Step 1: Salt the bream.

First, rinse the fish well under cold running water, then cut off the tail and head. Gut it, you don’t have to throw away the ridge, but leave it for another dish, for example, fish soup. Rinse the fish fillets thoroughly under water again. Then dry slightly with a kitchen paper towel, cut the fillet into pieces, sprinkle with salt to your taste, place in a container and leave for about for 3 hours insist. If the season is hot, then it is best to put the fish in the refrigerator so that it does not spoil.

Step 2: Season the bream.


After this, you need to rinse the fish under water to wash off all the excess salt, then pepper it at your discretion. You can add special fish seasoning, it is at your discretion. Peel the onions, rinse under running water and cut into half rings.

Step 3: Layer the fish.

Now take a clean liter jar and place the onion on the bottom first, then the fish, and so alternate the layers. Then add vinegar, then vegetable oil. Bank close tightly cover and place in the refrigerator as at least overnight. It’s better if you leave the fish to marinate for a day.

Step 4: Serve the marinated bream.

After this time has elapsed, remove the fish and arrange beautifully on a serving plate. As decoration you can use finely chopped fresh herbs, olives, black olives and lemon slices.

Enjoy your meal!

Using exactly the same recipe, you can marinate any other fish if you wish. From experience I can say that any river fish turns out very tasty.

Bream meat is very rich in vitamins and various microelements, therefore it is very beneficial for the human body. In addition, it is well absorbed and gives strength and energy.

For obese people, doctors often recommend a fish diet, so in order to diversify your diet, you can use the above recipe.

Marinated bream is a very popular dish in our latitudes. Marinated fish is especially suitable as an appetizer for various alcoholic drinks. But, besides this, it will go perfectly with a side dish, for example, boiled or baked potatoes. The marinated bream recipe takes quite a long time to prepare, however, the process itself is very simple and does not require any special skills. Therefore, you should not be afraid, but you can safely start cooking.

Before we tell you how to marinate bream, let's prepare the necessary ingredients. Firstly, we must have bream (you can also marinate fillets). Secondly, it's 2 heads onions. Thirdly, seasonings: ground black pepper and salt - at your discretion, as well as 2 tablespoons of vinegar and 3 tablespoons vegetable oil.

Here, in fact, is the entire simple set of ingredients needed to prepare such delicious dish– pickled bream.

What about inventory? We will need sharp knife, cutting board, towel (not terry, but a kitchen towel), glass jar or other pickling utensils, serving plate and glass jar or other marinating utensils.

Preparing pickled bream

Now that you have all the necessary ingredients and equipment at hand, we’ll tell you how to marinate bream:

  • Salt the fish. Rinse the fish well under running water, cut off the head and tail, and remove the entrails. The ridge also needs to be removed, but do not rush to throw it away, as it is perfect for making fish soup. Wash the fillet thoroughly and cut into pieces, add salt and put in a jar. We forget about it for three hours. If it's a hot summer outside, it's better to put the fish in the refrigerator;
  • We wash the bream. After a three-hour break, we take the fish out of the jar and wash it again. This will allow us to wash off all the excess salt. Cut the onion into half rings. If you wish, you can sprinkle the fish with a special seasoning for fish, but this is not necessary;
  • We lay the bream in layers. Take a clean jar (1 liter) and lay out onions and fish in layers, and so on until both are gone. Pour vinegar and vegetable oil into a container. We close the jar with a polypropylene lid and put it in the refrigerator.

It is advisable if the fish is marinated for at least a day, but if you really want to try it, then 8 hours is enough.

What is especially attractive about this marinated bream recipe is that by soaking the fish in such a marinade, it will never be too sour or over-salted. So even those who are completely unfamiliar with the culinary arts will not be able to cook such fish badly.

Marinating is a must-have method for preparing many dishes. Since fish is a very tender and delicate product, preparing a marinade for it is a special matter. And the methods of marinating bream differ from the methods of marinating other products, or even other types of fish.

Why pickle bream?

