How to salt salmon trimmings at home

How to deliciously marinate salmon bellies at home

Ingredients:

salmon bellies - 1 kg,
rock salt - 4 tbsp. spoons,
sugar - 2 tbsp. spoon,
vinegar 9% - 1 teaspoon.

Preparation:

We wash the bellies well and remove excess moisture with a paper towel. We prepare the container for pickling; it should be spacious enough so that it is convenient to mix the products in it.
Place the salmon bellies in a bowl, sprinkle with sugar and salt, mix, sprinkle evenly with vinegar, mix everything again. If desired, you can add dry dill. Place in the refrigerator for 12 - 14 hours.
The fish needs to be stirred every 2-3 hours.
After salting, we take out the bellies, clean them of salt and sugar (you can rinse them), and remove the skin. We transfer it to a container convenient for storage and put it back in the refrigerator. The finished product can be stored for no more than 5 days.

Now you know how to quickly and deliciously salt salmon bellies at home. The recipes are simple and not complicated.

Dry salting method

Components:

trout – kilogram;
salt – 6 tbsp. spoon;
sugar – 1 tbsp. spoon;
black pepper – 5 peas;
bay leaf – 2 leaves;
coriander, herbs - to taste;
gauze – 1 pc.

The fish is washed under water, the fins, head and tail are removed. Having made an incision along the belly, the giblets are pulled out, and blood clots are removed with a spoon. Then remove excess moisture.
A mixture of sugar, salt and spices is made in a bowl. They lubricate the fish with it, and lay bay leaf between the flesh.
Gauze is folded in 4-6 layers. Coarse salt is sprinkled evenly over the surface. The fish is placed on top and wrapped. Wrap a napkin over the gauze.
The workpiece is hidden in the refrigerator for 3 days. Throughout this time, it is necessary to regularly replace the gauze with a new one, adding salt to the surface each time.
Whole trout will taste slightly salted. Shelf life is a week at a temperature of +4 - +6 degrees.
The housewife will be required to salt for 30 minutes on the first day and 5 minutes each subsequent day for turning. This is not so much, considering that the end result is a delicious delicacy.

You can also watch the video to learn more about the process.

Calories – 104.6;

Proteins – 16.9;

Fats – 2.5;

Carbohydrates – 3.6.

Dry salting

Dry salting involves cooking fish without using brine, but using only solid bulk ingredients. To salt one kilogram of salmon bellies, you will need the following ingredients:

four tablespoons of fine table salt;
two large spoons of granulated sugar;
half a small spoon of black pepper;
three bay leaves.

Bay leaves must be ground in a mortar to a powder. Instead of ground black pepper, it is better to use allspice peas, also crushing them into small crumbs. All bulk components must be combined and rubbed with the resulting composition on each abdomen separately. Dry salted fish must be placed in a glass jar or enamel pan. The bellies need to be packed as tightly as possible.

Having laid out the last layer, you need to press hard on the fish in order to compact it better. If the display was made in a saucepan or glass bowl, then it is better to place a plate on top of the bellies and only then cover the container with a lid. The product must be placed in the refrigerator or in a cool dark place for salting. The cooking time depends on the final result you want to achieve. Lightly salted bellies are obtained after 15 hours of aging. If you need saltier fish, then it must be kept in dry salting for about thirty hours.

Salting salmon bellies

Ingredients:

salmon bellies 500 g.
two level tablespoons of rock salt
level teaspoon sugar
half a teaspoon ground black pepper
a few peas of black and allspice
one bay leaf, it needs to be broken

Recipe for salted salmon bellies:

Thaw the bellies first. There is no need to wash them before salting; we will do this after. We will get a very high concentration of salt, if there is something to kill, it will do it. I cut the pulp from the skin - it's very simple and quick. You don’t have to do this, but when the finished dish is on the table, believe me, you won’t want to mess with the skin and scales at all. We cook for ourselves, not for sale.

We get all the pulp separately. We will salt it in polypropylene, stainless, glass or enamel containers.

Fins separately. They will go with the other bellies for soup. I throw away the skin and scales.

Add salt, sugar and spices to the pulp. You can add salt without sparing it; the bellies are very fatty and won’t take too much.

