We salt pink salmon like salmon at home. Ambassador of pink salmon to salmon

Pickling pink salmon at home quickly and tasty is a simple matter. The main thing is to decide on the salting method (dry or classic with brine).

Salting pink salmon is a quick and easy way to prepare fish, allowing you to store finished product in the refrigerator for several days. Salted fish can be served as a separate dish, garnished with fresh herbs and lemon, as part of stuffed pancakes, salads, as the main ingredient for sandwiches with butter.

Recipe for salting pink salmon fillet with mustard sauce

Ingredients:

Pink salmon – 1 kg,
Sugar – 3 tablespoons,
Salt - 3 large spoons,
Olive oil – 5 large spoons,
Dill - to taste.

For the sauce:

Spicy mustard– 1 large spoon,
Sweet mustard- 1 tablespoon,
Vinegar – 2 large spoons,
Olive oil – 80 g.

Preparation:

Helpful advice. It is much easier to remove the entrails from slightly frozen fish rather than completely thawed fish.

I clean the fish from scales, gut it and behead it. I remove the skin, remove the spine and bones. I thoroughly wash the fillet.
After receiving the boneless sirloin, I start slicing. I cut into neat pieces of the same size.
I'll take it large saucepan. I smear the edges olive oil, I pour some of it to the bottom. I arrange the pieces in layers, add finely chopped dill, sugar and salt. I close the pan with a lid. I put it in the refrigerator for 48 hours.

I serve salted fish with special sauce, prepared from vinegar, two types of mustard and olive oil. It is enough to mix the components in a separate container.

How to pickle pink salmon “like salmon” in oil

Pink salmon is an affordable alternative to more expensive fish from the Salmon family. It is inferior to salmon in terms of taste, but due to its affordable cost and high prevalence, it looks more preferable in preparing everyday dishes.

To prepare delicious pink salmon“for salmon”, you need to take good and fresh fish with a dense structure, uniform color without bright and unnatural shades. When buying a fish with a head, pay attention to the eyes (they should be transparent, not bloody or cloudy).

Ingredients:

Fillet – 1 kg,
Vegetable oil – 100 ml,
Boiled water – 1.3 l,
Salt - 5 large spoons,
Onion – 1 head,
Lemon - half a fruit
Fresh herbs- taste.

Preparation:

I cut the fillet into beautiful pieces of the same size. I put it aside.
I move on to preparing the pickling solution. I stir salt in cooled boiled water. I immerse pink salmon particles in salted water for 7-9 minutes.
I take it out, let the liquid drain and dab it with paper towels to get rid of it. excess salt.
I take beautiful glassware. I spread the salted fish in layers. I water each layer of pink salmon with vegetable oil. Ready dish I put it in the refrigerator for 1 hour.

I serve the cooled and salted pink salmon on the table, garnished with lemon slices, thin onion half rings and fresh herbs.

Salted pink salmon in 1 hour

Ingredients:

Frozen fish fillet – 800 g,
Water – 400 ml,
Salt – 2 tablespoons,
Olive oil – 100 ml.

Preparation:

I don’t defrost the fillet completely to make it easier to cut into portions. I put the neat pieces aside.
I am preparing a saline solution. In 400 ml boiled warm water I stir in 2 large tablespoons of salt. To check if the saltiness is sufficient, drop in the peeled potatoes. If the vegetable floats, you can start pickling.
I immerse pink salmon in the prepared solution with salt for 6-7 minutes.
I catch it and wash it in cool boiled water to wash off excess salt. Dry with kitchen paper towels or napkins, removing the liquid.
I transfer it in parts into a glass bowl, adding olive oil. I lay out all the pink salmon and pour out all the olive oil. I put it in the refrigerator for 40 minutes.

After the allotted time, I take it out of the refrigerator and use it in salads or for cooking. delicious sandwiches. Bon appetit!

