Salted red fish, delicate, fragrant, spicy, can be a great appetizer, filling or an independent dish. Due to the economic crisis, fish prices have jumped up a lot, so many housewives have thought about how tasty it is to pickle red fish on their own so that it turns out no worse than Finnish or Norwegian. The advantage of home salting is that there are no preservatives and dyes in your delicacy, and the amount of salt can be taken to taste - after all, most often store-bought fish is too salty. And most importantly, salting allows you to mask stale fish, which is what some manufacturers use.
How to quickly pickle red fish
Many housewives buy salted fish for only one reason - for some reason they are sure that it is too complicated and troublesome. In fact, you can pickle fish in just 10-15 minutes if you bought a ready-made fillet. If you need to cut fish, you will have to spend a little more time, but save money - after all, red fish is not the cheapest pleasure.
So, let's talk about how to pickle red fish fillets and enjoy a delicious delicacy. own cooking. Buy for salting salmon, trout, sockeye salmon, pink salmon, chum salmon or coho salmon. After removing the skin (or butchering), lightly blot the fillet with a paper towel to keep the flesh dry. Next, put the fish in portions in a deep container, sprinkle with coarse salt at the rate of 1 tsp. per pound of fish and a small amount of sugar. Can add soy sauce, bay leaf, ground coriander, allspice, herbs and other spices. Next, put the fish under oppression, cover with a film, leave for a couple of hours at room temperature, then remove excess salt and send for a day in the refrigerator. You can do without oppression, but then the fish should be kept in the cold from one and a half to two days. If you don't want to wait, then make a marinade of vegetable oil, salt, sugar, onion and spices and fill it with pieces of fish in a jar - after 8 hours, lightly salted tender fish that melts in your mouth will be ready to eat!
An important point: if you want to stop the salting process, just drain the liquid that the fish gave, clean the fillet of the remaining salt and dry it with a napkin - only after that you can taste the resulting delicacy!
Secrets and rules of salting red fish at home
- Pink salmon and chum salmon turn out to be a bit dry when salted, so to make the fillet soft, olive oil should be added to the salt.
- Do not use metal utensils for salting, otherwise the fish will taste like iron.
- Some housewives, after sprinkling the fish with salt and spices, “swaddle” the fish with a towel to make it spicy fish dry salting.
- Do not be afraid to overdo it with salt - the fish will absorb it exactly as much as necessary.
- When salting, you can add dill and garlic to the fish - they will give it a fragrant and spicy taste.
- Serve sliced red fish with lemon, herbs, black olives, fresh vegetables and white wine.
Having learned correctly, you will refuse factory-packed fish, even if imported. Salted red fish can be used to prepare salads, sushi, rolls, sandwiches, snacks, stuffed pancakes and many other yummy things. Get used to the sophistication and join the ranks of passionate fans of homemade salted red fish!
Everyone loves salted fish without exception. But not everyone knows how to cook this at home. Meanwhile, salting fish is a fairly simple process that any hostess can master. In our article we want to talk about how to salt fish.
Process Features
Even if you have never salted fish in your life, mastering the process is not so difficult. Firstly, the procedure itself is not difficult, and secondly, the main thing is to know the recipe good brine for fish. In addition, there is no need to strictly maintain proportions. After practicing several times, you can improve any recipe by adjusting it for yourself.
It is worth saying that there are several ways of salting: in brine, dry and in brine. In this case, we are talking about sea fish. The river one needs to be processed more strongly. it must be smoked or dried. In our article, we will talk about wet salting. Fish brine can be cold or hot. In cold brine, the product cooks longer, at least three days. But at the same time, the fish retains all its nutritional properties.
Hot brine for fish is good because the product is ready for use by the time the solution cools down. Salt concentration can be adjusted according to taste and preference. But you need to understand that the richer the brine for salting fish, the longer its shelf life.
However, there are little tricks that will allow you to cook a great product. If you have salted the fish too much, then it must be kept in milk for several hours, which can neutralize the excess salt. At the same time, the fish becomes softer and softer.
If you add acid to the brine, for example, it can be lemon, wine, tomato or vinegar, then you get not salted, but pickled fish. Spices are added to the marinades (cumin, peppercorns, mustard, coriander, cloves, garlic, etc.). However, you can marinate the fish without brine, for example, in wine. But as a rule, the product is salted first.
On the eve of the holidays, every housewife strives to cook something tasty and special. Salmon, for example, can become a table decoration. By salting it at home, you can save a lot. The main thing is to choose the right recipe for cooking red fish.
Ingredients:
- salmon (two kg),
- (five tablespoons),
- sugar (two tablespoons).
Remove the skin from frozen fish, then rinse it in running water. Next, cut it into thin pieces. We rub each piece with a mixture for salting, consisting of salt and sugar.
Next, stack the pieces tightly together in a container. Close the bowl and put it in the refrigerator. After eight hours, the fish is ready to eat. By the way, this recipe is most in demand among housewives.
How to salt fish in brine? The recipes are very simple. For cooking, you need to purchase any salmon fish: pink salmon, trout, chum salmon, chinook salmon and more.
Brine for salting red fish consists of water and salt. Moreover, the degree of its concentration can be different. Red fish is in great demand and takes an honorable first place. It is often used as an appetizer for decoration. holiday tables. Home-salted red fish can be used to make salads and other dishes. Preparing brines for salting fish is very simple. But the result is consistently excellent. Cooks say that salting a whole carcass is not very convenient. It takes longer. Yes, and brine for fish needs more. Therefore, it is preferable to cut the carcass into pieces, and remove the extra bones altogether.
Many recipes for brines for fish have been invented. However, the most popular fast option product preparation. The fish is ready in an hour. It can be served with butter and onions.
Red fish: how to pickle
Brine for salting red fish is prepared quickly.
