Home herring from silver carp

By Admin | Cooking Recipes
06 July 2016

Silver carp is a freshwater fish related to a broad family of carp.It has commercial value and is widely used in gastronomy and dietary food.An interesting fact is that fat carp similar to the beneficial fat sea fish and also reduces the level of harmful cholesterol in the body.For power it is preferable to use a large fish (over 1.5 kilograms), as it greatly increases its fat content.It is widely used in baby food along with other carp.

carp are used in fried, stewed, boiled, and so on.This story will be described recipe herring of silver carp, as it is called in the people.

salting Ingredients carp 'at home »:

  • carp - a large fish (in this recipe all the relations will be given to carp weighing 1.5 kg; when using a larger copy, all of the ingredients in proportion to the increase);
  • onions - two pieces of medium size;
  • oil sunflower refined, deodorized - 200 ml;
  • vinegar (6%) - 100 ml;
  • bay leaf - 4 pieces of medium size;
  • fragrant black pepper - 6 peas;
  • black pepper pungent - 6 peas;
  • water - 1000 ml.

Technology salting carp 'at home »:

  1. carp must be gutted and cleaned of scale and cut the tail, ventral and dorsal fins.In order to more easily scale waste can be lightly rub the surface of the fish in vinegar and leave for a few minutes.
  2. gutted and cleaned fish washed thoroughly under cold running water inside and outside.
  3. makes an incision along the back and remove the backbone and most large bones.In the future, the extra bone can be removed with tweezers.It is worth noting that bringing meat fish fillets to the stage is not mandatory and it can be cut into portions across the ridge together with bones and remove them in the process of eating carp for food.
  4. cut into portions and put in convenient capacity (for example, a glass jar or enamel pot).
  5. Now you need to prepare the brine to fill.To do this, add the salt to the water and, stirring, over medium heat, bring to a boil.Bring pepper and bay leaf and cook on low heat with the lid closed for three minutes.
  6. Allow the brine to cool to 80 ° C and pour prepared portions carp.
  7. capacity of fish covered with a lid and leave at room temperature for three hours.
  8. Pickle drained and the fish shift layers alternating with layers of sliced ​​onion rings.Put under pressure for two hours.

appetizer carp ready.