2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Marinated fish is a favorite dish of many, because in addition to being a useful product, it can be consumed at any time of the day.
Whether you make a sandwich for breakfast, as an appetizer for lunch or directly for dinner, it is easy to use as long as you know in advance how to marinate it.
If you find the right fish marinade for your taste, you can preserve it and have enough of it at any time. Here are 2 options you can try and decide for yourself which one suits you best:
Option 1
Necessary products: 5 kg of fish, 800 g of sea salt, 300 ml of oil, 1 liter of vinegar, 1 bunch of dill, about 20 grains of black pepper, 5 bay leaves.
Method of preparation: The fish is washed, guts, heads and fins are removed and filled with sea salt. Arrange in a suitable tray and leave to stand for a day and a half.
Remove from the salt and arrange tightly in an enameled dish. Pour in the vinegar mixed with about 500 ml of water and after 8 hours take it out again and cut it into pieces. Distribute in jars and season with the listed spices, and before closing them, the jars are filled with oil.
Option 2
Ingredients: 5 kg of fish, 420 g of salt, 7 g of black pepper, a few grains of allspice, 2 g of cinnamon, 1 g of anise, 1 g of coriander, 5 bay leaves; for the marinade add 60 g of sugar per 5 liters of water, 5 g of black pepper, a few grains of allspice, a few cloves, 200 ml of vinegar, 50 g of salt and 2 g of coriander.
Method of preparation: The fish is cleaned, the heads, fins and entrails are removed and placed in brine, which is prepared by adding about 190 g of salt to 1 liter of water.
After half a day it is placed in the marinade prepared from the above ingredients. It is obtained after boiling, but must have cooled before putting the fish.
After absorbing the spices well in the fish, which takes about 5 hours, the fish is removed from the marinade and arranged in jars, and between the individual pieces are arranged shredded bay leaf, cinnamon, coriander, anise, allspice and black pepper.
The jars prepared in this way are filled with the marinade, sealed and stored in a ventilated and cool place.
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