Hand-cooked salted pink salmon can decorate any festive table. If you go to a store, it is difficult to find a product there that would satisfy the needs of any customer. In addition, there is every chance to buy a product that is not of high quality or does not meet the characteristics stated on the packaging.

If you salt it yourself, then you can choose a suitable recipe and prepare a dish with fresh ingredients. The most important thing is to adhere to the technology described in the recipe and then, the end result will always delight all family members.

Proper preparation of pink salmon is half the battle. There is little work, but it should be taken seriously.

The fish must be cleaned quite thoroughly, ridding it of entrails and bones.

If you buy a ready-made, cut carcass, then the dish will cost much more than if you buy an uncut fish.

The fish cutting technology includes several stages:

• If the carcass is frozen, then it is thawed. At the same time, it must defrost in a natural way and it is impossible to force the event in any case, especially with the use of a microwave.
• After the defrosting process, it is cleaned and cut, removing the head, tail and fins. After that, they begin to extract the insides by cutting the belly. After this operation, the fish is very carefully washed under running water.
• After that, the carcass is cut along the ridge and all bones are removed.

To do this, you can use two options:

• dry salting;
• salt in brine.

The salting process requires certain tools: dishes and utensils. For instance:

• glass or enamel containers;
• the presence of a knife;
• glass jars;
• paper napkins or parchment paper.

This is the easiest and fastest way to get a delicious product that you can treat your family members or guests. For this you will need:

• pink salmon fillet fish - 1kg;
• 200 grams of coarse, non-sea salt.

Cooking steps:

1. Fillets should be prepared: rinse well and remove bones, if any. But it is imperative to check. However, the skin of the fish should not be removed.
2. Each piece of fillet is abundantly sprinkled with salt, from the side of the meat and, as it were, rubbed in.
3. The fillet pieces are folded and then wrapped in parchment paper.
4. After that, the fillet prepared in this way is placed in a dish, for example, in a saucepan and refrigerated for 24 hours.

Before salting, you should make sure that all the ingredients are present. Here they are:

• 1kg of pink salmon (carcass);
• table or sea salt - 300g;
• 100 grams of granulated sugar;
• 1 teaspoon of ground black pepper;
• dill - 1 bunch;
• parsley - 1 bunch;
• bay leaf - 2 pieces;
• 50 g of fresh lemon juice.

How to cook fish

1. First of all, this is the preparation of fish meat, with the removal of all bones and washing in cold clean water.
2. Mix together some salt, sugar and pepper.
3. The pink salmon carcass should be cut into a certain number of parts. The fish is laid piece by piece, skin down. Before that, each piece is rubbed with a prepared composition of salt, sugar and pepper. After receiving the first layer of styling, lay on top of a sprig of dill and parsley, after which they resort to irrigating the surface with lemon juice. The procedure is repeated until the last layer is applied.
4. After that, it is moved to the refrigerator for a couple of days. During this period, each piece will have to be turned over so that the lower pieces are on top. This is necessary so that each piece is equally saturated with the sugar-salt composition, pepper and spices.
5. Finally, the fish is removed from the dishes and thoroughly cleaned from the remnants of salt, sugar and spices, and then served on the table.

For this you will need:

• carcass of fish, weighing 1 kg;
• sugar, about 150 g;
• regular or sea salt - 150 g;
• a couple of dill shoots;
• bitter mustard - 50 g;
• sweet mustard - 50 g;
• vinegar 9% - 80 ml;
• olive oil (or sunflower) - 125 ml.

How to salt fish in stages:

1. The dishes are greased with vegetable oil, after which the fish fillets are placed in it.
2. Sugar, salt and chopped dill are mixed.
3. The fish fillet is sprinkled with this composition abundantly.
4. The fish is placed in the refrigerator for 2 days.
5. Fish is served to the table along with sauce

Sauce preparation method:

1. Bitter and sweet mustard is placed in a bowl, after which they are carefully and carefully mixed.
2. Vinegar and vegetable oil are added to the resulting mixture.
3. After that, all the components are again thoroughly mixed. Before serving, you can pour the sauce over the fish.

First, you should stock up on the following components:

• 1 kg fillet of pink salmon;
• water - 1 liter;
• sugar - 150 g;
• salt - 150 g;
• mustard - 50 g;
• bay leaf - 2 leaves;
• a little black and allspice.

Salting technology:

1. Initially, the preparation of pink salmon meat is carried out by cutting the fillet into several fragments.
2. In the next step, the brine is prepared. For this, water is taken and salt and sugar are poured into it, after which everything is mixed until the sugar and salt are completely dissolved.
3. Finally, the sliced \u200b\u200bfillets are placed in the brine for 4 hours, after which they are removed from the brine. After the meat is completely salted, it is served to the table.

