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How to marinate fish: delicious fish marinade recipe with photo
Various marinades give the fish a unique taste and pungency. Many original dishes can be prepared from such fish, or simply served as a snack. Wday.ru offers 8 of the most delicious marinades.
Express marinade for fish
Ingredients:
Fish (herring, mackerel or other to taste) – 2 pcs.
Bulb onion – 1 pc.
Water – 400 ml.
Vegetable oil – 200 ml.
Table vinegar (6-9%) – 2 tbsp. l.
Bay leaf – 3 pc.
Coriander (peas) – 1 tsp
Carnation – 3 pcs.
Salt – 2 tbsp. l.
Pepper (peas) – 11 pcs.
Dill – 2 branches.
Method of preparation:
Peel the fish, remove the entrails and rinse well with cool water. Then remove the skin, separate the fillets from the ridge and cut into medium-sized pieces. Cut the onion into half rings. Finely chop the dill.
Dissolve salt in water at room temperature. Put the pieces of fish in a deep container, add salt water and leave to marinate for 2 hours.
In a bowl, mix the vegetable oil and dill. Add onion.
Remove the fish from the brine, rinse with cool water and put in a jar, alternating with onions and spices. Pour with dill oil, let it brew for 2 hours – and you can serve.
The fish will turn out to be tastier if you insist it in fragrant oil for more than two hours.
Ingredients:
Herring (fresh or frozen) – 2 pcs.
Water – 1 liter.
Table vinegar (6-9%) – 80 ml.
Bay leaf – 3 pc.
Salt – 4 tbsp. l.
Sugar – 1,5 tbsp. l.
Black pepper (peas) – ½ tsp.
Allspice – 4 peas.
Coriander (peas) – 1 tsp
Carnation – 2 pcs.
Method of preparation:
Clean the fish, remove the entrails and rinse with cold water.
Pour water into a small saucepan, add all ingredients (except fish), put on medium heat and bring to a boil. Reduce heat and cook until salt and sugar are completely dissolved. Then remove the brine from heat and cool.
Fold the herring into a container, pour over cooled brine and refrigerate for 48 hours. It is important to periodically take out the container, turn the fish over and put it back in the refrigerator.
After 48 hours, the fish can be taken out, cut into pieces, add onion rings and herbs, pour a little vegetable oil.
Fish can be stored for about a week in brine in the refrigerator.
By the way!
If you intend to lose weight, then choose sea and river fish with a low fat content for your dietary table. These include bream, cod, pike perch, carp, pollock, carp, blue whiting, mullet, pike, flounder, navaga, pollock, hake. All these types of fish have different flavor values. For example, cod or pike perch are perfect for a variety of dishes, both everyday and festive. And the harsh pike meat with a specific smell requires special processing and cooking.
Ingredients:
Fillet of red fish – 1 kg.
Sea salt – 4 tbsp l.
Zest of 1 lemon,
Sugar – 2 tbsp. l.
Cognac – 1 tbsp. l.
Dill – 2 branches.
Method of preparation:
Finely chop the dill and put on a flat dish with the lemon zest.
Rinse the fish fillets and pat dry with a paper towel. Then rub with salt and sugar, roll in lemon zest and dill. Then sprinkle the fish with brandy.
Put the fillet in a container, cover with cling film (piercing the film in several places to allow air to enter) and put in the refrigerator overnight.
If you want to get lightly salted fish, it is enough to keep the fillet in the refrigerator for 4 hours
Spicy marinade for red fish
Ingredients:
Fillet of red fish – 1 kg.
Lemon juice – 1 tbsp l.
Vodka – 1 tbsp. l.
Salt – 2 tbsp. l.
Sugar – 1 tbsp. l.
Method of preparation:
Rinse the fillets and pat dry with paper towels, separate the skin and remove the bones.
Mix salt and sugar, rub the fish thoroughly. Mix vodka with lemon juice.
Put the fish in a container, pour with lemon and vodka, refrigerate overnight.
