Ambassador of pink salmon with salmon flavor. Delicious salted pink salmon at home, like salmon

There are so many holidays coming up that it's going to make your head spin. We are already, willy-nilly, thinking about what we will treat unexpected guests. In our family, there is always fish on the table. Salted or slightly salted. The main thing is that she was. But it is expensive to buy salmon or trout, so I began to use mainly pink salmon.

This fish is quite cheap and turns out to be very tasty when cooked properly. Although some housewives do not like her for dryness, there are some tricks that eliminate this. We have already cooked it quite recently and it was very juicy, as well as for salmon. Today we will lightly salt it under the same fatty fish.

It is unrealistic to buy ready-made in the store. Just because then the prices start to bite, and the quality of the purchase leaves much to be desired. For example, I then use pink salmon in salads or sandwiches. Yes, I just cut it on the table. No one can really say what kind of fish they eat, since they confuse it very much with salmon. But I usually don’t reveal my secret, but why? Let them think it is.

Salted pink salmon for salmon - a recipe in 5 minutes (it doesn't get faster)

This is probably the fastest way. Then the fish turns out to be very tender and lightly salted. But we all know that the degree of salinity depends on the time of salting. Therefore, the fewer minutes, the less salt it absorbs. We will cook this option in brine, for this, prepare it in advance, since you need to apply it cold! And how to cook it, read the recipe.

Ingredients:

Pink salmon - 1 pc.;
Water - 1 l.;
Salt - 6 tbsp. l.;
Sugar - 1 tbsp. l.;
Vegetable oil - 70 ml;
Ground black pepper - to taste.

Cooking:

1. We will need a fillet, of course, a tenderloin can be purchased immediately, but it is better to buy a whole fish. Defrost it naturally. That is, leave on the table at room temperature or in the refrigerator. But to make it easier to remove the skin, then thaw quite a bit. We cut off the head and tail, remove the insides. Then we make an incision along the ridge and remove the skin. Now we separate the fillet from the bones.

2. To lightly salt faster, the pulp must be chopped into thin pieces about 5 mm thick. This is best done with a sharp knife.

The thinner the pieces, the faster the fish will cook.

3. Prepare the brine. Dissolve salt and sugar in a small amount of boiling water. Then add cold water. The total amount of liquid should be 1 liter.

You can make a brine completely from boiling water, but then be sure to cool it to room temperature. Otherwise, the fish will cook in hot water.

4. Place the fillet in the brine for exactly five minutes. During this time, prepare paper towels. After the lapse of time, we take it out and put it on napkins. We soak up all the liquid.

5. We will need a container in which we will infuse the fish. We put pieces in it and sprinkle each layer with pepper if desired and be sure to coat with a silicone brush with vegetable oil. Put in the refrigerator for 30 minutes. Then we serve it on the table.

Salted pink salmon is tender and juicy like salmon - a fabulous yummy

I usually do this with onions. Of course, you can do without it. But it tastes better to me. This is also prepared quite quickly. Moreover, we will use a dry ambassador. Only marinating takes a little longer. But from this pink salmon will become just a fabulous taste!

Ingredients:

Pink salmon - 1 pc.;
Salt - 1 cup;
Sugar - 0.5 cups;
Black peppercorns - to taste;
Onion - 2 pcs.;
Vegetable oil - 0.5 cups.

Cooking:

1. Defrost the fish. Separate the head and tail. We also remove the insides. Separate the fillet from the bones. You can use the backbone for the fish soup or also grind it with the rest. We cut the pulp into portioned pieces.

2. Prepare the mixture. To do this, mix salt and sugar together.

3. We dip each piece completely into white sand and put it in a deep container. We leave exactly 20 minutes.

Roll in the mixture very quickly. this way the fish will cook at the same time.

4. During this time, prepare the bow. Peel it and cut into rings or half rings.

5. Wash the fillets under running water and dry a little with paper towels. We lay in layers in a deep bowl: fish, onion, pepper, a little oil. So we repeat until the products run out. We put oppression on top and put it in the refrigerator for 1 hour.

It is best to serve such a yummy with potatoes, but it will also fly away on the festive table as an appetizer along with onions.

