Salted red fish, tender, aromatic, piquant, can be a great snack, filling or an independent dish. Due to the economic crisis, fish prices have jumped a lot, so many housewives thought about how deliciously salting red fish on their own so that it turns out to be no worse than Finnish or Norwegian. lies in the fact that there are no preservatives and dyes in your delicacy, and the amount of salt can be taken to taste - after all, most often the store fish is too salty. And most importantly, salting allows you to mask stale fish, which is what some manufacturers use.
Many housewives buy salted fish for only one reason - for some reason they are sure that it is too difficult and troublesome. In fact, you can salt 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 you will save money - after all, red fish is not the cheapest pleasure.
So, let's talk about how to salt red fish fillets and enjoy a delicious homemade delicacy. Buy salmon, trout, sockeye salmon, pink salmon, chum salmon or coho salmon for pickling. After removing the skin (or cutting), lightly blot the fillets with a tissue to keep the flesh dry. Next, put the fish in portions into a deep container, sprinkle with coarse salt at the rate of 1 tsp. per pound of fish and a little sugar. You can add soy sauce, bay leaves, ground coriander, allspice, herbs, and other spices. Next, put the fish under pressure, cover with foil, leave for a couple of hours at room temperature, then remove excess salt and send it to the refrigerator for a day. You can do without oppression, but then the fish should be kept in the cold for one and a half to two days. If you don't want to wait, then make a marinade from vegetable oil, salt, sugar, onion and spices and pour the pieces of fish in a jar with it - after 8 hours, the slightly salted tender fish, melting in your mouth, will be ready to eat!
An important point: if you want to stop the salting process, it is enough to drain the liquid that the fish gave, clean the fillet from the remaining salt and dry it with a napkin - only after that you can taste the resulting delicacy!
Having learned correctly, you will give up fish in factory packaging, even if imported. Salted red fish can be used to make salads, sushi, rolls, sandwiches, snacks, stuffed pancakes and many other yummy. Get used to the sophistication and join the ranks of passionate fans of home-salted red fish!
How to deliciously salt salmon
Lightly salted red fish is sold everywhere, although not everyone is able to afford this pleasure, since the prices are exorbitant. If you take fresh or frozen red fish, the prices may differ by an order of magnitude. With a single freeze, the fish does not lose its basic qualities, so sockeye salmon can be deliciously salted at home. The process of cooking fish does not take much time and does not require large expenditures of funds and products.
Sockeye salmon is considered the most delicious fish of all salmon species. Its meat contains a certain percentage of fat, which allows it to be salted, smoked and other delicious dishes. The same cannot be said about chum salmon or pink salmon, which are not so juicy.
Better to get fresh, just caught fish. As a last resort, the first frozen fish will do.
The fish should represent a whole carcass, without traces of cleaning. Before cooking, the fish is cut by hand.
In the process of salting, you can use caviar and milk, which also have an excellent taste.
To prepare the fish for salting, you need a tool:
When salting fish, you should adhere to certain rules:
Sockeye meat, since it is fatty, is not afraid of salt, so it is simply unrealistic to oversalt it. The meat will never take excess salt. Until she is ready, it is enough for her to stay in a saline solution for about two days. If you want to have lightly salted fish, it is enough to hold it in solution for one day. To keep the fish evenly salted, turn it over regularly.
There are not so many good recipes. Most of them correspond to the salting process of other salmon fish species. But you can also find exclusive recipes that are characterized by an unsurpassed taste. Salted sockeye salmon can be a great addition to various salads or appetizers.
To do this, you need to prepare:
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This method can also be called fast and affordable. It is enough to prepare the following ingredients:
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Sockeye salmon is a delicate fish that is prepared according to certain rules. For example:
Salted pink salmon is perfect for making various snacks or sandwiches. In addition, salted pink salmon can be indispensable in the preparation of various salads when a healthy diet is required. This is especially true in conditions when you need to get rid of excess weight.
