Salting pink salmon at home is a common way to cook red fish. Fast and delicious ambassador makes it possible to have a strategic stock in the refrigerator, on the basis of which you can prepare sandwiches, rolls, use in a salad. Only 1-2 hours, and you will always meet guests with dignity. Moreover, everyone can do the salting themselves, and it is not associated with great difficulties. Salting recipes and tricks are in front of you, it remains to choose and get down to business. A little effort, and you get a real delicacy.
By the way, pink salmon is a somewhat dry fish, this is especially noticeable when frying and in dishes from the oven. Lightly salted pink salmon reveals its taste better.
How to pickle pink salmon at home
At home, fish is salted in any condition: fresh, which is preferable, or frozen, completely thawing it. Size also does not matter - there is a recipe for salting pink salmon whole and in pieces. The cooking methods are also different. Red fish is salted in brine or dry.
- Frozen fish should not be aggressively thawed in the microwave or hot water. Wait for it to defrost on the shelf of the refrigerator or naturally at room conditions.
- As a rule, pink salmon is cut into fillets and then cut into pieces. But no one forbids salting steaks, if you decide - do not restrain yourself.
- The thinner the fillet pieces, the faster you will enjoy a delicious fish.
- Don't put too much bay leaf. For some reason, pink salmon doesn't like him too much.
How much salt to take
Real salters calculate the amount of salt as follows: 2 large spoons of salt and one sugar are taken per kilogram of pink salmon - this will provide salted fish. Halve the amount of lightly salted salt. But the longer it sits, the saltier it becomes.
Spices for salting
All types of pepper, coriander, mustard in seeds, rosemary and dill with parsley are "friends" with pink salmon.
Whole pink salmon
Salted fresh or frozen fish.
How to pickle:
Defrost the fish, remove the insides and excess parts. Put the head, fins, spine and tail with a small part of pink salmon meat on the ear. Skin it or leave it, it's up to you. But if you want to mess with cooking less in the future, then delete it right away.
How to properly cut the fish, look at the video:
Fast dry pickling
The most simple and easy way salted pink salmon - dry. The fish is salted out quickly, in just a day.
- Pink salmon - kilogram.
- Sugar is a large spoon.
- Salt - 2 full tablespoons.
- Crushed peppercorns - 3-4 pcs.
- Allspice - 4 pcs.
- Bay leaf - 2 pcs.
Salting technology:
- Whole fish is usually filleted and divided into large pieces.
- Crush the peppercorns, tear the parsley into small pieces. Combine the spices in a bowl, add salt and sugar and mix.
- Rub the parts of pink salmon with a mixture of spices, transfer to a bowl and press down with oppression.
- After a day, divide the pieces into smaller portions, and put some away for storage in the freezer.
Salting instant pink salmon in brine
Simplest home recipe"wet" salting of fish. With a minimum of spices, you will recognize the real taste of pink salmon.
You will need:
- Pink salmon - 5 steaks or fillets.
- Salt - 2 tablespoons.
- Sugar is a spoon.
- Water - 500 ml.
- Lavrushka, peppercorns.
Salting process:
- Boil water with spices, adding sugar and salt. Stir to dissolve the spices and pour over the steaks.
- After 4 hours, the fish can be tasted. If you salted boneless fillets, then a couple of hours earlier.
How to pickle pink salmon like salmon - it doesn’t get faster
The cost of salmon is now exorbitant. Involuntarily, you will stand, sigh and shift your gaze to the more budgetary pink salmon. By the way, by salting pink salmon at home according to this recipe “for salmon”, you will get an excellent alternative to expensive fish. Tender, juicy and fabulously tasty meat, the taste is not inferior to salmon.
Take:
- Pink salmon (preferably chilled, then success is guaranteed).
- Salt - 5 large spoons.
- Sunflower oil - 100 ml.
- Lemon - ½ part.
- Bow head.
- Water - about one and a half liters.
- Greenery.
