How to properly salt fish. What kind of fish can be salted at home: selection and cooking tips Home salted fish recipe

21.10.2021

Salted red fish is a product that can decorate any everyday and festive table. You can use this delicious dish in various ways: as an independent snack or as an addition to boiled or stewed potatoes.

Nowadays, most housewives are increasingly choosing the option of self-salting red fish. To buy a finished product, you will have to pay a lot of money, and the quality of the product wants to be better. Moreover, it is possible to purchase a damaged product, which is not uncommon in our time. As for home cooking, there are a huge number of recipes and there is an opportunity to cook exactly the dish that you like. Plus, homemade salted fish is always a fresh dish if chosen correctly.

Any fish of this family is suitable for home cooking, for example:

chum salmon;
trout;
whitefish;
salmon;
red salmon;
pink salmon;
nelma.

The list includes the most famous types of red fish, which are great for cooking unique dishes, including haute cuisine. Dishes from red fish are fashionable for any restaurant. Therefore, there is a choice of fish, depending on the preferences of a single family. Any of them will delight family members with tasty, tender, meat without any impurities, if you cook it yourself.

First, you should responsibly approach the process of choosing fish carcasses. A lot about a fish can be told by its eyes: if they are red and clean, then the fish is fresh. The presence of cloudy eyes in the carcass indicates the staleness of the product. Appearance is also important. If the fish has been frozen several times, then a yellowish tint, similar to rust, may appear in bright places. As a rule, stale fish, if you look at it more closely, does not have a very attractive appearance, which immediately catches your eye.

If fish carcasses are packed in polyethylene, then they should also not be purchased, since it is very difficult to determine the freshness of the product, especially if there are several layers.

Those who cook fish at home are advised to buy whole carcasses of red fish. Inside it you can find caviar, which costs a lot of money. By the way, you can also cook caviar yourself, and this exotic product will cost much less than buying it at a retail outlet.

Cutting fish is not such a simple operation as it seems at first glance. To cut the fish qualitatively, you need to have a sharp knife, the same sharp scissors and special rubber gloves so that the carcasses of the fish do not slip out of your hands.

To begin with, the fish is cleaned of scales and washed well in running water.
After that, the fish is decapitated with the tail and fins trimmed and the entrails removed.
An incision is made along the entire back for a more uniform impregnation of the fish with salt.

This is the case when the whole red fish is planned for salting. If you want to salt the fish fillet, then the actions will be somewhat different.

The fish is cut from the back.
A deep incision is made across the back.
After that, the meat of the fish is separated from the ridge.
The ventral and dorsal fins are then removed.
Finally, with the help of hands, the bones and skin are separated from the meat. As a result, two pieces of red fish fillet are obtained.

Advice! It is recommended to cut the fish in conditions when it has not yet completely thawed. Then all the cuts will be even and neat. Parts such as the head, tail and fins will fit to prepare a very tasty and healthy fish soup.

First of all, you should prepare the right dishes. For this, either glass or enameled containers are suitable. Do not salt fish in metal bowls. Alternatively, plastic food containers are suitable.

As a rule, coarse salt is used for salting, then red fish meat will turn out juicy, tasty and not oversalted. Excess salt remains on the surface. Thanks to large fragments of salt, the meat is held in space and does not slip. Coarse salt burns the meat more, making it more dense than fine salt. The result is a quality finished product.

This is the easiest, most affordable and fastest way. The meaning of this technology lies in the fact that red fish meat is rubbed on all sides with a mixture of salt and sugar, taken in equal proportions. If there is a desire, then various spices can be added to this composition, such as mustard, peppercorns, coriander, bay leaf and others. Although these will already be more complex cooking methods, the simplest is a mixture of salt and sugar.

Interesting to know! For every kilogram of fish meat, one tablespoon of salt and one tablespoon of sugar should be taken.

After enveloping the fish in a dry salt solution with sugar, it is wrapped in a dry dense cloth and placed in the refrigerator for 1 to 3 days. The more it stays in the refrigerator, the saltier it will be. It all depends on how salty the fish you want to get.

