Dry s alted fish: the best recipes

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

Fish is one of the most important components in the diet of any person. There are many ways to prepare this product for every taste. It can be eaten raw, fried, steamed, boiled or baked. And each of these methods has its pros and cons. For example, fried or baked fish retains less useful properties during thermal processing than lean and steamed fish, but it is better in terms of gastronomic qualities.

So is there a way that will not have flaws, retain all the beneficial properties of seafood and delight with amazing taste? Of course there is! For this fillet of seafood, simply s alt it.

How to s alt fish with dry s alting correctly?

Everyone knows about this method of cooking today. There are many recipes and types of s alting fish. The most common methods are: dry s alting and wet. In the first type of fish s alting, only bulk ingredients are used without the use of water. They are simply mixed together and added to the product. And with the second, such a curing mixturediluted with water and only then the fish is lowered into the resulting brine.

But the fastest and easiest is still dry. Thanks to him, the fish retains all its properties and taste. With dry s alting, the fish gets a fairly dense structure, which is ideal for canapés, sandwiches and sushi. This cooking method can be used by both experienced chefs and beginners. The ideal fish for dry s alting is zander, pike, salmon, roach, ram, sprat, sardines, bream and carp. This cooking method is especially good for medium-sized seafood, from 300 grams to 2 kg. You can apply dry s alting for salmon.

Recipes for dry s alted fish at home

For this method of preparing s alting, it is recommended to take a medium-sized river product. Before the process itself, you need to process the carcasses of the fish. First, they must be washed and dried. Sprats and sardines can be s alted in their original form, and in large individuals, the insides and gills should be removed, then the abdominal cavity should be washed and wiped with a cotton rag.

Components for s alting (for 5 kg of fish)

• A barrel or box of a suitable size (before the process itself, the container must be clean and dry).
• Sugar - 50 grams.
• Black pepper (peas) - 20 grams.
• S alt - kosher or medium.
• Fresh fish - 5 kg.

Kosher s alt is needed to remove all moisturefrom fish. If you take a small one, then it will not dehydrate the product, but will only greatly s alt and burn.

Step by step cooking

1. Gutted fish, its gills and mouth should be covered with s alt.
2. If the product remains in its original state, then just sprinkle it.
3. The largest fish should be laid out in prepared dishes, first of all, back down, in layers.
4. Sprinkle each new row of carcasses with a little s alt, sugar and black pepper.
5. Layers should stack in the opposite direction. If the first was laid out in the direction of the heads of the fish, the other lies on it in the direction of the tails. Layers should fit snugly together.
6. When all the carcasses are laid out, it is also necessary to sprinkle the fish on top with s alt and sugar.
7. Next, you need to put a lid of a suitable size or a wooden circle with a hole on the ambassador and press down with a weight or a clean stone.
8. Place the fish in a cold place for 4-10 days.
9. During this time, monitor the formation of brine. If after four days it is not enough to close all the carcasses, you need to cook your own (250 grams per liter of water) and pour into the ambassador.
10. After 10 days, when the back of the fish hardens, it can be removed from the liquid. Before storage, it should be washed from s alt and air-dried for 10-15 days.
11. After dry-s alted fish can be eaten or put in a basket or box for further storage.

Sugar can be added to the ambassador as desired. But it's worth notingthat thanks to him the product acquires a delicate taste.

The following recipe for dry s alted fish is appreciated for its ease of preparation.

Ingredients (for 5 kg of product)

• Wooden box or basket.
• Bag.
• Fresh fish - 5 kg.
• Sugar, s alt.

Cooking process

Before the s alting process, process the fish, rinse well and dry with a cotton rag.

Lay burlap at the bottom of the basket or box so that it covers the sides of the container.

Sprinkle each fish well with s alt, not forgetting the belly and gill openings.

Place it in the prepared basket, back down, tightly together, each layer in the opposite direction (head to tail).

When the rows run out, cover the s alting with a wooden lid and press down with oppression (a stone or some other heavy object) from above.

Place the fish in a cold place, put a waterproof cloth under the box or basket, as during the dry s alting process the fish will secrete juice that flows through the cracks.

Leave for 7-12 days until completely s alted.

When the back of the fish hardens, it is necessary to remove it from the liquid, rinse and dry a little in the air. The finished s alted product can be stored in the refrigerator for no more than a week.

Dry s alting of large fish

Thanks to this method, the product gets delicious taste and retains all the nutritional properties. Such a dry picklesuitable for pike, pike perch, bream, carp and other fish weighing more than 2 kg.

Ingredients (per 10 kg product)

They are:

• A box or barrel of a suitable size.
• Sugar - 150 grams.
• Fresh fish - 10 kg.
• Kosher s alt or sea s alt - 1.5 kg.
• Clove, bay leaf and black pepper (peas).

Cooking process

Remove the insides of the fish, fins and tail, rinse well and make two cuts along the back.

Fill her belly, gills and mouth with s alt.

Grate the fish on the outside as well.