The salting process requires the following ingredients:

• one carcass of pink salmon, weighing 1 kg;
• one liter of clean water;
• 150 grams of salt;
• 150 grams of sugar;
• 50 grams of mustard;
• 2 leaves of lavrushka;
• a small amount of black and allspice.

Salting technique:

1. The first stage is the preparation of the fish. The fish is cleaned and butchered, removing all parts such as head, tail, fins and entrails, and removing bones. After that, the fish is washed with cold water and cut into pieces.
2. The second stage is the preparation of the brine. To do this, salt and sugar are poured into the water, after which all the components are mixed.
3. The composition is placed on the stove and brought to a boil. After that, mustard and pepper are added to the same composition.
4. After that, the brine is allowed to cool down and the pieces of fish are placed in it. Pink salmon meat should be marinated for at least 4 hours. After this time, the brine can be drained, and the fish can be served to the festive table.

The process is possible if the following ingredients are present:

• pink salmon fish (fillet) - 1 kg;
• ordinary salt - 150 grams;
• vegetable oil (any) - 50 ml;
• 1 tbsp. a spoonful of sugar;
• not a lot of spices.

Cooking steps:

1. The fish is cleaned and cut into fillets.
2. A mixture is prepared based on salt, sugar and spices.
3. Pink salmon meat is carefully sprinkled with a mixture of spices.
4. A dish is taken and a small amount of vegetable oil is poured into its bottom. After that, pieces of fish are laid out on the bottom of the dish. The dishes are tightly closed and the pink salmon meat is in this state for 3-4 hours.
5. After that, the fish is moved to the refrigerator for one day. After this time, the fish can be eaten.

You need to prepare:

• pink salmon fillet 1 kg;
• 150 g of salt;
• 1 tbsp. a spoonful of sugar;
• dill 1 bunch;
• packaging of white pepper.

Step-by-step instruction:

1. First, the fish meat is cooked. To do this, it is thoroughly rinsed under running water.
2. The fillet is cut into separate 4cm pieces.
3. The pieces of meat are rubbed well with a mixture of salt, sugar and white pepper.
4. After that, dill is crushed and sprinkled with fish meat.
5. The sprinkled pieces are folded onto parchment paper and sprinkled with the same mixture again. After that, the pink salmon meat is pressed tightly and wrapped in parchment paper. Finally, it is placed in the refrigerator for one day.

Lightly salted pink salmon with spicy sauce

Have to take:

• one carcass of pink salmon, weighing 1 kg;
• coarse or sea salt - 100 g;
• 1 tbsp. a spoonful of sugar;
• 1 bunch of dill;
• 2 oranges.

For the sauce you will need:

• 20 g of honey;
• 20 g of French mustard with grains;
• 40 g of olive (sunflower) oil;
• 20 g vinegar 9%.

1. The fish is cleaned and washed thoroughly, after which the fish meat is dried with a paper towel.
2. The orange is cut into medium slices.
3. Salt and sugar are mixed, after which the fish fillets are rubbed with this mixture.
4. Fish processed according to this technology is placed in a dish and sprinkled with chopped dill on top. After that, orange slices are stacked on top.
5. Dishes with pink salmon meat are placed in the refrigerator for a day.

The sauce is prepared as follows:

1. Honey and mustard are laid out in a small plate. Then these components are well mixed.
2. After that, vegetable oil and vinegar are added there. The composition is mixed again and the result is a sauce ready to be served with the fish.

When the pink salmon meat can be served, the loins are cut into pieces and served along with the sauce. Pink salmon meat cooked according to similar recipes turns out to be quite tasty and, with it, no purchased products can be compared. It is tasty, nutritious and healthy. In addition, a finished product is obtained without all kinds of flavors, preservatives and flavor enhancers.

This fish can be eaten both separately and in combination with various dishes.

In supermarkets, there is always red fish, salted and dried - salmon, trout, pink salmon. This pleasure is expensive, but if you buy raw fish and salt it deliciously at home, it will be much cheaper.

Salting pink salmon at home is easy, you just need to have salting recipes. Finished fish can be kept in the refrigerator in a salted form for several days, and can be used for sandwiches, salads and snacks.

If guests arrive, you can make a quick snack roll, stuffed pancakes or canapes with red fish - guests will be pleasantly surprised.