Another option involves laying grated fish in a dish, after which a lid with a load is placed on it. Fish, under the influence of salt and sugar, will release juice and will cook in its own juice. If there is a desire to add various seasonings, then they are sprinkled with fish after rubbing with salt and sugar.

After the fish has passed through this stage of salting, it is cut into pieces of the optimal size and placed, for example, in a jar. Pieces of fish are laid in layers, and each of the layers is shifted with onion rings. In conclusion, fish meat is poured with vegetable oil.

Wet salting is the preparation of red fish meat in brine. The simplest and fastest recipe is as follows: 1.5 liters of water are taken, as well as 0.5 kg of salt and 0.4 kg of sugar with seasonings, the amount of which is selected to taste. Small pieces of red fish are poured with this brine and placed in the refrigerator for 12 hours. After this time, the fish can be taken and eaten. Some lovers of homemade fish products add honey instead of sugar. For this, 0.5 kg of red fish is taken and poured with brine, consisting of 1 liter of water, 5 tbsp. spoons of salt and 1 tbsp. spoons of honey. After 4 hours, the fish can be served at the table, pre-filled with vegetable oil.

A real marinade consists of sugar, spices and vinegar (or citric acid). Very often, vegetable oil, mustard powder or ready-made purchased are added to the marinade. The principle of preparing the marinade is classic, as in the case of pouring brine. Although there is some difference in the use of seasonings, which makes the finished product more varied in taste.

Very good results can be obtained if you use two cooking methods at once: first marinate in brine, and then pour the marinade. For example, if you take meat prepared in brine, then it is cut into pieces and placed in layers in a bowl. Each layer is shifted with onion half rings, sprinkled with pepper and irrigated with lemon juice. In conclusion, the dish is poured with sunflower oil. The finished dish is placed in the refrigerator overnight.

How useful is red fish

Since ancient times, red fish was considered a favorite dish of kings and pharaohs. Moreover, it was valued not only for its tender and tasty meat, but also for the mass of useful elements that were in its meat. The most valuable and significant is the fish that inhabits the cold seas, rivers and oceans.

Before I gather my courage and pickle red fish at home for the first time, I decided to prepare thoroughly. I read recipes with curiosity, “picked up saliva”, looking at mouth-watering photos on the Web and cookbooks ... I was very afraid of spoiling a delicate and rather expensive product. But my fears seemed to be unfounded. I successfully went to the market, chose a beautiful fat "victim" of my culinary experiments. And the good seller immediately removed her spine with a huge and dangerously sharp knife. I did everything according to the instructions of experienced chefs and in the morning I treated my husband to deliciously salted salmon. He praised me, and I, pink-ruddy with delight, favorably accepted compliments. Everything went almost perfectly. Until the moment when I looked into the kitchen at lunchtime and saw a lonely vessel with a fish on the table. I'm a bum, I forgot to put it in the fridge. Having read that the appetizer can disappear, I still regretted throwing it away. After all, there were 800 grams left, no less. But I was also afraid to feed my loved ones. This is how a ruddy potato-fish pie appeared, the need for cooking which is still a mystery to her husband. But this is a different culinary story, I will tell about it later. And now - proven photo recipes for delicious red fish.

How to easily pickle red fish at home

Let's start with the basic method. Nothing extra! No fragrant condiments! Salt, fish and a pinch of sugar. The taste is amazingly natural, tender, and the appetizer itself seems to melt in your mouth. Ideal for salting salmon or trout.

