How to salt large carp whole with dry salting

The benefits of salted carp

Due to the content of many vitamins and minerals in the tender sweetish carp meat, especially iodine, it has many beneficial properties. It is because of them that this salted fish is valued.

Salted fish improves digestion and metabolism, especially fat.
Salted carp prevents early aging of the skin and internal organs, as well as osteoporosis.
Fish replenishes iodine deficiency, which is especially important for those who have problems with the thyroid gland.

In addition, carp meat is not very high in calories, which is especially important for maintaining a normal figure: per 100 grams of product there are only 124 kcal.

Subtleties of salting carp

Salting carp involves several subtleties that affect the taste and quality of salted fish, namely:

Coarse salt

Carp, like most other fish, is salted only with coarse salt. Only such salt can remove excess liquid from the carcass. Fine salt is not capable of this; it only quickly salts the meat.

Competent cutting of carp

Before salting carp, it must be properly cut. Unlike small and medium-sized fish, large fish are gutted and, if desired, cut into pieces. The main thing is not to remove the film covering the fat layer from the abdominal cavity.

We cut the carcasses lengthwise along the back, cutting off the ribs from the backbone on one side. After cutting, we do not wash the fish, but wipe it with a cloth, carefully blotting the belly area.

Salting carp

We salt large fish whole or in pieces, medium (1-3 kg in weight) and small fish - in their entirety. Usually the fish is rubbed with salt over the scales, the salt is poured under the gills and into the oral cavity. Smaller fish are simply sprinkled with salt.

Now let's move on to the technologies for salting carp fish.

How to salt carp

There are several ways to salt carp fish: let's look at them in more detail.

How to dry-salt carp: recipe with red pepper

Ingredients

Carps (whole or pieces);
Coarse salt – 200 g per 1 kg of fish;
Red pepper.

Salting process

Before you start salting, gut the fish according to the above rules and dry it with paper towels, avoiding damage to the film on the belly.

If we cook fish to eat right away, be sure to cut it into pieces; in this case, before serving, you won’t have to bother with slicing.

Next we do the following:

Rub the carcasses with salt on the outside and sprinkle on the inside.
Place the fish in layers in an enamel pan, sprinkling with salt and pepper.
Pour the remaining salt on top and cover with a dish or non-resinous wooden mug. Place a weight on top: a washed stone or a two-liter jar of water will do.

Place the pan in a cool place for 12 hours until the brine appears.
We put the pan in the refrigerator for 3-4 days - for fish weighing 0.5-1 kg. If you salt small fish, it will be ready in a couple of days.

Remove the weight, rinse the fish with cold water and serve with onions and herbs or a side dish.

How to salt carp with dry salting: method 2

This salting method can be used if the catch is decent. A piece of canvas or a box will help you store up to 10 kg of fish.

Ingredients

Carps;
Salt – 150 g per 1 kg of fish;
Spices (black and allspice, coriander);
Bay leaf.

How to salt carp at home

We prepare a piece of canvas or burlap and a basket (wooden box). Then we begin the salting process:

Spread the fabric at the bottom of the basket or box.
We place the gutted carp in a “jack” pattern on the fabric, sprinkling each row with spices and salt (the last row too).
We place a wooden circle or ceramic dish on the carp, and a weight on top of it.

The load is necessary so that no air space is formed between the fish, in which bacteria develop, leading to spoilage of the product. In addition, with a load, the carp meat becomes denser.

The last step: put the basket of fish in the cellar or refrigerator for 4-5 days so that it is well salted. You can store fish in this condition for up to a month.

How many days does it take to salt carp?

Dry salting

After some time, juice is released from the fish; it flows out through the cracks between the bars of the basket or the boards of the box. On the 5-10th day, the fish is salted. All this time it should be in a cool place (refrigerator, cellar).

Wet Ambassador

After a day or two, the resulting brine (brine) covers the entire fish; it is well preserved in a cool place. Usually on the 3rd to 8th day (depending on the size) the fish is completely salted.

How to salt carp in an unusual way: salted-dried fish

The fish is salted using the wet method so that it is salted quickly and is ready for use after a few hours, so only small carp are salted this way.

Ingredients

Small carps;
Salt;
Seasonings: coriander, black pepper, bay leaf.

