Pickled carp

And did you know that such a fish widely known in our latitudes as carp or Cyprinus carpio carpio is nothing more than a domesticated form of carp fish belonging to the Karpov family. carp fish is in stable demand and popular among domestic consumers. This is primarily due to the availability of fish, as well as the distinctive and taste and consumer characteristics of carp.

The carp stands out for its rather large size. The carp body has an elongated structure and is covered in silvery places with yellow-green or brown scales. Although karps belong to freshwater species, fish are found in the salt water of the lower rivers, which flow further into the Black Sea. It is worth noting that carps belong to predatory species of fish that feed on molluscs, worms, as well as crustaceans and insect larvae.

The carp is considered an important commercial fish that is currently actively bred in an artificial habitat. In cooking, carp fish has found widespread use. Like other varieties of freshwater fish, carp is subjected to various types of culinary heat treatment. As a rule, fish is fried and boiled, and pickled carp is salted, baked, dried, dried, preserved or made.

It is worth emphasizing that carp meat contains in its chemical composition a sufficient amount of naturally useful compounds for the human body. Such dishes of fish cuisine as pickled carp can become a tasty, and most importantly a healthy snack. In addition, pickled carp acts as an ingredient in the process of making salads and fish snacks.

In order to prepare pickled carp at home, the following ingredients will be needed: fish, it is better to use carcasses weighing 1-2 kg, table vinegar, vegetable oil, onions, salt, black peppercorns, as well as bay leaves, as well as cilantro greens or parsley. At the initial stage, the preparation of pickled carp, the fish are gutted and thoroughly washed under running water.

Then the carp is cut into small pieces and salted, and then left for about an hour. After time, the carp is washed with water and sprinkled with pepper, then stirred in enameled dishes, added vinegar and a small amount of boiled water. In this form, the carp is left in the refrigerator under the press for 2 days.

After two days, pickled carp can be served by seasoning the fish with vegetable oil, as well as pickled onion, cut into rings. the taste of marinated mamalyg carp, i. e. , steeply brewed corn flour porridge, can best be accentuated.