How to pickle pink salmon at home. How to pickle pink salmon at home - simple recipes for delicious food

More recently, I sincerely believed that delicious salted pink salmon is an exclusively store-bought product. Moderately salty, tender, with a subtle, completely unobtrusive aroma of spices. It seemed to be extremely difficult to maintain such a perfect balance on your own. In fact, everything is not so difficult. Salted pink salmon at home is very tasty and is prepared simply. Even someone who has never cooked anything can handle it! Just follow the step-by-step recipe, and in a day you will have tender and fragrant salted pink salmon ready (which, by the way, comes out at least half the price of the store at cost).

Ingredients:

• fresh-frozen pink salmon - 1 carcass per 1-1.2 kg,
• salt - 2 tbsp. l.,
• sugar - 1 tbsp. l.,
• coriander - 1/3 tsp,
• peppercorns ( better mix) - 1/3 tsp,
• mixture fragrant herbs(I have Provence) - 1/3 tsp.

How to deliciously salt pink salmon at home

First of all, we defrost the fish by removing it from the freezer in advance. I usually leave the fish overnight on the shelf under the freezer, and by morning the pink salmon is ready for salting. We sell frozen carcasses already peeled, so I immediately thoroughly wash and dry the defrosted fish. Then I cut off the head, tail and sort the pink salmon into fillets. I also remove the skin from the fillet - this way the fish will be salted faster.

Rinse the salmon fillet one more time and dry it. Cut the fillet in half.

Now you can proceed directly to salting. At the bottom of the selected container, pour an incomplete tablespoon of the salt mixture. We put one filet on this “pillow”. Sprinkle the fillet with the same amount of salt so that the mixture is evenly distributed throughout the fillet. We help ourselves with our hands if necessary, only carefully so as not to damage the fillet.

Next, put another filet on the fish sprinkled with a salty mixture, sprinkle it again with salt, more fillet and salt. When the last piece fish fillet covered with a salty mixture, cover the container with a lid (or cling film) and store in the refrigerator.

After 3-5 hours, you can look into the container: the fish has already given a lot of juice. Turn the fillet over so that the fillet is salted evenly. Close the container again with a lid and return it to the refrigerator.

Skinless fillet salts out very quickly. Already in 18-20 hours, salted pink salmon will be ready. It remains only to rinse the fillet from salt and seasonings and let the fish dry. We do: under cold water We wash the fillet, then dry it with a napkin and put the fish on a wire rack in order to let it dry completely.

Salted pink salmon is stored for no more than a week in a closed container, in the refrigerator.

Is it possible to salt pink salmon, but get salted salmon? Certainly! If you do everything according to the recipe, and most importantly - do not overexpose the fish. There is a mass delicious ways preparation of lightly salted pink salmon "for salmon", which allow budget fish get royal appetizer, a wonderful ingredient for sandwiches, salads, festive and everyday snacks. Let's cook?

Salted pink salmon "for salmon" - general principles of preparation

For a good salted pink salmon “for salmon”, you need to purchase high-quality fish. The flesh should be dense, uniform in color, without bright spots of unnatural shades. If purchased fresh fish(not frozen), then when you press on the surface, the hole should quickly recover. If the fish has a head, then pay attention to the eyes. They should be transparent, in no case cloudy or bloody.

General principle cooking lightly salted pink salmon:

1. The fish is cut into fillets. Whole pink salmon is not salted, the ambassador will turn out strong. Fillets can be made with or without skin. Can be cut into pieces of various sizes. Depends on the recipe.

2. Spices are being prepared. For the dry method, they are simply mixed, for the wet preparation, a brine is made.

3. The fish is processed with spices or poured with brine. The right time is maintained.

4. Pink salmon is wiped or washed, used for its intended purpose.

The salting times indicated in the recipes are approximate. It may fluctuate up or down, depending on the size of the pieces, the temperature of the product, the room and taste preferences. In order not to miscalculate, you can taste the creation from time to time.

Recipe 1: Simple lightly salted salmon salmon

Fish prepared according to this recipe will be cooked in 10 hours. But if you need to get more salty product you can keep it longer. For such salted pink salmon "for salmon" you will need a minimum of products.

Ingredients

Pink salmon;

Cooking

1. It is necessary to butcher the carcass. To make pink salmon cook faster, you need to remove the skin, but if you have a day, then you can leave it. We cut off the head, remove the ridge with bones and cut the clean fillet into 5 cm slices.

