Salted fish how delicious to cook. Salting fish and drying at home. Salting red fish: video

The recipe for salting red fish or river fish is simple. At home, it is important to correctly determine the ratio of fillets or carcasses and salt. Fish must be taken fresh or frozen, whole or in steaks. It takes several hours to obtain a lightly salted product, a more salty taste requires 1-2 days.

How to salt red fish

• Time: 2 hours.
• Servings: 2 persons.
• Difficulty: easy.

The recipe for salting red fish at home involves the use of good quality fish.

Salmon, salmon, trout are used for salting.

After salting, the finished dish is used for sandwiches.

Ingredients:

• sugar, salt - 15 g each;
• salmon steak - 250 g;
• vegetable oil - 60 g;
• ground black pepper - 3 g.

Cooking method:

1. Ambassador of red fish at home, start by processing the carcass.
2. Freeze fish slightly before use.
3. Mix spices in a separate bowl.
4. Cut the steak into thin slices.
5. Place cling film on the bottom of a plastic container.
6. Brush with oil, sprinkle with spice mixture.
7. Lay out the first layer of salmon.
8. Pour again with oil, sprinkle with spices.
9. Lay all the fish pieces in layers.
10. Refrigerate for about 2 hours.

Fast Herring Ambassador

• Time: 40 minutes.
• Servings: 10 persons.
• Difficulty: medium.

Salting fish at home is carried out by methods of dry, sagging salting or using brine. The latter method is well suited for salting herring. It turns out spicy, is used for garnish, salads.

Ingredients:

• salt - 3 tbsp. l.;
• water - 1 l;
• fresh-frozen herring - 4 pcs.;
• sugar - 1.5 tsp;
• bay leaf - 2 pcs.;
• black pepper - 5 peas;
• cloves - 2 pcs.

Cooking method:

1. Defrost the herring at room temperature.
2. You don't need to gut the fish.
3. For the brine, fill all the ingredients with hot water.
4. Bring the liquid to a boil until the salty and sweet crystals dissolve.
5. Remove the marinade from heat and set aside.
6. Dip the herring in a container with salty liquid for pre-salting for a day. Place oppression on top.
7. After transfer the carcasses to a food container with a lid, pour the remaining brine.
8. Put the product in the refrigerator for 24 hours.

• Time: 40 minutes.
• Number of servings: 6 persons.
• Difficulty: easy.

Peled refers to lake-river species. It must be selected in the same size, no more than 25-30 cm long. For salting at home, you can use carcasses, pieces, whole fish with a head.

Ingredients:

• peled - 1 kg;
• onion - 1 pc.;
• salt - 2 tbsp. l.;
• black pepper - 5 pcs.;
• vinegar 6% - 100 ml;
• sugar - ½ tsp;
• bay leaf - 2 pcs.;
• coriander, nutmeg - to taste.

Cooking method:

1. Rinse fresh peled.
2. Remove scales, heads, entrails.
3. Cut into small pieces.
4. Put it in a bank.
5. Lay onion, cut into half rings, on top.
6. Add all spices. Shake the jar.
7. Pour in the vinegar, stir again.
8. Put the peled for 3 hours in the refrigerator or cellar.

Salting river fish

• Time: 30 minutes.
• Servings: 5 persons.
• Difficulty: easy.

At home, for dry salting, it is better to choose river species. The fish should not be large, it is worth choosing a carp, perch or roach.

It is important to use glass, enamel or plastic dishes for salting.

Ingredients:

• perch - 1 kg;
• water - 500 ml;
• salt - 1 tbsp. l.;
• sugar - 1 tsp;
• peppercorns - 5 pcs.

Cooking method:

1. Gut the perch carcasses, cut off the heads.
2. Mix spices with water, boil.
3. Cool the resulting liquid.
4. Put the fish carcasses in an enamel pan.
5. Fill with room temperature brine.
6. To get lightly salted perch, keep it in the cold for 2 days.
7. If you want a rich, salty taste - for 5 days.

Recipe in oil

• Time: 30 minutes.
• Servings: 5 persons.
• Difficulty: easy.

At home, you can salt with oil. Such a marinade contributes to the rapid preparation of the product. It turns out delicious, with the aroma of pickled onions. The recipe is more suitable for fatty fish varieties.

Ingredients:

• mackerel s / m - 3 pcs.;
• sunflower oil, boiled water - 125 g each;
• salt - 3 tsp;
• mustard, sugar - 1 tsp each;
• onion - 2 pcs.;
• vinegar - ½ tsp

Cooking method:

1. Clean the mackerel from the insides, scales and heads.
2. Cut into portions.
3. Mix all ingredients except onion.
4. Put the fish pieces in the resulting brine.
5. Sprinkle with chopped onion, stir.
6. Cover the container with cling film, refrigerate.
7. Shake the container with salted fish periodically.
8. It will be ready in 36 hours.

