Marinated silver carp: 4 interesting recipes

Preparing Ingredients

When preparing home canned food, the first thing you need to do is prepare the fish.

To do this you need:

Remove scales from silver carp. In such fish it is large and tightly adjacent to the skin. Therefore, it is better to start the process in the bathroom or outside. If you actively work with a knife, the scales will scatter in all directions, and collecting them will not be easy.
When the carcasses can be completely cleaned, they should be thoroughly rinsed with cold running water.
Next, you need to remove the head and tail using a sharp knife.
The next step is to remove the insides from the carcasses. This should be done very carefully - rip open the belly, starting with the anal fin, and remove all excess.
Lastly, the prepared silver carp will need to be thoroughly rinsed again.

As for the bones in carcasses, they are not easy to remove. Therefore, cooks often leave these parts in the fish when preparing canned food in a slow cooker or pressure cooker. If you decide to remove them, you will first need to make an incision along the ridge and remove the fillet. Then, carefully remove the remaining bones from the last one with tweezers.

Marinated silver carp - the most popular recipe

One of the most popular freshwater fish found on the kitchen table is silver carp. This popularity is explained, first of all, by the incredibly tender flesh of the fish, and silver carp can be prepared in different ways; it is tasty fried, boiled, or smoked. But the ideal cooking recipe is silver carp in marinade and it will require a minimum of effort to prepare the dish, but the end result will be a very satisfying appetizer that will decorate any banquet table.

Marinated silver carp, the recipe for which will be described below, is best prepared from a fatty large carcass. It’s good if the fish weighs more than 2 kg - there are practically no bones in it, and the meat is fattier and more tender. The finished dish can lie in a cold place for quite a long time - at least 2 months. Marinated silver carp (recipe in vinegar) requires the following ingredients:

Silver carp fillet (the backbone must be carefully separated from the carcass) – 2 pcs.
Oil – 3 tbsp.
Table vinegar – 3–4 tbsp.
1 large onion
2 cloves garlic
Salt, sugar, allspice (peas) - to taste

So, pickled silver carp, the step-by-step cooking process looks like this:

Thoroughly clean the carcass of the silver carp from scales, scrape it out from the inside, separate the fins, head and tail. Rinse the processed carcass and divide into pieces. You can avoid this procedure by purchasing ready-portioned silver carp in the store.
Mix salt and granulated sugar in a small container
Place the fish slices in a single layer in a convenient bowl and sprinkle with a mixture of salt and sugar.
Place the fish in layers, thus sprinkling each layer
Cover the top layer of fish with a plate or other convenient object and press down with a weight
Let the fish salt for 2 hours. The liquid that will form on the surface must be drained
Prepare the marinade for silver carp - pour vinegar, prepared oil into a separate bowl, add chopped onion and garlic, add peppercorns
Wash the salted fish and place in the marinade
Leave for 2 hours, stirring occasionally

The readiness of the fish can be determined by its color - after a couple of hours it will turn white. Ready-made marinated silver carp, the recipe for which includes vinegar, is placed in glass jars, covered with lids and stored in the refrigerator.

Marinades

Canned silver carp at home is most often prepared in a marinade of oil or tomato sauce. Any of the selected options is necessarily complemented by a variety of spices. It is also permissible to add vegetables to the marinade. Onions, sweet peppers and carrots go best with silver carp. Vegetables should also be cut into large pieces so that they can withstand high temperatures for a long time. If desired, onions and carrots can be supplemented with fresh herbs - dill and/or parsley.

There are also recipes for canned food that are prepared without marinade. In this case, the fish pieces are placed in a jar and sterilized. And the main preservatives in this version of the treat are salt and vinegar. Spices are added to it extremely rarely. Fish can be preserved using this method in broth, jelly, or even its own juice.

It is possible to preserve silver carp in different types in oil. For example, salted, smoked, boiled and dried.

Marinated silver carp in a jar with carrots - recipe

Cooking silver carp according to this recipe begins with preparing the fish fillet. Cut off the tail and head of a gutted silver carp. Cut off the fins. Place the fish on its back. Press it down in the area of the ridge, trying to turn its sides towards the table surface with your hands. This way you will get an open fish. Make a cut near the spine, where the fish's tail is. Carefully remove the ridge.

