Salting red fish at home recipes and recommendations

Salting red fish at home recipes and recommendations

At home, not many people are at risk of salting red fish. Although there are many recipes, some experience is required.

There are special subtleties, although it is impossible to over-salt it, it absorbs salt as much as it needs. Yes, and in the choice of fish, too, there are secrets that many who are far from the sea just do not know.

The season when the fish goes to spawn - in the fish areas the most lively, you can buy it and its “spare parts” everywhere and not very expensive. Fresh, almost still alive, with such a salting it turns out to be magical. Anyway, at home the fish is always much more tender and certainly without any additives, which should keep the product longer.

For salting, always take the most delicious breeds of this species of fish:

  • Salmon
  • Nerk
  • Pink salmon
  • Nelma
  • Cricket
  • Chum
  • Trout
  • White fish

By the name of the fish there is even the name of a special, very tasty salting - saluzhny. But more about that below.

How to pickle red fish at home - technology, choice, recipes

With all the variety of choices and recipes for cooking, not everyone immediately gets tasty salted fish. But rather here the guilt of the beginner cooks is quite a bit. Much depends on the quality of the fish, the area of ​​catch, even the time of catch.

For example, a trout raised in captivity is often too fat. This is familiar to those who have ever bought Norwegian cutting in a vacuum.

Let's take a closer look at the choice of fish, which one is better to take and correctly determine its quality.

Buying red fish - making the right choice.

Before going to the store for fish, you need to decide which one we will buy. For example, pink salmon in a salting is always dry, usually it is salted with the addition of vegetable oil or, after pickling, pickled in mustard sauce (an unusual taste). Nelma, trout or salmon in salted form simply melt in your mouth. Wide pale pink pieces look very appetizing on sandwiches. By the way, caviar in these species of fish is also more tender.

I always choose ketu or coho salmon for cooking in sauces or for chops, their meat is rather rough in salting. But it turns out perfectly in the closed fish cakes.

I think you have become more or less clear with the choice, now you need to determine the freshness of the fish. It’s good if you get a fresh chilled fresh catch. By the way, for salting buy fish only whole carcasses. Moreover, in some you can find yastiki caviar.

If the sea is far away from you, you will most likely have to buy a frozen fish. Here, see that it is not defrosted several times, otherwise it will have an ugly color, and the cutting will not work, the pieces of such fish just fall apart.

Frozen fish is easily identified by fins, where there is fatter, frozen fat very quickly turns yellow. Also, do not buy fish too packaged, wrapped in several layers of film, so that it is very difficult to determine its appearance.

Salting red fish at home recipes and recommendations

Proper cutting of red fish

Have you ever been to Putin? Have you seen fishermen carve tons of fish per day? For several days, even those who saw fish only on a plate, are able to master it skillfully so that the whole caviar remains and the fillet turns out into neat pieces.

For the inexperienced, this process will take about twenty minutes. Immediately prepare a sharp, not very long knife, ground scissors and, if possible, rubber gloves with pimples, in such a fish will not slip away from you.

We start cutting with the removal of the head and tail. If there are a lot of scales, then it is better to clean it off, and then wash the fish under the tap.

If you got a completely whole, ungried fish, then we start cutting from the back, like real professionals. We make an incision along the length of the whole ridge, first on one side, then on the other. Carefully separate the meat from the spine before starting the bones. After using the scissors, we remove the ventral fins and turn the fish over so that it is more convenient to separate the meat from the other side of the ridge, only before we remove the dorsal fin.

Next, with your fingers, we slowly separate the meat from the abdominal bones on one side. If there is caviar inside, now it can be removed from the belly without any problems. On the other hand, we also separate the meat from the bones. The inner membrane should also be removed along with the bones.

As a result, we get two halves of the fillet on the skin. Here we also will salt them. There are two ways of salting:

  1. Dry salting, when the fish is sprinkled with a mixture of salt and seasoning
  2. Pickling in a brine, in a special brine.

Preparation for pickling

When we have fillets ready, you need to cook the right dishes. Never use any metal utensils for such purposes, otherwise the taste of metal will ruin your whole dish.

For salting suitable container with enameled coating, glass or plastic food.

Salt must also be special, it is better to take only large, then the fish will be juicier. With spices there are a lot of different options. Spices, various greens, laurel leaves, various peppers, mustard are added.

To make fish easier to cut, it should be slightly frozen. After salting, the fish is also slightly frozen, so that a beautiful, smooth cut is obtained.

