How to pickle red fish at home? Salted red fish: cooking recipes. How to pickle red fish at home How to quickly pickle red fish

See the recipe for the dish with a photo below.

I can't stop singing praises! Delicious, tender, healthy, hand-cooked fish is especially good. With home salting, you can control the amount of salt and prevent oversalting. I love medium-salted red fish, even lightly salted. Salted sockeye salmon or trout goes well with boiled potatoes. And you can also use such a fish as a beer snack on a Friday evening.

Well, if you live at sea, for example, in the Far East or Kamchatka, then it is wiser to take fresh fish for salting, but after salting, freeze it deeply for a month. good recipe salting fresh red fish shared in the comments on this post. Great recipe!

For salted consumption, it is best, purely for my taste, trout or is suitable. These species of the salmon family are the owners of very tender and moderately fatty meat. Salmon, for example, is much fatter, it is best to bake salmon or cook soup. Pink salmon, on the contrary, is less fat, it is better to fry it, it is very tasty in batter, but this is a topic for the next article.

Defrost medium-sized sockeye salmon and rinse. We will wash the fish rid of the head, tail, giblets and fins again. For salting, it is best to cut the fish into small pieces, about the thickness of a finger, 1.5 cm somewhere. If you wish, you can fillet the fish - remove the skin and remove the bones. But I prefer to salt the fish like this.

We put the pieces of sockeye salmon in a deep bowl, sprinkling with salt and sugar. For 2 tablespoons of rock salt, I take a heaping teaspoon of sugar. For flavor, I add some dried provencal herbs. We cover the bowl with a saucer that freely enters into it. And press down liter jar filled with water. We put it in the refrigerator. In order for the fish to turn out slightly salted, it is enough to stand like this for several hours, about 6-8.

Before serving, wash the fish from excess salt and put it on a dish. Serve with boiled potatoes or live beer. Enjoy your meal!

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How to pickle salt (salmon, trout, coho salmon, sockeye salmon, salmon salmon, pink salmon) at home correctly.

General or first recipe for salting red fish:

It is necessary to thoroughly wash the fish and clean of all the insides, then soak dry with a napkin. Cut the trout or sockeye salmon, pink salmon, salmon, coho salmon, and chum salmon into portions along the ridge into portions. Now you can proceed to the salting itself.

To do this, you need to count on one kilogram of fish the following ingredients:

one . Two tablespoons coarse salt.

2. One tablespoon of sugar.

3. Half a tablespoon of seasoning for fish, namely for salting (preferably Avokado).

Mix all this and rub the fish inside and out with this mixture. To complete, you need to sprinkle a few drops of lemon juice on the fish and, putting the fish in enamelware place a load on top. We hide the fish in the refrigerator for a day or a day and a half, after which you can enjoy delicious salty fish, but after removing a layer of seasoning and juice from it.

Video how to quickly salt red fish

How to salt red salmon, salmon, trout, etc. - the second recipe:

For salting red fish, you can choose salmon, trout, coho salmon, sockeye salmon, pink salmon or chum and our helpful tips. That is, basically any fish from the salmon family. But still there is a little advice - when salting chum salmon or pink salmon, they turn out to be a little hard and dryish. But trout or salmon are ideal for this. If you have pink salmon or chum salmon, then it is best to smoke them or fry them. You can salt fresh and freshly frozen fish - this does not play a special role here. Many people like to salt freshly frozen fish, as it turns out to be more tender and soft, but this, as they say, is a matter of taste. Before you start salting salmon or trout, you must first prepare everything necessary ingredients which we will do next. Of course, you can do everything as shown in the video above.

A step-by-step guide to action on how to pickle salmon, trout, coho salmon, sockeye salmon, chum salmon, pink salmon at home

The correct pickling mixture is prepared from equal proportions: coarse salt (you can take stone or first grinding), granulated sugar. For one kilogram of fish, about three or four tablespoons of this mixture are needed. Here you can add one or two teaspoons of ground black pepper, as well as ground dry herbs. You will also need allspice peas, bay leaves and your favorite seasonings. They should be taken according to taste. But still, you should not abuse them too much, otherwise you risk losing the taste of the fish itself, and this is very important.

