Fish is a high-calorie product that contains protein readily absorbed by the body. However, during prolonged storage, protein compounds provoke its spoilage, and to prevent this, it is salted. At the same time, a high-quality product is obtained from salmon breeds.
The methods for salting red fish are quite diverse today, in this article we will get to know some of them.
First of all, you need to pay attention to the quality and freshness of the product. Of course, in some recipes, for example, Japanese cuisine, you can also find dishes from raw fish. However, it must be tested for the presence of parasites in it.
Consider the recipe for salting red fish.
1. Fresh fish must be cut into two parts along the ridge and cleaned of bones, skin does not need to be removed. Next, the marinade is prepared. For this, for every kilogram of fish product, two tablespoons of salt and a spoon of sugar are taken. The mixture prepared in this way is rubbed on each part, wrapped in cling film (all the air must be squeezed out) and refrigerated for three days. After some time, it is necessary to turn the fish on the other side so that the resulting juice is evenly distributed over the entire surface. The finished product is stored in a freezer for a rather long period of time, and it is rinsed before use.
2. The classic recipe for salting red fish.
To prepare this dish you will need two kilograms of fish fillet, sugar, salt, vodka and dill.
The fillet must be laid on a board, cut off the peritoneum from it, remove fat and remaining bones.
The inside of the fillet is sprinkled with a spoon of salt, half a spoonful of sugar, covered with sprigs of dill and sprinkled with fifty grams of vodka. Thus prepared product must be allowed to infuse for half a day in a cool place.
3. The recipe for salting red caviar.
Ingredients: one kilogram of caviar, ninety grams of salt and one gram of potassium nitrate.
Fresh caviar must be freed from the films and mixed with salt and saltpeter (the latter is used exclusively to preserve red color). Salted fish product is placed in a cold place for three months, after which it will be ready for use.
4. The recipe for salting red fish (quick cooking).
Ingredients: one kilogram of fish, three tablespoons of salt, seven peas of black pepper, two bay leaves, one spoon of vinegar, fifty grams of vegetable oil, one onion.
The fish is cut off its head, fins, and cut into two parts along the ridge, after which all bones are removed. The skin is cut from the resulting fillet, cut into small pieces and put into dishes. To prepare the brine, take half a liter of cold water, add salt, mix well, fill them with fish and put under pressure for two hours. After this time, the brine is drained, and the fish is poured for five hours with a new dressing prepared from a glass of water and vinegar. Then the marinade is again drained, the onion, butter, pepper and bay leaf sliced in rings are added to the dish, and left for half an hour for marinating.
Thus, the recipe for salting red fish is quite simple and does not take a lot of time and effort. The finished product can be used both independently and used for cooking various dishes and snacks.
It should be remembered that regular consumption of fish in any form prevents the development of many serious diseases, including cancerous tumors, helps streamline the activity of the nervous system, the formation and development of the musculoskeletal system, and the regulation of metabolic processes in the human body. Therefore, it is necessary to include in the diet not only meat, but also fish dishes.