Prepare a barrel or box before the process itself, wash, dry and put a layer of s alt on the bottom.

Mix remaining s alt, sugar and spices.

Lay layers of fish, as in previous recipes, not forgetting to sprinkle each new layer with a mixture of s alt and seasonings.

Cover the finished dry s alting with a lid or a wooden circle and put it in the basement or on the balcony (if winter) for 12-15 days.

If it is necessary to speed up the process of s alting fish with dry s alting, the box can not be put away in a cool place, but left at room temperature. In this case, it will be s alted for a week.

When the approximate s alting time has passed, and the back of the fish hardens, it can be removed from the liquid.

Store the finished product in the refrigerator, after wrapping it in parchment or newspaper. If the fish needs to be dried, then after removing it from the brine, it must be washed underrunning water and dry for 5-7 days in a suspended state, in a room with good ventilation. Such a s alty product can be stored at room temperature in a dry place.

Recipe for dry s alted red fish at home

Among the many ways of cooking seafood, I would like to single out recipes for red fish. Such a delicacy is found at almost every feast and holiday. Red fish is loved for its delicate and pleasant taste, useful properties. From it you can prepare snacks, salads, soups or serve on the table in the form of slices. You can buy s alted red fish today in almost any supermarket. But it will cost a lot, and quality assurance can not be found on every product. Because of this, many modern cooks prefer to s alt red fish with dry s alting on their own at home.

Preparing seafood before s alting

For dry s alting, you can use both fresh and frozen red fish. The skin of the product must be free of damage, odor, yellow spots and streaks. A layer of ice up to 5 mm is allowed on frozen fish. Also, when you click on seafood, it should not release liquid.

Before s alting, red fish should be thawed naturally at room temperature. On average, this will take from one to three hours. Slightly frozen fish is suitable for cutting.

First of all, remove the scales from it and rinse under cold water. Thenthe head, tail and fins must be removed from the fish. Particular attention should be paid to the abdomen, in which caviar may be present. To do this, you need to cut it vertically and carefully remove all the contents. If the caviar is still present in the fish, it can be further s alted along with the product fillet.

Next, remove the spine and bones from the carcass. To do this, the fish must be cut in half along the back. Then transfer to a cutting board so that the fillet is on top and carefully remove the ridge and all large bones with a knife. The last step in preparing the fish for dry s alting at home is to remove the skin. This procedure is optional and the skin can be left on if desired.

Ingredients (per 1 kg of red fish)

• Glass or enamel pot with lid.
• Kosher or sea s alt - 100 grams.
• Sugar - 50 grams.
• Red fish fillet - 1 kg.

Cooking process

Mix sugar and s alt, if desired, you can add spices (cloves, bay leaves, basil or pepper), or lemon juice.

Cut the fillet of red fish into pieces of 5 cm without reaching the skin.

Completely cover the carcass with a mixture of sugar and s alt. Pay special attention to cuts and skins.

Put the fillet in a bowl, cover and leave in a cool dark place for 24 hours. You will get s alted fish.

After s alting, remove the layers of s alt from it and dry it in the air or with napkins.

Then the fish can be cut intoslices and taste.

It is recommended to store seafood fillet in the refrigerator, after wrapping it with parchment.

Dry s alted pink salmon at home

Not all salmon fish have a soft structure and do not harden when s alted. For example, pink salmon meat with a classic dry s alting recipe can be very dry. In such cases, a special recipe is needed that can preserve all the beneficial properties of red fish and not harm its structure.

To begin with, you should also start preparing the carcass, peel off the scales from it, remove the tail, head, fins and all the insides. After that, rinse it under cold water and dry it with napkins. Then you need to make a deep incision along the back of pink salmon and pull out its backbone and large bones. Further, if desired, you can either leave such a fillet whole, or cut it into pieces.

Ingredients (per 2 kg of fish)

• Olive oil - 50 ml.
• Sugar - 2 tablespoons.
• S alt - 150 grams.
• Enameled or glassware with a flat bottom.
• Black pepper, bay leaf and cloves (to taste).

Cooking process

Mix of spices (except bay leaf), s alt and sugar, mix together and rub thoroughly into the fillet.

Pour half the olive oil into the bottom of the cooked dish and spread the pieces of red fish in it so that the skin is on top.

Sprinkle the fillet layers with the remaining mixture of s alt andsugar, and put bay leaves on it.

Pour the resulting dry red fish s alt with the second half of the olive oil, evenly distributing it over the entire surface.

Cover the dish with s alted fillets and leave at room temperature for 3 hours.

After this time, remove the dry s alt from the fish in a dark, cool place for 24 hours.

After a day, remove the fillet from the oil, rinse it under running water and blot it with a clean cloth.

It is recommended to store such pink salmon for no more than three days in the refrigerator.

If the s alted product turned out to be very s alty, it must be placed in vegetable or olive oil for a couple of hours. After the time has elapsed, take the fish out of it and blot it with cotton napkins.

Bon appetit!