Marinated perch
Description
Suitable for both holidays and everyday meals. Since the perch will not undergo heat treatment, the fish needs to be prepared first. Nearly all river fish can carry various parasites, and to eliminate them, the fish must be frozen. Perch is a medium-sized fish, so it needs to be frozen for 36 hours at minus 16 degrees, 22 hours at minus 18 degrees, or just 12 hours at minus 30 degrees. Low temperatures kill the parasites, and then it can be safely marinated. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making marinated perch. Place the fish in the package in the refrigerator and leave until fully thawed.
- 2
Step 2
Clean the perch of scales, cut off the head and tail, and remove the entrails. Rinse the fish thoroughly in cold water, especially around the spine. Cut the perch into serving-size pieces no more than two centimeters thick. Combine the salt with the sugar, sprinkle over the fish, toss to coat, and let stand for 3 hours.
- 3
Step 3
Pour vinegar over the perch, stir, and leave to marinate for 30–45 minutes.
- 4
Step 4
Drain the vinegar with the salt, add the bay leaf and peppercorns, and mix.
- 5
Step 5
Peel the onion and slice it into rings. In a clean dry jar, layer the onion and perch with the spices. Pour vegetable oil over everything so the ingredients are fully covered. Seal the jar and refrigerate for 24 hours. If the fish has not finished curing in that time, leave it for another 12 hours. Best used within 1–2 days.
- 6
Step 6
Serve immediately or slightly chilled.