Ingredients:
- kilogram of fish
- Bay leaf,
- salt (three tablespoons),
- peppercorns (7 pcs.),
- Art. l. table vinegar,
- bulb,
- vegetable oil (60 ml).
If you have a fresh fish, then it must be cut immediately. But ice cream must first be defrosted, but not completely. So it's easier to cut it. It is necessary to cut off the head, remove the fins. We divide the carcass into two parts, removing the bones and the ridge. As a result, we get a fillet. It is necessary to cut off the skin with a knife, we do not need it. Next, cut the prepared fillet into pieces and put in a container.
Now that all the preparatory work has been completed, you can begin to prepare the brine for red fish.
Pour half a liter of water into a separate vessel, and cold. We put salt in it and mix well with a spoon until completely dissolved. Brine for red fish is ready. Pour it into a container with a fillet. We press down the fish from above with oppression so that it does not float up.
Leave the fillet in the brine for an hour and a half at room temperature. After we drain the old solution and prepare a new one. To do this, pour water into a glass and add a tablespoon of vinegar. Pour the mixture over the fish for literally three to five minutes. After that, drain the liquid.
Next, cut the onion into half rings and add it to the fish. Pour vegetable oil, add bay leaf and pepper. Mix all the ingredients and leave for another fifteen minutes. Salted fish is ready.
It can be used for sandwiches, appetizers, salads and just served with potatoes on the table. There are a lot of options.
Another salting option
If previous version you can safely call it fast, this recipe has its own characteristics, thanks to which the fish can be stored in oil with vinegar in the refrigerator for a long time.
Ingredients:
- kilogram of fish
- salt (four tablespoons),
- ground and allspice pepper,
- Bay leaf.
We prepare the fish for further cooking, as in the previous recipe. Next, take 700 ml of water, pour it into a saucepan and put on fire. After the liquid boils, add a mixture of peppers, salt and bay leaf to it. On low heat, the solution should boil for about five to seven minutes. Then cool the brine to room temperature. We shift the fish fillet into a wide container or basin and fill it with a solution. Cover with a lid on top and send the fish to a cold place for half a day. After the specified time, we take out the fillet, cut it into pieces and serve. If you plan to store the fish, then it must be poured with vegetable oil, and then poured with a solution. It is prepared as follows: dilute a teaspoon of vinegar in a glass of water. We transfer the fillet to an airtight container and pour the vinegar solution on top.
If the fish prepared in the first way can be stored for only a few days, then the second recipe allows you to cook the product in such a way that it can stand in the cold all winter. Both options have their advantages and are in demand in different cases.
Quick salting
How to prepare brine for fish? Another recipe allows housewives to pickle the fish very quickly. This option is based on the use of hot brine for fish.
Ingredients:
- fish steaks (five pieces),
- salt (three tablespoons),
- liter of water,
- sugar (st. l.),
- Bay leaf,
- vinegar (st. l.),
- coriander,
- peppercorns.
Wash the steaks in running water. We put a pan on the fire and boil a liter of water. After boiling, put sugar, coriander, salt, bay leaf and pepper. Boil the solution for about five minutes. Next, turn off the gas. Add vinegar to the brine. Now you need to wait until the solution has completely cooled down. We put the fish steaks in a container and fill it with a cold solution. It must be remembered that the fish is salted for at least two days.
Brine for hot smoking
You can also cook at home smoked fish. However, before cooking, the carcass must be prepared. The fish is cleaned and washed. Small fish are smoked together with the head and all the insides. And larger carcasses need to be gutted and the heads removed. If you have purchased a large fish, then it certainly needs to be cut. Steaks will look good on the table.
Ingredients:
- salt (two tablespoons),
- liter of water,
- Bay leaf,
- Art. l. Sahara,
- under Art. l. cinnamon and pepper mixtures,
- onion, a pinch of rosemary, sage, thyme,
- half an orange and half a lemon.
Brine for smoking fish is prepared very simply. Put a pot of water on the stove and bring it to a boil. Put the salt into the boiling liquid. We also add lemon, orange, onion and other ingredients. The marinade is ready for five minutes. Then turn off the fire and wait for the solution to cool down. Fill the prepared fish with brine and leave it for 12 hours. In the future, we leave the carcasses in a well-ventilated room in a draft for a couple of hours. Then they can be smoked hot. The finished fish has a spicy aroma with citrus notes.
Marinade with wine
Fragrant fish can be prepared using a marinade with white wine and soy sauce.
Ingredients:
- soy sauce (120 g),
- salt (120 g),
- lemon juice(140 g),
- garlic,
- sugar (95 g),
- two liters of liquid
- sugar (95 g),
- dry white wine (220 g),
- a pinch of coriander, basil and a mixture of peppers.
The brine is very easy to prepare. Place a pot of water on the stove and bring the liquid to a boil. Add salt and sugar. We remove the liquid from the fire. After complete cooling, pour in soy sauce, wine, lemon juice. We also add garlic and all spices to the marinade. Fill the fish with the prepared solution and leave in a cool place for 12 hours. After a while, drain the liquid and dry the fish. After that, you can start smoking it.
Spicy pickle
For cooking fish piquant note you can use natural honey. It would seem that the products are not compatible at all, but this is not so.
Ingredients:
- vegetable oil (170 g),
- lemon juice (90 ml),
- greenery,
- spices for fish
- a teaspoon of black pepper and salt,
- honey (110 g),
- garlic.
Mix all the ingredients in a bowl, add chopped garlic and parsley. Pour such an unusual mixture of carcasses and send the dishes to the refrigerator. at least ten hours. The given quantity of products is calculated per kilogram of carcasses. If you have more fish, then you need to proportionally increase the ingredients.
Tender fish in red wine
Marinades based on alcoholic beverages have long been popular among housewives. It is wine that gives inimitable exquisite notes to any dish. And marinades are no exception.
