We are accustomed to the fact that salted fish, preferably red, is an indispensable attribute of the festive table. But prices are high these days, and vacuum-packed fish is of poor quality. We'll tell you how to salt fish at home and share a recipe for a herring snack. Having mastered the recipes for marinade and pickling, you can diversify the New Year's table. Not to mention, these appetizer recipes can be made ahead of time to free up some time before the holiday.

Rollmops are rolls of herring fillets stuffed with various vegetables and then marinated. They are prepared 2-3 days before serving, but can be stored longer. Served as an independent cold appetizer.

For 5-6 servings:

• lightly salted herring, fillet - 1 kg
• carrots - 100 g
• onions (or leeks) - 100 g
• white wine vinegar - 200 ml
• water - 1 l
• salt - 5-7 g
• sugar - 20 g
• capers - 50 g,
• juniper berries - 10 g
• black peppercorns - 10 g

1. Fillet lightly salted herring or take a ready-made fillet (but not pickled) without skin. Too large layers of fillet can be divided in half, but the length should be sufficient to twist the roll. Using tweezers, remove even the smallest seeds and lightly beat them (you can just use the edge of your palm).
2. Chop the carrots and onions into thin strips, add hot water, add vinegar, salt and sugar, and bring to a boil. Using a slotted spoon, remove the roots and add pepper and juniper berries to the marinade, bring to a boil again and remove from heat.
3. Place the roots and capers on the wide edge of the fillet, roll up and secure with wooden toothpicks. Place the rolls in a glass bowl and pour over the marinade.

You can also add pickled cucumbers, fresh or pickled sweet paprika, and lemon slices to the roll filling. You can put cloves, lemon and other seasonings to taste in the marinade.

We'll tell you how to salt fish using whitefish as an example, although this homemade salting recipe can be used for any fish of the salmon family. Served as a cold appetizer with rye croutons, boiled eggs and green onions.

For 5-6 servings:

• whitefish carcass - about 1 kg
• coarse salt - 50 g
• sugar - 50 g
• dill - 20 g
• garlic - 2 cloves
• white wine - 50 g

1. Cut off the whitefish's head with gills, remove the entrails and fins. Make a shallow cut along the entire line of the back - along the ridge. Finely chop the dill and garlic.
2. Mix salt, sugar and wine to a paste and rub the fish with it on all sides (inside and out). Place finely chopped dill and garlic into the fish belly.
3. Wrap the fish tightly in linen cloth (or parchment paper) and put it in the refrigerator. Ready time: from 3 hours. Storage time - up to 5 days.
4. Before serving, the carcass must be cut into two parts from the back, the ridge must be removed, the dill and garlic must be discarded, and the skin must not be removed. Cut the fish into thin oblique layers, separating them from the skin.

Discussion

I read the recipes for cooking herring with great pleasure, I liked them all, I’ll take notes and will definitely cook them. With juniper berries - how fragrant and piquant, I can imagine.

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Salting fish is a fascinating process. Many people love this product in its salted form, especially when it comes to whitefish. This fish itself is quite fatty, similar to herring. Although it is related to the salmon family, only its flesh is white. You can pickle it with a minimum of ingredients, or you can season it with a variety of spices, which will significantly affect the taste of the finished product. Not everyone understands that salted whitefish, garnished with herbs and onions, can be an excellent appetizer for a celebration. It is also worth considering that in this form it is stored longer.

How to cook delicious salted fish: basic recipe

How to salt whitefish deliciously? Many people mistakenly believe that a lot of ingredients are needed for tasty pickling. But in this case this is not the case. For tasty salting you only need salt and sugar, and, of course, the fish itself.

This recipe is designed for two carcasses with a total weight of about 1.5 kilograms. It is better to choose coarse salt; it penetrates the fish better without softening it.

To begin with, mix a tablespoon of granulated sugar and two tablespoons of salt. This will be the main filling. You also need to take another five tablespoons of coarse salt. They will be distributed to the bottom of the mold and to the top of the fish.

How to process a carcass? Description of salting

How to salt whitefish at home? First, wash the fish and dry it thoroughly with paper towels. The scales are left on the carcasses. But the head and tail are cut off. The belly of the fish is cut open, the entrails are removed, and washed. Afterwards the carcass is cut up, cutting along the ridge. They are trying to pull out the bones. By the way, many people leave the ribs, taking them out only during consumption.

