Silver carp herring recipe with photos step by step

Culinary secrets:

Since silver carp is a freshwater fish, it must first be soaked in a vinegar or saline solution. This will help get rid of the specific smell, and also protect yourself from parasitic microorganisms.
For salting, it is better to choose large fish weighing more than 2 kg. The tail part, as they say, is most suitable for these purposes.
To avoid spoiling the appearance of the salted fish, do not use iodized salt. The ideal choice would be coarse table or sea salt.
Silver carp should be salted and stored in a glass, enamel or plastic container.
Fish should be stored in the refrigerator. The deadline is 3 months.

Marinate silver carp in a simple way

The fish can either be marinated or salted. Be sure to use a 9% vinegar solution to remove the unpleasant river smell. Homemade silver carp herring will definitely please your loved ones.

Compound:

silver carp;
0.5 l of filtered water;
100 g sea or table salt;
9% vinegar - 100 ml;
bay leaves;
black peppercorns;
onion;
250 ml purified vegetable oil.

Note to housewives! Don’t rush to throw away the fish’s head, because you can cook incredibly tasty fish soup from it.

Preparation:

First of all, the silver carp must be thoroughly washed.
We cut off the fish's head, fins, tail, and take out the insides.
Read also: Fishing methods and best lures for crayfish
Cut the silver carp into portions. Their ideal size is 1-2 cm.
Stir the salt in purified water until the crystals are completely dissolved, lay out the silver carp pieces and leave for forty minutes.
After the specified time, add vinegar to the brine, mix and leave the fish for another forty minutes.
Then remove the silver carp from the marinade mixture.
Peel and coarsely chop the onion.
Take a clean jar and put 3-4 bay leaves and a few black peppercorns into it.
Place the silver carp in a jar, placing the fish pieces close to each other and alternating them with onions.
Fill the silver carp with vegetable oil so that it slightly covers the fish pieces.
We put the fish in the refrigerator, and after a day you can take a sample.

The main secrets of salting silver carp at home

Silver carp lives in fresh water. Therefore, soaking in a salt or vinegar solution is a prerequisite before salting it, otherwise the meat may contain parasites. In addition, silver carp has a specific smell; you can get rid of it if you keep the fish in a weak vinegar solution for some time.
For salting, it is advisable to take large carcasses (more than 5 kilograms); the tail part is ideal for this method of preparation.
It is advisable to use coarse sea or table salt, since iodized salt can spoil, if not the taste of the finished product, then certainly its appearance.
For pickling and storage, we recommend using glass, plastic or enamel containers.
Salted silver carp should be stored in the refrigerator; it does not lose its taste and beneficial properties for 2-3 months.

You will need:

silver carp fillet – 1 kilogram.
salt – 2 tablespoons,
sugar – 1 tablespoon,
vinegar - 3 tablespoons,
water – 1 glass,
seasonings for fish - to taste.

Cooking method

Cut the fillet into small pieces.
Dissolve salt and sugar in water. Add spices to taste (bay leaf, peppercorns, cloves, coriander). Place on moderate heat and bring to a boil.
Place silver carp pieces into the cooled brine. Add vinegar. You can place a small weight on top. After 3 hours you can try.

You will need:

silver carp – 1 carcass weighing approximately 2 kilograms,
salt – 100 grams,
water – 500 ml,
vinegar 9% – 100 ml,
onions – 1-2 pieces,
black peppercorns - to taste
bay leaves - to taste,
odorless vegetable oil – 30 ml.

Wash the fish. Cleaning. Let's gut it. Cut off the head and fins. Remove the bones. Cut together with the skin into pieces no more than 2 centimeters thick.
Prepare brine from the specified amount of salt and water.
Place the silver carp pieces in a glass or enamel container. Fill with brine and leave to settle for 40 minutes.
After the specified time, pour vinegar into the fish. Mix well. Leave for another 40 minutes.
We take the salted fish out of the marinade and place it in a glass jar, alternating layers with onions cut into rings, black peppercorns and laurel leaves. Fill all this deliciousness with vegetable oil. You can try it right away, but we recommend letting the fish sit for at least a day, then it will become saturated with the aromas of spices and become even tastier.

