How to marinate fish before baking. Spring protection of garden plants from pests and diseases

The fish, especially the red one, which is perfectly saturated with marinade, tastes very juicy, and the flesh acquires amazing tenderness. There are many interesting fillings with which you will create another masterpiece of culinary art.

Such marinades consist of various ingredients. Some contain vegetables, others also spices, often citrus juice is used. Soy sauce is an indispensable attribute of a delicious marinade, which also additionally salts the fish. Wine (white and dry) is also often taken as the basis, especially in French cuisine, where refinement of taste and intricacy of preparation are valued.

Delicious fish thanks to the correct preparation of the marinade

What wonderful qualities does a skillfully formulated marinade endow the fish with? The fillet becomes fragrant, the taste is emphasized by special shades, and the crust takes on an appetizing look. It is prepared so simply that absolutely anyone can do it, regardless of age and culinary skills.

Surely everyone has their own technique for cooking fish, but nothing will stop you from replenishing your piggy bank with new recipes. Guests and household members will appreciate your efforts and want to try the dish more than once.

Murmansk milk marinade

The combination of milk, cream and red fish always makes the taste divine. It is often used in Scandinavian cuisine. In this case, we will prepare a marinade for fish according to the recipes of the North. Proper observance of the proportions will allow you to achieve the most delicate taste, and the fish itself will turn out lightly salted.

We will need: 200 ml of milk, a liter of water, 50 gr. sugar, 100 gr. salt, black peppercorns (30 pieces), 20 bay leaves, a couple of drops of vinegar.

Water must be mixed with spices, then add salt and sugar to it. Put on fire and boil, then drip a couple of drops of vinegar and remove from heat. Let cool slightly and mix marinade with milk. Put the red fish fillet in the tray and then fill it with the prepared liquid. The fish should be infused for about 6 hours at room temperature. Then take it out and blot it with a tissue.

Taiwanese cooking

Taiwanese is a very tasty fish marinade that has a sweet and sour taste. It has a transparent consistency, and the fish turns out delicious! It uses semi-sweet wine, garlic and ginger. Cooking fish is carried out very quickly, for this it is better to take the fillet. Dip it in the batter (1 egg, 50 ml of wine, 2 tablespoons of starch) and fry until half cooked. Boil water in a small saucepan, add one chopped onion, 50 gr. grated ginger, 2 cloves of garlic and spices to your taste, as well as flour and starch diluted in water (1: 1). Put the fish in this sauce and simmer.

Lemon mustard marinade

For such a marinade, mix a small pack of mustard with the juice of one lemon, add 50 ml of soy sauce to the resulting mixture. Salt the fish fillet, pepper, generously coat with marinade. Put in the refrigerator overnight. If you additionally shift the fish with lemon slices, the taste will only intensify.

Citrus based marinade

This is a very gentle marinade for red fish. Pour 3 tablespoons of sugar mixed with salt and black pepper into the mold. Grate in the zest of one lemon and one small lime. Lay the fillets on top. Put in a cool place. This marinade is also great for pickling.

Aromatic ginger is a fish's best friend

A very unusual combination provides such a marinade for fish. Let's take ginger and kefir as a basis, and cook the fish in foil in the oven.

How to prepare a marinade from ginger and kefir? We will need 250 ml of kefir, 2 onions, 2 cm long, lemon slices, vegetable oil for frying, a clove of garlic, pepper, salt and more dill (as you like).

Now let's start preparing the marinade itself. Ginger should be grated on a fine grater, and a clove of garlic should be passed through a press. Salt and pepper the resulting mixture. Now rub the fish well with this. Pour everything with kefir and leave to marinate for 15 minutes. In the meantime, finely chop the onion and dill, fry everything in vegetable oil until the color turns golden. Put fish slices in foil, lay lemon slices on top, sprinkle everything with onion and dill. Form something similar to boats, just make sure that there is free space inside. Bake in the oven for 20 minutes, open the foil and hold for another 5 minutes.

The combination of carrots with onions is a traditional technique of famous chefs.

This is a more common marinade for fish from carrots and onions. He also gives it excellent taste, despite the fact that it is used everywhere. The fish soaked in this way is soft and juicy.

