How to salt grayling fish. Spicy salted grayling

Grayling belongs to the noble family salmon fish. Its appearance is distinguished by its special coloration and beautiful fins. Such a representative is found in Siberian reservoirs and is very popular among fishermen. Every angler knows how to salt grayling right after the catch.

But in order for fish meat to retain its taste and delicate structure when salted at home, you need to know a few simple rules and follow them. Then the grayling appetizer can take pride of place on your table.

How to properly prepare fish

The most common way of salting grayling is lightly salted. It is also the fastest and least time consuming. And most importantly, in this way, the fish can be salted as soon as they are pulled out of the water. There are other methods that are more intended for salting at home.

It doesn't matter how exactly you want to salt the grayling, it still needs to be cleaned of the insides, head and fins removed. Some techniques even allow you to leave the scales. Salted fish will have more rich taste and beautiful view, if it is pre-cut into slices.

Advice! Use fresh fish for salting, as grayling quickly begins to deteriorate.

Fresh-frozen fish is also suitable, but it should only be thawed at room temperature.

Lightly salted ambassador

Freshly caught grayling is gutted and washed. Cut into pieces, 1.5 cm thick. Onions must be peeled and thinly cut into half rings. Combine the fish slices, onion, pepper and salt in a salt container. Mix thoroughly and send to a cool place. Salting time is from 10 minutes to 1 hour. The amount of ingredients will depend on how much fish you need to salt. In some recipes, salted grayling is found with the addition of sugar, fish seasoning and vinegar.

dry method

Another simple way, created by fishermen, for cooking quick snack from fresh catch. Grayling is cleaned and the insides are removed. Carcasses in

In this case, do not wash, but wipe with a dry, clean cloth. For one fish you will need 2 tbsp. l. salt and 1 tbsp. l. sugar, fillet is rubbed with such a mixture on all sides. In a pre-prepared container, spread each fish back down. Cover with something flat and put a press on top. This recipe requires 5-24 hours of time before the end of salting. Salt should be according to your preferences, periodically taking samples. All this period, dishes with fish are in a cold place.

Salting in brine

The method requires diligence, since it will be necessary to separate the already washed grayling fillet from the ridge and all the bones.

Ingredients for brine:

• 2 tbsp. l. salt;
• 1 st. l. Sahara;
• 1 st. l. water;
• black pepper - to taste;
• spices - to taste.

After the water with salt and sugar boils, add pepper and a set of spices. The prepared mixture is poured over fish meat. For salting, it is better to take a glass or enameled container. Seasoning for brine can be prepared independently from among your favorite spices, or you can purchase a set in the store.

Recipe using lemon juice

Prepared fish bars, pour the mixture lemon juice and spices. To get this special liquid, squeeze the juice of one medium lemon, add 1 tbsp. l. sugar, 1 tbsp. l. salt, ground black pepper to taste, a little greenery and several types of spices. If the kitchen did not find a whole lemon, then instead of it you can use 1 tbsp. l. water and 0.5 sachet citric acid. Salt in this way, it costs no more than 30 minutes, after which the fish is ready to eat. Already salty fish, will have a slight sourness and an interesting spicy taste.

Salting caviar

If you suddenly managed to catch or purchase fish with caviar, then you need to know how to salt caviar at home.

Using a fork, carefully remove all the films, rinse under running water. Prepare a saline solution, which requires 150 gr. salt per 1 liter. water. It is better to salt the mass of eggs with warm brine to make them even more tender. Leave to infuse for 5-15 minutes. The liquid is then drained, and the caviar is laid out in glass jars. It is important to know what to store ready meal it will be longer if you increase the time spent in the brine, but at the same time the eggs themselves will become more rigid.

Advice! Use coarse salt, but not iodized.

Salting grayling at home means providing your table with a fresh snack prepared according to your own preference. In addition to the fact that the dish will look beautiful and smell fragrant, it will also bring many benefits to the body. Everyone knows how many nutrients and various vitamins contains fish fillet. It will be useful to remember how to salt grayling at home. This representative of salmon fish constantly attracts the attention of fishermen with its appearance, habitats and pleasant delicate taste. Grayling dishes are very popular in Siberia. It will be useful for many to know at least one recipe for salting this fish.