Take dishes for salting. It's better to stick to a glass baking dish. Place three tablespoons of salt on the bottom. Half of the fish is placed on it, scales down. Sprinkle a mixture of sugar and salt on top, distribute the mixture evenly, and place the other half on top, scales up. Sprinkle with the remaining two tablespoons of coarse salt. Lightly press down the fish with something heavy, but weighing no more than 500 grams. Leave in the cold for a day. Then they taste it and serve it to the table.

Delicious recipe with dill and white pepper

To tastefully salt whitefish, sometimes just salt and sugar seem not enough, so various spices are used. For example, in this case you need to prepare:

• 1.5 kilograms of fish;
• 150 grams of salt;
• a tablespoon of sugar;
• a couple of teaspoons of white pepper;
• a large bunch of dill.

Process the fish in the same way as in the previous recipe. That is, you need to remove the head, bones, prepare both carcasses so that you can lay them on top of each other.

Cooking fish with spices

The processed fish is dried and, in order to tastefully salt the whitefish, a couple of tablespoons of salt are poured onto the bottom of the form in which it is planned to be done, spreading it over the bottom. Place the fish with the scales down.

Combine separately a tablespoon of sugar, white pepper, and a couple of tablespoons of salt. The dill is washed, dried and finely chopped. Add to the spices, leaving a small part of the greens. Season the fish, distributing the mixture over the flesh.

The second carcass is placed on top. Then sprinkle with more salt and the rest of the dill. They put a weight on it, for example a bowl of water, and put it in the cold for at least a day. Before serving, the fish is washed to remove spices and excess salt.

Whitefish caviar is quite small. Before you start salting, you need to clear it of the film. A colander can help with this matter. It is moistened with water, and then the caviar is passed through it, trying to prevent the eggs from bursting. The film will remain inside.

To taste and properly salt whitefish caviar, prepare a brine. To do this, add salt and bay leaf to the water. Boil the mixture. Pour hot brine over the caviar and stir for a couple of minutes to kill germs. Leave it like this for another fifteen minutes. The finished caviar is placed in cheesecloth to remove the liquid. Then carefully transfer it to a storage jar and put it in the refrigerator.

Caviar is used to make sandwiches and snacks. She's very helpful.

Spicy salted whitefish: products and recipe

For this recipe you need fish, a few bay leaves, a couple of black peppercorns, and a glass of vinegar. You also need a lot of salt. All this must be prepared in advance.

How to pickle whitefish? The fish is processed, the entrails are removed, and the head is cut off. The latter can later be used to prepare delicious fish broth. You will also need two types of dishes. The whole carcass should be placed in it. Rub the fish with salt and fill the belly with it. Leave in the refrigerator for two days.

After this, the excess salt is washed off and a bay leaf and peppercorns are placed in the belly of the fish. Place in a container, preferably enameled. Pour vinegar (6%) over the fish. If it is strong or homemade, then take half a glass of vinegar and the same amount of water. As a result, the carcass should be completely covered with marinade.

If the fish floats to the surface, you can lightly press it down with a weight. A day later the whitefish is ready. The fish can be stored in the marinade in the refrigerator for another week. However, it is becoming increasingly heavily salted. Therefore, it is better to eat this fish immediately or over several days.

How to serve whitefish: a simple way

The finished fish is peeled and the bones are removed. Cut into small pieces and salt. Place the slices in a jar. Take a couple of onions, peel and cut them into thin half rings, and place them on the fish. Another layer of whitefish, then onions. Pour vegetable oil over everything and leave for a while.

Before guests arrive, transfer the fish and onions to a serving plate. You can decorate the dish with lettuce leaves. You can also prepare croutons or bread in advance on which the fish slices will be placed.

Original and quick recipe

This salting method cooks fish very quickly. Some people eat it within fifteen minutes, but to be safe, you should keep it in the cold for about two hours.

So, how to salt whitefish? A fresh carcass is slightly frozen to make it easy to cut. This makes it much more convenient to wield a knife. If the fish is already frozen, then it is defrosted, but not completely. The head, fins and tail are removed, the abdomen is cleaned, and the bones are also removed. The fish is cut into portions. Take a couple of onions and cut them into large rings.