You will need: red fish fillet (salmon, trout, salmon, pink salmon), 2 carrots, 6 onions, tomato paste - 200 gr., 150 gr. flour, sunflower oil, sugar (2 teaspoons), salt (1 teaspoon), black pepper, vinegar, water.

Finely chop the onion, grate the carrots, fry everything until golden brown. For dressing, dilute tomato paste with water, add salt, spices, sugar. Now you should mix and pour the dressing into the roasted vegetables. Simmer everything together for no more than 5 minutes. Fry the fish, put it on a dish, put carrots and onions on top and pour in the tomato marinade for 6 hours.

Refined taste will add a marinade with white wine

To prepare such an original taste marinade for fish, you will need 100 gr. soy sauce, the same amount of dry white wine, 2 tablespoons of sugar, thinly chopped ginger root, a small bunch of cilantro or ground coriander, vegetable oil, in the form of peas. It remains only to mix the ingredients and

Spicy originality with the addition of red wine

You will definitely like fish in a red marinade! The calculation is made for 1 kg of fish. You will need half a liter of dry red wine, 2 large onions, a clove of garlic, fresh basil, 1 small spoonful of balsamic vinegar, salt, pepper, paprika.

Such a wine marinade for red fish is easy to prepare. Peel the onion and garlic, cut them into small pieces. The basil greens should be finely chopped, but if you don't have fresh, substitute dried basil. Combine red with garlic, basil and onion. Add a small spoonful of balsamic vinegar, salt, pepper and ground paprika to it. Now you can fill the fish with marinade and leave it for 20 minutes to soak.

with spices

This marinade for fish is prepared quickly and easily. Required products: a jar of green peas with carrots, 250 g of onions, 3% vinegar, 200 g of tomato paste, sugar in the form of sand, 6 black peppercorns, 2 bay leaves, 3 cloves, salt and vegetable oil.

Peel the vegetables, cut the onion in the form of half rings, it is better to grate the carrots. Fry the onion in vegetable oil, then add the carrots and simmer for a couple of minutes. Now add the tomato paste diluted in water and simmer everything together. At the end put salt, sugar and spices.

Another one with carrots. Any fish you like will work for this dish. You need 800 gr. fish, 2 tablespoons flour, vegetable oil, pepper and salt. For the marinade, take 4 carrots, parsley, a glass of tomato puree, 3 medium-sized onions, a few bay leaves, a couple of clove buds, nutmeg, cinnamon, a few peas of black or allspice, sugar, salt, vinegar, water (but broth is better) .

Cut the fish fillet into portions. Salt, pepper on top and roll in flour. Pour vegetable oil into a frying pan and fry until tender. We are preparing the marinade. Cut the vegetables into medium-sized strips, fry in oil and pour in the tomato puree. Simmer until the vegetables absorb the tomato and turn reddish. Next, pour the broth or water into the pan, wait for it to boil. Now you can add sugar, vinegar, salt and spices. Boil 15 minutes. If you put crushed garlic, it will turn out even piquant. Fill the fish fillet with sauce and marinate for 5 hours.

These marinade recipes can also be used for other foods, such as meat, poultry, various grilled vegetables - they are so versatile. But if your menu today is dominated by red fish, then follow these tips. It will turn out even tastier and healthier! As you know, this is the most valuable and expensive variety of fish.

Trying all the new marinades for fish, you will be happy to notice the variety of flavors of this product, discover new, previously unknown tastes! A variety of options can be used for any type of cooking - whether for frying in a pan, or for baking, grilling, shish kebab or stewing. Cooking fish in a marinade in a slow cooker has become widespread.

Ecology of consumption. Food and Recipes: Here are 9 Great Fish Marinade Recipes

We present to your attention 9 marinade recipes for fish.

1. DELICIOUS SALT FISH IN 2 HOURS

Fish prepared in this way can be eaten after 2 hours. But it will turn out even tastier if you stand a little in the refrigerator and soak in oil. But at the same time she is very good. This time I salted both herring and mackerel at once. You take the fish to your taste.

