How to soak salted fish. How to soak salted fish: methods and tips, useful information

How salted fish soak? What is it for? You will find answers to these and other questions in the article. Many dishes are prepared from fish or seafood. Very often, fish comes to our table in a frozen or chilled form. You can also cook from a lightly salted product different dishes, but only if it is really lightly salted. How to soak salted fish, we will find out below.

Often people ask how to soak salted fish. Many, having seen in the store a beautiful-looking fish in a package with the inscription "SS Fish", acquire a treasured piece. And when they open it at home, they are completely disappointed: the food turns out to be so salty that it can only be eaten with water.

If the fish contains more than 14% salt, it is called strongly salted, if from 9 to 14%, then medium salted. Lightly salted fish contains from 5 to 9% salt.

Training

Few people know how to soak salted fish. If it is large, it must first be cut into pieces. It is also necessary to boil in pieces on low fire in a large volume of water, constantly removing the resulting scale.

Process

How to soak salted fish correctly? It is generally accepted that this procedure should last as many hours as the fish salted for days. Usually it is soaked in cool water in the refrigerator. The water needs to be changed every two hours.

When the fish starts to float, it means that it has lost enough salt. In the summer it is best to soak it in the refrigerator, but if you do not have such an opportunity, change the water in a timely manner, otherwise the food will quickly deteriorate.

Nuances

Many people wonder if salted fish can be soaked. Yes, of course you can. When reducing the amount of salt using this procedure, it must be remembered that here there is not only a loss of this substance, but also mineral salts, proteins, and nitrogenous substances, which leads to a deterioration in the taste properties of the fish. The food absorbs water, and its mass can increase by about 25%.

To make the fish soak faster, add vinegar to the water in a ratio of 10:1 (ten parts water to one part vinegar).

Soaking herring

Exists the old fashioned way, significantly speeding up the procedure and improving the properties of the resulting food:

Cut the herring into two halves along the spine, do not remove the skin.
Soak the fish in sweet strong tea or fresh milk.

Tea contains a huge number of tannic substances that do not allow the flesh of the fish to soften. Milk acts the other way around: it actively softens the flesh of the herring, making it very delicate in taste.

Additives

Experienced chefs when creating dishes from salted fish, it is advised to use components that add juicy rich taste: vegetable oil, various sauces, cream. This must be done because it is drier than fresh. For example, dressing herring vegetable oil not only significantly increases taste properties fish, but nutritional value. Salted fish snacks with vegetable oil are perfectly balanced in terms of fatty acid composition.

By the way, during storage in the tissues of salted fish, irreversible transformations of food substances occur, reducing its quality. That is why its share in nutrition is small.

Soaking at the enterprise

How long is salted fish soaked at the enterprise? It is known that when this food goes to production, it contains from 6 to 17% of salt. In fish intended for cooking, there should be no more than 5% salt, and for frying - no more than 2%.

First, the food is placed in cold water to swell, then it is cleaned of scales, the fins are removed and the head is flattened. It is possible to soak the product in production in running and replaceable water. In the second case, the fish is poured with water in a ratio of 1: 2. Since the difference in salt concentration in water and fish at the beginning of the process is large, diffusion proceeds rapidly. After an hour, it ends, as saturation equilibrium sets in.

Diffusion slows down as the salt content of the fish decreases, so you can change the water less often (after 1, 2, 3 and 6 hours). The salt concentration is reduced to 5% usually after 12 hours.

Next, the chefs perform a trial brew and, if necessary, continue the soaking, changing the water after three hours. What is the disadvantage of this method? Between separate water changes, the soaking process slows down as salt accumulates in the liquid. In addition, by the end of the procedure, due to the decrease in the density of salt in the pulp, the fish may begin to deteriorate.

If the fish is soaked in running water, then it is placed in a bath with a grate, under which there are pipes supplying water. The liquid is removed through a pipe located in the upper zone of the bath. The process lasts 8-12 hours, after which a test brew is performed.

Why do you need to soak fish?

