If a fish product contains up to 14% salt, then it is a strong salting; for weak salting, 5 to 9% salt is typical. If the fish is heavily salted, then it becomes necessary to soak it. Before soaking begins, the fish must be cut into neat pieces. Even weak salted fish boil already cut into equal pieces. The fire used should be small, and the released scale should be removed periodically.
How long to soak
- Soaking salted fish should be done for exactly the same number of hours as the number of days the fish product was in a strong salt solution.
- It is advisable to soak salted fish in ice water, or in the refrigerator.
- During soaking, do not forget to change the water regularly, every 2 hours.
- The rise of salted fish to the surface means that sufficient quantity It has already lost the accumulated salt in order to gain a delicate taste.
- During the hot period the best place The place where soaking can be done successfully is in the refrigerator.
- Don’t forget about changing the liquid in a timely manner so that the soaked fish does not quickly deteriorate.
It should be borne in mind that reducing the amount of salt during soaking is not the only effect; along with the loss of salt, the fish product loses a certain amount of mineral salts, healthy proteins, essential nitrogenous substances. All this leads to a significant reduction in the taste of the fish itself. - Absorbing water, specific gravity fish product increases by 25%.
- There is one drawback to soaking - the product after such treatment is stored for only a day.
- It is advisable to eat soaked fish directly or cook it using additional food processing.
To speed up soaking, add a little to the water. regular vinegar in a ratio of 10:1 (ten parts water and one part vinegar). - Different varieties of fish have their own nuances when soaking. For example, over-salted herring is soaked using its own technology.
Traditional recipe for soaking herring
This method significantly speeds up the process of soaking salted fish, improving the final quality of the soaked product. First, the herring must be carefully cut in half along the vertebral ridge line, thin skin leave it. Strongly brewed water is perfect as a necessary soaking liquid. sweet tea or fresh milk. Tea contains important tannins that do not soften the fish flesh, maintaining its original density. The effect of fresh milk is exactly the opposite: it softens the pulp well, giving its taste a little tenderness. In addition to this recipe, there are traditional ways soaking fish.
Classic recipe for soaking fish
- To begin with, uncut fish is placed in ice water for further swelling.
- After this, they carefully clean off excess scales, cut them up, remove the head and unnecessary fins, and carefully layer them. The necessary soaking is carried out in clean running water.
- Strongly salted fish is carefully poured with water in a ratio of 1:2. Due to the difference in the maximum salt concentration in cut fish and water, the diffusion process proceeds quite rapidly and ends an hour later when the concentration equilibrium of the salts occurs. When the specific content of accumulated salt in the product decreases, the rate of internal diffusion begins to slow down, and then the water needs to be changed much less frequently.
- You need to change the water at intervals of 1, 2, 3, 6 hours. After a full 12 hours of continuous soaking, the salt concentration should be reduced to normal indicator at 5%.
To verify this with your own hands, cook for testing; if necessary, soaking should be extended or the fish product should be removed. The disadvantage of this method of soaking is that as the fish releases accumulated salt to the water, the soaking process slows down significantly.
It is also worth considering that with a sharp decrease in the salt concentration in a fish product, its spoilage can quickly begin.
In the method of soaking salted fish in a running water environment, the fish are placed in a special bath with a thick grated flooring, and there are built-in pipes underneath for an uninterrupted water supply. The flow of water will evenly wash the salted fish, flowing into the water drain.
With this industrial method, you must remember to stir the soaked fish every half hour. This simple method allows you to soak fish in a few hours.
Use after soaking salted fish
It is advisable to serve the soaked fish product with various healthy vegetables fresh or pickled, it is served in the form delicious salty snacks. It can also be used for cooking and preparing a homogeneous cutlet mass.
Even moderately before serving salted herring subjected to careful processing:
- carefully separate the skin,
- remove the head and gills,
- remove all unnecessary entrails,
- The dense vertebral and rib bones are removed.
- After these steps, the fish is thoroughly washed.
If the herring is sufficiently salty and dry, then it is settled in a cooled boiled water or in a tea solution. When soaked in tea, fish loses a certain amount of salt without acquiring flabbyness in return, as happens in a regular aqueous solution.
To give the herring a slight juiciness and noticeable tenderness to the taste, it is settled in milk. The herring is placed in a container and poured fresh milk so that it lightly covers the laid fish.
