Salamore from carp - recipe

Let the unfamiliar word "salamur" does not bother you - it's a common pickle that helps keep the freshness of meat, vegetables and fish. In this case, we will dwell on the last version, to be exact - the salamore recipe from carp. This simple dish is very popular not only among avid fishermen, who often do not know how to deal with fresh catch, but also for all lovers of fish dishes .

How to cook salamur from carrots?

Remember this particular salamore recipe from fish is very simple: just mix the sugar, salt and vinegar in equal proportions, and then dilute the resulting mixture with water.

Ingredients:

Preparation

  1. Before you make a salamor from carp, you need to do the brine yourself. For him mixed salt and sugar are poured with vinegar and warm water is added. When the crystals dissolve, they are ready.
  2. Carp of silver carp is divided into pieces of medium thickness and immerse in the mixture for marinating. Depending on the thickness of the pieces and the desired degree of salinity, the fish flesh can be kept in marinade from half to whole days. Not only taste, but also the texture of fish pulp, which will become much more tender, will testify to readiness.
  3. After a lapse of time, the marinade is drained, the fish pieces are mixed with onion rings and all are filled with vegetable oil. Let the salamur from the carver will spend a couple of hours in the coolness and it will be possible to try.

How to make a salamur of fish?

In spite of the fact that the use of fish fillets is indicated in this recipe, in fact, it is thus possible to marinate whole cross pieces of carcass, it will simply be necessary to increase the time of the fish staying in the marinade.

Ingredients:

Preparation

  1. Divide fish fillets into cubes.
  2. Add coriander, pepper and salt to the water. Allow the liquid to boil, chill until warm and pour vinegar.
  3. Pour the fish with the marinade obtained, and lay the thick onion rings on top. Leave the carver in the cold for three days.
  4. Marinated fish Salamur throw in a colander to get rid of the remains of marinade, and then butter with vegetable oil.