Sig weak salt recipe. Whitefish - cooking recipes: oven baked, fried

Whitefish can be attributed to the salmon family. It has many subspecies that are found in Karelia and Siberia, as well as in America and Europe. This fish is not only salted, but also baked on coals, boiled and marinated. We suggest considering the recipes for salting, since in this form the whitefish is very tasty.

First recipe

Since the taste of the whitefish is very delicate, it is imperative to follow the salting instructions, you should not rely "on the eye", in this case it can ruin the fish.

The whitefish needs to be washed well to remove the mucus, let it drain. After that, it is gutted, but without removing the scales. After gutting, rinse again and wipe dry. Carefully make an incision so that you can get the bones, remove the backbone and ribs. If everything is done correctly, you will get a fish cut in two with a meat joint inside. For the recipe, you need one and a half kilograms of fish, let's say there are two of them.

Pour three tablespoons of salt (coarse) into a deep bowl and place the whitefish carcass on it (salt should be in contact with the peel). Separately, combine a spoonful of sugar, two tablespoons of salt, a spoonful of white pepper and chopped dill (200 grams is enough). Stir and spread the mixture over the fish. Put the second carcass with meat on spices, and sprinkle the scales with two tablespoons of salt and a handful of chopped dill.

We put a load on the fish (it should not be heavy, let it be a bottle of water with a volume of 0.5 liters). Duration of salt - 20 hours in a cool place. The load is necessary so that the carcasses fit snugly against the spices. After the specified time, you can try whitefish, washing it from spices.

Second recipe

You can prepare a brine, which is poured into pieces of fish. Dilute six tablespoons of salt in a liter of water, put the fish in a container so that it lies in one layer, pour over the brine and leave for two hours. After the specified time, rinse the pieces of whitefish, add vegetable oil and chop one onion. Stir and serve after 10 minutes.

Third recipe

Here is another option for salting fish, suitable only for whitefish. We clean the carcass from the insides, wipe it well and rub it with a spoonful of salt. I put it in the fridge for a couple of days. It is best if the fish lies at an angle, because then all the juice will drain and it will become very tasty.

Fourth recipe

We clean and cut the whitefish, remove the bones, we get two fillets. We combine a spoonful of salt and a spoonful of sugar in a bowl, rub the fillet with a mixture. We stuff garlic slices, cloves and allspice. Sprinkle with pepper and, if desired, cumin. We weld each fillet into a roll and tie with a thread. We put it in an enameled pan (you can use a glass container), leave it in the room for two hours, and then put it in the refrigerator overnight without taking it out of the container. You can try in the morning.

Conclusion

Whitefish after salting is very tasty and tender. Pieces of it can be put on butter and served with coffee, or you can boil potatoes and serve fish slices to it.

The name "Sigi" combines a whole genus of ray-finned commercial fish from the Salmon family, which includes more than 60 species. They are widely distributed in the fresh waters of rivers and lakes in Europe, America, and northern Asia. Often the name "whitefish" is used in a generalized sense and can mean various representatives of the genus, including vendace, omul, muksun, shokur, peled, Valamka, and, in fact, the whitefish itself (Ussuri, Volkhov, ordinary, American, Atlantic), etc. .

Fish meat is not only tender and tasty, but also rich in vitamins, protein and trace elements. The calorie content of 100 grams is 88 kcal. It would be useful to learn how to properly cook a whitefish if it fell into your hands in order to preserve all its useful properties. We offer you interesting and simple recipes, including salting this fish.

Recipe from Jamie Oliver: Ingredients

Tender and delicate whitefish meat, baked with an amazing Italian-style sauce, is incredibly tasty. The cooking process is surprisingly simple. You will need the following ingredients:

• whitefish fillet - 4 pieces of 150 g;
• tomatoes (dried) - 400 g;
• black olives - 1 handful;
• garlic - 3 cloves;
• chili pepper - to taste;
• fresh basil - 1 bunch;
• red wine vinegar;
• olive oil.

