How to salt fish at home? The best ways to pickle red fish at home. The char fish is a worthy northern representative of the salmon family

10.10.2019 Salads

And salmon are more affordable than char, if only because this fish of Trans-Baikal origin is protected by the Red Book. However, sometimes they "throw" char into the shops, and its cost is significantly lower than the price of "brothers" in the family. The lucky ones who bought fish begin to rush in search of recipes for its preparation. And lovers of salty aquatic creatures do not know at all if the recipes for salting proposed in this article are varied, and the results of their use are delicious. So when you meet in a store with char, do not get lost - take it, and more!

Fast salting

So, if you have char, you want to salt it "for today", and the fish is frozen (which is natural, since it is supplied from abroad), then you need to defrost it in advance, in the refrigerator, and gradually. Then the carcass is cut, and to the state of fillet and skinless. After that, the first ambassador is made at the rate of half a liter of water with three tablespoons of salt dissolved in them. Fillets are poured with this brine in a cold form, a load is placed on top, and the structure is set aside for an hour and a half. The brine is decanted, and the char is poured into a glass of water for five minutes, in which a tablespoon of vinegar is diluted. During this time, a large onion is cut into rings, mixed with two laurel leaves, a stack of vegetable oil and several peppercorns. This "sauce" is used to dress the strained fillet. About twenty minutes later, ready-made char fish is served on the table. Salting recipes vary in variety, but this one is the fastest.

Dry salting

For her, the brine is not needed - it will be created in the process by the char fish itself. Salting recipes in this way exist not only for red, but also for any other fish. The carcass is again cut into fillets, but now it is dried. Both halves are sprinkled with a salted mixture of salt, sugar and spices; the first two components are taken approximately equally, seasonings - to taste. In a saucepan or jar, the bottom is sprinkled with the same composition. One half of the fillet is laid on it, skin side down. The top is again sprinkled with the mixture, sprinkled with lemon juice and flavored with laurel, herbs (dill, parsley, etc.) The fillet is covered with the second half (now skin upwards), which also needs to be generously sprinkled with the composition. The container is loosely covered and hides in the refrigerator for at least two days. If the carcass is large, it is aged longer.

Three-day salting

For him, defrosting the carcasses is optional, and even undesirable, because a more elastic salted fish is obtained from ice cream. And the process itself is extremely simple: the char is chopped into convenient pieces, folded into a bowl and covered with salt. Do not be afraid to sprinkle - the carcass will absorb only what is needed. You can also add spices if you like spicy. For a day, the container is warm, right in the kitchen, then for another two it is put in the refrigerator - and you can eat.

Ambassador in oil

Again, the first step is filleting the carcass. If you also cut it into portions, salting the char at home will go much faster. The brine is made from half a glass of sunflower oil, two large tablespoons of salt and a small one - sugar. Its enough grams for seven hundred cut fish. For better distribution, pour the brine directly into the container where the char is folded, mix the contents. The jar will stand in the refrigerator for half a day, after which the pieces can be served.

As you can see, when the fish is bought, the pickles can be chosen at will, both in terms of cooking time and in the final taste.

Char is a slightly salted type of red fish. Salted char is a gourmet express seafood snack. Salting a variety of red fish is the best way to serve fish on the holiday table. The delicate light taste of unusual fish will certainly appeal to loved ones and guests. A step-by-step recipe with a photo on our website of culinary dishes will tell you the correct process for preparing a fish carcass. How to salt char at home is delicious now I will tell you in detail. I think it will be interesting for you to know.

Required products:

- frozen char - 1 carcass.,
- coarsely ground table salt - 2 tablespoons,
- sugar - 1 tablespoon

Important data.
The brining process takes approximately two days.
Salted pieces should only be stored in the refrigerator for no more than four days. After that, the fish is kept in a freezer in a cellophane bag.

1. First, prepare the carcass well. Remove the insides from the fish, cut off the tail and head, fins and gills. After that, rinse the pieces with water, dry on a paper towel from excess drops of liquid.
Tip: It is not recommended to defrost frozen fish. This will make the pieces tight and solid.
Recommendation: Fish leftovers should not be thrown away, they can be used in the preparation of rich fresh fish soup.

