Red fish is a great food that many people like. There are many types of red fish - salmon, trout, salmon, sima, pink salmon, chum salmon, coho salmon, sockeye salmon and many others. There are even more ways and recipes for cooking salmon fish... One of the simplest, most delicious and popular recipes Is cooking lightly salted fish... Today I will tell you two recipes, two easy ways how to salt red fish at home.

When you first see a salmon fish in a section, you see its red meat, fillets, there is no limit to surprise. Here nature has worked!

The trick is that salmonids change their skin color and meat color, depending on where the fish is. While chum salmon or pink salmon are fattening up in the sea, it is a “silver salmon”, i.e. has a light silvery skin color. And inside there is very red bright meat. Sockeye salmon and, to a lesser extent, coho salmon are especially famous for their redness. Chum salmon, pink salmon, sima, as well as Atlantic salmon are somewhat paler.

As soon as the red fish enters the river for spawning, its appearance begins to acquire a dark color, the so-called nuptial attire (bright or dark stripes, spots). Fish meat, on the other hand, begins to turn pale. And already very high along the river, in the area of ​​spawning ground for fish, the meat loses its redness almost completely. So, red fish caught in bays, in the area of ​​river mouths and in their lower reaches, is considered the most valuable.

Well, let's get away from theory and go to the market to buy a red fish. Yes, this is the case for Far East, and then fresh or frozen red fish excellent quality you can buy all autumn and the first half of winter, just in the market for very modest money. Residents of other regions will have to go to the supermarket and rely on the quality of the purchased frozen.

Here, I bought a decent coho salmon and half an even larger chum salmon. So, the first way to salt red fish at home. For this method, I took a whole coho salmon and half a chum salmon. I left the other half of the chum salmon to show you, just below, the second salting method.

If the fish is fresh, then a lot depends on whether it is a female, and at what stage of maturity the caviar is (if the fish was sold with caviar, well, if you yourself caught a female red fish, the answer is obvious ...). If the fish is caught in the sea, near the mouth or in the lower reaches, then, most likely, caviar in the so-called. pouches. Then we carefully rip the belly of the fish and take out the caviar. If the caviar is already completely ripe and the fish was caught shortly before spawning, then the caviar may simply be milked. We substitute the bowl and, slightly pressing down on the abdomen, we donate the caviar.

Having removed the caviar or fish milk for other purposes, we continue to prepare the red fish for salting. We remove the insides, cut off the head. The head will go. You can also attach the tail of a fish there. We wash the fish, wipe all dirt, blood residues and water residues from the inner cavity using disposable kitchen towels.

If the fish is frozen, then let it completely defrost in a natural way, with room temperature... If the fish is not cut, then remove the entrails and head, as described above. If you bought an already cut fish without a head, then we simply wipe the inner cavity with towels, not mine.

We cut the fish with a sharp knife along the ridge. And, as it were, we unfold, reveal the fish. If the fish is very thick, large, then you can make several transverse cuts along the back so that it is better salted.

Let's prepare a mixture for salting. To do this, we need coarsely ground kitchen salt, and granulated sugar... Usually a one-to-one ratio is used. But, if you want saltier, then you can salt 2 parts to 1 part sugar. For 4 kg of prepared fish, I took two tablespoons of salt with a medium slide and 1 tablespoon of sugar. Mix salt and sugar.

For the further salting process, we need a rather large piece of cotton fabric, for example, a piece of an old sheet, etc. (the fabric is naturally clean, pre-washed).

Spread the fabric onto a clean floor or big table... Place the flat fish on the fabric with leather. Sprinkle the surface of the fish evenly with a mixture of salt and sugar. Sprinkle evenly, in moderation.

We put the halves of the fish salted in this way back.

And tightly wrap the fish in fabric. And we leave it wrapped in this way for 3-5 days, depending on the size of the fish. We have large fish, so we will salt the fish for 4.5-5 days. If we salted a medium-sized sima or pink salmon, then 3 days are enough.

