How to salt red fish at home. How to easily and quickly pickle red fish

Tasty salted red fish is always a welcome guest on our table. It is good as a cut and on sandwiches. Beautifully presented snacks with thin, mouth-watering pink slices will brighten up any feast. You can buy salted red fish in stores, but it is quite expensive. Therefore, if you manage to get fresh fish, many housewives try to pickle it on their own.

There are two ways of salting: dry and in brine. In the first case, the fish is rubbed with salt and spices, in the second, it is poured with ready-made brine. Both methods have their adherents.

Two recipes for salting red fish - dry and wet - today we will consider both of these methods. But before proceeding to the recipes, let's get acquainted with the tips and recommendations of experienced chefs:

Secrets of salting red fish

For home salting, it is better to use very fresh fish. It is easy to check the freshness: transparent, without clouding eyes, pink gills, shiny surface, no unpleasant odor. Thawed and then salted, it turns out watery and not so tasty.

When salting, use a mixture of salt and sugar. The latter softens the taste and also prevents the fish from drying out. It is also recommended to lightly grease the carcass with vegetable oil before salting. This will make the finished product softer and tastier.

In addition, when salting, you can add spices: garlic, herbs, pepper (black and allspice), parsley, lemon slices, etc. Experiment to your liking.

Large specimens are salted for several days. Smaller fish, about a day, and cut into pieces - 8-12 hours. However, experienced chefs do not recommend eating it right away. Give her some more time to lie down and mature.

Red fish recipe at home - dry and wet

Recipe for salting red fish without brine

For this method, take: a whole red fish (any), weighing approximately 1 kg. To it, add 2 tbsp (preferably coarsely ground), 1 tbsp sugar, 2 cloves of garlic, 1 tsp black and allspice peas.

Cooking:

Gut the carcass and rinse thoroughly with running water. Dry well with paper towels. Lay the fish on a piece of thick cotton fabric. Mix salt, sugar, rub the fish inside and out. Sprinkle with finely chopped garlic and pepper. Wrap in cloth and then in cooking paper.

Place in a suitable container and refrigerate. After 4-5 days you can taste. If you feel that it is not salted enough, put it in the freezer and wait a few more days.

Here is another option for salting at home

We need: for 1 kg of fish: 2 tablespoons of salt, 1 tablespoon of sugar, (a pinch each): basil, rosemary parsley, ground coriander, 2 cloves, 2 finely broken,.

Cooking:

Gut the fish, wash, dry with napkins. Mix salt, sugar, herbs and other spices in a bowl. Rub the carcass well with the mixture (inside too). Wrap in cloth, put in a plastic container.

Wrap the dishes in foil, leave at normal temperature for 12 hours. Then put in the cold for a day, and then for three days in the freezer.
After that you can eat.

Recipe for salting red fish in brine

In brine, the fish cooks faster, but loses some of its taste. But this is my opinion. Many people like this particular method of salting.

For a carcass weighing about 1 kg, take: a liter of water, 4 tbsp salt, 2 tbsp. l, 2 bay leaves, 6 allspice peas, 1 tsp black, also peas. You can also put 2-3 cloves.

Cooking:

Prepare the carcass as we did in previous recipes. Just cut off the head and tail, and cut the fish itself into two parts along the ridge. Place tightly in a large container or enamel saucepan with a lid.

Boil water, add salt, spices, boil for a couple of minutes, let cool well, to normal home temperature. Pour the fish with brine, add lemon juice. Close the container tightly with a lid.

Leave for several hours at normal temperature, and then put it in the cold for two days. Remove the finished fish from the brine, blot with napkins. Place in a dry bowl with a lid or wrap in cling film. Store in refrigerator.

Quick recipe at home in 2 hours

This recipe allows you to quickly cook spicy salted fish. You can eat it in a couple of hours. Only, of course, it must be very fresh and not defrosted.

For cooking you will need: a carcass weighing about 1 kg, 2 tablespoons of salt, 1 tablespoon of sugar, 2 cloves of garlic, a mixture of ground peppers, and an onion.