Unusual recipe with spicy sauce

Ingredients:

Fresh fish- 1 kg,
Table salt – 100 g,
Sugar – 1 large spoon,
Orange – 2 pieces,
Dill – 1 bunch.

For the sauce:

Mustard with grains (French) – 20 g,
Honey – 20 g,
Vinegar – 20 g,
Olive oil – 40 g.

Preparation:

I clean the fish, remove excess parts, and rinse thoroughly. Finished fillet I dry it with paper napkins.
I cut the oranges into thin slices.
I rub the fillet with a mixture of sugar and salt. I take my time, do it carefully so that the fish is completely salted.
I transfer the pink salmon into a glass cup and add finely chopped dill. I place thin orange slices on top.
I put it in the refrigerator for 24 hours.
I'm preparing a sauce for salted fish. Mix in a small cup French mustard and honey. I add vinegar and olive oil to the resulting mixture. Mix thoroughly.

I serve the dish with unusual sauce.

Dry salting method

Ingredients:

Fish fillet – 1 kg,
Salt - 2 large spoons,
Sugar – 1 tablespoon,
Ground pepper– 5 g,
Bay leaf - 2 pieces,
Allspice – 5 peas.

Red fish meat has always been valued for its incredible taste and was considered a healthy delicacy. Particularly popular is the lightly salted representative of the seas, which is so convenient to use in salads and snacks. 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 fatty, and in addition, it has a bitter aftertaste. Therefore, it is very important to choose the right mixture for pickling it and use odorless vegetable oil.

Dry salting of pink salmon at home

It's hard to find anyone who doesn't like red salted fish. True, many people can only afford such a delicacy on special days. But you can find a way out of this situation by simply salting the fish yourself at home. And you don’t have 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 only difficulty lies in cutting it. It is necessary to remove the backbone, fins, remove the skin and clean the carcass of all entrails. The tail and head can be left and cooked from them rich soup. 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.
Mix salt and sugar in a plate and take a container and pour the prepared mixture into the bottom.
Place a piece of fish on top of it and sprinkle it with salt and sugar. Place the second piece on top and also fill it with the dry mixture.
Close the container and place in the refrigerator for 24 hours.

Quickly salted fish fillet

Salting pink salmon is a quick and inexpensive way to prepare delicious fish. It can be served in different ways. For example, as a snack, on sandwiches, in rolls and stuffed pancakes. There are a lot of recipes for salting such fish and they are all simple in their implementation.

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.

We offer you the simplest recipe for wet salting pink salmon in a hurry.

Ingredients:

pink salmon (1 kg);
three tablespoons of salt;
three tablespoons of vegetable oil;
six peppercorns;
bulb;
Bay leaf.

Cooking method:

Cut the prepared pink salmon fillet into pieces and place in a container for pickling.
Separately make the brine. To do this, take ½ liter of water, dissolve salt in it and fill the carcass with saline solution. We place the bend and leave the workpiece at room temperature for 2 hours.
Then drain the brine and fill it with a new one made from a glass of water and a spoonful of vinegar. We wait 10 minutes and drain the liquid again.
Onion mode in half rings, add it to the fish along with pepper, bay leaf and vegetable oil. Stir and the fish will be ready in 20 minutes.

Salt pink salmon “for salmon”

Pink salmon is a very healthy fish, because it contains a whole complex of microelements that have a beneficial effect on the functioning of the brain, heart, blood vessels and digestive organs.

The less you expose pink salmon heat treatment, the more nutrients it will retain.

Salting is considered the most the right way its preparation, especially since the recipe proposed below will allow you to pickle pink salmon “a la salmon” in a tasty and simple way.

Ingredients:

pink salmon (1 kg);
five tablespoons of salt;
100 ml sunflower oil;
water.

Cooking method:

Cut pink salmon fillet into pieces.
Add salt to boiled water (1.3 liters) and stir until it is completely dissolved. Place the fish pieces in the salty solution for 15 minutes. Then we dry them with a towel and put them in a container in layers. At the same time, soak each layer with vegetable oil.
Place the fish in the refrigerator for 30 - 40 minutes.