Video

A red-orange slice of delicate, fatty fish, indescribably exquisite taste ... Who would refuse such a delicacy? You can’t always buy a ready-made delicacy, but few people know that pink salmon, trout, chum salmon, or salmon can be quickly salted at home. There will definitely be no preservatives, flavor enhancers and dyes in a homemade fresh dish. Thanks to this article, you will learn how to properly salt red fish. All the nuances and details are in the recipes with photos.

Is red fish a delicacy for the elite?

There are products that neither doctors, nor nutritionists, nor adherents of a healthy lifestyle argue about the benefits of. Red fish is one of such indisputable authorities. This is the only option when a large amount of fat is ideal even for dietary nutrition. Salmon breeds are rich in:

1. Polyunsaturated fatty acids;
2. Easily digestible protein;
3. The main sets of vitamins and trace elements;
4. Essential amino acids;
5. Substances that improve digestion.

The use of tender, piquant, light-salted fish melting in your mouth helps to cleanse blood vessels, improve skin structure, reduce eye fatigue and pressure. Valuable fish is especially good in the nutrition of children and expectant mothers.

Attention! Why is the red fish named that way? Indeed, in the salmon family there are also white specimens. In the past, fishermen called "red" a particularly valuable catch. Hence the name of sturgeon and salmon breeds.

After listing the advantages of red fish, the desire to buy it increases, and when looking at the price tags, it gradually fades away. Meanwhile, this delicacy is quite possible to cook on your own. And it will turn out, at least, no worse than the Finnish and Norwegian counterparts. It is enough just to purchase an individual frozen or stored on ice, which is many times more economical than a ready-made lightly salted product.

Express - salting red fish in brine

Salting in brine is a quick recipe. It will come in handy before the holidays, when the hostess is very busy in the kitchen or before the sudden arrival of guests. For the readiness of lightly salted fish, 2 hours is enough. You only need to prepare 1 kg. raw or thawed fish, 3 tbsp. l. salt, 1 tbsp. l vinegar, 1 onion, ¼ cup vegetable oil, a little peppercorns and bay leaf.

Salted red fish in brine

Advice. Fresh fish is best cut immediately. Frozen pink salmon or salmon is advised to cut without defrosting to the end. To get the maximum fillet, experts advise to cut off the ribs with jewelry, capturing the least amount of pulp. And remove the remaining bones in the red meat with tweezers.

How to salt properly:

1. Cut fresh fish, separating the head, tail, fins. Cut lengthwise, separating the bones, form a fillet of two halves of the fish. Unused pieces can be put in the freezer, and next time you can cook an ear out of them.
2. With a sharp knife, separate the skin and cut the pink-orange flesh into slices.
3. To prepare the brine, you need to prepare another container. Pour in ½ liter. water, carefully stir the salt in it and pour the red fish with the prepared brine.
4. Cover the fillet with a light oppression. The main thing is that the fish does not rise to the surface.
5. The water can be drained after 1.5 hours. Then dilute the vinegar in a glass of water and pour it halfway through the finished fillet. After 3-5 min. drain the liquid.
6. The last stage of preparation for the table is the addition of seasonings. Season the fish with onion rings, pepper, oil. In 20 minutes. delicious dish to eat.

Fish salted in brine can be eaten after a few hours

Dry salted red fish with spices and sugar

Salmon, trout and salmon can be quickly and easily salted. One of the features of red fish is convenient for novice cooks, it is impossible to spoil it. She will not take more salt than she needs and in any case will remain lightly salted. To prepare 1 serving of food, the following ingredients are needed:

• 1 kg. trout or other type of fish;
• 2 tbsp. l. salt;
• 1 st. l. Sahara;
• black pepper, bay leaf, basil - optional.

Before salting, red fish is removed from the bones and cut into slices.

Action steps:

1. Cut the fish with a sharp knife, separating the bones from the pulp so that you get a fish fillet.
2. In a small bowl, mix salt, sugar and black pepper.
3. Sprinkle the fish pieces evenly over the top. Set aside some of the mixture in a bowl.
4. Roll the fillets into rolls and place them in a plastic container.
5. Lay the resulting rolls with bay leaves.
6. Sprinkle the remaining seasoning mixture on top.
7. Close the container with a lid and leave for 4-5 hours on the table.
8. At the end of the period, put in the refrigerator for the whole night.
9. In the morning the red fish is absolutely ready!

