How to salt fish with pink salmon. Fish day: salted pink salmon at home - very tasty for any table

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Today we will talk about salting fish. Remember the different ways? It turned out very tasty - just lick your fingers! And today our choice fell on pink salmon, a selection of recipes from which we offer you in this article.

Red fish is a classic decoration of the festive table. The delicacy is not cheap, but one of the most delicious. Pink salmon is perhaps the most affordable option from the salmon family. And with the right approach, you can pickle it so that it will not be distinguished from salmon.

On the shelves of stores, a piece of salted salmon, weighing about two hundred grams, costs 200 rubles. It's still a good option. Fresh-frozen pink salmon costs the same amount, but per kilogram. The benefit is obvious. Moreover, there is no hassle with the preparation of lightly salted fillets.

In this article, I have collected for you the most delicious and simple recipes for salting pink salmon fillet. It turns out that each of them is very tender and appetizing. Choose any. Take the article to your social networks in order to try each of them over time.

How to quickly and tasty pickle pink salmon at home?

In fact, salting salmon at home is not difficult at all. Try pickling for the holiday or just like that. Ingredients and spices - a minimum. This is probably why the maximum of tenderness and natural taste is preserved in the fish.

Try this recipe, because it is one of the simplest, but delicious.

Ingredients:

• Pink salmon - 1 whole fish
• Salt - 3 teaspoons
• Sugar - 1 teaspoon

Cooking:

1. Prepare the fish. From it you need to remove all unnecessary, leaving the fillet. If you already have a cut fillet in service, then the situation is facilitated.

2. But carving a whole carcass is not at all difficult. Cut off the head, tail. We open the abdomen. We remove all the insides. You may be lucky and get an expensive bonus in the form of red caviar. By the way, it can also be salted. Cut the fish along the ridge into 2 parts. From the second part, we also cut off the ridge. We cut off the abdomen, leaving only the fleshy part. But the bellies can also be salted. We also remove all the bones, as carefully as possible.

The head, tail, spine, fins are excellent ingredients for fish soup or fish soup. The insides, except for caviar, can be thrown away. And these ingredients should not be disposed of.

3. We wash the fillet, dry it. If you want, you can peel the skin. But you can leave. For each half of the fish, that is, for one fillet, sprinkle evenly with one and a half teaspoons of salt. If it is large, then you can sprinkle more salt. Also sprinkle each with about half a teaspoon of granulated sugar.

4. Everything! We put our fish on a saucer or in a container. Put in the refrigerator for 5 hours. If you make it for dinner, then by dinner you can already enjoy your efforts.

Before serving, rinse each fillet with cold water to remove excess salt. Then dry and serve! Bon Appetit!

Salted pink salmon like salmon - a delicious recipe at home

I offer you another simple recipe for salting pink salmon with your own hands. It turns out it is very tasty fragrant, appetizing. A great option for dinner or a festive table. Indistinguishable from salmon.

Ingredients:

• 700 grams salmon fillet (or one medium-sized whole fish)
• 3 lavrushins
• 2 teaspoons of granulated sugar
• 3 teaspoons salt
• Peas of black and allspice
• Lemon

Cooking:

1. If you bought a whole fish, it must be cut into fillets. First, we clean the scales. Cut off the head and tail. You don't need to throw them away. Having removed the gills from the head, boil the ear from it and the tail. The ridge can also join them. It's not hard to remove it either. After ripping open the abdomen, remove the insides. We cut the fish along the back, along the ridge. We remove it from the second half. It remains to cut off all the fins and remove small bones.

2. If the fillet is large, you can cut it into 2-3 parts so that it is convenient to store it during salting. In a separate bowl, mix sugar with salt. Grind black and allspice in a mortar. It is not necessary to grind it to a powder state. The main thing is to crush the peas so that they give the fish more flavor. Optionally, you can take a mixture of peppers. We send in a mixture of sugar and salt. Here we also crumble finely lavrushka. We mix everything.

3. Put the first piece of fillet on a sheet of foil. We rub with part of the salt and spices, on all sides. We take one circle of lemon, squeeze the juice from above, evenly over the entire piece. Put the squeezed circle on top. Thus, in a pile we put all the pieces of fish, grated with spices and seasoned with lemon.

4. Wrap in foil. Put in a suitable container. We put it in the refrigerator for a day. You can keep it smaller. Try the next day. If the degree of salting suits you, you can already serve.

5. We wash the fish pieces under running water from the remnants of salt and spices. We discuss. Slice a little diagonally to separate the fillet from the skin.

Recipe for salted pink salmon slices - tasty and fast

Red fish is used in many, especially holiday recipes. Salmon or trout are quite expensive. Therefore, many find an affordable alternative in the form of salting pink salmon at home. If everything is done correctly, then it will not be distinguished from more expensive "relatives".

Source: https://youtu.be/r51Cfo7yPo0

For example, according to this recipe, the fillet is salted in just half an hour. Because we will salt it in already chopped form.

Ingredients:

• Fili pink salmon
• Liter of boiled water at room temperature
• 5 tablespoons plain salt
• An incomplete tablespoon of granulated sugar
• 80-100 grams of vegetable oil

Cooking:

1. If you have a ready-made fillet, then you can start salting right away. But with the same success, you can use fresh-frozen fish. We separate it from the head, tail, cut off the fins, gut, remove the spine. The skin can also be removed if desired. But you can leave.

2. Remove the remains of the bones from the fillet, wash it, dry it with paper towels. Cut into pieces, about 2 centimeters wide.

3. Prepare the so-called brine. That is a brine for salting. In a liter of warm, pre-boiled water, dissolve salt and granulated sugar. We stir everything until the grains of sand are completely dissolved.

The ratio of salt and sugar is given per liter of water. If you plan to salt a lot of fish, then multiply the spices for each liter of liquid.

4. Prepared pieces of salmon are sent to the brine. They should not lie too tightly here, but float freely. If necessary, if all the fish did not fit, just make more brine per liter. Cover with a lid or foil. We leave for half an hour.

5. Now we take it out and put it on paper napkins. They will absorb excess moisture. Put another napkin on top and get wet to remove as much water as possible.

6. Pour a little vegetable oil into a jar or some other deep container. Lay out a few pieces of fish here, in one layer. Drizzle some more oil on top. So, lay out all the pink salmon in layers, oiling each layer. Then shake it a little so that the oil is better distributed.

7. You can taste right now. But I still advise you to let it brew in the refrigerator for 1-2 hours.

Pink salmon dry-salted at home

Another simple, quick way to salt salmon. The fish turns out to be very tender, juicy and fragrant - moderately salty and spicy. Try it - you won't regret it!

