What kind of fish is best to marinate at home? How to marinate fish: tips and recipes. pickled herring

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 occupied by marinated fish at home. Not everyone can prepare this delicacy; achieving good results is not so easy. But nothing is impossible! If you want to master the technology of preparing fish marinades, 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 pickling?

The marinating process involves not only introducing new flavors, but also changing the physical and chemical properties of the product. Have you noticed that raw food is denser even when salted?

The basis of the marinade is always an oxidizing ingredient. This could be vinegar, lemon or grape juice, dry wine. If you don't use acid, don't call the process pickling - we're talking about pickling.

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

Don’t forget about marinating before heat treatment. Before baking on the grill, barbecue, or even in the oven, it is advisable to marinate some fish. This will make the taste of the meat richer and accelerate the effect of aromatic seasonings. The fact is that the marinade works as a conductor, delivering spices deep into the steak or carcass. By the way, if you plan to cook excellent results, you can also achieve 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 (cress, lemongrass, thyme, tarragon), dry spices, and pepper mixtures will help fill the marinade with flavors. Dill, both fresh and dried, harmonizes very well with fish.

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

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 need to be added in small quantities: saffron has a pronounced sweetish taste, its abundance will “look” ambiguous; and paprika, especially hot paprika, can drown out other seasonings with the rich taste of bell pepper.

Don’t forget about the “classics of the genre” - peppercorns and bay leaves go well with fish.

Basic cold marinade recipe

Preparing such a dressing always gives good results. The recipe can be used to prepare any marinated river or sea fish. At home, you can make pink salmon, salmon, and trout this way.

Required ingredients:

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

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

Hot marinade and its features

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

Pour half a liter of water into a saucepan and place on fire. Add 1 tbsp. l. salt, 1 tsp. sugar, 2 bay leaves, allspice and hot pepper grains (to taste). While the marinade is boiling, cut the fish into pieces, place tightly in a glass dish (or in a jar), layering with onion rings. Add 1-2 tbsp to the boiling liquid. l. vinegar and pour over the fish. The main advantage of this method is that after 2-3 hours the dish can be served.

Preparation for the process

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

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

Should I remove bones from fish? It all depends on your preferences, there is no single standard. For example, not all herring admirers like it in its trimmed state. Many people prefer to savor the dense pieces on the bone while gnawing on the ribs. Red fish can be served either as fillets or as pieces. If you are preparing fish for sandwiches, it will be more convenient to remove the bones immediately. And for some varieties, filleting only harms: for example, mackerel, saury, herring are destroyed if the bones are removed from the meat. It is very difficult to get beautiful, even boneless pieces.

Korean marinade

Do you like it spicy? Then you will definitely enjoy homemade marinated fish, prepared 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 skimp on hot seasonings, because oriental cuisine is famous for them. You can prepare not only herring according to this recipe, but also hake, pike perch and even silver carp.

Add coarsely chopped parsley, grated vegetables (carrots, celery, parsley root), and also more onions to the marinade. Fragrant vegetables served with fish will highlight its aromas and tastes.

Preparation for future use: spicy silver carp

The following recipe is an excellent way to prepare 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 cool to 30 o C. Add the following ingredients in quantities of 125 grams:

vinegar;
vegetable oil;
salt;
sugar.

For the marinade, you can use any of your favorite spices: cloves, allspice, asafoetida, cumin. Pour the tightly packed pieces into a container and pour in the marinade until it completely covers the fish. After a day, drain the marinade, transfer the pieces into sterile jars, layering with onions, add oil and seal. This marinated fish (silver carp) can be stored well in the refrigerator at home.

Fish from the river

Home-marinated carp, for example, is perfect for this dish. For a kilogram of fish you will need 2-3 onions and several 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, and hot pepper rings to your taste. On average, this amount of food requires 3 tbsp. l. vinegar. You can add a little aromatic homemade sunflower oil to the salad. Place the mixture in a glass container and leave for a day.

