Pickled mullet

Step-by-step cooking

1. Step 1:

   

   We take fresh fish, I have the freshest mullet (my husband has an uncle, an avid fisherman, so we are just inundated with fresh fish)). You can take any other fish, such as herring, herring, trout or mackerel. The fish should be turned into fillets with skin. This is done quite simply, with a sharp knife, the flesh is cut off from the head to the tail closer to the spine. I can't show it, because I take a picture myself.

2. Step 2:

   

   Next, slightly salt the fish, take 1 tablespoon of sugar + 1 tablespoon of coarse sea salt and sprinkle the fillet while we are engaged in marinade.

3. Step 3:

   

   Prepare spices. We will need a few peas of black, fragrant and pink pepper, 1 teaspoon of mustard seeds and a bay leaf (I have it fresh, because we have laurel trees growing on the street, and I can always pick a few leaves for myself)). And cut the onion into rings.

5. Step 4:

   

   Make a marinade, pour 150 ml of water into a saucepan, throw in our spices, add 1 teaspoon of sugar and 0.5 teaspoon of salt. Bring to a boil, turn off and cool a little. While the marinade is cooling, we put the fish in a non-metallic container, layering with onion rings.

6. Step 5:

   

   Add 2 tablespoons of vegetable oil and 4 tablespoons of 6% white wine vinegar to the warm marinade (you can replace it with apple vinegar). Fill the fish with marinade and put it in the refrigerator. It will be ready in 3-4 hours. If larger, then hold it a little longer in the marinade. Drain the marinade and fill the fish with vegetable oil. It is eaten instantly, you need to cook more)))