Ingredients:

• One pink salmon, about 2 kilograms in weight
• 4 tablespoons of coarse rock salt, without any additives
• 2 tablespoons of granulated sugar
• Vegetable oil to taste
• Juice from one lemon

Cooking:

1. We cut off the head and tail from the carcass. We open the abdomen, take out all the insides, clean off the films. Perhaps you are lucky and you will become the happy owner of a fish "gift" in the form of caviar. It can also be salted, separately from the fish.

2. For cooking, we only need fillets. Therefore, we remove the ridge and all the bones. We also cut off the fins. By the way, from the head (cleared from the gills), tail, fins and spine, an excellent fragrant broth is obtained! But we need the fillet right now. Cut it into pieces of medium thickness.

3. Mix salt with granulated sugar in one dry bowl. Immediately prepare the dishes in which we will put our fillets. We take one piece. We rub each with a mixture of sugar and salt, on all sides. Roll the lemon with the palm of your hand on the table, with an effort to make it easier to squeeze the juice out of it.

Pour juice over each piece of fillet. Also pour and rub with a small amount of vegetable oil. We lay out the prepared pieces in a pile, on top of each other.

4. Put a dish or lid on top, with a diameter smaller than a bowl of fish. From above we erect oppression. For example, a small pot of water. We put it in the refrigerator for a day. Then you can serve.

If you cut it into slices for sandwiches, it is better to put it in the freezer for an hour. Then it will be much easier to cut them. If you plan to eat it right away, in pieces, then it is better to rinse off excess salt. On sandwiches, with bread, excess salt is not so felt.

Delicious salted pink salmon with salmon cognac

Original recipe! Cognac, which is part of the composition, will not harm your health and consciousness. But the taste and aroma of the fish will bring tangible! It will not be a pronounced cognac taste, but a light, spicy note. It turns out very tasty! I advise!

Ingredients:

• Kilogram fillet
• Tablespoon of cognac
• 2 tablespoons salt
• Tablespoon of granulated sugar

Ingredients are provided per kilogram of cleaned salmon. If you plan to salt more fish, multiply them accordingly.

Cooking:

1. If you are armed with a prepared fish fillet, then the situation is facilitated. But this does not mean that cooking from a whole fish, you will have a lot of trouble. A whole fresh-frozen carcass of pink salmon turns into a fillet in just a few minutes in skillful hands. I don't recommend defrosting it. As soon as it begins to thaw, we cut off the head, tail, cut off the fins.

2. We open the abdomen, gut it. Frozen carcass will now be much easier to separate from the ridge. Cut into 2 parts, along the spine. Then we separate it from the second part, also with a knife. The skin can be removed or left on.

3. Mix salt with granulated sugar together in a dry bowl. With this mixture we rub or simply shower each half of the fish on all sides. We spread it on some kind of dish, for example, on a baking sheet. Lubricate with cognac. We leave for 5-6 hours right on the kitchen table.

The ridge can also be salted and put next to it.

4. Now we shift the fillet into a container or other deep dish. Cover with a lid or cling film. We put it in the refrigerator in this form for another 40-42 hours (about 2 days, taking into account these 6 hours). Then you can serve immediately.

If you like a slightly dry, dried fish, leave it in a horizontal position for several hours without a lid and a film. For example, at night. The option is good in winter, when there are no insects at home.

Besides, I wouldn't risk it if there are pets at home. It will be a shame if your dog or cat devours your work in just a couple of minutes.

How to quickly and tasty pickle fresh pink salmon in brine?

I offer you an interesting recipe for salting pieces of pink salmon in a jar, in brine. Actually, instead of a jar, you can use a plastic container or other deep dish with a lid. The fish is excellent. An excellent, quick option for those who do not like to mess around with carcass cutting into fillets.

Ingredients:

• Carcass of fish for 1-1.5 kg
• Liter of boiling water
• 4 tablespoons of granulated sugar
• Peppercorns to taste
• 4 tablespoons coarse salt, no additives
• Lavrushka to taste

Cooking:

1. We need a fish on the bone, but without a head and tail. It also needs to be cleaned of scales and gutted from the inside. With a knife, remove all dark films inside. We wash it and then dry it.

2. Now we cut the fish into pieces, about 2 fingers thick. Let's put it aside for now.

3. In the meantime, prepare the marinade. Pour the peppercorns into the bowl. You can take black, allspice or a mixture of various peppers. We send lavrushka here.

Pour salt, granulated sugar. Pour boiling water over it all. Stir until the grains of salt and sugar are completely dissolved. Leave it until it cools down to room temperature. During this time, the brine will be saturated with the aroma of spices.

Important! Do not send fish into hot liquid. Otherwise, it will boil and the desired effect will not work!

4. Put the chopped fish tightly in a clean, dry jar. Pour in cooled brine. Lavrushka and peppercorns are also shifted here, for additional flavor.

5. Close the lid and send to the refrigerator for 24 hours. Before serving, take it out, dry it with paper towels and serve. Bon Appetit!

Whole pink salmon in oil recipe - homemade recipe

As you already understood, it is not necessary to buy fresh pink salmon fillet in order to pickle it. After all, you can buy a whole fresh or frozen fish carcass, cut it and pickle it.

Here I will show you how easy it is to pickle pink salmon along with the bones according to a very tasty recipe. My friend, for example, likes to gnaw on a salty backbone more than to eat the fillet itself.

Good morning everyone!

Today I decided to make a post on salting pink salmon, namely at home. If you are tired of buying fish every time and complaining about its taste, then this note is for you. We will figure out how to salt this delicacy so that the red fish turns out to be moderately salty, tasty, and the taste is awesome and incomparable. So that it melts right in your mouth, the pulp is juicy and tender. Ready for the secrets?

Then catch these simple and quick recipes and write them down on a piece of paper or bookmark the article so as not to lose. After all, in winter, especially closer to the New Year, this topic is in great demand among us Russians). Or on other holidays, we often cook and serve such a “charm” on the table. And also from pink salmon quite a lot was invented and (as well as with and). And all because it is rich in useful substances that act positively on all human functions. For example, it contains a lot of phosphoric acid, omega3 and pyridoxine.

In general, while I am writing the introduction here, I am sitting licking my lips and in anticipation that soon, like you, I will get this unrealistically fabulous yummy out of the refrigerator. And I will treat everyone and enjoy the taste myself. Mmm ... fingers definitely will not be ashamed to lick.