Delicate marinade for red fish

Quite fatty, 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 shouldn’t overpower it with garlic, onions, vinegar, and in general it’s 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 slices of lime or lemon. You can lightly sprinkle with dry white wine. Want some flavor? Add a few sprigs of fresh dill. This will be quite enough. The dish can be served after 4-6 hours.

Serving

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

Homemade pickled fish dishes are also great as snacks with strong alcohol and beer.

Marinated fish - general principles of preparation

Any type of fish can be used for marinating. It is only desirable that there be fewer bones and that the carcass be dense and fatty.

If the fish is frozen, it must first be thawed, but not completely.

A small fish is marinated without cutting. The larger one needs to be gutted, the head, tail and fins separated. Be sure to wash under running water.

As a rule, the fish is freed from the ridge and remains a fillet. Small bones are removed using tweezers. The fillet is cut into pieces one and a half to two centimeters thick and only then marinated.

You can also cook a medium-sized fish whole by making cuts along the carcass.

You must first prepare the dishes of the required size. A sharp knife with a comfortable handle will also come in handy.

Fish is marinated both cold and hot. Most recipes call for vinegar. But you can successfully do without it by replacing it with spices, lemon or soy sauce.

In the process of preparing the dish, coriander, black and allspice, bay leaf, sugar, sea or rock salt, and onion are used. Mustard, cumin, ginger, carrots and oranges are also added.

Marinated fish is stored in the refrigerator with the lid closed.

1. How to marinate fish at home with vodka

This recipe is most suitable for marinating red fish. The finished dish is not only pleasant to look and smell, but also very tasty.

Ingredients:

A kilogram of fish fillet.

50 grams each of dill and cilantro.

Celery stalk.

Two garlic cloves.

Bulb.

Art. spoon of olive oil.

0.150 ml vodka.

Cooking method:

Season the fish fillet generously with salt.

Chop the greens, celery and garlic. Place them at the bottom of the marinating container.

Cut the onion into half rings. Pour it into a container, disassembling it into feathers. Add salt and mix with your hands, pressing slightly on the ingredients.

Pour oil and place a piece of fish on top.

Sprinkle onion, celery and a few sprigs of dill on the fillet.

Pour vodka. Leave in the refrigerator for a day.

The dish is served with green salad and capers. It is appropriate to add cherry tomatoes.

2. Marinated fish: mackerel in an hour

Do you want marinated fish, but it takes several hours to prepare? We'll have it ready in less than an hour!

Ingredients:

Two mackerel fillets or one fish.

Two onions.

10 grams of coriander.

A glass of orange juice.

One orange.

Celery stalk.

Pepper mixture.

Refined olive oil.

Cooking method:

We fillet the mackerel and remove all bones. Place skin side down in container. Salt generously on both sides. Pepper a little and add coriander beans.

Place in the refrigerator for half an hour.

Remove the zest from the orange and pour boiling water through a sieve to remove the bitterness.

Grind the onion using a blender and send it to the frying pan.

Cut the celery into small strips and add to the frying pan with the onions. Pass for two minutes.

Add the zest and juice of the orange. Boil for five minutes.

Pour the mackerel with hot marinade and send it to a cold place for forty minutes.

3. How to marinate fish at home the Dutch way

Lightly salted fish is a pleasant and almost dietary light dish. There are not very many calories in it.

Ingredients:

Two fillets.

Bulb.

Carrot.

Two teaspoons of granulated sugar.

Four bay leaves.

Ten peppercorns.

Sea salt.

Cooking method:

Remove fish fillet from small bones and cut into pieces. Place in a marinating bowl, add bay leaf and add salt.

Cut the lemon and onion into half rings. Turn the carrots into sticks using a blender or coarse grater.

Pour sugar onto the surface of the fish. Place a layer of carrots on top and sprinkle peppercorns. Then spread a layer of onion and a layer of lemon.

