Before I gather my courage and pickle red fish at home for the first time, I decided to prepare thoroughly. I read recipes with curiosity, “picked up saliva”, looking at mouth-watering photos on the Web and cookbooks ... I was very afraid of spoiling a delicate and rather expensive product. But my fears seemed to be unfounded. I successfully went to the market, chose a beautiful fat "victim" of my culinary experiments. And the good seller immediately removed her spine with a huge and dangerously sharp knife. I did everything according to the instructions of experienced chefs and in the morning I treated my husband to deliciously salted salmon. He praised me, and I, pink-ruddy with delight, favorably accepted compliments. Everything went almost perfectly. Until the moment when I looked into the kitchen at lunchtime and saw a lonely vessel with a fish on the table. I'm a bum, I forgot to put it in the fridge. Having read that the appetizer can disappear, I still regretted throwing it away. After all, there were 800 grams left, no less. But I was also afraid to feed my loved ones. This is how a ruddy potato-fish pie appeared, the need for cooking which is still a mystery to her husband. But this is a different culinary story, I will tell about it later. And now - proven photo recipes for delicious red fish.

How to easily pickle red fish at home

Let's start with the basic method. Nothing extra! No fragrant condiments! Salt, fish and a pinch of sugar. The taste is amazingly natural, tender, and the appetizer itself seems to melt in your mouth. Ideal for salting salmon or trout.

Required Ingredients:

How easy it is to pickle red fish (recipe with photo):

This time I managed to snatch a whole (albeit small) carcass of rainbow trout. But usually I do not hesitate to salt frozen steaks. And I don't even care about bellies. So you can use any edible part. Defrost the main ingredient at room temperature or in salted cold water. If you have a whole fish, like mine, or a piece with a skin, remove the scales. Then, if necessary, cut off the head and tail. You can also get rid of the fins. Remove and discard the entrails, slitting the belly. It is desirable to work with a sharp knife with a thin flexible blade. Wash well.
Now fillet. Carefully cut out the spine. Remove the bones remaining in the fish pieces with tweezers or hands. Rinse again. Pat dry with paper towels. Don't take off the skin.
Prepare the salt mixture. Simply add salt to sugar (or vice versa) and mix. Why is granulated sugar needed? It acts as a natural preservative. Its addition will practically not affect the taste of salted red fish. But it will keep longer. The same goes for lemon juice. It is a preservative (what a terrible word), but completely harmless. In addition, it eliminates the specific smell. Juice can be added to an already prepared treat before serving or when pickling. Sea salt is better. The product will take it exactly as much as needed. Therefore, there will be no overshoot. But if it is not available, ordinary coarse table salt will do. It needs less, pay attention to this.
Rub the fillets (steaks) or sprinkle the belly of red fish with a pickling mixture, as in the photo. Put in a glass or plastic container (jar, other container) close to each other with the skin out. Cover with a lid or wrap with foil. Put in a cold place. In a day you will get lightly salted fish. Do you like a brighter taste? Wait 36-48 hours. Look into the container every 12 hours. Is there a lot of fluid? Drain it. Have you decided to take chum salmon or pink salmon as the main object? It may turn out dry. Therefore, I advise it to be salted with vegetable (olive or deodorized sunflower) oil. Or pour them over a ready-made dish for storage.
You will get a fragrant, tender, appetizing and healthy snack. No other is given. And you can do anything with it: cook sandwiches, twist rolls, cut salads... Or just cut it, put it on a plate with translucent lemon slices and enjoy an incomparable treat.

How to spicy pickle steaks or fillets of red fish

A recipe for those culinary experts and connoisseurs of good food who love "zest". Of course, we are not talking about dried grapes, but about the special accents that seasonings give. Follow the step-by-step instructions to get a savory and original goodness!