Cooking:

Prepare the carcass as we did earlier. Cut along the ridge into two halves, remove the skin. Remove the bones with tweezers, cut the fillet into slices. Separately mix salt, sugar, pepper. Finely chop the garlic. Onion cut into thin rings.

Pour the salty mixture into a large plate, roll the slices there, put them in a bowl, sprinkle with garlic, mix. Cover with a saucer smaller in diameter, put a load, for example, a half-liter jar of water. Leave for an hour.

Now put the slices in a jar, place onion rings on top, add vegetable oil, a little so that it only slightly covers the fish. Shake the jar, put it in the refrigerator for another hour. After that, you can serve it to the table.

Today we examined two ways of salting fish - dry and wet. Regardless of which one you choose, the fish will turn out much tastier than store-bought. Store it in the refrigerator for up to 5 days. If you need longer storage, it is better to put in the freezer.

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How to salt fish yourself? With a strong rise in the price of imported trout in vacuum packs, this issue is more relevant than ever. Moreover, the domestic product has solid pluses, while the foreign one has minuses. See for yourself: the Norwegian, and the fish from the Faroe Islands is too oily, grown in captivity. Although it is beautiful (we remember the white stripes - this is fat), it is not at all as useful and tasty as wild Murmansk salmon or Far Eastern sockeye salmon.

You know what you put in your fish, but what you watered and how you salted salmon from the store is better not to even know. It should be remembered that salting can serve as one of the ways to sell second-fresh fish.

The only disadvantage of homemade salted fish: you have to cut it yourself. But it only takes 15-20 minutes.

Advice. It is better not to buy chilled fish. Most likely, this is the same frozen one. The fact is that our anglers usually freeze it right on the ship.

What kind of fish to take

Almost any red fish is suitable for salting. Coho salmon and chum salmon perform well, but for stewing and frying they are a bit dry. Trout, salmon, sockeye are just wonderful fish. You can take bigger fish, salt only a part, and put the second on steaks or fry fillets, you can stew them in sauce ... Yes, even pink salmon is very tasty in salty form, and by the way, very cheap. Only now her appearance is the most modest of all salmon. Pink salmon meat is rather gray and holds its shape worst of all when slicing.

cutting

Tip: It is very convenient to cut the fish with scissors. They are all very easy to cut. A knife can be taken of medium length, it will help to clean the meat from the ribs.

Another tip: it is more convenient to cut the fish if it is not completely defrosted.

Cut off the tail and head, if any. A lot of fish is sold gutted, it is more convenient and easier to cut it.

Remove the scales and then wash the fish. It does not always need to be cleaned, but if there are a lot of scales on the skin, you will not get rid of it later.

Cut the skin along the ridge, bypassing on one or both sides. With your fingers, separate the ridge from one side, reach the spine with your hand and separate all the back meat from the bones.

Cut out the pelvic fins with scissors.

Turn the fish over so that the part to be separated is on the bottom and the bones are on top. Helping yourself with a knife, separate the ribs from the meat, then the tail of the ridge.

If there are films left in the area of ​​\u200b\u200bthe insides, remove them. But the main film leaves along with the ribs.

Separate the dorsal fin and also cut the fin from the bottom of the tail.

And separate the ridge from the second half of the fish with a knife. It is also better to start from the top, and then tear off the ribs.

And you got two halves of a red fish fillet.

If you wanted to put some of it into steaks, then, of course, you first had to cut them off, and then cut the fish into fillets.

salting

Mix 2 tbsp. sugar and 1 tbsp. salt (per 1 kg fillet). Sprinkle the meat in a thick layer. Fold the fish so that the skin is out. Put in a bowl with a lid. Cover with foil. If the fish is fat, then you can put a small load. Not more than half a kilo. Usually I salt 2-3 kilogram fish and do not put a load.

The fish itself gives juice and perfectly salted in it.

What to add

Dill harmonizes perfectly with fish. They can be sprinkled on fish during salting or after.

