The ambassador of pink salmon in household minds. How to salt pink salmon at home. How to properly prepare pink salmon before salting

Good day, my love! Today we will salt pink salmon at home. It turns out there are a lot of different ways and recipes for salting this miracle red fish.

However, starting to master this simple science, I recommend taking care of it right away. Before salting pink salmon, freeze them thoroughly to prevent infection by helminths and pathogenic microorganisms as much as possible. Well, carefully salt the fish.

It must be said that this cooking technology preserves the maximum amount of vitamins (especially group B) and cinric acids (Omega) in pink salmon. And what amazing and tender sandwiches can be prepared with her help. Mmm... finger lickin' good!

Salted fish with cibulka and potatoes are a favorite among lassos at the Christmas table. To avoid wasting pennies, salt the pink salmon yourself using this recipe.

Ingredients:

Pink salmon – 1 kg
Water – 1 liter
Sil – 5 tablespoons
Roslinna oliya – 50-100 ml

Well-frozen pink salmon is not frozen completely, cut into 12-15 mm slices, and when frozen, the skin and brushes are removed.

We put the fish in the basket in such a way that it is all near the water. Vitrimuyemo 10 hvilin.

Then we remove the pink salmon, dry it with paper towels, transfer it to a container, water it with olive oil and put it in the refrigerator for 40 minutes. The fish is ready, enjoy your appetite!

Savory and Swedish salting of whole pink salmon

If the fish are bothered by cutting the fish before salting, you can cook it whole. Just don’t forget to freeze the pink salmon thoroughly before doing this, so as to include the reproduction of the harmful flora in it.

Take:

Pink salmon intact

Method of preparation in stages:

We rub the pink salmon well from the sides, and we also simmer well in the middle of the fish.

Cooking pink salmon in rose salt at home

Ribka, cooked in rose brine, comes out very juicy and juicy. Give her additional spices.

Prepare:

Pink salmon
Tsukor – 2 tablespoons
Salt - 2 tablespoons
Coriander grains – 20-25 pcs.
Meleniy black pepper - for relish
Cybula ripchasta - 1 pc.
Ocet 9% tablespoons – 2 tablespoons
Roslinna olia – 2 tablespoons

Method of preparation in stages:

We trim the fish, remove the skin and brushes, cutting into strips 12-16 mm wide.

Then prepare a mixture of salt, zucchini, coriander grains and black pepper. We sizzle the whole fish from the sides, put it under pressure and put it in the refrigerator to finish.

Every other day, the brine is poured out and the pink salmon is thoroughly washed with cold water. Clean the fish, preferably with sprinkles, add to the fish and mix thoroughly.

Add ointment and oil and mix. For even marinating, you need to mix the fish with skin for 15 minutes for 2 years! Then it is served to the table. Delicious!

Video about how to salt fresh pink salmon with relish and shvidko

In this recipe, the fish is prepared in pieces in just one hour. The culinary blogger shares his secrets of the sweet salting of pink salmon, so I recommend you take note!

Ingredients:

2 kg pink salmon
1 liter of boiled chilled water
5 tablespoons of bitter salt
Roslynna Oliya

How to salt pink salmon caviar at home?

Who doesn’t love to grab some red caviar on the New River? It is unlikely that you will meet such people. To avoid overpaying pennies for a pig in a bag, salt pink salmon caviar yourself according to the recipe.

We need:

Pink salmon caviar – 350 gr.
Water – 500 ml

Method of preparation in stages:

Pour warm (42-45 degrees) water into a bowl, add a tablespoon of salt and stir until combined. Transfer the eggs to the water for 5 minutes.

Preparing the rose: add salt to boiled water at room temperature (75 g for 1 liter). Stir until completely combined and transfer the caviar into 15 pieces.

We throw it on the drushlyak and use paper towels to remove excess hair.

Add the oil, mix well, the caviar is ready!

Salt pink salmon after freezing in rose brine with honey

This is a unique recipe for salting red fish. On the right is that in new ingredients such as honey and cognac are used. It’s simply delicious, I recommend trying it at least once in your life!

Ingredients:

salmon fillet
great salt – 2 tablespoons
tsukor – 1 tablespoon
greens crop – 2-3 drops
cognac – 1 tablespoon
honey – 1 teaspoon

Method of preparation in stages:

Mix together salt, zucchini, cognac, honey and finely chopped crop, rub well with your hands until it becomes a porridge.

Then carefully coat the cut-off fish fillet and leave it in the refrigerator for 12 years.