Required Ingredients:

How easy it is to pickle red fish (recipe with photo):

This time I managed to snatch a whole (albeit small) carcass of rainbow trout. But usually I do not hesitate to salt frozen steaks. And I don't even care about bellies. So you can use any edible part. Defrost the main ingredient at room temperature or in salted cold water. If you have a whole fish, like mine, or a piece with a skin, remove the scales. Then, if necessary, cut off the head and tail. You can also get rid of the fins. Remove and discard the entrails, slitting the belly. It is desirable to work with a sharp knife with a thin flexible blade. Wash well.
Now fillet. Carefully cut out the spine. Remove the bones remaining in the fish pieces with tweezers or hands. Rinse again. Pat dry with paper towels. Don't take off the skin.
Prepare the salt mixture. Simply add salt to sugar (or vice versa) and mix. Why is granulated sugar needed? It acts as a natural preservative. Its addition will practically not affect the taste of salted red fish. But it will keep longer. The same goes for lemon juice. It is a preservative (what a terrible word), but completely harmless. In addition, it eliminates the specific smell. Juice can be added to an already prepared treat before serving or when pickling. Sea salt is better. The product will take it exactly as much as needed. Therefore, there will be no overshoot. But if it is not available, ordinary coarse table salt will do. It needs less, pay attention to this.
Rub the fillets (steaks) or sprinkle the belly of red fish with a pickling mixture, as in the photo. Put in a glass or plastic container (jar, other container) close to each other with the skin out. Cover with a lid or wrap with foil. Put in a cold place. In a day you will get lightly salted fish. Do you like a brighter taste? Wait 36-48 hours. Look into the container every 12 hours. Is there a lot of fluid? Drain it. Have you decided to take chum salmon or pink salmon as the main object? It may turn out dry. Therefore, I advise it to be salted with vegetable (olive or deodorized sunflower) oil. Or pour them over a ready-made dish for storage.
You will get a fragrant, tender, appetizing and healthy snack. No other is given. And you can do anything with it: cook sandwiches, twist rolls, cut salads... Or just cut it, put it on a plate with translucent lemon slices and enjoy an incomparable treat.

How to spicy pickle steaks or fillets of red fish

A recipe for those culinary experts and connoisseurs of good food who love "zest". Of course, we are not talking about dried grapes, but about the special accents that seasonings give. Follow the step-by-step instructions to get a savory and original goodness!

Product set:

Step by step recipe with photo:

This time I salted the salmon steak. It is not as rich and bright in color as trout, especially after freezing and thawing. But also appetizing. Moreover, this method, although not much different from the previous one, involves the use of seasoning. And they will make their fragrant adjustments to the flavor bouquet of the finished snack. In general, let's go. Leave the fish at room temperature to thaw. You can even not completely defrost so that beautiful pieces do not deform. Remove scales. But leave the skin. Bones can be removed or left as desired. I cut out the rest of the ridge, so I got two short fillets.
The composition of the dry pickling mixture includes sugar, salt and spices. What seasonings to use, decide for yourself. I'll just leave here a list of flavors that go well with fish, and you can pick your favorites. To make the taste of home-salted red fish more interesting, you can add: coarsely ground black pepper, bay leaf, rosemary, thyme, basil, fennel, lemon juice, coriander, citrus zest. Naturally, all of the above is not necessary. And in general, you should not overdo it with additives, otherwise you will spoil the dish.
Rub the red fish dried with paper napkins with the mixture and put in a container in which you will salt it. Seal container tightly. Refrigerate for 24-48 hours (depending on the thickness of the pieces and the desired degree of salinity).
Check the fish after 12 hours. A lot of liquid will stand out - be sure to drain it. When the salting process is over, rinse the fish pieces in water and pat dry. You can store it in the same container. Low-fat varieties (coho salmon, salmon, pink salmon) can be poured or smeared with vegetable oil to make it more gentle. I’m rounding everything up, folding the recipe, but leaving a photo of home-salted red fish. And how to serve it and with what, decide for yourself.

"Wet" method of salting red fish

This option captivates with simplicity and practicality. Even low-fat types will be juicy and tender thanks to the brine with fragrant bay leaves and spicy pepper. And by adding onions and olive oil to the dish, you will prepare a real flavor bomb. I warn you, do not swallow your tongue when you try it!