The fish is soaked in order to preserve its delicate and pleasant taste and its health. Salted fish is present not only in many dishes haute cuisine but also in various cold appetizers. For example, salads are prepared on its basis, containing the following components:

eggs, grapefruit and spinach;
carrots, tomatoes and quail eggs;
greens and vegetables (as in " Royal salad»);
there is a recipe for olivier based on lightly salted fish.

If the salads contained salted fish, not only its taste would be spoiled, but also the taste of the food as a whole. In addition, it is harmful for a person to use a large number of salt. To feel normal, it is enough to eat only 10 g of this substance per day. As the dose increases, the body will try to get rid of excess salt and the person will have to drink water frequently. In ancient times, the Chinese killed themselves by eating half a kilo of salt at a time. At overuse of this substance, this is what happens:

salt adversely affects the mucous membranes of the intestines and stomach;
increases the sensitivity of the central nervous system and provokes problems with blood vessels and the heart;
binds calcium and removes it from the body;
accumulates in the joints, provoking various ailments of the musculoskeletal system.

What do you need to have?

So, how to soak salted fish at home? This will require:

a container with a lid for soaking;
cutting board, knife and scissors (tools for processing fish);
spices;
solution for soaking;
salty fish.

Ways

There are the following techniques for soaking salted fish:

in milk;
in water;
in tea;
in marinades made according to special recipes;
under running water (industrial method).

The technology depends on the mass of the fish, its type and taste, as well as on the preferences of the housewife. When soaking fish, remember that additional operations worsen its taste properties. Therefore, consider the process in advance.

salmon family

How to soak salted red fish? Salmon are always welcome holiday table. Due to the presence of nutritious substances and unsurpassed taste, they are very popular among housewives. And since this fish is expensive, the soaking methods are used here intricately.

It is important not to spoil the food. Manufacturing option:

Cut the red fish (you can fillet) and cut into pieces.
Make a marinade with spices, vinegar, cherry syrup, and so on. The marinade must be boiled.
Place in hot marinade fish.
Cool everything, then rinse the fish and pour the marinade filtered through a sieve again.

How much to soak salted red fish? It can be in the marinade for a couple of days in the refrigerator. Often, red fish is also soaked in tea with the addition of cherry syrup, vodka or sugar.

in milk

No less popular is the method of soaking fish in milk. As a result, it becomes tender and pleasant to the taste. For this you need:

cool down fresh milk in a refrigerator.
Put the fish in a container and pour cool milk completely.
Send the fish to the refrigerator for the set time.

The time of the procedure depends on the degree of salinity of the fish. For example:

A large and very salty carcass should be soaked for 1 to 5 days.
You can keep medium-salted fish in the solution for a couple of hours.
If you want to quickly rid the fish of excess salt, place it in a marinade or hot water.

Spicy salted fish

This is the name of the fish, in the process of salting which spices were also used. According to this method, mackerel, herring, pink salmon are salted. This fish is soaked either in milk or in water.

Soaking method:

Place the fish in the container so that it is completely in it.
Combine water with vinegar in a ratio of 10: 1 and fill the fish with this solution.
Send the container to the refrigerator for a couple of hours.

Steeping in strong tea:

Cut the fish into desired size pieces.
Pour into container strong tea with the addition of syrup or sugar.
Immerse the fish in tea and send it to the refrigerator for a couple of hours.

This method has its advantages: tea contains tannins, thanks to which the fish does not lose its useful properties.

dry fish

Salted dry fish is considered excellent snack, although often, due to its impressive salinity, it simply cannot be eaten. Such seafood must first be sent to water, and then to milk.

Soaking time is usually determined experimentally, so cook the first time delicious fish many fail. Still, it is better to spend a little time on research than to eat low-quality store-bought food of dubious aroma and taste. With salted fish, you can correct the situation like this:

Soak seafood in cold water during the day, changing the water every four hours.
Soak the fish in milk for 4 hours.
Soak the fish in water mixed with grated lemon.

Have fun in the kitchen!

