Salting is one of the most popular ways of preparing fish. It is especially relevant in the warm season, when there are difficulties with storing fish, and if in the future it is planned to dry it, dry it or smoke it.
Only coarse salt is used in the process; it ensures deep salting. Fine envelops and quickly salts only the top layer of fish meat, located directly under the skin, without penetrating inside and not dehydrating sufficiently, so the onset of rotting is inevitable.
It is also unacceptable to use iodized salt; at the time of salting, iodine burns the skin of the fish, increases its temperature and leads to rapid rotting.
Almost all types of edible fish can be salted, and this can be done in several ways. The calorie content of the finished product depends on the variety and the chosen salting method. After averaging, the calorie content of 100 g of salted fish is 190 kcal.
Salted fish is used as an independent dish, and as an ingredient in many salads and appetizers, served on canapés and sandwiches, and is good as a filling for stuffing.
The chemical composition of salted fish, which contains useful elements such as fluorine, molybdenum, sulfur, is beneficial for the human body, but you should not abuse such a delicacy. It contains large quantities of salt.
How to salt fish at home - step-by-step recipe with photos
In this recipe I will tell you how to salt fish at home using the example of char. Char is a fish that belongs to the Salmon family. Loaches have tasty and tender pink or red meat.
As a rule, the fish are small in size and can easily be salted at home. Salting char in brine is not at all difficult; in this case, the fish will turn out tastier and more tender than salted with ordinary dry salting.
Cooking time: 1 hour 0 minutes
Quantity: 4 servings
Ingredients
- Fish: 2-3 pcs.
- Salt: 2 tbsp. l.
- Water: 0.5 l
- Sugar: 1 tsp.
- Spices for pickling: 1 tsp.
Cooking instructions
How to quickly and tasty salt red fish ?
Red fish meat is considered delicious, elite and quite expensive. All this is due not only to its taste, but also to its beneficial properties. The unique biochemical composition of all varieties of red fish has a positive effect on the body and helps in rejuvenation.
Recently, prices for red fish have increased almost to the skies, so more and more housewives prefer to salt them themselves. It's not at all difficult to do this.
Try this method:
- Wash the fish first and dry it with a paper towel.
- Cut off the fins, tail and head. If desired, you can also rid the fish of its very fatty underbelly; not everyone is ready to eat such a delicacy.
- Using a sharp knife, cut the fish lengthwise into two halves, trying to remove the spine and ribs.
- Prepare the pickling mixture. To do this, take salt and granulated sugar in a 1:1 ratio, pepper and other spices are added to taste. Stir the resulting mixture thoroughly; it will be sprinkled on the fish for salting. Salt should be taken at the rate of 3-4 tbsp. l. per 1 kg of fish raw material.
- Pour some of the mixture prepared in the previous step into the bottom of a large bowl. Place half of the red fish, skin side down. Pour lemon juice over it and cover with the pickling mixture, lay out the bay leaf.
- Also pour the pickling mixture onto the pulp of the second half and place it skin side up in the same bowl. Sprinkle the salt mixture onto your skin.
- Cover the container with a lid and place it in a cool place. If it's freezing outside, the balcony will not work.
Regardless of the size, the fish will be ready in a couple of days, after which remove the fish from the brine and use a napkin to rid it of any remaining salt mixture. Fish prepared this way can be stored for a week.
Video on how to salt red fish quickly and easily.
How to properly salt river fish at home?
A simple and interesting recipe for spicy salted fish, which will be an excellent appetizer for any dish.
First, let's prepare everything you need:
- Dishes for pickling. If the weight of the fish does not exceed 1 kg, then a saucepan, deep bowl or plastic container of suitable capacity will suit you.
- Spices and herbs: coriander, bay leaf, hot peppercorns and salt.
- Fish. It must be washed thoroughly. Fish weighing less than 1 kg does not need gutting.
Procedure:
- Place the fish in the selected container in layers so that the heads lie close to the tails. On the bottom layer – the largest one.
- Sprinkle each layer with a mixture of salt and coriander, put a few peppercorns and a couple of laurel leaves on top.
- The container is closed with a slightly smaller lid, and a pressure is placed on top, the role of which can be played by a large stone or a jar filled with water.
- Then we move the vessel to a cool place. Be prepared for the juice to release from the fish after 10 hours; do not drain it until the very end of the salting process.
- After 4 days, remove the pressure, drain the brine, and wash the fish. Then put it back into the container, fill it with cold water and soak for about an hour.
- We cover the floor, table or any flat surface with towels, and lay river fish on top so that individual fish do not touch each other. Let it dry and turn it over after a couple of hours. If necessary, change newspapers and towels to dry ones.
Salted river fish prepared in this way is stored in a cool room or refrigerator.
How to salt fish for drying or smoking?
