Cooking fish under the marinade

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Whatever dish we cook to make it tasty, always requires the addition of various spices, herbs, vegetables. To enhance the taste of fish dishes will help specially prepared for this marinade. It has many varieties. It all depends on what the cooking method will be: in the oven, on the grill, salting or stewing. The classic fish marinade is suitable for pickling sea and river fish species, delicious red salmon, trout and any other.

How to cook fish marinade

Marinade helps to reveal the taste of the product, but since there are many recipes and the same taste preferences, sauces can be different. With their help, the dish can be made spicy, piquant, sweet and sour, lightly salted or well salted. How to pickle fish depends on the recipe. The product can be pre-soaked in the marinade, or immediately cook everything together, pour the marinade at the end of frying, or immediately before serving. Preserves for recipes are very different from those needed to prepare dishes for lunch or dinner..

Pickled Fish Slices

For frying

If you often cook fried dishes, use different recipes for sauces. In this case, even the same product, cooked in a frying pan, will have different tastes and will never bother your family. For better impregnation, at least half an hour is required. After you dip it into the prepared mixture, it is best to keep the carcass in the refrigerator. Products such as lemon, which is often used to give the sauce a piquant flavor, can be added immediately during frying..

For salting

Products intended for long-term storage require the preparation of brine according to completely different recipes. The main component in them is salt, which will preserve the product. Depending on its quantity, the finished version of the dish will turn out to be salty or salted. Lemon and other spices, such as cloves, peas, coriander, can be added to it to give the desired taste of pickle. The way how to cook fish under a pickling marinade depends on how long you are going to store it. There are many tasty express ways with step by step photos..

Fish marinade recipes

Although there are a lot of different marinade options, choosing the right one is easy. Photos of the finished dish show what the result is. To do this, you only need to choose a processing method:

  • To obtain a slightly salted product, you will need a minimum of products, mainly salt, pepper, lemon. For long-term storage, carcasses will have to be filled with oil.
  • For red species, lemon, olive oil, wine, balsamic vinegar are often used..
  • On the grill of river and sea fish, red onions, tomatoes, sesame seeds will give a taste.
  • In the oven or microwave, carrots, onions, tomato puree, any vegetable marinade, mayonnaise are suitable for any kind of fish.
  • Cinnamon, thyme, and sage are suitable for cold or hot smoked products.

With carrots and onions

  • Cooking time: 60 minutes.
  • Servings Per Container: 2 Persons.
  • Calorie content: 112 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

Fish marinated with carrots and onions

The two most common ingredients that can always be found in any kitchen are onions and carrots. From them you can cook a wonderful marinade. Alaska pollock, hake, and mackerel go well with it. This recipe has been used for decades due to its simplicity and excellent taste. In addition, it does not have to spend much. Fish in marinade with carrots and onions is suitable for both frying and stewing.


  • fillet – 400 g;
  • onions – 1-2 pcs.;
  • medium-sized carrots – 5 pieces;
  • tomato juice or tomato sauce – 3-4 tbsp. spoons;
  • peppercorns – to taste;
  • bay leaf – 2 pieces;
  • sugar – 1 tbsp. the spoon;
  • vinegar – optional.

Cooking method:

  1. Grate the carrots, chop the onion in half rings.
  2. Sauté the onion on a spoonful of vegetable oil until transparent. It takes about 1-2 minutes, then add carrots. Pass 3-4 more minutes.
  3. Pour in tomato paste diluted with water to the consistency of sour cream. Stew for a couple of minutes, then fill the mass with water to make it a little more liquid.
  4. Add spices, salt, sugar.
  5. Try the sauce to taste, add 1 teaspoon of vinegar if desired.
  6. The sauce is ready. It is necessary to extinguish in it the product, previously fried in flour, then put in the refrigerator for a couple of hours, so that the dish is infused.

White pickle

  • Cooking time: 10 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 15 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: easy.

White marinade makes the dish almost delicious. It will be a wonderful decoration of the festive table, only you need to cook it at least one day before serving. The recipe for white marinade is suitable for meaty carcasses, which ones – choose for yourself. The peculiarity of this cooking option is that the carcasses, lying in a liquid, become as if covered with jelly fish broth. This amount of marinade is enough for 1 kilogram of product.


  • water – 1 l;
  • vinegar 6% – 200 ml;
  • sugar – 1 tbsp. the spoon;
  • bay leaf – 2-3 pcs.;
  • salt – 1.5 tbsp. the spoon;
  • black pepper – 10 pieces;
  • cloves – 7 pieces.

