Red fish salted: cooking recipes. How to properly pick up red fish at home

Red fish is considered an incredibly useful and tasty delicacy. Pink salmon, salmon, trout - from them prepare an incredible amount of dishes, and also use to make sushi and rolls and salt. It's about how to salt red fish quickly and deliciously, we want to talk in our article. Do it yourself is not so difficult, and the result is much better than a similar product from the store.

Is it worth it to cook fish yourself?

How to prepare red salted fish at home? There are many recipes for cooking, each has its own characteristics. Salted fish can be spicy, fragrant, tender, and can serve as an excellent snack or be an independent dish. For whatever purposes you have prepared it, it is worth knowing some nuances in order to do everything right. The product prepared at home has several advantages. The fact is that the ready fish in the store uniquely contains dyes and preservatives and, as a rule, is very salted. But while preparing the product at home, salt can be put to taste, and in freshness and quality of fish you can always be sure, because very often unscrupulous producers try to pickish contaminated raw materials.

How to quickly pick up red fish

Do housewives often have a question about how fast the red salted fish is prepared (the recipes we'll give in the article)? Everyone for some reason is sure that her salting at home is an incredibly complex and lengthy process. In fact, this is not the case at all. Just need to know the good recipes and nuances of cooking, and then the finished product will certainly please you with its taste qualities. If you have ready-made fillets, the process itself can take no more than ten to fifteen minutes. You can buy salmon and uncut fish for pickling, and then prepare it yourself at home. This will save your budget a bit. Still, red fish is not the cheapest product.

Since salting red fish at home is delicious and fast? For salting, you need to buy chum salmon, pink salmon, sockeye salmon, trout, salmon or coho salmon. After cutting, the fish should be soaked with a paper towel so that the pulp is dry. Then it is spread in deep dishes by portions and sprinkled with large salt. It is necessary to proceed from the calculation that a half-kilogram of the product requires a teaspoon of salt. Also to the fish is to add a little sugar. For cooking, you can use bay leaf, soy sauce, sweet pepper, ground coriander, greens and other spices and spices. Next, the fish is put under oppression, covered with a film and allowed to stand for several hours at room temperature. Then remove the excess salt and put it in the refrigerator for a day. Breathing can and should not be used, but then the fish in the refrigerator will need to be held for up to two days.

If you do not want to wait, then you can prepare marinade from salt, vegetable oil, onion, sugar, spices and pour them fish, folded into a jar. In eight hours it will be ready for use. The product is very gentle and literally melts in the mouth.

Mistresses need to know one nuance. If you want to stop pickling, then it is enough just to drain the liquid that the fish gives, remove the remaining salt and dry the fillets. After this, you can try the product.

Secrets of successful pickling

Before you start cooking, it is worth to learn the basic rules, performing which, you can rest assured that you will get delicious home-made red salted fish. Recipes do not always contain complete information, so remember that:

1. Keta and salmon are slightly dry when pickled, to add a bit of olive oil to the salt and softness of the fillet.
2. For pickling, metal dishes must never be used, the fish may have a metallic taste.
3. Do not be afraid to overdo it with salt. Fish absorbs it as much as necessary.
4. To get a spicy fish dry salting, sometimes sprinkled with spices and salt fillets wrapped in a towel.
5. In the preparation for spices, you can add garlic and dill, they add spicy and fragrant taste.
6. Sliced red fish is served on the table with greens, lemon, fresh vegetables, olives and white wine.

Choosing a Good Fish

It's not a secret to anyone that in order to make a delicious salted red fish, you first need to buy a quality product. Otherwise, no recipe, even the best, will save the situation.

For cooking, you need to choose frozen or chilled fish. It makes sense to buy a whole carcass with fins and head. Be sure to check that the product has no foreign stains and no foreign smell. Quality fish has an elastic surface. If you still get a fillet, pay attention to its color. It must be gently pink. Do not take a fish of a bright red or yellow shade.

The frozen product must be thawed in natural conditions, without the use of a microwave, as this affects the taste of the finished product.

How to cut the fish?

If you have purchased a whole carcass for cooking, then there may be a question about how to cut trout for salting? Everything is very simple. At first, the head is cut off, and fins are then removed with culinary scissors. Then along the carcass the abdomen is vomited and the intestines are removed. To the left and right of the ridge, the fish should be cut in such a way as to separate the meat from the bones. Large pieces can be divided into parts. If the carcass was small, then it can not be divided into pieces.

Recipe for salmon salted salmon

Salted pink salmon is a very common, useful and relatively inexpensive product. In it there are almost all useful elements and vitamins. Nutritionists recommend eating pink salmon meat on a regular basis. Salted fish is especially good, since practically all the useful properties of the product are stored in it, but when heat treated, they are partly lost.

