How to pickle red fish lightly salted. How to easily and quickly pickle red fish

Red fish is rightfully considered an exquisite delicacy. Seafood of this kind is used in Japanese restaurants for making sushi and rolls, and at home, the fish is simply salted. It is important to understand that an incorrectly performed procedure contributes to the rapid deterioration of the dish, as a result of which salmon, trout or pink salmon lose a number of useful properties. To properly salt fish, you must have sufficient knowledge regarding cooking technology.

Salting red fish: a classic of the genre

There is a single basic recipe that is suitable for pickling red fish of any variety (pink salmon, trout, salmon, etc.).

red fish - 1 kg. (loin or steak)
crushed salt (preferably iodized) - 70 gr.
beet sugar - 35 gr.

Preparation
Before proceeding with the procedure, read the recommendations and conduct appropriate preparation. Many people want to salt as economically as possible, in which case do not buy steaks or fillets, but whole (not gutted) fish. As a rule, the cost of the latter option is 2-2.5 times lower.

In this case, you do not need to grab your head if the total weight of the fish is 4-5 kg. Most of the product will go to the soup set (head, tail, etc.), the next section is suitable for frying (the area in front of the tail), you can pickle the fillet.

When buying fish in a store (unless you cut it yourself), give preference to a tall and even piece of fillet. At the same time, do not listen to sellers who are trying to “suck in” you a cherished product. Feel free to ask to cut the desired piece from your favorite part of the fish.

Technology
After choosing a loin or steak, proceed to salting red fish. Always remember that according to the classic recipe for 1 kg. product is taken 70 gr. (2 tbsp.) crushed salt and 35 gr. (1 tablespoon) sugar. This is a classic technology practiced in many countries.

Prepare a plastic container (microwave or refrigerator dishes are suitable). The size of the container should be larger than the tenderloin, in no case vice versa. Place the fish in a bowl, sprinkle the seafood with sugar, rub it with your hand to evenly distribute the composition. Repeat the manipulations with salt, paying attention to all areas of the product. Important! If desired, you can replace fine iodized salt with coarse sea salt, most importantly, keep the proportions.
After sprinkling the fish with salt and sugar, close the lid of the container and send it to the refrigerator for 48-72 hours. Important! After a day, the fish will acquire a salty taste, which is more suitable for making salads, rolls, sashimi and sushi. After two days, the product can be used to make sandwiches. The fish will not seem tasteless to you, as it will acquire sufficient saturation. After three days, red fish will be salted to such an extent that it can be fed to children in moderation without fear of intestinal upset.
After salting, the fish can be cut. Remove the bones from the sirloin with a special tool, if desired, use nail tweezers or a kitchen knife. As for the skin, it separates without much difficulty. It is enough to pry the edge with a sharp object or a fingernail, then gently lift and pull in the opposite direction at an angle of 45-50 degrees.
Salted fish is best consumed within 3-4 days after preparation. In cases where this is not possible, drain the brine liquid, remove the pieces, brush them with olive oil, transfer to a container and refrigerate for further storage. At the same time, it is important to understand that the exposure period will increase by another 4-5 days, no longer. If possible, cook the product every week, not allowing it to stale.

The recipe is considered more complex, however, it belongs to the basic ones. Thanks to the vodka included in the composition, the cooking technology allows you to achieve the desired taste characteristics in 30-40 hours.

red fish fillet - 1.6 kg.
crushed sea salt - 65 gr.
dried dill - 15 gr.
vodka - 60 ml.
granulated sugar (preferably cane) - 55 gr.
pepper (peas) - 4-5 pcs. (taste)
ground black pepper - 7 gr. (1 teaspoon)
coriander - 7 gr. (1 teaspoon)
sugar, salt, spices - to taste

Preparation
Wash the fish, dry it with paper towels or a towel. Cut off the fins and tail with scissors or tear them clean with tweezers.

Cut off the head, remove the skin, divide the fish with a knife along the stomach to get 2 fillets. After that, pull out the spine, remove the rest of the bones. Do not throw away the skin, pour vodka into a glass.