In the process of salting, we turn the fish from side to side 1-2 times a day. When time has passed, we simply take it out of the fabric, put the fish in a bag and send it to the freezer. The fabric is washed until the next portion of salting.

We take out such fish from the freezer, when necessary, let it thaw. When the fish has not completely thawed yet, cut it into thin strips. We remove bones and fragments of the ridge. And, when the red fish is completely thawed, we use it for sandwiches, tartlets or other serving of salted red fish. It turns out an excellent, very simply cooked salted red fish at home.

The second method of cooking lightly salted red fish is perhaps even easier than the previous one.

In our case, we salt chum salmon. The fish, when it has not yet completely defrosted, is cut across, into pieces about 2-2.5 cm thick. For salting, we need a medium food-grade plastic bucket with a lid. For example, a container for salted herring or other fish ...

Pour a few small pinches of salt on the bottom of the bucket. We put a layer of fish. The main thing is to be denser. It all depends on the size of the cross-section of the fish and the cross-sectional area of ​​the bucket. It can be either one piece - one layer, or 2-3 pieces of fish per layer. Sprinkle salt on top of the laid layer of fish, also in moderation, sprinkle 2-3 small pinches of salt evenly on the fish cut. Next, the next layer, and so on, almost until the bucket is completely filled. The amount of salt per eye. Try it, and depending on the salinity of the fish obtained, adjust the degree of salting of the following batches.

And fill the whole bucket sunflower oil... Press down on the fish with your hand so that air bubbles come out. It is necessary to ensure that the oil completely covers the fish.

We close the bucket with a lid and put it immediately in the refrigerator (we do not keep it in the room and not in the freezer, but simply in the usual compartment of the refrigerator). After 4 days, the fish is ready to eat.

These are two simple and extremely successful recipes salting red fish at home. I salted chum salmon, sima, coho salmon, sockeye salmon, pink salmon so much - and it always worked out great!

This was my first experience with salting red fish. Previously, my mother did this, but now I am slowly adopting her rich experience in blanks.

For the purpose of salting the fish, I picked up the fattest fish. In my case, it was sockeye salmon, since pink salmon and coho salmon are still rather dry, and salmon or trout were not sold there. I am already familiar with sockeye salmon, the fish is to my liking, delicious.

I had a large carcass of one and a half kilograms, which I butchered, separated from bones and fins. I left only the meat with the skin.

Place the fish where it will marinate. At first, I had bags for this purpose, where I planned to salt, but in the process of mixing the fish, the bags broke through and I had to urgently look for a replacement. Because suitable shape for the fish I did not have, I used a glass one for baking. Fitted perfectly to position the fish.

By the way, I made two recipes, one using only the curing mixture,

that is, salt and sugar, and another, more piquant, with lavrushka and pepper.

I can say that both recipes turned out to be delicious and each in its own way. In the future, I will use both options.

So, after the fish is salted, it must be put into the refrigerator to be salted. To prevent the fishy spirit from spreading throughout the refrigerator, I covered the mold with cling film.

I salted in the morning, and by the evening I tried to cut small piece... Those fillets that were thinner were already salted, and those that were thicker still required to lie down to brew.

If you feel an excess of salt, then you can rinse the piece, blot it with moisture and put it back in the brine. But keep in mind that thick fillet pieces can only be salted on top, and not salted in the middle. With such a proportion of salt and sugar, I didn't have to rinse anything and the fish was excellent in salt.

Oh yes, you can eat in a day. The fish flew away just instantly. The hand itself stretches in the refrigerator for a piece. I barely managed to snatch and freeze a couple of pieces for the upcoming holiday.
Bon Appetit!

It is necessary to thoroughly wash the fish and clean it from all the insides, then soak it dry with a napkin. Cut trout or sockeye, pink salmon, salmon, coho salmon, chum salmon into portioned pieces along the ridge. Now you can start the salting itself. To do this, you must count on the following ingredients per kilogram of fish:

1. Two tablespoons coarse salt.
2. One tablespoon of sugar.
3. Half a tablespoon of seasoning for fish, namely for salting (preferably Avokado).

