How to salting fish at home? The best ways to salting red fish at home

How to salting fish at home? The best ways to salting red fish at home

If you decide to do the salting of fish at home, remember: you can only pickle absolutely fresh fish.

We must take this very seriously, because otherwise you strongly risk your health and your household.

It is best to buy fish in a proven place.

General principles of salting fish at home

When salting red fish at home, you should use not only salt but also sugar: it gives a soft taste and does not allow the fish to dry. However, it is useful to add sugar when salting any fish.

Large fish sow for several days, and small ones (for example, Baltic herring or capelin) - for several hours. But still, knowledgeable people do not recommend eating salted fish immediately. She should lie down and mature. That is, to get a tasty salty fish for a holiday, it is necessary to take into account not only the process of salting the fish at home, but also two or three days to mature.

If, when salting red fish at home, you overdo it with salt, simply rinse the fish with cool water. But this can only be done right before use! As for herring, it can be briefly put into milk.

When salting the fish at home, you can use onions, garlic, fresh and dried greens, black pepper and fragrant, bay leaf. You can lightly marinate the fish, keeping it for a couple of hours in a slurry of mashed lemon or orange.

It is often advised to wrap the fish in a napkin. It is better to take linen fabric for this purpose, but you can also use cotton, while artificial fabrics are not suitable for salting fish at home.

Salting red fish at home (by the way, and not only red) can be done both by the dry method and in brine. In the first case, the fish is rubbed or peppered with salt and sugar, while in the second it is poured with ready brine. In the second case, the dish will be ready earlier, but the taste of such fish is often somewhat uncertain. In any case, if the fish is needed urgently, it is better to fill it with brine.

Recipe 1. Salting fish (mackerel) at home with slices


Mackerel - 1 kg

Salt - 2 tablespoons

Granulated sugar - 1 tablespoon

Pepper is black and fragrant (mixture; you can use a mixture of peppers) - medium shchip

Bay leaf - a pair of pieces

Method of preparation

Rinse the mackerel, peel (do not peel the skin!) And separate the fillet from the bone.

Chop bay leaves in any way.

Mix salt, sugar, pepper and bay leaf and lightly grate this mixture, then pour the fillets.

Wrap the fish tightly in a napkin, then in foil or baking paper and place in the freezer for a couple of weeks. After that, you can eat fish.

Recipe 2. Salting red fish (for example, trout) at home with a whole carcass


Whole trout carcass (or pink salmon)

Salt - at the rate of 2 tablespoons per 1 kg of fish

Sugar - at the rate of 1 tablespoon per 1 kg of fish

Method of preparation

Fish gut and wash. Mix salt and sugar and thoroughly rub the fish inside and out with this mixture. If there is salt with sugar, just sprinkle with a mixture of fish. Wrap it in a linen napkin moistened with cold water, then in cooking paper and put in a cool place. After a day to shift into the freezer, and after a couple of weeks you can eat.

Recipe 3. Salt type salting at home


Small fish (for example, herring) - 1 kg

Salt - 250 g

Black pepper peas - about 10 pieces

Method of preparation

Fish gut, and then rinse thoroughly under running cold water and let drain, placing in a colander.

Dissolve 25 g of salt in a small amount of warm water, put also pepper, cool the solution and pour the fish over it. To sustain one day at room temperature.

The next day, squeeze the fish from the brine. Put the sprat in a glass or enamel bowl on the backs and fill it with a portion of salt, put the second layer across the fish of the first one and fill it with salt too. So continue until the fish and salt are over.

From above to lay a cover or a wooden circle smaller, than a bowl, diameter, and on it - a load.

Put in a cool place, where and store in the future. A couple of days the fish is quite ready.

Recipe 4. Salting red fish (char) at home with a whole carcass


Char - 1 bird weighing about one and a half kilograms

Salt - 3 tablespoons

Lemon - half fruit

Pepper Mix

Sugar - 1 tablespoon top

Vegetable oil - incomplete glass, it can be smaller

Method of preparation

Fish clean and free from fins, head and tail. Remove the spinal bone. Grate the fillet with a mixture of salt and sugar and leave for a day in a cool place (but not in the refrigerator).

The next day, cut off the skin from the fillet, cut it into beautiful slices and fold into a container, alternating with thin slices of lemon and lightly sprinkling with pepper. A little oil. Leave to stand in the refrigerator (ideally - 2-3 days, but you can a few hours).

