Char fish - salting recipes: quick, spicy and traditional. Homemade salted char

Sandwiches with lightly salted char

Char is a medium-sized fish with dense, tasty red meat. Fried char is very good (this is the most delicious way to prepare it), but char salted at home is also very good!

And if you bought this delicious fish and are wondering what to cook so tasty from it, I suggest you try 2 recipes at once - lightly salted red fish and Golets soup (it can be cooked from the remains of the fish formed after salting).

Using this recipe, you can prepare any other home-salted red fish (chum salmon, trout, pink salmon, salmon).

Ingredients for lightly salted char

Char - 1 fish;
Coarse salt - 2 tablespoons;
Granulated sugar - 1 tablespoon;
Ground black pepper - 1 level teaspoon;
Lemon - 0.5 pieces;
Vegetable oil - 1/3 - 1/2 cup.

It is convenient to use an oblong plastic container for salting (so that a whole plate of fillet fits), but you can also cut the fillet into pieces.

How to salt char (lightly salted red fish)

Wash the loach, remove scales, trim off the fins, tail, and head. Rinse the belly and outside of the fish thoroughly. Don't throw away waste - the tail, fins, head and bones can be used to prepare a delicious red fish soup.
Cut the fish in half lengthwise (with a large knife). Remove bones. Dry with a paper towel. Do not remove the skin.
Mix salt and sugar. Pour a mixture of salt and sugar into the bottom of the pickling dish. Place layers of fillet, sprinkling them with the same mixture. It is not necessary to use all the salt and sugar, especially if you want lightly salted fish rather than salted and plan to eat it quickly. Cover the container with a lid and place in a cool place overnight.
The next day, remove the skin from the fish (usually after a day it easily comes off the fillet). If that doesn’t work, cut the layer of fish in half without cutting through the skin and remove it first in one direction. Then - in another.
Cut the cleaned fish into portions. Place them back in the container, sprinkle with ground black pepper, and arrange with thin slices of lemon (without seeds). Lightly press the fish and pour vegetable oil over it. Close the container with a lid and put it in the refrigerator for 2-3 hours.

Lightly salted char on a bun with butter and strong sweet tea will be very tasty. This lightly salted fish with potatoes is also delicious.

Cooking lightly salted red fish in pictures
#gallery-1 ( margin: auto; ) #gallery-1 .gallery-item ( float: left; margin-top: 10px; text-align: center; width: 33%; ) #gallery-1 img ( border: 2px solid #cfcfcf; ) #gallery-1 .gallery-caption ( margin-left: 0; ) /* see gallery_shortcode() in wp-includes/media.php */ Tools for cutting fish, fish board and salting containers Loach on fish cutting board. Secured with a clothespin. who holds her by the tail. Convenient to clean. We put the first plate in a container, then cover it with the second one, with the meat inside.
Place the top plate on the bottom plate (skin side out). Remove the fish from the skin, helping with a knife. You need to cut the fish in the middle and peel the meat away from the skin. Separate the skin and fish meat
The fish is easily removed from the skin. Pieces of red fish without skin - put them back into the container, sprinkle with spices and top with lemon. Salted red fish in the container.
Lightly salted fish Char. Very tasty! Delicious fish sandwich! Sandwiches with lightly salted char

Today I will introduce you to an easy-to-prepare but very tasty dish called bigus with red fish.

In general, if you prepare a classic Polish version of a dish, then it should be prepared with meat, but having tried it once with fish, this is the only way I cook it for my family. Moreover, fish is still a lighter product than meat, and, for example, as a dish for dinner it would be a more preferable option. In general, I highly recommend everyone to cook bigus with red fish.

Ingredients required for the dish:

fresh white cabbage - 600-800 g;
not a large red fish (I have pink salmon) - about 500-600 g;
tomato paste;
bulb;
seasonings and herbs;
sunflower oil;
salt.

Preparing bigus

Shred the cabbage thinly; it is advisable to use a special cabbage knife for this. And put it in a frying pan along with a small amount of oil to simmer.

You can put the cabbage in a frying pan with a heap of it - it will still be stewed.