Remove rib bones and other large fish bones with tweezers. Cut the fish lengthwise into two parts. Next, cut crosswise into strips 2-3 cm thick. Place the silver carp pieces in a bowl. Prepare the marinade. Pour cold boiled water into a bowl. Add lemon juice, black peppercorns, salt, sunflower oil and sugar to it. Mix the marinade.

Remove the skins from carrots and onions. Grate the carrots using a Korean carrot grater, cut the onion into half rings. Mix onions and carrots.

Prepare a two-liter jar. Place pieces of silver carp on the bottom of the jar. Sprinkle the fish with onions and carrots. Place bay leaf. Place another layer of fish. So alternate layers until you run out of fish. Fill a jar with fish and sliced vegetables with marinade. Cover with a lid. Place the silver carp in the marinade of oil with lemon juice, onions and carrots in the refrigerator.

Marinated silver carp in a jar with carrots and onions in oil will be ready in 12 hours.

Oven recipes

In the oven, the discussed treat can be prepared in different ways. For example, in oil with spices or with the addition of assorted vegetables.

In oil with spices

Almost any oil will do. But it’s most convenient to use sunflower.

Ingredients:

silver carp fillet, cut into pieces – 2.3-2.5 kg;
any vegetable oil – 150-160 g;
laurel – 6 leaves;
allspice – 8-9 peas;
spice mixture “For fish” - 3.5-4 tsp;
salt.

Preparation:

Pieces of cleaned fish should be placed in a large bowl, sprinkled with salt and selected spices. Be sure to mix all ingredients thoroughly. It will be convenient to do this by hand.
In this form, the silver carp should be left for approximately 2-2.5 hours so that the pieces are well marinated.
While the fish is being prepared, you need to take care of the glass jars - wash them thoroughly, dry them, and then place pepper and bay leaves on the bottom of the containers.
The containers need to be filled very tightly with pickled pieces of silver carp so that there is no free space left.
Next, the jars are covered with foil, placed on a baking sheet and sent to the oven at 150°.
When fish juice appears in the containers and begins to boil, the heating temperature should be reduced to 110°. Afterwards the canned food will be cooked for another 60-65 minutes.
Separately, you will need to bring the vegetable oil to a boil. It is used to fill jars of fish taken out of the oven to the top. After that, under the metal lids, you need to simmer the canned food for another 30-35 minutes.

Rolled up jars with silver carp treats should be rolled up, turned over and left in this form until completely cooled. You will need to store canned food in a cool place.

With assorted vegetables

Vegetables for this treat include carrots and onions.

Fresh herbs will be a tasty addition to them.

Ingredients:

fish fillet (peeled and cut into pieces) – 900-950 g;
white onion – 2 heads;
dill and parsley - 1 sprig each;
large carrots – 1 pc.;
beet sugar – 10 g;
tomato paste – 1/3 cup;
coarse salt – 20 g;
vinegar - 1 tbsp. l.;
cloves and allspice peas - 5 pcs.

For dishes, you should take a clay container, which retains moisture well and allows you to maintain the temperature at the same level. You should also preheat the oven to 200°.

Preparation:

For vegetable dressing, you need to peel the onion and cut it into small cubes. And then fry in hot oil until soft.
Next, you can pour granulated sugar into the onion and add tomato paste mixed with water. The mass must be mixed very thoroughly and heated for 7-8 minutes, stirring constantly.
At the next stage, grated raw carrots are placed at the bottom of the clay pot. You need to place pieces of fish on it and pour the sauce prepared in the frying pan in the previous step.
All that remains is to add salt, all the spices and about ½ tbsp. water. To make the mixture thicker, some housewives use a handful of oatmeal at this stage.
The container with the fish and other ingredients must be closed and placed in the oven at the temperature set at the very beginning.
The treat will simmer for 2.5-3 hours.

Before putting the canned food into jars and rolling it up, add vinegar to the mixture and stir. You will need to store the treat in a cool place.

In a slow cooker

It is convenient to prepare canned silver carp at home using the popular “kitchen aid”.

Canned silver carp can be prepared in a slow cooker.

