Salmon bellies are a budget option to eat delicious red fish. This part of the fish is quite oily, and it is in the fat of red fish that are valuable for human health. cumino acids.
Today I want to cook salmon bellies stewed with potatoes. This dish is very hearty and tasty, especially hot. I'm getting started.
I take out the salmon bellies from the freezer.
I wash them in cold water. They immediately defrost and separate from each other. I wash the fish in several waters.
I cut off the skin from the abdomen with a sharp knife. This is done quite easily and simply.
That's how many skins there are. I will throw them out to the cat. If there are fins or bones on the abdomen, then they must also be cut off.
If required, then once again I will wash the abdomen without the skin.
When the water drains, I cut the strips of the abdomen into pieces about 2 centimeters long.
I clean the large onion from the husk and cut into cubes.
I put a frying pan on the stove and pour in vegetable oil.
I peel and wash the potatoes, cut them into not large thin slices.
I pour water into a heavy-bottomed saucepan. I spread the chopped potatoes in it and pour in water to slightly cover the potatoes. I love liquid potatoes. But if you like it thicker, then add a little less water. Let the potatoes boil.
Put the chopped onion into the pan and fry it until golden brown, stirring constantly.
I shift the onion to the side of the pan and spread the pieces of fish on it. I fry them for five minutes until golden brown.
I cut a bunch of green dill smaller.
I turn the fish over to the other side and also fry for about 5 minutes. Add red ground pepper.
I add chopped dill to the fish.
I mix onions and fish and let them soak in the juices for a few more minutes. A lot of fat from the bellies of the salmon stood out in the pan.
Meanwhile, the potatoes are almost cooked.
I spread the fried fish with vegetables and herbs from the pan into a pan with potatoes. I also try to collect all the melted fat in a pan. I add salt to taste.
I let the dish simmer on low heat for another 3-5 minutes and turn off the heat.
The potato turned out crumbly, rich. The fish is tender and very tasty. Healthy and enjoyable food.
I wish you bon appetit, friends!
Cooking time: PT00H30M 30 min.
Salmon is a healthy fish that doctors recommend eating at least once a week. Fish contains many useful elements that the body needs, for example, the substances contained in salmon help strengthen blood vessels, improve memory, skin condition and increase immunity. It is in the abdomen of the fish that the main nutrients are concentrated. Be sure to try cooking salmon bellies, you will find recipes for delicious and simple dishes below.
Salmon bellies - recipes for delicious dishes
- Servings: 4
- Cooking time: 60 minutes
Belly soup
In order to get a rich fish soup from salmon bellies, put a pan on the fire, as soon as the water boils, then add chopped onions and carrots, diced potatoes, a handful of rice. Salt, pepper. As soon as the potatoes reach readiness, put the fish in the pan. After five to ten minutes, the pan can be removed from the heat.
salmon pie
Salmon bellies are quite affordable, so everyone can afford to buy this part of the fish. You can make a delicious pie from tender fish. Buy yeast dough or knead it using water, egg, flour and yeast. When the dough is ready, roll it out, put chopped onion or red onion on the layer. Peel the bellies from scales, cut into pieces. You can mix salmon with pink salmon or salmon. Close the pie with a second layer of dough, brush with an egg and bake for forty minutes at 180 degrees.
Salting belly of salmon
You can cook a delicious snack by pickling the belly of red fish. Cut off all the skin and scales, put the fish on a plate. Add two tablespoons of salt and a teaspoon of sugar (calculated for 500 grams of fish), black pepper, bay leaf to taste. To spice up, add 50 grams of cognac and fresh dill. Mix thoroughly, wrap the plate in foil and leave for a day in a cool place. The taste of the finished dish will pleasantly surprise you; even the most demanding gourmet is not ashamed to treat with salted salmon.
Salmon caviar
Lightly salted bellies can be used to make fake caviar, which is very good for breakfast sandwiches. Take a pound of fish, one boiled carrot and 150-200 grams of butter. Pass the ingredients through a meat grinder, mix - the caviar is ready.
baked salmon
From the abdomen, you can cook many more nutritious dishes, for example, bake salmon with potatoes in sour cream sauce. Put a layer of sliced \u200b\u200bpotatoes in a pan or on a baking sheet, lay the fish, previously peeled, on top. Cover with a second layer of potatoes and coat the layers with sour cream sauce with mustard, garlic and pepper. The dish will be baked for about an hour at a temperature of 180-200 degrees. Change the recipe to taste by adding cheese, onions, and other ingredients.
