Salting fish quickly at home doesn't take a lot of skill and culinary experience. You just need to choose a fairly fresh product in the store or catch, if you are a skilled fisherman, and choose the right ratio between its volume and the amount of salt. And in just a few hours a delicious fish of its own salted will appear on your table.
Salt, fish, big and small
Salt only small fish (capelin, sprat, sprat) whole, chop large fish into pieces. For fish no more than 1 kg from the palm, take 3 tablespoons. coarse salt, 1, 5 tbsp. sugar and juice of half a lemon. Place everything together in a plastic bag and let sit for 1-1.5 hours. Then rinse the fish thoroughly, place in a container, pour over with vegetable oil and refrigerate or serve immediately, sprinkle with chopped onions or green onions.
Spend the ambassador of larger fish such as herring, mackerel, as well as red - pink salmon, salmon, trout, after cutting it into fillets or cutting it into thin transverse pieces. To salt it quickly, use more salt and spices than usual. In this case, for dry salting for 2-2, 5 kg of product, 10 tablespoons are needed. coarse salt and sugar, as well as 5 tbsp. ground black and allspice and 3 tbsp. crushed bay leaf. Dry the pieces of herring or mackerel thoroughly with a paper towel. Mix the spices separately, sprinkle half on the bottom of a sufficiently deep container, place the fish on top and cover it with the remaining dry mixture. Place a lid on the dishes or tighten with cling film. Put it in the refrigerator for 3-5 hours, then be sure to wash the slices to stop the further salting process.
Do wet salting of fish in an accelerated mode according to the same principle - increasing the amount of spices. You need about 100-120 g of coarse or fine salt and half the amount of sugar per 1 liter of water. This method works for almost any fish. Fold it whole (if small) or in pieces in a saucepan or other container with high sides. Do not put too much, it must be accessible for the brine to penetrate from all sides. Submerge it completely in the liquid using a weight (an inverted plate and a jar of water) and let stand for 3-4 hours. After that, drain all the marinade, do not use it for storage, blood and mucus remain in it.
Additional Tips
Handle fish with disposable gloves.
If you have fresh frozen fish, do not defrost it completely, it will be easier to cut it.
When choosing fish in the store, pay attention to its appearance, in particular, the transparency of the eyes, glossy scales, the absence of dents, and also be sure to smell and touch the carcass, it should not be sticky.
You can use additional seasonings to enrich the flavor, such as paprika, curry and savory for oily fish, sage and fennel for the rest. Dried dill, garlic, coriander, rosemary and basil are also suitable for any variety.
Stir or turn the fish in the marinade or dry mix from time to time so that it is evenly salted.
Salting dishes should be made of glass or enameled.
