A quick way to salt red fish. How to salt red fish at home a simple recipe with a photo

We recently wrote about how to choose the right red fish. Detailed material. In the same place, we pointed out that it is not safe to buy ready-made salted fish, especially sliced, vacuum-packed. It is better to cook the fish yourself. This is not difficult at all if you know a couple of tricky homemade recipes, which we will talk about today. Trout, pink salmon and salmon are ideal for salting, they cannot be spoiled.

For salting, it is advisable to take a whole fish. Can be frozen once, but good quality. If the carcass has been thawed several times, the purchase should be discarded. Such fish outwardly differ from others - the meat and scales look dull, yellowish, the flesh easily moves away from the bones and exfoliates

Salt should be large, also of good quality. Ideal ocean or sea, and, of course, your favorite spices. Below are two of the simplest and most delicious recipes for salting red fish with your own hands.

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How to pickle red fish at home: Recipe number 1

You can pickle red salmon or pink salmon very tasty with sugar, salt, coriander grains and a mixture of peppers.

1 kg red fish fillet (pink salmon, trout, salmon);
2 tablespoons coarse sea salt;
1 tablespoon of granulated sugar;
half a tablespoon of coriander seeds;
half a tablespoon of a mixture of peppers;
bay leaf, 2 pcs.

To salt red fish at home, do the following:

Prepare the fillet. Clean the fish from the insides, scales, tail and fins. Separate the fillet (the most delicious meat is near the head). Rinse the fillets under running cool water (not hot) and pat dry with paper towels. Lay on a cutting board.
Mix salt, sugar and spices in a deep bowl and roll a piece of fish on both sides. Place the fillet in a plastic container and close the lid tightly. Leave on the kitchen table for 4 hours. After this time, transfer the closed container to the refrigerator (for 8 hours or overnight). In the morning, tender and tasty salted red fish is ready! Clean the pulp from salt and spices, cut into thin slices and serve.

Salted fish cooked at home is not stored for a long time. It is understandable - you did not put preservatives and did not treat the meat with incomprehensible preparations. Therefore, it will be correct to store it for no more than a week. Definitely in the fridge. On the third day of storage, brush the fish with vegetable oil and transfer to another (dry) container.

How to quickly pickle red fish - in just 2 hours! Recipe #2

You can quickly pickle red fish at home according to our next recipe - a real lifesaver for those who have no time to cook a lot. This recipe will allow you to organize a festive table with delicious snacks in just a couple of hours.

For cooking we need:

0.5 kg red fish fillet;
1 liter of clean filtered water;
4 tablespoons coarse sea salt;
2 tablespoons of sugar;
3 tablespoons of vegetable oil;
spices to taste.

How to pickle red fishin a few hours:

Prepare the fillet (as in the previous recipe).
Pour water into a saucepan, heat over a fire, dissolve salt and sugar in water. Mix well, add spices and let dissolve and cool.
Cut the fillet into thin slices. Place in a plastic container of a suitable size and pour over the cooled marinade. Close the lid.
Leave to soak for 2 hours at room temperature.
After this time, drain the brine and dry the fish with a paper towel. All is ready! Can be placed on the table. Drizzle vegetable oil over fish before serving.

You can store such a fish even less - just a day. Therefore, try to cook a little, at one time.

The recipe for salting red fish or river fish is simple. At home, it is important to correctly determine the ratio of fillets or carcasses and salt. Fish must be taken fresh or frozen, whole or in steaks. It takes several hours to obtain a lightly salted product, a more salty taste requires 1-2 days.

How to salt red fish

Time: 2 hours.
Servings: 2 persons.
Difficulty: easy.

The recipe for salting red fish at home involves the use of good quality fish.

Salmon, salmon, trout are used for salting.

After salting, the finished dish is used for sandwiches.

Ingredients:

sugar, salt - 15 g each;
salmon steak - 250 g;
vegetable oil - 60 g;
ground black pepper - 3 g.