Ingredients:
- cloves (five pcs.),
- water (1.5 l.),
- salt (three tablespoons),
- dry wine red (190 ml),
- cumin (tsp),
- allspice (tsp).
Bring the liquid to a boil and put salt and cloves in it, then boil for ten minutes. Turn off the fire and wait for the water to cool down. After that, you can add all the other ingredients. We put the fish in a suitable container and fill it with brine. It takes at least four hours to prepare. The recipe is incredibly simple. Wine gives fish meat tenderness and juiciness. But the cloves create a unique aroma.
Kefir marinade
Unusual recipe based on kefir allows you to get juicy fish.
Ingredients:
- a glass of kefir
- mint,
- garlic,
- vegetable oil (60 g),
- salt (st. l.),
- sugar (tsp),
- black pepper.
The marinade is prepared simply and quickly. Add garlic, chopped mint greens and black pepper to kefir. Fill the fish with kefir mass and marinate it for about six to eight hours.
River fish: how to pickle
Brine for river fish does not have big fundamental differences.
Ingredients:
- two liters of water
- salt (480 g),
- black pepper,
- Bay leaf.
This number of ingredients is given for salting three kilograms of fish. Medium-sized carcasses must first be gutted and washed. It is not recommended to salt the whole fish. Carcasses are placed in a container and poured with brine. It is absolutely necessary to use oppression. The brine is prepared by boiling. But fill them with fish only after complete cooling. You can use the finished product only after three weeks. The recipe is suitable for salting sprats, anchovy, sardines, herring. Small fish can be salted whole. It is worth remembering that after preparation, the product must be stored only in the refrigerator.
cold marinade
Both river and sea fish are marinated in a cold way. For cooking, it is very important to observe correct proportions to avoid bacterial growth.
Ingredients:
- onions (four pcs.),
- vinegar (380 ml),
- salt (110 g),
- sugar (190 g),
- Bay leaf,
- water (580 ml),
- peppercorns,
- coriander (two tsp),
- Dill seeds.
Gutted and cleaned small fish. It is not necessary to remove the heads, but the gills must be removed. Larger carcasses are generally recommended to be cut into portions.
Bring a glass of water to a boil and add dill, coriander seeds, peppercorns and bay leaf. Boil the mass for about ten minutes. Then add sugar and salt. The brine must cool down. Only then vinegar is poured into it and the remaining cold water is added.
We put the fish in a glass or enameled dish. We shift the layers with onion rings. Pour the marinade on top. We close the container with a lid and send it to a cold place, you can in the refrigerator. If you marinate the fillet, then it will be ready in three days, but it will take at least five days to salt the carcasses. It is recommended to turn the fish over several times during this time so that it is salted evenly.
Ready carcasses must be stored in sterilized jars. We tightly lay the fish in the container to the very top and fill it with the same marinade. In this form, it can be stored for three to four months.
hot marinade
Ingredients:
- three bulbs,
- as many carrots
- Bay leaf,
- vinegar (180 ml),
- salt (three tablespoons),
- peppercorns,
- sugar (4 tablespoons),
- water (two liters).
We clean the fish and cut it into pieces. Then we wash and dry. Roll the carcasses in salt and put them in the refrigerator for forty minutes. In the meantime, boil water enamel saucepan. In the container we also put the onion, cut into half rings, and slices of carrots. Boil the liquid for no more than ten minutes. Then add sugar, vinegar, salt, bay leaf, black pepper and the fish itself. After the brine with the fish boils, reduce the heat to a minimum and cook for another fifteen minutes. Remove foam if necessary.
After cooking, the fish is very carefully removed from the pan and laid out in jars that must first be sterilized. The containers need to be filled only 2/3 of the volume in order to pour hot marinade on top. Next, the banks are clogged with lids. And after complete cooling, they are placed in the refrigerator. Fish can be eaten after two days.
If you cook ketu, tuna, then you can serve such fish on the table immediately after the marinade has cooled. The fact is that red fish meat cooks much faster. Therefore, it makes no sense to wait a long time.
Instead of an afterword
As you can see, there are many ways to cook salted fish. Recipes differ in the ingredients used and the timing of the finished product. Each of them has its own advantages and disadvantages. The choice of one or another option largely depends on the fish you have. The easiest way to salt red fish, it has the shortest salting time, so you can start experimenting with it. In general, all sea fish is prepared quite simply. But with river fish, you need to be careful and accurately maintain proportions.
If you love tender fish flesh and the smell of spices, you definitely need to use one of the marinades we have listed. A particularly interesting combination is the use of dry white and red wine. The use of brine makes it possible to cook moderately salted and delicious fish, as opposed to dry salting. But still, the choice of recipe depends on your preferences.
Red-orange slice of delicate, oily fish, indescribably refined taste… Who would refuse such a delicacy? You can’t always buy a ready-made delicacy, but few people know that pink salmon, trout, chum salmon, or salmon can be quickly salted at home. At home fresh dish there will definitely be no preservatives, flavor enhancers and dyes. Thanks to this article, you will learn how to properly salt red fish. All the nuances and details are in the recipes with photos.
Is red fish a delicacy for the elite?
There are products that neither doctors, nor nutritionists, nor adherents of a healthy lifestyle argue about the benefits of. Red fish is one of such indisputable authorities. This is the only option when a large amount of fat is ideal even for diet food. Salmon breeds are rich in:
- Polyunsaturated fatty acids;
- Easily digestible protein;
- The main sets of vitamins and trace elements;
- Essential amino acids;
- Substances that improve digestion.
The use of tender, piquant, light-salted fish melting in your mouth helps to cleanse blood vessels, improve skin structure, reduce eye fatigue and pressure. Valuable fish is especially good in the nutrition of children and expectant mothers.