Pink salmon for salmon at home - fast and tasty

Ingredients:

Pink salmon - 1 pc.;
Salt - 2 tbsp. l.;
Sugar - 1 tbsp. l.;
Vegetable oil - 100 ml.

Cooking:

1. Cut off the head and tail from the fish. We remove the insides. Separate the fillet from the bones. We will not remove the skin, we will do it later.

2. Mix salt and sugar together.

3. Sprinkle both halves with a dry mixture on both sides. You can even rub it in a little. We put the parts together and wrap tightly in a plastic bag. Leave at room temperature for 24 hours. But after 12 hours, be sure to turn the bag over to the other side.

To prevent the liquid from leaking out of the bag, be sure to place the fish in another one, or place it in some other container.

4. After we wash the fish under the tap and dry it with a towel. Cut into portioned pieces while immediately cutting off the peel. Place in a small bowl and drizzle with vegetable oil.

You can eat it right away, but it's better to leave it in the fridge for a while.

I bring to your attention a video that I found on the Internet. I must say right away that I did not cook for him. But I liked that the author tells in detail how to salt the fish. In this case, the recipe is suitable for any kind. If you use the same, then share with us the result below in the comments. We will only be happy about it.

Here are the wonderful ways I told you. I hope you liked them and you have already looked for some for yourself. Be sure to cook this for the next holiday or dinner. Please your loved ones. And I say goodbye to you, until we meet again!

There are several types of red fish, each of which differs from the other in size, weight, taste and fat content, as well as consumer class. Salmon is a product of the luxury class, and pink salmon is a more popular red fish, the recipes for which are many. It is suitable for general consumption. Resourceful culinary specialists know how to cook ordinary pink salmon so that the most picky eaters have no doubt that they have real fat salmon in front of them.

How is pink salmon different from salmon?

Before we start cooking pink salmon so as to give it the taste of another fish, we will consider its features and main differences with salmon. It all starts with the territorial distribution of fish. Pink salmon is caught in the Pacific waters (and sometimes even in fresh river water or lakes), and salmon is caught from the Atlantic Ocean. Both fish belong to the same salmon family. In size, pink salmon is much smaller than salmon, and already in their appearance there are noticeable differences. Male pink salmon have a hump that becomes larger and more prominent during spawning, and both males and females may have dark spots on the caudal fin. Salmon is a fish without a hump and without spots; during spawning, the color of males acquires a reddish-brown hue.

From a culinary point of view, salmon meat, compared to pink salmon meat, is fatter and denser, it is much more convenient to cut it into thin slices, such as to use in sandwiches, and in rolls and sushi, and in classic delicacy cuts. These two types of fish also differ in color - salmon has a more saturated red tint (when cooked - pale pink), and pink salmon - pink-orange. If we consider fish fillets, pink salmon has a uniform color, and it does not have a light-colored vein, while salmon, on the contrary, has a lot of veins that diverge in different directions. As for the juiciness and stiffness of fish meat, pink salmon is a little more dry in taste than salmon, and tougher, its meat is not juicy, so pink salmon is more often used for salting or stewing, and salmon for baking or frying.

The caviar of salmon and pink salmon also differs. In salmon, it is smaller and brighter, and the shell of the eggs is thin and delicate, in pink salmon it is a little larger, the color of the eggs is pale orange, and the shell is dense.

How not to spoil the taste of pink salmon by cooking it “for salmon”?

Firstly, follow exactly the method of salting pink salmon you have chosen, do not make mistakes in proportions. And, secondly, do not overexpose pink salmon in dry salt or brine - otherwise it will become tough.

How to choose fresh or frozen pink salmon for a delicious pickle?

If you buy fresh fish in order to pickle it, first of all pay attention to its flesh, it should be very dense, have a uniform color (as we have already said, pink salmon has pink-orange). It should not have any spots of too bright shades or, conversely, pale ones. Even fresh, it should look “appetizing”. You can check the freshness of the fish in the following way - press on it with your finger, the hole that remains from the pressure should be restored immediately, you also need to carefully look at the fish tail - in no case should it be too dry (this is a sign that it was stored fish for a long time). If the fish you like has a head, look into its eyes. They should not even be slightly cloudy or bloody - choose only fish with clear eyes.