2. Mix in equal amounts salt and sugar. For a small fish up to 1 kg, 2-3 tablespoons of each spice is enough.

3. Pour a little salt on the bottom of the container, fold the first layer of pink salmon and sprinkle on top. No need to stack the pieces close to each other. Sprinkle all the pink salmon and send for 3 hours to cool place. Then we take out and gently mix, swap the pieces of the lower and upper ones.

4. As soon as our fish is marinated to the desired state, remove excess salt. To do this, wipe the fish with napkins, pour out the contents of the container.

5. Fill pink salmon with oil, store in this form for no more than a week in the refrigerator.

Recipe 2: Lightly salted pink salmon in brine

To prepare fish according to this recipe, you need to cut the fillet thinly, into slices of 3-4 mm thick. It is more convenient to do this with frozen fillets. In addition to salt, nothing goes into the brine, but after drying in a piece, they can be grated with pepper, sprinkled with any other spices, herbs or onions.

Ingredients

Pink salmon;

Cooking

1. Dissolve 5 tablespoons of salt in a liter of water. Mix well so that no grains remain.

2. Cut the fillet into thin slices and dip into the brine. Hold for 15 minutes to half an hour room temperature.

3. We take out lightly salted salmon salmon from the brine, dry the excess moisture with a towel and fill it with oil. Ready!

Recipe 3: Lightly salted pink salmon with lemon

The fish turns out to be unusually fragrant, juicy and really resemble salmon. For cooking, it is advisable to take a juicy citrus with a thin skin.

Ingredients

0.8 kg pink salmon fillet;

1 st. a spoonful of salt;

1.5 tablespoons of sugar;

A little black pepper;

Half a glass of oil;

1-2 lemons.

Cooking

1. Cut the fillet into arbitrary pieces. The larger and thicker they are, the longer the fish will cook.

2. Mix salt, sugar, pepper and rub the slices on all sides. The rest just pour out and mix the pieces of fish in a bowl.

3. Cut the lemon into thin rings.

4. Put the fish in a container, layer with lemon.

5. We keep our pink salmon for 7-10 hours. Then pour vegetable oil on top. We stand for another 3 hours and you can take a sample.

Recipe 4: Lightly salted salmon salmon with onions

To prepare such lightly salted pink salmon for salmon, it is better to use red, white or purple. But you can take the usual, if it is not very sharp.

Ingredients

One pink salmon is about 1 kg;

a spoonful of salt;

0.5 tablespoons of sugar;

2 onions;

5 tablespoons of oil, any vegetable.

Cooking

1. We cut off the head of pink salmon, remove the spine, fins and tail. Cut fillet with skin large pieces.

2. Mix salt with sugar, rub the fish.

3. We chop the onion into thin rings or half rings, grind well in our hands with a pinch of salt.

4. We send the onion to the fish, mix, put it in a bowl, pour over with oil, cover with a plate and put a small oppression.

5. Keep salted pink salmon for salmon from 12 to 15 hours in a cool room or in the refrigerator.

Recipe 5: Salted salmon salmon in Scandinavian style

This recipe is used by the Scandinavians for salting salmon, but as it turned out, pink salmon is no less tasty. For cooking, a rather large amount of spices is used, so the fish turns out to be spicy and fragrant.

Ingredients

1.2 kg fillet with skin;

50 grams of sea salt;

Sugar 2 tablespoons;

A shot of vodka;

1 teaspoon of coriander;

1 teaspoon ground black pepper;

15 peas of allspice;

2 tablespoons dried dill.

Cooking

1. We wash the fillet well, wipe it with paper towels. Carefully remove the skin, set aside. But not far, it will be needed for salting.

2. Coriander is well crushed in a mortar. If the dill is large, then grind it in the palms of your hands or also in a mortar, along with coriander.

3. Mix salt with vodka, sugar, ground pepper and coriander with dill. Add peas of allspice.

4. Rub the pink salmon fillet with a fragrant mixture on all sides. We stack on top of each other.

5. We take the previously set aside skin, wrap the fish around. Then wrap the top with cling film.

6. We shift the bundle into a container, put a small load and send it to the refrigerator. Salted fish will be ready in 30-36 hours.

Recipe 6: Lightly salted salmon salmon in the freezer

original recipe cooking fish for salmon. Pink salmon turns out to be unusually tender, juicy, and all thanks to being placed in the freezer. Prepared in brine.