Dry salting of red fish pieces

If you are not a fan of using rose brine, you can salt the fish using the dry method. More importantly, it’s not at all difficult to earn money, but the result makes you happy.

Take:

Pink salmon – 1 kg
Tsukor – 2 tablespoons
Salt – 4 tablespoons
Lemon juice – 50 ml
Roslinna oliya – 1 tablespoon

Method of preparation in stages:

We cut pink salmon for scraps.

Then carefully mix together the salt, zest, lemon juice, olive oil and roll the fish well in this mixture. Place it in the refrigerator to heat up. Then you can serve it to the table, enjoy your appetite!

Well, how do you like salted pink salmon, prepared according to tsimi recipes? Please write your thoughts in the comments, I’ll be very grateful for it! And if the article turned out to be good for you, don’t forget to share it with your friends in social networks. Until new zustrichs on the block!

When you buy salted fish in a store, you don’t know what they were served with before. - completely different to the right! How to salt pink salmon at home so that guests praise it all evening?

Salted pink salmon is a wonderful option for a snack before Christmas or every day. How do people at home pickle pink salmon? It’s simple, sir, to salt it independently. Try it right away, you’ll get it all right!

How to properly prepare pink salmon before salting

In the absolute majority of cases, stores sell not refrigerated fish, but frozen fish. In some cases, the carcass is already broken, so preparing the meat will be simpler. If the price for cut fish seems great, buy it uncut. Well, why start?

Thaw the fish, do not freeze it for this purpose.
After the fish freezes, it needs to be processed. See the head, swimmer and tail. Next, the stem is cut and the fillings are removed. After this, the carcass is washed with running water.
The next stage is to divide the pink salmon along the ridge into two parts and pull out all the bones.
If you need rosemary to cook the fish, you will need to cook it.

How people at home pickle pink salmon

To salt fish, it is better to use swearing or enamel dishes with crust. There are two options - dry salting and salting with vikoristan rossol.

Classic recipe

Once cooked, brushed and cleaned, divide the carcass into 2 halves, without removing the melt from the skins.
Cover the fillet with a thick ball using three tablespoons per kilogram of product.
Place the offended halves with meat in the middle.
Wrap the fish in cloth, pack in an airtight container, and place in the refrigerator.
In 14-15 years the fish will be ready.

Dry salting with spices and zukr

pink salmon – 1 kg
great salt – 5 tbsp.
tsukor – 2 tbsp.
juice of lemon – 1 tbsp.
black pepper chalk – 1 tsp.
bay leaf - 3 pieces
crepe, parsley – 1 gilt each

Preparation:

Place greens, bay leaves on top and drizzle with lemon juice.
Cover one half of the other fillet and place in the refrigerator for two portions. The mind is important - the skin of the fillet must be turned over for 12 years. After salting is completed, you need to remove the salt so that it cannot be absorbed.

Dry pickling with mustard and olive oil
To prepare the fish in this way, you will need a vessel so that after placing the fish you will not lose the delicious meat.

pink salmon – 1 kg
tsukor, salt - 3 tbsp each.
licorice and girka girchitsya – 1 tbsp.
ocet – 2 tbsp.
olive oil – 125 gr.
crepe

Preparation:

Cut the cleaned pink salmon carcass in half, without removing the melt from the skins.
Mix the spices, rub the offending halves of the fillet with the mixture.
Cover one half of the other fillet and place in the refrigerator for two portions.
Prepare the sauce: mix the mixture of ingredients, chop the greens.
Serve the fish with a drizzle of freshly prepared sauce.

Classic recipe
Stock:

water – 1 liter
salt, tsukor – 4 tbsp.

Preparation:

Cut the cleaned pink salmon carcass in half, without removing the melt from the skins.
Prepare rosemary by adding salt and zukor to water.
Place the pink salmon fillet in a container with brine, add the brine after 2-3 years - the fish is ready.

Pickling pink salmon at home is the most common way to prepare red fish. The sweet and savory salt gives the mother a strategic supply in the refrigerator, on the basis of which you can prepare sandwiches, rolls, and salad. Just 1-2 years, and you will be able to welcome guests again. It is more important for us to create our own salt for the strength of everyone, and it is not associated with great difficulties. The recipes and tricks are in front of you, you have lost the choice to do the right thing. If you don’t try hard enough, you’ll miss out on the essential delicacy.

Before speaking, pink salmon - fish trout is a bit dry, especially noticeable when greased with herbs from the oven. Lightly salted pink salmon reveals its taste more beautifully.