Cooking process

Before you cook whitefish in the oven, you need to make the sauce. To do this, finely chop the garlic. Separate the leaves from the stems of the basil and chop. Stew the stems with garlic in olive oil, adding chopped chili peppers. Don't overdo it. The garlic should be soft, but not fried. Then add sun-dried tomatoes (or fresh ones, but in this case they need to be peeled and seeds removed). Salt and season the vegetable mixture with pepper, cook over low heat for half an hour. Finally, add wine vinegar (to taste, 1-2 tsp is enough) to give the sauce a spice.

After everything is ready, the fish comes into play. Sig, the recipes for which are presented in the article, is very delicate in taste, tomato sauce will emphasize it and give it the desired spiciness. Pour the tomato mass into a shallow baking sheet, spread the olives and part of the basil leaves on top. Fifteen minutes of baking in the oven at 170 degrees will be enough. The sig should be milky white. Serve it with young boiled potatoes, garnished with herbs.

Fried whitefish

(recipes for cooking according to the text) is universal in its purpose. The easiest way to prepare it is roasting. The best way to do this is dry. Washed and dried with a paper towel, pieces of fish (fillet or with bones) are marinated with the addition of lemon juice, or black) and salt for half an hour. Then roll in flour on all sides and fry in hot oil until crispy golden brown. Serve with a fresh vegetable salad.

Whitefish in the oven in foil: recipe

Better than fried in the oven. You can enhance the effect by using rolled foil or special bags from it, as in the photo. In order to cook whitefish with vegetables in the oven, you need to take everything that your family loves. Moreover, you can make bags with different vegetables, according to tastes and preferences. Whitefish baked in the oven in this way is a low-calorie dish that retains all the beneficial properties. Use to prepare one serving:

• 250 g whitefish fillet;
• 1 pc. red and white onions;
• 200 g of sweet pepper (you can take multi-colored);
• 2 tbsp. l. lemon juice;
• salt and pepper;
• olive oil.

Put onion and pepper on foil, whitefish fillet on top, drizzle with oil, sprinkle with spices and seal tightly. Bake the bags in the oven at 170 degrees for about ten minutes.

How to salt whitefish?

The matter is not complicated. However, it is important to take into account some of the nuances to make it tasty. Representatives of salmon and whitefish are considered the most suitable fish for salting. Use coarse salt, it is able to dry the meat, as it dissolves for a long time and draws out excess moisture. As a result, the fish will be firmer and better preserved. Use sugar, it enhances the taste and serves as a preservative.

Before salting, the whitefish must be cleaned and gutted. You can use the whole carcass or separate the fillet. In the first case, the gills should be removed from the head. Rinse the fish well from blood clots and mucus, and then dry with towels. It is not necessary to remove the skin from the fillet, so that in the future it would be more convenient to cut and so, the meat will not be deformed.

Recipe #1: Classic

If you are a supporter of simplicity and natural taste, then this recipe is for you. In a similar way, you can cook absolutely any fish. Whitefish are put on a par with trout and salmon in terms of fat content. The taste of the fish is delicate and delicate, so it is better to use the minimum amount of ingredients. Namely, sugar and salt. The ratio of ingredients is 1:2, respectively. For a kilogram of prepared fish, 2-3 tbsp. l. salt and 1-1.5 tbsp. l. Sahara. Sometimes a couple of spoons of vodka are added exclusively to whitefish. The pieces are poured with a pickling mixture and placed skin down in a container. Whitefish should be stored on the bottom shelf of the refrigerator. Salting time depends on the size of the carcass. Pieces as in the photo will take 3-4 days.

Ready-made whitefish (recipes for cooking according to the text) can be withered and slightly dried or served sliced ​​with lemon.

Recipe number 2

If the classic version of salting seems boring or boring to you, then try to diversify the fish with various herbs and spices. You don’t need to rub the fillet with them or fall asleep, put the ingredients listed below between two pieces, you get a kind of layer that will be easy to remove before serving. In various combinations for whitefish are suitable:

• 2-3 leaves of lavrushka (chopped);
• black or white pepper;
• a bunch of dill (finely chopped);
• lemon juice or cognac (1 tablespoon);
• Dijon sweet and sour mustard (3 tablespoons).