How to deliciously salt fish in brine

Unlike salmon or trout, pink salmon is not such a fatty fish, so it is better to salt it in brine.

It's quite simple to prepare; you only need salt, spices and a little time.

Ingredients:

pink salmon fillet;
five tablespoons of salt;
two spoons of sugar;
Bay leaf;
two buds of cloves;
three peas of black pepper;
five peas of allspice.

Cooking method:

Cut the pink salmon fillet into small pieces and place in a container for pickling.
Prepare the brine. To do this, take water (1 liter of water for 1 kg of fish), add all the spices to it and put it on fire. As soon as the brine boils, cook it over low heat for 8 - 10 minutes.
Remove all the seasonings from the finished marinade and let it cool to room temperature.
Fill the pieces of fish with the resulting liquid, add a load and put it in the refrigerator for two days. Then pour out the brine, dry the fish and put it in a container.

Cooked in mustard sauce

Pink salmon can be used for pickling different recipes preparing the marinade. We offer interesting way pickled in mustard sauce. The fish comes out with a spicy, refined taste.

Ingredients:

pink salmon;
three spoons of sugar;
three tablespoons of salt;
five tablespoons of olive oil;
two tablespoons of vinegar;
spoon of sweet mustard;
spoon of hot mustard;
dill.

Cooking method:

Cut the fish fillet into equal pieces.
Take a deep container, grease its sides with olive oil and pour a little onto the bottom.
Lay out the fish preparations in layers, add dill, salt and sugar. Cover with a lid and place in the refrigerator for two days.
Serve salted fish with mustard sauce. To do this, mix two types of mustard with vinegar and olive oil.

Quick salting of pink salmon in one hour

Despite the fact that pink salmon is a rather dry fish, quick way salting will turn it almost into tender and juicy, noble salmon. This recipe will allow you to enjoy delicious fish within an hour after salting.

Ingredients:

pink salmon fillet;
vegetable oil;
salt;
water.

Cooking method:

Cut the fish fillet into medium-sized pieces.
Dissolve salt in boiled cold water (five tablespoons of salt per liter of water).
IN saline solution lower the fish pieces for 8 - 10 minutes. Then we take them out, dry them and put them in layers in a container, pouring vegetable oil on each layer.
Place in the refrigerator for 40 minutes.

Lightly salted fish in one day

To prepare lightly salted pink salmon, the main thing is to purchase high-quality fish. The flesh of good pink salmon has a uniform color, while it is dense and quickly recovers when pressed.

A simple recipe is to rub it into fish fillet mixtures of salt and sugar. For 1 kg of fish, two tablespoons of both ingredients are enough. If desired, you can add chopped bay leaf and a few black peppercorns. Carefully cover the fish with the prepared mixture and place it in a container along with vegetable oil. Place in the refrigerator for exactly one day.

Juicy and aromatic lightly salted pink salmon You can prepare another recipe that uses lemon. The main thing here is to choose a juicy citrus with a thin skin.

Ingredients:

pink salmon (0.8 - 1 kg);
spoon of salt;
1.5 teaspoons of sugar;
½ cup oil;
two lemons;
black pepper.

Cooking method:

Cut the fillet into pieces. The thinner they are, the faster they will succumb to salting.
Cut the lemon into thin slices.
Mix salt, sugar and pepper. Ready mixture grate the pieces of fish and place them in layers in a container. Place lemon slices on each layer and place the mixture in the refrigerator for 10 hours.
After this time, fill the fish with lemon with vegetable oil and keep it cool for another 4 hours.

How to deliciously salt pink salmon after freezing

Pink salmon differs from other types of fish in its specific color, which is why it is nicknamed “pink salmon.” It is impossible not to highlight the fact that this inhabitant of the seas is rich in fatty acids, which means that its consumption brings great benefits to our body.