What will be required:

Cooking method:

If the product is frozen (as in my case), defrost it. But not completely, for the convenience of cutting. Clean off the scale. Fillet a whole fish. The steak can be left whole. Then rinse the piece well and blot with thick paper towels.
Prepare the brine. Mix salt and spices. put on medium heat and bring to a boil. remove from stove and cool completely. Then add apple cider vinegar or lemon juice.
Transfer to a bowl (food-grade plastic, glass, ceramic or enameled metal). Pour in the brine carefully. Cover tightly. Put in a cold place. To lightly salt red fish at home, a day will be enough. For a stronger salting, you will need a little more - 36-48 hours. Cut the finished fish snack into small pieces and place in a jar or vessel. If desired, alternate between slices with thin onion rings. Fill with vegetable oil (odorless sunflower or olive oil).
Store in a cold place for 3-4 days. From juicy tender fish, you can cook sandwiches for breakfast or a snack and other delicious dishes.

To speed up readiness, you can put oppression. To do this, put it in a bowl. Cover with a flat plate. Place a weight on top, such as a jar or water bottle.
It is not advisable to give lightly salted fish to small children, this can lead to poisoning. For a children's menu, an appetizer will be suitable for at least two or three days of salting.
When choosing a chilled product for pickling, make sure that there are no stains and an unpleasant smell of decomposition on it.
To make it spicy, you can add a little garlic and dried dill.
Refrain from using the microwave and hot water when defrosting the main ingredient. This will definitely affect the taste of the finished dish.
Serve as a filling for pancakes, tartlets or canapes, make sandwiches or serve on a plate as a beautiful and tasty fish cut with fresh herbs, lemon and vegetables.

Enjoy and healthy fish appetite!

The girl is red, the hut is red with pies, the spring is red, the corner is red - what else did the great and mighty come up with about this color? We often do not think about why we use this or that word, but in vain - sometimes very interesting connections are traced. You know that in Rus' the adjective "red" has long been used as a synonym for the words "beautiful", "smart", "valuable", "useful", "expensive". It is clear that salmon, trout and other salmon were called red fish not because of their external beauty, but simply because of the special rich color of the meat, but, you see, the fish are beautiful!

Ingredients

1 kg of fish
2 tbsp. l. salt
1 st. l. Sahara

Cooking

Large photos Small photos

Step one

The option is more economical - we buy a whole fish, usually the cost of trout or salmon in an uncut format is an order of magnitude cheaper than fillets or steaks. At the same time, do not despair - 6-7 kilograms of red fish are easily utilized, turning into a couple of bags of a soup set (backbone, tail, head, fins - everything is perfectly stored in the freezer and used as needed), blanks for steaks (the part in front of the tail - ideal for frying at home), fillet (and here the field for fantasies is limitless - pates, mousses, minced meat). When cutting fish (or buying it in a store), you should choose the most beautiful piece of fillet - even, neat, high. Do not pay attention to the grumbling of saleswomen who do not want to cut the fish, offering you a piece from the middle of the carcass. Let them grumble, your task is to get the perfect part of the tenderloin.

From the beginning, we will try to remember a simple, but very approximate formula: for 1 kg of fish you need to take 2 full tablespoons of salt and 1 tablespoon of sugar. This is the basis from which we will start, but not blindly follow it, and now I will explain why. Salting fish (as well as, for example, fat) is a creative process that needs to be felt and understood at the level of intuition. Sometimes it happens that the fish “takes away” all the salt that is intended for it according to the formula, and then it is worth adding a little more. It happens that a particularly harmful specimen comes across, capricious and picky, and then less salt “leaves”. However, there is a formula, and you can focus on it.

step two

We spread the fillet in a plastic container, the size of which is approximately equal to the area of a piece of fish. And sprinkle evenly with sugar. You don’t need to worry about the degree of uniformity and the exact amount: fish is a smart product, and he himself will take everything he needs, moreover, where it is required.

Step Three

Sprinkle the fish with salt in the same way - evenly and without any special worries.