Cooking method:

Ambassador of red fish at home, start by processing the carcass.
Freeze fish slightly before use.
Mix spices in a separate bowl.
Cut the steak into thin slices.
Place cling film on the bottom of a plastic container.
Brush with oil, sprinkle with spice mixture.
Lay out the first layer of salmon.
Pour again with oil, sprinkle with spices.
Lay all the fish pieces in layers.
Refrigerate for about 2 hours.

Fast Herring Ambassador

Time: 40 minutes.
Servings: 10 persons.
Difficulty: medium.

Salting fish at home is carried out by methods of dry, sagging salting or using brine. The latter method is well suited for salting herring. It turns out spicy, is used for garnish, salads.

Ingredients:

salt - 3 tbsp. l.;
water - 1 l;
fresh-frozen herring - 4 pcs.;
sugar - 1.5 tsp;
bay leaf - 2 pcs.;
black pepper - 5 peas;
cloves - 2 pcs.

Cooking method:

Defrost the herring at room temperature.
You don't need to gut the fish.
For the brine, fill all the ingredients with hot water.
Bring the liquid to a boil until the salty and sweet crystals dissolve.
Remove the marinade from heat and set aside.
Dip the herring in a container with salty liquid for pre-salting for a day. Place oppression on top.
After transfer the carcasses to a food container with a lid, pour the remaining brine.
Put the product in the refrigerator for 24 hours.

Time: 40 minutes.
Number of servings: 6 persons.
Difficulty: easy.

Peled refers to lake-river species. It must be selected in the same size, no more than 25-30 cm long. For salting at home, you can use carcasses, pieces, whole fish with a head.

Ingredients:

peled - 1 kg;
onion - 1 pc.;
salt - 2 tbsp. l.;
black pepper - 5 pcs.;
vinegar 6% - 100 ml;
sugar - ½ tsp;
bay leaf - 2 pcs.;
coriander, nutmeg - to taste.

Cooking method:

Rinse fresh peled.
Remove scales, heads, entrails.
Cut into small pieces.
Put it in a bank.
Lay onion, cut into half rings, on top.
Add all spices. Shake the jar.
Pour in the vinegar, stir again.
Put the peled for 3 hours in the refrigerator or cellar.

Salting river fish

Time: 30 minutes.
Servings: 5 persons.
Difficulty: easy.

At home, for dry salting, it is better to choose river species. The fish should not be large, it is worth choosing a carp, perch or roach.

It is important to use glass, enamel or plastic dishes for salting.

Ingredients:

perch - 1 kg;
water - 500 ml;
salt - 1 tbsp. l.;
sugar - 1 tsp;
peppercorns - 5 pcs.

Cooking method:

Gut the perch carcasses, cut off the heads.
Mix spices with water, boil.
Cool the resulting liquid.
Put the fish carcasses in an enamel pan.
Fill with room temperature brine.
To get lightly salted perch, keep it in the cold for 2 days.
If you want a rich, salty taste - for 5 days.

Recipe in oil

Time: 30 minutes.
Servings: 5 persons.
Difficulty: easy.

At home, you can salt with oil. Such a marinade contributes to the rapid preparation of the product. It turns out delicious, with the aroma of pickled onions. The recipe is more suitable for fatty fish varieties.

Ingredients:

mackerel s / m - 3 pcs.;
sunflower oil, boiled water - 125 g each;
salt - 3 tsp;
mustard, sugar - 1 tsp each;
onion - 2 pcs.;
vinegar - ½ tsp

Cooking method:

Clean the mackerel from the insides, scales and heads.
Cut into portions.
Mix all ingredients except onion.
Put the fish pieces in the resulting brine.
Sprinkle with chopped onion, stir.
Cover the container with cling film, refrigerate.
Shake the container with salted fish periodically.
It will be ready in 36 hours.

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Salted and marinated sea fish has rightfully received the status of a royal snack. Not a festive feast is complete without it. Most often, salted or pickled fish is served on the table cut into portioned pieces without bones, sprinkled with onions or green onions and poured with vegetable oil. There are many recipes for salads, including lightly salted sea fish, with vinegar, oil or mayonnaise dressing. Each housewife certainly keeps her own secret of cooking herring "under a fur coat", which decorates the festive table for any family celebration. Of course, you can go to the store and buy ready-made salted herring, mackerel or red fish. But in the industrial production of fish delicacies, chemical flavors, preservatives and dyes are often used. So the ability to independently salt sea fish is always useful in everyday life. Using different methods of salting and adding various spices, you can make a real delicacy from the usual herring, anchovy and mackerel, which your loved ones will definitely appreciate.