Cover the cabbage with a lid and begin peeling and chopping the onion.

Chop and add onion to cabbage. By the way, she has already calmed down a little. Add a little water to prevent the cabbage from burning.

Cover with a lid again and start cutting the fish. Filling pink salmon is very easy.
I do this:

I cut off the head and tail of the defrosted fish.

Place the fish on a cutting board, bones down.

With the palm of my hand I press the fish along its entire length so that a crunch is heard. I turn the fish over - the bone has already moved away from the fillet, all that remains is to carefully remove it.

I turn the fish over again and remove the skin. If the fish was stored correctly (that is, it was not subjected to repeated defrosting or freezing), the skin comes off very easily. The fin bones are also removed along with the skin.

That's it, cut the finished fillet into pieces and place it on top of the cabbage.

Salt, add seasonings and be sure to mix, otherwise the fish will stick together into one large piece.

Close the lid and simmer for 15 minutes.

During this time, all the liquid should have evaporated. If not, simmer a little more and add tomato paste.

Stir, close the lid and turn off the stove. In about 10 minutes the bigus is ready. Very tasty! You can also top it with ketchup when serving, if you like.

Char fish belongs to the salmon family. Among the representatives of this family it is the northernmost fish. Char lives off the coast of Siberia, in the Arctic Ocean, in the northern regions of the Pacific Ocean, and enters fresh waters to spawn, therefore it is considered an anadromous fish.

A distinctive feature of the loach is the absence of scales. More precisely, the scales are so small and invisible that it seems as if the fish is naked. Hence the name. During migration, the fish change color depending on their habitat. There are also river and lake species of char. Freshwater species are small in size and are not commercial fish species.

From a culinary point of view, char is a valuable raw material. Fish contains proteins and fats necessary for the body, a complex of vitamins - A, B, E, K, PP, as well as magnesium, phosphorus, copper, iron, sodium, potassium and other useful substances. There are only 135 calories in 100 grams of fish. The color of the meat is pale pink.

The taste of char is delicate, but rich. During cooking, the fish almost does not decrease in size. It is baked, fried, cooked in soups, used for pickling and preparing canned food. Due to the absence of scales, baked or fried fish has an appetizing crispy crust. We will tell you how to cook char fish in the oven and salt it at home. These recipes will help you appreciate the real gift of the Atlantic - char fish.

Photo of char fish cooked in foil in the oven

The taste of char fish resembles salmon, which is why it is prepared in a similar way. The simplest, but no less tasty dish that can be prepared at home is char baked in foil with lemon and herbs. Preparation takes no more than an hour.

Recipe ingredients:

loach 1 pc.
lemon 1 pc.
olive oil 1 tbsp. spoon
basil 1-2 sprigs
ground black pepper pinch
thyme 1/2 teaspoon
sea salt to taste

Method for cooking char fish in the oven:

Wash and gut the fish. If you cook with the head, remove the gills.
Brush the carcass with olive oil. Rub the inside with salt, season with pepper and thyme. Place lemon slices inside the carcass (leave half a lemon and use when serving) and basil sprigs.
Preheat the oven to 220°C. Wrap the fish in foil. Bake for 30 minutes. When the time is up, unroll the foil and cook for another 10 minutes until the fish is covered with a crust.

Serving method: Place the fish on a plate, sprinkle with the juice of half a lemon, and add coarse sea salt (optional).

Photo of salting red fish char at home

Lightly salted char is a real delicacy. Fish prepared according to this recipe is considered one of the favorite fish dishes in Norway. If you decide to serve fish at the holiday table, keep in mind that it must be prepared 1-2 days in advance.

Recipe ingredients:

loach 1 pc.
salt 2 tbsp. spoons
granulated sugar 1 tbsp. spoon
lemon 1/2 pcs.
black pepper 1 teaspoon
olive oil 100 ml.

