Video

Salamur from crucian carp or how to salt and pickle fish properly

Salamur from crucian carp or how to salt and pickle fish properly

Ingredients

  1. crucian 1 kg
  2. salt 200 gr
  3. bow 2 pcs
  4. sunflower oil 4 tbsp
  5. vinegar 1.5 tbsp
  6. bay leaf 4 pcs
  7. allspice 4 pcs
  • Main ingredients: Crucian, Onion
  • Serving 4 servings

Inventory:

knife, iron bowl, board, can

Cooking:


1) Peel, gut, cut the fins and make small cuts on the sides. Cut into pieces of 1.5 -2 cm. Wash again and cover with salt, mix well and let it salt for two hours.

2) Then rinse the fish well under running water. At the bottom of the jar we put bay leaf, pepper and alternately put the fish and onion cut into rings. Add oil, vinegar and shake the jar well. Leave in the refrigerator for 12 hours periodically shaking the jar.
Enjoy your meal!!!