Salamur-Style Cooked Fish in Spiced Vinegar Broth
Carp or crucian carp cooked in a bay-and-pepper broth with a little vinegar.
The source gives a kilogram of carp or silver carp simmered in two liters of seasoned water. This version follows its cooked method: simmer the fish until the thickest part reaches 63°C, add vinegar near the end and cool the cooked fish promptly in its broth. The page also suggests marinating raw fish for a day in the same dilute liquid, but that is not a safe substitute for cooking and is removed here. Four tablespoons of salt make a notably salty broth, so the liquid is for seasoning and serving a little, not drinking as soup. Use a nonreactive pot, keep the fish refrigerated after cooking and eat it soon. Offer herbs and lemon at the table.
Recipe card
Salamur-Style Cooked Fish in Spiced Vinegar Broth
Equipment: Nonreactive pot, food thermometer, shallow containers
Ingredients
Instructions
Prepare fish
Clean and portion fish, keeping raw-fish utensils away from ready-to-eat foods.
Boil broth
Bring water, salt, sugar, bay and peppercorns to a boil and simmer 10 minutes.
Cook fish
Lower fish into gently simmering broth and cook until thickest piece reaches 63°C (145°F), roughly 20–25 minutes depending on size.
Add vinegar
Pour in measured vinegar for final 5 minutes of cooking and check fish is fully cooked.
Cool safely
Transfer portions and some broth to shallow covered containers, refrigerate promptly and serve chilled with herbs and lemon.
How to tell when it is ready
Fish center reaches 63°C and flesh is opaque and flakes easily.
Tips
- Choose fresh fish.
- Simmer rather than boil hard.
- Check thickest piece.
- Cool in shallow containers.
Troubleshooting
- If fish breaks, reduce the simmer and lift gently.
- If too salty, serve with an unsalted side and little broth.
Substitutions
- Choose either fish listed in the original.
- Use parsley instead of dill for garnish.
Variations
- Use silver carp instead of crucian carp.
- Add dill to the cooked serving.
Serving suggestions
- Add lemon wedges.
- Top with fresh dill.
- Offer boiled potatoes.
- Serve with cucumber salad.
Make ahead
Prepare ingredients ahead and keep perishable items cold until cooking or serving.
Storage
Refrigerate cooked fish continuously and use within 2 days; do not pantry-store.
Food safety
Do not follow the post’s raw-fish vinegar-only alternative. Cook to 63°C, chill promptly and keep cold.
Frequently asked questions
Can vinegar alone make raw fish safe to serve?
No. This card uses the source’s fully cooked preparation; the raw-fish variation was removed.
How should I store cooked fish in spiced vinegar broth, salamur-style?
Refrigerate cooked fish continuously and use within 2 days; do not pantry-store.
Serve cold and return leftovers to the refrigerator promptly.
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