A great addition to any holiday table will be red fish. Salted red fish is a real delicacy that will be pleasant to cook yourself and surprise your loved ones. But how to pickle red fish so that it becomes the best delicacy on the table and delight all guests? First of all, when buying fish, pay attention to its freshness. It is advisable to choose the freshest boneless fish. The following species are perfect for salting: chum, salmon, trout, char. It is necessary to salt the fish with whole fillets, or cut into slices and slices. In no case do not salt with the skin, otherwise in the future it will be difficult to cut.
For our method of salting, very few ingredients will be required: 1 kg of fresh trout fillet, salt, sugar, citric acid and vodka. The method of salting is not complicated, but requires attention to each step.
Start by flushing the skin and bones, and rinse thoroughly. Cut the lightly frozen fillet with a sharp knife into thin slices. Use a convenient deep container for salting. When the whole filet is cut into thin strips, you can gradually stack them in the tray. After laying the first layer, sprinkle the fish with all available ingredients, sprinkle with citric acid and vodka. Repeat this operation several times until you have laid all the fish sprinkled with ingredients.
After the container with the fish, you can tighten the cling film, but be sure to make several holes in the film with a toothpick so that the fish does not suffocate. Leave the fish to stand for 5 hours at room temperature, then for several days close the container with fish in the refrigerator, periodically removing it and pouring juice from the bottom of the tray. When the juice is gradually absorbed into the fish, it will already be possible to remove the fish from the container, rinse it and put it in a dry bowl. Now, how to salt red fish at home, you know, all that remains is to please the guests by serving fish with cheese, butter or olives. Sandwiches made from salted fish will be an excellent snack for champagne or red wine.
There are several other ways to pickle red fish. One of them is similar to the previous one, but slightly different ingredients are used for the marinade. Usually they take a glass of water, about 1/3 cup of vinegar essence, about 2-3 tablespoons of vegetable oil, 3 tablespoons of sugar, 2 teaspoons of salt and the same 2 teaspoons of lemon peel. The amount of ingredients for the marinade is enough for 1 kg of red fish. Pieces of fish in a container (between the layers it would be desirable to also put rings of chopped onion, a little chopped garlic and horseradish), fill in with fully cooked marinade and leave the fish for 3-4 days in the refrigerator.
Many housewives, when asked how to salt red fish using the least amount of ingredients, answer very simply: add salt to the fish with vegetable oil. The method of salting is not much different from the previous ones. You will also need to clean the fish of bones and skin, cut it into thin plates, with a thickness of not more than 0.5 cm, put everything in a container prepared in advance, and fill everything with oil. Half a glass of vegetable oil will be enough. Do not forget, of course, about salt. For half a glass of oil and 1 kg of fish, take about 3 teaspoons of salt.
How to pickle red fish without using a marinade? Also, everything is very simple! Fold the sliced fillet together, rubbing it with salt, wrap it with a paper towel or any other clean cloth, put it in a tightly closed tray and put it in the refrigerator for several days. In general, you already know how to deliciously salt red fish using different methods, so I advise you to start the process immediately! Doctors recommend eating fish in various forms, as it contains important trace elements for the body. Prepare and eat with pleasure!