A festive lunch or dinner will not be complete without salted fish of the salmon family. An excellent snack will be a decoration among all kinds of dishes prepared at home. Fish of the salmon family, such as pink salmon, chum salmon, coho salmon, salmon or trout, can probably be found in any supermarket. Buying finished products in a store, you will not get the same satisfaction as if you make it yourself. A few little secrets and tricks will help make this dish better.
Right choice:
The best snack will come from fresh produce. More often, housewives buy frozen fish in the store, while you need to pay attention - the ice layer should be thin, no more than five millimeters, so that there are no streaks, rusty and yellow spots on the fish, indicating that the fish is stale.
Preliminary preparation of the product:
First, the purchased product must melt naturally at normal temperature. Defrosting with water or the microwave can spoil the taste.
The fish should be gutted and the fillet removed from the ridge, all bones removed, and the skin removed if necessary. Dry the fillets on a towel.
Some helpful tips
1. To make the ambassador tasty, use only coarse, first-ground rock salt, not iodized salt.
2. Glass or enamelled containers are used for salting. It is impossible to salt in aluminum dishes, you can get an unpleasant taste.
3. Grease chum salmon and pink salmon, as they are more dry, with a little olive oil.
4. Do not drain the released brine until the fish is ready. When the fillet has a pleasant salty taste, it can be removed.
5. Large salmon should be cut into pieces, so it is better salted.
Salmon is the most popular fish for pickling, it is very tasty and affordable. There are two ways to pickle salmon: cook it dry or use brine.
Cooking "dry":
One kilogram of finished fillet will require:
- salt - 65 grams
- sugar - 30 grams
- add allspice and a little ground cloves
Mix everything, the mixture is ready.
Take a piece of cut fish and sprinkle with this mixture (If pink salmon or chum salmon is being prepared, grease with olive oil). Then put in the prepared dish, cover with a plate. Put in a cool room for 15-18 hours. After the expiration of the time, lay out the finished fish and blot excess moisture with a napkin.
Cooking in brine:
Let's prepare a solution per liter of water.
- salt - 90 grams
- sugar - 50 grams
- three leaves of lavrushka
- allspice - seven pieces
- carnations - eight pieces
Boil water with spices for five minutes. Cool the prepared solution, then pour into the prepared salmon and put in a cool place, you can try the finished product the next day. Remove the pieces from the brine, blot with a dry towel from excess moisture.
Cooked red fish can be placed in the freezer for 1 hour, making it easier to chop. The slices are usually garnished with lemon wedges and herbs.
For long-term storage, wrap the fillet pieces with cling film, it is better in portions, and put in the freezer.
Anyone would like to taste the homemade lovingly cooked salmon sandwich.