Attention! Why is the red fish named that way? Indeed, in the salmon family there are also white specimens. In the past, fishermen called "red" a particularly valuable catch. Hence the name of sturgeon and salmon breeds.
After listing the advantages of red fish, the desire to buy it increases, and when looking at the price tags, it gradually fades away. Meanwhile, this delicacy is quite possible to cook on your own. And it will turn out, at least, no worse than the Finnish and Norwegian counterparts. It is enough just to purchase an individual frozen or stored on ice, which is many times more economical than a ready-made lightly salted product.
Express - salting red fish in brine
Salting in brine is quick recipe. It will come in handy before the holidays, when the hostess is very busy in the kitchen or before the sudden arrival of guests. For the readiness of lightly salted fish, 2 hours is enough. You only need to prepare 1 kg. raw or thawed fish, 3 tbsp. l. salt, 1 tbsp. l vinegar, 1 onion, ¼ cup vegetable oil, a little peppercorns and bay leaf.
Salted red fish in brine
Advice. Fresh fish is best cut immediately. Frozen pink salmon or salmon is advised to cut without defrosting to the end. To get the maximum fillet, experts advise to cut off the ribs with jewelry, capturing the least amount of pulp. And remove the remaining bones in the red meat with tweezers.
How to salt properly:
- Cut fresh fish, separating the head, tail, fins. Cut lengthwise, separating the bones, form a fillet of two halves of the fish. Unused pieces can be put in the freezer, and next time you can cook an ear out of them.
- With a sharp knife, separate the skin and cut the pink-orange flesh into slices.
- To prepare the brine, you need to prepare another container. Pour in ½ liter. water, carefully stir the salt in it and pour the red fish with the prepared brine.
- Cover the fillet with a light oppression. The main thing is that the fish does not rise to the surface.
- The water can be drained after 1.5 hours. Then dilute the vinegar in a glass of water and pour it halfway through the finished fillet. After 3-5 min. drain the liquid.
- The last stage of preparation for the table is the addition of seasonings. Season the fish with onion rings, pepper, oil. In 20 minutes. delicious dish to eat.
Fish salted in brine can be eaten after a few hours
Dry salted red fish with spices and sugar
Salmon, trout and salmon can be quickly and easily salted. One of the features of red fish is convenient for novice cooks, it is impossible to spoil it. She will not take more salt than she needs and in any case will remain lightly salted. To prepare 1 serving of food, the following ingredients are needed:
- 1 kg. trout or other type of fish;
- 2 tbsp. l. salt;
- 1 st. l. Sahara;
- black pepper, bay leaf, basil - optional.
Before salting, red fish is removed from the bones and cut into slices.
Action steps:
- Cut the fish with a sharp knife, separating the bones from the pulp so that you get a fish fillet.
- In a small bowl, mix salt, sugar and black pepper.
- Sprinkle the fish pieces evenly over the top. Set aside some of the mixture in a bowl.
- Roll the fillets into rolls and place them in a plastic container.
- Lay the resulting rolls with bay leaves.
- Sprinkle the remaining seasoning mixture on top.
- Close the container with a lid and leave for 4-5 hours on the table.
- At the end of the period, put in the refrigerator for the whole night.
- In the morning the red fish is absolutely ready!
Piquant salted fish with an unusual taste
If you wanted to change classic ways salting to something original, then this recipe is for you. This is how tender trout is salted in the houses of Norway, preparing for family holidays. For 1 kg. trout or any other type of red fish will take you 3 tbsp. coarse salt, one - white pepper and 3 tbsp. l. cognac.
Recipe:
- In a bowl, mix cognac, salt and pepper.
- Gently rub the fillet so that all sides are covered with the mixture.
- Wrap appetizing slices in foil or film and - for 2 days in the refrigerator.
Lemon fish - not a hindrance. Recipe for salting in jars
Light-salted pink salmon, trout, chum salmon or salmon with a citrus flavor will appeal to even the most demanding chefs. And lemon, a natural preservative, will successfully replace vinegar and a lot of salt.
Attention! When choosing fresh fish, experts recommend paying attention to its eyes, which should be transparent. A fresh, good-smelling product usually has firm, smooth skin. When butchering, the meat should not move away from the bones; this is a sure sign of the fish not being the first freshness.
To get a full jar of salted fillet with a capacity of 500 gr., You need to use:
- 0.5 kg. red fish;
- 1 st. l. salt and sugar;
- vegetable oil, lemon, bay leaf;
- onions, garlic and spices - optional.
Advice. The secrets of professionals: to add softness to pink salmon and chum salmon, add a little olive oil to the salt. Do not salt the delicacy in a metal bowl, it will give the fish a metallic taste. A little dill and garlic are appropriate when salting any fish.
Step-by-step instruction:
- Peel the skin of chum salmon (pink salmon, trout), remove scales, cut the fish, separate the fillet. Cut the pulp into small pieces of 5-6 cm.
- Put the chopped fillet in a jar in several layers, sprinkling each layer with spices, onion rings, chopped garlic and sprinkling with lemon juice.
- Fill the last "floor" with vegetable oil.
- Put the jar in the refrigerator for a full 12 hours. Healthy yummy is ready!
Having acquired the skill of salting pink salmon, chum salmon, salmon, trout at home, you are unlikely to return to purchased analogues. homemade dish- Guaranteed fresh, its ingredients are only natural. In addition, you can add this or that spice to taste, adjust the salt level. Appetizing red fish will turn out deliciously tender and fragrant and, perhaps, will become a favorite treat for the whole family.
How to pickle red fish - video
Salting red fish - photo
It is much cheaper than buying such fish in the store.
And you can always cook it to your liking.
... Salt fish in two ways: the so-called dry, using a pickling mixture, and using brine.