Ingredients

Pink salmon;

Cooking

1. Cooking brine. To do this, dissolve 5 tablespoons of salt and sugar in a liter of water. The brine is well cooled.

2. Cut pink salmon into two fillets without skin, then cut each one across into two parts.

3. Put the pink salmon in a bowl, pour cold brine.

4. Put in the freezer for a day.

5. We take out and defrost to the end.

6. We wash the fish with cold water, wipe it well with a towel, cut it and serve it on the table. For more juiciness, you can pour pink salmon vegetable oil for a couple of hours.

Recipe 7: Lightly salted salmon salmon in gauze

For this recipe, you will need coarse sea salt; salting will not work with a small product. You will also need a piece of clean gauze, which can be purchased at any pharmacy. We take all the ingredients in any quantity.

Ingredients

Pink salmon;

dried dill.

Cooking

1. We wash the fillet.

2. Wet gauze with cold water, wring out and wrap a piece of pink salmon.

3. Sprinkle dill and coarse salt on top, no regrets. We wrap the second layer of gauze, it is possible and the third, depending on the size of the piece.

4. Put the fish in a tight plastic bag, tie well and put in the refrigerator.

5. After a day, we take out the pink salmon, free it from gauze, shake off the remaining salt and wipe the fish. Cut and enjoy the taste! If you need a little fish, then wrap the remaining piece again in the same gauze and place it in the refrigerator. It will be wonderfully stored for several days, but the salt must be shaken off, otherwise, it will no longer be a lightly salted fish.

Fish is always chilled before salting. Also use cold brine. If you put pink salmon in warm water, then the color, taste will deteriorate, the pulp will fall apart, become loose, the pieces will not keep their shape well.

Do you need to carefully cut salted pink salmon? To make the slices beautiful and thin, send the fish to the freezer. When frozen, it is easy to cut even thin slices. By the way, if you salted too much pink salmon, then you can also store the fish in freezer before being hermetically sealed.

Lemon juice neutralizes the fat content of the fish. And since pink salmon itself is dry, citrus can only be used in combination with oils. Otherwise, the fish will become tougher and drier.

In order for red fish to remain dense and not fall apart, it is advisable to use oppression when salting. It can be used with any method of preparation - dry and wet.

Scissors are an indispensable tool for cutting fish. They are easy to remove fins, uneven skin, cut off a fat belly. But for kitchen scissors to become really helpers, they must be large, sharp, and have non-slip handles.

Pink salmon has not only excellent taste, it is also very useful. It contains a large number of vitamins and minerals. For the normal functioning of the human body, fish contains Omega-3, phosphoric acid and pyridoxine. There is no doubt that fish should be consumed 2-3 times a week in order to feel good. We offer one of useful ways cooking fish - salting. There are "dry" and "wet" methods of salting. The main composition remains, only the authors add their highlights.

Features of salting red fish

In order for the product to be tasty, healthy, have pleasant aroma and color the following rules must be applied:

• at home, it is better to choose a frozen or fresh-frozen product, since when low temperatures harmful microorganisms die in the carcass;
• salt with refined sunflower oil;
• take regular salt or with herbs, you can do it in a 50/50 ratio;
• salt pink salmon preferably immediately after freezing (at room temperature or on the bottom shelf of the refrigerator);
• store in glass, ceramic or plastic utensils a week in a cool place.

Fish preparation

Generally preparatory stage consists of the following items:

• unfreeze;
• rinse well;
• cut off the head, tail and fins;
• remove the spine and bones, pull them out with tweezers;
• remove the skin, you can leave it - it all depends on the recipe and preferences;
• dry on a paper towel.

Marinating the fish

Marinade is saline solution with spices. Based on 1 kg of pink salmon:

• liter of water;
• 4 tbsp. l. salt;
• 2 tsp Sahara;
• spices to taste.

The ingredients are added to boiling water so that they dissolve well. Cool to room temperature. Fill the fillets with brine. We keep 20-30 minutes.

Salt at home

Option 1

Pieces 0.5 cm thick.

Brine:

• 1 liter of water;
• 6 art. l. salt;
• 2 tsp Sahara.

Cool it to room temperature and add 1 tablespoon of cognac, pour marinade. Leave for 10 minutes. Then spread on a towel and let dry. Transfer carefully to a platter. Lubricate with vegetable oil. Sprinkle black pepper on top. We leave to "rest" for 40 minutes.

Option 2

We will need:

• 1 liter of boiling water;
• 5 st. l. ordinary salt;
• 2 tbsp. l. Sahara;
• a few peas of black pepper.