Cooking red fish for proper salting

It is best to buy fresh pink salmon, but ice cream can also be salted safely. Only it must first be thawed naturally, preferably in the refrigerator, on the bottom shelf. A microwave oven is not good, hot water, too, after which the structure will be lost, and the fish will become unsuitable for salting.

When buying fresh pink salmon, you need to make sure that it is of satisfactory quality, namely:

It smells like fish, the smell is quite pleasant;

It has a dense consistency, after pressing with a finger on the pulp, the hole quickly recovers;

The skin is also firm, firm and smooth.

If the fish is bought raw, then we process it as usual:

We wash, clean from scales, remove the head, tail and fins;

If necessary, gut, rinse the internal cavity;

We cut the fish and remove the bones;

We rinse for the last time under running water, pat thoroughly with paper towels.

After that, you can either pickle as it is, or divide into portions. It's the same with the skin - you can remove it, or you can pick it up on the skin.

A convenient option for quick salting: cut into very thin plates and salt like that. You don't have to cut the finished fish for sandwiches, you can put one layer entirely on the bread.

If this fish is used for salads or appetizers, then the cutting process is also greatly simplified.

How to salt pink salmon quickly and tasty at home

There are two types of fish salting - dry and in brine, or in marinade. When dry, the main element is salt, spices, herbs, etc. are added to it. With the wet method, a marinade is prepared, in which the fish is immersed for a certain time.

1. Dry method of salting pink salmon

The classic method is salt mixed with sugar, in a 2: 1 ratio, that is, 2 parts salt and 1 part sugar. For 1 kg of pink salmon, 2 tablespoons of salt is enough.

To enrich the taste of the finished fish, spices and spices are used, such as bay leaves, black pepper, mustard seeds, coriander, and ground rosemary. Traditional greens are also used - fresh dill and parsley.

The fish is rubbed with a mixture of salt and sugar, placed in a container, sprinkled with spices and herbs. In a sealed container, glass or enamel, put the fish in the refrigerator for a specified amount of time. On average, this is one day.

2. Wet method of salting pink salmon

To salt fish in a wet way, you need to prepare it as described above, and in parallel prepare the brine.

The brine must also contain salt as the main element, spices and so on. Pieces of fish, large or small, are placed in glass, enamel or plastic dishes, filled with brine and covered. The fish in the brine must be kept in the refrigerator for about a day, and then removed and transferred to another dish, already without the brine.

The fish salted in this way is safely kept in the refrigerator for four days. If during this time it has not been eaten, then you will have to put it in the freezer.

If you are afraid to shift salt, then do not be afraid: pink salmon, like any natural fish, takes as much salt as necessary. Therefore, the risk of spoiling expensive fish is minimal, and you can safely try to salt it yourself. Just do not take metal utensils, because fish can pick up the smell of metal, and it can taste metallic.

Below are several recipes for salting pink salmon at home. You will see for yourself that they are simple to perform, they do not require any special ingredients, and there is absolutely nothing to be afraid of. The main thing is to choose good quality pink salmon, this is a necessary condition.

Dry salting of pink salmon

This method is faster than wet and does not require making brine

1 recipe is the easiest

Ingredients

1 kg pink salmon

2 tbsp salt

1 tablespoon sugar

1. Prepare pink salmon for salting, we get two fillets.

2. In a bowl, mix the sugar and salt and, after mixing, rub the fish evenly over the entire surface of the pieces.

3. Put the halves together, wrap them more tightly with a polyethylene film, put them in the refrigerator for one day.

4. After this time, the fish can be served. Those who love water it with vegetable oil.

2 recipe - with dill

Ingredients

1 kg pink salmon

3 tbsp coarse salt

3 tbsp sugar

200 g fresh dill

1. Prepare pink salmon for salting, remove the skin, get two fillets, whole.

2. Thoroughly rinse the dill and dry thoroughly.

3. In a bowl, mix the sugar and salt and, after mixing, rub the fish evenly over the entire surface of the pieces.

4. Choose the dishes in which the fish will be salted, and line the bottom with dill, taking one third of the cooked amount.

5. Put the first fillet on the dill layer, on it - the second third of the dill, evenly distributing it over the surface of the fish. Then place the second fillet on the dill and cover it with the remaining dill.

6. Cover the dishes with the fish so that the lid sinks inside. We press it down with oppression, for example, put a jar of water (3 l) on top.

7. We keep the fish under yoke in the room for 8 hours, after that we remove the load, close the dishes with our own lid and put them in the refrigerator for two days.

