Salted red fish is a favorite food of many people. It has a delicate taste, it can be eaten with a side dish, like an appetizer for beer, or simply by placing a slice on a piece of rye bread with a thin layer of butter. However, ready-made pink salmon or salmon from the factory ambassador can cost 1.5–2 times more than frozen fish. But it turns out that salting the fish yourself is quite simple.
Selection and preparation of ingredients
Naturally, in order to cook salted pink salmon, you must first choose the right quality raw material.
Did you know? It is believed that the female pink salmon can be identified by the following criterion: its jaws are neat and even. The male has a kind of “beak”, bent formations on the jaws and a small hump in front of the dorsal fin. If you identify a female whose abdomen will be pink in color and slightly swollen - with a high probability, this is a fish with caviar.
This is quite simple, and the following rules will help you:
- the weight of one carcass is 0.8–1.5 kg, a weight greater than indicated indicates pink salmon’s old age, a lower indicator indicates its too young meat, which has not yet gained the necessary nutrients and taste;
- the percentage of ice of the total weight of the carcass should not exceed 5%: it is difficult to determine by eye, but you can buy one small pink salmon, let it completely melt in one tank (without shifting) and find out this indicator by the volume of liquid received and the mass of the resulting carcass ;
- the abdomen is evenly colored, flat and not swollen (if there is no caviar);
- gills of a light red shade;
- in fresh fish, the scales are smooth, clean and shiny, even without slight signs of damage;
- in gutted pink salmon, the color inside the abdomen is uniformly pink;
- flesh color - light pink;
- when pressed with a finger, the dent quickly disappears;
- sniff well - even the slightest smell of ammonia should not come from the carcass;
- skin with flesh is one piece, tight fitting.
Salmon salmon recipes in slices
The homemade salting recipes listed below are simple and quick to prepare. All methods require a minimum of ingredients and the smallest cooking skills. Even if you have never salted fish before, you can rest assured that you will succeed - you can safely go to a store or market, choose pink salmon, according to the rules described above, and prepare a new delicacy.
With butter and onions
3-420 minutes
black pepper (peas and allspice)
taste
vegetable oil
3 tbsp. l
Nutrition value (per 100 g):
Defrost fish, separate from the ridge and bones. If the flesh is quite strong, you can remove the skin. If you can’t do this without not violating the integrity of the carcass (the filet will break into pieces), leave it that way. In addition, be sure to remove all fins.
Cut the fillet halves into portioned slices, 2-3 cm wide.
Pour salt into a plate, and then salt each piece in it, roll on it from all sides, and put in a container for salting. Everything needs to be done quickly, otherwise, the last pieces may not be ready yet when the first ones become over-salted.
After 20-25 minutes, rinse the fish. If you like light-salted appetizer, keep no more than 20 minutes.
Put the slices back into the container, transferring a layer of pink salmon with chopped onion rings and pouring peppercorns into peas.
Pour the contents of the container with oil, cover with an inverted plate, put on top a small load (a jar of water). After 1 hour, the dish is ready to eat. It is better if the fish spends this time in the refrigerator, so it will be tastier.
Defrost fish, separate from the ridge and bones. If the flesh is quite strong, you can remove the skin. If you can’t do this without not violating the integrity of the carcass (the filet will break into pieces), leave it that way. In addition, be sure to remove all fins.
Cut the fillet halves into portioned slices, 2-3 cm wide.
Pour salt into a plate, and then salt each piece in it, roll on it from all sides, and put in a container for salting. Everything needs to be done quickly, otherwise, the last pieces may not be ready yet when the first ones become over-salted.
After 20-25 minutes, rinse the fish. If you like light-salted appetizer, keep no more than 20 minutes.
Put the slices back into the container, transferring a layer of pink salmon with chopped onion rings and pouring peppercorns into peas.
Pour the contents of the container with oil, cover with an inverted plate, put on top a small load (a jar of water). After 1 hour, the dish is ready to eat. It is better if the fish spends this time in the refrigerator, so it will be tastier.Video recipe
Important! For cutting fish you need a well-honed knife, preferably with a narrow blade, otherwise it will crush the flesh, and not cut it.
In brine
10–121 hours
vegetable oil
taste
Nutrition value (per 100 g):
Pour a liter of cold water into the container and dissolve the salt in it.
Remove (if any) from the fish remaining entrails, tail and fins.
Separate with a knife from the ridge, receiving two halves of the carcass, which must be cut into portioned pieces. It is easier to cut incompletely thawed fish. So she will not crumple and lose shape.
