Salt salmon at home. Homemade lightly salted salmon

My husband and I bought a 6-kilogram salmon! They cut it into steaks, put it in the freezer, and decided to pickle the tail. But how? It turns out everything is very simple! I would say - ELEMENTARY! I share:

Atlantic salmon(Salmo Salar), or salmon - species salmon fish from the genus of salmon. The largest representatives reach a length of 1.5-2 m and a weight of 30 to 50 kg. Life expectancy can be up to 15 years. Salmonids live in the Atlantic and Pacific oceans, as well as fresh waters Northern Hemisphere, middle and northern latitudes. One of the largest spawning grounds for Pacific salmon is Kamchatka.

Each fish has its own method of preparation, emphasizing its merits. For example, salmon can be fried, but it will turn out simply Fried fish, big, fat, but no more. Fresh salmon is recommended to be baked or grilled, but when frying in a frying pan or other heat treatment, it loses most of its beneficial properties. Salmon can be boiled, the broth will be simply magnificent, but the meat also loses some of its beneficial properties and tastes little different from any other fish, so it is recommended to cook fish soup from the belly, head, ridge and tail of the salmon.

Fresh salmon is a natural source of microelements, which are destroyed during rapid defrosting and cooking. Therefore, in order to increase the shelf life of fresh salmon while maintaining its usefulness, it is salted or cold smoked. Moreover, connoisseurs of this excellent product prefer smoked or lightly salted salmon.

To prepare lightly salted salmon, it is cut into fillets. The fillet is thoroughly rubbed with the pickling mixture and during the ripening process, layers of fillet are transferred for even salting. Salted salmon takes on a special delicate taste and aroma.

How choose salmon

When choosing fresh salmon, you need to consider the following. The skin should be shiny and smooth, the meat should be firm, elastic to the touch and have nice smell, the eyes of the fish should be transparent. Fresh salmon is stored at a temperature of 0-2°C for 4 days after catching: it is enough just to maintain the correct temperature regime(0-2°C) and maintain the necessary sanitary conditions.

Fresh frozen salmon is stored for 3-4 months after catching at a temperature of -20°C. The fish should be covered with shiny, silvery scales, without any damage or dents. The abdomen should be white and smooth. The color of the meat can range from light red to red. The color of the gills can range from intense red to dull red.

Fresh frozen fish is usually sorted by weight. There are several weight groups: 1-2 kg, 3-4 kg, 5-6 kg, 7-8 kg and 9 or more. The price per kg depends on the weight of the fish; as a rule, the heavier the fish, the more expensive it is, but also the tastier it is. Fish weighing up to 5 kg are still very young, have not had time to gain fat and their meat is not as tasty and tender as that of fish weighing 6 kg or more.

How to defrost salmon correctly

Freshly frozen salmon must be defrosted properly. To do this, put the fish from the freezer into a regular refrigerator compartment and keep it until it becomes soft to the touch. This usually takes 1-2 days, depending on the temperature of the refrigerator and the size of the fish. The ideal temperature for defrosting is +5°C. Under no circumstances should you defrost salmon in water (especially hot water).

How to cut salmon

If the fish is large (6 kg or more), then it is more advisable to cut it into pieces of 1-1.5 kg without defrosting, put some in the freezer, and salt some. They do this because one layer (half a fish, without the head, ridge and tail) of large fish can weigh from 2 to 4 kg, you can eat this volume for a week, and during storage the fish loses juice, fat and dries out significantly, losing its taste and appearance. If you need to salt the whole fish, then it should be cut (filleted).

To salt red fish, a whole fillet, layer or part thereof is usually used. Therefore, before salting, the fish must be cut (filleted). The fish must be rinsed cold water, and then wipe well with a clean napkin or cloth until almost dry. Then they cut off the head along with the gills, taking a little meat (you need to step back half a centimeter from the gill cover). Next, you need a wide and long knife (the knife should be longer than the distance from the belly to the back of the fish), this will allow you to make a neat fillet. The fish is cut in half along the spine, you can start from both the tail and the head. You get two fillets: one with a backbone, the other without. The spine must be carefully cut off, and this must be done carefully, since the ridge has remnants of ribs, so you should not lean on it (cuts and injections from the bones of any fish are very painful and take a long time to heal).