8. When the allotted time has passed, open the dishes, discard the dill, and cut the fish into slices and serve.

3 recipe - lightly salted pink salmon

Ingredients

1½ kg pink salmon, or whole fish

1 tablespoon salt

1 tsp sugar

100 ml vegetable oil

Coriander

Freshly ground black pepper

1. Prepare pink salmon for salting, cut into small pieces.

3. In a bowl, mix the sugar and salt and stir.

4. Choose the dishes in which the fish will be salted, and put the first layer of fish pieces on the bottom. Lubricate it lightly with butter, sprinkle with a mixture of salt and sugar, ground pepper and coriander. We put the next layer, grease and sprinkle - and so we continue until all the fish is in the dish.

5. We close the container and send it to the refrigerator. This time, not for a day, but for 5 hours is the minimum.

Wet salting of pink salmon

So salmon salmon, if not lazy cook marinade... Water for it must be boiled.

1 recipe marinated with spices

Ingredients

5 cooked pink salmon steaks

2 tbsp salt

1 tablespoon sugar

2-3 tbsp of vegetable oil

3-4 bay leaves

5 black peppercorns

- ½ l of water

1. Prepare the marinade: boil water, completely dissolve salt and sugar in it, cool.

2. Put the steaks in a bowl for salting and load all the spices there.

3. Pour the marinade over the pink salmon steaks so that they are completely covered with liquid.

4. Having closed the container with the fish in the marinade, we send it to the refrigerator for a day.

5. After one day, take the fish out of the marinade, lightly grease with oil and transfer to a clean dry container.

2 recipe for quick salting, low

Ingredients

1 kg pink salmon

2-3 tbsp salt

1 onion

50 ml vegetable oil

1 tbsp vinegar

Black pepper, 6-8 peas

Laurel leaf

- ½ l of water + 1 tbsp

1. Prepare pink salmon for salting, cut fillets into small pieces. We immediately put it in a container in which the fish will be salted.

2. Prepare the brine from ½ liter of water and salt, fill in the fish and put it under pressure.

3. We keep the fish under pressure in the room for 1½ - 2 hours, after that we remove the load, and drain the brine.

4. Prepare a new brine from 1 cup of water and vinegar. We fill them with fish and notice the time. After 5 minutes, we also drain this brine.

5. Cut the onion into rings, transfer the pieces of fish to them, at the same time sprinkle with pepper, put the bay leaf. Pour it all over with oil and mix.

6. After waiting 15-20 minutes, we bring the fish to the table - it is completely ready.

From these recipes, it is clear that you can pickle pink salmon with whole fillets, and steaks, and small pieces. The saline can be classic or slightly salted, no matter which method, dry or wet, you use.

A festive feast at home is accompanied by exquisite dishes that the hostess wants to pamper guests with. Salted red fish can be a special delicacy. If salting is done in different variations, then many new and interesting dishes will appear on the table. How to pickle pink salmon will be discussed in this article.

Classic dry salting of pink salmon at home

For this option of salting, the following ingredients are required:

• cut carcass of pink salmon - 1 kg;
• fine granulated sugar - 20 g;
• coarse salt - 40 g.

The process itself is quite simple and, by the way, men are often engaged in salting fish.

1. The pink salmon should be cut into 2 fillets.
2. Salt and granulated sugar are mixed in a separate bowl. The fish pulp is rubbed with a mixture of dry ingredients.
3. Both halves of the fish are folded together. Further, the skin is abundantly sprinkled with a dry mixture.
4. The fish must be wrapped in cling film, then put in a tray under oppression and put in the refrigerator for a day.

Attention! The oppression should lie evenly over the entire fish.

It is convenient to do as follows:

• put a cutting board on top of the fish;
• wrap a 1 kg pack of salt with foil and put on top.

Salted fish with fresh dill

Greenery lovers can add fresh dill to the dry mixture when salting fish. The carcass is salted according to the above recipe, but before the two halves are put together, the pink salmon fillet is abundantly sprinkled with finely chopped dill. For 1 kg of fish, 150 g of spice is required.

It is important to remember that for more flavor, it is better to use the leaves of greens rather than the stems.

Fillet of pink salmon, pickled in haste

In order to salt the fish very quickly, it is worth buying an already cut carcass in the store.

1. At home, the pulp should be soaked for 15 minutes in water with lemon juice for disinfection. For 1 liter of water, you should take 2 tablespoons of citrus juice. This will give the finished dish a light lemon flavor.
2. Further, salting is carried out according to the above recipes.

How to deliciously pickle fish in a marinade

If you have time to prepare a marinade, then this will significantly embroider the gastronomic line of fish dishes served on the table. Pink salmon in brine is obtained with a wonderful delicate taste.