Place the fish in a bowl, add salt and black pepper to taste, and mix. Add a couple of bay leaves, onion rings, and a clove of garlic passed through a press. Mix everything again and sprinkle with a small amount of Khmeli-Suneli seasoning. Add vegetable oil, shake everything, covering the bowl with a lid. The prepared fish is put into the cold for fifteen minutes. Shake it again before use.

Now you know how to deliciously salt whitefish. There are usually no problems with this fish. It itself is quite tender and fatty. For pickling, take a lot of salt. Sugar is often added to make the taste milder. Many people also use pepper, for example, white or black pepper. Delicious fish also goes well with finely chopped dill - it gives it a special aroma, softening the smell. This dish can be served to guests as an excellent snack.

how to salt whitefish and got the best answer

Answer from Lady Blues[guru]
Salted whitefish is very tasty, especially if served on a piece of rye bread
1.5 kg whitefish
2 tbsp. l. coarse sea salt
1 tbsp. l. Sahara
ground white and black pepper to taste
bunch of fresh dill
Cut the fish into fillets. Mix sugar and salt and rub this mixture into the fillet. Sprinkle with ground pepper and finely chopped dill. Place the fillets one on top of the other with salt inside. Wrap tightly in parchment or film or place in a bag and refrigerate overnight. You can also put a large load on top. You can take a sample in the morning

Answer from 2 answers[guru]

Hello! Here is a selection of topics with answers to your question: how to salt whitefish

Answer from Yolava Ukraine!!![master]
need salt! In general, google.ru

Answer from ANDREY ANIKIN[guru]
Everything has already been told to you. Soak the already cleaned milk in milk for 2-3 hours. The result will please you!!

Answer from Iren[guru]
First, let's prepare the fish, it is necessary that the fish be caught first fresh in the cold autumn or winter: we gut it, be sure to cut out the gills (I also pick out its eyes so that it doesn't peek), then if the fish is large, cut it along the ridge and sprinkle coarse salt inside and outside (the amount of salt is unlimited, the fish will still take only as much as it needs) then swaddle it tightly in a clean cotton cloth, place it in any vessel, depending on the size of the fish, and leave at room temperature for 2 hours, turning it periodically so that the winding is saturated with the secreted juice. Then you can put it in the refrigerator (just not in the freezer). On the fourth day you can eat it, you'll lick your fingers.
P.S.: if you keep it for more than 4 days, the fish will be too salty, I personally don’t like it
Don’t listen to anyone, do as I wrote, you won’t regret it. Trust the northerner, we really know a lot about fish :))

Answer from Tina[guru]
3 tablespoons salt +2 tablespoons sugar, mix, grate and eat tomorrow, some people add spices, but I like the natural taste

What recipe do you recommend for pickling whitefish? and got the best answer

Answer from Elena Sinelnikova[guru]

Salting fish
I cut the fish lengthwise along the ridge, remove it and rub the fish with a curing mixture - 3 tbsp. spoons of salt and 2 tbsp. spoons of sugar. I put it in a plastic bag and not a tray. Now just turn it over so that the fish is in its juice (it will release a lot of juice). Ready in 2 days, maybe sooner. Then put it in the freezer - it's easier to cut into thin slices
SALTED FISH
Brine: for 0.5 liters of water - 2 tbsp. spoons of salt, 1 tsp. spoon of sugar, 1 tsp. spoon of vinegar. Cut off the head and tail of the herring, clean the insides (leave the caviar and milt) and pour in brine. Place in a cool place. Ready in a day.

Answer from 2 answers[guru]

Hello! Here is a selection of topics with answers to your question: What recipe do you recommend for pickling whitefish?

Answer from Andrey Zharikov[guru]

Answer from The slave of love[guru]
You can cook any fresh fish this way. . For 1.5 kg of fish - 150g. salt, 1 tbsp. l. sugar, dry dill.
Wash the fish, gut it, do not clean it... Cut to the ridge, but not all the way, remove the rib bones and ridge and sprinkle with salt, sugar, dill. Pour a layer of salt into a bowl, put the fish on top, scales down, close the fish like a book, sprinkle the top layer with scales, also sprinkle with salt, cover with a cloth, put a plate on top and press down (lightly), after 15-20 hours you can eat...