Ingredients:

• 2 fish
• onion to taste (it can be more, very tasty)
• water at room temperature 400 ml
• salt 2 heaping tablespoons
• sunflower oil (possible with a smell if you like) 200 ml
• bay leaf 3 pieces
• cloves 3 pieces
• peppercorns 10 pieces
• coriander peas 1 teaspoon
• table vinegar 6% -9% (or apple) 2 tbsp

How to cook:
1. Clean the fish from the insides, rinse with cold water. Remove the skin and carefully separate the fillet from the ridge. Cut into pieces.
2. Dissolve salt in water. Place the fish in a bowl and cover with water and salt. Leave for 2 hours at room temperature.
3. Mix oil with vinegar. Cut the onion into half rings.
4. Drain the brine from the fish, rinse with running water.
5. Put in a bowl (jar), alternating with onions and spices, pour oil.

The fish is ready, but after a few hours it will be even tastier)

2. RED FISH MARINADE RECIPE

Ingredients:

• 1 kg fish fillet
• 4 tablespoons coarse sea salt
• 2 tablespoons of sugar
• zest of 1 lemon
• 20 grams of green dill
• 1 or half a tablespoon of cognac

How to cook:
1. Rub a piece of fish fillet with salt and sugar. Roll in lemon zest and dill. Drizzle with cognac.
2. Close with cling film, tearing it slightly to allow air to enter.
3. Refrigerate for several hours: at least 4 hours for slightly salty flavors, preferably overnight.

3. HERRING SPICY SALTED

A set of spices, as in other recipes for pickling and pickling something, you can change to your taste. And yet, in this way, you can salt almost any fish!

Preparation time: 10 minutes + marinating time (48 hours)

Servings: 4-6:

Ingredients:
Brine for 1 liter of water:

• 4 tablespoons salt
• 1.5 tablespoons of sugar
• 80 ml spirit vinegar (regular)
• 1 teaspoon coriander seeds
• 6 juniper berries
• 2 pieces of cloves
• 4 allspice peas
• ½ teaspoon black peppercorns
• 3 bay leaves
• 2 fresh or frozen herring

How to cook:
1. Place all brine ingredients and water in a small saucepan.
2. Bring to a boil and stir until salt and sugar are completely dissolved. Remove from heat and cool completely.
3. Gut herring, cut off the head, wash well. Put in a tray.
4. Pour in the cooled brine and leave for 48 hours in the refrigerator, turning the fish from time to time. Herring is ready!

Submission method: cut the herring into pieces, overlay with chopped red onion, sprinkle with unrefined sunflower oil, juice and lemon zest. Store in brine for up to a week in the refrigerator. Without brine, in the tray 2 weeks. It tastes best on the third day of salting.

4. SALT FISH

We take fresh-frozen fish (herring or mackerel). Gut the fish (for 2 pieces), wash, dry with a napkin and cut into pieces.

Ingredients to prepare the mixture for salting:

• 2 tablespoons salt
• 1 tablespoon sugar
• 2-3 tablespoons dill, can be fresh
• 1/2 teaspoon black pepper
• dry basil (optional)

How to cook:
1. Put the fish on cling film, having previously dipped it in the salting mixture from 2 sides.
2. We press the whole fish tightly, wrap it with a film and place it in a plastic bag for a day.
3. Then put the fish on a dish, add a few drops of lemon juice and 2-3 tablespoons of vegetable oil! The fish is ready

5. SALTED RED FISH

Ingredients:

• red fish fillet 1 kg
• salt 2 tablespoons
• sugar 1 tablespoon
• 1 tablespoon lemon juice (natural, not from a pack)
• vodka 1 tablespoon

How to cook:
1. Separate the fillet from the bone and skin.
2. Mix sugar and salt and rub the fish with it. Then pour the fillet with lemon juice and vodka.
3. Put the fillets in a tray and refrigerate overnight. In the morning the fish is ready to eat.

6. HOMEMADE SMOKED FISH

Ingredients:

• 3 freshly frozen mackerels

For brine:

• 1 liter of water
• 3 tablespoons without top of salt,
• one and a half tablespoons of sugar,
• 2 tablespoons dry brewed black tea
• 2 handfuls of onion skins.

