How to salt pink salmon for salmon recipe. Salted pink salmon: the best cooking options at home - how to pickle pink salmon for salmon

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Onion cross - surprisingly, such a remedy helps well for any discomfort in the intestines. It is necessary to clean the onion and cut it crosswise, but not to the very bottom, so that it does not fall apart. Put it in a glass of hot (60 degrees) tea, not sweet and not necessarily strong. Let it brew for 5-10 minutes. And drink this drink as much as you like. In a glass, you can still add tea and insist again. Interestingly, the onion in the glass always turns outwards with a cut top, showing us the tea cross. And that's where the strength lies. Tried to simply chop the onion into tea - it does not help. Only in this way - a cross-cut. This recipe always helps. Will help you too. This is not accidental, even intentional, because garlic and onion peels contain 4% of the antioxidant, biflavonoid - quercetinin. A natural biologically active substance, belongs to the vitamin P group. The active substance is Quercetin. It is an aglycone of rutin and is necessary for our body. If you take a piece of garlic scales and look under a microscope, you can find cubic crystals of quercetin stacked in rows. In onion skins, the crystals are needle-like, pale yellow, laid out in rows along the veins of the scales. It is very important. Since quercetin is an antioxidant, it is more effective in this crystalline form. I will not list all the diseases in which a decoction of onion or garlic husks helps, they can be easily found in institutes. A decoction of onion and garlic scales should be used immediately. So, no matter which side the bulb lies on, it depends on the center of gravity, the main thing is that the infusion is useful. :)