Place chopped fish in a container with brine. After 10 minutes, drain the liquid, lay out the pieces of pink salmon on a paper towel, allowing it to dry slightly.
Lay pink salmon back in a bowl or other container in layers, pouring every 1-2 tablespoons of oil. Put in the refrigerator, after 40 minutes you can enjoy a finished snack.
Pour a liter of cold water into the container and dissolve the salt in it.
Remove (if any) from the fish remaining entrails, tail and fins.
Separate with a knife from the ridge, receiving two halves of the carcass, which must be cut into portioned pieces. It is easier to cut incompletely thawed fish. So she will not crumple and lose shape.
Place chopped fish in a container with brine. After 10 minutes, drain the liquid, lay out the pieces of pink salmon on a paper towel, allowing it to dry slightly.
Lay pink salmon back in a bowl or other container in layers, pouring every 1-2 tablespoons of oil. Put in the refrigerator, after 40 minutes you can enjoy a finished snack.Video recipe
Did you know? You can find out the degree of readiness of the brine as follows: throw peeled potato into the liquid. In a good quality brine, the tuber will float to the surface, and if there is not enough salt, it will remain at the bottom.
Dry way
3-420 minutes
peppercorns and bay leaves
taste
Nutrition value (per 100 g):
Cut the fish into fillets, cut into portions.
At the bottom of the container, preferably glass, pour a little mixture of salt and sugar. Put chopped pieces on top and salt each layer.
Thus put all the fish in the container, close the lid, put in the refrigerator. After a day, a snack can be served at the table.
Cut the fish into fillets, cut into portions.
At the bottom of the container, preferably glass, pour a little mixture of salt and sugar. Put chopped pieces on top and salt each layer.
Thus put all the fish in the container, close the lid, put in the refrigerator. After a day, a snack can be served at the table.Video recipe
Important! For salting fish, it is best to take glass, plastic or enameled dishes. Moreover, a prerequisite is that the inner surface of the latter should not have the slightest chips or damage to the enamel.
In cognac
3–41 hours
vegetable oil
taste
ground black pepper
taste
Nutrition value (per 100 g):
Add salt and sugar to a liter of warm water (for better dissolution), allow to cool.
Butcher carcass: remove head, tail and fins. Butcher it, remove the ridge and bones. Remove the skin, cut into portions.
Add 1-2 tablespoons of brandy to the cooled brine and place the fish. After 10 minutes, drain the liquid, dry the contents on paper towels.
Put the fish in layers in a glass container, pouring each with a spoonful of vegetable oil and sprinkling with black pepper, put in the refrigerator. After 40 minutes, the fish can be eaten.
Add salt and sugar to a liter of warm water (for better dissolution), allow to cool.
Butcher carcass: remove head, tail and fins. Butcher it, remove the ridge and bones. Remove the skin, cut into portions.
Add 1-2 tablespoons of brandy to the cooled brine and place the fish. After 10 minutes, drain the liquid, dry the contents on paper towels.
Put the fish in layers in a glass container, pouring each with a spoonful of vegetable oil and sprinkling with black pepper, put in the refrigerator. After 40 minutes, the fish can be eaten.Video recipe
In the bank
2–31 hours
peppercorns and bay leaves
taste
Nutrition value (per 100 g):
- Pour salt, sugar, spices into hot water, mix well and cool.
- Separate tail, head and fins from the carcass. Cut the belly, remove all the insides and rinse well. The ridge and bones cannot be removed; the whole fish will get a better consistency.
- Cut the carcass into batch chunks 2–2.5 cm wide, put them in a two-liter jar, pour with cooled brine, and cover with a lid. Put the jar in the refrigerator, in a day you can enjoy sandwiches with fish.
Features of storing salted pink salmon at home
Salted red fish should be stored in the refrigerator or other cool place. An appetizer cooked in a jar can not be removed from the brine, but then keep in mind that gradually the fish will become more salty, although not as fast as in the warmth.
As you have seen, the independent salting of pink salmon at home is a fairly simple procedure. Fish will not be any different from what you can buy at retail outlets. In addition, you can save money and be sure that no doubtful additives were used in the preparation.
Did you know? Male pink salmon build their hump only during migration to the spawning place, before this fish has this distinctive feature. Thanks to this outgrowth, the species got its name.
Using these recipes, you can add salmon to other types of salmon, given that pink salmon is the leanest of all, so when cooking salmon or chum salmon, use less oil, or you can do without it.