Mix all this and rub the fish inside and outside with this mixture. To finish, you need to sprinkle a few drops of lemon juice on the fish and put the fish in enameled dishes put the load on top. We hide the fish in the refrigerator for a day or one and a half, after which you can enjoy delicious salty fish, but after removing a layer of seasoning and juice from it.

Video how to quickly salt red fish

How to salt red fish pink salmon, salmon, trout, etc. - the second recipe:

For salting red fish, you can choose salmon, trout, coho salmon, sockeye salmon, pink salmon or chum salmon and ours. That is, basically any fish from the salmon family. But still there is little advice- when salting chum salmon or pink salmon, they turn out to be a little hard and dryish. But trout or salmon are ideal for this. If you have pink salmon or chum salmon, then it is best to smoke or fry them.
You can salt fresh and frozen fish - this does not play a special role here. Many people like to salt freshly frozen fish, as it turns out to be more tender and softer, but this, as they say, is a matter of taste. Before proceeding with salmon or trout salting, you must first prepare everything necessary ingredients, which we will do next. Of course, you can do everything as shown in the video above.

Step-by-step guide to action how to salt salmon, trout, coho salmon, sockeye salmon, chum salmon, pink salmon at home

The correct pickling mixture prepared from equal proportions: coarse salt (you can take stone or first grinding), granulated sugar. One kilogram of fish needs about three or four tablespoons of this mixture. Here you can add one or two teaspoons of ground black pepper, as well as ground dry herbs.
You will also need allspice and peas, Bay leaf and your favorite condiments. They should be taken to taste. But still, do not overuse them, otherwise you risk losing the taste of the fish itself, and this is very important.

The next step is cutting red fish.... (Watch the video below) If you purchased a fish with a head and a tail, then you will need to separate these parts from the fish.
Throwing away the tail and head is not worth it. As you may need them to prepare delicious fish soup or fish soup, but they will not be needed for salting. All fins must be cut off from the remaining fish carcass. The carcass itself needs to be cut to the maximum large chunks, but which will have to go into your prepared pot. The secret is that large pieces are salted as needed, and moreover, you can then make of them. beautiful cuts rather than small pieces of fish. Fish pieces must be cut directly from the hide. Now put them on the board.

We proceed to the next stage, that is, to thinning the fish... To do this, you need to prepare a large and well-sharpened knife. See our article. It is very important that the knife is very sharp. From the side of the back, start cutting a piece of fish, slightly stepping back from the line of the dorsal fin, try to "open up" the fish. With a knife, try to feel each cut line, because it is very important that you end up with pieces with a larger sirloin and with the least amount of bones. When you get to the spine, try to keep trying to bend the meat of the red fish (this method is suitable for salmon, trout, coho salmon, sockeye salmon, chum salmon, pink salmon and other fish) on the skin, thanks to this you will be able to leave unnecessary ribs at the bottom. This must be done up to the abdominal incision. Perform the same action with the other half of the fish, only here it is necessary to try to bend the spine with the ribs up. You should have two halves of fish, or rather fish fillets on the skin. You should be left with a spine with ribs and a little meat - you can leave it for soup, but if you are a beer lover, you should still salt this part as well.

Video of how to make thinning / cutting of salmon, trout and other red fish

The fish fillet is absolutely ready, now you can start laying the fish... What I would like to say at the beginning is that surprisingly such fish as salmon, sockeye, trout, coho salmon and others possess unique property- when salting them it is very difficult, or rather impossible to spoil. In the sense that red fish, like lard, cannot be oversalted. Since she takes in herself exactly as much as she needs. And what is most interesting is that the amount of salt taken by her matches perfectly with taste preferences person. But still about salting. Take a non-metallic container (the whole point is that metal can spoil the whole taste of the fish, giving it and the brine a metallic taste, therefore, in order to salt red fish correctly at home, follow the recommendations) and pour a little salting mixture on its bottom. Then add a few leaves of bay leaves and a couple of peas there allspice... Now, with the skin facing down, place the first piece of fish in the bowl. Sprinkle generously with the pre-prepared pickling mixture, add a few allspice peas and two or three bay leaves again. Now you can lay the other half of the fish on top, or you can lay the "beer" bones (if you still decide to salt them too). Sprinkle with the mixture again and add bay leaves and allspice.