The ribs are removed from the resulting two fillets using tweezers or a special tool. To do this, carefully probe the flesh of the fillet with your fingers or palm, at the level of the spine or slightly below, having identified the bone, clamp it firmly with tweezers and sharply pull it out of the meat. In this way you need to remove all the edges. The fillet is ready for salting. If desired, you can cut off the belly (it is very fatty, which is called an amateur) and remove the scales from the fillet along with the skin. The spine, head (the gills from the head must be removed) and abdomen can be left for fish soup; the broth is simply magnificent.

How to salt salmon

There are three ways to salt salmon (like any other fish):

• Using the “dry” method, the fish is rubbed and sprinkled with salt (pickling mixture).
• “Wet” method - the fish is salted in a saturated brine solution (water with salt).
• “Mixed” method - the fish is first salted dry and then kept for some time in a salt solution.

The simplest and most popular for home use, is a “dry” salting method. Salting salmon in brine is usually used in enterprises involved in salting fish; the “mixed” method is used extremely rarely, but there are several great recipes Salmon salting using this method is worth trying.

The easiest recipe for salting salmon (Scandinavian recipe)

Fresh or defrosted salmon is cut into fillets without removing the skin. Sprinkle the fillet, on the meat side, with salt - preferably sea salt or just coarse salt. Salt is taken at the rate of 3-4 tablespoons per 1 kg of fillet. There should not be too little salt, otherwise the fish will not be salted. In the case of salmon, you can sprinkle a lot of salt (some recipes recommend covering the fillet with salt so that it is completely covered with it), it is almost impossible to over-salt the salmon, since it is very fatty and juicy, the meat will absorb as much salt as needed. Place both halves of the fillet together with salt inside. Wrap in a paper napkin or dry, clean cloth and place in a tightly closed container ( enamel pan, Plastic container or plastic bag). Then put the container with fish in the refrigerator and keep it at a temperature from +5°C to +10°C for about 12-16 hours. Take the fish out of the refrigerator and carefully remove the salt with a knife or a clean brush; do not rinse the fish with water. The fish is ready, the fillets are cut into slices or pieces.

Recipe for salting salmon with sugar and spices.

Ingredients. For 1 kg of fillet take: 5 tablespoons of coarse salt, 1-2 tablespoons of sugar, 1 teaspoon of freshly ground black pepper, 1 sprig of dill, 1 sprig of parsley, 3-4 bay leaves, 1 tablespoon lemon juice.

Salt is mixed with sugar and pepper. If there is only one fillet, then cut it in half. Both fillets are thoroughly rubbed with the pickling mixture. Take an enamel bowl or plastic container of a suitable size and place the fillet in it, skin side down. Then lay the greens on the meat (you can cut them or place them whole, if finely chopped the aroma of the greens will be stronger), bay leaf, sprinkle with the rest of the pickling mixture, then sprinkle with lemon juice (in some recipes, cognac or red wine is used instead of lemon juice). Place the second piece of fillet on top, meat side to side.

The fish is kept in the refrigerator for 1-2 days, depending on its size and the required degree of salinity; if you need lightly salted fish, it is kept less, if more salted, then longer. In this case, every 6-12 hours the fish must be turned over so that the piece that was on top becomes bottom. The more often you turn it, the more evenly salted the fish turns out. Then the dishes with the fish are taken out of the refrigerator, the fillets are removed and they are thoroughly wiped with a brush or knife, removing any remaining pickling mixture. Before serving, the fish is ready to be cut and sprinkled with lemon juice.

Salmon is a fish from the salmon family. It has quite impressive dimensions. A large individual can reach two meters in length. The weight of such a fish ranges from thirty to fifty kilograms. Salmon (or atlantic salmon) lives on average fourteen years. It contains a lot of useful microelements and vitamins that can be destroyed during heat treatment or freezing. Therefore, many housewives prefer to salt this fish. How to prepare salted salmon at home will be discussed in this article.