Lemon juice should be natural, not sachet
Ingredients:
Mackerel (fresh frozen) – 3 pcs.
Water – 1 liter.
Onion peel – 2 handfuls.
Salt – 3 tbsp. l.
Sugar – 1 tbsp. l.
Brewing black tea – 2 tbsp. l.
Method of preparation:
Clean the fish, rinse with cold water, remove the head and tail.
Then prepare the marinade. To do this, pour water into a saucepan, pour salt, sugar, tea leaves and onion peels. Put on fire, bring to a boil, cool and strain.
Put the fish fillet in a container, pour over the marinade, close the lid and leave for four days at room temperature. It is important to turn the fish periodically for four days.
After four days, remove the fish from the brine, put in another container and store in the refrigerator.
This fish goes especially well with boiled potatoes, sauerkraut or salted mushrooms.
Apple Cider Vinegar Marinade
Ingredients:
Herring (fresh) – 2 pcs.
Water – 250 ml.
Bulb onion – 2 pc.
Apple cider vinegar – 5 tbsp. l.
Salt – 2 tsp
Sugar – 0,5 tsp. l.
Pepper (peas) – 10 pcs.
Coriander (peas) – 1 pinch
Method of preparation:
Peel the fish, rinse and cut into medium sized pieces. Cut the onion into half rings.
Pour water into a deep container, add salt and sugar, stir until completely dissolved. Pour in vinegar and mix again.
Put the fish in a bowl, alternating with onions, sprinkle with pepper and coriander. Then fill with brine.
Cover the bowl with a lid and refrigerate for 24 hours.
To dissolve the salt and sugar faster, you can put the water on low heat. The main thing then is not to forget to cool the brine before marinating the fish in it.
Ingredients:
Herring (fresh) – 2 pcs.
Bulb onion – 2 pc.
Lemon – ½ pc.
Carrots – 1 pc.
Bay leaf – 10 pc.
Sugar – 6 tsp. l.
Black pepper (peas) – 10 pcs.
Method of preparation:
Peel the herring, rinse in cool water, remove the head, skin and ridge. Cut the fish into 2 cm wide pieces.
Grate the carrots on a coarse grater. Cut the onion into rings. Cut half the lemon into thin slices.
Put a few onion rings, a handful of carrots, a lemon circle, ½ tsp in a jar. sugar, a couple of peppercorns and a few pieces of fish. Then repeat the layers until they reach the edge of the can.
Then close the jar with a lid and refrigerate for 3 days.
In order for the fish to marinate better, each layer must be pressed down
Sea or river fish?
The main plus that distinguishes the inhabitants of the seas from their river relatives is the high content of complete protein. Depending on the type of marine fish, the protein percentage ranges from 20 to 26 percent. For comparison – in the river it rarely reaches 20 percent. Also, sea fish pleases our body with iodine, phosphorus, potassium, magnesium, sodium, sulfur. Other important microelements include bromine, fluorine, copper, iron, zinc, manganese, etc. By the way, it has been proven that in freshwater fish, unlike sea fish, iodine and bromine are absent.
Classic marinade for fish
Ingredients:
Fish (fresh herring or mackerel) – 2 pcs.
Salt – 2 tbsp. l.
Sugar – 1 tbsp. l.
Dill – 3 branches.
Black pepper (ground) – ½ tsp.
Vegetable oil – 3 tbsp. l.
Method of preparation:
Gut the fish, peel, rinse in cold water and cut into medium sized pieces.
Finely chop the dill. In a container, mix salt, sugar, dill and pepper and carefully roll the pieces of fish in this mixture.
Put the fish on plastic wrap (press the pieces tightly against each other), cover with plastic wrap, place in a plastic bag and refrigerate for 24 hours.
After a day, the fish can be taken out, put on a dish and poured over with vegetable oil.
To make it more aromatic, you can sprinkle the finished fish with a few drops of lemon juice