Marinated grenadier

The marinade ingredients : 80 g carrots, 60 g bulb onions, 60 g tomato paste, 20 g vegetable oil, 40 g sugar, 60 g 3% vinegar.

To make the marinade : brown chopped onions and carrots in vegetable oil, add tomato paste, and continue frying for another 5-10 minutes. Stir in hot fish broth or water, vinegar, salt, sugar, spices, and cook for 5-10 minutes.

Marinated grenadier
Cut scaled and eviscerated fish to pieces and boil in water with salt, onion, spices, and greens. Skin the boiled fish, take out bones, cut to smaller pieces, and allow to chill. Pour in cold marinade in 2:1 proportion and leave in a cold place for 4-6 hours.

Cut scaled and eviscerated fish to pieces and boil in water with salt, onion, spices, and greens