The Pacific red fish sockeye salmon is one of the most delicious of the salmon family. Thanks to its fatty meat, it is considered a real delicacy and is very well suited for smoking and salting, unlike pink salmon and chum salmon, which can turn out a little dry.

How to salt sockeye salmon at home?

You can salt sockeye salmon either fresh or frozen. Some people specifically choose the second option because the meat is more tender. But this is a matter of taste.

Before you start salting sockeye salmon, like any other red fish, you need to prepare a pickling mixture. Why take rock salt and sugar in equal proportions, and add seasonings to your taste. The most popular: ground black pepper, bay leaf, thyme and any other spices for fish. For 1 kg of sockeye salmon take 4 tbsp. l mixture and 2 tsp spices.

Before salting, fish must be washed, head, tail, fins removed and filleted. As a result, only two pieces of meat should remain on the skin. They can be cut into several smaller pieces to place in a pickling container. Cover the bottom of the bowl with a thin layer of a mixture of salt, sugar and spices, place a ball of fish, add bay leaves and allspice to the top if desired, and cover the mixture again. So we alternate all the layers. Cover the container and place it in the refrigerator.

How much to salt sockeye salmon?

Sockeye salmon, like any other fatty fish, cannot be over-salted. She won’t take more salt than she needs. After 2 days the sockeye salmon will be completely salted. Lovers of lightly salted fish can try the delicacy every other day. During the salting process, juice is released so that the sockeye salmon is salted evenly; it is recommended to periodically move the pieces from bottom to top.

How to salt sockeye salmon quickly?

You can enjoy an excellent snack on the same day if you salt the sockeye salmon in small pieces. For 1 kg of portioned fillet, take 2 tbsp. l salt and 1 tbsp. l sugar, spices at your discretion. Cover the pieces with the mixture, mix and put under pressure in the refrigerator. The fish can be served on the table in 3-4 hours.

How to salt sockeye salmon in brine?

It is preferable to salt whole sockeye salmon or steaks from it in brine. For 1 liter of water take 3 tbsp. l with a slide of salt, 1 tbsp. l sugar, 1 tbsp. l vinegar. To obtain spicy salted fish, spices are added to the brine: bay leaf, allspice, cloves, coriander seeds.

Boil water, add all the necessary ingredients, let sit for a couple of minutes, remove from heat, and cool. Place the fish in a deep bowl and fill it with cold brine, leave in the refrigerator for 2 days. The sample can be taken after 24 hours.

Of the entire salmon family, sockeye salmon occupies a special place on the pages of cookbooks. The meat is of moderate fat content, it is fattier than chum salmon, but not as fatty as salmon or trout. Sockeye salmon also stands out for the color of its meat, which has a bright red natural color. An appetizer made from lightly salted sockeye salmon will always look great. And so that the taste doesn’t let you down, it’s better to salt the sockeye salmon yourself.

It's not just about saving money. Sockeye salmon is a predator and feeds mainly on crabs, shrimp and small crustaceans. In fact, they color sockeye salmon red and give it a unique taste. Salting at a factory or on a ship is standard, and sometimes a lot of spices are used for this, which kill the taste. Sockeye salmon meat becomes common, like any other fish.

It’s easy to prepare lightly salted sockeye salmon at home. The same recipes are suitable for it as for other species of the salmon family, with just one caveat: try to use as few spices as possible unless your dish requires something special.

When the sockeye salmon is completely defrosted, clean the scales and remove the tail, head and fins. Fillet the fish. If you find caviar or milt, they can also be salted, at the same time as the fillet. The speed of cooking lightly salted sockeye salmon depends on the method you choose for cooking.

If you are in no hurry and have a day or two to spare, use this method of preparing lightly salted sockeye salmon.

• 2 kg sockeye salmon fillet;
• 1 liter of water;
• 150 gr. salt;
• 50 grams of sugar;
• 1 lemon (juice)
• 100 gr. vegetable oil;
• Spices - optional.

Place the sockeye salmon fillet in a deep bowl or vessel.

Heat the water and dissolve salt and sugar in it. Add freshly squeezed lemon juice to the brine and pour this brine over the fish.

