Salted red fish, tender, aromatic, piquant, can be an excellent appetizer, filling or a separate dish. Due to the economic crisis, prices for fish have skyrocketed, so many housewives are thinking about how to deliciously salt red fish themselves so that it turns out no worse than Finnish or Norwegian. Advantage homemade pickling The point is that your delicacy contains no preservatives or dyes, and the amount of salt can be adjusted to taste - after all, most often store-bought fish is too salty. And most importantly, salting allows you to disguise stale fish, which is what some manufacturers use.
How to quickly salt red fish
Many housewives buy salted fish for only one reason - for some reason they are sure that it is too difficult and troublesome. In fact, you can salt fish in literally 10–15 minutes if you bought ready fillet. If you need to cut fish, you will have to spend a little more time, but you will save money - after all, red fish is not the cheapest pleasure.
So, let's talk about how to salt red fish fillets and enjoy the delicious delicacy homemade. Buy salmon, trout, sockeye salmon, pink salmon, chum salmon or coho salmon for salting. After removing the skin (or cutting), lightly pat the fillet with a napkin to keep the flesh dry. Next, place the fish in portions in a deep container, sprinkle with coarse salt at the rate of 1 tsp. for half a kilogram of fish and not big amount Sahara. Can add soy sauce, Bay leaf, ground coriander, allspice, herbs and other spices. Next, place the fish under pressure, cover with film, leave for a couple of hours at room temperature, then delete extra salt and put it in the refrigerator for a day. You can do without oppression, but then the fish should be kept in the cold for one and a half to two days. If you don’t want to wait, then make a marinade from vegetable oil, salt, sugar, onion and spices and pour it over the pieces of fish in a jar - after 8 hours, the lightly salted, tender fish, melting in your mouth, will be ready to eat!
An important point: if you want to stop the salting process, just drain the liquid that the fish gave, clean the fillet from the remaining salt and dry it with a napkin - only after that you can taste the resulting delicacy!
Secrets and rules for salting red fish at home
- When salted, pink salmon and chum salmon turn out to be a little dry, so to make the fillet soft, add olive oil to the salt.
- Do not use metal utensils for salting, otherwise the fish will have an iron taste.
- Some housewives, after sprinkling the fish with salt and spices, “swaddle” the fish with a towel to create a spicy dry-salted fish.
- Don't be afraid to overdo it with salt - the fish will absorb just enough of it.
- When salting fish, you can add dill and garlic - they will give it a fragrant and spicy taste.
- Serve sliced red fish with lemon, herbs, olives, fresh vegetables and white wine.
Having learned correctly, you will refuse fish in factory packaging, even if it is imported. From salted red fish you can prepare salads, sushi, rolls, sandwiches, snacks, stuffed pancakes and many other tasty treats. Get used to sophistication and join the ranks of passionate fans of home-salted red fish!
Few people know how to salt red fish at home. After all, most of us use such a product only on holidays. Moreover, many believe that it is not necessary to know how to properly salt red fish, since it can always be purchased ready-made in the supermarket. However, it should be noted that such a packaged delicacy is much more expensive than a semi-finished product. In this regard, we recommend purchasing fresh fish and salting it yourself.
General Product Information
Before we talk about how to salt red fish at home, it should be recalled that such a product saturates well and contains great amount useful elements and has unsurpassed taste. Having cooked salmon, trout or pink salmon correctly, you can serve it to any festive table. Believe me, not one of the invited guests will refuse such a delicacy.
How to choose?
Before salting red fish at home, you should choose it correctly. If you want to prepare an incredibly tasty dish, then you need to pay special attention to the freshness of the product. Thus, the eyes of the fish should not be cloudy, the belly should not be yellow, the gills should not be dark brown, and the flesh should not be loose. If these qualities are observed, then the product is stale and it is better not to purchase it.
How to salt red fish at home? We'll talk about this a little further. It should be especially noted that to salt such a delicacy it is necessary to purchase only whole fish. A product without a head, tail, fins and completely gutted will not suit you. You should only clean it and prepare it for salting yourself.
The purchased fish must be chilled, live or first frozen. To prepare a delicious delicacy, you should take trout or salmon. You can also use chum salmon, pink salmon or salmon.
By the way, purchased fish may even contain caviar or milt. It is also recommended to salt them and serve them.
Salting red fish at home
Salmon is the most suitable fish for pickling. It has good fat content and juiciness, which makes the delicacy especially tasty. The most popular and in a simple way salting such a product is dry. It should also be noted that in the case of salmon, you can add as much salt as you wish. After all, it’s quite difficult to over-salt it.