Before you start using the resulting fish product, you need to know some of the subtleties of preparing such a product.
Nuances of preparation original dishes from salted fish product
Choosing the main ingredient soaked salty product from fish, you need to remember that its meat is drier in texture than fresh version. Therefore, it is customary to add components to dishes with this type of fish that will help give it a little juiciness:
- regular vegetable oil
- homogeneous tomato puree,
- fresh medium fat cream,
- various sauces.
- But the main preference for salted fish product is still given to vegetable oil.
- Herring fat has a good content of unsaturated fatty acids, useful to people. Among them, linoleic and arachidonic acids are considered the most biologically valuable. Ordinary vegetable oil does not contain arachidonic acid, but there is a sufficient amount of linoleic acid. When combining salted herring with ordinary vegetable oil the value of prepared dishes increases significantly.
- Various delicious snacks using herring, salted sprat, tender herring with the addition of vegetable oil, they become independent dishes, balanced in terms of the content of important fatty acids.
Side dishes
The following are used as side dishes for dishes made from this fish product:
- aromatic boiled potatoes,
- fresh tomatoes and cucumbers,
- chopped parsley,
- boiled beets,
- pickled mushrooms,
- grated sweet apples and hard-boiled eggs.
Soaked herring is served in beautiful herring bowls along with potatoes, and a side dish of lightly salted cucumbers, boiled carrots. To complete the dish, greens are used along with thin onion rings.
If you do not need to make the herring less salty, then eat it as you bought it in the store. Herring soaked using this method turns out tasty, tender, and soft. As you noticed, soaking salted herring in water is not a very exciting task. Experience has shown that a lot of salt is used to process herring; the fish retains its freshness longer in the refrigerator. If your fish was fresh then you need to salt it. This set can give the herring a pleasant taste, and the salt will serve as a neutralizer so that the fish does not rot.
What to do with over-salted herring?
Leave in the refrigerator for an hour or two (depending on the saltiness).
Through the incision made, you should remove the caviar from the belly of the fish if it is of interest to you. You will have to separate the herring meat from the spine with your hands and a knife. Usually the meat is separated from the bones quite easily; to remove the smallest and thinnest bones stuck in the meat, you can use ordinary tweezers.
Sometimes you don’t have enough patience, sometimes there is no one nearby who can support and advise. The portal was created to help you change your life in the direction that is more attractive to you. Thick-backed herring will be much tastier than its slimmer counterparts. Fish with a thick “belly” often contain caviar or milt. First of all, the fish must be gutted, removing all the insides.
Fish, regardless of the method of its preparation, is a storehouse of useful substances for the human body.
First, you need to determine what it will taste like. It's simple. When serving, sprinkle with chopped egg and dill. Cut the herring into cubes. Decorate the top with a mesh of mayonnaise, beet roses and carrot leaves. 2 herring fillets.
At home and hiking conditions You can get some fresh water with the help of improvised means. However, it is difficult to obtain large amounts of fresh water using this method, because when you remove the lid, a huge part of the drops will flow back into the pan. It is possible to improve this desalination plant. When cooling fresh water freezes faster than salted one.
What to do with over-salted herring
Or you bought over-salted fish in a store and were upset, and are even going to take it back, demanding back the money you paid for it: you shouldn’t do this. We clean the fish from all the bones. There should be just a little vinegar so that the water is only acidified. Add a drop of vinegar to the last water. And believe me, no one will even say that it was hopelessly oversalted. You can decorate the top with a bow.
You will simply sharply reduce its shelf life, and the amount of salt that will be lost is minuscule. It has been verified. This is just a deception - an UNPROFESSIONAL trick from SMART GUYS. The herring will take up salt in 3-4 days - no more and no less. In our house we really love herring, I generally love any salted fish, but that’s a separate topic. So, I quite often salt the herring myself. Ninotchka! I wrote that we are “Starting a series of simple homemade recipes and tips.” Anyway, THANK YOU for the recipe. It can be tricky... The entire Internet is teeming with recipe options. And then I read somewhere that the upper fin of pike perch is poisonous, so I prepared aspic for Shrovetide. Then almost every apartment will smell of fried herring. But the herring is very tasty, lightly salted, and I never add salt to it, I just rinse it of brine and clean it. But I will definitely take your advice!
