Delicious salting of pink salmon at home. How to pickle pink salmon "under the salmon"? Cooking Tricks

It is not always possible to buy ready-made salted red fish, both by weight and by weight. vacuum packed. However, there is a way out of this situation - to salt the fish yourself, at home. How to do it? Yes, very easy! Presented to your attention universal recipe salted red fish. It can be pink salmon, trout, salmon or chum salmon.

The difficulty lies in cutting the fish, because it is rarely salted whole. It will be necessary to properly clean the fish, remove the fins, ridge and, if desired, remove the skin. This article presents a recipe for dry salting pink salmon at home. Why "dry"? We will salt pink salmon without preparing the marinade, using only sugar and salt.

We will need:

• Pink salmon - 1–1.5 kg.
• Salt - 3 tbsp. spoons
• Sugar - 2 tbsp. spoons.

How to cut and salt salmon fish at home (dry salting)

Fresh pink salmon should not be completely defrosted. It is best to butcher frozen fish, as it is less deformable and does not fall apart.

We clean pink salmon from scales.

We cut off the head. You can leave it in your ear.

We open the belly and remove all the insides.

We wash the fish.

We make an incision on the back. You can remove the fins, but I do this during the skinning process.

If you decide to salt the pink salmon fillet on the skin, then use scissors to remove the fins.

With our hands, with the help of a large knife, we separate the meat from the skin. If there is fish left on it, then we cut it off and continue to separate it. We do this slowly and carefully.

I cut off the tail, as we will not salt it. There are many veins and bones in the tail, so we will send it to the ear along with the head.

We do the same with the second side.

Pink salmon was skinned, now we will separate it from the ridge. You need to do this with your hands, as they feel the bones better.

The ridge was separated. The salmon fillet is ready.

Let's start salting pink salmon.

In a bowl, mix 3 tablespoons of salt and 2 tablespoons of sugar.

We will salt in a container for food products. If there is no container for the size of the fillet, then you can cut it into smaller pieces. And then he immediately salts the fish with pieces.

We fill the bottom of the container with our mixture of salt and sugar.

Lay out the first piece of fillet. We also sprinkle it and cover it with a second layer.

Greetings guests and regular readers of my blog! Nowadays, the food market is replete with the presence of gourmet seafood. Unfortunately, we cannot always afford expensive varieties of fish. In this case, salted pink salmon for salmon always helps me out. Today we're going to take a look at a few quick and delicious recipes salting this fish.

Pink salmon is tasty and healthy, but relatively inexpensive red fish. And if it is still cooked correctly, it will be as tasty as salmon. Its calorie content per 100 gr. about 160 kcal. And in the composition there is a whole set of essential amino acids and trace elements.

Today I will cook this delicious and budget analogue of an expensive delicacy. And I invite everyone to join this exciting event. Once you try this snack, you will make it all the time. After all, it is quite capable of replacing harmful sausage and will not hit the family budget.

Not so long ago, we considered at home. Today I bought freshly frozen pink salmon. I want to salt it and I invite you to take part in this exciting event. Going through different ways salting, I chose a few, in my opinion, the best. After tasting this fish, you will feel its juiciness and fat content, like that of expensive salmon.

Today's article:

I hope that you will like some of the presented salting options. I especially like those that allow you to get finished product already in 5-10 minutes. I love everything that is prepared quickly and tasty. And if there is more to this fish, your family will be delighted.

Salted pink salmon for salmon - a very tasty ambassador at home

It is not always possible to get fresh fish. Therefore, you can buy frozen pink salmon. At proper cooking it will not be inferior to fresh in any way. in front of you step by step description with photographs of cutting and salting pink salmon. Simple and understandable even for novice housewives.

Lightly salted salmon is not just a quick and inexpensive option holiday treats. A fabulous yummy will decorate the table without any reason. My family just loves fillet sandwiches for breakfast. And my husband especially loves thinly sliced ​​\u200b\u200bfish with beer.

Salting is also good as the easiest way to cook fish. After all, we need to achieve the effect of juiciness and fat content. In addition, excessive softening of the product should not be allowed.

