How to salt red fish

In Russia, most people give preference to meat rather than fish. So it was, and the reason is not that the fish are worse for some reason. It is also able to saturate, give energy, but in addition, it is incomparable in taste in any of its manifestations and possesses a huge amount of nutritious and useful substances. Fish can fry, cook, salt. No matter how it is cooked, everything will be very tasty. Detailed description of all possible recipes will not allow the volume of this article, because it will be specifically about salting fish, and thus only red.

So, how to salt red fish? As for the fish itself, it can be pink salmon, trout, keta and so on. If the fish is frozen, it should be thawed at room temperature. Do not use a microwave oven, it's best if defrosting occurs in vivo. While the product is thawing, you can prepare everything you need for salting: culinary scissors, cutting knife, fish tank and bending. The knife is better to take not so big, and scissors are necessary for cutting off fins. Salt is recommended to take a large grind, it absorbs moisture perfectly, with this product it is better not to overdo it. Although the peculiarity of the red fish is that it is almost impossible to overdo it, it will absorb just as much salt as necessary, and as a result you will get an excellent taste. Also, when pickling, sugar can be used. The ratio of salt and sugar, usually one to three, in other words, three parts of salt is taken one part of the sugar. As already mentioned, salting red fish is very difficult, but it is still necessary to know a certain calculation of the amount of a mixture of salt and sugar for a certain amount of fish. So, one kilogram will need about 3 teaspoons of a mixture, of which two are salt, and one is sugar. Some add salt to bay leaves or garlic, special seasonings for fish can be used . As a yoke is suitable bank, filled with water.

The ambassador of red fish begins with its cutting. After defrosting, it is rinsed with cold water, a sharp knife is cut off from which, by the way, you can weld a wonderful soup. With the help of scissors, fins are cut off, the abdomen is cut and the fish is eviscated. After all these manipulations, it is recommended to rinse the fish again in order to remove all the bile. You can go directly to the saline. If the fish is large, it is cut into pieces, if not, you can salt it whole.

Now about how to salt red fish. To do this, it is opened, evenly sprinkled with salt. All other spices and seasonings are placed, as a rule, not in fish, but in a container, where it will salivate. After this, everything is covered with oppression and left at room temperature for about 4 hours. After this time, the product is removed already in the refrigerator for a day, where the ambassador continues in a cooler temperature. Everything is simple enough, but there are some special points regarding the question of how to salt red fish. The fat content of a particular type of fish is important. For example, chum and pink salmon are not as fatty as salmon or trout. Less fatty fish can be greased with olive oil during the salting process.

It will be better if before salting the red fish, cut it into two halves along the ridge. It is also worth removing the spine and the bones of the ribs to the maximum.

The time of pickling depends on the size of the fish. This is one of the important moments that must be known to those who are interested in how to salt red fish. Weight up to a kilogram is soldered about a day, if more, the time of salting should be also greater.

It is important to know how to salt red fish, but it is equally important to know how to serve it to the table. The mixture of pickling is removed from the fish with a brush, do not wash it off with water. Brine, which was formed during salting, is carefully removed with a napkin. Also before serving, beautifully sliced pieces of fish can be sprinkled with herbs and sprinkled lightly with lemon juice.