How to salt carp using the wet method

We salt them as follows:

We clean the scales from the fish, gut them and wash them.
Place the carps in layers in an enamel pan, sprinkling the layers with salt and seasonings.
Cover the fish with a wooden circle (dish), set the weight and put it in the refrigerator (cellar). Lightly salted fish can be eaten within 24 hours.
If you need well-salted fish, wait 6 days and rinse it directly in the pan with cold water to wash off excess salt. Rinse until the water is no longer cloudy.
Fill the carps with water and leave for half a day to completely remove excess salt.

After draining the water, lay out paper towels in several layers and lay out the fish. We dry them for several hours in a dry and warm place: you get salted and dried fish, ideal for beer.

Now you know how to salt carp in different ways, which are also suitable for other types of fish. Try them to enjoy the delicate spicy taste and choose the most suitable technology for salting river and lake fish for the future.

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Freshwater fish such as carp can be prepared in different ways: baked simply or with vegetables, boiled fish soup, fried, cooked cutlets and many other options. Salted carp is also very tasty. But before you cook it, the question arises of how to salt carp at home so that it turns out aromatic and tasty. Let's find out how to salt fish correctly and how long to keep it under pressure.

To prepare carp dishes, you can initially salt it

Salting caviar

Carp caviar is an easily digestible protein with low calorie content. Eating it is very beneficial. In addition, it is tasty and nutritious. Based on the content of protein and useful elements, the dish can be classified as a dietary product. When cutting carcasses, carefully remove the bags of caviar (oests). To separate the eggs from the films, you need to rub them through a fine sieve.

To drain the liquid, use a fine sieve or cheesecloth.

To prepare you will need:

boiling water per 1 kg. carp – 1.5 l.;
salt – 1-2 tbsp. l.;
spices to taste.

Place carp caviar in a glass bowl. We dilute salt in boiling water and pour this brine over the caviar. In this case, remnants of films will float up and need to be removed. Leave to infuse for 15-20 minutes.

After this, carefully place the caviar on cheesecloth and let the liquid drain. We place the product in a jar and store it in the refrigerator. Some recipes advise pouring a layer of vegetable oil over the finished caviar. This contributes to a longer shelf life of the product. The oil layer will protect against aerobic microorganisms that pose a danger to human health from entering the dish.

To salt caviar, you can use a sauce made from a teaspoon of protein and a tablespoon of mayonnaise. Such caviar cannot be stored for long periods of time. In addition, the product with the addition of additional ingredients becomes more caloric.

Freshly caught carp can be prepared in different ways: pickled or salted. Salting fish allows you to stock up on a tasty product for future use. Carp caviar is healthy and nutritious. Salting carp at home is not difficult. In order for it to be stored for a long time, it is necessary to follow the preparation rules and adhere to the proportions of ingredients given in the recipe.

Caviar prepared at home can be consumed in reasonable quantities by children and pregnant women. This product has many useful qualities. It is rich in vitamins and microelements. Protein has a beneficial effect on metabolism and is involved in cell synthesis.

It is worth noting that protein products can cause allergic reactions. Therefore, children need to introduce caviar into their diet in small portions. Pregnant women need to consider the amount of salt.

In fact, carp is one of the varieties of carp. But this is an artificially bred breed. Although the taste, of course, does not suffer from this at all. In addition, like any fish, carp is very useful. After all, fish is a source of building materials for metabolism in the human body. If carp is treated with salt, it will acquire special taste properties. Therefore, we introduce you to how to salt carp.

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Salting carp recipe

Salting any fish (including carp) at home can be dry or wet. Only coarse salt is always used for it. But it does not add flavor to the fish, it only removes moisture from it. The general rule before salting is to pre-prepare the fish. She needs to be gutted. And now we’ll talk about specific options for how to salt carp.

How to salt carp at home - wet salting

In order to salt carp, we wash the gutted fish with water and place it in layers in a container that does not oxidize. For example, it could be an enamel pan. Sprinkle each layer with salt (1 kg of salt per 10 kg of fish).
If you want the carp to have a special delicate taste, you can add a tablespoon of sugar to the salt.
We place a wooden circle on the carp and place a three-liter jar of water on it (pressure). We put the fish at home in a cool place.
After about 10-12 hours, juice will appear in the pan. We leave it until the end of the carp salting process.
We remove the oppression after 4 days. We wash the carp in running cold water and pour out the juice. Next, we dry it and put it in a wooden box or basket for storage.
When salting carp, consider the size of the fish. If these are small carps weighing less than 100 grams, they will be ready at home in 2-3 days. If the carps are medium (100-250 grams), it will take 5-10 days. If these are large carp (500-800 grams), salting at home will take 7-10 days.
Wet salting of carp can be slightly varied. To do this, prepare a salt solution (for 1 kg of salt - 3 liters of water) and pour it into the fish in the container. This type of wet salting is mainly used for salting small carp at home.