What you need:

• pink salmon carcass - 1 piece
• salt - 2 tbsp. spoons
• sugar - 1 tbsp. a spoon
• peppercorns
• coriander
• lavrushka

Cutting and salting pink salmon at home

1. It is best to defrost the carcass in a natural way. That is, just leave it to thaw at room temperature. At this time, calmly go about your business.

Remember the main rule of defrosting - no heat treatment!

I do not recommend putting fish in the microwave or in water. The fillet will become soft and will fall apart right in your hands.

2. Clean the thawed carcass from scales and wash. In a whole fish, cut the belly and remove all the insides. Milk, as well as caviar, can be salted separately or together with the fillet.

When cutting the product, use the sharpest knife. But be careful not to cut yourself.

3. Now cut off the head along with the front fins and rinse the fish again. Pat dry or blot excess water with paper towels. It is difficult to cut only the first time. And when you understand the sequence of actions, they will seem very simple to you.

4. First, a carcass is cut in half with a knife with a long, thin blade. Try to keep as much weight as possible on the spine and ribs. less meat. The second half is also separated from the ridge. I pull out the remaining ribs with ordinary tweezers. And I cut off the fins and tail with scissors.

5. We will not remove the skin at this stage. Thus, it will keep the outer layer elastic and uniform. You can leave the fillet in half or cut it in half again. Leave the head and bones in the ear.

6. After that, proceed directly to salting. Mix salt and sugar. It will be necessary to fill both parts on both sides.

Do not rub salt into the meat, otherwise it will become too tender.

It is enough just to generously salt the fillet pieces on both sides so that they are completely saturated. Sprinkle with whatever spices you like. I have this pepper, coriander and bay leaves.

8. On expiration this period, it is necessary to rinse the fish from salt and sugar residues. Then blot it dry with a paper towel or napkins. Next, you can start cutting the fillet itself and separating it from the skin. Cut into even small pieces. They will be easier to store and much tastier.

This recipe for cooking salmon is suitable for treating both adults and children. Delicious sandwiches for breakfast, they can easily replace not too healthy products from supermarkets. I hope you will be satisfied with such salted pink salmon for salmon.

Salted pink salmon recipe tender and juicy like salmon

The use of an analogue of expensive seafood was a real discovery for me. This dish combines all the best qualities of salmon. At the same time, it resembles the delicate and moderately fatty taste of juicy salmon. We will salt in a dry way, without brine.

Such dry salting with onions and peppers will take some time. However, the result will be worth it. So, let's start preparing an inexpensive wonderful snack.

Ingredients:

• pink salmon - 1 piece
• salt - 6 tablespoons
• sugar - 1 tbsp. a spoon
• black peppercorns - to taste
• onion - 2 medium heads
• vegetable oil - 0.5 cups

Cooking order:

1. The first stage is defrosting and cutting the carcass. The bones can be pulled out along with the spine. To do this, cut the fish into two halves and remove the spine and ribs. Rinse and dry. After, separate the fillet from the skin. They should be immediately cut into uniform pieces that will be convenient to eat.

2. Next, mix salt with sugar. Dip the fish pieces into the mixture. The better these components are absorbed, the tastier and richer the taste will be. When you have done this, put all the pieces in a bowl. Cover it and leave it at room temperature for 30 minutes.

3. At this time, you can prepare pepper, bay leaf and onion. The latter must be peeled and cut into rings. Next, you need to rinse the fillet under running water and dry with paper towels.

4. In a bowl, place fish slices with onion, pepper and parsley in dense layers. From above, you can press down with a slight oppression. For example, put a jar of water. Leave for one hour. Onion will give its juice over time, soak the fish. She will be just amazing.

This dish is delicious in and of itself. Lightly salted pink salmon can serve as a main treat or as an appetizer. It is very good to serve whole at the table.

How to cut red fish for salting

This master class is for those who do not know how to butcher salmon. If everything that I wrote is still not clear to you, then watch this video. Here, a wonderful chef Sergey Krutov from the video of the channel "Professional Cooking" shows what and how to do.

Of course, it’s not as easy and simple as Sergey’s from the first time. But, as they say, experience comes with age. Now you have a step by step guide to action.