Salt is the most necessary seasoning, without which it is impossible to cook almost any dish. But salt is also one of the most insidious seasonings - it is almost impossible to eat an oversalted dish. Alas, not a single, even the most skillful hostess is immune from such a nuisance.

But do not despair - there are many options for saving the situation. Each product requires separate consideration, now we will talk about how to save salted fish.

Fried, stewed or boiled fish

Oversalted fried fish can be corrected with lemon juice. Use this simple recipe:

sprinkle the fish with lemon juice and sprinkle a little sugar on top;
fry a small amount of finely chopped onions and carrots and also sprinkle with lemon juice and sugar;
put the overcooked vegetables in a deep frying pan or saucepan, put salted pieces of fried, stewed or boiled fish on top, then another layer of vegetables;
simmer over low heat for 5-7 minutes.

Thus, you get a wonderful dish - a fish under a fur coat. Overcooked without salt, onions and carrots will absorb some of the excess salt, and lemon and sugar will add piquant sourness. Instead of lemon juice You can use thinly sliced lemon slices. This dish will be especially tasty when, after a few hours, it absorbs the lemon flavor.

You can also serve salted fish with unsalted garnish - mashed potatoes or rice.

minced fish

If oversalted raw minced fish, then fixing this problem will not be difficult. It is enough to add a small amount of a suitable unsalted ingredient to the minced meat - onions, carrots, bread soaked in milk or raw grated potatoes. Rice will help perfectly - it must first be boiled until half cooked in unsalted water.

If you find the oversalting already ready fish cakes Still, don't despair. Any sauce or gravy prepared without salt will help to correct the situation. To fish cakes perfect creamy or milk sauce with herbs. Pour sauce over cutlets and send to the oven for 20 minutes - and delicious a fish dish ready. A bland side dish served with cutlets will even more balance the situation, and your household will never guess that a small tragedy has recently broken out in your kitchen.

Salty fish

If you suddenly bought salted herring, mackerel or any other fish in the store, do not rush to carry it back to the store - the situation can be saved. Your actions will be:

Rinse the fish well under running water.
If the fish is small, then we will soak it whole, if it is large, then we will cut it into portioned pieces - so the salt will be better to leave.
We put the fish in a deep bowl and fill it with milk - so that the liquid completely covers the carcass. Fish soaked in milk is especially tender and juicy.
If there was no milk at hand, then you can soak the fish in plain water or in steeply brewed black tea. You can add a few drops of lemon juice to the water - salted fish will turn out with a slight pleasant sourness.
We put the saucepan with the soaked fish in the refrigerator - when room temperature the fish may be spoiled. If the oversalting is small, then 2-3 hours are enough for soaking, if there is a lot of salt, then the fish remains in the refrigerator all night. The water needs to be changed periodically.
After soaking, the fish is thoroughly washed under running water, and mouth-watering pieces can be enjoyed.

What can be cooked from salted fish

If you can’t save salted fish, don’t rush to throw it away anyway. There are many recipes for dishes in which the taste of salt will not be felt at all.

If you need to cook a dish from a lightly salted product? Who might be interested in such questions? For which category of fish will soaking come in handy?

Why is this needed?

Methods for removing excess salt are suitable for fish that was salted at home, but something went wrong and the salt won, making the taste of the fish invisible. During the use of fish of unsuccessful salting, in addition to the taste that few people may like, the salt content in it may have dangerous consequences for the body of someone who dared to eat a piece of salted product.

The question of how to soak fish often arises before fishing enthusiasts who want to taste their own caught and fish with beer. For these people, the question of how to soak salted fish before drying is especially relevant. Many salads and cold appetizers include slightly salted fish, because the strong taste of salt would certainly make the salad just an inedible set of products.

Can it be soaked?

It turns out that there are actually many situations in which it would be useful to know about recipes and some of the nuances of properly getting rid of excess salt by soaking it. So today we will figure out whether it is possible to soak salted fish and how to do it more the right way.

What is the salt?