A few pinches of lemon zest will go with red fish, it must be added to the salting mixture. If you want to put a lemon already when serving, then garnish the sliced ​​\u200b\u200bfish with thin slices.

To make the fish salted and more tender, you can lubricate it with odorless oil during salting.

It happens that pepper, spices, bay leaf, garlic are added to the fish during salting. The taste is interesting, but it is very different from what we are used to.

How much to salt

Lightly salted fish will turn out in just 8-10 hours. But this is not the safest option, as other life can lurk in the fish. Therefore, it is better to salt for a day or two. It will be saltier, but safer.

To stop the salting process, you need to drain the juice that the fish gave. For reliability, cut it into pieces.

How to cut

It is convenient to cut, putting the fillet skin down. I would not recommend turning the meat on the board when it comes to our fish. It is very soft and will fall apart quickly.

Cut with a sharp knife, slightly obliquely, so that the pieces are wider. With the remaining skin, you can cover the fish in the tray from winding.

Important! Before slicing, check if you have removed all the bones when cutting.

The world knows a lot of cold snacks. But gourmets especially prefer salted red fish. Its savory taste and versatility, combined with a variety of alcoholic beverages, is valued in different countries.

The benefits of this delicate delicacy have long been known. There is more than one way to salt red fish.

Selection of red fish

Any type of red fish is suitable for a delicious salting of the delicacy. You can stop at sockeye salmon or salmon. The most delicious trout fish will not yield to pink salmon. Moreover, pink salmon has a grayish tint and great softness, so you need to cut it with special care. The popular chum salmon and coho salmon are a little difficult to fry and stew, cooking this fish can take a long time. So that the product is not dry, everyone has to learn different culinary techniques.

What is the best way to cut fish?

Not completely thawed inhabitants of the seas, rivers or lakes are cleaned of scales and skins, and also gutted with a medium-sized blade of a knife or scissors.

First, the tail and head are cut off. After cleaning the scales, the fish must be washed. The skin is cut along the ridge. The ridge is separated with fingers, approaching the spine, it is necessary to separate the dorsal part of the fillet from the bones.

Scissors will help get rid of the ventral fins. The carcass should be turned over, while the detachable part is placed at the bottom, the boneiness will, on the contrary, be at the top.

With the help of a knife, the meat is separated from the ribs, the tail spine is cleaned last. The films on the inside of the carcass are removed. The dorsal fins are separated, the fin is cut off at the bottom in the tail area. With a knife, it is easy to separate the second part of the ridge of the carcass. At the end of the cleaning, you will get two loin parts.

About the simplest method of salting

To salt red fish according to a simplified scheme, for a kilo of meat you will need salt in the amount of two tablespoons, one spoonful of sugar is enough. Sprinkle the sirloin generously with salt and sugar. The fish is placed in a container with the skin side up. Cover the raw material with cling film, the top of the container should be closed with a lid. Products are salted in their own juice.

Tip: For thick meat, the pressure of a half-kilogram weight will be required. If the fish weighs 2 or 3 kilos, you can do without a load.

What can you salt red fish with?

During salting or later, fish products are sprinkled with dill. Lemon zest is good for seasoning. Thin slices of lemon are sometimes added to the chopped ready-made snack.

For excellent salting and tenderness of red meat, fish slices are smeared with a small amount of refined vegetable oil.

Salted preparations are often added to taste or as required by the recipe for spices, ground pepper or peas, bay leaves and garlic.

Salting time for red fish meat

Not everyone knows how much to salt red fish according to the rules. Lightly salted red fillet is cooked from 8 to 10 hours. But for greater safety, it is better to keep the product in brine for a day or a couple of days, so that any pathogenic bacteria are definitely destroyed.

Salting ends when all the juice secreted by the fish or brine is drained. You can cut the fillet into pieces. The fish skin should lie on the board, and the meat should look up. Otherwise, the pieces may fall apart.

Each piece should be wide. To do this, the fillet is cut with a sharp knife, holding it at an angle. The skin is not thrown away, it is usually covered with pieces so that they do not wind up.

Cooking red fish fillet

Which red fish to salt is chosen according to their preferences and recommendations of experienced culinary arts masters.