Fish selection

When choosing salmon, you need to pay attention to the appearance of the individual. The scales of fresh fish are elastic, smooth and shiny, and the eyes are transparent. In addition, the salmon should have a pleasant aroma. Speaking about how to properly salt red fish at home, it should be mentioned that the fillet part is usually used for this. However, steaks, bellies, and various trimmings are also perfect. But you shouldn’t salt the salmon head - it’s better to leave it on the ear. Different methods of salting red fish will be outlined in this article.

Thinning

Before cooking, fish must be filleted. A long and wide knife is suitable for this. The tool should be longer than the distance from the back of the salmon to its belly. Now you can begin cutting the fish step by step.

1. First of all, the carcass needs to be rinsed cold water, and then wipe dry.
2. Then she needs to cut off her head and gills.
3. After this, the fish should be cut into two parts along the spine.
4. Then the salmon ridge needs to be cut off and the remaining ribs removed using tweezers. This must be done carefully, since the ridge has very sharp protrusions that can easily be cut or pricked.
5. Next, you can remove the skin and scales from the fish.

The fillet is ready for salting. If desired, you can also remove the abdomen. Some people consider this part of the carcass to be too fatty. Now you can start talking about how to properly salt salmon at home.

Cooking methods

Red fish can be salted with three different ways: wet, dry and mixed.

1. Wet method. In this case, the salmon is kept in a marinade with the addition of salt. This is how fish is processed in factories.
2. Dry method. The salmon carcass is rubbed with salt and spices. This is the most popular option for salting the product. It is suitable for lovers of lightly salted red fish.
3. Mixed method. He assumes complex technology preparation of the product. This method will not be presented in this article.

It should be remembered that strict adherence to all conditions for creating a dish always guarantees good result. It doesn’t matter why you need to salt salmon: for sushi, for beer, or just to enjoy. Before cooking, you should carefully study the recipe and follow it exactly.

How to salt fillet

Salted salmon is prepared quite simply at home. Some housewives completely cover it with salt. Salmon is famous for its fat content and juiciness, so it is impossible to over-salt such fish. In any case, her meat will only absorb required amount salt. The recipe for salting salmon at home described below involves the following step-by-step steps:

1. First of all, fresh or defrosted fish must be filleted. In this case, there is no need to remove the skin and scales.
2. Then you should sprinkle the salmon with sea or regular coarse salt. Its quantity should be calculated based on the size of the fish. For every kilogram of fillet you need to take three to four tablespoons of salt.
3. Now the fillet halves need to be wrapped in a paper napkin and placed in a plastic bag, enamel or plastic container. After this, the container with fish should be placed in the refrigerator and left there for 13-17 hours. The cooking temperature should be maintained between five and ten degrees Celsius.
4. Then you need to remove the salmon from the refrigerator and carefully remove excess salt from it using a brush. Under no circumstances should you rinse fish with water. It can be immediately cut into portions and served.

   

   This is how salted salmon is prepared at home. Next you will learn a few more recipes for salting this delicious fish.

   How to salt a steak

   The dry method of salting salmon was described above. But it is preferable to cook steak in brine.

   Ingredients:

   • vinegar - 1 tablespoon;
   • sugar - 1 tablespoon;
   • salt - 3-4 level spoons;
   • water - 1 liter;
   • spices (coriander, allspice, bay leaf) - to taste.

   Cooking method:

   
   

   Salted salmon at home turns out to be very tasty. Even a novice housewife can quickly master the step-by-step recipe for preparing the dish.

   How to salt salmon pieces

   Probably the only serious drawback of salmon is its high price. Not every family can afford to purchase and salt such fish entirely. Fortunately, salmon pieces (the so-called trim) are sold in stores and markets. They are also great for cooking. Salting salmon at home will take very little time. Quick recipe preparation assumes that the fish will be ready for consumption in just a few hours.

   Ingredients:

   • fish (pieces) - 1 kilogram;
   • sugar - 1 tablespoon;
   • salt - 2 tablespoons.