Delicious marinated pink salmon in 5 minutes (there is no faster)

Sometimes my husband calls guests, and he puts me on notice last. You have to cook only the most fast food. In this recipe, only defrosting the fish takes time. I'm generally against defrosting in water. But if you need very fast cooking, then I lower the carcass into the water. Half an hour will be enough.

While she swims there, you can start cooking other dishes. No need to wait until the fish thaws completely. A half-frozen carcass is even easier to clean. To do this, you need to cut it along the ridge and all the bones stretch along with the spine. Pluck out the rest of the ribs with tweezers.

You can cut the skin off half of the fish. You can remove the skin and then after cutting. Do what is more convenient for you. This method is quite simple and you can easily repeat all the steps.

Ingredients:

• pink salmon - 1 piece
• water - 1 liter
• salt - 6 tablespoon
• sugar - 1 tablespoon
• vegetable oil - 70 ml.
• ground black pepper - to taste

Cooking steps:

1. When you have a ready-made fillet on your table, you can start cutting. AT this recipe you need to get the same pieces. After all, they should marinate evenly.

2. If you have cut everything, then you can proceed to the brine. Dissolve salt and sugar in hot water. It is necessary that there are no grains left in such a mixture. Next, add cold water to cool the liquid and achieve a volume of 1 liter. you can use hot water, but then it will have to cool to room temperature.

4. Once you have the dry pieces, place them in a bowl. Mix fish with pepper and vegetable oil. After that, you can hold it in oil for another five minutes. If this is not possible, and hungry mouths are urging you on, then feel free to serve treats to the table.

The simplicity of this recipe is amazing. We can safely say that snacks are tastier and faster. Take this method of salting fish into service. Delight your guests with an amazing, quick treat and be always on top!

Lightly salted pink salmon in brine with sugar - fabulous yummy

Which ambassador is tastier - dry or in brine? This is something everyone chooses for themselves. For me, the method of immersing the fillet in brine seems more delicious. It provides uniform salting and revealing all the taste qualities of salmon.

The appetizer is moderately salty, aromatic and nutritious. I really want you to try this dish too.

I have already written about cutting and cleaning fish in previous recipes. If anyone is not

For cooking you will need:

• 1 kg salmon fillet
• 100 ml vegetable (sunflower) oil.
• 2 tablespoons of sugar
• 1.3 liters of boiled water
• 5 tablespoons salt
• black peppercorns
• Bay leaf
• spices and spices to taste

Procedure:

1. The initial step will be cleaning and cutting the carcass. This moment is quite responsible, because all the pieces must be the same size. Thus, they are well saturated, become fragrant and tasty.

2. When you cope with this task, you can start brewing the brine. To do this, mix sugar, salt, bay leaf and peppercorns with water in a saucepan. Next, add spices and spices to taste. I advise you to take coriander. Bring this mixture to a boil and boil for 5 minutes. After that, cool the brine to room temperature.

4. After this period of time, remove the fillets. You need to dry it with a towel or napkins. When this is done, put the fish in a plastic container and fill it with vegetable oil.

The product is ready to use. The fish will be lightly salted. The one that remains in the refrigerator until tomorrow will be more salty. I recommend serving yummy to the table in the form of sandwiches, or thinly sliced ​​\u200b\u200bplates on a plate. You can decorate with herbs or onions.

Lightly salted pink salmon for dry salmon (video recipe)

It doesn't matter how you serve red fish. As an appetizer with onions and lemon, or as sandwiches. Everyone will be satisfied. I recently subscribed to the video channel “Everything ingenious is simple!”. And there I found the video “Pumpkin salmon” for salmon” in own juice". I really liked how the author cooks fish with lemon and butter. And it is served very beautifully and appetizingly.

The dry method of salting fish is the easiest. It is suitable not only for all salmon breeds.

As you can see, it is simply impossible to make a mistake when salting fish. Ease of preparation does not give a chance to spoil the product. But when buying, it is quite possible to get into a mess. On the shelves there is an abundance of fish from a variety of seas and oceans. But how to buy the very one, after defrosting which we will not be disappointed?