Tender fat salmon is fried for steaks, baked in the oven and stewed. Trout is baked wrapped in foil, which makes the dish more tender and juicier.

Bright coho salmon with coral meat does not differ in fat content, it is often salted or stewed. Pinkish with a gray bloom, keta is dryish, it is usually purchased to salt. Pink salmon tastes delicious when salted. It is added to the soup and cutlets are cooked from its minced meat.

Salmon is salted, stewed, fried, baked and smoked. Chinook, which belongs to the salmon group, can be considered the best salted fish. It has dense meat, it is good to bake and smoke it.

Methods for salting red fish meat

Salting red fish at home is quite simple. You need to choose only the recipe you like:

• Salting with the addition of cognac will give a piquant taste to fish meat, which will become denser. For a kilo of fillet you will need cognac in the amount of two tablespoons, you can salt it with vodka.

You also need to stock up on two large spoons of salt and one spoonful of sugar. The process of salting pieces or steaks begins with sprinkling the fish on each side with a mixture of sugar and salt. Putting the meat in a bowl, pour the raw materials with cognac or vodka, tightly close and put on the shelf of the refrigerator. For two or three days, red fish turns over several times.

• • Marinated salmon is cooked with soy sauce, which makes eating a salty delicacy especially tasty. Olive oil (2 tablespoons), ground coriander (half a teaspoon), lemon juice (2 large spoons) are added to soy sauce (2 tablespoons). Salmon pieces are dipped in salt and sugar, put into a container, poured with marinade liquid. Salt in the refrigerator will have 2 or 3 days.

• Salted salmon is very juicy and fragrant. The recipe calls for salt in the amount of 4 tablespoons per kilo of fillet, a pinch of ground black pepper, 4 bay leaves and half a lemon. Salt is mixed with pepper, filleted fish parts are dipped in this mixture, or sprinkled on each side of the pieces. Lemon juice is squeezed out, they will need to sprinkle the meat. Laurel leaves are placed in the spaces between the pieces. Products are salted for a day or two.

The recipe for salting red fish or river fish is simple. At home, it is important to correctly determine the ratio of fillets or carcasses and salt. Fish must be taken fresh or frozen, whole or in steaks. It takes several hours to obtain a lightly salted product, a more salty taste requires 1-2 days.

How to salt red fish

• Time: 2 hours.
• Servings: 2 persons.
• Difficulty: easy.

The recipe for salting red fish at home involves the use of good quality fish.

Salmon, salmon, trout are used for salting.

After salting, the finished dish is used for sandwiches.

Ingredients:

• sugar, salt - 15 g each;
• salmon steak - 250 g;
• vegetable oil - 60 g;
• ground black pepper - 3 g.

Cooking method:

1. Ambassador of red fish at home, start by processing the carcass.
2. Freeze fish slightly before use.
3. Mix spices in a separate bowl.
4. Cut the steak into thin slices.
5. Place cling film on the bottom of a plastic container.
6. Brush with oil, sprinkle with spice mixture.
7. Lay out the first layer of salmon.
8. Pour again with oil, sprinkle with spices.
9. Lay all the fish pieces in layers.
10. Refrigerate for about 2 hours.

Fast Herring Ambassador

• Time: 40 minutes.
• Servings: 10 persons.
• Difficulty: medium.

Salting fish at home is carried out by methods of dry, sagging salting or using brine. The latter method is well suited for salting herring. It turns out spicy, is used for garnish, salads.

Ingredients:

• salt - 3 tbsp. l.;
• water - 1 l;
• fresh-frozen herring - 4 pcs.;
• sugar - 1.5 tsp;
• bay leaf - 2 pcs.;
• black pepper - 5 peas;
• cloves - 2 pcs.

Cooking method:

1. Defrost the herring at room temperature.
2. You don't need to gut the fish.
3. For the brine, fill all the ingredients with hot water.
4. Bring the liquid to a boil until the salty and sweet crystals dissolve.
5. Remove the marinade from heat and set aside.
6. Dip the herring in a container with salty liquid for pre-salting for a day. Place oppression on top.
7. After transfer the carcasses to a food container with a lid, pour the remaining brine.
8. Put the product in the refrigerator for 24 hours.