Ingredients
- fish belly - 1 kg,
- sugar - 1 teaspoon,
- ground black pepper - 1/2 teaspoon,
- coarse salt - 2 tbsp. heaped spoons,
- bay leaf - 2 pcs.,
- peppercorns - 8 10 pcs.,
- dried herbs - a pinch.
Cooking
1. We clean the bellies from the skin, rinse under cold water, discard in a colander to drain excess liquid.
2. In a separate bowl, mix sugar, salt, dried herbs, ground pepper.
Culinary advice
To make the bellies tasty, you should take non-iodized salt.
3. We take a deep enameled container, pour a little dry mixture on the bottom, add 1 leaf of large broken
lavrushki, 4 - 5 peppercorns, take part of the bellies and spread a thin layer on the powdered bottom of the pan.
4. Sprinkle again with the mixture, again lay out a layer of salmon bellies, do this procedure to the end.
5. When the whole part of the fish is laid in layers in a pan, add the remaining peppercorns and bay leaf on top
sheet.
6. We cover the dish with the bellies with a plate, put it under oppression (I usually use a 3 liter jar of water). We send it to a cold place for a couple of days.
Recipe for pickled salmon bellies
Ingredients
- salmon bellies - 1 kg,
- rock salt - 4 tbsp. spoons,
- sugar - 2 tbsp. a spoon,
- vinegar 9% - 1 teaspoon.
Cooking
1. We wash the bellies well, remove excess moisture with a paper towel. We prepare the container for salting, it should be roomy enough so that it is convenient to mix the products in it.
2. Put the salmon bellies in a bowl, sprinkle with sugar and salt, mix, sprinkle evenly with vinegar, mix everything again. You can add dried dill if you like. We send it to the refrigerator for 12 - 14 hours.
3. Every 2-3 hours the fish should be stirred.
4. After salting, we take out the bellies, clean them from salt and sugar (can be washed), remove the skin. We shift it into a container convenient for storage, put it back in the refrigerator. The finished product can be stored for no more than 5 days. 
Now you know how tasty and quick to salt salmon bellies at home. The recipes are simple and not complicated.
By the way, watch the video, thanks to which you can cook lightly salted salmon with vodka.
Often we see salmon bellies in the fish department, but quite often people do not know at all where these bellies can be used. Considering that they are three times cheaper than salmon itself, many wonderful and inexpensive dishes can be prepared from this product. We bring to your attention recipes.
"Ukha" from the belly of salmon
Ingredients: water 4 l, salmon bellies 300 g, potatoes 4 pcs., carrots 1 pc., onions 1 pc., boiled rice 100 g, greens 0.5 bunches, salt and pepper to taste, bay leaf to taste.
Method of preparation: we send carrots cut into rings into boiling water, after a couple of minutes we send onions cut into half rings (or smaller), followed by potatoes cut into cubes. Then add rice. 15 minutes before the end of cooking, we send salmon bellies. Because they are very fatty, do not put oil in the soup. Salt, pepper to taste. We add greenery.
Baked salmon belly
Cooking method: salmon is marinated in some kind of sweet Asian sauce. Not long, 15-30 minutes. Then it is baked on the grill (in this case, the already prepared fish is again smeared with sauce and sprinkled with sesame seeds). It's delicious, somewhat similar to the unagi eel served on sushi.
Ear covered with dough
You can use a variety of unsweetened dough: yeast, puff, or dough prepared, as for pancakes, but thicker, as for dumplings. If there is no ready-made dough at hand, knead it from milk, salt, flour and egg white (the yolk is needed for lubrication), as well as soda or baking powder, quenched with vinegar. Cut the dough into cakes no thicker than 0.5 cm, grease the edges in a circle corresponding to the neck of the pot with yolk, seal the pots, and grease the top of the dough with the remaining yolk, slightly diluted with water. Keep the pots in a hot oven until the lids are browned. The lids act as bread.
