Salted fish is not only a real delicacy that you can pamper your loved ones or friends, but also a great way to save your family budget. Salting fish is very simple and does not take a lot of time.
At home, you can salt salmon, salmon, chinook salmon, pink salmon and any river fish. There are several ways of salting: spicy salting, balykovy salting, cooking "roach". Choose a salting method depending on how long you plan to store the fish. Balyk or roach are suitable for preparing fish for future use, and in order to eat fish immediately - a spicy ambassador.
Salted fish of spicy salting
Spicy salting is suitable for freshwater fish from 200 to 1000 g. For spicy salting of fish you will need:
- 1 kg of fish;
- salt;
- pepper (to taste);
- coriander;
- enameled or plastic container for pickling;
- refrigerator.
The fish does not need to be washed and gutted. In the event that the fish is frozen, then it does not need to be thawed. Prepare an enamel or plastic pickle container.
Place the first layer of fish in the container, alternating tails and heads. At the very bottom, it is best to lay out the largest fish. Add the first layer of salt. It should not be put too much, but evenly. Also add a few bay leaves, peppercorns, and chopped or whole coriander. Next, lay the second layer of fish and salting. Lay the fish all the way to the top in the same way.
Cover the container with a wooden circle so that it lies on the fish, and set the oppression on top. You can use a water bottle as oppression. Then place the container with fish in a cool place for 3-4 days. After 12 hours, the fish should release juice. After 3-4 days, remove the container, drain the juice, rinse the fish, and then soak in water for an hour to remove excess salt.
Spread several layers of newspaper on the table, and cheesecloth on top, then lay out your fish and dry for 2 hours, then turn over and leave again for 2 hours. You can judge about the readiness of salted fish by the fact that it has acquired a pink color and an appetizing smell. The fish can now be eaten. Store salted fish in the fridge freezer or cold.
Cooking "roach"
To prepare "roach", salt the fish in the same way as in the spicy salting, for 3-4 days. Next, rinse it, remove the salt, wipe it and hang it to dry on a fishing line or nylon thread. Then keep the salted fish in a plastic bag in the refrigerator.
Salted fish of balyk salted
Large fish are best dried using the balyk method. For balyk salting of fish you will need:
- 1 kg of fish;
- 10 tbsp. l. salt;
- 4 tbsp. l. Sahara;
- cinnamon;
- coriander;
- pepper;
- gauze;
- refrigerator.
Rinse and gut the fish, cutting off its head and tail, and separating the bottom to the ribs, which is salted separately with less salt. For very large fish, make longitudinal cuts inside.
Mix 10 tbsp. l. salt, 4 tbsp. l. sugar, a little cinnamon, coriander and pepper and rub your fish with this mixture. Wrap each fish in cheesecloth and tie it with twine. Put it in the refrigerator. When salted, fish will give off juice - be sure to drain it. After 7-10 days, rinse the fish and wipe dry. Salted fish can be served. Store such fish in the refrigerator, rubbing with oil from time to time.