How to choose a good pink salmon for pickling

• First of all, you will need to choose the right fish. I prefer to buy in specialized seafood stores. But you can buy it in the nearest supermarket. The main thing is that the product is fresh and stored in proper conditions.
• It is necessary to choose a carcass without any spots, which has a uniform color. It should be moderately elastic. To check, press your finger on the fish, you need the hole to quickly level. The eyes of fresh pink salmon will not be cloudy, without bloody smudges.
• Better buy chilled fish and not frozen. So you can determine its freshness by appearance and smell. If you buy a frozen fish, it must be curved. If it has an even shape, then it has already been defrosted. It's not worth buying one.
• I recommend buying a whole fish. Do not take in pieces or even already cut into fillets. First, when salted, you will be left with a head, fins and spine. They are good for broth. And secondly, the quality of untouched ink is higher.

To prepare the marinade, measure sugar and salt in a convenient dish, add lavrushka and peas of allspice and black pepper. Boil water and pour into a container. Stir the crystals until dissolved and leave to cool. If you need more brine, adjust the proportions accordingly.

Now take care of the pink salmon. If you purchased deep-frozen fish, refrigerate for a short time. It is more convenient to clean and gut when it is not completely thawed. Choose the insides, milk can also be salted. If you are lucky with caviar, carefully select it.

Before cutting off the head, completely remove the gills, separate the tail. Cut off the prickly fins with scissors or a sharp knife. Rinse the workpiece and blot moisture. Cut the prepared headless carcass into pieces. Put the semi-finished products in a clean jar.

Pieces should not be packed tightly, they should be located freely. Pour in the cooled marinade filling.

Close with a regular lid and shake the contents slightly.

Place in refrigerator for approximately 24 hours. After a day, remove the finished pink salmon from the brine. Remove the skin, separate the bones and cut into thin plates. Decide on the shape and size of the base and decoration and serve a delicious dish to the table. Boiled potatoes, sprinkled with herbs, or whipped into a light mashed mass, fresh vegetables make a good company. Enjoy your meal!

cook salted fish also easy and without brine, try pickling

Pink salmon is a delicacy valued for taste qualities and benefit to the body. Lightly salted fish is used for cooking sandwiches, salads and as an independent meal. In this article, we will look at how to salt pink salmon quickly and tasty, so that at a budget cost it is no different from expensive salmon.

How to fillet properly

By pickling red fish at home, you can afford to enjoy fish delicacies every day.

The salting process is simple, you just need to properly gut and cut the pink salmon carcass:

• the head, fins and tail are removed first;
• then the ridge and bones are cut out;
• all entrails are removed from the carcass;
• the abdomen is cleared of a black film so that subsequently the meat does not taste bitter;
• carcasses are washed under running water and dried with a paper towel.

When the fillet is ready, you can flavor it different marinades to shade and diversify the fishy taste. And from the severed head and fins it is easy to prepare rich ear even at the stake.

Delicious salted pink salmon recipes

Dry way

Fish fillets can be salted without the use of filling.

For the dry method of salting is taken:

• gutted small fish - 1 pc;
• coarse salt - 3 tbsp. l. without a slide;
• granulated sugar - 2 tbsp. l. (you can 1.5 for those who like more salty).

Salting without marinade looks like this:

1. Combine sugar and salt in a bowl.
2. Pour the mixture into a food grade plastic container.
3. Put a piece of fish on a sweet-salty pillow.
4. Sprinkle the rest of the salt over the top of the steak and place the second slice on top of the first, then cover the fish again with the dry mixture.
5. Cork the container and put it away for a day on the refrigerator shelf.

On the second day, a lightly salted, melting red fish will appear on the table.

Salting "under the salmon"

Salted pink salmon contains a full range of trace elements and fatty acids, which favorably affects the functioning of the brain, blood vessels, heart and digestive system. It is important to know that the less fillets are processed with temperature, the more useful substances stay in the meat. Salting is the most successful method of cooking red varieties of fish, as a result of which steaks will taste like elite salmon.