Salmon mousse sauce
Roll with salmon and vegetables
We clean, wash, cut vegetables: onions in half rings. We cut the carrots on a grater for Korean carrots or like this with a knife. Heat vegetable oil in a frying pan and blanch vegetables in it for 1-2 minutes. We take out the vegetables with a slotted spoon, salt. Add chopped ginger (no skin). Mix vegetables with fish. Add lemon juice to taste to the finished dish.
Marinated salmon bellies
Salmon brisket with potatoes in sour cream sauce
Ingredients: 400 g salmon belly, 3-4 potatoes, 100 g sour cream, salt, pepper, 2 garlic cloves, 100 g hard cheese, 1 tbsp. l. flour, 0.5 tsp. mustard, 1 onion.
Method of preparation: we buy bellies, clean them from skin with scales, separate even pieces from fins, wash them from the remnants of scales. In no case do we throw away the fins, but cook the fish soup out of them. Fillet, separated from the fins, cut into small pieces. Potatoes need to be peeled, cut into thin slices Put a layer of potatoes in a saucepan, heat-resistant form or deep frying pan. Top with a layer of onions. Add crushed garlic, season with salt. Lay out a layer of belly. Salt, pepper. Then another layer of potatoes. Prepare the sauce. Mix sour cream, mustard, flour, herbs, a little salt and a little water to get the consistency of cream. Pour the sauce over the dish. Grate the cheese, sprinkle with the top layer. You can bake in the oven at a temperature of 200 ° C for about an hour, or you can put it on the stove and simmer over low heat until the potatoes are ready.
Salmon brisket in salad
Salad "Our answer to a fur coat"
Jellied salmon belly
Instead of salmon bellies, you can use the bellies of any other favorite fish (salmon, chum salmon) for cooking these dishes.
When buying bellies, choose wider stripes. They are most convenient to clean and cut frozen.
A little secret for those who love to cook fish pies. If you want to bake a fish pie (for example, with pink salmon), put this fish with salmon bellies. You will be surprised how much the taste of pink salmon softens! The whole pie will taste like it's made entirely of salmon.
If you need to cook something very fast, you can put pieces of belly, salt and pepper them and add a couple of pieces of butter. Then put in a glass or earthenware dish in a preheated oven and bake until done.
We often see salmon belly in the fish department in the store.
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Salmon belly - cooking delicious!
Today I cooked fish - belly (tesha) of salmon! You know, it turned out very tasty!
According to nutritionists, it is salmon bellies contain a complete list of useful and irreplaceable substances in the daily human diet.
The belly of red fish is the perfect solution in the dispute about how to eat right and so that it is not burdensome for the family budget.
For lovers of first courses - Ukha- a dish mentioned in the "house building"). There are many varieties of fish soup, but my favorite is salmon belly.
Abdomen - 300-400 g, potatoes - 4 pcs., Cooked rice - 100 g (I like it without rice), carrots - 1 pc., Medium onion, 2 Lavrushki, black pepper, herbs, salt, water - 3 l.
Cleanse the bellies from the skin - it is easily removed with a knife. It is most convenient to do this when they have not defrosted yet to the end. Cut into not very large pieces. Peel potatoes and cut into neat cubes, send carrots, onions, potatoes to boiling water. I love to add lightly fried onions and carrots! Then add cooked rice. 10-15 minutes before the end of cooking, we send salmon bellies. Add bay leaf and spices to taste. Cook for another five to seven minutes. We add greens. Before serving, let the ear brew for about twenty minutes. And Bon Appetit!
Today I cooked salmon bellies with potatoes in sour cream sauce
Ingredients: 400 g salmon belly, 3-4 potatoes, 100 g sour cream, salt, pepper, 2 garlic cloves, 100 g hard cheese, 1 tbsp. l. flour, 0.5 tsp. mustard, 1 onion.
