Marinated shad

Name: Marinated shad
Ingredients: 2 medium shad; 1 medium onion (150 g); 1 medium carrot (100 g); 500 ml water; 250 ml vinegar at 9%; 1 teaspoon peppercorns; 2 bay leaves

Diverse - Marinated shad by Natasa G. - Recipia

Marinated shad sits in water and vinegar for 4-5 days, until the slices turn pleasantly tangy and firm. The fish stays firm, while the onion and carrot soften a little in the liquid scented with peppercorns and bay leaves. I’d been craving this flavor, so I serve it with boiled potatoes. Preparation: 25 minutes. Cook time: 0 minutes. Rest: 4-5 days. Total time: 4 days and 25 minutes to 5 days and 25 minutes. Serves: 2. Approximately 380 kcal and 34 g protein per serving.

Ingredients

2 medium shad
1 medium onion (150 g)
1 medium carrot (100 g)
500 ml water
250 ml vinegar at 9%
1 teaspoon peppercorns
2 bay leaves

Preparation

1. Clean the shad inside, without washing it, then pat it dry with paper towels. Cut it into slices about 2 cm thick. 2. Peel the onion and carrot. Slice the onion into thin strips and the carrot into rounds. 3. Arrange a layer of shad, a layer of carrot and a layer of onion in a glass container. Keep layering until you’ve used all the fish and vegetables. 4. Mix 500 ml water with 250 ml vinegar at 9%, then pour the liquid over the fish. Add 1 teaspoon peppercorns and 2 bay leaves. Stir gently with a clean spoon. 5. Cover the container and leave it in the fridge for 4-5 days.

Notes

Choose shad with shiny skin and firm flesh; very small fish are harder to cut into whole slices. Thick pieces need all five days, while thinner ones can be tasted on the fourth day. The fish isn’t cooked, so use frozen shad intended to be eaten raw and thaw it in the fridge. If the marinade is too sour, add 50 ml cold water and stir again. The slices can come apart if you stir vigorously, so turn them gently with a clean spoon. I serve it with boiled potatoes and rye bread. Keep the container covered in the fridge and eat the fish within 3 days after marinating. Contains fish.