Medium or small-sized fish are usually dried. Depending on the type, there are some features of its salting before drying:
- Vobla. It is taken ungutted and uncleaned. Place in a container of suitable volume, sprinkle with salt, bay leaf and hot peppercorns. Oppression is placed on top for 3-4 days. After which the fish is thoroughly washed to remove any remaining salt, spices and mucus, and wiped dry with a towel.
- Roach(weight no more than 400 g). It is used ungutted and uncleaned, the insides are washed with a syringe with a strong salt solution to speed up salting and disinfection. The fish is placed in a container of a suitable size and filled with cold water and salt (10:1). A pressure is placed on top of the fish, the weight of which must be at least 15 kg. After 1.5 days, the fish is removed from the saline solution and washed well to get rid of mucus.
- Chekhon. For three dozen uneviscerated fish you will need 1 kg of salt. Fish raw materials are placed in layers in a container, sprinkled with salt, placed under pressure and sent to a cool place. If the fish is large, then the salting process lasts 2-3 days; for small fish, 1-2 days is enough. The liquid released during the process is drained.
After completing the salting process, the fish is thoroughly washed and soaked for a couple of hours, hung in the shade in the wind, preferably head down. This way, excess moisture flows out through the mouth, and the fish itself dries out evenly.
Depending on the ambient temperature, the drying process takes from 4 to 10 days. Dried fish is stored in a cool place away from direct sunlight.
Before you start smoking fish, it should also be salted. It is recommended to do this a couple of hours before smoking. If you do not intend to store the fish for a long time in the future, but plan to eat it right away, then you can simply rub it with coarse salt before storing it.
How to salt fish in a jar - step-by-step recipe
This salting method is perfect for cooking herring.
For brine per 1 liter of purified water you will need:
- 100 g coarse salt;
- 2 tbsp. Sahara;
- spices and herbs: peppercorns, bay leaf, cumin, cardamom, cloves, dill to taste.
Procedure:
- Mix all the brine ingredients, boil them and cool slightly.
- We remove the raw herring from the bones and cut it into portions.
- Place the fish in a jar and fill it with brine.
- Keep in the refrigerator for a couple of days.
- If desired, you can add vinegar and partially replace the water with wine.
Cooking salted fish in brine at home
Not very fatty fish, such as pink salmon, are suitable for salting in brine. Raw fish must be removed from entrails and bones and washed well. The fillet, cleaned and cut into portions, is placed in a container of a suitable size, which is wide enough in diameter so that the brine can cover each piece of fish.
When preparing brine, consider the following ratio - for 1 kg of fish raw material we take:
- 1 liter of water,
- 100 g coarse salt,
- 2 tbsp. sugar and spices at your discretion,
- a couple of laurel leaves,
- 2-3 cloves,
- a couple of black and allspice peas.
All ingredients for the brine are combined, boiled and cooled to room temperature, after which they can be poured over the fish.
A pressure is placed on the fish filled with brine, the container is put into the refrigerator for a couple of days, after which the brine is drained, the fish is wiped with napkins and laid out for storage in a clean, dry container.
Salted fish in a towel - it's worth a try! Photo recipe
Sea or river fish can appear in a completely new taste role when salted in a towel. The fish pieces remain quite juicy without being wet, as in the traditional salting method. Home-style salted fish is an ideal dish either on its own, solo, or with potatoes and sauerkraut.
You will need:
- Fish.
- Coarse salt.
- Terry towel.
How to cook:
The fish, in this case a mullet, is cleaned of scales and the tail and head are cut off. In a small-sized individual, you don’t have to cut open the back.
Then each piece is thickly rubbed with salt on all sides, including the inside.
Finally, the mullet is once again salted quite thickly on top and wrapped in a dry terry towel. It is also rolled up and placed in a mold.
If a certain amount of liquid flows into the mold, it is drained, and the towel is turned over and placed again until the fish is salted. The towel can be washed and reused.
Not many people take the risk of salting red fish at home. Although there are quite a lot of recipes, some experience is required.
There are special subtleties, although it is impossible to over-salt it; it absorbs as much salt as it needs. And there are also secrets in choosing fish that many who are far from the sea simply do not know.
The season when fish go to spawn is the busiest in fishing areas; you can buy fish and its “spare parts” everywhere and not very expensive. Fresh, practically still alive, this is how the pickling turns out magical. And in general, at home, fish is always much more tender and certainly without any additives that should preserve the product longer.
For salting, they always take the most delicious breeds of this type of fish:
- Salmon
- Red salmon
- Pink salmon
- Nelma
- Coho salmon
- Trout
- Belorybitsa
Based on the name of the fish, there is even a name for a special, very tasty salting - salmon. But more on that below.
How to salt red fish at home - technology, choice, recipes
With all the variety of choices, not everyone can immediately pickle fish deliciously. But this is most likely the fault of novice cooks. Much depends on the quality of the fish, the fishing area, and even the time of catching.
