Recipes
Pickled fish
Ingredients
→ SUGAR TO TASTE
→ 250 G OF 9% OF VINEGAR
→ 2 BAY LEAVES
→ 2 PEAS OF ALLSPICE
→ 1 CARROT
→ 1 ONION
→ 1 L OF WATER
→ 1 KG OF ANY OILY FISH
The fish is cleaned of scales, gutted, without removing the skin and without removing the bones, and then cut into portions and cook until tender in a liter of water, first adding carrots, onions and salt to taste. After the fish is cooked, it should be removed from the broth, and add vinegar, bay leaf, allspice and sugar to the water. Boil the marinade, cool and strain.
Put the fish in a deep bowl, pour the marinade, and then put it in a cold place. After 24 hours, the fish is ready to serve.