Piquant salted fish with an unusual taste

If you want to change the classic methods of salting to something original, then this recipe is for you. This is how tender trout is salted in the houses of Norway, preparing for family holidays. For 1 kg. trout or any other type of red fish will take you 3 tbsp. coarse salt, one - white pepper and 3 tbsp. l. cognac.

Recipe:

1. In a bowl, mix cognac, salt and pepper.
2. Gently rub the fillet so that all sides are covered with the mixture.
3. Wrap appetizing slices in foil or film and - for 2 days in the refrigerator.

Lemon fish - not a hindrance. Recipe for salting in jars

Light-salted pink salmon, trout, chum salmon or salmon with a citrus flavor will appeal to even the most demanding chefs. And lemon, a natural preservative, will successfully replace vinegar and a lot of salt.

Attention! When choosing fresh fish, experts recommend paying attention to its eyes, which should be transparent. A fresh, good-smelling product usually has firm, smooth skin. When butchering, the meat should not move away from the bones; this is a sure sign of the fish not being the first freshness.

To get a full jar of salted fillet with a capacity of 500 gr., You need to use:

• 0.5 kg. red fish;
• 1 st. l. salt and sugar;
• vegetable oil, lemon, bay leaf;
• onions, garlic and spices - optional.

Advice. The secrets of professionals: to add softness to pink salmon and chum salmon, add a little olive oil to the salt. Do not salt the delicacy in a metal bowl, it will give the fish a metallic taste. A little dill and garlic are appropriate when salting any fish.

Step-by-step instruction:

1. Peel the skin of chum salmon (pink salmon, trout), remove scales, cut the fish, separate the fillet. Cut the pulp into small pieces of 5-6 cm.
2. Put the chopped fillet in a jar in several layers, sprinkling each layer with spices, onion rings, chopped garlic and sprinkling with lemon juice.
3. Fill the last "floor" with vegetable oil.
4. Put the jar in the refrigerator for a full 12 hours. Healthy yummy is ready!

Having acquired the skill of salting pink salmon, chum salmon, salmon, trout at home, you are unlikely to return to purchased analogues. Homemade dish is guaranteed fresh, its ingredients are only natural. In addition, you can add this or that spice to taste, adjust the salt level. Appetizing red fish will turn out deliciously tender and fragrant and, perhaps, will become a favorite treat for the whole family.

How to pickle red fish - video

Salting red fish - photo

Salted pink salmon "for salmon"

As you know, pink salmon is a rather dry and lean fish. But with this method of salting, it turns into a noble salmon. Tender, juicy! It is prepared very quickly and can be tasted in an hour.

You will need pink salmon fillet, cut into slices.
If the fish is frozen, it is not necessary to defrost. Frozen fish is easier to cut - the pieces are neater
Make saline solution with cold boiled water, very saturated. For 1l. 4 - 5 tbsp. salt
If the peeled potatoes float in the solution, you're done.
Put the fish in the solution for 5-8 minutes. Then take out, rinse, dry a little with a napkin.
Put in layers in a suitable dish, pour over odorless sunflower oil.
Put in the refrigerator for 30-40 minutes.

Serve with onion, lemon, herbs.

Salted pink salmon in 2 hours

Ingredients:

Frozen fillet of 1 pink salmon on the skin;
. 3 art. l. salt;
. 3 art. l. Sahara;
. 1 liter of water

Cooking:

Defrost pink salmon fillet slightly, then cut into thin slices (3-5 mm each). 2. For brine, bring water to a boil, add salt and sugar, mix well so that everything dissolves. Then cool the brine. 3. Pour chopped pink salmon with chilled brine, put in the refrigerator. After 2 hours, carefully drain the brine. The fish is ready, you can try!

Salted trout with dill

Salted trout with dill is a very harmonious dish. Red fish in taste goes well with white pepper and dill. Prepare this dish for loved ones - they will be satisfied.

To cook salted trout with dill you will need:

Trout (central part of the carcass)
dill
sugar
coarse sea salt
white peppercorns

How to cook salted trout with dill:

1. Free the trout from the ridge, leaving the skin and scales intact.

2. Crush the pepper in a mortar or beat with a rolling pin in a towel. Chop the dill. Mix salt and sugar.

3. Rub the fish a little with a mixture of salt and sugar.

4. Take a container for salting. At the bottom put a quarter of salt with sugar and the same part of dill.

5. Place a piece of fish skin side down. Sprinkle it with salt and sugar, white pepper and put the rest of the dill.

6. Put the second piece of fish with the meat down, sprinkle with the rest of the spices.

7. Cover with foil, put a plate on top and oppression.

8. Send to the refrigerator for two days. Once every 12 hours, pieces of fish need to be turned over.

9. Take out the fish, rinse quickly with boiled water, blot with a napkin. You can serve it on the table, you can wrap it in parchment and send it to the refrigerator to wait in the wings.

