How to salt pink salmon?

You can independently salmon salmon fish, if you know simple and tasty recipes. It is a more affordable species, so it is recommended to take it for culinary experiments. Moreover, interesting methods allow you to cook pink salmon for salmon.

In order to salt the fish, some products are required, and most importantly – knowledge. It is very important to properly carve the carcass before starting the process. Only fresh or freshly frozen fish should be selected. Medium specimens are allowed to be harvested whole, but large ones are best cut into steaks or fillets. There are no small bones in pink salmon, so only the ridge is separated (it can be pulled out with a gentle movement or cut with a small amount of meat that will go to the ear later).

Red fish is considered one of the most popular delicacies, but the cost repels many people. It is much more profitable to buy a whole carcass and cut it yourself. A fragrant ear is cooked from the head, ridge and tail, and the fillet is fried or salted with spices. There are some interesting ways to salt salmon at home, which even a beginner will learn.

You can cook fish quickly in brine, it requires 200 grams of sugar and salt, a liter of drinking water and some spices. The amount of ingredients is indicated per 1 kilogram of fillet. For the express method, a carcass cut into small pieces is suitable. They will have time to salt out in just 2-4 hours.

How to quickly salt pink salmon?

Cut the fish into small pieces without bones, removing the skin is optional. Pour warm water into a deep container, dissolve sugar and salt, add a little pepper with peas. Wait for the liquid to cool, then place the fillet in it and close the lid. Leave at room temperature for 2-3 hours, with longer salting, put the container in the refrigerator. Before serving, remove from liquid, pat dry with napkins and serve.

Another method of deliciously salting pink salmon is to use lemon and fresh herbs. The appetizer is obtained with a pleasant sour taste and a very bright aroma.

Ingredients:

  • carcass – 1 kg;
  • finely ground salt – 2 tsp;
  • sugar – 1 h. l;
  • lean oil – 7 tbsp;
  • medium-sized lemon – 1 pc.;
  • ground black and white pepper – a little less than ½ tsp;
  • parsley or dill – several branches.

How to cook a dish? Cut the fillet of pink salmon by removing the bones and peeling off the skin. It must be removed with gentle slow movements, otherwise there is a risk of damaging the pulp. Cut into small pieces, the thickness of which is not more than five centimeters. Transfer the fillet into a deep plate, pour salt, sugar, spices and chopped herbs, mix well. Cut the lemon into thin slices. Put fish and lemon slices in a jar until the food runs out. Pour everything with vegetable oil, put a few twigs of parsley or dill on top. Tightly close the container with fish in oil and put in the refrigerator, the dish will be ready in 18-20 hours.

Pink salmon fillets are also salted wet using a special marinade. It is necessary to use this dish in 3 days, since it is not recommended to keep in the liquid longer. The fish will turn out very salty and will have to be soaked.

Ingredients:

  • fillet – 0.6 kg;
  • salt – 3 tbsp. l;
  • sugar – 2 tbsp. l;
  • dry mustard – 1 tsp;
  • water – 1 liter;
  • black pepper peas – 10 pcs.;
  • a few bay leaves.

Step-by-step recipe for a dish. Prepare the fish in advance, then tackle the brine. Add salt, sugar to boiling water and mix until dissolved. Then pour pepper, toss the lavrushka and cool the marinade. Place the fillet in an enamel or glass dish, pour with the prepared liquid, close the lid and put it in a cool place. It is possible to take a sample after 5-6 hours, it is not recommended to store more than three days. Before serving, the fish are dried with a clean cloth and watered with vegetable oil.

Mustard will help to salt salmon in brine at home. It gives the finished dish a piquant note, a unique aroma and light pungency.

Ingredients:

  • fish fillet – 0.7 kg;
  • salt – 3 tbsp. l;
  • filtered water – 1000 ml;
  • sugar – 1 tbsp. l;
  • grain mustard – 1 tbsp. l;
  • a few bay leaves;
  • allspice peas – 1 tsp.

How to salt pink salmon at home is tasty and easy? Cut the pre-prepared carcass into small pieces of the same size (slices up to 4 cm thick are suitable). You can make pink salmon whole, but it will take much more time. In boiling water, dissolve salt, sugar, pour pepper, bay leaves and mustard. Remove from heat and allow to cool to room temperature. Fill the fillet in a deep container with a lid, pour with a cooled brine, close and place the load on top. It should be left warm for half an hour, then put in the refrigerator. You can try it after 6 hours, for a strong salting 12-18 hours will be enough.

Traditional cooking methods

It was previously mentioned that it will be delicious and quick to make from fresh fish. However, if a carcass has long been in the freezer, then it can also be used. From the frozen pink salmon at home, you get almost the same tasty snack, so you should pay attention to this recipe. The fish still changes a little and becomes softer, the bones are separated very easily. Whole salt is undesirable, it is better to cut into fillets.

How to cook pink salmon?

To prepare for the dry method you need more salt, a little sugar, black pepper. A suitable ceramic, glass or metal bowl is selected and 1 cm of salt is poured into it. Next, lay out slices so that the skin is at the bottom. Top with a little pepper, sugar and a thin layer of salt. Cover with a plate or a plaque (wooden must first be wrapped with cling film) and set oppression. Leave to salted for 24 hours, before use, get wet with a napkin and serve with lemon slices.

Salting of red caviar occurs in the same way as fillet. First, the eggs must be removed from the carcass, and then freed from the film. Some people prefer to cook grains in natural bags, but this does not always work out deliciously. The shell contains substances that can be bitter, if the integrity of the film is damaged, they come out and give an unpleasant aftertaste to the snack. Rinse grains 3-4 times before pouring with brine. 

Ingredients:

  • prepared caviar – 250 g;
  • drinking water – 300 ml;
  • salt – 1 tbsp. l;
  • sugar – at the tip of a tablespoon.

Moscow tooling

How to salt red caviar yourself?

Dissolve dry ingredients in boiling water, then remove from heat and cool to room temperature. It is impossible to use hot brine, otherwise the eggs will simply boil, and the dish will be spoiled. Pour cool marinade, leave for 2-3 hours. Before use, it is necessary to discard the snack on a sieve, drain and serve.

There is another method of salting caviar, it is prepared even faster. A dish prepared using dry salting does not differ in taste. 

Ingredients:

  • caviar not peeled from the film – 500 g;
  • salt – 3 tbsp. l;
  • water – 2000 ml.

How to salt salmon caviar at home tasty and in a short time? Put water on the fire and bring to a boil, completely dissolve two tablespoons of salt, remove from heat. Transfer the bags of caviar into cheesecloth or sieve and lower them in hot brine for twenty seconds. Then peel the grains from the film, place in a jar with a lid and fill in the remaining salt. Mix thoroughly with a spoon and close the container, put in the refrigerator for 2-3 hours.

There is an excellent recipe that allows you to salt salmon with salmon. The fish, made in slices in oil, turns out to be very soft and moderately salty. 

Ingredients:

  • medium sized humpback – 1 pc.;
  • boiled water – 1 l;
  • salt – 5 tbsp. l;
  • vegetable oil – 5-7 tbsp. l

Both fresh and frozen fish will do. It is not necessary to defrost to the end, so that it is more convenient to cut into fillets. It is necessary to remove all the bones and remove the skin, then cut into long pieces. Boil the water in advance, add salt and mix until completely dissolved, then cool the brine. Pour fillet with prepared marinade, leave for 20-30 minutes at room temperature. Next, you need to get the slices, dry with a paper towel and transfer to a glass container. Pour odorless vegetable oil, cover and set to oppression. Such “salmon” will be cooked in oil at home for only 6 hours.

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