Technology

Put the fish in a plastic container, fill it with alcohol, rub with spices on both sides, sprinkle with dill. Lay the layers on top of each other, wrap in leather.
Tighten the product with cling film into a tight roll, refrigerate for 36-48 hours. After the expiration date, cut the fish into pieces, store in a closed container for no more than 1 week.

Optionally, you can lay out pieces of citrus (lime, orange, grapefruit, lemon, etc.) over the entire surface of the fish.
If there is no vodka at hand, replace it with medical alcohol (reduce the amount by half), whiskey, gin or cognac.
Experiment with seasonings. Instead of dill, you can add parsley or cilantro.
To get a light caramel aftertaste, use cane sugar instead of beet sugar.
The finished product goes well with garlic and sour cream sauce.

How to pickle red fish: pink salmon

pink salmon - 1 kg.
table salt - 100 gr.
ground pepper (black) - 25 gr.
white onion - 1-2 pcs.
garlic - to taste
olive oil

Cut the fillet into slices or chop the fish into pieces if you purchased it whole. Don't forget to remove the fins, head, tail and body fat first.
Mix ground pepper and salt into one loose mixture. Rub the fish with spices, place in a container, close the lid and wait about 1 hour.
After the expiration date, remove the fish from the bowl, rinse it in cold water, dry it with paper towels.
Cut the white onion into rings, pass the garlic through a crusher or chop in another convenient way.
Rub the fish with garlic, put in a container and cover with onion rings, crushing them in the palms beforehand (juice will come out).
Pour a little oil into the container, roll the product on all sides, leave for 1 hour. After this time, drain the liquid.

Serve fish on its own or as an accompaniment to your favorite side dishes.

How to pickle red fish: trout

This recipe is suitable for salting both trout and salmon, salmon, pink salmon, etc. A feature of the preparation is the use of dill with white pepper.

trout - 1.1-1.3 kg.
dill - 1 bunch
cane sugar - 25 gr.
crushed salt (preferably sea) - 55 gr.
white pepper (peas)

Rinse the fish, remove the fins and tail. Cut it along the line of the abdomen, remove the bones and ridge with tweezers. Do not remove the skin, do not peel off the scales.
Put the pepper in a mortar, mash it. You can also use a rolling pin and a towel. Grind the dill, mix it with salt and sugar, add crushed pepper.
Rub the fish with the mixture, place one piece on top of the other, wrap with cling film and place in a resealable bowl.
Keep the product in the refrigerator for at least 48 hours, after this period, unpack, turn the loin upside down, wait another 10 hours.
After this period, remove the fish and rinse it with water at room temperature. Dry with paper towels or a towel, sprinkle with lemon juice and serve.

How to pickle red fish: salmon

salmon - 750 gr.
fine sea salt - 65 gr.
granulated sugar (cane) - 30 gr.
fresh dill - 0.5 bunch
fresh parsley - 0.5 bunch
ground black pepper - 5-7 gr. (half teaspoon)
lemon juice - for dressing (optional)

Rinse salmon under running cold water, dry with paper towels or napkins. Remove the skin from the fish (optional step, salting with a cover is acceptable), cut along the spine, remove the backbone and bones. You will get 2 sirloins, which must be cut in half for better salting.
Mix granulated sugar, sea salt and ground pepper in one composition. Rinse the dill and parsley, chop finely. Break the bay leaf into thin pieces.
Take a suitable bowl that will fit all the fish slices. Sprinkle a mixture of salt, pepper, bay leaf and sugar on the bottom. Top with finely chopped dill and parsley.
Take pieces of fish and wrap them one by one in the resulting mixture, then send them to a separate container. When all parts are processed, sprinkle the inside area with lemon juice.
Place the pieces of fish on top of each other, wrap them in foil or cling film. Put in the refrigerator for 35-70 hours, after the expiration of the period, rinse it, sprinkle with lemon juice again and proceed to the meal.

It is easy to pickle red fish if you follow the instructions exactly. If possible, use steaks or fillets, these parts are well saturated with the composition. Experiment with the amount of salt and seasonings, add recipes as you wish.

Video: how to pickle red fish

At home, not many risk salting red fish. Although there are quite a few recipes, some experience is required.

There are special subtleties, although it is impossible to oversalt it, it absorbs as much salt as it needs. Yes, and in the choice of fish, too, there are secrets that many who are far from the sea simply do not know.

