Marinated fish at home: recipes with photos

Not only every good housewife, but also any self-respecting fisherman has a couple of signature recipes for cooking a variety of fish dishes. A special place among them is marinated fish at home. Not everyone can cook this delicacy, it is not easy to achieve good results. But nothing is impossible! If you want to master the technology of cooking marinades for fish, follow our recommendations. Have enough patience, do not spare the effort - and the result in the form of a fragrant fish will reward all your labors.

What is a marinade and how does it differ from salting

The process of pickling involves not only introducing new flavors, but also changing the physical and chemical properties of the product. Did you notice that the pickled herring is denser than raw, even salted?

At the base of the marinade there is always an oxidizing ingredient. It can be vinegar, lemon or grape juice, dry wine. If you do not use acid, do not call the process marinating - it's about salting.

Marinated fish at home can be prepared with the help of highly carbonated mineral water. However, in this case, it still makes sense to introduce an acid into the solution. And in order to taste the product softer, add a little sugar (or honey).

Do not forget about the marinating, the previous heat treatment. Before baking on the grill, grill, or even in the oven, it is desirable to pick up some fish. This will make the taste of meat more saturated, accelerate the effect of flavored spices. The fact is that the marinade works as a conductor, delivering spices deep into the steak or carcass. By the way, if you plan to cook fish at the stake, excellent results are achieved by the sour milk base: curdled milk, whey, kefir. But if you plan to serve fish in pickled form without subsequent heat treatment, sour-milk marinade is not good.

Products for home marinades

Fill the marinade with raw vegetables (onion, carrot, bell pepper), fragrant herbs (watercress, lemon grass, thyme, tarragon), dry spices, pepper mixtures. Dill is very well in tune with fresh and dried fish.

Soy sauce is simply made for fish dishes! It gives the marinated fish not only taste, but also a pleasant amber tint. Mustard makes the sauce gentle, and the fish will add flavor and sharpness.

Do you want to play with color? Add a little saffron to the marinade - it will provide an expressive golden color reminiscent of the color of smoked fish. A strong coloring effect has a paprika. Both of these seasonings should be added in small amounts: saffron has a pronounced sweet taste, its abundance will "look" ambiguous; And paprika, especially spicy, can drown out the rest of the seasonings with the rich taste of Bulgarian pepper.

Do not forget about the "classic of the genre" - the fish perfectly harmonizes pepper-peas and bay leaf.

Base recipe for cold marinade

The preparation of such filling always gives a good result. According to the recipe, any river or sea pickled fish can be cooked. At home, it is possible to make pink salmon, salmon and trout.

Necessary ingredients:

• Salt - 1 tbsp. L .;
• Sugar - 1 tsp;
• Vinegar, vegetable oil - 3 tbsp. L.

In addition, we will need spices: bay leaf, sweet pepper , French grain mustard. In the marinade you can add chopped onion, grated carrot and greens on a Korean grater. The way of preparation is extremely simple - mix the ingredients, wait for the salt and sugar to dissolve, pour tightly packed carcasses or pieces of fish and leave at room temperature for a day. In the summer time, after two hours, remove the container on the bottom shelf of the refrigerator.

Hot marinade and its features

The following recipe for marinated fish at home is suitable for mackerel, herring, tuna, saury and other similar fish.

Pour into a pan of half a liter of water put on the fire. Add 1 tbsp. L. Salt, 1 tsp. Sugar, 2 bay leaves, grains of fragrant and bitter pepper (to taste). While the marinade is boiling, cut the fish into pieces, put it tightly in a glass bowl (can be put into a jar), interlacing with onion rings. In the boiling liquid add 1-2 tbsp. L. Vinegar and pour on the fish. The main advantage of this method is that after 2-3 hours the dish can be served to the table.

Preparation for the process

Different types of fish require different pretreatment. Be sure to thoroughly wash the carcasses before pickling the fish at home. Silver carp, pilengas, zander and other fish with scales will also have to be cleaned.