The next step is cutting red fish.(Watch the video below) If you purchased a fish with a head and tail, then you will need to separate these parts from the fish. Throwing the tail and head is not worth it. Since you may need them to prepare delicious fish soup or fish soup, but they are not needed for salting. All fins must be cut from the remaining carcass of the fish. The carcass itself must be cut to the maximum big chunks, but which will have to enter your cooked dish. The secret is that large pieces are salted as they should, and moreover, you can then make them out of them. beautiful cuts than with small pieces of fish. Fish pieces must be cut directly from the skin. Now put them on the board.

We proceed to the next stage, that is, thinning the fish. To do this, you need to prepare a large and well-sharpened knife. . It is very important that the knife is very sharp. From the side of the back, begin to cut a piece of fish, stepping back a little from the dorsal fin line, try to “open” the fish as if. With a knife, try to feel each cut line, because it is very important that you end up with pieces with a larger loin and with the least amount of bones. When you get to the spine, try to keep trying to bend the meat of red fish (this method is suitable for salmon, trout, coho salmon, sockeye salmon, chum salmon, pink salmon and other fish) on the skin, thanks to this you will be able to leave unnecessary ribs at the bottom. So it is necessary to do up to the abdominal incision. Perform the same action with the other half of the fish, only here it is necessary to try to bend the spine with the ribs up. You should get two halves of the fish, or rather, a fish fillet on the skin. You should be left with a spine with ribs and some meat - you can leave it for soup, but if you are a beer lover, then it is still worth picking this part as well.

Video how to make thinning / cutting of salmon, trout and other red fish

The fish fillet is absolutely ready, now you can start laying the fish. What I would like to say at the beginning is that, surprisingly, such fish as salmon, sockeye salmon, trout, coho salmon and others have a unique property - when salted, they are very difficult, or rather impossible to spoil. In the sense that red fish, like lard, cannot be salted. Since she takes in herself exactly as much as she needs. And what is most interesting is that the amount of salt taken by her perfectly matches the taste preferences of a person. But still about salting. Take a non-metallic container (the thing is that metal can ruin the whole taste of the fish, giving it and the brine a metallic taste, therefore, in order to pickle red fish correctly at home, follow the recommendations) and pour a little pickling mixture on its bottom. Then add a few leaves of bay leaf and a couple of peas of allspice. Now, skin side down, place the first piece of fish in the bowl. Sprinkle it liberally with the pickling mixture prepared in advance, again put a few peas of allspice and two or three bay leaves.

Now you can put the second half of the fish on top, or you can put the “beer” bones (if you still decide to pickle them too). Sprinkle again with mixture and add bay leaf and allspice. Now that you have laid all the fish, the vessel must be closed. But if you do not have a suitable lid, you can simply cover it with a napkin on top. And the final touch - you need to put the fish in a cool place, you can in the refrigerator. If you decide to put the fish on the balcony, then make sure that the temperature is not higher than minus ten degrees. Salt and sugar have a beneficial effect on the fish, after which it should give abundant juice, that is, a characteristic brine should be obtained. But it's not worth dumping it just yet.

How much to salt the fish?

When salmon, trout, coho salmon, sockeye salmon, chum salmon or pink salmon are salted, and this is after 8-24 hours (optional), you can taste its amazing taste. But before slicing, it is necessary to remove the red fish from the container and wait until all the brine drains from it. Then you need to sweep all the seasonings. Which remained on the fish with a non-rigid brush or a simple napkin. But you do not need to rinse the fish, especially if it does not immediately go to the table. In order for the fish not to remain in the brine and on the dish, it only needs to be blotted with a napkin.

You can cut the fish into small and neat portioned pieces, lightly sprinkle on them lemon juice and arrange nicely on a platter. Nearby, you can also put a few slices of thinly sliced ​​\u200b\u200blemon or sprinkle with herbs.