In this case, housewives are looking for information on how to eliminate such a problem. To make the search easier for our readers, we will try to group information on how and in what composition to soak herring in a table. This “reanimation” method is suitable for both whole fish and already cut herring. It is used if the herring needs to be served to the table within a short time.
In this case, it is not difficult to distinguish fish of different salting even at first glance, and to do this you just need to evaluate the color of the eyes and gills of the salted product. Unscrupulous sellers resort to such techniques as gutting the fish and then selling the filleted herring. The liquid should smell like salted fish, and the latter should not come into contact with air (that is, it should be completely covered with water). Even in one bucket there may be fish of varying degrees of saltiness.
Choose your recipe
You will need
- - empty container;
- - milk, water or tea leaves.
Instructions
Before you do fish less salty, it must be rinsed to wash off extra salt from the skin. If it is small, like sprat, then it can be soaked whole. Cut large herring into portioned pieces so that the salt leaves the fish faster and more evenly.
Pre-prepared fish Place in a deep bowl. Take regular milk, if soaked fish in it, then it will be more tender and juicy, and pour it over the pulp so that the liquid completely covers all the pieces. If there is no milk, you can soak it fish in brewed black tea or ordinary water. Some housewives use vegetable oil to improve the taste of slightly salted fish.
Place the dishes along with the fish in the refrigerator if you leave them to soak for room temperature, then it might just go bad. The soaking time depends on the degree of salinity of the fish. If it is not too salty, then two or three hours is enough. In the case where the taste is too strong, it is advisable to leave the soaked fish in the refrigerator overnight.
After the specified time has passed, remove fish from the liquid in which it was soaked, rinse it thoroughly under running water. The composition in which the fish was soaked will absorb excess salt, after which it will be less salty.
note
In some cases, the degree of salinity is determined by excessive storage time, which needs to be taken into account. Health is more important than saving money on fresh fish. This is especially true for those who have problems with the kidneys or blood vessels: excess sodium is harmful even for healthy people, and in case of existing diseases it can worsen the state of health.
Helpful advice
If even after soaking the taste of the fish remains too salty, it is necessary to choose a combination with products that will absorb salt and not add it additionally to the finished dish. Boiled potatoes are ideal for this.
Attention, TODAY only!
... If you bought a whole carcass, then the easiest way to cut it is slightly frozen: in this case, the bones separate a little faster, and the fillet remains undamaged.
... Brine allows you to salt fish faster, and its taste is more intense.
... To prepare brine for fish, you need to take 3 tbsp. spoons of salt, a little sugar (optional), a few peas of black and allspice, 1-2 bay leaves.
... To speed up the process of salting and imparting spicy aroma For fish, you can add a little mustard, ready-made or in powder, to the brine - salting fish at home will be reduced by one and a half times.
... The brine can be boiled, or it can be used either way - depending on how quickly you plan to use the finished product.
... If boiled brine is used, then it is better to add mustard after it has cooled to 40-50 degrees.
...Fish carcasses are placed in brine at room temperature for 2-3 days, and after that they are completely ready for consumption.
... If you salt fish at home in the form of fillets, it will be ready in 5-8 hours, depending on the size of the pieces.
Well, now for the recipes themselves!
When salted, red fish turns out to be especially tender, tasty and beautiful, and due to its high fat content, it absorbs very little salt and therefore is never over-salted.
Lightly salted mackerel is an exquisite delicacy!
This wonderful lightly salted mackerel- just right for potatoes! Let's try to cook according to the recipe on the site recipe com.
1 mackerel weighing 0.5 kg
salt - 1 tbsp
.water - 0.5 l
Bay leaf- 3 pcs.
allspice - 6 peas
red paprika - 1 pc.
vegetable oil
Boil water, add bay leaf, salt and allspice. Cool the marinade.
Clean the mackerel and completely fill it with the chilled marinade. Leave to soak overnight at room temperature.
In the morning, cut the fish into pieces, add sweet pepper, cut into slices, pour in vegetable oil and put in the refrigerator for a day. Now you can taste it.
Herring at home
Salting herring at home is not difficult, and there are many different recipes.