• Time: 40 minutes.
• Number of servings: 6 persons.
• Difficulty: easy.

Peled refers to lake-river species. It must be selected in the same size, no more than 25-30 cm long. For salting at home, you can use carcasses, pieces, whole fish with a head.

Ingredients:

• peled - 1 kg;
• onion - 1 pc.;
• salt - 2 tbsp. l.;
• black pepper - 5 pcs.;
• vinegar 6% - 100 ml;
• sugar - ½ tsp;
• bay leaf - 2 pcs.;
• coriander, nutmeg - to taste.

Cooking method:

1. Rinse fresh peled.
2. Remove scales, heads, entrails.
3. Cut into small pieces.
4. Put it in a bank.
5. Lay onion, cut into half rings, on top.
6. Add all spices. Shake the jar.
7. Pour in the vinegar, stir again.
8. Put the peled for 3 hours in the refrigerator or cellar.

Salting river fish

• Time: 30 minutes.
• Servings: 5 persons.
• Difficulty: easy.

At home, for dry salting, it is better to choose river species. The fish should not be large, it is worth choosing a carp, perch or roach.

It is important to use glass, enamel or plastic dishes for salting.

Ingredients:

• perch - 1 kg;
• water - 500 ml;
• salt - 1 tbsp. l.;
• sugar - 1 tsp;
• peppercorns - 5 pcs.

Cooking method:

1. Gut the perch carcasses, cut off the heads.
2. Mix spices with water, boil.
3. Cool the resulting liquid.
4. Put the fish carcasses in an enamel pan.
5. Fill with room temperature brine.
6. To get lightly salted perch, keep it in the cold for 2 days.
7. If you want a rich, salty taste - for 5 days.

Recipe in oil

• Time: 30 minutes.
• Servings: 5 persons.
• Difficulty: easy.

At home, you can salt with oil. Such a marinade contributes to the rapid preparation of the product. It turns out delicious, with the aroma of pickled onions. The recipe is more suitable for fatty fish varieties.

Ingredients:

• mackerel s / m - 3 pcs.;
• sunflower oil, boiled water - 125 g each;
• salt - 3 tsp;
• mustard, sugar - 1 tsp each;
• onion - 2 pcs.;
• vinegar - ½ tsp

Cooking method:

1. Clean the mackerel from the insides, scales and heads.
2. Cut into portions.
3. Mix all ingredients except onion.
4. Put the fish pieces in the resulting brine.
5. Sprinkle with chopped onion, stir.
6. Cover the container with cling film, refrigerate.
7. Shake the container with salted fish periodically.
8. It will be ready in 36 hours.

Video

Salted pink salmon "for salmon"

As you know, pink salmon is a rather dry and lean fish. But with this method of salting, it turns into a noble salmon. Tender, juicy! It is prepared very quickly and can be tasted in an hour.

You will need pink salmon fillet, cut into slices.
If the fish is frozen, it is not necessary to defrost. Frozen fish is easier to cut - the pieces are neater
Make saline solution with cold boiled water, very saturated. For 1l. 4 - 5 tbsp. salt
If the peeled potatoes float in the solution, you're done.
Put the fish in the solution for 5-8 minutes. Then take out, rinse, dry a little with a napkin.
Put in layers in a suitable dish, pour over odorless sunflower oil.
Place in the refrigerator for 30-40 minutes.

Serve with onion, lemon, herbs.

Salted pink salmon in 2 hours

Ingredients:

Frozen fillet of 1 pink salmon on the skin;
. 3 art. l. salt;
. 3 art. l. Sahara;
. 1 liter of water

Cooking:

Defrost pink salmon fillet slightly, then cut into thin slices (3-5 mm each). 2. For brine, bring water to a boil, add salt and sugar, mix well so that everything dissolves. Then cool the brine. 3. Pour chopped pink salmon with chilled brine, put in the refrigerator. After 2 hours, carefully drain the brine. The fish is ready, you can try!