The fish actually turns out to be very tasty and tender, if you know how to salt the fish at home correctly, the video shows a simple and fast way. Lemon and greens will give their unique taste to the fish. For greens, you can choose both dill and parsley, and cilantro, or maybe something else that you like. Salted fish with your own hands is doubly tastier and more enjoyable. And what's more, you can always surprise your guests with such a delicious and unforgettable snack. And, of course, red fish (salmon, trout, coho salmon, sockeye salmon, chum salmon, pink salmon) salted at home is significantly different from salted fish bought in a store. These tastes can not even be compared. So it’s worth taking a little time and effort to then enjoy a truly unforgettable dish. Now you know how to pickle salmon, pink salmon, trout at home correctly. This delicacy is suitable both for a big celebration on the table, and for a snack in a pleasant company of friends with a glass of vodka.

Sockeye salmon is a red fish belonging to the Pacific family. salmon fish. It is often confused with salmon because of its similar shape and size. But sockeye salmon meat is much tastier, has a bright red color and low calorie content, if cooked correctly.

Fish is a delicacy dietary products. Pediatricians recommend including sockeye salmon cooked in a double boiler or slow cooker in the diet of babies. The uniqueness lies in the nutritional value - with a relatively low calorie content (only 157 kcal per 100 grams), it contains a lot of proteins and fats.

The nutritional value baked sockeye salmon per 100 grams

• calorie content 153 kcal;
• proteins 19 g;
• fats 8 g;
• carbohydrates 0.2 g.

In cooking, the fish is not capricious, and there are a great variety of cooking methods: sockeye salmon makes a delicious balyk, a wonderful fish soup, it is salted, smoked, fried, cutlets are baked.

Whole sockeye salmon in the oven in foil with herbs and fennel

More often, sockeye salmon is cooked in portions, in the form of steaks or fillets, but there are tasty and quick recipes holiday dish- sockeye salmon can be baked entirely in the oven. The recipe is for gutted fish weighing about 2.5 kg. It is allowed to leave the head and tail outside the pan.

Ingredients

Servings: 10

• red salmon 2.5 kg
• potato 1.5 kg
• fennel 6 pcs
• lemon 2 pcs
• olive oil 2 tbsp. l.
• salt, pepper to taste
• dill, parsley, tarragon for decoration

per serving

Calories: 154 kcal

Proteins: 19.8 g

Fats: 8.2 g

Carbohydrates: 2.5 g

55 min. Video recipe Print

First, prepare the pillow - cut the unpeeled potatoes into circles, salt and put on a baking sheet. Arrange the fennel roots on top. Fennel cut into 2-4 parts. Drizzle everything with vegetable oil. The pillow is ready, you can go fish.

Clean the salmon, wash and dry. On both sides, make 6 vertical cuts 1-2 cm deep. Rub well with salt and pepper.

Finely chop the dill, parsley and tarragon, mix the herbs well with lemon juice.

Thoroughly rub the sockeye salmon with this mixture, paying attention to the cuts. smear olive oil. Carefully arrange the fish on a bed of potatoes and fennel.

Filling for the belly - lemon, cut into circles, and a mixture of finely chopped herbs (dill, parsley and tarragon).

Load the baking sheet into the oven, preheated to maximum and cook for 15 minutes. Then lower the temperature to 180 degrees and bake for another half an hour.

Ready meal drizzle with lemon and olive oil.

Dietary baked sockeye salmon

The recipe is suitable for kids and people who are watching their weight.

Ingredients:

• Sockeye salmon - 1 piece;
• Salt and pepper - to taste;
• Lemon - 1 pc.

How to cook:

1. Clean and rinse the carcass well, cut into fillets or steaks.
2. Pat dry with paper towels, season with salt and pepper, if desired, and drizzle with freshly squeezed lemon juice.
3. Wrap carefully with foil so that there are no gaps or tears, and put in a preheated oven to 180 degrees.
4. Bake sockeye salmon at a temperature of 180 degrees for about half an hour.

it basic recipe baking sockeye salmon, the meat is very tender and juicy. Based on this method, baked fish with vegetables, lemon slices, various sauces.