Leave in the refrigerator for a day.

4. Estonian-style marinated fish

The recipe will appeal to those who like moderately salted marinated fish.

Ingredients:

One fish.

Bulb.

Five teaspoons of apple cider vinegar.

Two teaspoons of sea salt.

One teaspoon of sugar.

250 ml warm water.

Ten peppercorns.

A pinch of coriander.

0.050 kg dill.

Cooking method:

Prepare the fish fillet and cut into two-centimeter pieces.

Cut the onion into half rings.

Pour sugar and sea salt into warm water. Pour in apple cider vinegar.

Place the fish pieces in a jar or bowl. Sprinkle with onions and stir.

Throw coriander and peppercorns on top. Crush with chopped herbs. Pour in the marinade. Place in the refrigerator for a day.

5. How to marinate fish at home in Japanese

Appetizing fish pieces in a sweet and sour marinade will delight both guests and family with their delicate and pleasant taste.

Ingredients:

Fish fillet.

Bulb.

Carrot.

0.100 kg granulated sugar.

0.150 l wine vinegar

0.050 l soy sauce.

Five bay leaves.

One teaspoon of dried ginger and mustard seeds.

Ten peppercorns.

Sea salt and herbs to taste.

Cooking method:

Cut the fish fillet into pieces. Salt on both sides.

Pour wine vinegar into a saucepan. Add soy sauce and sugar. Stir and bring to a boil.

Remove the saucepan from the heat and add ginger, bay leaves, black pepper and mustard seeds. Cool the marinade to room temperature.

Cut the onion into rings. We turn the carrots into sticks using a blender.

Place the following balls into a glass bowl: onions, pieces of fish fillet, carrots. Pour in the cooled marinade. Add chopped greens.

Leave in a cool place for eight to twelve hours.

6. Marinated fish: a universal recipe

In this way, you can marinate not only sea fish, but also river fish, such as silver carp.

Ingredients:

A kilogram of fish.

Sunflower oil.

Bulb.

Marinade (per liter of water):

0.100 kg salt.

0.100 kg granulated sugar.

100 ml vinegar.

Three bay leaves.

One teaspoon of coriander beans.

Ten black peppercorns.

Five peas of allspice.

Six pieces carnations.

Cooking method:

Put water in a saucepan on fire. As soon as it boils, throw in all the ingredients of the marinade, except vinegar. Stir and turn off after the sugar and salt have dissolved. Cool to room temperature.

Remove the fish from the bones and cut into pieces two centimeters wide.

Pour vinegar into the cooled marinade. Mix.

Soak the fish until it is completely covered with the marinade.

Cover the container and place in a cool place for a day.

After the specified time, the marinade can be drained.

Cut the onion into half rings.

Layer the fish and onions into a glass bowl. Drizzle each ball with sunflower oil.

7. How to marinate fish at home under pressure

A simple and quick way to marinate fish with aromatic herbs and spices. The recipe is ideal for herring and sprat.

Ingredients:

One kg of large herring.

Ten peas each of black and allspice.

Two pinches of coriander.

½ teaspoon of cumin.

Four bay leaves.

Three heaped tablespoons of sea salt.

Art. a spoonful of sugar and vinegar.

Cooking method:

Place the fish in a deep bowl in layers.

Pour a liter of water into a saucepan and add peppercorns, coriander, cumin and bay leaves. Add sea salt and sugar. Stir and add vinegar.

Boil the marinade and pour in vegetable oil. Cool.

After the marinade reaches room temperature, pour it into the bowl with the fish.

Cover with a plate and press down so that it drowns in the marinade. Place something weighing about a kilogram on top. Leave the dishes with fish under pressure for a day.

Then move it to the refrigerator and enjoy the delicious fish.

8. Latvian marinated fish

A simple recipe for marinating fish with your own hands. It will take a lot of time, but the finished dish will not disappoint with its aroma and taste. The fish pieces just melt in your mouth.

