With the approach of the holidays, in anticipation of the guests, I so want to please and surprise my family and friends with something tasty and original. The best solution would be salted fish at home. Next, some recipes for salting salmon at home to your taste will be described. Both salted fish and its caviar are real delicacies. The finished product can be stored for two weeks in a cold place, such as a refrigerator. To add a special flavor, add various spices, lemon juice, spicy herbs, herbs, aromatic vegetables, such as onions or carrots.
The secrets of salting pink salmon
In many ways, the taste of a dish prepared according to the recipe for salting of pink salmon depends on the correct choice of dishes in which the carcass will be salted. The best choice for salting fish - glass, plastic, clay dishes. If you freeze ready-made pickles, then their shelf life increases to two months. When separating the film from the caviar, do not overdo it in boiling water, as the eggs will become hard.
How to choose the right salmon salmon recipe?
Scrolling through the pages with recipes, you should pay attention to reviews and comments. So you can choose a good salmon salting recipe. The more positive reviews, the better. We selected only the best and proven recipes, which will be presented later.
The recipe for salting pink salmon quickly at home does not require special skills and expensive ingredients. Fresh fish, salt and vegetable oil are required.
When preparing a recipe for salting pink salmon, the preliminary preparation of products is important.
The fish is pre-cleaned, cut into pieces. Portion pieces are rubbed with salt, left on a wire for 120-180 minutes. After this time, pieces of pink salmon are placed in a jar and poured with hot sunflower oil. You can taste the dish in 3 days.
Are you interested in delicious salmon salmon at home? The recipe is not without certain subtleties and secrets. A bit about them. There is nothing better and tastier than fish salted on its own. Perhaps this is a unique product that can be eaten in different ways - as sandwiches, as well as an additive to other dishes.
Certainly, a very tasty fish is obtained if it is bought fresh. But if it is not possible to purchase fresh pink salmon, it can be exchanged for a frozen product.
How to cook frozen pink salmon for salting?
Defrosting the carcass under hot water or in the microwave is prohibited. The best option is to gradually defrost the carcass in a cool place or on the bottom shelf of the refrigerator.
Methods of making pink salmon
Salted pink salmon is prepared in several ways:
Dry way:
- The fish is sprinkled with a mixture of salt and spices, excess salt is removed.
- It will not take a lot of time to prepare salted pink salmon in a dry way. It is important to prepare the fish for salting in advance: if the fish is frozen, give it time to unfreeze. We clean the fish from the remnants of scales. Pre-cut the fish head, fins and 10 cm of the tail - these residues will go into the preparation of tasty and rich soup.
- We also take out the ridge, large bones from the fish. We get the fillet, which we cut into portioned slices.
Wet Way
We offer a delicious recipe for salting pink salmon. For cooking you will need:
- 3 tablespoons of salt;
- 3 tablespoons of sugar;
- some vegetable oil.
Billed fish in a mixture of salt and sugar. Pieces are placed skin down in a small container, the remaining mixture is poured onto the fish. We put the container with salted pink salmon in the refrigerator.
When preparing salted pink salmon in a wet way, the fish is pickled and salted in marinades, juice, and brine. Pieces of fish are immersed in a specially prepared marinade and wait a certain time.
Salted pink salmon prepared by this method can be eaten after 9 hours, but it is better to let it stand for at least 1 day. Unlike the dry cooking method, such pink salmon has a rich taste and aroma. This is achieved thanks to the spices that make up the marinade.
Pink salmon is often sold with caviar. Pink salmon caviar is valued in the same way as fish itself. Separately, you can salt salmon, and separately - caviar.
Pink salmon in tangerines
The original taste is possessed by red fish salted in tangerines. It will take 2 red fish fillets, tangerines or oranges. Peel is removed from the fruit, slices are separated. Each slice is cut into pieces with a diameter of 5 mm.
1 loin of fish is laid out in a container, sprinkled with salt, ½ fruit is put. The second fillet is laid out on top, sprinkled with salt, the remaining fruits are put.