Many housewives are interested in various questions about how to properly and how much to salt pink salmon. But before you start salting fish, you need to consider two important points.

The first is that you need to cook it immediately after defrosting.
The second is the presence of a slight bitterness in the meat. Salt will reduce such an unpleasant aftertaste to a minimum, and spices will add a subtle flavor note.

Spices that go well with pink salmon include dill, parsley, white and black pepper, bay leaf, garlic, rosemary and mustard. For salting it is better to use stone or sea salt, and it is recommended to do this in containers made of glass, ceramics or plastic.

There are also different ways to deliciously pickle pink salmon after freezing:

Lightly salted pink salmon. With this method, the fish is kept in a salty solution for a certain time.
Fish spicy salting. Aromatic herbs and spices are added to the salt solution.
Dry salted pink salmon. The fish fillet is rubbed with salt and sugar.
Salted pink salmon In oil. Marinade for salting fish is prepared on the basis vegetable oil.

Salting pink salmon at home guarantees high quality of the final product, because in the recipes we do not use preservatives or shock absorbers that are harmful to the body. Therefore, rest assured that your copyright is small salty fish It will not only be tasty, but also as healthy as possible.

Fresh fish is the key to success for anyone fish dish. Unfortunately, not everyone can boast of having bazaars nearby fresh seafood. Large hyper- and supermarkets and small shops come to the rescue. The former can offer us chilled fish, both whole and in steaks of various sizes, while small retail outlets mainly specialize in selling frozen products.

Of course, it is ideal to use freshly caught pink salmon, but you have to be content with chilled or frozen specimens. In this case, chilled fish are undoubtedly preferable.

How to determine freshness:

fish should smell raw fish, without a hint of rottenness or mustiness;
the skin of chilled fish should be shiny, without damage or dry spots;
frozen pink salmon should be covered minimum quantity ice;
the abdomen and fins should be light, without “rusty” yellow spots;
Those specimens whose fins are broken and clearly look dry can also be classified as stale.

As for whether to take gutted pink salmon or not, decide for yourself. Of course, paying for giblets is not very advisable, but whole carcasses are less weathered in stores, and, moreover, can contain a bonus in the form of tasty and healthy caviar. Caviar is also salted. You can find out more details.

Fish processing

So, the fish is bought. First of all, it is defrosted. Perfect option defrosting - in the refrigerator. Place the fish on a plate and put it in the plus compartment of the refrigerator for a day. Do not under any circumstances attempt to place the carcass in the microwave. The fish will be spoiled for salting purposes, and boiled pink salmon awaits you for dinner.

Transparent scales are removed from thawed pink salmon with a sharp knife or a special tool. The carcass is rinsed. The head, fins and tail are cut off. At the final stage, the fish is thoroughly washed again and left to flow around the grill.

If the recipe requires the use of fish fillet, then the bones are removed from the pink salmon and the skin is removed. You can learn all the intricacies of this process by watching a video from Alex Raigorodsky

Options for salting pink salmon

Dry method

Pink salmon freed from bones (no need to remove the skin) is cut into strips 3-4 centimeters wide.

In a separate plate, prepare a salting mixture of 1.5 tablespoons of coarse salt, 1.5 teaspoons of sugar and chopped bay leaves. If desired, add a few black peppercorns. There is no need to crush it.

The spicy mixture is poured over the pieces of fish and mixed so that all the slices are evenly covered with it. The bottom of the container or plate is generously greased with vegetable oil (it must be refined). The pieces are placed skin side up quite tightly. If all the fish does not fit in one layer, it is placed in the second layer, greasing the pieces of the first layer with oil.

Cover the bowl with a lid, keep it on the kitchen table for 2-3 hours, and then put it in the refrigerator. After 24 hours, red fish can be served.

You can find another method of dry salting in.