You should not add everything at once, but a combination of two ingredients is acceptable. For example, dill and pepper or lemon juice. The quantity is given based on 2 pieces of fish, 200 g each.

Gourmets have long appreciated all the qualities that this freshwater fish possesses. Sig, whose cooking recipes we offer to try, will pleasantly surprise you with its versatility, it can be salted, dried, boiled, fried, stewed, baked, smoked and grilled.

Whitefish can be attributed to the salmon family. It has many subspecies that are found in Karelia and Siberia, as well as in America and Europe. This fish is not only salted, but also baked on coals, boiled and marinated. We propose to consider salting recipes, since whitefish is very tasty in this type.

First recipe.
Since the taste of the whitefish is very delicate, it is imperative to follow the salting instructions, you should not rely on the "eye", in this case it can ruin the fish.

The whitefish needs to be washed well to remove the mucus, let it drain. After that, it is gutted, but without removing the scales. After gutting, rinse again and wipe dry. Carefully make an incision so that you can get the bones, remove the spine and ribs. In the event that everything was done correctly, you will get a cut fish in two with a meat joint inside. For the recipe, you need one and a half kilograms of fish, let's say there are two of them.

Pour three tablespoons of salt (large) into a deep bowl and put the whitefish carcass on it (salt should be in contact with the peel. Separately, combine a spoonful of sugar, two tablespoons of salt, a spoonful of white pepper and chopped dill (200 grams is enough. Stir and put the mixture on the fish. Put the second carcass with meat on spices, and sprinkle the scales with two tablespoons of salt and a handful of chopped dill.

We put a weight on the fish (it should not be heavy, let it be a bottle of water with a volume of 0.5 liters. The duration of the salt is 20 hours in a cool place. The weight is necessary so that the carcasses fit snugly with the spices. it from spices.

Second recipe.
You can prepare a brine, which is poured into pieces of fish. Dilute six tablespoons of salt in a liter of water, put the fish in a container so that it lies in one layer, pour over the brine and leave for two hours. After the specified time, rinse the pieces of whitefish, add vegetable oil and chop one onion. Stir and serve after 10 minutes.

Third recipe.
Here is another option for salting fish, suitable only for whitefish. We clean the carcass from the insides, wipe it well and rub it with a spoonful of salt. I put it in the fridge for a couple of days. It is best if the fish lies at an angle, because then all the juice will drain and it will become very tasty.

Fourth recipe.
We clean and cut the whitefish, remove the bones, we get two fillets. We combine a spoonful of salt and a spoonful of sugar in a bowl, rub the fillet with a mixture. We stuff garlic slices, cloves and allspice. Sprinkle with pepper and, if desired, cumin. We weld each fillet into a roll and tie with a thread. We put it in an enameled pan (you can use a glass container), leave it in the room for two hours, and then put it in the refrigerator overnight without taking it out of the container. You can try in the morning.

Conclusion.
Whitefish after salting is very tasty and tender. Pieces of it can be put on butter and served with coffee, or you can boil potatoes and serve fish slices to it.

My dad was born in the north of the Tyumen region, where in the thirties my dispossessed grandparents were exiled as enemies of the people and where for the benefit of this people (or rather for the Kremlin tables) they fished on the Ob. And the fish was great. Sturgeon, muksun, nelma, cheese ... After distributing after the institute to Izhevsk, dad went and continues to go to the North to see his brothers and fish. After graduating from the eighth grade, I also visited there, and took part in fishing and even hunting. Therefore, in my childhood memories in the home refrigerator there was always salted fish and a three-liter jar of black caviar, which I missed so much.

When I moved to Finland, I discovered that the shops were constantly selling whitefish, although not very large. And on the third day, the Sharp Eye noticed that the barn did not have a fourth wall, because whitefish and cheese were also from the whitefish family! Hooray, so you need to learn how to salt correctly so that it turns out like in childhood !! The first experiment did not turn out very well, it was too salty. Therefore, I read the Internet, and they write in it: "Since the whitefish has a very delicate taste, it is imperative to follow the salting instructions, you should not rely" on the eye ", in this case it can ruin the fish." That's right, so the next time I did everything according to the recipe, and it turned out what I needed. Taste familiar from childhood :)

What do you need? Nothing but salt, sugar and a little pepper is required. The main thing is that there is fish :) Let's assume that we have 2 fish per 1.5 kg (here, unfortunately, whitefish are usually less than one and a half times).