Product set:

Step by step recipe with photo:

This time I salted the salmon steak. It is not as rich and bright in color as trout, especially after freezing and thawing. But also appetizing. Moreover, this method, although not much different from the previous one, involves the use of seasoning. And they will make their fragrant adjustments to the flavor bouquet of the finished snack. In general, let's go. Leave the fish at room temperature to thaw. You can even not completely defrost so that beautiful pieces do not deform. Remove scales. But leave the skin. Bones can be removed or left as desired. I cut out the rest of the ridge, so I got two short fillets.
The composition of the dry pickling mixture includes sugar, salt and spices. What seasonings to use, decide for yourself. I'll just leave here a list of flavors that go well with fish, and you can pick your favorites. To make the taste of home-salted red fish more interesting, you can add: coarsely ground black pepper, bay leaf, rosemary, thyme, basil, fennel, lemon juice, coriander, citrus zest. Naturally, all of the above is not necessary. And in general, you should not overdo it with additives, otherwise you will spoil the dish.
Rub the red fish dried with paper napkins with the mixture and put in a container in which you will salt it. Seal container tightly. Refrigerate for 24-48 hours (depending on the thickness of the pieces and the desired degree of salinity).
Check the fish after 12 hours. A lot of liquid will stand out - be sure to drain it. When the salting process is over, rinse the fish pieces in water and pat dry. You can store it in the same container. Low-fat varieties (coho salmon, salmon, pink salmon) can be poured or smeared with vegetable oil to make it more gentle. I’m rounding everything up, folding the recipe, but leaving a photo of home-salted red fish. And how to serve it and with what, decide for yourself.

"Wet" method of salting red fish

This option captivates with simplicity and practicality. Even low-fat types will be juicy and tender thanks to the brine with fragrant bay leaves and spicy pepper. And by adding onions and olive oil to the dish, you will prepare a real flavor bomb. I warn you, do not swallow your tongue when you try it!

What will be required:

Cooking method:

If the product is frozen (as in my case), defrost it. But not completely, for the convenience of cutting. Clean off the scale. Fillet a whole fish. The steak can be left whole. Then rinse the piece well and blot with thick paper towels.
Prepare the brine. Mix salt and spices. put on medium heat and bring to a boil. remove from stove and cool completely. Then add apple cider vinegar or lemon juice.
Transfer to a bowl (food-grade plastic, glass, ceramic or enameled metal). Pour in the brine carefully. Cover tightly. Put in a cold place. To lightly salt red fish at home, a day will be enough. For a stronger salting, you will need a little more - 36-48 hours. Cut the finished fish snack into small pieces and place in a jar or vessel. If desired, alternate between slices with thin onion rings. Fill with vegetable oil (odorless sunflower or olive oil).
Store in a cold place for 3-4 days. From juicy tender fish, you can cook sandwiches for breakfast or a snack and other delicious dishes.

• To speed up readiness, you can put oppression. To do this, put it in a bowl. Cover with a flat plate. Place a weight on top, such as a jar or water bottle.
• It is not advisable to give lightly salted fish to small children, this can lead to poisoning. For a children's menu, an appetizer will be suitable for at least two or three days of salting.
• When choosing a chilled product for pickling, make sure that there are no stains and an unpleasant smell of decomposition on it.
• To make it spicy, you can add a little garlic and dried dill.
• Refrain from using the microwave and hot water when defrosting the main ingredient. This will definitely affect the taste of the finished dish.
• Serve as a filling for pancakes, tartlets or canapes, make sandwiches or serve on a plate as a beautiful and tasty fish cut with fresh herbs, lemon and vegetables.

Enjoy and healthy fish appetite!

... Salt fish in two ways: the so-called dry, using a pickling mixture, and using brine.

... For the pickling mixture, approximately the same amount of salt and sugar is taken, if you wish, you can add spices to taste. A little salting mixture is poured into the salting container, you can also put a few peas of black and allspice and a bay leaf there. Then lay out the fillet pieces, which are also sprinkled with the mixture, and then the layers are repeated. No oppression is needed - the fish will be salted and so on.

... In this way, you can salt any sea fish.

... If you bought a whole carcass, then it is easiest to cut it slightly frozen: in this case, the bones are separated somewhat faster, and the fillet remains undamaged.

... The brine allows you to make the salting of fish faster, and its taste is more intense.

... To prepare a brine for fish, you need to take 3 tbsp. tablespoons of salt, a little sugar (optional), a few peas of black and allspice, 1-2 bay leaves.

... To speed up the salting process and give the fish a spicy flavor, you can add a little mustard to the brine, ready-made or in powder - salting fish at home will be reduced by one and a half times.

... The brine can be boiled, or you can use it that way - depending on how quickly you plan to use the finished product.

... If boiled brine is used, then it is better to add mustard after it has cooled to 40-50 degrees.

... Fish carcasses are placed in brine at room temperature for 2-3 days, and after that they are completely ready for use.

… If you salt the fish at home in the form of a fillet, then it will be ready in 5-8 hours, depending on the size of the pieces.

Well, now for the recipes!