Salting fish at home

Salting fish at home is not at all difficult, the main thing is to know the basic rules of salting. How delicious to pickle fish at home and we will tell further.

The most common ways to salt fish deliciously at home are dry salting, salting in brine, brine aging or pickling.

dry way most often they salt fatty fish of salmon and whitefish species - pink salmon, salmon, chum salmon, taimen, vendace, sockeye salmon, whitefish and others. For salting, filleted fish is sprinkled with a mixture of salt and sugar in a 2: 1 ratio. The amount of salt can be up to 15-20 weight of a fish fillet - red fish contains a significant amount of fat and is not too salty. You can also add a little coarse pepper, fresh or dried herbs to the salting mixture. Salted fillets are wrapped in parchment or put in a plastic or glass container and put in the refrigerator. After 3-4 hours, red fish can already be served on the table; such a product is stored in a cool place for no more than five days.

How to fillet a salmon carcass (useful video)

Technology salting in brine (saline solution) is often used for salting medium-sized fish - anchovy, sprat or small Baltic herring. With this method, the fish is washed, folded into glass or enameled dishes and sprinkled with salt (50-100 grams of coarse salt is taken per 1 kilogram of fish). You can also add black and allspice peas, coriander, bay leaf to the container. On top is oppression. Under pressure, salted fish gives juice, salt dissolves in it and forms brine for salting fish which serves as a preservative. Fish salted in this way is ready to eat in 2-3 days and can be stored for up to two weeks.

At home, for salting herring and mackerel, hot or cold pickle with spices - 80-100 grams of salt is added per liter of water. If the fish is salted in small pieces in a hot way, it is ready to serve in an hour, by the time it cools. With cold salting, the fish fillet reaches the condition in about a day.

If you add sugar and acid (vinegar, lemon juice, dry wine or tomato paste) to the salt solution, you get a marinade. The spicy taste of the marinade is given by spices - peppercorns, cloves, garlic, bay leaves, coriander seeds, cumin or mustard and others. Herring or mackerel can be marinated whole, in the form of fillets or cut into portioned slices.

In a jar with pieces of fish fillet, you can add chopped onion rings, lemon slices or carrot sticks - each time salted fish will delight with new flavors. Ready fish is stored in a tightly closed container in the refrigerator for no more than 5-7 days. The higher the concentration of salt in the water, the more salty the taste of the finished product will be and the shelf life of the fish will increase.

Here are some proven recipes for delicious pickled fish:

Herring in apple cider vinegar

For this recipe, we need 2 medium freshly frozen herring and 2 onions. For the marinade - 250 ml of water, 2 teaspoons of salt and 1 tsp. sugar, 5 tablespoons of apple cider vinegar. Pour water into a saucepan, heat, dissolve salt, sugar, add spices - peppercorns, a pinch of coriander seeds, a couple of cloves, bay leaf. Bring to a boil and add vinegar. While the brine is cooling, we cut the herring into pieces without bones and skin, put it in a jar, sprinkling with onion rings. Pour in chilled marinade. After a day, the snack is ready.

Quick salted fish in two hours

We will need two carcasses of fresh-frozen herring or mackerel, one or two onions. For brine - 400 ml of water, 2 tablespoons without a slide of salt, 2 tbsp. spoons of 9% vinegar, 200 grams of sunflower oil, spices - bay leaf, cloves, a few peas of black pepper, a pinch of coriander seeds.

Prepare the brine - dissolve the salt in water at room temperature. We cut the thawed fish into pieces without skin, remove the bones, put it in a bowl and pour it with the prepared brine, let it stand for two hours. Then we drain the brine, put the pieces of fish fillet in a jar, alternating with spices and onion cut into thin half rings. Fill with a mixture of vinegar and vegetable oil, let it brew for another half an hour and you can serve it, but in a day the marinated fish will become even tastier.