Ingredients:

One fish.

50 grams of salt and sugar.

0.75 ml warm water.

50 grams of vinegar.

A teaspoon of sugar.

50 grams of vegetable oil.

½ teaspoon each of ground pepper, ginger and coriander.

Red onion.

Cooking method:

Free the fish from the bones, cut it and put it in a bowl.

Dissolve salt in water.

Pour the salt solution over the fish and leave it in the refrigerator for a day.

The next day, prepare the marinade: mix sunflower oil with vinegar and sugar. Add spices and stir.

Place onion rings and pieces of fish in layers in a prepared container.

Pour the marinade on top, close the lid and stir the contents. Leave in the refrigerator for a day.

9. How to marinate fish at home for grilling

For this recipe, it is best to marinate mackerel. Grilled fish is surprisingly juicy and tasty.

Ingredients:

Six fish.

30 grams of lemon juice and sunflower oil.

Bulb.

Seasoning for fish.

Cooking method:

Prepare the fish by cutting it.

Make cuts on the carcass every two centimeters. Place in a deep saucepan.

Grind the onion in a blender.

Mix juice with sunflower oil.

Pour the onion into the pan with the fish. Pour in a mixture of juice and oil. Add fish seasoning. Mix everything.

Leave to marinate for ten to twelve hours.

The finished fish can be baked on a greased grill.

Marinated fish - tricks and useful tips

Do not cut the fillet into small and thin pieces. Under the influence of the marinade they will become porridge.

River fish has a characteristic muddy smell. To get rid of it, you need to wash the carcasses under running cold water and soak for half an hour in a strong saline solution.

To speed up the defrosting process, the fish should be placed in a bag and placed in cold water.

Do not add more vinegar to the marinade than is required in the recipe: the dish may be too sour.

But there is no need to be afraid of oversalting. The fish will not absorb excess salt.

The fillet can be cut into pieces at a slightly angle. This will speed up the marinating process.

To store the finished product, it is advisable to use glass jars or containers with tight lids. This will increase the shelf life and prevent the smell from spreading to other food products.

Marinade for fish is a great way to make it more tasty, soft and rich. The correct 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;
one carrot and onion;
two spoons of tomato paste.

Cooking process:

We clean the vegetables, chop them in any way and fry them in a frying pan for a few minutes.
Season with spices, add tomato paste, and if desired, add a little vinegar. We wait for the mixture to boil, the marinade is ready.

Vegetable marinade from carrots and onions

Required Products:

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

Cooking process:

Vegetables must be peeled, the onion cut into rings, put in a frying pan, fry until beautifully colored and mixed with grated carrots. Keep on fire for a couple of minutes and pour in tomato juice.
Season the mixture with the selected spices, cook for about 10 minutes, after which you can put the fish in the marinade.

Cooking in sweet and sour marinade

Required Products:

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

Cooking process:

Cut the onion into small pieces, mix with honey and place in a frying pan. Then add crushed garlic, spices and just a little vegetable oil.
Add grated carrots there, simmer for a couple of minutes and mix with tomato paste.
A minute before readiness, add lemon juice and add herbs if desired.

Mustard soy sauce

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

Required Products:

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

Cooking process:

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

Marinade for red fish with garlic and paprika

You can make 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 spoon of ground paprika;
any other seasonings to your taste.

Cooking process:

We peel the garlic, first cut it into small pieces, and then crush it with something hard.
Add paprika, selected spices, and maybe a little salt. Add oil and stir until smooth. The end result should be a paste. We coat the fish well with it and cook it in the oven.

Sauce for steamed fish

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

You can make fish rich and flavorful using marinade.