Press the fish down with a plate so that it is completely immersed in the brine, and place the container with the fish in the refrigerator for 12 hours.

Drain the brine, transfer the sockeye salmon to another bowl and fill it with vegetable oil. Mix well and put the sockeye salmon back in the refrigerator for 12 hours.

After this time, lightly salted sockeye salmon is ready. If you do not use it all at once, it can stand in vegetable oil for at least a week without compromising the taste.

Dry, quick way to prepare lightly salted sockeye salmon

Cut the sockeye salmon into manageable pieces.

Mix salt and sugar in the following ratio:

• For 3 tbsp. salt – 1 tbsp. l. Sahara.

Roll each piece of fillet in a mixture of salt and sugar and place in a bowl. It is highly undesirable to use metal containers for salting, and if you don’t have anything like that on hand, place a plastic bag inside the pan and put the fish directly into it.

Send the remaining salt and sugar there, and don’t be afraid that the fish will be over-salted. The degree of salting depends only on the salting time.

Place an inverted plate on top of the fish and place pressure on top. Usually this function is performed by a three-liter bottle of water. Leave the fish to salt for 4 hours at room temperature.

This time is enough for the sockeye salmon to become lightly salted. Shake the salt off the fish and rinse the fillet pieces under running water. Do not soak or soak, just rinse with water.

Dry the sockeye salmon fillet with a towel, wrap the fish pieces in cling film and place them in the refrigerator for at least an hour.

Now, lightly salted sockeye salmon is really ready.

Watch the video on how to cook lightly salted sockeye salmon:

For the recipe with photos, see below.

I can't stop singing praises! Tasty, tender, healthy, fish cooked with your own hands is especially good. When salting at home, you can control the amount of salt and prevent oversalting. I like medium-salted red fish, even more lightly salted. Salted sockeye salmon or trout goes well with boiled potatoes. You can also use this fish as a snack for beer on a Friday night.

Well, if you live by the sea, for example in the Far East or Kamchatka, then it is wiser to take fresh fish for salting, but after salting, deep freeze it for a month. I shared a good recipe for salting fresh red fish in the comments to this post. Great recipe!

For consumption in salted form, trout or trout is best, purely for my taste. These species of the salmon family have very tender and moderately fatty meat. Salmon, for example, is much fattier; it is best to bake salmon or cook soup. Pink salmon, on the contrary, is less fatty, it is better to fry it, it is very tasty in batter, but this is a topic for the next article

Defrost and wash medium-sized sockeye salmon. We wash the fish once again, freed from the head, tail, giblets and fins. For salting, it is best to cut the fish into small pieces, about the thickness of a finger, about 1.5 cm. If you wish, you can fillet the fish - remove the skin and remove the bones. But I prefer to salt fish this way.

Place the pieces of sockeye salmon in a deep bowl, sprinkle with salt and sugar. For 2 tablespoons of rock salt I take a heaping teaspoon of sugar. For aroma I add some dried Provençal herbs. Cover the bowl with a saucer that fits freely into it. And press down with a liter jar filled with water. We put it in the refrigerator. In order for the fish to turn out lightly salted, it is enough to stand there for several hours, about 6-8.

Before serving, wash the fish to remove excess salt and place on a plate. Serve with boiled potatoes or live beer. Bon appetit!

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There are many types of red fish that have won the attention and love of many gourmets: salmon, trout, sockeye salmon, pink salmon, coho salmon, chum salmon, salmon, chinook salmon, nelma, whitefish - and these are only the most popular varieties. The benefits of red fish are preserved better, of course, in its raw form, but if we talk about processing methods, then it will give the most vitamins, microelements, and fatty acids to the human body when cold smoked or after salting at home.

Salting red fish at home with your own hands will always have undeniable advantages compared to buying salted fish:

Firstly, store-bought fish undoubtedly has a certain amount of preservatives added for its longer storage, so that it does not have time to spoil before someone buys this product;
- secondly, the question of price - ready-made salted red fish costs almost twice as much as fresh;
- thirdly, you salt the fish yourself to your taste - add as much salt and spices as your own taste tells you, and not as is customary on the production line. Thanks to this, your red fish turns out tender, aromatic, fresh, cooked with soul, and therefore many times healthier and tastier.