How to salt carp at home - dry salting

To salt carp, place it in layers in a wooden box or basket. The bottom, if you salt the carp, should be covered with burlap or a clean canvas rag. The fish is laid tightly - head to tail.
Sprinkle each layer of carp with salt (1.5 kg of salt per 10 kg of fish).
We place a wooden lid on top of the fish and put pressure on it. This could be a large stone or a three-liter jar of water.
Thanks to this, the carp that you will salt will begin to release juice. It will drain through holes in the basket or between the boards of the box.
At home, carp should be kept in a cool place. In 5-10 days, the salted carp will be ready.

Types of salting

There are several options for salting carp. It can be lightly salted, medium salted or highly salted. The method by which the ingredient is processed also differs; it can be a dry method or a wet one. The recipe for pickled carp differs in taste depending on the type of salting. Let's look at each of them.

Warm method - this method is called warm because the carp is salted fresh, just caught. In this case, there is no need to remove the scales; it will be enough to just get rid of the giblets and gills. Then it is washed and rubbed with salt, preferably sea salt. The carcasses are placed in a pan; an enamel container is best suited for this task. Then the container is covered with a lid and pressed down with something heavy, after which it is placed in a cool place for 2-5 days. It depends on the size of the fish.
The cold method differs from the hot method only in that in the second case the fish is salted while freshly frozen, while in the first it is cooked exclusively fresh.
Dry method - suitable for light weight fish, approximately 100-200 grams. The fish is cleaned and the gills are removed. Then it is sprinkled with plenty of salt. It is salted in a container with several holes so that excess juice drains through them.
Mixed method - with this salting method, in addition to regular dry salt, the fish is also filled with a strong saline solution. Thus, the meat becomes not only soft, but also juicy and well-salted.

Both fresh and frozen fish carcasses can be used for salting.

In order for the fish to come out lightly salted, the volume of salt should not exceed 10% of the fish mass. To obtain strong salted fish, the volume of salt must be more than 14% by weight.

Marinated carp

To ensure that the salting of the carp is natural and the fish is well salted, it is best to use sea salt. Besides this, it is much more useful. Let's look at how to marinate fish deliciously and quickly.

What is useful for marinating fish (carp):

one piece of carp weighing 800-1000 grams;
9-10 tablespoons of salt, preferably sea salt;
sugar in the amount of 4 tablespoons;
one onion;
ginger root;
half a lemon;
half an orange;
soy sauce;
peppers to taste:
oil;
greenery.

It is better to salt carp with sea salt

For salted carp, you need to take the central part of the fish. The main criterion is freshness; it must only be caught in the river or purchased while still alive. Only in this case the dish will be tasty and healthy.

So, to begin with, we rinse the piece that we previously cut from the carcass several times with cold water and let it dry a little. You can use paper towels for this. In order not to stain the table, it is better to put cling film on it. After mixing sugar and salt, pour them onto the film, place a piece of fish on top and add salt. You need to put a lemon slice inside. We wrap our fish tightly with the same cling film and send it to a cool place for salting for about 2 days.

After the allotted time, take out the well-salted fish and wash off the excess salt under cool water. Place a piece of fish in a pan filled with water for 3-4 hours. During this time, the water must be changed three times. Thanks to this procedure, the salt will come out and remain in the water.

Be sure to fillet the fish by dividing the piece in half and removing the bones from it. Then cut into pieces.

In a separate container, mix finely chopped onion, chopped ginger root, sauce, juice that is squeezed from citrus fruits, and oil - mix well. Place the chopped pieces of fish into the resulting mixture and mix thoroughly with your hands so that each piece is saturated with the marinade, and set aside for half an hour.

The marinated carp is ready. Serve the dish, sprinkled with fresh chopped herbs, as an appetizer. Boiled new potatoes or any boiled porridge can serve as a side dish.

When salting carp, you can add lemon, which will add flavor to it.