Salted trout with dill

Salted trout with dill is a very harmonious dish. Red fish in taste goes well with white pepper and dill. Prepare this dish for loved ones - they will be satisfied.

To cook salted trout with dill you will need:

Trout (central part of the carcass)
dill
sugar
coarse sea salt
white peppercorns

How to cook salted trout with dill:

1. Free the trout from the ridge, leaving the skin and scales intact.

2. Crush the pepper in a mortar or beat with a rolling pin in a towel. Chop the dill. Mix salt and sugar.

3. Rub the fish a little with a mixture of salt and sugar.

4. Take a container for salting. At the bottom put a quarter of salt with sugar and the same part of dill.

5. Place a piece of fish skin side down. Sprinkle it with salt and sugar, white pepper and put the rest of the dill.

6. Put the second piece of fish with the meat down, sprinkle with the rest of the spices.

7. Cover with foil, put a plate on top and oppression.

8. Send to the refrigerator for two days. Once every 12 hours, pieces of fish need to be turned over.

9. Take out the fish, rinse quickly with boiled water, blot with a napkin. You can serve it on the table, you can wrap it in parchment and send it to the refrigerator to wait in the wings.

Salted salmon with pepper

Pink salmon salted with pepper will become the “highlight of the program” of any feast. Spicy and fragrant fish will delight both guests and the hostess herself.

To make salted salmon with pepper you will need:

Pink salmon
salt - 0.5 tbsp.
ground black pepper - 2 tbsp.
bulb onions
garlic
little sunflower

How to cook salted salmon with pepper:

1. Cut the fish into small pieces.

2. Mix salt and pepper.

3. Roll the fish in the mixture, put in a bowl with a lid, cover and leave for 45-50 minutes.

4. Remove the fish from the bowl, rinse with warm water, salt and pepper, dry with a paper towel.

5. Cut the peeled onion into half rings. Finely chop the garlic.

6. Put the fish in a clean bowl, sprinkle with onion and garlic, pour in oil and leave for 15 minutes.

Such fish is served as an independent snack, as well as with sandwiches, canapes and pancakes.

Salted trout with spices

The recipe for salted trout with spices is good because, in addition to salt and sugar, you can add your favorite spices here without spoiling the dish at all. On the contrary, you will give it a family flavor that is unique to you.

To cook salted trout with spices you will need:

Trout fillet
salt
sugar
ground black pepper
Bay leaf
herbs for fish
spices and seasonings

How to cook salted trout with spices:

1. Wash the trout, dry it with a towel and cut into large pieces (if the fillet is whole).

2. Prepare a mixture for salting. To do this, mix salt, sugar and other bulk ingredients. I want to note that for 1 kg of fish there are 3-4 tablespoons of the spicy mixture.

3. Pour a little mixture and bay leaf into an enameled or plastic dish with a lid, put the fish skin down. Sprinkle it with the mixture, put another bay leaf, put another layer of fish (this time with the skin up). Put the rest of the mixture, bay leaf.

4. Cover with a lid, put in a dark, cool place (the refrigerator is the one).

A day is enough for salting fish. Before serving, clean the fillet from excess seasonings and brine, cut into slices, sprinkle with lemon juice, garnish with herbs.

Salmon salting at home with spices

To salt salmon at home with spices, you will need:

Salmon - 500 g
salt - 2.5 tbsp.
sugar - 0.5-1 tbsp.
ground black pepper - 0.5 tsp
dill greens - 1 sprig
parsley - 1 sprig
bay leaf - 2 pcs.
lemon juice

How to pickle salmon at home with spices:

1. First, rinse the salmon under cold water and dry it with a kitchen paper towel. I purchased a salmon steak, weighing 500 g. We clean the fish from the skin (although this is not necessary, you can salt the fish along with the skin), then cut it along the spine, remove all the bones. It turned out two loin parts, which we again cut in half so that the fish is better salted. You can immediately cut the salmon into small pieces, in which case the fish will be salted faster.

