Pickling red fish: how to pick up red fish at home

The salting of the red fish becomes relevant closer to the big holidays, because the red fish is a kind of delicacy. The cost of frozen red fish is less than salted, about twice. Therefore many mistresses try to pick it up on their own .

The most common way to

In order to begin salting, fish must be previously washed and dried. Cut off the tail, fins and head. You can cut and underbelly, because it is very fat and not everyone is ready to eat it.

With a sharp knife, the fish should be cut into two halves. Remove the spine and ribs if possible.

A mixture for pickling red fish is prepared as follows. In equal proportions take salt and sugar, add spices to taste, pepper. Everything is mixed and the fish is sprinkled with it. It must be remembered that there is a danger not to report the salt, so for 1 kg of fish you need to take 3-4 tablespoons of salt.

Take a large dish, a little bit of this mixture is poured onto the bottom and one half of the fish goes to the bottom. The fish is laid down. It is also sprinkled with the prepared mixture, poured with lemon juice( it can be replaced by dilute citric acid), laurel leaves and herbs are laid out at will( dill, parsley. ..).

The flesh of the second half is sprinkled and placed on top of the first half of the fish, skin up and everything is sprinkled with a mixture for pickling.

The dummy is closed with a lid and put in a cool place, it is possible in the fridge. But do not expose to the balcony in the cold. This is a traditional way, how to pick up red fish at home.

The whole process of pickling takes from one to two days, it all depends on the size of the fish. The bigger it is, the longer the salting season lasts.

After the salting, the fish is taken out of the brine, swept from the remnants of the mixture and wiped with a napkin. The fish is stored for a week. You can serve it, thinly sliced ​​with a skin.

Salted humpback salmon

Ingredients:

• frozen fillet of 1 pink salmon on the skin;

• 3 tbsp.l.salts;

• 3 tbsp.l. Sahara;

• 1 liter of water

Preparation:

1. Loin the pink salmon slightly, then cut into thin slices( 3-5 mm each).

2. Brine the water to boil, add salt and sugar, mix well to dissolve everything. Then the brine is cooled.

3. Chop the chopped salmon with chilled brine and put it in the refrigerator. After 2 hours, carefully remove the brine. The fish is ready, you can try!

Salted trout with spices

The recipe for salted trout with spices is good because besides salt and sugar you can add your favorite spices here, without spoiling the dish. Quite the opposite, you will give him a family zest, characteristic only of you.

To prepare a salted trout with spices you will need:

• trout fillets
• salt
• sugar
• pepper black ground
• bay leaves
• herbs for fish
• spices and seasonings

How to cook salted trout with spices:

1. Trout wash, towel dry and cuton large pieces( if the fillet is whole).

2. Prepare the mixture for pickling. To do this, mix the salt, sugar and other loose components. I want to note that for 1 kg of fish there are 3-4 tablespoons of a spicy mixture.

3. In the enamel or plastic dishes with a lid pour a little mixture and bay leaf, put the fish skin down. Sprinkle it with a mixture, put another bay leaf, put another layer of fish( this time, peel up).Lay out the remains of the mixture, bay leaf.

4. Cover with a lid and put it in a cool dark place( the refrigerator is the most).

For salting fish of the day is enough. Before serving, the fillets should be cleaned of excess seasonings and brine, cut into slices, sprinkle with lemon juice, and decorate with greens.

Video Recipes

Recipe # 1

Recipe # 2

Recipe # 3

Principles for the correct salting of fish: