Excellent recipes for pickled fish in one place. Try them all!

Are you looking for fish recipes to revive your culinary “repertoire”?

Do you want to try foreign recipes for the fish delicacy?

Then, don’t hesitate and start exploring the best picked fish recipes!

Homemade Picked Fish

Take a break from the classic taste of fish and try something new.

Do you like a sour taste? Try the following recipe, which can be a great appetizer at a New Year’s Eve party, for example.

Ingredients

• carp (fish) fillets
• salt
• egg
• breadcrumbs
• fat for frying
• 1 large onion

Marinade for roasts

• 1 cup 10% vinegar
• 5 cups of water
• 1/2 – 1 cup sugar (depending on how sweet you like it)
• 1 tablespoon of salt
• 4 – 5 bay leaves
• 10 grains of black pepper
• 5-6 grains of allspice

Method

• Salt the carp and coat in egg and breadcrumbs. Fry in hot fat until golden on both sides. Set aside and let cool. If you have already baked the carp, skip frying it again and put it straight into the jars.
• Scald the jars and lids with boiling water and dry them thoroughly.
• Boil all the ingredients for the pickle.
• Cut the onion into rings and put some of them in the jars.
• Put the carp in the jars and add the onion. Pour the hot marinade so that everything is submerged.
• Place the jars upside down and let them cool. Store in the refrigerator.
• The fish needs about two days to “ripen,” then it will taste more and more vinegary every day.

Fish in a Jar

Do you have leftover fried carp (or other fish) from Christmas Day, and you don’t know what to do with it?

Then, put it in a mason jar, cover it with a tasty pickle, and let it stand. After some time, you will enjoy it in such a way that you will want to prepare it regularly.

Ingredients

• 3 cups of water
• 1 glass of vinegar
• 1/4 cup sugar
• 1.5 spoons of salt
• 2 bay leaves
• 5 peppercorns
• 2 medium-sized onions
• 2-3 tablespoons of oil

Method

• Slice the onion and fry it in oil.
• Place the fried onion at the bottom of the glass, place the fried carp on it, and cover everything with the marinade prepared from the rest of the ingredients.
• Close the jar and pasteurize for about 15 minutes until the water boils. You are done!
• Carp prepared in this way can be stored for about six months.
• Serve the delicacy chilled.

Jelly Carp

If you’re looking for a recipe that you probably haven’t tried before, it’s fish pieces in jelly.

If you would like to experiment, this tutorial is for you. Don’t be afraid to try it!

Ingredients

• pieces of carp (or other fish)
• vegetables for the broth – onions, parsley, carrots
• 1 leek
• 1 clove of garlic
• 1 dried mushroom
• Bay leaf
• allspice
• lemon
• pea
• boiled egg
• carrots from the broth for decoration
• 3 spoons of gelatin for every 0.5l of broth
• parsley

Method

• The best way to make the jelly is to use the whole carp; then you can cook the bones and head first.
• Put the vegetables and other ingredients in a pot with half the parsley, head, and bones and cook the whole thing for 25 minutes.
• Add the carp and cook on low heat for another 25 minutes.
• Arrange the side dish on a plate and put the cooked carp on it.
• Add chopped parsley to the stock, bring to a boil, then strain the stock.
• Add the gelatin to the broth and let it dissolve.
• Pour the finished jelly over the carp and let it sit in the fridge overnight.

Jewish Fish Roasts

If you are tired of classic carp recipes, we have a Jewish fish recipe for you, which you can serve on weekdays and at celebrations.

Try this exciting and unusual recipe for preparing fish!

Ingredients

• 1 carp
• 2-3 chopped onions
• 2 tablespoons crushed Jewish bread, matzah
• 2 eggs
• 2 teaspoons salt
• 1 teaspoon ground pepper
• 1/2 cup water

Broth

• fish remains (head, skin, backbone)
• 2 carrots
• 2 onions
• salt
• pepper

Method

• Clean the fish, scrape it, cut off the head, and remove the eyes and gills. Wash the head thoroughly and save it for preparing the broth.
• Remove the skin from the fish and remove the backbone. Wash it thoroughly and put it in a pot. Add the fish head, cover with two liters of water, and throw in the peeled and chopped carrots and onions, salt, and pepper.
• Bring to a boil and simmer over low heat.
• Meanwhile, prepare the roasts.
• Cut the fish meat, add onion, matzah, egg, and water. Add salt and pepper to taste. Mix and make small fish cakes.
• Pour 3 tablespoons of icy water into the boiling fish stock and add the meat. Cover and cook for 1 hour on low heat. Remove the lid and cook for another half hour.
• Cool, remove the fish pieces, and put them in a mason jar.
• Strain the broth through a sieve. Remove the carrots and add them to the fish.
• Pour the broth, close the container, and put it in the fridge overnight.

Fish-in-the-jar recipes can be a significant change over the Christmas holidays.

If you have had enough of the classic taste of fish but don’t want to throw away what you have at home, you can prepare this fish according to the above recipes, a little differently.

Pickled fish is also a great treat at parties such as a New Year’s Eve celebration.