Mix everything, chill. Add 1 tbsp. l. cognac. He gives peculiar taste and zest. sirloin cut into strips 2 cm wide.

Pour, leave for 20 minutes. Dry on a paper towel or on a dish. In a container greased with vegetable oil, spread in layers. Add black pepper. Send to the refrigerator for 1 hour.

Option 3

Doing water solution room temperature: 2 tablespoons coarse salt, 2 tablespoons seasoned salt, and 1 tablespoon sugar. Mix everything thoroughly until the loose components dissolve.

Pour over the fish and leave for 15-20 minutes. Dry it so that it acquires a beautiful pink color. Pack tightly into a container. We fill sunflower oil so that the oil covers it. We clean the dishes in the refrigerator for 3 hours.

When serving, moisten abundantly lemon juice. He will give unique aroma dish.

Option 4

Cut the flesh of one pink salmon into pieces, mix with 3 tablespoons of salt and 2 tablespoons of sugar. We put everything in an oblong container. Do not add water. The product gives juice and so salted. We put in a cold place for three days. Can be added different spices such as mustard seeds or red bell peppers.

Option 5

Ingredients:

• good and beautiful carcass;
• Bay leaf- 2 pcs.;
• peppercorns, can be fragrant or a mixture of peppers - 1 handful;
• brine - per liter of water we take 4 tbsp. l. coarse salt, 4 tbsp. l. Sahara.

Let's make a pickle. To do this, put in a bowl: bay leaf, pepper, salt, sugar. Pour boiling water over the mixture, mix well and leave to cool. Can be taken out to the balcony in the cold season. IN summer time the process takes longer.

You can pour one container into another, and so several times. You can put the bowl in a bowl of cold water.

Cut fish into portioned pieces and place in a glass two-liter jar, fill with brine. Peas and bay leaves should also be in the jar. We close with an enamel lid. The jar needs to be shaken well. Put in the refrigerator for a day.

Option 6

We cut the fish, remove the inner film, rinse. We make a deep incision to the skin of the back. Pour salt (100 gr.) inside the fish and rub the entire surface of the fish with it. We wrap the processed pink salmon in chintz or cotton fabric. We send it to the refrigerator. You can use it after two days.

If you learn to salt fish at home, then you can refuse to buy it in the store. Red fish can be added to sushi, sandwiches, salads, stuffed pancakes with it, cook pies and bake in tartlets.

Do not forget that from the remains of red fish you can cook rich ear. Caviar and milk are also salted, the composition is the same as for the main dish.

You can easily and quickly pickle pink salmon for any holiday. Step by step recipe is in the video below.

Purchased red fish is often over-salted or under-salted, and has an undesirable spiciness, so many people prefer to salt their own fish. Such experiments are especially relevant New Year. It is impossible to imagine the main feast of the year without a red fish, it decorates festive table with just one presence. So the housewives are trying, they buy fresh or frozen pink salmon, the price of which is significantly lower than for other salmon, sturgeon, then they conjure with salt, sugar and spices. Pink salmon differs not only in its affordable cost, but also in its lower fat content, so the fish is good for diet food.

What is good about pink salmon?

Pink salmon, as pink salmon is affectionately called, has a lot of advantages:

• Affordable price;
• Low fat;
• The absence of harmful substances in fish.

Pink salmon, unlike salmon and salmon, is not grown on fish farms. This type red fish lives in its natural environment and feeds on natural food. Therefore, the composition of the fish product does not contain toxic substances, it is useful and safe.

How to properly cut red fish

Salting pink salmon begins with her correct cutting. If you bought a ready-made fillet, there will be no questions. You just need to check that there are no bones left in the fish pulp and, possibly, give a piece of fish nice shape by trimming the thin edges.

It is often profitable to buy a whole carcass of pink salmon. Then you have to tinker:

1. Cut the fish belly in the direction from the anal fin to the head and take out the insides.

1. Cut off all fins.
2. Remove the head and tail from the fish.
3. Make an incision in the back.

1. Alternately separate the fillets from both sides of the central bone by moving the knife along the ridge, touching the fish vertebrae with the side of the blade.
2. Remove all the bones from the resulting pulp.

If you are lucky enough to buy a fish with caviar, you can also salt it, but this is a topic for a separate discussion. From the cut off fins and head, an excellent broth for fish soup is obtained.