... For the pickling mixture, approximately the same amount of salt and sugar is taken, if you wish, you can add spices to taste. A little salting mixture is poured into the salting container, you can also put a few peas of black and allspice and a bay leaf there. Then lay out the fillet pieces, which are also sprinkled with the mixture, and then the layers are repeated. No oppression is needed - the fish will be salted and so on.
… In this way, you can salt any sea fish.
... If you bought a whole carcass, then it is easiest to cut it slightly frozen: in this case, the bones are separated somewhat faster, and the fillet remains undamaged.
... The brine allows you to make the salting of fish faster, and its taste is more intense.
... To prepare a brine for fish, you need to take 3 tbsp. tablespoons of salt, a little sugar (optional), a few peas of black and allspice, 1-2 bay leaves.
... To speed up the salting process and give a spicy flavor to the fish, you can add a little mustard to the brine, ready-made or in powder - salting fish at home will be reduced by one and a half times.
... The brine can be boiled, or you can use it that way - depending on how quickly you plan to use the finished product.
... If boiled brine is used, then it is better to add mustard after it has cooled to 40-50 degrees.
... Fish carcasses are placed in brine at room temperature for 2-3 days, and after that they are completely ready for use.
… If you salt the fish at home in the form of a fillet, then it will be ready in 5-8 hours, depending on the size of the pieces.
Well, now for the recipes!
When salted, red fish turns out to be especially tender, tasty and beautiful, and due to its high fat content, it absorbs very little salt and therefore is never oversalted.
Lightly salted mackerel is an exquisite delicacy!
This wonderful lightly salted mackerel is just the right thing for potatoes! Let's try to cook according to the recipe of the site recipe com.
1 mackerel weighing 0.5 kg
salt - 1 tbsp
.water - 0.5 l
bay leaf - 3 pcs.
allspice - 6 peas
red paprika - 1 pc.
vegetable oil
Boil water, add bay leaf, salt and allspice. Cool marinade.
Peel the mackerel and completely pour the chilled marinade over. Leave to soak overnight at room temperature.
In the morning, cut the fish into pieces, add Bell pepper, cut into slices, pour vegetable oil and refrigerate for a day. Now you can taste.
Herring at home
Salting herring at home is not difficult, in addition, there are many different recipes.
Fish should be bought with a thick back (oily). If it is frozen, then it should be completely thawed before salting. And don't wash it. And now some recipes:
*Marinade: boiled water (1 cup), vegetable oil - 3 tbsp. l., black peppercorns, bay leaf or a few, salt to taste. Boil it all, cool and add a little vinegar. Put the herring, cover tightly with a lid and keep in the room for 4-5 hours, then in the refrigerator for another 5 hours, and it is better to leave it overnight.
*Marinade: per 1 liter of water - 1.5 tbsp. spoons of salt, 1 tbsp. a spoonful of sugar, bay leaf, black peppercorns, cardamom, garlic, 1-2 flowers (dried) cloves. Bring all this to a boil and cool. Pour the herring so that it is all covered with marinade. Immediately put the container in the refrigerator (in winter - you can go to the balcony). You can eat after two days.
*Brine: 4 tbsp. spoons of salt and 2 tbsp. tablespoons of sugar per 1 liter of water (this is about 2-3 herring). Put the fish in the cooled brine for 1 day. Basically, no hassle.
In this way, you can salt not only herring, but also mackerel
*Brine: 2 tbsp. spoons of salt, 1 tbsp. dissolve a spoonful of sugar in 0.5 liters of hot boiled water, add bay leaf, allspice peas and coriander (bubbly). Sue everything. Cut the herring into medium pieces, put in a bowl on the barrel, pour over the chilled marinade. Close with a plate, put a jar of water on top like a press. Leave in a cool place for 1 day.
*Second recipe:
6 table. spoons of salt, 1 table. a spoonful of sugar, seasonings are the same for 1 liter of water. The rest is done the same way.
* Arrange the ungutted fish in a three-liter jar and pour brine: for 1 liter of boiled chilled water you need 5 tablespoons of salt, 1 tablespoon of sugar, 2-3 bay leaves, 1 teaspoon of allspice peas. When the brine is already poured into the jar, put 1 tablespoon of dry mustard on top.
Quick salting of any red fish
Option number 1
Prepare brine from 1 liter cold water, 4 tbsp. spoons of salt and 3 tbsp. spoons of sugar. Pour the pieces of fish with this brine (the pieces should be small), soak for 3 hours, drain the brine.
Option number 2
Cut 1 kg of red fish fillet into pieces 5x5, put in a container and salt each piece steeply, then add spices to taste (peppercorns, coriander, bay leaf) and pour cold water so that it covers the fish. Put in the refrigerator overnight, and in the morning you can eat the fish.
Option number 3
Prepare a brine from 1 liter of water and 1 cup of salt. The brine should be very salty. Put the fish in it, skin down, press down so that the whole piece is in the brine. After 4 hours, remove from the brine, rinse, wrap in any paper, but not in foil (salty foods are not wrapped in it, and even more so they are not stored in it) and placed in the refrigerator, but not in the freezer.
Option number 4
Cut pink salmon (salmon, salmon) along the ridge, cut off the ridge. With a very sharp knife, cut the layers of fish (across), hold the knife at an angle of about 45 degrees.
Sprinkle the bottom of the container for salting fish with salt, sugar (“by eye”, depending on the number of fish). Lay out sliced layers of fish in layers, sprinkle with salt and sugar again, and repeat the layers in this way. After 2 layers, add black peppercorns and bay leaf. pour over sunflower oil. Close and refrigerate. A day later, the fish is ready to eat.
Option number 5
Grate the prepared pieces of fish with a mixture of coarse salt and sugar, sprinkle with spices if desired, and the next day you can start tasting it, but if patience allows, it is better to wait the recommended two days. The thicker the pieces, the longer they should be salted. In this form, the fish can be kept for about a week, and then you need to hide it in the refrigerator.
