Cooking fish under the marinade

Whatever dish we cook, in order for it to turn out delicious, the addition of various spices, herbs, vegetables is always required. A specially prepared marinade will help to enhance the taste of fish dishes. 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 marinating sea and river fish, delicious red salmon, trout and any other.

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How to make a marinade for fish

Marinade helps to reveal the taste of the product, but since there are many recipes and the same number of taste preferences, then and sauces are different. With their help, the dish can be made spicy, savory, sweet and sour, lightly salted or well salted. How to marinate fish depends on the recipe. The product can be pre-soaked in the marinade, or cooked all together right away, sprinkled with marinade at the end of frying or just before serving. Canning recipes are very different from those needed to prepare a meal for lunch or dinner.

For frying

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

For pickling

Products intended for long 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 lightly salted. Lemon and other spices such as cloves, peas, coriander can be added to it to give the salty the desired flavor. The way how to cook fish with a pickle marinade depends on how long you are going to store it. There are many delicious express ways with step by step photos.

Fish Marinade Recipes

Although there are many different types of marinades, choosing the right one is not difficult. Photos of the finished dish show the result. To do this, you just need to choose a processing method:

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

With carrots and onions

  • Cooking time: 60 minutes.
  • Servings: 2 persons.
  • Calorie content: 112 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Cooking difficulty: medium.

The two most common ingredients found in any kitchen are onions and carrots. You can make a wonderful marinade from them. Pollock, hake, mackerel go well with it. This recipe has been used for decades due to its simplicity and great taste. In addition, you do not have to spend a lot on it. Fish marinated with carrots and onions is suitable for both frying and stewing.


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

Cooking method:

  1. Grate the carrots on a coarse grater, chop the onion in half rings.
  2. Fry the onion in a spoonful of vegetable oil until transparent. It takes about 1-2 minutes, then add the carrots. Pass for another 3-4 minutes.
  3. Pour in the tomato paste diluted with water until the consistency of sour cream. Simmer for a couple of minutes, then pour water over the mixture to make it a little thinner.
  4. Add spices, salt, sugar.
  5. Taste the sauce, add 1 teaspoon of vinegar if desired.
  6. Sauce is ready. It is necessary to stew the product previously fried in flour in it, then put it in the refrigerator for a couple of hours so that the dish is infused.

White marinade

  • Cooking time: 10 minutes.
  • Servings: 5 persons.
  • Calorie content: 15 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty cooking: easy.

White marinade makes the dish almost delicious. It will become a wonderful decoration for the festive table, only it must be prepared at least 24 hours before serving. The recipe for white marinade is suitable for meaty carcasses, which one - choose for yourself. The peculiarity of this cooking option is that the carcasses, lying in the 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. spoon;
  • bay leaves - 2-3 pcs.;
  • salt - 1.5 tbsp. spoon;
  • black pepper - 10 pieces;
  • carnations - 7 pieces.

Cooking method:

  1. Boil water, then add all other ingredients.
  2. For those who like a spicier taste, you can increase the amount of pepper.
  3. Boil water for 1 minute, then slowly add vinegar.
  4. The finished product can be used as a marinade for fried fish.
  5. The liquid must not cover more than 0.5 centimeters of carcass.
  6. All together you need to boil for about 2 minutes, then let the dish cool down and send it to the refrigerator for about 12 hours.

With soy sauce

  • Cooking time: 30 minutes.
  • Servings: 5 persons.
  • Calorie content of the dish: 125 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty cooking: easy.

Soy sauce has been around for a very short time, but has quickly become a tastier replacement 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. Marinated fish with soy sauce can be cooked in any way you want: using a double boiler, frying in a pan or grill. The cooked sauce should only lightly coat the 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 condiment instead.

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  • soy sauce - 100 ml;
  • lemon - ½ pcs;
  • garlic - 1 clove;
  • sugar - ½ teaspoon;
  • dried basil - ¼ teaspoon;
  • ground pepper - ¼ tsp.

Cooking method:

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

For red fish

  • Cooking time: 10 minutes.
  • Servings Per Container: 4 persons.
  • Calorie content of the dish: 141 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty cooking: easy.

Red fish will become as delicious as in the photo in culinary magazines, if you prepare a delicious and savory marinade. Dipped in such a sauce, it is perfect for grilling and will become a serious competitor to any other dish made on fire. The marinade for red fish according to this recipe is suitable for 4 carcasses. After you clean and rinse them, make small cuts across 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.

Method of preparation:

  1. Remove the lemon zest and squeeze the juice into a bowl. It is recommended to chop the leftover lemon and add it to the fish later.
  2. Grind the marjoram.
  3. Mix fresh herbs, spices, salt and lemon, add 2 tablespoons of oil.
  4. Grate the carcasses with the resulting sauce, refrigerate for 30 minutes.
  5. Season fish with marinade periodically during grilling.

For steamed fish

  • Cooking time: 30 minutes.
  • Servings: 4 persons.
  • Calorie content of the dish: 103 kcal.
  • ​​
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Cooking difficulty: medium.

The steamer 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 dieters, and the delicious marinade makes the fish so hard to come off of. This recipe for marinated fish gives the dish a slight sourness, not only due to the lemon that is often used with fish. This task will be entrusted to the healthy cranberries.


  • cranberries - 1 tbsp;
  • salt - 1 tsp;
  • lemon - ½ pcs;
  • seasoning - optional.

Cooking method:

  1. Cranberries, fresh or frozen, place in a saucepan and mash...
  2. Squeeze the juice of half a lemon onto the berries, add salt, stir.
  3. The finished marinade should be rubbed onto peeled, washed and paper towel dried carcasses.
  4. The marinating time is 1 hour, after which the fish must be sent to the steamer for 30 minutes.
  5. The indicated amount of sauce is suitable for 3-4 medium carcasses.

For river fish

  • Cooking time: 10 minutes.
  • Servings: 5 persons.
  • Calorie content of the dish: 111 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty cooking: 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 dense and do not lose their taste, then this recipe is for you. The brine is prepared quickly, and after you have salted the fish, the carcasses can be stored for a long time and always be at hand in case of guests. This option will make your fish spicy. The specified amount of brine is enough for 3-4 medium-sized carcasses. You can use vinegar instead of dry wine.


  • water - 1 tbsp.;
  • white wine - 1/2 tbsp.
  • sugar - 1 tbsp. spoon;
  • salt - 3 tbsp. spoons;
  • herbs - your choice.

Cooking method:

  1. Pour 1 cup of water into a saucepan, then add everything Ingredients.
  2. Bay leaves, peas, mustard seeds, cloves can be used as spices.
  3. Place container on fire and bring to a boil.
  4. After the fish brine has cooled, it is ready. Then they need to pour the peeled and cut pieces and marinate the carcasses for 1 day.