1. We take fresh, gutted, washed fish. We cut off the head and tail, do not remove the scales! Wipe dry with a paper towel.

2. From the side of the abdomen, along the entire carcass, we make an incision with a sharp knife so that it is possible to extract the bones of the ridge. At the same time, we try to leave the skin intact. Thus, we get a carcass divided into two halves, but connected by skin. After that, we extract the spine and ribs *.

3. Mix 2 tablespoons of coarse salt and 1 tbsp. Sahara. Coarse salt draws moisture out of the fish without salting it too much, and the fish turns out much tastier than if it is salted with fine salt. You can add a couple of teaspoons of ground white pepper (or black, and preferably both) and finely chopped fresh dill. And you can not add.

4. We take a wide deep bowl with a flat, even bottom, for example, a glass baking dish. Pour 3 tablespoons of coarse salt into it. On the salt, scales down, lay the whitefish cut in two.

5. Cover the open side of the whitefish with the resulting mixture of salt, sugar and pepper.

6. We put the second fish on top so that it lies with the belly, meat side on the spices. The scales will be outside. We also cover this scaly side with salt (1-2 tablespoons).

7. If there are a lot of fish, put them on top in pairs, scales to scales, meat to meat. On top of all the fish, sprinkled with salt, we put a light weight. Very light, no more than half a kilo. The main thing is that the fish fits snugly to the salt and spices, but does not squeeze, releasing the juice.

8. Leave the dish with the fish in a cool place (for example, on the bottom shelf of the refrigerator). The duration of salting is about a day in a cool place. Salting time depends on the weight of the fish and the temperature in the room.

9. We remove the salted fish from the bowl, lightly wash it from salt and dry it with a towel. Cut into strips and eat with boiled potatoes :)

10. Ready fish can be frozen. It defrosts quickly and does not lose its taste.

* Without fanaticism. In principle, the ribs and even the backbone can be left and dealt with already during meals.

The same salmon, just a slightly different shape. How to salt? In fact, there is nothing complicated - salt the way you salt carp, trout, salmon and other fish. Take a whitefish, rinse thoroughly. Then take a sharp and thin knife, and then do everything according to the standard procedure.

First, shave off the scales, cut off the head, gut the fish. Cut into pieces. Then take a small bowl and salt. Carefully salt (manually) each piece of Sigi and put in a bowl. Place the pieces on top of each other. How to salt - put parsley and cilantro on top.

In this form, tightly close the basin with a film, and on top with a lid. Of course, you can put it in the refrigerator, but if there is a glazed balcony, put the saucepan there. Let it brew for 3-4 days, then put the salted fish in another container and put it in the refrigerator for a day.

Salted Sig is ready - you can eat it with black bread or boiled potatoes. It will be very tasty.

Personally, I subjected the whitefish to salting as follows:

1. cleaning: gutting without removing the scales, removing the spine with ribs, washing;
2. 2 tablespoons of salt (per 2 kg of fish) are poured onto the bottom of the bowl, place the carcass down with scales;
3. combine 2 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of pepper, dill, parsley - to taste;
4. we cover the resulting structure with a plate of the desired diameter and press it with a load;
5. Store in a cool place for 25 hours, then wash from spices.
6. ready.

• Follow the next instruction:

  1) Take two whitefish carcasses and wash them in water to get rid of the mucus. Wait until the water drains off. Gut this fish, while the scales do not need to be removed. Now wipe them dry, you can do it with paper or linen potencies.

  2) Now cut from the side of the abdomen and remove the bones of the ridge.

  3) Take a deep bowl or pan, Pour coarse salt inside, two to three tablespoons. Put in the first fish.

  4) Now make the following mixture: two tablespoons of salt, sugar one tablespoon, ground white pepper two teaspoons and very finely chopped fresh dill. Pour this mixture into the exposed part of the fish.