The season when the fish goes to spawn is the busiest in the fish areas, you can buy it and its “spare parts” everywhere and not very expensive. Fresh, almost still alive, with such salting it turns out magical. And in general, at home, the fish is always much more tender and certainly without any additives that should keep the product longer.

For salting, they always take the most delicious breeds of this type of fish:

Salmon
Red salmon
Pink salmon
Nelma
coho salmon
Trout
white salmon

By the name of the fish, there is even the name of a special, very tasty salting - salmon. But more on that below.

How to pickle red fish at home - technology, choice, recipes

With all the variety of choices and, not everyone immediately succeeds in tasty salting the fish. But rather, the fault of novice cooks is quite a bit here. Much depends on the quality of the fish, the area of production, even the time of the catch.

For example, captive-bred trout are often too fatty. This is familiar to those who have ever bought a Norwegian cut in a vacuum.

Let's take a closer look and dwell on the choice of fish, which one is better to take and correctly determine its quality.

Buying red fish - making the right choice

Before going to the store for a fish, you need to decide which one we will buy. For example, salted pink salmon is always dryish, usually it is salted with the addition of vegetable oil or marinated in mustard sauce after salting (the taste is extraordinary).

Nelma, trout or salmon in salty form just melt in your mouth. Wide pale pink pieces look very appetizing on sandwiches. By the way, the caviar of these fish species is also more tender.

I always choose Ketu or coho salmon for cooking in sauces or cutlets, their meat is rough in salting. But it turns out great in closed fish pies.

I think you have become more or less clear with the choice, now you need to determine the freshness of the fish. It’s good if you come across a chilled fresh carcass of a new catch. By the way, for salting, buy fish only whole carcasses. especially since in some you can find eggs with caviar.

If the sea is far from you, then most likely you will have to buy frozen fish. Look here so that it is not defrosted several times, otherwise it will have an ugly color, and cutting will not work, pieces of such fish simply fall apart.

Frozen fish is easy to identify by the fins, where it is fatter, frozen fat turns yellow very quickly. Also, don't buy the fish too packaged, wrapped in several layers of film, so that it is very difficult to determine its appearance.

Proper cutting of red fish

Have you ever been on Putin? Haven't you seen how fishermen butcher tons of fish a day? In a few days, even those who have only seen fish on a plate can skillfully cut it so that the caviar remains whole and the fillet turns out to be neat pieces.

For the inexperienced, this process will take about twenty minutes. Immediately prepare a sharp, not very long knife, sharpened scissors and, if possible, rubber gloves with pimples, in such a fish will not escape you.

We start cutting by removing the head and tail. If there are a lot of scales, then it is better to clean it off, and then wash the fish under the tap.

If you come across a completely whole, ungutted fish, then we start cutting from the back, like real professionals. We make an incision along the length of the entire ridge, first on one side, then on the other. Carefully separate the meat from the spine to the beginning of the bones.

Then, with the help of scissors, we remove the ventral fins and turn the fish over so that it is more convenient to separate the meat from the other side of the ridge, only before we remove the dorsal fin.

Then, with your fingers, slowly separate the meat from the abdominal bones on one side. If there is caviar inside, now it can be removed from the belly without any problems. On the other hand, we also separate the meat from the bones. The inner film should also be removed along with the bones.

As a result, we will get two halves of the fillet on the skin. Here we will salt them. There are two ways to salt:

Dry salting, when the fish is sprinkled with a mixture of salt and spices
Salting in brine, in a special brine.

Preparing for salting

When we have the fillet ready, we need to prepare the right dishes. never use any metal utensils for such purposes, otherwise the taste of metal will spoil the whole dish for you.

For salting, a container with an enamel coating, glass or food grade plastic is suitable.

Salt is also special, it is better to take only large, then the fish will be juicier. With spices, there are many different options. Spices, various greens, laurel leaves, various peppers, mustard are added.

To make the fish easier to cut, it should be slightly frozen. After salting, the fish is also slightly frozen to get a beautiful, even cut.

Recipes for salting red fish

There are not many basic recipes. In some, you can add your own ingredients to change the taste. In others, it is worth sticking strictly to the prescription list. Here are the most popular salting methods, proven by personal experience.