Sockeye salmon is a red fish belonging to the Pacific salmon family. It is often confused with chum because of its similar shape and size. But sockeye meat is much tastier, bright red and low in calories if cooked properly.
Fish is a delicacy dietary product. Pediatricians recommend including sockeye salmon cooked in a double boiler or multicooker in the diet of babies. The uniqueness lies in the nutritional value - with a relatively low calorie content (only 157 kcal per 100 grams), it contains a lot of proteins and fats.
Nutritional value of baked sockeye salmon per 100 grams
In cooking, the fish is not capricious, but there are a great many ways of cooking: a delicious balyk is obtained from a sockeye, a wonderful fish soup, it is salted, smoked, fried, made cutlets, baked.
Most often, sockeye salmon is cooked in portions, in the form of steaks or fillets, but there are delicious and quick recipes for a festive dish - sockeye salmon can be baked whole in the oven. The recipe is for gutted fish weighing about 2.5 kg. The head and tail are allowed outside the baking sheet.
Ingredients
Servings: 10
Per serving
Calories: 154 kcal
Proteins: 19.8 g
Fats: 8.2 g
Carbohydrates: 2.5 g
55 minutesVideo Recipe Print
First, we prepare a pillow - cut the unpeeled potatoes into slices, salt and put on a baking sheet. Arrange the fennel roots on top. Cut the fennel into 2-4 pieces. Pour all over with vegetable oil. The pillow is ready, you can go fishing.
Peel the sockeye salmon, wash and dry. On both sides, make 6 vertical cuts 1-2 cm deep. Rub well with salt and pepper.
Chop the dill, parsley and tarragon finely, mix well the herbs with lemon juice.
Rub the salmon thoroughly with this mixture, paying attention to the cuts. Coat with olive oil. Gently place the fish on a potato and fennel pillow.
The filling for the abdomen is sliced \u200b\u200blemon and a mixture of finely chopped herbs (dill, parsley and tarragon).
Place the baking sheet in the oven preheated to high and cook for 15 minutes. Then lower the temperature to 180 degrees and bake for another half hour.
Sprinkle the finished dish with lemon and olive oil.
The recipe is suitable for babies and people who are watching their weight.
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This is a basic recipe for roasting sockeye salmon, the meat is very tender and juicy. On the basis of this method, baked fish is prepared with vegetables, lemon wedges, and various sauces.
A chic, very unusual recipe. Such a fish can surprise even the most demanding gourmet.
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Video recipe
Sockeye has a nice feature - it will not take more salt than is required due to its fat content. It is impossible to oversalt it.
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Red sockeye is an inhabitant of the Pacific Ocean, it is found off the coast of Kamchatka, Alaska, the Sea of \u200b\u200bOkhotsk and Sakhalin. It stands out among other fish of the salmon family for its large size (average weight of an individual is 2-4 kg). The meat has a bright red color and rich taste thanks to calanids - red crustaceans, which are the main source of its food.
Red fish meat is very healthy, it contains many vitamins and minerals. But it is sockeye salmon, with such an abundance of nutrients, that has a low calorie content. Its meat contains a lot of fatty acids and antioxidants, which have a tonic and rejuvenating effect on the human body as a whole. Fluoride and phosphoric acid are present in large quantities, which are responsible for the strength of teeth and bones.
For salting sockeye salmon, unlike other types of red fish, only frozen fish is used. More precisely, defrosted. Deep and complete, preferably shock freezing is recommended for safety reasons. I will not spoil my appetite and write specifically about what, just believe me and take note!
For pickling, only salt is enough, but sugar, peppers and even alcohol can be added in addition. Take sea food or coarse salt.
For salting sockeye salmon at home, thaw it at room temperature or transfer it from the freezer to the refrigerator.
Rinse defrosted steaks, fillets or other pieces of sockeye salmon in cold water, wipe with napkins and pat dry.
Sprinkle salt and sugar on all sides of the sockeye salmon. Add spices if desired and to taste, such as crushed allspice peas.