Oh, I usually replace part of the salt that the fish needs according to the recipe with sea salt. This does not affect the taste in any way, and, I'm afraid, it also does not have any significant effect on the salting process, however, my subjective feeling (intuitive, yes) is that fish salted with the addition of coarse sea salt turns out to be more whole, dense , beautiful. Well, besides, nobody canceled the question of usefulness either: everyone knows that sea salt contains a lot of microelements necessary for the human body, and I want to indulge myself with the illusion that a sandwich with red fish, which was salted using sea salt, at times healthier than a sandwich with regular fish.

Step Four

We close the container with a lid and put it in the refrigerator for 2-4 days. After a day, the fish will be very, very lightly salted, and for my taste, this is not enough, however, it is quite edible and used in the preparation of sushi, sashimi, salads. Just the same amount - and the fish is already salted enough to be felt on a piece of bread as a fish, and not a beautiful piece of red substance.

Step five and final: homemade salted red fish on your table!

Three days - the trout will become well salted, from this stage I am no longer afraid to give such fish to children. Four days is too much, for me it is too salty fish, which on a sandwich will be felt as a layer of salt.

Before cutting the fish, try to remove possible bones that sometimes remain in the fillet. There are special tweezers designed specifically for this purpose, but, I will tell you a big secret, it is quite possible to do without them, armed with a knife and fingers.

The hook is removed quite easily - just pick it up from the edge, and then gently pull it up and separate it from the fish. If necessary, you can cut a little with a knife.
If you have not eaten what you have salted before 3-4 days have passed, it is better to drain the resulting brine, lightly grease the fish with any vegetable oil, transfer to a clean container and store in the refrigerator.

However, keep in mind that home-salted salmon does not contain any preservatives or any additives that allow the product to stay fresh longer, so it is not recommended to use it for more than a week, it is better to salt in small pieces and always eat delicious, high-quality, amazingly tender and healthy fish.

Salting is one of the most popular ways of harvesting fish. It is especially relevant in the warm season, when there are difficulties with storing fish, and if it is planned to be cured, dried or smoked in the future.

Only coarse salt is used in the process, it provides deep salting. Fine envelops and quickly salts out only the top layer of fish meat, located directly under the skin, without penetrating inside and not dehydrating sufficiently, so the onset of decay is inevitable.

The use of iodized salt is also unacceptable; at the time of salting, iodine burns the skin of the fish, raises its temperature and leads to rapid decay.

You can salt almost all types of edible fish, and you can do it in several ways. The calorie content of the finished product depends on the variety and on the chosen salting method. Averaging, the calorie content of 100 g of salted fish is 190 kcal.

Salted fish is used as an independent dish, and as an ingredient in many salads and snacks, served on canapes and sandwiches, good as a filling when stuffing.

The chemical composition of salted fish, which contains such useful elements as fluorine, molybdenum, sulfur, is useful for the human body, but you should not abuse such a delicacy. It contains large amounts of salt.

How to salt fish at home - a step by step recipe with a photo

In this recipe, I will tell you how to salt fish at home using the example of char. Char is a fish that belongs to the salmon family. Loaches have tasty and tender meat of pink or red color.

As a rule, the size of the fish is small and it is quite possible to salt it at home. It is not difficult to salt the char in brine; in this case, the fish will turn out tastier and more tender than salted with ordinary dry salting.

Your mark:

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

Fish: 2-3 pcs.
Salt: 2 tbsp. l.
Water: 0.5 l
Sugar: 1 tsp
Spices for salting: 1 tsp

Cooking instructions

How to quickly and tasty pickle red fish ?

The meat of red fish is considered a delicacy, elite and quite expensive. All this is due not only to its taste, but also to its useful properties. The unique biochemical composition of all varieties of red fish has a positive effect on the body, helps in rejuvenation.

Recently, prices for red fish have increased almost to the sky, so more and more housewives prefer to salt themselves. It's not at all difficult to do this.

