It is not in vain that red fish is considered the most delicious and is bought mainly for the holidays. Salmon, trout and salmon are more accessible than char, if only because this fish of Transbaikal origin is protected by the Red Book. However, sometimes loafers are “thrown” into stores, and its cost is significantly lower than the price of “brothers” in the family. The lucky ones who bought the fish begin to rush about in search of recipes for its preparation. And lovers of salt water inhabitants do not know at all whether char fish is prepared in this way . The salting recipes offered in this article are varied, and the results of their use are delicious. So when meeting with char in the store, don’t get lost - take it and more!
Quick salting
So, if you have char, you want to pickle it “for today”, and the fish is frozen (which is natural, since the foreign one is supplied), then you must defrost it in advance, in the refrigerator and gradually. Then the carcass is cut, and to the state of fillet and without skin. After that, the first ambassador is made at the rate of half a liter of water with three tablespoons of salt dissolved in them. Fillet is poured cold with this brine, cargo is placed on top, and the structure is set aside for an hour and a half. The brine is decanted, and the char is poured for five minutes with a glass of water in which a tablespoon of vinegar is diluted. During this time, a large onion is cut into rings, mixed with two leaves of laurel, a stack of vegetable oil and several peas of pepper. Filtered fillet is seasoned with this “sauce”. Twenty minutes later, a ready-made char fish is served on the table. Her salting recipes are diverse, but this one is the fastest.
Dry salting
For her, a brine will not be needed - it will be created in the process by the char fish itself. Salting recipes in this way exist not only for red, but also for any other fish. The carcass is again chopped on the fillet, but is now dried. Both halves are sprinkled with a salting mixture of salt, sugar and spices; the first two components are taken approximately equally, seasonings - to taste. In a pan or jar, the bottom is sprinkled with the same composition. One half of the filet is laid on it with the skin down. The top is again sprinkled with a mixture, sprinkled with lemon juice and flavored with laurel, herbs (dill, parsley, etc.). The fillet is covered with the second half (now skin up), which also needs to be generously sprinkled with the composition. The vessel is loosely covered and hidden in the refrigerator for at least two days. If the carcass is large, it is aged longer.
Three day pickle
For him, thawing carcasses is not necessary, and even undesirable, because from ice cream a more elastic salted fish is obtained. And the process itself is extremely simple: the char is chopped into convenient pieces, folded into a bowl and filled with salt. Do not be afraid to pour - the carcass absorbs only the necessary. You can add spices if you like spicy. The day the container is warm, right in the kitchen, then it is put in the refrigerator for two more and you can eat.
Ambassador in oil
Again, the first step is to cut the carcass on the filet. If it is also cut into portions, salting loach at home will be much faster. The brine is made from half a glass of sunflower oil, two large tablespoons of salt and a small one - sugar. It will be enough grams for seven hundred cut fish. For better distribution, directly into the container where the char is stored, and pour the brine, mix the contents. In the refrigerator, the bank will stand for half a day, after which the pieces can be served on the table.
As you can see, when char fish is bought , salting recipes can be chosen according to your desire, both by cooking time and by final taste.