For salting, you can take not only fresh fish, but also frozen. It is better to take the whole, with the head. The gills of the fish should not have a dark greenish tint (this is a sign that this fish will soon begin to rot), the shape of the fish should be correct (if the fish is curved, it means that it has been thawed and frozen more than once), and all the fins and tail should be intact ( otherwise, the fish could also be frozen more than once, which will affect both its taste and health benefits). If the fish is frozen and gutted, look at its abdomen - in high-quality pink salmon it is pinkish in color, if you notice that yellowness begins to appear on the abdomen, it is better not to take such fish.

Mandatory for both fresh and frozen fish is the smell. He should not give "smell".

How to pickle pink salmon for salmon?

When choosing any of the recipes, it is important to know that pink salmon is not salted whole, but in pieces, otherwise the ambassador will turn out to be too strong, “strong”.

For salting, both fish and brine must be chilled, this is an important rule, otherwise the fish meat will begin to fall apart, and the taste of pink salmon will not at all look like salmon.

Salt pink salmon in brine (photo)

Recipe 1, designed for 1 kg of frozen pink salmon:

Let the pink salmon thaw a little (not completely, because it will be more convenient to clean the fish and cut it). Defrost should be either at normal temperature - in the kitchen, or on the bottom shelf of the refrigerator - it is cooler there than in the room, but much warmer than in the freezer.
We process the fish: we cut off the head, remove the fins, get rid of the fish entrails, thoroughly wash the abdomen.
We remove the skin from the fish, remove the bones.
We cut the fish into pieces, convenient for salting them.
We take 1 liter of pure water (if the water is boiled, it should not be warm and not hot, but completely cooled down), we dissolve 5 tbsp. spoons of salt.
Dip the fish pieces in salt brine for 20 minutes. Important: the more time the fish is in brine, the more salty it will be.
We take out the fish, put it on special paper towels or table napkins, let the brine drain completely.
We shift the fish into a glass or plastic dish, pour vegetable oil, preferably refined (so that there is no smell of oil, and the fish smells only of fish). If you put the fish in several layers, spill each layer with oil (only it needs to be poured in a thinner stream).
We put the fish under the press (a plate or saucer with a glass of water on top will do).
We wait 6 hours, and pink salmon is ready.

Special seasonings and spices for fish can be added to the brine, for example, parsley, red or black pepper, rosemary, fennel, basil are often used.

Pink salmon prepared in this way is stored in the refrigerator for up to 7 days.

Recipe 2, with brine and freezing, for fresh fish

Soluble in 1 liter of boiled cold water 5 tbsp. tablespoons of salt and 5 tbsp. tablespoons of sugar, put in the refrigerator for a while, while we cut the fish.
We process the fish - get rid of the insides, fins, skins, rinse well.
This method is not suitable for small pieces, so we cut the pink salmon into two halves, each of which is also in half (across).
Pour pink salmon with brine in a low plastic bowl.
We remove the fish in the freezer for 1 day.
We take out the fish in brine from the freezer and let it defrost completely.
We wash the fish with clean cold water, dry it.
Cut into pieces and pour sunflower oil for 2-3 hours (you can do without this step).
Salted pink salmon is ready.

Such pink salmon can be stored for 6-7 days, always in the refrigerator.

Recipe 3, the fastest, "in 5 minutes"

Stores in the refrigerator for 3-4 days.

We salt the fish in a “dry” way, without brine

Recipe 1, the easiest, with sugar:

We prepare the fish.
Mix in a separate bowl 1.5 tbsp. spoons of sugar and 3 tbsp. spoons of salt.
In the dishes intended for salting our pink salmon, put 1/2 of the resulting mixture.
Spread the sliced pink salmon on top of the sugar and salt.
Pour the rest of the sugar mixture over the fish.
We leave the fish for 3 hours, do not close anything, do not remove anywhere.
We remove the fish “to dry” - we will blot it with dry paper towels, which will absorb all the excess salt that the pink salmon has not absorbed into itself.
As in previous recipes, we put the fish in a plastic or glass bowl, with vegetable oil on top.