When salted, red fish turns out to be especially tender, tasty and beautiful, and due to its high fat content, it absorbs very little salt and therefore is never oversalted.

Lightly salted mackerel is an exquisite delicacy!

This wonderful lightly salted mackerel is just the right thing for potatoes! Let's try to cook according to the recipe of the site recipe com.
1 mackerel weighing 0.5 kg
salt - 1 tbsp
.water - 0.5 l
bay leaf - 3 pcs.
allspice - 6 peas
red paprika - 1 pc.
vegetable oil
Boil water, add bay leaf, salt and allspice. Cool marinade.

Peel the mackerel and completely pour the chilled marinade over. Leave to soak overnight at room temperature.

In the morning, cut the fish into pieces, add the sweet pepper, cut into slices, pour vegetable oil and refrigerate for a day. Now you can taste.

Herring at home

Salting herring at home is not difficult, in addition, there are many different recipes.

Fish should be bought with a thick back (oily). If it is frozen, then it should be completely thawed before salting. And don't wash it. And now some recipes:

*Marinade: boiled water (1 cup), vegetable oil - 3 tbsp. l., black peppercorns, bay leaf or a few, salt to taste. Boil it all, cool and add a little vinegar. Put the herring, cover tightly with a lid and keep in the room for 4-5 hours, then in the refrigerator for another 5 hours, and it is better to leave it overnight.

*Marinade: per 1 liter of water - 1.5 tbsp. spoons of salt, 1 tbsp. a spoonful of sugar, bay leaf, black peppercorns, cardamom, garlic, 1-2 flowers (dried) cloves. Bring all this to a boil and cool. Pour the herring so that it is all covered with marinade. Immediately put the container in the refrigerator (in winter - you can go to the balcony). You can eat after two days.

*Brine: 4 tbsp. spoons of salt and 2 tbsp. tablespoons of sugar per 1 liter of water (this is about 2-3 herring). Put the fish in the cooled brine for 1 day. Basically, no hassle.

In this way, you can salt not only herring, but also mackerel

*Brine: 2 tbsp. spoons of salt, 1 tbsp. dissolve a spoonful of sugar in 0.5 liters of hot boiled water, add bay leaf, allspice peas and coriander (bubbly). Sue everything. Cut the herring into medium pieces, put in a bowl on the barrel, pour over the chilled marinade. Close with a plate, put a jar of water on top like a press. Leave in a cool place for 1 day.

*Second recipe:

6 table. spoons of salt, 1 table. a spoonful of sugar, seasonings are the same for 1 liter of water. The rest is done the same way.

* Arrange the ungutted fish in a three-liter jar and pour in brine: for 1 liter of boiled chilled water you need 5 tablespoons of salt, 1 tablespoon of sugar, 2-3 bay leaves, 1 teaspoon of allspice peas. When the brine is already poured into the jar, put 1 tablespoon of dry mustard on top.

Quick salting of any red fish

Option number 1
Prepare a brine from 1 liter of cold water, 4 tbsp. spoons of salt and 3 tbsp. spoons of sugar. Pour the pieces of fish with this brine (the pieces should be small), soak for 3 hours, drain the brine.

Option number 2
1 kg of red fish fillet cut into pieces 5x5, put in a container and salt each piece steeply, then add spices to taste (peppercorns, coriander, bay leaf) and pour cold water so that it covers the fish. Put in the refrigerator overnight, and in the morning you can eat the fish.

Option number 3
Prepare a brine from 1 liter of water and 1 cup of salt. The brine should be very salty. Put the fish in it, skin down, press down so that the whole piece is in the brine. After 4 hours, remove from the brine, rinse, wrap in any paper, but not in foil (salty foods are not wrapped in it, and even more so they are not stored in it) and placed in the refrigerator, but not in the freezer.

Option number 4
Cut pink salmon (salmon, salmon) along the ridge, cut off the ridge. With a very sharp knife, cut the layers of fish (across), hold the knife at an angle of about 45 degrees.

Sprinkle the bottom of the container for salting fish with salt, sugar (“by eye”, depending on the number of fish). Lay out sliced ​​layers of fish in layers, sprinkle with salt and sugar again, and repeat the layers in this way. After 2 layers, add black peppercorns and bay leaf. Drizzle with sunflower oil. Close and refrigerate. A day later, the fish is ready to eat.