For example, trout bred in captivity are often too fatty. This is familiar to those who have at least once bought Norwegian cuts in a vacuum.
Let's take a closer look at the choice of fish, which one is better to take and correctly determine its quality.
Buying red fish - making the right choice
Before going to the store to buy fish, we need to decide which one we will buy. For example, pink salmon when salted is always a bit dry; it is usually salted with the addition of vegetable oil or, after salting, marinated in mustard sauce (extraordinary deliciousness).
Salted nelma, trout or salmon simply melt in your mouth. Wide, pale pink pieces look very appetizing on sandwiches. By the way, the caviar of these types of fish is also more delicate.
I always choose chum salmon or coho salmon for cooking in sauces or cutlets; their meat is a little rough when salted. But it turns out great in closed fish pies.
I think the choice has become more or less clear to you; now you need to determine the freshness of the fish. It’s good if you come across a chilled fresh carcass of a new catch. By the way, for salting, buy fish only whole carcasses. Moreover, in some you can find eggs with caviar.
If the sea is far from you, then most likely you will have to buy frozen fish. Here, make sure that it is not defrosted several times, otherwise the color will be ugly, and the cutting will not work, pieces of such fish will simply fall apart.
Frozen fish can be easily identified by the fins; where it is fatter, frozen fat turns yellow very quickly. Also, do not buy fish that is overly packaged, wrapped in several layers of film, so that it is very difficult to determine its appearance.
Proper cutting of red fish
Have you ever been to Putin? Haven’t you seen how fishermen cut up tons of fish per day? Within a few days, even those who have only seen fish on a plate know how to masterfully cut it so that the caviar remains intact and the fillet turns out to be neat pieces.
For the inexperienced, this process will take about twenty minutes. Immediately prepare a sharp, not very long knife, sharpened scissors and, if possible, rubber gloves with pimples, in these the fish will not escape you.
We begin cutting by removing the head and tail. If there are a lot of scales, then it is better to clean them off and then wash the fish under the tap.
If you come across a completely whole, ungutted fish, then we start cutting from the back, like real professionals. We make a cut along the length of the entire ridge, first on one side, then on the other. Carefully separate the meat from the spine to the beginning of the bones.
Then, using scissors, remove the pelvic fins and turn the fish over to make it easier to separate the meat from the other side of the ridge, but first remove the dorsal fin.
Next, use your fingers to slowly separate the meat from the abdominal bones on one side. If there is caviar inside, then now it can be removed from the belly without any problems. On the other hand, we also separate the meat from the bones. The inner film should also come off along with the bones.
As a result, we will get two halves of fillet on the skin. These are the ones we will salt. There are two ways of salting:
- Dry salting, when fish is sprinkled with a mixture of salt and seasonings
- Salting in brine, in a special brine.
Preparing for pickling
When we have the fillet ready, we need to prepare the right dishes. Never use any metal utensils for such purposes, otherwise the metallic taste will ruin your entire dish.
For pickling, a container with an enamel coating, glass or food-grade plastic is suitable.
You also need special salt, it is better to take only coarse salt, then the fish will be juicier. There are many different options with spices. Spices, various herbs, laurel leaves, various peppers, and mustard are added.
To make it easier to cut the fish, it should be slightly frozen. After salting, the fish is also slightly frozen to obtain a beautiful, even cut.
Recipes for salting red fish
There are not many basic recipes. In some you can add your own ingredients to change the taste. In others, you should strictly adhere to the prescription list. Here are the most popular salting methods, proven by personal experience.
Salted salmon fish
We will need to take equal amounts of coarse salt and sugar. I always take two tablespoons of salt and sugar per kilogram of fish.
We rub two fillets with a mixture of salt and sugar and place them, skin side down, side by side on a piece of gauze. For each fillet, sprinkle thickly on top of the meat with herbs, any you like, black pepper to taste and bay leaves broken into small pieces.
We put one fillet on top of another, you get almost a whole fish. And wrap it in gauze. Then put it in a convenient container and place it in the refrigerator for a couple of days. While the fish is salting, you can taste it so that it is salted to your taste. If you decide that there is enough salt, then simply rinse it with water.
Quick salted fish
We will take per kilogram:
- Three tablespoons of coarse sea salt
- Table topped with a spoonful of sugar
- Black pepper and a little bay leaf to your taste
How to salt red fish quickly:
Cut the fillet of sockeye salmon or trout into medium-sized pieces and sprinkle with spices. Place in a container with a lid and place in the refrigerator for a day.
Fish in mustard marinade
To salt a kilogram of fish we will need:
- Three tablespoons of salt
For the marinade:
- Half a kilo of onions, better than salad varieties
- Three tablespoons of ready-made mustard per liter of water
How to pickle yourself:
The cooking process is not fast, but the resulting fish is simply delicious. We always salt five kilograms of fish this way and it’s gone in a matter of days.
