Red fish is a delicious appetizer for any festive table. However, the price for it in supermarkets is so high that not everyone can afford to buy it. It is much cheaper and tastier to salt fish at home. We will tell you how to do this in this review.
Recipe content:
- How to choose fish?
- How to cut fish into fillets?
- How to salt red fish correctly - the subtleties of cooking
- How to quickly and tasty salt red fish - salt pink salmon
- How to quickly salt red fish - cooking trout
- How to salt red fish yourself - cooking salmon
- Video recipes
Ceremonial feasts are unthinkable without fish delicacies. The most popular fish dish is light salted red fish. These are tender salmon, exquisite trout, and democratic pink salmon. However, the price for such delicacies is unreasonably high. Therefore, it is better to know how to salt red fish at home on your own with minimal cost, while not saving on taste.
How to choose fish?
The first step is to choose the right fish. It can be chilled or frozen. The first option is preferable, but if you chose a frozen specimen, then make sure that the carcass is thawed correctly, i.e. naturally without the use of a microwave. This will spoil the taste of the delicacy.
When purchasing a chilled carcass, it is preferable to take it whole with head and fins. It should be free from stains and foreign odors. The surface should be elastic to the touch. When buying cut fish, pay attention to the color. It should be pale pink, but not bright red or yellow.
How to cut fish into fillets?
Gut the fish by opening the abdominal cavity. Cut off the head and tail. Peel the scales and rinse the carcass. Make an incision along the ridge and use your fingers to separate the ridge until it reaches the spine. The meat on the back should be separated from the bones. Using a knife, separate the meat from the ribs, and then the tail. Remove the films and cut out the fins with cooking scissors. You will have two fillet halves on the skin. Use your hands to gently remove the bones. To remove the skin, trim it with a sharp knife, pulling backwards. It can be removed easily. Divide the large carcass into parts and you can freeze some of them for future use. In addition, it is believed that all parasites die in frozen fish.
How to salt red fish correctly - the subtleties of cooking
- Various types of red fish are used for salting. These are salmon, trout, kuzhucha, sockeye salmon, chum salmon, pink salmon.
- Pink salmon and chum salmon turn out to be a little dry, so olive or vegetable oil is added to them. This will give the fillets a soft feel.
- Do not use metal utensils for salting, otherwise the fish will taste like iron.
- For dry salted fish, wrap with a towel after sprinkling with salt.
- Do not be afraid to overdo it with salt - the fillet will absorb as much as needed.
- When salting, it is permissible to add dill, garlic, tarragon, allspice. Spices will add a fragrant taste to the snack.
- It is desirable to use coarse or medium grind salt. Sea salt will do without additives.
- To make the fish cook faster, add sugar to it. The fish will not become sweet, but it will acquire a delicate taste. However, such fish will be worse stored. Therefore, it is advisable to eat it immediately.
- Delicious lightly salted red fish will turn out in 8-10 hours. However, it is better to salt it for a day or two, depending on the size of the pieces.
- To stop the salting process, drain the juice that has come out of the fish.
- Serve salted fish to the table as an independent snack, stuff pancakes with it, make sandwiches, prepare salads, twist rolls, etc.
How to quickly and tasty salt red fish - salt pink salmon
Pink salmon is the most budgetary and economical type of red fish, and often underestimated. Although it turns out to be very tasty, satisfying and less fatty. If you salt it in a salty solution, then it will become tough, and the addition of oil will make up for the lack of its own fat, and make the fish tender and pleasant.
- Caloric content per 100 g - 148 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Fresh fillet of pink salmon - 300 g
- Fine salt - 1 tablespoon
- Sugar - 1 tsp
- Refined vegetable oil - 2 tablespoons
Step by step cooking:
- Wash the fillet and cut into small slices. Rinse and dry with a paper towel.
- Dip each piece in vegetable oil and shake off.
- Spread the slices in layers in a deep bowl, sprinkling with a mixture of salt and sugar.
- Wrap the dishes with the fish with cling film and refrigerate for 5 hours or a day.
How to quickly salt red fish - cooking trout
You can enjoy a delicious delicacy by salting red fish - trout. This is not difficult at all. Having learned how to do this, you will always enthusiastically prepare such a snack for all holidays and celebrations.
Ingredients:
- Trout fillet - 1 kg
- Salt - 2 tablespoons
- Sugar - 1 tablespoon
- Bay leaf - 1 pc.
- Peppercorns - 2 pcs.
Step by step cooking:
- Pre-clean and butcher the red fish.
- Wipe off excess moisture with napkins and dry a little.
- Place the fish in a salting dish.
- Combine salt and sugar and sprinkle evenly with this mixture.
- Put a bay leaf on top, broken into several pieces and allspice peas.
- Leave the fish to salt for a day. Then it will turn out to be slightly salted. For salty fillets, soak for 1.5-2 days.
How to salt red fish yourself - cooking salmon
Salmon is not a cheap option for red fish, but delicious. Those who have money can cook a red maiden, rich in bright color, fat and tender salmon.
Ingredients:
- Salmon steaks - 1 kg
- Salt - 2 tablespoons
- Sugar - 1 tablespoon
Step by step cooking:
- Wash the steaks and pat dry with a paper towel. You can salt them whole, or you can first remove the skin and remove the ridge, as described in the article above.
- Stir the sugar and salt and rub the pieces of fish with this mixture.
- Place the salmon in a plastic container and close the lid.
- Refrigerate for 2-4 days, depending on the desired degree of salting.
Video recipes:
