Herring from Bighead Carp
Description
Perfect with meals and drinks. Don't forget to serve boiled potatoes, mashed potatoes, potato pancakes (draniki), or any other potato dish with the bighead carp herring. You can take the salted bighead carp with you to work or on a trip, or to a picnic, but only in a sealed container. Serve the appetizer with your meal.
Instructions
- 1
Step 1
Prepare the listed ingredients. Scale the fish, slit the belly, and remove the innards. Remove the black membrane inside the belly and rinse in water. Fillet one portion of bighead carp and remove the large bones from the fillet. Peel the onion and rinse in water.
- 2
Step 2
Cut the bighead carp fillet into serving-size pieces to your taste.
- 3
Step 3
Cut the onion into half-rings and layer it alternately with the bighead carp slices in a tall jar or a sealable glass container. Leave a little space at the top so you can add the spices and oil.
- 4
Step 4
Pour salt and black peppercorns into the container. You can also add other spices if desired.
- 5
Step 5
Pour in odorless vegetable oil. You can also add 3 tbsp. of 6% vinegar if you like marinated fish. Without vinegar, the bighead carp will turn out lightly salted and still very tasty. Close the container with a lid and shake the jar thoroughly so the spices evenly coat all the pieces. The onion will release its juice and the fish flesh will absorb it. Place the container in the refrigerator for 2–3 days and shake the jar every day.
- 6
Step 6
After the specified time, the appetizer will be fully ready. Transfer it to a salad bowl, garnish with fresh herbs, and serve.