Red s alted fish: cooking recipes. How to pickle red fish at home

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

Red fish is considered an incredibly he althy and tasty delicacy. Pink salmon, salmon, trout - an incredible number of dishes are prepared from them, and they are also used to make sushi and rolls and s alted. It is about how to s alt red fish quickly and tasty, we want to talk in our article. Doing it yourself is not so difficult, and the result is much better than a similar product from the store.

Should I cook my own fish?

How is red s alted fish prepared at home? There are many recipes for cooking, each has its own characteristics. S alted fish can be spicy, fragrant, tender, and can serve as an excellent snack or be an independent dish. For whatever purpose you prepare it, it is worth knowing some of the nuances in order to do everything right. The product prepared at home has a number of advantages. The point is that it is readythe fish in the store definitely contains dyes and preservatives and is usually very s alty. But when preparing the product at home, s alt can be put to taste, and you can always be sure of the freshness and quality of the fish, because very often unscrupulous manufacturers try to mask stale raw materials with s alting.

How to quickly pickle red fish

Housewives often have a question about how quickly s alted red fish is cooked (we will give recipes in the article)? For some reason, everyone is sure that s alting it at home is an incredibly complex and lengthy process. In fact, this is not at all the case. You just need to know good recipes and the nuances of cooking, and then the finished product will certainly please you with its taste. If you have a ready-made fillet available, then the process itself can take no more than ten to fifteen minutes. You can also buy uncut fish for s alting, and then prepare it yourself at home. This will save you some money. Still, red fish is far from the cheapest product.

So how to pickle red fish at home tasty and fast? For s alting, you need to buy chum salmon, pink salmon, sockeye salmon, trout, salmon or coho salmon. After cutting the fish, you need to blot it with a paper towel so that the flesh is dry. Then it is laid out in a deep bowl in portions and sprinkled with coarse s alt. It should be based on the calculation that half a kilogram of product requires a teaspoon of s alt. Also add some sugar to the fish. For cooking, you can use bayleaf, soy sauce, allspice, ground coriander, herbs and other spices and spices. Next, the fish is put under oppression, covered with a film and left to stand at room temperature for several hours. Then remove excess s alt and put in the refrigerator for a day. Oppression may not be used, but then the fish in the refrigerator will need to be kept for up to two days.

If you don't want to wait, then you can make a marinade from s alt, vegetable oil, onion, sugar, spices and fill it with fish folded in a jar. After eight hours, it will be ready for use. The product is very tender and literally melts in your mouth.

Mistresses need to know one thing. If you want to stop s alting, then just drain the liquid that the fish gives off, remove the remaining s alt and dry the fillet. After that, you can try the resulting product.

Secrets of successful s alting

Before you start cooking, you should learn the basic rules, following which, you can be sure that you will get delicious homemade s alted red fish. Recipes do not always contain complete information, so it is worth remembering that:

1. Chum salmon and pink salmon turn out slightly dry when s alted, to make the fillet juicy and soft, it is recommended to add a little olive oil to the s alt.
2. For s alting, in no case should you use metal utensils, the fish may have a metallic taste.
3. Don't be afraid to overdo it with s alt. The fish absorbs just enough of it,as much as you need.
4. To get piquant dry-s alted fish, sometimes the fillet sprinkled with spices and s alt is wrapped in a towel.
5. In the process of cooking, garlic and dill can be added to spices, they give a spicy and fragrant taste.
6. Sliced red fish is served with herbs, lemon, fresh vegetables, olives and white wine.

Selection of good fish

It's no secret that in order to get a delicious s alted red fish, you first need to purchase a quality product. Otherwise, no recipe, even the best one, will save the situation.

For cooking, you need to choose frozen or chilled fish. It makes sense to purchase a whole carcass with fins and a head. Be sure to check that there are no extraneous stains on the product and that there is no foreign smell. Quality fish has an elastic surface. If you still get a cut fillet, then pay attention to its color. It should be soft pink. In no case do not take fish of a bright red or yellow hue.

Frozen product must be defrosted in natural conditions, without using a microwave, as this affects the taste of the finished product.

How to butcher a fish?

If you purchased a whole carcass for cooking, then the question may arise about how to cut a trout for s alting? Everything is very simple. First, the head is cut off, and then the fins are removed with culinary scissors. Then the abdomen is steamed along the carcass and removedentrails. To the left and right of the ridge, the fish must be cut in such a way as to separate the meat from the bones. Large pieces can be divided into parts. If the carcass was small, then it can not be divided into pieces.

Recipe for s alted salmon pink salmon

S alted pink salmon is a very common, he althy and relatively inexpensive product. It contains almost all useful elements and vitamins. Nutritionists recommend regularly eating pink salmon meat. S alted fish is especially good, since it retains almost all the useful properties of the product, but they are partly lost during heat treatment.