First, salt the fillets, simply rub them with salt and leave them in the refrigerator under pressure for a day and a half. By the way, you can also cook dry pink salmon this way.
After salting, rinse the fish and cut into strips one and a half centimeters wide. Cut the onion into rings and place the fish and onion in layers in a jar. Make a marinade from water and mustard and pour over the fish pieces. In general, it should sit in the refrigerator for a day, but you rarely manage to wait that long; it’s usually eaten earlier.
Salting red fish with herbs
We will use per kilogram of fish:
- Bunch of fresh dill
- Two tablespoons of coarse salt and granulated sugar
Preparation:
Let's prepare the greens - rinse the dill sprigs under the tap and shake off the water, let them dry a little.
Mix sugar and salt and rub the fish carcasses. Place some dill sprigs on the bottom of the dish and place one carcass on top (skin side down). Place another piece of twigs on it, then a second fillet and dill again on top. We cover the fish with something, I take a small cutting board, and place pressure on top. So let the fish sit overnight in the room, then hide it in the refrigerator for a couple of days.
Spicy red fish
Composition of products per kilogram of fish:
- Three heaped tablespoons of coarse salt, preferably sea salt
- Two tablespoons of sugar
- A quarter cup of soy sauce
- Lemon juice
Preparation:
We make a marinade mixture from all the ingredients and rub it on the halves of the fish, cut according to all the rules. Next, wrap the carcasses in cling film and put them in the refrigerator for a day. Afterwards it can be cut into pieces.
Quick salting of red fish in brine
For a liter of water we will take:
- Three heaped tablespoons of regular salt
- Three level tablespoons of sugar
Cooking process:
We immediately cut the cut fish into pieces so that it can be salted better and faster. Make a marinade of water, sugar and salt and pour over the fish. Let it sit for three hours, then taste, if there is not enough salt, add more time.
How to properly make lightly salted red fish in brine
Salting lightly salted fish is a real art. In just 4 hours you can get a delicious homemade snack. Lightly salted sockeye salmon or chinook salmon is considered one of the best treats.
We will need:
- A kilo of fresh sockeye salmon
- 3 tablespoons meka salt
- 2 bay leaves
- 5 black peppercorns
- Tablespoon 6% vinegar
- One onion
- 3 tablespoons vegetable oil
Preparation:
We fillet the fish along the ridge. Separate the skin and cut into pieces. Place in a bowl. Dilute salt in half a liter of water and pour in brine for an hour and a half. Afterwards, drain the brine.
Quick dry salting of red fish
This is the fastest way to dry salt red fish. Be careful when choosing salt; it should be coarse and clean. Oceanic is good.
For a kilogram of fish we need:
- Three tablespoons of coarse salt
Pickling:
Rub the fish fillet, sockeye salmon or trout thoroughly with salt, place the halves on top of each other with the meat inside and place pressure on top. So the fish should stand for eight hours just at room temperature. Afterwards you need to rinse it off the salt and eat it.
Deliciously salted red fish is always a welcome guest on our table. It is good as a slice and on sandwiches. Beautifully decorated snacks with thin, appetizing pink slices will decorate any feast. You can buy salted red fish in stores, but it is quite expensive. Therefore, if they manage to get hold of fresh fish, many housewives try to salt it themselves.
There are two methods of salting: dry and in brine. In the first case, the fish is rubbed with salt and spices, in the second, it is filled with ready-made brine. Both methods have their adherents.
Two recipes for salting red fish - dry and wet - today we will look at both of these methods. But before we start with the recipes, let’s get acquainted with the tips and recommendations of experienced chefs:
Secrets of salting red fish
For home salting, it is better to use very fresh fish. It’s easy to check freshness: transparent eyes without clouding, pink gills, shiny surface, no unpleasant odor. Thawed and then salted, it turns out watery and not so tasty.
When pickling, use a mixture of salt and sugar. The latter softens the taste and also prevents the fish from drying out. It is also recommended to lightly grease the carcass with vegetable oil before salting. This will make the finished product softer and tastier.
In addition, when salting, you can add spices: garlic, herbs, pepper (black and allspice), bay leaf, lemon slices, etc. Experiment to your liking.
Large specimens are salted for several days. Smaller fish, about a day, and cut into pieces - 8-12 hours. However, experienced chefs do not recommend eating it right away. Give it a little more time to sit and mature.
Red fish recipe at home - dry and wet
Recipe for salting red fish without brine
For this method, take: a whole red fish (any), weighing approximately 1 kg. To it add 2 tbsp (preferably coarsely ground), 1 tbsp sugar, 2 cloves of garlic, 1 tsp black peppercorns and allspice.
Preparation:
Gut the carcass and rinse thoroughly with running water. Dry well with napkins. Place the fish on a piece of thick cotton fabric. Mix salt, sugar, rub the fish inside and out. Sprinkle with finely chopped garlic and pepper. Wrap in cloth and then in cooking paper.
