Needless to say about the benefits of fish. However, not only steamed or baked fish is useful, but also salty. Practically any is suitable for salting, but today we are going to salt peled.
A few tricks on salting peled
- To make salty peled tasty and tender, we recommend buying fresh fish with a beautiful silver back;
- If it was not possible to find the cooled fish, use freshly frozen fish, but then it will first need to be thawed on the lower shelf in the refrigerator;
- Salt fish recommend coarse sea salt;
- And finally, so that the finished product does not become impregnated with the smell of iron, salt the peled in a dish of non-oxidizing material.
Salting of peled dry
You will need:
- peled - 1 kilogram (preferably small-sized carcasses),
- salt - 2 tablespoons,
- vegetable oil - 1 tablespoon,
- sugar - 1 tsp,
- black pepper - 5 peas,
- allspice - 4 peas,
- white pepper - 3 peas,
- bay leaf - 2 pieces,
- carnation - 2 buds,
- ginger powder - 1 pinch,
- nutmeg - 1 pinch,
- coriander - 1 pinch.
Method of preparation
- My fish under cold water. Drain.
- Mix salt and sugar.
- We combine the remaining spices from the list and grind them in a blender or mortar, but not to dust, but to leave small pieces.
- Add to the spice mass a mixture of salt and sugar.
- The bottom of a container or other suitable utensils is filled with a mixture of spices.
- On the spicy pillow with the abdomen down lay out the fish. Sprinkle with plenty of spices.
- We spread the second layer of fish in the described way, pressing it slightly into the bottom layer. Sprinkle with spices, but do not forget to leave a little mixture, we will need it tomorrow.
- Seal the container with a lid or wrap with cling film. We clean in the fridge for a day.
- After the specified time has elapsed, the fish are also washed in cold water, gutting it, and removing the heads. Rinse again. Drain with paper towels.
- Fold the fish in clean dishes. Pour in vegetable oil and add spicy mixture. Stir. We clean the day in the fridge. The next day, salted peled ready to eat. We try!
Salt the peled in brine
You will need:
- peled - 2 kilograms,
- salt - 4 tablespoons,
- sugar - 1/4 tablespoon,
- black pepper - 10 peas,
- allspice - 6 peas,
- bay leaf - 4 pieces,
- carnation - 3 buds,
- cumin - 1 pinch,
- coriander - 1 pinch,
- water - 1 liter.
Method of preparation
- Fish wash. It is not necessary to clean and gut it.
- In the boiling water we put all the spices necessary for pickling peled. Cook for a quarter of an hour on low heat.
- Fold the fish in an enamel or glass dish. Fill with cooled brine. We cork.
- We remove the vodka in the refrigerator. After 2 days you can try!
Salted peled in 3 hours
You will need:
- peled - 1 kilogram,
- salt - 2 tablespoons,
- sugar - 1/2 tsp,
- black pepper - 5 peas,
- bay leaf - 2 pieces,
- vinegar 6% - 100 ml,
- bulb onion - 1 piece.
Method of preparation
- Fish clean. Goodwill. Cut off the head. Flush. Divide into small portions.
- Fold the fish pieces into a suitable container.
- On the fish lay onion rings.
- Add spices. Stir.
- Fill with vinegar. Depending on your taste preferences, a portion of vinegar can be increased.
- Remove the fish in the refrigerator for at least 3 hours. After that, you can treat households and guests with a delicious fish snack.
