Many delicacies give us endless pleasure. We get special pleasure from the fact that we can cook them ourselves. No preservatives and multiple frosts-defrosts. Isn't that perfect ?!
Among these homemade delicacies are salted red fish.
Probably everyone knows how to salt fish at home. However, not everyone understands that pink salmon, salmon or trout are not ordinary small crucians, from which a beer snack is obtained. This is a noble fish that cannot be sprinkled with salt and suspended by the tail under a clothespin in the bathroom.
Before salting fish like pink salmon or salmon, it is necessary to bring it to a state of moderate icing. This means that if the fish was frozen - it should be kept at room temperature, and if it was in a fresh state - on the contrary - let it freeze slightly. The fact is that in this state the fish is very easy to clean and it is easier to separate the ridge and costal bones from it. And the fillet itself preserves its original appearance better and does not look like minced fish after cutting.
After the red fish is thoroughly cleaned of bones and scales, you should also separate the head and tail from the carcass (if you originally bought the carcass). All the same, after salting, there will be no sense after salting , and you can cook an excellent ear out of them.
Then you should decide how to salt the fish: in whole form or in the form of small pieces. Many housewives prefer whole plate fillets. This is probably the right decision, since in this form it is easier to clean the fish from salt during the salting process, and the result will be better: the fish will not be so stiff and salty.
Do not forget some differences between the species of red fish.
For example, to decide how to salt salmon fish, you should remember its more rigid structure. Therefore, excess salt is clearly excluded. In the same way, one must very carefully manage the oppression, which is sometimes used to speed up the salting process. Better to do without it.
Salmon can be salted with the help of the usual classic mixture consisting of salt, sugar, pepper and bay leaf. Moreover, some ingredients are optional: bay leaves and peppers in no way will participate in the direct process of pickling and are needed only to give the aroma and some specific taste.
For salting, the filet is rubbed with this mixture and placed in a flat vessel. You can even make several layers. Just do not forget that each layer will need to be additionally sprinkled with the same mixture or just salt.
One night will be quite enough for the fish to pickle, after which it can be cleaned of the mixture and wrapped in parchment (waxed) sheets.
Such fish should be stored under the freezer or in the refrigerator.
In the same way, the question of how to salt salmon can be solved: the described recipe is quite suitable for it.
If you want your fish to become more tender and soft in taste, then you should use pickling in brine.
For brine, take water, salt and a little sugar, as well as black peppercorns, coriander and bay leaf. The mixture is sometimes boiled and cooled to room temperature, sometimes it is simply mixed and filled with fish.
A few hours or nights is enough for the red fish to pickle.
After that, they take it out and wrap it in cloth or wax paper (it is better not to use foil) and put it in the refrigerator for storage.
You can eat such fish the very next day.
If you are going to store salted fish cooked in this way, then consider the following: with prolonged storage, the fish is more salted out and harder. At the same time, her taste also changes somewhat: from tender-salty, it turns into richly smoked and more soaked. By the way, many people prefer just such a taste and decide in advance the question of when and how to salt the fish.