When cutting fish, waste remains: heads, tails, fins, ridges and bones. Do not rush to throw them in the trash. From all this you can cook an excellent ear. And the bones can be salted separately - you get an excellent snack for beer.
Pink salmon (salmon or other red fish) salted at home
Required: 1 kg of fish, 2 tbsp. spoons of salt, 1 tbsp. a spoonful of sugar.
Rinse the fish, remove the skin and remove the spine and bones to make 2 halves of a clean fillet.
Separately, in a bowl, mix salt and sugar, rub both halves with this mixture. fish fillet from all sides. Then connect the two halves together, wrap in a canvas cloth and put in the refrigerator. The fish is ready to eat in a day.
Salted fish cannot be stored in the refrigerator for a long time, so it is better to store it in the freezer.
Salted pink salmon
Method number 1
Defrost pink salmon, but not completely, gut, wash and wipe dry. Cut off the head (useful for fish soup or fish broth, as a base for lean borscht).
Grate well with salt, inside and out (about 3-3.5 tablespoons of salt per 1 medium carcass of pink salmon), wrap the fish in cellophane, then in several layers of newspapers, put it on the bottom shelf of the refrigerator, turn it on the other side in a day and leave for another day. Then wipe with a dry cloth, wrap in it and eat.
The fish is evenly salted, it turns out very tasty and juicy.
In the same way, you can pickle salmon and salmon.
Method number 2
Defrost pink salmon, cook the fillet and rub it with salt, adding a little spice (there are special seasonings for fish) and always white mustard in grains. Leave the fish in this state, warm for 3 hours, then cut into pieces and pour vegetable oil. Put in refrigerator. After 12 hours the fish is ready.
When mustard is added, the fish becomes dense, does not fall apart when cut and does not lose its taste qualities.
Salmon or home-cured trout
Option number 1
For 2 kg of fish you will need: 5-6 tbsp. tablespoons of coarse salt and 1-2 tbsp. spoons of sugar.
Prepare a pickling mixture of salt and sugar.
Remove the skin from salmon still in ice cream (it is removed like a stocking), wash. Cut into thin pieces. Grate each piece with a pickling mixture and fold close, one to one, into a low jar. Put in the refrigerator for 8 hours, and the fish is ready.
So is trout. Clean the carcass, wash. You can not cut, but simply rub with a pickling mixture and fold tightly, one to one. Only you need to rub not only outside, but also inside.
And you can cut into portions and rub each piece with salt.
Option number 2
For 1 kg of fish you will need: 3 teaspoons of salt and ½ cup of sunflower oil.
Rinse the fish, remove the skin and remove the bones to make 2 halves of a clean fillet.
After that, cut the resulting fish fillet across into slices 0.5 cm thick. Put the slices in a bowl, salt and mix. Pour in sunflower oil and mix again.
Transfer to a jar and refrigerate. After 10 hours, lightly salted fish is ready to eat.
Option number 3
For 0.5 kg of fish you will need: 3 teaspoons of salt, 1 teaspoon of sugar, vegetable oil.
Grate the prepared fish fillet with a pickling mixture and keep in the refrigerator for 12 hours, no more. Then rinse, cut into pieces, put in a jar, pour a little vegetable oil and refrigerate.
In the same way, you can salt mackerel and anchovies.
Option number 4
Prepare a brine based on: for 0.5 liters of water - 4 tbsp. tablespoons of salt (without a slide) and 2 tbsp. spoons of honey.
Cut the fish fillet into thin slices. Pour the fish slices with brine and leave for 40-45 minutes. Then dry the fish with a napkin, grease the slices with sunflower oil and put in the refrigerator. If you stand an hour or two in the cold, it will be even tastier.
Option number 5
Prepare a pickling mixture from 1 tbsp. spoons of salt, 1 tbsp. spoons of sugar, ½ teaspoon curry and 2 tbsp. tablespoons of olive oil (you can also sunflower).
Salmon fillet (trout or other red fish) cut into thin slices, grease with pickling mixture and leave for some time at room temperature. Then put in the refrigerator.
If you need to salt the fish as soon as possible, for example, before the arrival of guests, then you can put pieces about 2 cm thick and wide into the brine, and the fish will be ready to eat in 2-3 hours - this time is enough to serve it to table or use in salads.
If you need, for example, herring for salad "Herring under a fur coat", then 1.5 hours is enough, you just need to pre-cut it in such pieces as they should be in the dish.
salted fish
Herring, herring, mackerel, flounder are especially successful in this salting method, but it is also suitable for other types of fish.
Option number 1
For 1 kg of fish you will need: up to 200 grams of salt, up to 40 grams of sugar.
Cut the fish into fillets, but leave the skin, salt and sugar it. Lay a layer of fish skin side down on baking paper, put a layer of chopped greens on it (dill is best), close it with a layer of fillet (skin side up). Wrap the fish in baking paper, put it under a press and put it in the refrigerator.
Small fish will be ready in a few hours. Large fish will ripen the next day.
Option number 2
Frozen fish (so it is easily separated from the skin and bones and thinly cut - 2 mm thick) cut and put in layers in a plastic container, sprinkle the layers with ½ teaspoon of salt and sugar, sprinkle olive oil and lemon juice.
When the container is full, cover with cling film or foil, leave at room temperature for 3-4 hours. Salted fish is ready!
It is advisable to salt the fish in small containers, and store the rest in the freezer, salting the next portion as needed.
You can also cook salted caviar.
Stroganina in the north
Of course, this is a recipe for an amateur, to raw fish need to get used to.
Salmon and trout are very delicate varieties of fish and do not require such a long salting, 3 to 5 hours is enough for them. Otherwise, they lose their taste and juiciness.