Place in a suitable container and refrigerate. After 4-5 days you can taste it. If you feel that it has not been salted enough, put it in the freezer and wait a few more days.
Here is another option for pickling at home
We need: for 1 kg of fish: 2 tbsp salt, 1 tbsp sugar, (a pinch): basil, parsley, rosemary, ground coriander, 2 cloves, 2 finely broken, .
Preparation:
Gut the fish, wash and dry with napkins. Mix salt, sugar, herbs and other spices in a bowl. Rub the carcass thoroughly with the mixture (inside too). Wrap in cloth and place in a plastic container.
Wrap the dishes in foil and leave at normal temperature for 12 hours. Then put it in the cold for a day, and then in the freezer for three days.
After which you can eat.
Recipe for salting red fish in brine
In brine, fish cooks faster, but loses some of its taste. But that's my opinion. Many people like this particular salting method.
For a carcass weighing about 1 kg, take: a liter of water, 4 tbsp salt, 2 tbsp. l, 2 bay leaves, 6 allspice peas, 1 tsp black, also peas. You can also add 2-3 cloves.
Preparation:
Prepare the carcass as we did in previous recipes. Just cut off the head and tail, and cut the fish itself along the ridge into two parts. Place tightly in a large container or enamel saucepan with a lid.
Boil water, add salt, spices, boil for a couple of minutes, let cool well to normal home temperature. Pour brine over the fish and add lemon juice. Close the container tightly with a lid.
Leave for several hours at normal temperature, and then refrigerate for two days. Remove the finished fish from the brine and pat dry with napkins. Place in a dry container with a lid or wrap in cling film. Store in the refrigerator.
Quick recipe at home in 2 hours
This recipe allows you to quickly prepare spicy lightly salted fish. It will be ready to eat in a couple of hours. But, of course, it must be very fresh and not defrosted.
To prepare you will need: a carcass weighing about 1 kg, 2 tbsp salt, 1 tbsp sugar, 2 cloves of garlic, a mixture of ground peppers, and an onion.
Preparation:
Prepare the carcass as we did earlier. Cut along the ridge into two halves, remove the skin. Remove the bones with tweezers and cut the fillet into slices. Separately mix salt, sugar, pepper. Finely chop the garlic. Cut the onion into thin rings.
Pour the salty mixture into a large plate, roll the slices there, place them in a bowl, sprinkle with garlic, stir. Cover with a saucer of smaller diameter and place a load, for example, a half-liter jar of water. Leave for an hour.
Now place the slices in a jar, place onion rings on top, add vegetable oil, a little so that it only lightly covers the fish. Shake the jar and put it in the refrigerator for another hour. After which you can serve it to the table.
Today we looked at two methods of salting fish - dry and wet. Regardless of which one you choose, the fish will turn out much tastier than store-bought. Store it in the refrigerator for no more than 5 days. If you need longer storage, it is better to put it in the freezer.
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If you decide to salt fish at home, remember: you can only salt absolutely fresh fish.
You must take this very seriously, because otherwise you greatly risk your health and that of your household.
It is best to buy fish from a trusted place.
General principles of salting fish at home
When salting red fish at home, you should use not only salt, but also sugar: it gives a mild taste and prevents the fish from drying out. However, it’s a good idea to add sugar when salting any fish.
Large fish are salted for several days, and small fish (for example, herring or capelin) – for several hours. But still, knowledgeable people do not recommend eating salted fish right away. She should lie down and mature. That is, in order to get delicious salted fish for the holiday, you need to take into account not only the process of salting the fish at home, but also two to three days for maturation.
If you overdo it with salt when salting red fish at home, simply rinse the fish with cool water. But this can only be done right before use! As for the herring, it can be placed in milk for a short time.
When salting fish at home, you can use onions, garlic, fresh and dried herbs, black and allspice, and bay leaves. You can also lightly marinate the fish by keeping it in a paste of grated lemon or orange for a couple of hours.
It is often recommended to wrap the fish in a napkin. It is better to use linen fabric for this purpose, but cotton can also be used, while artificial fabrics are not suitable for salting fish at home.
Salting red fish at home (though not only red fish) can be done either dry or in brine. In the first case, the fish is rubbed or sprinkled with salt and sugar, while in the second it is filled with ready-made brine. In the second case, the dish will be ready earlier, but the taste of such fish is often somewhat vague. In any case, if the fish is needed urgently, it is better to fill it with brine.
Recipe 1. Salting fish (mackerel) in pieces at home
Ingredients
Mackerel – 1 kg
Salt – 2 tablespoons
Granulated sugar – 1 tablespoon
Black and allspice pepper (mixture; you can use a mixture of peppers) – medium pinch
Bay leaf - a couple of pieces
Cooking method
Wash the mackerel, peel it (do not peel off the skin!) and separate the fillets from the bone.