Now that you have laid all the fish, you need to close the vessel. But if you don't have a suitable lid, you can simply cover the top with a napkin. AND finishing touch- it is necessary to put the fish in a cool place, you can put it in the refrigerator. If you decide to put the fish on the balcony, then make sure that the temperature is not higher than minus ten degrees. Salt and sugar have a beneficial effect on the fish, after which it should give abundant juice, that is, a characteristic brine should be obtained. But you shouldn't drain it yet.

How much salt to fish?

When salmon, trout, coho salmon, sockeye salmon, chum salmon or pink salmon are salted, and this is after 8 - 24 hours (for an amateur) you can taste it amazing taste... But before cutting, you need to get the red fish out of the container and wait until all the brine has drained from it. Then you need to sweep away all the seasonings. That remained on the fish with a soft brush or a simple napkin. But there is no need to rinse the fish, especially if it does not immediately go to the table. To prevent the fish from remaining in the brine and on the dish, you just need to get it wet with a napkin.

You can cut the fish into small and neat portions, sprinkle lightly on them lemon juice and put it nicely on a dish. You can also put a few slices of thinly sliced ​​lemon nearby or sprinkle with herbs.

The fish, in fact, turns out to be very tasty and tender, if you know how to salt fish at home correctly, the video shows a simple and quick way... Lemon and herbs will give their unique taste fish. For greens, you can choose both dill and parsley, and cilantro, or maybe something else that you like. Salted fish with my own hands doubly tastier and more pleasant. Moreover, you can always surprise your guests with such a delicious and unforgettable snack. And, of course, red fish (salmon, trout, coho salmon, sockeye salmon, chum salmon, pink salmon) salted at home differs significantly from salted fish bought in a store. These tastes do not even have to be compared. So it's worth taking a little time and effort to enjoy a truly unforgettable dish later. Now you know how to salt salmon, pink salmon, trout at home correctly. This delicacy is suitable both for a big celebration on the table, and for a snack in a pleasant company of friends under a glass of vodka.

There are many types of red fish that have won the attention and love of many gourmets: salmon, trout, red salmon, pink salmon, coho salmon, chum salmon, chinook salmon, nelma, white fish - and these are only its most popular varieties. The benefits of red fish are preserved better, of course, raw, but if we talk about processing methods, then most of all vitamins, trace elements, fatty acids it will give the human body cold smoked or after salting at home.

Do-it-yourself salting of red fish at home will always have undeniable advantages compared to buying salted fish:

Firstly, there is no doubt that some preservatives are added to the store-bought fish to make it more long-term storage so that it does not have time to deteriorate until someone buys this product;
- secondly, the issue of price - ready-made salted red fish costs almost twice as much as fresh;
- thirdly, you yourself salt the fish to your taste - add as much salt and spices as your own taste tells you, and not as it is on the production conveyor. Thanks to this, your red fish turns out to be tender, fragrant, fresh, cooked with a soul, and therefore many times healthier and tastier.

Therefore, every gourmet lover of red fish needs to know a couple of recipes to their taste in order to delight themselves and their households from time to time. We will try to highlight every aspect of this not time-consuming, but requiring some knowledge of the process.

The first step is to choose a red fish

In the process of salting red fish at home, a lot depends on the reddest fish that you have to choose in a store or in the market. It is most correct to buy an uncut whole carcass, it can be chilled, which would be ideal in our case, or frozen. The softest and most tender meat is salmon, trout and sockeye salmon. Pink salmon and chum salmon are not like that fatty varieties fish, therefore, when salting for juiciness, sunflower or olive oil... In terms of aesthetics, salmon and trout will look the most impressive on the table due to the fact that they are the most large varieties red fish of all.

