How to pickle aromatic khamsa at home

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When the cool season comes, she appears – salty khamsa. Budget and tasty with potatoes, you want to eat every other day. And how to cook such a delicious fish at home?

Ingredients for pickling hamsa:

• 500 g of fresh (frozen) hamsa
• 200 ml of vinegar (6%)
• 100 ml of water
• 1 tablespoon of salt
• 1 teaspoon of sugar
• 3-4 garlic cloves
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 tablespoon olive oil

If using frozen khamsa, before pickling, let it thaw well.

Rinse the heads and entrails of khamsa under cold water. Let it drain or blot with a paper towel.

In a saucepan, combine water, vinegar, salt, sugar, bay leaf and black pepper. Bring to a boil, then cool the marinade to room temperature.

Lay khamsa in layers in a container, covering each layer with thin slices of garlic. Pour the cooled marinade, close the lid and put it in the refrigerator.

Hamsa will be ready in 4-6 hours, but for a richer taste, you can leave it overnight. Drizzle with olive oil before serving for extra flavor.