Option number 5
Grate the prepared pieces of fish with a mixture of coarse salt and sugar, sprinkle with spices if desired, and the next day you can start tasting it, but if patience allows, it is better to wait the recommended two days. The thicker the pieces, the longer they should be salted. In this form, the fish can be kept for about a week, and then you need to hide it in the refrigerator.

When cutting fish, waste remains: heads, tails, fins, ridges and bones. Do not rush to throw them in the trash. From all this you can cook an excellent ear. And the bones can be salted separately - you get an excellent snack for beer.

Pink salmon (salmon or other red fish) salted at home

Required: 1 kg of fish, 2 tbsp. spoons of salt, 1 tbsp. a spoonful of sugar.

Rinse the fish, remove the skin and remove the spine and bones to make 2 halves of a clean fillet.

Separately, mix salt and sugar in a bowl, rub both halves of the fish fillet with this mixture on all sides. Then connect the two halves together, wrap in a canvas cloth and put in the refrigerator. The fish is ready to eat in a day.

Salted fish cannot be stored in the refrigerator for a long time, so it is better to store it in the freezer.

Salted pink salmon

Method number 1
Defrost pink salmon, but not completely, gut, wash and wipe dry. Cut off the head (useful for fish soup or fish broth, as a base for lean borscht).

Grate well with salt, inside and out (about 3-3.5 tablespoons of salt per 1 medium carcass of pink salmon), wrap the fish in cellophane, then in several layers of newspapers, put it on the bottom shelf of the refrigerator, turn it on the other side in a day and leave for another day. Then wipe with a dry cloth, wrap in it and eat.

The fish is evenly salted, it turns out very tasty and juicy.

In the same way, you can pickle salmon and salmon.

Method number 2
Defrost pink salmon, cook the fillet and rub it with salt, adding a little spice (there are special seasonings for fish) and always white mustard in grains. Leave the fish in this state, warm for 3 hours, then cut into pieces and pour vegetable oil. Put in refrigerator. After 12 hours the fish is ready.

When mustard is added, the fish becomes dense, does not fall apart when cut and does not lose its taste.

Salmon or home-cured trout

Option number 1

For 2 kg of fish you will need: 5-6 tbsp. tablespoons of coarse salt and 1-2 tbsp. spoons of sugar.
Prepare a pickling mixture of salt and sugar.
Remove the skin from salmon still in ice cream (it is removed like a stocking), wash. Cut into thin pieces. Grate each piece with a pickling mixture and fold close, one to one, into a low jar. Put in the refrigerator for 8 hours, and the fish is ready.

So is trout. Clean the carcass, wash. You can not cut, but simply rub with a pickling mixture and fold tightly, one to one. Only you need to rub not only outside, but also inside.

And you can cut into portions and rub each piece with salt.

Option number 2

For 1 kg of fish you will need: 3 teaspoons of salt and ½ cup of sunflower oil.

Rinse the fish, remove the skin and remove the bones to make 2 halves of a clean fillet.

After that, cut the resulting fish fillet across into slices 0.5 cm thick. Put the slices in a bowl, salt and mix. Pour in sunflower oil and mix again.

Transfer to a jar and refrigerate. After 10 hours, lightly salted fish is ready to eat.

Option number 3

For 0.5 kg of fish you will need: 3 teaspoons of salt, 1 teaspoon of sugar, vegetable oil.

Grate the prepared fish fillet with a pickling mixture and keep in the refrigerator for 12 hours, no more. Then rinse, cut into pieces, put in a jar, pour a little vegetable oil and refrigerate.

In the same way, you can salt mackerel and anchovies.

Option number 4

Prepare a brine at the rate of: for 0.5 liters of water - 4 tbsp. tablespoons of salt (without a slide) and 2 tbsp. spoons of honey.

Cut the fish fillet into thin slices. Pour the fish slices with brine and leave for 40-45 minutes. Then dry the fish with a napkin, grease the slices with sunflower oil and put in the refrigerator. If you stand an hour or two in the cold, it will be even tastier.

Option number 5

Prepare a pickling mixture from 1 tbsp. spoons of salt, 1 tbsp. spoons of sugar, ½ teaspoon curry and 2 tbsp. tablespoons of olive oil (you can also sunflower).

Salmon fillet (trout or other red fish) cut into thin slices, grease with pickling mixture and leave for some time at room temperature. Then put in the refrigerator.

If you need to salt the fish as soon as possible, for example, before the arrival of guests, then you can put pieces about 2 cm thick and wide into the brine, and the fish will be ready to eat in 2-3 hours - this time is enough to serve it to table or use in salads.