Baked stuffed salmon

Gorgeous, very unusual recipe. Such a fish can surprise even the most demanding gourmet.

Ingredients:

• Sockeye salmon - 1 piece;
• Shrimps - 1 kg;
• Forest mushrooms- 1 kg;
• Juniper berries - 50 g;
• Garlic, salt, pepper - to taste.

Cooking:

1. Gut the sockeye salmon, clean it, carefully separate the meat with bones from the skin. Cut the meat and set aside.
2. Peel a kilo of large shrimp. Rinse wild mushrooms and cut. Shrimps with mushrooms mix and lightly fry over high heat.
3. Add to sliced fish fillet juniper berries, minced garlic, salt, pepper. Mix everything thoroughly and put this mixture into the fish.
4. Top with the sautéed mushroom and shrimp mixture. Carefully place the workpiece in a culinary envelope.
5. Bake for half an hour at a temperature of 220 degrees.

Video recipe

How to pickle sockeye salmon at home

The sockeye has nice feature- she will not take more salt than required, due to her fat content. It's impossible to oversalt it.

dry salt

Ingredients:

• Sockeye salmon fillet - 1 kg;
• Salt - 1 tbsp. l.;
• Sugar - 1 tbsp. l.;
• Favorite spices - 2 tsp.

Cooking:

1. Mix thoroughly and pour part of the mixture on the bottom of the salt container.
2. Lay out a layer of the fillet and cover with the mixture, put the second fillet on top and sprinkle with the remaining salting mixture.
3. Put in the refrigerator for 2 days.

Salting in brine

1. Carefully release the caviar from the films and rinse.
2. Put it in a convenient container and pour cold brine for 1 hour.
3. After an hour, put the caviar in a colander and rinse thoroughly.
4. Home salted caviar is stored for a maximum of 2 days.

Sockeye salmon - what kind of fish, where it lives, what is useful

Sockeye salmon is an inhabitant of the Pacific Ocean, found off the coast of Kamchatka, in Alaska, in the Sea of ​​Okhotsk and on Sakhalin. It stands out among other fish of the salmon family by its large size ( average weight individuals 2-4 kg). The meat is bright red and rich taste thanks to kalyanids - red crustaceans, which are the main source of its nutrition.

The meat of red fish is very healthy, it contains many vitamins and minerals. But it is sockeye salmon, with such an abundance useful substances, has a low calorie content. Its meat contains a lot fatty acids and antioxidants, which have a tonic and rejuvenating effect on the human body as a whole. AT in large numbers fluorine and phosphoric acid are present, which are responsible for the strength of teeth and bones.

Of the entire salmon family, sockeye salmon occupies a special place on the pages cookbooks. The meat is of moderate fat content, it is more fatty than chum salmon, but not the same as that of salmon or trout. Sockeye salmon is also distinguished by the color of meat, which has a bright red natural color. An appetizer made from salted sockeye salmon will always look great. And so that the taste does not disappoint, it is better to salt the sockeye salmon yourself.

It's not just about saving money. Sockeye salmon is a predator and feeds mainly on crabs, shrimps and small crustaceans. Actually, they color sockeye salmon red and give it a unique taste. Salting at the factory, or on the ship, is standard, and sometimes a lot of spices are used for this, which kill the taste. Sockeye salmon meat becomes common, like any other fish.

Preparing salted sockeye salmon at home is easy. The same recipes are suitable for it as for other species of the salmon family, with only one caveat: try to use as few spices as possible if your dish does not require anything special.

When the sockeye salmon is completely thawed, clean the scales, remove the tail, head and fins. Fillet the fish. If you find caviar, or milk, they can also be salted, along with the fillet. The speed of cooking salted sockeye salmon depends on the method you choose for cooking.