How to salt fish "for salmon":
- I advise you to cut pink salmon into small pieces, large ones are salted longer.
- Prepare the brine - dissolve the salt in the water (I don't always boil it, it doesn't matter).
- Put the fish in the brine for 10 minutes. Take out, dry a little on a paper towel.
- Usually, I do salting in a jar, because I do salting pink salmon on a large scale - a lot. I stack the pieces in layers, and fill with oil. Then I put it in the cold for an hour.
- I confess that I am somewhat violating the salting technology, since it would be more correct to press down the fish with oppression for this hour. But the violation does not affect the taste, and this cannot be avoided with wholesale salting.
- After an hour, salted pink salmon can be tasted. Serve it with a slice of lemon, sprinkled with onion rings and herbs. If you are sure that you will eat the fish right away, then it is permissible to put the onion in a jar during salting. On the long-term storage, more than 3 days, it is better not to put.
Salted Pickled Pink Salmon - A Quick Recipe
good recipe fast food salting, but with the addition of vinegar.
Take:
- Red fish - 1 kg.
- Salt - 2 tablespoons.
- Vegetable oil - 50 ml.
- Table vinegar - a spoon.
- Bulb.
- Bay leaf.
- Pepper - 6 peas.
- Water - half a liter + a glass.
How to pickle quickly:
- Divide the fillet into finger-thick pieces.
- Make a marinade by dissolving salt in water. Pour pink salmon and leave under oppression for one and a half to two hours at room conditions.
- When the pink salmon is salted, drain the brine and pour the marinade (pour vinegar into a glass of water). Soak in the marinade for five minutes, then drain.
- Add onion rings, pepper and bay leaf to the fish, pour in the oil and stir well. Hold for an additional 20 minutes and start trying.
Recipe for delicious slightly salted pink salmon in oil with lemon
From a large fish, I would cut a few steaks, they are good for cooking in the oven. But the central and most appetizing part was allowed to be salted. The fish comes out slightly sour, incredibly tender and festive.
You will need:
- Fish - kilogram.
- Lemon.
- Vegetable oil - 150 ml.
- Salt - 2 large spoons.
- Sugar - a teaspoon.
How to pickle:
- Cut the fish, divide the loin into small pieces. Divide the lemon into thin slices.
- Mix sugar with salt, rub the pieces on all sides.
- Put a layer of pink salmon on the bottom of the jar, cover with lemon circles. Then put the fish layer again and cover with lemon. After filling the jar, pour in the oil and put it in the cold for a day.
Home salted delicious milk
Unusual, right? As a rule, fish caviar is salted at home, but milk is no less tasty. Note: milk is used only from fresh fish, made from frozen, will lose their charm and tenderness.
Would need:
- Milk - 400 gr.
- Sugar and salt - 20 gr.
- Spices as desired.
Salting recipe:
- Put the milk in a jar or container, sprinkle with spices.
- Stir to evenly distribute seasonings and close.
- Send to the refrigerator shelf for 2 days.
pickled milk recipe
The preparation of milk does not end only with salting; at home, they can be marinated incredibly tasty.
Take:
- Milk - 400 gr.
- Bulb.
- Salt - 20 gr.
- Table 3% vinegar - 150 ml.
- Pepper.
Step by step preparation:
- Cut the onion into rings and chop the pepper.
- Put the milk in a bowl, salt and pour in the vinegar (adjust the amount yourself). Add onion rings and peppers.
- Stir and leave in the cold. Try after 8-9 hours.
How delicious to pickle caviar at home
If you are lucky and “caught” a pink salmon girl with caviar, do not miss the opportunity to pickle and enjoy the delicacy. I offer a recipe for homemade salting of caviar, intended for long-term storage.
- Pink salmon caviar - 1 kg.
- Vegetable oil - 3 tablespoons.
- Water - 3 liters.
- Salt - 1 kg. (with less caviar, take water in a ratio of 1:3).
Salted caviar recipe:
- Rinse the caviar and free from films.