This method allows you to store salted pink salmon for up to 5 days in the refrigerator.

Recipe 2, with lemon

In the recipe for salting pink salmon with lemon, the step with sunflower oil cannot be neglected, since lemon contains acid, which removes excess fat in fish and dries the already not juicy pink salmon meat, so oil is an indispensable element of this method of salting pink salmon.

Fish with lemon is stored for a week.

Recipe 3, in a plastic bag (1 option)

You can store for a week.

Lightly salted pink salmon is a delicious and mouth-watering dish that you can make with your own hands extremely quickly and simply. Some believe that it is a little dry, but if it is properly salted, the fish will become juicy, and not everyone will be able to distinguish it from expensive analogues.

How to choose?

It is best to purchase not frozen pink salmon, but chilled. The product must be fresh. To check if the fish is fresh, there are several aspects to consider.

If pink salmon has any incomprehensible smell, rotten or musty, then it is stale and unsuitable for consumption.
Chilled fish has a shiny skin without any signs of damage and dry patches.
If the component is frozen, there should be a small amount of ice on it.
You should buy fish with light fins and belly. If yellow spots can be seen in these areas, it is better not to purchase such a product.
If the fins are broken and extremely dry, then the pink salmon is stale.

You can give preference to gutted or non-gutted fish. If the carcass is whole, it will be less weathered and may contain healthy and appetizing caviar.

Treatment

The fish should be defrosted. It is better to do it naturally by putting it in the refrigerator for a day in a container. No need to try to defrost the carcass in the microwave, as it will not be suitable for salting. After that, the product can only be cooked.

When the ingredient is defrosted, you should take a sharp knife and get rid of the scales. Then rinse the fish, cut off the excess parts (head, tail and fins). Next, the pink salmon is again thoroughly washed. Place it on a wire rack to drain excess liquid. If fillets are used in the recipe, bones and skin should be removed.

Recipes

There are many recipes, so everyone can choose something for themselves. There are quick ways of salting, there are unusual and rather long ones. But they are all incredibly delicious.

Dry way

For salting you need:

pink salmon without bones;
one and a half tablespoons of salt (large);
one and a half teaspoons of granulated sugar;
bay leaves;
pepper;
vegetable oil (refined).

Pink salmon is cut. You should get small strips, the width of which is several centimeters. Salt, sugar, pepper (whole), chopped bay leaves are placed in the container. The mixture is stirred. Then it should be covered with fish and mix thoroughly so that each piece is covered with it evenly. The bottom of a separate container must be greased with oil and pieces of fish should be placed there (skin side up). They must be tight. If more than one layer is obtained, you need to make a second one, before that, oil the first one well.

The container is covered and left for 2-3 hours. Next, it must be placed in the refrigerator. A day later, delicious fish will delight the hostess and household with its aroma.

in brine

You can use a deep plastic container for this recipe, but a regular jar is ideal. To salt the fish, you will need:

carcass;
water;
3 tablespoons of salt;
a spoonful of granulated sugar;
spices.

First you need to make a base. Sugar, salt and spices (lavrushka and pepper) are added to a liter of liquid. Put on fire. The liquid should boil for a while, then it should be removed and allowed to cool.

The fish is processed, the skin is removed from it, the carcass is milled into 3 cm pieces. Then placed in a jar. Pieces do not need to be compacted. It is filled with ready-made brine. The fish remains in the kitchen for 2-3 hours, then put in the refrigerator for 3 days.

For salmon

Anyone can cook pink salmon so that it looks like an expensive variety of fish. For this you need:

water;
5 tablespoons of salt (coarse);
pink salmon;
a few tablespoons of vegetable oil (you need to take it without smell).

Salt is diluted in a liter of liquid. The fish is freed from the skin and bones, cut. You should get slices of several centimeters. When no salt is visible, pieces of the main component are placed in the water, which should float. They are in brine for 40-50 minutes, then pulled out and dipped with a paper towel. The bottom of the container is lubricated with oil, parts of the fish are laid out there. They must be tight. The workpiece is poured with a few tablespoons of oil.