You should buy fish with a thick back (fatty). If it is frozen, then it should be completely defrosted before salting. And it's better not to wash it. And now a few recipes:
*Marinade: boiled water (1 glass), vegetable oil - 3 tbsp. l., black peppercorns, bay leaf or several, salt to taste. Boil it all, cool it and add a little vinegar. Place the herring, cover tightly with a lid and leave in the room for 4-5 hours, then in the refrigerator for another 5 hours, or better yet, leave it overnight.
*Marinade: for 1 liter of water - 1.5 tbsp. spoons of salt, 1 tbsp. a spoonful of sugar, bay leaf, black peppercorns, cardamom, garlic, 1-2 flowers (dried) cloves. Bring all this to a boil and cool. Pour over the herring so that it is completely covered with marinade. Place the container in the refrigerator immediately (in winter, you can put it on the balcony). After two days you can eat.
*Brine: 4 tbsp. spoons of salt and 2 tbsp. spoons of sugar per 1 liter of water (this is about 2-3 herring). Place the fish in the cooled brine for 1 day. Basically, no hassle.
This method can be used to salt not only herring, but also mackerel.
*Brine: 2 tbsp. spoons of salt, 1 tbsp. Dissolve a spoonful of sugar in 0.5 liters of hot boiled water, add bay leaf, allspice and coriander (bunches). Sue everything. Cut the herring into medium pieces, place in a bowl on its side, pour over the chilled marinade. Cover with a plate and place a jar of water on top like a press. Leave in a cool place for 1 day.
*Second recipe:
6 table. spoons of salt, 1 table. spoon of sugar, same seasonings for 1 liter of water. The rest is done the same way.
*Place the ungutted fish in a three-liter jar and fill it with brine: for 1 liter of boiled chilled water you need 5 tablespoons of salt, 1 tablespoon of sugar, 2-3 bay leaves, 1 teaspoon of allspice peas. When the brine has already been poured into the jar, place 1 tablespoon of dry mustard on top.
Quick salting of any red fish
Option #1
Prepare brine from 1 liter of cold water, 4 tbsp. spoons of salt and 3 tbsp. spoons of sugar. Pour this brine over the fish pieces (the pieces should be small), leave for 3 hours, and drain the brine.
Option No. 2
Cut 1 kg of red fish fillet into 5x5 pieces, place in a container and salt each piece thoroughly, then add spices to taste (peppercorns, coriander, bay leaf) and pour cold water so that it covers the fish. Place in the refrigerator overnight and you can eat the fish in the morning.
Option #3
Prepare a brine from 1 liter of water and 1 cup of salt. The brine should be very salty. Place the fish in it, skin side down, press down so that the entire piece is in the brine. After 4 hours, remove from the brine, rinse, wrap in any paper, but not in foil (salted foods are not wrapped in it, much less stored in it) and place in the refrigerator, but not in the freezer.
Option No. 4
Cut pink salmon (chum salmon, salmon) along the ridge, cut off the ridge. Using a very sharp knife, cut the layers of fish (crosswise), holding the knife at approximately a 45 degree angle.
Sprinkle the bottom of the container for salting fish with salt and sugar (“by eye,” depending on the amount of fish). Lay out the sliced layers of fish, sprinkle again with salt and sugar, and repeat the layers. After 2 layers, add black peppercorns and bay leaves. Water sunflower oil. Close and refrigerate. After a day, the fish is ready to eat.
Option #5
Rub the prepared pieces of fish with a mixture of coarse salt and sugar, sprinkle with spices if desired, and the very next day you can start tasting it, but if patience allows, it is better to wait the recommended two days. The thicker the pieces, the longer they need to be salted. The fish can be kept in this form for about a week, and then you need to hide it in the refrigerator.
When cutting fish, waste remains: heads, tails, fins, ridges and bones. Don't rush to throw them in the trash. All this can be used to make excellent fish soup. And the bones can be salted separately - it will work great snack for beer.
Pink salmon (salmon or other red fish) home-salted
You will need: 1 kg of fish, 2 tbsp. spoons of salt, 1 tbsp. spoon of sugar.
Wash the fish, remove the skin and remove the backbone and bones so that you get 2 halves of a clean fillet.
Mix salt and sugar in a separate bowl and rub both halves with this mixture. fish fillet from all sides. Then connect the two halves together, wrap them in a canvas cloth and put them in the refrigerator. The fish is ready to eat within 24 hours.