Salted salmon with pepper

Pink salmon salted with pepper will become the “highlight of the program” of any feast. Spicy and fragrant fish will delight both guests and the hostess herself.

To make salted salmon with pepper you will need:

Pink salmon
salt - 0.5 tbsp.
ground black pepper - 2 tbsp.
onion
garlic
little sunflower

How to cook salted salmon with pepper:

1. Cut the fish into small pieces.

2. Mix salt and pepper.

3. Roll the fish in the mixture, put in a bowl with a lid, cover and leave for 45-50 minutes.

4. Remove the fish from the bowl, rinse with warm water, salt and pepper, dry with a paper towel.

5. Cut the peeled onion into half rings. Finely chop the garlic.

6. Put the fish in a clean bowl, sprinkle with onion and garlic, pour in oil and leave for 15 minutes.

Such fish is served as an independent snack, as well as with sandwiches, canapes and pancakes.

Salted trout with spices

The recipe for salted trout with spices is good because, in addition to salt and sugar, you can add your favorite spices here without spoiling the dish at all. On the contrary, you will give it a family flavor that is unique to you.

To cook salted trout with spices you will need:

Trout fillet
salt
sugar
ground black pepper
Bay leaf
herbs for fish
spices and seasonings

How to cook salted trout with spices:

1. Wash the trout, dry it with a towel and cut into large pieces (if the fillet is whole).

2. Prepare a mixture for salting. To do this, mix salt, sugar and other bulk ingredients. I want to note that for 1 kg of fish there are 3-4 tablespoons of the spicy mixture.

3. Pour a little mixture and bay leaf into an enameled or plastic dish with a lid, put the fish skin down. Sprinkle it with the mixture, put another bay leaf, put another layer of fish (this time with the skin up). Put the rest of the mixture, bay leaf.

4. Cover with a lid, put in a dark, cool place (the refrigerator is the one).

A day is enough for salting fish. Before serving, clean the fillet from excess seasonings and brine, cut into slices, sprinkle with lemon juice, garnish with herbs.

Salmon salting at home with spices

To salt salmon at home with spices, you will need:

Salmon - 500 g
salt - 2.5 tbsp.
sugar - 0.5-1 tbsp.
ground black pepper - 0.5 tsp
dill greens - 1 sprig
parsley - 1 sprig
bay leaf - 2 pcs.
lemon juice

How to pickle salmon at home with spices:

1. First, rinse the salmon under cold water and dry it with a kitchen paper towel. I purchased a salmon steak, weighing 500 g. We clean the fish from the skin (although this is not necessary, you can salt the fish along with the skin), then cut along the spine, remove all the bones. It turned out two loin parts, which we again cut in half so that the fish is better salted. You can immediately cut the salmon into small pieces, in which case the fish will be salted faster.

2. Mix salt, sugar and ground pepper.

3. Wash the greens of dill and parsley under water and dry, then chop.

4. Break the bay leaf into small pieces.

5. We take a container that is convenient for salting fish, and pour a little loose mixture (from salt, sugar and pepper) to the bottom. Next, sprinkle with some of the chopped herbs and bay leaf.

6. We take two pieces of salmon and rub it well with a loose mixture on all sides, after which we put it in a prepared container.

7. Sprinkle again with herbs, bay leaf and sprinkle with freshly squeezed lemon juice.

8. Next, rub the remaining two pieces of salmon on all sides with a loose mixture and put in the same container, on top of the already seasoned salmon. Sprinkle with the rest of the greens and bay leaf, sprinkle again with lemon juice. I still have a mixture of salt, sugar and pepper, pour it into a container and distribute it throughout the fish.

9. It remains only to tightly close the container with a lid. We send the fish to the refrigerator for 1-2 days (depending on the size of the fish and how well you want to get the salted fish). If you want to get lightly salted fish, keep it in the refrigerator for 1 day, if more salty - 2 days. All this time, it is necessary to turn the pieces of fish every 6-12 hours so that it is well, evenly salted and saturated with spices.

10. After 1-2 days, we take the salmon out of the refrigerator, wipe it off salt and spices. Our salted fish is ready! My fish was perfectly salted after 12 hours, and I turned it several times during this time. If your salmon seems salty to you, rinse it quickly under cold water.

