It is not always possible to buy ready-made salted red fish, both in bulk and in vacuum packaging. However, there is a way out of this situation - salt the fish yourself, at home. How to do it? Yes, very simple! Presented to your attention universal recipe salting red fish. It could be pink salmon, trout, salmon or chum salmon.
The difficulty lies in cutting the fish, because it is rarely salted whole. You will need to properly clean the fish, remove the fins, backbone and, if desired, remove the skin. This article presents a recipe for dry salting pink salmon at home. Why "dry"? We will salt the pink salmon without preparing the marinade, using only sugar and salt.
We will need:
- Pink salmon – 1–1.5 kg.
- Salt – 3 tbsp. spoons
- Sugar – 2 tbsp. spoons.
How to cut and salt pink salmon fish at home (dry salting)
Fresh pink salmon should not be completely defrosted. It is best to cut frozen fish, as it is less susceptible to deformation and does not fall apart.
We clean the pink salmon from scales.
Cut off the head. You can leave it on your ear.
We rip open the belly and remove all the entrails.
We wash the fish.
We make a cut along the back. You can remove the fins, but I do this during the skinning process.
If you decide to salt the pink salmon fillet on the skin, then use scissors to remove the fins.
Using your hands and a large knife, separate the meat from the skin. If there is fish left on it, then cut it off and continue to separate it. We do this carefully and slowly.
I cut off the tail, since we won’t salt it. The tail has a lot of veins and bones, so we will send it to the ear along with the head.
We do the same with the second side.
We have peeled the pink salmon and now separate it from the backbone. This should be done with your hands, as they can feel the bones better.
The ridge was separated. Pink salmon fillet is ready.
Let's start salting pink salmon.
In a plate, mix 3 tablespoons of salt and 2 tablespoons of sugar.
We will salt in a container for food products. If there is no container for the size of the fillet, then you can divide it into smaller pieces. And then he immediately salts the fish in pieces.
We fill the bottom of the container with our mixture of salt and sugar.
Place the first piece of fillet. We also sprinkle it and cover it with a second layer.
Fill the second piece on top with the mixture and close the container with a lid.
Place the fish in the refrigerator to salt. After 1 day, pink salmon will be ready. Cut into pieces and serve.
Pink salmon is one of the species of the salmon family and is considered the most valuable breed commercial fish. It has very tasty tender meat that is easy to fry, boil and salt. Therefore, those who like to enjoy slices of pale pink fish with olives and lemon are often concerned with the question: “How to deliciously pickle pink salmon so that the table turns from everyday to festive?”
Preparing the fish
- First you need to prepare the carcass. Rinse it thoroughly, cut the abdomen with a sharp knife from the anal fin to the head and pull out all the insides.
- Cut off the tail and head of the fish, remove the spine and fins. Wash the carcass again and dry it lightly with a napkin. You will have two clean, skin-on red fish fillets, fully prepared for salting.
- They can be left as is or further divided into portioned pieces. After this, you need to decide how to pickle pink salmon. At home, this can be done either dry or in brine.
Dry salting
Let's first look at the option of how to salt pink salmon at home using dry salting. This is the simplest and quick way, but the pleasure from the most delicate taste You will get a huge amount of fish. You will need sugar, salt and a little sunflower oil. Prepare in advance the dishes where the fish will be salted. It is desirable that the container be enamel or glass. Do not use aluminum to avoid oxidation. Pour some sunflower oil into the bottom of the bowl. Mix sugar with coarse salt in a 1:2 ratio, add spices if desired, but do not overdo it. Sprinkle the prepared mixture and lightly rub the fillet pieces. Carefully place the fish in a prepared bowl. You can coat the top with a thin layer of olive or sunflower oil. Cover the container with the fish with a lid and leave it in the kitchen to brew for about an hour and a half. Then put it in the refrigerator for a day. In one day cold appetizer pink salmon is ready!