It is possible and even necessary to get rid of excess salt from fish. This is how you save your health. This seasoning is quite harmful and even dangerous, if you do not know the measure in using it for human nutrition. Here is how salt negatively affects the organs and condition of someone who neglects caution:

it irritates the mucous membranes of the entire digestive tract;
is a catalyst for increased excretion of calcium from the body, resulting in bone fragility;
increased salt intake contributes to swelling of the hands and feet, face;
salt is able to be deposited in the joints and act from the inside, destroying them and causing pain to a person;
problems with blood vessels and the heart are likely to occur in lovers of excessively salty foods, which greatly contributes to an increase in pressure.

And this is not the whole list. possible problems. Therefore, returning to the question of how to soak salted fish, let's proceed, perhaps, directly to the recipes.

Preparing for the process

For a comfortable soaking procedure, first make sure you have these tools and their complementary elements:

Tools and utensils for more comfortable processing and cleaning of fish. This list necessarily includes a cutting board, knives, scissors.
Vessel covered with a lid. Use any suitable and clean container: a basin, a bucket, a saucepan, a tank - all this will do. Choose the volume of dishes for soaking in accordance with the amount of fish that you are going to process.
Soaking solution (prepared independently).
Various spices for fish.
The very culprit of the whole process is salted fish.

It is better to cut a large carcass of fish into pieces: this is how it will come out large quantity salt.

What will we soak in?

Before soaking salted fish, decide on the solution in which you will soak it. What do you prefer - water, tea or milk? Or maybe you would prefer a fish soaked in a marinade? This method is good for removing excess salt from more refined, red fish.

Cold water (the most budgetary way)

But we will start with the simplest and most affordable way for those who are puzzled by the question of how to quickly soak salted fish. Water is what will help make the fish more pleasant and healthy from very salty fish. There is an opinion that it is necessary to soak the fish for exactly as long as its ambassador lasted. But, probably, rarely anyone knows the exact number of hours or days during which the fish was in salt before coming to us for processing. Therefore, we act according to classical technology.

First of all, we will wash our fish in cold water. Then put it in a suitable container and pour cold water. During the process, it is better if the dishes with the fish are in the refrigerator. It is necessary to change the water to fresh every two hours. Do not neglect this small rule, then the fish will have a more pleasant taste. Salted fish is very heavy, for this reason it will first be at the bottom of a dish with cold liquid. After some time, when salt begins to come out of it, the fish will feel better and will already rush to the surface. When the soaked fish emerges, then the process was successful.

However, it happens when you need to soak a lot of fish. In this case fit big a tank and cold water from a well or column (if the process takes place in conditions close to natural). The container must be installed in cool place so that the rays of the sun in no case find your fish stock. For five kilograms of salted fish, use ten liters of water. Change the water every two hours. And to lower its temperature, pour ice into the bowl with fish.

Spicy salted fish

Fix salted in spicy brine You can fish with water and vinegar. Please do not confuse vinegar and vinegar essence. Before preparing the solution, make sure that you have table vinegar.

For 10 parts of water you need one part of vinegar. Add some spices for the fish and place the salted fish in the prepared marinade spicy salting. Do not cut the carcasses, leave them whole. Place the dish with the fish in the refrigerator for several hours. Usually five to six hours is enough. After this time, the fish becomes less salty.

Sometimes it may be necessary to get rid of excess salt already prepared smoked fish. How to quickly soak smoked salted fish in such a situation?

Step one. Place the fish in a small container (with a lid). Prepare a solution to rid it of excess salt. You need to take equal amounts of cold water and cold fresh milk.

Step two. Pour this mixture over the fish and refrigerate for half an hour. In thirty minutes you will have a fine, not very salty smoked fish. Don't forget to rinse it with cold water and pat it dry with paper kitchen towels.