How to cook:
1. Clean the fish, wash it, remove the heads and tails.
2. Prepare the brine: put salt, sugar, tea leaves and onion peel into a pot of water. Bring to a boil, cool and strain.
3. Place the prepared fish carcasses in a container, pour over the prepared brine, cover with a lid and leave at room temperature for 4 days, turn the fish over every morning and evening.
4. Remove the fish from the brine, transfer to another container and store in the refrigerator. Yummy!!! Especially with boiled potatoes, sauerkraut and pickled mushrooms. Try it.

7. HERRING PICKLED IN APPLE VINEGAR

Ingredients:

• fresh herring 2 pieces
• onions 1-2 large onions
• apple cider vinegar 5 tablespoons
• salt 2 teaspoons
• sugar 0.5 teaspoon
• water 1 cup (250 ml)
• peppercorns 10 pieces
• pinch of coriander grain

How to cook:
1. Clean and cut the fish into pieces.
2. Cut the onion into half rings
3. Dissolve salt, sugar in water and add apple cider vinegar, mix.
4. Put the fish mixed with onions in a bowl, sprinkle with pepper and coriander and pour over the brine (not hot).
5. Cover the bowl. After a day you can enjoy!

8. HERRING (an incomparable way of salting)

We take 1 kg of fresh-frozen herring of good quality. Gut, remove the skin and cut into pieces. Put the fish in an enameled saucepan.

Ingredients:

Prepare filling ahead of time:

• 3 onions cut into rings
• 10-12 tablespoons of water
• 1 teaspoon sugar
• 1-2 tbsp salt (no slide)
• 0.5 teaspoon ground black pepper
• 1 dessert spoon of vinegar (essence)
• 2 tablespoons ketchup
• 1/2 cup vegetable oil

Yield: two half-liter jars (4-6 servings)

How to cook:
1. Defrost the herring on the bottom shelf of the refrigerator overnight. Now it needs to be gutted. Cut off the head along with the gills. We cut the abdomen to the tail and clean the insides with a knife.
2. Then we make a shallow longitudinal incision on the back (just to cut the skin) and, gently prying off the edges of the skin, slowly and carefully remove in the direction from head to tail. First on one side and then on the other side. We make sure that pieces of meat do not come off along with the skin. We remove the fins (after removing the skin, they are easily removed). We cut off the tail.
3. Next, we get the ridge. To do this, we hook the dark film lining the peritoneum with a knife and separate it from the meat along with the spinal bones. We turn the herring over and separate it into two halves from the back.
4. Now we completely take out the spinal bone, clean the fillet from the remaining ribs and other small bones. Cut the fillet into slices about 2 cm wide.
5. Cut the lemon into thin circles, three carrots on a coarse grater, cut the onion into rings. And we put all this beauty in layers in a jar: at the bottom - a few onion rings, a bay leaf, a pinch of carrots, a slice of lemon, half a teaspoon of sugar, a pinch of pepper. Above - a layer of herring. Then - again vegetable-sugar "butt". And so we alternate layers, periodically pressing down, until we get to the very top of the jar. Now close the lid and send it to the refrigerator. 2-3 days and a delicious herring is ready! published

Cooking with love! Bon appetit!

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Marinade for fish is a great way to make it more tasty, soft and rich. The right choice of marinade is the first condition, ensuring the culinary quality of the finished dish.

The classic recipe is the simplest, but no less delicious.

Required products:

• sugar, salt, pepper - a pinch each;
• one carrot and onion;
• two tablespoons of tomato paste.

Cooking process:

1. We clean the vegetables, chop them in any way and fry in a pan for several minutes.
2. Season with spices, add tomato paste, if desired, you can pour a little vinegar. We are waiting for the mixture to boil, the marinade is ready.

Vegetable marinade of carrots and onions

Required products:

• 0.25 liters of tomato juice;
• two carrots and two onions;
• seasonings to your liking.

