How to salt silver carp for the winter: herring salting

Silver carp meat is very tender and fatty. This is the only representative of river fauna, whose fat in its nutritional value can be compared with the fat of sea fish. In our rivers there are silver carp weighing from 1 kg to 50 kg. These are quite large individuals and there are a lot of culinary recipes for preparing silver carp. In particular, we will consider how to salt silver carp and why?

Ingredients: sugar, salt, spices, silver carp, vinegar
Time to bookmark: Whole year

Personally, I don’t like the names of the recipes: “Silver carp - like herring.” These two types of fish cannot be compared, and their taste is completely different. Although, we can agree with the scope of application of silver carp prepared using the “herring salting” method. This salting is used for silver carp weighing no more than 5 kg. The larger the individual, the fatter it is, and too fatty “herring” is not as tasty.

Wash the fish. Clean it of scales, remove the head, giblets, tail and fins. Now you need to cut the carcass into smaller pieces. You can fillet the fish by cutting it along the ridge, or simply cut it crosswise into pieces if the fish is small. If possible, immediately remove all large seeds that you can reach.

For safety's sake, before salting, you should soak the silver carp pieces in a weak vinegar solution for about an hour.

For 1 l. water – 3 tbsp. l. 9% vinegar.

This time is enough to kill all parasites that may be present in river fish.Rinse the fish pieces again, place them in a glass or plastic container, and prepare the brine:

1 liter of water;
100 gr. salt;
30 gr. Sahara;
spices: bay leaf, coriander, peppercorns...

Boil water in a saucepan, add spices, salt and sugar, and let it simmer for 2-3 minutes. Remove the pan from the stove, cover with a lid, and let it cool on its own to room temperature.

Pour the cooled brine over the silver carp, cover the container with the fish with cling film and put it in the refrigerator for 3-4 days.

During this time, the silver carp will be sufficiently salted and can be eaten, like herring.

To preserve salted silver carp for several months, it should be removed from the brine, otherwise it will over-salt and become tough.

Cut the onion into large rings, add salt, and press lightly with your fingers to release the juice. Place fish pieces and onion rings in layers in a glass jar until the jar is full.

Pour vegetable oil over the fish, close the jar with a lid and shake it. See if you need to add a little more oil so that the fish pieces are completely covered.

Store salted silver carp in a jar, and for at least 2-3 months you will have delicious silver carp, like herring with boiled potatoes.