Homemade herring from river pike
10 servings
90 minutes
Homemade herring from river pike is a refined dish of Bulgarian cuisine that combines the rich taste of fresh fish with the tangy acidity of the marinade. The origins of the recipe delve into the traditions of fish preparation in Eastern European regions, where pickled dishes have always been valued for their richness and simplicity. The flavor of tender pike infused with the aroma of onions, vinegar, and spices unfolds in every bite, while added sunflower oil makes the texture soft and juicy. It pairs perfectly with black bread and chilled beverages, creating an atmosphere of home comfort. This dish is ideal for both family dinners and festive gatherings, delighting with its rich taste and ease of preparation.
1
Clean the fish from scales and entrails.
2
Remove the heads of the fish. Rinse well under running water.
3
Cut the tails and fins with kitchen scissors.
4
Separate the fish from the main bone.
5
Cut into portion-sized pieces.
6
Transfer to a mold. Add salt, mix well, cover with a lid, and refrigerate for 8 hours (or overnight).
- Salt: 1 tablespoon
7
Take the fish out of the fridge, drain excess liquid. Add vinegar, mix and let marinate for 30 minutes.
- Vinegar: 100 ml
8
Peel the onion and slice it into half rings.
9
Add chopped onion to the container with the fish.
- Onion: 1 head
10
Add seasoning and mix well.
- Fish seasoning: 1 teaspoon
11
Pour sunflower oil over the fish. Let it sit for about 30 minutes. The herring is ready. It can be served.
- Sunflower oil: 150 ml