Salted fish is not only a tasty dish, but also a way to preserve the fish product in a suitable state for consumption. Homemade salted silver carp is a simple dish.

Many housewives salt silver carp - from one carcass you can prepare a large portion of salted fish. Salting silver carp at home is possible in different ways: dry salting, wet salting (in brine, marinade), spicy salting.

Let's look at the question of how to pickle silver carp deliciously?

Housewives are interested in how to salt silver carp to its advantage? The calorie content of the ready-to-eat product directly depends on the salting method. The average calorie content is about 190 kcal. Salted fish can be either a separate dish or included in other culinary products.

Home-salted silver carp is not only tasty, but also a healthy product. This is all thanks to the chemical composition of the product: fluorine, molybdenum, sulfur, zinc, PP vitamins.

Any such food in large quantities harms the functionality of the human body. And for people with certain types of diseases, it is generally not advisable to consume salted fish.

Each housewife who salts fish has her own salted silver carp recipe. The chosen recipe depends on the taste preferences of the household. Some prefer highly salted fish, while others prefer lightly salted fish products.

Some people don’t mind “pampering” their taste buds with a spicy taste. Next we will look at several recipes for salting silver carp.

This recipe does not use any special ingredients, just fish, salt, freshly ground peppercorns, a few whole peas, sugar and bay leaf. We will use dry salting.

Before salting silver carp, the fish must be cleaned of scales and entrails, the head and fins must be separated, and washed. Now the carcass needs to be cut. It is most convenient to divide the silver carp into approximately equal pieces.

First, make a deep cut along the ridge, thus dividing the carcass into two halves. Then remove the backbone and, if possible, remove small seeds from the pulp. You can leave the skin, or you can cut it off (as you like).

Cut the fillet into half-steaks 3 cm wide. In a plate, mix salt, sugar and ground pepper (100:20:20 grams or to taste). Rub the mixture onto the silver carp pieces. Then we put the fish in a salting container (jar, bowl), add a bay leaf and a few allspice peas and put it in the refrigerator.

Depending on the size of the pieces, the presence of bones and skin, the salting time can last from 12 hours (the thicker the pieces, the longer it takes to salt silver carp at home).

If you don’t know how to pickle silver carp deliciously, then we’ll tell you what to do. According to this recipe, the fish turns out divinely tasty and tender - everyone will like this home-salted silver carp.

We have already described above how to cut fish. The pieces prepared for pickling are dried on a paper towel. Then put the fish in a bowl and sprinkle it well with salt. Cover with a lid and put in the refrigerator.

Next, if you are preparing salted silver carp, the recipe instructs you to prepare a marinade: 1000 ml of boiled water and 1 tablespoon of 9% vinegar. After a while, remove the fish from the refrigerator, remove the remaining salt from the fish with a napkin.

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Then the fish should be removed from the marinade, washed thoroughly, and placed in a jar or other container: each layer of fish is sprinkled with onion half rings, sugar, salt, spices and seasonings. You can add a little grated carrots, then the fish will acquire a special taste.

The last layer is the onion layer. Then we pour it all over with vegetable oil, set the pressure and put it in the refrigerator for at least 12 hours. Fresh herbs will add a piquant taste to marinated salted silver carp.

Place the pieces of fish that have undergone vinegar “simmering” in layers and fill each layer with a special marinade (let stand for 6 hours). Marinade: chopped fresh herbs, ground with spices and spices; onion half rings; 300 ml sunflower oil; a little vinegar.

Now you know how to salt silver carp quickly and tasty!