Whitefish belongs to the salmon family. It is eaten pickled, salted and boiled. The most useful way, of course, is salting. But in order to properly salt fish at home without harm to health, you need to adhere to the basic rules of salting. Whitefish is also a fatty variety that is ideal for salting. Whitefish is very tasty when salted and, according to reviews, is even considered much tastier than salmon. It has very tender and fatty meat.

There are three types of fish salting:

• dry;
• in brine;
• spicy.

Whitefish is a very fatty fish, therefore it is a perishable product. To extend its shelf life, you can salt the carcasses; besides, it is very appetizing when salted.

The techniques for salting whitefish are suitable for preparing any other salted sea fish. However, whitefish must be salted exactly according to the instructions in order to better emphasize and preserve the delicate taste of this fish. Each housewife salts the fish according to her own recipe, adding dill, bay leaf, and spices. Some even add garlic, which completely kills any taste.

Preparing the fish

Preparing fish for salting:

• Remove mucus from the fish by rinsing it generously with water;
• We wait until the water drains and then gut the carcass. Here the scales are not removed;
• After gutting, wash the fish again and let it drain of water. To speed up drying, you can wipe the fish with a towel or napkin;
• We make an incision along the ridge and remove the bones. Now the fish is ready for salting.

How to dry-salt whitefish

Option 1:

• fish - 2 medium;
• salt - 90 gr.;
• sugar - 80 gr.;
• pepper - 12 gr.;
• dill - 100 gr.

Cooking step by step:

• Pour 30 grams into the bottom of the container. salt, place the whitefish carcass on it;
• Prepare the mixture for salting. Take 30 gr. salt, sugar, white pepper and chopped dill;
• Mix everything thoroughly and add fish;
• Distribute the mixture evenly throughout the fish;
• Sprinkle another 30 grams on top. salt and dill.

Option 2:

• fish - 3 medium;
• salt - 90 gr.;
• sugar - 60 gr.;
• vodka - 25 gr.

Cooking step by step:

• Remove the head and tail from the fish and gut it;
• Divide into two parts;
• Separately mix salt and sugar in a bowl;
• Lubricate the fish on all sides with the prepared mixture, while sprinkling with vodka;
• Wrap the carcass in a towel and keep it in a warm place for 8 hours, turning it over periodically;
• We put it in the refrigerator. When the whitefish has cooled a little, it can be consumed.

Option 3:

• fish - 2 medium;
• salt - 30 gr.;
• sugar - 25 gr.;
• pepper - 6 gr.;
• greenery.

Cooking step by step:

• Clean the fish from scales, cut off the head and gut it;
• Cut the fish into medium-sized pieces and place on the bottom of a bowl;
• Rub the whitefish pieces on all sides with a mixture of sugar, salt and pepper;
• Sprinkle chopped herbs on top of the carcass;
• Cover the bowl with a lid and press down with a weight;
• Place the container with fish in a cold place for a day;
• After this time, wash the whitefish pieces to remove spices. The fish is ready to eat.

How to pickle whitefish in brine

Ingredients:

• fish - 3 medium;
• salt - 360 gr.;
• water - 2 l;
• onion - 2 heads;
• vegetable oil - 100 gr.

Cooking step by step:

• Dissolve salt well in water;
• Place the fish, divided into pieces, into a bowl and fill with brine;
• Let stand for 120 minutes, then remove the fish pieces from the brine and rinse;
• Place the fish back in the bowl, add vegetable oil and chopped onion into rings;
• After 20 minutes, the whitefish can be eaten.

How to pickle spicy whitefish

Cooking step by step:

• We fillet the whitefish;
• Stuff the meat with sliced ​​garlic;
• Mix salt and sugar, add spices to taste;
• Rub the whitefish fillet with the resulting mixture and roll it into a roll;
• We fasten the roll with a toothpick or thread so that it does not fall apart;
• Place the fillet in a glass dish and leave in a warm place to salt for 3 hours;
• Next, place the fish in the refrigerator for 12 hours;
• After this time, the whitefish will be salted and ready for consumption.