How to pickle red fish at home - pink salmon, salmon, trout

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

S alted red fish is a delicacy often present on the festive table. Buying it in the store is not a cheap pleasure. Fresh fish significantly differs in price downwards. Wouldn't you like to know how to pickle red fish at home, saving a lot of money, and maybe changing the taste of the delicacy, while being guided by your personal preferences? It's not hard. A small set of products, no more than three days - and a delicious fish, s alted with your own hands, is already on your table!

So, how to pickle red fish. The recipe includes a few simple ingredients: the actual fish, s alt, spices (to taste), s alt, sugar, and often dill.

First you need to decide on the type of product. Red fish belongs to the salmon family. Most often they take salmon, trout, salmon, pink salmon or chum salmon for s alting. Trout and salmon are considered the most tender varieties.

Before pickling red fish at home, it must be processed accordingly. To begin with, the fish must be thoroughly washed and cleaned of scales. You can leave the skin on, it is not necessary to separate the fillets. Further, in the process of processing from fish, it is necessary to rip open the peritoneum and clean it thoroughly. Separate the head, tail and fins. All that is now waste for us, with a small amount of fish pulp, can come in handy as a soup set for delicious fish soup. So you can not throw away these parts of the fish, but leave it frozen for later. Next, we divide the carcass into halves along the ridge, carefully separate the spine and costal bones from the pulp. It is better to get a clean fillet - the bones make it difficult to cut red fish to the table. With regard to the ribs, you can also be guided by your own needs. So, they are often deliberately left out, preferring to use them later in a s alty form as a beer snack.

That's all, the carcass is butchered, and we have no choice but to s alt the red fish at home. Here, as already mentioned, there are many deviations from the rules - as in the preparation of other dishes, each housewife has her own secret.

S alt should be used coarse, coarse. Arrange the two prepared fish halves in front of you and sprinkle them with s alt and sugar. The amount can be different - someone sprinkles a little on both, preferring slightly s alted fish, and someone pours a lot of s alt (up to 4 tablespoons per kilogram of fish fillet, or even more). If you still do not know what the result will be, start with the "golden mean" - sprinkle a kilogram of fish with 2 tbsp. l. s alt and 1 tbsp. l. sugar and rub it all into the fillet on all sides. Follow your taste, do the same with your preferred spices. You can do without them altogether. Often use ground allspice and tarragon. Then you can do nothing with the fish, time will do the rest. At the bottom of the dish in which the fish will be s alted, lay half of the prepared fillet with the skin down. From above it can be sprinkled with lemon juice, put a bay leaf and a sprig of dill. If you want to get the usual classic taste - you do not need to add anything. Lay the second part of the fillet on top, now with the skin up. Cover all this with a cloth napkin and place some kind of load on top - so the fish will be s alted better. Put it all in a cool place, like the refrigerator. The s alting time of the fish is about three days. You can use it earlier, the very next day, but it will be lightly s alted.

Some housewives prefer to pickle red fish in brine. This recipe is similar to the previous one, but the fish will be ready to eat in a few hours. The carcass is prepared in exactly the same way. After that, it is cut into slices and placed in a container for cooking. The brine is prepared in a separate bowl, thoroughly mixing half a liter of water with two or three tablespoons of s alt, and the fish is poured over it. Then the product is covered, oppression is placed on top and left to be s alted for one and a half to two hours. After this time, the brine is drained andpour the fish with a mixture consisting of a glass of water and a tablespoon of vinegar. In it, the fish should lie down for 3-5 minutes. Next, cut the onion into rings, combine it with 50 g of vegetable oil, 3 bay leaves, 6-8 peppercorns and prepared fish slices. All this must be mixed and left for 15-20 minutes. A very fast and convenient way to pickle red fish at home!

Instead of brine, vinegar and spices, vodka is often used (about 50 g): s alt the slices, sprinkle with sugar, put dill and pour vodka. A few hours - and the fish is ready!

Last note - it is better to use glass or stainless steel dishes for s alting fish!