Pink salmon in brine
Another great way cooking red fish will tell you how to pickle pink salmon in brine. The recipe is simply great! The fish turns out very juicy and incredibly tasty, without any extraneous spices. Exceptionally rich lightly salted taste pink salmon!
Required Products
For 1 kg of pink salmon fillet you will need:
- 1/2 liter of water;
- 1 tablespoon vinegar;
- 100 g salt;
- 50 g sugar.
Cooking method
You need to first boil water and stir salt in it, add vinegar. Let this saturated solution cool to room temperature, then pour it over the fish. Keep the bowl with pink salmon in the kitchen for an hour or two, and then put it in the refrigerator for two days. After this time, try a piece of fish. If it seems a little under-salted, just leave it in the brine for another day. Then drain the brine, place the fillet on a plate and lightly sprinkle with olive oil. Can be garnished with dill, lettuce or green onions. Your pink salmon dish is ready and can be served! Now you also have knowledge on how to pickle pink salmon at home. And guests and household members will definitely appreciate your culinary skills, because the fish you cook will be much more appetizing than store-bought!
You will be surprised how appetizing and tender ordinary pink salmon will become if you don’t just sprinkle it with salt and put it in the refrigerator, but pickle it according to a proven recipe. I have several such recipes. A couple of them are suitable when guests fall on their heads with the determination of a brick, and they need to act decisively and quickly. The fish will be ready in just an hour! Other methods require more masculinity; you will have to wait a little longer before tasting - from 1 to 2-3 days. But this is the case when the expectation is completely justified by the deliciousness - the fish turns out no worse than “elite” salmon or trout, just as tender, fatty, melting in your mouth. For those who want to know how to pickle pink salmon at home simply, tasty and quickly, I suggest you study a few basic recommendations and 4 recipes.
Basic rules for preparing successful salted red fish
- The basic proportion for preparing brine or dry pickling mixture is 3 parts salt and 1 part sugar.
- Place the raw materials, salted to the desired taste, in a jar and fill with refined sunflower oil. Then you will get pink salmon similar to salmon - both in taste and texture.
- Do not defrost the carcasses completely. Then the skin is easily removed, and the cut pieces turn out smooth and neat. And the bones come away from the pulp more easily.
- To reduce salting time, cut the fish into thin slices.
- Finished fish can be stored for no longer than 4-7 days in a hermetically sealed container.
- For spicy salting used: rosemary, thyme, coarsely ground pepper, bay leaf, basil, dill, garlic and other spices in arbitrary proportions.
- It is not recommended to add acid (vinegar, lemon juice) to the marinade, because... will suffer from this appearance(a whitish, unappetizing coating will appear) and, partially, the taste of the dish. If desired, lemon juice is poured over the already prepared snack.
Quick salted pink salmon with butter “Like salmon”
"Salmon? Yes?” my husband asked with a smart look, eating crispy toast with a piece of shiny pinkish fish. “Although no, it looks more like trout,” he said thoughtfully and finished off the third sandwich of a very impressive size. But I didn’t try to convince him. Still, he won’t believe that he tastefully “disposed” of commercial Far Eastern fish. Yes, yes, dry fish can easily become soft and appetizing. Even a connoisseur will hardly distinguish it from the fattier and “noble” salmon.
