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Salamur from crucian carp has another name - pickled crucian carp. This folk recipe has been tested from personal experience and is suitable for marinating most types of freshwater fish.
Ingredients:
- cleaned crucian carp - 1 kg;
- rock salt - 100 gr.;
- drinking water - 500 g;
- onion - 1 pc.;
- bay leaf - 10 pcs.;
- universal spices - 10 gr.;
- coriander - 10 gr.;
- vinegar 9% - 4 tbsp. spoons;
- sunflower oil - 4 tbsp. spoons
Recipe:
- clean the crucian carp from scales and entrails, rinse well with water;
- make a saline solution and pour over the fish, put in the refrigerator for 24 hours;
- rinse the salted fish and, if necessary, soak in water;
- put fish, onion cut into half rings, and spices in a glass jar in layers;
- pour vinegar and sunflower oil into the fish in equal proportions;
- close the jar and shake the fish well;
- put in the refrigerator for 24 hours;
- Store in the refrigerator for no more than 2 weeks.
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Video sections (chapters):
0:00 Introduction
0:18 Preparing fish for salamur
1:08 Preparing the brine
1:16 Fish Ambassador
1:28 Soaking fish
1:57 Marinating crucian carp
4:42 Conditions for storing salamur
4:48 Conclusion
4:55 Ingredients
5:05 Recipe
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And in this video I will show you how to dry fish without flies • Как сушить рыбу (защит...
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