No one can do without salted fishfestive table. After all, this is one of the most common snacks. Salted fish stimulates appetite, satisfies hunger and even neutralizes the effects of alcohol on the body. But, unfortunately, there is not always a fresh product on the shelves. And yet, how to be confident in the quality of the fish? It's simple: you need to learn how to salt it yourself. And this is actually not so difficult. And to find the answer to the question: "How to pickle fish?" - just enough to read this article. You need a minimum of food and a little patience.
Which fish is better to choose?
It is necessary to choose either winter or spring.During this period, its meat contains more fat, which significantly affects the taste of the product after processing. And another thing: it is worth remembering that premium fish is obtained only from salmon, herring and mackerel species. Large varieties are necessarily gutted, and small ones can be left whole.
How to pickle fish?
So, let's take a closer look at several ways, and we have three of them.
Dry Ambassador
For the first method, we need a woodena container, such as a crate or basket, 10 kg of fish and 1.5 kg of salt. Bottom will need to lay a sacking or canvas rag. Fish should be laid tightly to each other (jack, belly up) and plenty of salt to fill. Then it is covered with a wooden lid, over which a load is placed (for example, a large stone). A few days later, the fish should give juice, which will flow through the cracks in the box (basket). On average, it wakes up on the 5-10th day, everything will depend on its size. The larger the fish, the longer it will cook. It is also necessary to take into account that all this time it must stand in the cold. Well, now you know how to quickly pickle fish.
Wet ambassador
The second method is also simple.For this we need an iron pot, 10 kg of fish, 1 kg of salt and 1 tbsp. spoon of sugar. Next, do the same as in the first method. Fish fit abdomen up in dense rows. Then it is covered with salt, into which a spoonful of sugar is previously added. This combination gives the fish an unusually delicate flavor. Cover with a lid, put the load and remove the cold. Usually in a couple of days the fish is completely covered with brine, which is very good. On the 5-8th day it can already be removed from the pot, rinsed in running water and dried. Now you know how to pickle fish in another way.
Sag ambassador
The third method is significantly different fromprevious. So let's consider how to properly salinate river fish sagging method. To do this, it will be necessary in advance to prepare a saline solution, the density of which is easy to check with ordinary raw potatoes. If it does not sink, then salt is enough. The fish is suspended in the bars so that there is a small distance between it - it should not touch one another. Then immersed in a container with the prepared solution. It remains only to be patient and wait. It will take 7 days, and the fish can be eaten.
Helpful Hints:
1. It’s not enough to know how to pickle fish, you also have to make sure that they are ready. It is enough to check it for “oakness”: it becomes rather solid and bends poorly.
2. Large fish must be gutted, and small fish can be left untouched.
3. It is important! Fish in the process of salting should be protected from flies. Therefore, the capacity in which it is located, it is best to close well with gauze.
