Fish char - salted recipes: fast, spicy and traditional

Red fish is not in vain considered the most delicious and is bought mainly for holidays. Salmon, trout and salmon are more accessible than char, if only because this fish of Transbaikal origin is protected by the Red Book. However, sometimes "throws" in the shops charlets, and its cost is significantly lower than the price of "fellow" for the family. Lucky people who bought fish begin to rush about in search of recipes for its preparation. And lovers of salt water inhabitants do not know at all whether the fish is preparing a char. Recipes for pickles suggested in this article are varied, and the results of their use are tasty. So when you meet at a store with a char, do not get lost - take it, and more!

Quick pickling

So, if you have a char, you want to pick it up "for today", and the fish is frozen (which is natural, since the foreign one is delivered), then it must be defrosted in advance, in the refrigerator and gradually. Then the carcass is cut, and to the state of fillets and without skin. After the first ambassador is made from the calculation of half a liter of water with dissolved in them three tablespoons of salt. With this brine, fillets are filled in a cold form, the load is placed on top, and the construction is set aside for an hour and a half. The brine is decanted, and the char is poured for five minutes with a glass of water, in which a tablespoon of vinegar is dissolved. During this time, a large bulb is cut into rings, mixed with two leaves of laurel, a pile of lean oil and a few peas of pepper. This "sauce" is dressed filleted fillets. About twenty minutes later the ready-made fish of the char is served on the table. Recipes for pickling it differ in variety, but this one is the fastest.

Dry pickling

For her, the brine will not be needed - it will be created by the fish itself in the process. Recipes for salting in this way exist not only for red, but for any other fish. The carcass is again cut off on the fillet, but now it is being dried. Both halves are sprinkled with a salty mixture of salt, sugar and spices; The first two components are taken approximately equally, seasoning - to taste. In a saucepan or jar, the bottom is sprinkled with the same composition. One half of the filet is laid on it skinned down. The top is again covered with a mixture, sprinkled with lemon juice and flavored with laurel, greens (dill, parsley, etc.). The fillet is covered with a second half (now upward with the skin), which should also be generously sprinkled with the composition. The dummy is loosely covered and hides in the refrigerator for at least two days. If the carcass is large, it lasts longer.

Three-day salting

It is not necessary for him to unfreeze carcasses, and even undesirable, because from ice cream you get a more elastic salted fish. And the process itself is extremely simple: the char is cut to convenient pieces, folds into a vessel and is covered with salt. Do not be afraid to pour - the carcass will absorb only the necessary. You can add spices, if you like spicy. The day of the container is warm, right in the kitchen, then another two are placed in the refrigerator - and you can eat.

Ambassador in oil

Again, the first step is to cut the carcass into fillets. If it is also cut into portions, salting the char will be much quicker at home. The brine is made from half a glass of sunflower oil, two large spoons of salt and a small one - sugar. There are enough grams for seven hundred fish cut. For better distribution directly into the container, where the char was built, and pour brine, mix the contents. In the refrigerator of the bank it takes about half a day, after which the pieces can be served on the table.

As you can see, when the fish is bought char, the salted recipes can be chosen at will, both at the time of cooking, and at the final taste.