- Boil the brine by boiling water and adding salt. Wait for complete dissolution and cool.
- Fold the caviar plates into the cold brine, leave to salt for 10-25 minutes. Hold longer - it will turn out saltier.
- Carefully drain the liquid without damaging the caviar bags. Dry by spreading on a paper towel.
- Transfer to a tank and fill with oil. To prevent mold, completely cover the caviar with oil, or lay oiled paper on top. Close the lid and refrigerate.
Pink salmon with vodka - a quick recipe
I don’t know how vodka works, but the fish pieces turn out to be strong - this is how the fishermen taught me to salt pink salmon.
For every kilogram of pink salmon you will need:
- Salt is a spoon.
- Vodka - a spoon.
- Sugar - 2 tablespoons.
- Coriander - optional.
We salt:
- Mix spices in a separate bowl and add vodka.
- Grate the pieces of fish and press down with a plate with oppression.
- Discard the brine that has come out. After two days, take it out and start tasting. Transfer the remaining pink salmon to a jar, and fill with oil for long-term storage.
Video: how to pickle pink salmon at home. May you always be delicious!
Salted red fish is a delicacy that hardly anyone will refuse. However, many gourmets are sure that only trout and salmon are suitable for salting, but pink salmon is not the best way because it turns out dry. But let me disagree with you, because the whole point is how to salt pink salmon. Today we will bring to your attention several recipes for salting pink salmon at home, using them, you will create a real cooking masterpiece, which will not yield to either salmon or trout.
You will need:
- pink salmon - 1 medium-sized carcass,
- salt - 2.5 tablespoons,
- sugar - 1 tablespoon,
- vegetable oil.
Cooking method
- We clean the fish. Gutted. We remove the fins and the head (by the way, they should not be thrown away, because you can cook delicious ones from them). Cut in half lengthwise, remove the spine. Rinse and dry with paper towels. If desired, divide into pieces of medium size or leave as is.
- Mix salt and sugar.
- Rub the fish pieces with the prepared mixture.
- At the bottom of the container in which we will salt the fish, pour a little vegetable oil and spread the salmon. Sprinkle with the rest of the salt and sugar mixture.
- We cover the dish with a lid. Leave the fish for 3 hours room temperature. After that, put the pink salmon in the refrigerator for a day.
- Before serving, we clean the fish from excess salt. Cut into bite-size pieces and drizzle if desired. lemon juice. An excellent addition to the fish will be olives and fresh vegetables.
Salted salmon in brine
You will need:
- frozen pink salmon - 1 carcass,
- table salt - 5 tablespoons,
- water - 1 liter,
- vegetable oil - optional.
Cooking method
- We thaw the fish a little. We remove the skin from it, remove the head and spine. Cut into small pieces.
- We boil water. Let's cool down. Dilute salt in it.
- We send pieces of pink salmon to the prepared brine. Salting time - 15-30 minutes, depending on your taste preferences.
- Put the salted fish on a paper towel. After all the excess liquid is absorbed into the paper, we transfer the fish to a glass jar or Plastic container and send it to the refrigerator.
- After 5 hours, the fish is ready to eat. If you plan to store salted pink salmon for a long time, then it will not be superfluous to sprinkle it with vegetable oil a little (for this purpose we recommend using refined oil).
How to salt pink salmon with herbs and white pepper
You will need:
- pink salmon - 1 carcass,
- salt - 2.5 tablespoons,
- sugar - 1 tablespoon,
- freshly ground white pepper - 1 teaspoon,
- dill - 1 bunch.
Cooking method
- Mix salt and sugar.
- We fillet the fish, that is, remove the skin, cut off the head, cut out the spine. Cut into slices about 3 cm wide.
- Rub the fish pieces with a mixture of salt and sugar.
- Sprinkle with white pepper and chopped dill.
- Wrap the fish in cling film. We put it in the refrigerator for a day.
- After the specified time, you can take a sample, but first do not forget to remove the excess spices with a paper towel or napkin.