Frozen salmon, trout, sterlet cut into thin slices, put on a dish, salt, pepper, sprinkle with lemon juice and you can immediately eat until it melts.
Nanai salted fish
Prepare a pickling mixture by taking salt and sugar in a 1: 1 ratio.
Remove the skin from the fish, grate with a pickling mixture and leave for 6 hours.
Then separate the fillet from the bones, cut into portions, rinse with cold water and put in a jar. Pour vegetable oil and leave for 20 days in a cold place.
You can add spices to taste (bay leaf, pepper).
And in conclusion, a few more recipes for homemade salting of fish.
Method number 1
Prepare a not very strong brine. Put in a raw peeled potato. The potatoes will sink in the brine. Then add salt to the brine until the potatoes float. Put the fish slices in the brine for 2-3 days. If the fish is very salty, you need to soak it in water. Put fish slices in glass jar and pour vegetable oil. Keep it in a cold place
Method number 2.
So you can salt any fish, but herring, Baltic herring and mackerel are especially tasty according to this recipe.
Gut the salak. Gut the herring and mackerel, cut off the heads, tails and fins, and then proceed as desired. You can cook the fillet by removing the skin, freeing the fish from bones and ridges (add them to the rest of the waste and leave in the ear). Cut the fillet into pieces.
You can simply cut the fish into portions without removing the skin.
Salt the prepared pieces to taste, mix with chopped onion rings or half rings, add seasonings for fish if desired and season everything with vegetable oil. Pack tightly into a jar and refrigerate.
Method number 3
Defrost the fish, cut the fillets on both sides with a thin knife, rub the inside with a mixture of salt and pepper, fold the halves together and wrap tightly in a bag. Put in the refrigerator for a day. Then dry the fillets in limbo for 12 hours and you can eat.
Snack "Five Minute"
Such an appetizer is especially suitable in nature, at a picnic or in the country.
Peel the herring, wash, cut the fillet. Fill the fillet with salt and leave for twenty minutes, at this time we make a fire.
Then rinse the fillet a little with water, put fresh poplar branches with leaves on the fire, and place the fillet pieces on the smoke coming from under the leaves.
We must try to ensure that the flame does not break out from under the leaves. Turn the fillet pieces several times within 20-30 minutes.
Readiness is determined by color: if the fillet has become light brown, then it is ready.
I really hope that you will certainly pick up recipes for homemade salting of fish for yourself. This is especially useful on the eve of the Advent and the upcoming New Year holidays.
Good luck in the kitchen and bon appetit!
If you decide to start salting fish at home, remember: you can only salt absolutely fresh fish.
We must take this very seriously, because otherwise you are at great risk to your health and your household.
It is best to buy fish in a proven place.
General principles for salting fish at home
When salting red fish at home, you should use not only salt, but also sugar: it gives a mild taste and prevents the fish from drying out. However, it is useful to add sugar when salting any fish.
Large fish are salted for several days, and small ones (for example, herring or capelin) for several hours. But still, knowledgeable people do not recommend immediately eating salted fish. She should lie down and mature. That is, in order to get a delicious salted fish for the holiday, one must take into account not only the process of salting fish at home, but also two or three days for ripening.
If you overdo it with salt when salting red fish at home, just rinse the fish with cool water. But this can only be done right before use! As for herring, it can be briefly placed in milk.
When salting fish at home, you can use onions, garlic, fresh and dried herbs, black and allspice, bay leaf. You can also slightly marinate the fish by keeping it for a couple of hours in a gruel of grated lemon or orange.
It is often advised to wrap the fish in a napkin. It is better to take linen fabric for this purpose, but cotton can also be used, while artificial fabrics are not suitable for salting fish at home.
Salting red fish at home (however, not only red) can be done both dry and in brine. In the first case, the fish is rubbed or sprinkled with salt and sugar, while in the second it is poured with ready-made brine. In the second case, the dish will be ready earlier, but the taste of such fish is often somewhat vague. In any case, if the fish is needed urgently, it is better to fill it with brine.
Recipe 1. Salting fish (mackerel) at home in pieces
Ingredients
Mackerel - 1 kg
Salt - 2 tablespoons
Sugar - 1 tablespoon
Black and allspice pepper (mix; you can use a mixture of peppers) - medium pinch
Bay leaf - a couple of pieces
Cooking method
Rinse the mackerel, peel (do not peel off the skin!) And separate the fillet from the bone.
Grind the bay leaf in any way.
Mix salt, sugar, pepper and bay leaf and rub lightly with this mixture, and then pour over the fillet.
Wrap the fish tightly in a tissue paper, then in foil or baking paper and place in the freezer for a couple of weeks. After that, you can eat the fish.
Recipe 2. Salting red fish (for example, trout) at home with a whole carcass
Ingredients
Whole trout (or salmon)
Salt - at the rate of 2 tablespoons per 1 kg of fish
Sugar - at the rate of 1 tablespoon per 1 kg of fish
Cooking method
Gut and wash the fish. Mix salt and sugar and rub the fish well inside and out with this mixture. If there is salt and sugar left, just sprinkle the fish with the mixture. Wrap it in a linen napkin moistened with cold water, and then in cooking paper and put in a cool place. After a day, transfer to the freezer, and after a couple of weeks you can eat.
Recipe 3. Salting fish like herring at home
Ingredients
Small fish (for example, herring) - 1 kg
Salt - 250 g
Black peppercorns - about 10 pieces
Cooking method
Gut the fish, and then rinse thoroughly under running cold water and drain, placing in a colander.
Dissolve 25 g of salt in a small amount of warm water, put also pepper, cool the solution and pour it over the fish. Keep one day at room temperature.
