Salt red fish in brine at home. Salted red fish: cooking recipes

Red fish is rightfully considered an exquisite delicacy. This kind of seafood is used in Japanese restaurants for making sushi and rolls, and at home the fish is simply salted. It is important to understand that an incorrectly carried out procedure contributes to rapid spoilage of the dish, as a result of which salmon, trout or pink salmon lose their quality. useful properties. To salt fish correctly, you must have sufficient knowledge regarding cooking technology.

Salting red fish: a classic of the genre

There is a single basic recipe, which is suitable for salting red fish of any type (pink salmon, trout, salmon, etc.).

red fish - 1 kg. (loin or steak)
crushed salt (preferably iodized) - 70 g.
beet sugar - 35 gr.

Preparation
Before you begin the procedure, read the recommendations and prepare accordingly. Many people want to salt as economically as possible; in this case, buy not steaks or fillets, but whole (not gutted) fish. As a rule, the cost of the latter option is 2-2.5 times lower.

In this case, you do not need to grab your head if the total weight of the fish is 4-5 kg. Most of the product will go to the soup set (head, tail, etc.), the next section is suitable for frying (the area in front of the tail), you can salt the fillet.

When buying fish in a store (if you do not cut it yourself), give preference to a tall and even piece of fillet. At the same time, do not listen to sellers who are trying to “sell” you the wrong product. Feel free to ask to cut out the desired piece from the section of fish you like.

Technology
After selecting the sirloin or steak, proceed to salting the red fish. Always remember that according to the classic recipe for 1 kg. 70 g of product is taken. (2 tbsp.) chopped salt and 35 gr. (1 tbsp) sugar. This is a classic technology practiced in many countries.

Prepare Plastic container(suitable for microwave use or storing food in the refrigerator). The size of the container should be larger than the tenderloin, and in no case vice versa. Place the fish in a bowl, sprinkle the seafood with sugar, rub with your hand to evenly distribute the mixture. Repeat manipulations with salt, paying attention to all areas of the product. Important! If you wish, you can replace the small iodized salt large sea fish, the main thing is to keep the proportions.
After sprinkling the fish with salt and sugar, close the lid of the container and place it in the refrigerator for 48-72 hours. Important! After 24 hours, the fish will acquire a salty taste, which is more suitable for preparing salads, rolls, sashimi and sushi. After two days, the product can be used to make sandwiches. The fish will not seem tasteless to you, as it will acquire sufficient richness. After three days, the red fish will be salted to such an extent that it can be fed to children in moderation without fear of intestinal upset.
After salting, the fish can be cut. Remove the bones from the loin using special device, if desired, use nail tweezers or a kitchen knife. As for the skin, it comes off without much difficulty. It is enough to pry the edge with a sharp object or fingernail, then carefully lift it and pull it in the opposite direction at an angle of 45-50 degrees.
Salted fish is best consumed within 3-4 days after preparation. In cases where this is not possible, drain the brine liquid, remove the pieces, and lubricate them olive oil, transfer to a container and place in the refrigerator for further storage. It is important to understand that the aging period will increase by another 4-5 days, no longer. If possible, prepare the product every week, without allowing it to sit out.

The recipe is considered more complex, however, it is basic. Thanks to the vodka included in the composition, the preparation technology allows you to achieve the desired taste characteristics in 30-40 hours.

red fish fillet - 1.6 kg.
crushed sea salt - 65 gr.
dried dill - 15 gr.
vodka - 60 ml.
granulated sugar (preferably cane) - 55 gr.
pepper (peas) - 4-5 pcs. (taste)
ground black pepper - 7 gr. (1 teaspoon)
coriander - 7 gr. (1 teaspoon)
sugar, salt, seasonings - to taste

Preparation
Wash the fish and dry it with paper napkins or a towel. Cut off the fins and tail with scissors or tear them off “clean” with tweezers.

Cut off the head, remove the skin, split the fish with a knife along the belly to get 2 fillet pieces. After this, pull out the spine and remove the remaining bones. Don't throw away the skin, pour vodka into the glass.

Technology

Place the fish in a plastic container, fill it with alcohol, rub with spices on both sides, sprinkle with dill. Place the layers on top of each other and wrap them in leather.
Wrap the product in cling film into a tight roll and refrigerate for 36-48 hours. After the expiration date, cut the fish into pieces and store in a closed container for no more than 1 week.

If desired, you can place pieces of citrus fruit (lime, orange, grapefruit, lemon, etc.) over the entire surface of the fish.
If you don't have vodka on hand, replace it medical alcohol(reduce quantity by half), whiskey, gin or cognac.
Experiment with seasonings. Instead of dill, you can add parsley or cilantro.
To give the fish a light caramel aftertaste, use not beetroot, but cane sugar.
The finished product goes well with garlic and sour cream sauce.