So, to prepare a tasty and aromatic delicacy at home we will need:
- fresh salmon - 0.5 kg (it is advisable to take a piece for such a dish from the middle of the carcass);
- freshly ground black pepper - add to taste;
- iodized salt (preferably coarsely ground) - add to taste;
- fine granulated sugar - add to taste.
Preparation of the main ingredient
If you purchased the fish in advance, it should be defrosted. To do this, place the piece in a plastic container, close it tightly and place it on the bottom shelf of the refrigerator. Next, the thawed product must be thoroughly washed and dried with paper napkins and a towel. From the inside, the piece should be cut along the ridge, and then removed, cut off the ribs and carefully separate them from the meat using the tip of a sharp knife.
Pickling process
So, salt the red fish at home. To do this, place the processed salmon fillet on a cutting board, skin side down. Next, you need to take about 2 small spoons of salt (without a slide) and 1 - granulated sugar. The above ingredients should be mixed with dessert spoon ground black pepper and rub the fish (meat and skin) with it. After this, the salted piece must be folded in half and wrapped tightly with a piece of clean gauze or cotton cloth. Finally, the salmon fillet must be placed in a container (preferably ceramic), closed with a lid and placed in the refrigerator. In two days the fish will be completely ready.
How to serve it correctly?
Now you know how to salt red fish at home. After the specified time has passed, the product must be removed from the refrigerator, unwrapped and cut into very thin pieces. Next, you need to place them on a saucer, alternating with slices of fresh lemon. It is advisable to serve this delicacy to the table with white sandwich bread. Bon appetit!
Delicious salted trout: detailed recipe
Salting red fish from such a product is a pleasure. After all, a delicacy made at home will be fully usable the very next day after it is generously coated with aromatic spices.
So, we need:
- a piece of fresh trout - about 400-600 g;
- granulated sugar - add to taste;
- fine sea salt - add to taste;
Fish processing
Trout is very tasty and healthy fish. Unlike salmon, it is not too fatty. Moreover, many lovers of this product note that trout is much more tender and tastier than the above-mentioned species.
So how and how much to salt red fish? We'll talk about this a little further. After all, before seasoning trout with spices, it should be thoroughly processed. To do this, you need to take a fresh piece of fish, wash it well, and then carefully remove the backbone and all adjacent bones. There is no need to remove the skin.
Cooking process
After a piece of trout is processed, it must be sprinkled with salt, sugar and pepper. Moreover, the last two ingredients should be added in small quantities.
Thus, having coated all the fish with spices, it must be placed in a container and then placed in the refrigerator for 24 hours. The next day the delicacy will be completely ready for consumption.
Proper serving for the holiday table
Now you know how and how much to salt red fish at home. After cooking, remove the trout from the container, remove all excess salt, and then cut the fillet into thin slices, sprinkle with freshly squeezed lemon juice and place on a plate or a piece of bread. Bon appetit!
Tasty salting of pink salmon
Salted fish is the most favorite snack of most residents not only of our country, but also of other countries. It should be noted that just the sight of such a dish whets the appetite.
You already know how to salt salmon and trout. However, there are still many red fish from which you can prepare a delicacy at home. One of them is pink salmon. This is a relatively inexpensive fish. That is why it is especially popular among those who love to eat delicious dish, but not ready to part with a lot of money.
So, salt the red fish in brine. For this we need:
- small frozen pink salmon - 2 pcs.;
- any fine salt - add as desired;
- granulated sugar - a couple of pinches;
- fresh lemon - 1 pc.;
- drinking water - 2 glasses;
- ground allspice - use to taste.
Processing of the main ingredient
Before salting red fish into pieces, it should be thoroughly processed. To do this, pink salmon must be completely defrosted at room temperature, and then washed well, cleaned of unnecessary elements and cut into portions 2-4 centimeters thick. You also need to squeeze the juice from fresh lemon into a separate bowl and chop the fruit into small pieces.
Salting process in brine
After pink salmon has been processed, it must be placed in a non-oxidizing container (for example, an enamel or plastic container). Next, you need to add salt, freshly squeezed lemon juice, ground pepper, pieces of squeezed fruit and granulated sugar to the fish. Finally, all ingredients must be poured with 2 glasses of water, mixed thoroughly (so that the spices are evenly distributed), cover tightly and leave at room temperature for 4-6 hours. After the specified period, the fish in brine should be placed in the refrigerator. After 30-32 hours, tasty and flavorful snack will be completely ready to eat.
Serve it right at the table
After the pink salmon is properly salted, it needs to be removed from the brine, and then put on a plate and served along with bread. This delicacy turns out to be very tasty, juicy and tender. It is recommended to use it together with boiled potatoes or any other side dish. Bon appetit!
