How to s alt coho salmon at home?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The most delicious s alted fish - home s alted. Such pieces will look great on the festive table as a cut or addition to cold appetizers. They will enrich even modest treats and make the celebration richer. So, you will learn how to s alt coho salmon, what preparatory work should be done and how to choose a s alting method. And also get acquainted with recipes for s alted red fish.

What kind of fish is this?

How to s alt coho salmon and start with it. What is this fish? This species belongs to the marine salmon family with reddish flesh. The coho salmon differs from other relatives in the color of the scales. She is a silvery shade, from a distance it seems whitish.

In the retail network, it is sold mostly cut, so you don’t need to bother with its preparation for a long time.

Cutting fish

Before s alting coho salmon at home, think about what pieces you will cut the fish. For example:

• fillet - with bones from the ribs and skin;
• fillet -boneless but with skin;
• clean fillet - boneless and skinless;
• steaks or halves.

Although the latter (steaks) is often used specifically for the heat treatment of fish (frying, poaching), you can still s alt it.

First of all, you should thaw the fish if it is frozen. This is best done at room temperature - put the carcass in a bowl or clean sink for 6-10 hours or on the bottom shelf in the refrigerator (approximately 1-1.5 days). This method is long, but leaves all the useful and nutritious substances in the fish pulp. If you are in a hurry, fill the coho salmon with cold water. It will take half the time to thaw, but some of the vitamins and minerals from the upper layers of the pulp will also pass into the liquid.

To cut the cut salmon into fillets of various types, follow the step-by-step recommendations:

1. Rinse the carcass of the fish under cold water, remove the scales, remove the dark film from the abdomen.
2. Dry the carcass with a paper towel - do not use regular paper towels, they are thin and will stick to the flesh.
3. Prepare a clean and dry cutting board and place a piece of paper towel under it to prevent it from slipping on the table.
4. Place the fish on the board.
5. Make even cuts along the back of the carcass, bypassing the large fin.
6. Hold the tail and put a sharp chef's knife near it under the flesh of the fish on the spine. The blade of the knife should fit under the previously made incision near the dorsal fin.
7. Cut offfillet (with bones from the ribs and skin), following exactly the bones.
8. Then turn the fish over and cut the second fillet in the same way. It can already be used and left as is.
9. You can cut off the costal bones with a knife, picking them up at the base. You will get a fillet on the skin.
10. Next, remove the skin and remove small bones with kitchen tweezers - you are ready to have a clean fillet without skin and bones.

After cutting the fish into a clean fillet, small bones remain in the pulp, which are attached to small cartilage fragments. Pulling them out is very easy with tweezers. Accelerated s alting will turn out if the clean fillet is also cut into slices or pieces. The s alting mixture will be absorbed into the pulp faster. This will take about 2-3 hours. This is ideal for those who have guests on their doorstep. To make steaks, fish should be washed and dried, and then cut across the grain into pieces 2 to 3 cm thick.

How to choose a container?

It is important that the container in which the fish in the mixture for s alting will be stored is not iron or aluminum. The taste of such a dish will irreparably deteriorate - a pronounced "iron" taste will appear.

Better take one of these:

• plastic container;
• glass jar;
• plastic bag.

Cooking basics

The basis for cooking home-s alted red fish is a brine or spicy mixture. To make a brine, mix boiled water with s alt and sugar. Add fragrant peas orblack pepper, if desired, a little citrus juice. Be sure to taste the brine - it should not be very s alty or sour. Put the pieces of fish (preferably in the skin) in the liquid so that it slightly covers the meat. Leave in a closed container for s alting. The exposure time depends on the mass of the fish and the weight of each piece. Small slices cook much faster than large pieces.

To use the dry method of s alting with spices, coarse s alt of the "Extra" variety is taken (it fits perfectly), a little granulated sugar (the ratio of s alt and sugar is 3: 1), spices and seasonings to taste. The fish is wiped with a dry mixture and placed in a plastic bag or jar, closed and left for a period of 1 to 5 days, depending on the size of the piece.

Spices and seasonings

How to s alt coho salmon at home with spices and seasonings? You just need to choose them correctly. The taste of spices should not interrupt the taste and aroma of the fish itself. So, the following options are suitable:

• peppercorns (black, allspice);
• lavrushka (high-quality sheets of gray or greenish-gray color);
• carnation inflorescences;
• mustard seeds;
• coriander;
• juniper or barberry berries (they should first be crushed in a mortar to get fragrant juice);
• greens or dried dill mix (greens or seeds).

