2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Fish and seafood have proven nutritional qualities and are very useful for the human body. It is good to learn how to prepare them in different ways, as well as to understand how we can store them in the marinade so that they last longer. Here are 3 easy to implement fish and seafood marinade recipes.
Standard marinade for large and small fish
Necessary products: 1 kg cleaned and washed fish, a mixture of water and vinegar in equal parts, a few sprigs of parsley, a few sprigs of celery, 3 cloves garlic, salt to taste
Method of preparation: All products without the fish are put to boil until they are completely soft. After the marinade cool, leave the fish to stand for about 5 hours. It is then removed and can be fried or roasted. You can also use the marinade as a sauce to pour over the fish, if you fry a little flour and then pour the liquid to boil until it thickens. Finally, you can pour the sauce over the fish and decorate it with lemon slices and finely grated horseradish. The fish is not canned, but lasts much longer if kept in the refrigerator.
Marinating herring that can be preserved at home
Necessary products: 5 kg of washed fish, completely cleaned (without fins, heads and entrails), 750 g of sea salt, 1 liter of vinegar, 300 ml of oil, 1 bunch of finely chopped dill, 20 grains of black pepper, 3 pcs. bay leaves.
Method of preparation: The herring, cleaned of heads, entrails and fins, is rubbed with salt and left for 30 hours tightly arranged next to each other in an enameled vessel. After the allotted time, clean the salt without washing and pour vinegar, to which is added about 500 ml of water. This also happens in an enameled dish. After 8 hours, the fish are removed, cut and arranged in jars. Between each row of fish put the finely chopped spices and crushed bay leaf. The top of the cans is filled with oil and prepared in this way can last a very long time if stored in a cool place.
Exotic marinade, suitable for flavoring almost any seafood
Necessary products: 700 g Seafood (eg shrimp or mussels), 50 ml soy sauce, 50 ml vermouth, 5 peeled ginger roots, 5 crushed garlic cloves, 1 stalk of sorrel
Method of preparation: All spices are mixed in a bowl and unpeeled shrimps or mussels are poured on them. They are left to soak in the marinade for a day, after which they can be boiled or smoked.
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