Red fish in brine

To pickle pink salmon at home " wet way”, you need to prepare a salt solution (for every 2 kilograms of fish, 1 liter of water and 2 tablespoons with a slide of salt). Salt is dissolved in boiling water, and spices are dipped into the solution (optional: pepper, rosemary or others). Then the liquid is cooled and the fish cut into pieces and placed in a glass container is poured. A bay leaf is placed between the layers of the fish. After an hour in the brine, pink salmon is ready to eat. It can be taken out of the liquid and dried.

To determine the saturation of a salt solution, a peeled potato is lowered into it. If the vegetable floats, the brine is good for use. IN saline solution you can add some sugar.

Recipe for spicy salmon brine

To make the fish fragrant, the brine must be properly flavored with spices. According to the proposed recipe, you can pickle any fish, not just pink salmon.

Products:

Pink salmon - 1 carcass;

Water - 1 liter;

Salt - 2.5 tablespoons (with a slide);

Bay leaf - 3 pieces;

Peppercorns - 10 pieces;

Mustard (powder) - 1 teaspoon.

Cooking method:

1. Cut pink salmon according to all the rules and cut the fillet into pieces 2 centimeters thick.

2. Put all the ingredients (spices, salt and sugar) into boiling water and continue to boil for 6 minutes. Then the brine is cooled to room temperature.

3. The fish is put in a suitable container (you can regular jar) and pour cooled brine. Leave in the refrigerator for 12 hours.

4. The readiness of the fish is determined in accordance with individual wishes. Do not keep pink salmon in brine for more than three days. Dry the finished fish pieces with a paper towel and place in suitable container, smearing with vegetable oil.

Dry methods of salting pink salmon

There is nothing easier than salting big piece pink salmon pulp without the use of water. Some fishermen offer to salt the whole fish with the head, saving the carcass only from the insides. In accordance with this method, you need to rub the entire surface and internal parts of the belly and head with salt and leave for 2 hours (or continue salting if desired). Then free the fish from salt and cut into portions.

A more common way: Sprinkle salt and sugar on a piece finished fillet no bones. For salting, a glass or plastic container is recommended. The container with fish should be covered with cling film and placed in the cold for a day. Then rinse with water and dry with paper towels, thinly sliced.

Dry methods also include salting in pieces if brine is not used. Together with salt and sugar, you can sprinkle layers of fish with your favorite herbs.

Recipe for salting pink salmon with vodka and dill: fast, tasty, safe

Products:

• Pink salmon fillet - 2 kg;
• Salt - 4 tablespoons;
• Sugar - 2 tablespoons;
• Dill - 5 branches;
• Vodka - 30-50 grams.

Sequencing:

1. We prepare the fillet for salting: cut off the remains of the spinal bones along the edges of the piece. We take out all the bones.

2. We wash and dry the fish with a paper towel.

3. Gently sprinkle the surface of the fish piece with salt, then sugar, trying to cover the entire piece.

4. Place sprigs of dill on top of the salted piece of fish.

5. Water the fish with vodka. With your hands, spread all the ingredients over the surface of the fillet.

6. Leave for several hours in a cool place.

7. We clean the lightly salted pink salmon, rinse and cut into portioned pieces.

8. If it is not supposed to immediately use all the fillets, put the pieces of fish in a glass container, lightly smearing each fish layer vegetable oil. So the product will last longer.

Attention: Do not be afraid that the product will be spoiled by the smell of alcohol (alcohol completely evaporates). By the way, vodka can be successfully replaced with cognac.

A variety of salted pink salmon recipes

For those who love salted product, you should know that the skin of pink salmon protects the fish from salting, so you do not need to remove it. We prepare the fillet, as in previous recipe. In addition, in a convenient bowl, mix salt and sugar in a 2: 1 ratio. Next, add any set of ingredients to the mixture to choose from:

• orange peel;
• ground pink, white pepper;
• Anise;
• Saffron mixed with a small amount water;
• Crushed juniper berries and some gin.

Then we moisten the sugar-salt composition enriched with spices boiled water before the formation of slurry. We thickly cover the fillet with the resulting wet mixture, do not forget about the back side (where the skin is). After a couple of hours, we taste a piece cleaned of salt. If the fish is not salted enough, leave it for a while. When the taste of the product is completely satisfied, remove all the salt, rinse and dry the fillet. We cut the finished product into thin slices at an angle, starting from the tail of the piece.