If you are in no hurry, and there is a day or two left, use this method of preparing lightly salted sockeye salmon.

• 2 kg sockeye salmon fillet;
• 1 liter of water;
• 150 gr. salt;
• 50 grams of sugar;
• 1 lemon (juice)
• 100 gr. vegetable oil;
• Spices - optional.

Put the sockeye salmon fillet in a deep bowl, or sudok.

Heat water and dissolve salt and sugar in it. Add freshly squeezed lemon juice to the brine and fill the fish with this brine.

Press down the fish with a plate so that it is completely immersed in the brine, and put the container with the fish in the refrigerator for 12 hours.

Drain the brine, transfer the sockeye salmon to another bowl and fill it with vegetable oil. Mix well, and again send the sockeye salmon to the refrigerator for 12 hours.

After this time, salted sockeye salmon is ready. If you didn't use it all at once, vegetable oil it can stand for at least a week without sacrificing taste.

Dry, quick way to cook lightly salted sockeye salmon

Cut the salmon into manageable pieces.

Mix salt with sugar, in the ratio:

• For 3 tbsp. salt - 1 tbsp. l. Sahara.

Roll each piece of fillet in a mixture of salt and sugar, and place in a bowl. It is highly undesirable to use metal containers for salting, and if there is nothing at hand, put a plastic bag inside the pan and put the fish directly into it.

Send the rest of the salt with sugar there, and do not be afraid that the fish will oversalt. The degree of salting depends only on the salting time.

Place an inverted plate on top of the fish and set the oppression on top. Usually this function is performed by a three-liter bottle of water. Leave the fish to marinate for 4 hours room temperature.

This time is enough for the sockeye salmon to become lightly salted. Shake off the salt from the fish and rinse the fillets in running water. Do not soak, and do not soak, but simply rinse with water.

Dry the sockeye salmon fillet with a towel, wrap the pieces of fish in cling film and put them in the refrigerator for at least an hour.

Now, salted sockeye salmon is really ready.

Watch the video on how to cook salted sockeye salmon:

Red fish is an excellent food that many people like. There are many types of red fish - salmon, trout, salmon, sim, pink salmon, chum salmon, coho salmon, sockeye salmon and many others. There are even more ways and recipes for cooking salmon fish. One of the simplest, most delicious and popular recipes is cooking salted fish. Today I will tell you two recipes, two simple ways how to pickle red fish at home.

When you first see salmon fish in a section, you see its red meat, fillet, then there is no limit to surprise. That's what nature has done!

The trick is that salmon fish change skin color and meat color, depending on where the fish is located. While chum salmon or pink salmon are fattening in the sea, it is a “silver fish”, i.e. has a light silver skin color. And inside is very red bright meat. Sockeye salmon and, to a lesser extent, coho salmon are famous for their redness. Chum salmon, pink salmon, sima, as well as Atlantic salmon are somewhat paler.

As soon as the red fish enters the river to spawn, its appearance begins to acquire a dark color, the so-called. marriage attire (bright or dark stripes, spots). And fish meat, on the contrary, begins to turn pale. And quite high up the river, in the spawning area of ​​the fish, the meat loses its redness almost completely. So, red fish caught in the bays, in the area of ​​the mouths of the rivers and in their lower reaches, is considered the most valuable.

Well, let's move away from theory and go to the market to buy red fish. Yes, this is the case in the Far East, and here fresh or freshly frozen red fish of excellent quality can be bought all autumn and the first half of winter, just on the market for very modest money. Residents of other regions will have to go to the supermarket and rely on the quality of the acquired freezing.

Here, I bought a decent coho salmon and half an even larger chum salmon. So, the first way to salt red fish at home. For this method, I took a whole coho salmon and half of the chum salmon. I left the other half of the chum salmon to show you, a little lower, the second salting method.