Required ingredients:
How to prepare salted pink salmon at home (well, very tasty):
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Wash the fish well. It is not necessary to remove the scales. Place it in a bowl of cold salted water for 10-15 minutes. Then remove the skin and backbone by cutting the carcass in half lengthwise. Small bones There is practically none in this fish. Cut the fillet into thin portions. |
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Prepare a water-salt solution - brine. It is better to use the liquid boiled and cooled to 28-25 degrees. It is advisable to take sea salt, coarsely ground. Add it to the water. Stir until dissolved. |
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The brine must be concentrated. Drop it in a raw egg. If it floats, then you did everything right. |
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Pour brine over the fish. Depending on the desired degree of salting (low or strong), leave at room temperature for 15-40 minutes. I waited for about half an hour. |
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Rinse the fillets from salt. Drain in a colander. Let the water drain completely. Place in an airtight container - a bowl or jar. Fill with oil. Cover with a lid. Place in a cool place. |
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After half an hour, the appetizer is ready. Fish salted in this way turns out incredibly tasty and tender. Even better than salmon or trout. You can use it to make sandwiches and canapés, use it as a filling for tartlets or thin pancakes. The salads are also exceptionally tasty. Before serving, you can drizzle the fish lemon juice and sprinkle with fresh dill. |
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Pink salmon in spicy mustard brine
Fish salted in brine is more juicy and flavorful than when dry salted. A moderate amount of spices emphasizes it natural taste and delicate texture. Mustard does not spoil the appetizer at all - it gives it a piquant note and an appetite-stimulating aroma. If desired, arrange the salted slices with onions and cover with refined vegetable fat. A very successful, homely “cozy” combination.
Required Products:
Cooking method:
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The head and tail are not used for salting. It is better to clean the scales. Cut the fish into approximately equal pieces 3-4 cm thick. You can salt the whole fish in this brine, but small pieces will be ready for consumption much faster. Place them in a deep container. |
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Prepare the brine. Mix salt, sugar and spices in a saucepan. |
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Fill with water. Bring to a boil. Stir to speed up the dissolution of the dry ingredients. Once the liquid boils, remove it from the heat. Cool to a temperature of 25-30 degrees. |
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Pour the brine into the fish. Cover it with a flat plate or lid. Place a bend on top. Keep the snack in the kitchen for 30-40 minutes. Place in the refrigerator for 6-12 hours. |
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Delicious pink salmon is almost ready. It can be served immediately, topped with oil. I also marinated it with onions. Separated from skin and bones. I put it in a jar in layers, alternating with thinly sliced onions. |
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We tried it when the fish spent a couple of hours in such conditions - tasty, simple, appetizing, relatively fast! |
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Lightly salted pink salmon, dry home-salted
Salting without the use of liquid is quick, simple and consistently successful. It is very difficult to over-salt fish with this cooking method. No need to mess around with the brine, wait until it cools down and look for suitable container for salting and storing raw materials in the refrigerator. You can cook a whole carcass, fillet, or small pieces this way.
Grocery list:
Detailed recipe:
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Wash not completely defrosted fish inside and out. Remove the skin. Cut in half. Remove the backbone and large bones. Cut into medium sized slices. |
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Mix salt (preferably sea salt) and sugar. |
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Pour some pickling mixture into the bottom of the container. |
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Place a layer of fish. Try to pack the pieces as tightly as possible. |
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Sprinkle with dry ingredients. |
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Repeat layers until you run out of ingredients or the jar is full. Place a weight on top. Hide in a cool place for 1-2 days. Under the influence of salt and pressure, liquid will be released from the fish. It should be drained. To stop the salting process, the pieces must be washed. |
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Ready snack Season with oil if desired, sprinkle with herbs or onions. |
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Lightly salted spicy pink salmon fillet in “shock” conditions - tasty, simple and fast
Few people use this method of salting salmon at home. And completely in vain. It has many advantages. For example, minimum active cooking. I cut up the carcasses, sprinkled them with spices and put them in the freezer. After defrosting, the snack is completely ready to eat! The shelf life of such fish in the freezer is quite long - up to 1 month. Uninvited guests are no longer scary! In general, very convenient and, of course, tasty. I advise you to try it. Experimenting with spices is welcome, but I recommend starting with a sugar-salt mixture.