In brine with sugar

• fillet of red fish - 1 kg;
• coarse salt - 40 g;
• granulated sugar - 20 g;
• filtered water - 500 ml;
• laurel leaf - 3 pcs.;
• juniper and black pepper - 3 - 4 pcs.;
• olive oil or grape seed oil - 30 ml.

Having prepared the products, follow a simple algorithm of actions:

1. Put water on fire and dissolve salt and sugar in it. Add spices and boil for 2 minutes.
2. Remove from heat and wait until marinade is warm.
3. Put the fillet in a rectangular container with sides. It should freely accommodate the whole fish.
4. Pour the carcass with warm marinade so that it completely drowns.
5. Close the container with a lid or wrap it in foil and put it in the refrigerator.

After a day, the fish can be transferred to a food container, after having poured oil on it.

Cooking in mustard sauce

This fish is best marinated in a jar.

• pink salmon - 1 kg;
• mustard - 30 g;
• coarse salt - 60 g for salting fish + 10 g for mustard sauce;
• granulated sugar - 20 g;
• onions - 200 g;
• mustard seed - 20 g;
• white pepper - a pinch;
• lemon fresh - 20 ml;
• grape seed oil - 150 ml.

Let's get to the fun part:

1. The fish must be cut into slices, after removing the bones from it.
2. Mix sugar with salting salt.
3. Place the fish slices in a container and sprinkle liberally with a mixture of salt and sugar. Place the load on top and hide the entire structure in the refrigerator for a couple of hours.
4. Peel the onion from the top husk and chop finely into half rings.
5. Pour boiling water over the mustard seed for 5 minutes, then drain the water. Mix the mustard with vegetable oil until smooth, add salt, white pepper and steamed seeds, as well as onions.
6. Remove the pink salmon from the container, put in a colander and wait until the excess liquid drains. The fish needs to be shaken a little so that excess salt and sugar crumbled.
7. Put the carcass in a clean container and pour over the sauce. Gently toss the fish in the marinade by hand.
8. Scald the prepared jar with boiling water and put the pink salmon into it with a clean spoon.

The fish should stand in the refrigerator for two days, after which you can serve it to the table.

Do you know that fish will turn out to be especially tasty if you also cook mustard yourself.

• mustard powder - 80 g;
• filtered water - 200 ml;
• granulated sugar - 10 g;
• fine salt - 20 g;
• vegetable oil - 40 ml.

Well, then everything is quite simple:

1. Stir water with mustard until smooth and leave in a warm place for 10 hours.
2. After that, remove excess moisture that should form on the surface.
3. The remaining ingredients are added to the prepared mixture and everything is mixed.

Quick salting of pink salmon in one hour

If you need to cook something tasty for the table in a short time, then the option of salting fish in an hour is the surest way.

• pink salmon fillet - 1 kg;
• carbonated water - 100 ml;
• filtered water - 150 ml;
• fine salt - 50 g;
• granulated sugar - 20 g;
• whiskey - 30 ml;
• pepper mixture (peas) - 20 g;
• dill leaves - 100 g.

We put on an apron and proceed:

1. The fish should be cut into thin slices. For such a procedure, the knife must be very sharp.
2. Dissolve salt and sugar in water. Finely chop the dill leaves.
3. Chop the peppers with a knife or crush them in a mortar. Mix the salt mixture, whiskey, pepper and dill in a separate container.
4. Put the fish in a container and carefully spread the mixture over it.
5. Quickly pour the prepared ingredients with sparkling water, cover and refrigerate.

After an hour, the fish can be served.

An excellent flavor composition for such a dish will be lightly salted cucumbers, also cooked in an hour. Moreover, you do not have to pour out the remaining sparkling water.

• fresh cucumbers - 200 g;
• salt - 80 g;
• granulated sugar - 10 g;
• dill stalks - a small bunch;
• carbonated water - 100 ml;
• garlic - 5 cloves.

Cucumbers should be cut lengthwise into halves and grated with garlic. Put cucumbers, garlic, salt, sugar and whole dill stalks in a strong plastic bag. Pour soda over everything on top and actively shake the bag for two minutes. Tie it in a knot and put in the refrigerator.

Spicy fish in honey marinade

Honey marinade can be prepared in three variations:

1. Honey and soy. To do this, mix two tablespoons of honey and 100 ml of soy sauce.
2. Honey mustard. A tablespoon of mustard is mixed with two tablespoons of light honey and a pinch of red hot pepper.
3. Honey and lemon. Stir freshly squeezed lemon juice and two tablespoons of honey until smooth.