How to salt pink salmon at home

At home, fish can be salted in any way: fresh, or better, or frozen, completely melted. The size also does not matter - here is a recipe for pickling pink salmon whole and in pieces. Carnage and methods of preparation. Salt red fish using rosesol or dry method.

Frozen fish should not be subjected to aggressive defrosting in a microwave oven or with hot water. Don't worry if you unfreeze on the ice of the refrigerator or in the natural order of the room.
As a rule, pink salmon is filleted and then cut into pieces. Ale salting steaks doesn’t stop anyone, if you choose, don’t stream it for yourself.
The thinner the piece of fillet, the more you will enjoy the delicious fish.
Do not add too many bay leaves. I think I can’t love pink salmon anymore.

How much salt brothers

Seasoned salters add a lot of salt in the following manner: per kilogram of pink salmon take 2 large spoons of salt and one zukru - this is to add salted fish. For lightly salted salt, halve the amount of salt. If it costs more to stand, then it’s better to be timid.

Spices for pickling

All types of pepper, coriander, mustard, rosemary and dill with parsley are “friends” with pink salmon.

Salting pink salmon as a whole

Salt fresh or frozen fish.

Salt the yak:

Thaw the fish, remove the innards and outer parts. Place the head, swimmers, spine and tail with a small part of the pink salmon meat on the fish. Remove the skin or lose it, decide for yourself. If you want to fuss less with the preparations, then remove it immediately.

How to properly process fish, watch the video:

Quick dry salting method

The simplest and easiest way to salt pink salmon is dry. The fish is salted quickly, even for free.

Pink salmon - kilogram.
Zukor is a big spoon.
Salt - 2 tablespoons.
Crushed peppercorns – 3-4 pcs.
Spare pepper - 4 pcs.
Bay leaf – 2 pcs.

Salting technology:

The whole fish should be filleted and cut into large pieces.
Crush the peppercorns and tear the bay leaves into small pieces. Combine the spices in a bowl, add the cucumber and mix.
Rub the pieces of pink salmon with the spice mixture, transfer them to the dishes and press down with a pressure.
After cooking, divide the scraps into smaller portions, and save some in the freezer.

Salting pink salmon prepared in rose salt

The simplest homemade recipe for “wet” pickled fish. With a minimum of spices, you will recognize the true taste of pink salmon.

Need:

Pink salmon – 5 steaks and fillets.
Salt - 2 tablespoons.
Tsukor - spoon.
Water – 500 ml.
Bay leaf, peppercorns.

Salting process:

Boil water with spices, adding zuccor and sill. Stir until the spices are mixed and pour over the steaks.
After 4 years, the fish can be kushtuvati. If you salted the fillet without a brush, then a few years earlier.

How to salt pink salmon, how to pickle salmon - there is no swede

The varity of the salmon nini is arrogant. You pause for a moment, sigh and shift your gaze to the budget pink salmon. Before speaking, having salted pink salmon in your home for this recipe “for salmon”, you are missing out on a wonderful alternative to expensive fish. Tender, juicy and deliciously juicy meat, so you don’t compromise on flavor for flavor.

Take:

Pink salmon (chilled, so success is guaranteed).
Sil – 5 large spoons.
Sonyashnikova oliya – 100 ml.
Lemon - ½ part.
Head of the cybul.
Water - close to a second liters.
Greenery.

How to salt fish for salmon:

Raju cut the pink salmon into small pieces, then salt the large ones.
Prepare the brine - dissolve the brine by the water (I don’t boil it all the time, but it doesn’t matter).
Place the fish near the roses for 10 minutes. Dry the bits on a paper towel.
Call me, I pickle the salt in the jar, and I pick up the salted pink salmon on a large scale—richly. I fold the scraps into balls and fill them with olive oil. Then I put it in the cold for a year.
I know that I’m ruining the salting technology a lot, so it’s better to crush the fish with rot for the time being. If the destruction does not add to the relish, you won’t be able to get rid of it with wholesale salting.
You can try lightly salted pink salmon within a year. Serve with a slice of lemon, sprinkled with rings of zibula and herbs. If you pour the fish into a bowl, then the fish can be put in a jar when salted. On the trival save more than 3 dB rather than not put.

Lightly salted marinated pink salmon - quick recipe

A good recipe for preparing salted pork, ale z dodavannyam otstu.