The fastest and easiest way to salt fish
If you don’t want to bother with this product for a long time due to its specific smell, we suggest using the simplest and fastest salting method. To do this, you need to purchase an already processed piece of fresh salmon or trout, and then wash it thoroughly and place it in a wide container. Next, the red fish should be coated on all sides with fine iodized salt, cover well and leave at room temperature for 5-8 hours. During this time, warm salmon or trout will completely absorb the spices. After this, the semi-finished fish must be turned over and placed in the same container in the refrigerator. After keeping the delicacy in the cold for a similar amount of time, it needs to be removed from the container, placed on a cutting board and cut into very thin slices. Serve ready dish It should be served together with sandwich or any other bread. Bon appetit!
To red salty fish turned out to be as tasty and tender as possible, we recommend using the following tips:
- Such a product should be salted only after it has completely defrosted and reached room temperature.
- To give red fish a special aroma and taste, it must be served with thin slices of lemon.
- It will be much easier to cut salmon or trout into thin pieces if you keep the product in the freezer for a short time before doing so.
- It is advisable to serve this delicacy only with fresh white bread.
2 4 653
Salted fish goes great both as a holiday delicacy and as a pleasant addition to your morning sandwich. To save money and get the perfect delicacy to suit your taste, we suggest that you learn how to salt noble fish yourself.
There are two methods of salting:
- dry - using a pickling mixture of salt and sugar;
- using brine - brine.
The classic pickling mixture consists of salt and sugar in a 2:1 ratio. If you like to experiment, try changing the amount of sugar and salt, adding spices, lemon, etc. Each time you get a fish with a different taste.
With the “wet” salting method, the fish will cook faster, but will not be as tender.
Classic brine recipe:
For 1 liter of water take 3 tbsp. l. salt, 1 tbsp. l. sugar, 3-4 peas of black and/or allspice, stir and boil. If you are using drinking or filtered water, you do not need to boil it, but long storage raw brine is not suitable.
You can also experiment with the brine: make it saltier or sweeter, add mustard, etc.
At home you can salt salmon, trout, chum salmon, pink salmon, and coho salmon. It is better to use pre-frozen fish by thawing it in the refrigerator or at room temperature. With any salting method, lightly salted fish will be ready in a day; after 2-3 days it will become similar to what is sold in the store. There is no need to salt it any longer.
A very quick way to salt red fish
- For 1 kg of fish - 1 liter of brine.
- Boil water, add 4 tbsp. l. coarse salt and 3 tbsp. l. sugar, cool.
- Pour brine over the fish and leave for 2-3 hours at room temperature.
- The smaller you cut fish fillet, the faster you will receive finished product.
Salt salmon and trout
- Cut the fish into two large fillets.
- Prepare a pickling mixture of equal parts salt and sugar and rub the fish thoroughly.
- Sprinkle the bottom of the pickling container generously with salt, place the fillet and also generously sprinkle salt on top.
- Leave for 6-12 hours at room temperature. How much time it will take to salt depends on the size of the fillet and your taste: whether you want a lightly salted delicacy or a well-salted one. Wait the first 6 hours and try. Decide that it's ready, remove the fish and wash off any excess salt.
- To get a spicy bitterness, sprinkle the fillet with ground black pepper.
- Then lubricate - don't water! - fish with vegetable oil, sprinkle with crushed garlic, place a bay leaf on top and put in the refrigerator overnight.
Whether to use spices when salting red fish is up to you. Some chefs believe that seasonings spoil a delicate product, while others claim that they improve it. General recommendations: To preserve the delicate flavor, choose white pepper rather than black. Do not add paprika to the pickling mixture. The preferred dry herbs are parsley, dill, and tarragon.
Recipes for home-salted pink salmon and chum salmon
Fish in the newspaper:
- Rub the fillet with salt, wrap in cellophane, then in several layers of newspaper.
- Place the fish in the refrigerator for a day.
- Turn the newspaper bundle over to the other side and leave for another 24 hours.
Plus spices:
- Rub the fillet with salt and add some of your favorite spices. If you add white mustard in grains, the fish will not fall apart when slicing.
- Keep the fish rubbed with the mixture and spices for 3 hours at room temperature.
- Cut the fillet into portions, put it in a jar, fill it with vegetable or olive oil, put it in the refrigerator.
- The fish will be ready in 12 hours, and you can store it in oil as long as you like.
Red fish is deservedly considered incredibly tasty and a healthy delicacy. Trout, salmon, pink salmon - numerous dishes are prepared from them, used in the preparation of rolls and sushi, and also salted. Don't do it
difficult, and the result is usually much better than if you bought a similar product in a store. There are many recipes for home salting fish. It is important that it does not lose its taste and useful properties. Today we will tell you how to salt red fish at home.
