Red fish is considered an incredibly healthy and delicious delicacy. Pink salmon, salmon, trout - an incredible amount of dishes are prepared from them, and also used to make sushi and rolls and salted. It is about how to salt red fish quickly and tasty that we want to talk about in our article. Doing it yourself is not so difficult, and the result is much better than a similar product from the store.
Is it worth it to cook the fish yourself?
How to cook red salted fish at home? There are many recipes, each has its own characteristics. Salted fish can be spicy, aromatic, tender, and can serve as an excellent snack or as an independent dish. For whatever purpose you prepare it, it is worth knowing some nuances in order to do everything right. A home-made product has several advantages. The fact is that the finished fish in the store definitely contains dyes and preservatives and, as a rule, is very salted. But when preparing a product at home, salt can be put to taste, and you can always be sure of the freshness and quality of fish, because very often unscrupulous producers try to mask fresh stains with pickling.
How to quickly salt red fish
Housewives often have a question about how quickly salted red fish cooks (we will give recipes in the article)? For some reason, everyone is sure that its salting at home is an incredibly complex and lengthy process. In fact, this is not so at all. You just need to know good recipes and the nuances of cooking, and then the finished product will certainly delight you with its taste. If you have a ready-made filet available, the process itself can take no more than ten to fifteen minutes. You can also buy raw fish for salting, and then prepare it yourself at home. This will save your budget a little. Still, red fish is far from the cheapest product.
So how to salt red fish at home tasty and fast? For salting, you need to purchase chum salmon, pink salmon, sockeye salmon, trout, salmon or coho salmon. After cutting, the fish need to be blotted with a paper towel so that the pulp is dry. Then it is laid out in deep dishes in portions and sprinkled with coarse salt. It is worth starting from the calculation that a teaspoon of salt is required per pound of product. Also, add a little sugar to the fish. For cooking, you can use bay leaf, soy sauce, allspice, ground coriander, herbs and other spices. Then the fish is put under oppression, covered with a film and left to stand at room temperature for several hours. Then remove excess salt and put in the refrigerator for a day. You can not use oppression, but then you will need to keep the fish in the refrigerator for up to two days.
If you do not want to wait, then you can prepare the marinade from salt, vegetable oil, onions, sugar, spices and pour them a fish, folded in a jar. After eight hours, it will be ready for use. The product is very tender and literally melts in your mouth.
Mistresses need to know one nuance. If you want to stop salting, then just drain the liquid that the fish gives out, remove the remaining salt and dry the fillet. After that, you can try the resulting product.
Secrets of successful salting
Before you start cooking, you should find out the basic rules, following which you can have no doubt that you will get a delicious home-made red salted fish. Recipes do not always contain complete information, so it is worth remembering that:
- Chum salmon and pink salmon are slightly dry when salted, to add fillet to juiciness and softness, it is recommended to add a little olive oil to the salt.
- In no case can metal utensils be used for salting; fish may have a metallic aftertaste.
- Do not be afraid to overdo it with salt. The fish absorbs into it exactly as much as necessary.
- To obtain spicy dry salted fish, sometimes fillet sprinkled with spices and salt is wrapped in a towel.
- In the process of cooking, you can add garlic and dill to spices, they give a spicy and fragrant taste.
- Sliced red fish is served on the table with herbs, lemon, fresh vegetables, olives and white wine.
Choosing a good fish
It's no secret that in order to get a delicious salted red fish, you first need to purchase a quality product. Otherwise, no recipe, even the best, will save the situation.
For cooking, you need to choose frozen or chilled fish. It makes sense to buy a whole carcass with fins and a head. Be sure to check that there are no extraneous stains on the product and there is no extraneous odor. Quality fish has an elastic surface. If you still get chopped fillet, then pay attention to its color. It should be pale pink. In no case do not take the fish a bright red or yellow shade.
The frozen product must be thawed in natural conditions, without using a microwave, as this affects the taste of the finished product.
How to cut fish?
If you purchased a whole carcass for cooking, then the question may arise about how to cut salted trout? Everything is very simple. First, the head is cut off, and then the fins are removed with cooking scissors. Then along the carcass the abdomen is evaporated and the entrails are removed. To the left and right of the ridge, the fish must be cut in such a way as to separate the meat from the bones. Large pieces can be divided into parts. If the carcass was small, then it can not be divided into pieces.
Salmon salmon recipe "salmon"
Salted pink salmon is a very common, healthy and relatively inexpensive product. It has almost all the useful elements and vitamins. Nutritionists recommend eating pink salmon regularly. Salted fish is especially good, since practically all the useful properties of the product are preserved in it, but during heat treatment they are partially lost.
The salmon salmon recipe for salmon is quite simple. For cooking, we need:
- Big carcass of pink salmon.