Cooking method: we buy bellies, clean them from the skin with scales, separate even pieces from the fins, wash them from the remnants of the scales. In no case do we throw away the fins, but cook the fish soup out of them. Fillet, separated from the fins, cut into small pieces. Potatoes need to be peeled, cut into thin slices Put a layer of potatoes in a heat-resistant form. Top with a layer of onions. Add crushed garlic, season with salt. Lay out a layer of belly. Salt, pepper. Then another layer of potatoes. Prepare the sauce. Mix sour cream, mustard, flour, herbs, a little salt and a little water to get the consistency of cream. Pour the sauce over the dish. Grate the cheese, sprinkle with the top layer. You can bake in the oven at a temperature of 200 ° C for about an hour, or you can put it on the stove and simmer over low heat until the potatoes are ready. I baked.
Potato canapés with salmon bellies
Ingredients for 5 pieces: salmon belly - 1 piece, potato - 1 piece, tomato - 1 piece, cucumber - 1 piece, canape skewers - 5 pieces. Vegetables for canapes can be absolutely anything.
Cooking method: wash potatoes, peel, boil, cut into 5 circles, cut off the extreme humps. My cucumber, peel, cut off 5 circles. My tomato, cut off 5 circles. With a thin sharp knife, remove the skin from the abdomen and cut into small pieces, about 3 cm. We collect canapes on a skewer - potatoes, tomatoes, cucumbers, salmon.
Incredibly quick salmon belly pie
Ingredients for the recipe: medium-sized potatoes - 0.5 kg, salmon belly - 1 kg, onions - 2 onions, ready-made yeast dough - 300 g, sunflower oil - 2-3 tbsp. l., table salt - to your taste, ground black pepper - to your taste.
Method of preparation: Rinse the potatoes thoroughly under cold running water. You can use a brush for this. Then peel off the potatoes, put the tubers on a cutting board and cut into thin rings. Peel the onion, rinse under cold water and cut into rings or half rings.
Defrost the finished dough at room temperature, unpack and place on the work surface of the table, lightly dusted with flour so that the dough does not stick. Divide it into 2 approximately equal parts. You can also sprinkle the rolling pin lightly with flour so that it does not stick to the dough. Roll out the first part of the dough into a thin layer, up to 1 cm thick.
Grease a baking sheet for baking a pie with vegetable oil, do not forget about the sides of the baking sheet. Place the rolled out piece of dough on the prepared baking sheet and spread it evenly over the entire surface. Place chopped potatoes in an even layer on top of the dough, salt to your liking. Cut the fish into strips, 1 cm wide, lay on top of the potatoes. If you want, you can cut the fish into cubes, choose the cutting option that is more convenient for you. The fish should be peppered on top, and then lay a layer of onions. Now cover all layers with the second part of the dough, also previously rolled out. Break the egg into a small bowl, beat it lightly to mix the yolk with the white, and brush the top of the pie with a pastry brush. It is advisable to make a small hole in the center of the pie, as shown in the picture, so that the pie is sure to bake well from the inside. Preheat the oven to a temperature of 220 ° C, place a baking sheet with a cake inside the oven, and bake it until fully cooked for 40-45 minutes, until golden brown.
Leave the finished cake for 15 minutes to cool, then cut into portioned pieces, put on a serving dish or on portioned plates and serve with your favorite drinks.
Recipe for homemade salmon belly
Ingredients: freshly frozen salmon belly - 0.5 kg, coarse salt - 2 tbsp. l.
Method of preparation: thaw the bellies at room temperature in a sieve to drain excess water. Do not forget to put a sieve on a container (pan). On a cutting board, sprinkle the thawed bellies with salt on all sides. We put the salted bellies in a tray so that it is tightly filled, cover with a lid. We remove the tray in the refrigerator for a day. A day later, a lightly salted pleasant taste is obtained.
Ingredients: salmon bellies - 5-6 pieces, durum pasta - 1/2 pack, cheese - 50 g, garlic - 1-2 cloves, spices - oregano, basil, lettuce - 1 bunch, lemon - 1/4 part .
Cooking method: it is better to start cooking pasta with pasta, because the fish cooks very quickly. Boil pasta firm varieties until tender. Masters recommend using larger-shaped pasta - bows, foam, horns.