Try the way:

Wash the fish first, dry with a paper towel.
Cut off the fins, tail and head. If desired, you can save the fish from a very fatty underbelly, not everyone is ready to eat such a delicacy.
With a sharp knife, cut the fish lengthwise into two halves, try to remove the spine and ribs.
Prepare the pickling mixture. To do this, take salt and granulated sugar in a ratio of 1: 1, pepper and other spices are added to taste. Thoroughly stir the resulting mass, she will sprinkle the fish for salting. Salt should be taken at the rate of 3-4 tbsp. l. per 1 kg of raw fish.
At the bottom of a large bowl, pour a little of the mixture prepared in the last paragraph. Place half of the red fish skin side down. Pour it with lemon juice and cover with a pickling mixture, lay out a bay leaf.
Pour the pickling mixture onto the pulp of the second half and place it skin side up in the same bowl. Sprinkle the salt mixture on your skin.
After closing the container with a lid, we rearrange it in a cool place. If it is freezing outside, then the balcony will not work.

Regardless of the size, the fish will be ready in a couple of days, after which, remove the fish from the brine, use a napkin to rid it of the remnants of the salt mixture. You can store fish prepared in this way for a week.

Video how to pickle red fish simply and quickly.

How to salt river fish at home?

A simple and interesting recipe for spicy salted fish, which will be a great appetizer for any dish.

First, let's prepare everything you need:

Salting dishes. If the weight of the fish does not exceed 1 kg, then a pan, a deep bowl or a plastic container of a suitable size will suit you.
Spices and spices: coriander, bay leaf, hot peppercorns and salt.
Fish. It must be washed thoroughly. Fish weighing less than 1 kg do not need to be gutted.

Procedure:

In the selected container, lay out the fish in layers so that the heads lie down to the tails. On the bottom layer - the largest.
Sprinkle each of the layers with a mixture of salt and coriander, put a few peppercorns and a couple of bay leaves on top.
The container is closed with a slightly smaller lid, oppression is placed on top, the role of which can be played by a large stone or a jar filled with water.
Then we rearrange the dish in a cool place. Be prepared for the fact that after 10 hours the juice will stand out from the fish, you should not drain it until the very end of the salting process.
After 4 days, we remove the oppression, drain the brine, and wash the fish. Then put it back in a container, fill it with cold water and soak for about an hour.
We cover it with newspapers, and on top with towels the floor, table or any flat surface, lay out river fish on top so that individual fish do not touch each other. We let it dry, after a couple of hours we turn it over. If necessary, change newspapers and towels to dry ones.

Salted river fish prepared in this way is stored in a cool room or refrigerator.

How to salt fish for drying or smoking?

Dry usually fish of medium or small size. Depending on the type, there are some features of its salting before drying:

Vobla. It is taken ungutted and unpeeled. It is placed in a container of a suitable volume, sprinkled with salt, bay leaf and hot peppercorns. Oppression is put on top for 3-4 days. After that, the fish is thoroughly washed from the remnants of salt, spices and mucus, wiped dry with a towel.
Roach(weight not more than 400 g). Used ungutted and unpeeled, the insides are washed with a syringe with a steep saline solution to speed up salting and disinfection. The fish is placed in a container of a suitable size and poured with cold water and salt (10:1). An oppression is installed on top of the fish, the weight of which must be at least 15 kg. After 1.5 days, the fish is taken out of the saline solution and washed well to get rid of the mucus.
Chekhon. For three dozen gutted fish, you need 1 kg of salt. Raw fish is placed in layers in a container, sprinkled with salt, put under pressure and sent to a cool place. If the fish is large, then the salting process lasts 2-3 days, for small fish - 1-2 days is enough. The liquid released during the process is drained.

After the salting process is completed, the fish is thoroughly washed and soaked for a couple of hours, hung in the shade in the wind, preferably head down. So excess moisture flows out through the mouth, and the fish itself dries out evenly.

Depending on the ambient temperature, the drying process takes from 4 to 10 days. Dried fish is stored in a cool place away from direct sunlight.

Before you start smoking fish, it should also be salted. It is recommended to do this a couple of hours before smoking. If you do not intend to store the fish for a long time in the future, but plan to eat it right away, then you can simply rub it with coarse salt before laying it.