9 marinades for fish 1. Mackerel in three minutes Ingredients: Mackerel (medium) - 1 pc. Onion peel (how much is, per eye) Salt (spoons without top) - 5 tbsp. Water - 1 liter Preparation: Soak the onion peel for a short time in water. Then put on fire and add salt. You need 5 tablespoons of salt per liter of water (if you need more water, then salt, respectively). Boil the salted onion water, put the mackerel and cook for exactly 3 minutes! Then throw the fish in a colander and you can eat. Bon appetit! Bon appetit! 2. Directly salted mackerel Ingredients: 0.5 l of water 1 tablespoon of salt 1 tablespoon of sugar 0.5 tablespoon of dry mustard 3 bay leaves 1 clove bud 1 tablespoon of vegetable oil 0.5 tablespoon of coriander. Preparation: We put all the ingredients in a stainless steel saucepan, boil for 5 minutes, and then be sure to cool. We put the pieces of fish in a cold brine and cover with a plate. You can try the next day. Bon appetit! 3. Amazing marinated mackerel! Ingredients: Mackerel (frozen, defrost) 2 pcs onion to taste water 250 ml cloves 6 pcs peppercorns whisper ground allspice 1/3 tsp coriander grains whisper salt 2 tsp sugar 0.5 tsp sunflower oil 2 tbsp vinegar apple 2.5 tbsp Preparation: Peel the mackerel, cut into pieces. Boil water, add salt, sugar, cloves, peppercorns and ground pepper, coriander, oil, boil for 1 minute over low heat. At the end pour in the vinegar. Cool down. Onion cut into half rings. Put the fish in a bowl mixed with onions, pour the cooled marinade. Leave it to marinate overnight. Bon appetit! 4. Salted fish? Easily! Prepare the mixture for salting: 2 tablespoons of salt 1 tablespoon of sugar 2-3 tablespoons of dill, you can fresh 1/2 teaspoon of black pepper dry basil (optional) 2 sides. We press the whole fish tightly, wrap it with a film and place it in a plastic bag for a day. Then put the fish on a dish, add a few drops of lemon juice and 2-3 tablespoons of vegetable oil! The fish is ready! Bon appetit! 5. Cold-smoked mackerel Brine: 2 liters of water 8 tablespoons of salt 4 tablespoons of sugar 4 handfuls of large onion peel spices to taste Preparation: Boil the brine and then simmer over low heat for about 15 minutes. Cool to room temperature, strain. Cut off the head, gut, wash. Place in a container. Pour the mackerel with brine and put oppression. Salting will continue for 2.5-3 days. During this time, periodically change the position of the fish so that it gilds evenly. It's time to hang her up. I do this with the help of large paper clips. Unbend the paper clips, pierce the fish in the tail area at one end and hang it over the bathtub, substituting a basin or over the sink. I usually hang it out at night. And in the morning, lo and behold, the fish is ready! The skin will be slightly stretched, take a brush or with two fingers, grease our little fish with vegetable oil and enjoy! Bon appetit! 6. Herring Prepare the brine. For 3 liters of water a pack of salt. (I do a little less - gr. 700) I do not like very salty. boil and chill. Drain the water from the herring. Pour in brine and leave for a day. stirring occasionally, for even salting, take out the pieces of herring, dip them in oil and you can simply pour it into the jar and you can pour oil under the lid into the jar from the top. Roll up, the brine is designed for 30 pcs. herring. I have this output from 15 pcs. no brine, just add a little oil. Bon appetit! 7. Herring "XE" Ingredients: St. herring. frozen 3 pcs carrots 3 pcs onion 2 pcs garlic 2 cloves vinegar 9% 200 ml salt 1 tsp vegetable oil 2 tbsp soy sauce 4 tbsp sesame 2 tbsp Preparation: Thaw the herring, remove the bones and chop into pieces. Pour the herring with vinegar and leave for 30 minutes. Cut the onion into half rings, grate the carrots for Korean carrots. Peel the garlic and pass through a press. Drain the vinegar from the herring (you can put it in a colander, but I poured the vinegar over the edge so that a little vinegar remains). Then add onions, carrots, garlic, oil, soy sauce, salt and sesame seeds to the herring. Mix everything well and refrigerate for a couple of hours. Herring "HE" is ready! Bon appetit! 8. Pickled spicy herring with lemon juice! Ingredients and preparation: Herring is a healthy treat! It contains valuable Omega 3, necessary for normal human life. Herring is extremely useful for brain cells, normal functioning of the heart and blood vessels. Try pickling it yourself, it's so much tastier! For 1 kg of herring, take 3 tablespoons of salt, 2 teaspoons of sugar, 0.5 teaspoons of citric acid, and preferably lemon juice to taste. Add black peppercorns, allspice, vegetable oil and 0.5 liters of boiled water. You can also add circles of raw carrots, chopped red onions and bay leaves. Looks great in a glass jar! Clean the fish, cut off the tail and fins. Prepare the marinade. Dissolve sugar, salt and citric acid or lemon juice in water. Mix everything and pour the marinade over the herring, then put it in the refrigerator for a day. Then wash the fish under a stream of cold running water, cut into small slices and put in a jar, seasoning each layer with spices and filling with vegetable oil, adding carrots, parsley and onions. Let it sit a little longer and soak. Herring of spicy salting is ready! You can marinate the whole carcass, slices or rolled fillet slices. Bon appetit! 9. Herring in mustard-vinegar filling! Ingredients: 3 large freshly frozen herring 1 large onion (with lilac more effective) 2 teaspoons of salt 1 teaspoon of sugar 0.5 teaspoon of ground black pepper 1 teaspoon of mustard powder 150 ml of sunflower oil (more can be) 1-1.5 a teaspoon of vinegar essence sugar mustard pepper Preparation: 1. Mix oil with vinegar essence. 2. Cut the onion into half rings. 3. Cut the herring fillet into strips of 1 cm, mix with salt and spices. 4. In a liter jar, lay in layers - herring-onion-sel-onion. At the top of the jar - onions, then pour in a mixture of oil with essence, close with a nylon lid and refrigerate.

It's no secret that lovers of tasty and hearty food, fish dishes are a separate article in their diet. But already among the fish dishes delicacies from red fish stand out separately. In Russia, sandwiches and canapes with salmon caviar and meat are the most popular. 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 for spawning it enters the fresh waters of the upper reaches of the 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 the largest amount of fat is concentrated. In cooking, the meat retains juiciness and looks very appetizing. Pink salmon meat has a more orange hue without white streaks, and is drier and more crumbly in taste. 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 a dish - pink salmon for 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. For 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.

Best of all, fish salted in this way is suitable for making delicious sandwiches and canapes. Spread a thin layer of natural butter on white bread, 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 after taking a little time, get a tasty and healthy dish, such as “salted pink salmon for salmon”.
Cold snacks from red fish are always in demand on any table. Perfect for wine drinks and beer. Useful tips for decorating a simple dish can be peeped on the Internet.