2. Put the pieces of fish in a plastic box, sprinkle with granulated sugar and coarse salt, cover well. Mix thoroughly and place on a shelf in the refrigerator for infusion for two days.

Recommendation: Salt red fish only in a plastic container. Compared to other materials, plastic does not give a specific taste and smell.
Tip: Season the fish with lemon pepper for a light citrus aroma and rich spicy flavor.

3. Open the container daily and stir the pieces.

4. After two days of salting, the fish must be removed from the box. Also take a look.

5. Transfer to a plate, decorating the top with fresh chopped herbs, olives and olives.
Tip: For additional decoration, onions cut into rings are perfect.

Enjoy your meal!

In the modern world, people are increasingly beginning to monitor their health, especially paying attention to proper and balanced nutrition, introducing healthy foods into their diet. One of such products can be deservedly considered to be the char fish, whose meat has a lot of useful properties.

This fish belongs to the salmon family, its meat is less fatty than that of salmon, not as dry as that of pink salmon and has excellent taste characteristics. There are many ways to cook this fish, and even a novice housewife, after reading this article, will be able to please loved ones with a delicious and delicious dish.

Description

The predatory red fish char is found in the seas, lakes and rivers. Anadromous chars live in the water bodies of Eurasia and North America and are considered the largest species, their weight can reach 5 kg, and their length can be up to a meter. Lake species live in the reservoirs of Russia; they are also found in California and Korea. Lake dwellers rarely weigh more than 1.5 kg, and their average length is 40-45 cm.

This fish has no scales, for which it got its name, and its color depends on the habitat. There are many species, it happens that several species live in one reservoir at once. The arctic char is considered the ancestor of all species.

Composition

It is enough to disassemble the composition of the char fish - the benefits and harms will be obvious.

Loach meat rich in vitamins and minerals will be an excellent addition to the diet:

Vitamins contained in fish: PP, E, A, K and B vitamins.
Mineral content: iron, potassium, manganese, selenium, copper, sodium, calcium, magnesium, phosphorus.

Nutritional value and calorie content

Char meat has a fairly low calorie content - 135 kcal per 100 g of product.

Nutritional value per 100 grams:

saturated fatty acids - 0.905 g;
cholesterol - 60 mg;
ash - 1.12 g;
water - 72.78 g;
protein - 20 g;
carbohydrates - 0;
fats - 5.86 g.

Properties: benefit and harm

You need to know how to cook char fish correctly so that its unique properties are preserved and benefit the body.

Benefit

Due to the fact that red loach meat is saturated with useful trace elements and minerals, its regular consumption has the following effects on the body:

enriches the brain with oxygen, increasing vitality and brain function;
prevents the appearance of malignant neoplasms;
improves the performance of the immune system;
improves metabolism and stimulates the production of enzymes and hormones;
saturates the body with calcium, strengthening bones, teeth and improving hair condition;
helps to lower cholesterol;
reduces the risk of heart attack and the development of cardiovascular diseases;
a large amount of fatty acids increases the body's resistance to inflammatory processes, prevents the formation of blood clots and blood clots;
helps to remove excess water from the body.

Recent studies have shown that this product also has a tangible cosmetic effect, which has a beneficial effect on the condition of the skin. The antioxidants contained in char meat not only improve its appearance, but also protect against various negative influences.

Potential harm

First of all, people with individual intolerance and prone to allergies will have to give up the use of this product.

How to choose the right one

It is best to always buy fresh produce, ideally live fish. But if you do not have this opportunity, always pay attention to the eyes. They should not be cloudy, strongly sunken or, on the contrary, convex. The carcass should be free of rusty spots and a lot of ice.

It is worth refraining from buying fish at spontaneous markets, since it is difficult to find out the origin of the product and control the storage conditions there.

Cooking methods

We offer several delicious recipes for cooking char fish that you will definitely like!

Ear

You can quickly prepare a delicious and rich first course.

Would need:

medium carcass with head and tail;
2-3 pcs. potatoes;
1 medium carrot;
small onion;
1-2 tomatoes;
pepper, salt, bay leaves and herbs.