Since the same temperature is constantly maintained inside the multicooker, you don’t have to remove the bones from the fish - they will soften after about 2 hours.

Ingredients

For the dish you need to take:

vegetable oil – 950-970 ml;
laurel – 2 leaves;
mustard and dill seeds – 10 g each;
black pepper – 4-5 peas;
silver carp fillet, cut into pieces – 900-950 g.

Preparation

The cooking process includes several stages:

The entire amount of oil stated in the recipe must be poured into the multicooker bowl and heated well.
Next, you need to add mustard and dill seeds, as well as whole bay leaves, to the hot fat.
The next step is to add pepper to the oil and let it heat up. You need to wait until the spices give off their aroma to the fat.
After this, you can add fish pieces to the hot fat. Under the lid, the mixture will simmer for 10-12 minutes.

The resulting mixture should be placed in sterilized jars and rolled up. At the last stage, if desired, you can add 1-2 cloves of fresh garlic to the container.

Canned silver carp in tomato in a slow cooker

What kind of fish is silver carp? ⇩
Useful properties of silver carp ⇩
How to deliciously salt silver carp at home ⇩
Salting in oil ⇩
Salting in marinade ⇩
Cooking silver carp “for herring” ⇩
How to salt silver carp caviar ⇩
Storing pickled silver carp ⇩
How else can you cook silver carp ⇩
Is salted fish healthy ⇩

The Amur basin, rivers flowing into the Aral Sea and Kuban, as well as paid fishing spots in the Moscow region abound with various representatives of freshwater fish. You can meet anything: from crucian carp to pike. But sometimes, when you’re lucky, you can catch a silver carp.

Poachers who caught 317 kg of fish were not punished

A group of fishermen revealed the name of the secret bait during interrogation.

Category: regional news.

What kind of fish is silver carp?

The silver carp, or Hypophthalmichthys in Latin, is a large schooling freshwater slave of the carp family. It is also called silver carp. It got its name because of its forehead - it is much wider than that of other representatives of cyprinids.

IT IS IMPORTANT TO KNOW! Fishermen caught 25 kg of fish using the Fish XXL ! Read more…

Over 7 years of active fishing, I have found dozens of ways to improve the bite. Here are the most effective ones:

Bite activator . This pheromone additive attracts fish most strongly in cold and warm water. Discussion of the bite activator “Hungry Fish”.
Increased gear sensitivity. Read the appropriate manuals for your specific type of gear.
Pheromone -based lures .

And low-set eyes make the forehead appear even larger. Hearing the name silver carp, the brain imagines a small fish. But this is wrong.

The length of its body reaches 1 meter. There are also larger specimens. The weight of silver carp is also substantial. One of the largest specimens weighed more than 50 kg, despite the fact that the average weight of this fish is about 30 kg.

Today, this genus of carp includes three existing and one extinct species. Existing species of silver carp:

White. The appearance of this species is distinguished by silvery shades, sometimes white. Fins with a grayish tint. It has moderate fat content and is very tasty.
Motley. This individual is distinguished by a darker color and a heavier head. The percentage of the bighead carp's head to the rest of the body is 50%. The older the fish, the darker it is, and black spots may appear in the color. The meat of bigheaded silver carp is tastier than that of white carp. This is due to the fact that phytoplankton predominates in its diet.
Hybrid. Combined the best qualities of its white and motley counterpart. Outwardly, it is more similar to silver carp, but has the growth rate of bighead carp.

Useful properties of silver carp

Its main value is polyunsaturated omega-3 acids, as well as high protein content. The meat of this representative of carp contains the following vitamins:

It will prevent diseases such as:

Atherosclerosis;
Diseases of the nervous system, both central and peripheral;
Hypertension;
Rheumatism.

It is recommended to include the meat of this representative of carp in the menu for the following diseases:

Diabetes;
Gastritis with low acidity;
Diseases of the cardiovascular system.

How to deliciously salt silver carp at home

To get rid of the characteristic smell of fish, as well as to remove parasites, the meat should be kept in a solution. You can prepare such a solution by dissolving 1 tablespoon of salt or vinegar in a liter of water.

