Lampreys pickled

Method

1. 01

   The first thing I did was soak the fish for 30 minutes in cold water, and then put on rubber gloves, thoroughly flushed each fish. Attempts to eliminate mucus with salt were unsuccessful and then I simply cut off the lamprey head and without any difficulties removed the skin with a stocking.

2. 02

   So let’s start with the recipe itself. Soak the fish and wash in cool water. Then cut off the heads and tails, remove the skin.

3. 03

   Lamprey carcasses are cut in small pieces, about 5 centimeters.

4. 04

   Cut carcasses lampreys sprinkle a small amount of salt, sprinkle with flour.

5. 05

   Pained in flour and salt pieces of fish put on a bowl, covered with paper for baking. Send lampreys to the oven heated to 200 degrees for 30-35 minutes. In the meantime, sterilize fish cans. Put the baked fish in the banks.

6. 06

   Next, we need to prepare a marinade for lamprey salting. To do this, pour 350 ml of water into the pan, add oil, sugar and salt. Bring to a boil and pour vinegar. This marinade pour fish in banks, twist the lids and leave them to cool, covering with a towel.

7. 07

   Lampreys are pickling very quickly. Cooled cans to remove in the refrigerator, and after a day from the table can be served.

8. 08

   The taste is indescribable. Enjoy your meal!