The recipe for s alted pink salmon "for salmon" is quite simple. For cooking we need:

1. Big carcass of pink salmon.
2. Liter of water.
3. Five tablespoons of s alt.
4. One hundred grams of vegetable oil.

If you purchased a frozen carcass, then you should not completely defrost it, it's easier to cut it. Meat should be cut into small pieces. Pour s alt into cold water and stir until completely dissolved. We lower the fish into such a saturated solution for ten minutes. If you have a lot of pieces, then immerse them in separate batches. Next, we take out the fish, dry it with napkins and put it in a bowl with a lid. Top the meat with odorless oil, close the pan and put it in the refrigerator for forty minutes. Ready fish is served with onions, herbs and lemon. In general, pink salmon is not too fatty, but cooked according to thisrecipe, the fish turns out juicy and tender.

Dry s alted chum salmon

S alted salmon is an excellent decoration for the festive table. Even the most inexperienced hostess will cope with her s alting. Of course, it is best to take fresh fish for cooking, but, as a rule, only ice cream is present in stores. It can also be used for pickling. In finished form, you will certainly like such s alted red fish. There are a lot of recipes for s alting chum salmon, we will give a few of them.

For dry s alting we need:

1. One kilogram of chum salmon.
2. Sugar - 20 grams.
3. S alt - 50 grams.

Semi-thawed carcass must be cut into fillets. The result is two layers. They need to be washed and then dried with a towel. Mix s alt with sugar and rub the fish with the resulting mass. Next, both fillets are folded with the pulp to each other and wrapped in cotton cloth. And you can use gauze if you fold it in several layers. In this form, put the fish in a bowl and send it to the refrigerator for three days.

Chum salmon in brine: ingredients

Delicious s alted chum is obtained in brine. To prepare it, take the following products:

1. Kilogram of chum salmon.
2. S alt - 50 grams.
3. Liter of water.
4. Sugar - 30 grams.
5. Allspice - 5 pieces
6. Parsley.
7. Dill greens.
8. Bay leaf - 2 pcs
9. Half a lemon.
10. Dried thyme.

Cooking fish

Forto prepare the brine, boil water and dissolve sugar and s alt in it, add thyme, pepper, bay leaf. Next, the solution should cool to thirty degrees. We put the chopped fish in a bowl and cover it with chopped herbs. And on top you can put a lemon, cut into thin circles. Pour all this over with brine, cover with a lid and put it in the refrigerator. After about an hour, the lemon can be fished out and removed from the pan. And the fish should still stand in the refrigerator for about twelve hours, after which it can be served.

S alting trout

How to pickle trout at home? A delicious treat for a festive table or for every day is prepared quite simply. For cooking, we take coarse s alt, as it perfectly absorbs excess liquid. Mix s alt and sugar in a ratio of 3:1. At the same time, it is worth remembering that at least four tablespoons of the mixture are taken per kilogram of fish. Allspice, bay leaf and fish spices can be used as natural flavors.

Put part of the mixture into a deep dish, and put a piece of trout skin side down on top and sprinkle with s alt and spices. Then sprinkle the fish with lemon juice. Put the second piece of fish on top, sprinkling it with the pickling mixture. Next, put pressure on the trout and put the dishes in a warm place for a couple of hours. As oppression, you can use a two-liter jar of water. After two hours, remove the load, close the pan with a lid and put it in the refrigerator. How long to s altred fish (trout)? The s alting process lasts one to two days, depending on the thickness of the fillets. During this time, the brine will appear in the dishes until it needs to be drained. But as soon as the fish is ready, you need to remove both the liquid and the pickling mixture. And wipe the fillet itself with a napkin. Trout is ready to eat.

Some quick recipes

How to pickle trout at home tasty and fast? There are several quick cooking recipes.

Rub fillet pieces with s alt and sugar, add dry dill and a little vodka. All ingredients are taken in small quantities. We put the fish in a container and press down with oppression for several hours. Then after two hours we send the pan to the refrigerator. The trout is ready in six hours.

There is another quick s alting recipe. Trout must be cut into thin slices, and then put in layers in a jar pieces of fish, pepper, s alt, bay leaf and olive oil. All spices and their quantity must be selected independently to taste. You can experiment with components. So, for example, you can add a lemon or an orange to a jar. The dishes are closed, shaken several times and put in a cold place for six hours. The fish is ready.

Trout can be s alted in ten hours. For one kilogram of fish, you need to take three teaspoons of s alt and half a glass of refined oil. We wipe the cut fish with napkins and cut into pieces. We put the slices in a bowl, s alt and pour oil, mix all the components well. Next, put the pan in the refrigerator. In ten hours the trout is ready.

Instead of afterword

In our article we have given the main recipes for s alting red fish. As you can see, there is nothing complicated in preparing a delicacy on your own. The main thing is to be able to choose a quality product. And then the s alted red fish will turn out very tender and tasty.