Pickled Carp

This fish dish turns out insanely delicious! The recipe for homemade carp pickled in a simple way, the fish turns out moderately salty and aromatic thanks to the spices. And served with boiled potatoes or mashed potatoes - just perfect and deliciously homely.

Fish

7-8 cups (clean weight of carp)

Onions

2-3 pieces

Sunflower oil

1/2 cup

For the marinade:

Water

4 cups

Salt

1 cup (240 g)

Sugar

1/2 cup (90 g)

Vinegar

1/2 cup (9%, 100 g)

Black Peppercorns

10-15 pieces

Allspice

10 pieces

Bay Leaf

4 pieces

Cloves

2 pieces

Coriander

1 tsp (whole)

To prepare pickled carp, first prepare the fish. Clean the carp, gut it, and wash it thoroughly.

Cut off the head and tail. Also remove the fins (you will need kitchen scissors for this). Cut out the top fin and cut the carcass lengthwise along the backbone. Cut out the backbone as well, leaving only the rib bones.

Then cut each half of the carcass lengthwise, and then crosswise into pieces about 1.5-2 inches wide.

Slice the tail into rings.

Prepare the marinade. Add salt, sugar, spices, and vinegar to boiling water. Let it boil again, then let it cool.

Place the fish in a separate saucepan and pour the warm marinade over it.

Place a plate or cutting board of suitable size on top and something heavy on top (I use a 3-liter jar filled with water). Keep the fish under pressure for 8-10 hours.