Therefore, every gourmet red fish lover needs to know a couple of recipes to suit his taste in order to please himself and his household from time to time. We will try to cover every aspect of this process, which is not labor-intensive, but requires certain knowledge.

First step - choose red fish

In the process of salting red fish at home, a lot depends on the red fish itself, which you choose in a store or at the market. It is best to buy an uncut whole carcass; it can be chilled, which would be ideal in our case, or frozen. The softest and most tender meat is considered to be salmon, trout and sockeye salmon. Pink salmon and chum salmon are not such fatty fish varieties, so when salting, sunflower or olive oil is added to them for juiciness. From an aesthetic point of view, salmon and trout will look the most impressive on the table due to the fact that these are the largest varieties of red fish of all.

Second step - prepare the workplace

Now you need to equip a comfortable workplace. You will need a kitchen carving knife, a container for salting fish, a weight (something heavy to press the fish in the container), a mixture of salt and spices, and culinary scissors. It is best to choose a container for salting made of glass; in extreme cases, enamel or plastic food containers are suitable - consider its size so that all the fish that you will salt will fit. As a pressure, you can take a three-liter glass jar of water, a plastic bottle also filled with water, or something similar. You can do without oppression - it promotes better penetration of salt and spices into the fish meat.
If the purchased red fish is frozen, leave it to defrost at room temperature - under no circumstances put it in the microwave, under water or speed up the process in any other way, everything should happen naturally.

Third step - cut the fish

First, cut off the head of the fish with a carving knife, and all the fins with culinary scissors. Then we cut the belly and take out the fish entrails. If you find caviar in the abdomen, carefully remove it without damaging it, peel it off the thin film and place it in a small container with salted warm water (two tablespoons of salt per half liter of water), leave it there for 10 minutes. If there is milk in the belly, feel free to salt it along with the main carcass.
To free the carcass from the bones, you need to cut it in half along the spine and remove the bones by hand.
The remaining unused fins, head, and tail can be frozen and later used to cook aromatic and rich fish soup.

Fourth step - prepare the mixture for salting fish

The mixture for salting red fish is always prepared from two components - salt and sugar. If you decide to use any spices, it can be any fresh or dried herbs and herbs, bay leaf, chopped coriander, allspice, mustard - they are added last.
For 1 kilogram of fish meat, take 3 tablespoons of the mixture (you can vary the proportion to your taste). It is best to take coarse salt, without additives - it will promote the release of fish juice, making the taste of already salted fish more natural and natural.
How to use oppression - you coat the fish with the mixture you have prepared, then place it in a bowl, place a plate or flat lid on top so that it directly touches the fish, and press down everything on top with oppression. It will speed up the salting process and help the fish release more of its own juices.

Fifth step - recipes for salting red fish

1. Red fish, salted under pressure

1 kilogram of red fish
2 tablespoons salt
1 tablespoon sugar

Mix salt and granulated sugar. Rub the fish carcass with this mixture, carefully place it in a bowl, and press down with pressure. Leave at room temperature for 2-3 hours, then remove the fish from the dish, remove excess salt and sugar mixture from it and put it in the refrigerator for one day.

2. Dry salting of red fish

1 kilogram of red fish
2 tablespoons salt
2 tablespoons sugar
1 teaspoon coriander seeds
1 teaspoon allspice
bay leaf (4-5 leaves)
piece of cotton fabric according to the size of the fish
paper towels

Rub the fish carcass with a mixture of salt and sugar, place bay leaves on the inner barrel, and sprinkle the carcass with spices. After this, swaddle the fish tightly in cotton cloth, skin to linen, then wrap in paper towels. Place in a bowl and refrigerate for 2-3 days. Every morning and evening you need to change the paper towels for new ones and turn the fish on one side or the other.

3. Red fish in soy sauce

1 kilogram of red fish
4 tablespoons salt
4 tablespoons soy sauce
2 tablespoons sugar
juice of one lemon

Mix salt and sugar, add soy sauce and lemon juice. Thoroughly rub the fish carcass with this mixture, place in a bowl, cover with cling film and refrigerate for a day. If you eat fish for a long time, for better preservation you can put it in a glass jar and fill it with vegetable oil.
When using this recipe for salting red fish, remember that any soy sauce is a product of processing genetically modified soybeans, which does not bring any benefit to the body.

