Marinated carp: cooking recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Fish pickling has been practiced in the Scandinavian countries, Japan, Korea, Europe for centuries. This great way allows you to save a large catch in full. In addition, marinated fish has excellent taste and goes well with a side dish of potatoes or rice. Our article presents the best recipes for marinating fish using carp as an example. Also using them, you can marinate any other fish.

How to pickle carp in brine

Marinating carp according to this recipe involves pre-soaking it in a steep saline solution. This is the so-called wet pickling.

To prepare the solution, stir a glass of s alt in a liter of boiling water. Then the pieces of fish are poured with this solution and infused for three hours. The s alting time depends, among other things, on the thickness of the pieces.

Cooked carp is washed under cold running water, after which the fish is placed in layers in a pan. Sprinkle each layer with spicy spices, sprinkle with vinegar and vegetable oil. At the very end, put a flat plate on the fish and put oppression.

Marinated carp at home will be ready in a day. Bon appetit!

Dry marinating carp

The following method involves pre-marinating the carp in s alt, without adding any liquids:

• For this two-kilogram carp, the carp is filleted, removing the backbone and all bones, leaving only the skin.
• Then the pieces of fish are put in a container, sprinkled well with s alt and sent to the refrigerator under oppression for 3 hours.
• After the specified time, the fish is washed with cold water. You can use a fine sieve to let the water drain completely.
• Then, pour the pieces of fish with vinegar, put oppression again, and send the carp to the refrigerator for another 3 hours, after which it will need to be washed again.
• The carp dried with a paper towel is laid out in a jar, alternating layers of fish, onions, carrots, bay leaves and allspice. Marinated carp is poured with vegetable oil on top.

Three hours later the fish can be served.

Recipe for pickling carp with vinegar and spices

To prepare carp according to this recipe, the fish is first cut into fillets, and then infused for a day in a special marinade.

To prepare the latter, boil 0.5 liters of water on the stove. Then add to it 50 g of s alt and sugar, allspice and black peppercorns (½ teaspoon), coriander (½ teaspoon), bay leaf. Let the marinade boil for 5 minutes, after which it is removed from the heat. Moreafter 15 minutes, add vinegar (100 ml) to it and mix. The resulting solution is poured over fillet pieces, folded into a saucepan.

Marinated carp, the recipe of which is presented above, is seasoned with vegetable oil and onions in a day. Serve the fish with a side dish of mashed potatoes.

Carp marinated in a jar

Carp marinated according to this recipe, at the very end of cooking, can be rolled up with a can key in sterilized jars and stored for up to three months in a cool place. If the fish is not planned to be preserved, then the jar will need to be covered with a silicone lid and sent to the refrigerator to infuse for at least a week. Only then can it be tasted.

To prepare carp according to this recipe, you will need 1 kg of fish fillet, cut into pieces, without bones and skin. The fish will need to be rolled in s alt (5 teaspoons), and then sent to the refrigerator for 2 hours.

At this time, you can prepare the marinade. To do this, pour 1 liter of white vinegar into a saucepan, add s alt (2 teaspoons) and brown sugar (3-4 tablespoons) to it. All spices are added next: mustard seeds, coriander, fennel and black peppercorns (1 teaspoon each), as well as ginger root (2 cm) and dried chili pepper (2 pcs.). Bring the marinade to a boil, then remove it from heat, add 4 white onions, cut into rings, and leave for 1 hour.

After that, the fish will need to be taken out, cleaned of s alt, put in a jar and poured with the cooled marinade. After that, the carp can be preserved. Marinated carp at home is stored in an open jar in the refrigerator for 1 month. But it turns out so tasty that it does not have to be stored for so long.

How to pickle carp: a recipe with soy sauce

Carp is marinated not only to be used later as a snack. The stage of marinating fish is no less important for subsequent heat treatment, for example, for baking in the oven or on the grill. In any case, carp meat becomes more fragrant, juicy and tender in the marinade.

For cooking fish, the following marinade is used in Asian cuisine:

1. In a small bowl, combine grated ginger root (1.5 cm thick), garlic clove (2 pcs.), chili pepper, sweet paprika and sugar (½ teaspoon each).
2. Then you can add the main ingredient of the marinade - soy sauce. You will need about 50 ml of sauce in total.
3. All ingredients must be thoroughly mixed and coated with the resulting mixture of fish on all sides. Then it must be wrapped in cling film and sent to the refrigerator to marinate for 1 hour.

Carp marinated in soy sauce, perfect for grilling. The meat is tender, juicy, with a spicy aftertaste.

Citrus marinade for carp

Traditionally, lemon juice or lime juice is used to marinate carp. To do this, simply mix it with a small amount of olive oil and coat the fish on all sides. Do not forget thatthat it must first be s alted and peppered inside and out, and only then should the carp be marinated.

The recipe for another citrus marinade is sure to please fans of the exotic. For its preparation, not only lemon juice, but also orange is used. These two ingredients are mixed in equal proportions with vegetable oil, after which the marinade is applied to the fish.

Marinating carp in mayonnaise

To bake a whole carp in the oven, it is recommended to pre-marinate it in mayonnaise. After such a marinade, the fish turns out juicy and acquires an appetizing, golden crust.

Before marinating in mayonnaise, the carp must first be gutted and the gills removed. Then the fish is rubbed with a mixture of s alt, pepper and squeezed garlic. After that, the carp should be poured with lemon juice and put rosemary sprigs in the abdomen. Now, in a separate container, you need to mix mayonnaise and sour cream in equal proportions and coat the fish with the resulting mass. In the marinade, the carp should “rest” from 30 minutes to 4 hours, depending on how much time the hostess has.

Carp marinated in mayonnaise, baked at 180 degrees for 35 minutes. Served on a platter with lemon and lettuce.

Features of pickling carp

The following useful tips will help you marinate diner carp deliciously:

1. Only fresh, not frozen fish is suitable for pickling. Carp scales should fit snugly against the skin, and the gills should be pink and clean.
2. If plannedmarinate fish fillets, it is better to choose a carp weighing at least 2 kg with large bones that are easily separated along with the backbone.
3. The time of marinating carp is usually no more than a day, but to make the taste of fish more saturated, it is recommended to keep it in the marinade for at least 2-3 days. During this time, the carp will be better s alted and become tastier.