Pickled Hamsa

Pickled Hamsa

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Ingredients for Cooking Pickled Hamsa

  1. Hamsa fresh 2 kilograms
  2. Coarse salt (without iodine) 1 kilogram
  3. Vinegar 6% 500 milliliters
  4. Olive oil approximately 400 milliliters
  5. Dried dill 3-4 tablespoons or to taste
  6. Garlic 1 head
  7. Balsamic vinegar to taste
  8. Lemon 1 piece
  9. Dried red pepper (flakes) 1-2 tablespoons or to taste
  • Main IngredientsAnchovy, Garlic
  • Serving 2 servings
  • World Cuisine


Colander, Cutting board, Deep bowl, Plastic container, Refrigerator, Paper kitchen towels, Garlic gourd, Tablespoon, Half liter can - 2 pieces, Plastic lid - 2 pieces

Cooking Pickled Hamsa:

Step 1: prepare the fish.

Put the necessary amount of fresh hamsa in a colander and rinse under running water from various kinds of contaminants and small scales. Leave the hamsa in a colander so that the glass is excess liquid. Then, in turn, lay each fish on a cutting board, with a sharp, thin knife, cut off the head, spread the abdomen and remove the insides. After cut off the fins and ponytails. Re-place the fish in a colander, rinse under running water, transfer it to a deep bowl, and pat it with paper kitchen towels.

Step 2: salt the fish.

Now grab a deep plastic container with a tight-fitting lid. At its bottom, lay a small layer of fish up to 1.5 centimeters and sprinkle the hamsa with a generous portion of salt so that it completely covers the fish. Alternate layers until you run out of fish, the last layer should be salt. Then cover the container with a lid and refrigerate it on 24 hours.

Step 3: prepare the fish for pickling.

After the required time has passed, remove the container with hamsa from the refrigerator, transfer the fish to a colander and rinse thoroughly again from salt grains under running water. Then remove the ridge from each fish, after salting out this process will be carried out very easily, just press the ridge with your fingers and it will separate itself from the pulp of the fish itself. Dry the fish with paper towels. Now lay each fish one by one on a cutting board and cut the hamsa fillet into 2 parts. Put the chopped fish back into the container, fill it 6% vinegar so that it completely covers the hamsa on top and is at least 5 millimeters higher than the level of the fish. Put the container back in the refrigerator and let it brew more. 24 hours, during this time, the fish should completely turn white.

Step 4: prepare the marinade.

After 24 hours, pour the right amount of olive oil into a deep bowl, add the dried dill and flakes of dried red pepper. Then rinse the lemon under running water, dry it with paper kitchen towels and peel the head of garlic. Now cut the lemon into halves and squeeze its juice into a bowl with spices and butter. Enter garlic cloves chopped through garlic press there. Add balsamic vinegar to taste and mix the mixture with a tablespoon until smooth.

Step 5: pickle the fish.

Take a container of fish from the refrigerator, use a tablespoon of hamsa in clean, dry half-liter jars, ramming it so that 1 centimeter of free space remains to the neck level. Pour the fish with marinade, it should completely cover the hamsa! Cork jars with clean, dry plastic lids and refrigerate them. Let the fish brew in oil 24 hours, or if you can’t wait to try this fragrant fish, you can savor it through 7-8 hours. In this form, hamsa can be stored up to 1 month. With two kilograms of fish you get 2 half-liter cans.

Step 6: serve the pickled hamsa.

Pickled hamsa is served chilled. After the final stage of preparation, the fish is allowed to infuse in oil for at least 1 day. Such a fish will be a great addition to various salads and snacks, suitable for making pizza and fragrant fish spaghetti. Pickled hamsa goes well not only with vegetables, but also with fruits, such as grapes, avocados or baked apples. And also it will perfectly complement your sandwich, sandwich, rice or buckwheat cutlets. You can enjoy this fish under any side dish. Cook with pleasure! Enjoy your meal!

Recipe Tips:

- - You can pickle hamsa with vegetables, such as carrots and onions. But such fish will be stored in the refrigerator for no more than 6 - 7 days.

- - Instead of fresh lemon juice, concentrated lemon juice can be used.

- - Instead of dried dill, you can use fresh dill, as well as supplement the marinade with dried or fresh parsley.

- - After the purchase, keep the fish in the refrigerator immediately prior to cooking. Remember that this product is perishable!

- - When you buy fish, be extremely careful! Quality fish should be dry, not weathered. The eyes should be transparent, the gills are pink, the tummy is not swollen, the smell is pleasant fish without different impurities.

- - Instead of olive oil, you can use sunflower or corn oil.