Method for preparing salted char fish:

Wash and gut the fish, remove the fins, tail and head. Cut the fish along the ridge into two layers. Cut off the ridge. Remove the rib bones. Don't remove the skin yet.
Combine salt and sugar. Rub the mixture onto the char fillet. Place the fish in a container, seal it tightly and place it in a cool place overnight.
Remove the fish from the container. Remove the skin. Now it comes off almost effortlessly. Shake off excess salt. Transfer the fillet to another container, sprinkle generously with pepper and arrange with lemon slices. Pour olive oil over the char.
Place the tightly closed container in the refrigerator for 3 hours.

Serving method: Before serving, cut the char fillet into thin slices, pour in olive oil, and sprinkle with lemon juice. Separately, serve the crispy vegetable salad seasoned with oil and balsamic vinegar.

Calories: Not specified
Cooking time: Not specified

In general, fatty varieties of fish are best suited for salting. Of course, salmon or trout are beyond competition, but they are very expensive. In addition, they cannot always be found in a store of good quality, because due to the high price they sometimes lie on the shelves.
A good alternative to salmon and trout are chum salmon and char. They are moderately fatty and have fairly dense meat. At the same time, it is significantly cheaper.
I prefer to salt char because it is smaller in size than chum salmon. But I usually salt the whole fish and for my small family of two people, a large chum salmon is simply too much. Although they taste very similar.
I want to tell you how to pickle char at home in a delicious way. I have one recipe for salting any red fish. If a char with head and tail weighs one and a half to two kilograms, then it is considered large. Large char is more suitable for salting than small char, as it is significantly fattier.
For salting, choose loaches with light gray skin so that there is no yellowness on it. Yellowness indicates that the fish is no longer fresh. It doesn’t hurt to smell the fish before buying. The smell of fish should not be unpleasant to you. Look again.
If you salt char according to this recipe, not everyone will be able to distinguish it from salted trout or salmon.

Ingredients:

- large size char (1.5 – 2 kg) – 1 pc.,
- salt – 2 tbsp. l.,
- sugar – 1 tbsp. l.

How to cook with photos step by step

Cut off the head and tail of the fish. Take out all the insides. Clean especially carefully inside along the ridge, where blood usually accumulates.

Make a cut along the spine.

First, use a knife to separate the meat along the ridge to the backbone on one side. Then do the same on the other side. Now put the knife aside and use your hands to separate the rest of the meat from the rib bones. Why with your hands? Because. If you start using a knife. Then you just cut all the bones. And if you trim the spine manually, then all the bones that are attached to it. They will remain on the spine. And you will get two pieces of fish fillet with almost no bones. Agree, eating bony salted fish is not very pleasant.

Rinse the fish fillets thoroughly and dry equally thoroughly with paper towels.

Mix the pickling mixture in a bowl: two tablespoons of salt and one tablespoon of sugar. Mix the mixture well and sprinkle it evenly over the pieces of fish, first on one side.

And then on the other.

Wrap the plate together with the fish that lies in it with cling film and put it in a cold place (in the refrigerator or on the loggia) for a couple of days. This one turns out very tasty too.

After two days, you can safely cut up the loach and make a delicious sandwich with butter and fish.

Recipe from Milena

In the modern world, people are increasingly beginning to monitor their health, especially paying attention to proper and balanced nutrition, introducing healthy foods into their diet. One of these products can truly be considered char fish, whose meat has a lot of useful properties.

This fish belongs to the salmon family; its meat is less fatty than salmon, not as dry as pink salmon, and has excellent taste characteristics. There are many ways to prepare this fish, and even a novice housewife, after reading this article, will be able to please her loved ones with a tasty and delicious dish.

Description

The predatory red fish loach is found in the seas, lakes and rivers. Migratory loaches live in water bodies of Eurasia and North America and are considered the largest species, their weight can reach 5 kg and their length can reach up to a meter. Lake species live in the reservoirs of Russia; they are also found in California and Korea. Lake inhabitants rarely weigh more than 1.5 kg, and their average length is 40-45 cm.

This fish has no scales, which is why it got its name, and its color depends on its habitat. There are many species; it happens that several species live in one body of water. The ancestor of all species is considered to be Arctic char.

Compound

It is enough to analyze the composition of char fish - the benefits and harms will be obvious.