Pink salmon like salmon

Do you want to enjoy an expensive delicacy with low financial costs? In this case, it is worth buying a pink salmon fillet and, with the help of simple manipulations, turn it into a “salmon”. Pink salmon differs from its "relatives" in a low percentage of fat, so to make the fish tastier, you need to increase the fat content of the product. For this purpose, vegetable oil is used.

There are two options. First: salt pink salmon in a wet or dry way, rinse, dry, and then cut into portions of flesh, grease with odorless oil. Second: portioned fillet pieces are sprinkled with salt and sugar, moistened with oil, placed in a suitable container. In the latter case, you need to carefully select the amount of salt, because the result is immediately a product ready for use.

marinade recipes

If not worth the goal, get slightly salted fish, you can cook delicious pink salmon with the help of marinades. Pickling occurs under the influence of fruit acids or vinegar. You can use the following components:

• Lemon juice;
• Slices of fresh oranges or tangerines;
• Vinegar;
• Mustard.

With lemon juice, you just need to sprinkle the pieces of fillet sprinkled with salt and marinate pink salmon in closed container 12 hours. Other methods of pickling deserve special attention.

Recipe for salting fish with mustard and coriander: an unexpected taste

For lovers non-standard solutions there is a method of marinating pink salmon in mustard. An additional plus this recipe will become disinfectant properties mustard and coriander. This fish is absolutely safe for health.

Products:

• Pink salmon carcass - 1 piece;
• Mustard (not too spicy, with seeds) - 2-3 teaspoons;
• Ground coriander - 1 teaspoon (without a slide);
• Salt - 2 tablespoons;
• Sugar - 1 tablespoon;
• Vegetable oil - 80 grams.

Cooking method:

1. Cut the fish into 2 fillets, remove bones and skin.
2. In a bowl, mix sugar, salt and coriander. With the resulting mixture, cover both pieces of pink salmon on both sides.
3. In a separate bowl, combine mustard with vegetable oil and mix thoroughly until smooth.
4. in glass or Plastic container lay one piece of salted fillet, pour half of the mustard-oil sauce over it. Lay the second piece of fish on top and repeat the procedure with the sauce.
5. Cover the container with a lid or cling film and refrigerate.
6. After 6 hours, swap pieces of fish and marinate the product for another 12 hours.

Pink salmon with oranges (tangerines) - very tasty!

If you need fish for sandwiches and managed to get a “decent” pink salmon fillet, you should try the method of harvesting fish with tangerines. The fish turns out gently, fragrant, excellent in taste!

Products:

• Pink salmon fillet (with or without skin) - 1 kg;
• Tangerines - 4 pieces;
• Salt - 2 tablespoons.

Cooking method:

1. Prepare fillets as described above. From one carcass, 2 pieces without stones are obtained.
2. Clean the tangerines. Disassemble into slices, each of which is then cut across into pieces 0.5 cm thick.
3. At the bottom of the selected container, place one piece of fillet, generously sprinkled with salt. Lay half of the tangerines evenly on top of it. Then put the second piece of fish, and distribute the remaining fruit on top.
4. Close the container tightly and leave the fish to marinate in the refrigerator for a day. After 12 hours, you can swap fillet pieces for uniform salting.

During the specified time, fish and fruits have time to extract juice and marinate. Instead of tangerines, you can take two oranges. The taste of the product will not be affected.

Recipe for pickled pink salmon with onions and vinegar

Use for salting pink salmon mild vinegar(apple, wine or rice) gives the fish spicy taste and reduces cooking time. You can try the fish after 3 hours.

Products:

• Pink salmon fillet - 500 grams;
• Onion (it is better to take white "Sterling") large - 1 piece;
• Vinegar - 2 tablespoons;
• Oil - 100 grams;
• Salt - 1 tablespoon.

Cooking method:

1. Onion (bulb) cut into half rings, pour boiling water and soak for 5 minutes. Then let the water drain, throwing the onion into a sieve.
2. Add vinegar to the onion and mash well with your hands or a fork.
3. Add oil to the marinated onion mass and mix lightly.
4. Fillet, cut into strips half a centimeter thick, sprinkle with salt on all sides.
5. Cover the bottom of the container with half of the onion mass.
6. Lay salted fish pieces on top. Bay leaves and black peppercorns can be added if desired.
7. Cover the fish with the remaining onion, pouring out all the accumulated oil. Close the container tightly with a lid or cling film and put it in a cold place.

After 3 hours the dish is ready. It is recommended to store the product in the refrigerator for more than three days.