Separate the salmon bellies from the skin. Then cut into small pieces. Place on hot skillet. You do not need to add oil, as well as cover the fish with a lid. As soon as the salmon begins to fry, lightly salt and turn over to the other side. If the pieces start to crumble - do not worry, this is only to your advantage. While the fish is in the pan, finely chop the garlic or use a garlic press.
The readiness of the fish can be determined by the golden crust. Add garlic, spices to salmon and squeeze lemon. Stir and simmer for a few minutes. In the resulting sauce, add pasta. Stir again and let it fry. In the meantime, prepare your plates. Rinse lettuce leaves, dry and cut into large pieces. I do not recommend cutting the lettuce as it loses its crunchy charm. Grate the cheese.
Put on lettuce leaves on pasta with salmon sauce, sprinkle with cheese. Salmon pasta is ready.
Baked salmon belly
Cooking method: salmon is marinated in some kind of sweet Asian sauce. Not long, 15-30 minutes. Then it is baked on the grill (in this case, the already prepared fish is again smeared with sauce and sprinkled with sesame seeds). It's delicious, somewhat similar to the unagi eel served on sushi.
Ear covered with dough
Cooking method: take salmon bellies. Boil the rest (bones with the remains of pulp, and in good fish - and the head, where the gills are removed) boil with onion and salt. Strain, put potatoes, carrots, onions, dill, peppercorns or crushed peppers (if you want - cereals) into the broth; cook over low heat, after 15 minutes put the abdomen in the soup.
40 minutes before dinner or before the guests arrive, spread the fish soup in ceramic pots, pepper well, sprinkle with chopped herbs and seal with dough caps.
You can use a variety of unsweetened dough: yeast, puff, or dough prepared, as for pancakes, but thicker, as for dumplings. If there is no ready-made dough at hand, knead it from milk, salt, flour and egg white (the yolk is needed for lubrication), as well as soda or baking powder, quenched with vinegar. Cut the dough into cakes no thicker than 0.5 cm, grease the edges in a circle corresponding to the neck of the pot with yolk, seal the pots, and grease the top of the dough with the remaining yolk, slightly diluted with water. Keep the pots in a hot oven until the lids are browned. The lids act as bread
Salmon mousse sauce
Ingredients for the recipe: 50 g butter, 100 g cream 33%, 100 g salmon belly.
Method of preparation: grind the butter with finely chopped fish. Warm up and rub through a sieve. Whisk together with cream, lemon juice and chopped herbs.
Roll with salmon and vegetables
Ingredients: 100 g frozen spinach, 3 tbsp. l. lemon juice, salmon belly 300-400 g, 200 ml white wine, 1 tsp. peppercorns, 1 bay leaf, 300 g puff pastry, 100 g shrimp (ready for cooking), 2 tsp. canned horseradish, 1 yolk, salt, pepper.
Cooking method: defrost and dry the spinach. Drizzle salmon with lemon juice and season. Boil the wine with 250 ml of water, bay leaf and peppercorns. Put the fish in the steamer, insert it into the pot and steam for 7 minutes. Take out and cool. Roll out the dough into a rectangle on a baking sheet lined with paper. Place 1 piece of salmon in the center of the upper third, spread with horseradish, top with spinach, shrimp and season. Spread the horseradish on the second slice of salmon and place the buttered side on top of the spinach. Cover with dough and completely wrap the salmon in it. Place seam side down on a baking sheet and brush with egg yolk. Bake for 45 minutes at 200°C. Serve with vegetables.
Heh from belly with vegetables and lemon juice
Ingredients: bellies - 0.5 kg, sea salt - 1 tsp. topless, carrots - 2-3 pieces, white or red onion 2 heads, ginger, black peppercorns, other spices - to taste, half a lemon, vegetable oil.
Method of preparation: we take out the fish from the freezer and clean it from scales. My. We separate the skin, cut it into strips or cubes, which one you like. Squeeze juice from lemon. Mix the fish with half the salt. Pour lemon juice over and quickly stir the fish. She should turn white. Salt the salmon pieces and mix again. We press down with a small oppression (you can cover with a small plate and put a jar of water on top).
