Husband brought home two noble fish, decided to salt them in a wet and dry way, tell which is better

There are different salting. For every taste and color, as they say. Each hostess can choose the method that she and her family will like the most. Only salting fish on their own is not taken. Perhaps they do not risk ruining an expensive product with their experiments. But there's no need to worry. Cooking a homemade salt fish can be simple and quick.



Methods of salting fish Restaurant redfish It will be expensive, but the taste of such a treat is not always able to please the client. It seems that the seafood is not salty enough or vice versa. You can taste delicious red fish at home, it is important to know how to cook it.

Be sure to pay attention to freshness. This is crucial. It is better to abandon the purchase of already sliced fillets from supermarkets, as they do not always monitor the indicators of freshness. You can buy fish on the market or buy frozen from trusted sellers. Note that during defrosting, such fish should not release a large amount of liquid, lose its color, smell unpleasant.



You can salt any fish that previously pleased the owners of the house with their taste indicators. Good for trout, salmon, salmon, pink salmon. It is not forbidden to salt any other fish, but the aforementioned types of this seafood can boast of greater juiciness and softness of the texture of the meat.



Fans of the salty method will definitely appreciate salting. During fish processing, only loose ingredients and spices are used in this method. For example, salt, sugar, ground herbs and spices. Such a fish will turn out to be slightly more rigid and hard than its “wet” rival.

Before proceeding to salting fish, it is necessary to treat the carcass qualitatively. Cut off the head and tail, cut the seafood into pieces of the size you like, pull out the bones with tweezers. You can salt fish in large pieces, and fillets on the skin, and portion pieces without skin. This has to be decided individually.



For a dry mixture, you need to take a tablespoon of sugar and 2 tablespoons of salt, as well as other favorite spices at will. It is necessary to rub this mixture a piece of fish and place it in a plastic sealed container with a lid or cover it with a film on top. You can also wrap the fish in natural fabric, then pack in a sealed container and send it to the refrigerator for 1-2 days. Then you can savor it. plumfish morning, lunch or evening.



Wet method of salting fish Wet method of ambassador fish

1. Wise hostesses offer this method of wet ambassador of red fish. In a liter of water dissolve 5 tablespoons of salt and 1 teaspoon of honey. Such brine should be boiled, and then cooled to room temperature.
2. Red fish should be thawed, but not completely. So that it remains slightly hard and easily cut into thin slices. Place it. fish-piece c chilled brine for 25 minutes.
3. After this time, cast the fish strips on the couch. Let the liquid run out. And then put all the pieces in a glass container in layers. If desired, you can smear layers of fish with a drop of vegetable oil or spray the dish with lemon juice.

Here are such ways of salting fish will help even novice housewives make a delicious treat with their own hands. You no longer have to put up with store prices for bad fish. Now you can do everything yourself. Someone prefers a dry ambassador, because it perfectly complements the hop drinks. But someone prefers delicate slices of red fish wet ambassador. You. salt at home? Which way do you prefer? Dry or wet? Share your advice in the comments.