Recipe 5. Dry salting of fish at home “Spicy”


Fish fillet (salmon, pink salmon, mackerel, etc .; you can take steaks) - 2 kg

Large salt - 4 spoons without a hill

Garlic - 4 large cloves

Granulated sugar - 2 tablespoons

Spicy herbs (basil, rosemary, bay leaf) - 3-4 pinches of the mixture

Carnation - 5 buds

Ground coriander - a quarter of a teaspoon

Method of preparation

Rinse fish fillets or steaks with running cold water and shake off excess liquid. Bay leaf to grind in the fingers in the powder. Chop the garlic with a knife (in this case it is not worth passing through the press).

Mix salt, sugar, coriander and herbs. Grate the fish with this mixture. Squeeze garlic and cloves. Put the fish on a linen or cotton napkin, wrap tightly. Cover with foil and let it cool at room temperature for about 15 hours, then place in the refrigerator.

You can eat fish in two days, but it is better to put it in the freezer for another three days.

Recipe 6. Salting red fish (salmon or trout) at home


Red fish - 1 kg

Vodka - 1 tablespoon

Salt, preferably large - 1 tablespoon

Chopped dill - 1 tablespoon

Sugar - 1 tablespoon

Black pepper - 3-4 peas

Method of preparation

Wash the red fish thoroughly and allow it to drain. Remove fins, tail and head. Make a cut along the ridge. Mix salt, vodka, sugar and dill in a small container. Grate the fish outside and inside the resulting mushy mass. Inside to enclose also peppercorns.

Wrap the fish in a large cloth napkin or just a piece of natural fabric, tightly tie up and put under pressure for 24 hours. Then put in the fridge for another day.

Recipe 7. Pickling red fish at home “Fast”


Fish (salmon, pink salmon, etc.) weighing 1-1.2 kg

Onion - 1 piece

Salt - half a cup

Garlic - head

Pepper mix - to taste, usually 1-2 teaspoons

Sunflower oil or olive oil - about half a cup

Method of preparation

Wash the fish, clean, fillet, remove the bones with tweezers.

Cut the fillets into neat little slices. Mix the salt and pepper and roll the fish fillets in the mixture. Place the slices in a bowl, cover with a small plate and put a small load on top. Soak in this way for about an hour (fatty fish can be held in salt for an hour, drier - for about 50 minutes).

Remove the fish in a colander and rinse with cold water.

Chop onions and garlic arbitrarily. Mix the fish slices with onions and garlic, pour with vegetable oil and let stand for 15-20 minutes. You can also eat in the refrigerator for 20 minutes, too, when cooled.

Recipe 8. Pickling fish (herring, mackerel, etc.) at home


Herring or mackerel - one and a half kilograms

Wine - Incomplete Glass

Water - about one and a half glasses

Salt - 5 tablespoons without top

Onion - a pair of medium sized bulbs

Spices (cloves, dried basil, coriander, allspice and black pepper, mustard beans, bay leaf)

Sugar - 2 tablespoons

Method of preparation

Water, wine and spices with salt and sugar make the marinade and bring to the boil.

Herring or mackerel clean, divide into fillets and cut into small pieces.

Onions cut into beautiful rings and mix it with fish. Place in a jar and pour the cooled solution for one day. After this period, you can eat fish.

Recipe 8. Salting fish at home for 2 hours


Fatty fish (salmon, butterfish, halibut, etc.) - 1 kg

Salt - 2 spoons with top

Lemon - half

Sugar - 3 spoons

Freshly ground pepper - a quarter of a teaspoon

Vegetable oil - 10 spoons

Method of preparation

Fish clean and cut into beautiful neat thin slices. Lemon cut into thin transparent slices. Mix salt, sugar and pepper.

In a glass (you can also use enameled) container lay out a layer of fish slices, sprinkle with salt, sugar and pepper, throw a few slices of lemon.

Now spread in the same way and the second layer, and if necessary - and the third.

Cover the surface with cling film. Put in the fridge for two hours, after which the dish can be eaten.

Salting fish: Tricks and tips

  • If for salting fish at home you want to cut fresh fish into thin slices, it will be easier to do this if you freeze it slightly at first.
  • If you are going to start salting the fish at home, try not to defrost it beforehand. However, some cooks believe that frozen fish can take more salt. In any case, this can be done with fatty fish: it usually does not absorb excess salt.
  • The dish will be even softer if, before salting the fish at home, lightly lubricate its skin with olive oil.
  • When serving, fish can be laid out on an oval dish or herring bowl, sprinkled with green onions, or onions, or chopped greens. It is customary to garnish red fish with thin slices of lemon or olives.
  • You can roll red fish or herring fillets with rolls or rosettes.
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