How to cook:

Process the carcass and cut it into medium pieces.
Cut the potatoes into medium cubes, chop the carrots and chop the onion.
Pour vegetables into boiling water and boil for 10 minutes.
Season with salt, pepper and lavrushka.
Put the fish and cook for 15 minutes.
Add chopped peeled tomatoes, bring to a boil and turn off.

Served with char ear with any greens such as cilantro, dill, parsley or green onions.

Salting

Cooking takes a little time, and the finished dish can even be served at the festive table.

Recipes for salting char fish are slightly different for different housewives, although they are prepared using the same technology:

The carcass is processed, the head, fins, ridge are removed and the fillet is left on the skin.
The fillet is laid out in an enamel or plastic dish, on a sufficiently thick layer of 1/1 salt and sugar mixture. You can add black and white peppercorns, crushed bay leaves, or other spices to this mixture. From above, the fish is covered with the same mixture.
The dishes are closed with a lid and placed in a cool place for at least a day. You can't eat fish before!

After the fish is salted, you can serve it by removing the salt and cutting into pieces. Or you can put it in a container, pour it with olive or any vegetable oil and stand for about three hours. So the salted fillet will become softer, juicier and better reveal its taste and aroma.

Cooking in a double boiler

If you are watching the weight, then it is better to cook the fish in a double boiler. This method will help preserve all the nutritional properties of meat and will not increase the number of calories in the dish. Before cooking, it is advisable to keep the fish in the marinade for at least 15 minutes.

For the marinade you will need:

equal parts lemon juice and vegetable oil;
salt, white pepper, or a spice mix for fish.

After the fish has been marinated, put it on the wire rack of the steamer and pour over the rest of the liquid. It takes 15 minutes to cook. You can serve rice or vegetables as a side dish.

We hope that after learning about the valuable properties of char fish and how to cook it better, you will often enjoy delicious and healthy dishes made from it.

Video

In this video, you will find another way to prepare a delicious and healthy dish from char fish.

Recipe for making salted char at home with the addition of vegetable oil, sugar and onions. This is a universal recipe for salting any red fish - pink salmon, chum salmon, trout, etc. The char is marinated for about 10 - 12 hours and it turns out a weak snack salting with a light aroma and aftertaste of onions. Such a fish is ideal for making salads, sandwiches, filling for pancakes, tartlets, profiteroles and many other dishes. And if you make a cut of salted char and serve it on the festive table, you will see how quickly it disappears from the plate.

Required ingredients per 500 g net weight of fish:

1 tbsp. a spoonful of salt;

1 - 1.5 teaspoons of sugar;

2 tbsp. tablespoons of vegetable oil;

1 small onion;

A pinch of ground pepper (assorted);

A pinch of hops - suneli.

How to cook:

If you are using frozen char, then in order to make it easier to prepare it for salting, do not completely defrost the fish. Lightly frozen fish is easier to cut into even portioned steaks.

Rinse the char in cool water, remove the scales and separate the head. Cut the fins and tail with a knife. Remove all viscera and do not forget about dark blood deposits under the spine. Rinse the fish again under running water, and then cut into steaks of medium thickness. Cut the onions into half rings.

The fish can be salted in any container, for example, in a plastic container. Transfer the fish steaks to a container, season with salt, sugar, a mixture of aromatic peppers and add a pinch of hops - suneli. In order to determine the right amount of salt and sugar, be guided by the weight of the fish pieces. Spices are added to taste, but do not add too much, as the natural taste and aroma of the fish may disappear completely. Be sure to add chopped onions, it is he who gives any red fish a delicious aroma and rich taste.

Add vegetable oil and stir all the ingredients with your hands so that the spices are evenly distributed over the entire surface of the fish steaks.

Close the container tightly with a lid and leave to marinate at room temperature for about 2 to 3 hours. And then put the fish in the refrigerator for another 8-10 hours, ideally it is better to leave the fish overnight.

Stir the finished fish again and place on a serving plate. If you plan to serve char on the festive table, be sure to peel it off, remove all the bones and cut into thin slices so that it is convenient to string on a fork.