If you need, for example, herring for salad "Herring under a fur coat", then 1.5 hours is enough, you just need to pre-cut it in such pieces as they should be in the dish.

salted fish

Herring, herring, mackerel, flounder are especially successful in this salting method, but it is also suitable for other types of fish.

Option number 1

For 1 kg of fish you will need: up to 200 grams of salt, up to 40 grams of sugar.

Cut the fish into fillets, but leave the skin, salt and sugar it. Lay a layer of fish skin down on baking paper, put a layer of chopped greens on it (dill is best), close it with a layer of fillet (skin side up). Wrap the fish in baking paper, put it under a press and put it in the refrigerator.

Small fish will be ready in a few hours. Large fish will ripen the next day.

Option number 2

Frozen fish (so it is easily separated from the skin and bones and thinly cut - 2 mm thick) cut and put in layers in a plastic container, sprinkle the layers with ½ teaspoon of salt and sugar, sprinkle with olive oil and lemon juice.

When the container is full, cover with cling film or foil, leave at room temperature for 3-4 hours. Salted fish is ready!
It is advisable to salt the fish in small containers, and store the rest in the freezer, salting the next portion as needed.
You can also cook salted caviar.

Stroganina in the north

Of course, this is an amateur recipe, you need to get used to raw fish.

Salmon and trout are very delicate varieties of fish and do not require such a long salting, 3 to 5 hours is enough for them. Otherwise, they lose their taste and juiciness.

Frozen salmon, trout, sterlet cut into thin slices, put on a dish, salt, pepper, sprinkle with lemon juice and you can immediately eat until it melts.

Nanai salted fish

Prepare a pickling mixture by taking salt and sugar in a 1: 1 ratio.
Remove the skin from the fish, grate with a pickling mixture and leave for 6 hours.

Then separate the fillet from the bones, cut into portions, rinse with cold water and put in a jar. Pour vegetable oil and leave for 20 days in a cold place.

You can add spices to taste (bay leaf, pepper).

And in conclusion, a few more recipes for homemade salting of fish.

Method number 1
Prepare a not very strong brine. Put in a raw peeled potato. The potatoes will sink in the brine. Then add salt to the brine until the potatoes float. Put the fish slices in the brine for 2-3 days. If the fish is very salty, you need to soak it in water. Put fish slices in a glass jar and pour vegetable oil. Keep it in a cold place

Method number 2.
So you can salt any fish, but herring, Baltic herring and mackerel are especially tasty according to this recipe.

Gut the salak. Gut the herring and mackerel, cut off the heads, tails and fins, and then proceed as desired. You can cook the fillet by removing the skin, freeing the fish from bones and ridges (add them to the rest of the waste and leave in the ear). Cut the fillet into pieces.

You can simply cut the fish into portions without removing the skin.

Salt the prepared pieces to taste, mix with chopped onion rings or half rings, add seasonings for fish if desired and season everything with vegetable oil. Pack tightly into a jar and refrigerate.

Method number 3
Defrost the fish, cut the fillet on both sides with a thin knife, rub the inside with a mixture of salt and pepper, put the halves together and wrap tightly in a bag. Put in the refrigerator for a day. Then dry the fillets in limbo for 12 hours and you can eat.

Snack "Five Minute"

Such an appetizer is especially suitable in nature, at a picnic or in the country.
Peel the herring, wash, cut the fillet. Fill the fillet with salt and leave for twenty minutes, at this time we make a fire.

Then rinse the fillet a little with water, put fresh poplar branches with leaves on the fire, and place the fillet pieces on the smoke coming from under the leaves.

We must try to ensure that the flame does not break out from under the leaves. Turn the fillet pieces several times within 20-30 minutes.

Readiness is determined by color: if the fillet has become light brown, then it is ready.

I really hope that you will certainly pick up recipes for homemade salting of fish for yourself. This is especially useful on the eve of the Advent and the upcoming New Year holidays.

Good luck in the kitchen and bon appetit!

Salting fish at home is easier than you think. Moreover, in most recipes, only one, at most two, additional ingredients are required. And it's salt and water. But in this case, we will talk about the simplest, one might say, primitive method of salting.