To the question of whether it is possible to soak dry salted fish, there will be a positive answer. Of course, dry fish in most cases is used as a pleasant snack for beer, however great amount salt can spoil the whole impression of such an appetizer. How to get rid of such a fish a large number salt if needed? Most often, such fish is soaked in water to loosen its meat. Then, when the fish is fed with water, it is placed in cold milk for several hours. The degree of salinity is easy to check. Just take the fish out of the milk, rinse and taste. If the amount of salt has passed into the norms that suit you, feel free to remove all the rest of the fish from the container and, after rinsing with water, you can use it for its intended purpose.

Important!

Soaked slightly salted fish will not be able to be stored for a long time. Therefore, you need to use it as soon as possible - eat or cook some dish from it (and again eat this dish). Do not leave processed fish for more than two days in the refrigerator.

But how to soak a more noble fish - red? Below are recipes for two ways to get rid of excess salt. One way is more noble. Another way is simpler, but famous for its efficiency.

A noble way for a noble fish

Red fish must be pre-prepared. Remove the head, fins and other inedible parts. Cut it into pieces. You can use only the removed fillet.

Add spices suitable for the occasion to the fish soaking container. Their number is a purely individual matter. It is also advised to add to the marinade cherry syrup to taste and vinegar (not essence). Marinade without salt should be boiled and slightly cooled. Pour the hot liquid into the bowl with the fish.

The cooled marinade is drained from the fish and filtered. The fish is washed in cold water and placed back in a clean container. Pour the resulting and strained marinade. In a few hours, a beautiful salted red fish is ready for your table.

Method two (ignorant)

If you have over-salted red fish in your home, use this recipe to rid it of excess harmful salt.

So, how to soak very salty fish?

Place the fillets or pieces of fish in a bowl. Fill the fish with cold kefir. Please note that kefir should be taken as fresh as possible. Put the fish in kefir for one night in the refrigerator (8 hours). In the morning, it will be enough to rinse it and you can apply it for its intended purpose.

Sometimes, instead of kefir, it is advised to pour red fish with whey. Mistresses believe that kefir and whey remove salt from this fish more effectively. Yes, and less fuss - you put it in, pour it in, take it out, rinse it and enjoy!

Found in seas, rivers and oceans different fish, but all of it is especially popular among the population. Such a product is a source of easily digestible protein and many useful substances: vitamins, minerals and fats. It's nutritious and delicious! Herring enjoys special love among our fellow citizens. On its basis, a variety of dishes are prepared, and consumed by itself. However, in some cases, ordinary purchased fish can be harmful to health, for example, if necessary, adhere to a diet with less salt. Soaked dietary herring is shown to such people, consider the recipe for preparing such a product at www ..

About how soaked herring is prepared, a recipe for cooking in different ways

In case you are shown diet food, then before consuming the herring, it must be soaked. Before such processing, the fish should be gutted: remove the scales, as well as the head with the insides. Rinse the carcass, if necessary, chop it into portions.
Herring must be soaked for a long time - from twelve to twenty hours.

For soaking fish, you can use ordinary water. Just immerse the herring carcass in it and send the container to a cold place, for example, to the refrigerator. Every two to three hours it is necessary to pour out the liquid that has absorbed the salt. In the event that the fish surfaced, it means that it has lost the required amount of salt. The taste of such a dish will be more pleasant and tender, but it will absorb quite a lot of liquid.

You can also soak herring using tea or milk. The cleaned fish should be cut along the back into two parts without removing the skin. Dip the carcass in cooled strong tea with sugar or milk. Tea will prevent the herring from becoming limp and blurry, and milk will add airiness and tenderness to it. It takes only four to six hours to soak such a product in tea.

It is worth remembering that soaking leads to some leaching of proteins from the fish, minerals, salts and nitrogenous elements. Store such a cooked product only in the refrigerator and no longer than twenty-four hours.

Herring diet soaked. Beneficial features

It's believed that the maximum number fatty herring is rich in useful properties. Such a product is a source of a mass of polyunsaturated fatty acids, which are extremely beneficial for the body. So oleic acid in its composition perfectly optimizes the activity of the heart and blood vessels and has a positive effect on cerebral circulation.

Herring proteins saturate the body with the lion's amount essential amino acids. Such substances are not produced in our body, which is why we must receive them with food.