Salmon salted fish

We will need to equally take coarse salt and sugar. I always take two tablespoons of salt and sugar per kilogram of fish.

We rub two fillets with a mixture of salt and sugar, lay them skin down next to each other on a piece of gauze. On top of each fillet, thickly sprinkle greens on top of the meat, any that you like, black pepper to taste and parsley leaves broken into small pieces.

We put one fillet on another, you get almost a whole fish. And wrap it in gauze. After we put it in a convenient dish and put it in the refrigerator for a couple of days. While the fish is salting, you can taste it so that it is salted to your taste. If you decide that the salt is enough, then just rinse it with water.

Quick salted fish

We take per kilogram:

Three tablespoons coarse sea salt
Canteen with a spoonful of sugar
Black pepper and a little lavrushka to your taste

How to pickle red fish quickly:

Cut the cut fillet of sockeye salmon or trout into medium-sized pieces and sprinkle with spices. We put it in a container with a lid and send it to the refrigerator for a day.

Fish in mustard marinade

To salt a kilogram of fish, we will need:

Three tablespoons of salt

For marinade:

Half a kilo of onions, better than salad varieties
Three tablespoons of ready-made mustard per liter of water

How to salt yourself:

The cooking process is not fast, but it turns out a fish - just an overeating. We always salt five kilograms of fish in this way and disperse in a matter of days.

First, salt the fillets, just rub them with salt and leave them under oppression in the refrigerator for a day and a half. By the way, you can cook dry pink salmon in this way.

After salting, rinse the fish and cut into strips, one and a half centimeters wide. We cut the onion into rings and put the fish and onions in layers in a jar. We make a marinade from water and mustard and fill the pieces of fish. In general, it should be infused in the refrigerator for a day, but it is rarely possible to wait so long, usually it is eaten earlier.

Salted red fish with herbs

We will use for one kilogram of fish:

Bunch of fresh dill
Two tablespoons of coarse salt and granulated sugar

Cooking:

We will prepare the greens - we will wash the dill sprigs under the tap and shake off the water, let it dry a little.

Mix sugar with salt and rub the fish carcasses. At the bottom of the dish we lay out part of the sprigs of dill, put one carcass on top (skin down). On it is another part of the branches, then the second fillet and dill again on top. We cover the fish with something, I take a small cutting board, and put oppression on top. So let the fish stand overnight just in the room, then hide it in the refrigerator for a couple of days.

Spicy red fish

The composition of products per kilogram of fish:

Three heaping tablespoons of coarse salt, sea salt is better
Two tablespoons of sugar
A quarter cup of soy sauce
Lemon juice

Cooking:

We make a marinade mixture from all the ingredients and rub the halves of the fish cut in accordance with all the rules with it. Then we wrap the carcasses in cling film and put them in the refrigerator for a day. After it can be cut into pieces.

Quick salting of red fish in brine

For a liter of water we will take:

Three heaping tablespoons of regular salt
Three heaping tablespoons of sugar

Cooking process:

We immediately cut the cut fish into pieces so that it salts better and faster. We make a marinade from water, sugar and salt and fill the fish. We let it stand for three hours, then we try, if there is little salt, we add time.

How to make red fish in salted brine

Salting salted fish is a real art. In just 4 hours you can get a delicious homemade snack. Lightly salted sockeye salmon or chinook is considered one of the best treats.

We will need:

Kilo of fresh salmon
3 tablespoons of salt
2 bay leaves
5 black peppercorns
Tablespoon of 6% vinegar
One onion
3 tablespoons vegetable oil

Cooking:

We cut the fish into fillets along the ridge. Separate the skin and cut into pieces. Put in a bowl. Dilute salt in half a liter of water and pour brine for an hour and a half. Drain the brine after.

Quick dry salting of red fish

This is the fastest way to dry-salt red fish. Pay attention to the choice of salt, it should be large and clean. Good for oceanic.

For a kilogram of fish we need:

Three tablespoons coarse salt

Salting:

Grate the fillet of fish, sockeye salmon or trout well with salt, lay the halves on top of each other with meat inside and place oppression on top. So the fish should stand for eight hours just at room temperature. After it you need to rinse off the salt and eat.