There is a lot of grayling in fish useful substances. She has very tasty, white and pink, tender and lean meat, and she is rightfully considered a delicacy. There are a lot of recipes for making grayling. You can fry, smoke, stew and bake this fish. Can also be welded delicious fish soup. The calorie content of fish is low, so it is often used in diet food. But no matter how it is prepared, it will undoubtedly always be a decoration of any table. Consider best recipes cooking.

Grayling in sour cream

This will require the following products:

• Grayling - five pieces.
• Onions - three pieces.
• Carrots - two pieces.
• Tomatoes - two pieces.
• Greens - one bunch.
• Sour cream - 500 grams.
• Cheese - 150 grams.
• Oil.
• Pepper.
• Flour.
• Salt.

Cooking grayling

First you need to prepare the fish. It must be cleaned of scales, remove the insides and head, rinse well under running water, rub with a little pepper and salt and divide into parts. For now, you can put the fish aside and start preparing the vegetables for the sauce.

Remove the husk from the onion, wash and chop into rings. Ripe, preferably durum varieties, wash the tomatoes and also cut into rings. Peel carrots with a special knife. Rinse and rub through a fine grater. Grate cheese of any kind. In this grayling recipe, the fish is first fried and then baked.

To prepare the sauce, you need to take a frying pan, pour a little sunflower oil and put on fire. When the pan is hot, put the onion on it and fry until slightly golden. Then pour the carrots to the onion and simmer for ten minutes. After that, pour in sour cream, preferably with a high percentage of fat content, bring to a boil, add a glass of hot boiled water, salt and pepper. Now you can also add any spices to your taste and simmer with the lid closed for ten minutes. Sauce by this recipe cooking grayling is ready.

Now you need to start cooking fish. During the time the sauce was being prepared, the fish was soaked with salt and pepper, it can already be fried. Pour oil into a preheated frying pan and put the pieces of fish sprinkled with flour, fry until a crust appears on them. After the fish has been fried, it must be transferred to a refractory form, oiled and covered with baking foil. Top the fish with sliced ​​tomatoes, pour the sauce evenly and sprinkle with cheese.

Place a refractory mold with fish for thirty-five minutes at a temperature of one hundred and seventy degrees. Using this recipe for cooking grayling in the oven, you can get fish that is juicy and soft inside, but with a golden crisp on top. Serving on the table, it can be decorated with greens. This fish is perfect as a side dish for potatoes, rice or other main course.

Grayling fried with vegetables

Required products:

• Grayling - one and a half kilograms.
• Tomatoes - five pieces.
• Onions - two heads.
• Milk - half a glass.
• Flour - half a glass.
• Oil.

Cooking process

The fish must be scaled, head and fins removed, cut and gutted. Then rinse very well under running water and cut into pieces. After that, put the prepared pieces of grayling into milk, to which pepper and salt were added, and dip in flour. Pour oil into a frying pan and put on fire, when it warms up - put the pieces of fish and fry until a golden, crispy crust forms.

The fish is ready, now it's the turn of the vegetables. Wash ripe and red tomatoes, cut into four parts, pepper, salt and lightly fry in oil. Remove the husk from the onion, wash, chop into rings and sauté in oil until golden brown. Such a recipe for preparing grayling fish will not be at all difficult to master even for a novice inexperienced cook. The last thing to do is lay out the pieces fried fish on the beautiful dish, spread out side by side vegetable stew and garnish with chopped herbs. Delicious and useful fish ready to serve.

salty grayling

Among the many existing ways how to cook fish, there is also a recipe for salted grayling. There are few ingredients in this recipe, and it is quite simple to prepare.

What we need:

• Grayling - one kilogram.
• Salt - half a glass.
• Pepper - one teaspoon.
• Garlic - three to four cloves.

Process of salting fish

It is advisable to purchase fresh fish for salting. From it you need to remove the scales, cut off the head and fins, cut and pull out the insides and gills. Then be sure to rinse under the tap with cold water and cut into small pieces. Put the fish in the prepared dishes, add garlic, salt and black pepper, passed through the garlic.

Gently mix the fish with spices and cover with a smaller diameter lid, placing any weight on top. Then place in the refrigerator for at least six hours, and it is better if you followed this grayling recipe for salting, leave it in the refrigerator for ten hours. The result will be salted grayling. Such fish is served on the table as cold appetizer, which must be decorated with herbs and lemon. In addition, one of the fish sauces can be served.

Pickled grayling

Required products:

• Onions - two heads.
• Fish - four pieces.
• Lemon - two and a half.
• Oil - four tablespoons.
• Vinegar.
• Pepper.
• Salt.

