Marinate perch, roach, herring, herring, pike, chub, rudd and other fish. Small fish marinated gutted completely, a large - the split in the fillet. You can cook fish marinated with hot and cold methods.
In cold pickling to prepare 1 liter of the marinade was dissolved 100 g of salt and 200 grams of sugar in a small amount of boiling water. In the resulting cooled brine is poured into 500 ml of 10 percent vinegar and cooled boiled water, bringing thus the amount of marinade to 1 liter. Then, in the marinade added 1 g of bay leaves, dill, 1 g, 3 g of allspice and 1.5 g of mustard seed. The fish are placed in a bowl, sprinkle with chopped onion half-rings, pour the marinade (1:1) and placed for 3-5 days in refrigerator.
For marinating the fish uniformity several times thoroughly. Cooked fish is removed from the marinade, cut into pieces weighing 100-150 g, shift into prepared jars and pour marinade over again.
Marinate and can be pre-fried in vegetable oil fish. Fried fish is put into prepared jars, pour chilled marinade and store in the refrigerator and not more than 2-3 days.
Keep marinated fish need cold, tightly closed jar in the refrigerator at a temperature of 2-10 ° C. The maximum storage period of 3 to 6 months.
In the hot pickling fish cut into chunks processed, sprinkle with fine salt and kept in the cold for about 30 minutes. To prepare marinade, which will then cook the fish in the 1.5-2 l of boiling water put a carrot slices sliced 2.3, 3-4 onions, and after 10 minutes - 1-2 tablespoons of vinegar, peas 20-30 pepper, 3-5 pc. bay leaf, salt and sugar to taste.
Pour marinade over the fish hot, covering pieces completely and cook on low heat for 15-20 minutes.
Pickled fish in glass lay scalded jars, pour the hot marinade, cover with plastic lid and store no more than 2-3 days in the refrigerator.
