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Pickled silver carp at home
4 servings1 days 3 hours
Silver carp - 500 g, Water - 0.7 l, Vegetable oil - 3 tbsp, Table vinegar - 2 tbsp, Bay leaf - 3 pcs., Pepper peas - 8 pcs., Allspice - 3 pcs., Cloves - 2 pcs., Sugar - 1 tbsp., Salt - 1 tbsp.
How to marinate a silver carp at home? Prepare the products. Silver carp is tasty oily fish, the abdomen in it is considered the best part suitable for cooking a variety of dishes, including pickling. Select a set of spices to your taste and presence. When buying fish in the store, choose large carcasses, they have less small bones and more fat. To keep the fish fresh, pay attention to its external qualities. 
When pressed on the carcass of fresh fish, the dent will quickly correct, the eyes should be without turbidity, the scales are smooth. Wash the fish, clean, gut, cut off the tail, fins and head. Rinse the carcass well again and let the water drain. Cut the flesh of the fish into pieces no more than 1. 5-2 centimeters thick. Put it in a deep container. 
Prepare the marinade. How to make a marinade? The simplest, fastest, most reliable and tasty way to marinate a silver carp is the hot way. Pour filtered water into an enameled saucepan, add bay leaf, peppercorns, allspice, cloves, put on a medium heat. When the water boils, add the sugar and salt, stir to dissolve. Pour in table vinegar and vegetable oil. Let the marinade boil and turn off the heat. 
Fill the fish in a bowl with boiling marinade and place it under the yoke so that the fish is better soaked. Leave the fish in the marinade at room temperature until cool completely. As a oppression, I use an inverted plate, on which I put a jar of water. 
Peel the bulb onions and cut into halves of rings. 
When the fish has cooled, transfer it to a glass jar, alternating with the bulb onions. Pour the contents of the jar with the marinade in which the fish were marinated, cover the jar and put in the fridge overnight. 
In the morning, you can take a sample of pickled fish. You can store such a snack in marinade for up to a week in the refrigerator. Serve it at the table as a stand-alone dish with strong alcoholic beverages, bread and herbs, or with a side dish of mashed potatoes, cereals for lunch or dinner. Enjoy your meal!