Cooking marinated grayling

The first thing to do is to clean the fish from scales, remove the head, fins and tail. Then cut lengthwise and get rid of the insides. After that, rinse it very well and divide it into parts. The fish prepared in this way should be put in a deep saucepan and sprinkled with black pepper and salt. Stir and leave for twenty-five minutes so that the fish releases juice and soaks with salt and pepper.

Next, you need to dilute the vinegar to your usual taste. It should turn out sour. Cut the lemon into thin rings and, after required amount time, put on top of the fish. Pour diluted vinegar into a saucepan.

It remains to peel, wash and cut the onion into thin rings, which we also send to the pan with the fish. At the end add vegetable oil, mix all the ingredients again and leave to marinate for an hour and a half. After that, the pickled slightly spicy grayling fish can be eaten.

Grayling in brine

What you need for cooking:

• Grayling - one kilogram.
• Black pepper - four peas.
• Salt - four tablespoons.
• Carnation - three flowers.
• Bay leaf - two pieces.
• Sugar - two tablespoons with a slide.
• Water - one liter.

Cooking grayling in brine

Using one of the recipes for preparing grayling in brine, we get tasty, healthy and salted fish. Remove the scales from fresh fish, remove the head, fins, tail. Then remove the skin and pull out all the bones. Be sure to rinse well and cut the resulting fillet into small pieces. Pour into any dish.

Next, pour one liter of water into the pan and put all the spices in it in turn: sugar, bay leaf, cloves, salt and pepper. Put the saucepan on fire. When the brine boils, cook it over low heat for ten minutes. After that, remove from heat, collect the foam formed during boiling and pull out the spices. Allow the brine to cool slightly and pour over the fish. Put a plate on top of the fish and put a weight on it. Place the fish in the refrigerator and leave for two days. After the required time has elapsed, drain the brine and transfer to another bowl with a lid. Put it back in the refrigerator. Grayling should be consumed within one week.

Anglers often prepare salted grayling directly on a fishing trip, resorting to a “dry” cooking method. After cleaning, the fish is gutted. The entrails, along with the blood, are taken out and then wiped with a dry cloth.

A prerequisite is the absence of contact of fish with water.

To get such a salty grayling, the recipe requires mixed 2 tbsp. l. salt and one sugar. Spread the mixture evenly over the entire length of the carcass and inside it, put the fish in a saucepan or food tray with the belly up. In this state, the grayling is kept for five hours.

The room must be cool. With the simultaneous salting of several carcasses, it is necessary to put oppression on them. The process of salting in this case can take about a day.

Salted grayling

If you are interested in salted grayling, the marinade recipe is attached below. First you need to clean the fish and cut into portions. Then lay the grayling in layers in an enameled bowl. Sprinkle the fish with one tbsp. l. salt and 1 tsp. Sahara.

All kinds of spices and peppers are used to taste. pickled, sprinkle with vinegar diluted with water in equal proportions. Oppression falls on the fish and the container is tightly closed with a lid. After a few hours, the grayling is ready to eat.

Grayling salted in lemon and soy sauce

Many are interested in how to salt grayling in sauce and lemon. To do this, take the fish, cut it into small pieces and fill it with a mixture, the main component of which is lemon. To this end, one lemon is squeezed into a bowl, juice is squeezed out of it, a spoonful of sugar and salt are added to it.

At the discretion, add a set of spices, pepper and herbs.

The mixture must be well stirred. The fish should languish in this mixture for about half an hour, then it can be served on the table. If you don't have a lemon on hand, you can dilute 1/2 pack of citric acid in one tablespoon of water.

Best fit coarse salt, iodized for this process is better not to use.

The simplest type of salting grayling is considered to be soy sauce. Even the lazy will like this recipe: buy soy sauce in the supermarket and pour the grayling with the mixture for the time indicated by the manufacturer on the package.

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When salting ice cream grayling, the fish must first be completely thawed, however, it is best to use fresh fish for salting.

in brine

Rinse and gut the grayling carcass well enough. If desired, you can remove the head and fins, and cut the fish carcass into fillets, separating the meat from the ridge and bones. Rinse.

The meat is placed in an enameled container and poured with brine. To prepare the brine, you need to use special spices that can be bought at any store, or you can prepare the brine at your discretion. For brine, it is enough to take a tablespoon of water and sugar, two tablespoons of salt. Bring the brine to a boil, add spices and pepper.