How to salt red fish: pink salmon

pink salmon - 1 kg.
table salt - 100 gr.
ground pepper(black) - 25 gr.
white onion - 1-2 pcs.
garlic - to taste
olive oil

Cut the fillet into slices or chop the fish into pieces if you purchased it whole. Do not forget to first remove the fins, head, tail and fat layer.
Mix ground pepper and salt into one loose mixture. Rub the fish with spices, place in a container, close the lid and wait about 1 hour.
After the expiration date, remove the fish from the bowl and rinse it in cold water, dry with paper towels.
Slice the white onion rings, pass the garlic through a crusher or chop in another convenient way.
Rub the fish with garlic, place in a container and cover onion rings, first crushing them in your palms (juice will come out).
Pour a little oil into the container, roll the product on all sides, leave for 1 hour. After this time, drain the liquid.

Serve the fish as independent dish or an addition to your favorite side dishes.

How to pickle red fish: trout

This recipe is suitable for salting both trout and salmon, salmon, pink salmon, etc. A special feature of the preparation is the use of dill with white pepper.

trout - 1.1-1.3 kg.
dill - 1 bunch
cane sugar - 25 gr.
crushed salt (preferably sea salt) - 55 gr.
white pepper (peas)

Rinse the fish, remove the fins and tail. Cut it along the belly line, remove the bones and spine with tweezers. Do not remove the skin or peel off the scales.
Place the pepper in a mortar and mash it. You can also use a rolling pin and a towel. Chop the dill, mix it with salt and sugar, add crushed pepper.
Rub the fish with the mixture, place one piece on top of the other, wrap with cling film and place in a covered bowl.
Keep the product in the refrigerator for at least 48 hours, after this period unpack and turn it over loin up, wait another 10 hours.
After this period, remove the fish and rinse it with water at room temperature. Dry with paper napkins or a towel, sprinkle with lemon juice and serve.

How to salt red fish: salmon

salmon - 750 gr.
fine sea salt - 65 gr.
granulated sugar (cane) - 30 gr.
fresh dill - 0.5 bunch
fresh parsley - 0.5 bunch
ground black pepper - 5-7 gr. (half a teaspoon)
lemon juice - for dressing (optional)

Rinse the salmon under running water cold water, dry with paper towels or napkins. Peel the fish from the skin (optional step, salting with cover is acceptable), cut along the spine, remove the backbone and bones. You will end up with 2 fillets, which need to be cut in half for better salting.
Mix granulated sugar into one composition, sea salt and ground pepper. Wash the dill and parsley and chop finely. Break it Bay leaf into thin pieces.
Take a suitable bowl that will hold all the fish slices. Sprinkle a mixture of salt, pepper, bay leaf and sugar on the bottom. Place finely chopped dill and parsley on top.
Take pieces of fish and coat them one by one in the resulting mixture, then place them in a separate container. Once all parts are done, spray the inside area with lemon juice.
Place the pieces of fish on top of each other, wrap them in foil or cling film. Put in refrigerator for 35-70 hours, after the expiration of the period, rinse it, sprinkle it with lemon juice again and start eating.

It is not difficult to salt red fish if you follow the instructions carefully. If possible, use steaks or fillets; these parts are well soaked in the composition. Experiment with the amount of salt and seasonings, complement the recipes at your discretion.

Video: how to salt red fish

Lightly salted pink salmon "for salmon"

As you know, pink salmon is a rather dry and lean fish. But with this method of salting it turns into noble salmon. Tender, juicy! It prepares very quickly and can be tasted within an hour.

You will need pink salmon fillet, cut into slices.
If the fish is frozen, there is no need to defrost it. Frozen fish easier to cut - the pieces come out neater
Do saline solution with cold boiled water, very rich. For 1l. 4 - 5 tbsp. salt
If the peeled potatoes float in the solution, they are ready.
Place the fish in the solution for 5-8 minutes. Then remove, rinse, and dry a little with a napkin.
Place in layers in a suitable container, pour over odorless sunflower oil.
Place in the refrigerator for 30-40 minutes.

Serve with onions, lemon, herbs.

Salted pink salmon in 2 hours

Ingredients:

Frozen fillet of 1 pink salmon with skin;
. 3 tbsp. l. salt;
. 3 tbsp. l. Sahara;
. 1 liter of water

Preparation:

Lightly defrost the pink salmon fillet, then cut into thin slices (3-5 mm each). 2. To make the brine, bring water to a boil, add salt and sugar, mix well until everything dissolves. Then cool the brine. 3. Pour the cooled brine over the chopped pink salmon and put it in the refrigerator. After 2 hours, carefully drain the brine. The fish is ready, you can try it!