There are many types of red fish that have won the attention and love of many gourmets: these are salmon, trout, sockeye salmon, pink salmon, coho salmon, salmon, salmon, chinook salmon, nelma, white salmon - and these are only its most popular varieties. The benefits of red fish are better preserved, of course, in their raw form, but if we talk about processing methods, then it will give the most vitamins, trace elements, fatty acids to the human body in cold smoked form or after salting at home.

Salting red fish at home with your own hands will always have undeniable advantages compared to buying salted fish:

Firstly, store-bought fish no doubt has a certain amount of preservatives added to keep it longer so that it does not have time to spoil until someone buys this product;
- secondly, the question of price - ready-made salted red fish costs almost twice as much as fresh;
- thirdly, you yourself salt the fish to your taste - add as much salt and spices as your own taste tells you, and not as usual on the production line. Thanks to this, your red fish turns out tender, fragrant, fresh, cooked with soul, and therefore much healthier and tastier.

Therefore, every gourmet lover of red fish needs to know a couple of recipes to his taste in order to please himself and his household from time to time. We will try to highlight every aspect of this process, which is not time-consuming, but requires certain knowledge.

The first step - choose a red fish

In the process of salting red fish at home, a lot depends on the red fish itself, which you have to choose in a store or market. It is most correct to buy an uncut whole carcass, it can be chilled, which would be ideal in our case, or frozen. Salmon, trout and sockeye salmon are considered the softest and most tender. Pink salmon and chum salmon are not such fatty varieties of fish, therefore, when pickling, for juiciness, sunflower or olive oil is added to them. In terms of aesthetics, salmon and trout will look most impressive on the table due to the fact that these are the largest varieties of red fish of all.

The second step - preparing the workplace

Now you need to equip a comfortable workplace. You will need a kitchen carving knife, a container for salting fish, oppression (something heavy to press down the fish in the container), a mixture of salt and spices, culinary scissors. It is best to choose a container for salting from glass, in extreme cases, enameled or plastic food utensils are suitable - consider its size so that all the fish that you will salt will fit. As oppression, you can take a three-liter glass jar of water, a plastic bottle also filled with water, or something similar. You can do without oppression - it contributes to a better penetration of salt and spices into fish meat.
If purchased red fish is frozen, leave it to thaw at room temperature - in no case put it in the microwave, under water or speed up the process in any other way, everything should happen naturally.

The third step - cut the fish

First, we cut off the head of the fish with a carving knife, and all the fins with culinary scissors. Then we cut the abdomen, take out the fish insides. If you find caviar in the abdomen, carefully remove it without damaging it, clean it from a thin film and put it in a small container with salted warm water (two tablespoons of salt per half liter of water), leave it there for 10 minutes. If there is milk in the abdomen, feel free to salt them along with the main carcass.
To free the carcass from the bones, you need to cut it in half along the spine and remove the bones manually.
The remaining unused fins, head, tail can be frozen and later used for cooking fragrant and rich fish soup.

Fourth step - prepare the mixture for salting the fish

A mixture for salting red fish is always prepared from two components - salt and sugar. If you decide to use any spices, it can be any fresh and dried herbs and herbs, bay leaf, chopped coriander, allspice, mustard - they are added last.
For 1 kilogram of fish meat, 3 tablespoons of the mixture are taken (you can vary the proportion to your taste). It is best to take coarsely ground salt, without additives - it will well contribute to the release of fish juice, which makes the taste of already salted fish more natural and natural.
How oppression is used - you coat the fish with the mixture you prepared, then put it in a bowl, put a plate or a flat lid on top so that it directly touches the fish, and press everything down with oppression from above. It will speed up the salting process and help the fish excrete more of its own juice.

Fifth step - recipes for salting red fish

1. Red fish, salted under oppression

1 kilogram of red fish
2 tablespoons salt
1 tablespoon sugar

Mix salt and sugar. Grate the fish carcass with this mixture, carefully place in a bowl, press down with oppression. Leave at room temperature for 2-3 hours, then remove the fish from the dishes, remove excess mixture of salt and sugar from it and put it in the refrigerator for one day.