Place the fish in containers, preferably airtight. it is convenient to turn fish in them during cooking. If salting in a different kind of dish, just turn the fish pieces over to the other side using a fork or spatula.
Within two days of salting, you need to turn the salmon at least once, and preferably 2-4 times at regular intervals.
Salting sockeye salting at home is complete. Scale the fish, remove the bones with tweezers and serve the salted sockeye fillets in salads or snacks.
Bon Appetit!
There are many types of red fish that have won the attention and love of many gourmets: salmon, trout, red salmon, pink salmon, coho salmon, chum salmon, chinook salmon, nelma, white fish - and these are only its most popular varieties. The benefits of red fish are preserved better, of course, in a raw form, but if we talk about processing methods, then most of all vitamins, trace elements, fatty acids it will give to the human body in a cold smoked form or after salting at home.
Do-it-yourself salting of red fish at home will always have undeniable advantages compared to buying salted fish:
Firstly, there is no doubt that a certain amount of preservatives is added to the store-bought fish for its longer storage, so that it does not have time to deteriorate until someone buys this product;
- secondly, the issue of price - ready-made salted red fish costs almost twice as much as fresh;
- thirdly, you yourself salt the fish to your taste - add as much salt and spices as your own taste tells you, and not as it is on the production conveyor. Thanks to this, your red fish turns out to be tender, fragrant, fresh, cooked with a soul, and therefore many times healthier and tastier.
Therefore, every gourmet lover of red fish needs to know a couple of recipes to their taste in order to please themselves and their households from time to time. We will try to highlight every aspect of this not time-consuming, but requiring some knowledge of the process.
The first step is to choose a red fish
In the process of salting red fish at home, a lot depends on the reddest fish that you have to choose in a store or in the market. It is most correct to buy an uncut whole carcass, it can be chilled, which would be ideal in our case, or frozen. The softest and most tender meat is considered to be salmon, trout and sockeye salmon. Pink salmon and chum salmon are not such fatty varieties of fish, therefore, when salting, sunflower or olive oil is added to them for juiciness. In terms of aesthetics, salmon and trout will look the most impressive on the table because they are the largest red fish of all.
Second step - preparing the workplace
Now you need to equip a comfortable workplace. You will need a kitchen carving knife, a container for salting fish, oppression (something heavy to press down on the fish in the container), a mixture of salt and spices, and cooking scissors. It is best to choose a container for salting from glass; in extreme cases, enamel or plastic food dishes are suitable - take into account its size so that all the fish that you will salt will fit. As oppression, you can take a three-liter glass jar of water, a plastic bottle also filled with water, or something similar. You can do without oppression - it promotes better penetration of salt and spices into fish meat.
If the purchased red fish is frozen, leave it to defrost at room temperature - in no case put it in a microwave oven, under water, or speed up the process in any other way, everything should happen naturally.
The third step - we cut the fish
First, cut off the head of the fish with a carving knife, and all the fins with culinary scissors. Then we cut the abdomen, take out the fish entrails. If you find caviar in the abdomen, carefully remove it without damaging it, peel it from a thin film and put it in a small container with salted warm water (for half a liter of water - two tablespoons of salt), leave it there for 10 minutes. If there are milk in the abdomen, feel free to salt them along with the main carcass.
To free the carcass from the bones, you need to cut it in half along the spine and remove the bones by hand.
The remaining unused fins, head, tail can be frozen and further used for cooking aromatic and rich fish soup.
A mixture for salting red fish is always prepared from two components - salt and sugar. If you decide to use any spices, it can be any fresh and dried herbs and herbs, bay leaves, chopped coriander, allspice, mustard - they are added last.
For 1 kilogram of fish meat, 3 tablespoons of the mixture are taken (you can vary the proportion to your taste). Salt is best taken coarsely ground, without additives - it will contribute well to the release of fish juice, which makes the taste of already salted fish more natural and natural.