Tips for salting:

The carcass must be large, more than 5 kg. Ideally, the tail section.
Only coarse salt is suitable for pickling. Sea salt is not used when salting, as it can spoil the taste and appearance of the finished dish.
Salting and storage should be carried out in glass or enamel containers. In extreme cases, plastic dishes will do.
The shelf life of silver carp is 2-3 months, strictly in the refrigerator.

Salting in oil

In order to pickle it in this way you need to take:

Small silver carp, approximately 1 kg;
50 ml vinegar;
300 ml vegetable oil;
3-4 onions;
Sugar;
Salt;
Seasoning. You can cook it yourself, but it’s better not to risk the taste of the dish and buy ready-made.

First, we clean the fish from scales, cut off its head and fins with a tail. Then we gut and rinse thoroughly in cold water. The next step is to cover the whole fillet with salt and put it in the refrigerator for 2 hours.

While the fillet is in the refrigerator, you can prepare a vinegar or saline solution - 1 tablespoon per 1 liter of water. After 2 hours, the fillets from the refrigerator should be placed in this solution for half an hour. Then wash the fillet and cut into pieces. Place the pieces in layers in a salting dish.

Between layers, the pieces are sprinkled with spices, a small amount of sugar and onion and filled with oil. When all the layers are laid out, cover the pieces with a flat plate with pressure and put them in the refrigerator for 6 hours. After this time, the salted silver carp can be eaten.

Salting in marinade

In order to pickle fish in the marinade you need to take:

IT IS IMPORTANT TO KNOW! Fishermen caught 25 kg of fish using the Fish XXL ! Read more…

2 kg. silver carp;
5 medium-sized onions;
200 ml vegetable oil;
3 tablespoons vinegar;
Salt;
Seasoning – cumin, bay leaf, coriander.

It is necessary to do everything as for salting in oil: peel, gut, place in a vinegar or saline solution for 30 minutes. While the fish is resting, prepare the marinade. To do this, mix vinegar with vegetable oil, add crushed cumin, coriander and add bay leaf. The onion should be cut into half rings separately.

When the fish has rested for 30 minutes in the solution, it should be cut into small pieces. Each piece should be dipped in the marinade and placed in a bowl for pickling. Chopped onions are placed between the layers. The top layer is filled with marinade, after which the fish is sent to the refrigerator for 2-3 hours.

Cooking silver carp “for herring”

Silver carp meat is ideal for cooking as herring. It is optimal in density and fat content, and is also quite tender.

To prepare the herring you will need:

Poachers who caught 317 kg of fish were not punished

A group of fishermen revealed the name of the secret bait during interrogation.

Category: regional news.

1.5 kg of silver carp;
5 tablespoons of salt;
3-4 tablespoons of vinegar;
1 tablespoon sugar;
3-4 tablespoons of vegetable oil;
1 liter of water;
Bay leaf;
Pepper.

The fish must be cleaned, gutted and washed in cold water. Then the ridge and large bones should be pulled out. Then cut the fillet into thin strips and the tail into rings. In a word, cut it like a herring.

The marinade is prepared in a separate bowl: salt, vinegar and sugar are added to very hot water, mixed and cooled. The pieces are placed in a pan, then vegetable oil is poured in, pepper and bay leaf are added.

How to salt silver carp caviar

Silver carp caviar is quite coarse-grained and is considered a delicacy. To prepare it you will need:

200-400 gr. silver carp caviar;
Fine salt;
2 teaspoons lemon juice;
Ground pepper.

Caviar for salting must be removed from the fish, rinsed thoroughly and dried with a paper towel. Then you need to carefully sprinkle the caviar with salt and pepper and place it in a glass bowl. Then sprinkle the caviar with lemon juice and close tightly. Until ready, the caviar should stand in the refrigerator for up to 2 days.

Over 7 years of active fishing, I have found dozens of ways to improve the bite. Here are the most effective ones:

Bite activator . This pheromone additive attracts fish most strongly in cold and warm water. Discussion of the bite activator “Hungry Fish”.
Increased gear sensitivity. Read the appropriate manuals for your specific type of gear.
Pheromone -based lures .