Cooking process:

1. Vegetables must be peeled, cut the onion into rings, put in a pan, fry until a beautiful color and mix with grated carrots. Hold for a couple of minutes on fire and pour in tomato juice.
2. Season the mixture with selected spices, cook for about 10 minutes, after which you can lower the fish into the marinade.

Cooking in sweet and sour marinade

Required products:

• any seasonings to taste;
• a spoonful of lemon juice;
• 20 grams of tomato paste;
• carrots and onions;
• a small spoonful of honey

Cooking process:

1. Cut the onion into small pieces, mix with honey and put in a pan. Then add crushed garlic, spices and quite a bit of vegetable oil.
2. We also send grated carrots there, simmer for a couple of minutes and mix with tomato paste.
3. A minute before readiness, pour in lemon juice and, if desired, put greens.

Mustard-soy sauce

Fish marinated according to this recipe turns out to be very interesting and spicy in taste.

Required products:

• a large spoonful of mustard, not too spicy;
• three tablespoons of soy sauce;
• 20 milliliters of olive oil.

Cooking process:

1. This sauce is very easy to prepare - just mix all the ingredients. You can add some more spices to taste.
2. 2. The fish is placed in the marinade, kept for at least 20 minutes, after which it is cooked.

Marinade for red fish with garlic and paprika

You can cook any marinade for red fish, it will still turn out delicious, but this recipe will give the dish a special charm.

Required products:

• five tablespoons of olive oil;
• 2 cloves of garlic;
• a large spoonful of ground paprika;
• any other seasonings to your taste.

Cooking process:

1. Peel the garlic, first cut into small pieces, and then crush with something hard.
2. Add paprika to it, selected spices, you can add a little salt. Add oil and stir until smooth. The result should be gruel. We coat the fish well with it and cook in the oven.

Sauce for steamed fish

Steam dishes are not always tasty and almost always not very beautiful. In addition, during such processing, many spices lose their properties.

You can make the fish saturated and fragrant with the help of marinade.

Required products:

• herbs and spices to your taste;
• a small spoonful of mustard;
• one yolk;
• a spoonful of lemon juice;
• 40 grams of sour cream.

Cooking process:

1. We separate fresh greens from the branches, grind in a blender and lightly salt, then put sour cream, mustard, the indicated amount of lemon juice and yolk to it. Beat it all again and put it in the refrigerator for a while.
2. After about 20 minutes, hot fish can be poured with chilled sauce. Try it, you may need to salt it a little more.

Mackerel tastes like red fish: marinade recipe

Making mackerel taste like red fish with a marinade is very simple. Let's take a look at the recipe.

Required products:

• 2 tablespoons of vinegar;
• a little ground black pepper;
• dried cloves - five branches;
• 3 grams of coriander;
• 0.3 liters of water;
• 5 black peppercorns;
• two small spoons of salt;
• 30 milliliters of vegetable oil.

Cooking process:

1. Pour the specified amount of water into the pan and wait until it boils.
2. We add all the indicated ingredients from the list except vinegar to the water and keep it on the stove for no more than two minutes.
3. Leave the marinade to cool, then put the vinegar, mix thoroughly. Pour the mixture over the fish and let it brew in the refrigerator for 24 hours.

Delicious marinade for river fish

In general, this is a universal recipe; it can be used for marinating both river and sea fish.

Cooking process:

1. Pour water into the pan, set to heat, and when the contents boil, add all the components listed in the list except vinegar. Keep on the stove until the salt and sugar dissolve.
2. Leave the mixture for a while to cool well, and mix with vinegar.
3. We completely cover the fish with the prepared filling and leave it to soak for a day in a cold place.

Extraordinary Ginger Mint Marinade

Despite this name, the marinade is light and gives the dish freshness.

Required products:

• fresh ginger root;
• a pinch of salt;
• 40 grams of mint leaves;
• olive oil - 2 large spoons.

Cooking process:

1. We clean the ginger root, wash it, let it dry, and then grind it with a fine grater. The root needs a small one - about five centimeters long.
2. First, cut fresh mint leaves into pieces, then put them on top of the ginger and rub with something heavy.
3. Pour olive oil into these ingredients, salt and mix everything thoroughly.
4. You need to coat the whole fish with the finished marinade. To taste, you can put a few slices of lemon and sprigs of mint inside it. Also leave a little sauce, it will be good to pour over the fish on top again, before baking.