The second step - preparing the workplace

Now you need to equip a comfortable workplace. You will need a kitchen carving knife, a container for salting fish, oppression (something heavy to press down on the fish in the container), a mixture of salt and spices, and cooking scissors. It is best to choose a container for salting from glass, in extreme cases, enamel or plastic food dishes are suitable - take into account its size so that all the fish that you will salt will fit. As oppression, you can take a three-liter glass jar with water, plastic bottle, also filled with water, or something similar. You can do without oppression - it promotes better penetration of salt and spices into fish meat.
If the purchased red fish is frozen, leave it to defrost at room temperature - in no case put it in a microwave oven, under water and do not speed up the process in any other way, everything should happen naturally.

The third step - we cut the fish

First, cut off the head of the fish with a carving knife, and all the fins with culinary scissors. Then we cut the abdomen, take out the fish entrails. If you find caviar in the abdomen, carefully remove it without damaging it, peel it from a thin film and put it in a small container with salted warm water(for half a liter of water - two tablespoons of salt), leave it there for 10 minutes. If there are milk in the abdomen, feel free to salt them along with the main carcass.
To free the carcass from the bones, you need to cut it in half along the spine and remove the bones by hand.
The remaining unused fins, head, tail can be frozen and further used for cooking aromatic and rich fish soup.

A mixture for salting red fish is always prepared from two components - salt and sugar. If you decide to use any spices, it can be any fresh and dried herbs and herbs, bay leaves, chopped coriander, allspice, mustard - they are added last.
For 1 kilogram of fish meat, 3 tablespoons of the mixture are taken (you can vary the proportion to your taste). Salt is best taken coarsely ground, without additives - it will well contribute to the release of fish juice, which makes the taste of already salted fish more natural and natural.
How oppression is used - you coat the fish with the mixture you have prepared, then put it in a bowl, put a plate or flat lid on top so that it directly touches the fish, and press everything down with oppression on top. It will speed up the salting process and help the fish release more of its own juice.

The fifth step - recipes for salting red fish

1. Red fish, salted under yoke

1 kilogram of red fish
2 tablespoons of salt
1 tablespoon sugar

Mix salt and granulated sugar. Rub the carcass with this mixture, carefully put it in a bowl, press down with oppression. Leave at room temperature for 2-3 hours, then remove the fish from the dishes, remove the excess salt and sugar mixture from it and put it in the refrigerator for one day.

2. Dry salted red fish

1 kilogram of red fish
2 tablespoons of salt
2 tablespoons sugar
1 teaspoon coriander seeds
1 teaspoon allspice peas
bay leaf (4-5 leaves)
a piece of cotton fabric the size of the fish
paper towels

Grate the fish carcass with a mixture of salt and sugar, put bay leaves on the inner barrel, sprinkle the carcass with spices. After that, swaddle the fish tightly in a cotton cloth, skin to linen, then wrap it in paper towels. Put in a bowl and refrigerate for 2-3 days. Every morning and evening, you need to change paper towels for new ones and turn the fish one side or the other.

3. Red fish in soy sauce

1 kilogram of red fish
4 tablespoons of salt
4 tablespoons soy sauce
2 tablespoons sugar
juice of one lemon

Mix salt and sugar, add soy sauce and lemon juice. Grate the fish carcass thoroughly with this mixture, put in a bowl, cover cling film and refrigerate for a day. If you eat fish long time, for better preservation, you can put it in a glass jar and fill it with vegetable oil.
When using this recipe for salting red fish, keep in mind that any soy sauce is a product of genetically modified soy processing that does not provide any benefit to the body.

