Pink salmon - very useful fish. Improper preparation of it can lead to the loss of most of the nutrients. You can save them if the fish is not subjected to heat treatment. Great option cooking will become salty. You can quickly and tasty pickle pink salmon for salmon at home, everyone can do it. It is not always possible to get a quality product in stores, as expired goods come across, which negatively affects the human body.
Pink salmon for "salmon": the secrets of salting and cooking
Salmon is grown on special farms, where they are added to the feed chemical dyes so that the meat has an attractive appearance. Pink salmon is not bred in captivity. Its meat is more environmentally friendly. It is also cheaper than salmon.
Pink salmon, like salmon, is a member of the salmon family. But it is less oily and has a bitter aftertaste. In this regard, the main secret of pickles “for salmon” is odorless vegetable oil and the right mixture of spices for pickling. The oil will make the meat more fatty, similar to salmon, and the mixture will remove the bitter taste.
Useful properties of fish
Pink salmon meat contains vitamins, organic and unsaturated fatty acid, folic acid, trace elements (iodine, calcium, fluorine, sulfur and others), easily digestible protein. It improves the functioning of the digestive tract, brain, heart and blood vessels, restores the function of the thyroid gland.
It plays an important role in the fight against aging. Due to the many antioxidants, the body slows down the aging process. The condition of the skin improves, wrinkles are smoothed out.
Regular consumption of this fish will ensure the restoration of reproductive function in women, and also prevents the appearance of tumors.
Tips on how to salt pink salmon under "salmon":
If a freshly frozen carcass is purchased, then first you need to defrost it. All water needs to be gone. After that, the product should be cut, washed. The fillet should not contain bones. Be sure to cut off the head, fins and tail. Next, cut the meat into small pieces (thickness no more than 1.5 cm) so that the fillet is soaked with brine and spices faster.
Cooking methods
The meat of this fish can be used in different variations: in soups, salads, cuts, used as independent dish, salt, grill, eat raw.
Salted pink salmon
- 1 kilogram of pink salmon fillet;
- 5 st. l. salt;
- 1.3 liters of boiled water;
- 100-150 ml of sunflower oil;
- peppercorns.
To prepare the brine, you need to take the cooled boiled water, dissolve the salt in it and mix. Then place the prepared pieces of fish in it for 10 minutes. Then take them out, dry them with paper towels and lay them in layers in a container. Drizzle each layer with oil. Next, you need to place the dishes in the refrigerator for 30 minutes. Serve with greens, lemon and onion.
Salted pink salmon
You will need the following ingredients:
- kilogram of fish fillet;
- 100-150 ml of vegetable oil;
- three st. l. sugar and salt.
In this recipe, pink salmon must be chopped large pieces. Mix salt and sugar. Then take a container for salting, pour a thin layer of salt and sugar on its bottom, put pieces of fish on top and sprinkle on top with a mixture of sugar and salt. Then place in the refrigerator for three hours. Then remove excess salt and sugar and pour over with oil.
Lemon and Onion Recipes
Lemon will give the fish a special pleasant taste and smell. To prepare this delicious dish necessary:
Mix sugar, salt and pepper. Grate the pieces of pink salmon on all sides with this mixture. Lemons cut into thin slices. Then put the fish in a container, shifting each piece with lemon slices, and leave for ten hours. Then pour oil and leave for another three hours.
To prepare salted fish with onions, it is best to take white, purple or red salad onions. You can use regular, but not spicy.
Required products:
- 1 kg pink salmon;
- for 1 st. l. salt half a spoonful of sugar;
- two bulbs;
- 5 st. l. sunflower oil.
Cut the fillet into large pieces. Mix sugar and salt, rub the fish with this mixture. Cut the onion into thin rings, grind with a pinch of salt with your hands and add to the pink salmon. Then mix, put in a bowl, pour oil. Then you need to cover the fish with a plate and put it under oppression. Keep 12-15 hours in the refrigerator.
Salted fish "for salmon" in Scandinavian style
It takes a lot of spices to cook. The fish is fragrant and spicy.
Products:
The skin from pink salmon should be removed, set aside. It is useful for salting. Grind the coriander in a mortar. Then mix with vodka salt, sugar, ground pepper and peas, coriander, dill. Rub the fish on all sides with this mixture and fold on top of each other. After that, take the set aside skin, wrap it around the fish, and wrap it in cling film on top. Put the resulting bundle in a container, put under pressure and keep in the refrigerator for 30-36 hours.
Salting recipe in a plastic bag
For cooking you need:
Rub the prepared fish pieces with a mixture of sugar, salt and pepper on both sides. Then twist the fillet into a roll and put in a bag. It must be tightly tied, wrapped in parchment and left for a day. Then you need to turn the roll over and leave for another day. Then you need to remove excess salt with a paper towel and pour over vegetable oil. Store in refrigerator for up to five days.