Salted fish cannot be stored in the refrigerator for a long time, so it is better to store it in the freezer.
Salted pink salmon
Method No. 1
Defrost pink salmon, but not completely, gut it, wash and wipe dry. Cut off the head (useful for fish soup or fish broth, as a basis for lean borscht).
Rub well with salt, outside and inside (about 3-3.5 tablespoons of salt per 1 medium pink salmon carcass), wrap the fish in cellophane, then in several layers of newspaper, put it on the bottom shelf of the refrigerator, after a day turn it over to the other side and leave for another day. Then wipe with a dry cloth, wrap in it and eat.
The fish is evenly salted and turns out very tasty and juicy.
You can salt chum salmon and salmon in the same way.
Method No. 2
Defrost the pink salmon, prepare the fillet and rub it with salt, adding a little spice (there are special seasonings for fish) and necessarily white mustard in grains. Leave the fish in this state in a warm place for 3 hours, then cut into pieces and pour in vegetable oil. Place in the refrigerator. After 12 hours the fish is ready.
When mustard is added, the fish becomes dense, does not fall apart when cut and does not lose its taste qualities.
Salmon or trout home salting
Option #1
For 2 kg of fish you will need: 5-6 tbsp. spoons of coarse salt and 1-2 tbsp. spoons of sugar.
Prepare a pickling mixture of salt and sugar.
Remove the skin from the frozen salmon (it comes off like a stocking) and wash it. Cut into thin pieces. Rub each piece with the pickling mixture and place close together, one to one, in a low jar. Place in the refrigerator for 8 hours and the fish is ready.
So do trout. Clean and wash the carcass. You don’t have to cut it, just rub it with the pickling mixture and fold it tightly, one to one. You just need to rub not only the outside, but also the inside.
Or you can cut it into portions and rub each piece with salt.
Option No. 2
For 1 kg of fish you will need: 3 teaspoons of salt and ½ cup of sunflower oil.
Wash the fish, remove the skin and remove the bones so that you get 2 halves of clean fillet.
After this, cut the resulting fish fillet crosswise into 0.5 cm thick slices. Place the slices in a bowl, add salt and mix. Pour in sunflower oil and mix again.
Transfer to a jar and refrigerate. After 10 hours, lightly salted fish is ready to eat.
Option #3
For 0.5 kg of fish you will need: 3 teaspoons of salt, 1 teaspoon of sugar, vegetable oil.
Rub the prepared fish fillet with the pickling mixture and keep in the refrigerator for 12 hours, no more. Then rinse, cut into pieces, put in a jar, pour in a little vegetable oil and put in the refrigerator.
You can salt mackerel and anchovies in the same way.
Option No. 4
Prepare brine at the rate of: 0.5 liters of water - 4 tbsp. spoons of salt (without a slide) and 2 tbsp. spoons of honey.
Cut the fish fillet into thin slices. Pour brine over the fish slices and leave for 40-45 minutes. Then dry the fish with a napkin, grease the slices with sunflower oil and put them in the refrigerator. If it sits in the cold for an hour or two, it will taste even better.
Option #5
Prepare a pickling mixture from 1 tbsp. spoons of salt, 1 tbsp. spoons of sugar, ½ teaspoon of curry and 2 tbsp. spoons of olive oil (sunflower oil is also possible).
Cut salmon fillet (trout or other red fish) into thin slices, brush with pickling mixture and leave for a while at room temperature. Then put it in the refrigerator.
If you need to salt the fish as soon as possible, for example, before guests arrive, then you can place pieces about 2 cm thick and wide in the brine, and the fish will be ready to eat in 2-3 hours - this time is enough to serve it table or use for making salads.
If you need, for example, herring for the “Herring under a Fur Coat” salad, then 1.5 hours is enough, you just need to first cut it into the pieces that they should be in the dish.
Salted fish
Herring, Baltic herring, mackerel, and flounder are especially successful using this salting method, but it is also suitable for other types of fish.
Option #1
For 1 kg of fish you will need: up to 200 grams of salt, up to 40 grams of sugar.
Cut the fish into fillets, but leave the skin on, salt and sugar it. Place a layer of fish, skin side down, on baking paper, place a layer of chopped herbs on it (dill is best), cover with a layer of fillet (skin side up). Wrap the fish in baking paper, put it under a press and put it in the refrigerator.