   Cooking method:

   The fillet pieces should be sprinkled with a mixture of sugar and salt, placed in a container, pressed with pressure and refrigerated for three to four hours. After this, salted salmon, prepared at home, can be served.

   

   How to salt bellies and backbone

   The advantage of these parts of fish is that they cook instantly. The bellies and ridges of salted salmon will become great snack with beer. They are also prepared dry.

   Ingredients:

   • bellies and ridges - 1 kilogram;
   • salt - 2 tablespoons;
   • sugar - 1 tablespoon.

   Cooking method:

   Parts of red fish should be covered with a mixture of salt and sugar, then placed tightly in a container and placed in the refrigerator for several hours. The dish is ready!

   

   Now you know how to properly salt red fish at home. Even the bellies and ridges of Atlantic salmon are suitable for this purpose.

   Salting with sugar and spices. Ingredients

   Now we’ll tell you how to salt salmon and trout at home with sugar and various spices. To do this you need to prepare the following ingredients:

   • red fish fillet (trout or salmon) - 1 kilogram;
   • lemon juice - 1 tablespoon;
   • dill - 1 sprig;
   • sugar - 2 tablespoons;
   • freshly ground black pepper - 1 teaspoon;
   • salt - 5 tablespoons;
   • bay leaf - 3 pieces;
   • parsley - 1 sprig.

   Salting with sugar and spices. Cooking method

   1. First of all, you need to make a pickling mixture. To do this, mix pepper, salt and sugar together.
   2. Then both halves of the fillet should be rubbed with this mixture.
   3. Next, you need to place a piece of fish, skin side down, in an enamel or plastic container.
   4. After this, you need to cover the red meat with chopped herbs and laurel leaves.
   5. Now you should sprinkle the food with the rest of the pickling mixture and sprinkle with lemon juice. You can use cognac or red wine instead.
   6. Lastly, place the other half of the fillet in the container, skin side up.

   The recipe for salting salmon at home involves different time preparations. On average, it is kept in the refrigerator for two days. However, lovers of lightly salted fish can enjoy it within a day. If you need more salty version(for example, with beer), you can keep salmon or trout in the marinade longer. However, it should be remembered that every twelve hours the fish should be turned over so that the lower and upper pieces of fillet change places.

   Next, the salted salmon, prepared at home, is taken out of the refrigerator and wiped with a towel. Then it should be cut into pieces and served. You can also store it in a clean container and leave it in a cool place.

   

   Now you know how to properly salt salmon at home. This one is extremely useful and delicious product will make your diet more balanced and nutritious. Bon appetit!

The red meat of delicacy salmon is very tasty, healthy and beautiful.

The fish will decorate festive table and will please your family.

You can use it to make canapés or a filling for pancakes - in any form it will turn out amazing tasty dish.

Knowing how to salt salmon at home, you can enjoy a fresh, melt-in-your-mouth fish delicacy at any time.

How to pickle salmon at home - general cooking principles

Good for pickling sirloin fish, although in principle you can salt the bellies or steaks separately. If you have a whole uneviscerated carcass, you need to cut it into pieces with a very sharp knife. First, wash the fish with cold water and blot it with a paper napkin.

Then you need to separate the head, cut out the gills, make a long deep cut along the ridge, starting from the head part. The idea is to divide the carcass into two halves: one with the spine and one loin. The spine is carefully removed using a knife. Before salting, you need to cut out the fatty belly, remove the fins, and cut the carcass into pieces.

You can buy ready-made fillet or steak so as not to bother with cutting. How to salt salmon at home? Using one of three methods.

1. Dry pickling. The prepared fillet should be sprinkled with coarse salt to taste (you can use sea salt), wrapped in paper and kept in the refrigerator for 12-14 hours. Remove the remaining salt with a knife and send the fish to the table.

2. Quick salting under pressure. Cut the piece into portions (you can take fish trimmings), sprinkle with a mixture of salt and sugar, taken in a ratio of three to one, and put in the refrigerator under pressure for six to eight hours.