It is no secret that lovers of tasty and hearty food, fish dishes are a separate article in their diet. And now among fish dishes delicacies from red fish stand out separately. Sandwiches and canapes with caviar and meat are the most popular in Russia salmon breeds. Making a sandwich at home always turns out quickly and tasty, it does not require special utensils, cooking, frying, etc., just bread and fish. But if you carefully study the preferences of people, then most of the variety of breeds of red fish will choose salmon. Why is salmon so popular among gourmets? Everything is very simple. The meat of this fish, in addition to its delicate and appetizing pink color, has a pleasant oily taste and texture.
Few people know that you can cook ordinary pink salmon so that it cannot be distinguished from salmon. But first of all, let's consider how these two breeds of red fish differ. First of all, it is an areola of habitat in the wild. Salmon is found in the northern part of the Atlantic Ocean, the Barents Sea, and is also found in some northern lakes in Norway, Russia and Finland. Pink salmon lives in the waters of the Pacific Ocean, in the eastern part of the coastal waters of the Arctic Ocean, and comes to spawn in fresh water headwaters of rivers flowing into these oceans.
Salmon and pink salmon also differ in size and weight. Salmon are much larger, the average representatives of this genus can reach one and a half meters in length and weigh about forty to fifty kilograms. Pink salmon is not so “huge”, rather modest. Large representatives reach seventy centimeters in length and have a weight of two to five kilograms.
We can say with confidence that cooking from these fish species is quite popular. Meat and salmon and pink salmon are used in salads, soups, canned food, cold appetizers. There are also many recipes for salting these types of fish.
Salmon meat is also different from pink salmon meat. Salmon has a pleasant pink-reddish color with white streaks. It is in the veins that it focuses the largest number fats. In cooking, the meat retains juiciness and looks very appetizing. Pink salmon meat has a more orange hue without white streaks, palatability more dry and crumbly. Accordingly, the price for salmon is almost twice as high as for pink salmon.
But it doesn't matter! A folk trick will come to the rescue. There is such salmon dish under salmon. How to salt pink salmon so that it is indistinguishable from salmon in taste? Salmon meat has a more viscous structure, it is denser and more elastic. It is quite possible to salt pink salmon and give it an equally attractive look and taste. In short, we salt pink salmon, we get awesome salmon.
Pink salmon recipe:
First you need to cook the fish, clean and separate the fillet. To do this, it is better to freeze pink salmon, frozen meat is easier to cut into slices. Do not make them too thick, a maximum of three centimeters.
Then you need to prepare the brine. It should be quite saturated, otherwise it happens that light-salted pink salmon is obtained. One glass of cold boiled water five to six tablespoons of salt. Approximately 1.3 liters of brine are needed for one kilogram of fish.
Keep the meat in the brine for five to ten minutes. Salted pink salmon is blotted with a napkin or towel, spread on a plate and poured with vegetable oil, preferably odorless, and put in the refrigerator for thirty to forty minutes. It turned out that during the time spent in the refrigerator, the fish was soaked with salt and oil and acquired the necessary taste.
Salted fish is best in this way for cooking. delicious sandwiches and canapes. Spread natural butter on White bread thin layer, and put slices of fish on top. Don't forget to cut the lemon or lime wedges. To decorate the dish, you can use fantasy and creativity to make the resulting fish look more appetizing on the table. Fans of experiments can add spices to the brine.
I would like to note that today salmon is grown on fish farms, where special dyes are added to the fish feed so that the meat has a more attractive appearance when sold. Pink salmon is not bred in captivity and, accordingly, the meat is much cleaner environmentally. The price criterion is also on the side of pink salmon. Therefore, if there is a strong desire to taste delicious fish, then you should not spend money, but taking a little time, get tasty and healthy dish, such as "salted pink salmon".
Cold snacks from red fish are always in demand on any table. Perfect for wine drinks and beer. Helpful Hints on registration a simple dish can be viewed on the internet.
- 600 grams of fresh-frozen pink salmon,
- 600 grams of water,
- 2 tables. l. salt,
- 0.5 tables. l. granulated sugar,
- 5-6 pcs. peppercorns,
- 1-2 bay leaves,
- vegetable oil to taste.
How to cook with a photo step by step
Let's boil right amount water, add spices and boil for a couple of minutes. When the water is still hot, add salt and sugar. Get a brine, just let it cool until room temperature. Stir several times, bulk will quickly dissolve. 
AT cold brine put the fillet of already peeled pink salmon without stones. Leave to marinate in the refrigerator for 4 hours. 
After that, we take out the fish, wipe it gently with napkins and cut into slices, cutting off as if from the skin. Throw away the skin. 
We put pieces of pink salmon on a flat surface and sprinkle with vegetable oil (store-bought and without a strong odor). I usually cover the dish cling film and put the pink salmon in the refrigerator for another 4 hours. 
