How to pickle grayling

Grayling has a terrific taste. From such fish can be cooked many dishes, it is best to pickle it, because it takes a minimum of energy and requires a small amount of ingredients.

Products needed for salting grayling

A classic recipe of salting grayling includes the following ingredients:
grayling – 3 kg;
- salt – 4 tsp.;
- onions – 2 PCs.;
- Bay leaf – 3 PCs;
- black pepper – 2 tsp.;
- cloves – 5 g

The process of cooking fish

To properly pickle grayling, it is necessary to observe certain sequence in the preparation of such meals. First you will need to get fresh fish, wash it under running water, place on a cutting Board and clean off the scales using a sharp knife. Then cut the abdomen of each grayling and remove the giblets. You also need to scrape off the black and white film that will be present inside the fish.

Again rinse under water every grayling, place it on a cutting Board and cut into serving pieces. Preferably they have a thickness of 1-1,5 cm then Because the salting of fish will need much less time, and such pieces are much easier to eat.

Put the chopped fish in a bowl, sprinkle with salt, black pepper and ground cloves. Mix it thoroughly and set aside. At this time, clean the onions from the husk, wash under water and place on a cutting Board. Vegetables should be cut into thin half-rings. Then put the onion in the bowl with the fish and stir, add the Bay leaf, cover all with plastic wrap and leave in the fridge.

Time for salting grayling each defines for himself. To get the fish after 1 hour. It will be salted, but it is already suitable for consumption. The taste of raw grayling will not be felt because the bow will give your juice, and the spices will have time to give the fish spice. If you want that it is salty, then leave it in the fridge for a day, and then you can serve with onion rings to the table. This dish is perfect with mashed potatoes and side dishes from cereals.

Tips on salting grayling

If you are caught or bought fish is small, you can after removing the scales and remove guts, not cut into pieces. Only need to RUB each fish with salt and spices inside and out, so she marinated on all sides. Then mix it with onion rings, and then leave for three days to zaselyatsya in the fridge.

Instead of black pepper you can use it peas, and cloves can be replaced by any other spice according to your taste.