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Silver carp is a fish that is loved by many for its optimal combination of price and wonderful taste. Being a white fish, the meat of which is suitable for preparing a wide variety of dishes, silver carp is very popular with housewives. However, in addition to hot dishes, silver carp is suitable for salting; this fish makes a very tasty herring or balyk.

How to pickle silver carp at home - tips and tricks

There are many ways to salt silver carp. But if it is better to salt small fish and dry them without even removing the insides, then this trick will not work with silver carp - a thick layer of meat and a rather large belly will not have time to salt, and the fish will spoil.

We take large silver carp for salting. We clean the insides by making a neat cut along the entire abdomen - for this to work well, the knife must be very well sharpened, and the cutting movements must be made light and sliding, almost without pressure. Please note that it is better not to remove silver carp scales.

Basic rules for salting silver carp

For any method of salting silver carp, you cannot use iodized salt.
When drying, wrap the fish in gauze or a clean linen cloth to protect it from wasps and bees.
The best place for drying silver carp at home is an attic with an open window, where the fish is not exposed to direct sunlight and there is enough draft for quick drying.

How to salt silver carp for balyk at home

You can make a kind of balyk from silver carp by cutting the carcass into transverse pieces about 4-5 cm thick.
We place the transverse pieces in a pan suitable for these purposes - its feature should be a guaranteed absence of oxidation under the influence of brine.
Add black and allspice, bay leaf, and other spices - cloves, nutmeg, coriander.
Fill the silver carp with brine prepared at the rate of 100 g of salt per 1 liter of water. The fish should swim in this brine for three to a week, after which it can be hung out to dry.

How to pickle silver carp for herring - recipe

You can also make herring from silver carp. Cut the carcass along the back from the inside to the dorsal fin so that the fish opens up like a book.
Rub the silver carp, cut and unfolded like a book, with dry coarse salt, fold it - the same requirement for the dishes.
We place the fish on top of each other, placing approximately the same set of spices, and press down with a press. The silver carp will very soon begin to release juice; drain it periodically.
After the same three or more days - depending on the degree of salting - hang the silver carp on steel wire or twigs threaded into the eye holes.

A simple way to salt fish

Silver carp herring without vinegar is an ideal snack for beer. And it’s so easy to prepare that even a child can do it.

Compound:

silver carp weighing 5 kg;
1 kg of table coarse salt.

Preparation:

Let's prepare the fish. We already know how to do this.
Cut the silver carp fillet into medium pieces.
Take a glass or enamel container and add salt. The salt layer should be about 3 cm.
Place the silver carp on the salt in one layer.
Cover the fish with salt and alternate these layers until the silver carp is gone.
Cover the container and place the weight. You can use a stone or a three-liter jar filled with water as a load.
We leave the silver carp in a dark and cold room for seven days.
After a week, take out the fish and soak it for seven hours in cold water. Attention: the fluid must be changed every hour and a half.
We string pieces of silver carp onto a strong thread and hang them in a dry and well-ventilated place for several days. If you like your fish drier, keep it longer.

Salt the whole silver carp

Silver carp herring at home, the recipe for which we will now study, is prepared from a whole fish carcass. A little time and effort, and after a day you will be able to feast on delicious fish.

Compound:

1 kg of silver carp;
1 liter of filtered water;
3 tbsp. l. 9% vinegar;
1 tbsp. l. granulated sugar;
onion;
6-7 black peppercorns;
2-3 laurel leaves;
refined vegetable oil;
2-3 inflorescences of dried cloves;
salt.

Preparation:

We will prepare the silver carp as in previous recipes.
Combine the vinegar with purified water, mix and place the fish in the resulting solution. Soak the silver carp in the marinade for half an hour.
Then take out the fish carcass and dry it with a kitchen towel.
Rub the silver carp with salt and spices.
Peel the onion and cut into thin rings.
Place onion rings inside the silver carp.
Lubricate the outside of the fish with vegetable oil.
Wrap the fish carcass in food grade film and place in the refrigerator for 24 hours. Ready!