If you get several layers, you can lay out the second on top of the first. Lightly salted fish is suitable for consumption after 5-6 hours.

In a jar of oil

A great option to quickly make delicious and unusual fish. The salting recipe is quite simple. To prepare a tender treat, you need to use:

pink salmon;
bulb;
one and a half tablespoons of salt;
2 teaspoons of sugar;
Bay leaf;
refined oil.

The fish is cut into small pieces, bones and skin are removed. The onion is peeled and cut into neat half rings. Sugar, salt and a bay leaf broken into 3-4 parts are poured into the container. Pieces of fish are abundantly crumbled in the mixture.

Oil is poured into the bottom of a liter jar, then a layer of pink salmon with onions is placed there. Then the pink salmon is poured with oil from above, and the steps are repeated until the components begin to run out. The top layer should also be watered with oil. The jar is twisted and placed in the refrigerator for a couple of days.

in pieces

This method is the easiest, does not require much time. What you need:

fish;
four tablespoons of salt;
two tablespoons of sugar;
2 pieces of bay leaves;
4 pieces of black peppercorns.

The carcass is cleaned, the skin and the inside of the abdomen are washed well. Gets rid of the head. The carcass should be cut into pieces, the width of which is 4-5 cm. Sugar and salt are mixed, each piece should be rubbed liberally with this mass. The bay leaf is crushed, the fish should be sprinkled with it and pepper.

A layer of pieces is placed in the container, which should lie tightly. Then everything is placed in the refrigerator for 12 hours.

with dill

What you need:

kilogram of fish;
3 tablespoons of salt (coarse);
3 tablespoons of granulated sugar;
200 grams of dill (fresh).

Pink salmon is well washed, dried and cut into 2 parts. It should be rid of bones and skin. Salt and sugar are mixed. The mixture is rubbed into the carcass (you need to rub both sides). The dill is washed and dried. A third of the greens should be placed where the fish for salting will be placed. A piece of fillet is laid out on top, lay a layer of greens on top. Then the second part of the fish, and again the greens. The container is covered, a load should be placed on top of the lid. It is best to use a three-liter jar with water or other contents.

The blank is stored for 8 hours in a room, then put in the refrigerator for several days. After that, the dill must be removed, the fish is cut into appetizing slices and served at the table.

In mustard sauce

There are many varieties of marinade, but mustard sauce is what allows the fish to have a sophisticated and savory taste. For cooking you need to take:

carcass;
3 tablespoons of granulated sugar;
3 tablespoons of salt;
5 tablespoons of olive oil;
2 tablespoons of vinegar;
a spoonful of sweet mustard;
greens (dill).

The fish fillet is cut into pieces. The sides of the deep container are lubricated with oil. It must be poured to the bottom. Fish blanks should be laid in layers, add sugar, salt and herbs. Then close and refrigerate for a few days. The fish is served in an interesting sauce. You need to mix mustard, vinegar and oil.

In an hour

To cook amazing fish so quickly at home, the following components are needed:

fish fillet;
vegetable oil;
water;
salt.

The fish is cut into small pieces. Boil water, add salt there. Five tablespoons per liter of liquid. When the salt is completely dissolved, fish should be lowered into the solution. The pieces should be there for 10 minutes. They should be taken out, dried and placed in a container in layers. Each layer must be poured with oil. The plate is placed in the refrigerator for 40 minutes.

How to store?

Ready salted fish is extremely easy to store. It is important to remember that she needs coolness. Pink salmon is best stored in the refrigerator. If it was salted with brine, after 3 days it should be placed in a container and poured with plenty of oil. It will prevent the product from spoiling.

Fish can only be stored for 7 days. But most often, households eat juicy, appetizing and very tasty pink salmon much earlier.

The recipe for lightly salted pink salmon "Pod Semga" in two hours, see the video below.