Meat fibers are tough, so the marinade's job is to soften them. The fish itself is soft. Pickled it is often only to give taste. That's why first rule a good marinade for fish - it should be less saturated and consist of softer ingredients.

Second rule- marinate fish for frying or baking for no more than 30 minutes. Otherwise, when cooking, the fibers will simply spread.

Third rule- only glass or ceramic dishes for marinating are suitable. Do not marinate fish in metal or plastic bowls.

Marinade for red fish has its own subtleties | Is not a fact

The taste of fish is well complemented by lemon. But salmon from contact with citric acid are covered with an ugly coating. Marinade for red fish should be without lemon. It is better to sprinkle the already prepared dish with the juice of this citrus.

Best of all, the taste of fish is complemented by the following components of the marinade:

• For white fish- lemon juice, tomatoes, beer or white wine, lemon or white pepper, garlic, thyme. From oils, corn or olive oil is suitable.
• For trout- wine, beer, olive oil, thyme, garlic.
• For oily fish- beer, orange juice, ginger, horseradish, tarragon, dill, mustard. Olive or corn oils.

Marinade recipes for fish

Marinade for fish in the oven

Marinade for fish in the oven is prepared simply and quickly.

You will need:

• Lemon - half.
• Mayonnaise - 3 tbsp. l.
• Spices for fish - 1 pack.

Preparation: with mix the spices with mayonnaise. Squeeze the juice from half a lemon and add to the marinade. Grate the fish with this composition, put in a bowl. You can bake after 20 minutes.

So you can marinate any fish. But salmon will be the tastiest. You can bake fish marinated in this way on thin slices of lemon. And top with grated cheese.

Marinade for fresh fish

This fish marinade recipe is best used with tuna. You can take other marine fish (preferably predatory). Most importantly, make sure it's really fresh.

:

• Lemon juice - 50 ml.
• Ginger root, fresh - 40 g.
• Rice vinegar - 50 ml.
• Soy sauce (salty) - 200 ml.
• Fresh chili pepper - 0.5 pcs.
• Sugar - 50 g.

Preparation: with stir soy sauce, vinegar, sugar and lemon juice in a bowl. Peel and grate the ginger on a coarse grater. Chili cut into pieces. Pour half of the marinade into a bowl or saucepan. Put half of the grated ginger root and half of the chili there. Lay the sliced ​​fish on top. Sprinkle with the remaining ginger, pepper and pour over the marinade. Leave for 2 hours. Then the fish can be eaten.

Marinade for fish with vinegar is better to prolong the shelf life of fish. But, as a rule, this is not necessary. After all, such a delicacy is eaten very quickly.

Fish on the grill

Marinade for fish on the grill is prepared simply and quickly. After 30 minutes of being in it, the fish can be baked.

You will need:

• Soy sauce.
• Garlic.
• Salt.
• Olive oil.
• Lemon juice.
• Allspice, ground.

Preparation: in Mix all the ingredients and cover the pieces of fish well with the marinade. After 30 minutes it can be cooked. It is enough to hold the fish over the coals for 6-7 minutes on each side.

Carrot fish marinade

Carrot and onion fish marinade is suitable for the finished dish. It can be fried, boiled or baked. Since the fish is already ready, you can keep it in the carrot marinade for several hours. It tastes best if you leave the fish under the marinade overnight in the refrigerator.

You will need (for 0.5 kg of fish):

• Carrots - 3 pcs.
• Onion - 2 pcs.
• Tomato paste - 2 tbsp. l.
• Bay leaf - 2 pcs.
• Peppercorns.
• Sugar - 1 tbsp. l.
• Vinegar (rice or apple) 2 tbsp. l.
• Water or broth - 250 ml.

Cooking: l finely chop the uk. Grate carrots into strips. Fry the onion until it becomes transparent. Add carrots to the pan, cover and simmer for 10 minutes. Pour in the tomato paste and spices. Add water, sugar and vinegar. Simmer under the lid for another 20 minutes. Remove the bay leaf and cool the marinade.