Well, let's go or run to the kitchen to create! I wish you all a successful ambassador!

I would like to immediately move on to the most common and really quick and budgetary recipe for salting pink salmon. Do you know why? The fact is that red fish will need to be cut into small pieces and kept in brine for literally 30 minutes. Yes, here is such a trick, the cooking option is just a bomb. There will be no indifferent, it is verified by our own experience.

It will turn out pink salmon, like salmon, (or I often hear it under salmon), which will fit perfectly on any sandwich, or bring it as a cut or snack.

And the ingredients are generally funny, see nothing superfluous, just salt, sugar, water and vegetable oil. And of course, the “prom queen” herself.

We will need:

Stages:

1. Separate the fillet of red fish from the spinal part, fins, and ribs. If you wish, you can remove the skins immediately, or do this work a little later.

Important! If your pink salmon is frozen, then there is nothing to worry about, but on the contrary, your sharp knife can easily handle it.

2. Once everything is ready, chop the fillet into slices in the region of 2 cm.

3. After the plan, make a marinade, add 1 liter of cool boiled water, salt - 5 tbsp and 1 tbsp of granulated sugar without a slide. Stir the mass so that the grains melt.

4. Dip the blanks for 30-40 minutes in brine at room temperature.

6.Now prepare any glass container into which pour a little vegetable oil into the bottom. And lay out the fish in layers. A layer of pink salmon, a layer of oil, and so on, until the container is full.

Shake the container with the contents to evenly distribute the oil.

7. Let the fish stand in a cool place, for example in the refrigerator for 1.5 hours. And then use it as directed. Have a nice adventure!

Pink salmon for salmon with a skin with an incomparable taste - tasty and fast

Red fish is quite often used in recipes, salads are prepared from it, and others. But not everyone can afford to take and buy such a delicacy. Especially if it is salmon or trout. Therefore, one way was invented to make something similar to salmon out of ordinary pink salmon. Of course, there are distinctive features, I can’t say that the taste is one to one, but still, it turns out very tasty.

There is a way out, take this economical option and cook salted pink salmon with me, this is a great salting option, believe me. It turns out tender and very juicy!

We will need:

• and another slice of lemon for each layer

Stages:

1. Clean the pink salmon from scales (it is small in it, if the carcass is already gutted, then skip this moment). Remove all the insides and head, gills, tail with fins. Then rinse well in running water.

Carefully open the carcass and remove the central bone and ribs (bones). Feeling the main bone with a knife at an angle, cut the fish.

2. As soon as the fillet is ready to work, remove the bones from it, they are easily removed by hand. For convenience, cut each blank in half. Don't take off your skin.

3. In a bowl, combine 2 tsp sugar and 3 tsp coarse salt. Remember Lavrushka with your hands and bring it in here. Grind black peppercorns and allspice with a mortar into small crumbs and put here. Stir.

4. Lay the red fish on the foil and sprinkle it with the prepared pickling mixture. Then put the fillet again and again salt, sugar and spices, etc. with all the pieces. Place another slice of lemon on each layer.

Cover the foil and put this lump in a container (if you do not take it, juice will stand out and stain the shelf) and store in the refrigerator for a day or 24 hours.

Advice! Fish can be wrapped not with one layer of foil, but with two.

The very next day it will be possible to take a sample.

5. Open pink salmon and rinse slightly under running water.

6. As you can see, the red fish turned out to be not dry, as is typical for it, but rather soft and liquid. Lick your fingers! Bon Appetit!

Lightly salted pink salmon: it turns out like tender and juicy salmon in 10 minutes

Want to learn how to quickly salt? I can’t say that it will be possible to do this in 10 minutes, but then it will be possible to eat it during this time). Hence the name of the recipe. In addition, you can safely, without looking back, if there is a holiday in your house, you can still marinate and. To be sure, the festive table was a success.

We will need:

Stages:

1. Get rid of the whole fish). Remove with a knife all the insides, fins, head and of course the bones. Once the fillet is ready, take a glass mold and build a salt pillow on it.

2. Sprinkle the bottom of the dish with it, and put the pieces of red fish as shown in the photo. Mask it too with a pickling mixture (mix 2 tbsp salt and 1 tbsp sugar in a cup).

3. Lay the workpieces on top (skin side up) and also sprinkle with the salting mixture. You can help with your hands to make it more or less even.

4. Leave the pink salmon to pickle in a cool place under a closed lid for 5 hours. And then rinse it under running water and chop it into identical plastics, but first remove the skin.

5. Fold the blanks into a plastic container and brush each layer with vegetable oil, starting from the first. Serve chilled and in good spirits. Enjoy!

Salted pink salmon slices - fabulous yummy

The next recipe is somewhat similar to the previous one, but pickling of fish occurs immediately with small pieces. That is, you can immediately enjoy the amazing taste, it's a bomb, just delicious!

We will need:

Stages:

1. Clean the pink salmon carcass from everything unnecessary and from the skin, and cut with a kitchen knife into sticks 1.5-2 cm thick. Pour salt mixed with sugar into a deep bowl. Also scatter peppercorns and parsley.

Spread the fish in layers and each layer is well shifted with a pickling mixture.

2. Once all the food is used up, cover the cup with a lid and put it in the refrigerator for 24 hours. And then eat to your health!

How to salt salmon whole salmon in a day

This method will seem interesting to someone, and maybe wild, but it is in the Far East or Sakhalin that they do it! You can salt red fish in various ways, but in this recipe one salt is used, it is not interrupted by anything. But you can put seasonings and pepper at your discretion.

We will need:

Stages:

1. Gutted pink salmon, but with the head (you can also cut it off), rub well with salt.

2. As soon as the pink salmon is well coated with coarse salt, immediately wrap it in foil or in a baking sleeve. Put it in the refrigerator for 1 day, although the author claims that it is better to leave it for 5-6 days (for me it’s a very long time), and then use it as directed. As with , shake the salt. As you can see, it turned out delicious, simple and without problems. You think that there is a lot of salt here, but again, how to look at it, you can adapt, but then all the bacteria, helminthic “bads” will die.

And you know, according to experts, salting of red fish and other salmon should be calculated according to the following formula: 270 g of salt is taken per 1 kg, in this case pink salmon. But, in my opinion, this is too much, it turns out very salty.

Salted pink salmon at home in a dry way - quickly and effectively

And again, let's talk about another simple method of salting, only this time we will use only two additional ingredients, these are salt and sugar. Nothing superfluous, so that there is an unsurpassed taste that is not interrupted by anything. Try it, friends!