Salted trout with dill

Salted trout with dill is a very harmonious dish. Red fish taste qualities goes well with white pepper and dill. Prepare this dish for your loved ones - they will be pleased.

To prepare salted trout with dill you will need:

Trout (central part of the carcass)
dill
sugar
coarse sea salt
white peppercorns

How to cook salted trout with dill:

1. Free the trout from the ridge, leaving the skin and scales intact.

2. Grind the pepper in a mortar or beat it with a rolling pin in a towel. Chop the dill. Mix salt and sugar.

3. Lightly rub the fish with a mixture of salt and sugar.

4. Take a container for pickling. Place a quarter of salt with sugar and the same part of dill on the bottom.

5. Place a piece of fish skin side down. Sprinkle it with salt and sugar, white pepper and add the rest of the dill.

6. Place the second piece of fish, meat side down, sprinkle with the remaining spices.

7. Cover with foil, place a plate on top and press down.

8. Place in the refrigerator for two days. Once every 12 hours, pieces of fish need to be turned over.

9. Remove the fish and rinse quickly boiled water, blot with a napkin. You can serve it on the table, or you can wrap it in parchment and put it in the refrigerator to wait in the wings.

Salted pink salmon with pepper

Pink salmon, salted with pepper, will become the highlight of any feast. Spicy and fragrant fish will delight both the guests and the hostess herself.

To prepare salted pink salmon with pepper you will need:

Pink salmon
salt - 0.5 tbsp.
ground black pepper - 2 tbsp.
bulb onions
garlic
little sunflower

How to cook salted pink salmon with pepper:

1. Slice the fish in small pieces.

2. Mix salt and pepper.

3. Roll the fish in the mixture, place in a bowl with a lid, cover and leave for 45-50 minutes.

4. Remove the fish from the bowl and rinse warm water salt and pepper, dry with paper towel.

5. Cut the peeled onion into half rings. Finely chop the garlic.

6. Place the fish in a clean bowl, sprinkle with onions and garlic, add oil and leave for 15 minutes.

They serve fish like this independent snack, as well as with sandwiches, canapés and pancakes.

Salted trout with spices

The good thing about this recipe for salted trout with spices is that, in addition to salt and sugar, you can add your favorite spices without spoiling the dish at all. Quite the contrary, you will give it a family flair that is unique to you.

To prepare salted trout with spices you will need:

Trout fillet
salt
sugar
ground black pepper
Bay leaf
herbs for fish
spices and seasonings

How to cook salted trout with spices:

1. Wash the trout, dry with a towel and cut into large pieces(if the fillet is whole).

2. Prepare the pickling mixture. To do this, mix salt, sugar and other dry ingredients. I would like to note that for 1 kg of fish you need 3-4 tablespoons of the spicy mixture.

3. Enameled or plastic dishes With the lid on, add a little mixture and bay leaf, place the fish skin side down. Sprinkle it with the mixture, add another bay leaf, add another layer of fish (this time skin side up). Place the remaining mixture and bay leaf.

4. Cover with a lid and put in the dark cool place(the refrigerator is the best).

A day is enough for salting fish. Before serving, remove excess seasonings and brine from the fillet, cut into slices, sprinkle with lemon juice, and garnish with herbs.

Salting salmon at home with spices

To salt salmon at home with spices, you will need:

Salmon - 500 g
salt - 2.5 tbsp.
sugar - 0.5-1 tbsp.
ground black pepper - 0.5 tsp.
dill greens - 1 sprig
parsley - 1 sprig
bay leaf - 2 pcs.
lemon juice

How to salt salmon at home with spices:

1.First, rinse the salmon under cold water and dry it with a kitchen paper towel. I purchased a salmon steak, weighing 500 g. We peel the fish from the skin (although this is not necessary, you can salt the fish along with the skin), then cut along the spine, removing all the bones. We ended up with two fillet pieces, which we cut in half again so that the fish is better salted. You can immediately cut the salmon into small pieces, in which case the fish will be salted faster.

2. Mix salt, sugar and ground pepper.

3. Wash the dill and parsley under water and dry, then chop.

4. Break the bay leaf into small pieces.

5. Take a container convenient for salting fish and pour a little loose mixture (salt, sugar and pepper) onto the bottom. Next, sprinkle with some chopped herbs and bay leaves.

6. Take two pieces of salmon and rub them thoroughly with the loose mixture on all sides, then place them in the prepared container.

