Tender coral slices of salted red fish are the most welcome guest on every table. This is not only a delicious snack, but also an excellent component for preparing other dishes. The salted fish meat is tasty and has a long shelf life. It has only one drawback - the price. However, this problem can be solved if you know how to salt red fish at home.

How to salt red fish with dry salting

Any kind of red fish is considered a delicacy, because the meat of all its representatives is fat and very tasty. Such a product is suitable for preparing a wide variety of dishes, but it is especially often served in a salty one.

For salting, you can take both fresh and frozen carcasses, the main thing is that her skin is whole, without any damage.

For all the recipes suggested below, we need the loin, and there should not be any questions. But how long it takes to salt the fish depends on the chosen method of salting.

Ingredients:

  • larger salt;
  • granulated sugar;
  • caraway seeds and coriander.

Cooking method:

  1. Spice seeds crush in a mortar or grind in a coffee grinder.
  2. Combine salt with sweet sand in a ratio of 2: 1. For a kilogram of meat, three spoons with a slide of such a mixture and a spoonful of spices are consumed.
  3. Sprinkle the fillet and spread it on linen (cotton) fabric. Tightly wrap the fish, put in a pan, cover and put in the refrigerator.
  4. Three times a day we take out the carcass, unfold and shift the pieces in any order so that each slice can soak well.
  5. Three days later we put oppression on the fish. For this, an ordinary can of water is suitable. After 12 hours, salted red fish can be served.

Cooking in the marinade

The classic marinade for salting red fish consists of granulated sugar, salt and acetic acid. Many housewives put other ingredients in it, for example, sunflower oil and mustard. The flavor of the finished snack depends on what spices are used in the recipe.

For salting, it is recommended to buy only coarse salt, not iodized, as there is enough iodine in red fish.

Ingredients:

  • two tablespoons of coarse salt;
  • a spoonful of white sugar;
  • allspice peas;
  • lemon.

Cooking method:

  1. In the bowl we mix granulated sugar and salt. Grind the pepper a little.
  2. We lay the fish fillet in layers in a container, sprinkle them with pepper, a sweet-salty mixture and pour over lemon juice.
  3. We put the fish in the refrigerator for a day.

Wet Red Fish Ambassador

If you don’t know how to salt salmon, then the “wet” ambassador will be your most affordable and easy option. The recipe can be varied by adding onions and olive oil, as well as other spices.

Coriander, caraway seeds, lavrushka and white pepper are especially appropriate here. But with other seasonings it is worth being careful not to interrupt the taste of fish.

Ingredients:

  • three glasses of water;
  • three tablespoons of larger salt;
  • two tsp apple cider vinegar;
  • six peas of fragrant pepper;
  • two bay leaves;
  • large onion;
  • half a glass of oil.

Cooking method:

  1. Cooking brine. To do this, pour all the seasonings and salt into the water, send the composition to the fire and bring to a boil. Once the liquid has cooled, pour in the vinegar.
  2. We transfer the fish fillet to any food container, heat it in brine, cover it tightly and keep it in the cold for 48 hours.
  3. Cut salted fish into slices, transfer to another container, alternating layers with onion rings, and pour with oil. Keep the appetizer in the cold for no more than five days.

Salted red fish in 2 hours

It is difficult to find a gourmet who would not like salted trout, salmon or other red fish. Many of them are interested in whether there is a recipe for quick salting, because, as a rule, it takes several days for salting. We hasten to please the readers - there is such a recipe. How to salt red fish in a quick way you will learn right now.

Ingredients:

  • five tablespoons of salt;
  • four tablespoons of granulated sugar;
  • 1 liter of water;
  • oil, ground pepper.

Cooking method:

  1. We dilute granules of salt and granulated sugar in water, if the ingredients still remain at the bottom, then the brine can be slightly warmed up.
  2. Pour fillet with brine and leave for two hours.
  3. After this time, drain the liquid, and cut the fillet portionwise, sprinkle with pepper and season with oil.