4. Red fish with dill

1 kilogram of red fish
2 tablespoons salt
2 tablespoons sugar
a large bunch (about 200 grams) of fresh dill

Wash and dry the dill on a towel in advance. Mix salt and sugar and rub the fish with it. Take a third of a bunch of dill and cover the bottom of a pickling bowl with it, put half of the fish carcass on top, skin down, and cover it with the second third of sprigs of greenery. The next layer will be the second half of the fish, laid with the skin up, and finally the last layer - the remaining third of the dill sprigs. Cover everything with a plate and leave under pressure for 7-8 hours at room temperature, then put the bowl of fish in the refrigerator - after two days the fish will be ready.

5. Red fish in marinade (pink salmon, chum salmon)

1 kilogram of red fish
2 tablespoons salt
1 teaspoon sugar
100 ml vegetable oil
onion, cut into half rings
bay leaf (5-6 leaves)
black peppercorns

This recipe is especially good for low-fat varieties, such as pink salmon and chum salmon: the fish turns out lightly salted, tender, juicy and soft, very appetizing.
Mix butter with salt and sugar, add black pepper, bay and onion. Cut the red fish into pieces 3-4 cm thick (to make it easier to cut, the carcass can be frozen a little), mix well in a large bowl with brine and place in a glass jar. After 8-10 hours in the refrigerator, the fish is ready.
Let's make a reservation about vegetable oil: if you care about your health, it is better to use unrefined sunflower or olive oil, because it retains vitamins and other beneficial substances, does not contain artificial chemical additives, and adds a special flavor to any dish.

We looked at the most delicious basic recipes for salting red fish with your own hands at home.

Finally, some useful tips for aesthetes. There is no point in rinsing fish under water after salting, it will lose half of its taste, and it does not need chlorine and other chemicals contained in city tap water. The carcass can be cleaned of spices and brine using a soft brush and napkins or paper towels, blotting the fish with them. On a holiday table, fish will look beautiful and aesthetically pleasing if you cut it into pieces, place it on a large dish, place lemon cut into slices next to it, and sprinkle fresh finely chopped herbs (dill, parsley, cilantro, celery) on top.

Bon appetit and more healthy homemade food on your table!

Sockeye salmon is a red fish belonging to the Pacific salmon family. It is often confused with chum salmon due to its similar shape and size. But sockeye salmon meat is much tastier, has a bright red color and low calorie content if cooked correctly.

Fish is a delicious dietary product. Pediatricians recommend including sockeye salmon cooked in a double boiler or slow cooker in the diet of babies. The uniqueness lies in its nutritional value - with a relatively low calorie content (only 157 kcal per 100 grams), it contains a lot of proteins and fats.

Nutritional value of baked sockeye salmon per 100 grams

• calorie content 153 kcal;
• proteins 19 g;
• fats 8 g;
• carbohydrates 0.2 g.

When cooking, fish is not capricious, and there are a great variety of cooking methods: sockeye salmon makes delicious balyk, wonderful fish soup, it is salted, smoked, fried, made into cutlets, baked.

Whole sockeye salmon in the oven with herbs and fennel

More often, sockeye salmon is prepared in portioned pieces, in the form of steaks or fillets, but there are delicious and quick recipes for a holiday dish - sockeye salmon can be baked whole in the oven. The recipe is designed for gutted fish weighing about 2.5 kg. The head and tail are allowed to extend beyond the baking sheet.

Ingredients

Servings: 10

• red salmon 2.5 kg
• potato 1.5 kg
• fennel 6 pcs
• lemon 2 pcs
• olive oil 2 tbsp. l.
• salt, pepper to taste
• dill, parsley, tarragon For decoration

Per serving

Calories: 154 kcal

Proteins: 19.8 g

Fats: 8.2 g

Carbohydrates: 2.5 g

55 min. Video recipe Print

First, prepare the pillow - cut the unpeeled potatoes into slices, add salt and place on a baking sheet. Place fennel roots on top. Cut the fennel into 2-4 parts. Drizzle everything with vegetable oil. The pillow is ready, you can start fishing.