Pink salmon is not very expensive, but very useful fish in all respects. Pink salmon meat contains a whole complex of trace elements that have a beneficial effect on human health. These include iodine, fluorine, calcium, sulfur and other elements that improve the functioning of the digestive system, the brain, as well as the heart and blood vessels. If the fish is cooked incorrectly, then most of the components will simply disappear. Most of the nutrients remain if pink salmon is not subjected to heat treatment. In this regard, the most suitable option for its preparation is salting.

Nowadays, most housewives do this on their own, since it is not particularly necessary to rely on a purchased quality product. Very often people speak out on the subject of low-quality pink salmon purchased in stores. Basically, this is an expired fish product that can seriously affect human health.

Pink salmon meat is suitable for use in various dishes: it can be boiled into soup, it can be salted, grilled, added to salads or eaten raw. Sliced ​​red fish is always one of the components of the festive table. As a rule, the presence of red fish on the table indicates the level of well-being of the family and its excellent taste.

The recipe for this preparation is very simple and any housewife can master it. This recipe does not involve the use of sugar, therefore, in a very short time, lean pink salmon turns into a dish that can be eaten.

For cooking you will need:

• 1 kg salmon fillet.
• 1.3 liters of boiled water.
• 5 tablespoons of salt.
• Black peppercorns.

First you need to cut the fillet into suitable pieces. Then proceed to the preparation of the brine. To do this, take already cooled, but boiled water and dissolve the salt in it, stirring the composition regularly. After that, pieces of fish are placed in this brine for about 10 minutes. After this time, the fish pieces are removed from the brine and dried with a paper towel.

At the next stage, these same pieces of pink salmon are neatly stacked in layers in a suitable dish. At the same time, each layer is watered with vegetable oil. The final stage is placing the fish in the refrigerator for about half an hour. After this time, pink salmon so salted can be served at the table, along with herbs, onions and lemon.

Why not salmon, but pink salmon?

Naturally, salmon, if cooked in this way and served at the festive table, will cause a stir, since it is tastier than pink salmon. But there is one "but" that must always be taken into account. The thing is that salmon, like a very tasty fish, is grown artificially in some Western countries, using genetically modified chemical compounds. In addition to the fact that salmon is much more expensive than pink salmon, it can be dangerous to human health.

As for pink salmon, few people grow it artificially. Therefore, it is almost impossible to buy artificial pink salmon. If pink salmon is available for sale, then it is most likely a fish caught in the vastness of the ocean, and not on some farm located in one of the countries of America.

How to prepare fish for salting?

It is very important to properly prepare the fish for the salting process. It is better, of course, if it is fresh fish, but it can only be purchased in those places where it is fished. Most likely, it will be a freshly frozen carcass that needs to be thawed, moreover, correctly. You should never force this process and allow the fish to defrost naturally in the refrigerator. It is necessary to allow all the water to leave, after which it is cut and washed under running water. When cleaning fish, care should be taken to ensure that no bones remain in the meat.

The salmon fillet should be soft. To accurately calculate the right amount of salt, it is advisable to weigh the fillets. It is advisable to also cut off the head with fins and tail. The fillet is cut into pieces, no more than one and a half centimeters thick, so that the meat is well soaked in brine with seasonings.

Simple and inexpensive recipes for salting pink salmon for salmon

There are three easiest and cheapest ways to cook pink salmon. Despite this, pink salmon turns out to be tasty enough to be put on the festive table in the form of cuts or to cook classic sandwiches.

Pink salmon "under the salmon"

To do this, you will need a small assortment of products:

• 3 tablespoons of salt.
• So much sugar.
• 100 ml vegetable (sunflower) oil.
• 1 kg salmon fillet.

The fish is cut into large pieces. Salt and sugar are mixed together. A dish for salting is taken and a thin layer of sugar and salt is poured onto its bottom. After that, pieces of pink salmon are placed on top of the mixture and sprinkled on top again with a mixture of salt and sugar.

The fish prepared in this way is placed in the refrigerator for 3 hours. After this time, the excess mixture of salt and sugar is removed from the pieces, after which the fish is poured with vegetable oil.

Light-salted pink salmon in brine under "salmon"

Product range:

• Pink salmon, fillet.
• Salt, 5 tablespoons.
• Water, 1 liter.
• Sunflower (or other) oil.