Dry salting

Fishermen often salt grayling while fishing. To do this, use the "dry" method of salting. Fish are cleaned and gutted. The blood and the remnants of the entrails are removed with a dry, clean cloth (wipe). The carcass should not come into contact with water.

For one medium-sized grayling, take two tablespoons of salt and one sugar, mix. The mixture is evenly distributed throughout the carcass from above and inside. Put the fish belly up in a tray or pan, cover tightly and leave in this position for five hours, preferably in a cool place. If several carcasses are salted at once, then oppression must be put on top of the fish. In this case, the salting time will take about a day.

Salted grayling

The cleaned fish is cut into portioned pieces and placed in layers in an enameled cup. Sprinkle on top with salt (you need a tablespoon), sugar (a teaspoon), pepper and put spices for salting the fish. You can sprinkle vinegar on top, then the fish will turn out like pickled. In order for the vinegar to be evenly distributed over all the pieces, it is added to a tablespoon of water, and then poured over the fish. Put oppression in a container with fish, close tightly. You can eat after an hour.

Grayling pickled in lemon

Processed and chopped pieces of grayling are poured with a lemon mixture. To prepare a lemon mixture, squeeze the juice of one lemon and combine it with a spoonful of salt and sugar, put pepper, herbs and various spices. Everything is well mixed.

In this mixture, the fish is kept for about half an hour, after which it is eaten. Instead of lemon, you can use a spoonful of water and half a pack of citric acid. Salt for salting fish is better to use coarse grinding. It is better not to take iodized salt.

in soy sauce

Grayling salted in soy sauce is perhaps the easiest way to pickle. It is enough to buy the sauce and fill it with fish for the time specified by the manufacturer.

After the next fishing, having caught a certain number of specimens, I will not gut them. Here everything, of course, depends on the distance to the house and the air temperature. If graylings were caught within an hour or two of driving (or walking) to the nearest refrigerator, and the temperature environment not plus 25, then there is nothing to be afraid of. In other conditions, fresh fish immediately sprinkle with a little salt.

Houses must be washed caught grayling cold running water from the tap. And do not gut! That's what taste is all about! Next, you need to put the catch on a wide flat plate, fish to fish, and sprinkle generously with salt, preferably medium grinding.

Then the grayling must be put in the refrigerator, but not in the freezer! After a day, turn the carcasses over and add a little salt to the other side of the caught specimens. Usually, by this time, fish "juice" is plentifully excreted.

Then the grayling must be returned to the cold and kept there for another two or three days. Here you can experiment. After the salting time has elapsed, the fish should be washed to remove all grains and residues from the surface.

The drying process

Next is the most important. Where and how to dry? Personally, I hung a thick fishing line in the kitchen on the window - tight! On one side I tie a small loop. She pounces on a hook embedded in the wall. Through this small loop I string the grayling through the eyes. It's very easy to pierce.

And that's it! The fishing line with grayling remains to be pulled and fastened to the hook. There should be a small distance between the fish so that they do not stick to each other. It is mandatory to put several sheets of paper on the windowsill (newspapers can be used). This layer is needed in order to absorb the transparent fish oil, which will begin to drip profusely in about two days.

There remains one more important question. How long to dry? If you plan to eat this grayling soon, maximum in a month, then three days is enough. You need to remove the catch and store in the refrigerator in an open plastic bag on the lower shelves. After three days of drying, the meat becomes very tender. It looks reddish-brown, and tastes very similar to smoked fish.

Recipe for the Far North

In general, in theory, of course, caught grayling can be eaten raw, lightly salted. More than once I had a bite of the first specimen caught. Even came up with such a tradition! But these liberties are allowed only with fish caught in the Far North. I do not recommend such experiments on the "mainland". I think that they can pose a danger to human health.

If you plan to enjoy salted grayling all winter and spring and treat your friends to this dish, then the “drying” time should be increased to a week. Then it is better to pack the fish in bags and store in the freezer. In extreme cases, you can keep it just on the shelves of the refrigerator.

Of course, towards the end of winter, the taste becomes completely different. Grayling begins to smell like rancid fish oil. But there is, in principle, possible, no one has yet been poisoned. And since spring, I have been waiting for ice drifts and clean water, preparing gear for the next batch of grayling!

Enjoy your meal!

Dmitry Ruzanov, Krasnoyarsk region