Loach meat, rich in vitamins and minerals, will be an excellent addition to the diet:

Vitamins contained in fish: PP, E, A, K and B vitamins.
Mineral content: iron, potassium, manganese, selenium, copper, sodium, calcium, magnesium, phosphorus.

Nutritional value and calorie content

Char meat has a fairly low calorie content - 135 kcal per 100 g of product.

Nutritional value per 100 grams:

saturated fatty acids - 0.905 g;
cholesterol - 60 mg;
ash - 1.12 g;
water - 72.78 g;
protein - 20 g;
carbohydrates - 0;
fats - 5.86 g.

Properties: benefits and harm

You need to know how to cook char fish correctly so that its unique properties are preserved and benefit the body.

Benefit

Due to the fact that red char meat is saturated with beneficial microelements and minerals, its regular consumption has the following effects on the body:

enriches the brain with oxygen, increasing vital energy and brain function;
prevents the appearance of malignant neoplasms;
improves the performance of the immune system;
improves metabolism and stimulates the production of enzymes and hormones;
saturates the body with calcium, strengthening bones, teeth and improving hair condition;
helps reduce cholesterol;
reduces the risk of heart attack and the development of cardiovascular diseases;
a large amount of fatty acids increases the body's resistance to inflammatory processes, prevents the formation of blood clots and blood clots;
helps remove excess water from the body.

Recent studies have shown that this product also has a noticeable cosmetic effect, having a beneficial effect on the condition of the skin. The antioxidants contained in char meat not only improve its appearance, but also protect it from various negative influences.

Possible harm

First of all, people with individual intolerance and prone to allergies will have to avoid using this product.

How to choose the right one

It is best to always buy fresh product, ideally live fish. But if you don't have this option, always pay attention to your eyes. They should not be cloudy, strongly sunken or, on the contrary, convex. There should be no rust spots or large amounts of ice on the carcass.

You should refrain from buying fish at spontaneous markets, as it is difficult to find out the origin of the product and control storage conditions there.

Cooking methods

We offer several delicious recipes for cooking char fish that you will definitely love!

Ear

You can quickly prepare a tasty and rich first course.

You will need:

medium carcass with head and tail;
2-3 pcs. potatoes;
1 medium carrot;
small onion;
1-2 tomatoes;
pepper, salt, bay leaf and herbs.

How to cook:

Process the carcass and cut it into medium pieces.
Cut the potatoes into medium cubes, grate the carrots and chop the onion.
Pour vegetables into boiling water and boil for 10 minutes.
Salt, add pepper and bay leaf.
Place the fish and cook for 15 minutes.
Add crushed peeled tomatoes, bring to a boil and turn off.

Serve char soup with any herbs, such as cilantro, dill, parsley or green onions.

Pickling

Preparation takes little time, and the finished dish can even be served at the holiday table.

Recipes for salting char fish are slightly different for different housewives, although they are prepared using the same technology:

The carcass is processed, the head, fins, and ridge are separated and the fillet is left on the skin.
The fillet is laid out in an enamel or plastic dish, on a fairly thick layer of a 1/1 mixture of salt and sugar. You can add black and white peppercorns, chopped bay leaves or other spices to this mixture. The fish is covered with the same mixture on top.
The dish is covered with a lid and placed in a cool place for at least a day. You can't eat fish before!

After the fish has been salted, you can serve it by removing the salt and cutting into pieces. Or you can place it in a container, pour in olive or any vegetable oil and leave for about three hours. This way the salted fillet will become softer, juicier and will better reveal its taste and aroma.

Cooking in a steamer

If you are watching your weight, it is better to cook fish in a double boiler. This method will help preserve all the nutritional properties of meat and will not increase the number of calories in the dish. Before cooking, it is advisable to marinate the fish for at least 15 minutes.

For the marinade you will need:

lemon juice and vegetable oil in equal parts;
salt, white pepper or a mixture of spices for fish.

After the fish has been marinated, place it on the steamer rack and pour over the remaining liquid. It takes 15 minutes to prepare. You can serve rice or vegetables as a side dish.