How to marinate carp with onions and spices

Pickled herring has long been served as a vodka snack or as an addition to a potato side dish. Marinated carp is no worse: properly prepared fish has a delicate piquant taste.

We use the classic recipe for marinating.

Ingredients

Carp carcass – 1.5 kg;
Coarse salt;
Bulbs – 3 pcs.;
A set of spices from black and allspice, cumin and cloves;
Vegetable oil – 4 tbsp;
Bay leaves – 4 pcs.;
9% vinegar – 4 tbsp.

Preparation of daily pickled carp

Cutting up carp

Before marinating, remove the scales from the fish, gut it, and remove the fins, tail and head. We cut the carp into pieces of any size, remembering: the smaller the pieces, the faster they will be salted.

We wash the fish pieces with cold running water so that no mucus or blood remains.

Salting carp

Place a layer of coarse salt on the bottom of the enamel container, lay out a row of fish and sprinkle with salt. We place a plate or circle of wood and install the weight. Place the container in a cool place to salt the fish.

Finely chopped carps are salted in 3-4 hours, large pieces - in 24 hours.

Preparing carp for marinating

As soon as the fish is salted, put it in a colander and wash it thoroughly with running water.

Marinate the carp

We carry out layer-by-layer marinating in this way:

Cut the onions into thin rings and place the onion layer with 2 bay leaves on the bottom of the pan.
Lay out a row of fish pieces.
Water the fish with 1 tbsp. butter and 1 tbsp. vinegar, sprinkle with seasonings.
We repeat the procedure until the end of fish raw materials.
Cover the fish with a plate with a weight in the form of a stone or a liter jar of water.

We marinate the fish for a day: during this time it will become truly delicious.

Components

Carp carcass – 600 g;
Granulated sugar – 1 tbsp;
3 tablespoons salt;
A quarter glass of apple cider vinegar;
One lemon;
A handful of coriander;
Allspice peas – 3 pcs.;
3 cloves;
One onion;
Olive or other oil - 70 ml;
Greens - to your taste.

Marinating carp

This carp will appeal to everyone who loves marinated fish, the main thing is to marinate large and fresh fish. Prepare marinated carp according to this recipe:

Preparing the fish

We clean and gut the carp, remove the tail and head, cut the carcass into pieces of the desired size, remembering: the larger they are, the longer they take to be salted.

We wash, dry the fish pieces and proceed to salting.

Salting the carp

Sprinkle the pieces with coarse salt mixed with sugar to enhance the taste of the carp. Mix them with your hands, close them, add a load and put them in a cool place overnight.

Marinate the fish

In the morning, pour water over the fish pieces to wash off excess salt and dry with paper towels. Prepare the marinade by mixing lemon zest with vinegar, onion, oil and seasonings (do not add herbs). Pour the marinade over the fish pieces and put them in a cool place for four hours.

When serving the fish to the table, we decorate it with chopped herbs. Store the marinated fish in a glass container.

Salted carp with vinegar marinade

Any salted fish is very tasty, especially when it comes to salting it at home. In this recipe, preparation involves the use of mirror carp.

small carp;
black peppercorns;
two bay leaves;
one clove;
one onion;
one carrot;
vinegar;
sunflower oil.

To make the marinated carp tasty, we will take a fresh carcass, gut it and divide it into fillets. To do this, we cut along the ridge, thereby dividing it into two equal halves. Place all the parts in a deep bowl, sprinkle generously with salt and refrigerate for 2-3 days.

You can marinate carp in vinegar

After the time has passed, rinse the carcass under running cold water and place in a pan with clean water for an hour. This must be done so that all excess salt leaves the fish, which will make it lightly salted.

At this time, prepare the vegetables: cut the onion into half rings and grate the carrots. Place a layer of vegetables on the bottom of a three-liter jar, add a bay leaf on top and sprinkle with pepper. We also put pre-cut carp into pieces into a jar, alternating with carrots and onions.

In a separate container, mix vinegar and oil in proportions of one to one. Pour the prepared marinade over the fish and vegetable mixture until it is completely covered. Let it sit in the kitchen for a couple of hours, after which we place it in the refrigerator or cellar.

After two days, the fish is ready to eat.