Salt dissolves in cold, clean water, preferably boiled. The fish fillet is cut into small pieces. The same fillet slices are placed in brine for half an hour at room temperature. If you wish, you can add some spices, but there should be very few of them, otherwise the whole taste of the fish will be lost. If there are few of them, then they will not interfere.

Pink salmon "under salmon" with lemon

Pink salmon cooked with lemon is especially popular among lovers of fish dishes. In fact, preparing such a delicacy is quite simple even at home.

To prepare this delicious dish, you will need:

• Pink salmon fish - 1 kg fillet.
• Salt - one tablespoon.
• Sugar - one and a half tablespoons.
• Black ground pepper - 1 pinch.
• Vegetable oil - 100 ml.
• Two lemons.

Fillets prepared from pink salmon should be cut into pieces, depending on personal preferences. At the same time, one should take into account the fact that the larger the pieces, the longer they will cook. Salt, sugar and black pepper are mixed together. The pieces are carefully rubbed with a dry mixture on all sides. Lemons are cut into thin slices. Pieces of fish are laid out in the prepared dishes, while each piece should be shifted with a slice of lemon. After that, the fish is left for 10 hours. After this time, the fish is poured with vegetable oil and left for another 3 hours, after which the pink salmon can be served at the table.

How to Serve and Consume Pink Salmon

Since pink salmon meat contains the whole complex of vitamins and microelements, it is desirable to use it every day, which will lead to a balance of all vital components of the human body. Pink salmon is served at the festive table with onions and herbs, cut into small pieces beforehand.

Actually, there are quite a few options. Toasts and sandwiches with red fish, decorated with parsley leaves, are very popular, and someone prefers regular cuts so as not to mix the taste of pink salmon meat with seasonings.

How useful is pink salmon

Pink salmon meat is valued not only for the presence of vitamins and microelements, but also for its protein content, which is easily absorbed by the human body. But all the advantages of pink salmon can be reduced to zero if it is cooked incorrectly.

Before cooking pink salmon, it is better to use some tips, for example:

1. It is better to buy a whole carcass of freshly caught pink salmon.
2. To speed up salting, it is desirable to increase the amount of sugar.
3. Frozen fish is best cut into pieces before defrosting.
4. Fish will cook faster if you put it under pressure.
5. The longer the fish is in brine, the saltier it will be, but you cannot keep it in brine for more than 3 days.
6. In order for the pieces to be evenly saturated with brine, they need to be turned over regularly.
7. To make the fish lightly salted, it can be soaked in water and dried.
8. The meatier the fillet, the easier it is to cook.

Have you ever seen how one red fish can be turned into another? If not, then stay with us to learn how to do it and subsequently try to do it yourself.

How to choose and prepare pink salmon for pickling

Now you should be extremely careful and remember or write down everything you read. Because you will read our most secret recommendations regarding the choice of the main product.

1. The best option for buying fish is a fresh carcass near the sea or at least from an aquarium. But if this option is not about you, then read on;
2. The weight of an average pink salmon carcass is from 800 g to 1500 g. If it is more or less, then we do not recommend taking it;
3. Gutted fish should have a pink color of the belly inside, in no case yellow;
4. Inspect the product for the presence and amount of ice. If pink salmon is fresh, then it cannot contain more than 5% ice. This amount is acceptable to cool a fresh carcass;
5. The surface of the belly is even in color, without spots and transitions to another color;
6. It will probably sound strange, but fresh fish will not smell like fish. The only aroma allowed for fresh carcass is sea water or algae;
7. If the meat is of a delicate or light color, the product has already been frozen several times;
8. If the belly is pink, then caviar is expected inside;
9. The belly should also not be swollen. It is rather flat, but there are exceptions - a female with caviar;
10. The gills of fresh fish should be bright red, never green or nearly black;
11. If the head of the fish is cut off, then try to consider the color of the meat. It should be carrot pink;
12. When you click on the fish, a dent should form. When you remove your finger, the dent should immediately disappear. If it straightens long enough, then the fish has already been frozen and due to this has lost its elasticity and firmness;
13. If you feel blisters under the skin, then this means that the pink salmon was stored in the wrong conditions, or it is already simply old;
14. In fresh fish, even the minimum amount of mucus on the gills is unacceptable;
15. You are lucky if pink salmon has a head, because then its freshness can also be determined by the eyes. They should be convex and transparent. If they are already a little flattened and cloudy, then the fish has either been frozen, or has long been lying in this form on the counter;
16. Many believe that male meat is much juicier, fatter and tastier. To choose a boy, focus on the head - in males it is sharper, and in females it is rounder. You can also look at the rear fin, which is shorter in males. But, in order to correctly choose the sex of the fish, compare carcasses of the same size;
17. You can also find a guy by comparing the shape of the backs. Males have a pronounced hump on the back, which is absent in females. It is because of him, by the way, that the fish got its name;
18. The dry tail of the fish will tell you that the fish has already been frozen more than once, or that it has been on the counter for a very long time (which is quite logical);
19. No cuts, traces of blood or damage are allowed on the surface of the carcass. The scales should be smooth, without defects and mucus;
20. It is easier to choose a whole and fresh fish, but it will be more expensive, since by gutting it, you will throw away almost half of its weight. But buying fish without a head is more risky. Therefore, it is better to overpay a little, but be sure of freshness.