Salmon caviar salting
The recipe for salting caviar of pink salmon is very simple to find. However, the nutritional and taste qualities of this product largely depend on whether you clean the caviar from a transparent shell - the hawk. Self-made pink salmon caviar is much tastier and cheaper than the store counterpart. The main advantage is that you know exactly which ingredients are used and how fresh they are.
Cleaning caviar from the film
There are several ways to get rid of a film:
To prepare the brine, you will need a liter of filtered water, 30 g of salt. Water boils, then cools to 40-50 degrees. After the pink salmon caviar in the oyster, it is immersed in water and stirred with a whisk. As it separates, the film is on the corolla, then the caviar merges into a colander. The remnants of the film are removed manually.
The yastik is divided into several parts (there should be 6 of them). Each part is pre-kneaded. With proper kneading, the eggs quickly separate from the gait.
A sieve with eggs is lowered into a pan with hot water (50-60 degrees). For 10-15 seconds, the eggs are actively mixed, the gait is carefully picked up with a fork. We twist the twist on the fork, the eggs are in a sieve.
- Salt water and boiling water.
Caviar is poured with salt water (for 1 liter we take 3 tbsp. L. Salt). In hot water, caviar is left for 3 hours. After the caviar is transferred to a colander, doused with hot water. As a result, the tongue folds, and eggs remain in the colander.
This method will allow you to quickly clear a large amount of caviar from the pest. It is important to do this carefully so as not to damage the eggs.
Caviar is laid out in a bowl, washed in water. The mixer is lowered into the water with caviar, turned on at medium speed. Slowly in a circular motion to move the mixer clockwise until the caviar is completely separated from the tongue.
To clean the caviar from the gaiter, a colander with average hole sizes is taken. Caviar is divided into several parts. A large amount of water is poured into the colander, let the water drain. Then quickly shake the colander, as a result - the tongue is in the colander, and the eggs drop out.
Salmon caviar salting recipe
The easiest and fastest recipe for salting caviar.
Required: 0.5 kg of caviar, sugar - 1 tsp, salt - 3 tsp.
Spread the eggs cleaned from the film in a large plate. Gently mix with salt and sugar, cover with a load plate on top. After 5 hours, the caviar is ready to eat.
The original recipe for salting red fish - pink salmon for salmon
The recipe for salting is simple.
We need: frozen fish, water, salt, vegetable oil. It is recommended to take the whole fish. You can use fillets, but note that the fillet is pre-soaked in a solution of phosphates - due to the porosity of the structure, pink salmon absorbs water, which significantly increases its mass.
It is better to take fish in frozen form - this will facilitate the process of removing the skin. Next, pre-prepare the fish for salting - cut off the head, fins, pick up the skin at the place of the cut and remove it with a stocking, then remove the ridge and large bones. Next, cut the fish into portions. The size of the pieces is calculated in such a way that it is convenient to lay them out on sandwiches.
Cooking for pink salmon marinade. You need to boil a liter of water, put 5 tbsp there. l table salt, stir until the salt is completely dissolved. Stack the fillet for 0.5 hours, the time can be increased depending on your desire.
After spreading pieces of salted fish on a paper towel: you need to let the salt soak. Next, we put the fish in a container: if the fish is to be stored for a long time, it is necessary to flavor it with oil. After 6 hours, the fish is ready to eat.
There are a large number of methods for salting red fish. When salmon salmon (photo), the recipe is selected depending on the desire of the hostess. Well, the presence of certain ingredients plays an important role.
Among the salmon salmon recipes, there are unique ones. The main thing is to observe the sequence and the strict implementation of all step-by-step instructions. To help those who salted this fish for the first time, each step of salting is photographed.
The advantage of such a recipe with a step-by-step photo is that it is almost impossible to make mistakes when carefully following the cooking recommendations. In this recipe all the steps for preparation are readily set out, the number of servings and the necessary ingredients are calculated.
For salting fish, as well as milk, caviar, you can choose one recipe, or you can use different options. In any case, you will delight your relatives, friends and guests with delicious and wholesome food prepared from red fish. Enjoy your meal!