3. Salting in brine. Cook a brine from salt and sugar with the addition of your favorite herbs, vinegar and spices. Pour a piece of fish with cooled and strained brine, keep it in the refrigerator for one to two days to get lightly salted or well-salted fish.

As additional components when salting fish, you can use lemon, strong alcohol, pepper different types, herbs, spices. It’s better not to use it for pickling metal utensils so as not to give the meat a characteristic taste. A regular plastic food container and a glass container are both good.

Classic salted salmon

Any housewife should know how to salt salmon at home according to classic recipe. It requires no effort or fancy ingredients at all: just salt and fish, and for a more subtle flavor, dill. The result is amazing, tender, flavorful meat.

Ingredients:

Half a kilo of cut salmon fillet;

An incomplete spoon of sugar;

A bunch of fresh dill.

Cooking method:

Place the prepared fish on a wooden cutting board.

Finely chop half a bunch of dill.

Prepare the pickling mixture by mixing salt and sugar.

Place whole sprigs of dill at the bottom of the container.

Rub the fish with salt on all sides and place in a container, skin side down.

Sprinkle chopped dill on top.

Rub the second piece of fish with salt and sugar and place it on top of the first piece, but skin side up.

Cover the salmon with a flat plate and apply slight pressure.

Marinate the pieces for at least eight hours at room temperature.

Remove the oppression, rearrange the fish in the refrigerator for a day.

Ready fish serve with lemon, olives, fresh herbs.

Homemade salmon in brine

How to salt salmon at home aromatic brine, they know the most experienced housewives. Thanks to brine method the meat is salted evenly and almost instantly. In just two hours you can sit down gourmet snack from lightly salted salmon.

Ingredients:

Half a kilo of salmon fillet;

Two tablespoons of salt;

Two tablespoons of sugar;

Half a liter of water.

Cooking method:

Carefully remove all bones from the fillet, do not remove the skin.

Bring water to a boil, add salt and sugar, boil for three minutes until completely dissolved.

Let the brine cool.

Place the fish in a salting container and fill with cooled brine.

After two hours, the lightly salted fish is ready. The piece can be removed from the brine, dried with a paper towel and used as a treat.

Homemade salmon salted in honey

Honey salmon is not only unusual and original, but also very tasty. How to salt salmon at home using honey? Very simple. Bee treat will replace regular sugar and give it to the fish light summer aroma.

Ingredients:

A kilogram of red fish fillet;

Three tablespoons of salt;

A tablespoon of flower honey.

Cooking method:

Prepare a piece of fish.

In a cup, thoroughly grind coarse salt and honey.

Coat a piece of fish with the mixture on all sides, trying to saturate the meat as best as possible.

Roll the fish into a roll and place in a glass container with a lid.

Keep the container in the refrigerator for at least a day.

Then fish roll you need to turn it over so that the other side is immersed in the resulting brine.

Place the salmon back in the refrigerator.

Repeat the procedure again.

After three days, the fish is ready to eat.

Homemade spicy salted salmon

A quick recipe for salting salmon at home, one of those carefully kept in family cookbooks. Delicious spicy aroma and pungent taste This fish will be remembered for a lifetime.

Ingredients:

A kilogram piece of salmon;

Three tablespoons of coarse salt;

Ten black peppercorns;

Three bay leaves;

A tablespoon of regular nine percent vinegar;

Medium bulb;

Three tablespoons vegetable oil;

Half a liter of water.

Cooking method:

Fillet the fish and cut into several large pieces.

Place the fish in a salting container.

Boil water, dissolve salt in it and cool.

Pour brine over the fish, cover with a plate and apply light pressure.

Leave the fish under the load for two hours.

Drain the brine.

Prepare separately vinegar solution by stirring a spoonful of vinegar in a glass of water.

Pour vinegar water over the fish for five minutes.

Cut the onion into rings.

Cover the fish with onions, add oil, add peppercorns, mix everything and leave it alone for half an hour.

After half an hour, the lightly salted fish can be eaten.

Homemade salmon in allspice

White pepper, sea ​​salt, sweet peas are a wonderful company for soft pink salmon. It turns out perfectly tasty, aromatic, tender. This fish is good on a sandwich and in pancakes.

