Red fish is an excellent delicacy common in many countries. It is fried, boiled, and stewed, and salted. In any form, this category of fish is excellent in taste and healthy, enriched with iodine and other useful trace elements. In this article we would like to talk about ways of salting delicious fish - pink salmon.
Salting pink salmon at home
Each of us is not averse to treat ourselves to a salty red fish, so how about trying to salt a fish at home? In stores, it is either too salty, then a very small piece, but for a high price.
Our methods of preparing pink salmon will help fish to be stored in the refrigerator for a long time and delight us on sandwiches, canapes, pancakes and salads. Are you interested? Then let's quickly find out how to pickle pink salmon at home.
How to choose fresh pink salmon?
Red fish is one of the most sought-after species due to its countless supply of beneficial properties. It is sold on the shelves of the market and supermarkets in a different form: whole, gutted, in separate pieces fresh or already salted. For salting, we need fresh fish, now we will tell you how to find one in the store.
This question is not as complicated as it seems. To choose a quality carcass it is enough to correctly evaluate its appearance and smell. In order not to be mistaken, pay attention to the following nuances.
- The belly of the carcass. It should be even color, not swollen and moderately flat. An exception is fish with caviar. The gutted fish has a pink belly inside.
- Gills. An equally important aspect in determining freshness. They should be light red saturated, bright and uniform.
- Carcass scales. It should be clean, shiny and smooth. Leather without technical and other damages fits snugly on the fillet. When pressed, there should be no dents.
- Smell. It should not have an ammonia hue.
- Eyes. Necessarily not cloudy, clear, after freezing a little transparent.
By the way, the fillet of a male pink salmon is more juicy and fatty, compared to a filet of a female. The male can be distinguished by a darker color, a sharp and elongated head.
At home, fresh fish can be checked with a basin of water. Fresh slaves will sink to the bottom, and spoiled or poor-quality will swim upstairs.
Having determined the freshness of the main ingredient, we can begin to get acquainted with the recipe for salmon salmon at home.
Preparing fish for salting
Salt the fish in different ways, with all kinds of spices and additives, because pink salmon is incredibly tasty fish. Most often, they are salted in their entirety or cut into slices (so the fish will salt out faster). Before salting, let's prepare the carcass.
Before salting pink salmon at home, it must be thoroughly washed, cleaned of scales and, if necessary, removed the insides. The presence of caviar is at hand for us, later we will tell you how to salt a delicious pink salmon caviar. Remove fins, bones and tail.
Wash the fish again, thoroughly inside and out, and dry with towels and napkins. Cut into slices you need.
Salting of any fish can take place in two ways: dry, using salt and spices, and wet, using marinades and brines.
Dry salting method
How to salt salmon at home in a dry way? Sugar and salt are used for it, as well as various spices. They rub the carcass on all sides. For a kilogram of fish you will need at least two tablespoons of salt and a spoonful of sugar, as well as spices for salting in an amount acceptable to you. Black pepper, greens, coriander, mustard, rosemary and lavrushka are excellent for salting.
Grated fish is placed in a container and left in the refrigerator for a day.
In brine
As you already know, for the wet method you will need a brine. This is a mixture of different spices and salt with sugar. Large bay leaves and peppercorns, as well as a large amount of greens will give pink salmon a wonderful taste. The fish is marinated for exactly one day in the refrigerator and stored for 4 days. After 4 days, it is better to move the fish to the freezer.
Preparing fish in a plastic container or glass bowl, metal containers can soak pink salmon in metallic flavors. By the way, cooking salted fish is very simple and almost impossible to spoil, the fillet will absorb as much salt as it needs for long-term storage.
Lightly salted method
Let's get back to the question of how to salt pink salmon at home. A dry method of salting is standard, but if you want something less salty and spicy, then here's a great recipe.
Cut the fillet into small pieces. Mix a tablespoon of salt and a teaspoon of sugar together, add spices. Put a piece of fish in a deep bowl. Lubricate it with vegetable oil and generously coat with the mixture. You can also sprinkle with herbs, add onions. Spread all the pieces of fish in this way.
Cover the fish with plastic wrap and refrigerate for five hours. This is a very quick way to pickle.
Salted with dill
Spices are great, and fresh herbs are just wonderful in combination with red fish.
Wash pink salmon, dry and cut into small pieces. Skin the fish. Combine 3 tablespoons of salt and 2 sugars together and rub into each slice of fillet. Rinse and dry the greens and put a third on the bottom of the salting container. Place a layer of fillet on top and sprinkle with spices. Put some more dill and the next layer of fillet. So you need to lay out the whole pink salmon, sprinkling each layer with fragrant spices.