11. Before serving, cut into thin slices and sprinkle with lemon juice.

Salting salmon in brine

Salting salmon in brine is a fast and interesting process. A day after salting, you will get ready-to-eat fish slices and the pleasure of eating it.

To salt salmon in brine you will need:

Salmon fillet with skin (middle part of the fish) - 1 kg

For brine

Water - 1 l
salt - 4 tbsp.
lemon juice - 1-2 tbsp.
carnation - 2 pcs.
black peppercorns - 2 pcs.
allspice peas - 6 pcs.
bay leaf - 2 pcs.

How to pickle salmon in brine:

1. Wash and dry the fish with a towel.

2. Cut the loin into thin slices so that the skin remains intact. This requires a good sharp knife. The skin is then easily cut off.

3. Boil water, put salt and dry spices into it, cover with a lid and let cool. Remove spices, add lemon juice.

4. Put the fish tightly in the container, pour in the brine. Put in the refrigerator for a day.

5. Remove the fish from the brine. Pat dry with paper towel. Store in cling film.

Trout marinated with orange

Trout is an exceptionally tasty and healthy fish. There are many recipes for its preparation, and we offer you a very original recipe - trout marinated with orange.

To cook Trout Marinated with Orange, you will need:
. trout fillet
. a mixture of peppers (red, white, black, green, allspice) - 1 tsp
. bay leaf - 1 pc.
. sugar - 1 tbsp
. orange - 1 pc.
. salt - 2 tbsp.

Trout marinated with orange is prepared as follows:
1. Finely crumble one large bay leaf. Mix it with a mixture of peppers, sugar and salt.
2. Pour the pickling mixture into a plastic container, roll the trout fillet in it and sprinkle it with the rest of the salt. You can also rub the fillet with salt and spices.
3. Cut the orange into circles and place on top of the trout.
4. Put the container in the refrigerator for a day.
5. After this time, pour out the resulting liquid from the container, put the marinated trout on a dish and serve.
Ready trout can be garnished with lettuce and lemon.

Citrus salmon (salmon, pink salmon, trout) by Thomas Keller (salted red fish)

Ingredients

500 g skinless red fish fillet

For the citrus marinade

½ tsp finely grated orange zest (about ¼ orange)
½ tsp finely grated grapefruit zest
¼ tsp finely grated lemon zest
¼ tsp finely grated lime zest
¼ tsp ground white pepper
1 tbsp coarse salt (20 g)
½ tbsp Sahara

Cooking

Mix all the ingredients for the marinade until smooth, so that there are no lumps.

Wash the fish, pat dry with paper towels.

Put a piece of fillet on foil and coat with marinade on all sides.

Close the foil to make a tight package.

Put the bag of fish on a baking sheet or in a form, tray. Place a small weight on top. Marinate the fish in the refrigerator at the rate of 1 hour for every 5-7 mm of fish thickness.

Remove the fish from the foil (the fish should give juice). Wash and wipe dry.

Slice the fish thinly.

Lightly salted Scandinavian salmon

Ingredients:

Salmon - 1.5 kg (end product fillet).
Sea salt - 60 grams.
Ground black pepper - 1 tsp
Peppercorns - to taste.
Cane sugar - 2 tbsp. l.
Vodka - 50 grams.
Ground coriander - 1 tsp
Coriander is not ground - to taste.
Dried dill - 2 tbsp.

Cooking process:

I have tried a great many recipes for lightly salted red fish. However, this option seemed to me the most delicious. The fish comes in 32-48 hours, it ferments perfectly, thanks to the alcohol component and has interesting flavors.

To begin with, we will prepare the most delicious component of our dish - seasonings, sugar and salt.

We wash the fish and wipe it with a paper towel, cut off the head, fins, tail, remove the skin and cut it into two symmetrical loin parts, separating it from the bones. I also advise you to cut off the fat underbelly. With the help of tweezers, we take out the remaining bones from the finished loin parts. Do not throw away the skin, it will still be very useful to us. Pour a glass of vodka.

In a separate bowl, mix the "tasty component" and alcohol.

We rub the fish from all sides.

We stack the layers on top of each other and wrap them in the skin! (that's where it came in handy).

Tighten the roll obtained in this way with cling film.

Put in a suitable bowl under the load and put in the refrigerator.

After one and a half to two days, the fish is ready.

We cut our favorite slices and enjoy the delicate "northern" taste.

In addition, I would like to offer some useful tips:
Instead of vodka, you can add other alcohol, for example - cognac, gin, whiskey and even alcohol! (very rich flavor is obtained).
Fish can also be laid with pieces of citrus fruits, whether it be orange, lemon, lime, etc.
Don't be afraid to experiment with seasonings!
Instead of dill, you can try adding cilantro.
Instead of granulated sugar, it is advisable to use different types of sugar (brown sugar, cane sugar, or even slightly burnt. In the latter case, the fish acquires a caramel flavor and goes well with sour cream sauce).