The recipe for salmon salmon "under salmon" is quite simple. For cooking, we need:

1. Large carcass of pink salmon.
2. Liter of water.
3. Five tablespoons of salt.
4. One hundred grams of vegetable oil.

If you bought a frozen carcass, then it is not completely unfrozen, so it's easier to cut it. Cut the meat into small pieces. In the cold water we pour salt and stir until completely dissolved. In such a saturated solution we lower the fish for ten minutes. If you get many pieces, then immerse them in separate batches. Then we take out the fish, dry it with napkins and put it in a dish with a lid. On top, water the meat with an oil that does not have a smell, close the pan and remove it in the refrigerator for forty minutes. Finished fish is served with onions, herbs and lemon. In general, the pink salmon is not too greasy, but the fish prepared according to this recipe is juicy and tender.

Dry salting of chum salmon

Salted salmon is an excellent decoration for the festive table. Even the most inexperienced mistress will cope with her salting. Of course, it's best to take fresh fish for cooking, but as a rule there are only frozen fish in stores. It can also be used for pickling. In the finished form, you will certainly have to taste such a red salted fish. There are a lot of salmon chum salmon recipes, we will cite a few of them.

For dry salting we need:

1. One kilogram of chum.
2. Sugar - 20 grams.
3. Salt - 50 grams.

The half-frozen chicken must be cut on fillets. The result is two layers. They need to be washed and then dried with a towel. Salt is mixed with sugar and the resulting mass of rubbing fish. Next, both fillets fold the pulp to each other and wrapped in cotton fabric. And you can use gauze if you add it in several layers. In this form, we put the fish in a bowl and send it to the refrigerator for three days.

Keta in brine: ingredients

Delicious salted chum salmon is obtained in brine. For its preparation we take the following products:

1. Kilogram of chum.
2. Salt - 50 grams.
3. Liter of water.
4. Sugar - 30 grams.
5. Pepper fragrant - 5 pcs.
6. Green parsley.
7. Dill greens.
8. Bay leaf - 2 pcs.
9. Half a lemon.
10. Dried thyme.

Cooking fish

To prepare the brine, boil water and dissolve sugar and salt in it, add thyme, pepper, bay leaf. Then the solution should cool down to thirty degrees. We put the fish into the dishes and cover it with chopped herbs. And on top you can lay a lemon, sliced in thin circles. All this is topped with brine, covered with a lid and put into the refrigerator. After about an hour, the lemon can be caught and pulled out of the pan. And the fish should still stay in the refrigerator for about twelve hours, after which it can be served on the table.

Salting trout

How to pickle trout at home? A delicious treat on a festive table or for each day is prepared quite simply. For cooking, take the grinding salt, because it perfectly absorbs excess liquid. Mix the salt with sugar, keeping the proportion of 3: 1. In this case, it is worth remembering that for one kilogram of fish is taken at least four spoonfuls of the mixture. As natural flavors can use fragrant pepper, bay leaf and spices for fish.

In a deep bowl, spread some of the mixture, and from above put a piece of trout down the skin and sprinkle with salt with spices. Then sprinkle the fish with lemon juice. From above put the second piece of fish, sprinkling it with a salty mixture. Further on the trout should be put oppression and put the dishes in a warm place for a couple of hours. As a yoke you can use a two-liter jar of water. After two hours we remove the cargo, close the pan with a lid and put it in the refrigerator. How long does it take to salt red fish (trout)? The process of pickling lasts one to two days, depending on the thickness of the fillet pieces. 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 clean both the liquid and the saline mixture. And the fillet itself wipe with a napkin. Trout is ready to eat.

Several recipes for quick cooking

How to pickle trout at home deliciously and quickly? There are several quick cooking recipes.

Pieces of fillet rubbed with salt with sugar, add dry fennel and a little vodka. All ingredients are taken in small amounts. We put the fish in a container and press it down with pressure for several hours. Then after two hours, send the pan to the refrigerator. In six hours, the trout are ready.

There is another recipe for quick pickling. The trout should be cut into thin slices, and then layers of fish, pepper, salt, bay leaf and olive oil should be added to the jar. All spices and their quantity should be selected independently to taste. You can experiment with components. For example, you can add a lemon or an orange to the jar. The dishes are closed, shaken several times and placed 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 make rubbed fish with napkins and cut them into pieces. Sliced pans in bowls, salt and pour oil, all components are well mixed. Next, put the pan in the refrigerator. In ten hours, the trout are ready.

Instead of an afterword

In our article, we gave the main recipes for salting red fish. As you can see, there is nothing difficult in the self-preparation of a delicacy. The main thing is to be able to choose a quality product. And then the salty red fish will turn out very delicate and tasty.