Small fish will be ready in a few hours. Large fish will ripen the next day.
Option No. 2
Frozen fish (so it is easily separated from the skin and bones and cut thinly - 2 mm thick) cut and fold in layers in plastic container, sprinkle layers with ½ teaspoon of salt and sugar, sprinkle olive oil and lemon juice.
When the container is full, cover cling film or foil, leave at room temperature for 3-4 hours. Lightly salted fish is ready!
It is advisable to salt the fish in small containers, and store the rest in the freezer, salting the next portion as needed.
You can also prepare lightly salted caviar.
Northern Stroganina
Of course, this is an amateur recipe, but raw fish you need to get used to it.
Salmon and trout are very delicate types of fish and do not require such long salting, 3 to 5 hours are enough for them. Otherwise, they lose their taste and juiciness.
Cut frozen salmon, trout, and sterlet into thin slices, place on a dish, add salt, pepper, sprinkle with lemon juice and eat immediately before it melts.
Salted fish in Nanai style
Prepare the pickling mixture by taking salt and sugar in a 1:1 ratio.
Remove the skin from the fish, rub with the pickling mixture and leave for 6 hours.
Then separate the fillet from the bones, cut in portioned pieces, Rinse cold water and put it in a jar. Pour in vegetable oil and leave for 20 days in a cool place.
You can add spices (bay leaf, pepper) to taste.
And finally, a few more recipes for home-salted fish.
Method No. 1
Prepare a not very strong brine. Place raw peeled potatoes in it. The potatoes will drown in the brine. Then add salt to the brine until the potatoes float. Place fish slices in brine for 2-3 days. If the fish is very salty, you need to soak it in water. Place fish slices in glass jar and add vegetable oil. Store it in a cool place
Method number 2.
You can salt any fish this way, but herring, herring and mackerel are especially tasty using this recipe.
Gut the herring. Gut the herring and mackerel, cut off the heads, tails and fins, and then proceed as desired. You can prepare the fillet by removing the skin, freeing the fish from bones and ridges (add them to the rest of the waste and leave them on the ear). Cut the fillet into pieces.
You can simply cut the fish into portions without removing the skin.
Salt the prepared pieces to taste, mix with chopped rings or half rings onions, if desired, add fish seasonings and season everything with vegetable oil. Place tightly in a jar and put in the refrigerator.
Method No. 3
Defrost the fish, cut the fillet on both sides with a thin knife, rub the inside with a mixture of salt and pepper, fold the halves together and wrap tightly in a bag. Place in the refrigerator for a day. Then hang dry the fillet for 12 hours and you are ready to eat.
Snack “Five Minute”
This snack is especially suitable outdoors, at a picnic or at the cottage.
Peel the herring, wash it, cut the fillets. Cover the fillet with salt and leave for twenty minutes, during which time we build a fire.
Then rinse the fillet a little with water, place fresh poplar branches with leaves on the fire, and place pieces of fillet on the smoke coming from under the leaves.
We must try to ensure that the flame does not escape from under the leaves. Turn the fillet pieces several times over the course of 20-30 minutes.
Readiness is determined by color: if the fillet turns light brown, it is ready.
I really hope that you will definitely find recipes for homemade fish salting for yourself. This will be especially useful on the eve of the Nativity Fast and the upcoming New Year holidays.
Good luck in the kitchen and bon appetit!
Many people like the taste of salted fish, but the problem is that it is simply impossible to guess the degree of salting of the fish when buying it. Sometimes too salted fish simply seems unfit for consumption. There are several ways to correct the situation.
You will need
Empty container;
- milk, water or tea leaves.
Posting sponsor P&G Articles on the topic "How to make fish less salty" How to salt trout at home How to salt ram How to store salted fish
Instructions
Before making the fish less salty, you need to rinse it to remove excess salt from the skin. If it is small, like sprat, then it can be soaked whole. Cut large herring into portions so that the salt leaves the fish faster and more evenly. Place the pre-prepared fish in a deep bowl. Take regular milk; if you soak the fish in it, it will be more tender and juicy, and pour it over the flesh so that the liquid completely covers all the pieces. If there is no milk, you can soak the fish in black tea or plain water. Some housewives use vegetable oil to improve the taste of slightly salted fish. Place the dish along with the fish in the refrigerator; if you leave it to soak at room temperature, it may simply go bad. The soaking time depends on the degree of salinity of the fish. If it is not too salty, then two or three hours is enough. In cases where the taste is too strong, it is advisable to leave the soaked fish in the refrigerator overnight. After the specified time has passed, remove the fish from the liquid in which it was soaked and rinse it thoroughly under running water. The composition in which the fish was soaked will absorb excess salt, after which it will be less salty. How simple
- Cook with non-fish soups.