The nuances of salting pink salmon

1. Everything must be removed from the fish, because with further use finished product pulling out the bones is inconvenient. For this purpose, special tongs or ordinary tweezers, pliers, tweezers that are in the house are used.
2. If the bones are difficult to remove from the fillet, this is a sign of fresh fish.
3. For salting, you should use a non-iodized stone or sea ​​salt only the big one. Small particles of salt penetrate too actively into the fish mass, which leads to oversalting of the product.
4. Pink salmon will be better salted if oppression is used. So the fish mass releases juice more intensively and absorbs salt and spices.
5. Most recipes contain sugar, which can be omitted, but then the fish will be harsh. delicious tender pink salmon obtained only if a sweet component is used for salting. The proportion of salt and sugar can be chosen at your own discretion. Salts often take twice as much as sugar.
6. Salted pink salmon goes well with lemon, olives, dill and parsley.

The subtleties of choosing and preparing pre-frozen pink salmon

Fresh "pink salmon" in stores is a rarity, but frozen fish product almost completely retains its taste qualities And nutritional value. To enjoy a delicious red fish, when preparing it, you must follow the following rules:

1. The selected frozen fish must have a preserved regular shape (no kinks). The latter indicate the possible repeated defrosting - freezing of fish.
2. On the cut, the edge of the abdomen of the carcass should not have a yellowish color.
3. The eyes of the fish should not be cloudy.
4. You need to defrost pink salmon on the bottom shelf of the refrigerator or at room temperature. hot water under no circumstances should it be used (otherwise the quality of the product will suffer).
5. It is easier to butcher not completely thawed fish. The insides, bones, fins are easily removed from her. The carcass is simply cut into pieces. The skin is removed.
6. If not completely defrosted fish falls into the brine, the time spent in the brine increases.
7. Thawed fish can be cooked in any of the above methods.

As you can see, a variety of recipes for salting pink salmon at home is obtained by changing one or two ingredients. Thus, any hostess can choose for herself, or create her own suitable way salted red fish.

Salted pink salmon is inexpensive, very common and useful product. She's saturated useful elements and almost all vitamins. It contains: nicotinic acid, which improves the activity of the central nervous system and gastrointestinal tract, calcium, sodium, vitamin B12, iodine, phosphorus, sulfur, fluorine, omega-3. Many housewives prefer to cook such a dish as salted pink salmon for salmon, because after cooking useful material, for the most part, disappear.

Why pink salmon and not salmon

To begin with, we want to pay attention: always give preference to fish of your own processing, since the store has a high probability of preparing it with a very dangerous E-additives, which, interacting with each other, produce formaldehyde - the strongest poison-conservative. Therefore, buy the fish yourself and also salt it yourself. And now we will tell you why we will be preparing salted pink salmon for salmon, and not expensive views salmon. The reason is very simple and is related to the fact that trout and salmon today are very dangerous products, despite the fact that their taste qualities are noticeably superior to dryish pink salmon.

Salmon comes to store shelves from special farms where they are grown. The buyer will not be able to distinguish such fish from wild. Even in Vietnam, China and Norway, where most of these goods come from, the health and interests of consumers are far from being in the first place. In business, the main goal is to maximize profit.

How salmon are grown

The fish in the cage move little, have a weak muscle mass, the fins are almost completely atrophied, so its flesh is sugary in taste, sprawling, fats are from artificial food. Thanks to such food, the composition of salmon changes greatly. Pigments are added to the feed to give color, synthetic vitamins, antibiotics. Because of these additives, the person consuming it gains weight.

In the United States and Europe, the dye canthaxanthin, which leads to visual impairment, has long been banned. We buy fish from farms where it is still used, as it is two times cheaper than astaxanthin, a natural pigment. Why did we write all this? So that you understand why many Russian housewives prefer to buy their own pink salmon, caught from their native Far Eastern oceans. It is available, inexpensive and plentiful. In addition, pink salmon is prepared for salmon no worse than salmon.

Let's start salting pink salmon

Having decided on the choice, we proceed to the process itself. In order for us to get salted pink salmon for salmon, we need the following ingredients: frozen fish, water, salt, optional - vegetable oil. It is desirable to take a whole fish, as it is sold in the form it was caught, without any pre-treatment. Fillet can also be used, but keep in mind that it has been soaked in phosphates and has absorbed water due to its porosity, which makes it heavier.

