Recipes for cooking fish are many, starting withthe simplest soup and ending with the most complex dishes. And the fatter it is, the more delicious it comes out. Representatives of the family of red fish and completely out of competition. And the queen among them is salmon. Her tender meat is fine in any form, but all useful substances are best preserved when salting. At home, salmon cooked very quickly. As a result, you get a great snack that will decorate any holiday table.
Fish selection
The more fresh it is, the more predictableresult. This fish is not cheap. On the one hand, this suggests that trading companies will closely monitor the high quality. But on the other hand, there is a chance that it will lie on the counter for a long time. Salting salmon at home (as in production) is carried out without heat treatment, which only increases the need to monitor the quality of the original product.
The meat must be elastic anddense, have a pleasant aroma. Pay attention to the eyeballs. They must be clean and transparent. The skin should be shiny, and the meat elastic and dense. If the fish meets all the stated requirements, then it can be safely eaten.
Preparation for pickling
We usually buy a frozen carcass in a store.or steak. Now your task is to defrost properly. How to do it at home? Salting salmon will be successful only if the procedure is carried out in accordance with all the rules. And most importantly - it is compliance with the temperature regime.
Defrosting fish should be in the usual refrigeration.chamber, until it is completely thawed, that is, until it becomes soft to the touch. It takes a lot of time. Depending on the size of the fish and the temperature of the refrigerator, this can take up to two days. When defrosting in room conditions, the meat loses a lot of nutrients. And if you immerse the fish in water, especially hot, then it will become completely unsuitable for salting.
Cutting fish
It doesn't matter if you bought a whole carcass or steak. It is necessary to cut it into pieces suitable for further preparation. Salting salmon at home can be done in several ways:
- A large piece.
- Thin stripes, convenient for sandwiches.
In any case, it is necessary to separate the meat from the bones.To do this, the carcass must be cut along the ridge into two halves. One will be pure meat, and the second will be the spine. Now, with a thin knife, carefully remove it and get the second fillet.
Most Popular Ways
Size does not matter.If you cook the whole fillet, it will take more time. Therefore, if tomorrow is a holiday and you want to treat your family with delicious sandwiches, then it is better to cut it into strips. So it is guaranteed to be ready in a few hours. How to do this, we now consider in detail with the photo. Salting salmon at home is not as difficult as it may seem. Usually one of three methods is used for this:
- Immersion in brine.
- The dry method, that is, the fish is rubbed with salt and sprinkled with spices.
- Some housewives prefer to combine these two ways. First, the fish is salted dry, and then immersed in brine. Justified for large pieces of fillets, which are cooked whole.
The most popular salmon salting recipe inHome use is the use of a dry mixture of salt and herbs. But at the industrial enterprises brines are usually used. The third method is used so rarely that it does not deserve much attention.
A simple way
You will need a kilo of fillet, peeled frombones and peels. If you still took ready-made salted fish in the store, now you can cook it yourself. You need only once to try salting salmon at home. Tasty and healthy, after that you will regularly prepare such a snack for your family.
- Thawed fish should be divided into fillets. The skin can not be removed. Well pour the fillet with a mixture of sugar and salt in equal proportions. Do not feel sorry for the pickling mixture. The fish should not remain raw.
- The amount of salt depends on your taste preferences. Some like salted fish, others prefer a more saturated taste. On average, one kilogram of fish requires 3-4 tablespoons.
- Thoroughly coat the fish, it remains to put in an enamel pan, carefully cover with polyethylene and press down with a small load.
- Put the pan in the fridge and wait 24 hours.
- After that, the fillet can be obtained and wiped from salt. Wrap in plastic wrap or immediately cut into sandwich slices.
Spiced Salted Salmon
Everyone has different taste preferences, so there is nono wonder that each housewife has her own recipe for delicious salting of salmon. At home, as opposed to production, you are free to experiment and break the technology a little each time.
On sale there are universal kits for spicy salted, but professionals recommend buying all the herbs separately and combine with each other. The basic set can be called the following set:
- on a sprig of parsley and dill;
- several pieces of bay leaves;
- a teaspoon of black pepper;
- a tablespoon of lemon juice;
- 4-5 tablespoons of salt;
- 1-2 tablespoons of sugar.
You will need to rub each piece abundantly with the mixture and put it in the fridge. Three days later, we get and wipe the pickling mixture. Pour lemon juice and try.
Quick option
Traditionally, cooking leavesseveral days. And what about those who need it quickly? Recipes salting salmon at home allow you to adjust the time spent and prepare a snack exactly on time. You will need a fillet, deboned and skinned. After that, cut it into thin strips, as if you were cutting a finished slice into sandwiches. Then it is very convenient to get them and immediately spread on the bread.
Per kilo of fillet, take 4 tablespoonssugar and salt. You can grind them into powder, then the process will be even faster. Prepare a plastic container and wash it thoroughly. After that, sprinkle the bottom of the prepared mixture and begin to lay out the sliced slices close to each other. Sprinkle with salt and sugar, after which you can make a second layer. It is recommended to leave the container warm for several hours and then put it in the refrigerator. Fans of salted fish can try it already on the same day, in 4-5 hours. Dry salting of salmon at home is done so easily and quickly that schoolchildren can cope with this task.
Salmon with lemon
They are usually watered immediately beforeserving on the table. But there is a recipe in which the fillet is offered initially pickled in lemon juice. Cooking in this case is faster, and the taste is more refined. We will need the fillet a whole piece. In a similar way we prepare salting mixture, that is, in equal proportions we take sugar and salt.
Put the prepared fillet pieces into the container andpour them with lemon juice. After that, leave at room temperature for several hours, then pour it abundantly with pickling mixture and put the container in the refrigerator. Lemon will make the meat more tender and juicier, lovers of salted fish can try it the next day.
Cooking pink salmon
Семга - рыбка вкусная, но довольно дорогая.Therefore, on weekdays, you can choose another representative of this family. And the most accessible is pink salmon. Many do not like her for the sharp smell and dry meat. But well cooked, she is very much nothing. Salting salmon for salmon at home is done in several ways.
- Dry ambassador.The pink salmon fillet is thinner, so it will be easier to cut it immediately into portions, 3-4 cm wide. Prepare the pickling mixture separately. It is recommended to add 1.5 tablespoons of coarse salt to 1.5 teaspoons of sugar. If desired, add a few black peppercorns and chopped parsley. The prepared container is generously greased with refined vegetable oil. All pieces must be carefully wrapped in a pickle mixture and laid tightly to each other. If everything did not fit in one layer, then sprinkle salt on top and smear it with oil, and then repeat the layout. Put in the fridge for a day.
- The second method allows you to make the fish even moresimilar to salmon. It is necessary to prepare a brine, that is, a concentrated saline solution. In a liter of water, dilute 5 tablespoons of rock salt. Check its concentration with potatoes. If she doesn't drown, then everything is fine. The fish should be cut into strips and dipped in water, press them down with a yoke and leave for 40 minutes. After that, remove them from the brine, blot with a paper towel and place in a container, pouring each layer of vegetable oil. After about 5-6 hours, the fish will be ready.
Instead of concluding
The benefits of fish can talk endlessly.But best of all, it retains beneficial trace elements and omega-3 fatty acids in a salty form. The unique composition of salmon, as well as its taste qualities make this product popular in the market. But if the price seems too high to you, then try to make pink salmon. According to the content of omega-3 fatty acids, it is somewhat inferior, but still plays an important role in human nutrition.