This fish is also rich in a significant amount of vitamin D, which is necessary to maintain healthy bones and teeth, as well as to activate the body's defenses. It contains a lot of vitamin A, which prevents the appearance of vision problems.

Herring is also a source of potassium, calcium, cobalt, phosphorus, iron, manganese, copper and iodine.

The consumption of such a fish helps to improve brain function. It helps to remove excess cholesterol from the body, preventing atherosclerosis. It contains a number of antioxidants that can prevent the aging process and the development of cancer. There is evidence that such a food product helps to reduce the likelihood of developing diabetes second type. Herring has a positive effect on the condition of the skin and even helps to eliminate many dermatological ailments, including psoriasis, etc.

When should you soak the herring?

Soaking herring is necessary for people who suffer from hypertension, diseases of the kidneys, heart, as well as the digestive tract and some other pathological conditions. Such patients need to eat unsalted fish and only in small quantities.

Before switching on this product in the diet for the described diseases, it is imperative to consult with your doctor or nutritionist.

How to pickle herring yourself?

To prepare the marinade for salting, you need to combine one liter of boiling water with three tablespoons of salt (without top), a couple of bay leaves, three or four peas allspice and three or four cloves. Stir the brine well and let it cool.

Herring can be salted whole, but you can also cut off her head and remove the insides. After such manipulation, it is worth rinsing the fish in running water.

Place the herring in a suitable container (in Plastic container or in a saucepan), pour it with a cooled marinade, cover with a lid and refrigerate for a day, or even longer.

Herring prepared according to this recipe can be used to create diet meals- soak it as described above.

How to choose a herring?

If you are going to salt the fish yourself, give preference to freshly frozen carcasses that do not have creases, bends, dents or abrasions. The fish should be thick on the back, there should not be any spots on its skin (rusty or yellow-brown), it should be painted in a uniform dark gray color.

If you buy salted fish, pay attention to the gills: they should be dark red without inclusions. The skin should be free of stains and rust. Of course, herring should not have any third-party smell.

Soaked herring is an excellent product that must be included in the diet for many pathological conditions.

Ekaterina, www.site

P.S. The text uses some forms characteristic of oral speech.

The most healthy fish dish is salted fresh fish. It retains the largest number useful substances that are so necessary for the human body. Moreover, this definition applies to both ordinary herring and mackerel, and the well-known red fish, which is an integral part of any holiday table. The presence of salted fish on the table indicates a certain skill and diligence of the housewife, which guests, as well as relatives and friends, cannot fail to notice.

Depending on the amount of salt used in the cooking process, the fish is divided into:

To hard salted.
For medium salted fish.
For slightly salted.

The saltiest fish contains up to 14 percent salt, average degree salinity includes from 9 to 14 percent salt, and lightly salted fish is obtained if less than 9 percent salt is added to it.

The problem is also that it is almost impossible to buy fish prepared in this way in a store. Since fish can be stored in a store for a long time, it contains a lot of salt and often it is impossible to eat such fish.

If you soak it, you can achieve a gentle and good taste. But there is also one "but". It is not known how long the fish was stored in the store. It is quite possible that there is almost no nutrients. Therefore, housewives salt fresh or fresh-frozen fish at home, after which they get a delicious and healthy end product by soaking the fish.

The soaking process is dictated by two factors: firstly, to preserve the pleasant and delicate taste and secondly, for reasons of health. Fish, with a low percentage of salt, is much tastier, so it is present in many gourmet dishes, and is also the basis of most cold appetizers. For example, many salads are prepared on the basis of lightly salted, mainly red fish, along with the following ingredients:

Tomatoes, carrots and quail eggs.
Grapefruit, eggs and spinach.
There is a recipe for Olivier based on lightly salted fish.
With vegetables and greens, as in the "Royal" salad.

There are many other use cases salted fish and not necessarily red. If salted fish were included in salads, then not only the taste of the fish would be spoiled, but also the taste of the salad as a whole.