Grind the bay leaf in any way.
Mix salt, sugar, pepper and bay leaf and lightly rub with this mixture and then pour over the fillet.
Wrap the fish tightly in a napkin, then in foil or baking paper and place in the freezer for a couple of weeks. After this, you can eat the fish.
Recipe 2. Salting red fish (for example, trout) at home as a whole carcass
Ingredients
Whole carcass of trout (or pink salmon)
Salt - at the rate of 2 tablespoons per 1 kg of fish
Sugar - at the rate of 1 tablespoon per 1 kg of fish
Cooking method
Gut the fish and wash it. Mix salt and sugar and thoroughly rub the fish with this mixture inside and out. If there is any salt and sugar left, simply sprinkle the mixture on the fish. Wrap it in a linen napkin moistened with cold water, and then in cooking paper and place in a cool place. After a day, put it in the freezer, and after a couple of weeks you can eat it.
Recipe 3. Salting fish like herring at home
Ingredients
Small fish (for example, herring) – 1 kg
Salt – 250 g
Black peppercorns - about 10 pieces
Cooking method
Gut the fish, and then rinse thoroughly under running cold water and allow to drain, placing in a colander.
Dissolve 25 g of salt in a small amount of warm water, also add pepper, cool the solution and pour it over the fish. Leave for one day at room temperature.
The next day, squeeze the fish out of the brine. Place the herring on its back in a glass or enamel bowl and cover with some of the salt, place the second layer across the first fish and also cover with salt. Continue this way until the fish and salt are gone.
Place a lid or a wooden circle of smaller diameter than the bowl on top, and a weight on it.
Place in a cool place where you can store it later. After a couple of days, the fish is completely ready.
Recipe 4. Salting red fish (char) at home as a whole carcass
Ingredients
Char – 1 carcass weighing about one and a half kilograms
Salt – 3 tablespoons
Lemon – half the fruit
Pepper mixture
Sugar – 1 heaped tablespoon
Vegetable oil - not a full glass, maybe less
Cooking method
Clean the fish and remove the fins, head and tail. Remove the spinal bone. Rub the fillet with a mixture of salt and sugar and leave for a day in a cool place (but not in the refrigerator).
The next day, remove the skin from the fillet, cut it into beautiful slices and place in a container, alternating with thin slices of lemon and lightly sprinkling with pepper. Drizzle with a little oil. Leave to stand in the refrigerator (ideally 2-3 days, but several hours are possible).
Recipe 5. Salting fish using the dry method at home “Spicy”
Ingredients
Fish fillet (salmon, pink salmon, mackerel, etc.; you can take steaks) – 2 kg
Coarse salt - 4 level spoons
Garlic – 4 large cloves
Granulated sugar – 2 tablespoons
Spicy herbs (basil, rosemary, bay leaf) – 3-4 pinches of mixture
Cloves – 5 buds
Ground coriander - a quarter teaspoon
Cooking method
Rinse fish fillets or steaks with running cold water and shake off excess liquid. Grind the bay leaf into powder between your fingers. Chop the garlic with a knife (you shouldn’t put it through a press in this case).
Mix salt, granulated sugar, coriander and herbs. Rub the fish with this mixture. Press in the garlic and cloves. Place the fish on a linen or cotton napkin and wrap tightly. Cover with foil and let salt at room temperature for about 15 hours, then place in the refrigerator.
You can eat the fish after two days, but it is better to put it in the freezer for another three days.
Recipe 6. Salting red fish (salmon or trout) at home
Ingredients
Red fish – 1 kg
Vodka – 1 tablespoon
Salt, preferably coarse – 1 tablespoon
Chopped dill – 1 tablespoon
Sugar – 1 tablespoon
Black pepper – 3-4 peas
Cooking method
Wash the red fish thoroughly and let the water drain. Remove fins, tail and head. Make a cut along the ridge.
Mix salt, vodka, sugar and dill in a small container. Rub the fish inside and out with the resulting mushy mass. Also put peppercorns inside.
Wrap the fish in a large linen napkin or just a piece of natural fabric, tie it tightly and put it under pressure for 24 hours. Then put it in the refrigerator for another day.
Recipe 7. Salting red fish at home “Quick”
Ingredients
Fish (salmon, pink salmon, etc.) weighing 1-1.2 kg
Onion – 1 piece
Salt - half a glass
Garlic - head
Pepper mixture - to taste, usually 1-2 teaspoons
Sunflower or olive oil – about half a cup
Cooking method
Wash the fish, clean it, fillet it, remove the bones using tweezers.
Cut the fillet into neat small slices. Mix salt and pepper and roll pieces of fish fillet in the mixture. Place the slices in a bowl, cover with a shallow plate and place a small weight on top. Keep in this way for about an hour (fatty fish can be kept in salt for an hour, drier fish - 50 minutes).
Remove the fish to a colander and rinse with cold water.