- Cut it into brushwood and with beer.
- cut into thin slices, soak in large quantities stirring water and dry.
The only option for getting rid of excess salt from fish is to soak it. There are several ways to soak fish:
1 way- Is the most in a simple way, the fish is placed in cold water. It is necessary to change the water periodically.
Method 2- Fish can be soaked using tea infusion. You need to brew black tea and put fish in it, but the fish will not have the same taste.
3 way- Fish can be soaked with lemon juice. You need to mix lemon juice with water. The ratio should be 1 part lemon juice to 3 parts water. You need to place the fish in this solution for 3-4 hours, but the fish will be sour.
4 way- Fish can be soaked using milk. You need to place the fish in milk for approximately 4 hours.
If milk does not help and does not save you from excess salt in fish, you can neutralize the white death with acid, preferably citric acid.
Sprinkle the over-salted fish with lemon juice, it will give the fish spicy taste and will remove excess salt.
I salt red fish mainly (Salmon; Trout), I gut it and make a cut along the ridge (in large fish), rub it with large rock salt, in a rag and put it in the refrigerator. If you need the fish to sit longer and not be over-salted, after three days it should be put in the freezer.
I soak over-salted red fish in sour milk or in whey, the fish loses a little of its original taste, but this is better than eating over-salted fish.
How to make red fish lightly salted
I usually salted red fish(I often salt smgu) in the following way: I just push a lot coarse salt I cut the fish in half and wrap it in a white cotton cloth and put it in the refrigerator for two days (then I clean off the excess salt from the fish) - the fish always turned out very tasty, but then I decided to make the fish according to a recipe from the Internet, where the fish is rubbed with salt and put in a pan . In the pan, the fish gave juice and all the salt dissolved there and the fish turned out to be very salty - I soaked it in milk, but it didn’t help, and then I tried to soak it in kefir - poured it in kefir and put it in the refrigerator overnight - and this saved the situation - fish became normal. So I advise everyone to use kefir, not milk, if you have red fish is oversalted.
It was possible to save overly salted fish by soaking it in ordinary boiled water. If this fails, it is hardly advisable to switch to this milk. After using acids, citric or kefir, the fish will marinate more quickly, soften, change the taste, and reduce the time heat treatment, if it happens in the future. No fish soup, fish soup can be cooked with such fish, it depends on the degree of saltiness. It might be just right with beer. As you know, all markers are different in taste and color.
There are several ways to improve the situation with over-salted fish:
1) You can soak such fish in cold water for 24 hours, changing the water every four hours;
2) You can soak it in milk, the procedure should last about four hours;
3) Soak in water mixed with lemon, the proportion is one third lemon, the rest is water.
If the red fish is too salty, then you can try to make it lightly salted by soaking it in cold water with the addition of lemon juice. For three liters of water, I take one lemon and squeeze it. Moreover, you need to soak for at least 6 hours, and then look at the condition of the fish. Or you can simply soak it in cold water, but this will require more time - at least a day and the water needs to be changed periodically.
Try putting the fish not in milk, but in water that has been added lemon acid. It’s so strange that milk didn’t help, we always put salted fish in it. Perhaps you need to keep it longer, we left it for at least a day.
From red fish with preserved e taste properties There is no way to remove the salt!
Any soaking in water (running water), milk, kefir or anything else turns red fish into a completely different taste.
There are several options for using salted fish:
One of the favorite dishes of Russians is salted fish. This can be traditional herring, mackerel, pink salmon, any kind of beloved salmon and many other species. Salting fish is a true indicator of a housewife's skill in the kitchen.
According to the degree of salinity, fish are divided into groups:
- Strongly salted.
- Medium salt
- Lightly salted.
The most salt-rich fish contains more than 14 percent salts. Fish of average salinity contains salt from 9 to 14 percent. Lightly salted fish is fish with less than 9 percent salt, but more than 5 percent.