Clean the sockeye salmon, wash and dry. Make 6 vertical cuts 1-2 cm deep on both sides. Rub well with salt and pepper.

Finely chop the dill, parsley and tarragon, mix the herbs well with lemon juice.

Rub the sockeye salmon thoroughly with this mixture, paying attention to the cuts. Coat with olive oil. Carefully place the fish on a bed of potatoes and fennel.

The filling for the belly is lemon, cut into slices, and a mixture of finely chopped herbs (dill, parsley and tarragon).

Place the pan in the oven, preheated to maximum and cook for 15 minutes. Then reduce the temperature to 180 degrees and bake for another half hour.

Sprinkle the finished dish with lemon and olive oil.

Dietary baked sockeye salmon

The recipe is suitable for children and people watching their weight.

Ingredients:

• Sockeye salmon – 1 piece;
• Salt and pepper - to taste;
• Lemon – 1 pc.

How to cook:

1. Clean and rinse the carcass well, cut into fillets or steaks.
2. Dry with a paper towel, add salt and pepper if desired and sprinkle with freshly squeezed lemon juice.
3. Carefully wrap in foil so that there are no gaps or tears, and place in a preheated oven at 180 degrees.
4. Bake sockeye salmon at 180 degrees for about half an hour.

This is a basic recipe for baking sockeye salmon; the meat turns out very tender and juicy. Based on this method, baked fish is prepared with vegetables, lemon slices, and various sauces.

Baked stuffed sockeye salmon

Gorgeous, very unusual recipe. This fish can surprise even the most demanding gourmet.

Ingredients:

• Sockeye salmon – 1 piece;
• Shrimp – 1 kg;
• Forest mushrooms – 1 kg;
• Juniper berries – 50 g;
• Garlic, salt, pepper - to taste.

Preparation:

1. Gut the sockeye salmon, clean it, carefully separate the meat with bones from the skin. Cut the meat and set aside for now.
2. Peel a kilogram of large shrimp. Wash and chop wild mushrooms. Mix shrimp with mushrooms and lightly fry over high heat.
3. Add juniper berries, chopped garlic, salt and pepper to the chopped fish fillet. Mix everything thoroughly and pour this mixture into the fish.
4. Place the fried mixture of mushrooms and shrimp on top. Carefully place the preparation into a culinary envelope.
5. Bake for half an hour at 220 degrees.

Video recipe

How to salt sockeye salmon at home

Sockeye salmon has a good feature - it will not take more salt than required due to its fat content. It is impossible to over-salt it.

Dry salt

Ingredients:

• Sockeye salmon fillet – 1 kg;
• Salt – 1 tbsp. l.;
• Sugar – 1 tbsp. l.;
• Favorite spices – 2 tsp.

Preparation:

1. Mix thoroughly and pour part of the mixture into the bottom of the salt container.
2. Place a layer of fillet and cover with the mixture, place the second fillet on top and sprinkle with the remaining pickling mixture.
3. Place in the refrigerator for 2 days.

Salting in brine

Preparation:

1. Carefully remove the caviar from the films and rinse.
2. Place it in a convenient container and pour cold brine for 1 hour.
3. After an hour, drain the caviar in a colander and rinse thoroughly.
4. Home-salted caviar can be stored for a maximum of 2 days.

Sockeye salmon - what kind of fish, where it lives, how it is useful

Sockeye salmon is an inhabitant of the Pacific Ocean, found off the coast of Kamchatka, Alaska, the Sea of ​​Okhotsk and Sakhalin. It stands out among other fish of the salmon family due to its large size (average weight of an individual is 2-4 kg). The meat has a bright red color and rich taste thanks to the Kalyanids - red crustaceans, which are the main source of its nutrition.

Red fish meat is very healthy, it contains many vitamins and minerals. But it is sockeye salmon, with such an abundance of nutrients, that has low calorie content. Its meat contains many fatty acids and antioxidants, which have a restorative and rejuvenating effect on the human body as a whole. Fluorine and phosphoric acid are present in large quantities, which are responsible for the strength of teeth and bones.