Required:
Salting process:
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I salted the fillet with skin. But this method is also good for cooking whole small fish. Clean the carcass from scales. Divide it along the ridge into 2 halves. Take out all the bones. Remove the fins and film from the inside. Blot away moisture with napkins. |
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Add dill to the salt. Stir. Spread half of the mixture over the fish flesh. It also turns out delicious with grain mustard. Per kilo of raw materials you will need about 2 tsp. to obtain a spicy, moderately spicy taste. |
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Place the seasoned halves with the cut sides facing each other. Rub the remaining salting mixture onto the skin on both sides. |
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Wrap tightly in several layers cling film. Put the fish in freezer for 6-8 hours. |
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Once partially defrosted, remove the skin from the fillet. Slice. The dish is ready for tasting. But it turns out tastier if you add pieces of pink salmon with finely chopped onions and pour homemade or deodorized oil. The more the appetizer is infused vegetable fat, the more tender and tasty it turns out. |
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- 1 pink salmon (net weight without head and tail - 1 kg);
- 1 tablespoon sugar;
- 1 tablespoon of salt (all this per kilogram of net weight, if the fish is larger, calculate in proportions);
- black pepper, dried tarragon (you can experiment with seasonings);
- mustard seeds (optional);
- 4-5 tablespoons of vegetable oil (unflavored).
Ideas and useful information:
- If you add 1-2 tablespoons apple cider vinegar, diluted in half a glass of cold boiled water, you will get pickled pink salmon. The vinegar will eat away at the flesh of the fish and make it very soft. But don’t overdo it with vinegar, otherwise the meat will start to pull away from the skin!
- For holiday sandwiches, separate the pulp of the salted pink salmon, take a French loaf and spread it with butter. Place pink salmon on oil. Place a leaf of parsley or dill on top. It turns out delicious and beautiful! You can put some red caviar on the sandwich.
- The most a large number of vitamins and microelements are contained in the skin of pink salmon. This is due to the fact that the main reserve of fat in fish is located directly under the skin. Try chewing the skin a little - it will become soft and you will be surprised how tasty and healthy it is! I'm sure you'll like it.
- Once cooked you will get 6-8 servings
- Preparation time: 2 days
Advice: According to this recipe, you can salt any fish, but if the pieces of fish are large, or the fish has thick skin (like chum salmon), then it is better to cut each piece lengthwise (as in the photo).
Useful properties of pink salmon
Pink salmon is very healthy! She is not only very delicious product, but also rich in many vitamins and microelements. Fresh pink salmon contains: vitamins A, PP, B1 (thiamine), B2 (riboflavin), C, E, PP (niacin equivalent). And also microelements: iron, zinc, iodine, copper, manganese, chromium, fluorine, molybdenum, cobalt, nickel. It is especially useful for people with heart problems. IN Lately, information also appeared that it reduces the likelihood cancer diseases. Now do you understand why this fish is simply necessary in the diet? Its fat content varies and ranges from 2 to 10%. This depends on the habitat, as well as the time when it was caught. The lowest fat content is during the “marriage” period :) You can eat it just like that, or you can make chic holiday sandwiches.
Pickling pink salmon at home quickly and tasty is a simple matter. The main thing is to decide on the salting method (dry or classic with brine).
Salting pink salmon is a quick and easy way to prepare fish, allowing you to store finished product in the refrigerator for several days. Salted fish can be served as separate dish, garnished with fresh herbs and lemon, as part of stuffed pancakes, salads, as the main ingredient for sandwiches with butter.
Recipe for salting pink salmon fillet with mustard sauce
Ingredients:
- Pink salmon – 1 kg,
- Sugar – 3 tablespoons,
- Salt - 3 large spoons,
- Olive oil – 5 large spoons,
- Dill - to taste.
For the sauce:
- Spicy mustard– 1 large spoon,
- Sweet mustard – 1 tablespoon,
- Vinegar – 2 large spoons,
- Olive oil – 80 g.
Preparation:
Helpful advice. It is much easier to remove the entrails from slightly frozen fish rather than completely thawed fish.
- I clean the fish from scales, gut it and behead it. I remove the skin, remove the spine and bones. I thoroughly wash the fillet.
- After receiving the boneless sirloin, I start slicing. I cut into neat pieces of the same size.