If you want a more sour taste, then vinegar can be added to the marinade after it has been removed from the heat. Marinate fish in carrots for at least 6 hours.

Marinade for hot smoked fish

Marinade for smoking fish is prepared simply and quickly. You need to keep the fish in it for 8-12 hours. The container in which the fish will be marinated must be covered with a lid and put in a cold place. 25 minutes before smoking, the lid must be removed and the fish in the marinade should be allowed to “breathe”. That way it tastes better.

You will need:

• Water - 2 liters.
• Crushed garlic - 1 tbsp.
• Lemon juice - 1 glass.
• Soy sauce - 0.5 cups.
• Sea salt - 0.5 cups.
• White wine - 1 glass.
• White pepper - 2 tbsp.
• Herbs or seasonings - to taste.

Cooking: everything is extremely simple - mix all the components and fill them with fish.

Not only every good housewife, but also any self-respecting fisherman has a couple of signature recipes for preparing a variety of fish dishes. A special place among them is at home. Not everyone can cook this delicacy, it is not so easy to achieve good results. But nothing is impossible! If you want to master the technology of making marinades for fish, follow our recommendations. Be patient, spare no effort - and the result in the form of a fragrant fish will reward all your efforts.

What is a marinade and how does it differ from salting

The pickling process involves not only introducing new flavors, but also changing the physical and chemical properties of the product. Have you noticed that it is denser than raw, even salty?

The marinade is always based on an oxidizing ingredient. It can be vinegar, lemon or grape juice, dry wine. If you're not using acid, don't call the process pickling - it's pickling.

Marinated fish at home can be prepared using highly carbonated mineral water. However, in this case, it still makes sense to introduce an acid into the solution. And in order to make the taste of the product softer, add a little sugar (or honey).

Do not forget about pickling prior to heat treatment. It is advisable to marinate some fish before grilling, grilling or even in the oven. This will make the taste of meat more saturated, accelerate the action of aromatic seasonings. The fact is that the marinade works like a conductor, delivering spices deep into the steak or carcass. By the way, if you plan to cook excellent results, you can also achieve a fermented milk base: yogurt, whey, kefir. But if you plan to serve marinated fish without subsequent heat treatment, fermented milk marinade is not suitable.

Products for homemade marinades

Raw vegetables (onions, carrots, bell peppers), aromatic herbs (watercress, lemongrass, thyme, tarragon), dry spices, pepper mixtures will help fill the marinade with aromas. Dill, both fresh and dried, harmonizes very well with fish.

Soy sauce is just made for fish dishes! It gives marinated fish not only taste, but also a pleasant amber hue. Mustard will make the sauce tender, and the fish will add flavor and spiciness.

Want to play with color? Add a little saffron to the marinade - it will provide an expressive golden color, reminiscent of the color of smoked fish. Paprika also has a strong coloring effect. Both of these seasonings should be added in small quantities: saffron has a pronounced sweetish taste, its abundance will “look” ambiguously; and paprika, especially spicy, can drown out other seasonings with the rich taste of bell pepper.

Do not forget about the "classics of the genre" - peas and bay leaves are in perfect harmony with fish.

Basic cold marinade recipe

Cooking such a dressing always gives a good result. According to the recipe, any river or sea marinated fish can be prepared. At home, you can make pink salmon, salmon, trout.

Required Ingredients:

• salt - 1 tbsp. l.;
• sugar - 1 tsp;
• vinegar, vegetable oil - 3 tbsp. l.

In addition, we need spices: bay leaf, French grain mustard. In the marinade, you can add onion sliced ​​​​in half rings, carrots, greens grated on a Korean grater. The cooking method is extremely simple - mix the ingredients, wait for the salt and sugar to dissolve, pour tightly packed carcasses or pieces of fish and leave at room temperature for a day. In the summer, after two hours, remove the container on the bottom shelf of the refrigerator.

Hot marinade and its features

The following recipe for pickled fish at home is suitable for mackerel, herring, tuna, saury and other similar varieties of fish.