Mackerel or herring in marinade

For this recipe, we need two large fatty herring or mackerel, two onions, half a lemon, a few bay leaves, 1 tablespoon salt, 4 teaspoons sugar, coarsely ground black pepper.

We clean the fish from bones and skin, cut into pieces two centimeters wide. Onion and lemon cut into rings. We spread on the bottom of a liter jar a few rings of onion, bay leaf. Next, lay the fish in layers, sprinkling with a mixture of salt, sugar and spices, adding lemon and vegetables until the jar is full. Cover the dish with a lid and leave to marinate in the refrigerator for 2-3 days.

Delicious pickled mackerel

Take three medium freshly frozen mackerel, three onions, three cloves of garlic. We also need 1 tablespoon of salt and 1 teaspoon of sugar, 3 tbsp. tablespoons of vinegar, and 2 tbsp. tablespoons of sunflower oil, a few peas of black and allspice, bay leaf.

In this recipe, the fish does not need to be thawed - it must be quickly cleaned and cut into portions frozen. We clean the onion and garlic, cut the onion into thin rings, and the garlic into slices. We put the pieces of mackerel fillet in a bowl, alternating with onions and garlic. Add salt, vinegar, sugar, spices and oil, mix everything gently. Then we put the fish with the marinade tightly in a glass jar, cover with a lid and put in the refrigerator. After about a day, the mackerel will be salted and ready for use.

There are many recipes for fish marinades. Try it, change the ratio of salt, sugar and vinegar, add your favorite spices and enjoy the great taste of homemade salted fish!

Dessert for today 🙂 - carving - bow lotuses

Sometimes, especially during the holidays, you just want to pamper yourself. salty red fish. But not always the purchase of a finished product lives up to expectations. Excessively salted or spiced red fish spoils the whole impression of the dish. Therefore, our magazine offers salt red fish yourself, and we offer a selection of the best and most delicious recipes below.

The main thing in the article

Rules, methods and spices for salting red fish at home

Before proceeding to the description of the preparation processes, let's talk about the main rules of choice, cutting and salting red fish at home.

First you need to choose a carcass. It is the carcass, since the fillet or briquettes of red meat do not always give the end result of salting, beautiful in color and design.
Fresh fish is preferable, but if it is not possible to purchase it, then you should buy whole frozen fish, without damage to the skin and yellowed fat.
Defrost red fish in a long way, on the bottom shelf of the refrigerator. Do not defrost a carcass by simply leaving it at room temperature.
The carcass is cut for salting from the back. The central bone and skin are removed. The resulting fillets are used for salting.

Concerning salting methods - the fish is salted in a dry way, and using a marinade. Only the composition of the spices and liquids used in the preparation of the dish changes.

Red fish "loves" coarse salt, so it is better to abandon the usual kitchen extra class in favor of coarse sea salt.

Now let's focus on spices. The main seasonings that are ideal for red fish meat include:

Bay leaf;
coriander;
caraway;
white pepper.

With other seasonings, be careful. Choose only the ones you love and use them sparingly.

What red fish can be salted?

You can salt at home any red fish. But it is worth considering that each of the varieties has its own characteristics. So:

salmon, nelma and trout- these are the best varieties of red fish for salting, they just melt in your mouth;
pink salmon it is considered dry, so it is salted with vegetable oil or marinated in mustard sauce;
chum salmon and coho salmon best obtained in all sorts of sauces. Those who like to enjoy the fish, chewing it for a long time, can safely make a choice in favor of such varieties.

How to salt fresh red fish quickly and tasty: photo recipe

We offer a simple recipe for salting red fish at home. The meat is tasty and very tender. For this recipe, such varieties of red fish as:

red salmon;
salmon;
salmon;
trout.

Now we prepare everything we need:

A whole carcass of fish - 2-2.5 kg.
Salt - 4 tbsp.
Sugar - 2 tbsp.
Ground white pepper - 0.5 tsp (to your liking).
Onions - 3-4 heads.
Refined vegetable oil.

How many days do you need to salt red fish?