Ingredients:

• filleted kilogram carcass - 1 pc;
• sea ​​salt without impurities - 5 tbsp. l. without a slide;
• refined sunflower oil - 100 ml;
• purified water - 1.3 l.

You can salt pink salmon "a la salmon" according to the scheme:

1. Cut the whole fillet into small pieces.
2. Add salt to boiled water and dissolve it completely. Dip the fish slices into the prepared brine and soak in the liquid for 15 minutes.
3. Remove and dry the fillets with paper towels, then fold them into a container in layers. Brush all layers with refined oil with a brush.
4. Place the closed container on the refrigerator shelf for 40 minutes.

Pickled pink salmon meat will come out fragrant, elastic and juicy, and oil impregnation will provide a delicate aroma and soft texture.

Quick pickling in marinade

Pink salmon differs from trout and salmon in that it is lean fish, so salting is best done in a liquid fill.

You will need:

• small fish fillet- 1 PC;
• 2 tbsp. spoons of sugar;
• iodized salt - 5 tbsp. l. without a slide;
• lavrushka - 2 leaves;
• clove stars - 2 pcs;
• black pepper in peas - 3 pcs;
• sweet peas - 5 pcs.

A simple recipe for lightly salted fish:

1. Cut the fillet into medium-sized slices and put them in a container for marinating.
2. For the marinade, take 1 liter of water for every kilogram of pink salmon. Dissolve all the spices in it, and place the container on a minimum fire. Wait for the brine to boil and boil it for 10 minutes.
3. Strain the prepared brine and leave it to cool.
4. Fill the fish in a container with brine, place a load on top and put it in the cold for two days.
5. Pour off the marinade, dry the slices and transfer them back to the container.

Lightly salted and fragrant fish will be a great addition to salads and snacks.

In mustard sauce

The taste and aroma of the fish are directly dependent on the marinade. Salting in mustard sauce will give pink salmon refined taste and spicy aroma.

Required:

• pink salmon fillet - 1 kg;
• granulated sugar - 3 tablespoons with a slide;
• purified (can be sea) salt - 3 tbsp. l.;
• extra virgin olive oil - 5 tbsp. l.;
• 9% vinegar - 2-3 tablespoons (depending on taste);
• sweet (French) and spicy (Russian) mustard - 1 tbsp. l.;
• ground or fresh dill - 2 tbsp. l. or 3 branches.

Cooking method:

1. Divide the fish plates into equal small pieces.
2. Grease the sides of the mold with olive oil and pour it on the bottom.
3. Put the fish blanks in a mold in layers, add dill, granulated sugar and sea salt. Cover the container tightly with a lid and put it in a cold place for 2 days.
4. Mustard sauce is prepared by mixing two types of mustard, olive oil and 9% vinegar.

The prepared dish is presented on a large plate. The sauce can be immediately poured over the fish slices, or you can serve it separately in a gravy boat.

Salting per day

An accelerated salting method turns lean pink salmon into tender and juicy salmon. It will be possible to enjoy a noble delicacy already on the second day.

Necessary:

• fillets - up to 1 kg;
• extra grinding salt - 2 tbsp. l. without a slide;
• granulated sugar - 2 tbsp. l.;
• ground lavrushka - 3 leaves;
• black peppercorns - 2 pcs.

Cooking tender fish meat:

1. Divide the fish into small pieces.
2. Combine sugar with salt, add peas and parsley to the prepared mixture.
3. Place the fish pieces vegetable oil into a food container.
4. Leave alone in the refrigerator for 24 hours.

Serve the fish in slices on toast, sprinkled with lemon juice.

Pink salmon marinated with lemon

A fragrant dish with spicy citrus notes can be prepared from fresh-frozen fillet pink salmon when using thin-skinned lemon.

Components:

• fillet ice cream - 0.7-1 kg;
• granulated sugar - 1.5 tbsp. l.;
• sea ​​salt large fractions - 1 tbsp. l.;
• oil without flavoring - half a glass;
• juicy lemons with thin skin - 2 pcs;
• black peppercorns - 5-6 pcs.

