There are several recipes for salting fish. For small one is suitable, "noble" red is prepared in a different way. If your husband came from fishing with a big catch, salt the gifts of the lakes and seas in the third way.
It is necessary
- For small oily fish:
- - 2 kg of fish;
- - 4 tablespoons coarse salt;
- - 2 tbsp. Sahara;
- - 4 tablespoons lemon juice.
- For cooking salmon, trout:
- - 1 kg of red fish;
- - 1 tbsp. coarse salt;
- - 1 tbsp. Sahara;
- - 2 bay leaves;
- - a pinch of ground pepper.
- For salting a large batch of fish:
- - 1 liter of water;
- - 1 kg of fish;
- - 4 tablespoons salt;
- - 3 tbsp. Sahara;
- - 70 ml of 9% vinegar;
- - 2 heads of turnip onions;
- - vegetable oil to taste.
Instructions
Step 1
Unfortunately, all sanitary and hygienic standards are not always observed when salting fish. Therefore, it is better to do this yourself. Plus, there are savings. You can buy the gifts of Neptune in bulk, divide into several families. Salted fish will cost 2 times cheaper than store fish.
Step 2
Use the first method if you want to feast on sprat, sprat and other small representatives of the water element after 1, 5-2 hours. First of all, wash the fish and pat dry on a towel. Then put it in an enamel bowl or saucepan, add salt, pour in 3 tbsp. lemon juice. Toss with fish. Leave to salt for 1, 5 hours. After this time, pour in the vegetable oil, the remaining lemon juice. You can serve. If the feast is not yet planned, then put the sea beauty in plastic wrap or container and put it in the refrigerator.
Step 3
Salting trout, salmon is also easy. Gut, wash the fish. If you took fillets, stacks, then just rinse and dry them. In a whole fish, make a cut along the ridge, add a mixture of salt, sugar and pepper there and into the abdomen. Lay in and out over a laurel leaf. Sprinkle the outside of the carcass with a spicy mixture. If fillets, stacks are salted, spread the spices and seasonings evenly with rubber gloves with your hands.
Step 4
Place an inverted small flat plate on top with oppression on top of it. Leave this structure at room temperature for 2 days. Then refrigerate for 12 hours and you can taste.
Step 5
Salt a large batch of fish as follows. Wash the river gifts, remove the ridges with rib bones, cut the fillet into pieces. Prepare the marinade by adding salt, sugar, bay leaf to the water. Boil it and then cool it down. Only then add vinegar, fill the fish with marinade for 12 hours. After that, layer it with onion rings, season with vegetable oil and serve.