Storing pickled silver carp

It is better to store pickled silver carp in a convenient glass container. A glass jar is ideal for this. Between the layers you should put onions cut into rings and a couple of bay leaves. Pour vegetable oil over the layers, cover with a lid and store in the refrigerator. The shelf life of pickled fish is up to 3 months.

How else can you cook silver carp?

This fish is distinguished by its versatility. In addition to pickling, it can be stewed, fried, or steamed.

Silver carp baked in the oven turns out very tasty. To do this you will need:

1 kg of cleaned fillet;
3 onions;
Half a lemon;
1 carrot;
Sour cream;
Pepper;
Salt.

First, the fish fillet must be marinated. To do this, cut the fillet into pieces, pour in lemon juice, salt and pepper and leave for half an hour. While the fillet is marinating, cut the onion into half rings and grate the carrots on a coarse grater.

It is very tasty and healthy to cook fish in a slow cooker. To do this you will need:

2 kg of silver carp;
2 carrots;
2 onions;
1.5 tablespoons of tomato paste;
2 tablespoons soy sauce;
Peppercorns;
Bay leaf;
1 tablespoon sugar;
Salt.

Peel the fish, rinse and cut into pieces about 3 cm. Pour a little oil into the multicooker bowl, place the onion cut into half rings, then the pieces and grated carrots on top.

At the end add pepper and bay leaf. To fill, mix soy and tomato sauces, add salt and sugar. Pour this mixture over everything and cook for 30 minutes on the “Stew” mode.

Is salted fish healthy?

The benefits of salted fish have long been proven by scientists. When salted, fish meat retains its taste and, most importantly, beneficial qualities. Salted fish is very useful for those who have low stomach acidity, as well as low blood pressure. But everything should be in moderation.

This is a completely unique fish. In addition to its excellent taste, it is also very healthy. It is also important that this fish as a ready-made dish cannot get boring. The methods of preparing it are very diverse and everyone will find a dish to their liking. And if you couldn’t catch it in a pond, you can catch it in a store at a very reasonable price.

5 1

Tasty salting of silver carp at home - list of recipes Link to main publication

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In an autoclave

The easiest way to buy an autoclave is to buy one, but you can also make it yourself. This will save you a lot of money.

Ingredients

For the dish you need to take:

table vinegar (9%) – 30-35 ml;
bay leaf – 4-5 pcs.;
silver carp (already dressed and cut into pieces) – 1.8-2 kg;
black pepper – 5 peas;
natural tomato juice – 1 l;
coriander seeds – 20 g.

In this recipe, you should not replace natural tomato juice with ketchup or tomato paste. It’s great if you can use a homemade drink.

Preparation

The cooking process includes several stages:

For the marinade, you will need to pour all the tomato juice into a bowl.
Next you need to add peppercorns and coriander seeds to it.
After mixing, you can add bay leaves and pieces of fish into the mixture.
At the next stage, the mixture will need to be placed in an autoclave and simmered for 5-5.5 hours.
Before putting the canned food into glass jars, you need to add vinegar to them.

All that remains is to spread the fish mass into sterilized containers and roll them up. If all conditions have been correctly met, silver carp can be preserved in this form until the next season.

Another way

This method will require a silver carp fillet weighing approximately 2 kg, half a liter of water, 100 g of salt and 100 ml of 9% vinegar. They also take a head of onion, black peppercorns, bay leaf, 30 ml of odorless vegetable oil.

They prepare the fish according to all the rules, remove the fins and head, and take out the bones. Cut the fillet together with the skin into pieces 20 cm thick. Prepare a brine from the amount of liquid and salt specified in the recipe.

Place the pieces of fish in a glass or enamel container, then fill them with a salt solution. Leave to salt for 40 minutes. After the specified time, add vinegar to the fish, mix well and leave for another 40 minutes.

The fish that has absorbed the salt is removed from the marinade and placed in a glass jar. At the same time, layers of silver carp are alternated with chopped onions and pepper. Next, fill the fish with vegetable oil. You can eat this right away, but it’s better to leave it for at least a day to steep . As a result, the fish will be saturated with spices and acquire a rich aroma. Plus it will be much tastier.

In a pressure cooker

This is the same quick way as when preparing canned food in a slow cooker.