Ingredients:

A kilogram of fillet;

Six tablespoons of coarse salt;

Ten peas allspice;

Tablespoon white ground pepper;

Five bay leaves.

Cooking method:

Spread on the table big piece cling film.

Sprinkle a layer of salt, two bay leaves, and five peppercorns on it.

Place the prepared piece of fish on a sheet of cling film, skin side down.

Cover the fish with the remaining salt, place the third bay leaf on top and the remaining peppercorns.

Wrap the piece tightly in film, put it in a container and salt it in the refrigerator for a day.

After a day, remove, slice thinly, sprinkle with white pepper and serve.

Homemade salmon in vodka

Dense, aromatic, tasty meat is a gourmet's dream. Strong vodka Gives red meat a special taste. Salting salmon at home in this way can be done in less than a day.

Ingredients:

Half a kilo of salmon fillet;

Two tablespoons of salt;

One and a half tablespoons of sugar;

30 ml of good vodka.

Cooking method:

Prepare the salmon.

Remove all the seeds.

Mix salt and sugar.

Rub the piece on both sides with the pickling mixture.

Place in a container.

Sprinkle meat with vodka.

Place the 12V clock on the top shelf of the refrigerator.

Homemade salmon in lemon juice

Lemon perfectly sets off the aroma of fish and removes its excess fat. Very delicious recipe salting salmon at home.

Ingredients:

A kilogram of salmon;

Two tablespoons of lemon juice;

Six peas of allspice;

Two black peppercorns;

Two bay leaves;

Liter of water.

Cooking method:

Wash the fish and dry with a paper towel.

Cut the piece into very thin slices (do not cut off the skin).

Boil water with pepper and bay leaf.

Cool and strain.

Squeeze the juice from fresh lemon and add to the cooled brine.

Place the fish slices in any plastic container or glass jar, completely fill with the prepared brine.

Salt overnight in the refrigerator.

How to salt salmon at home - tricks and useful tips

To salt salmon at home, it is recommended to take a chilled carcass or ready-made fillet. If this is not possible, frozen fish will do. The result will be no less tasty, tender, aromatic meat. It needs to be defrosted at room temperature, without using water, away from heat sources.

Salmon is very fatty, so it is impossible to over-salt it. The fish will absorb exactly as much salt as it needs and will be evenly saturated with juice and brine.

If there is still a lot of salt, its excess can be easily washed off with running cold water. You can also soak over-salted pieces in cold water, pouring them over the fish for about fifteen minutes. The washed meat must be blotted with a paper or regular towel.

The spices you like are suitable for salting salmon at home. Fresh dill, lemon, cumin, bay leaf, and cloves go especially well with red meat.

If the pieces are cut thin enough, they will be salted in literally two hours. This is very convenient if you find out about the arrival of unexpected guests shortly before their arrival. In any case, you can treat them to canapés or sandwiches with salted salt.

When you salt red fish, all of it is preserved. useful qualities, substances, amino acids. Lightly salted salmon is no less healthy than fresh salmon, poached or in the oven. It contains a lot of useful microelements.

You need to know not only how to salt salmon at home, but also how to properly store the product. The pickling can be stored in the refrigerator for up to ten days, sealed tightly. A piece of salted fish should be placed on a linen or cotton cloth soaked in a weak vinegar solution, wrapped tightly, and placed in plastic wrap or a bag so that air does not penetrate there. The fish is perfectly stored in this packaging and in freezer.

Salted fish can be preserved for longer long time, up to a month. The piece needs to be cut into thin slices, filled into a glass jar, stacked in layers. Sprinkle each layer with pepper or other spices to taste. Pour olive oil over everything sunflower oil, put in the refrigerator. In this form, the fish will last for at least a month.

Even more long term storage – for frozen salted salmon. Cut the finished pickling into medium pieces, pat thoroughly with a paper or woven towel so that excess moisture is absorbed. Wrap fish pieces in film, place in a plastic bag, and then in the freezer. Fish is stored without loss nutritional value and taste for up to four to five months.