Take:

Chervona riba – 1 kg.
Salt - 2 tablespoons.
Roslinna oliya – 50 ml.
Table oset - spoon.
Cibulina.
Bay leaf.
Pepper – 6 peas.
Water – half a glass + bottle.

How to salt shvidko:

Place the fillet onto the slices into the chef's finger.
Prepare the marinade by dissolving the salt in the water. Pour in the pink salmon and leave it under pressure for a year or two in the room.
When the pink salmon is salted, add salt and pour the marinade (pour the ocet into a bottle of water). Rub the marinade for five minutes, then add heat.
Add the fish rings, pepper and bay leaf, pour in the olive oil and stir well. Rub an additional 20 quills and begin bushwhacking.

Recipe for savory lightly salted pink salmon in olive oil with lemon

I would cut a bunch of steaks for the great rib, it smells good for cooking in the oven. And the central axis and the most appetizing part were allowed to be salted. The fish comes out slightly sour, incredibly tender and holy.

Need:

Fish - kilogram.
Lemon.
Pisna oliya – 150 ml.
Salt - 2 large spoons.
Tsukor – a teaspoon.

Salt the yak:

Divide the fish, place part of the fillet into small pieces. Pour lemon into thin mugs.
Mix the zuccor and sill, rub the mixture from the sides.
Place a pink salmon ball at the bottom of the jar, cover with lemon slices. Next, place the fish ball again and cover with lemon. After filling the jar, pour in the olive oil and store it in the cold for retrieval.

Homemade salting of savory milk

Innocent, right? As a rule, budins salt fish roe, and the milk is no less tasty. Note: milk from fresh fish or frozen milk will lose its beauty and tenderness.

Required:

Milk – 400 UAH.
Tsukor ta sil – 20 g each.
Spices for eggplants.

Pickling recipe:

Place the milk in a jar or container, sprinkling with spices.
Stir, dividing the seasonings evenly, then close.
Place in the refrigerator for 2 days.

Pickled milk recipe

As long as the salted milk does not finish cooking, it can be marinated in a delicious way at home.

Take:

Milk – 400 UAH.
Cibulina.
Sil – 20 gr.
Dalnya 3% ocet - 150 ml.
Pepper.

Pokrokov preparation:

Cut the cibulin into rings and trim the pepper.
Place the milk in a bowl, add salt and pour in the ocet (adjust the quantity yourself). Add zibuli rings and pepper.
Stir and refrigerate. Try again after 8-9 years.

How delicious it is to pickle caviar at home

As luck would have it, you “caught” a pink salmon girl with caviar, without missing the opportunity to salt and enjoy the delicacy. I’m trying out the recipe for homemade salting and pickling, indicated on the Saving Trival.

Pink salmon caviar – 1 kg.
Song butter - 3 tablespoons.
Water – 3 liters.
Sil – 1 kg. (for less caviar, take water from the ratio 1:3).

Recipe for pickling caviar:

Wash the caviar and separate it from the liquid.
Boil the brine by boiling water and adding salt. Wait for the complete breakdown and cool down.
Place the cold brine on the caviar plates, allowing them to salt for 10-25 minutes. Rub it longer and it will become more salty.
Carefully anger the homeland without harming the caviar sacs. Dry by spreading onto a paper towel.
Transfer to the tank and fill with olive oil. To prevent mold from appearing, completely cover the caviar with oil, or place papier on top of the oil. Cover with a lid and place in the cold.

Pink salmon with a pot - a quick recipe

I don’t know how the burner works, but the fish pieces come out bad - that’s how I was told to salt pink salmon by fishermen.

For every kilogram of pink salmon you will need:

Sel – spoon.
Gorilka is a spoon.
Tsukor – 2 spoons.
Coriander - for the fruits.

Salted:

Mix the spices in a container and turn up the heat.
Grate the pieces of fish and press them down with a plate with pressure.
Rozsol, when you step in, make him angry. After two minutes, remove and proceed to tasting. Transfer any pink salmon that you have lost to a jar and fill it with olive oil for long-term preservation.

Video: how to salt pink salmon at home. Let it be delicious for you!

Axle of prominent signs of fresh fish:
- the fish carcass must be free of stains and foreign odors;
- the eyes look clear-sighted, not stern, and the axis of the zebra is bright red;
- on a dotik (frozen fish) you are liable to lose the spring and thickness;
- the color of the cut is soft horny;

For salting, proceed as the fish is cooled or frozen.
If your fish is frozen, then defrost it in a natural way - no matter how easy it is, but still the right one. Forcing defrosting using a micro-fiber oven or hot water is not a rajah - the zest will appear on the savory berries of herbs and grub value.