We will need:

• pink salmon
• sugar

Stages:

1. Divide the delicacy into parts, remove all the insides and fins, head, etc.

2. Prepare a clean pink salmon fillet for work and season it well with salt (1.5 tsp of salt and 0.5 tsp of sugar for each layer). Let the fish salt for at least 5 hours in the refrigerator, cover with cling film.

3. Then wash under water and cut into portions, peeling off the skin.

4. Take a sample faster, put it on a piece of bread or a loaf with butter and in your mouth. Good luck in the kitchen!

How to cook red fish in oil and onions

An insanely simple recipe that should be in the piggy bank of any cook. What are you waiting for? Take it to your bookmarks or write it down in a notebook.

We will need:

Stages:

1. Remove all scales, fins and head from salmon fish. Build a fillet), separate the pulp from the bones, the ridge. Chop pink salmon into slices.

In the pan, start laying out the pieces, soak each in coarse non-iodized salt. Keep warm for 30 minutes, and then rinse them in water.

3. Press down and wait 1 hour in the refrigerator. After a while, please your tummy and your loved ones and relatives. Happy discoveries!

Video on how to salt red caviar from frozen pink salmon

I would like to show you a story where the hostess tells in detail how this can be done in a couple of minutes. Usually there are no problems with salting caviar if you know how to remove the film from it correctly. How do you do it? Share your secrets. I now know that you can put this delicacy in warm water, and manually separate each caviar from the film in it, or use a dough hook and a whisk. Wow, not afraid, but in fact, all these methods are effective!

Well, then sprinkle it with salt and, if desired, add vegetable oil. You can eat almost immediately.

This article has come to an end. I hope that now you, like me, will salt pink salmon at home, and will not buy it in stores at exorbitant prices. After all, as it turned out, in fact, there is nothing difficult. Cooking it is a pleasure, and then also tasting it. Probably the most enjoyable moment!

I wish you all good luck and sunny weather. Bye Bye.

Best regards, Ekaterina

1. You can salt both chilled and frozen pink salmon. When buying, it is better to choose a fish with a head and entrails to make it easier. The eyes of fresh fish should be shiny, the gills and meat should be pink, the skin should be intact, and the carcass itself should be elastic. The ice crust, if any, should be even and uniform. Carcasses should smell pleasant, naturally.
2. Do not defrost pink salmon in the microwave or warm water. It should gradually thaw in the refrigerator, but not completely. Then the pieces will not fall apart when cutting.
3. After cutting, rinse the pink salmon under running water and dry with a paper towel.
4. Salt fish in a glass, enamel or plastic container.
5. Choose medium to coarse salt.
6. Do not hurry. Be sure to wait for the brine to cool completely. Otherwise, the pink salmon will boil.
7. As a load, it is easiest to use a jar or a tight, well-tied bag of water.
8. Salted pink salmon is stored in the refrigerator for no more than 5 days.

You will have to spend several days on the classic salting method, but the result is worth it.

Ingredients

• 1 pink salmon;
• 3 tablespoons of salt;
• 1 tablespoon of sugar.

Cooking

Remove the head and giblets from the pink salmon. Cut the carcass in half lengthwise and remove the bones. Mix salt and sugar. Thoroughly rub the fish with the resulting mixture and put in a wide container.

Press down with a load and leave for half an hour at room temperature. Remove the weight and rearrange the container in the refrigerator for 3 days.

Turn the fish over 1-2 times a day so that it is better salted. Remove the skin from the cooked pink salmon and pat the fish dry with a paper towel.

The fish will turn out very tender, and the dill will bring a fresh touch to its taste.

Ingredients

• 1 pink salmon;
• 3 tablespoons of salt;
• 3 tablespoons of sugar;
• 1 bunch of dill.

Cooking

Cut off the head of the fish, remove the offal, skin and bones and cut the fillet into large pieces. Put them in a small deep container, well lubricated with oil.

Mix salt, sugar and finely chopped dill. Sprinkle the salmon with this mixture and cover the container with cling film. Press down with a load and refrigerate for 1-2 days.

Cognac and vegetable oil will make pink salmon look like salmon.

Ingredients

• 1 liter of water;
• 5 tablespoons of salt;
• 2 tablespoons of sugar;
• 1 pink salmon;
• 1 tablespoon brandy;
• a few tablespoons of vegetable oil;
• a little ground black pepper.

Cooking

Add salt, sugar and pepper to boiling water, mix thoroughly. While the brine is cooling, cut off the head of the pink salmon and clean the fish from the skin, entrails and bones. Cut the fillet into small pieces and transfer to a deep container.

Combine the cooled brine with cognac and pour pink salmon for 20 minutes. Then transfer the fish to a sieve to drain excess liquid from it, and dry it with a paper towel.

Grease the bottom of a small container with a lid with oil. Put the pieces of fish there in one layer, cover them with oil and sprinkle with pepper.

Repeating layers, place all the fish in the container. Close it with a lid and refrigerate for an hour.

The fish will turn out moderately salty and quite dense.

Ingredients

• 1 pink salmon;
• 2 dried bay leaves;
• a few peas of black pepper;
• 2 tablespoons of salt;
• 4 tablespoons of sugar;
• a few tablespoons of vegetable oil.

Cooking

Cut off the head of the pink salmon, remove the offal, skin and bones. Cut the fillet into small pieces.

Throw the parsley and pepper into a small jar. Roll the fish pieces in a mixture of salt and sugar and place tightly in a jar. Press down with a weight and leave at room temperature for 5 hours.

Then completely fill the pink salmon with vegetable oil. Do not mix the contents of the jar. Close it and put it in the refrigerator for a day and a half.

Thanks to the spices, pink salmon will be even more fragrant.

Ingredients

• 1½ liters of water;
• 2-3 dried bay leaves;
• 1 teaspoon of a mixture of peppercorns;
• 6 tablespoons of salt;
• 3 tablespoons of sugar;
• 1 pink salmon.

Cooking

Pour boiling water over parsley, pepper, salt and sugar, mix well to dissolve the crystals, and cool.

Cut off the head of the fish and gut the carcass. Cut it into large pieces and put in a jar. Pour the cooled brine over the pink salmon, close the jar and shake. Place in the refrigerator for at least a day.

Unusual ingredients will make the fish spicy.

Ingredients

• 1 pink salmon;
• 300 ml of water;
• 2 tablespoons of salt;
• 1 tablespoon of sugar;
• 1 tablespoon dry mustard;
• 1 tablespoon of vinegar 9%.