How to cook salmon from pink salmon

So let's get started. Pink salmon needs to be deep frozen - it doesn’t matter if it’s a carcass or a fillet. There is less fuss with fillets, or rather, there is no fuss. If you got a whole fish, like me this time, then it should be slightly thawed in order to remove the skin. This savage procedure is quite easy, you just need to cut off the head and slightly pick up the skin in the place of the “cut” - it is removed with a “stocking” from the frozen carcass. I do not recommend cooking with the skin - then you will get tired of spitting from the scales.

Then we cut the fish into fillets in any way known to you. Again, in a state of "frostbite", the spine and bones are separated without problems and unnecessary losses. We quickly cut clean fillets into pieces of arbitrary size - practice shows that their optimal width is about two centimeters.

Now we are preparing brine - a saturated saline solution. In a liter of cold boiled or simply purified water, we dissolve 4-5 tablespoons of coarse table salt. The readiness of the brine is checked as follows: if a small peeled potato does not sink, then everything is in order.

The next step is to lower the prepared pieces of pink salmon into the brine. How much? In the original recipe, the recommended time was 5-8 minutes. For some reason, this seemed not enough to me, and I always endure at least half an hour. Neither undersalting nor oversalting was ever observed.

After the set minutes have elapsed, we take out the fish, dry it slightly with a napkin and put it in a container convenient for storage in the refrigerator (for example, in a plastic container), then pour it with vegetable oil. I don’t really like oil in salted fish, so I just sprinkle it sincerely. But it should be remembered that if the oil covers the fish completely, then it is stored much longer. You can add your favorite spices, but for me it's good enough.

Quick salting salmon video recipe

Sometimes, especially during the holidays, you just want to pamper yourself. salty red fish. But not always the purchase of a finished product lives up to expectations. Excessively salted or spiced red fish spoils the whole impression of the dish. Therefore, our magazine offers salt red fish yourself, and we offer a selection of the best and most delicious recipes below.

The main thing in the article

Rules, methods and spices for salting red fish at home

Before proceeding to the description of the preparation processes, let's talk about the main rules of choice, cutting and salting red fish at home.

• First you need to choose a carcass. It is the carcass, since the fillet or briquettes of red meat do not always give the end result of salting, beautiful in color and design.
• Fresh fish is preferable, but if it is not possible to purchase it, then you should buy whole frozen fish, without damage to the skin and yellowed fat.
• Defrost red fish in a long way, on the bottom shelf of the refrigerator. Do not defrost a carcass by simply leaving it at room temperature.
• The carcass is cut for salting from the back. The central bone and skin are removed. The resulting fillets are used for salting.

Concerning salting methods - the fish is salted in a dry way, and using a marinade. Only the composition of the spices and liquids used in the preparation of the dish changes.

Red fish "loves" coarse salt, so it is better to abandon the usual kitchen extra class in favor of coarse sea salt.

Now let's focus on spices. The main seasonings that are ideal for red fish meat include:

• Bay leaf;
• coriander;
• caraway;
• white pepper.

With other seasonings, be careful. Choose only the ones you love and use them sparingly.

What red fish can be salted?

You can salt at home any red fish. But it is worth considering that each of the varieties has its own characteristics. So:

• salmon, nelma and trout- these are the best varieties of red fish for salting, they just melt in your mouth;
• pink salmon it is considered dry, so it is salted with vegetable oil or marinated in mustard sauce;
• chum salmon and coho salmon best obtained in all sorts of sauces. Those who like to enjoy the fish, chewing it for a long time, can safely make a choice in favor of such varieties.

How to salt fresh red fish quickly and tasty: photo recipe

We offer a simple recipe for salting red fish at home. The meat is tasty and very tender. For this recipe, such varieties of red fish as:

• red salmon;
• salmon;
• salmon;
• trout.

Now we prepare everything we need:

• A whole carcass of fish - 2-2.5 kg.
• Salt - 4 tbsp.
• Sugar - 2 tbsp.
• Ground white pepper - 0.5 tsp (to your liking).
• Onions - 3-4 heads.
• Refined vegetable oil.

How many days do you need to salt red fish?

It all depends on the salt content in the recipe. The fish is salted for 1 to 3 days. If you want to get a lightly salted red fish, then keeping the fillet in salt for 1 day, wash off the excess salt and spices. After that, you can store such fish for up to 5 days in the refrigerator. For a good salting, you will need to endure 3 days, but usually a delicious red fish does not stay in the refrigerator for so long.