The “Delicious Cooking” channel offers a video version of a recipe for salting fillets with skin

In brine

You can salt pink salmon in brine using a deep enamel or plastic bowl, but the best option- glass jar.

First of all, cook the pickling base. To do this, boil spices in a liter of water for 5 minutes: salt (3 tablespoons), sugar (1 tablespoon), bay leaf and 5-6 grains of black pepper. The boiled liquid is cooled.

The fish is gutted, skinned and filleted. The width of the pieces is 3-4 centimeters. Pieces of pink salmon are placed in a plate or jar of a suitable size without compacting them. The fish is poured with saline solution on top and left at room temperature for a couple of hours. Then the container with fish is put into the main compartment of the refrigerator for three days.

About salting fish parchment paper with dill you can read.

Spicy pink salmon in marinade

This recipe is different from the previous one big amount spices In addition to the main products, add 1/3 teaspoon of coriander grains, the same amount of cumin and sweet paprika flakes if desired. The amount of sugar, salt and water does not change.

Quick way “Salmon”

Making pink salmon into something like an expensive fish is quite simple. First, prepare the so-called brine - a very concentrated saline solution. For this purpose in liter cold water dilute 5 tablespoons of coarse rock salt. Some people recommend using sea salt, but in our opinion... this ingredient Not at all suitable for salting fish.

You can check the salt concentration in water using potatoes. A potato the size of egg peeled and dipped in brine. If the root crop stays on the surface without sinking to the bottom, everything is fine!

Freed from bones and skin, pink salmon is cut into 2-3 centimeter slices. After the grains of salt have completely dissolved, add the fish. Usually there is enough water for the pieces to float freely in the brine. There is no need to put additional weight on top; pink salmon is already well salted. Exposure time 40-50 minutes. Don’t worry, this time is enough for the pink salmon to eventually “turn” into wonderful lightly salted salmon.

The salted pieces are removed from the solution and lightly dipped with a paper towel. Pour 2-3 tablespoons of odorless vegetable oil into the bottom of the container, and place fish slices tightly on top. Pour another 2-3 tablespoons of oil on top of the pink salmon, and, if necessary, lay out a second layer. The top of the fillet must be seasoned with oil.

After 5-6 hours, the fish will be completely ready for consumption, and it is unlikely that anyone will distinguish it from expensive salmon.

In a jar of oil

This is another salting option that will make dry fish fatty and juicy. It involves the use of an oily saline solution.

So, the fish is cut into small boneless pieces as usual. The skin here will also be superfluous. A large juicy onion is peeled and cut into half rings.

Combine 1.5 tablespoons of salt and 2 teaspoons of sugar in a plate. A large bay leaf is broken into several pieces. The fish is thoroughly coated in this mixture. Next, take a clean liter jar and begin collecting layers. A little oil (necessarily refined) is poured onto the bottom, a layer of fish and onions are placed. Oil is poured again, and all steps are repeated until the main products run out. The top layer is oil. Seal the jar and put it in the refrigerator for 2 days.

With lemon

Use the previous recipe for the base, only replace the onion with a large lemon. The final layer in the jar is citrus.

Important note: it is necessary to ensure that pink salmon lemon slices was completely filled with oil. After just 24 hours, a sample is taken from the fish!

Pieces

This method is the least time-consuming, as it allows you to do without first filleting pink salmon. The fish is simply cleaned, the skin and the inside of the belly are thoroughly washed. After cutting off the head, the carcass is cut into pieces 4-5 centimeters wide. Each slice is generously rubbed with a sugar-salt mixture. The amount of salt and sugar is 2:1. That is, for two tablespoons of coarse salt, take a tablespoon of granulated sugar. The fish is sprinkled with chopped bay leaves (2 pieces) and peppercorns (4-5 pieces) on top.

Place the pieces in a container of a suitable size in one layer, quite tightly to each other. In this form, the pink salmon is sent to the plus section of the refrigerator. After 12 hours, the pieces are turned over and left for another 12 hours. Ready lightly salted pink salmon is served with fresh lemon slices and parsley sprigs.

