Salted fish is not only a real delicacy with which you can pamper your relatives or friends, but also a great way to save your family budget. Salting fish is very simple and does not require much time.
Pick your recipe
At home, you can salt salmon, salmon, chinook salmon, pink salmon and any river fish. There are several ways of salting: spicy salting, balykovy ambassador, cooking "roach." Choose a method of salting, depending on how long you plan to store fish. Balyk or roach are suitable for harvesting fish for future use, and in order to eat fish immediately - a spicy ambassador.
Salted fish spiced salting
Spicy salting is suitable for freshwater fish from 200 to 1000 g. For spicy salting of fish you will need:
- 1 kg of fish;
- salt;
- pepper (to taste);
- coriander;
- enameled or plastic container for salting;
- refrigerator.
Fish do not need to be washed and gutted. In that case, if the fish is frozen, then you can not defrost it. Prepare an enameled or plastic salting container.
Place the first layer of fish in a container, alternating tails and heads. At the very bottom, it is best to lay out the largest fish. Pour the first layer of salt. It should not be put too much, but evenly. Also put a few sheets of bay leaf, peppercorns and chopped or whole coriander. Next, lay the second layer of fish and salting. Put the fish to the top in the same way.
Cover the container with a wooden circle so that it lies on the fish, and set the oppression on top. As oppression, you can use a bottle of water. Then put the fish tank in a cool place for 3-4 days. After 12 hours, the fish should secrete juice. After 3-4 days, remove the container, drain the juice, rinse the fish, and then soak for an hour in water to remove excess salt.
Lay out several layers of newspaper on the table, and on top of cheesecloth, then lay out your fish and dry for 2 hours, then turn over and leave it again for 2 hours. You can judge the readiness of salted fish by the fact that it has acquired a pink color and a mouth-watering smell. Now fish can be eaten. Store salted fish in the refrigerator freezer or in the cold.
Cooking Wobbles
To prepare the “wobble”, salt the fish in the same way as with spicy salting for 3-4 days. Next, rinse it, remove the salt, wipe and hang to dry on a fishing line or kapron thread. After that, keep salted fish in a plastic bag in the refrigerator.