Can you salt frozen red fish?

Not all housewives were lucky enough to meet fresh red fish in the market or in the supermarket, so the frozen version is also very relevant. The main thing to remember is that you should choose frozen red fish carefully so as not to “get” on carcasses that have been frozen and thawed several times. Pay attention to the fat layer near the fins, it should not be yellow.

After purchase, defrost the carcass in a gentle way:

• on the bottom shelf of the refrigerator;
• in a bowl immersed in cold water.

Wash the carcass only with very cold water. Warm water is not allowed. It is necessary to disassemble the still not completely defrosted carcass. The resulting fillets are salted in any way (dry salting, soaking or pickling).

Salt whole red fish in a dry way: recipe

Salt red fish can be whole. This method is longer, but the result is awesome.

1. For salting as a whole, you need to choose small specimens, since large fish are not completely salted.
2. Gut the carcass of red fish, wash thoroughly with cold water.
3. The head can also be cut off, since it is of no particular value in a salty form, but the ear from it will turn out excellent.

Mix in a separate container:

• 4 tbsp salt;
• 1 tbsp granulated sugar;
• knead 2-3 bay leaves;
• 5-7 black peppercorns

1. Grate the dried carcass over and inside the resulting mixture.
2. Place the peppercorns inside the fish.
3. Place the carcass in a resealable container, if there are still spices left, sprinkle them on top.
4. Send to the refrigerator for salting for 3-5 days. After this time, get the fish, rinse.
5. Such fish is cut like smoked herring or mackerel - with a backbone, and served as an exclusive appetizer.

How to salt red fish: proportions of salt and sugar

Depending on the salting method, a certain amount of salt and sugar is used. So, for:

• dry salting is recommended to take proportions of 2:1. That is, 2 tablespoons of salt and 1 tablespoon of granulated sugar per 1 kg of prepared fish;
• marinade (brine) - 4 tbsp salt and 3 tbsp sugar per 1 liter of water. It is boiled, cooled and filled with pieces of red fish.

How to salt red fish in brine: a recipe with a photo

Salting in brine is also called wet, because the pieces of fish are in a liquid substance. For wet salting, you need to prepare:

• red fish - 1–1.5 kg;
• 1.5 liters of water;
• 500 g of salt;
• 400 g of granulated sugar;
• Bay leaf;
• spices to taste.

Now let's get ready:

It is not uncommon for every angler to have cases when the catch is not just plentiful, but very large, and it needs to be processed quickly so that it does not disappear. The first option is to fry the fish. But if the family is small and cannot eat much, you have to try other ways of processing. For example, salt. This is the easiest and most versatile harvesting method if you know how to properly salt fish caught in the river. There are a lot of recipes offering salting fish at home. They will be discussed further.

spicy salting

For work it is necessary to prepare:

1. Container. It can be a deep bowl or a basin, an enameled bucket, a wooden box. You can also use a plastic container. Just don't use any metal.
2. Spices. Be sure to have black pepper and laurel.
3. Food salt. Preferably - not very small, and in no case iodized.
4. Cargo. They can be a not very heavy stone, a couple of bricks wrapped in a plastic bag, a jar or a small enamel pot of water, or any other similar item.
5. The lid is slightly smaller than the top of the salting container.

Salting fish should be carried out immediately after catching

This salting option is designed for perch, bleak and other medium-sized fish. The catch must be fresh, freshly caught is best. You need to choose specimens of approximately the same size weighing up to 1 kg.

The catch must be washed and gutted. Next, salts (0.5 cm) are first poured into the salting dishes at the bottom and fish are laid, starting with larger individuals. After laying the first layer, sprinkle it with a thin layer of salt on top, add a few sheets of laurel, 2-3 grains of pepper, coriander. Then fish again, salt and spices, and so on to the top, or until the fish runs out.

Attention! It's time to make oppression in order to force out all the air from the fish - the cause of putrefactive reactions. To do this, you need to take the lid, put it on the fish, and put the "salting" load on top.

Now you need to move all this stuff to the coolest place in the house (or apartment) for 72-96 hours. After the end of the salting process, remove the lid and rinse the fish under running water so that all the salt is washed off. When the water becomes clear, leave the pan for 60-90 minutes.

Some fishermen claim that it is necessary to keep the fish in the water for every 24 hours of brining - 1 hour. For example, if the fish were in salt for a day, then soak for 1 hour, if 2 days - 2 hours, and so on. Then drain the water, cover the table with newspapers in several layers and put the fish on top to dry.