Cooking

Remove the head, offal, skin and bones from the fish. Cut the fillet into medium pieces. Pour water at room temperature into a small deep container and dissolve salt and sugar in it. Add mustard and vinegar and stir.

Put the pink salmon in the prepared mixture and press down with some kind of load. Put in the refrigerator for 3-5 hours.

According to this recipe, pink salmon is salted whole. If it is cut into pieces, it will be saltier.

Ingredients

• 1 pink salmon;
• 2 tablespoons of salt;
• 1 tablespoon of sugar;
• a few peas of black pepper;
• 1-2 dried bay leaves

Cooking

Cut off the head of the fish and gut the carcass. Mix salt, sugar, pepper and crushed parsley. Thoroughly rub the pink salmon with the resulting mixture.

Wrap the fish in parchment. Press down with a load and leave to salt at room temperature for a day. Rinse cooked salmon with water before use.

Magic. Have you ever experienced this feeling? You are fascinated, attracted and involuntarily attracted by this or that object, person or aroma. It is shrouded in a special charm and even magic.

The same thing will happen to you when you envy the enchanting and seductive salted fish on the tablecloth. It can be, or, or pink salmon. She, like a magician, will hypnotize you with her appetizing. You will have an immediate desire to melt into the taste of a savory snack.

Today you will be pleasantly amazed at the ways to create a red fish. As if by magic, it can be made to look like salmon. And even cook dry with lemon. You will be captivated by a delicacy marinated with dill seeds and spices. Try this quick coriander appetizer recipe.

And what a savory and magically unusual red fish, marinated entirely in parchment, will turn out. You will also be conquered by pieces of meat wrapped in vegetable oil and onions.

You will not have to bewitch anyone with such a wonderful sea dish. Your dear guests and household members will be enchanted by its attractiveness. I propose rather to “conjure” over the creation of an unusual snack.

Use all your charms, abilities, and talents and pickle bright, juicy pink salmon, turning it into salmon. Many guests do not immediately distinguish one fish from another.

It will take you only a day to prepare and ripen snacks. So let's turn our dreams of such a dish into reality.

Ingredients:

• 1 kg fish fillet
• 4 tsp table salt
• 2 tsp granulated sugar

Cooking method:

1. Wash the fish in cool water. Lay it on a paper towel and blot the carcass with it from all sides.

Frozen fish was used to prepare the appetizer, but you can use chilled fish.

2. Separate the head from the body with a knife. Do the same with the tail. Then clean the product from scales.

3. Rinse the main character again in cold water and dry it with napkins.

4. Remove the fins on the back of the fish. Make an incision on her abdomen and divide it into 2 parts. Separate the fillet from the bone.

5. Mix sugar and salt in a separate bowl. Put the pieces of meat in it and roll them in seasonings.

6. Leave the fish in the same bowl, closing it with a lid. Put the future treat in the refrigerator until the next day.

From the head and tail you can make a savory ear.

7. Take the treat out of the fridge the next day. You will see that the meat has given fatty juice. Pat it dry with a tissue. Cut the fillet into pieces.

Mmm… This savory appetizer is already beckoning you to stick your mouth into her meat. And to make it even tastier, serve the dish with pasta, mashed potatoes or fry in batter. It will be gastronomic paradise!

A simple recipe for salting fish in pieces in a dry way with lemon

If you are not a sloth, a fish lover and love variety in pink salmon, then the dry method of salting red fish is just for you.

Add to it in addition to spices and sour lemon. With such a dish, you will be like with a magic wand. Which will make anyone happy!

Components:

• 1 kg of fish
• 2 tbsp. l. table salt
• 1 st. l. Sahara
• juice of 1 lemon
• 100 gr. odorless vegetable oil

Cooking method:

1. First, prepare all the ingredients.

2. Cut the fish, separating it from the head, tail, bones and scales.

3. Put salt, granulated sugar into a deep bowl and mix everything thoroughly.

4. Prepare a wide deep container and fill it with part of the spice mixture.

5. Spread the rest of the flavor mix well and generously over the fish. Put it in a bowl with spices.

6. Now lemon. Roll the washed citrus across the tabletop. So he will give his nectar better. Cut it in half and squeeze out the juice with your hands, immediately spraying it over the fillet.

7. Pour a small amount of vegetable oil into a bowl. Dip a pastry brush into it and brush over the meat slices.

8. Cover the treat with something dense, such as cardboard wrapped in a bag. And put pressure on him. Send the dish to the refrigerator for 24 hours.

Before use, rinse the pieces in drinking water, dry and cut.

That's it! It remains only to ask for time to go faster and, having surrendered to the charms that come from the delicacy, drown in it. Especially good fish or appetizers with pita bread. Try these ideas, you'll love them!

Delicious pink salmon salted in spicy brine

How savory, appetizing and beautiful are the pieces of aquatic meat in a lemon-dill marinade. It will soak the fillet of yummy with pleasant lemon notes.

The magic of the treat will persuade the hunger to leave you. And the pleasure is fully involved in eating bright, gently salty and protein foods.

You will need:

• 1 kg of fish
• 1 liter of clean water
• 4 tbsp. l. salt
• 2 tbsp. l. granulated sugar
• 10 pieces. allspice peas
• 20 pcs. black peppercorns
• 1 pinch dill seed
• 1 lemon

Cooking:

1. First of all, make a marinade. Pour water into a saucepan. Add salt, granulated sugar and peppercorns to it. Put the mixture on medium heat and boil it for a few minutes. Let the marinade cool to room temperature.

2. While the marinade is cooling, cut the fish. You should be left with a carcass cleaned of entrails, head, tail and fins.

The option of salting the fish yourself will save your budget. After all, for 100 gr. You will give away the finished yummy in the store from 200 rubles. A kilogram of freshly frozen product will cost you about 250 rubles. Moreover, from the cut head and tail, you can cook a rich soup.

3. From the carcass, cut off the edges from the place where the ribs begin. Place them in a deep bowl.

4. The body of the fish itself, without separating it from the bones, cut into sticks about 4-5 cm wide.

5. Then put the chopped meat into the cooled marinade. Sprinkle it with dill seed and mix everything.

6. Divide a clean lemon into circles and put it to the fish, simultaneously squeezing all the juice from the citrus into a pan with a delicacy.

The dish does not need lemon acid, but its taste and aroma from which the appetizer will only get better.

7. Cover the dish with a plate. And put oppression on it. For example, a jar of water. Keep the future snack for a day at room temperature. Then put it in the refrigerator for another 24 hours.

The marinade will bewitch your meat preparation and make it only tastier, more seductive and attractive. And everyone who tries it, as if under hypnosis, will eat the delicacy to the last bite. Warn your loved ones in advance about such a magical effect.