The next day, squeeze the fish out of the brine. Put the herring on the backs in a glass or enameled bowl and sprinkle with part of the salt, put the second layer across the fish of the first and also sprinkle with salt. Continue like this until you run out of fish and salt.
Place a lid or a wooden circle of smaller diameter than the bowl on top, and a load on it.
Put in a cool place where to store in the future. After a couple of days, the fish is completely ready.
Recipe 4. Salting red fish (char) at home with a whole carcass
Ingredients
Char - 1 carcass weighing about one and a half kilograms
Salt - 3 tablespoons
Lemon - half fruit
Pepper mix
Sugar - 1 heaping tablespoon
Vegetable oil- incomplete glass, can be smaller
Cooking method
Clean the fish and remove the fins, head and tail. Remove the spinal bone. Grate the fillet with a mixture of salt and sugar and leave for a day in a cool place (but not in the refrigerator).
The next day, cut off the skin from the fillet, cut it into beautiful slices and put it in a container, alternating with thin slices of lemon and lightly sprinkling with pepper. Drizzle a little oil. Leave to stand in the refrigerator (ideally - 2-3 days, but several hours is possible).
Recipe 5. Dry salting of fish at home "Spicy"
Ingredients
Fish fillet (salmon, pink salmon, mackerel, etc.; you can take steaks) - 2 kg
Coarse salt - 4 tablespoons without a slide
Garlic - 4 large cloves
Sugar - 2 tablespoons
Spicy herbs (basil, rosemary, bay leaf) - 3-4 pinches of the mixture
Carnation - 5 buds
Ground coriander - a quarter of a teaspoon
Cooking method
Rinse fish fillets or steaks with running cold water and shake off excess liquid. Grind the bay leaf in your fingers into a powder. Chop the garlic with a knife (pass through the press in this case is not worth it).
Mix salt, granulated sugar, coriander and herbs. Rub the fish with this mixture. Press in garlic and cloves. Put the fish on a linen or cotton napkin, wrap tightly. Cover with foil and allow to salt at room temperature for about 15 hours, then place in the refrigerator.
You can eat fish after two days, but it is better to put it in the freezer for another three days.
Recipe 6. Salting red fish (salmon or trout) at home
Ingredients
Red fish - 1 kg
Vodka - 1 tablespoon
Salt, preferably large - 1 tablespoon
Chopped dill - 1 tablespoon
Sugar - 1 tablespoon
Black pepper - 3-4 peas
Cooking method
Wash the red fish well and let the water drain. Remove fins, tail and head. Make an incision along the spine.
Mix salt, vodka, sugar and dill in a small container. Grate the fish inside and out with the resulting mushy mass. Also put peppercorns inside.
Wrap the fish in a large linen napkin or just a piece of natural fabric, tie tightly and put under oppression for 24 hours. Then put in the refrigerator for another day.
Recipe 7. Salting red fish at home "Fast"
Ingredients
Fish (salmon, pink salmon, etc.) weighing 1-1.2 kg
Bulb - 1 piece
Salt - half a cup
Garlic - head
Mixture of peppers - to taste, usually 1-2 teaspoons
Sunflower or olive oil - about half a glass
Cooking method
Wash the fish, clean, divide into fillets, remove the bones with tweezers.
Cut the fillet into neat small slices. Mix salt and pepper and roll the fish fillets in the mixture. Place the slices in a bowl, cover with a shallow plate and place a small weight on top. Soak in this way for about an hour (fatty fish can be kept in salt for an hour, drier fish for about 50 minutes).
Remove the fish in a colander and rinse with cold water.
Chop the onion and garlic randomly. Mix slices of fish with onion and garlic, pour over with vegetable oil and let stand for 15-20 minutes. Put in the refrigerator for 20 minutes too, when it cools, you can eat.
Recipe 8. Salting fish (herring, mackerel, etc. whole) at home
Ingredients
Herring or mackerel - one and a half kilograms
Wine - an incomplete glass
Water - about one and a half cups
Salt - 5 tablespoons without top
Onion - a couple of medium-sized onions
Spices (cloves, dried basil, coriander, allspice and black pepper, mustard seeds, bay leaf)
Sugar - 2 tablespoons
Cooking method
From water, wine and spices with salt and sugar, prepare the marinade and bring it to a boil.
Peel herring or mackerel, divide into fillets and cut into small pieces.
Cut the onion into beautiful rings and mix it with the fish. Place in a jar and pour chilled solution for one day. After this period, the fish can be eaten.
Recipe 8. Salting fish at home in 2 hours
Ingredients
Fatty fish (salmon, butterfish, halibut, etc.) - 1 kg
Salt - 2 tablespoons with top
Lemon - half
Sugar - 3 tablespoons
Freshly ground pepper - a quarter of a teaspoon
Vegetable oil - 10 tablespoons
Cooking method
Clean the fish and cut into beautiful neat thin slices. Cut the lemon into thin transparent slices. Mix salt, sugar and pepper.
Put a layer of fish slices in a glass (you can also use enameled) container, sprinkle with salt, sugar and pepper, throw in a few slices of lemon.
Now lay out the second layer in the same way, and if necessary, the third.
Cover the surface with cling film. Put in the refrigerator for two hours, after which the dish can be eaten.
If salting fish at home requires cutting fresh fish into thin slices, it will be easier to do this if you first freeze it slightly.
If you are going to start salting fish at home, try not to defrost it first. However, some cooks believe that frozen fish can take more salt. In any case, this can be done with oily fish: it usually does not absorb excess salt.
The dish will be even more tender if, before salting the fish at home, lightly grease its skin with olive oil.
When serving, the fish can be put on an oval dish or herring, sprinkled with green onions, or semicircles of onions, or chopped herbs. It is customary to garnish red fish with thin slices of lemon or olives.
You can roll red fish or herring fillets into rolls or roses.
