and put on the bottom a few grains of coriander, allspice and black pepper, as well as a bay leaf.
Put slices of fish and onions in a jar.
Pour vegetable oil on top, add sugar, add vinegar and the rest of soy sauce.
In a small amount of water (100-120 ml), dilute the second half of the salt and pour into a jar.
Close the container with a tight nylon cap, shake it several times and refrigerate for 2 days. During the day, one - twice you can get a jar of fish and shake it well. This will help pieces of fish to evenly marinate.
Put the prepared fish fillet in a bowl, salt with half of the salt, pour soy sauce (1 tbsp.), Marinate for half an hour at room temperature.
Cut the onion into half rings.
Wash, dry a liter jar and put on the bottom a few grains of coriander, allspice and black pepper, as well as a bay leaf.
Put slices of fish and onions in a jar.
Pour vegetable oil on top, add sugar, add vinegar and the rest of soy sauce.
In a small amount of water (100-120 ml), dilute the second half of the salt and pour into a jar.
Close the container with a tight nylon cap, shake it several times and refrigerate for 2 days. During the day, one - twice you can get a jar of fish and shake it well. This will help pieces of fish to evenly marinate.Video recipe
Cupid marinating recipe
Did you know? In the Tashlyk reservoir, which is a cooling pond for the reactors of the South Ukrainian nuclear power plant, grass carp was artificially populated to combat algae overgrowing of the reservoir.
Features of storage of pickled fish
Fish prepared in this way can be stored at temperatures from 0 ° to + 2 ° C for two weeks. At a temperature in the refrigerator of about + 6 ° C, such a product will be edible for only a few days. Pickled grass carp can be cooked quickly at home. It tastes like carp or large carp. This fish, with the described cooking method, has no bones, except for the spine and ribs. The remaining bones simply dissolve in the marinade, only an elastic layer of meat remains.
