Fisherman from Murmansk pleads not to make shameful mistakes in salting red fish

It is hardly possible to find a snack that will taste better than the delicate, fragrant and savory salted red fish. Prices for fish today bite, so many housewives would like to salt salmon, trout or chinook on their own. This is easy to do, you just need to avoid the mistakes that we will talk about in this article.



How to choose which fish to choose depends only on your preferences. The best salted fish comes from fatter salmon and trout. Cohog and chinook fillet texture is not so smooth, but they are also great for salting.



The most reliable option is to buy fresh fish whole. She should have a shiny skin and transparent eyes. Pieces of fillet under a thick ice glaze can be frozen several times. They usually look dull, and after defrosting can fall into pieces.



Do not buy fish packed in multiple layers of film. In this way, you will not be able to see its appearance. When buying a chilled fillet on your skin, do not hesitate to smell it. Fish should not smell unpleasant.

Which salt is better to take the simplest, without additives, with a large fraction, sea or stone. Iodized salt can cause an unpleasant smell of fish, and Extra will make the finished product hard and too dry.

An insufficient amount of salt will make it fresh. As a rule, with the dry method, the ambassador uses a spoonful of sugar and 2 tablespoons of salt per kilogram of fish. But this number can be slightly increased. The fish itself absorbs the amount of salt it needs, and the rest can be easily shaken off from the fillet.



To get low-salt fish is enough from 12 hours to a day. For an average ambassador, the fish merges for two, and for a strong one – for three days. If the fish turned out to be too salty, try to lay on it mugs of raw potatoes. Vegetables, as much as possible, absorb excess salt.

For a dry ambassador, only dry ingredients are used: salt, sugar, spices. This method can be considered classic. This is how we usually salt the fish we buy in stores. But the result often sins with excessive salt content, so we added a “wet” recipe to the article.



The ingredients

• 1 kg red fish fillet
• 2 tbsp salt
• 1 tbsp sugar
• 2 bay leaves
• 0.5 tsp coriander grains
• 0.5 tsp pepper mixture

Preparation

1. Cleaned of fins, bones and contaminants fillet wash under running water and dry with a paper towel.
2. Mix salt, sugar and spices. The resulting mixture sprinkle fish on both sides.
3. Put the fish in a container with a lid and leave at room temperature for 4 hours. Then put it in the refrigerator for 12 hours or overnight.
4. Standing for a while, the fish will give juice. Periodically drain it so that the fillet retains elasticity. Put a small weight on the fish for the reliability of the salting.
5. In the morning, the salty fish is ready. Before use, clean the fillet from salt and spices.
6. To save the fish longer than 2 days, lubricate it with vegetable oil and transfer it to a dry container. Keep it in the fridge.

In the preparation of marinade for fish use water, various spices, strong drinks, and in some cases, oddly enough, and orange juice.



The ingredients

• 500g red fish
• 3 tbsp salt
• 1 tbsp sugar
• 2 bay leaves
• 10 peas of black pepper
• 0.5 tsp coriander seeds
• 500 ml of water
• 1 tbsp strong drink
• 2 tbsp olive oil (can be replaced with sunflower)
• chili

Preparation

1. First you need to prepare a marinade. To do this, take a medium-sized sodium and pour water into it, then add bay leaf, sugar, salt, pepper peas and coriander in grains.
2. Stir the marinade carefully. Put it on the fire, bring it to a boil and boil it for no more than a minute. Wait until the marinade is completely cooled.
3. Before cooking, it is advisable to freeze the fish for a day in the freezer. Take the frozen fish out of the freezer and let it thaw slightly, then cut it into portion pieces. When the fish is completely thawed, put it in a bowl.
4. In a cold marinade add a tablespoon of a strong drink. Stir the marinade and fill it with fish. Leave the fish in the marinade for 15 minutes. If you want the fish to be salty, 10 minutes is enough.
5. Take two paper towels, put pickled fish on one, and dry the fish on top of the other. Transfer the fish to a serving dish and slightly lubricate it with olive or sunflower oil. Sprinkle black ground pepper to taste.
6. And if you cook such a fish in advance, then you should cover it with a piece of food film and put it in the refrigerator, so it will be even better infused and soaked in marinade.
7. That's it, the salted red fish is ready.
   
   
   

If you have not yet decided how to salt fish, check out our article about the 5 best marinades for salting fish. Domestic fish is no worse than store fish, does not contain harmful additives, and the amount of salt in it can always be adjusted to your taste.