Ingredients

For the dish you need to take:

fish fillet, cut into pieces – 1.4-1.5 kg;
white onion – 2 heads;
water – 800-830 ml;
vegetable oil – 90 ml;
Read also: Is Belorbitsa grown artificially?
peppercorns and cloves – 5 pcs.;
bay leaf – 2 pcs.;
salt.

Preparation

The cooking process includes several stages:

Peeled onions need to be cut into rings and placed on the grill of the pressure cooker. Then spread the bay leaf and other spices on top.
Pieces of silver carp are placed on top of the resulting fragrant “pillow”.
All that remains is to pour in water and oil, close the device with a lid, bring to a boil over high heat, and then cook on low for 80-90 minutes.
The finished hot pieces of silver carp should be placed in jars, covered with onions and poured with liquid from the pressure cooker. Next, the containers must be sterilized for 5-6 minutes, and then rolled up.
Jars of fish should cool with their lids down, wrapped in a warm cloth.

Ready-made canned food should be kept cool.

Recipe for winter in tomato

This recipe uses high-quality tomato paste to fill the fish.

Preparation next.

Ingredients

For the dish you need to take:

pieces of silver carp fillet – 320-250 g;
onion – 80 g;
cloves – 1 pc.;
red and black pepper – 2 peas each;
salt, tomato paste.

Preparation:

The cooking process includes several stages:

Fish pieces need to be salted and lightly fried on all sides.
Chop the onion into half rings and cook until softened in a separate frying pan. Then pour the tomato paste over the pieces, add salt, stir and heat for another 2-3 minutes.
First put the fish (half) into sterilized jars, then the onions with sauce, spices and the remaining pieces of silver carp.

The containers need to be rolled up and simmered in an autoclave for 35 minutes. at 110°.

In oil

The easiest way to cook canned silver carp is in oil.

The cook will probably have all the ingredients for this recipe on hand at home.

Ingredients

For the dish you need to take:

cleaned silver carp fillet (pieces) – 3.8-4 kg;
vegetable oil – 1.5 tbsp;
salt, fish spices, bay leaves.

Preparation

The cooking process includes several stages:

Pieces of fish need to be salted, sprinkled with spices, mixed and left for 80-90 minutes.
Then 1-2 bay leaves are placed on the bottom of the prepared jars, and the fish is placed tightly on top.
Each container must be covered with foil lids and placed in the oven at medium temperature until the mixture boils. Then reduce the heat to 110° and leave for 5-5.5 hours.

At the end of the process, you need to fill the jars to the top with boiling oil and put them in the oven at the same temperature for 35 minutes. All that remains is to roll them up and turn them over until they cool.

How to preserve silver carp at home

Cut the prepared fish into small pieces. Season the mixture with salt and leave to soak for 1.5 hours;
At this time, prepare the dishes in which the silver carp will be placed. Place several bay leaves in each jar;
Place the pieces into jars and cover the top tightly with foil;
Place the jars in the oven at 150 degrees. When boiling, reduce to 110 degrees and leave for 4-5 hours. Before placing containers with fish on a baking sheet, place a cloth folded several times on the latter. Next, pour water into the pan so that it barely covers the rag. Place jars with future canned food on top;
Pour vegetable oil into a separate container at the rate of 50 ml for each jar, heat on the stove;
Pour oil to the top into each container with fish, cover with lids, but do not roll up;
Next, put the jars back in the oven for 30 minutes at the same 110 degrees;
Then take out the cans. Immediately close tightly and turn over until completely cool. Once the dish has cooled, it is ready to eat.

You can also not marinate the fish in advance, but immediately put it in jars. In this case, you should first put a few pieces of black pepper on the bottom of the jar. Then pack the fish tightly to the middle of the container. Add salt and seasonings there. Next, lay out the fillet pieces again almost to the very top. Sprinkle everything with salt and pepper. Add a couple of slices of silver carp to the base. Sprinkle salt at the rate of 1 teaspoon per 500 ml jar. Next prepare according to the above recipe.

Tip: Do not preheat the oven before placing cans of canned food, as the glass may not withstand temperature changes.