Marinated carp is an all-time snack

Everyone knows such a dish as pickled herring, which is considered an excellent snack for vodka. But not only herring is worthy of marinade: in fact, many varieties of fish, when soaked and infused in the marinade, become a tasty dish even without further heat treatment. And delicious carp is one of the most worthy options for marinating. Let's prepare it according to the classic recipe. For this we need:

carp - carcass 1.5 kilograms,
coarse salt,
spices: cumin, cloves, peppercorns and allspice,
onions - 2-3 pieces,
sunflower oil - 3-4 tablespoons,
table vinegar 9% - 3-4 tablespoons,
bay leaf - 3-4 pieces.

Before marinating carp, it must be cleaned, cut and salted. We clean the fresh fish from scales, gut it, cut off the head, tail and fins. And then we decide what pieces we want to cut our carp into. There are several options: you can cut the carcass crosswise into steaks without removing the backbone, you can remove the fillet from the bones and cut into strips, you can go even further and cut each strip into small pieces, 2 centimeters long. Remember: the smaller you cut the fish, the faster it will salt and marinate!

Next, we’ll decide how to pickle carp at home. Again, there are several options: dry or “wet salting.” When dry salting, put a layer of salt on the bottom of the pan, a layer of fish on it, and then add a layer of salt on top again. Leave for a period of time from 2-3 hours for finely chopped carp to a day for large pieces. And if you like “wet salting” of fish, dissolve about 250 grams of salt in a liter of water, boil and pour this brine over the fish for a couple of hours - such a steep salting will not require long standing. While our delicious carp is being salted, let’s take a look at the video section of the site “Fishing for Everyone!” — there are a lot of funny and educational videos dedicated to fishing.

We take the salted carp out of the pan, rinse it in a colander under running water and set it aside for now. Peel the onion and cut it into thin rings. At the bottom of the container in which our pickled carp will be infused, place a layer of onion and a couple of bay leaves. Place a layer of fish pieces on top of the onion. Sprinkle it with spices and sprinkle with a spoon of oil and a spoon of vinegar. Place another layer of onion and bay leaf on top and again a layer of carp. Sprinkle each layer with sunflower oil and vinegar. We place a small pressure on top - a flat plate will do, on which you can place a half-liter bottle of water or a full glass.

It is worth marinating carp for at least 2-3 hours. After that, try a piece and, if desired, leave to marinate further. And the fish will taste best after sitting in the marinade for a day or two.

A simple recipe for salting carp

Carp is a river fish with a slightly distinct specific odor. But with proper preparation, this smell can be completely eliminated. This fish contains a large number of bones, but if the carcass weighs more than a kilogram, it will be easy to remove the bones, since they are quite large.

Before salting, the carcass should be prepared by cleaning and gutting

Ingredients for salting:

two carp;
300 grams of sea salt;
six bay leaves;
peppercorns.

We wash the carcasses thoroughly, you don’t need to clean them, then we gut them and remove the heads. If the fish is quite large, cut it into two equal parts. After drying the fish, salt it. Pour a layer of sea salt, pepper, bay leaf and fish into a deep container, and also sprinkle salt on top. Having placed the container under pressure, put it in the refrigerator for four days.

After the time has passed, take out the salted fish, drain the juice and rinse it under running cold water to wash off excess salt. Serve ready-salted carp with fresh onions, boiled potatoes and a salad of fresh vegetables.

The rules for salting fish will be discussed in the video:

But for fish lovers, of particular interest is the opportunity to not only fry, but also pickle carp. This is not the most common way of preparing river fish, but it has many adherents. In the process of salting carp, you can use the same spices as when salting marine fish: salt, pepper, aromatic herbs and dill.

Methods for salting carp at home

Freshwater fish such as carp can be prepared in different ways: baked simply or with vegetables, boiled fish soup, fried, cooked cutlets and many other options.

Salted carp is also very tasty. But before you cook it, the question arises of how to salt carp at home so that it turns out aromatic and tasty.

Let's find out how to salt fish correctly and how long to keep it under pressure.

To prepare carp dishes, you can initially salt it

Types of salting

Warm method - this method is called warm because the carp is salted fresh, just caught. In this case, there is no need to remove the scales; it will be enough to just get rid of the giblets and gills. Then it is washed and rubbed with salt, preferably sea salt. The carcasses are placed in a pan; an enamel container is best suited for this task. Then the container is covered with a lid and pressed down with something heavy, after which it is placed in a cool place for 2-5 days. It depends on the size of the fish.
The cold method differs from the hot method only in that in the second case the fish is salted while freshly frozen, while in the first it is cooked exclusively fresh.
Dry method - suitable for light weight fish, approximately 100-200 grams. The fish is cleaned and the gills are removed. Then it is sprinkled with plenty of salt. It is salted in a container with several holes so that excess juice drains through them.
Mixed method - with this salting method, in addition to regular dry salt, the fish is also filled with a strong saline solution. Thus, the meat becomes not only soft, but also juicy and well-salted.

