Ingredients for - Pickled pikeperch (bighead pikeperch, squid)
How to cook deliciously - Pickled pikeperch (bighead pikeperch, squid)
1 . Stage
Cut the fish into large pieces, take out the large bones, you can not take out the small ones - they will dissolve themselves in the marinade. A very tasty mix is fish and calamari. It is necessary to take calamari only small: no more than 12 cm in length. Squids alone are so-so, but in the mix with fish, to my taste, better than fish. If we add calamari, it should be raw, without boiling.
2 . Stage
Rub the pieces of fish well with salt, put them in the fridge for 3 hours to infuse.
3 . Stage
Then rinse off the salt and pour 6% vinegar so that the fish is completely covered with vinegar. Leave it for 3-4 hours, but better overnight. Small bones will dissolve.
4 . Stage
In the morning, rinse the fish well from the vinegar, cut into small pieces.
5 . Stage
Cut the onion into large half rings.
6 . Stage
At the bottom of the jar put 1 bay leaf. Then put in layers in the jar: fish, ground pepper, onion in half rings. Until the jar is full. If you are doing a fish-squid mix, alternate layers of fish and squid. When the jar is full, fill everything with vegetable oil and put in the fridge.
7 . Stage
You can taste it after a day, but it tastes better after 2-3 days. It can be kept in the refrigerator for about 1 month, but usually it doesn't stay there that long. Bon appetit!