Salting fish at home in the marinade and with the dry salting. Special and accelerated methods of salting red fish at home

Salting fish at home in the marinade and with the dry salting. Special and accelerated methods of salting red fish at home

The name “Red fish” is usually understood to mean the fish of the salmon family.

It belongs to the delicious varieties and not surprisingly, large fish with a high content of fat in the pulp are really very tasty.

Fish of these breeds are used in various dishes, but one of the most popular is the supply of red fish in the form of various pickles in our country.

However, not only salmon is rich in Russia, and the skill of our fishermen is not inferior to the ingenuity of our cooks.

You can pickle almost any ocean fish so that you can not figure out what is better - capelin, or pink salmon.

Salting fish at home - the basic principles of cooking

• For self-salting fish at home is perfect for both fresh and frozen, it is desirable to choose a fish with intact skin.

• Frozen carcasses are thawed using a long defrosting process - in the “warm” chamber of the refrigerator, or in a bowl dipped in a bowl of cold water.

• With a fresh or thawed carcass, remove the scales, cut off the fins, incise the abdomen and gently gash out. After carefully washed out and proceed to cutting.

• Salt for salting take the most large, evaporated, varieties “Extra”, will not work. You should also not use iodized salt, iodine is enough in saltwater fish and without additives.

• Fish is salted by the “dry” method, in marinades and even with the help of marinators.

• The most “favorite” fish spices are cumin, coriander, white pepper and laurel. The rest are already related to the delights and use them better neatly, at its discretion.

Salting fish at home - salted salted salmon


• salmon, fillet or gutted carcass;

• salt large sadochnaya;

• granulated sugar;

• spicy spices - cumin and coriander, seeds dry.

Cooking Method:

1. If there is a boneless filet, then immediately cut it into large chunks. The carcass must be carefully cut - cut with a thin, narrow, very sharp knife from the side of the peritoneum, along the ridge. At its discretion, the peritoneal bones are also cut off - “ribs”, or they are left to fans of their own “disassembly”. Halves of fish cut into large chunks, after cutting off the skin with scales. You can leave, but then you have to tinker, cleaning and washing off the scales at the end of the pickling. 2. Spice crushed in a porcelain mortar, or quickly, not in flour, grind with a coffee grinder. A spice mill is also suitable if it does not turn them into powder.

3. Salt and sugar are mixed in a ratio of 2: 1, per kilo of fish is taken three full, “with a hill”, tablespoons of such a mixture.

4. Spice enough 1 teaspoon. They should not be abused, red fish is so tasty, there is no need to interrupt the specific flavor, as in the case of capelin or herring.

5. Sprinkle chunks of fish with a mixture of salt, spices and sugar and spread them out on a clean cotton or linen cloth. Its dimensions should allow for tightly wrap filles at least twice.

6. Wrap the pieces of fish with a cloth as tight as possible without damaging the meat. Fold the blanks into a voluminous pan under the lid and put it in the fridge.

7. At least two, and preferably 3-4 times a day, remove the pieces of fish from the saucepan and shift them in random order, the released moisture mixed with salt will saturate the various pieces more intensively.

8. On the third day, put a small “yoke” - a jar of water, depending on the number of fish, 1 or 3 liters. Soak the fish for about 12 more hours for a full brine. Salmon is ready, you can alternately choose pieces as needed. If you do not eat all quickly, lower the temperature in the refrigerator compartment.

Salting red fish at home - “Fisherman's reserve”


• carcass of pink salmon, or other red fish, better gutted, headless;

• salt is large, not evaporated;

• granulated sugar;

• allspice, fresh coarse parsley.

Cooking Method:

1. If the carcass is whole, we separate the head, carefully remove the peritoneum contents through the hole, and do not rush, and rinse with cold water. Cut off the tail on the level of the anus.

2. Along the back, trying to go as close as possible to the ridge, cut to the abdomen, remove the ridge, helping, if necessary, with a knife.

3. We wipe dry with a napkin and fall asleep on the side of the pulp with thick, about 5 mm, layer of coarse salt. We press it down with a flat load, for example, a cutting board, or a broiler, and put something weighty on top, a jar or pot of water. 4. Soak 40 minutes and carefully scrape the salt with a knife, wipe with a dry cloth. Salt will have to throw away.

5. Prepare a mixture of sugar and salt in a ratio of 2: 0.8. Squeeze fragrant pepper into large pieces. Parsley is washed and disassembled, removing all the stems and leaving only the leaves.