A quick and effective way to salt fish per day

And another mystical method of cooking rich in Omega-3 fish. She will enchant and bewitch you. Not only quick maturation in the refrigerator, but also a rich taste, woven with spices from coriander and pepper.

Stock up on groceries, friends. By tomorrow, they will give you all their mystical usefulness.

• 1 kg raw fish
• 1 st. l. granulated sugar
• 2 tbsp. l. table salt
• 1 st. l. seasonings for fish
• 2 tbsp. l. coriander
• peppercorns for the eye
• 2 tbsp. l. refined vegetable oil

Cooking technology:

1. First of all, clean the fish. You should only have fillet left. Be sure to rinse it in cold water before cooking.

The meat does not need to be cut into pieces, leave it in the form of wide plates.

2. Now mix all the seasonings. Pour salt, sugar, seasoning for fish into a separate plate. Mix everything well.

Don't overdo the spices. The meat will absorb exactly as much seasoning as needed, and its taste will remain balanced.

3. Sprinkle the fillets with a set of seasonings on all sides. And carefully rub them into the pieces of fish.

4. Put the future dish in one layer in a container with a lid. Top with some fish seasoning and sugar mixture again. Pour the resulting fillet layer with peas, 1 tbsp. l. coriander and fill it with 1 tbsp. l. vegetable oil.

Don't be afraid to go overboard with round peppers. Add it to the dish of your choice.

6. Lay the second layer of meat pieces on top of the spices. Don't forget to season them first.

7. Again, we fill the appetizer with peas, coriander and 1 tbsp. l. vegetable oil. Close the container with a lid and refrigerate for 24 hours.

A day is a moment. After this time, the workpiece will tastefully fall on your plates, sandwiches, and maybe. Will amaze you with its magic of relish. Your taste buds will be quite elated at what the delicacy will do to them.

Video on how to salt pink salmon in just 15 minutes (it turns out like salmon in a restaurant)

This recipe differs from others in that it can be used to cook not only delicious pink salmon, but also any other red fish, in just 15 minutes. The brine uses not only a standard set of flavoring seasonings and spices, but also cognac. Suddenly?! Yes, when I first found out about this, I thought that nothing would work out.

Until I tried. And after trying it, I began to use this recipe quite often. After all, inexpensive red fish can be obtained as the most expensive and exquisite, like salmon, for example.

The salting method is very fast and effective, and also universal. Since the recipe is one, and the fish may be different. Prepare it for the New Year, for your birthday, for other favorite holidays, and it will become a real decoration of the table of any level, even a restaurant one!

Try it and share your impressions in the comments.

How to salt salmon whole salmon in parchment paper only with salt

Show your family this trick. Salt the whole fish. They will be pleasantly surprised by this turn of the culinary event.

We will cook fish only with salt. Such a treat will look spectacular on the table and will charm anyone from the very first bite.

Ingredients:

• 1 raw fish
• coarse salt to taste
• parchment paper

How to cook:

1. Cut the fish. If it is with caviar, cut the head from the body as far as possible from it. So the eggs will remain intact and serve you.

How to understand that a fish with caviar? Put pressure on her. If water flows from the belly, then eggs are present. Be sure to put them in a separate jar and put them in the refrigerator.

2. Spread the belly of the fish and remove all of its insides. Also cut off the fins and tail. We will work with the whole body of the delicacy.

3. Thoroughly wash the body of the fish from the outside and inside. Just don't do it for too long. Otherwise, you will wash away all the useful properties of the future snack.

4. Make a cut with a knife along the spine of the fish.

The bones do not need to be removed from the meat.

5. Sprinkle the future snack with salt. Do this carefully, soaking each piece of flesh with it. First, season the inside of the fish with seasoning. Then fill it in at the incisions. And be sure to flavor the outer shell of the body with white spice. Do it generously. You don't need to skimp on seasonings.

6. Unfold the parchment paper on the table. And lay the carcass of the fish on it. Wrap it tightly and tightly in the material.

In just 6-8 hours, serve a treat for a friendly family dinner. This fish will please everyone! She will bewitch with smell, juiciness and infinitely divine taste. Bon appetit, friends!

Pink salmon, salted without brine in vegetable oil and onions

We cook a lot in this universal component. This time, marinate the red fish in vegetable oil with onions and your favorite seasonings.

You will irrevocably and forever be captivated by a juicy, endlessly healthy and spicy delicacy.

• fresh-frozen fish - 500 gr.
• onion - 150 gr.
• bay leaf - 2 pcs.
• pure water - 0.8 l
• refined vegetable oil - 100 gr.
• black peppercorns - 4 pcs.
• salt - 3 tbsp. l.
• granulated sugar - 0.5 tsp.

Cooking:

1. Cut the fish so that only pure boneless meat remains. It is not necessary to remove the skin from the fillet.

2. Pour water into a saucepan. Add salt, granulated sugar, bay leaves, peas to it. Mix everything and put your fish in the composition. Leave the fillet in the marinade for 2-3 hours.

3. Remove it from the marinade and place it on a cutting board. Cut the food off the skin. Then divide it into strips of meat.

4. Peel the onion from the husk. Cut the vegetable in half and chop the onion halves into half rings. Now he connect with the meat.

5. Transfer the fillet to a container with a lid. Fill it with onion half rings. Mix everything thoroughly.

6. Fill the snack with vegetable oil. Mix everything again. Close the fillet with a lid. And refrigerate for a couple of hours. Ready!

What a beautiful fish in a transparent oil. Everything shimmers and beckons. Keep the deliciousness in the vessel for a very short time. It will captivate your lips with a unique rainbow of fish relish. Pink salmon will be incomparable with many side dishes and, of course, with your favorite alcohol. Big appetite, friends!

How to choose fish in the store and pickle it at home quickly and tasty (tips and secrets)

And now the fish will tell you about tricks that will help you choose it correctly, its usefulness and proper storage.

You listen carefully and put into practice each point.

1. Pink salmon is sold in several versions:

• fresh or frozen;
• whole and not gutted with head, tail and fins;

No wonder pink salmon (the second name is pink salmon) is so similar to salmon. After all, they both belong to the salmon family. However, the first is less oily than the second and has a slightly bitter taste.

• without entrails, but with or without a head;
• fish, cut into halves or large pieces;
• in pure fillet.

