Pike Marinated in Vinegar with Onion
Description
The shelf life of such a cold dish is 1 week, provided it is stored refrigerated in the marinade. From time to time, it is advisable to shake the contents of the jar or container for even marinating of the fish. You can add various spices and seasonings to taste. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Clean the pike of its scales — this can be done in a basin of water so the scales don't fly everywhere. Gut the fish and rinse it inside and out. Peel the yellow onion and rinse it.
- 2
Step 2
Cut off the head, fins, and tail, cut the fish carcass into serving portions, and place in a deep container.
- 3
Step 3
Cut the onion in half and slice into half-moons. Add the sliced onion to the fish mixture.
- 4
Step 4
Add salt, ground black pepper, and bay leaves, and pour in the vinegar.
- 5
Step 5
Thoroughly but carefully stir all the contents of the container so that the fish absorbs the vinegar and the onion releases its juice.
- 6
Step 6
Place all the contents of the container into a jar or a deep container with high sides, preferably a narrow one, so that there is enough marinade to cover all the pieces of fish. Cover the container with a lid and refrigerate for 2–3 days, shaking its contents from time to time.
- 7
Step 7
After the specified time, place the marinated fish on a plate and serve chilled.