Red fish is an incredibly healthy, tasty delicacy, a rich source of Omega-3 fatty acids. Regular consumption of the product has a beneficial effect on the functioning of the cardiovascular and nervous systems, strengthens the immune system, and prevents the development of diabetes. And this is only a small part of the beneficial properties of polyunsaturated fats, which are the key to health and longevity.
In this article I will tell you how to salt red fish at home, but I think you will be interested in learning how to make delicious sandwiches with red fish.
How to dry salt red fish
Delicious, fatty meat of sturgeon and salmon is considered a delicacy. A wide variety of dishes are prepared from it, but most often the fish is found in salted form. Both fresh and frozen carcasses are suitable for cooking. The main thing is to maintain the integrity of the surface of the skin. There should also be no foreign odors, mucus or other signs of a spoiled product.
For salting, usually take fillet that has been cleared of bones and skin. If you took a whole carcass, first clean it of the insides. Then cut it into layers, so it will be salted faster and evenly.
Salt consumption should be at least 150 grams per kilogram of raw product. This may seem like too much. However, this is a necessary measure, since salt acts as a natural preservative and disinfects fish. At the second stage of cooking, under pressure, the excess saltiness will come out.
Take:
- Salt – 2 tbsp. spoons;
- Sugar – 1 tbsp. spoon;
- Cumin and coriander (seeds) – 1 teaspoon.
How to cook:
- Take a mortar and pestle and crush the spice seeds. You can also use a coffee grinder.
- Mix dry ingredients.
For 1 kilogram you will need 2 parts salt and 1 part sugar. Moreover, the salt should be coarsely ground, since fine salt dehydrates the fish. You can experiment with spices, depending on your taste.
- Rub the fish and wrap tightly in a dry cloth, such as cotton or linen. Place in a saucepan and place on the bottom shelf of the refrigerator.
Keep the carcass in a cold place for 1 to 3 days. The degree of salting depends on this - the more time the product spends in the refrigerator, the saltier it will be.
- Place under pressure and return to a cool place for 12 hours.
When ready, cut into pieces and serve. For example, Salmon Appetizers will be a festive highlight.
In addition to substances beneficial to human health, the delicious seafood contains only about 88 kcal / 100 grams, which allows it to be used for dietary nutrition. Its meat is valued in all cuisines of the world, as it has excellent taste characteristics.
Ginger marinade for red fish
An interesting version of a Korean-style fish marinade. Hot, spicy and incredibly aromatic marinade will make your favorite fish a real delicacy.
We take:
- fresh ginger – 2 cm
- butter – 1 teaspoon
- soy sauce – 1 tbsp. spoon
- rice vinegar - 1 table. spoon
Pour finely grated ginger into rice vinegar, add soy sauce and melted butter. Marinate portioned pieces of fish in the resulting mixture and keep for 20-30 minutes. This time is enough for the fish to become saturated with the aromas and taste of the marinade components.
Cooking in marinade
To prepare the marinade, three products are used: salt, sugar and vinegar. Vegetable oil, mustard, various spices and herbs are used as additional ingredients. The taste of the finished dish depends on what kind of marinade you prepare.
My family, for example, does not like too spicy dishes, so in addition to the main ingredients, I add black pepper and bay leaf.
Take:
- Salt – 2 tablespoons;
- Sugar – 1 spoon;
- Allspice and black peppercorns;
- Lemon – 1 piece.
How to salt:
- Grind the pepper not too finely in a mortar.
- Mix salt, hot mixture, sugar.
- Cut the fillet into portions.
- Rub with spices and sprinkle with lemon juice.
- Place in the refrigerator for 8 – 10 hours. Delicious fish is ready! You can make sandwiches. Take black or white bread, spread with butter or cream cheese, and place pieces of fish on top. Garnish with a slice of lemon and herbs.
There is a faster cooking option in a marinade. To do this, the fillet is rubbed with salt, sugar, and rolled in chopped dill and lemon zest. Sprinkle lightly with cognac. Wrap it in cling film, in which several holes are pierced so that the meat does not “suffocate.” In order for the fish to be lightly salted, it is kept in the cold for 4 hours. If you hold it longer, it will turn out saltier.
Wet salting of red fish
In this cooking method, the fillet is filled with spicy brine and kept in the cold for two days. The undoubted advantage of this method is the uniform distribution of salt and spices, resulting in fish meat that is tasty and tender in the end.
Natural flavors will add original spice - coriander, cumin, onions, bay leaves, and a mixture of peppers. But be careful with their addition - do not interrupt the natural taste with additives!
For the brine:
- Water – 3 glasses;
- Salt – 3 tbsp. spoons;
- Apple cider vinegar – 2 teaspoons;
- Allspice – 6 peas;
- Bay leaf – 2 pieces.
Also prepare:
- Onion - 1 head;
- Vegetable oil - ½ 250 gram glass.
How to cook:
- The first thing you need to do is boil the brine. Place a pan on the stove, pour in the required amount of water, salt and add spices. Bring to a boil, simmer at low simmer for a couple of minutes, turn off. Let the liquid cool completely, then pour in the vinegar.
You can use regular table vinegar 9%, but apple vinegar has a milder taste.
- Cut the carcass, then cut it into two parts along the ridge. Place in a container. Pour in brine until it completely covers the fish.