Marinated salmon bellies
Cooking method: remove the skin from the abdomen, cut off the fins, leaving only fillet strips, wash, dry with napkins. For 100 g of prepared salmon bellies, we take 0.5 tsp. salt and sugar and ground black pepper to taste. Grate the fillet with a mixture of salt, sugar and pepper, drop a few drops of rice or balsamic vinegar, put the salmon bellies in a resealable container and leave for 4-5 hours. Then pour boiled cold water into a container, close the lid and shake well to wash off the remaining salt from the salmon. Drain the water, put the salted salmon bellies on a napkin, let the water drain and you can eat.
Salmon brisket in salad
Method of preparation: pour 1 tsp into a mortar. fennel seeds and black pepper and crush. Sift through a sieve to separate the husk. Lightly fry the belly on one side over high heat. Sprinkle the dish in which the salad will be served with chopped green onions. Drizzle with olive oil and lemon juice. Lay out lettuce leaves. Mix 1 tbsp. grated horseradish with 0.5 tbsp. sour cream, add a little finely chopped dill to this sauce. Pour this sauce over the bellies, knead everything and put it on the leaves. Decorate the salad with croutons.
Pie with mozzarella and salmon bellies
Cooking method: buy or knead yeast dough yourself. We clean the bellies (0.5 kg) from a thick skin. We cut them into pieces, salt and season with spices. Two medium onions need to be cut and fried in vegetable oil until golden brown. We cover the baking sheet with parchment paper (or grease with vegetable oil). The dough rolled out 1 cm thick is the basis of our pie. First onion is placed on it, then fish, and then mozzarella cut into strips. The oven must be preheated to 200°C. The dish is baked for a total of about half an hour. Once the dough is browned, lower the temperature to 160°C. Watch the cake through the glass window, because if you open the door, the dough will fall off and not bake.
Ingredients: 300 g belly in oil, onion, apple, 200 g smoked cheese, 4 - 5 boiled eggs, 400 g mayonnaise.
Cooking method: fold in layers - first pieces of the abdomen. Immediately put pickled onions on them (1 tsp sugar and 2 tsp vinegar - mash). Mayonnaise. Apple cubes. Mayonnaise. Smoked cheese on a grater. Mayonnaise. Grated eggs. Mayonnaise. And grated smoked cheese.
Salad with salmon bellies and fresh cucumber
Ingredients: 300 g fresh salmon belly (peeled from scales and skins), 5 boiled potatoes, 3 hard-boiled eggs, 1 pickled cucumber, 2 fresh cucumbers, green onions, low-fat sour cream, salt, pepper, mustard.
Method of preparation: boil and peel potatoes and eggs. Chop fresh and pickled cucumbers, onions, egg whites and potatoes. Put everything into a bowl. Boil the fillet from the abdomen for 5 minutes, cool, cut into pieces, leave a few pieces for decoration. Add fish to chopped vegetables. Salt and pepper. Mix sour cream with mustard and mashed egg yolk and dress the salad with the resulting dressing. Garnish with green onions and fish pieces.
Almost caviar from salmon belly
Ingredients: large carrots (boiled) - 1 piece, butter - 200 g, salted bellies 400 g.
Cooking method: peel lightly salted bellies and pass through a meat grinder along with carrots and butter. Mix well. Use like sandwich oil.
Salmon belly risotto in a slow cooker
Cooking method: turn on the multicooker in the frying mode. Pour some vegetable oil into the bowl. While the oil is heating, finely chop the onion and carrot. Throw the vegetables into the bowl. We quickly clean 4-5 bellies from the skin, cut them, leave the fins as they are. We put the salmon to the vegetables and fry for 3 minutes. Pour 2 multi-glasses of washed long-grain rice. Pour 6 multi-glasses of water, salt, pepper, add seasoning (universal or for pilaf). We turn on the slow cooker in the mode of cereals or pilaf for half an hour. We wait another 10 minutes in the heating mode until the risotto reaches. Open, put on plates and enjoy.
Jellied salmon belly
Ingredients: bellies - 1 kg, mayonnaise - 1/2 cup, broth, gelatin, salt. For decoration: olives, sweet red pepper, parsley and dill.