The five most commonly used ingredients in fish salting recipes at home are:

There are different recipes for salting fish, which may include other ingredients: vegetable oil, sugar, honey, ground pepper, curry, garlic, onion, herbs. There are two main methods: dry and wet. In the first, a mixture of dry spices and seasonings is used for salting. At the second - brine. In both cases, it is desirable to cut the fish into strips, thin or slightly thicker. Although you can salt it whole if the fish is small (for example, anchovies).

Recipes for salting red fish are especially popular. In the store, it is cheaper to buy raw than ready-made. In addition, home cooking guarantees the use of only those products that you choose yourself, no chemicals. Purchased salted fish can sin by the presence of components that are completely useless in it (but they prolong the shelf life).

Fish can be made salted or lightly salted - of your choice. Valuable commercial varieties are best cut in a certain way so as not to spoil them in the end. The method of salting in an ordinary glass jar is popular. The fish is laid out in layers, sprinkling each layer with a dry mixture, sprinkled with lemon juice. The last layer can be laid out onions. Then tamp everything, close and keep in the refrigerator for up to two days.

Five of the lowest calorie recipes How to pickle fish at home:

The express method of salting fish is also known, which takes about two hours. For him, the fish fillet (preferably red) must be frozen in the freezer so that later it can be easily cut into thinner layers. Each layer should not be thicker than three millimeters. They are laid out on a plate and sprinkled with a mixture of salt, sugar and black pepper. Sprinkle with lemon juice. After a couple of hours, the snack will be ready. Here the taste depends entirely on how thinly the fillet is cut.

Salt fish at home? No problem at all. It is much cheaper than buying such fish in the store. And you can always cook it to your liking.

The question is, what kind of fish can be salted. At home, you can salt both fresh and frozen fish of any breed, except for sturgeon, the salting of which requires special refrigeration equipment and professional skills. Imagine how for dinner you serve boiled potatoes with fish, which you yourself pickled. And what will be the surprise of the guests who tasted your fish at the festive table!

So, ! This process is not as complicated as it might seem at first glance. The main thing here is to observe the measure of the salt taken for this. Well, even if the fish turns out to be oversalted, then this does not matter. It can always be brought to the desired condition by soaking for a few minutes in water.

But before you start salting fish at home, you and I should still heed the advice of experts.

… Salt fish in two ways: the so-called dry, using a pickling mixture, and using brine.

… For the pickling mixture, approximately the same amount of salt and sugar is taken, if desired, spices can be added to taste. A little salting mixture is poured into the salting container, you can also put a few peas of black and allspice and a bay leaf there. Then lay out the fillet pieces, which are also sprinkled with the mixture, and then the layers are repeated. No oppression is needed - the fish will be salted and so on.

… In this way, you can salt any marine fish.

… If you bought a whole carcass, then it is easiest to cut it slightly frozen: in this case, the bones are separated somewhat faster, and the fillet remains undamaged.

… Brine allows you to make the salting of fish faster, and its taste is more intense.

… To prepare a brine for fish, you need to take 3 tbsp. tablespoons of salt, a little sugar (optional), a few peas of black and allspice, 1-2 bay leaves.

… To speed up the salting process and give a spicy flavor to the fish, you can add a little mustard to the brine, ready-made or in powder - salting fish at home will be reduced by one and a half times.

… The brine can be boiled, or you can use it that way - depending on how quickly you plan to use the finished product.

… If boiled brine is used, then it is better to add mustard after it has cooled to 40-50 degrees.

… Fish carcasses are placed in brine at room temperature for 2-3 days, and after that they are completely ready for use.

… If you salt the fish at home in the form of a fillet, then it will be ready in 5-8 hours, depending on the size of the pieces.

Well, now for the recipes!

When salted, red fish turns out to be especially tender, tasty and beautiful, and due to its high fat content, it absorbs very little salt and therefore is never oversalted.

Quick salting of any red fish

Option number 1

Prepare a brine from 1 liter of cold water, 4 tbsp. spoons of salt and 3 tbsp. spoons of sugar. Pour the pieces of fish with this brine (the pieces should be small), soak for 3 hours, drain the brine.

Option number 2

1 kg of red fish fillet cut into pieces 5x5, put in a container and salt each piece steeply, then add spices to taste (peppercorns, coriander, bay leaf) and pour cold water so that it covers the fish. Put in the refrigerator overnight, and in the morning you can eat the fish.

Option number 3

Prepare a brine from 1 liter of water and 1 cup of salt. The brine should be very salty. Put the fish in it, skin down, press down so that the whole piece is in the brine. After 4 hours, remove from the brine, rinse, wrap in any paper, but not in foil (salty foods are not wrapped in it, much less stored in it) and placed in, but not in the freezer.

