Salted red fish can be used as an independent cold snack, added to salads, used for sandwiches, etc. But sometimes, when buying fish, you can stumble upon a low-quality product. Therefore, it is better to salt it at home. It turns out much cheaper and tastier.
It is necessary
-
- Salted trout:
- trout - 1 kg;
- salt - 2 tbsp. l.;
- sugar - 1 tbsp. l.;
- vodka - 50 ml;
- ground black pepper;
- Bay leaf.
- Salted pink salmon:
- pink salmon - 1 kg;
- water - 0.5 l;
- salt - 100 g;
- sugar - 50 g;
- vinegar - 1 tbsp. l.
- Salted salmon:
- salmon - 1 kg;
- salt - 5-6 tbsp. l.;
- sugar - 5-6 tbsp. l.;
- fresh dill - 200 g.
Instructions
Step 1
Salted Trout To make your salted fish tastier, choose larger trout when buying it. If the fish is frozen, thaw it at room temperature. Scale, wash, dry with a paper towel, remove internal organs, if not done earlier. Cut off the head and fins. Then use a wide flat knife to cut the fish along the ridge in two. Now separate the ridge and amuse. Be sure to remove short small bones. To do this, use tweezers if you can't do it with your hands.
Step 2
Place both fillet halves on a wooden board, meat side up. Sprinkle evenly with salt, then sugar, pepper and vodka. Then place one half of the fillet with the meat facing up in a ceramic or glass baking dish. Sprinkle with bay leaf and place the second fillet on top with the meat down. Cover with cling film, press down with your hands and refrigerate. After 2-3 hours, turn the fish over, swap and put it back in the refrigerator. In a day, it will be ready for use.
Step 3
Salted pink salmon Cut the defrosted fish into fillets and cut so that you get 4-6 slices. Weigh the fish as the brine is prepared per 1 kilogram of pink salmon fillets. Prepare the brine by mixing water, salt, sugar, and vinegar.
Step 4
Pour the salmon fillet with brine, put oppression on top and leave it for 3-4 hours. Then take out the pink salmon and let the brine drain. Cut the salted fish fillet into portions, put in a saucepan and cover with vegetable oil. Refrigerate for 8-10 hours.
Step 5
Salted salmon Cut the defrosted fish into fillets and cut so that you get 4-6 slices. Rub them with a mixture of salt and sugar on all sides. Wash the dill, dry it and put a third of the branches on the bottom of the salting dish, place half of the fish pieces on them, skin side down.
Step 6
Cover the salmon with 2/3 parts of the dill, and on top of it place the second part of the fish, skin side up, and cover with the remaining dill. Close the lid and leave for 8 hours at room temperature. Then refrigerate. After 2 days, the salmon will be ready to eat.