2. How to choose the right fish?

• the ideal option would be fresh fish that is not frozen;

• if fresh meat is not available, then we buy a frozen or chilled product. The dish will turn out no worse from this;
• before buying, take a closer look at the carcass of goodies. Her gills should be free of the dark green color that indicates rotting fish. The correct shade of this organ with a light reddish color;
• the average length of the fish is 40 cm, and the average weight is 1200 gr.

Raw fish has only 116 kcal per 100 g. In a boiled state, a little more - 168 kcal, and in a fried one as much as 281 kcal. In baked meat 184 kcal. Do not get too carried away with such food, as it affects weight.

• the shape of the body has the correct shape, and the fins and tail are intact. If the fish does not pass according to these signs, then it has been repeatedly frozen and thawed. Avoid such a product;
• pay attention to the color of the abdomen of the gutted delicacy. Its pleasantly pink hue speaks of the freshness of the delicacy. And in no case do not buy fish with a yellow belly. It means that they stored it incorrectly or the food has been lying on the counter for a long time;

The fish got its name because of the hump that appears on males during spawning. The "pink salmon" lives not only in the seas and oceans, but also in the fresh water of cold countries. It is not caught during spawning, it is then that the dish takes on characteristic bitter notes in the meat. And the fish caught outside of this time has an excellent taste.

• the belly of a fish without caviar should be even and flat. In her presence, the belly should be equally swollen along its entire length;
• about scales. It should be smooth and shiny, without damage.
• smell the food. In its aroma, the smell of ammonia and rot should be completely absent;
• if you get a delicacy cut into pieces and with skin on, then the fillet should fit snugly against the outer shell. And the right meat will shine beautifully and return to its shape when pressed;

Red fish is rich in Omega-3, which is responsible for our youth, beauty and good mood. As well as a rare vitamin PP (nicotinic acid), which helps the digestive tract and nervous system. The food contains a lot of useful pyridoxine, sodium and fluorine, which are necessary for our health. It also contains water- and fat-soluble vitamins B12.

• when buying food in a package, pay attention to its integrity. Put aside the fish that is stored in the torn bag;
• about eyes. Keep in mind that in non-fresh fish they are cloudy and shrouded.

3. If the meat has a bitter taste, then you can salt it for salmon with a mixture for salting and refined vegetable oil. It will give the delicacy a fat content, like salmon. And the smaller you cut it, the faster it marinates.

Eat pink salmon with caution if you have experienced food allergies. And also it is not recommended for people with problems with the liver, kidneys and a predisposition to edema.

4. Allow the frozen product to thaw gradually in a refrigerator, then at room temperature. It is strictly forbidden to defrost in the microwave or in warm water. So the food will lose its shape and usefulness.

5. About dishes. Marinate the appetizer in high-quality plastic or enameled dishes. Such material will not enter into a chemical reaction with the dish. Never use aluminum containers for cooking. From them, seafood will acquire a metallic taste.

6. How long to keep a salty snack in the refrigerator? Eat it within 2 weeks. So it will not lose its vitamins and beneficial properties.

7. Fish is very popular and versatile in cooking various dishes: stuffed pancakes, salads, fried potatoes, various snacks. And, as a separate dish, it is no less in demand.

Fish meat prevents cardiovascular diseases, hypertension, and, consequently, strokes with heart attacks.

Yes, with such magical properties and variety of fish, you will never get tired of it and will become a companion of your health. Its magical effect on appetite and well-being will work wonders with you, please, indulge and surprise.

Enchant and enchant with a delicacy not only at home, but also treat them to dear guests at a special event and holiday. After all, an appetizer will be appropriate at any celebration.

Fortunately, the choice of pink salmon is now great. Buy the freshest and tastiest. And forward to the kitchen delicious shaman. You will get a wonderful fish. That magic is actually not needed!

Bon Appetit!

Have you already mastered the art of salting herring? It's time to move on to the fish "more noble"! Are chum salmon and trout expensive? No problem! How do you like pink salmon, salted at home? Very tasty and healthy, not at all difficult to prepare. And you know, it is unlikely that any of the guests will recognize pink salmon in your fish - both externally and in taste, it is almost indistinguishable from sky-high expensive salmon! True, it's great: salting pink salmon - we get awesome salmon? Shall we try?

The choice of pink salmon for salting

Fish of the salmon family have always been especially valued for their excellent taste and invaluable benefits to the body. Pink salmon also belongs to salmon.

Pink salmon is unique in that it has tender red meat. It contains a large amount of polyunsaturated fatty acids, in particular - Omega 3, which are so important for women's health and beauty. Thanks to them, the body rejuvenates, gets rid of the products of the harmful effects of the environment. Want healthy, beautiful, elastic skin, strong nails and shiny hair - lean on pink salmon!

Salted pink salmon is a real delicacy. If some note the dryness of meat during baking or stewing, then salted meat does not possess these qualities at all. In order for the salting of pink salmon at home to go off the first time with a bang, it is important to choose the right fish.

Of course, if you are not a resident or at least a guest of the Far East, alas, you will hardly be able to see freshly caught pink salmon. Therefore, we choose from what the stores offer. And there, as a rule, the pink salmon is only frozen.

You can find gutted and not gutted fish, with or without a head. Of course, not gutted is cheaper, but overpaying for the insides that go to waste is unprofitable. But there is a nuance - a possible pleasant bonus in the form of caviar. Pink salmon caviar is coarse-grained, nutritious and very tasty. But how to choose a fish with caviar?

Advice! The male salmon is more "humpbacked" than the female. Gorbushka - the girl has smooth and smooth body contours. The male is more "smart" - his scales are pinkish with a silvery sheen. Females are outwardly more modest - they are gray. The nose of the male is pointed, while that of the female is rounded. With a tail, the story is different: in the female it is longer and more forked at the end than in the male.

To salt pink salmon at home quickly and tasty, you should take care of the freshness of the fish. Red gills will tell you about it. Gills of a yellow or brown (gray) hue indicate that the fish is stored for a long time.

The integrity and flexibility of the fins is another clue to freshness: broken and dry fins give out stale fish. The skin should not be peeled off or easily separated from the body, and should not have a yellowish coating and brown spots.

The smell is another clue: no mustiness should come from fresh fish.

General principles and methods of preparation

How to salt pink salmon at home? There are few difficulties here. We buy good quality fish. You are just incredibly lucky if you manage to buy chilled pink salmon! But frozen is fine too. We defrost it in natural conditions - without a microwave!

Then the pink salmon needs to be gutted if it was bought with the insides. And then cut along the ridge and separate the fillet. The bones separate quite easily, so we select them all: this way the fish will salt out faster, and it will be convenient to eat it.

