If you have the opportunity to cook crucian carp, but you are worried about a large number bones, try pickling them. I really like the pickled crucian carp according to this recipe because the bones become softer and somehow easier to remove. And all because the fish is marinated in vinegar.

It is better to marinate large fish. Small and medium.

The fish tastes incredible. Who tried it, everyone praises and does not believe that such a yummy can be made at home. There is also cinnamon and nutmeg, cloves and other spices. The dish will be ready in 24 hours. You need to store the finished pickled crucian carp in a tightly closed glass jar.

Recipe Information

Cooking method: pickling.

Total cooking time: 24 h

Servings: 4 .

Ingredients:

• crucian carp - 1 kg (3-4 pcs.)
• onions - 200 g
• sugar - 1 tsp
• rock salt - 1 tablespoon
• vegetable oil - 4-5 tablespoons
• vinegar 9% - 2 tablespoons
• cinnamon, nutmeg, cloves, pepper mix - pinch each
• Bay leaf- 2-3 pcs.

How to pickle carp

On a note

• This pickling recipe can be used not only for the preparation of crucian carp, but also for other fish. For example, I also made bream. It turned out very tasty.
• I recommend not changing the proportions, since they are so precisely matched that the fish tastes just perfect. Unless you can play with the proportions of vinegar.

The other day I was visiting a friend whose father is an inveterate Volga fisherman. And she treated me to marinated crucian carp cooked by her father. Carp, according to this recipe, was taught to cook by his grandfather. To be honest, I tried crucian carp prepared in this way for the first time. The appetizer is amazingly tasty, I did not even expect that it could turn out so cool.

The meat of the crucian carp turns out to be so tender and juicy that I immediately inquired about the recipe. A friend's family has been preparing carp in this way for more than a dozen years.

Cooking any dish, of course, is best done in a cozy and equipped kitchen. Why should you purchase a built-in set of appliances for a premium kitchen at the most optimal cost. High quality kitchen appliances will last for more than a dozen years. And the unique taste and aroma of crucians, according to the recipe below, are given by cinnamon, nutmeg, cloves and other seasonings.

Ingredients

• Karasi - 4 - 5 pieces of medium size;
• Onions - 200 gr;
• Sugar - a teaspoon;
• Salt - a tablespoon;
• Vegetable oil - 5 tablespoons;
• Table vinegar 9% - 2 tablespoons;
• Cinnamon, ground nutmeg, a pinch of cloves;
• Bay leaf - 2 - 3 things.

Small carp can be marinated whole

Preparation

1. Crucian carp must be thoroughly washed and cleaned of scales and internal entrails. Then each fish should be cut into portioned pieces, depending on the size of the crucian carp - into 5 - 6 pieces. If the carp is small, then you can leave it whole.
2. Next, you need to transfer the pieces of fish to a saucepan (a glass jar is not very suitable for this purpose).
3. Sprinkle the pieces of carp with salt.
4. Then all other spices need to be mixed in a separate cap and sprinkled with the resulting mixture on the fish. Then carefully mix the carp so that each piece is sprinkled with a mixture of seasonings.
5. Next, the onion must be cut into rings or half rings and after that it must be added to the fish.
6. Now it remains to add vinegar and vegetable oil to the fish.
7. We cover with a plate or lid, with a diameter smaller than the size of the pan and you need to put in a not very heavy press (for example, a 3-liter jar of water).
8. It remains to remove the pan in a cool place for a day. During this time, the crucian carp will be marinated, absorbing the aroma of spices and seasonings.

After a day, the marinated crucian carp is ready! You can serve it to the table! Bon Appetit!

From the ubiquitous crucian carp, you can cook many great dishes... Many people know how to cook fish soup from crucian carp, how to smoke fish at home, etc. This article will discuss how to prepare pickled crucian carp, the recipe for which does not require special culinary knowledge. All ingredients are available and always present in every kitchen. The result will be delicious dish, which will appeal to many fans of fishing cuisine.

The main thing when preparing fish dishes at home is to pay increased attention to the sterility of dishes and utensils for butchering.