Today on store shelves there are different kinds fish, both salted and smoked. Some of them are salted using preservatives and packed in vacuum bags. If you are a fan of salted fish, we recommend that you pay attention to how lightly salted salmon is made. The recipe is simple and does not require much effort. You will receive a delicious product that is one hundred percent free from dyes and preservatives.

Lightly salted salmon

The recipe for preparing this delicious fish will take you a few minutes, and the result will delight and surprise you. No special ingredients required. All you need is salt, sugar and salmon. Lightly salted fish can be made whole or in pieces. For getting best result It is recommended to use unfrozen product. You can use either whole fish or sliced ​​steaks. Before salting, clean the fish, remove scales, gut it, and rinse under cold water. You can dry it lightly with a paper towel or napkins. Prepare the dishes where the fish will be stored. But spread the sugar-salt mixture evenly at the bottom. For 700 grams of salmon, you need to take two tablespoons (level) of salt and a tablespoon (level) of sugar.

Pour half of this mixture into the bottom of the dish. Carefully lay out the salmon pieces and spread the remaining salt and sugar on top in an even layer. You can also use vodka or gin for pickling. To do this, lightly sprinkle the fish with alcohol. The fish should stand at room temperature for 12 hours. Turn it over a couple of times during this time. Then put it in the refrigerator. The result was lightly salted salmon. The recipe can be applied to any other fish, such as trout or salmon.

Salmon with spices

In order to get lightly salted salmon, the recipe can be slightly modified. Fish will become spicy and piquant using bay leaves, allspice and coriander. If you prepare fish fillet, then the salting process will go faster, and finished product It will be convenient to cut. To do this, cut the chilled fish along the ridge. Separate the main bone, ribs and other cross bones. Little advice: Pliers can be used to remove the wishbones. Do not remove the skin, this will preserve the structure of the fish and make it easier to cut. When the fillet is ready, rub it with coarse salt on all sides. Then sprinkle a little

Sugar (should be four times less than salt). Top the fish with spices: coriander, pepper and bay leaf. Wrap the pieces in a bag and place in a container. After 12-15 hours, lightly salted salmon is ready. The recipe is simple, and the taste is delicious, thanks to the subtle aromas of spices. Fish salted in this way will be ready within a few hours, but it is better to keep it in the refrigerator for 24 hours. If, when serving, you notice undissolved salt, then rinse the salmon with cold boiled water and then pat dry with a paper towel. Ready salmon can be served either as separate slices or used in salads, sandwiches, and in making sushi and rolls.

Fish and seafood

Description

Ingredients

Steps

Prepare all ingredients specified in the recipe. It is advisable to take the salmon in one piece, then the product will be richer. If the fish you purchased has been frozen, be sure to allow it to thaw. in a natural way for several hours on the bottom shelf of the refrigerator. Be sure to cover dishes with fish cling film or a suitable sized lid that fits tightly to the vessel. Rinse the ready-to-cook product in cold water and dry with paper towels.



Prepare brine for pouring fish. To do this, boil in a saucepan of of stainless steel water with spices, lemon and dissolved in it table salt. Boil for a minute and remove the marinade from heat. Cool the filling.



If the piece of fish is large enough, then cut it into two pieces of the same size. In this case, lay it in a jack shape: align the thin rib part with the thick part. Place the whole piece that fits into the container without effort.. Fill the salmon with brine as shown in the photo.



Cover the dish with a tight-fitting lid. In our case, the lid acts as a kind of oppression.



Place the container in the refrigerator for a day. This time is enough for the fish to marinate completely. The brine should acquire greasy stains and turn a little pale pink.



Once the time is up, remove the fish from the marinade and pat dry with paper towels. The finished salmon will look like in the photo. Don't be alarmed by the fact that the fish has turned white: This is a consequence of the effect of lemon juice from the brine on the protein.



Store the fish for 10 days in the refrigerator door on the middle shelves. Be sure to wrap it parchment paper or cling film. Carefully cut with a sharp knife when serving. white layer from the end of the piece, and then cut the salmon into thin slices.



Bon appetit!