7. Sprinkle again with herbs, bay leaves and sprinkle with freshly squeezed lemon juice.

8. Next, rub the remaining two pieces of salmon on all sides with the loose mixture and place them in the same container, on top of the already seasoned salmon. Sprinkle with the rest of the herbs and bay leaf, and sprinkle with lemon juice again. I still have a mixture of salt, sugar and pepper left, pour it into a container and distribute it over all the fish.

9. All that remains is to tightly close the container with the lid. Place the fish in the refrigerator for 1-2 days (depending on the size of the fish and how well salted you want the fish to be). If you want to receive lightly salted fish, keep it in the refrigerator for 1 day, if saltier - 2 days. All this time, it is necessary to turn the pieces of fish every 6-12 hours so that they are well, evenly salted and saturated with spices.

10. After 1-2 days, remove the salmon from the refrigerator, wipe off salt and spices. Our salted fish is ready! My fish was perfectly salted within 12 hours, and I turned it over several times during this time. If your salmon seems salty, quickly rinse it under cold water.

11. Before serving, cut thin pieces and sprinkle with lemon juice.

Salting salmon in brine

Salting salmon in brine is a quick and interesting process. A day after salting, you will receive ready-to-eat fish slices and the pleasure of eating it.

To pickle salmon in brine you will need:

Salmon fillet with skin (middle part of the fish) - 1 kg

For the brine

Water - 1 l
salt - 4 tbsp.
lemon juice - 1-2 tbsp.
cloves - 2 pcs.
black peppercorns - 2 pcs.
allspice peas - 6 pcs.
bay leaf - 2 pcs.

How to pickle salmon in brine:

1. Wash the fish and dry with a towel.

2. Cut the sirloin into thin slices so that the skin remains intact. For this you need a good sharp knife. The skin is then easily cut off.

3. Boil water, add salt and dry spices, cover with a lid and let cool. Remove the spices and add lemon juice.

4. Place the fish tightly in a container and fill with brine. Place in the refrigerator for a day.

5. Remove the fish from the brine. Blot dry with a paper towel. Store in cling film.

Trout marinated with orange

Trout is exceptionally tasty and also healthy fish. There are many recipes for its preparation, and we offer you very original recipe- trout marinated with orange.

To prepare trout marinated with orange, you will need:
. trout fillet
. mixture of peppers (red, white, black, green, allspice) - 1 tsp.
. bay leaf - 1 pc.
. sugar - 1 tbsp.
. orange - 1 pc.
. salt - 2 tbsp.

Trout marinated with orange is prepared as follows:
1. Finely chop one large bay leaf. Mix it with a mixture of peppers, sugar and salt.
2. Pour the pickling mixture into a plastic container, roll the trout fillet in it and sprinkle it with the rest of the salt. You can also rub the fillet with salt and spices.
3. Cut the orange into slices and place on top of the trout.
4. Place the container in the refrigerator for a day.
5. After this time, pour the resulting liquid from the container, place the marinated trout on a dish and serve.
The finished trout can be decorated with lettuce leaves and lemon.

Citrus salmon (salmon, pink salmon, trout) from Thomas Keller (lightly salted red fish)

Ingredients

500 g red fish fillet without skin

For the citrus marinade

½ tsp. finely grated orange zest (about ¼ orange)
½ tsp. finely grated grapefruit zest
¼ tsp. finely grated lemon zest
¼ tsp. finely grated lime zest
¼ tsp. ground white pepper
1 tbsp. coarse salt (20 g)
½ tbsp. Sahara

Preparation

Mix all the ingredients for the marinade until smooth so that there are no lumps.

Wash the fish and wipe dry with a paper towel.

Place a piece of fillet on foil and coat all sides with marinade.

Close the foil to form a tight bag.

Place the bag of fish on a baking sheet or in a mold or tray. Place a small weight on top. Marinate the fish in the refrigerator at the rate of 1 hour for every 5-7 mm of fish thickness.

Remove the fish from the foil (the fish should release juice). Wash and wipe dry.

Slice the fish thinly on a diagonal.

Lightly salted salmon Scandinavian style

Ingredients:

Salmon - 1.5 kg (final product fillet).
Sea salt - 60 grams.
Ground black pepper - 1 tsp.
Peppercorns - to taste.
Cane sugar - 2 tbsp. l.
Vodka - 50 grams.
Ground coriander - 1 tsp.
Not ground coriander - to taste.
Dried dill - 2 tbsp.

Cooking process:

I have tried a great many recipes for lightly salted red fish. However, this option seemed to me the most delicious. The fish arrives in 32-48 hours, ferments perfectly due to the alcohol component and has interesting flavor shades.