The salting process looks like this:

1. Divide the prepared fish plates into thin slices. The smaller the pieces are, the sooner they will succumb to intensive salting.
2. Slice the lemons into thin slices.
3. In one container, combine pepper, salt and granulated sugar. Spread the dry mixture on the fish pieces and place them layer by layer in a deep container. Layer all layers with lemon slices.
4. Hide the workpiece deep into the refrigerator and leave it alone for 10 hours.
5. At the end of the exposure, fill lemon fish lean refined oil and keep in the cold for another 4 hours.

After this time, you can treat guests with a delicious snack.

Frozen pink salmon with orange

Pink salmon is also called “pink salmon” because of its special shade. This variety is rich in fatty acids, so its consumption brings significant benefits to humans. If you freeze fresh fish, they will not lose their original taste, and cooking can easily be postponed for 1-2 weeks.

Before salting pink salmon after freezing, you need to consider some points:

• you need to salt the carcasses immediately after defrosting;
• salt will remove unpleasant bitterness from meat, and spicy herbs will add exquisite flavors.

Ingredients:

• defrosted pink salmon - 1 kg;
• coarse sea salt - 100 g;
• granulated sugar - 1 tbsp. l. with a slide;
• medium orange - 2 pcs;
• fresh dill - a small bunch.

To prepare the marinade:

• granular french mustard- 20 g;
• liquid natural honey - 20 g;
• 9% vinegar - 20 g;
• smellier olive oil- 40 g.

At home, a very tasty salted pink salmon is prepared as follows:

1. Cut oranges into thin slices.
2. Rub the whole fillet with the sweet-salty dry mixture.
3. Be careful, the carcass should be completely rubbed with the mixture, so the fish will be well salted.
4. Move the workpiece into a glass mold. Sprinkle finely chopped dill on top of the plate.
5. Lay the orange slices on the dill.
6. Put on the refrigerator shelf for a day.
7. For sauce, combine honey and mustard in a small bowl. Pour vinegar and olive oil there and turn into a homogeneous mass.

Pink salmon with parsley, white pepper, green olives and original sauce from mustard.

With mustard and coriander

The recipe is universal, since at home it will be possible to deliciously pickle pink salmon from both fresh and frozen raw materials. Adding mustard and coriander to the recipe will help add spice to the dish.

For delicious dish would need:

• frozen piece (or 2) of fish - 1 kg;
• coarse salt - 2 tbsp. l. without a slide;
• refined oil without foreign smell - 20 g;
• granulated sugar - 2 tbsp. l.;
• spicy (French is also suitable) mustard - 3 tbsp. l.;
• freshly ground coriander - 1 tsp

Cooking steps:

1. Grind the coriander seeds in a mortar, mix with sugar and salt.
2. Sprinkle the fish pieces with powder.
3. Combine oil and mustard in a bowl.
4. Put the whole fillet in a salting dish, pouring mustard sauce on top.
5. Place the second fish in a second layer, pouring the rest of the mustard mixture over it.
6. Cover the container tightly and place it in the refrigerator.
7. After 6-8 hours, remove the plates, swap them and put them back in the cold for 12 hours.
8. Wipe the salted fillets with paper towels and cut into even pieces.

It is better to serve pink salmon slices on toasted bread with creamy fatty oil and thin lemon wedges.

Salmon salting method

Dry salting of pink salmon at home according to a salmon recipe has spread from northern peoples, who traditionally require a minimum of ingredients to preserve fish.

Modern salmon ambassador somewhat upgraded:

• medium pink salmon fillets - 1 kg;
• coarse salt without additives - 3 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• a large bunch of parsley and dill fir trees;
• laurel leaves - 3-4 pieces;
• freshly ground black pepper - 1 tsp.

Prepare delicious fish like this:

1. Remove the skin from the fillets and lay the pieces meat side up.
2. Mix the sugar and salt and brush the meat with the mixture.
3. Sprinkle the top with pepper.
4. Spread parsley branches and dill sprigs evenly throughout the fillet.
5. Fold the plates inside with meat and twist each into gauze.
6. Place fish bundles on a tray and hide for a couple of days in the cold.
7. Turn the fish plates on the other side in a day.
8. When the pink salmon is completely salted, you need to remove the bundles and wash off the salt from their surface.