Why silver carp?

This is the most suitable fish for salting. It has large bones that can be quickly and easily removed, and the meat is moderately tender, but not too fatty. Therefore, “Silver Carp Herring” is a fairly well-known and popular dish. In addition, this fish is easily digested and absorbed by the body, which allows it to be classified as a dietary product. It contains valuable protein and a whole complex of amino acids and unsaturated fatty acids that help prevent a variety of diseases. They also normalize blood pressure, block the development of atherosclerosis and stimulate brain function. So, “Silver Carp Herring” should be on any person’s menu. Recipes for making the dish will be described below.

Dry-cured silver carp

If you love salted fish, you definitely need to try this recipe for dried silver carp. Believe me, you will not regret the time spent.

Compound:

silver carp - 5 kg;
4-5 laurel leaves;
1 tbsp. l. dry coriander;
10 tbsp. l. coarse table salt;
2 tbsp. l. granulated sugar;
500 g celery seeds;
1 tsp. ground black pepper.

Preparation:

Wash the silver carp thoroughly and remove the scales.
We cut off the head, rip open the belly and clean out the offal.
Cut off the tail and fins. We only need fish fillets.
Cut the fillet into layers and remove the skin. We wash the fish with running water.
Mix granulated sugar, coriander and celery seeds.
Chop the bay leaves and add to the dry ingredients.
Place a third of the resulting mass in a deep bowl.
Now let's distribute the silver carp pieces in one layer.
Sprinkle the fish with the prepared mixture of salt and spices.
We make another layer of fish fillet and cover it with the remaining spices.
Cover the container tightly with the bag and wrap it around. We install the press and put it in the refrigerator. Leave for 6 days.
After 6 days, remove the fish and clean it of salt and spices.
Then place the fish pieces in water for 6 hours.
Then we take out the fish and dry it.
We pierce all the pieces and insert the thread.
Hang the fillet over the sink for 24 hours.
After this time, we hang the fish in a cool and thoroughly ventilated place for four days. Now you can taste silver carp.

How to pickle silver carp

You will need:

silver carp – 1 carcass weighing 1 kilogram,
water – 1 liter,
vinegar 9% - 3 tablespoons,
vegetable oil – 1 tablespoon,
sugar – 1 tablespoon,
onion – 1 piece,
black pepper – 5-8 peas,
bay leaf - 3-4 pieces,
cloves - 2-3 buds.

We gut the fish. We rinse. Soak for 30 minutes in a vinegar solution prepared from the specified volume of vinegar and water.
Dry the soaked fish with paper towels.
Rub the carcass with the prepared spices.
Inside the fish we put onions, cut into rings.
Lubricate the outside of the silver carp with vegetable oil.
Wrap the fish in cling film and put it in the refrigerator for a day. After the specified time has elapsed, it will be ready for use.

You will need:

silver carp fillet – 1 kilogram,
water – 1 liter,
salt – 3 tablespoons,
sugar – 2 tablespoons,
vinegar - 2 tablespoons,
coriander – 1 tablespoon,
black pepper – 10 peas,
allspice – 5 peas,
bay leaf – 5 pieces,
onion – 1 piece,
vegetable oil – 50 ml.

Cut the silver carp fillet into pieces about 3 centimeters wide.
Pour water into an enamel pan. We send her to the fire.
Add salt, sugar, coriander, black and allspice peas, and a couple of laurel leaves to the water. After boiling, cook for two minutes. Remove from heat. Add vinegar. Mix.
Place the silver carp pieces in a container suitable for salting. Pour in the marinade that has cooled to room temperature. The fish should be completely covered with liquid. Close the lid. We put it in the refrigerator for a day.
After the specified time has passed, remove the silver carp from the marinade. It is ready to eat. You can serve it to the table by cutting it into portions, sprinkling with onion rings and pouring vegetable oil over it.
Tip: if you were preparing the appetizer for future use, then transfer the salted silver carp into a glass jar, alternating layers of fish fillet and onion sliced into rings, add a couple of bay leaves and pour in vegetable oil. In this form, the fish can be stored in the refrigerator for longer than a month.