After that, tasty, soft, juicy and tender pink salmon I put it on the table as soon as possible so that everyone can enjoy its wonderful taste. You can't tell the difference from salmon. Here we have prepared in a short time salted pink salmon under salmon. I want to note that pink salmon in oil can be stored in the refrigerator from 2 to 5 days, so if it happens that there are a few pieces of pink salmon left, then just put them in glass containers, you can pour a little oil on the bottom. You can enjoy at any time delicious fish and cook with her
The meat of red fish has always been valued for its incredible taste and considered useful delicacy. The lightly salted representative of the seas, which is so convenient to use in salads and snacks, is especially popular. Today we will tell you how to salt pink salmon at home, because unlike, for example, salmon, it is more affordable. It is worth considering that it is not so greasy, and besides, it has a bitter aftertaste. Therefore, it is very important to choose the right mixture for salting it and use an odorless vegetable oil.
Dry salting of pink salmon at home
It's hard to find someone who doesn't love red salted fish. True, many can afford such a delicacy only on special days. But you can find a way out of this situation by simply salting the fish yourself at home. And it is not necessary to buy trout or salmon, because you can use a more affordable species for salting. For example, pink salmon.
Salting such fish is quite simple, the difficulty lies only in cutting it. It is necessary to remove the spine, fins, remove the skin and clean the carcass from all the insides. The tail and head can be left and boiled from them rich ear. The main thing is to do everything carefully so that the meat is well separated from the skin.
As soon as the pink salmon fillet is ready, you can start salting it.
- For 1 - 1.5 kg of fish, we need three tablespoons of salt and two tablespoons of sugar.
- In a bowl, mix salt and sugar and take a container, on the bottom of which we pour the prepared mixture.
- Put a piece of fish on top of it and sprinkle it with salt and sugar. We put the second blank on top and also fill it with a dry mixture.
- Close the container and put in the refrigerator for 24 hours.
Fish fillet, salted in haste
Salting pink salmon is a quick and inexpensive way to cook delicious fish. It can be served in different ways. For example, as an appetizer, on sandwiches, in rolls and stuffed pancakes. There are a lot of recipes for salting such fish and they are all simple in their execution.
But there are two main ways:
- dry when only spices are used;
- and wet, in which the fish is salted in a marinade or brine.
With all the advantages, pink salmon has one significant drawback - a rather dry fish. If you just fry or bake steaks, then the dish turns out to be lean and insipid, and it asks for some kind of rich sauce - creamy or sour cream - which means that you will have to forget about low calorie content.
But there is a recipe, when using which unpretentious pink salmon turns into a noble salmon - well, or into something very close to it in taste and appearance.
The cooking method is extremely unpretentious, but the result exceeds all expectations - the most delicate slightly salted fish will decorate not only a home meal, but also a festive table.
And if you don't complain salted fish from the store - it still does not say anything. With the purchased "salted" red fish in vacuum packs, homemade has about the same thing in common as "bacon-flavored" chips with bacon itself. And they have fundamentally different purposes. Slicing in a vacuum should lie beautiful on the window for as long as possible and not deteriorate, and more is not required of it. Homemade is stored for several days, but the taste is unforgettable.
So let's get started.
Pink salmon needs to be deep frozen - it doesn’t matter if it’s a carcass or a fillet. There is less fuss with fillets, or rather, there is no fuss. If you got a whole fish, like me this time, then it should be slightly thawed in order to remove the skin. This savage procedure is quite easy, you just need to cut off the head and slightly pick up the skin in the place of the “cut” - it is removed with a “stocking” from the frozen carcass. I do not recommend cooking with the skin - then you will get tired of spitting from the scales.
Then we cut the fish into fillets in any way known to you. Again, in a state of "frostbite", the spine and bones are separated without problems and unnecessary losses. We quickly cut clean fillets into pieces of arbitrary size - practice shows that their optimal width is about two centimeters.
Now we are preparing brine - saturated saline solution. In a liter of cold boiled or simply purified water, dissolve 4-5 tablespoons of large table salt. The readiness of the brine is checked as follows: if a small peeled potato does not sink, then everything is in order.
The next step is to lower the prepared pieces of pink salmon into the brine. How much? In the original recipe, the recommended time was 5-8 minutes. For some reason, this seemed not enough to me, and I always endure at least half an hour. Neither undersalting nor oversalting was ever observed.
After the set minutes have elapsed, we take out the fish, dry it slightly with a napkin and put it in a container convenient for storage in the refrigerator (for example, in a plastic container), then pour it with vegetable oil. I don’t really like oil in salted fish, so I just sprinkle it sincerely. But it should be remembered that if the oil covers the fish completely, then it is stored much longer. You can add your favorite spices, but for me it's good enough.
You can enjoy the delicate and mild taste of "improved" pink salmon already 5-6 hours after "defending" it in the refrigerator. I usually cook fish in the evening and serve delicious sandwiches for breakfast.
Such fish is good both on black bread and on white. On the dinner table, pink salmon prepared in this way goes well with young boiled potatoes: it is sprinkled with dill, crumbly, emanating light steam, slightly flavored butter; she is soft pink, melting in the mouth. Puree is great too. Such pink salmon behaves well in salads, and if someone tries to cook rolls or sushi at home, then nothing better is needed. In general, cook - it's very simple, fast and tasty.