To serve, drizzle the fragrant slices with lime juice and garnish each with a sprig of fresh parsley.

Salting pink salmon milk

For salting, it is better to use milk from fresh carcasses. After extraction from the abdomen, the milk is thoroughly washed with water and completely dried. The cooking time is 2 days.

Components:

• milk - 500 g;
• granulated sugar and sea salt - 20 g each.

The process consists of the following steps:

1. Put the dried milk into the mold.
2. Sprinkle with a sprinkle of salt and sugar.
3. To taste, the dish is seasoned with your favorite spices and herbs.
4. The container is tightly closed with a lid and shaken a couple of times.
5. When sealed, it is placed in the refrigerator for 2 days.
6. The lid should be systematically removed without removing the container from the cold.
7. Already after 2 days the milk is ready to serve.

They should be cut into thin slices, seasoned with pepper and lime juice.

Marinating pink salmon with your own hands guarantees the quality of the dish, since the process does not use synthetic flavors and preservatives. Be prepared that the fish according to the author's recipe will scatter from the table in a matter of minutes and will not only be tasty, but also as healthy as possible.

Video

From the video below, you can learn more about the process of salting pink salmon.

Most people buy frozen pink salmon, as they live far from sea areas. Salted pink salmon is very tasty and useful product which is not difficult to prepare at home.

Pink salmon meat is plastic and rich in protein. For the specific color of the meat, pink salmon was nicknamed "pink salmon." Presence in meat a large number fatty acids makes pink salmon one of the healthiest fish.

The delicate and elastic texture of pink salmon meat allows you to quickly absorb salt. Cooking pink salmon at home can take no more than 24 hours. Start cooking fish immediately after defrosting it.

It should be noted that in 85 grams of lightly salted pink salmon there are 10 grams of excellent fish oil.

Fish meat has a slight bitterness, and this factor should always be taken into account in the salting process. The presence of salt will minimize bitterness, and sugar and spices will give fish meat a delicate taste.

The following seasonings can be added to pink salmon meat:

• dill;
• parsley;
• black pepper;
• white pepper;
• peppercorns;
• rosemary;
• mustard;
• garlic;
• Bay leaf.

There are several options for homemade salting of pink salmon:

• the sugar present in the brine can give the dish a piquant taste;
• for cooking with oil, it is better to use ordinary vegetable oil;
• if in the process of cooking pink salmon it is covered with a load, then it will begin to secrete juice;
• usage powdered sugar will allow you to get a more delicate taste;
• only rock (coarse) or sea salt is suitable for salting;
• it is advisable to cook pink salmon in glass, ceramic or plastic containers.

Interesting! 100 grams of salted meat contains 19% of vitamin A.

It is necessary to defrost the frozen fish carcass in a natural way, without forcing this stage. It is possible to remove the skin of the fish before cooking, although most recipes call for salting with the skin on.

Salted pink salmon is considered a delicacy, so the salting process must be taken seriously. Before cooking, the head, fins and bones are removed. Therefore, only the pulp is insanely subject to salting. tasty meat pink salmon. After correct cutting you should get two pieces of fish meat, which are called fillets. Other recipes call for smaller pieces of fish.

As already mentioned, there are several ways to prepare salted pink salmon. Here is some of them:

• Salted pink salmon. This method involves keeping pink salmon meat for a short time in a salt solution.
• Salted pink salmon. All kinds of spices and aromatic herbs are added to the salt solution.
• Dry salted pink salmon. The fish is simply rubbed with salt or salt and sugar, without the use of water.
• Salted pink salmon in oil. The basis of the marinade for cooking pink salmon meat is vegetable oil.

After freezing, the texture of pink salmon meat loses some of its qualities due to the appearance of ice in the tissues, which slightly soften fresh product. When cutting a carcass, attention should be paid to how easily the tissues are separated from the bones. If the bones are easily separated from the meat, then the carcass has undergone several freezing / thawing processes. Naturally, such meat will not allow you to get a quality end product. If the process of separating the bones was not so easy, and the meat is tender and elastic, then you can start the salting process. The larger the carcass, the meatier the fillet and the easier it is to cook.