Mix well and spread in a thick layer.

Cover with a circle. Place oppression on top. As you can see, I just have a jar of water.

It is advisable to cover this entire container with something so that the moisture does not evaporate. I made it with foil. And put it in a cool place, such as a refrigerator. For 12 o'clock.

As you can see, the bellies released abundant juice. It's called tuzluk. Let them swim in it until we eat them. And we will do this very quickly.

To eat bellies, it is very advisable to wash them. They have a lot of salt and spices. To do this, simply wash them in boiled water at room temperature.

Blot with a napkin.

Cut it a little diagonally.

Place on a plate and serve. They can be eaten simply with bread, pancakes, or as a snack with potatoes. Thanks to the low price, they fit easily into everyday dinners. And their taste allows you to put this dish on the most sophisticated holiday table.

Bon appetit!!!

Important! Salt the salmon in a glass, plastic or enamel bowl. Metal containers are not suitable for this purpose, since the final product acquires a specific taste that does not bring pleasure.

How to salt salmon bellies at home with vinegar

It is important to choose fresh fish, as it cannot be cooked and can cause poisoning. When buying salmon, smell it; there should be a pleasant fishy smell with oily notes.

For pickling you need to take the following products:

500 g bellies;
0.5 tbsp. spoons of salt and sugar;
1 tbsp. a spoonful of vinegar;
10 peppercorns, a pinch of ground pepper;
1 tbsp. cold water.

Preparation:

First, rinse the pieces in water and remove the scales, but this is not necessary, it will just be inconvenient to eat;
Place the salmon in a bowl, add sugar, ground pepper and salt, and then mix thoroughly. Add the peas at the end;
Take a pickling container and it is best if it is made of glass or stainless steel. Do not use wide containers, as the brine should cover the pieces. Place the prepared bellies in it;
Combine water with vinegar and pour over salmon. Place a board or plate on top, and a load on top, for example, a 1.5 liter jar. The container must be placed in a dark, cool place for 2 days;
After the time has passed, remove the brine and the fish can be eaten. It is recommended to sprinkle it with lemon juice.

Simple recipe

This is the simplest recipe that requires a minimum of ingredients. The whole process will take a couple of days.

For pickling you need to take the following products:

0.5 kg bellies;
2 tbsp. spoons of coarse salt;
1 tbsp. a spoonful of sugar;
0.5 teaspoon ground pepper.

Preparation:

First, the salmon must be thoroughly washed and dried;
Combine salt, sugar and pepper and sprinkle the mixture over the bellies. It is important that they are covered evenly on all sides;
Wrap each piece in a paper towel, place in any container with a lid and place in the refrigerator for 24 hours. After the time has passed, replace the paper with a new one and leave for another day;
After this, remove the bellies from the paper and place them in a separate glass container.

Step-by-step preparation of salted red fish bellies, recipe with photo:

1. Rinse the bellies of the red fish well under running cold water.

2. Place the fish on a paper towel and dry thoroughly. Place another clean towel on top to speed up the drying process.

3. In a small container, combine salt, sugar and ground black pepper.

Note: do not use containers for salting fish from unstable materials such as aluminum and plastic, because salt and sugar create an aggressive environment. This can ruin the dishes and produce a harmful product. Therefore, take a container that does not oxidize: steel (stainless steel), glass, enameled. Also, do not take wide dishes, otherwise the brine will spread over it and the fish will not be salted.

4. Mix the salt mixture well.

5. Pour the salt mixture into the bottom of the container in which you will salt the fish.

6. Place red fish bellies on top.

7. Top the fish with the more prepared mixture.

8. Then lay out the next layer of bellies and also sprinkle them with sugar, salt and ground black pepper. No need to stir. If you wish, you can put peppercorns on top. Close the container with a lid and place the fish in the refrigerator for 8 hours. After this time, a brine will form in the bowl, as it should be. Rinse the bellies of the fish from salt, dry with a paper towel and use as intended.

If you need to salt the fish faster, press it down with a weight on top. The weight of the load should be 2-3 times greater than the fish. Then the bellies of the salted red fish will be salted for 2-3 hours.

See also the video recipe on how to salt salmon bellies.

