Tips for salting red fish

Buying fish in a vacuum package, you never know how it will taste, and how fresh. That's why I always salt the fish myself. Trying different things. redfishIt is impossible to oversalt the fish, it absorbs the amount of salt as it needs.

My uncle from the Murmansk region says that salt It can be done in a dry way or in a brine. And the taste of the finished product depends only on the quality of the fish and its variety.



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The salting of red fish todayIt's easy.! will tell you red fish salting recipe at home. And at the end of the article, see how to pickle red fish in two hours.

Did you know that pink salmon can get a little dry after pickling? To keep the fish soft, it is salted with a small amount of vegetable oil or after salting marinated in mustard sauce. Nelma, trout, salmon are ideal for salting, this fish cannot be spoiled. But the meat of ket and cohog in the pickling is rough, it is softened by adding lemon juice to the salt mixture.





For pickling, it is advisable to take a whole fish. It's okay if it's frozen. Make sure the fish is not thawed several times. Carcasses of fish that have been frozen again look dull, the flesh after thawing falls into pieces. Carefully examine the fins, frozen fat looks yellowish.

Do not buy fish packed in multiple layers of film. In this way, you will not be able to see its appearance. Buying. filletFeel free to smell it. Fish should not smell unpleasant.



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Remember that salt for salting should be large and necessarily clean. Sea or ocean will do.

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 sludge under running water and dry with a paper towel.
   
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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 8 hours or overnight.
   
   
   
   
4. In the morning, the salty fish is ready. Before use, clean the fillet from salt and spices.
5. To store fish for more than 2 days, lubricate it with vegetable oil and transfer it to a dry container. Keep it in the fridge.
   
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If you need to set up a snack table in a few hours, you'll need it. quick-fish.

The ingredients

• 0.5 kg red fish fillets
• 1 liter of water
• 4 tbsp salt
• 2 tbsp sugar
• 3 tbsp vegetable oil
• tasteful

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Preparation

1. In hot water dissolve salt and sugar. Add the spices and let the brine cool completely.
2. Meanwhile, cut the fish with plates, fold in a container and pour cold brine. Leave to salt for 2 hours at room temperature.
   
   
   
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3. After time, drain the brine, and lay the fish on a towel to remove excess fluid. Put the plates in a plate and pour vegetable oil. Keep it in the fridge for no more than a day. Bon appetit!
   
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Red fish is delicious, but pleasure is not cheap. Of course, for the holidays you can spend and buy a piece of salmon or pink salmon, and every day will come in handy budget recipe juicy and tender herring home ambassador. It's impossible to resist!

If you still haven't decided, How to salt fish at homeCheck out the 5 best marinades for salting fish at home. Fish, marinated with their own hands, turns out to be much tastier than the store and even cheaper.

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