It all depends on the salt content in the recipe. The fish is salted for 1 to 3 days. If you want to get a lightly salted red fish, then keeping the fillet in salt for 1 day, wash off the excess salt and spices. After that, you can store such fish for up to 5 days in the refrigerator. For a good salting, you will need to endure 3 days, but usually a delicious red fish does not stay in the refrigerator for so long.

Can you salt frozen red fish?

Not all housewives were lucky enough to meet fresh red fish in the market or in the supermarket, so the frozen version is also very relevant. The main thing to remember is that you should choose frozen red fish carefully so as not to “get” on carcasses that have been frozen and thawed several times. Pay attention to the fat layer near the fins, it should not be yellow.

After purchase, defrost the carcass in a gentle way:

on the bottom shelf of the refrigerator;
in a bowl immersed in cold water.

Wash the carcass only with very cold water. Warm water is not allowed. It is necessary to disassemble the still not completely defrosted carcass. The resulting fillets are salted in any way (dry salting, soaking or pickling).

Salt whole red fish in a dry way: recipe

Salt red fish can be whole. This method is longer, but the result is awesome.

For salting as a whole, you need to choose small specimens, since large fish are not completely salted.
Gut the carcass of red fish, wash thoroughly with cold water.
The head can also be cut off, since it is of no particular value in a salty form, but the ear from it will turn out excellent.

Mix in a separate container:

4 tbsp salt;
1 tbsp granulated sugar;
knead 2-3 bay leaves;
5-7 black peppercorns

Grate the dried carcass over and inside the resulting mixture.
Place the peppercorns inside the fish.
Place the carcass in a resealable container, if there are still spices left, sprinkle them on top.
Send to the refrigerator for salting for 3-5 days. After this time, get the fish, rinse.
Such fish is cut like smoked herring or mackerel - with a backbone, and served as an exclusive appetizer.

How to salt red fish: proportions of salt and sugar

Depending on the salting method, a certain amount of salt and sugar is used. So, for:

dry salting is recommended to take proportions of 2:1. That is, 2 tablespoons of salt and 1 tablespoon of granulated sugar per 1 kg of prepared fish;
marinade (brine) - 4 tbsp salt and 3 tbsp sugar per 1 liter of water. It is boiled, cooled and filled with pieces of red fish.

How to salt red fish in brine: a recipe with a photo

Salting in brine is also called wet, because the pieces of fish are in a liquid substance. For wet salting, you need to prepare:

red fish - 1–1.5 kg;
1.5 liters of water;
500 g of salt;
400 g of granulated sugar;
Bay leaf;
spices to taste.

Now let's get ready:

Oh, and I love salted fish! I have already told you how to pickle red fish at home. But there are many salting recipes (read those who are interested), and today you will not leave without new ones. In addition, I will share some secrets that will help you prepare a real delicacy. I often write on the topic of fish, and I'm sure regular readers will soon become real masters of its preparation, right?

How to pickle red fish at home

What kind of fish is suitable for salting? Absolutely any, except for sturgeon breeds - for their salting, refrigeration equipment is needed, which is not available at home. Red fish - pink salmon, sim, chum salmon, sockeye salmon, coho salmon, trout and salmon. From salted red fish can on the festive table, find out the recipes by clicking on the link.

Fresh and frozen fish are suitable for salting.
We were going to fillet the fish - it’s better to do it until it is completely defrosted. Bones with a ridge are separated more easily, and the fillet itself remains intact.

There are two ways of salting: dry, using a pickling mixture, and using brine - brine.

Dry salting of red fish:

To make a pickling mixture, take equal amounts of sugar and salt, add any spices. The amount of salt with sugar can be varied, depending on how each time you get salted fish cooked according to a new recipe.
With dry salting, the selected fish is simply sprinkled with the mixture and left on the kitchen table for a while. According to some recipes, you need to cover the fish and put oppression on top. Personally, I rarely do this, the fish lets out juice and I don’t really like it.

