Halibut is a fish with a white fillet, similar in properties to a flounder. Many delicious dishes can be prepared from it: fry halibut with potatoes, boil with vegetables, salt. There are many ways. However, how to pickle halibut properly at home? In this article we will show you some interesting recipes. Enjoy reading!
How to choose a fish?
The basis of a delicious dish is a quality and fresh product. Before you find out the answer to the question of how to salt halibut at home, we will give you a few recommendations that will help you choose a delicious sea fish. Of course, it is better to buy fresh halibut. However, due to the fact that it lives in the northern seas, it is often brought in frozen form. Tips:
- Halibut should have a clear flesh.
- Pay attention to the fact that the less ice, the better. This means that the sea fish is fresh and has not been subjected to repeated freezing.
- Halibut should be free from any damage, brown spots, white blotches.
- The fish should return to its original form when you click on it.
- Fresh halibut has a soft and smooth filet.
- Eyes should be clean, not tarnished.
- Correct scales are unscathed and shiny, and the gills are red.
After you have acquired a delicious and fresh sea fish, you can learn how to deliciously salt halibut at home.
Benefit
Halibut is a very healthy fish that contains large amounts of protein and nutritious fats. In addition, it is rich in B vitamins, which are so necessary for the absorption of calcium in the body. Fish is also rich in trace elements - such as potassium, magnesium, sodium, calcium, iron, zinc, iodine and so on. Some of these substances have anti-cancer properties. It is known that if you often eat marine fish as food, you can reduce the risk of diseases of the cardiovascular system. In addition, halibut contains a lot of phosphorus, which our bones need. Let's find out how to pickle halibut at home.
Classic way
Halibut is a delicious fish that has a very tender fillet. How to pickle halibut at home? Chefs share a classic way of cooking. For him you will need:
- Fresh halibut sea fish - 1.5 kilograms.
- Water - 40 milliliters.
- Sugar - 75 grams.
- Ground black pepper - 10 grams.
- Salt (preferably sea) - 90 grams.
A step-by-step recipe for salting halibut fillet at home:
- First of all, it is necessary to rinse sea fish under running water. Then, halibut filet should be cleaned of small stones.
- Fish should be cut into medium sized pieces.
- Next, mix sea salt, sugar, pepper and water. You should get a homogeneous mass. She should generously spread halibut on all sides. However, care must be taken not to salt the fish. On the tail part you need to apply a smaller mixture.
- After halibut should be left to salt for two days. In addition, for taste, you can put a couple of lemon slices. He will give him some pleasant sourness.
Halibut in cognac
How to pickle halibut at home? We will tell you about a rather interesting way to prepare it. Cognac saturates the fish, makes it juicier and more tender. You will need to stock up on these products:
- Any brandy - 4 tablespoons.
- One kilogram of halibut.
- Edible salt - 90 grams.
- Ground black pepper - to taste (approximately 10 grams).
- Lemon juice.
We present you the recipe:
- As in the first embodiment, the fish must be cleaned and washed.
- Then you should combine salt, ground black pepper, cognac and lemon juice. Mix thoroughly and apply on halibut fillet.
- Sea fish should be pickled for approximately two days. Every 12 hours it must be turned from one side to the other.
- When it is ready, rinse it under water with the remnants of salt and pepper.
How to pickle halibut at home? There are many recipes. However, fish in cognac is considered one of the best ways to marinate.
East option
Who, if not the Japanese, knows how best to pickle fish? Japanese chefs share their recipe with us. To prepare it, you need the following ingredients:
- Half a kilo of halibut fillet.
- Edible salt - 70 grams.
- A tablespoon of sugar.
- Two leaves of nori seaweed.
Simple and quick recipe:
- First of all, you should wash the fillet and cut it into strips (4 cm thick).
- Next, sheets of seaweed and sugar must be crushed using a blender. This mass should be well lubricated halibut.
- Then, top with plenty of salt and sprinkled with a couple of lemon slices.
- You must leave the fish to salt for three hours.
This method is good because halibut fillets are pickled fairly quickly. And after three hours it can be served on the table. In addition, the flesh of sea fish will be juicy and slightly sweet.
Pickled oranges
In order to give the fish a citrus note, you can add slices of orange or mandarin to it. You will get a rather unusual and rich taste. And the flesh of halibut will simply melt in the mouth. Ingredients:
- A kilogram of fish fillet.
- One glass of sugar.
- 100 grams of edible salt.
- Three large oranges.
Cooking:
- To start halibut, you need to wash it under water.
- Then it should be abundantly sprinkled with edible salt and sugar on both sides.
- Next, you need to peel the oranges from the peel and seeds and cut into circles.
- Now you can start pickling. First you need to put in a row circles of oranges in a cup, then fish. The last layer should consist of citrus fruits.
- Halibut should be refrigerated for 14 hours. After salting, you need to remove excess salt from it. It is better not to eat oranges, as they will be too salty.
Enjoy your meal!