First, let's prepare the most delicious component of our dish - seasonings, sugar and salt.

We wash the fish and dry it with a paper towel, cut off the head, fins, tail, remove the skin and cut it into two symmetrical fillets, separating them from the bones. I also recommend cutting off the fatty underbelly. Using tweezers, remove the remaining bones from the finished fillets. Don't throw away the skin, we will still need it very much. Pour a glass of vodka.

In a separate bowl, mix the “tasty ingredient” and alcohol.

Rub the fish on all sides.

We stack the layers on top of each other and wrap them in leather! (this is where it came in handy for us).

Tighten the resulting roll tightly cling film.

Place in a suitable bowl under a weight and put in the refrigerator.

After one and a half to two days, the fish is ready.

We cut it into your favorite pieces and enjoy the subtle “northern” taste.

And in addition, I would like to offer a few useful tips:
Instead of vodka, you can add other alcohol, for example - cognac, gin, whiskey and even alcohol! (Very rich taste it turns out).
You can also garnish the fish with pieces of citrus fruit, be it orange, lemon, lime, etc.
Don't be afraid to experiment with seasonings!
Instead of dill, you can try adding cilantro.
Instead of granulated sugar it is advisable to use Various types sugar (brown sugar, cane sugar, or even slightly burnt sugar. In the latter case, the fish acquires a caramel flavor and goes well with sour cream sauce).

How to cook salmon from pink salmon

So let's get started. Pink salmon must be deep frozen - it doesn’t matter whether it’s a carcass or a fillet. There is less fuss with fillets, or rather, there is no fuss at all. If you got a whole fish, like me this time, then you should defrost it a little in order to remove the skin. This savage procedure occurs quite easily, you just need to cut off the head and lightly pick up the skin at the “cut” site - it is removed with a “stocking” from the frozen carcass. I don’t recommend cooking with the skin - you’ll get tired of spitting out the scales later.

Next, fillet the fish using any method known to you. Again, in a state of “frostbite,” the spine and bones are separated without problems and unnecessary losses. We quickly cut clean fillets into pieces of any size - practice shows that their optimal width is about two centimeters.

Now we prepare brine - a saturated saline solution. In a liter of cold boiled or simply purified water, dissolve 4-5 tablespoons of coarse table salt. The readiness of brine is checked like this: if a small peeled potato does not sink, then everything is in order.

The next step is to lower the prepared pieces of pink salmon into the brine. How long? In the original recipe, the recommended time was 5-8 minutes. For some reason this didn’t seem enough to me, and I always wait at least half an hour. Neither under-salting nor over-salting was observed even once.

After the allotted minutes have elapsed, take out the fish, dry it slightly with a napkin and place it in a container convenient for storage in the refrigerator (for example, a plastic container), then pour vegetable oil. I don’t really like oil in salted fish, so I just sprinkle it on. But it should be remembered that if the oil completely covers the fish, then it will be stored much longer. You can add your favorite spices, but for me it’s good as is.

Quick salting salmon video recipe

Salmon is a delicacy that has a place on any table. Fish is incredibly healthy. At regular use heart function improves, brain activity activates and youth prolongs. All this thanks to the unique composition and recipes for salting salmon at home.
At heat treatment majority useful substances is destroyed. To preserve its beneficial properties, it is recommended to smoke or salt salmon.

Red fish is an expensive product. So that the money is not spent in vain, but salty fish did not disappoint with taste and aroma qualities, carefully study the material below. Thanks to simple tips you can cook it correctly and easily salted salmon.

For salting, choose fresh fish. Buying a chilled carcass is not difficult. Just choose carefully. Unscrupulous sellers freeze fish to increase safety. After salting, such salmon turns out to be rather dry.
If only frozen fish is on sale, make sure that it has not been frozen several times. The color of the fins will help with this. In a stale product they are yellowish.
Buy a whole carcass if you have fish cutting skills. Otherwise, I recommend choosing a sirloin or a small piece of carcass.
Salmon turns out juicy if it is used for salting coarse salt white. Famous chefs welcome the use of sea or ocean salt.
To add salted salmon flavor spicy notes When salting, a variety of spices and herbs are added. Use spices at your discretion based on personal taste. Available for sale ready-made kits.
Salt the salmon in a glass, plastic or enamel bowl. Metal containers are not suitable for this purpose, since the final product acquires a specific taste that does not bring pleasure.

As you can see, the rules are extremely simple, understandable and suitable for salting mackerel and herring. If you take them into service, they will help you create culinary masterpiece, which will give a head start to any purchased analogue in terms of taste and aroma.