The “Know and Be Able” channel offers you a recipe for salting uncut pieces of fish in brine with dill

How to store lightly salted fish

A prerequisite is coolness, so you can’t do without a refrigerator. If pink salmon has been salted in brine, then after 3 days it is best to transfer the pieces to a container and cover with oil. Oil, as a natural preservative, prevents food from spoiling. The maximum shelf life is 7 days, but usually delicious fish homemade salting is eaten much faster.

Very delicious snack To festive table or just with fried potatoes. Pink salmon pickling recipe for salmon, which you can read below, is surprisingly very simple, quick and very tasty. He is the most successful, he can be recommended to all friends, acquaintances and relatives!

A table set for any holiday looks much more impressive and interesting if there is red fish on it. Pink salmon is a relatively inexpensive fish when compared with salmon or trout, but it is just as tasty and contains a lot useful substances, like her dear brothers. The only difference is that pink salmon is slightly dry and contains less fat than salmon or trout. The recipe for pink salmon with salmon eliminates this shortage well. It should also be noted that pink salmon is much safer than salmon if it is Russian. Salmon is a fish that is artificially grown abroad. If such fish is eaten, it leads to obesity and worsening vision due to the presence of dyes, artificial vitamins and antibiotics that are harmful to the human body.

Pink salmon for salmon pickling recipe that you are reading, made at home with your own hands turns out much tastier and better quality than store-bought. We present to you the most simple recipe how to make pink salmon for salmon, it is also considered the most popular among fish gourmets.

When buying pink salmon in a store, you definitely need to pay attention to its flesh, it should be dense. Accordingly, the fish should be elastic, without any spots and have an evenly distributed color. Unfrozen good fish, after you press it, it quickly restores its shape. If you buy a fish with a head, its eyes must be transparent.

When salting pink salmon for salmon, you need to follow the rules.

Before you start cooking, the fish and brine must be chilled, otherwise the fish will be loose, unattractive and therefore not as tasty.
To ensure beautiful pieces when cutting, the fish needs to be slightly frozen.
Prepared salted fish should be stored in a cool place.
If you salt pink salmon with lemon, be sure to add sunflower oil. If this is not done, the fish will be dry, since lemon acid neutralizes fat.
To ensure that pink salmon retains its density during salting, it is placed under a press.

Pink salmon for salmon salting recipe - ingredients

Fresh pink salmon - 1 piece
Salt - 5 tablespoons.
Boiled chilled water - 1 liter
Refined sunflower oil – 50 g

Cooking pink salmon for salmon

We cut the fish carcass into small pieces, 0.5 cm or 1 cm in size (you don’t need thicker ones, it will take longer to salt) and cut out the bone (it will be tastier to eat).
Salt must be dissolved in boiled chilled water.
Place the chopped fish in the resulting brine so that it completely covers the pieces of pink salmon and leave for 10 minutes. If you want to make more fish, make more brine or salt in batches.
After 10 minutes, remove the chop from the brine and place it in a colander to drain the liquid.
After the liquid has drained, place the salted pieces of pink salmon in glass jar or food container, pour a little sunflower oil and close with a lid. Place in a cool place for 40 minutes.
Serve prepared pink salmon with lemon and herbs along with tolu.

Pink salmon for salmon salting recipe is fully disclosed. It turned out very tasty, fast and healthy! Eat for your health! Enjoy the pleasant taste!

If anyone knows any other recipes for salting pink salmon for salmon, please write them in the comments to this article.

Salted pink salmon is very common, inexpensive and useful product. It contains almost all the vitamins and useful elements: vitamin PP (nicotinic acid), which improves the activity of the gastrointestinal tract and central nervous system, vitamin B12, sodium, calcium, fluorine, sulfur, phosphorus, iodine, as well as polyunsaturated fatty acid omega-3. Experts recommend regularly eating pink salmon meat.