If you plan to send fish to the marinade with your head, be sure to remove the gills, otherwise the dish will acquire a marshy smack. Intestine and intestines are best removed (except for a very small fish).

Whether to remove from a fish of a bone? It all depends on your preferences, there is no single standard. For example, not all admirers of herring like it in a molded condition. Many prefer to savor dense pieces on the bone, gnawing ribs. It is permissible to serve red fish in the form of a fillet, or in the form of pieces. In the event that you are preparing fish for sandwiches, it will be more convenient to remove the bones immediately. And some varieties of filing only harms: for example, mackerel, saury, herring collapses, if you take out the meat of bone. Beautiful smooth pieces without a bone are very difficult to obtain.

Marinade in Korean

Do you like sharpening? Then you will certainly like the marinated fish at home, cooked in Korean. To classic cold marinade, add a little soy sauce (2-3 spoons), 1 tsp. Mustard, 2-3 clove of garlic, 1 tbsp. L. Tomato paste. Do not feel sorry for the spicy seasonings, because Oriental cuisine is what they are famous for. Prepare by this recipe you can not only herring, but also hake, pike perch and even thick-flesh.

In the marinade, add a large chopped parsley, vegetables (carrots, selerans, parsley root), grated on a Korean grater, and also more onions. Fragrant vegetables served with fish, emphasize its flavors and tastes.

Harvest for future use: spicy carver

The following recipe is an excellent way of harvesting fish. If you are faced with the need to quickly process a large amount of fresh carp, prepare the salamur. It can be stored in the refrigerator for several weeks.

Boil a liter of water and allow to cool to 30 ^о С. Add the following ingredients in an amount of 125 grams:

• vinegar;
• vegetable oil;
• salt;
• sugar.

For marinade you can use any favorite spices: clove, sweet pepper, asafoetida, zir. Pour the densely packed pieces into a container, pour the marinade so that it completely covers the fish. After a day, merge the marinade, transfer the pieces into sterile jars, sandwich them with onions, pour oil and seal. Such a pickled fish (carp) in the home is well kept in the refrigerator.

Fish from the river

In the Far East, fresh salted fish is prepared with a salad "He". Try to repeat the classic recipe, remember the risks: sometimes in local river fish, parasites that are dangerous to humans come across. Better use the purchased fish that has undergone laboratory tests.

Marinated river fish at home, for example, sazan, is perfect for this dish. A kilogram of fish will need 2-3 bulbs and a few cloves of garlic. Slice vegetables with strips, and fish with pieces (do not remove the skin). Mix, adding salt, pepper, coriander torn to large pieces, rings of hot pepper to taste. On average, this quantity of products requires 3 tbsp. L. Vinegar. You can add a little fragrant home-made sunflower oil to the salad. Fold the workpiece in a glass container and leave for a day.

Delicate marinade for red fish

Salmon (salmon) is quite fatty, and pink salmon is rather dry. Therefore, in the first case, you can do without adding oil, and in the second - add a little olive. The taste of the red fish is expressive and bright, so do not stifle it with garlic, onions, vinegar, and in general it is better to use spices at a minimum. Marinated red fish at home can be prepared according to the following simple recipe.

Cut the fish into large portioned pieces, densely place in a container, sprinkling with sea salt and interlacing with very thin circles of lime or lemon. You can slightly drizzle with white dry wine. Want a flavor? Add a few branches of fresh dill. This will be quite enough. You can serve the dish in 4-6 hours.

Feed to the table

Before you marinate fish at home, think through the menu. An excellent choice can be any garnish of potatoes: mashed potatoes, boiled or baked tubers. And maybe you can do without garnish at all? You can serve homemade pickles, delicious bread, mushrooms, and tomato juice as a drink.

And dishes from home marinated fish are great as snacks for strong alcohol and beer.