2. Mix salt, sugar and ground pepper.

3. Wash the greens of dill and parsley under water and dry, then chop.

4. Break the bay leaf into small pieces.

5. We take a container that is convenient for salting fish, and pour a little loose mixture (from salt, sugar and pepper) to the bottom. Next, sprinkle with some of the chopped herbs and bay leaf.

6. We take two pieces of salmon and rub it well with a loose mixture on all sides, after which we put it in a prepared container.

7. Sprinkle again with herbs, bay leaf and sprinkle with freshly squeezed lemon juice.

8. Next, rub the remaining two pieces of salmon on all sides with a loose mixture and put in the same container, on top of the already seasoned salmon. Sprinkle with the rest of the greens and bay leaf, sprinkle again with lemon juice. I still have a mixture of salt, sugar and pepper, pour it into a container and distribute it throughout the fish.

9. It remains only to tightly close the container with a lid. We send the fish to the refrigerator for 1-2 days (depending on the size of the fish and how well you want to get the salted fish). If you want to get lightly salted fish, keep it in the refrigerator for 1 day, if more salty - 2 days. All this time, it is necessary to turn the pieces of fish every 6-12 hours so that it is well, evenly salted and saturated with spices.

10. After 1-2 days, we take the salmon out of the refrigerator, wipe it off salt and spices. Our salted fish is ready! My fish was perfectly salted after 12 hours, and I turned it several times during this time. If your salmon seems salty to you, rinse it quickly under cold water.

11. Before serving, cut into thin slices and sprinkle with lemon juice.

Salting salmon in brine

Salting salmon in brine is a fast and interesting process. A day after salting, you will get slices of fish ready to eat and the pleasure of eating it.

To salt salmon in brine you will need:

Salmon fillet with skin (middle part of the fish) - 1 kg

For brine

Water - 1 l
salt - 4 tbsp.
lemon juice - 1-2 tbsp.
carnation - 2 pcs.
black peppercorns - 2 pcs.
allspice peas - 6 pcs.
bay leaf - 2 pcs.

How to pickle salmon in brine:

1. Wash and dry the fish with a towel.

2. Cut the loin into thin slices so that the skin remains intact. This requires a good sharp knife. The skin is then easily cut off.

3. Boil water, put salt and dry spices into it, cover with a lid and let cool. Remove spices, add lemon juice.

4. Put the fish tightly in the container, pour in the brine. Put in the refrigerator for a day.

5. Remove the fish from the brine. Pat dry with paper towel. Store in cling film.

Trout marinated with orange

Trout is an exceptionally tasty and healthy fish. There are many recipes for its preparation, and we offer you a very original recipe - trout marinated with orange.

To cook Trout Marinated with Orange, you will need:
. trout fillet
. a mixture of peppers (red, white, black, green, allspice) - 1 tsp
. bay leaf - 1 pc.
. sugar - 1 tbsp
. orange - 1 pc.
. salt - 2 tbsp.

Trout marinated with orange is prepared as follows:
1. Finely crumble one large bay leaf. Mix it with a mixture of peppers, sugar and salt.
2. Pour the pickling mixture into a plastic container, roll the trout fillet in it and sprinkle it with the rest of the salt. You can also rub the fillet with salt and spices.
3. Cut the orange into circles and place on top of the trout.
4. Put the container in the refrigerator for a day.
5. After this time, pour out the resulting liquid from the container, put the marinated trout on a dish and serve.
Ready trout can be garnished with lettuce and lemon.

Citrus salmon (salmon, pink salmon, trout) by Thomas Keller (salted red fish)

Ingredients

500 g skinless red fish fillet

For the citrus marinade

½ tsp finely grated orange zest (about ¼ orange)
½ tsp finely grated grapefruit zest
¼ tsp finely grated lemon zest
¼ tsp finely grated lime zest
¼ tsp ground white pepper
1 tbsp coarse salt (20 g)
½ tbsp Sahara

Cooking

Mix all the ingredients for the marinade until smooth, so that there are no lumps.