Pour half a liter of water into the pan and put on fire. Add 1 tbsp. l. salt, 1 tsp. sugar, 2 bay leaves, grains of allspice and bitter pepper (to taste). While the marinade boils, cut the fish into pieces, put them tightly in a glass dish (you can put it in a jar), layering with onion rings. In a boiled liquid, add 1-2 tbsp. l. vinegar and pour over the fish. The main advantage of this method is that after 2-3 hours the dish can be served at the table.

Preparing for the process

Different types of fish require different pre-treatment. Be sure to thoroughly rinse the carcasses before marinating the fish at home. Silver carp, pilengas, pike perch and other fish with scales will also have to be cleaned.

If you plan to send the fish along with the head to the marinade, be sure to remove the gills, otherwise the dish will acquire a marsh flavor. It is better to remove the intestines and entrails (the only exception is a very small fish).

Should I remove the bones from the fish? It all depends on your preferences, there is no single standard. For example, not all admirers of herring love it in a cut state. Many prefer to savor the dense pieces on the bone while gnawing on the ribs. Red fish can be served both in the form of fillets and in the form of pieces. If you are preparing fish for sandwiches, it will be more convenient to remove the bones immediately. And for some varieties, milling only harms: for example, mackerel, saury, herring are destroyed if bones are removed from the meat. It is very difficult to get beautiful even pieces without a bone.

Marinade in Korean

Love spicy? Then you will definitely like marinated fish at home cooked in Korean style. To the classic cold marinade, add a little soy sauce (2-3 tablespoons), 1 tsp. mustard, 2-3 cloves of garlic, 1 tbsp. l. tomato paste. Do not feel sorry for hot spices, because oriental cuisine is famous for them. You can cook according to this recipe not only herring, but also hake, pike perch and even silver carp.

In the marinade, add coarsely chopped parsley, grated on vegetables (carrots, selera, parsley root), as well as more onions. Fragrant vegetables served with fish will emphasize its aromas and tastes.

Harvesting for the future: spicy silver carp

The following recipe is a great way to harvest fish. If you are faced with the need to quickly process a large amount of fresh silver carp, prepare salamur. It can be stored in the refrigerator for several weeks.

Boil a liter of water and let it cool down to 30 ° C. Add the following ingredients in 125 grams:

• vinegar;
• vegetable oil;
• salt;
• sugar.

For the marinade, you can use any favorite spices: cloves, allspice, asafoetida, cumin. Pour tightly packed pieces into a container, pour marinade so that it completely covers the fish. After a day, drain the marinade, put the pieces in sterile jars, layering with onions, pour in oil and seal. Such pickled fish (silver carp) at home is well stored in the refrigerator.

Fish from the river

Pickled at home, for example, carp, is perfect for this dish. For a kilogram of fish, you will need 2-3 onions and a few cloves of garlic. Cut the vegetables into strips, and the fish into pieces (do not remove the skin). Stir, adding salt, pepper, torn into large pieces of cilantro, hot pepper rings to your liking. On average, for such a quantity of products you need 3 tbsp. l. vinegar. You can add a little fragrant homemade sunflower oil to the salad. Put the workpiece in a glass dish and leave for a day.

Delicate marinade for red fish

Quite oily, and pink salmon is a bit dry. Therefore, in the first case, you can do without adding oil, and in the second, add a little olive oil. The taste of red fish is expressive and bright, so you should not jam it with garlic, onions, vinegar, and in general it is better to use seasonings to a minimum. Marinated red fish at home can be prepared according to the following simple recipe.

Cut the fish into large portions, place tightly in a container, sprinkle with sea salt and layer with very thin circles of lime or lemon. You can lightly sprinkle with dry white wine. Do you want flavor? Add a few sprigs of fresh dill. This will be enough. You can serve the dish to the table after 4-6 hours.

Serving to the table

Before marinating fish at home, think over the menu. Any garnish of potatoes can be an excellent choice: mashed potatoes, boiled or baked tubers. Or maybe do without a side dish at all? You can serve fish with homemade pickles, delicious bread, mushrooms, and tomato juice as a drink.

And also dishes from homemade marinated fish are great as snacks for strong alcohol and beer.