Salty fish is a versatile dish that can act as a snack for alcoholic drinks, served with a side dish or used to prepare all kinds of sandwiches and snacks. However, before you salt the fish at home, you should understand the intricacies and tricks of the process, depending on the availability of time, the expected result and the variety of fish.

How to salt fish in a dry way

The dry method is excellent for salting medium-sized fish weighing from 250 to 500 g.

To salt the fish with a similar method, take:

  • 2 kg of fish;
  • 400 g of salt;

The main steps:

  1. In the average fish, the gills are removed, if the hamsa is salted, then it is simply washed and dried.
  2. A salt cushion is placed at the bottom of the salting tank.
  3. Then, in layers, each of which is also sprinkled with salt, fish is laid out (in each layer, the direction of the slices should change.)
  4. After all the blanks are placed in the container, a lid of a smaller diameter is laid on which the yoke is installed.
  5. Fish is salted in a cool room for about 3 to 4 days, depending on size, after which it is washed, dried and sent for storage.

Pickling in brine

A “wet” ambassador is most often used when there is a large amount of fish.

It will be required:

  • fish carcasses;
  • brine (based on 150 g of salt per 1 liter of water);
  • bay leaf and allspice peas.

To pickle fish in brine:

  1. The fish is washed, gutted and laid in a wooden barrel.
  2. Water is boiled on the stove, in which salt is diluted and spices are boiled.
  3. After cooling, the barrel is filled with brine.
  4. After 21 days, the fish is removed from the tank, which was in a cool room, and hung up for drying.

Recipe for salting red fish

Fillet of salted salmon or salmon, melting in the mouth, is not only a delicious snack, but also a delicacy rich in nutrients. To prepare 1 kg of fillet, 40 g of salt and 15 g of granulated sugar will be required.

The preparation method consists in the following steps:

  1. The fish is rubbed with a mixture of salt and sugar, and then placed in a bowl with the skin up.
  2. After the appearance of juice, the workpiece is cleaned in the cold, where it is salted for 24 - 48 hours.

Advice! Before pickling red fish, depending on taste preferences, you can add lemon zest, bay leaf, pepper and other ingredients.

How to salt river fish?

The fish caught from the river has a sweet taste that you want to make even brighter.

The method of spicy salting will come to the rescue, for the execution of which it is necessary:

  • 150 g of salt per kilogram of fish;
  • Bay leaf;
  • coriander;
  • allspice;
  • cloves;
  • caraway.

In the process of salting:

  1. The carcasses are gutted, washed and dried.
  2. At the bottom of the tank, a salt cushion is placed on which the first layer of the largest fish is laid.
  3. Each layer is covered with salt mixed with spices and bay leaves.
  4. When the fish is finished, a lid or a special pickling circle with holes and a heavy load are lowered onto the upper layer of salt.
  5. Fish goes to salting in a cool place, where it is 3-4 days.
  6. After the specified time, the fish are washed and soaked in clean water for 1 - 1.5 hours, after which they are laid out on a newspaper, where they will dry for about several hours.

The fastest salting

Salting fish weighing 1 kg using the express method provides for the following ingredients:

  • ½ liter of water;
  • 30 g of salt;
  • 3 bay leaves;
  • 10 peas of black pepper;
  • 5 g of sugar;
  • 2 dill umbrellas.

When cooking, the following steps are performed:

  1. Large, pre-gutted fish is cut into portions, and medium-sized carcasses are simply gutted.
  2. In a pan, a brine is prepared from the above ingredients, which is boiled on a stove, and then set aside for cooling.
  3. The fish, laid in a suitable dish, is brim filled to the brim and covered with a plate on which oppression is set.
  4. After 4 hours, you can taste the fish or put them in the refrigerator for upcoming celebrations or daily meals.

Salted fish at home

Not lovers of too salty fish will appreciate the quick and simple recipe for salting, in which it turns out to be light-salted and very tasty.

Required:

  • 1 kg of fish;
  • 100 g of salt;
  • sprigs of dill;
  • 10 g of sugar.

To enjoy a delicious snack:

  1. The fish carcass (regardless of variety) is cut along the ridge and freed from large bones.
  2. Skin and scales remain intact.
  3. Fillet pieces sprinkled with a mixture of salt and sugar.
  4. Parchment is spread on the table, on which the first layer of fish pieces is laid down with the skin.
  5. When the first layer is covered with dill, the second layer is laid on it with the skin up.
  6. An “envelope” is formed, which is placed under oppression and sent to the refrigerator.
  7. The next day, fish can be served with flavored potatoes, other side dishes or as a snack with cold vodka.

With vinegar

To exclude the possibility of serving raw fish to the table, you can use the hot salting method with the addition of vinegar.

To complete the recipe you will need:

  • 1 kg of fish;
  • 3 onions;
  • 3 carrots;
  • 200 ml of vinegar;
  • 5 bay leaves;
  • 3 tbsp. tablespoons of salt;
  • 4 tbsp. tablespoons of sugar;
  • 2 l of water;
  • 15 peas of black pepper.

For cooking:

  1. The fish is gutted and divided into portioned pieces, which are sprinkled with 1 tbsp. spoon of salt and sent in a separate bowl in the cold for 40 minutes.
  2. Carrots are cut in thick round circles, and onions are chopped in rings.
  3. After the water boils, chopped vegetables, spices, remaining salt and sugar are sent to the pan.
  4. After 10 minutes, pieces of fish are laid out there, which, after boiling the brine again, languish for another 15 minutes.
  5. Fish using a slotted spoon is removed from the pan and laid out in sterilized cans, where it is poured with marinade.
  6. The containers are closed with lids and after cooling are transferred to the refrigerator.
  7. After 2 days, the fish is ready.

A simple recipe in oil

Salty fish is quickly and tasty obtained from this grocery set:

  • ½ kg of fish;
  • 1 tbsp. tablespoons of salt;
  • 1 tbsp. tablespoons of sugar;
  • bulbs;
  • 2 cloves of garlic;
  • spicy herbs;
  • bay leaves;
  • a small amount of lemon juice;
  • vegetable oil.

Stages of creation:

  1. Fillet is prepared from fish, which is completely cleaned of scales and skin.
  2. The resulting sirloin halves are cut into pieces.
  3. The bowl mixes salt, sugar and spices.
  4. Onions are chopped into thin rings, and garlic is cut into small slices.
  5. Laurel leaves are laid at the bottom of the can.
  6. Next, fillet pieces are distributed in layers, which are covered with a prepared spicy mixture, onion rings and garlic plates, and then sprinkled with lemon juice.
  7. After filling the tank, the fish is compacted and filled with sunflower oil so that it covers the whole fillet.
  8. After 12 hours of being in the fridge, the fish is served at the table.

Thus, due to the huge number of different methods of salting, each cook will find the most suitable for himself, depending on taste preferences and the time available for preparation.

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