Each of us has at least once encountered such a problem as salted fish. From ancient times in Russia it was decided to very strongly salt fish.
Do this so that the fish does not deteriorate. But not everyone likes salt. Moreover, it is not too good for health. Moreover, salted fish can ruin any dish. The salt content in it can reach up to 14%.
But there is a great way to help solve this problem - soaking salted fish. The advantage is as follows:
- the taste of the product improves;
- excess salt is removed;
- there is the opportunity to prepare a delicious dish in which, unlike the salted one, the taste of all the ingredients is revealed.
And why is salt so harmful?
- It negatively affects the gastrointestinal tract, affects the mucous membranes.
- It accumulates in the joints, which leads to their accelerated destruction.
- Washes calcium from the body, which is so necessary for strengthening bones and tissues.
- It does not contain vitamins and other beneficial substances.
- It violates water metabolism: that is, a person drinks water, and it is excreted from the body for a very long time. This entails edema and the risk of obesity.
- It provokes cardiovascular diseases.
As you can see, in salt there is really little useful for the human body.
On average, a person needs about 15 grams of salt per day, but, believe me, if this figure is less, your body will only win. It is highly recommended not to harm your health and eat too salty foods. For example, if the fish is too salty, it is recommended to soak it.
What is the best way to store?
For all the positive aspects, there is still one significant drawback that should not be forgotten: you can only store such fish in the refrigerator and not for long. You need to boil it, fry it or immediately eat it.
You can also try to cook an original snack.
Cocktail salad
He will need the following ingredients:
- slightly salted trout;
- a tomato;
- half a cucumber;
- boiled egg;
- salt 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, healthy and low-calorie.
Next, consider how the soaking process occurs. We will find out what to soak in, how long and how to properly store the fish after.
Types of Ambassador
According to the degree of salting, fish are divided into several types:
- slightly salted (5%);
- medium salting (9%)
- hard salty (up to 14%).
Salted is most in demand. In addition, it is most suitable for preparing various dishes. Unfortunately, in the assortment of stores it is not always possible to find a suitable option. Therefore, you can cook it yourself.
Many housewives are interested in the question of how to salt fish properly at home. But that is not all. Even using a proven recipe, it is easy to make a mistake in the amount of salt and salt. The situation can be corrected if you know how to soak correctly.
We offer several simple methods for soaking salted 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 at hand);
- cutting board;
- a wide pan or bowl with a lid;
- favorite seasonings;
- fish.
Please note that depending on the method of preparation, the fish is cut in different ways. The soaking time of salted fish also varies. About it further.
Methods for soaking salted fish and herring
Consider simpler options. There are several ways to soak salted fish. For the preparation of brine is used:
- Water. This is one of the most popular methods. In addition, it is the simplest, it requires virtually no effort. First, the fish is allowed to swell in water for an hour. Then it needs to be cleaned, cut into portions, and then put in a pot of water, cover and soak again for 10-12 hours.
Use not boiled, but running water to soak salted fish. The temperature is 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, special baths are used for soaking salted fish, in which food ice is added in the heat.
- Milk. For 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 put in the refrigerator for several hours. Milk gives softness, making the product unusually delicate and tastes good.
- As a brine, you can use strong tea with sugar. To soak, add a completely cooled drink. In general, the cooking method is the same as with milk. Nevertheless, the result will be different. Sugar will give the dish a special taste, and the tannins contained in tea have a pronounced astringent taste, which allows you to save as many useful elements as possible.
- Marinades Soaking is often practiced in special sauces. There are many recipes. For example, on kefir. To do this, just mix it with mint (a lot is not needed, a few branches for taste), immerse the 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 salt. To do this, mix cherry syrup, vinegar and your favorite spices (if you wish, you can do without them). Put the fillet cleaned from skin and bones in a hot marinade, allow to cool and keep in the refrigerator for a couple of days. Use a glass or ceramic container for this.
Soaking dried salted fish
For many of us, this is a favorite treat. But if there is an excess of salt, even the best snack in the world loses its appeal.
To soak dry fish, it is advisable to use strong tea. But do not forget that he gives the fish rigidity. To soften it, it is better to soak it first in water, then in milk.
Spiced salmon fish
Many praise fish that is salted using 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 salted fish may vary depending on the type and degree of salting. If desired, the taste can be changed using spices. It all depends on preferences.
The degree of salting for cooking is 5%, for roasting - only 2%. Large and salted will have to be soaked for a day or more.
If the fish began to float, it means that it has already "given" a sufficient amount of salt. Whichever method you choose, it is necessary to strictly control the soaking time, because along with the salt, 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 process is completed, the fish should be washed with running water and dried (use a paper towel).
How to do without soaking?
If the fish is not too salted, then you can try to correct the situation with the help of lemon juice. It will not only soften the taste of salt, but will make the final product more acidic. Also, don't forget to add some sugar.
In addition, if there is no time to soak the fish (after all, sometimes it takes several days, or even more), try to find a recipe in which excess salt will not be so noticeable. For example, make minced fish by adding rice or potatoes to it. These products absorb excess. In this case, additional salt is not necessary.
In many dishes, such a fish will be appropriate. The exception is most likely salads and snacks (for example, red fish rolls or baskets with fish filling).
To summarize
I would like to remind once again how important it is to maintain a healthy diet to avoid high salt intake. The article presents several main types of soaking fish. In most cases, running water is used, with a temperature not exceeding 30 degrees. Cold milk will make the fish soft and light, tea with sugar will retain its beneficial properties. Syrup-based marinade is best used for red fish, and sun-dried marinade is best soaked in water and then in milk. Over time, you yourself will be able to vary the recipe and the time of soaking the product to your liking.
Use this simple, but sometimes lengthy process is necessary so as not to spoil the salad or snack, because all other ingredients absorb the salt. And, of course, if you do not want to harm the health 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 in the heat it can deteriorate.
Try each of the suggested recipes to evaluate which one is the best.