2. Dry salted red fish

1 kilogram of red fish
2 tablespoons salt
2 tablespoons of sugar
1 teaspoon coriander seeds
1 teaspoon allspice allspice
bay leaf (4-5 leaves)
a piece of cotton fabric the size of a fish
paper towels

Grate the fish carcass with a mixture of salt and sugar, put bay leaves on the inner barrel, sprinkle the carcass with spices. After that, tightly swaddle the fish in cotton fabric, skin to the canvas, then wrap it in paper towels. Place in a bowl and refrigerate for 2-3 days. Every morning and evening, you need to change paper towels for new ones and turn the fish over to one side, then to the other.

3. Red fish in soy sauce

1 kilogram of red fish
4 tablespoons salt
4 tablespoons soy sauce
2 tablespoons of sugar
juice of one lemon

Mix salt with sugar, add soy sauce and lemon juice. Thoroughly rub the fish carcass with this mixture, put in a bowl, cover with cling film and refrigerate for a day. If you eat fish for a long time, for better preservation, you can put it in a glass jar and pour vegetable oil.
When using this recipe for salting red fish, remember that any soy sauce is a product of processing genetically modified soybeans, which does not bring any benefit to the body.

4. Red fish with dill

1 kilogram of red fish
2 tablespoons salt
2 tablespoons of sugar
a large bunch (about 200 grams) of fresh dill

Wash and dry the dill greens on a towel in advance. Mix salt and sugar and rub the fish with it. Take a third of a bunch of dill and cover the bottom of a salting bowl with it, put half of the fish carcass on top with the skin down, cover it with the second third of the sprigs of greens. The next layer will be the second half of the fish, laid with the skin up, and finally the last layer - the remaining third of the dill sprigs. Cover everything with a plate and leave under oppression for 7-8 hours at room temperature, then put the bowl of fish in the refrigerator - after two days the fish will be ready.

5. Red fish in marinade (pink salmon, chum salmon)

1 kilogram of red fish
2 tablespoons salt
1 teaspoon sugar
100 ml vegetable oil
onion cut into half rings
bay leaf (5-6 leaves)
black peppercorns

This recipe is especially good for low-fat varieties, such as pink salmon and chum salmon: the fish turns out to be lightly salted, tender, juicy and soft, very appetizing.
Mix butter with salt and sugar, add black pepper, laurel and onion. Cut red fish into slices 3-4 cm thick (to make it easier to cut, you can freeze the carcass a little), mix well in a large bowl with brine and put in a glass jar. After 8-10 hours in the refrigerator, the fish is ready.
Let's make a reservation about vegetable oil: if you care about your health, it is better to use unrefined sunflower or olive oil, because it retains vitamins and other useful substances, does not contain artificial chemical additives and gives a special flavor to any dish.

We examined the main most delicious recipes for salting red fish with our own hands at home.

Finally, some useful tips for aesthetes. It is not worth rinsing fish under water after salting, it will lose half of its taste, and it does not need chlorine and other chemicals contained in city tap water. The carcass can be cleaned of spices and brine with a soft brush and napkins or paper towels, blotting the fish with them. On the festive table, the fish will look beautiful and aesthetically pleasing if it is cut into pieces, put on a large dish, next to fit a sliced \u200b\u200blemon, and sprinkle with fresh finely chopped herbs (dill, parsley, cilantro, celery) on top.

Bon appetit and more healthy homemade food on your table!

We put part of the mixture in a deep bowl, and put a piece of trout skin down on top and sprinkle with salt and spices. Then sprinkle the fish with lemon juice. Put the second piece of fish on top, sprinkling it with the pickling mixture. Next, put pressure on the trout and put the dishes in a warm place for a couple of hours. As oppression, you can use a two-liter jar of water. After two hours, remove the load, close the pan with a lid and put it in the refrigerator. How long to salt red fish (trout)? The salting process lasts one to two days, depending on the thickness of the fillets. During this time, the brine will appear in the dishes until it needs to be drained. But as soon as the fish is ready, you need to remove both the liquid and the pickling mixture. And wipe the fillet itself with a napkin. Trout is ready to eat.

Several quick recipes

How to pickle trout at home tasty and fast? There are several quick recipes.

