Salted red fish can be consumed as an independent cold snack, added to salads, used for sandwiches, etc. But sometimes when buying fish you can stumble on a poor-quality product. Therefore, it is better to salt it at home. It turns out much cheaper and tastier.
Pick your recipe
You will need
-
- Salted trout:
- trout - 1 kg;
- salt - 2 tbsp. l.;
- sugar - 1 tbsp. l.;
- vodka - 50 ml;
- ground black pepper;
- Bay leaf.
- Salted pink salmon:
- pink salmon - 1 kg;
- water - 0.5 l;
- salt - 100 g;
- sugar - 50 g;
- vinegar - 1 tbsp. l
- Salted salmon:
- salmon - 1 kg;
- salt - 5-6 tbsp. l.;
- sugar - 5-6 tbsp. l.;
- fresh dill - 200 g.
Instruction manual
1
Salted trout To make your salted fish tastier, choose larger specimens when you buy it. If the fish is frozen, thaw it at room temperature. Clean from scales, wash, dry with a paper towel, remove the internal organs, if this has not been done before. Cut off the head and fins. Then, with a wide flat knife, cut the fish, along the ridge into two parts. Now separate the ridge and amuse. Be sure to remove short small bones. To do this, use tweezers if you can not do it with your hands.
2
Put both halves of the fillet on a wooden board with the meat up. Sprinkle evenly with salt first, then sugar, pepper and pour vodka. Then put one half of the fillet meat up in a ceramic or glass baking dish. Sprinkle with bay leaf and lay the second part of the fillet on top with the meat down. Cover with cling film, press down with your hands and refrigerate. After 2-3 hours, turn the fish over, swap and put it back in the refrigerator. In a day, it will be ready for use.
3
Salted pink salmon Cut the thawed fish into fillets and cut so that you get 4-6 pieces. Weigh the fish as brine is prepared at the rate of 1 kilogram of pink salmon fillet. Prepare the brine by mixing water, salt, sugar and vinegar.
4
Fillet of pink salmon fill with brine, put oppression on top and leave it for 3-4 hours. Then remove the pink salmon and let the brine drain. Cut the salted fish fillet into portions, put in a pan and fill with vegetable oil. Refrigerate for 8-10 hours.
5
Salted salmon Cut thawed fish into fillets and cut so that you get 4-6 pieces. Rub them with a mixture of salt and sugar on all sides. Wash the dill, dry and lay a third of the branches on the bottom of the dishes for salting, put half the pieces of fish on them with the skin down.
6
Cover the salmon with 2/3 parts of dill, and on it, put the second part of the fish with the skin up and cover with the remaining dill. Close the lid and leave for 8 hours at room temperature. Then refrigerate. After 2 days, the salmon will be ready for use.
note
2 tbsp of salt + 1 tbsp of sugar, mix everything and grate a piece of fish with this mixture. put in an enameled / ceramic bowl, close the lid and refrigerate for a day.
Useful advice
The carcasses of fish are placed in a room temperature brine for 2-3 days, and after that they are completely ready for use. If you salt the fish at home in the form of a fillet, then it will be ready in 5-8 hours, depending on the size of the pieces. When salted, red fish turns out to be especially tender, tasty and beautiful, and due to its high fat content, it absorbs very little salt and is therefore never over-salted.