There are three main ways to salt red fish:
- Wet method - red fish is salted in water with salt;
- Dry method - red fish is sprinkled with salt and spices;
- Mixed method - red fish is first salted dry, and then soaked for some time in a salt solution.
The most popular method for salting delicious lightly salted red fish is the dry salting method. Fish is often salted using the wet method in factories. The mixed method is used quite rarely, but if you know a certain technology for salting red fish, you can use it to prepare excellent salted fish. It doesn’t matter whether you decide to salt fish for sushi or just for beer, following the technology always guarantees a good result.
To salt fish you will need: a container, but not a metal one, otherwise an unpleasant aftertaste may appear. It is better to take a plastic container or an enamel bowl, pan, glass jar.
Whole carcass cutting
First of all, the head is cut off. Then you need to get rid of the fins using culinary scissors. Next, you need to rip open the belly along the fish and remove all the entrails. To the right and left of the spine, you need to cut the fish in such a way as to separate it from the rest of the bones. Use your hands to carefully remove the bones. If the cut carcass is small, you can leave it whole, but more big fish must be cut into several parts.
To salt red fish you mainly need:
salt, sugar, black pepper, bay leaf. It is important to use coarse or medium-ground salt. It is advisable to take sea salt without various additives. It will absorb moisture from the fish into itself. This will allow it to have a preservative effect, as well as improve taste. Fine salt quickly salts the fish, but does not dehydrate it, which negatively affects the final result.
Typically, 1 kg of fish requires 3 tablespoons of salt. Sugar is added to the mixture in a ratio of 3:1. So for 3 tablespoons of salt you need to take 1 tablespoon of sugar (less is possible). Sugar gives fish delicate taste. 3-4 leaves of bay leaf are enough, and about 5-6 peas of allspice. You can add ready-made fish mixtures that are commercially available, but small quantity. Sprinkle the mixture evenly on all sides of the fish. Place the fish in a container and sprinkle with the rest of the mixture. IN last resort add bay leaf and pepper. Cover with oppression and let stand for a couple of hours at room temperature. Then refrigerate. In a day everything will be ready.
What to eat with
Salted red fish is added to the lungs vegetable salads. It goes well with tomatoes, apples, avocados, and rice. Another great option– a sandwich with butter and red fish. You can also make pancakes and wrap fish in them. For spice and
You can add parsley to it for freshness. Excellent red salted fish goes well with creamy, cottage cheese and bread.
Adviсe
If you like fattier fish, then choose trout or salmon for salting. Pink salmon and chum salmon are not too fatty. Therefore, before serving, they can be sprinkled with olive oil.
Quick recipe for salting trout
We offer you the simplest and most quick way trout pickling. No pressure is required for this recipe.
Ingredients:
Trout fillet - 1 kg, Coarse sea salt - 3 tbsp. spoons, Sugar - 1 tbsp. spoon, Pepper and bay leaf - to taste, dill to taste.
Preparation:
Cut the trout fillet into medium pieces, sprinkle well with a mixture of the above ingredients, place in a container or glass jar and place in the refrigerator for a day. When serving, cut them into thin slices and sprinkle with lemon juice.
Lightly salted salmon with horseradish and beets
Lightly salted salmon is a universal appetizer that is loved by many. We offer you this great recipe.
Ingredients:
Salmon (with skin) - 800 g, Sugar - 90 g, Coarse sea salt - 90 g, White pepper - 1 teaspoon, Fresh dill - several sprigs, Fresh horseradish (grated) - 2 tbsp. spoons, Beetroot - 300 g.
Preparation:
Mix salt, sugar and pepper. Rub the resulting mixture onto the fish on all sides, including the skin. Next, place chopped dill and grated horseradish on the fish (only on the flesh). Evenly distribute pre-peeled and grated beets on top of the dill and horseradish. Place the fish in a bag for food products with a zip-lock or simply place in a bowl, covering with cling film. Place in the refrigerator for 2 days to allow the fish to salt.
Deliciously salted red fish is always a welcome guest on our table. It is good as a slice and on sandwiches. Beautifully decorated snacks with thin, appetizing pink slices will decorate any feast. You can buy salted red fish in stores, but it is quite expensive. Therefore, if they manage to get hold of fresh fish, many housewives try to salt it themselves.
There are two methods of salting: dry and in brine. In the first case, the fish is rubbed with salt and spices, in the second, it is filled with ready-made brine. Both methods have their adherents.