Both fresh and frozen fish carcasses can be used for salting.

In order for the fish to come out lightly salted, the volume of salt should not exceed 10% of the fish mass. To obtain strong salted fish, the volume of salt must be more than 14% by weight.

How to salt carp for the winter

To ensure that fish can be enjoyed even in winter, there is a separate way of salting it. We put the carcasses in a box in layers, but we do not clean or gut them. Salt each layer generously. Cover the top with oppression and leave for 2 days. At the end of the time, rinse with water and hang in a vertical position for 4-5 days. Salted carp is ready, this is an excellent preparation for the winter.

Marinated carp

What is useful for marinating fish (carp):

one piece of carp weighing 800-1000 grams;
9-10 tablespoons of salt, preferably sea salt;
sugar in the amount of 4 tablespoons;
one onion;
ginger root;
half a lemon;
half an orange;
soy sauce;
peppers to taste:
oil;
greenery.

It is better to salt carp with sea salt

So, to begin with, we rinse the piece that we previously cut from the carcass several times with cold water and let it dry a little. You can use paper towels for this.

In order not to stain the table, it is better to put cling film on it. After mixing sugar and salt, pour them onto the film, place a piece of fish on top and add salt. You need to put a lemon slice inside.

We wrap our fish tightly with the same cling film and send it to a cool place for salting for about 2 days.

Be sure to fillet the fish by dividing the piece in half and removing the bones from it. Then cut into pieces.

The marinated carp is ready. Serve the dish, sprinkled with fresh chopped herbs, as an appetizer. Boiled new potatoes or any boiled porridge can serve as a side dish.

When salting carp, you can add lemon, which will add flavor to it.

Salted carp with vinegar marinade

Any salted fish is very tasty, especially when it comes to salting it at home. In this recipe, preparation involves the use of mirror carp.

Ingredients:

small carp;
black peppercorns;
two bay leaves;
one clove;
one onion;
one carrot;
vinegar;
sunflower oil.

You can marinate carp in vinegar

After two days, the fish is ready to eat.

A simple recipe for salting carp

Before salting, the carcass should be prepared by cleaning and gutting

Ingredients for salting:

two carp;
300 grams of sea salt;
six bay leaves;
peppercorns.

The rules for salting fish will be discussed in the video:

Source: https://promysel.com/rybalka/karp/kak-zasolit-karpa-v-domashnix-usloviyax.html

Salted carp recipe

Rinse the fish thoroughly under running water, cut off the heads, make a cut along the abdomen and remove the entrails, being careful not to touch the gall bladder. Cut off the gills and tails using kitchen scissors. Wash the fish thoroughly again, inside and out, under running water. If the fish are large, cut them into two equal parts.

Pat the fish dry with a paper towel and rub all sides with sea salt. Pour salt into a deep dish, place allspice, bay leaf and pieces of fish on top. Spread the remaining salt evenly over the top side of the fish. Place a flat plate or suitable sized board on top.

Then place the weight so that it strongly presses the fish (you can use a large pan filled with water_. Put the form with the fish in a cold place for four days. During the salting process, the fish will release a lot of juice, which, together with salt, forms a strong brine.

After the specified time has passed, remove the pressure and thoroughly rinse the fish under running water. That's all - salted carp is ready to eat! You can serve fish with fresh onion rings, with boiled potatoes or as part of a variety of salads.

How to pickle carp

This method is used to salt large carp and other types of river fish - barbel, catfish, pike perch and the like. Wash the carp intended for salting in plenty of water, remove the entrails and gills. Cut very large carcasses into 2 parts. Rub each carp carcass or part with salt on all sides (175-200 g of salt per 1 kg of fish), place in a pickling bowl and cover with a thick layer of salt on top. Place a flat plate with pressure on top of the salt. Carp salted in this way releases some of its juice, resulting in the formation of a brine in which it can be stored for a long time. Before use, soak the carp in water at room temperature for 2-3 days, changing it several times. After this, the carp can be cooked like fresh fish.

