Pike Tala
Description
It works for special occasions and for everyday meals. Tala is made from carp, pike, sturgeon, and sterlet, but not from salmon. It's best to leave the fish pieces in the marinade for at least 24 hours to avoid any unpleasant issues associated with eating raw fish. Tala is also made with potatoes, cutting them into matchsticks and steaming them with boiling water before adding the marinade. So—feel free to experiment.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use yellow, red, or green onions. Clean the fish, remove the scales and entrails, and rinse it inside and out.
- 2
Step 2
Cut off the tail, head, and fins, and fillet in half, removing the backbone.
- 3
Step 3
Cut the fillet into strips of any size and place in a bowl or a food storage container.
- 4
Step 4
Peel and rinse the onion, slice into rings or half-rings, and add to the fish in the container.
- 5
Step 5
Pour in the vinegar and vegetable oil, add salt and ground black pepper. If desired, you may omit the oil.
- 6
Step 6
Thoroughly mix all ingredients and cover with plastic wrap. Place in the refrigerator or leave in a cold place for at least 24 hours.
- 7
Step 7
After that, remove the talu and mix, then serve chilled.