- I take a large saucepan. I grease the edges with olive oil and pour some onto the bottom. I arrange the pieces in layers, add finely chopped dill, sugar and salt. I close the pan with a lid. I put it in the refrigerator for 48 hours.
I serve salted fish with special sauce, prepared from vinegar, two types of mustard and olive oil. It is enough to mix the components in a separate container.
How to pickle pink salmon “like salmon” in oil
Pink salmon is an affordable alternative to more expensive fish from the Salmon family. Inferior to salmon taste qualities, but due to its affordable cost and high prevalence, it looks more preferable in preparation everyday dishes.
To prepare delicious pink salmon“for salmon”, you need to take good and fresh fish with a dense structure, uniform color without bright and unnatural shades. When buying a fish with a head, pay attention to the eyes (they should be transparent, not bloody or cloudy).
Ingredients:
- Fillet – 1 kg,
- Vegetable oil – 100 ml,
- Boiled water – 1.3 l,
- Salt - 5 large spoons,
- Onion – 1 head,
- Lemon - half a fruit
- Fresh herbs- taste.
Preparation:
- I cut the fillet into beautiful pieces the same sizes. I put it aside.
- I move on to preparing the pickling solution. In the cooled boiled water I stir the salt. I immerse pink salmon particles in salted water for 7-9 minutes.
- I take it out, let the liquid drain and dab it with paper towels to get rid of it. excess salt.
- I take a beautiful one glassware. I spread the salted fish in layers. I water each layer of pink salmon vegetable oil. Place the finished dish in the refrigerator for 1 hour.
I serve the cooled and salted pink salmon on the table, garnished with lemon slices, thin onion half rings and fresh herbs.
Salted pink salmon in 1 hour
Ingredients:
- Frozen fish fillet – 800 g,
- Water – 400 ml,
- Salt – 2 tablespoons,
- Olive oil – 100 ml.
Preparation:
- I don’t defrost the fillet completely to make it easier to cut into portions. I put the neat pieces aside.
- I am preparing a saline solution. In 400 ml boiled warm water I stir in 2 large tablespoons of salt. To check if the saltiness is sufficient, drop in the peeled potatoes. If the vegetable floats, you can start pickling.
- I immerse pink salmon in the prepared solution with salt for 6-7 minutes.
- I catch it and wash it in cool boiled water to wash off excess salt. Dry with kitchen paper towels or napkins, removing the liquid.
- I transfer it in parts into a glass container, adding olive oil. I lay out all the pink salmon and pour out all the olive oil. I put it in the refrigerator for 40 minutes.
After the allotted time, I take it out of the refrigerator and use it in salads or for cooking. delicious sandwiches. Bon appetit!
Unusual recipe with spicy sauce
Ingredients:
- Fresh fish- 1 kg,
- Salt– 100 g,
- Sugar – 1 large spoon,
- Orange – 2 pieces,
- Dill – 1 bunch.
For the sauce:
- Mustard with grains (French) – 20 g,
- Honey – 20 g,
- Vinegar – 20 g,
- Olive oil – 40 g.
Preparation:
- I clean the fish, remove excess parts, and rinse thoroughly. Dry the finished fillet using paper napkins.
- I cut the oranges into thin slices.
- I rub the fillet with a mixture of sugar and salt. I take my time, do it carefully so that the fish is completely salted.
- I transfer the pink salmon into a glass cup and add finely chopped dill. I place thin orange slices on top.
- I put it in the refrigerator for 24 hours.
- I'm preparing a sauce for salted fish. Mix in a small cup French mustard and honey. I add vinegar and olive oil to the resulting mixture. Mix thoroughly.
I serve the dish with unusual sauce.
Dry salting method
Ingredients:
- Fish fillet- 1 kg,
- Salt - 2 large spoons,
- Sugar – 1 tablespoon,
- Ground pepper– 5 g,
- Bay leaf– 2 pieces,
- Allspice– 5 peas.
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