Method for producing parsley marinated carp and the dish from marinated carp

摘要

in the production of pickled carp in parsley, which used are skinned fillets of carp devoid of ribs and fins, but of which the bones grzbietowymi and ogonowymi, osku00f3rowanym and without ribs filecie (1) of carp is performed manually at least four cutbacks ia (11, 12, 13, 14).of which the first cut (11) interrupted belt (a) dorsal meat fillet width 2 - 4 cm, starting from the top of the ridge, in such a manner that the cut belt without was bones, then one movement is followed by a second cut (12) along the fillet height 0.5 - 1.5 cm above the vertebral column (15),in such a way as to cut off the belt (b) meat cut above the spine (15) contained all thirty three bifurcated dorsal bones.the third blade (13) with parts of the abdomen belt is interrupted (d) abdominal fat and meat white hard elements, located mostly in the chest and the anal fin, and finally implements the fourth cut (14) in the shape of a letter v, extending from part ogonow hey, till the anus, cutting the same element (c) fillet containing sixteen tail bones.the pickling in parsley and lemon juice is used wytrymowanu0105 central part (e) fillet and belt (a) meat dorsal rubbed with salt.