If the fish is fresh, then a lot depends on whether it is a female and at what stage of maturity the caviar is (if the fish was sold with caviar, well, if you yourself caught a female red fish, the answer is obvious ...). If the fish is caught in the sea, near the mouth or in the lower reaches, then, most likely, caviar in the so-called. pouches. Then we carefully rip open the belly of the fish and take out the caviar. If the caviar is already quite ripe and the fish was caught shortly before spawning, then the caviar can simply be milked. We substitute the bowl and, slightly pressing down on the abdomen, we remove the caviar.

Having removed caviar or fish milk for other purposes, we continue to prepare red fish for salting. We remove the insides, cut off the head. The head will go. You can also attach the tail of the fish there. We wash the fish, wipe all the dirt, blood and water residues from the internal cavity with the help of disposable kitchen towels.

If the fish is frozen, then let it completely defrost naturally, at room temperature. If the fish is uncut, then we remove the insides and the head, as described above. If you bought an already cut fish without a head, then we simply wipe the inner cavity with towels, do not wash it.

Cut the fish with a sharp knife along the ridge. And, as it were, we unfold, open the fish. If the fish is very thick, large, then you can make several transverse cuts along the back so that it is better salted.

Prepare the mixture for salting. To do this, we need coarse kitchen salt, and granulated sugar. Usually a one-to-one ratio is used. But, if you want saltier, then you can salt 2 parts to 1 part sugar. For 4 kg of prepared fish, I took two tablespoons of salt with a medium slide and 1 tablespoon of sugar. Mix salt and sugar.

For the further salting process, we need a rather large piece of cotton fabric, for example, a piece of an old sheet, etc. (fabric, naturally clean, pre-washed).

We spread the fabric on a clean floor or a large table. We put the flattened fish on the fabric with the skin. Sprinkle evenly the surface of the fish with a mixture of salt and sugar. Sprinkle evenly, moderately.

We put the halves of the fish salted in this way back.

And tightly wrap the fish in fabric. And leave wrapped in this way for 3-5 days, depending on the size of the fish. We have big fish, so we will salt the fish for 4.5-5 days. If we salted a medium-sized sim or pink salmon, then 3 days are enough.

In the process of salting, we turn the fish from side to side 1-2 times a day. When time passes, we simply take it out of the fabric, put the fish in a bag and send it to the freezer. Fabric - in the wash, until the next portion of salting.

We take out such fish from the freezer, when necessary, let it thaw. When the fish has not yet completely thawed, cut it into thin strips. We remove the bones and fragments of the ridge. And, when the red fish is completely thawed, we use it for sandwiches, tartlets or other servings of lightly salted red fish. It turns out excellent, very simply cooked salted red fish at home.

The second method of cooking salted red fish is perhaps even simpler than the previous one.

In our case, we salt the ketu. The fish, when it has not yet completely thawed, is cut across, into pieces about 2-2.5 cm thick. For salting, we need a medium food plastic bucket with a lid. For example, a container for salted herring or other fish ...

Pour a few small pinches of salt into the bottom of the bucket. Lay down a layer of fish. The main thing is to be tighter. It all depends on the size of the cross-section of the fish and the cross-sectional area of ​​\u200b\u200bthe bucket. It can be either one piece - one layer, or 2-3 pieces of fish per layer. Sprinkle salt over the laid layer of fish, also sparingly, sprinkle 2-3 small pinches of salt evenly on the cut of the fish. Then the next layer, and so on, until the bucket is almost completely filled. The amount of salt per eye. Taste, and depending on the salinity of the resulting fish, adjust the degree of salting of the following batches.

And we fill the bucket sunflower oil. Press down on the fish with your hand to release air bubbles. It is necessary to ensure that the oil completely covers the fish.

We close the bucket with a lid and immediately put it in the refrigerator (we don’t keep it in the room and not in the freezer, but simply in the usual compartment of the refrigerator). After 4 days, the fish is ready to eat.

Here are two simple and extremely good recipes salting red fish at home. I salted chum salmon, salmon, coho salmon, sockeye salmon, pink salmon - and it always turned out great!