Few people can resist aromatic salted fish served on the table as an appetizer. Every housewife can prepare such a dish - she just needs to choose the appropriate recipe. We will tell you how best to salt silver carp, which at home turns out incredibly tasty and quite affordable.

This species differs from other representatives of the cyprinid family by its rather wide upper part of the head, which is how the fish got its name. Silver carp lives in fresh water and can reach a length of up to a meter and a weight of 5 kilograms or more. Its meat not only has a pleasant taste, but also contains a lot of useful components.

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Give preference to large carcasses. Use regular, non-iodized coarse salt. It is better if the container used for cooking is enamel or glass. You can also take plastic containers. The product perfectly retains its beneficial properties and taste and can be stored in the refrigerator for up to 60 days.

Following this technology, you will get excellent dried balyk.

Ingredients are indicated per 1 kg of the main product:

silver carp - 1 kg;
salt - 0.5 kg;
sugar - 2 tbsp.

Select carcasses of equal size, rinse and divide along the back, clean from the entrails.
Add a little salt and sugar to the bottom of the prepared container, then place the fish, not forgetting to sprinkle each layer with the prepared mixture.
Place a pressure on top and leave the workpiece to salt for 5 days. If you decide to salt it in small pieces, then a day and a half will be enough.
Rinse the silver carp and leave in clean cold water for 24 hours.
Hang the carcasses so that they are in a draft, but protect them from the sun. As soon as moisture stops appearing on the surface and the fish itself becomes elastic, it can be eaten.

The snack turns out to be very tasty if you cook it with vegetable oil. It goes well with boiled potatoes, for sandwiches and canapés.

For this quick recipe you will need:

silver carp carcass - 2.5 kg;
vegetable oil - 5 tbsp;
sugar - 1 tsp;
salt - 1 tsp;
black allspice peas - 4 pcs.;
coriander - 1 pinch;
cumin - 1 pinch.

First, cut the fish. Clean it of scales, remove all the insides and rinse thoroughly under running water, carefully separate the tail, head and fins. Now cut the carcass into small pieces about 2.5 cm thick.
In a container of suitable size, combine all the components necessary for the brine. Mix sugar, salt, spices and sunflower (olive) oil thoroughly. An equally delicious recipe for marinated silver carp can be found here.
Now add the pieces to this mixture and mix well.
Transfer the fish to a glass jar and leave to brine, covered, for at least 24 hours.

If you like a saltier taste, then increase the cooking time. At home, especially in summer, it is important to maintain temperature conditions; to do this, store the container in the refrigerator. And before salting fresh silver carp in pieces at home, let the fish dry or blot it with a paper towel.

You can pickle the pieces without marinade. This recipe requires a minimum of ingredients, and even a novice housewife can prepare a delicious fish appetizer.

silver carp carcass - 2-2.5 kg;
salt - 100 g;
sugar - 20 g;
ground pepper - to taste;
black pepper - 2-3 peas;
bay leaf - 1 pc.

Clean the fish from scales, separate the head and tail, remove the entrails from the abdomen, cut off the fins with scissors, and then rinse under running water.
Cut the carcass along the ridge into two halves, chop each with a hatchet into small pieces of equal size (or use fillet).
Make a mixture of dry ingredients. Rub the silver carp pieces thoroughly with it and place them in a glass jar or enamel bowl.
Add peppercorns and bay leaves and refrigerate for at least 12 hours.

If you avoid the temptation to eat salted fish right away, it can be stored in the refrigerator for up to three months.

Now that you know how quickly and how easy it is to salt silver carp at home, there will be no need to buy ready-made fish at the market. This will allow you to save money and avoid poisoning with low-quality products from dubious sellers.