4. Red fish with dill

1 kilogram of red fish
2 tablespoons of salt
2 tablespoons sugar
a large bunch (about 200 grams) of fresh dill

Wash and dry the dill greens on a towel in advance. Mix salt and sugar and rub the fish with it. Take a third of a bunch of dill and cover the bottom of the pickling bowl with it, put half of the fish carcass from top with the skin down, cover it with the second third of the greens. The next layer will be the second half of the fish, laid with the skin up, and finally the last layer - the remaining third of the dill twigs. Cover everything with a plate and leave under yoke for 7-8 hours at room temperature, then put the bowl of fish in the refrigerator - after two days the fish will be ready.

5. Red fish marinated (pink salmon, chum salmon)

1 kilogram of red fish
2 tablespoons of salt
1 teaspoon sugar
100 ml vegetable oil
onion, cut into half rings
bay leaf (5-6 leaves)
black peppercorns

This recipe is especially good for low-fat varieties, such as pink salmon and chum salmon: the fish turns out to be slightly salted, tender, juicy and soft, very appetizing.
Mix oil with salt and sugar, add black pepper, laurel and onion. Cut the red fish into pieces 3-4 cm thick (so that it is easier to cut, the carcass can be frozen a little), mix well in a large bowl with brine and put in a glass jar. After 8-10 hours in the refrigerator, the fish is ready.
Let's make a reservation about vegetable oil: if you care about your health, it is better to use unrefined sunflower or olive oil, because it retains vitamins and others useful material, does not contain artificial chemical additives and gives a special flavor to any dish.

We have considered the main most delicious recipes salting red fish with your own hands at home.

Finally, a few useful tips for aesthetes. It is not worth rinsing fish under water after salting, it will lose half of its taste, and chlorine and other chemicals contained in city tap water are useless. The carcass can be cleaned of spices and brine with a soft brush and napkins or paper towels wetting the fish with them. On festive table the fish will look beautiful and aesthetically pleasing if cut into pieces, put on great dish, next to fit a lemon cut into circles, and sprinkle with fresh finely chopped herbs (dill, parsley, cilantro, celery) on top.

Bon appetit and lots of healthy homemade food on your table!

This recipe is more ideological and philosophical, because I have already laid out different ways salting red fish, for example: and. And the idea is that all the "Atlantic" salmon (salmon, trout), which is presented on our market, is in fact fish raised on farms and has nothing to do with the Atlantic. Of course, the taste and aesthetic qualities of this fish are beyond praise. And I want to feed the children natural products, after all, it is not at all clear how the growth accelerators used in production will affect the growing human body... Here, sockeye salmon comes to our aid. The fattest and very beautiful view Pacific salmon, which is still being fattened exclusively in the ocean.

Ingredients for salted sockeye salmon (proportions in recipe):

fresh salmon

rock salt

Bay leaf

sweet pea

black peppercorns

Cooking salted sockeye salmon:

This is a large fish, usually sold as a whole. Therefore, it is easier to salt it in brine. Therefore, let's start with boiling brine. It is essentially a saturated salt solution. Boil water and dissolve salt in it until it stops dissolving. This is about 350 gr. salt per liter of water. In the finished brine per liter of water, you can add a small bay leaf, a couple of tablespoons with a slide of sugar, the listed peppers. The spices listed may or may not be added to taste. Ready brine must be cooled. I prefer to cut the fish into fillets so that I can eat later than mess around.

We put the sockeye salmon into a container for salting. Fill with chilled brine. Cover with a circle on top and press down with pressure so that the fish is completely covered with brine. We remove all contraction in a cool place.

Now let's dwell on the duration of the salting. Sockeye salmon is a fatty fish and it takes time to mature. Of course, you can try it in a couple of hours ... However, I prefer the following scheme. For weak salting I keep the fish in brine for 24 hours. Then I shift to plastic bag where the fish matures for another day. After that, sockeye salmon can be served. For a few more days she will calmly lie in the same bag.

Those who buy this frozen fish do not need such a procedure. At the same time, industrial freezing will be even preferable to home freezing.

I would not compare the taste of salmon with salmon and trout - they cannot be compared, they are completely different. But its neighbors in the Pacific Ocean: pink salmon and chum salmon in salted form, it definitely surpasses in taste. Bon Appetit!!!