6. Salt one half of the “unfolded” carcass from the inside, at the rate of 3 tablespoons of the mixture to one kilogram of fillet. Lay the parsley on top of the salt and cover with the second half of the peritoneum. It turns out like a whole fish.

7. At the bottom of a wide pot for salting, sprinkle an aromatic pepper and put fish on it in “upper” sides. This refers to the side to which the parsley layer touches the inside, and not the salt layer. In this form, the fish should lie down for 5 to 8 hours, the larger the carcass - the longer.

8. We turn the small fish upside down and put it in the fridge for a day.

9. After a day, remove the parsley from the belly and replace it with fresh. Further, the whole trick of salting is to turn the fish from side to side at least once at 12 o'clock.

10. Salt is such a fish with a small amount of salinity

Salting fish at home - “Caviar and champagne”

No, there will be no caviar in the recipe, but champagne is a must!


• frozen herring carcass - 5 pcs. large;

• salt coarse - half a glass;

• coriander, cumin, black and white pepper - a tablespoon of crushed seeds;

• 3 large bay leaves brownish;

• sugar - a tablespoon;

• champagne, or any white sparkling wine - a glass;

• vegetable (frozen, refined) oil - half a glass.

Cooking Method:

1. The fish is slowly thawed, gutted, cut off the head and tail along the anus. Cut a strip of about 1.5 cm abdomen, leaving no specific, similar to fishing hooks bones. Wash the fish with cold water and leave to completely warm up.

2. Free the heads from the gills, rinse and pour the liter of boiling water along with the belly and tails. We boil 25 minutes and pour in all the spices, let it boil for 5 minutes. Remove from heat and cool slightly, pour off the precipitate and pour salt in the broth, stir until dissolved and cool. 3. Lower the carcass of herring into the three-liter jar with the front part down and pour the brine. Leave in this form for 2 hours.

4. Drain the brine, gently remove the herring and again drop it into the jars, but with the back part down. Re-fill with the same brine and leave for another hour.

5. Repeat the procedure with turning and put the jar in the refrigerator for up to 8 hours. Then turn the fish must be at least three times a day for another 2 days. On the second day try the taste of the pickle, it should be salty, but not excessively, if it is not enough for your taste, just dissolve a spoonful of salt in half a glass of boiling water, cool and add to the jar.

6. At the end of salting the carcass, wipe off moisture, incise the skin along the entire length of the back and carefully remove it with two halves, pulling it up like a stocking from head to tail.

7. Carefully with your fingers, index from the side of the abdomen, and with the large from the back, we separate the fillets from the ridge and remove them from the rib stones.

8. The resulting halves of the fillet are carefully examined and with tweezers we remove all the large bones. We put the filles in an oblong vessel, tightly, but without pressure. Fill a glass of sparkling wine. It is advisable to take a semi-sweet white champagne, if you have the “Brut” variety, or simply dry white wine - dilute it a little with carbonated mineral water.

9. Soak the fish in wine for at least 8 hours. Remove the fillet and slice it into thin slices. Fold tightly in rows in the same pot, previously draining the remnants of wine from it. Smooth the top of the fish slices and pour over it. oil to get a layer of a couple of millimeters on top of the fish.

10. With a spoon, gently add some wine left over from pickling. Watch how it goes down through the butter and when the fish fillet rises a little, stop adding the marinade.

11. The fish is ready, it is characterized by a completely unexpected "floral" flavor.

Accelerated salting of fish at home - “Ocean”


• Half a pound of horse mackerel - 3-4 pcs .;

• Salt of 2 full tables. spoons for fish;

• large sweet onions - 1.5 kilograms;

• aromatic (unrefined) vegetable oil - a glass; • vinegar.

Cooking Method:

1. Fish with giblets, remove the head and tail, wash and cut into 3 cm slices.

2. Salt with coarse salt, grinding from all sides, and leave to stand for about an hour.

3. Onions cut into wide rings, up to 4-5 millimeters, pour boiling water for 20 seconds and wash with plenty of running cold water.

4. Rinse the fish with cold water and interspersed with onions rather tightly laid in liter jars. Pour oil on top, 3 tables. spoon on the jar and evenly distribute the rest.

5. We dilute vinegar of a table fortress with boiled water 1: 1 and pour three table spoons into each jar. Close the plastic lids and let stand for half an hour.

6. Vigorously shake the jars and see how the vinegar is distributed, if you think it is not enough to fill all the empty spaces between the pieces of fish, you can add another couple of spoons per jar. The main thing is to ensure that the vinegar on top gets first on the oil layer and independently seeps further.

