Salmon fish ambassador: recipe

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

Red fish is not a frequent guest on our tables. Still, its cost is high for everyday life. But sometimes everyone is ready to be generous with a piece of delicacy. Unfortunately, already s alted fish often does not please with either quality or taste. Therefore, if possible, housewives tend to buy “clean” salmon, sockeye salmon or chum salmon and cook it on their own. Connoisseurs especially recommend the salmon ambassador. With it, the fish turns out tender, but not sprawling, without the taste of the unloved fish oil and very beautiful.

Tricks and Subtleties

Salmon ambassador of red fish requires some theoretical knowledge. Not all of us are experienced fishermen. And therefore, cleaning the carcass for many is hard labor. Meanwhile, the scales will come off without problems if the fish is first rubbed with table vinegar and left to rest. To avoid the smell of vinegar, the carcass is washed and dried, after which you can proceed to pre-treatment. And if the fish tries"escape" from your fingers, periodically dip them in s alt.

If possible, buy fresh or at least chilled fish for s alted salmon. Frozen during thawing, the tissue structure is disturbed. Therefore, firstly, the fish absorbs a lot of s alt. It is extremely difficult to seize the moment when she is ready and not let her overdo it. And secondly, the pulp will be less elastic and more loose. You should not worry only about fatty specimens: there is little water in them, so the carcass will not take an excess amount of s alt. It can even be stored directly in brine.

When salmon s alted fish is completely s alted, it must be put in the refrigerator. Moreover, it is advisable to smear each piece with vegetable oil: upon contact with air, fish oil oxidizes, losing its usefulness. And the fish loses its appetizing pinkness, acquiring a suspicious yellow-orange color.

A few words about s alt

The salmon ambassador requires only coarse s alt. Its main purpose is not to s alt or preserve the fish, but to draw water out of it. Coarse s alt has a low dissolution rate, so you need a lot of moisture - it pulls it out of the carcass. And the small one quickly s alts the fish, but does not extract the water.

Why sugar is needed

Some housewives are suspicious of salmon s alted fish because the mixture necessarily contains sugar. However, it is not for nothing that the recipe has retained its relevance for many centuries. In valuable breeds of fish, the meat is tender, prone to lose structure. And sugar helps the carcasses keep their density andshape without adding sweetness.

What kind of fish to take

Usually, a person far from the habitat of red fish, its choice is not too great. But if it is, give preference to winter and spring specimens. Before spawning, their meat is more fatty, tender and tasty.

Another subtle point is the choice between farmed and "wild" fish (again, if there is one). On the one hand, salmon caught in the wild is dangerous with parasites, among which helminths are not the most terrible. On the other hand, it, only grown on a fish farm, is less tasty. And besides, to enhance the natural pink color of the meat, the fish is fed with food with dyes, in which cadmium is present, which is categorically incompatible with the needs of the body. Therefore, fishing professionals recommend choosing nevertheless "free" fish and cooking it according to special rules.

However, townspeople rarely have to deal with the problem of such a choice: what is on the counter is taken.

Red salmon s alted fish: wet recipe

There are quite a few options for s alting precious fish. You can try the version using brine. The salmon is cut into fillets and placed in a large container. The brine is being prepared; the approximate amount of s alt is three tablespoons without a slide per liter. To check the strength of the brine, a raw egg is lowered into it - it should float. A spoonful of sugar is added, and the fillet is poured with brine. It must be completely covered with liquid. The bowl is placed inrefrigerator for two weeks; as the layer of brine decreases, it is topped up. If the sample has shown readiness, the fish is transferred to a storage container and returned to its place (or eaten immediately).

Dry method

The following recipe for s alted salmon, on the one hand, seems to be faster. On the other hand, for safety, you still have to withstand the same amount.

The fillet is cut into layers, washed, but not dried. A mixture of s alt and sugar is prepared in a ratio of 2: 1. Ground pepper or a mixture thereof is also added here; the quantity is not regulated as it depends on your tastes.

The fish is stacked. The bottom piece is sprinkled with composition from all sides. After placement, a couple of laurel leaves are placed on it. Manipulations are repeated with each layer. A load is placed on the top, the structure is covered with foil - and in the cold. Two days later, the layers are shifted so that the upper ones are at the bottom, and the salmon ambassador continues for another day. In principle, the fish is ready. However, care for family he alth requires wrapping all the plates separately and carefully putting them in the freezer for two weeks. Parasites will be definitely exterminated, and the taste of the fish will only improve.

Sakhalin Ambassador

In the Far East, not a single ambassador is recognized as salmon, which includes anything other than fish, s alt and sugar. In addition, the people of Sakhalin insist that the fish must be cut up scrupulously. Until the bones are removed. The pieces are rubbed with a mixture of s alt and sugar. Starting proportions are 3:1, but may be adjusted after the firstexperiment. The fish is wrapped either in cheesecloth or parchment and put in the refrigerator. The bag must be turned over daily. Lightly s alted salmon will become after three days, but experts advise waiting a week.

By the way, if the fish was fresh, then bundles with it are sent to the freezer for three days, where the lowest temperature is set - all for the same fight against possible parasites. Then the packages are moved to the refrigerator, and further actions correspond to the main algorithm.

Long version

The salmon ambassador in banks seems very interesting. It allows you to make only one approach to cooking and store the product for an almost unlimited time (though only in the cold). The preparatory work includes, in addition to removing bones, also removing the skin. And for the pickling mixture, s alt and sugar are combined equally. The fish is dipped on one side into the mixture and placed down in a sterilized or pasteurized jar. Each layer is sprinkled with quality oil. Every third is sprinkled with ground pepper and decorated with a bay leaf. If you plan to store fish for a long time, jars are sealed. If you are going to look into them often, choose containers with a screw cap. In this case, the sample can be taken no earlier than after 10 days: due to the presence of oil, s alting is slower.

Alternative

It is considered the fastest, but only farmed fish is suitable for it. Or the first three days of s alted filletagain kept in the freezer. For the curing mixture, sugar, s alt, vodka and chopped dill are combined in equal proportions. They say that for a kilo of fish it is enough to take a spoonful of each component, but experienced chefs recommend making the mixture with a margin so as not to fuss in the process, finding out that the composition is not enough.

Here, you also need to remove the skin from the fillet and cut into two halves (do not need to be smaller: there is a risk of overs alting). Each of them is smeared with the resulting porridge from all sides. The plates are folded into a bowl with sufficiently high sides - juice will stand out. A lightly s alted version will turn out in a day. Fans of strong s alting can wait another 24 hours. No longer needed, you can spoil the delicacy. When the degree of readiness satisfies you, the formed brine is decanted from the fish, and it is put into a glass or enamel bowl.

Separately, I want to say about spices. Red fish has a delicate flavor of its own that can easily be choked with seasonings. Therefore, chefs recommend categorically abandoning ready-made sets. If you like spicy fish, you can add natural herbs (dill is ideal) or a little garlic. If that's not enough for you, test the spices on a small piece so you don't sweat your hair and scold yourself for being too culinary bold.

When the New Year begins to inexorably approach, shake your egg, decide which salmon ambassador you like best, and please your loved ones with delicious fish on the table.