Red fish meat has always been valued for its incredible taste and considered a healthy delicacy. The lightly salted representative of the seas, which is so convenient to use in salads and snacks, is especially popular. Today we will tell you how to salt pink salmon at home, because unlike, for example, salmon, it is more affordable. It is worth considering that it is not so greasy, and besides, it has a bitter aftertaste. Therefore, it is very important to choose the right mixture for salting it and use an odorless vegetable oil.

Dry salting of pink salmon at home

It's hard to find someone who doesn't love red salted fish. True, many can afford such a delicacy only on special days. But you can find a way out of this situation by simply salting the fish yourself at home. And it is not necessary to buy trout or salmon, because you can use a more affordable species for salting. For example, pink salmon.

Salting such fish is quite simple, the difficulty lies only in cutting it. It is necessary to remove the spine, fins, remove the skin and clean the carcass from all the insides. The tail and head can be left and boiled from them a rich ear. The main thing is to do everything carefully so that the meat is well separated from the skin.

As soon as the pink salmon fillet is ready, you can start salting it.

For 1 - 1.5 kg of fish, we need three tablespoons of salt and two tablespoons of sugar.
In a bowl, mix salt and sugar and take a container, on the bottom of which we pour the prepared mixture.
Put a piece of fish on top of it and sprinkle it with salt and sugar. We put the second blank on top and also fill it with a dry mixture.
Close the container and put in the refrigerator for 24 hours.

Fish fillet, salted in haste

Salting pink salmon is a quick and inexpensive way to cook delicious fish. It can be served in different ways. For example, as a snack, on sandwiches, in rolls and stuffed pancakes. There are a lot of recipes for salting such fish and they are all simple in their execution.

But there are two main ways:

dry when only spices are used;
and wet, in which the fish is salted in a marinade or brine.

We offer you the easiest recipe for a quick wet salting of pink salmon.

Ingredients:

pink salmon (1 kg);
three tablespoons of salt;
three tablespoons of vegetable oil;
six peas of pepper;
bulb;
Bay leaf.

Cooking method:

Cut the prepared salmon fillet into pieces and put in a container for salting.
Separately, we make a brine. To do this, take ½ liter of water, dissolve salt in it and fill the carcass with saline. We put oppression and leave the workpiece at room temperature for 2 hours.
Then drain the brine and fill it with a new one, made from a glass of water and a spoonful of vinegar. We wait 10 minutes and drain the liquid again.
Onion mode in half rings, add it to the fish along with pepper, bay leaf and vegetable oil. Stir, and in 20 minutes the fish will be ready.

Salt pink salmon "under the salmon"

Pink salmon is a very healthy fish, because it contains a whole range of microelements that have a beneficial effect on the functioning of the brain, heart, blood vessels and digestive organs.

The less heat treatment of pink salmon, the more nutrients it will retain.

Salting is considered the surest way to prepare it, especially since the recipe below will make it tasty and easy to salt pink salmon “a la salmon”.

Ingredients:

pink salmon (1 kg);
five tablespoons of salt;
100 ml of sunflower oil;
water.

Cooking method:

Cut salmon fillet into pieces.
Add salt to boiled water (1.3 liters) and stir until it is completely dissolved. Dip the fish pieces into the salt solution for 15 minutes. Then dry them with a towel and put them in a container in layers. At the same time, each layer is impregnated with vegetable oil.
We put the fish in the refrigerator for 30 - 40 minutes.

How delicious to salt fish in brine

Unlike salmon or trout, pink salmon is not such a fatty fish, so it is better to salt it in brine.

Preparing it is quite simple, you only need salt, spices and a little time.

Ingredients:

salmon fillet;
five tablespoons of salt;
two spoons of sugar;
Bay leaf;
two cloves;
three peas of black pepper;
five peas of allspice.

Cooking method:

Cut salmon fillet into small pieces and put in a container for salting.
I'm preparing the brine. To do this, we take water (for 1 kg of fish - 1 liter of water), add all the spices to it and put on fire. As soon as the brine boils, cook it over low heat for 8-10 minutes.
We take out all the seasonings from the finished marinade and give it time to cool to room temperature.
Pour the pieces of fish with the resulting liquid, put the load and put in the refrigerator for two days. Then we pour out the brine, dry the fish and put it in a container.