Two recipes for salting red fish - dry and wet - today we will look at both of these methods. But before we start with the recipes, let’s get acquainted with the tips and recommendations of experienced chefs:
Secrets of salting red fish
For home salting, it is better to use very fresh fish. It’s easy to check freshness: transparent eyes without clouding, pink gills, shiny surface, no unpleasant smell. Thawed and then salted, it turns out watery and not so tasty.
When pickling, use a mixture of salt and sugar. The latter softens the taste and also prevents the fish from drying out. It is also recommended to lightly grease the carcass with vegetable oil before salting. This will make the finished product softer and tastier.
In addition, when salting, you can add spices: garlic, herbs, pepper (black and allspice), bay leaf, lemon slices, etc. Experiment to your liking.
Large specimens are salted for several days. Smaller fish, about a day, and cut into pieces - 8-12 hours. Nevertheless, experienced chefs It is not recommended to eat it right away. Give it a little more time to sit and mature.
Red fish recipe at home - dry and wet
Recipe for salting red fish without brine
For this method, take: a whole red fish (any), weighing approximately 1 kg. To it add 2 tbsp (preferably coarsely ground), 1 tbsp sugar, 2 cloves of garlic, 1 tsp black peppercorns and allspice.
Preparation:
Gut the carcass and rinse thoroughly with running water. Dry well with napkins. Place the fish on a piece of thick cotton fabric. Mix salt, sugar, rub the fish inside and out. Sprinkle with finely chopped garlic and pepper. Wrap in cloth and then in cooking paper.
Place in a suitable container and refrigerate. After 4-5 days you can taste it. If you feel that it has not been salted enough, put it in the freezer and wait a few more days.
Here is another option for pickling at home
We need: for 1 kg of fish: 2 tbsp salt, 1 tbsp sugar, (a pinch): basil, parsley, rosemary, ground coriander, 2 cloves, 2 finely broken, .
Preparation:
Gut the fish, wash and dry with napkins. Mix salt, sugar, herbs and other spices in a bowl. Rub the carcass thoroughly with the mixture (inside too). Wrap in cloth and place in a plastic container.
Wrap the dishes in foil and leave at normal temperature for 12 hours. Then put it in the cold for a day, and then in the freezer for three days.
After which you can eat.
Recipe for salting red fish in brine
In brine, fish cooks faster, but loses some moisture. taste qualities. But that's my opinion. Many people like this particular salting method.
For a carcass weighing about 1 kg, take: a liter of water, 4 tbsp salt, 2 tbsp. l, 2 bay leaves, 6 allspice peas, 1 tsp black, also peas. You can also add 2-3 cloves.
Preparation:
Prepare the carcass as we did in previous recipes. Just cut off the head and tail, and cut the fish itself along the ridge into two parts. Place tightly in a large container or enamel saucepan with a lid.
Boil water, add salt, spices, boil for a couple of minutes, let cool well until normal home temperature. Pour brine over the fish, add lemon juice. Close the container tightly with a lid.
Leave for several hours at normal temperature, and then refrigerate for two days. Remove the finished fish from the brine and pat dry with napkins. Place in a dry container with a lid or wrap in cling film. Store in the refrigerator.
Quick recipe at home in 2 hours
This recipe allows you to quickly prepare spicy lightly salted fish. It will be ready to eat in a couple of hours. But, of course, it must be very fresh and not defrosted.
For cooking you will need: a carcass weighing about 1 kg, 2 tbsp salt, 1 tbsp sugar, 2 cloves of garlic, mixture ground peppers, and onion.
Preparation:
Prepare the carcass as we did earlier. Cut along the ridge into two halves, remove the skin. Remove the bones with tweezers and cut the fillet into slices. Separately mix salt, sugar, pepper. Finely chop the garlic. Cut the onion into thin rings.
Pour the salty mixture into a large plate, roll the slices there, place them in a bowl, sprinkle with garlic, stir. Cover with a saucer of smaller diameter and place a load, for example, a half-liter jar of water. Leave for an hour.
Now place the slices in a jar, place onion rings on top, add vegetable oil, a little so that it only lightly covers the fish. Shake the jar and put it in the refrigerator for another hour. After which you can serve it to the table.
Today we looked at two methods of salting fish - dry and wet. Regardless of which one you choose, the fish will turn out much tastier than store-bought. Store it in the refrigerator for no more than 5 days. If you need more long-term storage, it’s better to put it in the freezer.
Svetlana, www.site
Google
- Dear our readers! Please highlight the typo you found and press Ctrl+Enter. Write to us what is wrong there.
- Please leave your comment below! We ask you! We need to know your opinion! Thank you! Thank you!
