Description
This fish is delicious on sandwiches, as a snack, but my husband loves beer.
Ingredients
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Fish
1.5 kg
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Salt
12 Tbsp
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Sugar
3 Tbsp
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Allspice
1 tsp
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Black pepper
1 tsp
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Bay leaf
2 piece
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Coriander
1 Tbsp
Cooking
To start prepare carp: the fish need to be cleaned, gutted, cut off head, fins and tail (I usually put them in the fish broth), cut the fish along the backbone and remove the backbone, with tweezers, remove the rib bones
Mix all the ingredients for pickling: salt, sugar, pepper and peas, coriander, Bay leaf. You can still add 2 tbsp. saffron or turmeric, then fish will become a Golden color
Liberally sprinkle over the fillets. Cut the fish into small pieces so that they are fully soaked
Put the pieces in a bowl, pour on top the remaining mixture. Put the fish colitisa under the yoke in a cool place for 5 days
After 5 days, remove carp, rinse off the salt
And cover with cold water, leaving in a cool place for 2-3 hours, in order to leave the excess salt
Now the pieces of carp hang to dry in a well ventilated area, I was drying on the balcony. After about two or three days the fish is ready
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