Wash the fish, pat dry with paper towels.

Put a piece of fillet on foil and coat with marinade on all sides.

Close the foil to make a tight package.

Put the bag of fish on a baking sheet or in a form, tray. Place a small weight on top. Marinate the fish in the refrigerator at the rate of 1 hour for every 5-7 mm of fish thickness.

Remove the fish from the foil (the fish should give juice). Wash and wipe dry.

Slice the fish thinly.

Lightly salted Scandinavian salmon

Ingredients:

Salmon - 1.5 kg (end product fillet).
Sea salt - 60 grams.
Ground black pepper - 1 tsp
Peppercorns - to taste.
Cane sugar - 2 tbsp. l.
Vodka - 50 grams.
Ground coriander - 1 tsp
Coriander is not ground - to taste.
Dried dill - 2 tbsp.

Cooking process:

I have tried a great many recipes for lightly salted red fish. However, this option seemed to me the most delicious. The fish comes in 32-48 hours, it ferments perfectly, thanks to the alcohol component and has interesting flavors.

To begin with, we will prepare the most delicious component of our dish - seasonings, sugar and salt.

We wash the fish and wipe it with a paper towel, cut off the head, fins, tail, remove the skin and cut it into two symmetrical loin parts, separating it from the bones. I also advise you to cut off the fat underbelly. With the help of tweezers, we take out the remaining bones from the finished loin parts. Do not throw away the skin, it will still be very useful to us. Pour a glass of vodka.

In a separate bowl, mix the "tasty component" and alcohol.

We rub the fish from all sides.

We stack the layers on top of each other and wrap them in the skin! (that's where it came in handy).

Tighten the roll obtained in this way with cling film.

Put in a suitable bowl under the load and put in the refrigerator.

After one and a half to two days, the fish is ready.

We cut our favorite slices and enjoy the delicate "northern" taste.

In addition, I would like to offer some useful tips:
Instead of vodka, you can add other alcohol, for example - cognac, gin, whiskey and even alcohol! (very rich flavor is obtained).
Fish can also be laid with pieces of citrus fruits, whether it be orange, lemon, lime, etc.
Don't be afraid to experiment with seasonings!
Instead of dill, you can try adding cilantro.
Instead of granulated sugar, it is advisable to use different types of sugar (brown sugar, cane sugar, or even slightly burnt. In the latter case, the fish acquires a caramel flavor and goes well with sour cream sauce).

How to cook salmon from pink salmon

So let's get started. Pink salmon needs to be deep frozen - it doesn’t matter if it’s a carcass or a fillet. There is less fuss with fillets, or rather, there is no fuss. If you got a whole fish, like me this time, then it should be slightly thawed in order to remove the skin. This savage procedure is quite easy, you just need to cut off the head and slightly pick up the skin in the place of the “cut” - it is removed with a “stocking” from the frozen carcass. I do not recommend cooking with the skin - then you will get tired of spitting from the scales.

Then we cut the fish into fillets in any way known to you. Again, in a state of "frostbite", the spine and bones are separated without problems and unnecessary losses. We quickly cut clean fillets into pieces of arbitrary size - practice shows that their optimal width is about two centimeters.

Now we are preparing brine - a saturated saline solution. In a liter of cold boiled or simply purified water, we dissolve 4-5 tablespoons of coarse table salt. The readiness of the brine is checked as follows: if a small peeled potato does not sink, then everything is in order.

The next step is to lower the prepared pieces of pink salmon into the brine. How much? In the original recipe, the recommended time was 5-8 minutes. For some reason, this seemed not enough to me, and I always endure at least half an hour. Neither undersalting nor oversalting was ever observed.

After the set minutes have elapsed, we take out the fish, dry it slightly with a napkin and put it in a container convenient for storage in the refrigerator (for example, in a plastic container), then pour it with vegetable oil. I don’t really like oil in salted fish, so I just sprinkle it sincerely. But it should be remembered that if the oil covers the fish completely, then it is stored much longer. You can add your favorite spices, but for me it's good enough.

Quick salting salmon video recipe