Cooking in mustard sauce

For salting pink salmon, you can use different recipes for making marinade. We offer an interesting way of salting in mustard sauce. The fish is obtained with a piquant exquisite taste.

Ingredients:

pink salmon;
three spoons of sugar;
three tablespoons of salt;
five tablespoons of olive oil;
two tablespoons of vinegar;
a spoonful of sweet mustard;
a spoonful of spicy mustard;
dill.

Cooking method:

Cut the fish fillet into equal pieces.
We take a deep container, grease its sides with olive oil and pour a little on the bottom.
Lay out fish blanks in layers, add dill, salt and sugar. Close the lid and put in the refrigerator for two days.
Salted fish served with mustard sauce. To do this, mix two types of mustard with vinegar and olive oil.

Quick salting of pink salmon in one hour

Despite the fact that pink salmon is a rather dry fish, a quick salting method will turn it into almost tender and juicy, noble salmon. This recipe will allow you to enjoy delicious fish within an hour after salting.

Ingredients:

salmon fillet;
vegetable oil;
salt;
water.

Cooking method:

Cut the fish fillet into medium-sized pieces.
Dissolve salt in boiled cold water (five tablespoons of salt per liter of water).
Dip the pieces of fish into the saline solution for 8-10 minutes. Then we take them out, dry them and put them in layers in a container, pouring each layer with vegetable oil.
We put in the refrigerator for 40 minutes.

Lightly salted fish in one day

To prepare low-salted pink salmon, the main thing is to purchase high-quality fish. The flesh of good pink salmon has a uniform color, while it is dense and quickly recovers when pressed.

A simple recipe for cooking is to rub a mixture of salt and sugar into the fish fillet. For 1 kg of fish, two tablespoons of both ingredients are enough. If desired, you can add chopped bay leaves and a few peas of black pepper to them. Thoroughly fill the fish with the prepared mixture and put it in a container along with vegetable oil. We put it in the refrigerator for exactly one day.

Juicy and fragrant lightly salted pink salmon can also be prepared according to another recipe that uses lemon. The main thing here is to choose a juicy citrus with a thin skin.

Ingredients:

pink salmon (0.8 - 1 kg);
a spoonful of salt;
1.5 teaspoons of sugar;
½ cup oil;
two lemons;
black pepper.

Cooking method:

Cut the fillet into pieces. The thinner they are, the faster they will succumb to salting.
Lemon cut into thin slices.
Mix salt, sugar and pepper. We rub the pieces of fish with the finished mixture and lay them in layers in a container. We put lemon slices on each layer and put the workpiece in the refrigerator for 10 hours.
After this time, fill the fish with lemon with vegetable oil and keep cool for another 4 hours.

How delicious to salt pink salmon after freezing

Pink salmon differs from other types of fish in its specific color, because of this it was nicknamed "pink salmon". It is impossible not to single out the moment that this inhabitant of the seas is rich in fatty acids, which means that its use brings great benefits to our body.

Many housewives are interested in various questions about how and how much to salt pink salmon. But before you start salting fish, you need to consider two important points.

The first is that you need to cook it immediately after defrosting.
The second is the presence of a slight bitterness in the meat. Such an unpleasant aftertaste will be minimized by salt, and spices will give a subtle flavor note.

Spices such as dill, parsley, white and black peppers, bay leaves, garlic, rosemary and mustard go well with pink salmon. For salting, it is better to use rock or sea salt, and it is recommended to do this in containers made of glass, ceramics or plastic.

There are also different ways to deliciously pickle pink salmon after freezing:

Salted pink salmon. With this method, the fish is kept in a saline solution for a certain time.
Spicy salted fish. Aromatic herbs and spices are added to the saline solution.
Dry salted pink salmon. The fish fillet is rubbed with salt and sugar.
Salted pink salmon in oil. Marinade for salting fish is prepared on the basis of vegetable oil.

Salting pink salmon at home guarantees the high quality of the final product, because in recipes we do not use preservatives and shock absorbers that harm the body. Therefore, be sure that your author's low-salted fish will be not only tasty, but also as healthy as possible.