Types of salting

Warm method - this method is called warm because the carp is salted fresh, just caught. In this case, there is no need to remove the scales; it will be enough to just get rid of the giblets and gills. Then it is washed and rubbed with salt, preferably sea salt. The carcasses are placed in a pan; an enamel container is best suited for this task. Then the container is covered with a lid and pressed down with something heavy, after which it is placed in a cool place for 2-5 days. It depends on the size of the fish.
The cold method differs from the hot method only in that in the second case the fish is salted while freshly frozen, while in the first it is cooked exclusively fresh.
Dry method - suitable for light weight fish, approximately 100-200 grams. The fish is cleaned and the gills are removed. Then it is sprinkled with plenty of salt. It is salted in a container with several holes so that excess juice drains through them.
Mixed method - with this salting method, in addition to regular dry salt, the fish is also filled with a strong saline solution. Thus, the meat becomes not only soft, but also juicy and well-salted.

In order for the fish to come out lightly salted, the volume of salt should not exceed 10% of the fish mass. To obtain strong salted fish, the volume of salt must be more than 14% by weight.

Salting methods

You can salt the carp according to one of the following recipes:

Dry salting. Carp carcasses of small weight, about 150 g, are suitable for it. The fish is thoroughly rubbed with dry salt and placed in layers in a dish. Each layer is sprinkled with salt, and a weight is placed on top.
Salting in a warm way. It is carried out similarly to dry salting. For this option, only freshly caught carp is suitable. The carcasses rubbed with salt are placed in a deep enamel bowl, a weight is placed and sent to the refrigerator for 2 - 5 days depending on the size
Cold way. It differs from warm only in that the fish in the recipe is taken frozen.
Mixed. In this case, the carcasses are first rubbed with salt, placed in a bowl and filled with salt solution. The cooked fish in this recipe has an unusually delicate taste.

To properly salt carp at home, you need to know how to prepare the fish for salting.

Important! For best results, it is recommended to use sea salt. The salt should be coarsely ground. It effectively absorbs moisture without affecting the taste.

Large carp can be cut into pieces for salting. Small ones - salt whole. Large specimens are cut along the back and opened, separating the bones from one half (they are cut off from the ridge).

To increase the shelf life of fish, you do not need to gut or cut it. It is recommended to salt this one whole. The time spent under pressure depends on the size of the fish.

Marinated carp

What is useful for marinating fish (carp):

one piece of carp weighing 800-1000 grams;
9-10 tablespoons of salt, preferably sea salt;
sugar in the amount of 4 tablespoons;
one onion;
ginger root;
half a lemon;
half an orange;
soy sauce;
peppers to taste:
oil;
greenery.

Be sure to fillet the fish by dividing the piece in half and removing the bones from it. Then cut into pieces.

The marinated carp is ready. Serve the dish, sprinkled with fresh chopped herbs, as an appetizer. Boiled new potatoes or any boiled porridge can serve as a side dish.

Pickling

Marinated carp is tasty and healthy. This dish is easy to prepare. It will take quite a lot of time. But the result is worth it. The following products are needed for marinating:

a piece of fish weighing approximately 1 kg;
salt -10 tbsp. l.;
sugar – 4 tbsp. l.;
half an orange and a lemon;
ginger root;
onion – 1 pc.;
soy sauce;
oil;
greenery.

We wash a piece of carp from the central part and let it dry.
We spread cling film on the table.
Mix sugar and salt. Sprinkle the film with this mixture and place the fish on it.
Now you need to salt the carp. You can put a slice of lemon in the meat.
Wrap it in film and send it to a cool place for 2 days.
Unwrap the salted piece and rinse. Soak in water for 3-4 hours.
In a separate container, prepare a mixture of finely chopped onion, soy sauce, oil, and grated ginger.
Squeeze the juice from citrus fruits and add it to our sauce.
Rub the carp pieces thoroughly with this marinade.
Leave to marinate for half an hour in a cool place or refrigerator.

Salted carp with vinegar marinade

Any salted fish is very tasty, especially when it comes to salting it at home. In this recipe, preparation involves the use of mirror carp.

small carp;
black peppercorns;
two bay leaves;
one clove;
one onion;
one carrot;
vinegar;
sunflower oil.

After two days, the fish is ready to eat.