However, many recipes traditional cuisine include lightly salted fish. And also many of us are fans of lightly salted fish. Therefore, housewives have to soak it to achieve an acceptable amount of salt.
Of course, you can try to buy ready-made lightly salted fish, but this is almost impossible. Because most often the dish turns out to be very salted. And it is almost impossible to eat it.
How to cook delicious, tender lightly salted fish from regular salty? And do it right in order to save appearance, taste and healthy vitamins.
Why is soaking necessary?
Firstly, for culinary reasons, and secondly, to preserve your health.
Lightly salted fish tastes better, it becomes more tender, and in this form it is included in many recipes. For example, there are many salads where, along with fish, mostly red, they use:
- quail eggs, tomatoes, carrots,
- grapefruit, eggs, spinach.
- There is special kind Olivier with lightly salted fish,
- with vegetables and herbs in the “Tsar’s” salad.
And many more options. If all these recipes included salted fish, the taste would not be the same, and the dishes would have to be washed down with water.
How to catch more fish?
Over 13 years of active fishing, I have found many ways to improve the bite. And here are the most effective:- Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It's a pity that Rosprirodnadzor wants to ban its sale.
- More sensitive gear. Read the appropriate manuals for the specific type of gear on the pages of my website.
- Lures based pheromones.
In addition, an additional reason for soaking fish is that excess salt is harmful to the body. Daily norm salt for an adult is 7-10 grams. Which we use as part of regular food.
If we increase the dose of salt in the diet, it is harmful to health. For example, in ancient times, a common method of suicide among the Chinese was to eat half a kilogram of salt.
Here are the harmful factors that ordinary salt with its excess in the body:
- Salt is not digested or absorbed at all. But it has a negative effect on internal organs. It contains no vitamins or minerals.
- Salt strengthens sensitive nervous system humans and causes heart disease.
- It affects the mucous membranes gastric tract and intestines.
- Removes calcium from the body.
- Salt accumulates in joints and other places inside the body, leading to many diseases.
What you need to have for soaking fish
- Kitchen tools for cleaning and processing fish. Knife, board, scissors.
- The solution itself in which you will soak the fish.
- Soaking container with lid.
- Salty fish.
- Spices.
Methods of soaking
There are many ways to soak salted fish. They vary depending on how much fish needs to be cooked, what kind suits the fish speech, well, simply from the taste preferences of the author of the dish
Here is a general list of soaking methods:
- The simplest and easy way- soaking in water.
- In milk.
- In tea.
- In specially prepared marinades.
- Industrial soaking methods. When a lot of fish are placed at the bottom of a special container, running water is turned on, and it washes the fish and drains into the sewer. To increase the speed and improve the quality of soaking.
It is important to remember that when soaking fish, not only salt is removed, but also useful material, as well as taste. Therefore, moderation is important in this matter.
red fish
Since this is the most expensive type of fish that you can buy in the store, the methods for soaking it are also quite complex and require many different additional ingredients.
Here is an example of such preparation:
- Red fish are removed from the fins, tails, and heads and cut into pieces. In some cases, the fillet is removed completely.
- Add spices as desired to the fish container, add cherry syrup, vinegar and boil the marinade.
- IN hot composition put the fish.
- When it cools down, it is washed and filled with the same marinade, strained through a sieve.
- So it is left for a period of time from several hours to a week in the refrigerator.
In another recipe, red fish is soaked in strong tea, sometimes with sugar. Some housewives additionally pour vodka and cherry syrup into the solution.
But the most common and beloved method is soaking the fish in milk. It becomes tender, soft, its taste ceases to be sharp. To soak fish in milk, you should take the following steps:
- Buy fresh milk.
- Place it in the refrigerator for a while. It should be cold.
- Place the fish in a flat container.
- Pour milk so that it completely covers the fish pieces.
- Leave her in refrigeration chamber so for a while.
The time for soaking the fish depends on the degree of its salinity:
- If the fish is large and heavily salted, leave it in the solution for a period of one day to a week.
- If we are talking about fish that is medium salted, it is best to soak it from an hour to several hours.
- Eat quick method soaking if you are short on time. Can be used hot water or marinade. Do not boil the fish in the marinade, but place it in the hot mixture. Then it will quickly release excess salt.
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