Salted pink salmon with spicy honey-mustard sauce
You will need:
- pink salmon fillet - 1 kilogram,
- salt - 2 tablespoons,
- sugar - 1 tablespoon,
- orange - 2 pieces,
- dill - 1/2 bunch.
For sauce:
- mustard - 20 grams,
- olive oil - 40 grams,
- vinegar - 20 grams,
- honey - 20 grams.
For submission:
- olives,
- greens (parsley, dill),
- lemon juice.
Cooking method
- my fish fillet. We discuss. Place in a glass or plastic container with a lid.
- Peel oranges and cut into rings.
- My dill. We discuss. We chop finely.
- Mix salt and sugar.
- Rub the fish with the mixture.
- Sprinkle with herbs and cover with orange slices.
- We cover with a lid. We put it in the refrigerator for a day.
- After the specified time, we prepare honey mustard sauce. To do this, mix the prepared ingredients. Mix thoroughly until a homogeneous mass is obtained.
- Cut the fish fillet into thin slices. Spread on beautiful dish. If desired, pour lemon sauce, decorate with your favorite herbs and olives. Serve with honey mustard sauce.
Bon appetit to you, your household and your relatives and friends who have looked at the light!
Today you can cook whatever your heart desires. Salted pink salmon, like salmon, at home it turns out very tasty! The main condition is to observe the duration so as not to overexpose it in salt. We offer you best recipes pink salmon. It remains only to choose the appropriate option and act.
Salted pink salmon, like salmon - the choice of fish
Salting pink salmon for salmon involves the use of only high-quality fish:
- choose a dense carcass with flesh that is evenly colored (it should not be spotty);
- press the carcass, make sure that the hole from the finger is quickly aligned;
- look at the eyes, in high-quality fish they are not cloudy, without bloody traces.
Preparing pink salmon for pickling for salmon
Salted pink salmon for salmon needs preliminary preparation. If the carcass was frozen, then:
- place it in the center or bottom of the refrigerator;
- when it becomes soft, remove;
- leave in the kitchen to thaw naturally.
Important!
Avoid emergency defrosting methods ( hot water, microwave oven, etc.).
No. 1. Salted pink salmon, like salmon: "Classic"
- salt - 5 tbsp. l.
- fish (loin) - 0.9-1 kg.
- purified water - 1.25 l.
- pea pepper - 10 pcs.
- vegetable oil - 120 ml.
Salted pink salmon, like salmon, according to this recipe is unusually tender. At home, salting does not take much time. As a result, the fish turns out very tasty!
1. So, rinse the loin, dry with towels. Chop into slices of the same size so that the salting is carried out evenly.
2. Take on the brine. Combine warm water with salt, let the crystals dissolve. Enter the peppercorns and let the liquid come to room temperature.
3. Dip the fillet pieces into the brine, mark for 10-15 minutes. Take them out and immediately place them on paper towels to dry.
4. Take a wide deep plate. Pour some oil into the bottom. Lay out the fish in layers, pouring oil over each row.
5. Set a light pressure on top (a plate + 2 liters of water). Leave the snack in the refrigerator for 30-40 minutes. When the specified period comes to an end, you can taste.
No. 2. Pink salmon for salmon, dry salted
- fish - 0.8-0.9 kg.
- granulated sugar - 2 tbsp. l.
- salt - 2 tbsp. l.
- vegetable oil - in fact
1. Cut the fish, if possible, leave only the loin without the skin. Chop into slices of 4-5 cm each. Combine granulated sugar with salt.
2. Take a salting container. Sprinkle some salt on the bottom and smooth it out. Put the fish in the first row, observing a certain distance between the pieces.
3. Sprinkle this layer with a mixture of salt and sugar, lay out the next row. Repeat manipulations until all components are finished.
4. Salted pink salmon, like salmon, is kept in the cold for 3 hours. At home, it is better to wait longer. Highly delicious fish succeed.
5. After 3 hours, remove the slices, remove excess salt with napkins. Place in a jar, fill with oil and consume within a week.