Marinades soften and add flavor to fish, eliminate or weaken unwanted odor and preserve the product for a long time. Thanks to the essential ingredient of the marinade - acid in the presence of table salt, the fish does not lose water during heat treatment, which is why it turns out soft and juicy. The oil used in the marinade preserves the flavors of the spices and prevents the fish from drying out. Seasonings not only aromatize and improve taste: aromatic herbs contain essential oils and disinfected. In the fish marinade, in addition to the traditional onions, black pepper and bay leaves, anise and chervil are used.

How long does it take to marinate bream?

The time for marinating bream depends on the size of the cut pieces and further plans. The period of marinating fish for subsequent heat treatment is shorter than for storage in a marinade. Also, the marinating time depends on the method used: with hot marinating, the product is ready for use earlier than with cold marinating. So, with traditional cold marinating for subsequent storage without heat treatment, the marinating time will be 3 days for pieces about 2 cm thick and 5 days for fillet plates.

For boiled (boiled) and fried marinades, the marinating time until ready is from 3 to 5 hours after preparation to 2 days.

Methods for preparing pickled bream

Cold marinade

Ingredients:

  • Fish 1 kg
  • Onions 5 pcs.
  • Vinegar (9%) 400 ml
  • Salt100 g
  • Sugar 200 g
  • Boiled water 0.6 l
  • Black peppercorns 10 pcs.
  • Bay leaf 5 pcs.
  • Dill (seeds) 1 tsp.
  • Coriander (grains) 2 tsp.

Cooking method:

Boil 200 ml of water with pepper, coriander and dill seeds for about 10 minutes. Put salt Bay leaf, sugar and stir thoroughly. Cool the brine, add vinegar and the remaining cold water. We cut the onion into thin rings. Place the prepared pieces of fish or small carcasses in a glass bowl, lay the onion on top and fill with brine. Store covered in the refrigerator. If you make fish in small pieces, it will be ready in 3 days, and if you have whole carcasses, then in 5.

Pieces of bream for cold marinating

Fried marinade:

Ingredients:

  • Fish 1 kg
  • Onions 5 pcs.
  • Carrots 3 pcs.
  • Vinegar (9%) 0.4 l
  • Salt 3 tbsp. l.
  • Sugar 4 tbsp. l.
  • Water 2 l
  • Black pepper (peas) 20 pcs.
  • Bay leaf 5 pcs.
  • Vegetable oil for frying.

Cooking method:

  1. Place onions and carrots in boiling water and simmer over low heat for 10 minutes.
  2. Then add sugar, salt, pepper, vinegar, bay leaf and continue cooking for about 5 minutes.
  3. Fry the pre-cut fish into pieces in a heated frying pan on both sides.
  4. Transfer the fish to glass dishes or jars.
  5. Cut the onion into rings and place on the fish.
  6. Pour boiling marinade and leave under closed lid, in the refrigerator for at least 2 days.

Bream with vegetable marinade

Marinade for fish kebab:

Ingredients:

  • Fish fillet 1 kg
  • Olive oil 3 tbsp. l.
  • Red ground Bell pepper 1 - 3 g
  • Ground white pepper 1 – 2 g
  • Basil (greens) 50 g
  • Lemon 1 pc.,
  • Salt 1 tbsp. l.

Cooking method:

The bones are removed from the fillet and it is cut into long pieces to fit the length of the grill. For the marinade, add both types of peppers, finely chopped basil, salt and the juice of 1 lemon to olive oil. On average, 1 kg of fillet contains 3 tablespoons of oil. Next, the fish for shish kebab is marinated for 1 - 2 hours. The fish is rubbed with the mixture and kept. Fish fillet shashlik is cooked on the grill for 15 - 25 minutes.

Marinated fish shashlik

Properly prepared pickled bream can diversify not only your daily diet, but also become an excellent addition to festive table. This dish goes well with potatoes, vegetables and herbs. Marinated bream is simply a wonderful appetizer for alcoholic drinks.