After 3-4 hours, it will become dry, which means it is ready for use. This treat has excellent taste and excellent smell. You can use it with beer, and with mashed potatoes and porridge - a universal snack is obtained. The spicy salted fish is stored for a long time, but only in the refrigerator. However, it usually doesn't last long.

dry salting

Usually roach, gobies, perch are harvested this way. It is necessary to prepare them in the same way as in the previous recipe - rinse, gut and pickle, laying in layers in the selected container. You do not need to use spices, but still some add sugar or your favorite spices. After two, maximum three days, the fish carcasses are washed, wiped dry with cloth napkins and hung behind the eyes or tail on a rope.

Advice. Experienced fishermen advise hanging the fish by the eyes - so all the bad liquid will easily drain. And if the fish hangs on the contrary, with its tail up, then a liquid of an unpleasant taste and smell will collect in the head.

You need to hang tightly, but in such a way that air passes between the individual carcasses. Moreover, place the product not in the sun, but in the shade. For example, on a balcony or in a room where there is a constant draft. So the catch will dry better, and then it will not become damp.

If the process takes place in the spring, when there are no flies, then nothing needs to be done, just wait until the product is ready, but in the summer the catch hung out for drying must be wrapped in gauze folded in 3-5 layers so that the flies do not get. If this is not done, then maggots will quickly start up in the fish, and it will be unsuitable for consumption. How much to dry carcasses depends on the taste of the owners. Someone keeps it for several days, someone for half a day.

If a large vobla, perch, goby is caught (which, although rare, does happen), then it must be gutted and freed from the head. Then - make several cuts along the back from the head to the tail and rub into their salt. Maybe with spices. After pouring the entire catch with salt, leave it for 8-10 days in a cool room. The emerging brine (brine) must be drained every day. After washing, when hanging to dry, each individual is inserted into the abdomen with a wooden spacer (for example, toothpicks or twigs peeled from the bark).

For salting fish you need a press

If the whole process is carried out correctly, then the carcass will look like a salmon in appearance, which is why this salting option is popularly called "balykov". The taste of the resulting product is very refined.

Small fish, such as roach, are even easier to salt because they do not need to be gutted. It is washed, salted, laid in layers, and the container is placed in the refrigerator for 3, maximum 5 days. Then the product is washed, kept in clean water for an hour. After that, they are dried on paper towels and the carcasses are hung on a thread or on a skewer. The catch is dried for 5 to 10 days - it all depends on the size of the roach and the air temperature in the street or in the room where the product is dried.

Wet Ambassador

The process goes like this:

1. The fish should be laid with their bellies up. Salt. For 1 kg of catch - 100 g of salt. To make the taste more tender, you can add sugar - 0.5 tsp.
2. Place a lid on top, a circle - which fits under the pickling container. You can make a circle of linden, aspen.
3. Put the container in a cool room for 4-8 days. Do not touch the protruding brine.
4. Take the fish out of the liquid, rinse. Dry in the open air.
5. Store in a shopping cart. You can use a wooden box.

If the fish is small, it can be immersed in brine for salting. Prepare it from 3 liters of water and 1 kg of salt. Next, rinse, dry and store.

sagging ambassador

Used for fatty fish. Large representatives of fish are prepared and hung on rods. Then - placed in saline solution. The brine should be so salty that the raw potato floats. Place the carcasses so that they do not squeeze one another too much. After a week, the product can be taken out of the brine and, washed and dried, eaten.

If a big catch is caught in the summer heat far from home, you can do the following:

• Salt fish carcasses in a large plastic bag.
• Bury the bag in the soil (it doesn't matter if it's sand or earth). Burying depth - 0.7-1 m. A layer of soil will serve as protection from heat and at the same time - oppression.
• To prevent moisture from dew or rain from entering the bag, a small bag must be put on the neck.

If the fish carcasses are large, then they must first be gutted, wiped dry (you can’t wash it!), Cut off the head and tail. Grate each carcass on the outside. Pour salt into all cuts and the inside. Wrap in clean burlap. You can also use a tissue paper. Wrap tightly with twine, bandage. Before cooking, the carcasses are soaked using milk or water. Then they cook - boil, stew, fry. The choice of option is to taste. You can also eat it raw, seasoned like a herring.

Advice. If you caught a large catch in winter and thoroughly froze on the way home, you should not salt such fish: after defrosting, the tissue structure is already broken, so it picks up a lot of salt. Because of this, it is very difficult to catch the moment when the carcasses are salted and you can significantly oversalt the fish. In addition, carcasses may disintegrate when soaked and hung. It is best to process the catch that has survived freezing and thawing into stew.

Salting large river fish: video

How to salt river fish: photo