A simple recipe for cooking consists in simply rubbing a salt-sugar mixture into pink salmon meat. At the same time, salt should be taken 2 times more than sugar. Mixtures should not be spared. This means that the meat must be processed generously and thoroughly.

After that, the fish is placed in the refrigerator for one day. The concentration of salt and sugar is prepared depending on the degree of salting. The less salt, the less salty the product will be. But here it is also very important to maintain proportions with sugar. Fish prepared using this technology is stored for a short time.

The simplest recipe involves the presence of fish and salt. Salt is poured into glass or ceramic dishes, with a ball of about 1 cm and the fish fillets are laid out skin down. From above, fish meat is also sprinkled with salt. After this process, it is better to put the fish in the refrigerator, but before that:

• cover the fish with a lid;
• put a load on the fish fillet;
• or cover the fish fillet with cling film.

The fish is cooked for 24 hours. This technology is the basis of all recipes.

The Japanese salt pink salmon with sea salt. The cooking technology is as follows:

• Weighty pieces of fillet, skinned, dried with a paper towel.
• The same pieces of fillet are generously sprinkled on all sides with sea salt and placed in 3-4 layers of paper towels.
• In this state, the fish is placed on a sieve, and some vessel is placed under the bottom.
• All this is placed in the refrigerator for one day.

The Japanese believe that sea salt makes meat more natural, natural, with a specific soft pink tint.

It should be recalled that the longer the fish is kept in the salt composition, the saltier it will be. Therefore, it is not recommended to salt fish for more than 3 days.

Dry salting, with the use of spices and sugar

In addition to the usual, simple salting of fish, there are options when sugar and spices are added to the salt. The following method of cooking pink salmon is proposed:

• The spine and other bones are removed from the carcass.
• The fillet is divided into two parts.
• The meat is treated on all sides with a mixture of salt, black pepper, sugar, chopped dill and parsley. On top, you can put a few leaves of parsley and pour lemon juice.
• Put one piece on top and another on top.
• Keep the fish for a couple of days in the refrigerator.
• After this period, the fish must be cleaned of excess salt and seasonings.

Need to know! In order for the fish to be evenly saturated with lemon juice and spices, it must be turned over 2 times a day.

In this recipe lemon juice replace with vinegar, and pepper with grain mustard.

"Wet" salting involves the presence of a saline solution with spices, prepared in water. It is prepared as follows:

• Up to 2 liters of water is poured into the dishes and brought to a boil.
• 2 bay leaves, 70 g of salt, 1 teaspoon of peppercorns are added to the water.
• All this is cooked for 10 minutes.
• After the broth has cooled, it is filtered.
• Pieces of fish are poured with this composition.
• Placed in the refrigerator for one day.

In this amount, you can pickle up to 5 kg of fish. If the carcass is smaller (about 3 kg), then the number of components must be reduced by 2 times.

Pink salmon meat is not very fatty and has a slightly bitter taste. To make the meat fatter allows vegetable oil. If you use it in the recipe, then pink salmon is unlikely to be distinguished from salmon.

Cooking technology:

• Boil water, then cool and add 5 tbsp. spoons of salt.
• Thawed fish is cut, with the removal of all bones and cut into pieces, up to 4 cm wide.
• Sliced ​​fish is placed in brine for ten minutes.
• After that, pink salmon meat is placed in a glass or enamelware and filled with vegetable oil.
• The oil-filled fish is set in the refrigerator for about forty minutes.
• If the fish is not completely filled with brine, then every 15 minutes the pieces should be turned over.

As a result of such actions, a finished product is obtained, which corresponds to salmon in taste and color. In this case, you need to take a carcass weighing up to 1 kg.

If, as a result of salting pink salmon, the fish turns out to be very salty, then it can be soaked in plain water.

Salted pink salmon goes well with salads, cold appetizers, sandwiches and tartlets. Not only is pink salmon very tasty, it is also very healthy. home salting guarantees the high quality of the final result, since the recipes do not contain various flavors and preservatives that cause significant harm to human health.