Calorie content of salted salmon

It is impossible to overestimate the benefits of salted salmon. Fish contains a lot of melatonin, which is responsible for cell regeneration and normalizes sleep. Contains minerals, reducing the likelihood of heart disease, strengthening blood vessels and controlling cholesterol levels.

The calorie content of salmon after salting is 202 kcal per 100 grams.

Classic recipe

Classic technology Cooking salted salmon is considered the simplest. Result classic salting- the most tender meat, which is instantly swept off the table by household members or guests.

Ingredients:

Salmon fillet – 500 g.
Salt – 3 tablespoons.
Sugar – 3 tablespoons.
Fresh dill – 50 g.

Preparation:

Rinse the fillet with water and dry with a paper towel, mix salt with sugar, chop the dill.
Rub the prepared fish pulp thoroughly with a mixture of sugar and salt. Place the fish pieces in a salting bowl. Place the first piece skin side down, sprinkle chopped herbs on top, place the second piece skin side up.
Cover the salmon with a plate and place a jar of water on top. Leave for 6 hours, then put in the refrigerator for 24 hours. After the time has passed, the dish is ready.

Video recipe

The fastest and most delicious recipe in 2 hours

A quick and tasty recipe suitable for salting any fish, be it salmon, chum salmon, trout, salmon or mackerel. The result is tender, juicy and incredibly tasty. The household emptied the plate in a few minutes and dipped me into an ocean of gratitude. I achieved this result in 2 hours at home.

Ingredients:

Salmon fillet – 2 kg.
Sugar – 3 tablespoons.
Salt – 6 tablespoons.

Preparation:

Remove the skin from the fish, rinse with cold water and dry with a paper towel. Cut the fillet into small pieces. In a small bowl, mix sugar and salt.
Dip each piece of salmon in the resulting mixture. Place the fish in a salting bowl. Cover the container with cling film and set aside for 2 hours.
Once the time is up, keep it in the refrigerator for 15 minutes to cool.

If you immediately put the fish in the refrigerator, it will take longer to cure. To give ready-made dish For added piquancy, add a little garlic, onion, fresh dill or any other spices. A matter of taste.

How to salt salmon in brine

Many people prepare sandwiches with red fish for breakfast. To do this, they buy ready-made salty product, but you can salt salmon at home. Domestic fish much healthier, more aromatic and tastier than store-bought semi-finished products.

Ingredients:

Salmon – 1 kg.
Salt – 4 tablespoons.
Water – 1 l.
Lemon juice- 2 tablespoons.
Cloves – 2 pcs.
Laurel – 1 leaf.
Peppercorns – 3 pcs.
Allspice- 5 pieces.

Preparation:

Rinse the salmon thoroughly with water and dry with a paper towel. If you use the middle part of the carcass or fillet, cut into thin pieces.
Boil water, add spices, salt, cover with a lid and leave until completely cool. Pass the cooled brine through cheesecloth, discard the spices and add lemon juice.
Place the fish pieces in a glass or enamel pan, fill in spicy pickle. Cover the top with a plate and place in the refrigerator for 24 hours.

Video cooking

Remove the finished fish from the spicy liquid, dry it slightly, cut into slices and enjoy gastronomic pleasure. If you plan to serve the treat on a holiday table, garnish with fresh herbs and lemon slices.

Dry salting salmon pieces

Salmon has only one drawback - its high cost. For home salting It is not necessary to buy a whole carcass. Any store sells red fish trimmings, which are ideal for dry salting.

Ingredients:

Salmon pieces – 1 kg.
Sugar – 20 g.
Sea salt – 40 g.
Ground white pepper – 5 g.
Dill – 1 bunch.

Preparation:

Rinse the fish pieces with water and remove the bones.
In a medium bowl, combine sea salt, pepper, sugar and chopped dill. It will work out aromatic mixture for pickling.
Place the pieces in a glass or enamel container, pouring each layer spicy mixture.
Place the container in the refrigerator for 3 hours, placing a weight on top. After the time has passed, check for doneness. If the fish is salted, taste it.

There are several advantages to cooking salted salmon in pieces. This is an affordable cost, high cooking speed, maximum safety and quality. Store-bought semi-finished products do not meet these requirements.

How to salt whole salmon deliciously

Not every housewife has the courage to cook salted salmon entirely on her own. This is all due to the issue of the high cost of the salting object. Do not be afraid. With my recipe at hand, you will ensure that the result justifies the cost.

Ingredients:

Salmon carcass – 2 kg.
Salt – 8 tablespoons.
Sugar – 4 tablespoons.