Any selected mixture is used to lubricate fish, salted according to the classical method, and put into an airtight container for a day.

How to pickle pink salmon for salmon

If, nevertheless, pink salmon seems a little dry, then it can be salted in such a way that it tastes indistinguishable from salmon.

• pink salmon fillet - 1 kg;
• vegetable oil - 100 ml;
• cooled boiling water - 1 liter;
• coarse salt - 100 g.

Only three steps separate us from delicious pink salmon a la salmon:

1. Dissolve salt in water. Cut the fish into slices and put in the solution for 15 minutes.
2. Throw the carcass in a colander and dry.
3. Place the pink salmon in a container and cover with oil.

In a day, the most delicate pulp of red fish is ready, imitating salmon.

Keep the workpiece in the refrigerator for a day.

If we salt the whole pink salmon, then the fish is rubbed inside and out, and then wrapped in cling film.

Lightly salted fish in one day

• pink salmon carcass - 1.5 kg;
• coarse salt - 50 g;
• granulated sugar - 20g;
• vegetable oil - 80 g;
• white and lemon pepper - pinch each.

Cooking:

1. Rinse the carcass well.
2. Stir dry ingredients in oil and rub the fish inside and out.
3. Wrap the carcass in plastic wrap and cloth.
4. Place the fish in a container under pressure.

After five to six hours, the snack will be ready.

It is important to remember that this salting is only suitable for fish purchased from a store or farm. If the fish is wild, then it is better to salt it properly.

It is not difficult to salt pink salmon correctly, but you need to strictly adhere to the recipe.

The key to successful cooking will be the correctly chosen initial product, that is, the fish itself:

• the skin should be firm;
• the pulp, when pressed with a finger, return immediately to its original state;
• a pleasant cucumber aroma should come from the meat.

Red fish is appreciated both as a delicious gourmet and healthy food. If you salt pink salmon on your own, the delicacy can be consumed at any time of the year. It is economical and simple. There are many recipes for cooking fish.

If it is not possible to purchase a fresh catch, they use frozen products. Everyone can learn the intricacies of how to salt pink salmon after freezing. Salted fish can be used for a variety of dishes.

How to prepare frozen pink salmon for salting?

Do not thaw fish with hot water or a microwave oven. The carcass should gradually recede in coolness. The bottom shelf of the refrigerator is best suited for this.

Skills are required on how to properly prepare the carcass for the ambassador. Scales are peeled off pink salmon. Get rid of the head, tail and fins. The belly is incised, the entrails are removed, and the carcass is rinsed. Usually the product is cut into sirloin pieces. The fillet is optionally left without or with the skin. 10 cm tail is not used.

For salting, choose a dry method or in brine (wet). For dry, the prepared fish is sprinkled with a mixture of salt and spices. This is the simplest salting in its own juice, which dissolves the salt, thereby saturating the whole fish with the marinade mixture.

For wet salting, you need a marinade, brine and juice. Prepare the fish by soaking it in a cold pot. Pink salmon caviar is also salted.

Simple dry technique

You need 3 tablespoons of sugar and salt per kilogram of pink salmon. So you can deliciously salt the salmon. The thawed fish is cleaned from the remaining scales. Cut off unnecessary parts that will be used for cooking fish soup. It is necessary to get rid of tons of ridge and large bones. Two loins remain in the skin. Each piece is cut in half or the fillet is left as it is.

A simple mixture is prepared from salt and sugar, with which you need to sprinkle each piece. Put the pink salmon on the bottom of the container with the skin facing down. The products are sprinkled with the rest of the spices.

The fish is salted in the refrigerator for a day or three, during which time the pieces are turned over twice. After the product is salted, wipe it on top with a paper towel. Tip: To make the pieces juicier, you can brush them with a little vegetable oil.

If you ask yourself how long it takes to salt the fish in a dry way, then this is possible in the interval from 15 to 20 minutes. Lightly salted products will turn out in a day, after 3 days a salty delicacy will be ready.

Pickled homemade

For wet salting, a liter of water, three tablespoons of salt, two sugar, bay leaf, a spoonful of dry mustard and ten peppercorns will be enough for one carcass.

When salted pink salmon at home in a marinade, the carcass is cut and cut into pieces, keeping to a width of 5 centimeters. To prepare the brine, mix all the ingredients, boil and, after turning off the heat, cool until the temperature of the boil equals room temperature.