Canned silver carp is not only an excellent snack, but also one of the components of many salads, fish soups and other equally interesting dishes. At the same time, cooking at home will ensure the freshness and quality of the ingredients, as well as the pungency of taste, depending on your preferences.

With vegetables

Vegetables are fried and then added to canned food.

Ingredients

For the dish you need to take:

pieces of silver carp fillet – 330-350 g;
rock salt – 3-4 g;
peppercorns – 2 pcs.;
laurel – 1 leaf;
onions, sweet peppers, carrots - ½ pcs.;
citric acid – ½ tsp;

Preparation

The cooking process includes several stages:

Vegetables should be cut into pieces and fried in any fat until soft.
Next, all the ingredients are laid out in layers in the jar - bay leaf (at the bottom), pieces of fish, fried vegetables, sea salt, pepper, citric acid.
Pour warm boiled water over the top of the food, leaving about 3 cm to the lid.

Sealed jars will need to be cooked in an autoclave at 110° for about half an hour.

Silver carp marinated in 9% vinegar with onions

Those who have ever tried pickled silver carp will confirm that the fish turns out incredibly tasty. It’s easy to prepare, the only hard thing is waiting for it to marinate.

It is important to choose the right carcass. Take a large one, weighing at least 3 kg, it will have fewer bones.

Cooking using this method consists of two stages: salting and marinating. We will need the following ingredients:

Silver carp (fillet or carcass);
Salt;
Sugar - 1 tsp per kilogram of fish;
Table vinegar 9% - 1 glass;
Cold drinking water – 1 glass;
Bay leaf;
Peppercorns;
Vegetable oil (refined);
Bulb onions.

Step by step recipe:

The silver carp must be cleaned, gutted, the head separated, the tail cut off, first make steaks 2 cm thick, then cut them in half along the ridge.
Coat each piece with salt and place in a wide enamel or glass container.
Press down with a plate and place the weight.
Salt the silver carp in the refrigerator for 8 to 12 hours. Convenient to put on overnight. During this time, the meat will turn white and harden a little.
In the morning, wash off the salt and place the pieces in a bowl for marinating.
Preparing the marinade couldn’t be easier: you need to mix equal amounts of vinegar and drinking water – preferably bottled or chilled boiled water. Add sugar. In our case, 1 glass of vinegar goes to 1 glass of water. The amount of vinegar and water depends on how much fish you took. It is necessary that the marinade completely covers it.
We put it under pressure and put it in the refrigerator for at least 8 hours.
After that, put half rings of onion, fish on the bottom of a glass jar, add a few peppercorns, pieces of bay leaf, pour in a spoonful of vegetable oil, add onion again and then in layers. Place tightly, cover with a lid, and place in the refrigerator for 24 hours.

Important

Do not fill the jar to the very top, as juice will leak out of the fish and onions.

Don’t overdo it with bay leaves: a couple of leaves are enough for a three-liter jar, and one for a liter jar.

The cut slice should not have pink spots. The meat takes on a light gray color (closer to white). Small bones dissolve in a strong marinade, and large ones are easily separated while eating.

Silver carp marinated in table vinegar with onion cut into half rings is the simplest and most reliable recipe, it is suitable for any occasion and is liked by all connoisseurs of homemade fish delicacies.

With pearl barley

The calorie content of such a treat is approximately 107 kcal.

And BZHU:

BJU	Value in g per 100 g
Squirrels	15,4
Fats	3,4
Carbohydrates	11,1

Ingredients

For the dish you need to take:

silver carp fillet – half a kilo;
tomatoes – 750-800 g;
onions and carrots – 350 g each;
beet sugar – 3.5 tbsp. l.;
pearl barley – 130-150 g;
salt – ½ tbsp. l.;
vinegar - 2 tbsp. l.;
oil.

Preparation

The cooking process includes several stages:

The fish needs to be fried in pieces in a frying pan with heated oil until cooked.
In a separate bowl, you need to sauté small pieces of all vegetables. The skins of the tomatoes are first removed.
Barley without salt should be boiled until soft and rinsed.
Place fish, cut into small pieces, and cereal into a frying pan with vegetable mixture. Salt everything, add sugar, mix and simmer for 15-17 minutes.