After, cover the fish with a plate, and press on top with the weight. Leave the fish for 8 hours at room temperature, and then put in the refrigerator for 2 days. When the fish is ready, clean it from dill and put it in a clean container.
Pink salmon is ready to eat.
Hastily
We have another way to quickly salt salmon at home using the wet method.
Prepare the fish for salting, cut into small pieces and put in a container in which you will store it. Remember the material from which the container should be. Separately, prepare the brine: stir 3 tablespoons of salt in 500 ml of water. Pour them fish and leave them under oppression for at least one and a half to two hours.
Drain the brine and prepare a new one from a glass of water and a spoonful of vinegar. Leave the fish in it for 5 minutes.
Drain the brine as well. Peel the onion and cut into thin rings. Put it on the fish, add pepper, bay leaf and fill with vegetable oil. Mix the slices thoroughly and leave for 20 minutes.
Feel free to serve the finished fish to the table.
Pink salmon under salmon in brine
Of course, you know that buying salmon is much more expensive than pink salmon. And we have a recipe for salting salmon for salmon at home. Thanks to this recipe, you will take pink salmon for salmon.
So how do you do this? The first step is to prepare the fish fillet, peel and cut into large slices. Frozen fish is cut easier and more accurately. Slices should not be too thick, stick to three centimeters.
Next, you need to prepare the brine. It should be saturated (quite salty). So for about one and a half liters of boiled water, 5-6 tablespoons of salt will be needed.
Stir the salt well in the water and put the pieces of pink salmon there. Soak the fish in brine for 5-10 minutes. Dry each slice, put on a plate and pour plenty of vegetable oil. Choose odorless oil so as not to spoil the taste or smell of the fish. Put in the refrigerator and in a day you can eat pink salmon.
I would like to note that salmon is very popular and significantly different from pink salmon. But the second has a great advantage. Salmon is grown on fish farms, a large number of dyes are added to its feed so that the meat acquires a rich red color. Pink salmon does not live in captivity, so its meat is much cleaner and more environmentally friendly. And the price for a carcass is also on the side of pink salmon.
Salmon with salmon and lemon
Fish with lemon - a wonderful combination. Salmon is often salted and served with a slice of lemon. Let’s try to salt salmon like salmon at home.
First, we process the carcass, wash, clean and cut into pieces. We will salt the fish in a dry way, so we prepare the mixture from a spoon of salt, one and a half tablespoons of sugar and a large pinch of black pepper. And two medium lemons, without peeling, cut into circles.
We rub each piece of pink salmon carefully, not sparing it with sweeping, and spread it on the bottom of the container, pressing it tightly to each other. Sprinkle with salt, top with lemon circles. Again fish, salt and lemon.
We put in the refrigerator for 10 hours under the press. After the fish, shake off excess salt, fill with vegetable oil and let it brew for another 2-3 hours.
The fish is ready.
Pink salmon caviar at home
How to salt salmon at home, we learned. But often, when we buy a whole carcass of pink salmon in a store, we can catch caviar. You can cook it in different ways, but since we are talking about pickles at home, let's try to pickle it.
Red caviar is not a cheap delicacy, and who doesn’t like to feast on it? She is good at a festive table on a sandwich, and decorate a salad, and with pancakes - royal yummy. But not everyone knows that cooking caviar at home is quite simple and not expensive. Let's quickly learn how to salt salmon caviar at home.
So, you got the caviar from the fish. First of all, it needs to be freed from the pogo sticks, the films that contain the caviar. Be careful when gutting pink salmon, do not damage the tongues so as not to lose small eggs. The easiest way is to free the main ingredient from the film with a large sieve or colander.
Then prepare the solution from a glass of hot water, 2 tablespoons of salt and a half teaspoons of sugar. After the solution has cooled, pour it into a bowl of caviar through a sieve. This is a very important point in case you used coarse salt. This will help save caviar from debris and rock salt that has not dissolved.
Cover the pink salmon caviar with a lid or foil and leave to insist. 10 minutes are enough for caviar, but if you prefer a more salty taste, like from a store jar, then keep it for half an hour.
Drain the water, discard the eggs on a sieve so that it dries. Collect it in a jar, add a little vegetable oil, mix and hide in the refrigerator.
After 20 minutes, caviar can safely be smeared on a sandwich.
So we told you how to quickly and tasty pickle pink salmon at home. Enjoy the great taste of home-cooked fish. Pamper yourself and your loved ones: the red fish will always be in the subject, for any dinner and holiday. We hope you enjoy our delicious recipes for salting pink salmon (with photo) at home. Experiment by adding new spices to a wonderful home-made product.