How to pickle fish in a jar - a step by step recipe

This salting method is perfect for cooking herring.

For brine per 1 liter of purified water you will need:

100 g coarse salt;
2 tbsp Sahara;
spices and spices: peppercorns, bay leaf, cumin, cardamom, cloves, dill to taste.

Procedure:

We mix all the ingredients of the brine, boil them and cool a little.
We free the raw herring from the bones and cut into portions.
We put the fish in a jar and fill it with brine.
Keep in the refrigerator for a couple of days.
If desired, you can add vinegar, and partially replace the water with wine.

Cooking salted fish in brine at home

Not very fatty fish, such as pink salmon, is suitable for salting in brine. Raw fish must be rid of the entrails and bones, rinse well. The fillet, cleaned and cut into portions, is placed in a container of a suitable size, which is wide enough in diameter so that the brine can cover each fish piece.

When preparing the brine, consider the following ratio - for 1 kg of raw fish we take:

1 liter of water
100 g of coarse salt,
2 tbsp sugar and spices of your choice
a couple of laurel leaves
2-3 cloves,
a couple of peas of black and allspice.

All the ingredients for the brine are combined, boiled and cooled to room temperature, after which they can be filled with fish.

An oppression is placed on the fish filled with brine, the container is removed for a couple of days in the refrigerator, after which the brine is drained, the fish is wiped with napkins and laid out for storage in a clean, dry container.

Salted fish in a towel - it's worth a try! Photo recipe

Sea or river fish can appear in a completely new taste role, being salted in a towel. Pieces of fish remain quite juicy, while not being wet, as in the traditional method of salting. Salted home-style fish is an ideal dish both on its own, solo sound, and with potatoes and sauerkraut.

You will need:

Fish.
Coarse salt.
Terry towel.

How to cook:

The fish, in this case a mullet, is cleaned of scales, the tail and head are cut off. In a small-sized individual, you can not rip your back.

Then each piece is thickly rubbed with salt on all sides, including doing it from the inside.

Finally, the mullet is once again salted quite thickly on top and wrapped in a dry terry towel. It is also rolled up and placed in a mold.

If a certain amount of liquid flows into the form, it is drained, and the towel is turned over and laid again until the end of salting the fish. The towel can be washed and reused.

The fish is left to salt for about six to seven hours, larger pieces will be completely ready for use only after a day. And at the same time, small fish, such as anchovy and red mullet, with this salting method can be consumed after two to three hours.

Recipes for salting pink salmon, mackerel, chum salmon and other fish - tips and tricks!

When a delicious red fish hits the table, most often it is salted, because due to its high fat content it is able to absorb a little salt, so it is almost impossible to oversalt it.

We prepare brine, for which we mix 1 liter of water with 100 g of salt, 3 tablespoons of sugar. With this mixture, pour the red fish cut into portions, freed from the bones. An excellent result will be waiting for you in 3 hours.
Divide the fish into two large pieces of fillet. Pour salt on the bottom of dishes suitable for salting, put one of the pieces on top with the skin down. Rub it on top with salt. The second part is also abundantly rubbed with salt and laid on the first meat down. We also sprinkle salt on top, not sparing. After 6-12 hours at room temperature, the fish will be ready.
Pink salmon, salmon, chum salmon and mackerel are better suited for this recipe. It must be divided into fillets, rubbed liberally with salt. Wrap in cellophane and then in newspaper. Put the fish in the refrigerator, turn it over on the other side in a day and leave for the same amount.

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In stores today you can find lightly salted fish in a large assortment, but we can not always be sure of its quality. Preservatives and other unhealthy food additives are often used. Therefore, knowing how to salt fish at home is necessary for those who love fish, but want to be sure of the quality of the products on their table.

The main ways to salt fish at home

There are two main ways of salting fish: dry and marinated. The first involves rubbing the fish fillet with a salt-based mixture, the second involves placing pieces of fish for a certain time in the marinade.