  1. Now put a light weight on the resulting fish. Leave the resulting fish in a cool place, at the rate of one and a half kilograms for fifteen to twenty hours.

• To salt whitefish, I can recommend the following recipe. First, clean the fish from scales, then cut off the heads and take out the insides. Cut into large pieces, and then rub these pieces well (but do not oversalt) on all sides with seasoned salt. Pieces can be cut as you like.

  After that, put the pieces in a glass or enamel dish with a lid. Between the layers of the fish, you can lay a bay leaf, sprinkle with peas and onions, I also sprinkle with dry dill. Now cover with a lid and refrigerate for 2-3 days.

  Quick Recipe:

  Prepare a brine, dilute six tablespoons of salt in a liter of water, add a little allspice and cloves. Cut the fish into pieces and put in a container in a single layer, pour over the brine and leave for two hours. Then rinse the pieces of whitefish, add a little vegetable oil and finely chop the onion. Let it stand like this for 10 minutes and serve on the table garnished with herbs, such as parsley.

  Fillet Recipe:

  We clean and cut the whitefish, remove the bones, we get two fillets. Mix a spoonful of salt and a spoonful of sugar, rub the fillet with a mixture. We stuff garlic slices, cloves and allspice. Sprinkle with pepper and, if desired, cumin. We turn each filet into a roll and tie it with a thread or pierce it with a toothpick so that it does not spread. We put it in a container with a lid, leave it in the room for two hours, put it in the refrigerator for the night, without taking it out of the container. You can try in the morning.

  I always salt whitefish in a rag, it turns out to be a little dry and you can make sandwiches from it.

  I put 100 grams of salt and 1 teaspoon of sugar for 1 kg of whitefish, and also add pepper and bay leaf. I rub the fish well with this mixture and wrap the whitefish in a calico diaper. Then it needs to be removed in a cool place. I salt for 2-3 days and a delicious whitefish is ready.

  Sig is a fish from the salmon family, and therefore, when salting, I do exactly the same as if I salted char, smug or trout. I once salted with the addition of sugar, but now I have stopped. I simply clean the fish from scales, decapitate, gut, cut across in a large piece and rub each piece on all sides with a mixture of coarse salt and freshly ground black pepper. Not strong, it is quite easy to oversalt.

  I put the pieces in an enameled saucepan, close the lid and put it in the refrigerator for a couple of days. Then we take it out, spread butter on fresh bread, clean the fish from the skin and bones, put it on sandwiches and enjoy 🙂

  For salting any fish, I personally use ONLY LARGE LONG SALT. And you can’t oversalt the fish, and such salt takes away moisture from it better. For salting, I use a special wooden box with a lid, in the bottom of which holes are drilled. I put a clean rag on the bottom, twice the size of the box (to wrap the fish after salting) and pour a layer of salt. Then, tightly, one to the other, I spread the fish with the insides removed. When it forms a layer, again I fall asleep with salt and so on several layers. I also cover the top layer with salt, wrap it with the ends of a rag and close the lid. Usually after 3 days (if the fish is large after 5), I take out the fish, clean it from salt and hang it to dry. And finally, one more secret: if the fish is large, then I cut it through the back into 2 parts and salt in the unfolded form, otherwise it may turn out to be fish with a smell.

  

  I really like this recipe - Karelian fish, presented in the video:

  The video uses vendace, but this is a fish related to whitefish (in fact, it belongs to the genus of whitefish), so the recipe is universal.

  The recipe uses the simplest ingredients: fish, onion, salt, bay leaf, black pepper and potatoes with butter.

  There is one unique way that few people know about. I had a chance to go to sea on fishing vessels, and that's where they taught me. The fact is that in the sea, ordinary salt is not used in production. This salt is stored in barrels or bags. It is more brown in color. The size of the crystals is very large. You can't buy this salt in stores. You need to get it on the ship, where I took it. There are also special compositions of spices. This is how I make any fish very tasty. We separate the head, skerim, remove the insides and plates, rub with salt, pour salt on the bottom of the dish, put the fish and sprinkle on top. Days in a cool place. At the end, rinse in running water a little, to taste.