Method of preparation: we buy bellies, clean them from skin with scales, separate even pieces from fins, wash them from the remnants of scales. Boil the fillet in salted water. Cool in broth and pour into molds. Soak gelatin in cold boiled water. When the grains become transparent, heat until completely dissolved and combine with warm broth, filter. We divide the broth with gelatin into two parts, mix one with mayonnaise. In the prepared fillet molds, add half of the first part of the jelly (without mayonnaise), let it harden. Then put greens on top, slices of chopped red pepper, and some other decorations to your taste. You can put beautifully carved flowers from boiled eggs or carrots. Also, canned green peas or canned corn can be poured into salmon jelly. Pour the remaining jelly with mayonnaise, let it harden. Before serving, we lower the molds with aspic from the abdomen of the salmon into hot water for 2 seconds and put them on the dish, turning them over. Decorate with the remaining herbs, sweet peppers, etc.
Salmon belly according to a special recipe
Method of preparation: before salting, the abdomen must be dried with a paper towel. Next, we take a washed, dry, clean, odorless and chemical-free cotton rag. We lay the salmon abdomens on it with the fish scales down, the red part up. Sprinkle the "meat" of the abdomens with a mixture of 1 tbsp. coarse salt with 2 tablespoons, without a slide, sugar. Enough for two medium-sized bellies. We fold them with the flesh inside with each other and wrap the salmon bellies in a rag. And then we wrap them tightly in a plastic bag, but do not tie. We put this case on the middle shelf in the refrigerator (in no case in the freezer). A day later, we take out the salmon bellies from the refrigerator, unfold. The rag will already be wet, it does not need to be changed. Sprinkle the pulp of the abdomens with lemon juice, about 1 tbsp. juice. Then, fold the bellies as for the first time, again wrap in a rag and polyethylene. And put it in the fridge for another 48 hours.
After two days, we take out the prepared salmon bellies from the refrigerator, unfold them, put them on a cutting board. Using a sharp thin knife, we separate the skin along with the scales from the fillet. If there are bones in the fish, they are also removed. Cut the fillet into small pieces. We put it in a plate, sprinkle with chopped green, preferably onion, dill, and pour with sunflower, preferably not refined, oil.
Quote from Iliana11 Read the entire messageTo your quote pad or community! Salmon belly - cooking delicious! Today I cooked fish - belly (tesha) of salmon! You know, it turned out very tasty! Dietitians say...
Put salt, sugar, pepper and parsley on a plate.
Pour in water and mix thoroughly.
Put fish pieces in the resulting solution and leave for 1.5-2 hours at room temperature.
Before using salmon, rinse it well, and then be sure to blot it with a kitchen towel. Don't skip this item. Excess moisture can adversely affect the taste of the finished product.
It turns out very tasty and tender. It can be seen that part of the fat comes out of the fish, the brine becomes as if soaked in oil.
This is a classic recipe. It always turns out win-win, but you can try other options.
Other options
1. One of the easiest ways is to mix 2 tablespoons of salt, 1.5 sugar, add a mixture of peppers to taste, rub each piece thoroughly with the resulting mixture and wrap in foil or just paper towels. The salmon or any other representative of salmon is salted like this for a day. Rinse before use.
2. Very tasty lightly salted bellies with citric acid are obtained. For 400 grams of fish, you will need a tablespoon of salt and sugar and ½ tablespoon of lemon.
Pour the fish pieces with the resulting mixture, put in the refrigerator for 15-20 hours. Rinse with running water before eating.
3. At home, you can salt the abdomen with vinegar. To do this, you need a glass container and, based on a pound of fish, a glass of water, half a spoonful of salt and sugar, 8-10 peppercorns, a pinch of seasoning to taste.
Mix everything, pour the fish with marinade, put it in a cool dark place for a couple of days.
4. Lovers of Japanese cuisine will love salted salmon in soy sauce.
For a pound of belly, you need to take a spoonful of olive oil, 6 dessert spoons of sauce, ginger root about 3.5 cm in length and the juice of one lime.
The fish must be washed, dried and thoroughly rubbed with the mixture prepared from the ingredients.
Done after 20 minutes.
But it is better to hold for 2-3 hours, so that it marinates for sure.