When buying fish at retail outlets, it is important to check the degree of its freshness: the absence of foreign odors and atypical mucus, bright gills, etc.

To prepare pickled crucian carp you will need (based on 0.5 kg of crucian carp):

Fresh crucian carp. It's better to buy live fish, and it's even more interesting to figure out how to catch a crucian carp and harvest it yourself;

One tablespoon of salt;

A tablespoon of 9% vinegar;

5 tablespoons of vegetable oil;

A teaspoon of sugar;

Two medium onions;

Ground black pepper, bay leaves, cloves, cinnamon and other fish spices to taste.

In advance, it is necessary to prepare the dishes and oppression according to their size.

The sequence of cooking marinated crucian carp:

1. The fish must be gutted and cleaned of scales. Rinse thoroughly under running water.

2. Prepared crucian carp is cut into pieces that fit into the dishes.

3. The laid fish is thoroughly mixed with salt.

4. Sugar and vinegar are added. After mixing, add vegetable oil.

5. Onions are cut into rings and laid out on the fish.

6. Spices are added and again everything is thoroughly mixed.

7. The oppression is set on the dishes, under which the crucian carp is marinated for about a day. When under pressure the fish should be mixed 2 - 3 times.

At the end of the day, the marinated crucian carp is ready to eat.

To cook pickled crucian carp without oppression, you can use the following recipe.

The preliminary preparation of the fish is carried out in the same way as in the above recipe. The fish laid out in the dish is sprinkled with salt and left for several hours.

After 2 - 3 hours, salted pieces of fish are alternately washed from salt and laid out in glass jar a suitable container, at the bottom of which several pieces of allspice and bay leaf are previously placed. Several cans of smaller capacity can be used. The fish is placed in one layer, which is covered with chopped onion rings. This is how the jar is filled layer by layer. After that, 1 - 2 tablespoons of vinegar and 150-200 grams of sunflower oil are poured.

The jar is covered with a lid and left for 2 hours. After the time has elapsed, the jar must be turned over and placed on the lid upside down. The inversion is performed 3 to 4 times every 2 hours. After that, jars with crucian carp are sent to pickle in a cool place, in which they are kept for about 12 hours. Then the sample can be taken.

Pickled crucian carp recipes are easy to implement, and the results obtained exceed expectations and deliver a lot of pleasure.

Bon Appetit!

In the hearts of Soviet filmmakers, the memories of that colorful scene are still alive, where Batalov pounds a rather well-fed taranka on the table. Looking at this picture, one just wants to feast on the same snack with a mug of "foamy", but not many people know how to salt a crucian carp for drying correctly. It seems like you will wonder if science is great, rubbed it with salt and hung it up. But in practice, it turns out to be true nonsense, so today we will master the basics of drying fish.

Karasiki are ideal targets for our training. These waterfowl belong to the carp family and are divided into two main subspecies: gold and silver.

In some parts of Russia, mainly in Siberia, individual individuals are capable of growing up to five kilograms in size. These fish belong to commercial breeds, and are bred in special ponds and fresh water bodies. But the taste of the meat of these scaly, tailed creatures directly depends on their geography of residence and, of course, on the diet.

Salting and drying of crucian carp is most optimal in the winter-spring period, when the fish are fattening enough. Indeed, in this case, we get, though dried, but elastic, fragrant meat. For salting, it is better to give preference to coarse table salt, since it perfectly removes moisture from the product processed by it, while fine salt is capable of burning fillets without the necessary drying.

Preparation and salting of fish

Salting of crucian carp provides for the preliminary preparation of raw materials. Small and medium-sized individuals can be whole salted without unnecessary cleaning. You just need to remove the mucus from the surface of the fish's body, rub it with salt, and also sprinkle the gills and mouth well. In general, "small fry" can be laid in layers in a basin or saucepan, simply sprinkling them with "white gold".

In the case of a large carcass weighing over 1 kg, a more responsible approach is required. Firstly, you need to gut the tummy, and secondly, for faster drying, a shallow incision should be made along the entire length of the fish from tail to head along the ridge.

There is no need to remove the scales, on the contrary, its presence will protect the meat from salt combustion and drying out.