The capacity for salting the traces can be chosen from enamel, glass, or plastic. And the axis of metal utensils is not to be disturbed, as a specific, unacceptable relish may appear in it.

For salting, it’s best to take a piece of fillet.
For this, if you have a whole carcass, you will need to cream the fillet.

First of all, we need to cut the head, strengthen the swimmer and tail. There is no need to throw them away every time, just put them in a safe bag. Next, cut the stalk and remove all the insides, just like you bought fish at the store. And now let’s get down to some serious filing.

For this purpose, with a great gostry knife, we cut the carcass from the side of the back, the little bits coming out from the line of the dorsal swimmer between the fish bones; Our goal is to lose as much “meat” as possible and, preferably, to use as many brushes as possible.

This is how we gradually reach the ridge. With the meat on the skin, we carefully trim the sides of the ribs - and so on until the cut of the rib.
We repeat all the same with the other half of the carcass, only the backbone and ribs are already dead.

Then the “skeleton” trimmings can be placed in a bag before the other trimmings (head, swimmers) and put in the freezer, until the right time - also a great base for fish soup or fish soup.

Whether you like it or not, no matter how much we weren’t moistened, all the same, after milling, we lose all the tassels. They can be removed with tweezers without any problems.

If the carcass is small, it can be stored for salting and salting. It is no longer necessary to cut into pieces.

The skin that you have come to notice is not cut off by us. First, cut the finished fish into thin slices. Well, in another way, the skin itself undergoes steaming and the fish is deprived of juice.

Now about what spices are needed for salting. Nothing unusual - salt, zukor, black pepper (for the eggplants) and bay leaf. What is important here is only those that take large or medium-sized pomegranate and without various additives, such as iodine and fluorine. This very color colors the savory berries and well takes in the water from the fish, then. has a preservative effect.

Now about the proportions of salt and turmeric. Zukor until salt is taken from the mixture 1:3. You can, of course, not at all vikorystovat, or else you’ll get less tenderness, otherwise... I’d please you not to be short of it - even the tsukor gives the fish a delicate relish.

Now about the “folding” - about the salting process. Place the fish pieces in the chosen container and add the necessary amount of salt and zucchini. Then add a little bay leaf and, preferably, black pepper.

The salted fish now needs to be put under pressure. So let it stand for a few years at room temperature, and then you can put it in the refrigerator (without bending). In about a bite (depending on the fillet), the fish will be ready. It is possible, of course, to do without any additional pressure - it’s just that the hour of salting the crumbs will drag on.

While pouring in the salt and zucchini in the container, add a lot of juice (rosesole) - there is no need to add salt.

Before slicing, simply lightly pat the pastry from the fish and sprinkle in the spices (bay leaf and pepper).
This fish can be preserved in the refrigerator for about a week.

Hand cut the thin slices with a sharp knife, cutting through the skins. When serving, you can sprinkle the slices with lemon juice and olive oil, and also garnish with fresh herbs.

Salted in this way, the fish goes well with avocados, apples, rice, tomatoes... and just a banal sandwich with fresh bread is a wonderful snack option, right on the Christmas table.

Lightly salted fish occupies a special place in the range of products that are ideal for preparing sandwiches and salads. Of course, you can easily buy them in stores. However, as a result of home-cooking, until you particularly apply your hand, take away those that are 100% compatible with your taste. Read below about how to pickle pink salmon at home, vikory and a number of sure-fire options.

Cooking pink salmon before salting

In order to obtain a savory snack with perfect succulence, it is recommended to pickle fresh product rather than freeze it.

Regardless of the salting method, pink salmon must undergo a thorough front processing, which includes:

washing;
cleansing the lips, insides and head.

Rinse and dry the gutted fish again.

If the recipe calls for vikoryst fillet without skin, it is necessary to remove the vikoryst and grilled bottom. Separating the fillet from the bones is not possible, but you will have to work on removing the rib bones.

The gentlemen know that it is better for the fillet to be strengthened from the backbone, as if the fish parts are frozen: it will not fall apart.

The filleted loin, cleaned and brushed, can be chewed. It is not recommended to salt the whole fish: the process is trivial, and often all the meat is not cooked until the end.

Salted pink salmon in homemade fish soups at Rozsoli

Pink salmon salted using this method comes out fresh and juicy, fresh from the store. All vegetables are brined, as the fish itself sees during the salting process.