Salted pink salmon for salmon: recipes

Cooking:

Second

• 850 g pink salmon;
• 20 g of sugar;
• 15 g of salt;
• 110 ml of vegetable oil;
• 5 g black pepper;
• 2 lemons.

How much to do - 11 hours and 30 minutes.

How many calories - 196 calories.

Cooking:

1. It is best to buy the fillet right away so as not to sit still with the cleaning of the carcass. But if you have a whole carcass, then you need to gut it, wash it both inside and out, cut off the head, tail, fins;
2. After cutting off the peel, the fillet can be washed again, and then cut into pieces. They can be of any size and shape, but it is worth remembering that the thicker the pieces, the longer the delicacy will cook;
3. Mix salt with sugar, add black pepper;
4. Mix the components and rub each piece of pink salmon with the resulting mass;
5. If there is a little fish left, pour it over the fish and knead it with your hands;
6. Wash the lemon and cut it into thin rings;
7. Put the fish in a container and cover it with a layer of lemons;
8. Then put in the refrigerator for eight hours;
9. After that, get the fish, pour it with oil and remove for another three hours;
10. When time passes, you can already try the fish.

Third

• 1250 g pink salmon;
• 2 onion heads;
• 15 g of salt;
• 80 ml of vegetable oil;
• 10 g sugar.

How much to do - 15 hours and 30 minutes.

How many calories - 175 calories.

Cooking:

1. Wash the fish, rid it of the head and spine;
2. Cut off the fins and tail, forming two beautiful fillets;
3. Inspect the fillet for the presence of bones and if there are, then pull them out with special tweezers for fish;
4. Next, cut the fillet into equal pieces so that they are also marinated in the same way;
5. Combine salt with sugar and grate each slice of pink salmon, but leave a little salt for onions;
6. Peel the bulbs, cut off the ends and remove the peel;
7. Wash both heads, and then cut them into rings;
8. Sprinkle the rings with a pinch of salt and grind by hand;
9. Mix onions and fish with oil and place in a saucepan or saucepan;
10. Cover the fish with a plate and place some kind of press on top;
11. Place in refrigerator for fifteen hours.

Fourth

• 75 g of salt;
• 1 liter of water;
• 75 g of sugar;
• 1 pink salmon.

How much to do - 30 hours.

How many calories - 149 calories.

Cooking:

1. Dissolve bulk components in water and place it in the refrigerator so that the temperature drops well;
2. Peel pink salmon from bones, entrails, head, tail and fins;
3. Cut the carcass into two fillets, and them, in turn, into two more parts;
4. Place the pieces in a container and pour them with cold water with spices;
5. Put it in the freezer for a day, then completely defrost;
6. Rinse the pieces with running cold water, dry and invite relatives to the table.

Secrets of successful salting

Salted pink salmon for salmon turns out to be tastier and richer if you pour it with vegetable oil before serving and let it brew in this form for several hours.

To make the fish in the brine not crawl, but remain as whole as possible, use a press. To do this, cover the fish with a plate during tincture, and put a heavy object on top as a press. It can be a jar or a bottle of water.

When using lemon for salting, be sure to use vegetable oil. The citrus itself will not only dry out the pink salmon, but also make it tough. The oil will fill everything you need.

As you may have learned, the transformation of one fish into another is not magic, but a completely possible action. Try it yourself to see how easy it is!