2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Each of us at least once faced such a problem as s alted fish. It has long been customary in Russia to s alt fish very heavily.
They do this so that the fish does not deteriorate. But not everyone likes s alt. Plus, it's not very he althy. Moreover, s alted fish can spoil any dish. The s alt content in it can reach up to 14%.
But there is a great way to solve this problem - soaking s alted fish. The advantage is:
- improves the taste of the product;
- excess s alt is removed;
- there is an opportunity to cook a delicious dish, in which, unlike overs alted, the taste of all ingredients will be revealed.
Why is s alt so harmful?
- It negatively affects the gastrointestinal tract, affects the mucous membranes.
- Accumulates in the joints, which leads to their accelerateddestruction.
- Washes calcium out of the body, so necessary for strong bones and tissues.
- Does not contain vitamins or other beneficial substances.
- Violates water metabolism: that is, a person drinks water, and it is excreted from the body for a very long time. This entails swelling and the risk of obesity.
- Provokes cardiovascular disease.
As you can see, s alt is really of little use to the human body.
On average, a person needs about 15 grams of s alt per day, but, believe me, if this figure is less, your body will only benefit. It is highly recommended not to harm your he alth and eat too s alty food. For example, if the fish is too s alty, it is recommended to soak it.
How best to store?
With all the positive aspects, there is still one significant drawback that you should not forget about: you can store such fish only in the refrigerator and for a very short time. It must be boiled, fried or eaten immediately.
And you can also try to cook an original snack.
Cocktail salad
It will need the following ingredients:
- lightly s alted trout;
- tomato;
- half cucumber;
- boiled egg;
- s alt, pepper;
- lemon juice;
- olive oil;
- salad.
Cut all the ingredients into small cubes, tear the salad with your hands. As a sauce, mix lemon juice, oil and spices. The dish is incredibly tasty, he althy and low-calorie.
Next, consider how the soaking process takes place. Find out what to soak in, how long and how to store the fish after.
Types of s alting
According to the degree of s alting, fish is divided into several types:
- lightly s alted (5%);
- medium s alted (9 %)
- hardly s alted (up to 14%).
Lightly s alted is in the greatest demand. In addition, it is most suitable for cooking various dishes. Unfortunately, it is not always possible to find a suitable option in the assortment of stores. Therefore, you can cook it yourself.
Many housewives are interested in the question of how to properly s alt fish at home. But that's not all. Even using a proven recipe, it is easy to make a mistake in the amount of s alt and overs alt. The situation can be corrected if you know how to soak properly.
Here are some easy ways to soak s alted fish.
How and in what?
You will need the following tools and ingredients:
- knife, scissors (for the convenience of cutting, it is better to have both on hand);
- chopping board;
- wide pot or bowl with lid;
- favorite spices;
- fish.
Please note that depending on the method of preparation, the fish is cut differently. The soaking time for s alted fish also varies. More on that later.
Methods for soaking s alted fish and herring
Let's consider simpler options. There are several ways to soak s alted fish. Forbrine preparation used:
Water. This is one of the more popular methods. In addition, it is the simplest, does not require virtually any effort. First, the fish is allowed to swell in water for an hour. Then it needs to be peeled, cut into portions, and then put in a pot of water, cover and soak again for 10-12 hours
They use not boiled, but running water for soaking s alted fish. Temperature 15-30 degrees. If there is no ice at hand and there is no way to put the container in a cold place, try to change the water more often so that the product does not deteriorate. At the enterprises for soaking s alted fish, special baths are used, in which food ice is added in the heat.
Milk. To do this, you also need to clean the fish by removing the tail, head and fins. Cut along the back into two parts, place in a wide container with cold milk and refrigerate for several hours. Milk gives softness, making the product unusually tender and pleasant to the taste
Strong tea with sugar can be used as a brine. For soaking, add a completely cooled drink. In general, the method of preparation is the same as with milk. However, the result will be different. Sugar will give the dish a special taste, and the tannins contained in the tea have a pronounced astringent taste, allowing you to save as many useful elements as possible
Marinades. Soaking in special sauces is often practiced. There are many recipes. For example, on kefir. For thisjust mix it with mint (you don't need much, a few sprigs for taste), dip the pre-prepared fillet there and leave for 3-4 hours
Cooking red fish
There is a rather original way to change the taste of salmon, salmon, pink salmon, getting rid of excess s alt. To do this, mix cherry syrup, vinegar and your favorite spices (if you wish, you can do without them). Put the fillet, cleaned of skin and bones, into a hot marinade, let it cool and keep it in the refrigerator for a couple of days. Use a glass or ceramic container for this.
Soaking dried s alted fish
For many of us, this is our favorite treat. But if there is too much s alt, even the best snack in the world loses its appeal.
For soaking dry fish, it is advisable to use strong tea. But do not forget that it gives the fish rigidity. To soften it, it is better to soak it first in water, then in milk.
Spicy s alted fish
Many praise fish that is s alted with spices. For soaking, it is better to use water or milk. It is also advisable to add a little vinegar, it will help diversify the taste of your favorite dish.
The technology of soaking s alted fish may vary depending on the type and degree of s alting. If desired, the taste can be changed using spices. It all comes down to preference.
The degree of s alting for cooking is 5%, for roasting - only 2%. Large and heavily s alted will have to be soaked for a day or more.
If the fish startedto float, it means that she has already "given away" enough s alt. Whichever method you choose, you must strictly control the soaking time, because along with s alt, useful substances and trace elements are lost. At the same time, do not forget that any brine must be at a low temperature (use a refrigerator or add ice).
After the end of the process, the fish should be washed with running water and dried (use a paper towel).
How to avoid soaking?
If the fish is not too s alty, then you can try to correct the situation with lemon juice. It will not only soften the taste of s alt, but will make the final product more sour. Also don't forget to add some sugar.
Also, if you don't have time to soak the fish (because sometimes it takes several days or more), try to find a recipe in which the excess s alt will not be so noticeable. For example, make minced fish by adding rice or potatoes to it. These products will absorb excess. In this case, you do not need to add additional s alt.
In many dishes, such fish will be in place. The exceptions are most likely salads and appetizers (such as red fish rolls or fish-filled baskets).
Summing up
I would like to remind you once again how important it is to avoid high s alt intake for maintaining he alth. The article presents several main types of soaking fish. In most cases, running water is used, with a temperature not exceeding 30 degrees. Coldmilk will make the fish tender and light, tea with sugar will retain its beneficial properties. Syrup-based marinade is best used for red fish, and dried fish is best soaked in water and then in milk. Over time, you yourself will be able to vary the recipe and soak the product to your liking.
Using this simple but sometimes lengthy process is necessary so as not to ruin a salad or appetizer, because all other ingredients will absorb s alt. And, of course, if you do not want to harm the he alth of loved ones.
At the same time, do not forget that the marinade should be cold, because you need to soak the fish for a long time, and it can deteriorate in heat.
Try each of the suggested recipes to see which one is the best.
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