When the marinade has cooled down, fill it with pieces of fish, close the container with a lid. A delicious aromatic delicacy is removed in brine in a cool place for a period of 8 to 12 hours. You can withstand 3 days, but no more. Pink salmon taken out of the liquid is transferred to a clean dish, where it will be in oil.

In tangerines

You can salt pink salmon at home with citruses. You will need two fish fillets, tangerines (4 pcs.) Or oranges (2 pcs.), Salt. Cut the whole fish or use the finished fillet. The peel is peeled off the fructin, the slices are separated. Each slice must be cut into 5 millimeter pieces.

One fillet is placed in a container. Salt is sprinkled on top and half of the fruit is laid out. Put the second part of the fish on top, season it well with salt and add the remaining tangerines or oranges. Having tightly closed the dishes with the products, leave them for a day. A fragrant, delicate and juicy delicacy reminiscent of salmon.

How fast is salmon fish salted?

Pink salmon or salmon are prepared with whole carcasses, but it is better to salt the pink salmon in pieces. You will need a tablespoon of sugar and two salts per kilogram of fish. With a mixture of ingredients, you need to grate each piece or fish. Take a cotton cloth or gauze. It is necessary to tightly wrap salmon or pink salmon carcass in it.

In the refrigerator in a rag, the product should lie for a week. To get a lightly salted delicacy yummy, 5 days are enough. Finished fish is skinned. Fillet of pink salmon is cut to make thin slices, at an acute angle. The remaining salted pieces are wrapped and put away on the refrigerator shelf.

Salted salting method

Before salmon is salted in the same way as salmon is cooked, the fish is cut into fillets. You will need three tablespoons of coarse salt per kilogram of fish, 3 tbsp of granulated sugar. spoons, 3 bay leaves, a bunch of parsley with dill and freshly ground black pepper, a level teaspoon is enough.

Sugar is mixed with salt and sprinkled on salmon (pink salmon). Pepper is poured. The greens are spread over the meat with twigs and an even layer. One sirloin is superimposed on the other, both meat inward. The fish is wrapped in a clean piece of cloth or gauze.

The fish roll on a tray is placed in the refrigerator for two days. After a day of salting, the meat is turned over. When the meat is completely salted, they take it out and wash off all the salt.

Advice: To make the fish preparation the most delicious, salmon or pink salmon are sprinkled with juice squeezed from lemon before serving.

What you need to know about salting pink salmon?

To salt pink salmon at home, you need to use glass, plastic or earthenware dishes.

Pink salmon caviar is prepared either in the same way as fish fillets, or salted pink salmon caviar at home are taken separately. Remove the film and pour marinade from 200 grams of water, 2 teaspoons with salt and spoons with sugar.

Salting milk is required as well as caviar. All components of the marinade are mixed, boiled, cooled and infused for 3 hours.

Salting pink salmon caviar at home is tasty and quick.

In this article, we will tell you how to salt pink salmon: dry, in brine, in pieces, whole and quickly. Read more next ..

Perhaps, red fish is the second delicacy on the festive table after caviar in terms of desirability and gustatory sophistication.

It is tasty, appetizing, and in addition, it is quite cheap, which ensures its demanded demand.

But if you cook it yourself, it turns out to be even cheaper, but it does not lose in the least in taste, which will be discussed in today's publication.

How to salt pink salmon - proven recipes

Which pink salmon to choose, fresh or frozen?

As you know, it is sea fish, so in some regions of the country it is not possible to find it fresh on store shelves.

In such cases, a frozen specimen is quite suitable, but at the same time you need to know about some of the nuances of cooking.

For example, you do not need to defrost the fish completely, but to the point where you can hardly cut the meat.

After freezing, especially after freezing, the fish may lose some tenderness, so you need to look at its appearance when purchasing.

For self-salting, as a rule, an average size of an individual up to 1 kilogram is suitable.

The purchase of already gutted fish is also encouraged, which will greatly facilitate cooking and save time.

However, if you need maximum economy, you can purchase unprocessed fish and gut it yourself at home.

Also, when buying, it is advisable to pay attention to the following parameters:

• the total amount of ice formation on fish should not exceed 5-7 percent;
• the abdominal area looks natural, without much swelling and suspicious irregularities;
• the fillet of even frozen fish itself has a pinkish tint, but not bright red;
• the skin does not separate or exfoliate anywhere;
• no sugary ammonia smell;
• no copious mucus, especially on the gills;
• if pressed, any dent on fresh fish should deform over time to its original position.

How to dry pickle pink salmon?

The combination of simple ingredients coupled with the resulting gustatory result inspires the majority of the delight in preparing and eating dry-cooked dishes.