Required Products:

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

Cooking process:

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

Mackerel tastes like red fish: marinade recipe

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

Required Products:

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

Cooking process:

Pour the specified amount of water into the pan and wait until it boils.
Add all the ingredients from the list except vinegar to the water and keep it on the stove for no more than two minutes.
Leave the marinade to cool, then add vinegar and mix thoroughly. Pour the mixture over the fish and let it sit 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.

Required Products:

100 grams of salt and the same amount of sugar;
three bay leaves;
liter of water;
coriander, black pepper, cloves;
0.1 liters of vinegar.

Cooking process:

Pour water into the pan, set it to heat, and when the contents boil, add all the ingredients listed in the list except vinegar. Keep on the stove until the salt and sugar dissolve.
Leave the mixture for a while so that it cools well and mix with vinegar.
Cover the fish completely with the prepared filling and leave to soak for a day in a cold place.

Extraordinary ginger-mint marinade

Despite the 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:

Peel the ginger root, rinse it, let it dry, and then grind it using a fine grater. The root you need is small - about five centimeters long.
First cut fresh mint leaves into pieces, then add them to the ginger and rub them with something heavy.
Add olive oil to these ingredients, add salt and mix everything thoroughly.
Coat the entire fish with the prepared marinade. To taste, you can put a few slices of lemon and mint sprigs inside it. Also leave a little sauce, it will be good to pour it on top of the fish again before baking.

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

Second rule– fish for frying or baking is marinated for no more than 30 minutes. Otherwise, the fibers will simply spread out during cooking.

Third rule– only glass or ceramic dishes are suitable for marinating. You cannot marinate fish in metal or plastic bowls.

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

The taste of fish complements lemon well. But salmon become covered with an unsightly coating from contact with citric acid. Marinade for red fish should be without lemon. It is better to sprinkle the juice of this citrus on the finished dish.

The best flavor of fish is complemented by the following marinade components:

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

Fish marinade recipes

Your cook

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: from Mix spices with mayonnaise. Squeeze the juice from half a lemon and add to the marinade. Rub the fish with this mixture and place in a bowl. You can bake after 20 minutes.

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

Marinade for fresh fish

This fish marinade recipe is best used with tuna. You can take other sea fish (preferably predatory). The main thing is to make sure that it is 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: from mix soy sauce, vinegar, sugar and lemon juice in a bowl. Peel and grate the ginger on a coarse grater. Cut the chili into pieces. Pour half of the marinade into a bowl or pan. Place half of the grated ginger root and half of the chili there. Place the fish cut into pieces 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 better extends 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

Your cook

Marinade for fish on the grill is prepared simply and quickly. After 30 minutes of staying 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 coat the fish pieces well with the marinade. After 30 minutes it is ready to cook. It is enough to hold the fish over the coals for 6-7 minutes on each side.

Carrot fish marinade

Marinade for fish made from carrots and onions 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 marinated in the refrigerator overnight.

"Nerd"

You will need (for 0.5 kg of fish):

Carrots – 3 pcs.
Onions – 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.

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

If you want a more sour taste, you can add vinegar to the marinade after it has been removed from the heat. You need to marinate fish in carrots for at least 6 hours.

Marinade for hot smoking 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 placed in a cool place. 25 minutes before smoking, remove the lid and allow the fish in the marinade to “breathe.” It will taste better this way.

You will need:

Water – 2 l.
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.

Preparation: Everything is extremely simple - mix all the ingredients and pour them over the fish.

Marinated fish is a dish that is both tasty and healthy.

Along with vegetables and fruits, you can eat a lot of it without worrying too much about extra calories.

In addition, fish slows down the aging process, lowers blood pressure and prevents the development of cardiovascular problems.

By consuming it twice a week, you can improve your vision, skin condition and normalize blood sugar.

The dish is prepared not only on ordinary days. It is also appropriate on the holiday table.

Marinated fish can be eaten as a sandwich, or cut into a salad. It becomes even tastier if you bake the carcass on the grill or cook shish kebab from the pieces.

But if it is so popular, then why not marinate the fish in your home kitchen?