Sometimes, to salt pink salmon at home, the recipe requires brine, it must be prepared in advance, it must be well cooled when pouring the fish. With the dry method of salting, brine is not needed.

Salting salmon fillet requires either glass or enamelware with a lid.

Salted pink salmon at home - very tasty: recipes

So, let's get down to the most entertaining: how to salt pink salmon at home is tasty and easy?

Salted pink salmon for salmon

The decoration of any table, an important component of gourmet sandwiches and original salads, undoubtedly, will be salted pink salmon. The recipe with a photo will help you understand all the intricacies of the salting process, which takes no more than 12 hours!

So, we need:

skinless fillet - kilogram;

water - 2 liters;

salt - 8 tablespoons;

refined unflavored oil - ½ cup.

Before salting pink salmon for salmon, the fillet should be slightly cooled: it will be cut easier and more evenly.

First of all, boil water, dissolve all the salt in boiling water. Let the brine cool down.

Let's go for the fish. Dry it off with paper towels. Cut with a sharp knife into pieces up to a centimeter and a half thick. Dip them in brine for 30-45 minutes.

Then, removing from the brine, rinse in cold water, put in a pickling container and pour oil.

After 10 hours, the salting of pink salmon for salmon at home is completed: we take it out of the refrigerator and enjoy fatty and juicy a la salmon.

Salted pink salmon pieces

Ingredients:

pink salmon meat from one fish;

granulated sugar - a tablespoon;

salt - 3 tablespoons;

refined vegetable oil - 2 tablespoons.

You can salt the fillet completely, or you can cut it into medium pieces.
After mixing sugar and salt, rub the fillets previously dried with a paper towel with the mixture.

Lubricate the bottom of the salting dish with plenty of oil and lay the pieces of fish on top. Sprinkle the rest of the salt-sugar mixture on top. Cover with a lid, keep at room temperature for 2.5 hours and put in the refrigerator for at least a day. Everything, the fish is ready.

Ask the chef!

Failed to cook a meal? Feel free to ask me personally.

Salted pink salmon in brine

Excellent slightly salted pink salmon comes out according to this recipe.

Ingredients:

water - 1.5 liters;

pink salmon carcass fillet;

salt - 4 tablespoons;

lavrushka - 3 sheets;

black peppercorns - 10 pieces.

First we make a brine: we throw salt into boiling water according to the norm, we wait for it to dissolve. Pour the pepper, throw the lavrushka and set aside the brine to cool.

Fill the salmon fillet with brine and send it to the refrigerator for a day.

Salted pink salmon in oil

Unusually tender and fat, lightly salted pink salmon comes out at home in oil filling. It is made from the following products:

kilogram of salmon fillet;

unflavored vegetable oil - 2/3 cup;

salt - 5 teaspoons;

granulated sugar - 2 teaspoons;

a few little black peppercorns and a bay leaf.

Cut the skinless fillet into finger-thick slices. Sprinkle with spices. We mix. Add lavrushka and pour oil.

Having closed the lid, we set aside the dishes with the fish in the refrigerator for 12 hours. So, in half a day the crust is ready.

Salted pink salmon in lemon

Another recipe that gives excellent fish is salted pink salmon in lemon. Fillet pieces are quickly marinated, acquire an unrealistically delicate taste and delicate aroma.

Ingredients for one carcass:

• salt -2 tablespoons;

  sugar - sand - a tablespoon;

  sunflower oil without a pronounced aroma - half a glass.

Cut the fillet into pieces - the thinner the better. Sprinkle them with sugar, adding salt.

Rinse the lemon thoroughly and cut into half rings together with the peel.

We put a layer of pink salmon in a container for salting, on top - a layer of lemons, then fish and lemon again, and so we lay out all the ingredients so that the lemons are on top.

Fill the fish evenly with oil. We cover the container with a lid and put it in the refrigerator for a day. The fillet is perfectly salted. Pieces can be eaten as a separate dish, or used for sandwiches, canapes, appetizers and salads.

Salted pink salmon in a jar

A glass jar is an excellent dish in which you can salt fish. Convenient, takes up little space, eliminates the flow of brine due to its stability and tight lid. In a jar, you get delicious light-salted pink salmon at home. The recipe is simple. We take on a liter jar:

fish fillet without skin - 500 grams;

non-iodized salt - 4 teaspoons;

granulated sugar - a teaspoon with a slide;

onion - head;

Lavrushki - a couple of sheets;

olive oil - ¼ cup;

black peppercorns - peas 5.

Fish fillet should be cut into thin slices no more than 1 cm.

Onion - cut into half rings. Mix sugar with salt and pepper. Add spices to the fish, mix.

Put a layer of pink salmon on the bottom of the jar, then onion half rings. So we lay out the jars to the top, not forgetting to put a lavrushka approximately in the middle.

Drizzle with oil on top. We put the weight and cover the jar tightly with a lid.

After a day of standing in the refrigerator, an unusually tasty pink salmon is obtained.

Salted pink salmon with vodka

Another simple recipe for delicious lightly salted pink salmon is salting with vodka. The consistency of the fish pieces is solid, the taste is moderately salty.

We cook from the following products:

actually, pink salmon (fillet) - 1 - 1.2 kilograms;

non-iodized salt - 2 heaped tablespoons;

granulated sugar - one tablespoon (not brown!);

vodka 40% 50 ml.

In a separate bowl, mix sugar and salt.

It is not necessary to grind the fish itself too small: pieces the size of a palm are just right. Rub the pieces generously with salt and sugar mixture.

We put the fish in a single layer in a dish for salting and spill it well with vodka. Neither alcohol nor cognac will do here - only vodka!

After 12-16 hours, you can already enjoy the yummy - the fish is ready!

How to serve salted pink salmon

Here you go, salted pink salmon at home, very tasty pickled, the aroma floats all over the house and everyone around drools ... But how to properly serve this yummy on the table?

In fact, there is nothing complicated here. We serve pink salmon like any other red salted fish. You can cut into thin slices and put on a dish with sliced ​​\u200b\u200blemon and sprigs of fresh herbs. If you love olives - and they are in perfect harmony with salted pink salmon.

A delicious addition to the pink salmon - pasta - horseradish cream with cream or sweet mustard.

You can wrap thin plastics with rolls, you can put them on sandwiches. Such a fish is good both for the festive table and for friendly gatherings with beer.

Excellent and simple, instead of the usual herring, serve it with boiled potatoes, generously sprinkled with green dill. In general, there are no restrictions. Eat your own salted fish the way you like it!

Watch the video: salted salmon at home is very tasty.

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