No. 3. Salted pink salmon with onions like salmon
- onions (purple / white) - 2 pcs.
- fish - 0.9 kg.
- granulated sugar - ½ tbsp. l.
- vegetable oil - 0.1 l.
- salt - 1 tbsp. l.
Pink salmon for salmon with onions is prepared as easy as shelling pears. We offer step by step recipe salting.
1. Clean the carcass from the ridge, tail, fins, head. Cut the loin with the skin into slices large enough.
2. Combine granulated sugar with salt, grate the pieces. Chop the onion into half rings or rings, sprinkle with 3 pinches of salt and grind with your hands.
3. Mix the fish with the onion, place in a container and fill with oil. Build a press (plate + two-liter bottle of water).
4. Send to the cold, detect 12-14 hours. Salted pink salmon, like salmon, will be ready after this time. At home, it turns out very tasty when used with chopped greenfinch.
No. 4. Salted pink salmon with lemon for salmon
- thin-skinned lemon - 1.5 pcs.
- vegetable oil - 125 ml.
- loin of fish - 800 gr.
- granulated sugar - 1.5 tbsp. l.
- salt - 1 tbsp. l.
- ground black pepper - 5 pinches
Salting pink salmon for salmon is often carried out with the addition of lemon. At home, everything is quite simple.
1. Cut the fillet of the fish into slices of equal size. If the pieces are thin, then the pink salmon will pickle quickly.
2. Combine ground pepper with granulated sugar and salt. Sprinkle the fish and rub well.
3. Chop the citrus in circles. Place the fish in a bowl, alternate with lemon in layers.
4. Set a not too heavy oppression (2 kg will be enough). Get about 8 hours. Then pour in the oil and wait another 3-4 hours. Try!
No. 5. Pink salmon "Scandinavian" like salmon
- vodka - 50 ml.
- dried dill - 2 tbsp. l.
- coriander - 1 tsp
- granulated sugar - 2 tbsp. l.
- allspice - 15 peas
- pink salmon (fillet with skin) - 1.3 kg.
- freshly ground black pepper - 1 tsp.
- sea salt - 55 gr.
Salted pink salmon, like salmon, is prepared according to this recipe at home quite easily. As a result, the snack is very tasty.
1. Rinse the fish and remove excess moisture. Peel off the skin and set aside. It will still be needed for brining.
2. Grind dill with coriander in a mortar. In another container, combine these ingredients with sugar, vodka and ground pepper. Add peas.
3. ready mix Rub the fillet thoroughly on both sides. Lay the pieces on top of each other. Wrap the fish skin around the fillet. On top of this, wrap the workpiece with plastic wrap.
4. Put the fish in the container and build a small oppression. Leave the snack to pickle in the refrigerator for 1.5 days.
No. 6. Pink salmon for salmon, pickled in gauze
- fish (loin) - 2 kg.
- dried dill - 3 tbsp. l.
- gauze fabric - in fact
- sea salt - in fact
1. Rinse the fish, then soak a gauze cloth in cool water and wring it out. Wrap pink salmon with it.
2. Sprinkle the fillet generously with salt and dill. Wrap with another layer of gauze. Place the fish in polyethylene and tie tightly.
3. Send for storage in the refrigerator. After a day, remove the gauze and spices. Start tasting.
No. 7. Pink salmon in the freezer, like salmon
- loin of pink salmon - 0.9 kg.
- sugar, salt - 5 tbsp. l.
Salted pink salmon is obtained, like salmon, if you cook it at home in brine. As a result, the snack comes out tender and very tasty.
1. Dissolve in 1 liter. water salt with sugar. Send to cool. Prepare the fillet, cut into pieces if necessary. Put in a bowl and pour in the brine.
2. Place the container with the fish in the freezer and wait about a day. Remove the salmon, leave at room temperature until completely thawed.