We hope that after learning about the valuable properties of char fish and how best to prepare it, you will often enjoy delicious and healthy dishes made from it.

Video

In this video you will find another way to prepare a tasty and healthy dish from char fish.

Sandwiches with lightly salted char

Char is a medium-sized fish with dense, tasty red meat. It’s very good (this is the most delicious way to prepare it), but char salted at home is also very good!

Using this recipe, you can prepare any other home-salted red fish (chum salmon, trout, pink salmon, salmon).

Ingredients for lightly salted char

Char – 1 fish;
Coarse salt – 2 tablespoons;
Granulated sugar – 1 tablespoon;
Ground black pepper – 1 level teaspoon;
Lemon – 0.5 pieces;
Vegetable oil – 1/3 – 1/2 cup.

It is convenient to use an oblong plastic container for salting (so that a whole plate of fillet fits), but you can also cut the fillet into pieces.

How to salt char (lightly salted red fish)

Wash the loach, remove scales, trim off the fins, tail, and head. Rinse the belly and outside of the fish thoroughly. Do not throw away waste - the tail, fins, head and bones can be used to prepare a delicious red fish soup.
Cut the fish in half lengthwise (with a large knife). Remove bones. Dry with a paper towel. Do not remove the skin.
Mix salt and sugar. Pour a mixture of salt and sugar into the bottom of the pickling dish. Place layers of fillet, sprinkling them with the same mixture. It is not necessary to use all the salt and sugar, especially if you want lightly salted fish rather than salted and plan to eat it quickly. Cover the container with a lid and place in a cool place overnight.
The next day, remove the skin from the fish (usually after a day it easily comes off the fillet). If that doesn’t work, cut the layer of fish in half without cutting through the skin and remove it first in one direction. Then - in another.
Cut the cleaned fish into portions. Place them back in the container, sprinkle with ground black pepper, and arrange with thin slices of lemon (without seeds). Lightly press the fish and pour vegetable oil over it. Close the container with a lid and put it in the refrigerator for 2-3 hours.

Lightly salted char on a bun with butter and strong sweet tea will be very tasty. This lightly salted fish with potatoes is also delicious.

Cooking lightly salted red fish in pictures

Tools for cutting fish, fish board and containers for salting Loach on a fish cutting board. Secured with a clothespin. who holds her by the tail. Convenient to clean. We put the first plate in a container, then cover it with the second one, with the meat inside.
Place the top plate on the bottom plate (skin side out). Remove the fish from the skin, helping with a knife. You need to cut the fish in the middle and peel the meat away from the skin. Separate the skin and fish meat
The fish is easily removed from the skin. Pieces of red fish without skin - put again in the container, sprinkling with spices and topping with lemon. Salted red fish in the container.
Lightly salted fish Char. Very tasty! Delicious fish sandwich! Sandwiches with lightly salted char

Bon appetit!

Home-salted red fish (char)

Char fish soup recipe

Char fish soup

You can make a very tasty soup from char waste.

Rinse all the bones and trimmings of the fish (and there are enough of them), put them in a saucepan and add hot water so that it covers the fish. When the water boils, reduce the heat, skim off the foam and cook for 10 minutes.
Drain the fish stock through a colander into a new pan. Sort what remains in the colander: separate the meat (then return it to the soup), discard the bones and waste.
Add hot water to the fish broth (enough for everyone at home once). Place potatoes (cut into small cubes) into the boiling broth. Cook until done.
Return the fish pieces, bay leaves, allspice or black peppercorns to the soup. Add salt. After 3 minutes - turn off. The soup is ready!

You can add dill, sour cream or butter to the plates. A few drops of lemon juice will enhance the taste of the soup.

Fish spine, large bones, fins - the basis of a delicious fish soup! Preparing fish broth Separate the meat from the bones

Delicious fish soup made from char with sour cream and dill

Fish soups are best eaten immediately; the next day they are no longer as delicious as fresh ones.

Bon appetit!

Other homemade fish salting recipes

In a jar - you can also salt herring and mackerel;

(dry salting);

(in a container, with lemon).