I would like to offer you a recipe for salting the bellies of salmon or salmon. This fish is expensive. but we sell the bellies at quite reasonable prices) In general, it’s best to cut off the flesh right away, so that there’s less fuss later, but I’m too lazy. I hope you will enjoy )

Salmon (Belly) – 500 g
Salt (Rock) - 2 tbsp. l.
Sugar - 1 tsp.
Black pepper (Ground) - 0.5 tsp.
Allspice (Peas) – 3 pcs.
Bay leaf (break) - 1 pc.

Cooking time: 30 minutes

Number of servings: 5

How to salt salmon bellies in brine

Ingredients:

Salmon or salmon bellies - 500 g
Salt - 2 tbsp. l.
Sugar - 1.5 tbsp. l.
Ground black pepper - 1.5 tsp.
Bay leaf - 2 pcs.
Water - 1 tbsp.

Cooking method:

It is better to use ceramic dishes for salting.
Pour salt, sugar, pepper into a plate and place a bay leaf.
Pour a glass of water and stir until the salt and sugar dissolve.
Peel the bellies, rinse and dry with a paper towel.
Place in pickling solution.
Leave the bellies to salt for 1.5-2 hours at room temperature.

How to salt the bellies of red fish?

The question of how to salt the bellies of red fish at home is always relevant, because we all love to enjoy the delicacy?

The article will present the best recipes for salting bellies:

So, about everything in more detail.

How to salt salmon bellies?

The advantage of these salmon parts is that they cook very quickly.

Salted fish bellies/backbones are suitable for a foamy drink or for appetizers and salads.

They can be deliciously salted dry.

You will need to prepare the following products:

Cut the pieces - a kilo.
Salt - 2 tablespoons.
Granulated sugar - 1 spoon.

Preparing a delicacy is not so difficult:

The bellies and ridges should be sprinkled with a mixture of salt and granulated sugar.
Next, the product must be placed in a PVC or glass container and placed in the refrigerator for 5-6 hours.
The result is a lightly salted delicacy.

How to brine salmon bellies?

An excellent solution for small sandwiches, i.e. their appearance is not particularly important, but the taste of the product is super!

It is necessary to mix salt and granulated sugar in the proportions of 2 parts salt - 1 part sugar. You should also add a little ground pepper to the mixture, preferably white.
Sprinkle finely chopped dill onto cling film, place fish bellies on all sides, wipe with a mixture of seasonings, salt and sugar, evenly.
Next, you need to sprinkle the fish product with lemon juice and leave it in film for a couple of hours on the kitchen table.
Next, the surface of the fish pieces should be moistened with 2 tablespoons of cognac drink and placed in the refrigerator for a day.
After 24 hours, the salmon delicacy is ready to eat.

try the prepared product;
if it is very salty, you can rinse the bellies;
coat fish slices with sunflower oil and lemon juice;
store in a container.

Some people store salted bellies in the freezer; they say the product preserves well. But professionals still recommend eating the dish right away and not storing it for a long time.

You can use salmon bellies as an appetizer for beer or for making small sandwiches with cucumber and herbs.

How to salt trout bellies?

Salted red fish in shopping centers is quite expensive and not everyone can afford this delicacy.

However, there is a way out - salt the trout bellies at home, yourself.

So, it is quite possible to save significantly, get a delicious, and most importantly, nutritious product, ideal for sushi.

Also, bellies can be eaten separately, or included in hearty, festive salads. Salt the trout correctly using the proven traditional method.

The recipe is simple and requires the use of a minimum of products.

Red fish will be salted for 48 hours.

For salting you need to take the following components:

Trout bellies - half a kilo.
Coarse salt - 2 tablespoons.
Granulated sugar - 1 spoon.
Black pepper - 1 spoon.

First of all, the trout must be washed well and dried with a paper towel. Mix salt, granulated sugar and pepper.
This mixture should be sprinkled on the prepared fish.
It is important to coat the pieces evenly.
Each piece should be wrapped in a paper towel, placed in any closed container and placed in the refrigerator for 24 hours.
When the day has passed, the fish pieces must be wrapped again and left in the refrigerator for another 24 hours.
After this, the product must be cleaned of paper, placed in a glass jar, and vegetable oil added.
You can eat!