The following types are ideal for salting: chum salmon, salmon, trout, salmon. It is better to salt carcasses cut into fillets or slices. Do not salt the skin, otherwise it will be difficult to cut later.
- Cover the container tightly with a lid and refrigerate for 48 hours.
Cut the finished seafood into portions. Transfer to another container in layers, sprinkling each with onion half rings and pouring oil. This snack can be stored for no more than 5 days! Doctors recommend eating fish in various ways of preparation (fried, baked, salted), as it contains microelements important for the body. Cook and eat with pleasure!
Lightly salted red fish - delicious recipe
It is very important to correctly calculate the ratio of salt to sugar. If you want to get a completely lightly salted product, reduce the amount of salt. Then, if the result is not satisfactory, you can always add salt. The same rule applies to sweets. The recipe is suitable for preparing lightly salted pink salmon, salmon, trout, and chum salmon.
We take:
- Red fish – 1 kg.
- Salt – 100-200 gr.
- Sugar – 10 – 40 gr.
- Dill - optional.
How to add salt:
- Cut the carcass into small fillets.
- Mix salt and sugar and grate the pieces.
- Place in a container: the bottom row of pieces skin side down, the top row skin side out. If you decide to use dill, chop it and scatter it between the layers.
- Cover the bowl with a lid and place a heavier weight on top. Place in the refrigerator and let stand for 5-6 hours.
- If the pieces are large, the salting time will increase up to a day, depending on their size.
Salted red fish in 2 hours
It's hard to find a person who doesn't like red fish. Many housewives are interested in the question: is there a quick salting option? Such that a delicious appetizer can be served immediately and without having to wait a day or more. I'll tell you a secret - this method also exists!
Right now you will learn how to cook delicious fish in just two hours!
You will need:
- Salt – 5 tbsp. spoon;
- Sugar – 4 tbsp. spoons;
- Water – 1 liter;
- Vegetable oil;
- Black pepper – 1/3 teaspoon.
How to cook:
- Boil water and let cool.
- Dissolve salt and sugar in warm liquid. Pour the resulting solution over the carcass and leave for 2 hours in a cool place.
- Drain the brine. Sprinkle fillet pieces with pepper and drizzle with oil.
Let stand for another 10 - 15 minutes - and taste! Bon appetit!
Quick salting of red fish in pieces in 15 minutes
Any red fish can be salted using this recipe. It turns out very tasty - just like in a restaurant and even better! Pink salmon salted according to this recipe, for example, tastes no different from salmon! You can enjoy your favorite snack in just a quarter of an hour.
The secret of the quick recipe is that we salt the fish into thin pieces in brine with the addition of vodka or cognac.
To prepare we will need:
- Salmon fillet (any red fish will do!) – 500 g.
- Salt – 3 tbsp.
- Black peppercorns – 10 pcs.
- Sugar – 1 tbsp.
- Bay leaf – 2 pcs.
- Coriander seeds – 0.5 tsp.
- Cognac or vodka – 1 tbsp.
- Vegetable oil – 1-2 tbsp.
- Water – 500 ml.
1. Prepare the marinade. Pour clean water into the saucepan.
2. We also send laurel, coriander, peppercorns, salt and granulated sugar here. Mix. We put it on fire. We are waiting for it to boil. Let it boil for 1 minute. Then turn it off and let it cool completely.
You cannot put fish in hot liquid - it will boil and the planned snack will not come out!
3. Clean the fish from the bone and remove the skin. It is best to freeze the ocean one. But if the product is a farm product, you don’t have to do this.
So, slightly frozen, in this case, fillet, cut into portioned slices, about 7 mm thick. We initially cut off the part from the abdomen into strips. In this form, let it defrost completely.
4. Place the finished pieces in 1-2 layers in a suitable bowl. Pour alcohol into the cold marinade. Cognac or vodka will add a unique note of taste.
In addition, alcohol has disinfectant and preservative properties. Therefore, in quick methods of salting raw fish, it is used not only as a flavoring agent, but also for safety reasons.
5. Pour cold marinade over the fish. It should completely cover the contents of the dish. Leave it like this, right on the table, for 10-15 minutes. After 10 minutes the appetizer will be lightly salted. After another 5 minutes, the fillet will become a little saltier.
6. Now place the pieces on paper towels. We also dry the top with them. The fillet should be completely dry so that it does not continue to salt out.
7. Place on a serving plate. Coat the top with vegetable oil. If it is salmon, then use a minimum of oil. But for pink salmon, for example, you will need a little more of it, because it is not fatty enough.
Bon appetit!
Recipe for pickling with oranges
Do you want originality? I suggest using the orange marinade recipe. A piquant citrus flavor and extraordinary tenderness of the dish are guaranteed!
If you want to surprise your guests with a dish that they probably haven’t tried yet, use this recipe!
Take:
- Mixture of hot peppers – 1 teaspoon;
- Bay leaf - 2 pieces;
- Salt – 2 tbsp. spoons;
- Sugar – 1 tbsp. spoon;
- Orange – 1 piece.
How to cook:
- Chop the bay leaf with your hands and mix with the rest of the dry ingredients in a deep bowl.
- Clean the carcass, cut into fillets, roll in the aromatic mixture.
- Place the fish in a container in layers, arranging with orange slices. Place in the refrigerator for a day.
After 24 hours, drain the resulting liquid. All that remains is to cut into portions - and the snack is ready to eat!