After rinsing the fish, we proceed to the ambassador of the crucian carp. We carefully process the body, abdominal cavity and head of the fish with salt, put it in a deepened vessel, where it will lie down for the next 5 days. However, this is not the only option for salting. The dry method is considered to be the highest priority.

Dry method

We take a wooden box and line its bottom with a canvas cloth, where we lay out the carcasses, placing them "head to tail". We salt them abundantly (for 10 kg of fish we take 1.5 kg of salt). We put a wooden board on top, or a disk, and we put a heavy load on it so that our crucians are under oppression, which will prevent air from entering, which will have a beneficial effect on the quality of meat, and also inhibit the development of bacteria.

After a day or two, juice will begin to stand out from the fish, which will find a way out through the cracks of the box. A week later, the raw material will be well salted. All this time, our structure must be in a cool place.

Along with these types of processing, there is also wet way salting, which also has its fans among culinary experts.

Wet method

In order to properly and most importantly salt carp for drying, you need to know exactly how to prepare the brine and how long to keep them in it.

For this simple procedure, we need a deep vessel, preferably enameled, or made of non-oxidizing metal. We put the prepared carcasses in it, belly up, fill them with salt with a minimum addition of sugar at the rate of 1 kg of "white gold" + 1 tbsp. granulated sugar for every 10 kg of fish.

We need sweetness to give tenderness to taste finished products... Then we press down on top of the carp with a plate with oppression and leave it cool. After 48 hours, the resulting saline solution will close all the carcasses, which is what we wanted. Now you can wait a week and then start drying.

After the time allotted for complete salting, we must wash the fish from mucous compartments and excess salt, and then fill it with clean cool water and keep it in it for about two hours.

The next step is preliminary drying. To do this, we remove the carcasses from the liquid into a basket or a large colander, wait for the remaining moisture to drain and wipe with paper towels.

Now we need to process the crucian carp with a weak vinegar solution (3%) or sunflower oil... Such a measure will save our snack in the future from fly larvae. And only after that, with a clear conscience, we can proceed directly to drying.

Probably, it's not a secret for anyone that it is customary to dry the fish in a suspended form. This can be done using fishing line, nylon thread, thin wire, paper clip hooks, if you pierce the base of the tail, or make a hole in the lip of the fish. Some craftsmen even manage to hang the poor fellow by the eye hole.

The best place for drying crucian carp is a sunny, well-ventilated area or a closed, open-ended room. To protect the tailed waterfloors from various winged dirty tricks, you need to throw a piece of gauze over the "fish gallows". You can also use special mesh multi-deck hanging dryers, which are sold in fishing or tourism stores.

But for especially handy and economic fishermen there is an opportunity to prove themselves and make a drying structure on their own. It is not difficult to do it. It is necessary to put together two identical frames from the rails and connect them together with small bars about 15 cm long, so that in the end you get a frame parallelepiped.

On the bottom and on top we nail the plywood with small carnations, while we wrap the sides with gauze or a mosquito net. Inside such a miracle - a casket, our fish will be completely safe, both from flies and from the ubiquitous cats.

If the weather favors us, then in 5-15 days the dried fish will be ready.

In winter, you can make a carp ram, both in the kitchen and in an electric dryer.

And now those long-awaited days have passed, and now we can feast on dried carp. But all of them at once and not to use. And a new question arises, how can they be preserved now?

For those who plan to eat fish within 2 weeks, the product can be kept in a cabinet in the kitchen or in the refrigerator. But for more long-term storage carcasses must be well packed in parchment and identified exclusively in a refrigerator. So dried they will last up to 2 months.

Needless to say about dried fish, which has a harder and more dried consistency, then such a product can lie in a canvas bag in a dry room for up to 1 year.

Every self-respecting fisherman is simply obliged to know how to salt crucian carp for drying. After all, only by acting in accordance with the prescribed culinary rules you can get delicious dried fish, which will be a great snack for a mug of dark porter.

Crucian carp belongs to the carp family. In nature, they can grow up to 5 kg. The taste of meat depends on its habitat and diet. Since Soviet times, Russians have grown fond of dried crucian carp. The best time for self-salting and drying is autumn and winter.