Option number 4

Cut pink salmon (salmon, salmon) along the ridge, cut off the ridge. With a very sharp knife, cut the layers of fish (across), hold the knife at an angle of about 45 degrees.

Sprinkle the bottom of the container for salting fish with salt, sugar (“by eye”, depending on the number of fish). Lay out sliced ​​layers of fish in layers, sprinkle with salt and sugar again, and repeat the layers in this way. After 2 layers, add black peppercorns and bay leaf. Drizzle with sunflower oil. Close and refrigerate. A day later, the fish is ready to eat.

Option number 5

Grate the prepared pieces of fish with a mixture of coarse salt and sugar, sprinkle with spices if desired, and the next day you can start tasting it, but if patience allows, it is better to wait the recommended two days. The thicker the pieces, the longer they should be salted. In this form, the fish can be kept for about a week, and then you need to hide it in the refrigerator.

When cutting fish, waste remains: heads, tails, fins, ridges and bones. Do not rush to throw them in the trash. From all this you can cook. And the bones can be salted separately - you get an excellent snack for beer.

Pink salmon (salmon or other red fish) salted at home

Required: 1 kg of fish, 2 tbsp. spoons of salt, 1 tbsp. a spoonful of sugar.

Rinse the fish, remove the skin and remove the spine and bones to make 2 halves of a clean fillet.

Separately, mix salt and sugar in a bowl, rub both halves of the fish fillet with this mixture on all sides. Then connect the two halves together, wrap in a canvas cloth and put in the refrigerator. The fish is ready to eat in a day.

Salted fish cannot be stored in the refrigerator for a long time, so it is better to store it in the freezer.

Salted pink salmon

Method number 1

Defrost pink salmon, but not completely, gut, wash and wipe dry. Cut off the head (useful for fish soup or fish broth, as a base for lean borscht).

Grate well with salt, inside and out (about 3-3.5 tablespoons of salt per 1 medium carcass of pink salmon), wrap the fish in cellophane, then in several layers of newspapers, put it on the bottom shelf of the refrigerator, turn it on the other side in a day and leave for another day. Then wipe with a dry cloth, wrap in it and eat.

The fish is evenly salted, it turns out very tasty and juicy.

In the same way, you can pickle salmon and salmon.

Method number 2

Defrost pink salmon, cook the fillet and rub it with salt, adding a little spice (there are special seasonings for fish) and always white in grains. Leave the fish in this state, warm for 3 hours, then cut into pieces and pour vegetable oil. Put in refrigerator. After 12 hours the fish is ready.

When mustard is added, the fish becomes dense, does not fall apart when cut and does not lose its taste.

Salted red fish is a product that can decorate any everyday and festive table. You can use this delicious dish in various ways: as an independent snack or as an addition to boiled or stewed potatoes.

Nowadays, most housewives are increasingly choosing the option of self-salting red fish. To buy a finished product, you will have to pay a lot of money, and the quality of the product wants to be better. Moreover, it is possible to purchase a damaged product, which is not uncommon in our time. As for home cooking, there are a huge number of recipes and there is an opportunity to cook exactly the dish that you like. Plus, homemade salted fish is always a fresh dish if chosen correctly.

Any fish of this family is suitable for home cooking, for example:

• chum salmon;
• trout;
• whitefish;
• salmon;
• red salmon;
• pink salmon;
• nelma.

The list includes the most famous types of red fish, which are great for cooking unique dishes, including haute cuisine. Dishes from red fish are fashionable for any restaurant. Therefore, there is a choice of fish, depending on the preferences of a single family. Any of them will delight family members with tasty, tender, meat without any impurities, if you cook it yourself.

First, you should responsibly approach the process of choosing fish carcasses. A lot about a fish can be told by its eyes: if they are red and clean, then the fish is fresh. The presence of cloudy eyes in the carcass indicates the staleness of the product. Appearance is also important. If the fish has been frozen several times, then a yellowish tint, similar to rust, may appear in bright places. As a rule, stale fish, if you look at it more closely, does not have a very attractive appearance, which immediately catches your eye.

If fish carcasses are packed in polyethylene, then they should also not be purchased, since it is very difficult to determine the freshness of the product, especially if there are several layers.