How oppression is used - you coat the fish with the mixture you have prepared, then put it in a bowl, put a plate or flat lid on top so that it directly touches the fish, and press everything down with oppression on top. It will speed up the salting process and help the fish release more of its own juice.
The fifth step - recipes for salting red fish
1. Red fish, salted under yoke
1 kilogram of red fish
2 tablespoons of salt
1 tablespoon sugar
Mix salt and granulated sugar. Grate the carcass with this mixture, carefully place in a bowl, press down with pressure. Leave at room temperature for 2-3 hours, then remove the fish from the dishes, remove the excess salt and sugar mixture from it and put it in the refrigerator for one day.
2. Dry salted red fish
1 kilogram of red fish
2 tablespoons of salt
2 tablespoons sugar
1 teaspoon coriander seeds
1 teaspoon allspice peas
bay leaf (4-5 leaves)
a piece of cotton fabric the size of the fish
paper towels
Grate the fish carcass with a mixture of salt and sugar, put bay leaves on the inner barrel, sprinkle the carcass with spices. After that, swaddle the fish tightly in a cotton cloth, skin to linen, then wrap it in paper towels. Put in a bowl and refrigerate for 2-3 days. Every morning and evening, you need to change paper towels for new ones and turn the fish over one barrel or the other.
3. Red fish in soy sauce
1 kilogram of red fish
4 tablespoons of salt
4 tablespoons soy sauce
2 tablespoons sugar
juice of one lemon
Mix salt and sugar, add soy sauce and lemon juice. Grate the fish carcass thoroughly with this mixture, put in a bowl, cover with cling film and refrigerate for a day. If you are going to eat fish for a long time, for better preservation, you can put it in a glass jar and fill it with vegetable oil.
When using this recipe for salting red fish, remember that any soy sauce is a product of genetically modified soy processing that does not bring any benefit to the body.
4. Red fish with dill
1 kilogram of red fish
2 tablespoons of salt
2 tablespoons sugar
a large bunch (about 200 grams) of fresh dill
Wash in advance and dry the dill greens on a towel. Mix salt and sugar and grate the fish. Take a third of a bunch of dill and cover the bottom of the salting bowl with it, put half of the fish carcass from top with the skin down, cover it with the second third of the greens. The next layer will be the second half of the fish, laid with the skin up, and finally the last layer - the remaining third of the dill twigs. Cover everything with a plate and leave under yoke for 7-8 hours at room temperature, then put the bowl with fish in the refrigerator - after two days the fish will be ready.
5. Red fish marinated (pink salmon, chum salmon)
1 kilogram of red fish
2 tablespoons of salt
1 teaspoon sugar
100 ml vegetable oil
onion, cut into half rings
bay leaf (5-6 leaves)
black peppercorns
This recipe is especially good for low-fat varieties such as pink salmon and chum salmon: the fish is lightly salted, tender, juicy and soft, very appetizing.
Mix oil, salt and sugar, add black pepper, laurel and onion. Cut the red fish into pieces 3-4 cm thick (to make it easier to cut, the carcass can be frozen a little), mix well in a large bowl with brine and put in a glass jar. After 8-10 hours in the refrigerator, the fish is ready.
Let's make a reservation about vegetable oil: if you care about your health, it is better to use unrefined sunflower or olive oil, because it retains vitamins and other useful substances, does not contain artificial chemical additives and gives a special flavor to any dish.
We examined the main most delicious recipes for salting red fish with our own hands at home.
Finally, here are some useful tips for aesthetes. It is not worth rinsing fish under water after salting, it will lose half of its taste, and chlorine and other chemicals contained in city tap water are useless. The carcass can be cleaned of spices and brine with a soft brush and napkins or paper towels, and blot the fish with them. On the festive table, the fish will look beautiful and aesthetically pleasing if you cut it into pieces, put it on a large dish, place a lemon cut into circles next to it, and sprinkle it with fresh finely chopped herbs (dill, parsley, cilantro, celery) on top.
Bon appetit and more healthy homemade food on your table!
