Description
Although today is not Thursday, we have a fish day! Just ask her not fans of pickled river fish pass on the recipe for connoisseurs. Pickling can be, and walleye and pike, and carp. But I have taranka, as we call it. It turns out that fish can not only dry! I have to say, it is a purely masculine dish, although I also occasionally dabble in) and Fits great with beer.
Ingredients
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Fish
900 g
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Salt
2 Tbsp
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Vinegar
1 cup
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Onion
1 piece
Cooking
Fish gutting, my.
Cut off the fins and cut into such pieces and each piece in half.
Salt. Not afraid of the fish, the excess salt will not take.
Put in a cold place under pressure for 5-6 hours.
Then wash the fish a bit of salt and fill with vinegar. Leave for 3-4 hours, from time to time stir with a spoon.
Fish our lightened from the vinegar. Vinegar drain, then you need to wash a few times again with water to remove excess acid. Thus it is necessary to try, if you are sour, then rinse again.
Onion cut into half rings, add to the fish. Pour vegetable oil. Better fragrant. Mix well. Our dish is ready. If you don't plan to eat, put in a jar and pour vegetable oil in the fridge. Add the onions when serving. Nice!!!
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