How to soak s alted fish: recipes, tips and soaking rules

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

How to soak s alted fish if you need to cook a dish from a lightly s alted product? Who might be interested in such questions? For which category of fish will soaking come in handy?

Why is this needed?

Methods for removing excess s alt are suitable for fish that was s alted at home, but something went wrong and the s alt won, making the taste of the fish invisible. During the use of fish of an unsuccessful s alting, in addition to a taste that few people may like, the s alt content in it can have dangerous consequences for the body of someone who dares to eat a piece of s alted product.

The question of how to soak fish often arises before fishing enthusiasts who want to taste their own caught and dried (dried) fish with beer. For these people, the question of how to soak s alted fish before drying is especially relevant. in many salads andcold appetizers include slightly s alted fish, because the strong taste of s alt would definitely make the salad just an inedible set of products.

Can it be soaked?

It turns out that there are actually many situations in which it would be useful to know about recipes and some of the nuances of properly getting rid of excess s alt by soaking it. So today we will figure out whether it is possible to soak s alted fish and how to do it in a more correct way.

Let's start with the fact that a good appetizer of s alted herring, mackerel or red fish begins after all with strong s alting. To destroy the microscopic parasites that are always present in raw fish fillets, the fish is s alted very strongly. Residents of fishing places know everything about how to properly s alt and how to soak heavily s alted fish.

What's the s alt?

It is possible and even necessary to get rid of excess s alt from fish. This is how you save your he alth. This seasoning is quite harmful and even dangerous, if you do not know the measure in using it for human nutrition. Here is how s alt negatively affects the organs and condition of someone who neglects caution:

• it irritates the mucous membranes of the entire digestive tract;
• is a catalyst for increased excretion of calcium from the body, resulting in bone fragility;
• high s alt intake contributes to swelling of the hands and feet, face;
• s alt can be deposited in the joints and act from the inside, destroying them and causing pain to a person;
• problems with blood vessels and heart are likely to occur in lovers of excessively s alty foods, which greatly contributes to high blood pressure.

And this is not the whole list of possible problems. Therefore, returning to the question of how to soak s alted fish, let's proceed, perhaps, directly to the recipes.

Preparation for the process

For a comfortable soaking procedure, first make sure you have these tools and their complementary elements:

• Tools and utensils for more comfortable processing and cleaning of fish. This list necessarily includes a cutting board, knives, scissors.
• Vessel covered with a lid. Use any suitable and clean container: a basin, a bucket, a saucepan, a tank - all this will do. Choose the volume of dishes for soaking in accordance with the amount of fish you are going to process.
• Soaking solution (prepared by yourself).
• Various spices for fish.
• The very culprit of the whole process is s alted fish.

It is better to cut a large carcass of fish into pieces: this way more s alt will come out of it.

What will we soak in?

Before you soak s alted fish, decide on the solution in which you will soak it. What do you prefer - water, tea or milk? Or maybe you would prefer a fish soaked in a marinade? This method is good for removing excess s alt from more refined, red fish.

Cold water (the cheapest way)

But we will start from the verya simple and affordable way for those who are puzzled by the question of how to quickly soak s alted fish. Water is what will help make the fish more pleasant and he althy from very s alty fish. There is an opinion that it is necessary to soak the fish for exactly as long as its ambassador lasted. But, probably, rarely anyone knows the exact number of hours or days during which the fish was in s alt before coming to us for processing. Therefore, we act according to classical technology.

First of all, let's wash our fish in cold water. Then put it in a suitable container and fill it with cold water. During the process, it is better if the dishes with the fish are in the refrigerator. It is necessary to change the water to fresh every two hours. Do not neglect this small rule, then the fish will have a more pleasant taste. S alted fish is very heavy, for this reason it will first be at the bottom of a dish with cold liquid. After some time, when s alt begins to come out of it, the fish will feel better and will already rush to the surface. When the soaked fish emerges, the process was successful.

However, it happens when you need to soak a lot of fish. In this case, a large tank and cold water from a well or column will do (if the process takes place in conditions close to natural). The container must be installed in a cool place so that the rays of the sun will in no case find your fish stock. For five kilograms of s alted fish, use ten liters of water. Change the water every two hours. And to lower its temperature, pour ice into a bowl with fish.

Spicy Ambassadorfish

You can fix a fish overs alted in a spicy brine with water and vinegar. Please do not confuse vinegar and vinegar essence. Before preparing the solution, make sure that you have table vinegar.

To 10 parts of water you need one part of vinegar. Add some spices for the fish and place the s alted fish of spicy s alting in the prepared marinade. Do not cut the carcasses, leave them whole. Place the dish with the fish in the refrigerator for several hours. Usually five to six hours is enough. After this time, the fish becomes less s alty.

Smoked fish

Sometimes it may be necessary to get rid of excess s alt from already prepared smoked fish. How to quickly soak smoked s alted fish in such a situation?

Step one. Place the fish in a small container (with a lid). Prepare a solution to rid it of excess s alt. Take equal amounts of cold water and cold fresh milk.

Step two. Pour this mixture over the fish and refrigerate for half an hour. In thirty minutes you will have a fine, not very s alty smoked fish. Don't forget to rinse it with cold water and pat it dry with paper kitchen towels.

Dry fish

The answer to the question of whether it is possible to soak dry s alted fish will be a positive one. Of course, dry fish in most cases is used as a pleasant beer snack, but a huge amount of s alt can spoil the whole impression of such a snack. howsave such a fish from a large amount of s alt if necessary? Most often, such fish is soaked in water to loosen its meat. Then, when the fish is fed with water, it is placed in cold milk for several hours. The degree of salinity is easy to check. Just take the fish out of the milk, rinse and taste. If the amount of s alt has passed into the norms that suit you, feel free to remove all the rest of the fish from the container and, after rinsing with water, you can use it for its intended purpose.

Important

Soaked slightly s alted fish will not be able to be stored for a long time. Therefore, you need to use it as soon as possible - eat or cook some dish from it (and again eat this dish). Do not leave processed fish for more than two days in the refrigerator.

Red fish

But how to soak a more noble fish - red? Below are recipes for two ways to get rid of excess s alt. One way is more noble. Another way is simpler, but famous for its efficiency.

A noble way for a noble fish

Red fish must be pre-cooked. Remove the head, fins and other inedible parts. Cut it into pieces. Only skinned fillets can be used.

Add appropriate spices to the fish soaking container. Their number is a purely individual matter. It is also advised to add cherry syrup to taste and vinegar (not essence) to the marinade. Marinade without s alt should be boiled and slightly cooled. Pour the hot liquid into the bowl with the fish.

Coldthe marinade is drained from the fish and filtered. The fish is washed in cold water and placed back in a clean container. Pour the resulting and strained marinade. In a few hours, a beautiful s alted red fish is ready for your table.

Method two (ignoble)

If you have over-s alted red fish in your home, use this recipe to rid it of excess harmful s alt.

So how do you soak very s alty fish?

Place fillets or pieces of fish in a bowl. Fill the fish with cold kefir. Please note that kefir should be taken as fresh as possible. Put the fish in kefir for one night in the refrigerator (8 hours). In the morning it will be enough to rinse it and you can use it for its intended purpose.

Sometimes, instead of kefir, it is advised to fill red fish with whey. Mistresses believe that kefir and whey remove s alt from this fish more effectively. Yes, and less fuss - put it in, pour it in, take it out, rinse it and enjoy it!