How to prepare bream for pickling?

The fish must be cleaned - remove the entrails, head and tail. Then we thoroughly rinse the carcass with plenty of water and let the product drain, placing it in a colander.

You can marinate bream whole, in pieces or fillets. Choose any method convenient for you. To obtain fillets, it is necessary to remove the bones and spine from the fish carcass. This process is quite labor intensive.

How to marinate bream in pieces?

For 1 kg of fish we will need:

  • 250-300 g salt;
  • 15-20 black peppercorns;
  • 2-5 pcs. clove buds;
  • 3-5 pcs. bay leaves;
  • 80-110 g oil (sunflower or olive);
  • 30-35 ml vinegar;
  • 1 liter of water;
  • 0.5 kg of onions.

Prepare the marinade. Boil water and add all the ingredients except vinegar and vegetable oil. Boil for three minutes and let the marinade cool to room temperature. After this, dissolve the oil and vinegar in it. Peel the onion from the top layer and cut into rings or half rings.

For pickling, it is better to choose glass or enamel dishes. Place the chopped pieces of bream in a container mixed with chopped onions and pour in the marinade. Cover with a lid and place under pressure. Send to a cool place for 1-2 days.

How to marinate whole bream?

To marinate 1 kg of fish we will need the following ingredients:

  • 500-600 g salt;
  • 15-20 peas of allspice;
  • 5-8 pcs. bay leaves;
  • 100-120 g oil (sunflower or olive);
  • 30-40 ml vinegar;
  • 1000 ml water.

Take 100-200 g of salt and rub the bream prepared for pickling. Leave the fish at room temperature for 2-2.5 hours. At this time, prepare the marinade. In a separate container, mix salt (the remaining 300-400 g), allspice, bay leaf, vinegar, and vegetable oil. Dissolve the prepared ingredients in a liter of boiled and cooled water. Let the marinade sit.

We wash the bream to remove salt with plenty of running water. Place the fish in an enamel or glass container and fill it with marinade. If desired, you can add a clove of garlic, chopped into small cubes, and 2-3 onions, cut into rings.

step by step recipe with photos

Despite the presence of small bones, bream is a first-class fish product. Special taste and unique the nutritional value they put it, along with pike and pike perch, in first place among river inhabitants.

Spicy pickled vegetables successfully compete in taste with juicy slices of fish. A classic addition to a flavorful appetizer is baked or boiled potatoes. The head, tail and ridge can be saved for making fish soup or aspic.

Ingredients

  • bream 1 pc. (1000-1200 gr)
  • salt 100 g
  • ground black pepper 0.5 tsp.
  • dried thyme 1 tsp.
  • dried rosemary 1 tsp.
  • onion 300 g
  • bell pepper 200 g
  • lemon zest 1 tsp.
  • sunflower oil 5-6 tbsp. l.
  • table vinegar 3-4 tbsp. l.
  • parsley 10 sprigs

How to marinate bream

1. For marinating, you can use fresh fish fillet or whole fish without removing the bones. Rinse the bream. Remove scales using a special fish peeling knife. Afterwards rinse well cold water. Trim all fins and tail. Rip open the belly and remove all the entrails. Rinse thoroughly and remove the black films inside. Cut off the head. Cut the fish carcass into small pieces up to two centimeters wide. If you want to marinate boneless fish, then separate the fillet from the ridge.

2. Cut the bream fillet into portions.

3. Place the fish pieces in a container with a lid, generously sprinkling with salt. Cover with a lid or cling film. Place in the refrigerator for 2.5-3 hours.

4. In the meantime, peel the onion and cut into rings. Wash the sweet pepper, remove the seed pod without damaging the fruit, cut into slices.

5. Place the salted fish in a colander and rinse well. Leave the excess water to drain.

6. Remove excess moisture with a napkin.

7. Place the dried fish slices in a bowl. Add thyme and rosemary, ground pepper, lemon zest. Stir gently so that the fish pieces are well coated in the spices.