Marinated oranges recipe

If you are looking for an original recipe for pickled red fish, then stop looking, or better, take an orange.

Citrus marinade gives the appetizer a spicy flavor, and the meat will be very tender.

Ingredients:

  • 1 tsp mixtures of peppers;
  • bay fox;
  • orange;
  • two tablespoons of coarse salt;
  • a spoon of granulated sugar.

Cooking method:

  1. We crumble the bay leaf and mix it with sweet and salty sand, as well as with a mixture of peppers.
  2. Pour the mixture for the salting into the food container and bread the fish fillet in it.
  3. Cut the orange into circles and lay on top of the fish. Cover the products and keep in the refrigerator for 24 hours.
  4. After a day, a liquid forms in the container with the fish - it must be poured out. And the fish itself can already be served to the table.

How tasty to salt pieces

Everyone loves salted fish - both adults and children. But despite the fact that it is rich in vitamins, amino acids and healthy fats, you should not abuse it.

For a good mood and health, it is enough to feed your family with a salted representative of a delicious family of sturgeon twice a week.

For salting fish pieces, you can take any of the recipes already suggested above.

In order not to harm the taste of the seafood itself, it is enough to take table salt, sugar (2: 1 ratio) and lemon.

  1. Prepare brine from the listed ingredients (except for lemon), for the aroma you can put lavrushka and allspice.
  2. Slices of fish lay out in layers in a container, do not forget to make layers of lemon slices.
  3. Fill everything with brine, crush the fish with oppression and send it to the refrigerator for a day.

Another method will allow you to learn how to salt pink salmon or go to other fish like they do in mass production. The finished snack will be very similar to the one we used to buy in the store.

  1. To do this, pour half a liter of water and squeezed lemon juice into a stewpan, put crushed pepper, 1 tsp. dried coriander and twice as much dried basil. Boil the brine and cool.
  2. In another bowl, combine salt with sweet sand in the same ratio as in the previous recipe. We put the garlic passed through the press.
  3. Combine the fish pieces with the resulting composition and put in layers in a container.
  4. Pour the marinade and stand under oppression in the cold during the day.

There is also the simplest option, without brine, when pieces of fish are sprinkled with a curing mixture, stacked in a container and sent to the bottom shelf of the refrigerator for 24 hours.

Salted Fish

Salted fish is a delicious snack that will become a worthy dish of any table. To execute the recipe, you can take any red fish fillet to your taste.

Ingredients:

  • five tablespoons of salt;
  • two tablespoons of granulated sugar;
  • 5 g ground pepper (black).

Cooking method:

  1. Sprinkle the fish fillet with a mixture of salt, sweet sand and pepper.
  2. We put the workpiece in any food container and keep it in the cold for 48 hours. Every five hours, the pieces need to be shifted so that they are evenly salted.
  3. We wash the finished fish, dry it and wrap it with cling film for storage.

Original version with vodka

Many will be surprised, but there are recipes for salting red fish, where alcohol is one of the ingredients. We suggest trying a method of salting with vodka. If you are interested in what makes such a drink in the marinade, then we will answer: it is alcohol that preserves the bright color of the fish and its elasticity.

Ingredients:

  • lemon;
  • three tablespoons of vodka;
  • a bunch of dill;
  • seven peas of black pepper;
  • three tsp granulated sugar;
  • five tsp salt.

Cooking method:

  1. Pour salty and sweet crystals, ground peas of pepper into a bowl, pour vodka and citrus juice, and also add its zest and chopped dill.
  2. We rub the resulting mixture with fish, wrap it with cling film and pickle in the refrigerator for 48 hours.
  3. Remove the layer of spices from the finished fish, cut it into slices and serve with lemon slices.

After reading the article, you could find out that there is a dry, wet and spicy ambassador of red fish. But there is another interesting way of salting - a sagging ambassador, which is especially suitable for fatty varieties of fish. To do this, fish is treated with saline, suspended on rods and left for seven days.

Now, that's for sure! Try it, look for the best marinade you think and enjoy a delicious delicacy.

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