Preparation:

Cut the salmon carcass along the ridge. Remove the entrails and use a small spoon to collect the blood that has accumulated near the ridge. Cut off the head and tail. They are not suitable for pickling, but they are good for fish soup.
Rinse the fish with cooled boiled water several times. Remember, using tap water has a bad effect on the shelf life of the product.
Rub the carcass with a mixture of salt and sugar on all sides. Make sure the mixture evenly covers the fish.
Place in a bag and set aside for 3 hours. After that, put the product in the refrigerator for 12 hours.
The delicacy is ready.

Video recipe

I will add that the quality of pickling is determined by the amount of sugar used. If you want to get juicy and tender fish, I advise you to slightly increase the amount of the sweet ingredient. If you don't like salted salmon, cook red fish in the oven.

Salting salmon in brine

Excellent recipe in tuzluk in my family accompanies many family and festive feasts and earned a lot of positive feedback from households and guests. Despite its simplicity, it allows you to prepare excellent salted salmon.

Ingredients:

Fresh salmon – 1 kg.
Salt – 700 g.
Sugar – 150 g.
Water – 2 l.

Preparation:

Prepare the brine. Pour water into a saucepan, add salt and sugar, bring to a boil. Try to ensure that the quick ingredients are completely dissolved. Cool the liquid to room temperature.
Pour water over the fish and cut into convenient pieces. Make a small cut in each piece for better salting.
Place the salmon in the brine, cover with a saucer and press down with a weight. In 2 hours you will receive lightly salted fish, after 4 hours it will be more salty version.
After the time has passed, remove from the liquid, dry, place in a container and refrigerate until morning. The delicacy is ready.

With this recipe, you'll create a snack that will melt in your mouth thanks to its delicate texture. Decide for yourself what to serve the delicacy with. It is pointless to give recommendations, since tastes differ.

How to salt salmon bellies

Not every family can afford to purchase red fish, which everyone loves. Some housewives' husbands often get together with friends and drink beer with dried fish or crackers. But at home you can prepare a delicacy that will satisfy everyone. We are talking about salted salmon bellies.

Ingredients:

Salmon bellies – 400 g.
Sugar – 1 tablespoon.
Salt – 2 tablespoons.
Pepper mixture.

Preparation:

Rinse the bellies under running water, then fill them with clean cold liquid and set aside for a third of an hour.
After the time has passed, carefully remove the skin, roll in a mixture of sugar, salt and spices, and place in a glass container.
Add a little water to the jar - a centimeter from the bottom. Place the container with the bellies in the refrigerator. After 2 days, the delicacy is ready.

Delicate coral slices of red salted fish are the most welcome “guest” on every table. It's not only delicious snack, but also an excellent component for preparing other dishes. The meat of salted fish is tasty and has long term storage It has only one drawback - the price. However, this problem can be solved if you know how to salt red fish at home.

How to dry salt red fish

Any type of red fish is considered a delicacy, because the meat of all its representatives is fatty and very tasty. This product is suitable for preparing the most different dishes, but especially often it is served salty.

For salting, you can take either fresh or frozen carcass, the main thing is that its skin is intact, without any damage.

For all the recipes proposed below, we will need sirloin, and this should not be a problem. But how long to salt the fish depends on the chosen salting method.

Ingredients:

coarser salt;
granulated sugar;
cumin and coriander seeds.

Cooking method:

Pound the spice seeds in a mortar or grind in a coffee grinder.
Combine salt with sweet sand in a 2:1 ratio. For a kilogram of meat it takes three heaped spoons of this mixture and a spoonful of spices.
Sprinkle the fillet and place it on linen (cotton) cloth. Wrap the fish tightly, place it in a pan, cover it and put it in the refrigerator.
Three times a day we take out the carcass, unwrap it and rearrange the pieces in any order so that each slice can be thoroughly soaked.
After three days, we put pressure on the fish. Suitable for this regular jar with water. After 12 hours, the salted red fish can be served.

Cooking in marinade

The classic marinade for salting red fish consists of granulated sugar, salt and acetic acid. Many housewives put other ingredients in it, for example, sunflower oil and mustard. The taste of the finished snack depends on what spices are used in the recipe.

Ingredients:

two tablespoons of coarse salt;
spoon of white sugar;
allspice peas;
lemon.

There is a simple recipe for salting red fish yourself. Of course, it’s easier to choose it in the supermarket, already prepared and cut into thin slices - all you have to do is put it on buttered toast and eat it. However, it will be much safer to purchase a whole carcass and cook it yourself. This way the housewife will be confident in the quality of the fish and its freshness, as well as in the fact that no dyes or harmful additives were used when salting it.