Chop the onion and garlic as desired. Mix fish slices with onion and garlic, pour over vegetable oil and let stand for 15-20 minutes. Place in the refrigerator for 20 minutes, when cool, you can eat.
Recipe 8. Salting fish (whole herring, mackerel, etc.) at home
Ingredients
Herring or mackerel – one and a half kilograms
Wine - half glass
Water - about one and a half glasses
Salt – 5 level tablespoons
Onions - a couple of medium-sized onions
Spices (cloves, dried basil, coriander, allspice and black pepper, mustard beans, bay leaf)
Sugar – 2 tablespoons
Cooking method
Prepare a marinade from water, wine and spices with salt and sugar and bring it to a boil.
Peel the herring or mackerel, fillet it and cut it into small pieces.
Cut the onion into beautiful rings and mix it with the fish. Place in a jar and fill with chilled solution for one day. After this period, the fish can be eaten.
Recipe 8. Salting fish at home in 2 hours
Ingredients
Fatty fish (salmon, butterfish, halibut, etc.) – 1 kg
Salt – 2 heaped spoons
Lemon - half
Sugar – 3 spoons
Freshly ground pepper - a quarter teaspoon
Vegetable oil – 10 spoons
Cooking method
Clean the fish and cut into beautiful, neat thin slices. Cut the lemon into thin transparent slices. Mix salt, sugar and pepper.
Place a layer of fish slices in a glass (you can also use enamel) container, sprinkle with salt, sugar and pepper, throw in a few slices of lemon.
Now lay out the second layer in the same way, and if necessary, the third.
Cover the surface with cling film. Place in the refrigerator for two hours, after which the dish can be eaten.
If salting fish at home requires cutting fresh fish into thin slices, it will be easier to do this if you lightly freeze it first.
When you are planning to start salting fish at home, try not to defrost it first. However, some chefs believe that frozen fish can take more salt. In any case, this is what you can do with fatty fish: it usually does not absorb excess salt.
The dish will be even more tender if you lightly grease the skin with olive oil before salting the fish at home.
When serving, the fish can be placed on an oval dish or herring bowl, sprinkled with green onions, or half-circles of onions, or chopped herbs. It is customary to garnish red fish with thin slices of lemon or olives.
You can roll red fish or herring fillets into rolls or roses.
Delicate coral slices of red salted fish are the most welcome “guest” on every table. This is not only a delicious snack, but also an excellent component for preparing other dishes. Salted fish meat is tasty and has a long shelf life. It has only one drawback - the price. However, this problem can be solved if you know how to salt red fish at home.
Any type of red fish is considered a delicacy, because the meat of all its representatives is fatty and very tasty. This product is suitable for preparing a wide variety of dishes, but it is especially often served salted.
For salting, you can take either fresh or frozen carcass, the main thing is that its skin is intact, without any damage.
For all the recipes proposed below, we will need sirloin, and this should not be a problem. But how long to salt the fish depends on the chosen salting method.
Ingredients:
- coarser salt;
- granulated sugar;
- cumin and coriander seeds.
Cooking method:
- Pound the spice seeds in a mortar or grind in a coffee grinder.
- Combine salt with sweet sand in a 2:1 ratio. For a kilogram of meat it takes three heaped spoons of this mixture and a spoonful of spices.
- Sprinkle the fillet and place it on linen (cotton) cloth. Wrap the fish tightly, place it in a pan, cover it and put it in the refrigerator.
- Three times a day we take out the carcass, unwrap it and rearrange the pieces in any order so that each slice can be thoroughly soaked.
- After three days, we put pressure on the fish. A regular jar of water will do for this. After 12 hours, the salted red fish can be served.
Cooking in marinade
The classic marinade for salting red fish consists of granulated sugar, salt and acetic acid. Many housewives also add other ingredients to it, such as sunflower oil and mustard. The taste of the finished snack depends on what spices are used in the recipe.
Ingredients:
- two tablespoons of coarse salt;
- spoon of white sugar;
- allspice peas;
- lemon.
Cooking method:
- In a bowl, mix granulated sugar and salt. Chop the pepper a little.
- Place fish fillets in layers in a container, sprinkle them with pepper, sweet and salty mixture and pour lemon juice over them.
- Place the fish in the refrigerator for a day.
Wet salting of red fish
If you don’t know how to salt salmon, then “wet” salting will be the most affordable and easiest option for you. The recipe can be varied by adding onions and olive oil, as well as other spices.
Coriander, cumin, bay leaf and white pepper are especially appropriate here. But you should be careful with other seasonings so as not to overpower the taste of the fish.
Ingredients:
- three glasses of water;
- three coarse tablespoons of table salt;
- two tsp. apple cider vinegar;
- six peas of aromatic pepper;
- two bay leaves;
- large onion;
- half a glass of oil.