Carcasses of fish under a white marinade

Cooking method:

  1. Boil water, then add all other ingredients to it..
  2. For lovers of a poorer taste, you can increase the amount of pepper.
  3. Boil water for 1 minute, then pour vinegar slowly.
  4. The finished product can be used as a marinade for fried fish.
  5. The liquid should cover the carcass no more than 0.5 centimeters.
  6. All together you need to boil for about 2 minutes, then let the dish cool and send it to the refrigerator for about 12 hours.

With soy sauce

  • Cooking time: 30 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 125 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: easy.

Soy sauce began to be used not so long ago, but quickly became a more delicious substitute for vinegar. Marinades with the addition of this component will cope not only with enhancing the taste of fish, but also any other dishes, for example, barbecue. Fish soaked in marinade with soy sauce can be prepared in any way you want: using a double boiler, frying in a pan or grill. Cooked sauce should only slightly cover carcasses, otherwise they will come out too salty. If you don’t like basil, you can add coriander, rosemary, dill, ginger, parsley or any other seasoning instead..


  • soy sauce – 100 ml;
  • lemon -? PC.;
  • garlic – 1 clove;
  • sugar -? teaspoons;
  • dried basil -? teaspoons;
  • ground pepper – ? tsp.

Sliced ​​fish in a soy sauce marinade

Cooking method:

  1. Grind garlic in a mortar or mince.
  2. Mix the sauce with pepper, basil, sugar.
  3. Squeeze lemon juice on top.
  4. Add garlic to the total mass.
  5. After that, you can grate the carcass with marinade (about 800 g), then leave it to soak for 30 minutes.

For red fish

  • Cooking time: 10 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 141 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: easy.

Red fish will become as delicious as in the photo in cooking magazines, if you cook a delicious and piquant marinade. Diced in such a sauce, it is perfect for grilling and will become a serious competitor to any other dish made on the fire. According to this recipe, marinade for red fish is suitable for 4 carcasses. After you clean and rinse them, make small cuts over the entire surface. Then the fish under the marinade is better saturated.


  • olive oil – 2 tbsp. spoons;
  • lemon – 1 piece;
  • salt to taste;
  • spices to taste;
  • marjoram – 1 bunch.

Red fish under the marinade with lemon

Cooking method:

  1. Remove the lemon zest and squeeze the juice into a bowl. It is recommended to chop the remaining lemon and add to the fish later.
  2. Chop marjoram.
  3. Mix fresh herbs, spices, salt and lemon, pour 2 tablespoons of oil.
  4. Rub the carcasses with the resulting sauce, refrigerate for 30 minutes.
  5. While grilling, periodically water the fish with marinade.

For steamed fish

  • Cooking time: 30 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 103 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: medium.

A double boiler does an excellent job of cooking oily fish, which is better not to fry, so as not to add even more calories to it. Steamed recipes are suitable for those who follow a diet, and a delicious marinade makes the fish so that you can not tear yourself away from it. This recipe for fish under the marinade gives the dish a slight acidity not only due to the lemon that is often used with fish. This task will be assigned to healthy cranberries..


  • cranberries – 1 tbsp .;
  • salt – 1 teaspoon;
  • lemon -? PC.;
  • seasoning – optional.

Steamed fish with cranberries

Cooking method:

  1. Cranberries, fresh or frozen, put in a pan and mash.
  2. Squeeze the juice of half a lemon on the berries, add salt, mix.
  3. Ready marinade must be grated carcasses cleaned, washed and dried with paper towels.
  4. Pickling time – 1 hour, after which the fish must be sent to a double boiler for 30 minutes.
  5. The indicated quantity of sauce is suitable for 3-4 medium-sized carcasses.

For river fish

  • Cooking time: 10 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 111 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: easy.

For those who often eat river fish, we offer a simple recipe for fish marinade, which is intended for salting. If you are wondering how to prepare a dish so that the carcasses remain tight and do not lose their taste, then this recipe is for you. The brine is prepared quickly, and after you pickle the fish, the carcasses can be stored for a long time and always be at hand for guests. This option will make your fish spicy. The indicated amount of brine is enough for 3-4 medium-sized carcasses. Instead of dry wine, you can use vinegar.


  • water – 1 tbsp .;
  • white wine – 1/2 tbsp.
  • sugar – 1 tbsp. the spoon;
  • salt – 3 tbsp. spoons;
  • Herbs of your choice.

Pieces of fish in marinade

Cooking method:

  1. Pour 1 cup of water into the pan, then pour all the ingredients there.
  2. As spices, you can use bay leaf, peppercorns, mustard seeds, cloves.
  3. Put the container on fire and bring to a boil.
  4. After the fish brine has cooled, it will be ready. Then they need to pour the peeled and cut pieces and marinate the carcasses for 1 day.
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