Salted pink salmon is a very common, inexpensive and healthy product. It contains almost all vitamins and useful elements: vitamin PP (nicotinic acid), which improves the activity of the gastrointestinal tract and central nervous system, vitamin B12, sodium, calcium, fluorine, sulfur, phosphorus, iodine, as well as polyunsaturated fatty acid omega- 3. Experts recommend regularly eating pink salmon meat.

Salted pink salmon is especially good, since during cooking a significant part of the nutrients (like all red fish) disappears. Therefore, many people prefer low-salted pink salmon - both industrial salting and homemade.

When buying salted pink salmon in a store, there is a possibility of using dangerous E additives (see), the interaction of which leads to the formation of the strongest preservative poison - formaldehyde, however, these additives are more often found in industrially salted herring, but do not at all exclude the use in the preparation of others fish species. In this connection it is better to buy the fish yourself and salt it at home.

In the title of the article, I mention salmon. It is not easy to multiply the properties of a given recipe. I stopped buying salmon and trout altogether and now I am content with only pink salmon or coho salmon. The fact is that the expensive types of fish of the salmon family (trout and salmon) sold today are quite a dangerous product, although their taste qualities significantly exceed those of dryish pink salmon.

Salmon and trout are mainly supplied to store shelves from special salmon farms (they are also called cage salmon, which is different from salmon). It is difficult for an inexperienced buyer to distinguish wild salmon from farm-raised fish.

In Norway, China and Vietnam, growing salmon in a cage or on a farm is extremely common - this is a big serious business. And where there is business, the interests and health of consumers, as a rule, do not matter much. Maximizing profit is the main goal.

The fats of such fish are obtained from artificial feed, its flesh is sugary in taste, sprawling. This is not surprising - after all, the fish in the cage does not move much, does not fight for survival, therefore its muscle mass is weak and even the fins are almost atrophied as unnecessary.

Artificial feeds radically change the composition of caged salmon. They add synthetic vitamins and pigments to give fish meat a red color and antibiotics so that the fish does not get sick. Supplements that make fish grow quickly also lead to weight gain in the person who consumes it.

The dye canthaxanthin, which is added to food, is already banned in Europe and the US due to its accumulation in the retina and a serious disease that leads to visual impairment. If canthaxanthin got into the retina from the skin, then from the stomach it also has the ability to get to the retina. Dangerous Canthaxanthin used in fish farms, as it is half the price of the natural astaxanthin pigment.

In 2006, there was a temporary ban on the sale of Norwegian farmed salmon in Russia due to the discovery of high levels of toxic heavy metals in it.

I don’t want to spend a lot of money on the purchase of such a “useful” fish, risking harm to my body, and I decided to buy native pink salmon instead of salmon, which, due to its availability, abundance and low cost, is caught in the Far East from its native oceanic expanses, and is not grown artificially on farms.

Let's finally start salting pink salmon.

How to salt pink salmon

Ingredients :

frozen salmon

salt

water

vegetable oil optional

Cooking:

1. Before salting, we separate the fish fillet from the bones.

For salting and not only it is better to take a whole fish: it is not subjected to any pre-treatment and is sold completely in the form in which it was caught. If you buy fillets, they usually soak in phosphates and become more porous and absorb water, which leads to weight gain.

Frozen pink salmon is taken in order to defrost it a little, remove the skin from the fish. This is done quite easily: 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.

In the same frozen state, the bones and the spine are also easily and conveniently separated.

3. Prepare a solution for salting pink salmon. In 1 liter of cooled boiled water we put 4-5 tbsp. coarse table salt (I advise you to always use only this salt - see) and stir it well until completely dissolved.

We put the pink salmon fillet in the solution and leave for a period of 15 to 30 minutes. The time it takes for the salmon to soak in the brine depends on your taste. I love lightly salted fish and 20 minutes is enough for me, but my daughter likes slightly more salted fish, aged for 30 minutes. Although the difference in the degree of salinity is not large.

4. After laying the fillet on a paper towel or napkins, let the solution soak a little and then put the salted pink salmon in a jar or container, adding a small amount of vegetable oil between the layers.