Cooking method:
- Prepare the brine. To do this, pour all the seasonings and salt into the water, put the mixture on the fire and bring to a boil. As soon as the liquid has cooled, add vinegar.
- Transfer the fish fillet to any food container, submerge it in brine, cover tightly and keep in the cold for 48 hours.
- Cut the already salted fish into pieces, transfer to another container, alternating layers with onion rings, and pour in oil. We store the snack in the cold for no more than five days.
Salted red fish in 2 hours
It is difficult to find a gourmet who would not love salted trout, salmon or other red fish. Many of them are wondering if there is a recipe for quick salting, because, as a rule, salting takes several days. We hasten to please our readers - there is such a recipe. You will learn how to quickly salt red fish right now.
Ingredients:
- five tablespoons of salt;
- four tablespoons of granulated sugar;
- 1 liter of water;
- oil, ground pepper.
Cooking method:
- We dilute granules of salt and granulated sugar in water; if the ingredients still remain at the bottom, then the brine can be slightly heated.
- Fill the fillet with brine and leave for two hours.
- After this time, drain the liquid, cut the fillet into portions, sprinkle with pepper and season with oil.
Recipe for pickling with oranges
If you are looking for an original recipe for pickled red fish, then stop looking, or better yet, grab an orange.
The citrus marinade will give the appetizer a piquant flavor, and the meat will be very tender.
Ingredients:
- 1 tsp. pepper mixtures;
- laurel fox;
- orange;
- two tablespoons of coarse salt;
- spoon of granulated sugar.
Cooking method:
- Crumble the bay leaf and mix it with sweet and salty sand, as well as a mixture of peppers.
- Pour the salting mixture into a food container and bread the fish fillets in it.
- Cut the orange into slices and place on top of the fish. Cover the food and keep in the refrigerator for 24 hours.
- After a day, liquid forms in the container with the fish - it must be poured out. And the fish itself can already be served.
How to deliciously pickle pieces
Everyone loves salted fish - both adults and children. But despite the fact that it is rich in vitamins, amino acids and healthy fats, you should not abuse it.
For a good mood and health, it is enough to feed your family twice a week with a salted representative of the delicious sturgeon family.
To salt fish in pieces, you can take any of the recipes already proposed above.
In order not to harm the taste of the seafood itself, it is enough to take table salt, sugar (2:1 ratio) and lemon.
- Prepare a brine from the listed ingredients (except lemon); for flavor, you can add bay leaf and allspice.
- Place the fish pieces in layers in a container, don’t forget to make layers of lemon slices.
- Fill everything with brine, press the fish under pressure and put it in the refrigerator for a day.
Another method will allow you to learn how to salt pink salmon or other fish the way they do it in mass production. The finished snack will be very similar to the one we are used to buying in the store.
- To do this, pour half a liter of water and squeezed lemon juice into a saucepan, add crushed peppers, 1 tsp. dried coriander and twice as much dried basil. The brine needs to be boiled and cooled.
- In another bowl, combine salt with sweet sand in the same ratio as in the previous recipe. Add garlic that has been put through a press.
- Season the fish pieces with the resulting mixture and place them in layers in a container.
- Pour over the marinade and keep under pressure in the cold for 24 hours.
There is also the simplest option, without brine, when pieces of fish are sprinkled with a salting mixture, placed in a container and sent to the bottom shelf of the refrigerator for 24 hours.
Ingredients:
- five tablespoons of salt;
- two spoons of granulated sugar;
- 5 g ground pepper (black).
Cooking method:
- Sprinkle the fillet of the fish with a mixture of salt, sweet sand and pepper.
- Place the mixture in any food container and keep it in the cold for 48 hours. Every five hours the pieces need to be shifted so that they are evenly salted.
- We wash the finished fish, dry it and wrap it in cling film for storage.
Original version with vodka
It will surprise many, but there are recipes for salting red fish, where one of the ingredients is alcohol. We suggest trying the pickling method with vodka. If you are wondering what such a drink does in a marinade, then we will answer: It is alcohol that preserves the bright color of the fish and its elasticity.
Ingredients:
- lemon;
- three spoons of vodka;
- a bunch of dill;
- seven black peppercorns;
- three tsp. granulated sugar;
- five tsp. salt.
Cooking method:
- Pour salty and sweet crystals, ground peppercorns into the bowl, pour in vodka and citrus juice, and also add its zest and chopped dill.
- Rub the resulting mixture onto the fish, wrap it in cling film and marinate in the refrigerator for 48 hours.
- Remove the layer of spices from the finished fish, cut it into slices and serve with lemon wedges.
After reading the article, you were able to find out that there is dry, wet and spicy salting of red fish. But there is another interesting method of salting - this is slack salting, which is especially suitable for fatty varieties of fish. To do this, the fish is treated with a salty solution, hung on rods and left for seven days.
That's all for sure now! Try it, look for the best marinade in your opinion and enjoy the delicious delicacy.
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