3. Rinse the fish with cool water, remove excess moisture. Cut into slices, taste.
1. Always chill the sirloin before brining. If you use a marinade, it must be exceptionally cold (unless otherwise specified in a specific recipe).
2. If you want to cut the fillet into beautiful and even slices, it is better to freeze the finished fish before that.
3. If the fish turned out to be too salty, place it in an airtight container and send it to freeze.
4. Do not fill pink salmon with lemon juice only, combine it with vegetable oil. This way the fish will not dry out.
5. It doesn't matter which method you use (wet or dry), always set the pressure. So the fillet will not fall apart and remain dense.
Salted pink salmon will turn out like salmon, if you stick to it useful advice at home. Any of the above recipes will make the fish very tasty. So don't hesitate and act!
Fresh fish is the key to the success of any fish dish. Unfortunately, not everyone can boast of having bazaars with fresh seafood “nearby”. Large hyper- and supermarkets and small shops come to the rescue. The former can offer us chilled fish, both whole and in steaks of various sizes, while small retail outlets mainly specialize in selling frozen products.
Of course, ideally, use “steam”, freshly caught, pink salmon, but you have to be content with chilled or frozen specimens. At the same time, chilled fish are undoubtedly preferable.
How to determine freshness:
- fish must smell raw fish, without a hint of rottenness or mustiness;
- the skin of chilled fish should be shiny, without damage and dried out places;
- frozen pink salmon should be covered with a minimum amount of ice;
- the abdomen and fins should be light, without "rusty" yellow spots;
- stale specimens can also be attributed to those whose fins are broken and clearly look parched.
On the account of whether to take gutted pink salmon or not, decide for yourself. Of course, paying for offal is not very advisable, but whole carcasses are less weathered in stores, and besides, they may contain a bonus in the form of tasty and useful caviar. Caviar is also salted. You can find out the details.
Fish processing
So, the fish is bought. First of all, it is defrosted. The ideal defrosting option is in the refrigerator. The fish is laid out on a plate and cleaned in the plus compartment of the refrigerator for a day. Never try to put the carcass in the microwave. The fish will be spoiled for salting purposes, and boiled pink salmon awaits you for dinner.
With a thawed pink salmon, transparent scales are peeled off with a sharp knife or a special tool. The carcass is rinsed. The head, fins and tail are cut off. At the final stage, the fish is thoroughly washed again and left to flow around on the grate.
If the recipe requires the use of fish fillets, then the bones are removed from the pink salmon and the skin is removed. You can learn all the subtleties of this process by watching a video from Alex Raigorodsky
Options for salting pink salmon
Dry way
Freed from the bones pink salmon (the skin does not need to be removed) is cut into strips, 3-4 centimeters wide.
In a separate plate, a curing mixture is prepared from 1.5 tablespoons of coarse salt, 1.5 teaspoons of sugar and a chopped lavrushka leaf. If desired, add a few peas of black pepper. You don't need to crush it.
Pieces of fish are poured with a spicy mixture and mixed so that all the slices are evenly covered with it. The bottom of the container or plate is generously smeared with vegetable oil (it must be refined). The pieces are placed skin side up rather tightly. If all the fish did not fit in one layer, it is placed in the second layer, brushing the pieces of the first layer with oil.
The bowl is covered with a lid, kept on the kitchen table for 2-3 hours, and then sent to the refrigerator. After 24 hours, red fish can be served at the table.
You can familiarize yourself with another method of dry salting at.
The channel "Delicious Culinary" offers a video version of the recipe for salting fillets with skin
in brine
You can salt pink salmon in brine using a deep enameled or plastic bowl, but the best option is a glass jar.
First of all, the pickling base is cooked. To do this, boil spices in a liter of water for 5 minutes: salt (3 tablespoons), sugar (1 tablespoon), a leaf of parsley and 5-6 grains of black pepper. The boiled liquid is cooled.
The fish is gutted, skinned and milled. The width of the pieces is 3-4 centimeters. Pieces of pink salmon are placed in a plate or jar of a suitable size without compacting them. From above, the fish is poured with saline, and left at room temperature for a couple of hours. Then the container with the fish is removed into the main compartment of the refrigerator for three days.