You can salt both fresh and frozen fish. Moreover, in the second case, as a rule, it is not recommended to pre-defrost it. Although there is no consensus on this matter among home cooks.

Almost any fish is salted. However, most often at home salted herring, mackerel, horse mackerel, pink salmon, chum salmon, trout, a little less often - salmon and other fish.

We suggest that you familiarize yourself with the main methods of salting fish at home in more detail.

Salting frozen fish

In order to salt frozen fish, it must first be cut: you only need a fillet. In varieties of fish with tender pulp, the fillet is left with the skin, and in hake, horse mackerel and other fish with dense pulp, the fillet is taken without the skin. River fish are usually not suitable for this.

The prepared fillet is coated with olive oil, sprinkled with onion rings and thin cloves of garlic and put in the refrigerator for a day, after which it is considered ready. For a kilogram of fillet, you will need two to three onions and two cloves of garlic, as well as a tablespoon of oil.

For those who are confused by the lack of salt in the recipe, you can offer another recipe, more common.

Ingredients required:

fish fillet - kilogram,
granulated sugar - half a teaspoon,
olive oil - a tablespoon.

Cooking process:

Spread fish fillet (frozen) with a thin layer of olive oil, let it soak for at least 10 minutes.
Mix coarse salt (fine salt is not suitable for salting fish) and sugar.
Coat each piece of fish pulp with the resulting mixture.
Put in a plate, cover with another plate of a slightly smaller size, put a container of water on top to create a slight pressure.
Put the fish in the refrigerator for a day. After a day, it can be used to make sandwiches by cutting it into thin slices.

Dry salted red fish

Ingredients required:

red (fillet) - kilogram,
coarse salt - 2 tablespoons,
granulated sugar - a tablespoon,
dill - to taste,
ground pepper - optional.

Cooking process:

Prepare the fillet.
Mix salt and sugar, rub each piece with them.
Lay out half of the fish in a single layer on the parchment.
Sprinkle, if desired, with a small amount of pepper, put dill sprigs on top.
Lay out the remaining fillet in a second layer.
Cover with parchment.
Wrap everything together in baking paper and put in a cool place (eg refrigerator). The fish should be salted under a slight oppression.
You can serve red fish salted in this way to the table the very next day.

Dry strips of herring

Ingredients required:

- one kilogram,
salt - two tablespoons (with a slide),
dill seeds - a teaspoon,
coriander - half a teaspoon,
allspice peas - 5 pieces.

Cooking process:

Place herring carcasses of the same size (uncut, with intact skin) in an enameled container.
Sprinkle salt, dill, coriander on top, put pepper, roll the fish in salt and spices on all sides.
Put in the cold (the optimum temperature is about zero degrees).
The salting time depends on the size of the fish: large ones take longer to salt. Usually three to four days is enough. You can salt the mackerel in the same way, but it will take more time to salt it.

Salted herring in marinade

Ingredients required:

herring (uncut) - kilogram,
vinegar - half a glass,
water - two glasses,
onion - a couple of heads,
salt - a tablespoon.

Cooking method:

Clean the herring from the insides, cut into pieces, cut each piece in half. If not laziness, then the herring can be pitted beforehand - so it will be much more pleasant to eat it.
Prepare the brine by mixing and bringing water, vinegar and salt to a boil.
Cut the onion into thin rings or half rings.
Put the pieces of herring in a ceramic container (a plate will do), put the onion on top, pour everything with marinade and put in a cold place. Two days later, the herring is ready.

Salting river fish

River fish is usually salted dry. Beforehand, it is usually gutted and the gills are removed. Small fish can not be gutted.

The second step is to sprinkle the fish on all sides with salt. Salt falls asleep and inside. Then spread in layers in an enameled pan or basin, sprinkling each layer with salt. Usually, five kilograms of fish takes almost a kilogram of salt. It usually takes two weeks for the fish to be salted. Small fish will salt twice as fast. Salted river fish can be stored all winter.

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