7. We put the cans in the fridge, ideally the fish is ready in three days, but you can eat it almost immediately with vinegar soaking. The recipe is good because you can safely adjust the degree of salinity in a big way, just pouring salt on a pinch and shaking the jars carefully.

Wet, brine pickling of red fish at home - “Submariner”

Ingredients per kilogram of thawed fillet of trout or salmon:

• salt coarse - 4.5 tablespoons;

• a teaspoon of black, pea pepper;

• a pair of leaves of Lavrushka (choose the most “not green” from the pack);

• vinegar - a tablespoon;

• sunflower oil (only of the highest quality), or olive oil - a tablespoon.

Cooking Method:

1. Boil a liter of water and put all the spices there, reduce the heat to normal and leave to stand for 15 minutes under the lid, if possible preventing boiling.

2. Pour in all the salt, stir and pour in the oil. Grind with a whisk and leave to cool at room temperature. Pour in half the vinegar.

3. Cut the fillets into slices from 5 to 7 centimeters wide and fold them into salting dishes. Optimally this is a glass tank for microwave ovens. 4. Fill the fish with brine and leave for an hour at normal room temperature, you can put it in the bathroom, and then pour the remaining vinegar and put it in the “warm” chamber of the refrigerator for another 12 hours.

5. Salted fish can be poured with a weaker brine, the recipe and technology are the same, but salt is taken only 1/2 of the amount. Or sprinkle with diluted vinegar and sprinkle with vegetable oil.

Accelerated salting of red fish at home


• fillet of any large red fish - 1 kg;

• salt - 2.5 tbsp. spoons per kilo fillet;

• large onions - 0.5 kg .;

• sunflower, unrefined oil - table. spoon;

• vinegar - 1 spoon;

• dill;

• pea pepper, black - 1 tsp;

• lemon.

Cooking Method:

1. Thawed fillet cut into slices the size of half a matchbox. “Fighting”, piercing the tip of a thin knife.

2. Cut the onion into large pieces, scald with boiling water and cool with running water.

3. Cut lemon zest from lemon and cut into small pieces. From the zest take 1/4 and finely crumble with a knife, or three graters.

4. Finely chop the dill, grind the pepper in a mortar, dilute the vinegar 1: 1 with water.

5. All components gently shuffle and lay in the marinator. Expose (if device capabilities allow) the minimum rotation at maximum vacuum (vacuum control in “maximum” mode) and turn it on for 45 minutes.

6. Further, the most difficult. It is not easy to salt such an oily fish, therefore we set the marinator to the maximum for all possible settings, and the time - to a minimum, if possible not more than a minute, or turn it on and off in manual mode. Repeat 4-5 times for 1 minute and remove the fish from the marinator.

7. In principle, the fish is ready, you just need to rinse it off with spices. You can pour the juice of another lemon and a little salt with fine salt.

8. Salted fish can be served as an appetizer, or you can roll in flour and fry in a large amount of butter, or cook in a thin layer of batter.

Pickling fish at home - capelin in wine sauce


• kilogram of capelin, large, fat;

• Salt, salt, coarse - 2 tbsp. spoons per kilo of fish (take twice, at different stages of salting); • large sweet onions - 0.5 kilograms;

• juice of 1 lemon;

• one third of the glass “Cabernet”;

• refined oil, sunflower oil - 1/3 cup;

• 1/2 glass of “Aligote”, “Sauvignon”, or other dry wine.

Cooking Method:

1. Rinse thawed fish, cut the abdomen and vypotrashivaem. Wash and sprinkle with pepper.

2. Grind onion with a grater, or in a meat grinder, mix with salt and rub the fish, necessarily and from the inside. We give a rest for two hours and rinse with water.

3. Fill the fish with wine, adding cold boiled water, if not enough to cover the fish completely. Withstand an hour and drain, but do not throw away.

4. Fill in the second portion of salt and remove for 12 hours in the fridge for weeding.

5. Wash salt with water and rinse the fish. Fill with vegetable oil, squeeze lemon over oil and, at our discretion, pour chilled wine from the first pour. After 12 hours, capelin will be fragrant and have no specific smell.

Salting fish at home - tips and useful tips

• Rinse the sea fish only in cold running water, even just warm water will damage it.

• Portions of fish that are removed during salting will be useful for cooking fish soup. But some consider the abdomens of salmon fish to be a delicacy, almost the same as their caviar.

• Try not to pour the acidic components of marinades (vinegar, lemon juice, or an aqueous solution of citric crystals to-you) directly on the fish. From this it becomes “boiled” - the meat turns white, absorbing an excess of acid.

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