We take the fish frozen in order to make it easier to remove the skin from its skin, defrosting it a little. It is very simple to do this: cut off the head, pick up the skin in the place of the cut and remove it with a “stocking”. The backbone and bones from the frozen carcass are also separated conveniently and easily. Then the resulting fillet is cut into portions. in small pieces. We make the size so that without further processing put on sandwiches. Salmon salmon is ready for salting.

Continuation of the salting process

It is necessary to prepare a solution in which we will continue to cook our fish. Boil one liter of water, cool, put five tablespoons of coarse salt in it and stir well until completely dissolved. We put the fillet in the solution for 20-30 minutes, the time depends entirely on your taste. But keep in mind that the difference in salinity is very small.

Then put the fillet on napkins or paper towel, let the solution soak into them a little, and put the fish in a container or jar. In the case when your salted salmon for salmon is planned for long-term storage, sprinkle it with vegetable oil. Close the lid and - in the refrigerator. After five or six hours you can eat.

How to use the finished product

Such a delicious salted fish very often goes to sandwiches. So, we recommend using butter fat content 82.5%. Only it is completely natural. Such salted pink salmon, of course, resembles salmon only symbolically, but, nevertheless, significantly, for the better, differs from a bit dry, regular salty pink salmon.

As a result of applying the above recipe, it turns out to be juicier and more tender, which means it is tastier. You will also like the product very much.

Another recipe for salted pink salmon

Applying next way cooking, from lean and dryish fish it is easy to get, as in the previous version, tender and juicy dish, which can be tasted in an hour. So, pink salmon for cooking. In particular this case we will need pink salmon fillet cut into slices. If it is frozen, it does not need to be thawed. Such fish is much easier to cut, and the pieces will be noticeably neater. We make a saline solution from four to five tablespoons of salt and a liter of cold boiled water. It should turn out to be very saturated.

How can you check this? In the case when the peeled potato, dipped into the solution, pops up, then the solution is ready. We put the fish in it for five to eight minutes, after which we take it out, rinse and dry it with a napkin. Now we put it in layers in a bowl, pour it with odorless sunflower oil. We take the dishes and send them to the refrigerator for 30-40 minutes. Serve with greens, lemon, onion. It will turn out very delicious pink salmon, lightly salted. The recipe, as you can see, is quite simple and quick.

More about the benefits of pink salmon

Let's dilute our recipes a little with information about why pink salmon is so popular and in great demand among housewives. If everyone knows about the benefits of salmon (skin rejuvenation, normalization of work gastrointestinal tract), That slightly salted pink salmon for salmon is less known and comes into fashion only in Lately. How exactly is it useful:

During spawning, the male develops a hump, hence the name of the fish. northern peoples they are distinguished by excellent health, as they love to feast on pink salmon. You have already seen that it has everything that a person needs.

And again pink salmon for salmon, a recipe for cooking.

Salted pink salmon

Applying this method, you will discover new taste qualities of this fish and you won’t say at all that just recently it was dry and lean. In addition, after 60 minutes it can be served on the table for tasting. Required products: pink salmon fillet - 0.5 kg, coarse salt- five tablespoons, cold boiled water - one liter, lemon, one onion, a bunch of dill and parsley, olive oil. So, light-salted pink salmon - a step-by-step cooking recipe:

Another weak salt

As you can see, the recipes for salmon do not differ much from one another. Yes, it cannot be otherwise. Home recipes are always similar to one another, the difference can only be in the nuances and habits of the hostess. Finally, we will tell you how pink salmon is prepared for delicious sandwiches with bread and lemon. We follow the principle stated at the very beginning of the article - we buy a whole frozen fish, with a head, and process it ourselves. Let it melt for 30 minutes, then rinse under cold running water. We cut off the head, remove the skin from the head to the tail. Your hands will be cold, as the fish is frozen, but, as you already know, it cleans very well and quickly.

After removing the skin, cut it off, not forgetting the tail. Now we make a fillet, for which, using a knife, carefully disconnect the meat from the bones. We send the resulting fillet for 30 minutes in the refrigerator. It should freeze a little there to make it more convenient for cutting. With a sharp knife cut into slices no more than half a centimeter thick. Now put the pieces in a bowl in which the fish will be salted. At the same time, we salt each layer. With the amount of salt, each hostess is determined independently. For example, three times more than ready meal, plus a pinch of sugar sand. We send for a day in the refrigerator, after which you can eat. With lemon, oil or adding to a salad. Either way it will be delicious. Bon appetit!