Probably, every home has all the ingredients for cooking, you just need to purchase high-quality pink salmon and cook it for salting.

Ingredients:

• about 1 kg of pink salmon fillet;
• 4-5 tablespoons of salt;
• 2-2.5 tablespoons of sugar;
• 1 lemon;
• 80-100 grams of odorless vegetable oil.

The complete salting process is as follows:

1. If the choice fell on a whole fish, you need to gut it yourself.
2. Thawed or fresh fish must be cut across so that oblong fillet pieces are obtained.
3. After cutting, it is necessary to rid the parts of the fish as much as possible from bones and films, viscera, gills if they remain after production processing.
4. Next, you need to cut the pink salmon into wide enough pieces. Such a cuts are suitable for simply serving on the table, and for making sandwiches with red fish.
5. After processing the fish, put the salt and sugar in one bowl, mix.
6. Sprinkle each piece of pink salmon generously with a salt mixture and squeeze a lemon onto it.
7. From the side of the fillet, slightly moisten with oil and put in a deep bowl.
8. Repeat the procedure with each piece, after which you need to put the tightly pressed fish in a cold place for about a day.

For, you can simply chop the pink salmon, but if you are going to serve naked fish on the table, it is better to rinse it quickly so that it does not seem so salty.

How to salt pink salmon in a salt brine?

This method takes much less time than the dry method.

The result is only slightly different in the degree of salting and impregnation of the fish, which is noticeable only for sophisticated gourmets.

Cooking ingredients:

• 1 liter of boiled or filtered cold water;
• 4-5 tablespoons of salt;
• red fish weighing 1 kg or more;
• vegetable oil 100 milliliters to taste.

Salting in brine:

1. Cut the prepared gutted fish into medium pieces.
2. Pour the salt into a vessel with water and mix thoroughly until the salt is completely dissolved.
3. We spread the fillet parts in the brine and keep in it for 10-15 minutes.
4. After salting, you need to soak the product with plain water and put it on a paper towel to get rid of excess moisture.
5. After drying the resulting pieces, lay them in layers in another dish, pouring evenly with a small amount of oil so that each layer is saturated with it.
6. An almost finished dish should be placed in a cold place for 30-40 minutes, after which it can be served.

To make the fish as tasty as possible, you can adjust the amount of ingredients throughout the entire cooking.

For lovers of salted red fish, you can add 6 tablespoons of salt, as well as moisten the dish with lemon juice.

Recipe for salting pink salmon whole and in pieces

There are also simpler, but time-consuming methods of salting red fish among the people.

So, for example, you can salt the whole fish, without wasting time on cutting and cutting.

For this you will need:

• salt - 5-6 tablespoons;
• fish in 1-1.5 kilograms;
• pepper and sugar to taste;
• bay leaf to taste.

1. You need to carefully gut the fish and clean it of fins and scales,
2. Next, you need to mix salt and other ingredients into a homogeneous mixture.
3. Roll and salt the whole fish with the mixture, including abundantly inside.
4. You can add bay leaves if desired.
5. After what has been done, you need to place the fish in parchment or a special baking film, pinching or tying the ends to create a vacuum inside.
6. We put the dish in a cold place for several days.

After 2-3 days, the dish is ready. In the process of infusion, discharge and moisture may appear, however, it is not at all necessary to drain it.

Also, according to this recipe, you can cook pink salmon in pieces, carefully removing the skin. This will significantly reduce the infusion time and the dish will be ready in a day.

How to quickly pickle pink salmon?

Pink salmon can be cooked in literally an hour and this recipe is often used by those who do not like salty taste.

Recipe:

• cut the fillet to small pieces;
• pour salt and sugar in a ratio of 1 to one in a bowl, you need 2-3 tablespoons of salt;
• put the first layer of fish on top;
• salt it on top with the same mixture and put another layer until the fillet ends;
• leave in this form for 30-40 minutes;
• at the end of salting, we thoroughly moisten the container and dish with plain water, and then fill it with oil.

Enjoy your meal!

Shelf life of home salted pink salmon

A self-made red fish dish can be stored for up to six months in your freezer. At the same time, all that will change significantly is the moisture content of the product.

So the fish will not spoil and will contain all the qualities of freshness for a long time.

Otherwise, it can be stored from a week to a half month, depending on the degree of freezing.

If you want to quickly arrange a festive meal - the recipe with brine will suit you, and if you want high-quality impregnation and tenderness - salt the pink salmon for a few days. Surprise your loved ones and guests with folk recipes.

Enjoy your meal!