You can read about salting fish in parchment paper with dill.
Spicy pink salmon in marinade
This recipe differs from the previous one in a large number of spices. In addition to the main products, put 1/3 teaspoon of coriander seeds, the same amount of cumin and sweet paprika flakes if desired. The amount of sugar, salt and water does not change.
Quick way "For salmon"
It is quite simple to make a semblance of expensive fish out of pink salmon. To begin with, prepare the so-called brine - a very concentrated saline solution. For this in a liter cold water dilute 5 tablespoons of coarse rock salt. Some recommend using sea salt, but, in our opinion, this ingredient is completely unsuitable for salting fish.
You can check the concentration of salt in water using potatoes. A potato the size of egg peeled and dipped in brine. If the root crop stays on the surface without sinking to the bottom, everything is fine!
Freed from bones and skin, pink salmon is cut into slices of 2-3 centimeters. After the grains of salt are completely dissolved, add the fish. Usually there is enough water for the pieces to float freely in the brine. There is no need to put additional weight on top, pink salmon is well salted. Exposure time 40-50 minutes. Don't worry, this time is enough for the pink salmon to eventually "turn" into a wonderful slightly salted salmon.
Salted pieces are removed from the solution and lightly dipped with a paper towel. 2-3 tablespoons of odorless vegetable oil are poured into the bottom of the container, fish slices are tightly spread on top. On top of the pink salmon, pour another 2-3 tablespoons of oil, and, if necessary, spread the second layer. Fillet must be flavored with oil on top.
After 5-6 hours, the fish will be completely ready for consumption, and hardly anyone will distinguish it from the expensive salmon.
In a jar of oil
This is another salting option that will make dryish fish oily and juicy. It involves the use of an oily saline solution.
So, the fish, as usual, is cut into small boneless pieces. The skin here will also be superfluous. A large juicy onion is peeled and cut into half rings.
In a plate combine 1.5 tablespoons of salt and 2 teaspoons of sugar. A large bay leaf is broken into several pieces. Coat the fish well in this mixture. Next, take a clean liter jar and start collecting layers. A little oil is poured at the bottom (necessarily refined), a layer of fish and onions are laid. Oil is poured again, and all steps are repeated until the main products run out. The top layer is oil. The jar is twisted and put in the refrigerator for 2 days.
With lemon
The previous recipe is used for the base, only the onion is replaced with a large lemon. The final layer in the jar is citrus.
Important note: it is necessary to ensure that pink salmon with lemon slices is completely covered with oil. After 24 hours, a sample is taken from the fish!
in pieces
This method is the least time-consuming, as it allows you to do without preliminary butchering pink salmon into fillets. The fish is simply cleaned, the skin and the inside of the abdomen are thoroughly washed. Having cut off the head, the carcass is cut into pieces 4-5 centimeters wide. Each slice is generously rubbed with a sugar-salt mixture. The amount of salt and sugar is 2:1. That is, two tablespoons of coarse salt take a tablespoon of granulated sugar. Sprinkle the fish on top with chopped bay leaves (2 pieces) and peppercorns (4-5 pieces).
In a container of a suitable size, the pieces are placed in one layer, rather tightly to each other. In this form, pink salmon is sent to the positive section of the refrigerator. After 12 hours, the pieces are turned over and left for another 12 hours. Ready lightly salted pink salmon is served on the table with fresh lemon slices and parsley sprigs.
The channel "Know and Know" offers you a recipe for salting uncut pieces of fish in brine with dill
How to store lightly salted fish
A prerequisite is coolness, so you can’t do without a refrigerator. If pink salmon was salted in brine, then after 3 days the pieces are best transferred to a container and poured with oil. Oil, as a natural preservative, prevents food from spoiling. The maximum shelf life is 7 days, but usually a delicious home-salted fish is eaten much faster.