Lastly, vinegar is poured into the mass, it is stewed for another 3-4 minutes, after which it is put into sterilized jars and rolled up.

With caviar

Canned silver carp can be prepared at home using only fish roe.

Ingredients

For the dish you need to take:

silver carp caviar – 900-950 g;
coarse salt – 5-5.5 tbsp. l.;
water – 2 l.

Preparation

The cooking process includes several stages:

Fresh caviar must be rubbed through a grater to remove films.
You need to bring water and salt to a boil, then pour clean eggs into it in a large bowl.
The mixture should be stirred for 3-4 minutes and then cooled.
Next, pour the caviar and liquid into a colander covered with gauze.

When the brine has drained, the eggs can be transferred to clean jars, covered with lids and left in a cool place for storage.

Silver carp balyk

This recipe also requires minimal ingredients. To be more precise, it is enough to take a large carcass of silver carp and coarse salt. For every 5 kg of fish, take about a kilogram of salt. The fish is cleaned and washed, cut into medium-sized pieces. Before this, all unusable parts are removed, including the skin, fins and head.

A 3 cm thick layer of coarse table salt is placed on the bottom of the dish - enameled or glass. The fish is placed in layers on this kind of pillow. Add salt again. Alternate layers until all the fish is inside the container. Cover the top with a lid or plate, after which a heavy load is placed. Its role can be played by a heavy stone or a three-liter jar filled with water.

The fish is placed in a dark, cold place for 7 days. As soon as this time has passed, you can remove the fillet from the brine and soak it in water for 7 hours, remembering to change the water every 2 hours. Salted fish is hung in a dry and well-ventilated area. They leave her here for 3 days. It all depends on a person’s taste preferences. After the fish has dried a little, you can try it.

Aspic

Fish jellied meat in jars is well preserved for 6-7 months.

The recipe follows.

Ingredients

For the dish you need to take:

fish heads – 1.3-1.5 kg;
fresh parsley - 1 bunch;
garlic – 2 cloves;
large carrots, white onions - 1 pc.;
black pepper – 10 peas;
laurel – 5 leaves;
parsley (root only) – 40 g;
celery (root) – 80 g;
gelatin – 1 package;
salt.

Preparation

The cooking process includes several stages:

You need to remove the eyes and gills from the heads, then chop them coarsely and send them to boil in salt water for 15 minutes.
Then pour all the chopped vegetables and roots, bay leaves, and peppercorns into the pan.
After 15-17 minutes. You need to remove the finished grounds and add chopped parsley to the broth.
The meat needs to be placed in jars, poured with strained, salted broth in which gelatin is dissolved, and rolled up. There should be about 2 cm of space left before the lids.

The containers must be placed in an autoclave for half an hour at 115°. The treat will be kept cool.

Pate (stew)

An autoclave is also used to prepare this dish.

Ingredients

For the dish you need to take:

silver carp remains (tails, heads, fins) – 900-950 g;
white onion – 2-3 pcs.;
Russian cheese - 130-150 g;
mustard – 2-2.5 tbsp. l.;
salt, vegetable fat.

Preparation

The cooking process includes several stages:

The fish must be washed thoroughly. Be sure to remove the eyes and gills from the heads. After this, the fish remains are filled with water and cooked for 60-70 minutes. along with peeled onions. The fins should soften during this time.
Next, parts of the carcasses should be fried in hot oil for a couple of minutes and seasoned with salt.
The finished mass must be blended with a blender, mixed with grated cheese, mustard, and added salt. You can also add boiled onions to it.

The mixture is put into jars, rolled up and cooked in an autoclave for 40-45 minutes. at 110°.

Useful tips and tricks

The following tips will help you prepare delicious homemade canned fish:

since fish undergoes heat treatment during canning for a long period, it must be cut into large pieces (otherwise the silver carp will become very boiled);
You can leave bones in the fish only if the dish is being prepared in a slow cooker or pressure cooker, otherwise they will not soften;
Canned food should be placed in perfectly clean and sterilized jars (according to some recipes, they are processed already filled).

There are more than 10 successful recipes for canned silver carp. Any of them can be repeated at home.