- Litere of water.
- Five tablespoons of salt.
- One hundred grams of vegetable oil.
If you have purchased a frozen carcass, then it is not worth defrosting it completely, it is easier to cut it. The meat needs to be cut into small pieces. Pour salt into cold water and stir until completely dissolved. In such a saturated solution, lower the fish for ten minutes. If you get a lot of pieces, then immerse them in separate batches. Next we get the fish, dry it with napkins and put it in the dishes with a lid. From above, pour meat with odorless oil, close the pan and put it in the refrigerator for forty minutes. Ready-made fish is served with onions, herbs and lemon. In general, pink salmon is not too fatty, but fish cooked according to this recipe is juicy and tender.
Dry salting of chum salmon
Salted chum salmon is an excellent decoration of the festive table. Even the most inexperienced housewife will cope with its salting. Of course, for cooking it is best to take fresh fish, but, as a rule, only ice cream is present in stores. It can also be used for salting. Ready-made, you will certainly enjoy such red salted fish. There are a lot of recipes for salting chum salmon, we will give a few of them.
For dry salting, we need:
- One kilogram of chum salmon.
- Sugar - 20 grams.
- Salt - 50 grams.
Half-thawed carcass must be cut into fillet. The result is two layers. They must be washed and then dried with a towel. The salt is mixed with sugar and the resulting mass is rubbed with fish. Next, we add both fillets with pulp to each other and wrap them in cotton cloth. And you can use gauze if you put it in several layers. In this form, we put the fish in the dishes and send it to the refrigerator for three days.
Chum salmon in brine: ingredients
Delicious salted chum salmon is obtained in brine. To prepare it, take the following products:
- A kilogram of chum salmon.
- Salt - 50 grams.
- Litere of water.
- Sugar - 30 grams.
- Allspice - 5 amount
- Parsley.
- Dill greens.
- Bay leaf - 2 pcs.
- Half a lemon.
- Dried thyme.
Cooking fish
To prepare the brine, boil the water and dissolve the sugar and salt in it, add thyme, pepper, bay leaf. Next, the solution should cool to thirty degrees. Put the chopped fish in the dishes and fill it with chopped herbs. And on top you can put a lemon, cut into thin circles. Pour all this on top with brine, cover and put in the refrigerator. After about an hour, the lemon can be caught and pulled out of the pan. And the fish should still stand in the refrigerator for about twelve hours, after which it can be served on the table.
Salting trout
How to pickle trout at home? A delicious treat for the holiday table or for every day is prepared quite simply. For cooking, take coarse salt, because it perfectly absorbs excess fluid. Mix the salt with sugar, observing a proportion of 3: 1. At the same time, it is worth remembering that at least four tablespoons of the mixture are taken per kilogram of fish. As natural flavors, you can use allspice, bay leaf and spices for fish.
In a deep dish we spread part of the mixture, and on top we put a piece of trout down skin and sprinkle with salt and spices. Then sprinkle the fish with lemon juice. Put a second piece of fish on top, sprinkling it with a salting mixture. Next, put on the trout oppression and put the dishes in a warm place for a couple of hours. As oppression, you can use a two-liter jar of water. Two hours later, remove the load, close the pan with a lid and put it in the refrigerator. How long does it take to salt red fish (trout)? The salting process lasts one to two days, depending on the thickness of the pieces of fillet. During this time, a brine will appear in the dishes until it needs to be drained. But as soon as the fish is ready, you need to remove both the liquid and the pickling mixture. And wipe the fillet with a napkin. Trout is ready to eat.
A few instant recipes
How to salt trout at home tasty and fast? There are some quick cooking recipes.
Rub pieces of fillet with salt and sugar, add dry dill and a little vodka. All ingredients are taken in small quantities. We put the fish in a container and crush it with oppression for several hours. Then, after two hours, we send the pan to the refrigerator. Six hours later, the trout is ready.
There is another recipe for quick salting. Trout must be cut into thin slices, and then layered in a jar pieces of fish, pepper, salt, bay leaf and olive oil. All spices and their quantity need to be selected independently to taste. You can experiment with components. So, for example, you can add lemon or orange to the jar. The dishes are closed, shaken several times and put in a cold place for six hours. The fish is ready.
Trout can be salted in ten hours. For one kilogram of fish, you need to take three teaspoons of salt and half a glass of refined oil. Wipe the cut fish with napkins and cut into pieces. We put the slices in a bowl, salt and fill with oil, mix all the components well. Next, put the pan in the refrigerator. Ten hours later, the trout is ready.
Instead of an afterword
In our article, we presented the basic recipes for salting red fish. As you can see, there is nothing complicated in self-cooking delicacy. The main thing is to be able to choose a quality product. And then the salty red fish will be very tender and tasty.