Salting fish with brine:

With this method, the fish is ready much faster, and its taste is more intense.
The classic version of brine is prepared as follows: for 3 tablespoons of salt, a tablespoon of sugar is taken (less possible) and a few peas of pepper - black, allspice, or both. Add bay leaf - don't mess it up.
Boiling the brine is not necessary, just take raw water. But if you are going to store the finished product for a long time, then boil it better.
Experienced lovers of salted red fish know an interesting secret of its salting. They add mustard powder to the brine. No powder - put ready. This will give a pleasant spicy flavor to the fish, and the salting process will go much faster, one and a half times. Just keep in mind that you don’t need to add mustard to the hot brine, let it cool down a little first, up to 50 degrees.
Did you make a pickle? Fill them with fish carcasses and leave for two to three days at room temperature. When you make a fillet, start tasting after 5 hours (salmon salts out much faster, after two hours you can try).

Recipes for salting fish

Red fish is salted more often, it is beautiful, tasty, it absorbs a little salt due to its high fat content, so it is rarely oversalted. Getting started, do not be afraid, you will spoil it.

By the way, after cutting, do not rush to throw away waste. From heads, ridges, fins and other things, prepare an excellent ear. Interested in the recipe, write, I will share in the comments simple and delicious. Beer lovers sometimes salt the bones of red fish separately - the delicacy goes fantastically sincerely with beer, and if a bit of meat remains on the bones, then it’s generally a delight!

Quick salting of fish

Make a brine from a liter of cold water, add 4 tablespoons of salt and 3 sugar and pour over the fish.
If you want the product to salt faster, then make the fillet and pieces of fish small.
After three hours, drain the brine and try (just in case, do not pour it out, you suddenly have to hold the pieces longer).

Dry salted red fish

The so-called salmon ambassador. The fish according to this recipe is dry salted, without brine.

Divide the fish into two large fillets. Pour salt generously into the bottom of the dish, rub the halves of the fish with salt and put the meat inside. From above, throw salt on the eye, but not sparing.
Leave in the room for 6-12 hours. The larger the fillet, the longer it will take to reach the condition. The salting time depends on what product you want to get at the output: lightly salted or more abruptly.
During salting, try, decide that the fish is ready, wash off excess salt. Further, friends, we act like this: sprinkle with black ground pepper from the inside, if you like - add a little red. Then dip your finger in vegetable oil and grease the halves, and put finely chopped garlic and bay leaf on top (tear smaller). Put the halves together again and let them ripen overnight in the refrigerator.

You can’t resist, start trying at night, the fish will be ready, especially if the individual is not large. If you want to speed up the process, cut the fish into pieces.

The clove will not spoil the product, but do not overdo it, you do not need much. Yes, and you can try other seasonings to your taste - there is a place for creativity.

By the way, sailors from the Far East do not call the ambassador salmon, for them the correct salmon ambassador is when salt and sugar are simply taken equally.

Salted salmon at home

Recipe number 1.

Fillet pink salmon, rub both halves with salt (should take 3-4 tablespoons, depending on size) and put them together.
Wrap the carcass in cellophane and several layers of newspaper. Put the salted red fish in the refrigerator for a day first. Then turn over to the other side and hold for another day.
Pink salmon, usually dryish, which is why many do not like it too much, turns out to be juicy. I forgot to say when it is salted - wrap it in a rag and move it to storage. In this way, you can pickle salmon and chum salmon.

Recipe number 2.

The recipe is perfect for homemade salting of pink salmon, chum salmon, salmon.

Rub the pink salmon fillet with salt and add some spices. Seasoning can be bought at almost any store (special ones are sold), but you can also make your own. White mustard in grains must certainly be present in the mixture of seasonings - the fish will become dense, and will not fall apart when cut.
Grate the fillet, leave on the table for three hours. Then cut into pieces and put in a jar.
The final touch: pour any oil - vegetable, olive and refrigerate. Pink salmon can be tasted after twelve hours, and stored for as long as needed.

Interesting recipes:

Guys, stop me, otherwise I'll torture you with salted fish. Of course, I hope that the advice on how to pickle delicious red fish will inspire you to exploits and you will feed your household with solid delicacies.

I wish you health and enjoyment of life. Come to salted caviar, I will teach you to do it by the rules.