Pickled carp

Step-by-step cooking

1. Step 1:

   

   How to pickle carp? First, prepare all the ingredients.

2. Step 2:

   

   To begin, prepare the marinade, on which, by the way, the taste of the finished fish depends. Pour water into a separate saucepan. Add granulated sugar and salt. Add coriander seeds, pepper mixture and bay leaf. Send it to a high heat and bring it to a boil. Mix well to dissolve the sugar and salt. Turn off the heat and pour in the vinegar. Leave to cool completely.

3. Step 3:

   

   Now take care of the fish. It can be a fresh or frozen carcass. In the latter case, remove the carp from the freezer and move it to the refrigerator compartment. Leave until completely thawed. Separate the fillet from the backbone bone. If the carcass is fresh, peel off the scales. Cut off all the fins. Remove the head and insides. Rinse well.

4. Step 4:

   

   Cut the fillet into thin slices. Rinse well with running water again.

5. Step 5:

   

   Lower the carp into the cooled marinade. Place a small flat plate on top, smaller in diameter, so that all the fish pieces are in the marinade. You can install a small weight on a plate. Cover with a lid and send to marinate in the refrigerator for 10-12 hours.

7. Step 6:

   

   Wash the dill well and dry it with a napkin. You can take parsley or other greens. Cut the peeled and washed onion into thin half rings.

8. Step 7:

   

   Choose a suitable container for marinating fish. I have this plastic bucket with a lid. You can take a glass jar. Lay layers of carp, onion rings and dill all the way to the top. Tamp down a little so that the fish fits snugly together.

9. Step 8:

   

   Pour in the odorless vegetable oil so that the whole fish is under a layer of oil. Cover with a lid and put in the refrigerator for a couple of hours. After that, you can start tasting. The pickled carp is ready. Store in the refrigerator for no more than a week.

10. Step 9:

    

    Bon appetit!