At this time, the most fat accumulates in the crucian carp. Therefore, even dried meat remains elastic and flavorful. It is better not to use for salting. fine salt... You need to choose between coarse table and sea salt.

Before you salt the fish, you need to prepare it. Fine should be well rinsed from mucus under running water. You don't have to clean the scales and insides. After that, rub well with salt, sprinkling over the mouth and gills. To speed up the work, you can put the crucian carp in a container in layers, sprinkling with coarse salt.

If the carcasses weigh more than 1 kg, then more thorough preparation is necessary. Before salting, the fish needs gut and wash well... It is not necessary to remove the scales. Her presence will protect from severe drying out. In order for large specimens to dry evenly, a deep incision must be made along the ridge.

Dry salting method

A quick and easy recipe for pickling crucian carp.

• First you need to take a wooden box and cover its bottom with a canvas cloth. The size of the box depends on the amount of fish. If it is not enough, then you need to take a box in which you can arrange the fish in several layers.
• The fish should be laid in layers, head-to-tail. Sprinkle each layer generously with salt. Take salt at the rate of 1.5 kg per 10 kg of crucian carp.
• On top you need to put a board and a heavy load on it. This is necessary so that air does not enter and bacteria do not develop.
• Place the box in a cool, dark place.

After one or two days, juice will begin to stand out, which should come out through the cracks in the box. A week later, the crucian carp according to this recipe is ready.

Wet salting method

This recipe is no more complicated than the previous one. But he has many admirers among culinary specialists. Dried crucian carp with this method of salting turns out to be tender.

1. For salting, you need to take, preferably an enamel pan.
2. Fold the crucian carp in layers upside down, sprinkle with salt and sugar. For 10 kg of fish, you need to take 1 kg of salt and 1 tablespoon of granulated sugar.
3. Close the pan with a lid of a smaller diameter and put a load on top.
4. Place in a cool place. After two days, juice will begin to emerge, which will cover all the fish. After a week, it can be dried.

Preparation for drying

After the fish is salted, you need to know how to dry crucian carp. First of all, you need to get the fish and wash off excess salt and mucus... After that, place the crucian carp in a clean cold water for a few hours.

Each fisherman has his own recipe for calculating the soaking time. The most acceptable thing is to soak for as many hours as the days the fish has been salted. That is, if the crucian carp was salted for 7 days, then it takes 7 hours to soak it.

After that, fold in a colander in order to drain the water. Then blot each carcass with a paper towel.

In order to prevent flies from landing on carp during drying, they need process vegetable oil or a weak vinegar solution. That's all preparatory work completed and you can go directly to the drying.

Drying fish

You need to dry the fish in limbo... A thick line, wire or twine is suitable for this. You can hang crucians by making a hole in the tail, lip or through the eyes.

The place for drying should be chosen most carefully. It should be sunny and well-ventilated... It can be a closed room, but always with a draft. To protect the crucian carp from flies and other unpleasant insects, you need to cover it with gauze. Special hanging multi-deck mesh dryers are available from fishing shops.

You can make a similar design for drying with your own hands. To do this, you need to put together two rectangular frames from the rails, which are connected to each other with bar cuts. You should have a parallelepiped-shaped skeleton.

On the sides, pin a mosquito net or gauze folded in 2-3 layers. The bottom and top can be closed with pieces of plywood after the fish has been fitted inside. This design will protect the crucian carp not only from insects, but also from cats. Drying in a homemade fixture can be in a barn or in an attic.

During fine weather, small carp carcasses dry in 1-2 weeks... You need to check the readiness on the back. It should be tight and resilient.

How to store dried fish

Find suitable recipe salting, preparing and wilting the fish is good. But it is important to know how to save it.

Dried fish can be stored in the refrigerator up to 2 months... Before that, it must be wrapped in parchment paper.

If the fish is better dried, then it can be put in a canvas bag and store in a kitchen cabinet for a whole year.

Every fisherman should know how to salt and dry crucian carp. Over time, an individual recipe for salting and drying subtleties will be developed. After all, such a delicacy from the Soviet past is the best fit for a glass of beer in the company of friends.