Rub the fillet pieces with salt and sugar, add dry dill and a little vodka. All ingredients are taken in small quantities. We put the fish in a container and press down with oppression for several hours. Then after two hours we send the pan to the refrigerator. After six hours, the trout is ready.

There is another recipe for quick salting. Trout must be cut into thin slices, and then put in layers in a jar pieces of fish, pepper, salt, bay leaf and olive oil. All spices and their quantity must be selected independently to taste. You can experiment with components. So, for example, you can add a lemon or an orange to a jar. The dishes are closed, shaken several times and put in a cold place for six hours. The fish is ready.

Trout can be salted in ten hours. For one kilogram of fish, you need to take three teaspoons of salt and half a glass of refined oil. We wipe the cut fish with napkins and cut into pieces. We put the slices in a bowl, salt and pour oil, mix all the components well. Next, put the pan in the refrigerator. After ten hours, the trout is ready.

Instead of an afterword

In our article, we have given the main ones. As you can see, there is nothing complicated in preparing a delicacy on your own. The main thing is to be able to choose a quality product. And then salted red fish will turn out very tender and tasty.

Before I gather my courage and pickle red fish at home for the first time, I decided to prepare thoroughly. I read recipes with curiosity, "picked up saliva", looking at mouth-watering photos on the Web and cookbooks ... I was very afraid of spoiling a delicate and rather expensive product. But my fears seemed to be unfounded. I successfully went to the market, chose a beautiful fat "victim" of my culinary experiments. And the good seller immediately removed her spine with a huge and dangerously sharp knife. I did everything according to the instructions of experienced chefs and in the morning I treated my husband to deliciously salted salmon. He praised me, and I, pink-ruddy with delight, favorably accepted compliments. Everything went almost perfectly. Until the moment when I looked into the kitchen at lunchtime and saw a lonely vessel with a fish on the table. I'm a bum, I forgot to put it in the fridge. Having read that the appetizer can disappear, I still regretted throwing it away. After all, there were 800 grams left, no less. But I was also afraid to feed my loved ones. This is how a ruddy potato-fish pie appeared, the need for cooking which is still a mystery to her husband. But this is a different culinary story, I will tell about it later. And now - proven photo recipes for delicious red fish.

How to easily pickle red fish at home

Let's start with the basic method. Nothing extra! No fragrant condiments! Salt, fish and a pinch of sugar. The taste is amazingly natural, tender, and the appetizer itself seems to melt in your mouth. Ideal for salting salmon or trout.

Required Ingredients:

How easy it is to pickle red fish (recipe with photo):

This time I managed to snatch a whole (albeit small) carcass of rainbow trout. But usually I do not hesitate to salt frozen steaks. And I don't even care about bellies. So you can use any edible part. Defrost the main ingredient at room temperature or in salted cold water. If you have a whole fish, like mine, or a piece with a skin, remove the scales. Then, if necessary, cut off the head and tail. You can also get rid of the fins. Remove and discard the entrails, slitting the belly. It is desirable to work with a sharp knife with a thin flexible blade. Wash well.
Now fillet. Carefully cut out the spine. Remove the bones remaining in the fish pieces with tweezers or hands. Rinse again. Pat dry with paper towels. Don't take off the skin.
Prepare the salt mixture. Simply add salt to sugar (or vice versa) and mix. Why is granulated sugar needed? It acts as a natural preservative. Its addition will practically not affect the taste of salted red fish. But it will keep longer. The same goes for lemon juice. It is a preservative (what a terrible word), but completely harmless. In addition, it eliminates the specific smell. Juice can be added to an already prepared treat before serving or when pickling. Sea salt is better. The product will take it exactly as much as needed. Therefore, there will be no overshoot. But if it is not available, ordinary coarse table salt will do. It needs less, pay attention to this.
Rub the fillets (steaks) or sprinkle the belly of red fish with a pickling mixture, as in the photo. Put in a glass or plastic container (jar, other container) close to each other with the skin out. Cover with a lid or wrap with foil. Put in a cold place. In a day you will get lightly salted fish. Do you like a brighter taste? Wait 36-48 hours. Look into the container every 12 hours. Is there a lot of fluid? Drain it. Have you decided to take chum salmon or pink salmon as the main object? It may turn out dry. Therefore, I advise it to be salted with vegetable (olive or deodorized sunflower) oil. Or pour them over a ready-made dish for storage.
You will get a fragrant, tender, appetizing and healthy snack. No other is given. And you can do anything with it: cook sandwiches, twist rolls, cut salads... Or just cut it, put it on a plate with translucent lemon slices and enjoy an incomparable treat.

