How to pickle salmon

Salted red fish is a delicacy that hardly anyone will refuse. However, many gourmets are sure that only trout and salmon are suitable for salting, but pink salmon is not the best option, since it turns out to be rather dry. But let me disagree with you, because the whole thing is how to pickle pink salmon. Today we will offer you a few recipes for salmon pinking at home, using them, you will create a real culinary masterpiece that will not yield to salmon or trout.

Even if you doubt your culinary abilities, do not worry that you can ruin the pink salmon, because it is almost impossible, as well as to over-salt it - the fish will absorb just as much salt as you need. However, there are still some secrets of salmon salmon at home, we are in a hurry to share them with you right now:

For salting, both chilled and fresh-frozen fish are suitable. The latter, by the way, is more preferable, since as a result of the thermal effect all the parasites die in it. The main requirement - the fish must be fresh, you can identify this by the red gills and not muddy eyes.
It is undesirable to use bought salmon fillet for salting. The fact is that unscrupulous sellers tend to soak it in phosphates. As a result, the fillet becomes more porous, which means it absorbs water well, which leads to weight gain.
If you chose a frozen fish for salting, you cannot thaw it either in water or in a microwave oven. Ideal - leave it to a full defrost in the refrigerator.
Salting pink salmon, however, like any fish, should be in non-metallic utensils, otherwise the taste of the finished product will be spoiled.
It is not advisable to use iodized salt for salting the fish.
You can spice up the taste using garlic and greens during pickling.
We advise you to keep the finished fish in the refrigerator, but you should not send it to the freezer to increase the shelf life, since the thawed salty pink salmon is not as tasty as fresh salted.

The classic recipe for salmon salmon

You will need:

pink salmon - 1 medium sized bird,
salt - 2, 5 tablespoons,
sugar - 1 tablespoon,
vegetable oil.

Method of preparation

Fish clean. Goodwill. Remove the fins and head (by the way, they should not be thrown away, because of them you can cook a delicious fish soup). Cut along in half, remove the ridge. Wash and dry with paper towels. If desired, divide into pieces of medium size or leave as is.
Mix salt and sugar.
Rub the fish pieces with the prepared mixture.
At the bottom of the tank, in which we will salt the fish, pour a little vegetable oil and lay out pink salmon. Sprinkle with the remnants of a mixture of salt and sugar.
Cover the dishes with a lid. Leave the fish for 3 hours at room temperature. After a day we remove pink salmon in the refrigerator.
Before serving, clean the fish from excess salt. Cut into portions and, if desired, pour lemon juice. A great addition to the fish will be olives and fresh vegetables.

Pink salmon, salted in brine

You will need:

frozen pink salmon - 1 carcass,
table salt - 5 tablespoons,
water - 1 liter,
vegetable oil - on request.

Method of preparation

We thaw a little fish. We remove from her skin, remove the head and ridge. Cut into small pieces.
Water is boiled. Give cool. We breed salt in it.
In the cooked brine send pieces of pink salmon. Salting time - 15-30 minutes, depending on your taste preferences.
Put the salted fish on a paper towel. After all the excess liquid is absorbed into the paper, put the fish in a glass jar or plastic container and send it to the fridge.
After 5 hours, the fish is ready to eat. If you plan to store salty pink salmon for a long time, then it will not be superfluous to sprinkle it with vegetable oil a little (we recommend using refined for this purpose).