How to pickle red fish - 8 recipes at home

The taste and tenderness of salted red fish largely depends not on the selected variety, but on the method of salting. Having brought fresh fish carcass from the store, I want to quickly enjoy the pieces of salmon, trout or pink salmon that are thawing in my mouth. Before salting red fish, it is worth learning the nuances and secrets of all salting methods.

How to salt fish at home in a dry way

The most popular way that fish is salted in its own juice involves the presence of:

• 1 kg of salmon;
• 15 g of sugar;
• 2 times more salt;
• favorite spices;
• lemon juice.

Cooking method:

1. The washed and dried red fish fillet is rubbed with a mixture of salt, sugar and spices, and then sprinkled with lemon juice if desired.
2. The filet is placed upside down in a container of appropriate size, which is closed by a lid.
3. The fish tank is kept in the cold, where after 48 hours the salmon gets the right condition. Https: //www.youtube.com/watch? V = KKtPpki_OTo

Pickle Recipe in Brine

A faster ambassador involves the use of brine.

To use the "wet" method of salting, it is recommended to acquire:

• 5 pieces. red fish steaks;
• 1 liter of water;
• a stack of salt;
• 15 g of sugar;
• 15 ml of vinegar;
• coriander, peppercorns and bay leaves.

To taste delicious fish from the salmon or sturgeon family:

1. Steaks are washed and dried.
2. All prepared spices, salt, sugar and, in the end, vinegar are sent to boiling water, and then the brine is removed from the fire.
3. After cooling the brine, they fill in the steaks spread along the bottom of the container.
4. The container is closed by a lid and sent to the cold for 36 hours.
5. The fish in the brine is ready.
6. Before serving, the skin is removed from the steaks so that the appetizer looks more impressive and appetizing.

In mustard marinade

Red fish, which is often used to prepare various salads, canapes, has excellent tastes that are combined with various products. Guests and households will be delighted by tasting salmon cooked from:

• 1 kg of fish;
• 50 g of salt;
• 4 large onions;
• 1 liter of water;
• piles of mustard.

The cooking instruction provides for the following steps:

1. Fillet is prepared from fish carcass, which is rubbed with salt and left under load for 36 hours, which makes the taste more saturated.
2. When the specified time expires, the fish is washed and poured with an aqueous solution of mustard.
3. Pre-fillet slices are laid in a jar, alternating with onion layers.
4. If patience is enough, it is recommended to taste the fish after 48 hours, but it is possible earlier.

Salted red fish at home

People who rested in Finland or simply visited this country on duty, are familiar with firsthand salted red fish, from which it is simply impossible to tear themselves away. At home, preparing a fish delicacy is not difficult if you prepare the following grocery set:

• 500 g of red fish;
• 40 g of salt;
• 15 g of sugar;
• 30 ml of brandy;
• spices and herbs.

To quickly pickle fish:

1. The bowl mixes salt and sugar well, as well as spices, as desired by the cook.
2. The fish is rubbed with a mixture of bowls and crushed by chopped herbs.
3. Fish pieces are watered with cognac, which helps to evenly distribute fat.
4. Fillet slices are additionally placed in a bag, which is hermetically sealed and sent for 24-36 hours to the refrigerator, from where, after the indicated period, trout or salmon meat can be served at the table. Https: //www.youtube.com/watch? V = YarDkzH0 -lo

Quick salting fish in haste

When the guests are almost on the doorstep, and the fish is still in the freezer, it is worth using the express salting method, in which the unsurpassed salted fish will turn out very quickly.

It is enough to have:

• 200 g of salmon;
• 5 g of salt;
• a pinch of sugar;
• 1 lemon;
• olives for each fish slice.

The preparation of a delicious snack consists of the following manipulations:

1. Salt and sugar are mixed in the bowl, after which the fish slices are rubbed with the mixture.
2. Steaks are laid out on the bottom of the container, which goes cold for 6 hours.
3. As time passes, an olive and a slice of lemon are wrapped in each slice.
4. After 60 minutes, the snack is served at the table. Https: //www.youtube.com/watch? V = xDgoOKzD8q8

Cooking in oil with onions

A delicious fish that disappears from the table in a matter of minutes is obtained by pickling with oil and onions.

For cooking you will need:

• 1 kg of any kind of salmon fish;
• 50 g of salt;
• 15 ml of vinegar;
• 6 peas of allspice;
• 2 bay leaves;
• a stack of sunflower oil;
• bulb.

Preparation Method:

1. The fish is cut into fillet pieces that are freed from the skin and then cut into slices.
2. Next, prepared fish slices are poured with saline, prepared at the rate of 50 g of salt per ½ liter of water, and put under oppression for 90 minutes.
3. After the specified time, the brine is drained, and for 5 minutes the fish is poured with a solution of vinegar with 250 ml of water.
4. Then the liquid is drained again, and the fish is seasoned with oil with spices and chopped onion.
5. After 60 minutes, you can eat the fish.

Unusual Vodka Option

Alcohol is an excellent preservative, which also improves the density of meat.

To execute an interesting recipe you need:

• ½ kg of fish;
• 15 g of salt;
• half as much sugar;
• 15 ml of vodka.

Stages of preparation:

1. Steaks are prepared from fish, which can be immediately purchased at the supermarket.
2. A mixture is created from sugar and salt, which is optionally supplemented with your favorite spices.
3. Each steak is rubbed with a mixture, after which the fish pieces are placed in a container where vodka is poured.
4. Salting is carried out in the refrigerator with a closed lid for 48-72 hours with periodic turning of the steaks. Https: //www.youtube.com/watch? V = MJw0TYS0oe4

Marinated red fish

You can cook ½ kg of red fish with a marinade, which will require:

• 130 ml of olive oil;
• 5 g of white pepper;
• 30 g of salt;
• 2 times less sugar;
• ½ lemon;
• 3 pcs. bay leaf.

The sequence of actions:

1. Juice is squeezed out of the lemon.
2. All ingredients indicated for the marinade, except bay leaf, are mixed in a shaker.
3. The fish fillet is laid out at the bottom of the container along with bay leaves and poured with marinade.
4. After the fish in a closed container goes to the cold for 60 hours, during which it periodically turns over.

How to store salted red fish

One of the most popular ways to cook red fish is salting. Depending on the reception of the ambassador, the duration and conditions of further storage of the fish delicacy will depend:

1. When salting in brine, the fish can continue to be stored in the refrigerator in the same container with marinade for up to 25 days.
2. If the fish was salted in a dry way, then the finished fillet is freed from the skin, cut into pieces that fit tightly into a hermetically sealed container. Shelf life without adding vinegar is 10 days.
3. Also, red fish salted in any way retains its qualities in the freezer. At -18 ° C, the shelf life is 2 months.

Home-made salted red fish is an excellent appetizer that is eaten as quickly as it is cooked.