Classic recipe for salting red fish

The recipe for salting red fish at home is simple and does not require any unusual ingredients. The most difficult task is to correctly separate the pulp from the bones so that they do not get caught in the cooked fish. For 4 kg of fish you will need 10 tablespoons of salt, 5 of sugar, as well as lemon, bay leaf and spices to taste. You should choose chilled fish, but if it is possible to purchase only a whole carcass, it is weighed after defrosting.

Let's start salting red fish:

Before salting red fish, it must be cut in such a way as to preserve it. maximum amount meat. To do this, use a sharp knife to make one large incision from the head to the tail, running along the ribs and spine. It is better to insert the knife from the side of the abdomen.
Next, use the same knife to cut off the upper part of the pulp behind the gills and set it aside. The next step in the recipe for salting red fish is separating the second half of the fillet. Use a knife to pry up the ribs and spine, carefully separating the bones from the meat. It will be more convenient to carry out this manipulation by first cutting off the head (immediately behind the gills) and tail.
Next, you need to remove any hard ribs that will interfere with the finished fish. To begin with, run a knife under them, trying not to grab a large amount of meat. After this, a small amount of bones will remain; they need to be felt with your hands and removed manually or with tweezers. All these manipulations can be avoided if you buy ready-made cleaned fillets. It will cost more and may contain dyes that will give the meat a rich red color. However, if you need to quickly salt red fish at home, you should not waste time cutting up the carcass and take ready-made fillets.
When the fish fillet is ready for salting, you need to prepare the mixture. Salt is combined with sugar, spices, chopped bay leaf and pepper. All ingredients are mixed.
Next you need to position the fish correctly. To do this, choose a container that will fit both halves of the fillet, so that you do not need to cut them additionally. Classic way How to salt red fish - soak the flesh with the salt mixture on all sides. The bottom of the vessel is sprinkled with salt, then one part of the fillet is placed on it, back down. Upper part you need to put it on the bottom, and between them add a layer of salt, as well as cut into slices if desired. The fish is also covered with the mixture on top.
The recipe for salting red fish implies that it will be infused for several days in the refrigerator. During this time, it will release juice and be completely saturated with the solution. The taste will be more intense if you cover the container with an airtight lid that will not let air through.
Fish from the refrigerator should not be consumed immediately. It needs to be rinsed under running water to remove excess salt. It is also recommended to leave it in water for 10 minutes so that the pulp remains salted evenly, and not just on the surface. When the carcass is cleared of excess salt and dries at room temperature, you can eat it.
Before consumption, red fish must go through another stage of preparation. Classic recipe explains how to salt red fish, including the skin, but it must be removed before serving. Using a sharp knife, make a cut in the center of the fillet, and then separate the skin from the flesh, trying to leave as much meat as possible.

There is a way to quickly salt red fish, but still no housewife will have time to cook it if guests are already on the doorstep. The finished cleaned fillet, cut into small slices, will be completely soaked in salt in the refrigerator during the day.

How to choose red fish for salting?

Choosing high-quality fresh fish for salting is the key to its taste and safety for health. It is better to purchase it in supermarkets, since they must have documents confirming that they have passed all veterinary and sanitary inspections. Red fish in spontaneous markets and from the hands of fishermen may contain helminth eggs and other microorganisms that are transmitted to humans when eating meat.

There are general rules for choosing fish that should be followed:

A fresh carcass should not emit bad smell, as well as the aroma of herbs or spices.
The main indicator of the freshness of a fish is its eyes and gills. The eyeballs should be intact, convex, and there should be no cloudy film on their surface. If eyes and gills are missing, it is better not to take the fish.
If the fish is frozen, it should not have large quantity ice. Its thick layer indicates that the carcass was frozen more than once, which is strictly not recommended.

Except general rules, you should not forget about the recommendations that apply specifically to red varieties of fish:

The color of the meat should not be too intense. If it is unnaturally red, especially if this individual has short fins, the fish was definitely tinted for a better presentation. It is not recommended to eat such dyes.
Normally, red fish meat has light veins on the cut. The dyes uniformly make the cut red, and this fact is worth paying attention to when purchasing fillets.

The salmon carcass should not have any spots on the skin. They appear during the spawning of this fish, and the meat becomes less saturated.

There is no single method for properly salting red fish. Not only its taste, but also its shelf life and the degree of its purification from helminths and microbes will depend on the amount of salt and spices. Fish that has been soaking in salt for several days or more will last longer. Ready-made salted red fish transforms any everyday dish as a delicacy: sandwiches, salads, pancakes, tartlets. This product looks harmonious on festive table, but it is filling and compact enough to take with you as a snack. In addition, red fish contains great amount useful vitamins, minerals and fatty acids essential for human health.