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You will need

• - 1 large silver carp;
• - coarse salt;
• - granulated sugar;
• - Bay leaf;
• - black pepper peas;
• - carnation;
• - 150 milliliters of vinegar 9%;
• - 1 onion;
• - 2 tablespoons of vegetable oil.

Instructions

1

To pick a carver in the home,take the fish, rinse it thoroughly under running water, dry it, then cut off the head, separate the ridge and giblets. The fillets obtained gently cut into pieces of medium size, from about a matchbox.

2

Sliced ​​pieces are placed in a large dish andsprinkle them abundantly with salt. After that, cover the dish with a lid and put it in a cool place for a couple of hours. During this time the fish should be soaked in salt.

3

While the fish is salted, prepare the marinade. To do this, pour in a medium-sized saucepan, add a tablespoon of sugar, two tablespoons of salt, a couple of bay leaves, ten peas of black pepper, one clove. Stir all the ingredients in the water, then place the marinade pan on a slow fire, bring to a boil and cook for five minutes.

4

When the marinade is cooked, remove it from the heat and completely cool to room temperature. In the cooled marinade add the necessary amount of table vinegar, mix well.

5

Remove the fish and rinse it off excess salt. Then take the onion, cut it into half rings, and then transfer it to the jar. In the same jar, lay the washed fish and pour the contents with the prepared marinade. Add two tablespoons of vegetable oil to the marinade.

6

Close the jar and shake it well.the ingredients inside were evenly mixed. Place the can of carp into the refrigerator for two days. After the time, the fish can be taken out of the refrigerator and eaten.

7

Salted carver is ready! Serve fish as a full dish or with various side dishes. It is best to combine silver carp with potatoes in any form.

You will need

• • large fresh or frozen herring;
  • salt (how much water will take);
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  • 6-7 peas of black fragrant pepper;
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  • 2-3 bay leaves;
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  • 2 cloves of a carnation;
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  • cumin and coriander to taste.
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  Instructions

  1

  Purchase fresh or frozen herring. Please note: frozen fish should be large, even and evenly hard along the entire length, without any stains, dark gray. Freshly frozen herring before salting, thaw at room temperature and wash under cold water.

  2

  Put a two-liter pot of water on the fire,bring to a boil and turn off the gas. Add salt to the water for 1-2 tablespoons and stir. Tuzluk is ready, if the salt stops stirring and begins to settle on the bottom of the pan. If you prefer a herring of spicy grind, add 2-3 bay leaves to the brine water, 6-7 peas of black fragrant pepper, a couple of clove flowers, cumin and coriander to taste. Preliminary rinse spices under cold water, after addition in water boil for 4-5 minutes.

  3

  After the herring is fully thawed andbecome soft put it in a saucepan or in a rectangular tray, fill it with brine. Herring should lie flat or slightly curved, and completely covered with brine. In order for the fish to salve well, put pressure on it. For about 30 minutes, hold the container with fish at room temperature, then clean it in the refrigerator.

  4

  Readiness of herring check after 1-2 days. Cut it on the back and try a piece (if the brine turns brownish and smells of herring - salting goes right). Lightly salted herring is usually ready for use in a day, and highly salted after 2-3 days. Cut ready fish into pieces, sprinkle with dill diced and half-rings onions, serve on a table with boiled, hot potatoes. Salted herring salted in brine does not release juice into the brine, so it is salted evenly. And the taste of the fish is always gentle and elastic.