Easy marinating fish at home

There are probably few people who do not like fish, especially pickled fish. Marinating fish can also be done at home. At the same time, it will turn out no worse than a store one, and there is no doubt about the quality of the product. There is always a "chance" to meet stale fish on supermarket shelves. And made by hand, it will certainly be both tasty and fresh. After all, such blanks are usually eaten up very quickly.

It goes without saying that whatever fish you take, it must be rinsed and cleaned well. Try not to leave scales, because they will ruin all the pleasure of the snack. Next, cut the peeled fish into portions, but not very large. The larger the piece, the longer it will take to marinate, and a large catch may not have time to soak. Slices about 2 cm thick are enough.

How to make a universal marinade

In order for the fish to turn out spicy, but moderately salty, observe the "sugar-salt" proportions for the marinade. Be careful with vinegar, otherwise the fish will be sour.

For 1 liter of water we need:

• 1 tbsp. salt;
• 1 tbsp. Sahara;
• 100 ml vinegar.

But you can experiment with spices to your taste. The most popular set of spices usually consists of lavrushka, pepper, coriander... You can add cloves and paprika.

Under such a marinade, you can make any fish, for example, herring, carp, pike perch, silver carp.

Preparing the marinade is quick and easy: just put all the ingredients in cold water and let it boil. Then let it cool completely, and only then pour vinegar into the marinade. It turns out that you need to add vinegar last, just before pouring the fish.

Marinating fish step by step

So, the fish is cleaned, the marinade has cooled down - now you need to combine these two components. Put the fish directly into the saucepan in which we prepared the marinade. It needs to be completely covered. Cover and refrigerate. There she will spend a day - that's enough, because we cut it into medium-sized pieces. By the way, the fish fillet soaked in marinade will become light.

The fragrant pickled fish remains to be transferred to a glass container for storage. It is convenient to store it in containers with a volume of 1 liter, which do not forget to sterilize. Cut a couple of large onions into half rings and start to lay out in layers, alternating with fish. After laying each layer of fish, pour in sunflower oil. The fish is stored under the lid in the refrigerator.

How to pickle fish yourself - video