How to spicy pickle steaks or fillets of red fish

A recipe for those culinary experts and connoisseurs of good food who love "zest". Of course, we are not talking about dried grapes, but about the special accents that seasonings give. Follow the step-by-step instructions to get a savory and original goodness!

Product set:

Step by step recipe with photo:

This time I salted the salmon steak. It is not as rich and bright in color as trout, especially after freezing and thawing. But also appetizing. Moreover, this method, although not much different from the previous one, involves the use of seasoning. And they will make their fragrant adjustments to the flavor bouquet of the finished snack. In general, let's go. Leave the fish at room temperature to thaw. You can even not completely defrost so that beautiful pieces do not deform. Remove scales. But leave the skin. Bones can be removed or left as desired. I cut out the rest of the ridge, so I got two short fillets.
The composition of the dry pickling mixture includes sugar, salt and spices. What seasonings to use, decide for yourself. I'll just leave here a list of flavors that go well with fish, and you can pick your favorites. To make the taste of home-salted red fish more interesting, you can add: coarsely ground black pepper, bay leaf, rosemary, thyme, basil, fennel, lemon juice, coriander, citrus zest. Naturally, all of the above is not necessary. And in general, you should not overdo it with additives, otherwise you will spoil the dish.
Rub the red fish dried with paper napkins with the mixture and put in a container in which you will salt it. Seal container tightly. Refrigerate for 24-48 hours (depending on the thickness of the pieces and the desired degree of salinity).
Check the fish after 12 hours. A lot of liquid will stand out - be sure to drain it. When the salting process is over, rinse the fish pieces in water and pat dry. You can store it in the same container. Low-fat varieties (coho salmon, salmon, pink salmon) can be poured or smeared with vegetable oil to make it more gentle. I’m rounding everything up, folding the recipe, but leaving a photo of home-salted red fish. And how to serve it and with what, decide for yourself.

"Wet" method of salting red fish

This option captivates with simplicity and practicality. Even low-fat types will be juicy and tender thanks to the brine with fragrant bay leaves and spicy pepper. And by adding onions and olive oil to the dish, you will prepare a real flavor bomb. I warn you, do not swallow your tongue when you try it!

What will be required:

Cooking method:

If the product is frozen (as in my case), defrost it. But not completely, for the convenience of cutting. Clean off the scale. Fillet a whole fish. The steak can be left whole. Then rinse the piece well and blot with thick paper towels.
Prepare the brine. Mix salt and spices. put on medium heat and bring to a boil. remove from stove and cool completely. Then add apple cider vinegar or lemon juice.
Transfer to a bowl (food-grade plastic, glass, ceramic or enameled metal). Pour in the brine carefully. Cover tightly. Put in a cold place. To lightly salt red fish at home, a day will be enough. For a stronger salting, you will need a little more - 36-48 hours. Cut the finished fish snack into small pieces and place in a jar or vessel. If desired, alternate between slices with thin onion rings. Fill with vegetable oil (odorless sunflower or olive oil).
Store in a cold place for 3-4 days. From juicy tender fish, you can cook sandwiches for breakfast or a snack and other delicious dishes.

To speed up readiness, you can put oppression. To do this, put it in a bowl. Cover with a flat plate. Place a weight on top, such as a jar or water bottle.
It is not advisable to give lightly salted fish to small children, this can lead to poisoning. For a children's menu, an appetizer will be suitable for at least two or three days of salting.
When choosing a chilled product for pickling, make sure that there are no stains and an unpleasant smell of decomposition on it.
To make it spicy, you can add a little garlic and dried dill.
Refrain from using the microwave and hot water when defrosting the main ingredient. This will definitely affect the taste of the finished dish.
Serve as a filling for pancakes, tartlets or canapés, make sandwiches or serve on a plate as a beautiful and tasty fish cut with fresh herbs, lemon and vegetables.

Enjoy and healthy fish appetite!