Also used sliced onion, garlic or horseradish leaves. Tastetable vinegar, lemon (or orange juice) or white table wine is added. It is also not worth overdoing with such flavor components. A few (3-4) pinches of a ground mixture of 2-3 types of seasonings are enough to s alt coho salmon at home (see the recipe below). If you decide to choose a special commercial mixture "For fish", be prepared for a change in the color of the carcass pulp. The point is some spices that give the fish a greenish tint. However, it does not become spoiled, but the appearance suffers a little.

With or without oil?

How to s alt red salmon fish with butter, not every housewife knows. However, it is very simple. Vegetable (sunflower, olive or sesame) oil is used to make fish flesh juicy and soft. S alted fish is a little dry without oil added, but if you intend to use it for snacks, this is it:

• sprinkle the fish pieces with a mixture of s alt and sugar (the ratio of the loose mixture is 3:1);
• hermetically close;
• leave overnight.

You will get a well-s alted fish, and if the time is reduced to a few hours, a low-s alted product will come out. If desired, pieces or slices cooked in this dry way can be smeared with vegetable oil and served with thin rings of sweet onions (red, shallot or white). Now let's figure out how to s alt coho salmon at home.

Options for s alting mixtures

In addition to the usual s alt and sugar mixture, other options are available:

With s alt:

• coarse s alt - 3 tspl.;
• sugar - 1 tsp;
• olive oil - 3-4 tbsp. l. (or other vegetable);
• ground pepper - 1/3 tsp

With wine and honey:

• s alt "Extra" - 3 tbsp. l.;
• natural flower honey - 1.5 tbsp. l.;
• white table wine - 100 ml;
• vegetable oil - 100 ml;
• spice mix - 1 tbsp. l.

With citrus:

• fresh orange juice - 100 ml;
• carnation inflorescences - 3-4 pcs;
• coarse s alt - 3 tbsp. l.;
• sugar - 1 tbsp. l.;
• mustard seeds - 1 tsp;
• juniper berries - 20 pcs

Citrus juice is an acid that not only significantly speeds up the s alting, but also enriches the dish with aroma and ascorbic acid (vitamin C). Freshly squeezed juice from tangerine, orange, lemon or kumquat will do. Consider these options for s alting mixes, and it will be easier for you to answer the question of how to s alt coho salmon at home. The recipe will always be at hand.

Soy sauce recipe

Before s alting coho salmon in soy sauce, remember that it is already s alty. That is, less ordinary s alt is used in the recipe, otherwise the taste of the finished dish will deteriorate.

What ingredients are needed:

• cut and chopped pieces of fish (coho salmon) - 1 kg;
• s alt "Extra" - 3 tbsp. l.;
• granulated sugar - 1 tbsp. l.;
• peppercorns - 3-4 pieces;
• lavrushka - 1 piece;
• soy sauce - 3-4 tbsp. l.;
• citrus juice (lemon)freshly squeezed - 50 ml.

If you wish, you can add thin onion rings to this list - 30-50 g.

How to s alt coho fish:

1. Thaw frozen fish, and then pre-process it - cleaning, cutting, cutting (see recommendations above).
2. Put sugar, s alt, pepper in peas and parsley in one container. Remember a little or push the mass. Add soy sauce and the juice of half a medium lemon.
3. Grate the pieces of fish with the prepared mixture and close in an airtight container. Leave at room temperature for a little less than an hour. Then refrigerate for a couple of days.

If it happens that you overdo it with s alt, it can be corrected. Place the fish in cold water with boiled (in water without s alt) rice for half an hour or an hour. Try it - the taste will change for the better.

Packaging and storage

After you have finished s alting the coho salmon, you should pack the pieces in an airtight container. It can be a bag with a zipper, a jar with a silicone lid, or a special container. Now you know how to s alt coho salmon at home. The recipe is very simple and does not require much time. The main thing is to keep the fish in the refrigerator for impregnation with a s alty mixture. It is important that the recipes for pickling and s alting fish in this article are universal, they are suitable not only for coho salmon, but also for other red fish:

• kety;
• salmon;
• pink salmon.