Salted pink salmon is especially good because culinary processing a significant part of the beneficial substances (as in all red fish) disappears. Therefore, many people prefer lightly salted pink salmon – both industrially salted and home-salted.

When purchasing salted pink salmon in a store, there is a possibility of using dangerous E additives (see), the interaction of which with each other leads to the formation of a strong preservative poison - formaldehyde, however, these additives are more often found in industrially salted herring, but do not at all exclude their use in the preparation of other species of fish. In this regard It’s better to buy the fish yourself and salt it at home.

In the title of the article I mention salmon. It's not easy to increase the properties of a given recipe. I stopped buying salmon and trout completely and now I am content with only pink salmon or coho salmon. The fact is that the expensive species of fish of the salmon family (trout and salmon) sold today are quite dangerous product, although they taste qualities significantly exceed the quality of dryish pink salmon.

Salmon and trout are mainly supplied to store shelves from special salmon farms (they are also called cage salmon, which is different from salmon). It is difficult for an inexperienced buyer to distinguish wild salmon from farmed fish.

In Norway, China and Vietnam, raising salmon in a cage or on a farm is extremely common - it is a big, serious business. And where there is business, the interests and health of consumers, as a rule, are practically irrelevant. Maximum profit is the main task.

The fats of such fish are obtained from artificial food; its flesh tastes sugary and falls apart. This is not surprising - after all, the fish in the cage moves little and does not fight for survival, so it muscle mass weak and even the fins are almost atrophied as unnecessary.

Artificial feed radically changes the composition of cage salmon. They add synthetic vitamins and pigments to give the fish meat a red color and antibiotics to prevent the fish from getting sick. Additives that make fish grow quickly also lead to weight gain in the person consuming it.

The dye canthaxanthin, which is added to feed, is already banned in Europe and the United States due to its accumulation in the retina of the eye and a serious condition leading to poor vision. If canthaxanthin enters the retina from the skin, then from the stomach it also has the opportunity to reach the retina. Dangerous canthaxanthin used on fish farms, as it is half the price of the natural pigment astaxanthin.

In 2006, Russia imposed a temporary ban on the sale of Norwegian farmed salmon due to the discovery of high levels of toxic heavy metals in it.

I don’t want to spend a lot of money on buying such “healthy” fish, risking harm to my body, and I decided to buy native pink salmon instead of salmon, which, due to its availability, abundance and low cost, is caught in the Far East from its native ocean expanses, and is not grown artificially in farms.

Let's finally start salting pink salmon.

How to salt pink salmon

Ingredients :

frozen pink salmon

salt

water

vegetable oil optional

Preparation:

1.Before salting, separate the fish fillet from the bones.

For salting and not only it is better to take whole fish: it is not subjected to any pre-treatment and is sold completely in the form in which it was caught. If you buy fillets, they are usually soaked in phosphates and become more porous and absorb water, which leads to weight gain.

Frozen pink salmon is taken in order to defrost it a little and remove the skin from the fish. This is done quite easily: you just need to cut off the head and lightly pick up the skin at the place of the “cut” - it is removed with a “stocking” from the frozen carcass.

In the same frozen state, the bones and spine are also easily and conveniently separated.

3. Prepare a solution for salting pink salmon. In 1 liter cooled boiled water put 4-5 tbsp. large table salt(I advise you to always use only this salt - see) and stir it well until completely dissolved.

Place pink salmon fillets in the solution and leave for 15 to 30 minutes. The holding time for pink salmon in brine depends on your taste. I love lightly salted fish and 20 minutes is enough for me, but my daughter likes a little saltier fish, aged for 30 minutes. Although the difference in salinity is not big.

4.Afterwards, place the fillet on a paper towel or napkins, let the solution soak in a little and then place the salted pink salmon in a jar or container. adding between layers a small amount of vegetable oil.