In addition, eating too much salt is very harmful to human health. It is enough for a person to eat about 10 grams of salt per day to feel normal. With an increase in the dose of salt in the human body, the body tries to get rid of its excess, while it requires frequent use water. In ancient times, the Chinese killed themselves by eating about half a kilo of salt at a time.

With excessive salt intake, it is possible:

Due to the fact that salt is not absorbed and digested by the body, it does not contain vitamins and minerals, it negatively affects the internal organs.
Salt increases the sensitivity of the central nervous system and causes problems with the cardiovascular system.
Salt negatively affects the mucous membranes of the stomach and intestines.
Salt binds calcium and removes it from the body.
Salt can accumulate in the joints, causing various diseases musculoskeletal system.

What you need to have for soaking fish

This will require tools and utensils. For example:

Tools for processing fish in the kitchen, such as a knife, scissors and a cutting board.
Soaking solution.
Soaking container with lid.
Salted fish, of course.
Spices.

There are several techniques for soaking fish. The technology depends on the amount of fish, on the type of fish and on the taste, as well as on the taste preferences of the housewife.

Fish can be soaked as follows:

The simplest and affordable way- soaking in ordinary water.
In milk.
In tea.
In marinades prepared according to special recipes.
In an industrial way, when the fish is soaked under running water.

When soaking fish, you should always remember that additional operations worsen taste qualities product. Therefore, the process must be deliberate and moderate.

Salmon are those types of fish that are desirable on the festive table. Due to their unsurpassed taste and the presence of nutrients, they are very popular with housewives. And since this fish is not cheap, soaking methods are not simple either. The main task is not to spoil the dish.

A similar preparation:

Red fish is butchered, sometimes to the state of the fillet and cut into pieces.
A marinade is being prepared, with the addition of spices, cherry syrup, vinegar, etc. The marinade must be boiled.
The fish is placed in the hot marinade.
After everything has cooled down, the fish is washed and again poured with marinade, filtered through a sieve.
Fish in the marinade can be up to several days. At the same time, it should be in a cool place (in the refrigerator).

There are recipes in which the fish is soaked in tea, sometimes with sugar, vodka and cherry syrup.

No less common is the method of soaking fish in milk. As a result, fish meat becomes tender and tasty. For this you need:

Buy at a fresh milk store.
Determine it in the refrigerator for a while.
Put the fish in a container.
Fill the fish with cold milk completely.
Put the fish in the refrigerator for a certain time.

The fish is soaked for a certain time, depending on the degree of salinity. For example:

A large carcass, which was cooked in a high concentration of salt, can be soaked from one to five days.
It is enough to hold medium-salted fish in the solution for several hours.
If you need to quickly rid the fish of excess salt, then it is better to place it in hot water or marinade.

Spicy salted fish is a fish when spices are also used in the salting process. According to this technology, ordinary herring, mackerel, and pink salmon are salted. Such fish is soaked either in water or in milk.

Soaking technique:

It is necessary to take a container in which the fish is placed completely.
Water is poured into the container, with the addition of vinegar in a ratio of 10: 1. The solution should not be very sharp and not fresh.
The fish is placed in a container.
After that, it is placed in the refrigerator for several hours.

You can soak the fish in strong tea:

The fish is cut into pieces of the desired size.
A container of the required size is prepared.
Strong tea is poured into it, with the addition of sugar or syrup.
The fish is placed in tea and sent to the refrigerator for several hours.

The method of soaking in tea has its advantages. Due to the presence of tannins in it, the fish does not lose its beneficial qualities.

Dry salted fish is considered excellent cold snack, although sometimes, due to its salinity, it simply cannot be eaten. Such fish should be placed in water and then soaked in milk.

When soaking fish, you should always remember that in this form it can no longer be stored for as long as original product. The soaking time is usually determined experimentally, therefore, it is unlikely that it will be possible to cook fish that would satisfy all taste criteria the first time. In this regard, it should be noted that it is better to spend some time experimenting than to give preference to low-quality store-bought products of dubious taste and aroma.