Red fish is not a frequent guest at our tables. Nevertheless, its cost is high for everyday life. But sometimes still everyone is ready to be generous with a piece of delicacy. Unfortunately, the already salted fish often does not please either quality or taste. Therefore, if possible, the housewives seek to buy “pure” salmon, sockeye salmon or chum salmon and cook it on their own. Connoisseurs especially recommend the salmon ambassador. With him, the fish turns out to be tender, but not sprawling, without a taste of all the unloved fish oils and very beautiful.
Tricks and subtleties
The salmon salmon salmon requires some theoretical knowledge. Not all of us are experienced fishermen. Therefore, for many, cleaning the carcass is hard labor. Meanwhile, the scales will come off without problems if you first grate the fish with table vinegar and leave it to rest. To avoid the smell of vinegar, the carcass is washed and dried, after which you can begin pre-processing. And if the fish tries to "run away" from your fingers, periodically dip them in salt.
If possible, buy fresh or at least chilled fish for your salmon ambassador . In frozen during thawing, the tissue structure is disturbed. Therefore, firstly, the fish absorbs a lot of salt. It is extremely difficult to seize the moment when she is ready and not let her overdo it. And secondly, the flesh will be less elastic and more loose. You should not worry only about fatty specimens: there is little water in them, so the carcass will not take an excess amount of salt. It can even be stored right in the brine.
When the salmon salted fish is completely salted, it must be cleaned in the refrigerator. Moreover, it is advisable to grease each piece with lean oil: when in contact with air, fish oil oxidizes, losing its usefulness. And the fish loses its delicious pinkishness, acquiring a suspicious yellow-orange color.
A few words about salt
The salmon salmon requires only coarse salt. Its main purpose is not to salt or preserve the fish, but to draw water out of it. Coarse salt has a low dissolution rate, so you need a lot of moisture - it pulls it out of the carcass. And the small fish quickly salines, but does not extract water.
Why sugar is needed
To some housewives, the salmon salmon of red fish is suspicious that sugar is necessarily included in the mixture. However, the recipe is not without reason retained relevance for many centuries. In valuable breeds of fish meat is tender, prone to lose structure. And sugar helps carcasses maintain their density and shape without giving them sweetness.
What kind of fish to take
Usually a person far from the habitat of red fish, its choice is not too great. But if it is, give preference to winter and spring copies. Before spawning, their meat is more fat, tender and tasty.
Another subtle point is the choice between farmed and wild fish (again, if there is one). On the one hand, wild-caught salmon is dangerous by parasites, among which helminths are not the worst. On the other hand, it, only grown on a fish farm, is less tasty. And in addition, to enhance the natural pink color of meat, fish is fed with fodders with dyes in which cadmium is present, which is categorically incompatible with the needs of the body. Therefore, fisheries professionals recommend choosing “free” fish and preparing it according to special rules.
However, the townspeople rarely have to deal with the problem of such a choice: what is on the counter is taken.
Salmon salmon red fish: wet recipe
There are a lot of options for salting precious fish. You can try the version using brine. Salmon is cut into fillets and placed in a large container. Preparing a pickle; approximate amount of salt - three spoons without a slide per liter. To test the strength of the brine, a raw egg is lowered into it - it must float. A spoonful of sugar is added, and the fillet is poured with brine. It must be completely covered with liquid. The bowl is refrigerated for two weeks; as the brine layer decreases, it is added. If the sample showed readiness, the fish is transferred to a storage tank and returned to the place (or eaten immediately).
Dry way
The following salmon salting recipe, on the one hand, seems to be faster. On the other hand, for safety, you still have to withstand the same amount.
The fillet is cut in layers, washed, but not dried. A mixture of salt and sugar is prepared in a ratio of 2: 1. Ground pepper or a mixture of them is added here. the quantity is not regulated, because it depends on your tastes.
The fish is stacked in a pile. The bottom piece is sprinkled with the composition from all sides. After placement, a couple of laurel leaves are placed on it. Manipulations are repeated with each layer. The load is placed on the top, the structure is covered with foil - and in the cold. Two days later, the layers are shifted so that the upper ones are lower, and the salmon ambassador continues for another day. In principle, the fish is ready. However, care for family health requires wrapping all the plates individually and carefully folding them in the freezer for two weeks. Parasites will be precisely exterminated, and the taste of fish will only improve.
Sakhalin Ambassador
In the Far East, not one ambassador is recognized as a sermon, where anything other than fish, salt and sugar is included. In addition, Sakhalin residents insist that the fish should be carefully cut. Up to bone removal. Pieces are rubbed with a mixture of salt and sugar. Starting proportions are 3: 1, but can be adjusted after the first experiment. The fish is wrapped either in gauze or parchment and put away in the refrigerator. Every day the package needs to be turned over. Salmon will become slightly salted after three days, but experts advise to wait a week.
By the way, if the fish was fresh, then convolutions with it are sent for three days to the freezer, where the lowest temperature is set - all for the same struggle with probable parasites. Then the packages are moved to the refrigerator, and further actions correspond to the main algorithm.
Long version
Very interesting is the salmon ambassador at the banks. It allows you to make only one approach to cooking and store the product for virtually unlimited time (though only in the cold). The preparatory work includes, in addition to removing bones, also skinning. And for the salting mixture, salt and sugar are combined equally. One side of the fish is dipped into the mixture and laid down in a sterilized or pasteurized jar. Each layer is sprinkled with quality oil. Every third is sprinkled with ground pepper and decorated with a bay leaf. If you plan to store fish for a long time, the cans are corked. If you intend to look into them often, select containers with a screw cap. In this case, the sample can be removed no earlier than after 10 days: due to the presence of oil, pickling is slower.
Alternative option
It is considered the fastest, but only grown fish is suitable for it. Or, the first three days, the salted fillet is again aged in the freezer. For curing mixture in equal proportions sugar, salt, vodka and chopped dill are combined. They say that for a kilo of fish it is enough to take a spoonful of each component, but experienced chefs recommend making the mixture with a margin so as not to fuss in the process, finding out that the composition is not enough.
Here, you also need to remove the skin from the fillet and cut into two halves (it’s not necessary to cut it smaller: there is a risk of overfilling). Each of them is smeared with the obtained porridge from all sides. The plates are folded into a bowl with high enough sides - juice will stand out. A slightly salted version will be obtained in a day. Lovers of strong salting can wait another 24 hours. You don’t need longer, you can ruin the delicacy. When the degree of readiness satisfies you, the formed brine is decanted from the fish, and it is removed into a glass or enamel bowl.
I would also like to say about spices. Red fish has a delicate taste of its own, which can easily be packed with seasonings. Therefore, chefs recommend categorically abandon ready-made sets. If you like spicy fish, you can add natural herbs (dill is ideal) or a little garlic. If this does not seem to you enough, try spices in a small piece so as not to tear off the hair on your head and scold yourself for excessive culinary courage.
When the New Year begins to approach inexorably, shake off your little egg, decide which salmon ambassador you prefer, and delight your loved ones with delicious fish on the table.