Those who cook fish at home are advised to buy whole carcasses of red fish. Inside it you can find caviar, which costs a lot of money. By the way, you can also cook caviar yourself, and this exotic product will cost much less than buying it at a retail outlet.

Cutting fish is not such a simple operation as it seems at first glance. To cut the fish qualitatively, you need to have a sharp knife, the same sharp scissors and special rubber gloves so that the carcasses of the fish do not slip out of your hands.

• To begin with, the fish is cleaned of scales and washed well in running water.
• After that, the fish is decapitated with the tail and fins trimmed and the entrails removed.
• An incision is made along the entire back for a more uniform impregnation of the fish with salt.

This is the case when the whole red fish is planned for salting. If you want to salt the fish fillet, then the actions will be somewhat different.

• The fish is cut from the back.
• A deep incision is made across the back.
• After that, the meat of the fish is separated from the ridge.
• The ventral and dorsal fins are then removed.
• Finally, with the help of hands, the bones and skin are separated from the meat. As a result, two pieces of red fish fillet are obtained.

Advice! It is recommended to cut the fish in conditions when it has not yet completely thawed. Then all the cuts will be even and neat. Parts such as the head, tail and fins will fit to prepare a very tasty and healthy fish soup.

First of all, you should prepare the right dishes. For this, either glass or enameled containers are suitable. Do not salt fish in metal bowls. Alternatively, plastic food containers are suitable.

As a rule, coarse salt is used for salting, then red fish meat will turn out juicy, tasty and not oversalted. Excess salt remains on the surface. Thanks to large fragments of salt, the meat is held in space and does not slip. Coarse salt burns the meat more, making it more dense than fine salt. The result is a quality finished product.

This is the easiest, most affordable and fastest way. The meaning of this technology lies in the fact that red fish meat is rubbed on all sides with a mixture of salt and sugar, taken in equal proportions. If there is a desire, then various spices can be added to this composition, such as mustard, peppercorns, coriander, bay leaf and others. Although these will already be more complex cooking methods, the simplest is a mixture of salt and sugar.

Interesting to know! For every kilogram of fish meat, one tablespoon of salt and one tablespoon of sugar should be taken.

After enveloping the fish in a dry salt solution with sugar, it is wrapped in a dry dense cloth and placed in the refrigerator for 1 to 3 days. The more it stays in the refrigerator, the saltier it will be. It all depends on how salty the fish you want to get.

Another option involves laying grated fish in a dish, after which a lid with a load is placed on it. Fish, under the influence of salt and sugar, will release juice and will cook in its own juice. If there is a desire to add various seasonings, then they are sprinkled with fish after rubbing with salt and sugar.

After the fish has passed through this stage of salting, it is cut into pieces of the optimal size and placed, for example, in a jar. Pieces of fish are laid in layers, and each of the layers is shifted with onion rings. In conclusion, fish meat is poured with vegetable oil.

Wet salting is the preparation of red fish meat in brine. The simplest and fastest recipe is as follows: 1.5 liters of water are taken, as well as 0.5 kg of salt and 0.4 kg of sugar with seasonings, the amount of which is selected to taste. Small pieces of red fish are poured with this brine and placed in the refrigerator for 12 hours. After this time, the fish can be taken and eaten. Some lovers of homemade fish products add honey instead of sugar. For this, 0.5 kg of red fish is taken and poured with brine, consisting of 1 liter of water, 5 tbsp. spoons of salt and 1 tbsp. spoons of honey. After 4 hours, the fish can be served at the table, pre-filled with vegetable oil.

A real marinade consists of sugar, spices and vinegar (or citric acid). Very often, vegetable oil, mustard powder or ready-made purchased are added to the marinade. The principle of preparing the marinade is classic, as in the case of pouring brine. Although there is some difference in the use of seasonings, which makes the finished product more varied in taste.

Very good results can be obtained if you use two cooking methods at once: first marinate in brine, and then pour the marinade. For example, if you take meat prepared in brine, then it is cut into pieces and placed in layers in a bowl. Each layer is shifted with onion half rings, sprinkled with pepper and irrigated with lemon juice. In conclusion, the dish is poured with sunflower oil. The finished dish is placed in the refrigerator overnight.

How useful is red fish

Since ancient times, red fish was considered a favorite dish of kings and pharaohs. Moreover, it was valued not only for its tender and tasty meat, but also for the mass of useful elements that were in its meat. The most valuable and significant is the fish that inhabits the cold seas, rivers and oceans.