Admit it honestly, is a red fish bought in a store so tasty? Of course, pleasant exceptions are found, but in most cases beautiful pieces of salted salmon are a dangerous mixture of preservatives. But you see, sometimes you want to enjoy the taste of a sandwich with a piece of salty fish and please your family with a new salad, where this delicacy was used as one of the ingredients? Be sure to read this text to the end and you will learn how to salt salmon at home.
The rules of salting salmon are similar to those that are used to guide when salting any red fish, namely:
- For salting, you need to take fresh or freshly frozen fish, on the shelves it can be recognized by the soft pink color of the meat.
- You should salt the fish in a glass or enamelled container, if you salt the salmon in a metal dish, the finished product will absorb the smell of iron.
- It is not recommended to use iodized salt, it will spoil the appearance of the salted fish.
A simple way to salting salmon
You will need:
- salmon fillet - 1 kilogram,
- salt - 2 tablespoons,
- sugar - 1 tablespoon.
Method of preparation
- Fish fillets put in a plastic or glass container.
- Sprinkle with a uniform layer of sugar, and then with salt.
- Seal up the container and put it in the fridge.
- After 3 days, the fish is ready to eat. We cut it into pieces and serve to the table as a snack, pre-watered with a small amount of lemon juice.
- Attention: if you are afraid that the fish will not be eaten immediately, we advise you to grease the fish with odorless oil and place it in a clean and dry container to avoid salting on day 4.
How to pickle whole salmon
You will need:
- Salmon - 1 carcass weighing up to 3, 5 kilograms,
- salt - 6 tablespoons,
- sugar - 2 tablespoons,
- Japanese Ajinomoto seasoning (odorless and tasteless white elongated crystals) - 1/2 tsp,
- black pepper - 15-20 peas,
- allspice - 10 peas,
- bay leaf - 10 pieces.
Method of preparation
- Fish clean. Cut off the head, fins. Goodwill. Remove the spine and small bones.
- Put the fish on the chopping board with the pelt down, make an incision along its middle line. Sprinkle with aginomoto fillets. If you failed to find such a spice, do not despair; without it, salted salmon will also be a success.
- Sprinkle meat with sugar, and then rub it with salt. Do not overdo it with sugar, the ratio of 3: 1 is considered ideal, i.e., 1 part of sugar should be taken for 3 parts of salt. Pour some sugar and salt in a specially made cut on the sideline, in the part where the thickest layer of meat is.
- Sprinkle meat with pepper and spread laurel leaves broken into small pieces.
- Pour a little salt in a plastic bag or a large baking sleeve. We spread on her skin down our fish.
- We release excess air from the bag. Tying. Put on a baking sheet or bowl. Sent in the fridge for 3-4 days, not forgetting every day at least once to turn the fish in the package. After the specified time, salted salmon can be tasted.
Salmon pickling with greens
You will need:
- salmon - 1 kilogram,
- salt of medium grinding - 6 tablespoons,
- sugar - 2 tablespoons,
- dill - 2 large bunches.
Method of preparation
- We're filing a fish — we remove bones and fins.
- Mix salt and sugar. The resulting mixture thoroughly rub the fish.
- My greens. Drain. At the bottom of a suitable for salting fish dishes put 1/3 of the prepared dill.
- On the dill lay out the fillet pieces of skin down.
- Put half of the remaining dill on the fish.
- We lay out the remaining fish, but already with the skin up, and dill.
- Put a flat lid or a plate on top. We put the load.
- Leave the fish in the kitchen for 8 hours, and then 48 hours keep it in the refrigerator. After a specified time, salmon with herbs ready for use. Cut it into pieces and serve it to the table.
Not only salted salmon fillet, but also salty belly of red fish is considered an excellent snack. For salting, you should choose wide pants, pay attention to their color at the time of purchase - they should be a pleasant pink color, if they have a yellowish tint, this is a sure sign that they have been lying on the counter for a long time, and therefore it is better to refuse to buy.
There are several ways to salting the salmon belly, let me suggest we offer you a couple.
Recipe for salting the salmon belly
You will need:
- salmon belly - 500 grams,
- salt - 1 tablespoon,
- granulated sugar - 1 tsp,
- citric acid - 1/2 tsp.
Method of preparation
- We wash the salmon belly under running water. Drain with paper towels.
- Mix salt, sugar and citric acid.
- The resulting mixture is poured abundantly on the belly of a salmon. We remove them in the fridge for a day.
- We wash the ready salty belly. We dry a little. We try! Store delicacy needs in the refrigerator.
Another recipe for salting the abdomens of salmon at home
You will need:
- salmon belly - 500 grams,
- water - 1 cup,
- Vinegar 6% - 1 tablespoon,
- salt - 1/2 tablespoon,
- granulated sugar - 1/2 tablespoon,
- black pepper - 10 peas,
- ground black pepper - 1 pinch.
Method of preparation
- My trousers. We clean the scales (for this task, we recommend using a special knife for cleaning fish).
- Fold the abdomen in a bowl made of non-oxidizing material.
- Sprinkle the abdomen with salt, sugar and pepper. Add black peppercorns. Stir well.
- In boiled water we dilute vinegar. Pour the prepared solution abdomen.
- Put a plate on top, put a load on it (it is not necessary to use a stone, you can also install a jar filled with water). We remove in the refrigerator for 2 days.
- After the specified time we try. Before using the abdomen is recommended to sprinkle with lemon juice. Enjoy your meal!