Silver carp, like any other fish, is very healthy and no less tasty. In addition, it is attractive for its accessibility. It can be prepared in a huge number of ways. Let's dwell a little on salting silver carp and try to figure out how to do it correctly. In fact, everything is very simple.

We suggest you familiarize yourself with: Canned silver carp

Fish caught on your own is ideal for salting. Of course, not everyone can afford it. And therefore, when purchasing silver carp on the market, give preference to fresh or chilled fish. Her eyes should be transparent, and her skin should be smooth, without spots and no unpleasant odor.

Frozen product can also be used. Thaw it at room temperature or in the refrigerator. After this, peel the carcass and rinse. Then dry. Now carefully and thoroughly gut the silver carp. Be sure to remove all films and get rid of dried blood. Rinse the fish again under cold water. Dry. Cut off the head, fins and tail. Then separate the fillet or cut the carcass into steaks 2 cm thick.

First, prepare a large enamel or glass container: wash and wipe dry. Now mix salt and sugar (10:3). Add some spices if desired. For example, take turmeric, dry herbs, coriander, etc. All spices must first be ground. For 1 kg of prepared product you will need 300-320 g of dry mixture.

So, sprinkle the bottom of the dish with salt and sugar (with or without spices). Then place the prepared silver carp in one layer. Next, sprinkle the dry mixture thickly. And so on until the fish runs out. Of course, the last layer is salt and sugar. After this, close the lid tightly and refrigerate for a day.

If you prefer well-salted silver carp, keep it for 2 days. Then remove the fish from the resulting brine and remove it with napkins or simply rinse with cold water and dry. Serve to the table.

Place the prepared fish in a clean, deep container. Prepare the brine: boil 1 liter of water. Add 60-70 g of salt and 30-40 g of sugar. Mix all this and remove from heat. You can add any spices to your taste. Be sure to refrigerate the liquid. Pour the brine over the silver carp until it is completely covered. After 2 hours, cover with a lid and put in the refrigerator for a day. Then drain in a colander and you are ready to eat.

It is better to chop the rest of the silver carp and put it in a sterilized glass jar, sprinkle thickly with chopped onions and fill with vegetable oil (refined or not). Cover with a lid and put in the refrigerator. So the salted silver carp will be stored for some time in excellent condition.

You can either love salted fish or hate it, but you cannot be indifferent to it. Almost any fish is suitable for salting, and to confirm what has been said, today we will be salting silver carp.

Catching silver carp is not a problem nowadays, since it is bred artificially in numerous paid reservoirs.

What kind of fish is this?

Silver carp is a fairly large representative of the carp fish species, which leads a schooling lifestyle and prefers freshwater reservoirs. It is also called silver carp, and it received its name due to the fact that the shape of its forehead is somewhat wider than that of other representatives of cyprinids. Moreover, his eyes are located slightly lower, so it seems that his forehead is quite massive.

It can grow up to 1 meter in length, or even more, while gaining 50 kg in weight, despite the fact that the average weight of a silver carp is within 30 kg.

This species of cyprinid is distinguished by the presence of a so-called “sieve”, which is formed by fusion of gill rakers with transverse bridges. The silver carp passes phytoplankton through this “sieve.”

Nowadays, there are three subspecies of silver carp, which include:

White. The appearance of this silver carp is characterized by a predominance of silver and sometimes white shades. Its fins are grayish. They are distinguished by very tasty and moderately fatty meat.
Motley. This subspecies has a larger head and darker coloration. The head of this species occupies 50% of the entire body. With age, the silver carp darkens, and dark spots appear in the color. Bighead carp meat tastes much better than white silver carp meat. This is due to the fact that it mainly feeds on phytoplankton.
Hybrid. These are the best aspects of the quality of white and bighead carp. Its coloring is more reminiscent of silver carp, and the speed of its development is more similar to its motley relative.