Recipes for salting red fish

Not many basic recipes. In some, you can add your own ingredients to change the taste. In others, you should strictly adhere to the recipe list. Here are the most popular methods of salting, proven personal experience.

Salting red fish at home recipes and recommendations

Salmon salted fish

We will need to equally take coarse salt and sugar. I always take two tablespoons of salt and sugar per kilogram of fish.

We rub two fillets with a mixture of salt and sugar, with the skin down next to each other lay out on a piece of gauze. Sprinkle greens on each fillet on top of the meat, whatever you like, black pepper and laurel to your taste, broken into small pieces. We put one fillet on another, it turns out almost a whole fish. And wrap it in gauze. After that we put it in a convenient dish and put it in the fridge for a couple of days. While the fish will be salted, you can try it to be salted to your taste. If you decide that salt is enough, just rinse it with water.

Fast salted fish

We take per kilogram:

  • Three tablespoons of coarse sea salt
  • Dining-up spoonful of sugar
  • For your taste, black pepper and a little laurel

How to pickle a red fish quickly:

Sliced ​​fillet of sockeye or trout cut into pieces of medium size and peppered with spices. We put them in a dish with a lid and put it in the fridge for a day.

Fish in mustard marinade

To salting a kilogram of fish we will need:

  • Three tablespoons of salt

For the marinade:

  • A pound of onions, better than salad varieties
  • For a liter of water, three tablespoons of mustard

How to pickle yourself:

The cooking process is not fast, but it turns out the fish - just delicious. We always salt five kilograms of fish in this way and disperse in a matter of days.

First, salt the filetas, just rub them with salt and leave them in the refrigerator for a day and a half under the yoke. By the way, this way you can cook dry salmon.

After salting, rinse the fish and cut into strips one and a half centimeters wide. Onions cut into small rings and in a jar we place fish and onions in layers. Make a marinade out of water and mustard and pour the fish pieces. Generally in the fridge should insist so day, but rarely so much wait, usually eaten before.

Pickling red fish with greens

We will use one kilogram of fish:

  • A bunch of fresh dill
  • Two tablespoons of coarse salt and granulated sugar


Prepare the greens - we wash the dill branches under the tap and shake off the water, let it dry a little.

Mix sugar with salt and rub fish carcasses. We lay out part of the fennel branches on the bottom of the dish, top one carcass (skin side down). On it is another part of the branches, then the second filet and dill on top again. We cover the fish with something, I take a small chopping board, and we put the oppression on top. So let the fish stand the night just in the room, then hide it in the fridge for a couple of days.

Spicy Red Fish

The composition of products per kilogram of fish:

  • Three dining rooms with a heap of spoonful of coarse salt, better than sea salt
  • Two tablespoons of sugar
  • A quarter cup of soy sauce
  • Lemon juice


We make marinade mixture from all ingredients and rub it with halves of a fish cut according to all the rules. Then we wrap the carcasses in food film and put them in the fridge for a day. After it can be cut into pieces.

Salting red fish at home recipes and recommendations

Fast salting of red fish in a brine

Per liter of water we take:

  • Three canteens with a heap of spoonful of common salt
  • Three canteens without a spoon of a spoon of sugar

Cooking process:

We cut the cut fish immediately into pieces so that it can be salted better and faster. Make a marinade of water, sugar and salt and pour the fish. Let stand for three hours, then try, if salted a little, add time.

How to make a red fish in brine lightly salted

Salting salted fish is a real art. In just 4 hours you can get a delicious homemade snack. Salted salmon or chinook is considered one of the best treats.

We will need:

  • A kilo of fresh sockeye
  • 3 tablespoons of honey salt
  • 2 bay leaves
  • 5 black peppercorns
  • Tablespoon of 6% Vinegar
  • One onion bulb
  • 3 tablespoons of vegetable oil


We cut the fish fillets on the ridge. Separate the skin and cut into pieces. Fold in the bowl. In half a liter of water, we dilute the salt and pour brine for an hour and a half. After pickle merge.

Next, in a glass of water, dilute the vinegar and pour the fish pieces for 5 minutes. Then pour the liquid, sprinkle with onion pieces and pour with oil. After 20 minutes, welcome to sample.

Fast dry salting of red fish

This is the fastest way to dry salting red fish. Pay attention to the choice of salt, it should be large and clean. Well fit oceanic.

Per kilogram of fish we need:

  • Three tablespoons of coarse salt


Fillet of fish, salmon or trout, we will rub well with salt, put the halves on top of each other with meat inwards and put the oppression on top. So the fish should stand for eight hours just at room temperature. After it you need to rinse with salt and eat.

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