Name: Pickled pikeperch (bighead pikeperch, squid)
Prep time: 1 h
Cook time: 1 h
Yield: 8
Ingredients: Fish - 1 kg; Salt - 20 gram; Vinegar - 1,5 Art.; Black pepper - 1,5 Art.; Bulb onions - 2 PC.; Bay leaf - 1 PC.; Vegetable oil - 1 Art.

Pickled pikeperch (bighead pikeperch, squid)

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Pickled pikeperch (bighead pikeperch, squid)

1. Fish - 1 kg

2. Salt - 20 gram

3. Vinegar - 1,5 Art.

4. Black pepper - 1,5 Art.

5. Bulb onions - 2 PC.

6. Bay leaf - 1 PC.

7. Vegetable oil - 1 Art.

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.

1. Stage. Pickled pikeperch (bighead pikeperch, squid): 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.

1. Stage. Pickled pikeperch (bighead pikeperch, squid): 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!