How to prepare fish for salting. The taste of pink salmon is better disclosed in salting, so the question: how to pickle pink salmon worries many housewives. The fact is that pink salmon meat is a bit dry, especially after cooking or frying. But at salting this lack is not felt at all.
How to prepare fish for salting
To pickle salmon, you first need to choose the fish itself. Fresh fish is tested not only by the appearance of scales. The main sign is a “clean” look and pink-red gills. Frozen fish can be checked with a certificate or after defrosting.
The next step after selecting the fish will be cleaning and cutting. If the fish is frozen, then defrosting is necessary. This stage should go smoothly. To preserve the taste, the temperature decreases gradually.
It is best to shift the pink salmon from the freezer into the fridge before cooking, and leave it in the kitchen a couple of hours before salting. Do not defrost in any way hastily und
er a stream of hot water or in the microwave. It will “kill” the taste.
Even if the question: how to saline a pink salmon requires an immediate answer, do not resort to accelerating methods, because it will affect the quality of the fish. Better to cook something else. Fish is sold mostly gutted, so after defrosting you need to separate the head and tail.
From the head, tail and fins, you can make a rich soup broth. Delicious soup will also come from it!
And cut the rest of the fish into pieces, approximately one-two fingers wide or a couple of centimeters wide. Thinner ones will wake faster. But someone prefers solid pieces, even if they will be a long time to prepare. We have done half the work to get a salmon salting recipe.
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How to get a tasty snack
Salmon pink salmon recipes at home. Each woman has her own secret, thanks to which the fish can be much tastier than the purchased one. How to achieve this? We add our favorite spices, we keep salting time - these are basic tips.
Let's find out together how to pickle pink salmon at home is delicious. In order to please your loved ones with a variety of dishes from this fish, it is enough to know 4-5 recipes and prepare them in turn.
Do not use iodized salt for salting pink salmon!
Easy salting method
- sliced fish;
- salt - 1.5 tbsp.spoons "without top";
- sah.sand - 1.5 st.spoons "without top";
- olive oil - 2-3 tablespoons.
This is the easiest and, at the same time, the most delicious way of salting pink salmon. If you salt the fish for the first time, we advise you to pay attention to the fact that the pieces are approximately the same thickness, you do not need to remove the skin. The fish is cut across.
This simple recipe is also suitable for those who are absorbed in work and do not have the time or if they want to pamper their loved ones or guests with something tasty. Pour pink salmon a day before you plan to serve it on the table. And better - a little more, then the fish will be softer and tastier.
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First, prepare the dishes for pickling. Aluminum or metal will not work. You can take a tray from food-grade plastic or ceramics. Another option is enamelware, but the enamel should not be damaged. Place the pieces in one layer and sprinkle with a thick layer of pre-mixed salt and sugar.
Before putting in the refrigerator, stand a pink salmon for a couple of hours just in the kitchen. Then put on the fish is not very heavy load and put in the fridge for a day.
Take out after 24 hours, wash with clean water, dry on a napkin and oil the oil and put in the refrigerator for a while. You can cook pink salmon in advance and store it in a small amount of oil in the refrigerator. Place the pieces in a glass jar. This method is called dry.
Spicy with Lime
- fresh pink salmon - one kilogram;
- lime - 1 piece;
- salt - 1 tbsp.spoon with a "hill";
- sugar - 1 tsp with a "hill";
- mustard ready - 2 tbsp.spoons.
How to pickle salmon tasty? Condiments are very important. All celebrate the harmony of tastes of fish and lime( or lemon).Let's try to pickle on this recipe. Also, as in the previous one, we will cut pink salmon. Lime cut into thin slices immediately before cooking.
Pink salmon smear with a thin layer of mustard and lay them in layers. Between the layers sprinkle with a mixture of salt and sugar, and also lay thin slices of lime. A day later, a delicious fish is ready. It can be greased with a little vegetable oil and hold for another hour or two.
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And you can serve on the table, wash off excess salt and sugar and a little dried. You can cook the fish without mustard, only with lime or lemon. Optionally add some greens or spices. For example, it would be appropriate dill, which is combined with citrus.
Experimenting, do not forget that spices, pepper, you can not add too much. Firstly, they may not be combined, and secondly - to “hammer” the taste of pink salmon.
How to pickle salmon under the salmon
- fresh pink salmon - 1 kilogram;
- salt - 2 tbsp.spoons;
- sugar - 1 tbsp.spoon;
- 1 laurel.sheet;
- 1 tbsp.spoonful of lemon juice;
- black pepper peas - 10-15 pieces;
- olive oil - 2 tablespoons.
In order for salmon salmon to succeed, salmon for home salmon needs several conditions. Fish should choose fresh, preferably fillet. The color of pink salmon should be uniform.
Thinly chop the fillet, so that the fish is more tender. Put the slices in the dish, in which you will salt it. Squeeze some lemon juice there and mix everything well. Sprinkle on top with salt, sugar, pepper and pounded bay leaf.
Do not take too many bay leaves for salting any fish, it is good only in small doses.
Put the dishes with fillet in the fridge for a day, after pressing a small load. A day later, the fish can be oiled and served.
Video recipe salmon salmon in brine